If you’re from NUS, you’ve probably treated yourself to an indulgent meal at Waa Cow more than once. Specialising in aburi Wagyu beef donburis, Waa Cow has garnered an impressive following since their humble beginning in NUS. We spoke to one of the 3 founders of Waa Cow, Aaron, and he told us that quality is of paramount importance to them. Their beef is imported from Snake River Farms in USA, and Mayura Station (Full Blood).

We got their classic Regular Aburi Wagyu Beef ($19.90) and chose the Truffle Wagyu Beef option (+$3). The add-on gets you black truffle purée and white truffle oil drizzled over the bed of rice. The aroma of truffle oil hit us even before the bowl was set down on our table. Their signature donburi consists of premium Wagyu beef that sat in a water bath for 24 hours, housemade Wagyu beef bone sauce, pickles, and a wobbly onsen egg topped with tobiko. The beef was tender and done just right. Owing to the fats, the beef just melts in your mouth! 

You can add Mentaiko ($2) and Uni ($9) to your bowl as well.

If you’re a small eater, or simply watching your diet, go for their petite bowl ($11.90). You get the same goodness at a fraction of the portion (and the price!). However, the petite bowl only comes with the option of adding mentaiko ($2). We recommend splurging on the regular-sized bowl!

Being a fan of seafood, I was excited to try Waacow’s version of mentaiko salmon don! Also, this item is exclusive to the Raffles Xchange outlet. Their Mentaiko Salmon Don ($18.90) can be spruced up further with the addition of an onsen egg and tobiko ($1). The sashimi grade salmon fillet is done to medium rare, before it is slathered with a thick layer of mentaiko sauce. The salmon fillet is brushed with a special shoyu glaze before it is pan fried. The salmon is huge, and well worth the price. We liked that the insides were still flaky and moist. By the way, they use Yamagata rice and real ground Japanese wasabi in all their bowls.

Another item that’s exclusive to their Sushi Bar menu is the Yuzukosho Iberico Butadon ($16.90) which sees sliced iberico pork simmered in an umami broth. Their yuzu kosho (chilli peppers) is imported from Fukuoka, Japan.

We were really excited for the Wagyu beef Sushi that this branch is supposed to specialise in. We tried the Mentaiko Wagyu and Yuzu Kosho Wagyu. Both were torched to medium rare (tataki style). We were told to have the Yuzu Kosho Wagyu first. We felt the spike of the tangy Yuzu first, before feeling the subtle burn of the yuzu kosho. It was actually pretty manageable in terms of spice level. Next, we had the mentaiko Wagyu – torched pollock fish roe, a slice of Wagyu beef, sushi rice. The decadent creaminess of the mentaiko overwhelmed the beef, so we preferred the yuzu kosho Wagyu nigiri.

If you’re craving for some quality nosh after work, this cosy eatery might just be the place you’re looking for. 

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

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

The post Waa Cow! Sushi Bar – Quality Wagyu Sushi Sets at Raffles Place appeared first on Miss Tam Chiak.

Although it is believed that breakfast is the most important meal of the day, supper happens to be our favourite meal of the day. Singapore has no lack of supper spots, but there are some that are really worth putting on the calories for. Here’s a list of 23 supper spots in the East that you should totally visit. 

Mizzy’s Corner

It is said that everyone would leave Mizzy’s corner with satisfied tummies. 2The standard chicken nasi lemak set costs $3.50 and comes with a fried chicken wing, a fried egg, ikan bilis, sambal and a slice of cucumber. You can add a piece of mackerel otak otak for $1.

Sri Sujana Muslim Food

Also located at Changi Village, this stall is Mizzy’s direct competitor. We queued for 20 minutes for just two plates of nasi lemak. The best part about the nasi lemak here is the sambal. While some sambal tend to be sweeter, Sri Sujana’s version is spicy and fragrant enough. Their ikan bilis give a good crunch, and the chicken wings have a nice crispy skin.

Mei Lin Leng Re Yin Pin

When the nights get too warm, it’s a good idea to indulge in a refreshing bowl of Commando Dessert ($2). This unique sweet treat gets its name from the soldiers training at the Commando camp nearby. Basically, you get shaved ice drizzled with condensed milk, longans and red tea-infused jelly. There are also other off-the-menu items such as 5th Coy and 6th Coy at $2 per bowl.

Al-Azhar Eating Restaurant

The highlight here isn’t the prata, but the naan. The Garlic Naan ($2.80) and Butter Chicken Curry ($7.50) had us drooling. You just can’t leave without trying this stunning combination. 

Saffron’s Cafeteria

The fiery Mee Goreng ($4.50) here will delight those with a penchant for spicy food. You should also order a portion of their famed biryani which is served on a huge banana leaf. 

Seng Kee Black Chicken Herbal Soup

For $4, you get a hearty bowl of mee sua with kidneys, innards, and lean meat. The thick and rich herbal soup is simply irresistible. The steamed fish is another noteworthy dish. 

Spize

Spize has an extensive menu that boasts Asian and Mediterranean delights. They are open till the wee hours to ensure that you’ll have a satisfied tummy before you head to bed. Spize offers delivery, so you can enjoy your supper in the comfort of your bed.

Mahmoodiya Restaurant

Look forward to classic Indian dishes such as butter chicken, tandoori chicken, biryani, and of course, prata. For just a dollar, you get a thick piece of plain prata with two different curries. The standard isn’t that consistent, but sometimes, you’ll get a super crispy prata with a buttery and soft centre.

Tang Tea House Hong Kong Cafe

This Halal-certified restaurant offers more than 200 items on their menu. Crowd favourites include Assam Curry Fish Head and Char Kway Teow. The signature Pan-Fried Crispy Bee Hoon ($11), which is a must-order, sees sotong, prawns, fish cakes, and bee hoon, encased in a round omelette. 

Tian Nan Xing Minced Pork Noodle

Besides the two popular bak chor mee stalls at Bedok 85, you should also try Tian Nan Xing’s minced pork noodle. The stall is now managed by the 3rd and 4th generation, and each bowl is flavourful and tasty. We recommend topping up a dollar for their homemade dumplings.

Xing Ji Rou Cuo Mian

This is one of the two popular bak chor mee stalls at Bedok 85. If you want to have a taste of their noodles, you have to be prepared to queue. If you take a peek into the stall, you’ll notice the lady boss kneading the dough continuously. This is probably the reason why the noodles here are a little springier as compared to the other stall, Seng Hiang.

Seng Hiang Food Stall

The queue here is usually shorter than the one that forms at Xing Ji. The soup isn’t as flavoursome as Xing Ji’s, but if you’re in no mood to wait, this is good enough to satisfy. They also serve dry bak chor mee, but we recommend the soup version.

Chai Chee Pork Porridge

This heartwarming bowl of porridge never goes out of style. The consistency is great, and the serving is pretty generous. Add 50 cents for an egg and you’re set for a comforting and delicious supper. 

Chan BBQ

There are quite a number of stalls offering sambal stingray at Bedok 85, but we always frequent Chan BBQ. Served on a banana leaf, the stingray here is slightly meatier than the ones you get elsewhere. In addition, the sambal packs a good punch without overwhelming the natural flavours of the stingray.

Sin Heng Claypot Bak Koot Teh

This is another place where you can get a herbal bak kut teh in Singapore. Sin Heng’s Special Claypot Bak Koot Teh ($8 small, $14 medium, $22 large, $32 extra large) comes with a mix of pork ribs, intestines, kidney, and liver. The eatery also whips up a range of tze char dishes.

Bali Nasi Lemak

What makes Bali Nasi Lemak stand out is its offering of two different types of chicken – fried chicken, and Indonesian black sweet sauce chicken. The fried chicken is crispy and juicy, while the latter is tender and carries a hint of sweetness.

Eminent Frog Porridge

For $16, you get 3 frogs (buy 2 get 1 free)! If you’re dining with a few friends, get a pot with spring onion, and another pot with chicken essence. The gooey porridge is served separately. The dish with the spring onions was very fragrant, and the frogs were fresh. I especially loved the sauce! 

JB Ah Meng

This eatery is famous for their white pepper crabs and a very special san lou mi fen. Unlike common black pepper crabs which come in a rather heavy and savory sauce, the white pepper crabs offer the same great flavor with a pleasant peppery taste. The三楼米粉 is another dish that you have to try. Although it doesn’t look super attractive, the dish carries a fragrant wok hei. The contrast between crispy and charred beehoon, and soft and moist beehoon will win your heart.

Geylang Lorong 9 Beef Hor Fun

Geylang Lorong 9 Beef Hor Fun supposedly dishes out the best beef hor fun in Singapore. The standard is quite inconsistent here though. At times, we get a plate of nicely charred kway teow with a generous amount of fragrant beef slices, but we have also received kway teow drenched in a diluted and bland gravy before. Nonetheless, the beef hor fun still makes for quite a satisfying supper.

Yong He Eating House

Specializing in soya bean products, Yong He serves everyone’s favourite traditional soya bean milk and soya beancurd. Because 油条(dough fritters) tastes exceptionally delicious with cold soya bean milk, we recommend ordering a stick or two to pair with your chilled soya bean drink. 

Leong Kee Bak Kut Teh

This is perhaps the best herbal bak kut teh stall in Singapore. The light-coloured broth is aromatic and not too oily. There’s a surprising hint of pepper, which is a nice touch. You should also try the dry bak kut teh which features pork ribs in a dark, rich, and thick sauce.

126 Eating House

This eatery needs no introduction, as they are very popular. We had prawn chee cheong fun, siew mai, braised pork belly bun, and century egg porridge. The filling for the prawn chee cheong fun is crunchy and succulent while the siew mais are meaty and juicy.  The gooey porridge was simple, but tasty.

Madina Restaurant

If you’re staying around Ubi, you would be familiar with this prata stall. The prices here are really reasonable. We had a plain prata, an egg prata, and a cup of teh tarik for only $3.60. We were surprised by the curry which was thick, rich and good.

We hope that our list of supper spots will fill your weekend nights with good food! Do let us know if you have other stalls to recommend!

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

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

The post 23 Supper Spots in the East That Will Satisfy Your Midnight Hunger Pangs appeared first on Miss Tam Chiak.

There’s no longer a need to cross over to Malaysia to have decent Ipoh cuisine. Take a short stroll to the familiar Maxwell Food Centre and patronise Chef Ron, a hawker stall whipping up dishes that originate from the state capital of Perak, Malaysia. The stall, Chef Ron, is named after the owner Ronnie Ng, who is from Singapore. ” Then why Ipoh dishes,” you may ask. All the recipes are created by his mother-in-law, who’s from Ipoh. “I have only one chance in life to do the things I want to do, so why not do something I like,” Ronnie shared his reason for leaving his job in human resource.

We were eager to tuck into the spread of Ipoh dishes. One of the more noteworthy dishes found in Ipoh is definitely the Ipoh Curry Mee ($4). Before assembling the ingredients, Ronnie’s mother-in-law fries the curry paste to achieve a certain char and fragrance that lingers in the curry. The curry is not as rich as Singapore’s rendition of curry noodles, and I found that pretty refreshing. The soup was surprisingly savoury – thanks to the addition of mint leaves and ingredients such as chicken and homemade roast meat. Dig up a spoonful of yellow noodle and tuck in! You’ll find alternating textures and flavours with every mouthful of their curry mee. There’s even a dry version of Ipoh Curry mee if you like!

Next up, Penang Laksa ($4).  The thin and clear soup has a distinct tanginess, which most likely came from tamarind and rojak flower. You’ll find cu mee fen laying beneath slices of cucumbers, mint leaves, fried beancurd and kembong (mackerel) fish bits. What the assam laksa lacked in the quantity of ingredients, was made up for by the delicious tasting soup.

Chef Ron also sells classic dishes such as Nasi Lemak ($4.50), as well as more unusual ones such as Superior Soya Sauce Pork with rice and acar ($4.80). You’ll be pleasantly surprised at how thoughtful Ronnie and his mother-in-law are – they personally decorate every takeaway box. If you’re already feeling the warmth and love in their food, do pay them a visit!

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

The post Chef Ron – New Stall Dishing Out Ipoh Cuisine in Maxwell Food Centre! appeared first on Miss Tam Chiak.

Picture this: you’re at work, it’s 4pm in the afternoon and your tummy is rumbling. Then you grab a snack which may include sweets, biscuits, chocolates, cakes, doughnuts, curry puffs – basically foods which are high in fat and sugar. But do you know that frequent snacking could cause weight gain?

In this case, what should one look out for in a healthier snack? According to dietitian Derrick Ong, healthier snacks should be lower in calories (generally between 100-200 kcal per serving), contain adequate amounts of either protein and/or fibre to promote satiety, and preferably also contain vitamins and minerals. Rice snacks are a wise choice compared to the usual high fat and sugar snacks, provided that the correct varieties are chosen. It can be eaten on their own without too much worry as each cracker serving is normally less than 100 kcal.

As part of an awareness campaign to promote rice crackers locally, the Japan Rice and Rice Industry Export Promotion Association (JRE) organized a one-day event last week, featuring different kinds of rice crackers. The event featured Japanese rice, and had local chefs create original recipes by fusing Japanese rice with local ingredients in a public cooking demonstration.

Also known as rice ‘Okaki’ or ‘Senbei’ in Japanese, rice crackers vary in flavour, texture, shape and size. The event shared valuable nutritional information for Singaporeans and feature rice crackers that may or may not be sold locally yet. Free sampling was made and members of the public got the to taste Japanese rice crackers of various flavours from different prefectures in Japan, and learn about the special features that make each of them unique.

Other than sampling of the crackers, Mr Derrick Ong of Eat Right Nutrition Consultancy also gave a small talk on his insights about snacking healthily.

Another highlight of the event was the chef demonstrations by Chef Javed from Punjab Grill and Chef Cai Li from Spoonful. The renowned chef will showcase how rice crackers can be eaten or paired with other food items.

Here are 10 snack brands you should check out.

1. AMANOYA CORPORATION
Website: http://www.e-amanoya.co.jp/
Available in Iroha Mart, Isetan Jurong, FairPrice Finest, Meidiya

Founded in 1951, from Tokyo. Amanoya started manufacturing fried rice cracker from 1954. Kabukiage, a traditional fried and flavoured with soy sauce, was invented in 1960.

2. IWATSUKA CONFECTIONERY CO LTD
Website: http://www.iwatsukaseika.co.jp/index.shtml
Available in Iroha Mart, Japan Association, Isetan Jurong, Meidiya, FairPrice Finest

Founded in 1947 at Niigata, IWATSUKA CONFECTIONERY CO LTD is celebrating their 70th anniversary this year. They use 100% Japanese rice for the ingredients. They work with a group of farmers to supply the ingredients. One of their signature product, RICE STYLE, is gluten-free and rich in fibres.

3. ECHIGO SEIKA CO.,LTD
Website: http://www.echigoseika.co.jp/
Available in Iroha Mart, Daiso, Meidiya, FairPrice Finest

Founded in 1947 at Niigata, ECHIGO SEIKA CO.,LTD has been one of the most popular company for rice products. They produce a wide range of rice products including rice crackers, dried noodles, vacuum packed rice, rice cakes and so on.

4. OSAMA RICE CRACKER CO., LTD
Website: http://osama-do.co.jp/index.html

Founded in 1924, OSAMA RICE CRACKER CO., LTD specialises in okaki, a Japanese rice cracker that is only made from rice and salt. They are the first to export their products to Europe in 1950. Their okaki products are Halal-certified and vegetarian.

5. KINGODO SEIKA CO., LTD
Website: http://kingodo.co.jp/
Available in Iroha Mart, Daiso, Meidiya, FairPrice Finest, Isetan Jurong, Japan Association

Founded in 1950, Tokyo, KINGODO SEIKA CO., LTD is committed to deliver high quality of rice cracker. They use specially selected Japanese rice and US rice as their main ingredients. In order to avoid the unwanted odour from steamed rice cake, they always use clean water to wash the rice.

6. NARUMIYA
Website: http://www.narumiya.co.jp/index.html

Founded in 1923 at Kyoto, NARUMIYA has been producing rice crackers using 100% of Japanese rice. Not only do they manufacture the usual rice crackers, they also produce small rice crackers to put as rice toppings as well. Their products are loved by people in Kyoto as snack with tea.

7. BONCHI CO., LTD
Website: http://www.bonchicorp.co.jp/
Available in Isetan Jurong, Japan Association, Daiso, Meidiya, FairPrice Finest

Founded in 1931 at Tokyo, BONCHI CO., LTD has been inventing a variety of rice crackers. Their signature products were carefully selected for the event and if you get a chance, you must try the Uni (sea-urchin) flavoured rice cracker.

8. MORIHAKU CO.,LTD
Website: http://www.morihaku.jp/

Founded in 1948 at Gifu City, MORIHAKU CO. is always trying to invent new rice cracker flavour while keeping the traditional method. They offer a wide range of flavour such as salmon mayonaise, ebi-mentaiko, tom yam goong, cheese curry, chilli oil etc.

9. BOURBON CORPORATION
Website: http://www.bourbon.co.jp/
Available in Iroha Mart, Isetan Jurong, Japan Association, Meidiya, FairPrice Finest

Bourbon was founded in 1924 under the name Kita Nihon Seika (North Japan Confectionery). It started making candy drops using a Japanese machine and slowly rise to popularity and entered the candy market in 1984 with its famous cheese okaki, a perfect mixture of shoyu rice crackers and cheese within.

This post was brought to you by Japan Rice and Rice Industry Export Promotion Association.

The post 9 Delicious Japanese Rice Cracker Brands You Must Try in Singapore appeared first on Miss Tam Chiak.

They say good food is meant to be shared and we concur. “Watami”, which means to gather in harmony, is set to entice customers with their Ishokuya concept so diners can indulge in sake and shochu along with delicious Japanese fare.

It’s not common to see extra-large crispy fried chicken in the menu of a Japanese restaurant. Their award-winning signature W Chicken ($8.90) comes in 2 versions – crispy fried chicken or juicy grilled chicken. It’s personal preference but I’ve got a soft spot for fried chicken. The batter is flavourful and crispy. It’s relatively large so do share it with a loved one!

For avid readers of the blog, remember to quote “MISSTAMCHIAK” on weekdays to claim a chunk of their award-winning W Chicken (with a minimum spending of $30). It’s limited to the first 5 patrons per day, while the next 5 get a 50% off their W Chicken (with a minimum spending of $30). This promotion is exclusively available at Watami at Causeway Point (#05-09) from 16 to 20 October 2017. So don’t miss out!

Served in a large pot of rich pork broth, the Real Man Hot Pot ($17.90) features a mountain of meat. Diners get to choose from either pork, beef or a combination of both. Cook the meat in the broth as it starts to boil. The hot pot comes with a portion enough for 2, with generous servings of cabbage, bean sprouts and shimeji mushrooms. We liked the creamy broth and the tenderness of the meat.

One of the highlights of Japanese food is possibly sushi. Dive into a plethora of sushi platters and assorted skewers in their dedicated Sushi & Skewer Menu. Featuring soft shell crab, avocado and tobiko (flying fish roe), the Soft Shell Crab Roll ($19.90) is both crunchy and satisfyingly tasty. For salmon fans, you can opt for their Spicy Salmon Tempura Roll ($12.90). Despite its name, the spice doesn’t overpower the salmon. The interesting combination of salmon, tempura and Japanese mayonnaise makes for a splendid burst of flavour in your mouth. However, my pick from the lot would be their Assorted Roll Skewers ($15.90). A variety of vegetables are wrapped with pork and beef and grilled to perfection before being coated in teriyaki sauce. You won’t regret starting your meal with this clever pairing of ingredients.

If you prefer having something lighter, you can go for this specially curated seafood gozen set. It might not look filling, but it’s definitely enough for one. Diners can expect to try a little of everything in their seafood arsenal. The Hanakago Gozen ($18.90, limited sets available) features three mini don with negitoro (minced tuna), ikura (salmon roe) and seafood chirashi, as well as tempura, grilled fish and other side dishes. The fresh ingredients made this a lighter choice in comparison to the other dishes. I liked the minced tuna for its vibrant flavour and smooth texture.

For tendon fans, the Extreme Tendon offers a real bang for the buck. For only $13.90, you get assorted vegetables, pork, chicken, egg and two pieces of prawn all fried till golden brown. My favourite item was the egg because of its molten core and crispy skin. For those with big appetites, this is one you shouldn’t miss.

Feast on an array of fresh sashimi featuring an assortment of fish, prawn and roe. The Assorted Sashimi ($38.90) is good for up to 5 people and definitely a dish worth sharing. A great catch, and a feast for both the eyes and stomach!

To make your visit even more worthwhile, Watami at Causeway Point is rolling out a series of daily dinner promotions! Available till end of November, diners can expect to see 20% off the Gozen Menu (Mondays), 20% off their Sushi & Sashimi (Tuesdays), 20% off Hot Pots (Wednesdays), 20% off all Noodles (Thursdays), 10% off all appetizers (Fridays) and 50% off all kid’s meals with a purchase of any Set Menu (weekends). Pick a day when your favourite item is on discount and pop by their newly-renovated outlet!

This post was brought to you by Watami.

The post Watami – A scrumptious feast for the stomach and soul appeared first on Miss Tam Chiak.

The older generation would be familiar with Old Airport Road as this was where Singapore’s first civil airport, Kallang Airport, once stood. The airport ceased operations when the new Singapore International Airport opened at Paya Lebar. Though Old Airport Road might have lost its glory, people started flocking back to the area when the food centre opened in 1973.

Today, there are more than 150 hawker stalls at the food centre, and among them, an overwhelming number of well-known stalls with loyal supporters. It’s hard to navigate around the rows of stalls, and even harder to decide on your choice of food. Therefore, here’s a little help! We’ve come up with a list of 17 of the best hawker stalls at Old Airport Road Food Centre.

Dong Ji Fried Kway Teow

Be prepared to wait more than 20 minutes during lunch time, as the owner fries each plate of char kway teow individually. He has more than 40 years of experience in frying char kway teow. It’s no wonder the noodles are well coated with a spicy kick, and an eggy goodness. The dish also has enough wok hei – simply hits all the right spots!

Wen Wen Pork Rib Big Prawn Mee

This temporary stall at Old Airport Road serves Seafood Hotpot ($50 for 2 pax / $70 for 4 to 5 pax) which consists of pig tails, pig intestines, lala, pork ribs, prawns, and one enticing crab. For the ultimate seafood hotpot feast, you can top up $50 for a can of abalone. Each spoonful of broth boasts a crustacean sweetness. It is so robust and flavoursome that we couldn’t help but request for more soup!

Freshly Made Chee Cheong Fun

This comforting breakfast item is a must order whenever we visit Old Airport Road. There are different fillings – from prawns to char siew. The real draw is the delicate, silky thin rice sheets which are tediously made by hand. We love its velvety smooth texture, and it’s best to slurp it down with fried shallots, chilli, and that salty-sweet sauce.

Hock Lam Street Popular Beef Kway Teow

For every bowl of beef noodles, you have a choice of kway teow, thick bee hoon, or yellow noodles. The Supreme Mix ($6.50/$7.50) consists of sliced beef, beef balls, beef tendon, beef tripe and beef shank. We had the soup version of Sliced Beef & Beef Shank Noodles ($5/$6), and the broth features an intense beefy taste, with a hint of herbal flavour.

Tan Beng Otah Delights

Otah is prepared on the spot and freshly wrapped here. The filling contains chunks of mackerel and the spices pack quite a punch. You should pair this with the packet of traditional nasi lemak wrapped in banana leaves.

Toast Hut

Owner, Melvin Soh, picked up his skills at a local kaya toast chain when he was just 17 years old. He opened his own stall in 2007. He serves kaya toast and home-brewed traditional coffee. Besides these signature items, freshly made sandwiches using traditional kaya toast bread, and blended ice coffee is on the menu to cater to the younger customers.

Roast Paradise

Owners, Randall and Kai, spent 4 months learning how to roast KL-style roast meat at Kai’s uncle’s famous roast shop in Petaling Jaya in Kuala Lumpur, before setting up their very own stall. They begin their day as early as 5am so that the first batch of meat will be ready by 11am. Look forward to well-seasoned and nicely caramelized char siew with the right proportion of leans and fats. Served with chicken rice, the char siew is tender and moist, with a distinct smokey fragrance.

Nam Sing Hokkien Mee

The star is the light, yet savoury gravy, which is well absorbed by the yellow noodles and thin bee hoon. The gravy carries a hint of charred flavour. Don’t be fooled if there isn’t any queue, as the wait might go up to an hour during lunch and dinner time.

Unkai Japanese Cuisine

This stall serves classic Japanese dishes such as tempura, soba, and udon dishes, and delicious seafood such as grilled hotate, fresh oysters, sashimi and crabs (cold/grilled). The most enticing part is definitely the reasonable prices.

Thai Street Noodle

Foon’s family used to run a wanton mee stall in Hatyai, so Foon learnt the recipe from them and decided to bring it over to Singapore. Both the dry and soup version go for $4. We recommend the dry version which comprises mee kia, char siew, wanton and chilli flakes. Dollops of fish sauce, chilli sauce, and char siew sauce have also been added in. Just toss some green chilli in for a zesty finish!

Western Barbecue

Western Barbeque will satisfy your western food craving at affordable prices. For a mere $6, the fish and chips impressed us. It isn’t the crispiest fish around, but what attracted us was the addition of an old school touch to the dish. The dory fish is coated well in their homemade batter before it is fried to a crispy perfection.

Xin Mei Xiang Lor Mee

This lor mee has won the hearts of many due to the quality ingredients used – especially the fresh fish. The lor mee comes with stewed meat, garlic, vinegar, red pepper, and eggs. The combination is perfect! It might not have as many ingredients as the lor mees from other lor mee stalls, but the gravy is lighter and smoother, which is why we like it a lot.

Chuan Kee Satay

This stall serves well-marinated chicken and pork satay which are tender and addictive. Instead of the usual peanut gravy, diners can look forward to a special peanut gravy that has pineapple incorporated. 

132 Claypot Rice

The star here is the delightful Claypot Chicken Rice. Portions that can feed 3 to 4 are available too. There’s a generous serving of tender chicken chunks and savoury Chinese sausages in the rice, and you can top up a dollar for salted fish or salted egg yolk. There’s a good balance of sweet and salty flavours, and we couldn’t resist scrapping the charred bits of rice that were stuck to the bottom of the claypot.

Whitley Road Big Prawn Noodle

Our parents and grandparents would remember the hawker centre that used to be below the Whitley Road Flyover, as the place used to serve amazing hawker food. This stall is believed to be the very one that was at that hawker centre. Till date, there are still many loyal supporters who go down just for this bowl of prawn mee. 

Toa Payoh Rojak

There’s always a huge crowd here, so the hawker manages the queue by adopting a queue system. You should order other food first while waiting for this. The tau pok and you zhar kway are super crispy, and go really well with the Penang prawn paste rojak dipping sauce. 

Hua Kee Hougang Famous Wanton Mee

There are two wanton mee stalls located almost side by side, but we prefer Hua Kee because of the noodles and chilli sauce. The noodles boast a springy texture, and taste great with the slightly fiery chilli. The char siew and wantons are average on their own, but when you give the bowl of wanton mee a good toss, the combination is very enjoyable.

So, there you have it, 17 of our favourite food stalls at Old Airport Road Food Centre! You should really head down with your friends and family for a huge hawker feast.

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

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

The post 17 Best Hawker Stalls at Old Airport Road Food Centre appeared first on Miss Tam Chiak.

Hidden well within an industrial block, Yew Yi Hup Kee Eating House is home to some affordable and tasty food. For those working in the vicinity, Yew Yi Hup Kee is one of the few places where you can grab lunch or dinner without having to walk too far. While it wasn’t exceptionally far from the MRT, I took a cab there.

One of the alleged favorites amongst diners would be the claypot stall. Specializing in only claypot dishes, this stall sees long queues, and for good reason. Every claypot dish goes for only $4, with an additional charge of 50 cents for a bowl of rice.

The stall is run singlehandedly by a Malaysian man who only wanted to be known as Ah Shen. Born and raised in Malaysia, Ah Shen told me that he shifted to this current location from Tuas, about 6 months ago, due to the lack of business. Now, he shared that he sells at least 100 bowls of claypot every day.

One of the highlights is the Claypot Assam Fish ($4) and is the boss’s personal favorite. We ordered 3 different claypot dishes for only $12 and even got a bowl of rice for free!

The curry was a tad oily with a distinctive sourness that balances out the mild spice. The fish was fresh and tender. Somehow, the curry had a similar flavour profile to that of Indian curries that come served with roti prata. Nonetheless, I liked that he was generous with the fish. For $4, this is great value but I’d top up 50 cents for a bowl of rice.

The Claypot Vinegar Pig Trotter ($4) features succulent trotters cooked together with a gooey dark mixture of vinegar and dark sauce. I’m not a fan of vinegar so I thought that the vinegar was a little too much. My friend, however, thought that it could do with more. The meat was really tender but there was evidently quite a bit of bones. If you love vinegar in your food, like my friend, this could be your favorite too.

Last but not least, we tried their Claypot Bitter gourd Pork Rib ($4) and were not disappointed. The gravy was gooey and thick, with an alluring bitter finish. There’s more meat, and lesser bones, as compared to the Claypot Vinegar Pig Trotter. The bitter gourd slices were soft, and complemented the fermented bean sauce well. Recommended for those not looking for curry options. 

For those a little more adventurous, you can also try his claypot of the day. Every day, he serves an off-the-menu claypot dish (also $4). Overall, I’d say that the claypot dishes were very bang for my buck given that he was very generous with the ingredients. The only thing you’d have to bear with would be the slightly long queue during lunch time.

P.S Beware of the lady boss of the eating house (drink stall) who doesn’t quite like people taking pictures of food in her eating house

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

The post Claypot Delights – Delicious Claypot Dishes For Just 4 Bucks! appeared first on Miss Tam Chiak.

Comfort food is known for its restorative powers – not so much for your physical health, but they can certainly soothe emotional distress and negative feelings. There is no better way to treat yourself when you’re feeling down, than with favourite culinary comforts. For some, it could be a bowl of silky congee, while for others, it could be a tub of ice cream. But most would agree that there is little fried chicken cannot solve.

Enter The Bird Southern Table And Bar, the first international outpost of restaurateur John Kunkel. With a strong focus on Southern-style cooking, expect to get your hands greasy with their time-tested fried chicken recipe of over a hundred years. This place might leave a dent in your diet plans, but the end-results will be well worth it, we promise.

They were running an Executive Lunch menu (available from 11am to 4pm on weekdays) when we dropped by. The lunch set comes with three courses ($40). For the first course, we gave the Devilled Eggs a skip and headed straight for the fried stuff: the Fried Green Tomato & Crispy Pork Belly. We liked how the green tomatoes and lemon vinaigrette lent a slight tang to the otherwise greasy starter. The smokiness from the tomato relish complemented the pork belly nicely.

While we aren’t discounting the Butter Lettuce & Grilled Mango Salad (chargrilling the mangoes really brings out the sweetness, and the nutty pecan made this a texturally interesting dish), or the Crunchy Bird Sandwich, we knew that we had to get their Lunch Set Special, which came with two pieces of Lewellyn’s Fine Fried Chicken, chilled Spiced Watermelon, and house-made Classic Buttermilk Biscuits.

Brined for over 27 hours, the meat retained its moisture, and fell off the bone with ease. However, the star of it all had to be the golden batter, which is deceptively light and addictively crispy. The watermelon was also a good palette-cleanser. The sweet juice of the watermelon, together with cool mint, and the slightest hint of spice made for a refreshing, but still savoury, side. Served with honey butter and house-made jam, the crumbly and buttery biscuits were lovely.

As if these weren’t sinful enough, we had a side order of their Macaroni & Cheese ($14), which is made with five different types of cheese and topped with a crispy herb crust. It was gooey, rich, and milky, and had all the makings of a post-meal food coma.

And to cap off this ultimate comfort food experience, we opted for the Fried Oreos for desserts. Served with house-made marshmallow, crushed oreos, and a scoop of vanilla ice cream, these sugary treats were encased with a rice krispies exterior, which made for a lighter coating that’s nothing like the pasar malam variant. Those who wish to keep things (slightly) lighter can try their Salted Caramel Bread Pudding – warm custard bread pudding, whisky anglaise, dragee pecans, chantilly cream, and gooey salted caramel.

So, you must be thinking: should I be paying that much for fried chicken? After all, the Lunch Set Special (with two pieces of chicken) goes for $18 on the a la carte lunch menu. And the famous trio of Chicken ‘N’ Watermelon ‘N’ Waffles will set you back some $45. Well, we’ll probably come back for their Executive Lunch Set, during occasions when only the best and most sinful comfort food will cut it.

The post The Bird Southern Table And Bar – Really Good, But Really Expensive Fried Chicken appeared first on Miss Tam Chiak.

When Chef Tan-san dishes out his Tonkatsu to us at Hajime, we knew this place special. 25 years ago, this Singaporean chef was training in Japan to master the art of Tonkatsu. He eventually completed his training, and came back to Singapore in the 90s to helm the kitchen of the very first Tonkichi, making him the Nation’s First Tonkatsu Chef.

However, he was not done yet. Chef Tan took up another challenge, helming the kitchen of the first Tampopo restaurant, building it from ground up. In his tenure as Pioneer Chef of Tampopo, he invented numerous famous dishes, like the now-popular Tonkatsu Ramen and Kurobuta Tonkatsu.

His passion for Japanese cuisine led him to start his own restaurant Hajime Tonkatsu & Ramen at myVillage @ Serangoon Gardens. “Hajime” is the Japanese word for “beginning” and the short form for “Hajimemashite”, which means “nice to meet you”. He wants to spread his philosophy of going back to the food’s beginning and welcoming all customers warmly.

Bringing over 25 years of experience to the kitchen, the Premium Pork Loin (S$21.90nett) is a premium cut of Japanese Air Flown Sangenton Pork, chosen for its exquisite juiciness and tenderness. Each piece of loin is tenderised and breaded upon customer’s order. To bring out the freshness and quality of the pork, there is no pre-seasoning or marination done.

It is dunked in fresh breadcrumbs for that extra crunch and accompanied by the crunchy and refreshing cabbage, which goes very well with Tonkatsu. The timing for when to remove it from the oil is something learned from the owner’s many years of experience. We visited the kitchen and saw how Chef Tan uses a special technique to drain off the oil from all Katsu as much as possible to rid the greasiness.

When served, you should first grind their premium roasted sesame seeds with Tonkatsu sauce before dipping your pork in it to enhance its flavours. The crunchy cabbage is freshly sliced and washed multiple times with ice water to rid the raw taste. Our meal is complete with the Niigata rice, grown in pristine waters from melting snow, then milled locally to lock in freshness. All Tonkatsu sets come with FREE FLOW of rice and cabbage.

New in the menu is Ebi Fry Ramen (S$16.90nett). The Tonkotsu Base Broth is simmered in-house for 12 hours and infused with a secret Sakura Ebi Paste made in house for the extra oomph. No added MSG is added, it’s all natural goodness. Hajime uses Nama Noodles which is produced by a Japanese Company using Japan Flour right here in Singapore to ensure the freshness.

The Ebi Fry is not pre-breaded but only breaded and fried upon order. Fresh bread crumbs are used for the extra crunchiness. Tasted exceptionally well with our home-made tartar sauce. Added into the ramen is their Loin Rib Chashu, marinated in-house using a special recipe sauce. It is topped off with bamboo shoots imported from Japan, bean sprouts, a dash of Japanese chilli oil and a generous sprinkle of crispy Sakura Ebi.

We also tried the Tonkatsu Ramen ($14.90), with a tasty egg added at a price of $2. The ramen was flavourful and comforting but not impressive. The deep-fried pork is ordinary – it was still crispy but its meat, was not as tender and juicy. I would gladly chose the Premium Pork Loin over this.

Another recommendation was Nagoya Miso Fillet (S$19.50nett). The highlight here will be the Miso which they curated from Nagoya, Japan. The recipe is bolstered with red wine and tonkotsu broth. Deep fried till perfection, the fillet is done just right with a touch of pink in the middle, thus ensuring the tenderness by not over-cooking it.

Curry lovers can go for Chicken Katsu Curry (S$16.90nett). Chef Tan-San used 3 types of curry paste for his version of curry blend. Using our 12hours simmered Tonkotsu Broth as the base, the curry has a rich & flavorful taste to it, pairs well with the fluffy Niigata Rice. The chicken katsu is prepared the same way as their famous Tonkatsu, resulting in a tender and juicy in the inside while light & crispy on the outside. The set is served a side of cabbage drizzled in home-made sesame sauce and watermelon.

Besides their best-selling Tonkatsu and Ramen, Hajime also serves a variety of side dishes, Donburi, curry dishes and desserts. Chef Tan-San give a slight twist to this all-time favourite Katsu Don (S$13.90nett). Instead of cooking the Pork Fillet Katsu with the sauce & egg, they have the katsu laid over the Niigata rice with Nori (seaweed) pieces in between them. Then they added the runny eggs, which has been cooked together with caramelised onions & home-made Donburi sauce, laid over the katsu. While some of the sauce will flow through into the rice blending well, the crunchiness of the katsu will remain.

We also enjoyed their Gyoza ($6.90) where savoury fillings are enveloped within their thin gyoza skin and fried to a golden brown.

Located at Serangoon Gardens, this unpretentious eatery is an ideal spot to enjoy Tonkatsu. There was one particular waitress who was friendly and very helpful, taking their service standards up a notch. There are so many Japanese establishments popping up in Singapore recently but how do you know which is worth your money and calories? Well, for a start, Hajime Tonkatsu and Ramen may be a good choice!

P/S THERE IS NO SERVICE CHARGE HERE!

The post Hajime Tonkatsu & Ramen – Best Tonkatsu in Singapore using Pork Loin Air Flown from Japan appeared first on Miss Tam Chiak.

Curry Png is essentially curry-coated rice topped with your daily dose of proteins and vegetables. What’s not to like, really? Don’t say I bojio, because I’m about to unveil a list of curry rice outlets, as well as some of my personal favourites.

Eleven Fingers (Eukee) Scissors Curry Rice

Vying for the title of Best Curry Rice in Singapore is my all time favourite curry rice. Eleven Fingers is an unassuming hawker stall found in a small corner of 3838 Eating Place. Their curry is thick and robust, and a slight fire follows every spoonful of curry. For $10.50, we got curry chicken, pork belly, fried egg and curry vegetables enough to feed two. What stood out was the pork belly – the pork is soft and well marinated. Eukee, unfortunately, doesn’t offer a huge variety of ingredients but I promise you that it’s really delicious. 

Hong Seng Curry Rice

Possibly one of the best tasting curry rice, Hong Seng already has three outlets in Singapore. If you’re lucky, you can even get a glimpse of Gen Y hawkerpreneur, Lim Jia Han, hard at work at the Redhill outlet. The two of us ordered the curry chicken, pork belly, radish egg and rice ($12). There are a couple of stand-outs, including the slightly spicy curry. Their curry chicken is a must-order!

Yong Fa Hainanese Curry Rice & Curry Fish Head

For $5.40, I got curry vegetables, pork belly, stir-fried ham with egg as well as stir-fried hairy gourd. The curry is fragrant and carries just the right amount of taste, texture and spice. The vegetables have a great texture too – the stems are crunchy and the leaves are soft. Don’t miss their stir-fried luncheon meat with egg, which adds a homey touch to the meal. 

Long Xiang Hougang Hainanese Curry Rice / Economic Bee Hoon

One of my go-to places for curry rice is Long Xiang Hainanese Curry Rice. It can get pretty busy during peak hours. For $4.90, we got a pretty decent portion of rice with curry, pork cutlet, pork belly and curry vegetables. Long Xiang’s curry vegetables is a tad sweeter, which really pairs well with the spice from the curry, and white grains. Although the pork cutlet was slightly underwhelming with its thin texture and mild flavour, Long Xiang makes up for it with their amazing rendition of braised pork belly.

Loo’s Hainanese Curry Rice

Loo’s Hainanese is located within the Tiong Bahru estate. The signature Hainanese dishes that you have to order are the pork chop and stewed chap chye. Do also have a go at their asam sotong if you are feeling more adventurous! Long queues are always observed here, so you have to be prepared to brave the queue. 

No Name Hainanese Curry Rice

If you manage to conquer the long queue, you’ll be rewarded with a delicious curry rice treat. A word of advice, you might want to come early before the ingredients run out. I would highly recommend the pork chop, which was unique, crispy and tasty! In addition, the rest of the dishes were as delicious! Overall, we had a satisfying and value-for-money lunch here. 

Jin Soon Fa Curry Rice

What differentiates Jin Soon Fa Curry Rice from other curry rice outlets is the availability of brown rice. For $4.30, we had a good portion of brown rice slathered with sticky curry, curry chap chye, pork cutlet and braised pork belly. The curry is slightly sweeter and richer, with a slight heat that follows after each bite. Although the braised pork belly and pork outlet were at best ordinary, I did like the curry cabbage which was good in flavour and texture. 

Ga Li Xi Shi

Xi Shi offers an array of ingredients to pair with your curry rice. For $4, I asked for a serving of curry vegetables, pork chop and stir-fried egg with tomatoes. The star was the stir-fried egg with tomatoes – the combination of sweet and tangy flavours made it enjoyable even on its own. Come here if you prefer your curry rice to be spicier than usual.

Redhill Curry Rice

Apart from the famous Hong Seng Curry Rice, there are a couple of curry rice stalls in Redhill Food Centre that are worth checking out. According to their signboard, Redhill Curry Rice has evidently received a few public mentions for their curry rice. I had my plates quickly filled with a portion of stir-fried hairy gourd, curry chicken, and white rice ($3). The curry is light in terms of taste and texture, which will suit curry-lovers who prefer mildly-spicy curries. I highly recommend the delicious mao gua.

Beach Road Scissors Cut Curry Rice

Located in the heart of Jalan Besar is the well-known Beach Road Scissors Cut Curry Rice. We got a generous portion of pork belly, fishcake, curry chicken wings and beansprout on a bed of curry rice for $5.50. The thick curry was satisfying, and the thick pork belly won our hearts. 

Dragon Village Hainanese Curry Rice

Do visit early as the ingredients usually run out around late afternoon. Fortunately, we were able to snag a plate of rice ($3.70) topped with cut potatoes, chap chye, braised pork belly and egg tofu. The curry was a tad watery and bland for my taste. My favourite dishes were the pork belly and curry chap chye. 

Hainanese Curry Rice

The Hainanese Curry Rice from Maxwell Food Centre attracts large crowds during lunch hour. We actually managed to get a decent portion of rice drizzled with curry, egg, pork chop and stewed chap chye for just $3.20! We love the thin and crispy pork chop here. 

Sin Chie Toke Huan Hainanese Curry Rice

The first thing that captures your attention should be the myriad of ingredients displayed at the front of the stall. We grabbed a few ingredients to go along with our rice – minced pork patty, chilli sotong, curry chicken, stewed cabbage and pork chop. The minced pork patty, which was nicely marinated, has a springy texture, and won us over instantly. I also enjoyed the perfectly-stewed chap chye, which was soft and sweet.

Do share with us your recommendations too! We would love to fill our tummies with more yummy curry rice!

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 Feel The Fury With Singapore’s 13 Best Hainanese Curry Rice appeared first on Miss Tam Chiak.

 Tony Wong, who has over 2 decades of experience as the former head chef of Lei Garden Singapore, is at the helm of East Bistro, which has rocketed to fame in recent months. East Bistro is famous for their exquisite dim sum and 泡饭 (pao fan).

You might think that East Bistro was located in the east, but it is, in fact, located in Sembawang. The simple and modest interior was charming and had a homey feel.

Other than the famous 东师傅催泡饭 (Chef special – “Pao Fan”, item #601, $6.80 for small), we also ordered a medley of their dim sum dishes which included the 香煎萝卜糕 (Pan fried radish cake, item #111, $4 for 3 pieces), 花菇皇叉烧包(“mushroom” char siew bao, item #103, $3.60 for 2), 四川口水鸡 (Chilled chicken in spicy sauce, item #203, $6) and the 黄金脆虾球(Deep fried prawn with salted egg sauce, item 310, $12 for small).

Despite my bias against Teochew-style porridge (I prefer the Cantonese version), I have to admit that the 泡饭 was truly one of a kind. Remember to get your phone or camera ready before this dish arrives. Once the porridge arrived at our table, the server decisively threw fried rice crisps into the porridge and it started to crackle, much to our amusement. Since we were all still daydreaming, we missed the shot. Don’t be fooled by its watery texture and messy appearance. As you stir the dish, you’ll notice an aroma coming from the supremely rich and flavorful broth. The rice grains were soft and the addition of sesame seeds helped to enhance the fragrance of the dish. I also liked that the fried rice crisps had a contrasting texture to the softer rice grains. 

In spite of the remarkable reviews of their 萝卜糕 (radish cake), we were not impressed by it. Despite the lightly-singed appearance, the radish cake had a good amount of flavor bolstered by the addition hei be (dried prawns) in the dish. While I did find it a little starchy, the essence of the fragrant radish cake was still intact. While the radish cake embodied the qualities of a good radish cake, it lacked the wow factor.

We also had the “mushroom” char siew bao which looked like two oversized Shitake mushrooms served in a traditional bamboo steamer. The bun was extremely soft and fluffy, unlike any other char siew bao you might find in Singapore. Bite into the airy bun to reveal a sweet and moist char siew filling, which we could use more of. However, I liked how the filling doesn’t soak through the bun. This was probably my favourite item of the lot.

Last but not least, the deep-fried prawns with salted egg sauce were fresh, crunchy, and crispy. However, we felt that they could also have been more generous with the salted egg sauce. Regardless, the deep-fried prawns were still crazy addictive. Priced at $12, this dish did not disappoint.

It also wasn’t difficult to notice friendly head chef Tony Wong sauntering around the restaurant to ask if the food was all right. If you speak fluent Cantonese or Teochew, you’ll soon find yourself deep in conversation with him as he is very 热情 (enthusiastic). Seeing how easy-going he was, we asked him for a picture and he gladly obliged. 

To cater to the local palate, East Bistro’s menu also includes tze char dishes like 螃蟹脆米泡饭／米粉 (Crispy rice/rice noodle with crab in soup, item #409), everyone’s favorite虾酱鸡中翼(Chicken wings in prawn paste aka Har Jiong Gai, item #303), 麦片虾(Cereal Prawn, item #403), 马来风光(Sambal Kang Kong, item #501) and even a 星斑炉 (Red Garoupa Steamboat, item #511). We went on a weekday afternoon to avoid the crowd but I hear you’ll have to call in to reserve a table if you intend to go on a weekend. I’m sure you’ll enjoy their hospitality and the good food.

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

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

The post East Bistro – Dim Sum & Pao Fan by the former head chef of Lei Garden appeared first on Miss Tam Chiak.

Penang cuisine continues to be celebrated widely in Southeast Asia, and the same can be said for our little red dot. New to the block within the Bukit Batok heartlands is Ah Lipp, which has just opened weeks ago. The founder-cum-Chef, Ah Lipp, is a friendly character. “I have had over 30 years of experience in making prawn noodles,” exclaimed Ah Lipp. Ah Lipp prepares his version of Penang prawn noodles with such finesse, that it might lead one to underestimate the tedious process behind the making of this dish. 

All the recipes are passed down to Ah Lipp by his mother, so you’re witness to tradition! To prepare the broth for the prawn noodles, Ah Lipp combines a variety of ingredients, such as pork bones, pork skin, prawn head and even crabs, as well as condiments which include garlic, onions and rock sugar, amongst many others. All ingredients are simmered in a boiling pot of water for 4 hours before the broth is ready to be served.

A bowl of Penang Hokkien Big Prawn Noodles Soup ($10 for regular, $12 for large; available in dry or soup version) would fetch you a handful of bee hoon-yellow noodle mix topped with pork ribs, fish cake slices, kang kong and wild sea prawns. The choice of prawns is crucial, as the head of the prawn would alter the taste of the soup. The broth is robust and well-spiced, and delivers a subtle heat that leaves a pepper-like aftertaste. It’s pretty addictive! Completing the prawn broth are jumbo prawns with flesh that comes off the shell easily. Ah Lipp prefers to use wild sea prawns, especially those with bountiful roe.

Bite into the succulent prawn to uncover a sweetness and pleasant briny taste. Apart from prawns, you’ll also find soft and flavourful boneless pork ribs. Patrons can opt for the addition of chilli, but I left it out to enjoy the original taste of the broth. If you fancy a more affordable alternative, you can always choose the normal Penang Hokkien Prawn Noodles ($4 for regular, $6 for large). Regardless of the size of the prawns, I’m sure the broth is equally tasty!

You know you’re having authentic Assam Penang Laksa when you scoop up penang noodles that are white and plump. The recipe for the Assam Penang Laksa ($3.50) is also passed down from Ah Lipp’s mother, who still resides in Penang. Every mouthful of Assam Penang Laksa carries a myriad of flavours! Ah Lipp uses sardine instead of mackerel, since its flavour is more subtle and better received by Singaporeans. A flowery yet tangy sensation accompanies the consistently thick broth, with chunks of sardine flesh that adds a textural contrast to every bite. What I like about the dish is how each strand of thickly-cut noodle absorbs the broth excellently. Go ahead and add more prawn paste if you like – self-service!

Both the dishes tasted equally delicious, but I am more inclined to opt for the heartier Penang Hokkien Prawn Noodles since there’s less going on in the dish in terms of texture and taste. A partner stall selling porridge lies adjacent to Ah Lipp, so do patronise them as well.

This post was brought to you by Ah Lipp Famous Penang Prawn Noodles.

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

The post Ah Lipp Famous Penang Prawn Noodles – Lip-Smacking Prawn Broth! appeared first on Miss Tam Chiak.

Bugis Street is a shopping haven. Apart from rows of apparel retailers, modest street foods options can be found as well. It is quite a challenge to discover delectable food here, but we have found 11 street eats that might just be the fuel you need, to go on a longer shopping spree. 

Ground Level – Chick It

Look out for stall 15 which specializes in crispy fried chicken chop, as well as a variety of bento sets. To start off our adventure in Bugis Street, we got a Hot & Spicy Korean Yang Nyeom Chicken Chop ($5.20) which came in a disposable lunch box. The portion is pretty generous. Although it wasn’t as spicy as I had hoped for, it had a mild tanginess, and just the right amount of sweetness. Dig into the chicken quickly, before it gets soggy.

Ground Level – Crispy Pancake

Located beside Chick It is a stretch of food stalls managed by the same company – Crispy Pancake. We couldn’t resist the traditional Muah Chee ($2). Their version isn’t as sweet and fragrant as what I am used to, but the rice cake is chewy – just the way I like it.

I had the Hakka Yam Cake ($4), also known as Abacus seeds. Each portion contains a generous amount of small yam cakes, fungus, sliced mushrooms and fried shallots, covered in a sweet starchy sauce. Since it was my first time trying this, I could only liken the texture of the cakes to that of soon kueh skin. For $4, I consider it to be a very satisfying portion for people who can appreciate yam cakes. Just be careful of the fiery chilli!

8 small Kaya Balls for $2.50 sounds like quite a good deal. Each kaya ball contains a sparse kaya filling that is mildly flavourful and sweet. Encasing the kaya filling is a dough that I found slightly dense. It’ll probably taste much nicer if it is made fresh on the spot.

Ground Level – Hong Kong Roasted Delight

There lies a section called Bugis Food Street which plays host to a number of Asian cuisines. Right at the beginning of the street lies a stall that serves local roast meats. The owner claims that most of his meats are of the freshest quality so we definitely had to try. The Duck and Chicken Rice ($6) consisted of one portion of duck and roasted chicken meat served on a bed of ordinary-tasting rice. I found the chicken to be slightly dry, but the duck was soft and well seasoned. Take note of the stall’s closing time, which varies according to the availability of the roasted meats.

Ground Level – Quan An Vat

Located just a few stalls from Hong Kong Roasted Delight is Quan An Vat, a stall serving Vietnamese cuisine. We opted for the Spicy Beef Noodle Soup ($7.90) which consisted of beef broth, luncheon meat, beef slices, coriander and kang kong. Unfortunately, we had thick rice vermicelli in place of the usual banh pho noodles because they were out of stock. While the noodles are at best average, the highly addictive beef broth is light and flavourful. 

Ground Level – Buddy’s Cafe Thai Food

There are surprisingly a couple of Thai food stalls here in Bugis Street. Buddy’s Cafe appears to deliver authentic Thai cuisine as its chefs and waitresses are all Thai. One of their unique selections is probably the Thai Hor Fun ($5.50) – a pot of rice noodles, prawns, and squid drenched with starchy gravy. The gravy was starchier than normal, but I loved how every spoonful was deliciously eggy, and carried a waft of smokiness.

Ground Level: Asian Delights

At the back of Bugis Street lies the Taste Buds Food Court. Asian Delights Food Stall is one of the stalls here. They serve quite a number of dishes including Ampang-style yong tau foo, ayam penyet and ikan penyet that do not contain any traces of pork or lard. For $6, you can get a hearty set of ayam bakar that consists of rice, fried sambal chilli, vegetables, and a portion of roasted chicken.

Ground Level – Tianfu Delicacy

You can get a taste of traditional Sichuan dishes here. We had the Sliced Pork Rice ($7) which comes with stir-fried pork bacon, fried leeks, and black beans coated in a black bean sauce. I enjoyed the stir-fried leek, which was sweet and light. Do have a go at their stir-fried spicy chicken, and hot & spicy dumplings, which are both crowd favourites.

Ground Level – Khao San

Khao San is the latest addition to the line-up of food stalls in Taste Buds Food Court. One of their signature dishes is the Deep Fried Fish with Rice and Mango Salad ($9.80). Expect a bowl of rice, 2 fried tilapia, and a generous portion of mango salad. The salad is light and flavourful, with a slight sourness that pairs well with the well-seasoned tilapia. The dish was not as spicy as I thought it would have been, but you can always grab a spoonful of Thai green chilli sauce to add some heat to the dish.

Second Floor – Ned’s Crepes

Ned’s Crepes delivers a variety of housemade crepes. Think soft chewy crepes, as well as delicious crispy crepes, that come with either sweet or savoury fillings. I decided to go for a crispy Choco Berry ($4.50) crepe, which contains freshly-sliced strawberries covered in a thin layer of Nutella spread. Do go during non-peak hours because the queue can get really long. 

Third Floor – Mae Noi Thai Food

After scouring the entire Bugis Street for your desired apparel under the scorching weather, you must drop by Mae Noi Thai Food for a refreshing glass of Thai Ice Milk Tea ($1.80) or even Thai Ice Lemon Grass ($1.80). Mae Noi also serves a Thai Green Curry Chicken with Rice ($5) that is highly addictive. I loved the creaminess of the green curry, and the slight fire that hits you when you bite into the soft chicken chunks. Don’t miss the Seafood Tom Yum Soup ($5) which comes with a choice of thick or clear broth!

Third Floor – Yi Lu Fa F&B

Right beside Mae Noi Thai Food is Yi Lu Fa F&B that serves a variety of local tze char dishes as well as our favourite mala xiang guo! Yi Lu Fa charges based on portions instead of charging by weight. We ordered a portion of hot dog, enoki mushrooms, crab sticks, kang kong, luncheon meat and chicken slices, which amounted to about $9. This is VERY CHEAP for a mala xiang guo. Granted, it isn’t as fragrant or savoury as other mala xiang guos that I have had, but for it’s affordability and accessibility, I’d return here to satisfy my mala cravings.

Who knew Bugis Street was home to so many eateries? I would definitely be back to try other stalls, and for Mae Noi Thai Food too! Meanwhile, if you’re here shopping, why not try some of the dishes on our list and let us know your comments? We’ll be waiting!

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 11 Cheap Street Eats in Bugis Street – Yay More Money for Shopping! appeared first on Miss Tam Chiak.

Thin skin and rich ingredients make an excellent roll of popiah. The Hokkiens believe that wrapping popiah is akin to wrapping gold and silver, which is a symbol of good luck. In the past, popiah was only prepared during major festivals. However, we are now able to get our popiah fix anytime and anywhere – lucky us! Popiah was said to have started in the Ming Dynasty, when an imperial officer was too busy writing his official documents to have a proper meal. His wife chopped up some ingredients and wrapped it in a thin flour skin for her husband. And so, the humble popiah was born.

Here is a list of 13 popiah stalls where you can get your popiah fix. With more hawkerpreneurs jumping on the popiah bandwagon and bringing new and innovative fillings to the table, the popiah scene is sure to get more interesting with time.

Ann Chin Popiah @ Chinatown

With 7 outlets under their belt, Ann Chin is one of the most popular popiah places in Singapore! Their main outlet, which is the one we visited, is nestled on the second level of Chinatown Food Complex. The skin of the Popiah ($1.60 for 1, $3 for 2) is handmade in-store and is especially thin. Instead of getting soggy, the popiah remains dry, chewy, and crunchy. I loved the spicy chilli which provided a real kick and elevated the flavours of the popiah. The popiah usuals such as green shredded lettuce leaves, beansprouts (tau gay), sliced carrots, garlic, crispy bits, peanuts and eggs are included in this roll of 5, but they have lesser cooked turnip, as compared to other stalls.

If you’re looking to have a popiah party in the comfort of your own home, you can get their DIY sets (from $30).

Mr Popiah @ AMK Hub

Established in 1995, Mr Popiah boasts a wide range of innovative flavours. Think salmon popiah pizza, fish fillet popiah and fruit popiah cups. Madam Li Li Hong first started pushing out these unique popiah after she attended a food fair in Germany with her son in 2015. They realised that the versatile popiah skin can be adapted to cater to the tastebuds of youngsters in Singapore and overseas markets.

Of course, they have the classic Nyonya Popiah ($2) as well. The friendly aunty manning the store recommended the Popiah Chicken Burrito ($5) which is their bestseller. It is an interesting combination of a Mexican burrito with coleslaw and roasted chicken, and the traditional Chinese popiah with peanuts and Chinese-style vegetables. The ‘fusion’ dish worked surprisingly well! The roasted chicken came with onions and was warm and flavourful. However, the thin skin got soggy and disintegrated mid-way through our meal. So, eat quickly.

Glory Catering

If your favourite part of a popiah is the sauce, then Glory Catering’s popiah is for you. The popiah has so much sauce that it leaks out onto the plate! Mixed with a liberal amount of garlic, the popiah is simply bursting with ingredients. As Glory Catering is primarily a peranakan store, they serve the Nyonya version of popiah.

What’s so special about it? Well, unlike the usual popiah skin which is made from wheat flour mixed with water and some salt, the Nyonya version uses egg roll wrappers. This means that egg is added to their dough! As a result, it is chewier, has a richer taste and almost feels ‘elastic’. They also use freshly-ground chilli instead of the normal chilli sauce in our usual Singaporean-style popiah. The cooked prawn which is added inside is probably why it has a higher price point at $3 a roll. Instead of hard boiled egg, shredded cooked egg is added.

Although I prefer popiah with a drier skin, many peranakan families swear by Glory’s Catering’s traditional popiah, and it’s worth a try!

Old Long House Popiah

Since 1930, Old Long House has been selling Popiah with no MSG, no artificial colourings, no preservatives, no pork & no lard. Their turnip is very juicy and sweet. Eggs, bean sprouts, coriander are some other ingredients added into the thick but chewy popiah skin. They add crispy fish batter into their popiah and we love that extra crunch!

My Cosy Corner

At a corner in level 2 of Coronation Plaza stands My Cozy Corner, a homely and no-frills eatery. Mr Leong has been serving up his popular popiah at Coronation Shopping Plaza since 1988. Following a recipe from his famous aunt, the late cookbook author Leong Yee Soo, Mr Leong crafts big fat rolls of popiah. The skin is very soft and carefully kept in a special air-tight container so that it doesn’t lose its moisture. Each popiah is made to order, and served to you fresh and piping hot. What makes this particular popiah special is the incorporation of a generous amount of crispy bits that are made from parboiled rice. The Peranakan owner uses Nyonya-style fiery and aromatic chili sauce that promises to leave you craving for more!

P.S. While you’re there, try their excellent Nyonya-style laksa, mee siam, mee rebus and kueh pie tee as well.

Kway Guan Huat

Kway Guan Huat (Joo Chiat Original Popiah Skin & Kueh Pie Tee) is one place you can visit to see the workers making popiah skin on the spot. With most popiah stalls getting their skins from suppliers, it is rare to find popiah skin that is made on the spot. Kway Guan Huat started since 1938 and has been around for more than 70 years! 

We tried their Crab Popiah ($2). The skin was still warm when served, and it was thin and soft. The popiah was packed to the brim with generous fillings such as turnip, carrot, egg, lettuce and beansprouts. Although the crab fillings were not visible, the sweetness of the crab was evident. Also, Kway Guan Huat adds fried fish crips, which gives a crunchy texture.

Jit It Thai San Popiah 日益太山薄饼

Jit It Thai Sun is run by 2 elderly. The queue might look short but the wait for the coveted popiahs might go up to 25 minutes. As age has caught up with the stall owners, do be patient! The popiah here stands out for a few different reasons. Firstly, the skin of the popiah is thin and soft. The skin is wrapped rather loosely around turnip, beansprouts, hardboiled eggs and peanuts. Secondly, the popiah comes with garlic. Although it is common, the garlic here is especially strong and fragrant. The flavour of the popiah is enhanced as a result. Lastly, they have a special chilli reminiscent of sambal. The combination of chilli and garlic makes for a scrumptious and delectable roll of popiah.

By the way, the beansprouts are cooked in small batches to ensure that they stay warm. So now you know, good food is worth the wait!

Good Chance Popiah

Good Chance Popiah Eating House brings back the joy of wrapping popiah. Good Chance’s version of popiah is extremely old-school and authentic. The restaurant, which has 2 outlets, was founded by Mr. Hou Shen Hu in 1977. He was born in Long Xi, Fu Jian Province, and cultivated his culinary skills under the guidance of his parents.

Fillings include ribbons of omelette, beansprouts, lettuce, coriander, chopped peanuts, sweet soy sauce, garlic, chilli paste, prawns and crab meat. 

Ping Kee Popiah

Ping Kee is well known among residents who stay around this area. This homey-tasting popiah is moist, yet not soggy. In just a single bite, you can taste the freshness and juiciness of the ingredients and feel the crunchiness of the bean sprouts wrapped within, all at the same time. The ‘mengkuang” (Malay for shredded turnip) is perfectly marinated. Overall, the popiah has the right balance of sweetness and fragrance and leaves me feeling very satisfied. Do remember to request for additional chilli for a higher level of spiciness – just for a good kick!

Souperstar @ East Point Mall

This interesting concept was started by two sisters in their 20s, Wei Ting and Wei Ling. Having spent the bulk of their childhood helping out at their parents’ family business (Fortune Foods which specialises in popiah skins), they came up with the idea of “a living craft – popiah” to appeal to more people, especially the younger generation. Using the traditional popiah skin that they are familiar with, the sisters created jazzed up versions of the traditional popiah. For those who are watching your diet, the Sesame Chicken Popiah ($3.80) is a good option with tender slices of roast chicken, juicy cherry tomatoes, coral lettuce and creamy white sesame sauce. 

They also have The Traditional ($2.50) which has a beautiful harmony of more than 10 ingredients skillfully wrapped into a full-flavoured traditional Chinese popiah. We couldn’t resist the slow-cooked turnip with chopped peanuts, crispy bits, boiled eggs, shredded cucumbers and cilantro. Add a little sweet sauce, minced garlic and shrimp sambal and you have the perfect combination.

Lagoon Carrot Cake

Although this stall doesn’t have the word ‘popiah’ in its name, their popiah is awesome! The stall was first set up by Mr. Ang’s father at a back alley located in MacPherson. Currently, Mr. Ang, a 2nd-generation hawker, is running the stall at East Coast Lagoon Food Village. The stall was originally known for their fried carrot cake. It was only 13 years ago that Mr. Ang started selling popiah after learning the secret recipe from a friend. Mr. Ang’s popiah won the “Best of the Best” popiah in City Hawker Food Hunt last year. The popiah was generously filled and has a good combination of textures. We love the juiciness, as well as, the crunch from the beansprouts.

Qing Tian Yong Tau Foo

Although the sign states that the popiah counter is open from 11am onwards, we had to wait till 12.20pm for it to be ready. Do grab a bowl of their yong tau foo while waiting, as it seems to be rather popular and had a steady queue. Their popiah is popular as well, with most customers buying in bulk to take away. Our roll of popiah came with the usual chilli, sweet sauce, garlic, hard boiled egg, peanuts, crab meat bits, beansprouts, whole lettuce leaves and turnip. The popiah skin here is thicker and chewier compared to the rest that we have tried, but it holds the ingredients well. The well-seasoned turnip helps to balance out the strong garlicky taste. Their chilli packs a punch as well!

Fu Cheng Popiah 富城食品

I originally wanted to try Qin Carrot Cake’s Popiah (#01-156). However, they were not available on the day that I went. The aunty manning the store kindly suggested that I try Fu Cheng’s popiah instead, and I did not leave disappointed. They have a few branches around Singapore and the one at Old Airport Road serves excellent popiah! The peanuts and crispy bits were well portioned out, and the fillings were tightly wrapped in a thin skin that was slightly crispy. The turnips are well drained, but are slightly bland. Do ask for more chilli to get an extra kick and to balance out the sweetness of the nuts! By the way, they are halal-certified as well.

P.S. There are THREE popiah stalls at Old Airport Road Food Centre! Let us know which one is your favourite!

Popiah is one of those foods that make for a great snack in between meals, or even as a meal if you’re looking for something lighter. You can even order a few rolls to share. We hope that this list of popiah spots will satisfy your tummies!

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

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

The post 13 Delicious Popiah Rolls that You Need in Your Life appeared first on Miss Tam Chiak.

Originally located in a coffeeshop along Simon Road, Simon Road Hokkien Mee has a time-tested recipe that has been passed down through three generations.

71-year-old Tan took over his father’s stall and has been frying Hokkien mee since the 1970s. His son, Youri, learnt the ropes from him and now runs the stall with his father (his father runs the stall in the morning, while Youri does the afternoon shift).

No matter who is behind the wok, rest assure that you will be treated to an awesome plate of Hokkien mee. The yellow noodles and bee hoon are skilfully fried and simmered in their prawn broth. The noodles are cooked with some minced garlic, fried pork lard, prawns, and squid.

There are two types of chilli available. One is the usual sambal, while the other is their bright orange homemade belachan. We absolutely love the latter which has a hint of citrus and paired well with the noodles. 

They usually cook the wet version, but honestly, I thought it was quite ordinary. However, upon request, they can do a dry version which really tastes better as the noodles would soak up the crustacean flavours.

Note that they have moved to Hougang Street 21, and the nearest MRT is Kovan. So if you are in the area, go check out this plate of Hokkien mee which withstood the test of time. 

The post Simon Road Hokkien Mee – One of the Most Famous Hokkien Mees appeared first on Miss Tam Chiak.

Unbeknownst to many, Fortune Centre is actually a hotpot of delicious vegetarian eateries. Just a 10-minute walk from Bugis MRT station, delicious vegetarian food has never been more accessible!

LEVEL 1

Su Shi Piao Xiang Vegetarian

This eatery is like a vegan zichar stall that serves local classics such as Fried Hor Fun ($5.50), Fried Ee Mee, Claypot Assam “Fish” ($13), Sambal “Prawns” ($13) and even Vinegar “Pig” Trotters. The Mee Goreng ($5) here leans towards the sweeter side, where the noodles are coated in a thick spicy tomato sauce. It was sweet, wonderfully moist and laced with wok hei! Ohh how heavenly. Needless to say, this is a well-executed dish and I was already in love with it from the first bite.

Tracy Juice Centre

An expert in healthy fibre-packed juices, Tracy Juice Culture is a small eatery that also offers delicious mains to fill your stomach. The Tracy Special Udon ($7.80) has a thick broth – flavourful and aromatic from the large amounts of chopped mushrooms and mock meat in it. There’s also a hint of assam in it.  I found myself enjoying this dish more and more with each mouthful and it was finished in no time.

Vegandeli

Service is extremely prompt here and my food was served in less than 5 minutes. This Minced Bean Ramen ($6.90), a staff’s favourite, has a reasonable serving of mushrooms and a savory thick brown sauce which was slightly acidic from the addition of vinegar. No beans are added into this bowl of noodles, though.

The minced vegetarian bits were crunchy at first, but its texture subsequently changes into that like minced pork as it soaks up the brown sauce – just like bak chor mee.

Mama Patisserie

Vegan buns, anyone? Not only does Mama Patisserie make vegan breads in store daily, they also have vegan desserts available. All breads here are made with premium Japanese imported flour with no added preservatives, and packed individually for hygiene purposes.

This Crunchy Sesame ($1.70) bun came with a generous filling of crunchy sesame seeds and sugar. Loving the contrasting textures in this bun!

Tian Yuan Healthy Vegetarian Food

Tian Yuan Healthy Vegetarian Food sells hearty vegetarian snacks and vegetarian Chinese cuisine. A bowl of thick saucy Zha Jiang Mian costs $5.50. The thinly-sliced strips of cucumbers, carrots and red cabbage placed atop the noodles not only add a pop of colour, but also a nice crunch and sweetness to the noodles. Some dishes here are only available on a weekly rotational basis; it’s always good to revisit for a taste of their daily specials!

Hotcakes Cafe

Contrary to its name, no hotcakes are served here. Rather, pastas, pizzas and local dishes (eg fried carrot cake, char kway teow, nasi lemak) are on the menu, and they are all priced below $10.

For all pizzas, you can top up $3 to add vegan cheese. The meatballs in this Meatball Pizza ($9.90) could use some work though. 

Xin Hua Vegetarian Restaurant

Yet another vegan restaurant in fortune Centre, Xing Hua Vegetarian Restaurant has an extensive menu. You can find cold dishes, zichar side dishes, seafood, vegetarian steaks, local delights and even indulge in steamboat here! The Hor fun ($5) has a subtle hint of wok hee and is definitely worth a try!

LEVEL 2

Create Healthy Lifestyle

Serving only organic and natural food, Create Healthy Lifestyle offers both noodles and brown rice dishes. This Sambal Petai Fried Rice ($5) is simple, yet flavourful. Watching your carb intake? Create Healthy Lifestyle also has salad and homemade fruit juices available.

Vege Pot

If you can’t already tell, I really do like petai. This Tomato Petai and Seaweed Fish set ($6.50) comes with a broth that’s sweet, sour and spicy – just like Tom Yum, but richer, better and sweeter. If Assam curry and tom yum had a baby, this dish is it. Drench the moist, plump brown rice with this broth and you are in for a delicious treat.

Pine Tree Café

This Special brown rice noodle ($6) came in a mini hotpot that is kept warm by a burning candle. The brown rice noodle had an interesting mouthfeel akin to that of udon noodles. Although highly recommended by one of the staff, I found this dish a little too bland. If I were to visit again, I would go for their fried rice or dry noodle dishes instead.

LEVEL 4

New Green Pasture Café

New Green Pasture Cafe offers vegan versions of different cuisines (eg. Japanese, Korean). All dishes here are crafted from organic ingredients, free from any nasty chemical pesticides and fertilisers. Just the thought of eating such natural organic food will instantly make you feel good about yourself.

The Bi-bim-bap ($11.50) came in a piping hot pot, chock-full of ingredients. Sweet potato is used in replacement of the usual egg yolk (how creative!). I lost count after having counted 13 ingredients, but this is definitely a hearty dish, with a generous amount of nutritious ingredients that will leave you and your stomach feeling satisfied!

Creating delicious vegetarian versions of our favourite dishes is no easy feat, and I must say that most of the eateries in Fortune Centre have done it well. You don’t have to be a vegan or vegetarian to give these places in Fortune Centre a visit!

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

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

The post Fortune Centre – Not 1, Not 2, But 11 Vegetarian Eateries in Fortune Centre! appeared first on Miss Tam Chiak.

Everyone knows that Singaporeans love seafood. Most restaurants have included at least a seafood dish or two in their menu. So, seafood lovers, which seafood restaurant do you usually go to to enjoy fresh crabs, prawns and fish? How about Peach Garden at Thomson Plaza?

Peach Garden at Thomson Plaza has launched an exciting seafood menu that is filled with old and new flavours. And the best part? You get 20% off with a minimum spend of $50 on all seafood dishes all day, everyday till 31 December 2017!

We started the meal with Smoked Prawn with Chinese Wine ($8++ per 100g). The dish impressed us right from the very start. Steamed in a huge bamboo basket, the prawns are smoked with thyme before being flambéed in Shaoxing wine. It’s a joy to de-shell the prawns because it’s so easy! You can taste the fragrance of both the wine, and thyme. There are other prawn dishes available, including sautéed live prawns with XO sauce, drunken prawns and steamed prawns with minced garlic.

Clams can be cooked and enjoyed in various ways. However, the Stir-fried Sea Clams with Curry Paste ($28++ small) is a classic that we would order again, and again. Even though the meat in each shell may be small, they carry a strong curry flavour.

You can add salted egg sauce to anything that’s fried, and it will be a winner instantly. People just love salted egg yolk! Okay, I’ll admit it. It’s my guilty pleasure too. The Deep-fried Cuttlefish with Salted Egg Yolk at Peach Garden is not to be missed. The golden sauce is far from being passe. It is sweet and salty, and very satisfying because I can have the best of both worlds. The sauce has a grainy consistency and coats the fried cuttlefish perfectly.

The Baked Crab with Rock Salt in Black Truffle Sauce ($8 per 100g, minimum 2 pcs) is the highlight of the night. It’s as sinful and delicious as it sounds. Wrapped in lotus leaf, a fresh Sri Lankan crab is stir-fried in black truffle sauce and baked in salt. The hard outer crust traps the crab’s natural juices within, while the lotus leaf adds an unbeatable fragrance. When cracked opened, the sweet, juicy flesh of the crab sharply contrasts the black earthy sauce; and that’s all you need. This dish is a guaranteed crowd pleaser.

Other crab dishes include Salted Egg York Crabs, Chilli Crabs, and Steamed Crabs with Chinese Wine and Chicken Stock.

Another popular dish is the Stewed Vermicelli with Water King Prawn in Cheese, Bacon and Garlic ($8 per 100g). The vermicelli is covered with melted cheese that has just the right amount of creaminess. The cheese isn’t too thick so you won’t find the taste overwhelming after a few mouthfuls. The freshness and sweetness of the prawns really left an impression.

Like Szechuan style Suan Cai Yu, the Steamed Sea Bass with Preserved Vegetables in Casserole ($7 per 100g) is my favourite dish of the night. Don’t worry, your taste buds won’t be scorched and your lips won’t be numbed. Look forward to tender deep-fried chunks of sea bass swimming in a soothing and savoury broth. The flavours of the broth are accentuated by the sourness of the pickled vegetables, and the entire mix is just delicious.

When PM Lee urged Singaporeans to eat less white rice, or switch to brown rice during the last National Day Rally, many restaurants have added brown rice options to their menu. Peach Garden is one of them, with the introduction of Fragrant-scented Fried Brown Rice.

There are so many ingredients in the pot, such as prawns, scallops, peanuts, anchovies, and corn. Give it a good mix and enjoy the distinct crunch in every bite. I suggest eating this with the Steamed Sea Bass with Preserved Vegetables in Casserole.

After such a hearty meal, you might want to end the night with Peach Garden’s handmade Mochi ($2.50 per piece), which is made with Chantilly cream, mango and strawberry cubes.

Seafood is truly an integral part of the Singaporean diet. If you love seafood like I do, be sure to visit Peach Garden at Thomson Plaza for an indulgent and splendid seafood feast.

This post was brought to you in partnership with Peach Garden.

The post Peach Garden @ Thomson Plaza – 20% OFF For All Seafood Dishes Every Day! appeared first on Miss Tam Chiak.

Welcome to City Hall, home to monumental structures with an impressive history that dates back to the 1920’s. City Hall boasts an impressive amount of food options, most of which come with quite a hefty price tag. If you work in the City Hall area, lucky you! We have come up with a guide that will help you spend no more than 50 BUCKS on breakfast, lunch and dinner in 5 days.  We stretched a little to Bugis, because it was really a challenge to find affordable food in City Hall. Read on and find out how to eat well, and save at the same time!

Monday Breakfast: Makanan Bollywood Restaurant

Makanan Bollywood serves a pretty dope chicken curry that comes with 2 pieces of Roti Prata ($2). Found in the basement of Peninsula Shopping Centre, the quiet air-conditioned coffee house guarantees you a short escape from the hustle and bustle of humid Singapore. I found the texture of the prata slightly doughy, but the chicken curry was surprisingly rich in texture and in flavour. Start the day right with a sweet and savoury combination by dipping the Prata in curry and sugar!

Monday Lunch: Supreme Pork Chop Rice

This is a hidden gem. It has always been my go-to lunch spot if I’m in the area. The Chicken Chop Fried Rice ($4.80) comes with a portion of fried rice, chicken chop coated with mushroom sauce, sunny side up or braised egg, and a choice of vegetables. I highly recommend the salted vegetables over the mixed vegetables. Each piece of chicken is tender and well marinated, and pairs excellently with the watery chilli sauce that you can get at the counter.

Monday Dinner: Eleven Fingers (Eu Kee) Scissors Curry Rice

They offer a variety of dishes that go well with their curry rice but you can opt for a basic combination of curry rice with a piece of curry chicken wing and curry cabbage for only $3. Although it doesn’t sound like much, the deliciously rich curry gravy will fill your tummy. 

Total Cost: $9.80
Remaining: $40.20

Tuesday Breakfast: Si Ma Lu Goreng Pisang

Fancy something light for breakfast? Drop by Si Ma Lu Goreng Pisang in Albert Centre and grab a Green Bean Goreng ($0.80) to go! The exterior remains crispy even after it’s been left out for sometime, and the green bean filling is flavourful. The stall also offers their famous goreng pisang in the morning. 

Tuesday Lunch: Leong Yeow Famous Waterloo Street Hainanese Chicken Rice Branch

For $3.80, you get a plate of rice, and chicken on a separate plate. The rice was mild tasting and lacked the usual taste of ginger and garlic. However, the taste of the rice can be elevated with an added dose of their chilli, which is pleasantly spicy and citrusy. Although I found the portion of the chicken slightly insufficient for its price, each piece is soft and tender. It isn’t the best chicken rice, but it is not bad an option if you’re looking for affordable chicken rice.

Tuesday Dinner: Mother’s House

For 5 dollars, you’ll get a portion of rice with 2 veggies, 1 meat, as well as a bowl of soup. The shop’s Burmese rendition of Chinese economy rice is similar to our chap chye peng. Dishes include pork belly, kang kong and corn. Although the Kang Kong and corn weren’t the best, the braised pork belly was flavourful. There is even a free flow of bean sprouts and chilli sauce. If you’re new to Peninsula Plaza’s basement, be prepared to brave an unfamiliar pungent smell that lingers in the premises.

Total Cost: $9.60
Remaining: $30.60

Wednesday Breakfast: YY Ka Fei Dian

One of the best breakfast deals lies in YY Ka Fei Dian, a quaint coffee shop along Purvis Street. Baked in-house, their soft Kaya Buns ($1.20) boast a crisp light crust and a fluffy and super soft interior. Within this delicious bun, you’ll find a generous portion of kaya and a slab of butter that might make this place your new favourite breakfast spot. If you want to stretch your budget a bit, you could always grab a cup of kopi to complete your breakfast!

Wednesday Lunch: Tony Cafe

This unassuming chap chye peng eatery serves up fried chicken that you absolutely must try! Come early to beat the lunch queue if you’ll like a taste of Tony Cafe’s Chicken Wing Set ($3.50). The fried chicken was a stunner in every aspect – seasoning, taste and texture. Adapted from corona chicken recipe, the skin was beautifully golden and addictively tasty. The well-seasoned chicken wings were immensely tender and juicy! No wonder almost every table ordered it. Just take note that Tony Cafe serves the fried chicken wings only on Mondays, Wednesdays and Saturdays!

Wednesday Dinner: Penang Laksa

You can grab a bowl of Penang Laksa ($4.50) at Esplanade Xchange. Each bowl contains noodles, and a generous amount of sliced onions, chilli padi and sardine flakes. You have the option of adding prawn paste, so do ask for it if you like a splash of heh ko. Although the broth lacked the usual sourness, it might be the perfect lunch for those who like their Penang Laksa less tangy. 

Total Cost: $9.20
Remaining: $21.40

Thursday Breakfast: May’s Delicacies

Esplanade Xchange has a Chee Cheong Fun Set ($2.50) that you must try. It is a simple assembly of rice cake, fish cake, fish-flavoured beancurd skin, and homemade sweet sauce and chilli. The novel addition of fish cake and beancurd skin really adds a delicious twist to the traditional chee cheong fun. If you’re feeling sleepy, the fiery chilli will jolt you awake.

Thursday Lunch: Thunder Tea Rice

An unnamed corner in Chang Cheng Mee Wah Food Complex at Queen Street has been selling Lei Cha AKA Thunder Tea Rice ($4) since January 2017. Each set comprises a bowl of basil tea soup, a bed of rice, fried anchovies, and various greens which include diced french beans, cabbage, kailan, and more.  A healthy, tasty, and affordable lunch option!

Thursday Dinner: Noodles

Pop by Waterloo Street for an array of dinner options. Go for the Fu Zhou Fishball Noodles ($3.50) that can be found at the stall with the word ‘Noodle’ embossed in red. The noodles have an al dente texture and a mild alkaline aftertaste. You’ll find in each fu zhou fishball a slightly salty pork filling that complements the noodles.

Total Cost: $10.00
Remaining: $11.40

Friday Breakfast: Zheng Xing Mei Shi

TGIF! For breakfast, you might like to savour a hot bowl of Tau Suan ($1.60) topped with crispy you tiao. There is a generous amount of mung beans. There’s no better way to celebrate the start of Friday than with a sweet little treat for breakfast, right?

Friday Lunch: Auntie Teo Place

The Adelphi is home to another pocket-friendly find. Auntie Teo serves local cuisine that does not contain any pork or lard. For just $4, we got a very filling meal of nasi campus – rice, chicken rendang, and sunny side up egg (you can substitute the egg with a vegetable of your choice). The rendang chicken is sweet and savoury, and the big portion surprised us. Don’t forget to mix in into their homemade volcano sambal chilli.

Friday Dinner: Claypot Rice

To celebrate surviving City hall with only 50 bucks, dive into this Kong Pao Chicken Claypot Rice ($5.70) which is found in The Gallerie food court at Marina Square. Where else can you enjoy claypot rice in an air-conditioned setting, with a view of the Marina Bay skyline? The claypot rice contains marinated Kong Pao chicken and sliced dried sausages laying on a sizzling bed of rice.You can watch your very own claypot rice being cooked over the fire, as you stand in the queue. The bottom half of the rice is nicely crisp while the top half remains moist and flavourful. The chicken is also tender and well marinated. This is a hearty meal to round off the work week. 

Total Cost: $11.20
Remaining: $0.10

Still think it’s impossible to navigate the eateries around City Hall with only 50 bucks for 5 days? We (barely) did it. Although some of the eateries are nearer to Bugis, we hope that our guide will keep your bellies satisfied! 

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 50 Dollars Challenge: Surviving 5 days in City Hall appeared first on Miss Tam Chiak.

In Indian culture, eating with your hands is a mark of respect to the host as it shows that you are enjoying a tasty Indian meal. Besides the added health benefits, some people also believe that eating with your hands enhances the flavor of the food. While I’m not sure if eating with your hands will enhance your gastronomical experience, I do know that eating biryani with utensils still makes for a hearty and satisfying meal. Besides the famous Zam Zam Restaurant at North Bridge Road, here are 11 more biryani eateries that you might like to visit. 

Bismallah Biryani

Bismallah Biryani has been around for about 17 years, and for good reason. If you like authentic spicy Indian food, then this is one place that you have to check out. They cook the curry together with the rice, hence, the rice is significantly more flavorful. I tried their Kid Goat Biryani ($15) and was impressed. I liked the generous serving of rice, and robust flavors. They served the mutton in small chunks, making it easy to enjoy your biryani. The mutton was rather tender and the gamey taste was not prevalent. You can also opt for other biryani dishes like the Chicken Biryani ($8.50) or Fish Biryani ($12), if you’re not into mutton. Oh, and Bismallah Biryani was featured in the 2016 AND 2017 Michelin Guide.

Islamic Restaurant

Founded by Mr. M. Abdul Rahiman, Islamic Restaurant is dedicated to serving great and authentic Indian cuisine. Besides biryani dishes, they also serve a plethora of curries, kebabs, Naan, Nasi Goreng and even seafood dishes. Somehow, the menu resembles that of a typical Chinese tze char stall so you’ll never run out of things to try. Despite the gloomy ambience, the biryani did not disappoint. The rice was soft and well cooked, but lacked the fragrance from the absence of spices. The dish tasted better once you add in the curry. The chicken was a tad dry but well-seasoned. Once again, it gets better when you add in the curry. Although a little greasy, the curry wasn’t spicy and even had a large chunk of potato in it! Eaten altogether, the biryani appealed to me because it wasn’t overly spicy. 

Allauddin’s Biryani

If you’re looking for more affordable options, the biryani served at Tekka Centre is a great one. Having been in the business for about 50 years, Allauddin’s Biryani Pte Ltd offers great value. To make it simple, all their biryani dishes are priced affordably at 5 bucks. Since mutton biryanis are generally more expensive than the rest, I went for the mutton version. Even though the rice was slightly mushy and not as dry as I would have liked it to be, the mutton and the curry certainly made up for it. The mutton was rather chewy but I liked that it did not have the gamey taste. The curry was only slightly spicy with a dominating masala flavor. While it cannot compare to those from restaurants,  it is a bang for the buck. 

Mami Midah Biryani

Eating biryani isn’t very good for health but we still love a hearty plate of biryani. Fortunately, Mami Midah Biryani has tweaked the traditional biryani recipe to bring to you a tasty, yet healthy (relatively), plate of biryani. Instead of coconut milk and ghee, Mami Midah Biryani uses evaporated milk and vegetable oil. For $5.50, there really isn’t anything to not like about the biryani. I’m particular about the rice but I was delighted to find that the rice was well cooked. Although watered down, the curry was pleasantly sweet and mellow. The chicken was considerably juicy and very generous for the price. On a whole, I think this biryani isn’t as heavy as one would expect because it is less greasy due to the healthier ingredients used.

Leeds Restaurant

Once known as Blue Diamond Restaurant, this popular restaurant was renamed 2 years ago to Leeds restaurant. Similar to other restaurants, they offer a huge variety of dishes such as naan, prata, fried rice, fried noodles and other Northern and Southern Indian dishes that you might be craving for. Their biryani stood out, for me, because it comes with dessert and crispy papadum. For $12, you’re getting an entire set meal to accompany your biryani. Served on a banana leaf, the rice is fluffy and fragrant and went really well with the curry. The one thing that they serve that NONE of the other biryanis listed here serve is payasam, a south Indian desert that consists of vermicelli boiled in milk, with cardamom and other nuts. I have to admit that it is not my kind of dessert but it certainly added a nice touch to the meal.

Taj

Situated just 5 minutes away from Chinatown MRT, Taj offers other kinds of Indian food such as tandoori chicken and samosas. The rice of the chicken biryani was very fragrant due to the numerous spices present. I felt that the curry was a little diluted and would have preferred to be thicker, and maybe a tad spicier. However, the chicken was well marinated and rather tender.  While this didn’t really stand out from the rest, it will satisfy your biryani fix if you have one.

Saffron’s cafeteria

Most of the restaurants listed here are situated rather far away, so if you’re lazy like me, you’ll probably love to find places situated within your neighborhood. Saffron’s cafeteria, located at Block 201 in Tampines, is a popular destination because of its 24-hour operating hours. Unlike some other biryani dishes, the rice wasn’t too heavily-spiced. The curry was watery but retained its rich flavor and fragrance. I liked that they were generous with the curry so you that the dish wouldn’t be too dry. 

Al-Alzhar Restaurant

Just a stone’s throw away from Saffron’s is Al-Azhar restaurant, also a 24-hour eatery. We ordered the Fish Dum Biryani ($8) which is served with a yellow rice instead of the multi-colored rice that we usually get. Other than a hard-boiled egg, the rice also comes with 8 pieces of fried fish topped with raisins and cashew nuts. I liked the robust flavors and lavish serving, and will definitely be back.

Victory Restaurant

Situated beside the ever-popular biryani restaurant Singapore Zam Zam, is Victory Restaurant. The service is fast and the food is well worth the money. We got the Chicken Biryani ($6.50) which comes with a large serving of chicken. The chicken was a litte dry but the large portion made up for it. They also interestingly garnish their rice with shallots which is not common in biryani dishes. The curry stood out because it was notably spicier than the others, but not overwhelmingly. I thought the flavors were rather well balanced.

Yakader Muslim Food

Residing within Tekka Centre, Yakader Muslim Food is yet another affordable alternative to Alluaddin’s. You have the option to enjoy your biryani with or without the dum. We ordered the Chicken Biryani ($5) but they also serve a Mutton Biryani ($5.50). I thought that the biryani was worth every penny. The curry is mild, but still rich. The chilli is separated so you can decide how spicy you like your biryani. The chicken was succulent and I liked how it peeled off easily. The pineapple used in the acar helps to balance out the heaviness of the biryani and it isn’t quite as sour as some others. For $5, Yakader Muslim Food really gives the other restaurants a good run for their money.

99 Bistro & Kitchen

Topping this list as the most expensive biryani, 99 Bistro & Kitchen’s 2-person biryani goes for $24! The only catch is that if you want the bamboo biryani, there’s only the lamb shank version available. They, however, do serve regular biryanis with chicken, fish and mutton. I got the bamboo biryani and loved it wholeheartedly. They cook the lamb shank together with the rice in an imported Indian bamboo trunk which locks the flavors in. I was also told that they choose to use Pakistani spices because they’re mellower in contrast to the fierier Indian spices, to cater to the local palate. The Australian lamb shank is cooked for 2.5 hours. Like the biryani served at Bismallah Biryani, this biryani doesn’t come with curry because they cook everything together in the bamboo to infuse the flavors evenly. You’ll also get a quick explanation of how they prepare the dish before they plate the biryani from the bamboo, right in front of your eyes! If you haven’t tried, you really, really should!

We hope that our list will be helpful to those in search of yummy biryanis! If you have other recommendations, please don’t hesitate to drop us an email!

The post 11 Finger-Licking-Good Biryanis That You Will Love appeared first on Miss Tam Chiak.

Since I first opened my eyes, and heart, to the world of coffee, I have been going around looking for a good cup of coffee. I am glad to have found my favourite – Kopi More at Golden Mile Food Centre.

Meet 43-year-old Lawrence, who used to be a petroleum broker. After leaving the industry, he decided to sell coffee in a hawker centre. “What’s so special about his coffee,” you may ask. Well, he makes traditional Nanyang coffee using an espresso machine!

No no, don’t expect Lawrence to make you a cup of latte or flat white. It’s still our kopi-o and kopi siew dai, but done using a modern brewing method. Working in the petroleum industry has definitely helped Lawrence as he has a strong knowledge of water pressure and density. This helped him to calibrate his espresso machine. It also took him months of research to finally find the right blend of Indonesia Robusta and Columbian Arabica beans for his Nanyang coffee.

Roasted with sugar and margarine to achieve maximum flavour, the beans are ground upon order and brewed using an espresso machine, instead of a coffee sock. The end result is a well-extracted coffee that is rich and satisfying. He has nailed it!

Each cup of hot coffee ($1.50) is full bodied, carries a nutty hint and possesses a mild acidity. Stir it well after the addition of milk and sugar, and you might find yourself falling in love with that smooth and creamy texture. Even though this is a little more pricey than the usual kopi, what you are getting is quality Nanyang coffee. There are even coffee fans who travel all the way here just for this. Thank you Lawrence for bringing good coffee to the heartlands!

The post Kopi More – Brewing Traditional Nanyang Kopi With An Espresso Machine appeared first on Miss Tam Chiak.