Since the release of the Singapore Michelin Guide’s Bib Gourmand awardees, queues of diners have lined up at the featured hawker stalls and restaurants. One of the new entrants, Man Man Unagi, reveals that its queues have always remained that long since it opened its doors. The unagi lover in me rushed to join the queue to find out if the unagi lived up to its name. 

Helmed by Chef Nakagawa-san, a veteran in unagi preparation and grilling, Man Man specialises in Nagoya – style charcoal grilled Japanese unagi. Their unagi comes solely from the Mikawa Isshiki region, which is famous for high quality unagi. Made to order, each live unagi is first skewered and grilled over a hot charcoal grill. After being charred for about 15 minutes, the eel is brushed with a secret house-made gravy made from ingredients such as soya sauce and brown sugar. The eel is then flame broiled to retain its juiciness, while the flavours develop. 

The queues were definitely as long as Man Man’s eels. There were easily about 50-60 hungry customers queueing in front of us. Midway through the queue, a staff handed us a menu for us to pick out our orders in advance. He took our orders and handed us an order chit which we handed over to the staff as soon as we were seated. Remember to come prepared with a bottle of water, or an electronic fan, as the wait might stretch up to 3 hours. 

The service efficiency is commendable. Cups of refreshing Barley tea were served to us immediately. Not long after, we were served the Hitsumabushi ($35.80+ for Large, $26.80+ for Regular), which is a kind of unagi donburi. Each portion features a bed of rice topped with thickly-sliced pieces of Japanese unagi. A small pitcher of dashi broth, a plate of pickles, and a plate of condiments containing strips of seaweed, chopped spring onion and freshly grated wasabi came with the prized unagi donburi. I was slightly disappointed as we didn’t get to grate the Japanese horseradish ourselves as the shop was closing.

There are 4 recommended ways to enjoy the Hitsumabushi. Before you attempt them, divide your unagi donburi into 4 small portions.

First way: Eat it on its own.

Scoop out the first portion of unagi with rice and eat it as it is. Each thickly-sliced piece of unagi is delicate and savoury, with a good amount of fat that makes the unagi melt in your mouth. The unagi is succulent and well seasoned. As the menu cautioned, there are small bones in the unagi so be careful. 

Second way: Mix in the condiments

For the second portion, mix in half of the provided condiments. Unlike the usual harsh wasabi paste you get outside, their freshly-grated wasabi has a smoother texture.

Third way: Pour in the Dashi stock

Mix in the remaining condiments and pour in the dashi stock in the small pitcher for the third portion. The simple dashi stock is a game-changer. The light-tasting broth gradually absorbs the oils and seasoning of the unagi, creating a sweet and hearty concoction.

Fourth way – Eat it however you want!

Devour the last portion however you like! I like the second way the most, because it really allows me to relish the taste of the unagi.

Apart from the Hitsumabushi, Man Man also has Butamabushi ($18.80+). Similar to the Hitsumabushi, the Butamabushi has all the provided condiments and broth. The only difference is that the unagi is replaced with stewed pork belly. The texture of the pork belly varied – some parts were tough and some portions were soft and fatty. However, the pork belly was wonderfully seasoned with a sweet sauce that pairs well with the dashi broth.

The restaurant also offers a number of sides to pair with your main courses. We had the Yahatamaki ($14.80+), which is burdock rolled inside eel meat. It’s an acquired taste, with the succulent eel being masked quickly by the crunchy burdock that has a subtle sweetness.

Overall, I think that Man Man Unagi deserves its spot in the Singapore Michelin Bib Gourmand List 2017. The restaurant delivers what it promises – top-notch unagi that is well seasoned and succulent. Although the quality and taste is undisputed, I found the prices slightly steep for the small portions.

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 Man Man Unagi – Delicious Unagi that Received the Bib Gourmand Award appeared first on Miss Tam Chiak.

AccorHotels, the largest and most prestigious hotel operator in Singapore, is launching the inaugural AccorHotels Food & Wine Festival on 4 November 2017. The nine-day celebration of fine food and wine brings together 40 restaurants and bars under the hotel group. The festival promises to deliver exciting culinary creations, masterclasses and delicious drinks that will highlight the diverse flavours of Asia’s #1 foodie destination. Learn about the festival program at www.accorhotelsfoodfestival.com

Check out 10 festival highlights that we have specially picked out for you!

Five Fantastic Pool Parties, One Epic Festival Kick-Off

The inaugural AccorHotels Food & Wine Festival promises to be Singapore’s premier celebration of the finest cuisine and beverages. However, the festival is also all about fun. They are kicking off this nine-day event with an epic, multi-venue pool party on Saturday, 4 November. Held at six hotels with gorgeous outdoor pools, the settings range from refined to casual, but the underlying vibe is the same – celebrating the best cuisine and spirits in a festive party atmosphere. Click here to find out more.

FAIRMONT & SWISSOTEL
1-5pm, $68.00++ (Adult); $35.00++ (Child)

IBIS STYLES MACPHERSON
6 to 9.30 pm, S$45++ per person

SO SOFITEL SINGAPORE
4 to 6 pm, S$49++ per person

SWISSOTEL MERCHANT COURT
12 to 4 pm, S$52++ or S$20++ for child (6 – 12 years old); kids 5 years and below dine free

MERCURE SINGAPORE BUGIS
3 to 6 pm, S$58++ per person

Experience the Super Sunday Brunch

• Sun, 12 November | 12:30 pm – 03:30 pm
• Sofitel Singapore Sentosa Resort & Spa
• $288 ++ (With free flow of Rose Taittinger); $268 ++ (With free flow of Brut Taittinger); $230 ++ (With free flow of non-alcoholic beverages); $100 ++ (For kids – AccorHotels child policy applies)

AccorHotels Food & Wine Festival presents the Super Sunday Brunch, a luxurious Sunday experience that showcases the best of AccorHotels restaurants & bars. Ending the nine-day festival on a high and delicious note, this Celebration of Great Taste features signature dishes and drinks from breakfast favourites to unique culinary creations, live DJ & music entertainment, spa services, kids activities and even a luxury car drive, all served in an iconic setting.

MasterClass with Chef Kirk at Miele Lounge

• Thu, 09 November | 03:00 pm – 05:00 pm
• Miele Lounge
• $200++ per person and is limited to only 12 guests

Explore and discover the world of Miele through an exclusive MasterClass with Chef Kirk Westaway of Michelin-starred restaurant, JAAN, at Miele Lounge. Join Chef Kirk for an exquisite cooking demo as he shares his signature recipes and dishes with the assistance of the Miele Kitchen. Enjoy a tasting session of 2 dishes and create your own dishes!

Peranakan Cooking Showcase with Louis Tay & Lok Jun Wah

• Thu, 09 November | 03:30 pm – 05:30 pm
• Ellenborough Market Café, Swissôtel Merchant Court
• $35 per person

Experience Peranakan culture through a heritage cooking showcase presented by Executive Chef Louis Tay and Sous Chef Lok Jun Wah of Ellenborough Market Cafe at Swissôtel Merchant Court. During this culinary showcase, the chefs will prepare four signature dishes: Itek Tim, a soup of duck and salted vegetables; Tau Yu Chicken simmered in dark soy sauce; Ikan Asam Pedas, spicy fish in tamarind sauce; and Sambal Bendi Udang, or spicy ladyfingers (okra) and prawns. Space is limited to 50 attendees.

That’s a (Popiah) Wrap!

• Sun, 05 November | 2:00 pm – 5:00 pm OR Sat, 11 November | 6:00 pm – 9:00 pm
• The Taste Restaurant, ibis Singapore on Bencoolen
• $25 per person

Join the Popiah Wrap Session, where you’ll learn how to fill the wrapper with the right ratio of tasty ingredients, deftly roll it up and fry it. This casual, family-friendly event takes place twice at The Taste Restaurant at ibis Singapore. The best part? You get to eat what you make!

Singapore Sling Masterclass

• Thu, 09 November | 06:30 pm – 08:00 pm
• Le Bar Rouge at Novotel Singapore Clarke Quay
• $25 per person

Few cocktails share the legendary status of the Singapore Sling. The star bartender from Raffles Singapore will share the secret mix of the classic and time-tested Singapore Sling, and demonstrate the art of crafting the perfect original. Join the masterclass at Le Bar Rouge for an adults-only mixing (and sipping!) session!

Bartending with Bannie Session

• 6 November 6:00 pm – 7:30 pm | 9 November 6:00 pm – 7:30 pm
• Anti:dote at Fairmont Singapore
• $42 per pax, includes 2 cocktails

Craft cocktails are all the rage. Join Bannie, head mixologist at Anti:Dote, at her Bar Apprentice session and learn pro tips and tricks for crafting your very own concoctions. A South Korean native who has quickly ascended to the ranks of the world’s top mixologists, Bannie is known for her fearlessness and innovation. There’s a limit of just 8 guests per session.

Tea Tasting & Appreciation with ETTE Tea

• Sun, 05 November | 03:00 pm – 05:00 pm
• Food Exchange, Novotel Singapore on Stevens
• Free for Brunch and Lunch guests

Sure, you’ve tried green tea and jasmine tea, and maybe even Lapsang Souchong. What about Mango Sticky Rice, Nasi Lemak or Chicken Rice tea? Join premium local tea purveyor ETTE Tea for a journey into the world of exotic flavoured teas. The tea-appreciation pop-up offers guidance for blending the perfect cup and tips on pairing tea with food. It is free to all guests who are there for brunch or lunch on Sunday, 5 November at the Food Exchange. This session is limited to just 25 participants.

Kids in the Kitchen

• Tue, 07 November | 03:00 pm – 04:30 pm OR Fri, 10 November | 03:00 pm – 04:30 pm
• Oopen Pasta and Grill at ibis Singapore Novena
• $20 per participant

Introduce your children to the joy of cooking in this fun session that is focused on healthy eating. Mini-gourmets will don aprons and chef’s hats, and learn to make cookies and smoothies using nutritious ingredients. After all that baking and blending, they will get to feast on a tasty set menu of their choice. Space is limited to just 20 young chefs per session.

Dive into a World of Taste with Set Lunch and Dinner Menus

During the festival from 4 to 12 November, more than 40 AccorHotels Singapore restaurants and bars will offer enticing set menus for lunch, high tea and dinner — allowing festival goers to sample a wide array of culinary delights. Menus range from quick and casual bites to bountiful multi-course feasts. These exquisite lunch and dinner sets are priced at $47++ for lunch or $67++ for dinner.

We organized a Miss Tam Chiak x AccorHotels Food Trail with 10 lucky readers to try out 3 carefully curated set menus featuring the finest ingredients. Check out what we had!

Prego, Fairmont Singapore

Delivering the ambience of a traditional, Italian trattoria, Prego welcomes guests with an authentic Italian family-style dining experience in the heart of Singapore. Revel in the colourful décor, and authentic accents of wheels of Parmesan cheese, prosciutto and plump sausages hanging from jaunty striped awnings. From penne carbonara to wood-fired tasty pizzas, specialities include an array of hearty and comforting classic entrees, vegetarian options and gluten-free offerings.

The festival’s set lunch comprises Insalata Caprese (vine ripened tomato with buffalo mozzarella), Penne Tartufate (pasta in wild mushroom and truffles cream sauce) and Pastiera Napolentana (ricotta amd white soft cake). For set dinner, there is Creama di Funghi (cream of wild mushroom), a choice of Cappellacci di Zucca (butternut pumpkin with brown butter) or Spigola (baked seabass), and Tiramisu.

We were truly pampered by the array of dishes presented to us during the food trail. I can’t resist the creamy truffle mushroom pasta and the tiramisu is one of the best I have ever tried. Since no Italian meal is ever complete without wine, you will be offered a glass of Italian Red or White wine to complement your meal.

Ellenborough Market Café, Swissôtel Merchant Court

Ellenborough Market Café celebrates the best of Peranakan, or Straits Chinese, cuisine, all in a bright, Colonial-inspired setting. Experience a modern interpretation of Peranakan fare for lunch, dinner or weekend high tea buffets.

Indulge in the Tiffin Set which is only available during the festival. Great for 2 pax, highlights include a Hee Pioh Soup, Stir-fired Chinchalok Pork, Ikan Assam Pedas, Lady Finger with Sambal Belachan, Tumeric Rice and Assorted Nyonya Kueh. Tangy and spicy with a hint of sweet, the Assam Pedas (or spicy tamarind fish) makes for a mouth-watering main course. The Stir-fired Chinchalok Pork is also a unique dish. While cinchalok is not everyone’s cup of tea, it lends a very distinct flavour to the main ingredient, pork. If you love their durian pengat, you can order it from their ala carte menu, just like we did!

Racines, Sofitel City Centre

We are so excited to visit the one-month-old Racines, a sophisticated and elegant restaurant at Sofitel Singapore City Centre. Racines specializes in authentic French and Chinese cuisine, and uses only sustainable and organically-grown produce.

Executive Chef Jean-Charles Dubois, the brilliant mind behind the cleverly-crafted dishes, introduced us to the festival’s special 4-course set menu which comprises Carpaccio of Hokkaido Sea Scallops, Lobster Bisque, Wagyu Beef Cheek and Azuki Red Bean with Homemade Green Tea Ice Cream. I loved the wagyu beef cheek that is slow-cooked for 48 hours and served with truffled mash potatoes and seasonal greens. The beef is so meltingly tender!

Stamp Your Passport to Earn a Lucky Draw

Once you embark on your 9-day gastronomic exploration, you’ll be issued a Festival Passport to document your food journey – time to earn and collect those stamps! It’s also an opportunity to win fantastic prizes.

Simply go for a set menu at any participating AccorHotels’ restaurants and bars to receive your first stamp. Present proof of your current AccorPlus, Le Club AccorHotels or Far Card membership to receive an extra stamp with each qualifying menu.

3 stamps – Stand a chance to win vouchers to dine at an AccorHotels Singapore restaurant
6 stamps – Stand a chance to win a stay at one of their elegant Singapore hotels.
9 stamps – Stand a chance to win the Lucky Draw grand prize, a trip for two to either Sydney or Paris.

Check out the festival program, learn about the participating chefs and bar-tisans, and book your festival tickets at www.accorhotelsfoodfestival.com

This post was brought to you by AccorHotels Asia Pacific.

The post 10 Exciting Highlights at AccorHotels Food & Wine Festival 2017 appeared first on Miss Tam Chiak.

Singapore might be known for many things, but nothing stands out quite as much as her colourful food scene. With flavours borrowed from our global neighbours, we have a variety of food options packed within our little red dot. Adding to the diversity is Paradise Group and their arm of Chinese culinary concepts. From Canton Paradise’s classic cantonese fare, to the nourishing soup bases of Beauty in the Pot, explore the familiar taste of oriental cooking in all of its colourful variants.

But those who are members of Paradise Gourmet Rewards (PGR) – a loyalty scheme that reward members when they dine at participating Paradise Group restaurants – should already be well acquainted with what Paradise group has to offer. What they might not know is that from right now, PGR has a slew of member-exclusive discounts to celebrate their 6th anniversary, making it even more attractive to dine at their exciting host of restaurants. What’s more, members who pay with Maybank Cards will receive an additional 2.5% worth of rebates.

Canton Paradise

We reckon that there’s no better way to start your day, or spend a lazy afternoon, than warming your tummy with some piping hot dim sum. Canton Paradise serves up all the Hong Kong classics such as egg tarts, siew mai, and milk tea.

But none will steal your heart like the Steamed Molten Salted Egg Yolk Custard Piggy Bun ($6.80 for 3pcs), which tastes as good as it looks. We also liked the BBQ Combination (3 Varieties) ($28.80) of BBQ Pork Belly with Honey Sauce, Crackling Pork Belly, and Crispy Roasted Irish Duck, which came in generous cuts of the perfect meat-to-fat ratio. Others like their Crispy BBQ Honey Pork Bun ($6.80 for 3pcs), silky smooth Handmade Meatball Congee ($9.80), and Signature Canton Jumbo Prawn Wanton Noodle ($11.80 with 4pcs) should not be missed as well. Their family-friendly menu makes Canton Paradise a great place to bring your loved ones. From now, PGR members can enjoy 40% off dim sum, congee, and noodles (excluding noodles with roast items) on weekdays from 3pm to 5pm.

Seafood Paradise

Indulge in a seafood feast at Seafood Paradise, without having to worry about getting your hands dirty.

Here, you can safely wrestle that last piece of juicy meat out from their Signature Creamy Butter Crab (seasonal price) or the Singapore-style Chilli Crab (seasonal price) without collateral damage – thanks to the plastic gloves and bibs provided. You cannot miss the quintessential Mantou ($3.50 for 4 pcs) to soak up every last bit of that milky-buttery sauce (no prizes for guessing our favourite crab dish).

But whatever you do, remember to save some space for the Crispy Kang Kong Topped With Cuttlefish In Homemade Seafood Sauce ($16.80). The spicy kick from the tasty sauce is the perfect complement to the crunchy leaves and tender cuttlefish chucks, and we are confident that this dish will win over the vegetable-haters out there.

Paradise Classic

For flavours a little closer to home, head to Paradise Classic for their nanyang-style dishes. Seek comfort in their Double-boiled Chicken Soup With Chinese Herbs ($24.80), which is a soothing herbal elixir that’s great for the body. For mains, their Stewed Silver Needle Noodle With Salted Fish In Claypot ($13.80) will not disappoint. It has a bright citrus note from the salted fish and lime sauce, with a medley of textures from ingredients suspended in a luscious sauce.

LeNu

If noodles are your preferred choice of carbs, then LeNu is a noodle bar that will satisfy your cravings. The chef recommended Spicy Japanese Scallop Dry Noodle ($9.90) is a hot favourite, with its fiery punch and tangy sauce that will have you coming back for more.

Those who prefer soup-based noodles will be delighted by LeNu’s two signature broth: the collagen-rich pork bone broth, or the hearty braised beef broth. Try the Braised Pork Rib With Scallion Noodle ($10.90), with chopstick-tender marinated meat and a lip-smacking soup base, or the Braised Beef Combination Noodle (Premium Beef, Tendon, Shank) ($15.90).

The quality ingredients in this bowl make it well worth the buck. Even better news? LeNu has a Happy Teatime promotion from 3pm to 5pm on weekdays, where all their noodles are 30% off. And with no GST, this is one promotion that non-PGR members can also enjoy.

Beauty In The Pot

If you are what you eat, then dining at Beauty In The Pot should be on everyone’s must-eat list. Known for their Beauty Collagen Broth, eight hours of work goes into concocting this rich milky potion filled with all the collagen to keep you looking fine and youthful.

But don’t just limit yourself to one soup base – go for the quart pot to enjoy four of their wholesome broths, such as the Spicy Nourishing Broth made from pork bones, Cooling Coconut Broth, and the Herbal Drunken Chicken Broth. There is a mild sweetness from the coconut broth that makes it a great base for Live Drunken Prawns ($24 for 300g) and other vegetables.

However, you will want to save the spicy nourishing soup for the Fried Beancurd Skin ($9.80) (it soaks up all of the tongue-numbing soup) and Specialty Meat Platter ($36.80) which features premium cuts of US beef and Kurobuta pork.

For the best result, set the seafood items such as the Signature Handmade Fish Tofu ($1.80 per pc), Ebiko Prawn Paste ($17.80) and Sliced Toman Fish ($8/$16) into the collagen broth.

If you aren’t already a PGR member, sign up by 31 Oct 2017 to receive two e-vouchers that will give you $20 off with a minimum spending of $40, and $50 off with a minimum spending of $100 (effectively half price!). Simply head down to any Paradise Group outlet (except LeNu), or visit paradisegp.com to become a PGR member.

Remember to pay with Maybank Credit or Debit Card to earn an additional 2.5% rebate (in the form of P$)!

This post was brought to you by Paradise Group.

The post Great Deals That Reward You When Dining With Paradise Group appeared first on Miss Tam Chiak.

From donburis, eggs benedict, to fusion pasta dishes, it is hard to pin down what exactly The Playground Coffee serves. However, one thing is for certain: the menu is fun, and the food served is just as delightful. Located on the first floor of Nanyang Community Club, this cafe isn’t exactly the most accessible to everyone, but its close proximity to the Nanyang Technological University makes this a great place for students and residents looking for some hearty grub.

There is a strong Japanese element in the menu, clearly evident in the Miso Salmon Soba ($15) which comes with a (rather thin) fillet of miso-glazed salmon baked to the right doneness – with a pale pink middle.

Served chilled, this cold dish comes with soba noodles, pickled cucumber, cherry tomatoes, edamame, and mixed mushrooms tossed in a light sweet dressing reminiscent of Thai sweet chilli, making it a great option for the unforgiving weather.

We also tried the Pulled Beef Grain Bowl ($16), which features 24-hour stewed beef, sous-vide egg, mixed mushrooms, cherry tomatoes, slaw salad, and seasoned beansprouts resting on a bed of mixed grains. The beef was much more tender than it looks, but the unexpected star of the dish was the mixed grains with speckles of barley that made for an interesting texture.

If you’re planning to order the Truffle Fries ($9), we’ll recommend that you ask them to hold the salt. The fries came heavily seasoned, which made it hard to pick up the already faint trace of truffle perfuming the dish. They fries weren’t uniformly crisp as well, with some sticks limp and some golden brown. (which could be a good thing if you’re those who like their fries soft and soggy).

Their Sticky Date Pudding ($7) is a much better option to spend your calories on, so definitely save some space at the end of your meal. It might look like an unsuspecting brown blob, but the cake was soaked in a glistening sheen of caramel that made it wonderfully soft and moist. You’ll be polishing it off the plate in no time, just like we did.

The post The Playground Coffee – Hidden Cafe With A Playful Asian-inspired Menu appeared first on Miss Tam Chiak.

The age of eating out, especially on weekends, has dawned on us (or at least for me). Most of us find comfort in convenience, instead of ordering economical rice from the nearby coffee shops which has become a routine. Why not explore a range of Asian delights, or even rainbow-themed food now? So let’s forget about takeaways and check out this list of places that are confirmed plus chop, really delicious! Also, we’d highly recommend you have your meal with a refreshing can of ice-cold Coca-Cola for that EXTRA kick of shiok-ness.

Impian Wahyu

How can we forget one of my all-time favourite Indonesian eatery – Impian Wahyu? I have to reiterate the divinity of the handmade sambal chilli that comes with the Ayam Penyet ($5.50) which features crispy chicken with white grains. Upon order, the sambal chili is handmade on the spot. Co-owner, Ms Wahyu, fries tomatoes until they are dry, before mixing them with dried chillies and sugar. The concoction is then pounded in a mortar to create the sambal chilli. The sambal is just perfect with the smashed chicken. The chicken-sambal duo tastes even better with a can of fizzy ice-cold Coca-Cola Light! Drop by on the weekends, and catch co-owner, Mr Batman, sharing about the origins of the dishes to diners. Two hospitable hosts, great food, you would no doubt, feel at home. It’s no wonder families and loved ones congregate at Impian Wahyu, especially on the weekends!

Word Bistro

A bite into Word Bistro’s rainbow burger brings you a step closer to food heaven. The colourful Handsome Burg ($20) is a rainbow burger which consists of bacon, onion, kale, and a thick succulent beef patty slathered with house-made spicy peanut butter sauce, stacked between 2 rainbow buns. This savoury delight is comforting, and the vibrant colours put us in a good mood!

Golden Pillow 933

Boy, were we excited for the arrival of Golden Pillow’s Curry Chicken Bun ($14 per portion) when we ordered it from the comfort of our homes just over the weekend. We unboxed the set to find a huge glazed bun. As the instructions suggest, we cut open the bun with a scissors to unravel a packet of curry swimming with huge chunks of potatoes and tender chicken. While the chicken was soft, the fun (and delicious) part was really tearing the bun up and dipping it into the curry. The bread boasted a caramelised coat which paired well with the well-spiced curry that has a light heat. The richness of the curry chicken and bread also goes so perfectly with a Coca-Cola Zero Sugar! The beverage is just what you need to help cleanse the palette after a spicy but super shiok meal.

Wen Wen Pork Rib Big Prawn Mee

A hearty hotpot is what we look forward to after a long week of work. Granted, there is a ton of hotpot choices out there but you’ve got to pay Wen Wen a visit. The owner, Uncle Richard, serves up a seafood hotpot ($60 for 2 pax / $70 for 4 to 5 pax) filled with a plethora of ingredients, including pig tails, pig intestines, lala, pork ribs, prawns, crab, and pu er tea! An unusual sweet, yet briny, taste from the rich broth would burst forth, and it might just blow your mind. The only thing sweeter than the broth is Uncle Richard’s dedication towards his customers – he gingerly cleans and prepares the seafood daily. The star of the dish is the Teochew cold crabs, which boast a moist and sweet bite. Equally yummy is the lala and prawns which are all very fresh. You can top up $50 for a can of abalone. The pork ribs feature fork-tender meat that’s easily detached from the ribs – so enjoyable! Now that’s a meal that really will provide some respite for our tired souls.

Hooked on Heads

We love to indulge in a bubbling claypot of assam fish head, especially the one found at Hooked on Heads. Get hooked on the decade-old restaurant’s signature assam curry fish head, which attracts waves of crowd everyday. We hear it’s pretty impossible to get a table unless you call in, or patronize before dinner time. Owing to the generous use of coconut milk, the curry here boasts a creamy finish, without being too oily. The curry also packs a slight heat which enhances the complementary rich-sour flavours of the curry. Hooked on Heads guarantees that all the ang koli (red garoupa) fish that they used is fresh and sweet. If you’re looking to excite your tastebuds, and your weekends, do pop by, and you won’t be disappointed!

Shun Feng Crayfish Delight

Heartlanders of the north can now wake up in their jammies and drop by Shun Feng to enjoy a hearty bowl of homemade crayfish soup ($6 for small, $10 for big). Imagine biting into sweet and succulent crayfish flesh, while slurping on a creamy seafood broth that’s simply addictive. The rich broth is perfected by owners, Daniel and Willy. They use 11 secret ingredients and a pork-based broth which is stewed for at least 4 hours daily to concoct the broth. Swimming alongside the crayfish are dory fish, tofu and homemade meatballs made using bits of flounder fish and pork shoulder. Every kilogram of meatballs is beaten by hand about 25 times to create a firm texture. The meatballs are so juicy and well-marinated! I just wanted to curl up in bed like a baby and take a nap, after wiping my bowl clean. If you desire additional crayfish and meatballs, choose the $10 portion!

Chin Chin Eating House

Whether it’s packed, or eaten right on its premises, the chicken rice from Chin Chin Eating house just tastes so good. As one of the pioneers of chicken rice in Singapore, Chin Chin plays host to dozens of patrons who come for their halved steamed chicken ($14) which comprises huge chunks of chicken breasts, tenderloins, wings, legs and thighs. You’ll pretty much fall head over heels in love with the moist and tender meat. While the rice appears to be less oily, it is fragrant and made even tastier with the addition of tangy chili and earthy ginger dip. You have been warned, the chilli packs a punch so you might want to have an ice-cold can of Coca-Cola Zero Sugar by your side to cool your mouth if the spicy level gets way too much to handle!

Sun Lok Noodle House

Congee might not seem like the most exciting meal to have on a Saturday, but patronize Sun Lok Noodle House and order a bowl of Scallop Porridge ($11) and you might think otherwise. Just look at that silky goodness! Sun Lok Noodle House was previously located in an ulu corner of Taman Jurong, but they have moved to Clementi 321. Imagine my excitement when one of the best congee is now easily accessible. Beyond its satisfyingly thick and gooey consistency, the savoury congee carries a sweetness brought about by the incorporation of scallops. Embrace the congee spirit with some fried youtiao, which will make it even heartier. Although I am used to pairing congee with side dishes, this congee is so good that it can be eaten on its own. Yes, it’s that good!

Picnic Urban Food Park

Picnic is a family-friendly eatery with an interior that combines modern day lighting and elements of nature. Picnic has interactive old school arcade games, a garden-themed hangout and even a bar. What’s unique about Picnic is that you place your orders via a “vending machine”! Over at Ezo Hokkaido Eats, the Buta Don ($14) is a unique Hokkaido-inspired dish you must try. Dig into a bed of Japanese Pearl Rice covered with strips of pork belly, collar and loin that have been marinated in a sweet tare sauce, and grilled to a perfect caramelization. If you fancy Chinese cuisine, you can go for the Signature Taiwanese Beef Noodles (Lunch-$13, Dinner-$17). The noodles were slightly bland, as compared to the Buta Don. However, the great taste of a Coca-Cola Classic will provide an instant uplifting refreshment as you indulge in both dishes. Weekends don’t get better than this.

At the end of a hectic week, you should reward your gustatory system with one, or a few of the dishes mentioned above. There’s also no better way to enjoy delicious food, and the weekend, than with a refreshing can of Coca-Cola.

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

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

The post 9 Curated Dishes To Induce More Excitement for your Weekends appeared first on Miss Tam Chiak.

Located conveniently along Beach Road, Chuan Kee Duck Rice & Roasted stall can be found in LIM SI MI Café, which took over the corner coffee shop that was home to the famous Blanco Fish Soup.

The owner of the stall, Mr Tay, has been braising duck for over 40 years. Prior to moving to Beach Road, he had a stall in the Thomson area for 8 years. He learnt the art of braising duck back when he and his younger brother used to work for the owners of Cheok Kee Braised Duck.

“My family and the owner of Cheok Kee Braised Duck came from the same Kampong. My younger brother and I learnt how to braise duck while working for him,” said the 70 year-old.

This humble stall serves a hearty serving of braised duck rice. For just $4.00, we had a plate of fragrant yam rice studded with large chunks of yam, braised duck, a whole braised egg and a side of achar.

The braised duck was tender and flavourful, with hints of star anise and cloves infused in the meat. Mr Tay said that on top of the usual galangal, garlic, and onion used in his braising liquid, a special herb mixture that he concocted through the years, is added as well. 

If you are wondering if Chuan Kee’s braised duck is of Teochew origins, think again. “I wouldn’t consider the braised duck that I make as a Teochew dish. The Teochews do a wetter braising liquid, but mine is thicker because I include starch in it,” said Mr Tay, who is of Hokkien-Teochew descent.

It isn’t common to find achar being served together with any braised meats. On why he serves his braised duck with achar, Mr Tay shared that he felt the need to stand out from other braised duck stalls, and that he only incorporated achar in his braised duck rice when business started to pick up. Some customers told him that it whets their appetite, hence he has continued the practice. 

His brother also sells Popiah, $1.20, in the same stall as him. He claims that he prepares popiahs for the ex-President, Mr Tony Tan. The popiah recipe was passed down from his older brother, who started selling popiah back when street food peddling was still legal in Singapore. The main outlet for the popiah, ABC Popiah, is located in Toa Payoh Lorong 4 Hawker Centre.

I thoroughly enjoyed how the popiah was perfumed with aromas of deep fried dried shrimp. Hei-bi isn’t a common ingredient found in popiah, and it went in tandem with the sweet sauce and tender braised jicama, also known locally as mangkuang, in every bite.

The secret to making his popiah lies in the frying of the dry ingredients. “The dried ingredients in our popiahs are fried till they are really aromatic so they give the popiah another flavour,” Mr Tay shared.

The post Expect the Unexpected at Chuan Kee Duck Rice and Roasted appeared first on Miss Tam Chiak.

One of the dishes that I learnt to eat while staying with my grandfather is Kway Chap. Many of my peers wouldn’t even go near a kway chap stall, but to me, this is a delicacy. After learning how to appreciate it, I often crave for a bowl of kway chap.

My fitness instructor brought me to Toa Payoh Lorong 8 Market & Food Centre about a month ago and recommended me to her favourite stall – Guan Kee Kway Chap. Mr Ng, the owner, has been running the stall for two decades and he spends a lot of time cleaning and preparing the offals.

The pig innards are, needless to say, the highlight. Look at the shimmering pig’s skin. It’s soft and slippery, and we polished off a whole plate of it. We also had a plate full of intestines that are well-braised, odourless, and slightly chewy. 

Because we just finished an intense workout, each of us ordered 2 bowls of silky smooth rice sheets soaked in a slightly herbal broth. Don’t forget to dip the intestines in the bright orange chilli sauce which is spicy and sour.

Be prepared to queue on the weekends!

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

The post Guan Kee Kway Chap – A Glorious Plate of Old School Kway Chap appeared first on Miss Tam Chiak.

Westies unite! SingFood Stall is a halal zi char stall located in Jurong West. Besides the usual offerings such as hor fun, and fried rice, this zi char stall offers Cheese Prawn Bee Hoon ($12 or $20), that is served in a claypot.

We had the $12 version which came with 3 pieces of prawns. We were told that the chef uses Kraft cheese for the thick, creamy broth, but we didn’t taste anything cheesy at all. Nevertheless, the flavourful broth was creamy and had a good amount of wok hei.

The staff also recommended the Pumpkin Cream Sauce Prawn Roll ($14), and the Hotplate Chilli Snapper (market price).

Encased in a thick and crispy batter are pieces of dory fillet, prawn, and a small serving of mashed pumpkin. I couldn’t taste much of the pumpkin initially, but when I did, there was a slight sweetness to the otherwise bland golden brown nugget. The accompanying mayo dip was definitely needed.

I thought it was kind of interesting that the snapper is steamed before it is drenched in chilli sauce. The fish didn’t sport a char, but the flesh was soft and fresh. The chilli sauce had lingering flavours of Assam which were quite refreshing.

Singaporeans are really fans of cheese. It is nice to know that even zi char stalls are keeping up with the times and flavour preferences of Singaporeans. 

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

The post SingFood Stall – Famous Halal Zi Char Stall in Jurong appeared first on Miss Tam Chiak.

Located at International Plaza, Harvestry is one of the newest cafes in the central business district of Singapore. Besides serving up freshly ground coffee and teas, the café also whips up all-day breakfast, as well as grain bowls.

The all-day breakfast menu consists mainly of bread items, such as Scrambled Eggs & Toast ($6), Sous Vide Chicken Sandwich ($6.50) and Smoked Salmon Croissant ($9).

Harvestry has quite an extensive menu when it comes to their signature bowls. Diners can look forward to The Full Works ($18), Team Protein ($14), Skinny Down ($12), and more. If you’re one who likes to exercise your creativity, the café also has the ‘Create Your Own Bowl’ option, with prices ranging from $9 to $15.

When we arrived at around 12pm on a weekday, the smoked salmon croissants were already sold out, leaving us with the option of the chicken sandwich.

Even though the menu stated that the chicken breasts were cooked using a sous vide machine, the breasts were still tough and stringy. Stuffed with some lettuce, and tomato, the sandwich was relatively dry, with too little an amount of honey mustard spread. I definitely expected more from the sandwich.

We also tried The Full Works, which comes with Wagyu beef, wok-fried mushrooms, baked tomatoes, mesclun and steamed broccoli. The cafe ran out of broccoli, and offered to replace it with cauliflower.

The grain bowl was lacklustre. The Wagyu wasn’t as tender as I had expected it to be, and the baked tomatoes were not sweet. The grains — a mix of barley and quinoa— was sufficient to keep me sated.

However, the café did redeem itself. Dirty Chai ($6.50), which isn’t commonly found in Singapore, is a blend of espresso and spice chai. The beverage is usually robust and earthy, peppered with hints of spices. The dirty chai at Harvestry was everything that it should be, and I thought it was done really well.

The Malted Caramel Frappe ($7) was fairly different from the ice blended drinks available at familiar coffee chains. The frappe was very well blended and smooth, hence there wasn’t that rough texture that I’m used to. I would consider the frappe to be more like a slushy.

Even though Harvestry may not be as adept in the execution of hot food and grain bowls as compared to other cafes, they sure make a mean cup of coffee.

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

The post Harvestry – Harvest Your Love For Robust Coffee! appeared first on Miss Tam Chiak.

With 2017 coming to a close, we’ve seen so many food fads that have come and gone, as well as those that have stayed strong.

Some food trends in 2017 that took Singapore by storm were psychedelic rainbow bagels, cheese wheel pastas the infamous multicoloured Talad Neon drink.

As we round up the year, we are excited to identify the food trends that will endure, or are up and coming. Here are our selections, which can all be enjoyed in the comfort of your own home, thanks to Deliveroo!

CHEESE

For the love of cheese, our insights tell us that cheese will reign supreme and continue being a hot trend in 2018. Apart from having cheese coming from a wheel, we’re looking at cheese being used in traditional ways.

We love the idea of coming home to a sinful gooey bowl of mac and cheese. Alt. Pizza does a Truffled Mac & Cheese ($12.84) that you can dive into on your sofa. Filled with white truffle oil, cheddar, and mushroom sauce, this delightful bowl will definitely satisfy.

Get it here: https://deliveroo.com.sg/menu/singapore/robertson-quay/alt-pizza-robertson-quayside

The Pizza Burrata ($29.96) by Bella Pizza is a cheese addict’s ultimate indulgence. The pizza is topped with soft and creamy Burrata cheese, and other ingredients such as sweet oven-roasted tomatoes, fresh basil and oregano.

Get it here: https://deliveroo.com.sg/menu/singapore/clarke-quay/bella-pizza-pte-ltd

UNI

Another up-and-coming trend that’s catching waves is the unsightly uni, or sea urchin. These porcupines of the sea are not just limited to Japanese cuisine – many fusion restaurants are crowning uni on their pasta dishes for its rich flavour and creaminess.

If you prefer your uni fresh and whole, MOJO has just what you’re seeking. The Roasted Unagi & Uni ($31.03) is one of the restaurant’s signature dinner bowls, and looks as decadent as it can get. Pairing savoury and smoky barbecued river eel with fresh and creamy uni is great, but MOJO has also thrown in ikura and ebiko for a greater indulgence. What’s best is that you can have all of this just by placing an order through your phone!

Get it here: https://deliveroo.com.sg/menu/singapore/chinatown/mojo

Senmi Sushi incorporates this creamy luxury in the form of their Uni, Hamachi and Ebi Fry Bomb ($24.02). This psychedelic looking sushi roll is filled with prawn tempura, and topped with pieces of yellowtail and sea urchin, before being drizzled with a homemade mentai sauce.

Get it here: https://deliveroo.com.sg/menu/singapore/esplanade-marina-square/senmi-sushi

Uni purists will enjoy the Uni Gunkan ($10.49) at Soshinsen. Hokkaido Bafun Uni is perched on top of a bed of tangy sushi rice wrapped with seaweed. If you enjoy a variety of flavours and textures, the Hokkaido Warship ($9.15) which contains ikura, negitoro and uni might just be perfect for you. 

Get it here: https://deliveroo.com.sg/menu/singapore/kovan/soshinsen

MOD-SIN

The new year will also shine the spotlight on our local cuisine. Modern Singaporean cuisine is all the rage now. More restaurants – and even hawkers – that specialise in mod-sin cuisine have been sprouting up all over our sunny island.

Burger joint, Meat Smith Little India, pays homage to our local ingredients with the delicious Coconut Chutney Pork Ribs ($25). The meat slides off the bone easily, and is coated with fresh coconut and spice-laden chutney – the same ones that helped our nation flourish as a trading hub– that reflect our colonial heritage.

Get it here: https://deliveroo.com.sg/menu/singapore/little-india-farrer-park/meat-smith-little-india#

NOM Bistro & Bakery’s Mr. Krabbs ($17.90) burger showcases a whole deep fried soft shell crab topped with slaw and salted egg yolk sauce. Anything with salted egg sauce is just delicious!

Get it here: https://deliveroo.com.sg/menu/singapore/aljunied/nom-bistro-and-bakery

HOT DOGS

Last but not least, we think that the common and humble hot dog is making a comeback. These unassuming tasty street snacks are well loved by everyone for their flavour and the simple comfort that it gives from each bite.

Inspired by Coney Island, the Coney Dog ($18.08) by Sacha & Sons is an upgraded version of the hot dogs that you get off the streets. This dish comes complete with crisp and fluffy straight cut fries as well as a side of refreshing salad. The main star of the dish is the dog itself, of course.

Get it here: https://deliveroo.com.sg/menu/singapore/orchard/sacha-and-sons

Three Buns by Potato Head Folk has an extensive list of hot dogs to choose from. Other than the D.O. Double G. dog mentioned earlier, the restaurant also has the Truffle Hound ($16.05), which sees Portobello mushrooms and beef frankfurter perfumed with truffle aioli, melted truffle cheese and truffle oil, as well as the Phife Dawg ($14.98), which is the spicier cousin to the two. This dog is filled with beef chilli, smoked applewood cheddar, watermelon relish and Big Poppa ‘hot sauce”.

Get it here: https://deliveroo.com.sg/menu/singapore/chinatown/potato-head-folk

I quote the famous phrase used in Project Runway : “One day you’re in and the next day you’re out.” Other than the fashion industry, this quote applies to the food industry as well. Food trends come and go, but no matter what the current food trend is, Deliveroo is always here to deliver restaurant-quality meals right to our doorstep! There’s no need to get dressed, or get out of your cozy hideout, or wait in line for food. Ordering food is as simple as a few taps on the phone.

This post was brought to you by Deliveroo.

The post Deliveroo – Exciting Food Trends for the New Year! appeared first on Miss Tam Chiak.

For the Teo sisters, working in the food and beverage industry might have been their calling since they were young. Their mother runs Maggie Thai & Chinese Restaurant located along Liang Seah Street, and the restaurant has been around since 1998.

Valarie, 23, and Veronica, 26, used to help out in their mother’s restaurant in their free time. It isn’t a surprise that the two of them — the older, who was an air stewardess, and the younger, who holds a diploma in clean energy — would someday start their own food business as well.

Maggie Thai started out three years ago at Jem, before the sisters moved to their current location due to the increase in rent.

Their menu is built on fried food as the two of them shared that they have a penchant for anything fried.

We had the Butter Fried Chicken ($10 or $16). The butter sauce resembled sweet, golden custard, which was a bit too milky and cloying for our liking. The chicken chunks were also too soft. 

Their signature dish, Crispy Pata ($20), comprises a deep fried pig trotter served with a sweet, spicy and tart dipping sauce that holds a delicate flavour of rojak flowers. The meat was juicy, and had a good balance of fat and lean meat, but was a little too tough for our liking.

The Double Flavoured Crispy Fried Fish (market price) has one side covered in sweet and sour sauce, while the other side was topped with Thai mango sauce. The Thai mango sauce is similar to the one used for their Mango Fried Chicken ($12 or $17), which was more sour than sweet. 

It is really delightful to see two young girls working in a hawker stall. Even though they’re not the ones doing the actual cooking – they have a chef who specialises in Thai cuisine – it is still heartening to see the younger generations keeping our hawker traditions alive.

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

The post Maggie Thai – Satisfy Your Thai Food Craving Here, Westies! appeared first on Miss Tam Chiak.

Soy sauce chicken is not a new dish, but over the last two years, it has been widely glorified in Singapore because one of our hawker stalls, which specialises in soy sauce chicken, walked away with one Michelin star. Many have since flocked to chicken rice stalls for soy sauce chicken instead of the usual white poached chicken.

I am not sure which particular stall started soy sauce chicken but Hai Kee is definitely one of the first few to do so. Started in 1950s along Upper Cross Street, Hai Kee or 海记, is an established 60-year-old eatery that puts a saucy twist on the classic chicken rice. The brand is now managed by the third-generation owners, Joseph and James.

We met James and his father at their new outlet in Bedok. James shared with us that his grandfather came from Hainan, China, hence the stall name to commemorate his grandfather’s sea travels. They relocated to Katong in 2000 and back then, they were running a few branches islandwide. Sadly, they had to close all their outlets when the bird flu broke out. It was only in 2010 did Hai Kee reopen its doors at Eunos Crescent and James’ brother, Joseph, decided to learn the ropes and help his father full time.

From the homemade chopped ginger and chilli paste, to its unique one-of-a-kind soy sauce chicken, nothing has changed one bit. The soy sauce chicken is well marinated and  has a pleasant fragrance. The tender chicken chunks are accompanied by firm and oily rice. The ginger dip is not watery and packs lots of punch, and their chilli sauce is tangy and spicy.

Besides their signature soy sauce chicken, char siew and roast pork are also available. Both dishes, in my opinion, need a little more work. The char siew marination was a tad too sweet for our liking and we wish that the sio bak skin can be crispier. Nevertheless, we enjoyed their soy sauce chicken very much.

They are usually sold out before their official closing time, so be there early if you want to get a plate of soy sauce chicken rice from Hai Kee!

MissTamChiak.com paid for their meals at Hai Kee.

The post Hai Kee – A Delightfully Saucy Twist on the Classic Chicken Rice appeared first on Miss Tam Chiak.

I think that zhap cai png, also known as mixed vegetable rice or economy rice, is a staple for every Singaporean — all the different races have their own versions of mixed rice with vegetables. 

It isn’t easy to find a zhap cai png stall that serves cheap and good food, and I’m thankful that I’ve found a hidden gem in the heart of Hougang.

For $2, I got a deep fried chicken wing, braised bean curd, and cabbage, on a bed of rice. It’s very rare to even see a $2 meal now. Even a plate of chicken rice or fishball noodles is usually sold at $3. Furthermore, if I were to get the exact same ingredients (2 vegetables and 1 chicken wing) at other stalls, I’m sure it’ll cost at least $3.50, or even more.

My standard to-go zhap cai png items would usually consist of stir-fried cabbage, a meat and either bean curd or egg. I’m glad to say that for the price of $2, this meal is a bang for the buck. The cabbage is not overly mushy and retains some form of crunch, and the bean curd is soft and appetising.

The chicken wings are fried in small batches, so diners will be getting crispy and piping hot wings most of the time. The wings are flavoured with a basic spice mix which you can taste even in the meat.

Goldhill Family Restaurant does see a long queue, which can stretch all the way to the carpark, during meal times. Many a time, the construction workers nearby would place a huge order, so be prepared to wait for a while.

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

The post Goldhill Family Restaurant – Super Cheap & Good Zhap Cai Png! appeared first on Miss Tam Chiak.

It seems like the city is running out of hidden gems and hole-in-the-wall places that make us fall in love. But if you look closely enough, you might just be able to find your new favourite eatery, nestled securely behind a busy street. If you’re in the mood for live big grouper and authentic Hong Kong cuisine, you need to check out Cafe de Hong Kong in Balestier.

There is no other place in Singapore that I would have authentic HK style meals than Cafe De Hong Kong. It is probably one of my best kept secrets for excellent Cantonese food. Francis is from Hong Kong himself, and has managed to garner a strong following. His eatery sees a stream of regular diners everyday. 

The menu is, in my opinion, too vast. Cantonese favourites such as scrambled egg prawns, typhoon shelter crab, and even French toast can be found here.

The new chef, who used to work in a popular Cantonese restaurant in Singapore, stays true to the cuisine’s authentic flavours. They have also recently introduced new dishes which incorporate live big grouper. If you think it’s like eating your usual steamed snapper, you are wrong. This fish is quite different from the fish that you eat everyday.

The HK Steamed Garouper Fish Head ($22) is so gelatinous. It was dark and mottled on the outside and delicate within. The familiar preparation was simple and effective — the fish is steamed until the flesh seemed to quietly exhale. This was a reminder of how satisfying a meal can be when you know where to go. As with all Hong Kong cooking, the seasonings generally are light, to accentuate the natural flavour of the ingredients. In this case, you need fresh fish to be able to get it right.

Part of the beauty of a meal here is experiencing the different flavours of Cantonese cuisine. We started from something light, and moved to more saucy dishes such as Steamed Grouper Fish in Nonya Sauce and Braised Fish Head With Bitter Gourd in Black Bean Sauce.

Being a huge fan of bitter gourd, this is a dish that I can never resist. The fresh and meaty pieces of fish are first patted lightly in cornflour and then deep fried. This seals in the freshness and juiciness of the fish meat, and the mildly, spicy and salty black bean sauce just clings to the slightly starchy coating. Each piece of tender fish has a good meaty bite.

Both good to pair with rice, each dish is reasonably priced at only $22. Cafe de Hong Kong doesn’t charge you based on seasonal price nor weight, it’s a standard $22 per plate. You can’t beat that!

Other seafood dishes available include freshly cooked scallops that only cost $3.50 each! Served with a small bed of vermicelli and fried garlic, the salty briny taste from the molluscs paired well with the aromatic garlic.

If you need something lighter, especially on rainy days, the Fish Head Beehoon Soup ($22) and Braised Fish Slice Beehoon ($22) are good options.

Instead of white rice, I like to pair my dishes with CDHK Fish Roe Fried Rice ($10). Every mouthful is so light and crunchy— you feel as though the fish roe was dancing with the rice during the frying process. There’s a nice wok hei, and we love it so much that we usually go for the large portion. Other dishes which I always order include Roast Chicken, and Charcoal Tofu.

You need to save some space for their French Toast and Hong Kong milk tea. The thick toast is spread with peanut butter and deep fried till golden brown, and finished off with maple syrup and a slab of butter. The combination of crisp exterior and soft pillowy interior makes it a perfect dessert after a heavy meal. This is the best Hong Kong French Toast you can find in Singapore.

It’s time to take a break from your usual crowded Chinese restaurants and check out this hidden gem. Cafe de Hong Kong is the kind of restaurant that warrants repeat visits, as there are so many excellent dishes for you to try. In addition, the service is intimate to a point that Francis remembered I ordered an extra serving of fish head bitter gourd for my grandfather. “Would you like to take away a portion for your grandfather today?” How can I reject such great service?

Located along Balestier Road, right across the famous tau sar piah place, this hole-in-the-wall eatery continues to dish out fantastic Cantonese Cuisine. Each dish embodies the skills and care of the chefs. Don’t worry about the lack of parking space, because there are ample lots along Ah Hood Road (beside EASB, East Asia Institute of Management).

The post Cafe de Hong Kong – Excellent HK Eatery for Live Big Grouper & French Toast appeared first on Miss Tam Chiak.

Residents in Admiralty, Woodlands and Marsiling have been looking forward to the new hawker centre after saying goodbye to the Old Woodlands Town Centre. And finally, the brand new Marsiling Mall is open! Most of the stall owners at the previous food centre have moved to the new place. It will also have an automated tray return system for patrons so that cleaners can focus on keeping the place clean. I haven’t gotten the chance to try all the good food there as some stalls were not ready. But these are some of the stalls which you should try.

Yan Ji Seafood Soup
Unit: #01-26

The seafood soup master, Yan Ji Seafood Soup, finally re-opens! Cooked for many hours with old hen, pork ribs and seafood, the full-bodied broth has a balance of sweetness and savouriness. The meaty and tender crayfish is the star, and the prawns are crunchy as well. The seafood soup also has big chunks of seasoned minced meat, slightly sour tomatoes and grouper fish slices. It is a really satisfying bowl of goodness.

Hua Li Fried Carrot Cake
Unit: #01-24

We were really lucky to score the last two plates of carrot cake. They serve both the black and white versions, but I’ll recommend the black one. Fu Ming Shu Shi and Song Zhou Carrot cake set the bar up high, but Hua Li Fried Carrot Cake is definitely above average. Each small piece of rice cake is soft, moist, slightly charred, and gives off a lovely wok hei. They are coated with dark, caramelised sweet sauce —intense, yet not too sweet. As for the white version, I think there wasn’t much to shout about after you have tried the black one.

Sin Heng Kee
Unit: #01-10

Congee specialist Sin Heng Kee opens a new outlet in Marsiling Mall. Not just any congee, but the extremely thick and gooey kind that can only be achieved from hours and hours of boiling. They have quite a number of congees available– fish, pork, century egg, frog legs, etc. Can’t decide? Go for the Signature Porridge ($5) which has all the ingredients in it. Each bowl of porridge comes with an egg. Mix it thoroughly so that every mouthful of porridge is flavoured with the yolk.

Fu Shi Traditional Roasted · Wanton Mee
Unit: #01-01/02

Fu Shi’s owner, Mr Ang, used to be a taxi driver. He loves eating roast meat but he can’t find any good stall at that moment so he decided to quit his job and set up his very own roast meat stall in Shunfu. They have now moved to Marsiling Mall, so residents in Woodlands are able to get their hands on his famous char siew. Each piece is beautifully glazed, and has a great balance of sweetness (from the honey glaze) and savouriness (from the charcoal grill). The char is so on point, and every piece of meat just melts in your mouth.

Ye Lai Xiang Laksa
Unit: #01-73

Previously featured in our 11 Delicious Cheap Eats To Try In Woodlands – Below $10, Tried & Tested! article, Ye Lai Xiang Laksa is a popular choice amongst Woodlands residents. The gravy is very lemak and you have got to add the sambal chilli in. The chilli, which has dried shrimps in it, was fragrant and adds a new dimension to the laksa. They also serve prawn noodles. The soup is the old school kind, and is a lot lighter tasting than the laksa found at other prawn noodle stalls.

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

The post The New Marsiling Mall has 70 Food Stalls – Here are Some Recommended Ones appeared first on Miss Tam Chiak.

It’s been 8 months since Jenggood Jom Makan’s inception, and 31-year-old owner, Hanis, continues to amaze with an ever-changing repertoire of Malay food with a modern twist.

“The Jeng in Jenggood means ‘damn’, so it’s like damn good,” Hanis shared. The word also pays tribute to the owner’s almost-iconic beard (janggut in Malay).

The first dish we ordered was the unique Laksadon ($4). On first look, the laksadon lacks the usual ingredients, such as fishcake slices and bean sprouts, that are typically present in traditional laksa. The laksadon has also replaced the usual rice vermicelli or yellow noodles with udon. The udon is surrounded by shreds of eggs and cucumber slices.

A warning: the laksadon isn’t for the health-conscious! “Like the Nonya laksa, You can expect the homemade laksa soup base to be thick and filled with bits of fish meat. That’s why we use udon as it better soaks up that curry and fish bits,” Hanis shared. True enough, you’ll relish in a flavourful broth with a texture made more viscous by the addition of fish flakes. The aroma from the santan (coconut milk) intensifies the broth, making it more lemak and appetising.

The sambal that comes with the laksa is on the sweeter side, but the spice from the broth balances out the sweetness. So, as hipster as it appears, the laksadon succeeds at retaining the authenticity of Malay cuisine as Hanis hoped his food would. $4 might be a little steep, but for its powerful broth and rich laksa experience, I’d say it’s worth every penny. You might want to top up $1.50 for more prawns, but we recommend their homemade fried bakso balls. When ask why he fries the bakso balls, Hanis said : “Why limit your ingredients? I feel that the fried bakso balls will nicely absorb the fullness of the broth!”

On December 7, Hanis decided to upgrade their laksadon to include a selection of seafood. The Lobster Laksa Udon ($34.90) features the same elements as the laksadon, but is further packed with a 450g Boston lobster and a handful of prawns, mussels, and squid. The laksa broth was as enjoyable as that of the laksadon! However, it is only available from Fridays to Sundays, 5pm to 10pm.

Having their Roti Kirai ($3) on the side, or as an afternoon snack, is a must if you’re feeling that burn from a workout or if you’re just plain tam chiak. Jenggood’s version is a web-like thin pancake that’s pretty much enjoyable on its own. It’s soft and chewy but the sides are slightly crisp. It comes with a bowl of curry chicken as well. The curry boasts a surprisingly less than subtle cinnamon flavour that I could do without.

What’s Malay cuisine without some traditional Malay kuih muih to munch on? I really enjoyed the colours and taste of the usual Kuih Bingka (tapioca cake) or the Lopes (glutinous rice) which pairs excellently with a drizzle of palm sugar.

All of Hanis’ recipes are passed down from his mother and modified, so you are getting both traditional and modern flavours in one package.
It does take some time to locate Jenggood Jom Makan, since it is found in a coffeeshop that is quite a distance away from Jurong East MRT. We promise it’ll be worth the search!

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 Jenggood Jom Makan. We will verify and update from our side. Thanks in advance!

The post Jenggood Jom Makan – Superb Lobster Laksa Udon in Jurong East! appeared first on Miss Tam Chiak.

Henghwa cuisine is gaining traction in Singapore. This humble cuisine is prepared with simple cooking methods, and cannot be done well without the use of fresh produce. We stumbled upon Putian Flavor Food, a quaint restaurant located in Lorong Ah Soo. The restaurant, which has both indoor and outdoor seating, has an extensive menu that is made up of mainly Henghwa dishes.

For lunch, we ordered 3 quintessential Henghwa dishes. They were the Pu Tien style Lor Mee ($5, $10 or $15), Deep Fried Slice Tenglin Fish ($9, $12 or $16) and Stir Fried Yam ($9, $12 or $16).

The lor mee may look like handmade noodles, but it’s not the case. The lor mee, which isn’t the common, dark, earthy, and viscous counterpart, uses handmade u-mian, and is cooked in a rich seafood broth. The soup was loaded with mushrooms, sliced meat, clams and prawns.

I’ve never really had stir-fried yam before. The only ‘stir-fried yam’ dish I had was Hakka abacus seeds, which contains flour. The stir fried yam at Putian Flavour Food is divine. These rectangles of pure yam are soft and fluffy on the inside, but have a crunchy, slightly crisp caramelised exterior with sesame seeds studded all over. 

What stood out the most for me was the deep-fried fish. It came piping hot, with sweet, juicy and flaky meat encased in a crispy charred exterior. The fish meat was already tasty on its own, but you can dip it in the accompanying sauce, which is a concoction of tau cheo, minced garlic, soy sauce and vinegar.

What I love the most about Pu Tien cuisine is how the flavours of each dish come from the freshness of the ingredients. For example, I don’t think it’s possible for fish to be eaten plain unless it was really fresh. Similarly, there isn’t a need to complicate a dish to get gastronomical flavours – there is always beauty in simplicity.

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

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Upon hearing that Geylang Bahru Hawker Centre has reopened its doors on 1st January 2018 (after a hiatus of more than one year), we cleared our schedule for the next day immediately. On the afternoon of 2 January 2018, a mere day after the hawker centre reopened, throngs of hungry Singaporeans had already gathered at said hawker centre. While a few stalls were still closed, a few of those that were open attracted long snaking queues. In fact, stalls such as Cheok Kee Boneless Braised Duck received such brisk business that everything was sold out by 2pm.

Here are 6 dishes that we tried from the newly renovated Geylang Bahru Hawker Centre.

Red Stove Fried Prawn Mee

This stall has been at Geylang Bahru for more than 40 over years. According to Lady Boss, Mrs Cai, “the fry of the noodles is crucial”. The plate of fried hokkien prawn mee arrived glistening and wet, which definitely whetted our appetites. The noodles were a tad garlicky, and would be a hit with garlic lovers! In terms of texture, the noodles were definitely well-cooked with a slight bounce, even though it had only a subtle wok hei.

Everyone Prawn Noodle

After queueing for about 8 minutes, we reached the front of the queue only to discover that all soup items were sold out. So were the pork ribs. And Laksa. Ditto for the Lor Mee. As such, we settled on the only option available — Dry prawn noodles. Expectations for this stall were high, considering almost everything had been sold out, and the stall owner had also mentioned that business had been really good. However, the prawn noodles leave much to be desired The dry prawn mee came with yellow noodles, and contained a few pieces of prawns and pork slices. Tastewise, it was slightly bland. Perhaps the more popular prawn noodle soup that had been sold out tasted better!

Caleb Chicken Rice

By far the best dish we ordered at our table, the chicken rice was fragrant and soft. The individual rice grains were perfectly coated with chicken oil, and were neither clumpy nor sticky. The roasted chicken was tender and soft, while the roasted chicken skin had a tantalising sesame oil aroma. Furthermore, the chicken was bathed in a pleasant and well-seasoned sauce, which had just the perfect amount of saltiness. Caleb Chicken rice definitely warrants a return visit. 

Bang Bang Mushroom Bak Chor Mee

The bak chor mee was well coated with the sauces, and contained ingredients such as pork slices, minced pork and of course, mushroom. However, it, in my opinion, was a tad bland.

Hui Wei Chilli Ban Mian

We tried both the soup and dry versions of ban mian from Hui Wei. The dry version was coated with a special dark sauce, and contained handmade meatballs and generous chunks of minced meat. This dish was a little spicy, which provided a kick of flavour to the noodles, making it enjoyable and easy to eat. A little spice is always nice.

Additionally, we ordered the soup ban mian with mee hoon kueh. Ingredients such as prawn, minced pork and ikan bilis complemented the thick noodles. It was warm and comforting, especially on a rainy day.

Geylang Bahru Hawker Centre’s re-entry into Singapore’s hawker scene is one that should be warmly welcomed. There is a plethora of food available, and while some stalls have yet to open, there’s so much potential here. Welcome back, Geylang Bahru Hawker Centre!

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Catering to the working professionals in the central business district, Doco –which is derived from the words ‘donburi’ and ‘coconut’– is a no-frills, quick service place that only has 4 items on its menu.

The whole menu is listed out for you on large TV screens. Of the 4 items, two of them are rice bowls, one’s a drink and the other’s a dessert. No more deliberating on the menu. If you’re still unsure, just flip a coin!

The Sh-nack Don ($8.90) and Sh-ken Don ($8.90) are great lunch options for the go-getter. Have them in the 5-seater store, or take them away if you’ve got some work to churn out.

The Sh-nack don comes with grilled beef, Cajun-spiced fish skin Sh-prinkles and a jiggly onsen egg, whereas the Sh-ken don features honey miso chicken, regular fish Sh-prinkles and an onsen egg.

The crushed fish Sh-prinkles, which are crushed fish skin (be it the regular or Cajun-spiced), are lightly torched a la minute. It perfumes the don with a pleasant smoky aroma. Break the yolk of the egg and mix the whole bowl together bibimpbap style for even more flavour in every bite.

Similar to the fish skin, the grilled beef was also torched prior to serving. We would choose the grilled beef over the honey miso chicken as the latter was a little too tough for our liking.

It may seem little, but the rice bowls are hearty and well portioned. 

If you’re in need of a sweet ending, try the Coconut Soft Serve ($4.90). The soft serve is made in-house using fresh coconuts, before being drizzled with 100% organic Indonesian gula Melaka, and sprinkled with desiccated coconut.

A great caffeine-free perk me up would be the Coconut Shake ($4.90) – a blend of coconut water and flesh. This refreshing drink is great for beating the constant summer heat in Singapore, and comes in a cute plastic bottle so you can have it on the go.

Doco is currently offering an opening promotion. A choice of donburi with either the shake or soft serve costs only $11.90. Even if the promotion wasn’t ongoing, the regular price of $13.90 is still pretty affordable for a wholesome meal and drink.

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

The post Doco – You’ll Never Not Know What to Eat Ever Again! appeared first on Miss Tam Chiak.

There are two types of Hokkien mee — one is parched like the Sahara, and the other sees fragrant charred noodles sitting in a pool of savoury broth.

The Hokkien mee served at Goh Lim Hua Eating House fits the bill of the latter. The noodles, both bee hoon and yellow noodle, sit in a luscious brown broth. There isn’t a signboard, so look out for a big picture of hokkien mee to locate the stall.

It’s difficult resisting the urge to just scoop a spoonful of piping hot noodles into your mouth, the moment you’re seated comfortably. I suggest that you wait a couple of minutes so that the noodles can soak up more of the broth. Then, squeeze the lime, add an adequate amount of chilli, and mix the noodles well. You’re now in for a treat!

You’ll realise that the noodles are fragrant and have quite a strong wok hei. For $4, you get a generous amount of noodles, pork belly, fresh prawns and a few rings of squid. The ingredients are tender, and not overdone. What I like most about this unassuming dish is the morsels of egg found inside. The lightly charred pieces of egg are flavourful and carry a delicate smoky aroma.

The stall also sells Fried Kway Teow ($3.50), Fried Bee Hoon ($3.50) and Fried Bean Sprout Cockles ($6), but the Hokkien mee is the star!

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

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