Many of us don’t get an adequate amount of fibre in our diet. Yes, we may eat the vegetables served in our handmade noodles, or make an effort to order vegetables when eating economic rice, but how many of us are actually meeting the recommended daily intake of veggies? 

Vegetarian and vegan eateries are on the rise in Singapore, so it really isn’t that hard for us to maybe just take two or three vegan/vegetarian meals a week to ensure that we are consuming an adequate amount of greens.

Soul ALife is a new vegan café that sprouted in China Square. Although they consider themselves vegan, they do use garlic and onion in some of their dishes.

The café sells beautiful and healthy dishes at affordable prices, considering that they’re located in the CBD.

We tried the Buddha Bowl ($9.90) and the Teriyaki Burger ($9.90).

The Buddha Bowl reminded me very much of bimbimbap. All the different ingredients are laid out in a circle, and the psychedelic colours really make the dish look more like a piece of art than a meal. The bowl comes with a myriad of ingredients —  purple slaw, turmeric cauliflower, roasted sweet potatoes, edamame and more. A generous dollop of homemade beetroot hummus, which comes in an electric pink shade, sits in the middle. 

Other than looking good, the hummus tasted earthy and, of course, healthy. The variety of ingredients meant that I could enjoy different flavour combinations with every mouthful.

The Teriyaki Burger is served with crispy sweet potato fries. The burger patty, which is made from mushroom, really does look like a decent beef patty that you can get from upscale burger joints.

However, the texture of the patty is different from what we are used to. Instead of biting into something slightly tougher, the patty had the texture of raw minced meat – soft, brittle and flaky. But don’t get me wrong, it isn’t a bad texture. It just takes some time to get used to. 

I really loved the crispiness of the sweet potato fries. I still remember the first time that I had sweet potato fries. I was in Hong Kong, and the fries were stale and tough. They were bad enough to stop me from ordering sweet potato fries anywhere else. I’m thankful that the fries at Soul ALife have changed my perception.

The café also serves up healthy cold-pressed juices and smoothies, such as the pastel orange Tropical Bliss ($5.90), which was a fruity and refreshing blend of mango, banana, pineapple, coconut water and soy milk. I needed my caffeine fix and got a cup of Green Tea Latte ($4.50). Although the matcha powder wasn’t dissolved well (I had clumps of matcha powder floating in my drink), I liked the combination of soy milk and matcha.

I confess: I can never give up meat. There’s something about that tender, juicy piece of steak, or that crispy, flavourful deep fried chicken wing that just appeals to me so much. Just the thought of them makes me salivate. Although I can’t completely cut out meat from my life, I can try to reduce my meat intake and consume more leafy greens to ensure that I get sufficient fibre, vitamins and minerals. It’s great that there are more vegan and vegetarian eateries that served tasty meals springing up around Singapore!

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

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Ever since internet sensation, Chuando Tan, stunned the world with his body, everyone has been making an effort to eat healthier and exercise more. The 51-year-old, who has a body of a Greek god and the face of a young adult, said in an interview that eating healthy was the secret to his physique, and he has sliced fish soup for protein.
Sliced fish soup doesn’t have to taste bland and boring, and the ones done at Wang Wang Fish Soup sure are tasty.

The shop uses batang fish and cooks them in a flavourful broth(not the kind which looks translucent and tastes like salted water) that is loaded with ingredients such as tomatoes, tofu and sze chuan vegetables.

We ordered the Double Fish Soup ($5.50). The sliced fish was tender and smooth, and the fried fish was meaty, delicately salted and not too oily. Unlike the fish at some other fish soup stalls, the fried fish wasn’t coated in a thick, floury batter which might give an illusion of the fish being bigger than it actually is. I would have preferred the addition of seaweed in the soup to give it a little sweetness, but the soup was tasty even without it.

We also had the Tom Yum Seafood Soup ($5.50), which was filled with fresh prawns, squid rings and fish slices. The tom yum broth was tasty, spicy and had a good tartness which really whet our appetites.

Besides healthy sliced fish soup, the stall also sells Laksa ($3.50) and Fish Head Soup ($4.80).

Although we aren’t as disciplined as Chuando Tan is with his diet, we’re glad to have found a fish soup stall that serves fish soup made with a tasty broth. Furthermore, Wang Wang Fish Soup is opened 24/7, which means that a midnight supper run wouldn’t have to be that calorie-laden!

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

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Many eateries that specialise in healthy grain bowls are sprouting up around Singapore. Although I don’t mind an occasional clean meal, I really dislike the limited choices I have when it comes to proteins – shops usually offer either chicken breast or roast beef. On top of that, the proteins are usually tough and dry. I want to enjoy my meal, and not put up with stringy meats.

Superfudo is a relatively new café that specialises in grain bowls. However, what piqued my interest is the variety of proteins that they offer!

The café does have the usual offerings of beef and chicken, but they also have other proteins, such as lamb, turkey, prawns and even swordfish! That’s something I don’t see regularly.

The menu is relatively simple and easy to understand. There are 4 ‘main’ choices – the Veg Lite ($11), Super Balanced ($15), Carb Full ($17) and Protein Rich ($21). Diners can mix and match different varieties and quantities of meats, vegetables, toppings and carbohydrates.

What I thought was worth mentioning was the swordfish, which was coated in a Pescador spice marinade. The fish was cooked sous vide, so it was tender and flaky. The sauce was tart and savoury, which accentuated the natural saltiness of the swordfish.

The multigrain rice was nothing much to shout about, but I would choose it over the artisan sourdough, which was a little too tough for my liking. I thought it would’ve been better if the bread was toasted prior to serving so that it would be warm . Who doesn’t like a warm, toasty loaf of bread?

The café also has an interesting variety of vegetables, such as kimchi and ratatouille, and toppings such as meat floss, garlic chips and bacon bits. 

Superfudo gives off very good vibes. It could be because of the bright natural light that flooded the space, or the hanging plants that give the café a serenity, or the friendly service staff at the counter. Or perhaps, all of them.

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

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I don’t think it’s common to find Taiwanese cuisine being sold at a hawker centre. I usually see them in food courts, but never really at hawker centres. 

Give me MORE!, a stall at Chinatown Complex Market & Food Centre, specialises in Taiwanese cuisine. Run by 26-year-old Allan, the stall focuses on Taiwan classics, such as Braised Pork Rice ($5) and Braised Beef Tendon & Shank Noodle ($7.50). Apart from Taiwanese delicacies, Allan also does Jajangmyeon ($4.50), which is something I would return for.

The noodles were springy and had a nice bite, but what I loved most about it was the braised minced pork sauce. The dish has a good amount of thinly-sliced cucumbers which, when mixed in with the sauce, adds an element of freshness to it. The cucumbers also help to cut through the cloyingness of the sauce, which makes the dish less jelak. The braised minced pork was savoury and not overly salty, and I liked how each strand of noodle is well coated with the sauce.

Another dish that I tried was the Beef Rice Bowl ($5). Allan, who is a Singaporean citizen, uses short grain rice, and tops the bowl with stir-fried beef slices and caramelised onions. On the side are some blanched greens and a perfect boiled egg with a runny centre. The beef slices had a good balance of meat and fat, and the sweetness of the caramelised onions gave more flavour, which made the stir-fry even tastier.

It’s heartening to see more young Singaporeans join the hawker scene. Allan does it differently as he doesn’t bring local hawker favourites such as chicken rice or fishball noodles to the table, but Taiwanese and Chinese cuisine, which he learnt how to prepare during a stint in Taiwan.

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

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Bangkok has been a hotspot for animal cafes. Huskies, owls, raccoons, and even exotic animals such as the serval and caracal have all appeared in many animal cafes. For a small entrance fee, diners get to enjoy their meals, and the company of lovely animals.

Diners at Dog In Town only have to order a drink, food or dessert to gain access to playtime with the cute dogs that roam around the café freely. Otherwise, the ‘entrance fee’ costs 250B per person.

We spotted more than 5 different dog breeds at Dog In Town— French Bulldog, Schnauzer, Rough Collie, West Highland White Terrier, Samoyed and the ever famous, Husky.

The dogs are allowed to roam freely throughout the café. Some of them will even jump up onto the sofa to take a look at what other diners are eating. 

The café sells a variety of Western dishes which include Spaghetti Ebiko Cream Sauce (195B), and Taro Cheese Burger (Pork/Beef) (275B), as well as Thai dishes, such as Steamed Rice with Crispy Pork (155B).

As we were there just after lunch, we only ordered the Thai Tea (Hot: 95B, Iced: 125B, Frappe: 135B). I wouldn’t say that the drinks are stellar, but the happiness you get from playing with the cute little dogs is definitely worth 125B.

Playtime arrived, and the dogs were let out onto the grass patch to drink water, do their business and frolic in the warm sunlight. 

Even though the drinks at Dog In Town were average at best, we would definitely go back there just for the pure bliss of being surrounded by so many of men’s best friend.

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

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Gold Coast and Sunshine Coast are relaxing sun-drenched destinations. But do you know that they are actually worlds apart? Those looking for more exciting activities usually head to the Gold Coast, while those who are seeking a more laid-back holiday will typically choose the Sunshine Coast. The Sunshine Coast is not as crowded, which means that you’ll likely be able to find a quiet spot to soak up the sun. Here’s our food guide which we hope will help you make the most of your trip, regardless of your destination. Thank you Visit Queensland and Jetabout Holidays for making this trip possible.

GOLD COAST

The Gold Coast, which is home to Surfers Paradise, is so much more than just beaches — laid-back neighbourhoods and a booming culinary scene await too. #WeAreGoldCoast

Charis Seafood

Pelicans arrive daily at 1.30 pm for their own special feed of fish! It was interesting to see how they gather at the feeding spot. They would come really close to you, but remember not to touch them! Come a little earlier and have a picnic in the beautiful parklands overlooking the Broadwater. Charis Fresh Seafood Market stocks the freshest seafood which includes fresh fillets of Coral Trout, the finest Sydney Rock Oysters, freshly cooked Mud Crabs, and the world’s best Smoked Atlantic Salmon. My favourite dish here is the fish and chips.

Night Quarter Market

Night Quarter is the Gold Coast’s newest creative playground, featuring night markets, micro-restaurants, emerging fashion and a unique live music space. Located across the road from the Westfield Helensvale Shopping Centre and the Helensvale Train Station, the shipping container city houses more than 120 speciality food purveyors, designers, musicians and craftspeople. It opens every Friday and Saturday night from 4pm-10pm.

Northcliffe Surf Club

The BMD Northcliffe Supporters Club was founded in 1988 for the purpose of raising funds to educate, train and provide vital equipment for the Life Savers who patrol Northcliffe beach. Even though food is not the highlight here, we had a really enjoyable breakfast by a window which overlooks the ocean. The Lifesaver Breakfast features 2 eggs, bacon, tomato, chipolata sausage, hash browns, mushroom and sourdough. It is a typical Australian breakfast, but I really enjoyed my scrambled eggs that day.

Cowch

Pacific Fair on the Gold Coast is Queensland’s largest shopping and dining destination. Dessert before lunch is always a good idea, yes? Cowch is an edgy light-filled bar, with pink ottomans and quirky lights, that whips up cocktails and sweet treats. The churros here are baked, not fried, and served with your choice of ice cream. They were crisp on the outside and soft on the inside. The most Instagram-worthy dish has to be the Waffle Sandwich which is beautifully decorated with two scoops of ice cream, hot shot, oreo and strawberries. Those with a penchant for anything sweet will probably love this.

Betty’s Burgers

I enjoyed Betty’s Burgers thoroughly. This burger shack has great vibes, cool music and awesome service. The Betty’s Classic is a stunner made up of a juicy Angus beef patty, fresh vegetables, melted cheese and Betty’s special sauce. You might be pleased to know that the Australian beef patties are made from fresh all-natural beef(NO hormones and NO antibiotics). Oh, and that perfect housemade special sauce is to die for. 

Rick Shores Restaurant

There were two restaurants that really left an impression on me on this trip. One of them is Rick Shores, which is the perfect place to experience modern Asian dining. While the menu has its roots pretty firmly grounded in Thailand, it is also influenced by Indian, Vietnamese and Japanese cuisine. The Massaman Curry is served with tender Katsu beef brisket and Jerusalem artichoke; while the creamy Steamed Snapper is served with lup cheong, dried scallop and mustard greens. The view is straight up stunning. I just love watching waves crashing against the shore. The service crew was knowledgable about the entire menu, and they were more than happy to help when we asked for recommendations. Rick Shores just might be the Gold Coast’s finest!

SUNSHINE COAST

The Sunshine Coast is not all about a relaxed beach lifestyle. The beautiful coastal area is also a foodie paradise which plays host to world-class restaurants, cafes, as well as markets. The warm climate, rich soil, and abundant oceans made the coast suitable for the production of a wide array of fresh produce.

Noosa Farmers Market

If you are here over the weekends, be sure to visit the Noosa Farmers Market which happens every Sunday from 7am to 12pm. The Noosa Farmers’ Market showcases the finest and freshest regional produce that is grown on the Sunshine Coast and surrounding districts. Expect fresh fruits such as pawpaw, avocados, apricots and more. You’ll get to meet local farmers and food producers, and have a taste of different cuisines here. Warning: please come on an empty stomach!

Bistro C

Don’t always opt for eggs for breakfast. Sometimes, change is good. I found a good cafe along Hastings Street – Bistro C. Not only do they have a million dollar view of the sea, the breakfast items here are different as well. I absolutely loved my pancakes which came with figs, passionfruit curd and candied pistachios. Yummy pancakes with the freshest fruits that are in season? I’m sold. My partner went for the Truffled Mushroom Ragu with sweet potato hash cake, poached egg and goats curd. 

Belmondos Organic Market

The Belmondos Organic Market at Sunshine Coast specialises in organic food. They offer one of the largest ranges of organic products on the Sunshine Coast. The marketplace also houses Clandestino Roasters, which roasts their coffee beans on-site in a trendy warehouse microroastery. The coffee here is the best in Noosa. You get to choose from two blends and eight single-origin coffee that can be prepared in different ways — espresso-style, cold-drip, clover, V60 pour-over and siphon. Communal tables and free wi-fi make the space a popular spot with the laptop brigade.

Altitude on Montville

Altitude on Montville is located in Queensland’s vibrant tourist hub, Montville. Its lunch set starts from $30 for 2 courses. Appetizers include fried cuttlefish with preserved lemon aioli, lamb brains with sesame, and carrot kimchi. I like the Spanner Crab Spaghetti which is cooked with confit garlic, chilli, white wine and fresh herbs. If you are here just for the weekend, book a stay at their luxury studio suites or bedroom apartments.

Depot Cafe

After having so much good food in Sunshine Coast, it’s time to eat clean. Gympie Terrace along the Noosa River is one of Noosa’s newest cafe hotspots. If you want to have a healthy brunch and good coffee, Depot Cafe is definitely one of your best bets. This little cafe serves up healthy options such as pitaya bowls, smashed avocados, protein smoothies, fresh juices and more. They also serve freshly ground Clandestino coffee.

Noosa Fishing and Crab Tour

We took a taxi from Noosa Drive, near the main roundabout, to O Boat Hire in Noosaville. Being one of Queensland’s most pristine fishing areas, the Noosa River is an idyllic location for a day out on the water. On a good day, you’ll get to go fishing, crabbing and sightseeing. The professional fishing guide will catch Queensland mud crabs, or blue swimmer crabs, and cook them for you on the spot. After feasting on the fresh crabs,, you can explore the Noosa River and catch your own fish! However, in my opinion, it is not advisable to go for the tour during the rainy season. Also, note that there is only one small mobile toilet on the punt.

Eumundi Brewery

Officially opened in August 2017, The Eumundi Brewery at The Imperial Hotel is the only place where you can taste their beers tapped directly from the brewery tanks. These beers have been developed by some of the best brewers in the business — Lion’s Master Brewer Chuck Hahn, Eumundi’s Head Brewer Chris Sheehan and Brewer Allan Tilden. The beers are crafted using quality ingredients and are perfect for the incredible Queensland climate.

Noosa Beach House

Contemporary cuisine can be enjoyed at Noosa Beach House Peter Kuruvita. The menu shines light on the best produce in Sunshine Coast, and the chef’s Sri Lankan heritage. The 6-course degustation menu featured all the signature items such as Roasted Pork Belly with Yellowfin Tuna, Goroka Glazed Lamb Belly, Sri Lankan Snapper Curry, and Wagyu Sirloin. Dishes are nicely presented and well prepared.

Wasabi Restaurant

If you are looking for a restaurant that will definitely dazzle on the Sunshine Coast, Wasabi Restaurant is just the place that you’re looking for. We had a great evening at Wasabi, enjoying a 7-course omakase dinner by the window while the sun set. Executive Chef Zeb Gilbert showcases, beautifully, the seasonal produce from their farm at Honeysuckle Hill, and the amazing seafood that’s caught daily by the local fishing fleet. 

Diners can expect dishes such as Moreton Bay rock oysters with salt cured cherry blossom and cherry vinegar gelee. We also had the tempura dumpling of local king prawn, yamaimo yam and kinrenka leaf. My favourite dish was the Binchotan charcoal roasted Charters Towers venison which is served together with Mugi barley, Noosa oyster mushrooms and umami tea. The food was served at a great pace, and we were never rushed. I was really pleased that our final night at the Coast concluded with an amazing meal.

MEET THE LOCAL CHEF – Matt Golinski

Even though there wasn’t much sunshine in Sunshine Coast during my trip, the rain didn’t dampen our spirits as we get to spend some cozy moments with Chef Matt Golinski. Everyone I met during this trip had that look of admiration when I mentioned his name. It is easy to understand why. A house fire took the life of his wife and three daughters during Boxing Day in 2011, leaving Matt terribly injured and the entire Sunshine Coast reeling with shock and compassion.

Thankfully, Matt made a speedy recovery and he is now busy with many work assignments such as chef appearances at festivals and cooking at pop up events. Matt has a swag of local and international awards to his name, including when he beat the Italians at their own game and earned a bronze medal from Bologna’s Internazionale della Cucina Bolognese for cooking fresh pasta. Born on the Sunshine Coast, Matt’s dishes were all about supporting the local farms in his hometown and showcasing the beauty of the fresh produce that is available. We spent half a day visiting Belmondos Organic Market and oyster mushrooms farm. The following day, he brought a whole lot of local produce to our home to whip up a 3-course lunch for us.

The first dish was spanner crab and finger lime served with betel leaves, and the second was homemade pasta with pan-seared duck breast and oyster mushrooms. The third, and final course, was a crepe with mangoes and passionfruit. Chef Matt certainly did the produce of Sunshine Coast justice.

Thank you Visit Queensland and Jetabout Holidays for planning this trip. To get more travel tips on Sunshine Coast, register for the Queensland Travel Talk where you’ll get to meet Rachel Meyer, the Director of International Marketing from Visit Sunshine Coast. Learn about  Queensland’s naturally refreshing Sunshine Coast, and receive local tips on driving, highlight attractions, best stops for coffee, snacks, souvenirs PLUS indulge your senses and taste yummy local treats and goodies such as jams, confectionary ginger and delicious macadamia nougat bites! More travel specials to be unveiled at the event – ONLY FOR YOU! Click here to register.

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Tucked in a corner of the famous Serangoon Gardens Hawker Centre lies an unassuming soya sauce chicken rice stall by the name of Ho Kee Wo Lai Ye. This humble stall boasts a heartwarming story.

Run by Granny Ho, Ho Kee Wo Lai Ye used to dish out plates of chicken rice to hungry labourers during lunch time, providing them with fuel after hours of arduous toiling in the hot sun. As Granny Ho wanted to ensure that the construction workers had enough fuel to keep them going, she often added extra ingredients and rice for them at no extra charge. Today, a plastic drum filled with warm, delicious soup stands in front of their stall. Patrons are welcomed to take as much soup as they want. Furthermore, rice can be added at no additional charge, should you be feeling ravenous that day.

When we visited Ho Kee Wo Lai Ye on a weekday, the warmth and sincerity of the stall and its owners could be felt from a mile away. Granny Ho mans the cash register, while her son, Albert, prepares the chicken rice. We ordered the Soya Sauce Chicken Drumstick Rice ($3.50), and added innards (chicken liver) for $0.50. An original Soya Sauce Chicken Rice would set you back just $3. Additional side orders such as braised egg ($1) and braised tau kwa ($1) are also available.

The rice was sufficiently flavourful and not very oily. It is also light, airy, and fragrant. This would definitely suit the tastebuds of Singaporeans who, like me, do not like oily chicken rice. The chicken drumstick sitting atop the rice was soft and slippery, and had a nice bite. It, too, had a lighter taste, and was well-marinated in the stall’s signature soya sauce.

As aforementioned, the soup is free of charge. Yet, what surprised me was that it was chock full of ingredients. Generous servings of chicken feet, red dates and soft cabbage could be found when we stirred the soup. This was a pleasant surprise, as most times, soup from chicken rice stalls tend to taste like salt water, in my opinion. Drinking the soup reminded me of my grandma, and the effort and flavour of the boil was clear as day. It truly had a warm and welcoming homey flavour, with a slight tinge of sweetness from the red dates.

While Ho Kee Wo Lai Ye does not sell the most flavoursome nor the most fragrant soya sauce chicken rice, it certainly warrants a visit for Singaporeans with a lighter palate. Their sincere and genuine service also leaves you with not only a filled stomach, but a full heart too.

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

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If you have been working and living in Bukit Merah, you will definitely know ABC Brickworks Food Centre. One of the must-haves at ABC Brickworks is Fatty Cheong’s (肥仔详) signature Char Siew Rice. This place serves one of the best char siew in Singapore.

The stall is famous for their Bu Jian Tian char siew which is a cut from the pig’s armpit area. The meat is perfectly roasted and extremely tender. Even the dollop of mildly spicy chilli sauce on the side is tasty.

It is self-service here. You place your order, make your payment and wait to collect your food. Every time when I visit Fatty Cheong, I am always greeted warmly by the lady boss. She manages the stall with her son while uncle takes care of wanton noodle at another stall.

Here we have a plate of charcoal-grilled char siew drenched in a thick black gooey gravy that is slightly sweet. Some may not like it, but it reminded me of my childhood when my grandfather would always get me a plate of rice drenched in all kinds of gravy. The thick and meaty chunks carried a smoky aroma that can be tasted even through the amount of gravy that it was drenched in. The char siew has a good proportion of fat and lean meat, and the meat is just a tad chewy and packed with flavour.

The roast pork belly has a lovely tenderness, too, and comes with a crispy crackling. However, I still prefer the ones I had at 88 Hong Kong Roast Meat Specialist at Tyrwhitt Road as it is fattier. If you are not sure what to order, go for their duo combo — Char Siew & Roast Pork Rice ($5). It can never go wrong.

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

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Bossi Ban Mian was a recommendation from a new friend, when we were craving for some piping hot comfort food in a cold, faraway country. The homesickness had crept in like a fog and i realised that after a few days of scrambled eggs and croissants, all i craved was some piping hot comfort food from home (Singapore).

Alas, some fellow Singaporeans in the same train cabin shared similar sentiments. Before long, a flurry of conversation about ban mian ensued. And a stall with a curious name, “Bossi Ban Mian”, came up. Nestled in the heart of Serangoon Gardens Hawker Centre, Bossi Ban Mian garnered rave reviews from my new found friends. Thus, upon returning to Singapore, I made a trip to Serangoon Gardens Hawker Centre for a taste of this “unique” Ban mian.

Both the soup and dry versions of the original ban mian cost $4 each. Other variations include prawn ($6), sliced fish ($5), clam ($5) and sliced abalone ($5). Different types of noodles such as ban mian, u mian, mian fen guo, yi mian and mi fen are available.

The Dry Ban Mian ($4) arrived at our table looking like a work of art. Just one mouthful of the ban mian, and one word popped into mind — shiok! The ingredients provided different textures to the dish, while enhancing the flavour of the noodles at the same time. The ikan bilis was really crispy. Huge, generous chunks of well-marinated and flavourful minced pork added an extra dimension to the dish. The chilli packed a punch, and heightened that “shiok!” feeling. Yet, what made this version outstanding was the chye poh, which added a savoury and smoky flavour. This was my first time encountering chye poh in ban mian, and it was a pleasant surprise.

Furthermore, the dry ban mian comes with a bowl of soup which contains spinach and an egg. Why not transfer the egg from the soup to the dry noodles? Not only does the egg complement the ban mian, it makes the dish 5 times more insta-worthy. After all, who dosen’t love looking at a runny egg yolk?

The ban mian was served with a mean spicy green chilli sauce, which was pretty flaming hot and not for the faint-hearted. However, once you get used to the spice, you’ll realise that the green chilli sauce actually adds a zesty tang to the noodles. For those averse to spicy food, fret not, for the ban mian tastes just as good without the chilli. The green chilli sauce came with a side of ikan bills which had been fried to crispy perfection.

Similarly, the Soup Ban Mian ($4) was unique and had a flavour unlike other ban mian that I have tried. The soup was on the slightly sweeter side, which, according to the owner’s son, stems from the soup being simmered with pork bones. The soup ban mian was served with generous chunks of meat, an egg, and a spoonful of mei cai. According to one of the owner’s sons, the mei cai adds a “special” flavour which makes the soup tastier. True enough, the soup ban mian tasted unique, yet comforting. I imagine that it would be perfect on a rainy day.

According to the owner’s son, Bossi Ban Mian used to be located at Seletar Market. However, when he enlisted for National Service, Bossi Ban Mian closed down due to a lack of manpower. Recently (2 years ago), the stall reopened at Serangoon Gardens Hawker Centre after the owner’s son had completed his National Service.

In my opinion, Bossi Ban Mian’s noodles definitely left an impression, especially the dry version. In fact, I liked it so much that I revisited the stall 2 days later with my family. Who knew a recommendation from a new friend would lead to such a valuable find and a new haunt?

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

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Bangkok is known for its cafes and street food. I have never been able to enjoy my food in a café because of the throngs of people chattering away in the background. Albeit rare, quiet cafés are my kind of place to unwind and chill.

Hidden in Piman 49 complex on Sukhumvit Soi 49’s , Organika is a picturesque greenhouse themed café just a floor above their secret spa house. Whilst enjoying the stunning cityscape, why not indulge in a plethora of affordably priced food and drinks at the same time?

Organika is one of Thailand’s most reputable homegrown spa brands with their own line of incense, perfumes, diffusers, soap and all things to keep you smelling fresh all day. The café also doubles as their flagship store where you can sample and try out their organic products to your hearts’ content (yes free samples!). It was really quiet when we visited on a Thursday morning. Sunlight pours in through the tall windows, and there’s an enormous tree (should be a fake one) sitting in the center of the café. Upon entering the café, you’ll be greeted by the very warm staff, along with a very inviting botanical scent. The cafe emanates an extremely clean and relaxing vibe. I’ll definitely recommend bringing along your camera if you own one. Unless it’s raining, you’ll find that the entire place is flooded with beautiful light no matter where you’re seated.

There’s also a second level where you can relax (because nobody goes up there). Access it by climbing the spiral staircase located right at the corner of the café. There are a couple of sofas up there. If you’re up for it, pamper yourself by heading down to their spa which is conveniently located just a level below. From the little that I know, they offer anything from a full body Thai massage and milk baths, to facials and body scrubs! Alas, we were on a tight schedule so we didn’t visit their spa, but I’ll be back someday. Do check out their website listed below for more information!

We had their Mushroom Truffle Soup (280THB), Chilled Angel Prawn (350THB) and Tropical Sunrise (315THB).

The mushroom soup comes served in a crispy golden brown pastry. Dig into the pastry to reveal a creamy mushroom soup littered with mushroom ravioli. The creamy soup offers a distinct mushroom fragrance which goes very well with the cheesy pastry.

The Chilled Angel Prawn features angel hair pasta tossed in seaweed and yuzu dressing. This dish is finished with a generous garnish of salmon roe. Angel hair pasta or capellini is a thin variety of Italian pasta which often demands a higher price than its other pasta counterparts. Owing to its thin diameter, it’s often easy to overcook it. The yuzu dominates the dish with its appetizing sourness which is quite different from the conventional pasta dishes served here in Singapore. I liked that the pasta was not overcooked but I would have preferred it to be less wet.

Served with fresh fruits, walnut, and organic granola, the Tropical Sunrise features a lavender organic chia seed yogurt pudding. I liked that the lavender notes were subtle and did not overpower. The pudding offers an interesting texture with a creamy mouthfeel, I liked it but not everybody did. Overall, I felt like it was a little overpriced.

The food was not anything worth raving about but their use of organic ingredients made me feel better about spending my money on them. Nonetheless, the beautiful interior is really a sight to behold. 

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

The post Organika – Perhaps the Most Beautiful Cafe That I Have Ever Visited appeared first on Miss Tam Chiak.

Although dining along the streets of Bangkok might not be the safest or wisest option due to the risk of having an explosive time in the toilet hours after the meal, thousands of tourists from all over the world still choose to dine by the roads. Many have said that this is where the best food can be found.

For some of us with a weaker stomach, it is unfair if we’re not able to partake and savour the deliciousness of street food. Thankfully, Thonkrueng Authentic Thai Cuisine, a restaurant located along Sukhumvit Soi 49, serves up famous Bangkok street snacks in a clean air-conditioned space.

The restaurant has a very extensive menu of Thai and Chinese dishes. We tried a few of their signature items. One of them is the Hor Mok (170B), a spicy steamed minced fish cake. Each fish cake is kept in a cute clay little teepee, something very similar to a mini tagine. The fish cakes were smooth, soft and fluffy. I liked how they placed a piece of herb, either basil or mint, underneath each fish cake.

The Baked Rice Stuffed in A Pineapple (220B) is very similar to the pineapple fried rice that can be commonly found in Thai restaurants. The inclusion of lap cheong was quite unusual and helped to flavour the baked pineapple rice.

The Sticky Rice Topped with Charcoal Grilled Marinated Pork (140B), which comes with a hot and spicy Dip, is the Thai version of a canapé. Charcoal grilled lean pork is placed on top of a bed of fragrant glutinous rice. The pork reminds me very much of a less sweet version of char siew. Take it with the hot and spicy dip as the pork may be a bit dry.

We also had the Thai Style Fried Noodles “Pad Thai” with Soft Shell Crab (160B). Usually, the noodles are served with beansprouts, beancurd, eggs, rice noodles and a choice of meat — beef, chicken, or seafood. The version here sees the addition of deep fried soft shell crab, which gives a nice textural contrast to the pad thai.

The restaurant shares the same space as Teaspoon Café, which serves up café food and drinks such as cappuccinos and lattes.

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

The post Thonkrueng Authentic Thai Cuisine – Street Food in A Restaurant! appeared first on Miss Tam Chiak.

Singaporeans are all familiar with Braised Pork Buns (扣肉包). As simple as it is, there is a unique and rich cultural heritage behind this dish. Well, we are excited to reveal the origins of the braised pork bun! The name Guabao (刈包), or “tiger bites pig”, was first seen in 1927 in a diary of a famous local Taiwanese businessman.

We were hosted by iSee Taiwan Foundation (看見台灣基金會) during our time in Taiwan. As part of a 3-day itinerary, the iSee Taiwan Foundation brought us to Yunlin County where most, if not all of the ingredients for Guabao are produced. What better way to experience Taiwan’s distinctive folk character, climate and culture than through the delicious Guabao. Dubbed the “heart of Taiwan”, Yunlin has historically been Taiwan’s poorest region. Today, Yunlin boasts a strong agricultural heritage and land that has been reinvigorated by its residents. Farmland covers almost 90% of the total county land area, giving Yunlin the most agricultural land of any Taiwanese county. Producing almost one-third of ALL Taiwan agricultural produce, Yunlin is proud to call itself the fresh grocer of Taiwan. If you have bought any fruits, vegetables or seafood in Taiwan, chances are that it would have been grown or caught right here in Yunlin!

HIGH SPEED RAIL & YUNLIN COUNTY

iSee Taiwan Foundation ushered our group to the Taiwan High Speed Rail (台灣高鐵), which runs along the west coast of Taiwan from Taipei Main Station in the north all the way to Kaohsiung in the south. Did you know that the High Speed Rail can go up to as fast as 300km/h? The journey to Yunlin now takes only about 1.5 hours when you depart from Taipei Main Station.

Enjoy a railway bento or grab a quick nap on the train!

YUNLIN COUNTY: NEXTLAND

Our first destination in Yunlin County was Nextland (良作工場農業文創館), a meat processing factory and agricultural and creative gallery. Like the true blue Taiwanese, I love their pork such as the ones found in their Guabao or braised pork rice. However, I have gained a greater appreciation for my pork after a visit to Nextland, which is a high-tech cultural-creative enterprise that prides itself on promoting non-traditional cuts of pork and on rearing its hogs in humane and ethical manners.

Across Yunlin, many pigs are raised with tender loving care. Besides being fed quality grains, the pigs enjoy listening to Mozart as well. At one of the brands “Choice Pig”(究好豬), the pigs live on a healthy diet which, surprisingly, consists of yoghurt. Every pig here is also given a personal space to exercise and also toys to play with.

At the cutting edge of modern farming techniques, Nextland integrates interactive farming and food education, showcasing the innovative future of Taiwanese agriculture. We witnessed the cradle-to-grave experience of Choice Pig, the different breeds of pigs available, the various uses of a pig as well as its cultural significance in the art scene.

The experience ends with a meal at Nextland’s very own restaurant, which uses Choice Pig as the main ingredient for all their meals. For starters, we had a serving of 58% Kinmen Kaoliang Liquor Taiwan Sausage & Frankfurter Sausage. Next, the Fresh Pork Tenderloin is quick-cooked on the spot using a hot broth to achieve a tender texture that accompanies a delicate flavour.

I recommend the signature trio of pork delicacies – including the Confit Pork Belly, Grilled Pork Neck and Deep-fried Loin Strip to savour the various types of pork. Finally, we end off with a serving of Pork Knuckle and my personal favourite, Braised Pork Rice. Using pork as a vehicle for public education on farming, food and nutrition, Nextland is the next go-to hotspot for tourist and locals alike in Yunlin County.

YUNLIN COUNTY: TAIWAN YUNG FUNG RICE SHOP

Is that the end to the making of a Guabao? Definitely not! Accompanying the fatty pork in the braised pork belly are various greens which are all freshly produced in this part of Taiwan. iSee Taiwan Foundation brought us to Yung Fung Rice Shop, one of the retailers carrying fresh produce that is grown and supplied by local farmers. An artfully created mosaic-like set of wooden boxes, each filled with coloured grains and beans, greeted us when we stepped into the shop.

Yung Fung is a faithful replica of a traditional grain merchant’s shop which is housed in a merchant’s building that dates back to 1941! Fun fact: the shop was the area’s only dedicated retailer of imported ware and household goods when it first opened nearly 80 years ago. After World War II, the business went bust but not without leaving the Japanese name for the shop – ‘Rinkogoshauko’ – which still remains firmly affixed to the 2nd floor balcony. Apart from Guabao ingredients, a variety of beans, such as adzuki, mung beans, and Taiwanese traditional and nostalgic items which include woven bamboo baskets and old-style rotary phones are sold here in Yung Fung. Visit Yung Fung Rice Shop to brighten your visit with nostalgia, and the good old things of the past.

YUNLIN COUNTY: WUAN CHUANG SOY SAUCE TOURISM FACTORY

This Xiluo family business has been turning out traditional black soya bean soy sauce for over 100 years. What contributes to the deep, savory flavour of the braise for the pork in the Guabao is premium soy sauce, and what would be more fitting than Wuan Chuang’s century-old soy sauce recipe which is well recognized across Taiwan for exceptional soy sauce.

We were honoured to pay a visit to Wuan Chuang Soy Sauce Tourism Factory (丸莊醬油) in Yunlin County. We first entered what appears to be a restored historic production facility, and was subsequently introduced to the soy sauce production processes in words, pictures and machinery displays. High quality water and climate are essential to yield good soy sauce. What amazes me is that the water used in Xiluo is actually water sourced from the Jhuoshuei River which flows from the Central Mountains. Combined with Yunlin’s naturally warm and humid climate, it’s no wonder Xiluo would be the ideal place for bean koji.

Beyond the soy sauce gallery lies an actual fermenting yard where ceramic urns packed with black soya beans and capped with coarse salt bask in the sun for 180 days, creating delicious soy sauce that is worthy of the Wuan Chuang label.

The tour ended with an interesting tasting of the different types of soy sauce. While the flavour of the commercially produced soy sauce is sweeter and lighter, the Wuan Chuang’s soy sauce has a flavour that is more full-bodied. Remember to purchase a bottle of soy sauce or two on your way out!

ENDING THE TOUR WITH A GASTRONOMIC GUOBAO DINNER

After embarking on a riveting day tour, iSee Taiwan Foundation ends the tour with a Taiwanese gastronomy dinner. According to Chinese tradition, especially in Taiwan, the 16th on the last lunar month is known as Weiya, which is the religious festival for Tu Di Gong (the Earth God). To commemorate the festival, most companies in Taiwan will hold a banquet to show their appreciation for the hard work of its employees throughout the year. Likewise, iSee Taiwan Foundation has prepared a weiya feast where the guabao will be included as the centrepiece for blessing, for fortune in the coming year and the end of misfortune of the previous year.

In 2017, iSee Taiwan Foundation launched a public call for essays, images and videos clips sharing emotive stories of Taiwan’s beloved Guabao as part of the Taiwan Guabao Story Competition. Therefore, this dinner is also dedicated to 10 selected entrants who have amazed the judges with their rendition of the tale of Guabao (For more information, please visit https://www.facebook.com/iSeeTaiwanDiscovery/ ).

The dinner commenced with two starters, including the Penghu Lobster with Taipei Organic Vegetables and Chrysanthemum Tofu Chicken Soup which make for an amazing combination with the various guabaos that arrived shortly after. Served as a prelude to the modern-day interpretation of braised pork bun is the traditional guabao, which features a “U”-shaped steamed bun filled with a generous portion of marinated fatty pork, pickled vegetables, grated peanuts and fresh coriander. Throughout the tour, we learned that the appearance of guabao is likened to that of a tiger’s mouth wrapped around a tasty slab of pork, thus giving the guabao the nickname ‘Tiger Bites Pig'(虎咬猪). Beyond it’s name, ‘tiger bites pig’ actually signifies eating and holding on to luck, so eat it hot as soon as it arrives in your hands!

The star of the dinner is definitely the creative rendition of the do-it-yourself savory steamed pocket sandwich. Steamed buns of colors and shapes were presented, along with numerous ingredients such as Tainan Sourced Beef, Taitung Mountain Chicken as well as a couple of greens. There’s even a bun with the bear paw imprint, so cute!

Through making a couple of DIY guabao, my favourite combination has to be soft steamed bun with baw bear imprint filled with Kavalan pork and Yilan Cherry Valley Duck as well as a spoonful of beansprouts, cucumbers and tomatoes. The iSee Taiwan Foundation has emphasized time and again the importance of 色香味俱全 in Taiwanese cuisine, which means to achieve a harmony of colour, flavour and aroma in one dish. Just DIY-ing the guabao alone has helped me better incorporate the concept of 色香味俱全 into the sandwich with just the ingredients alone.

The dinner experience concludes with a taste of some of Taiwan’s definitive classics, including the Alishan Aiyu, Sweet Sesame and Peanut Tangyuan as well as cut fruits which made the night nothing but perfect for us.

The Guabao expedition organized by iSee Taiwan Foundation has been nothing short of stellar. Through the simple Taiwanese fare of guabao, I am given greater insight into the unique and rich cultural heritage of Taiwan. Beyond just the usual night markets or touristy areas, the cultural activities have really shown me a sight of Taiwan that I have yet to witnessed despite having been there for more than 6 times. I especially recommend Nextland and the Wuan Chuang Soy Sauce Factory if you want to experience a unique side of Taiwan.

This post was brought to you by iSee Taiwan Foundation.

The post We Finally Uncovered The Origins of Guabao (刈包) in Taiwan! appeared first on Miss Tam Chiak.

Our country might seem peaceful, but our food scene is in a constant state of flurry. Novel dining concepts come and go, and rivalry run fierce among legacy hawker stalls – all in a bid to win over our tummies (and wallet). Think chicken rice (Tian Tian v.s. Ah Tai), Rochor Beancurd, Katong Laksa, and the bak chor mee at Bedok 85, just to name a few.

And in the case of beef noodles, we recently tried Empress Place Kway Tiao, an offshoot of the famed Hock Lam Beef Kway Tiao. While the brand name franchise went to the son, the daughter started selling beef bowls at Empress Place. And they have since been serving up hearty bowls of beef noodles for four generations.

They focus on Teochew-style beef noodle, which means that theirs do not come with the usual thick gravy. Instead the Mixed Beef Kway Tiao (Dry) ($6) that we had was dressed simply with some chilli and sesame oil. But the taste was far from simple – the chilli had a deep, fiery punch that coated the rice noodles. The beef slices were also cooked to just the right pinkness.

We also had the Beef Kway Tiao ($6), which features a mellow, soothing broth with slices of tender beef, tripe, and beef ball. This comforting bowl might be plain-tasting to some, but their homemade chilli sauce will quickly remedy that. Current owner, Uncle David, revealed that pineapples and lime are added to this vibrant concoction – one that many can’t get enough of. He also recommended coming later towards the night, to better appreciate the sweet broth as it builds up in flavour over the day.

The stall also serves up other permutations of beef and kway tiao, such as the Beef Fried Kway Tiao ($5) and the premium Tendon Beef Kway Tiao ($9). Give this quiet sibling of Hock Lam a try the next time you’re in the mood for beef noodles with a clean broth and stellar chilli sauce.

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

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Xiao Long Baos (or xlbs, as I affectionately call them) are addictive. Period.

For those who do not know what a “xiao long bao” is, this wondrous morsel is a dumpling filled with pork and a rich porky broth. As far as I know, xlbs are the epitome of a complete sensory experience. When the flood gates (i.e. the delicate skin of the Xlb) open and the flavourful soup bursts out, it is literally the tale of The Ugly Duckling — in food version no less. The inconspicuous off-white xlb transforms into a beautiful, and flavoursome delight.

Well, beauty has a price. Xlbs are a ton of work — each fold on its fragile skin requires skill and dexterity. So, when we heard of a stall in Chinatown Complex Market and Food Centre selling xlbs of a higher standard than a certain Taiwanese food chain, we wasted no time and visited immediately.

Zhong Guo La Mian Xiao Long Bao is run by a Chinese family. The wife takes the orders and adds condiments, the son cooks the noodles, and the husband is in charge of making the xiao long baos. When we arrived at 11.30am on a weekday, a queue had already formed. A lady in front of me casually mentioned how good their business was, to which the humble stall owner remarked that it could be due to the CNY period. Thus, I’ll suggest patronising the stall earlier to avoid the lunch crowd, even though one should still be prepared to queue. Sauces and condiments such as vinegar, ginger and chilli are also available at the stall front.

Of course, we had to order their signature Xiao Long Bao ($6 for 10 pieces). What a steal! Upon taking a bite, I was sent to xlb heaven. The standard of this xlb was sublime, with a sturdy skin substantial enough to hold in its contents, yet not too thick at the same time. The xlb soup is a tad sweeter than that of the xlbs at Din Tai Fung, and the pork encased within is tender and well-seasoned. Don’t forget to dip the xlbs into the sauces provided. The sharp tanginess of vinegar cuts through the porky soup, and the chilli went well with the xlb. The chilli packs a punch and is slightly sour (I would say it tastes like chicken rice chilli, without the pungence of garlic). In my opinion, the xlbs here are on par with Din Tai Fung’s, or maybe even better.

We also ordered the La Mian with Fried Bean Sauce aka Zha Jiang Mian($3.50), and Beef noodles ($4). While I thought that the noodles in both dishes had a nice bite, I found the beef noodles soup a tad too oily. The beef slices also had varying degrees of tenderness – the parts with more fats were more tender, while the leaner parts were tougher. Nonetheless, the beef noodles soup had a fragrant onion and scallion aroma. The La Mian with Fried bean Sauce tastes like the typical Zha Jiang Mian, nothing especially outstanding. 

In conclusion, xlb lovers must make a trip to Zhong Guo La Mian Xiao Long Bao specially for their xlbs. It is THAT good, and totally worth a try. Seriously, $6 for 10 Xlbs is such a steal! Try to head down at off-peak hours to avoid the queues that stretch (just like xlb dough HAHA).

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

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Thus Coffee — what a unique name! Upon further investigation, I discovered that Thus Coffee was so named, as the owners ardently believe that “All good things begin with a cup of coffee”, including business deals. Thus the name, Thus Coffee. Interesting much?

Opened just 4 months ago, Thus Coffee is the perfect afternoon spot to hang out or read a book at. With ample seats and soothing music, it is no wonder that Thus Coffee is a great location for striking a business deal.

A pretty drink is too good to pass up. As such, we ordered the Summer Cooler, which promised to be a thirst quencher. True enough, it was a cool relief on a hot day — a pleasant concoction of soda water and lemonade. However, a stronger citrus taste would be nice. While the Summer Cooler was a rejuvenating perk-me-up, $8 for a mix of lemonade and soda water is, in my opinion, too steep a price.

The highlight of the day arrived at our table, inciting “oohs” and “aahs”. Looking like a fine masterpiece, the Berry Matcha Lava cake ($15) was adorned with a medley of fruits such as grapes, strawberries, blueberries, and a berry coulis. Flower petals and mint leaves further brightened the rich green colour of the lava cake. In essence, this Berry Matcha Lava cake is the epitome of what you would term “too pretty to eat”.

The Berry Matcha Lava cake tasted as good as it looked, or even better, for that matter. The matcha taste shone throughout the entire dish, and the oozy lava cake achieved a perfect balance of sweetness and matcha flavour. The fruits complemented the rich cake by adding a refreshing burst of liveliness. Overall, the Berry Matcha lava cake was outstanding, and beautifully presented.

Next, we tried the Wagyu Beef Grain Bowl ($20). While the beef was soft and had a nice bite, I felt it was slightly gamey and a touch bland. Perhaps they could have been more more generous with the seasoning. However, I liked that the grain bowl comprised an interesting mix of barley and quinoa grains, even though I must say that it is an acquired taste. Additionally, the egg atop the beef was cooked to runny perfection! While the tau gay in the grain bowl was crunchy, it was slightly out of place and did not complement the dish very well. 

The interior design of Thus Coffee is pretty fascinating. The friendly owner points to a mosaic design on the floor, which reads “Jiao Ta Shi Di” in Hanyu Pinyin. According to the owner, “Ta shi” literally translates to “Thus” in Korean and Mandarin. Another reason for this intriguing mosaic is to remind customers to watch their steps. Pretty clever, I must say!

The calming atmosphere, soothing music and especially the Berry Matcha Lava Cake makes Thus Coffee rather attractive. I can definitely see myself bringing my family and friends here in the future. Thus Coffee, truly where good things begin.

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

The post Thus Coffee – The New Kid With the Prettiest Matcha Lava Cake appeared first on Miss Tam Chiak.

The cafe scene in Bangkok doesn’t seem to be slowing down. There seems to be new cafes popping up just about everyday. No matter how many cafes there are, there’s always that one cafe that’s perfect for you and your friends. Despite the vast number of cafes in Bangkok, very few instagram-worthy cafes have managed to successfully incorporate quintessentially Thai ingredients into their food. Well, KERK is certainly one of the few.

KERK’s promises a quick respite from the hustle and bustle of Bangkok’s busy streets. The glass windows on the first floor welcomes enough sunlight so your photos are bound to look amazing. We loved the high ceiling, and white brick walls too. If you’re looking for a conducive space to do work, head to the second level. We didn’t find out what’s on the third level, but tell us if you did!

The first thing that caught our eyes on the menu was the selection of coconut-infused beverages. The colour might be off-putting, but we were assured that the only natural food dyes are used. The Milk in Hot Charcoal (75THB) is essentially a concoction of milk and coffee. We were wondering how the charcoal would taste like, but it’s actually coffee!

The Coconut Kyoto (90THB) and Coconut Butterfly Pea (90THB) came in green and bluish-purple respectively. Both drinks were basically flavoured coconut water with coconut flesh. The former had a tinge of green tea. Beyond the pretty colours, the beverages were rather mediocre. They also offer a other interesting drinks, such as the Frozen Butterfly Pea Beer (160THB).

KERK appears to place more emphasis on beverages than on their savoury and sweet dishes. We tried the Melted Cheese, Croissant and Ham (120THB), which was pretty small for its price point. As with the drinks, the croissant was at best average. The Croissant with Thai Pandan (85THB) features a crisp croissant that’s slathered with an intense green pandan jam that reminded my tastebuds of kaya.

Online reviews raved about the Coconut Cake (90THB), so we picked that out to round off our KERK experience. The texture was light, despite being covered with cream which was filled with strips of coconut flesh. The coconut cake was pretty good but not something I’ll make a special trip for. 

There’s nothing much to love about their food and beverages, but there’s everything to love about the beautiful space. 

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

The post KERK Bangkok – Go Coco-NUTS with Their Gorgeous Drinks! appeared first on Miss Tam Chiak.

After an arduous trek, or more like after an arduous run up Dempsey Hill, we finally reached Carrotsticks and Cravings in the nick of time at 2.50pm. The Cafe closes at 3pm, by the way. Carrotsticks and Cravings is a hidden gem located at 75E Loewen Road, which is near Dempsey Hill. For those who do not drive with the help of a trusty GPS, or have opted to walk up instead, note that it is quite easy to get lost trying to locate the Cafe, especially when roads branch out like veins in that area.

Nevertheless, when we finally reached the Cafe, all tiredness melted away at the sight of the friendly staff at the counter. Opened just 4 months ago by a friendly Melbourne-born food photographer, food stylist and author of 3 cookbooks, Carrotsticks and Cravings serves up some handsome-looking healthy food. The owner currently has 3 young kids, and this lovely Cafe is her self-proclaimed 4th baby.

At the counter sits a basket resembling a dream come true for the ‘grammers. The enthusiastic staff encourages photo-enthusiasts to go all-out to take their perfect shots. As such, props are available in a basket for those who want to experiment with food styling, before snapping their food shots.

In true Australian fashion, the signature item at Carrotsticks and Cravings is a perennial Aussie Breakfast item, “Smashed Avo”.

The Smashed Avo with Pomegranate ($20) tasted fresh and clean. The lemony flavour that perfumes the avocado added a delightful vibrance, while the sprinkles of cheese crumbles lent a more savoury touch. Nuts atop the cheese crumbles complemented the smooth smashed avocado with its crunchy texture. Furthermore, a fragrant layer of herb oil, which tastes like a wonderful mix of Indian spices, is spread on the Sourdough bread. A final garnish of pomegranate arils not only add a burst of sweetness, but also further beautifies the already stunning dish by at least 7 times.

Taste the different elements of the Smashed Avo separately, and you’ll find yourself amidst a sea of complicated yet intriguing flavours. It was interesting trying to discern the different components of the dish. However, tasting everything together was still the highlight. It was akin to entering a full-blown flavour explosion, and then reaching the zenith of what a multi-dimensional flavour profile represents.

We also ordered the Berry Coconut Acai bowl ($12), which was sublime — perhaps because the chilled acai bowl was the quintessential respite on a hot day. Nonetheless, both my friend and I concurred that this was one of the best acai bowls that we have tried, to date. It was very addictive, and we simply could not stop eating it. Those with a sweet tooth will love that this acai bowl is slightly sweeter than your typical acai bowls. Dig around the bowl, and treasures such as blueberries and coconut flakes start to surface.

Overall, the execution of both dishes that we tried at Carrotsticks and Cravings was pretty much flawless. My only gripe was that it is quite challenging to find the cafe. Well, but the toothsome food at Carrotsticks and Cravings was definitely worth the tiring climb up.

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

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Turn up the heat with Domino’s pizzas! Fans of Domino’s Singapore will be pleased to know that the pizzeria is releasing an all new Power Chilli Padi Crab Pizza – an upgraded version of the hot Chilli Crab Pizza!

The red flecks of chilli padi on the pizza make it look like a very festive dish too, making it great for the Chinese New Year holidays! Usher in the Year of the Dog with the Power Chilli Padi Crab Pizza and start the new year on a loud, hot and delicious note!

Using the hashtag #spiceable, show off your splendid fiery meal on your social media platforms, and connect with other #spiceable Domino’s lovers out there!

Built upon the well-received chilli crab pizza, the Power Chilli Padi Crab Pizza sees nuggets of succulent crab meat, sweet onions and juicy cherry tomatoes generously sprinkled on the pizza. The pizza is then topped with a serving of chilli padi to complement the chilli crab sauce. Have it with the crust of your choice – Classic Hand Tossed, Crunchy Thin Crust or the Cheesy Crust. We will recommend the Cheesy Crust, for that scrumptious burst of melting hot mozzarella in every bite. Shiok ah!

Tourists from all over the world travel to Singapore just to try this lip smacking spicy seafood delight. Because of that, it has made this local hawker delight into an iconic dish that’s truly unique to Singapore. Similarly, diners are able to get the Power Chilli Padi Crab Pizza only at Domino’s Singapore. This exclusivity gives everyone more reason to savour the goodness of a local Singapore favourite, in the form of a traditional Italian dish.

We definitely enjoyed the flavours of the Power Chilli Crab Pizza. It isn’t overly sweet, and the sweetness is complemented with the umami from the crabs and chilli crab sauce. Oh, and this pizza definitely packs in a lot of heat. I’m not someone who can take, or enjoy spice, but this pizza is really so addictive. I especially adore that sensational blast of heat from the discs of chilli padi.

The Power Combo Deal is the ultimate combo that’s great for a party of friends, or a quick dinner with family. For only $39.90, diners get to enjoy a regular sized Power Chilli Padi Crab Pizza, another regular sized pizza of your choice, a 1.5l bottle of drink, and two sides – Cinnastix and Garlic Cheese Onion Rings. Enjoy savings of more than $30! In addition, the combo makes for a complete meal three-course meal. So, no worries about feeling hungry after that!

Now, customers can even track the whereabouts of their pizzas using Domino’s Great Pizza Service (GPS) tracker. From the moment your order is placed, until it reaches your door, you’re completely in the loop on where your pizzas are.

Hurry up and get them while they’re still hot from the oven (literally), as the Power Chilli Padi Crab Pizza is only available from 12 February 2018 for a limited time only.

Plus, just in time for the festive season, use the promo code KOL1 to get 1 FREE regular pizza (from All Time Favourite flavours) with every purchase of 1 large Power Chilli Padi Crab Pizza! Promo code is valid till 18 March only, so get clicking! For more information on Domino’s Singapore’s promotions, please click here.

This post was brought to you by Domino’s Singapore.

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Day 1 or Day 2 of CNY might be a nightmare for some, as all your favourite eateries might be closed. But fret not, Team Tam Chiak has compiled a list of 25 eateries that will be open on BOTH days this Lunar New Year. Of course, most hotels will be open to host your reunion feasts. However, those who prefer a humbler affair may find this list (which consists of both Halal and non-Halal dining spots) of great help.

Alchemist Beer Lab

Alchemist Beer Lab is the first beer infusion bar in the Asia to house a total of 16 sleek and state-of-the-art towers. What’s most special is the Obama stout with toasted marshmallows, vanilla pods and mint leaves. It’s bold, rich and a little sweet with minty hints to cleanse the palate in between sips. Ladies will love the Honey Trap with London mead infused with lemongrass and ginger. Even though they’re more of a bar than a restaurant, they do have some good food as well, such as the sticky thai chicken wings and duck confit (special on the menu). 

B Burger

If you’re in Orchard this Chinese New Year, it wouldn’t hurt to visit B Burger, the chic burger joint opened by The Benjamin Barker Group. Each burger is made upon order, and we loved the Bomchika Wow Wow ($10.90), which was an upgraded version of the Karate Burger ($8.90). The burger contains a karaage chicken patty, truffle mayo, fried egg, sriracha honey, wafu slaw, daikon radish and their signature B sauce, which goes very well together.

Birds of Paradise Gelato

Birds of Paradise is hands-down one of my favourite ice cream hangouts. Located at Katong, BOP serves some delicious botanical-flavoured gelato such as spiced pear, strawberry basil and white chrysanthemum. Furthermore, these scoops of ice cream are served in freshly made thyme cones. So delicious!

Captain K Seafood Tower

Captain K’s seafood tower has taken Singapore by storm. They offer 3-tiers, 5-tiers, 7-tiers, and 9-tiers seafood tower where a variety of seafood are cooked layer by layer from top to bottom to delight your senses. As the seafood is steamed, the delicious juices are collected at the ‘seabed’, forming a super flavourful soup base. It comes in three variations, from a classic Kombu Dashi, to a house-made Korean kimchi stew, to a uniquely Korean-inspired ginseng chicken broth. You can add on extra ingredients from the self-serve kiosk while indulging in the rich and briny goodness of the broth. This is the perfect place for gatherings with your loved ones, whether you have an occasion to celebrate or are just looking for a catch-up session. They are opened till 4am!

Da Miao Hotpot

Hotpot is always a good idea. I highly recommend the Special Spicy Soup and Fresh Mushroom & Pig Bone Yuan Yang Soup Pot ($20.00++). Besides the usual hotpot ingredients, such as Enoki mushrooms, and freshly-minced meat paste (from $18++), Da Miao offers premium ingredients such as Australian Prime Beef ($32.00++) and my favourite Fresh Shrimp Paste ($18.00++). If you’re still famished after your reunion dinner, head to Da Miao because they are open till 5am!

Diandin Leluk

Come to Diandin Leluk, if you’re craving something different from your usual CNY fare. The specialty Tom Yam Soup ($12/small) really packs a punch so make sure you get it! Diandin Leluk has an extensive menu and is open 24/7.

E-Sarn Thai Cuisine

If you’re craving for Thai food this Chinese New Year, and Diandin Leluk is too far away for you, why not make a trip to E-Sarn Thai Cuisine at The Grandstand? Must-tries include the Tom Yum ($9.50 or $15.50) soup, which comes in 3 different versions – chicken, prawn or seafood. Diners can customise their soup with less salt or sugar.

Founder Bak Kut Teh

Since 1978, Founder Bak Kut Teh has been consistently dishing out bowls of  delectable Teochew-style pork ribs soup. From a small Bak Kut Teh eatery in Choa Chu Kang in 1978, Founder Bak Kut Teh expanded into their first restaurant space in 1988. Now, Founder regularly ranks as one of Singapore’s top Bak Kut Teh restaurants, and is poised to expand to neighbouring countries.

Greenwood Fish Market

This Chinese New Year, bring your family to the picturesque Quayside Isle and indulge in a gastronomical seafood experience at Greenwood Fish Market. The Cold Seafood Platter is a two-tiered seafood extravaganza that features in-house cold smoked salmon, freshly shucked oysters, marinated yellow fin tuna with furikage, New Zealand green lip mussels, littleneck clams, cooked live tiger prawns and steamed half Boston lobster. This platter is good for 2 as a main course, or 3 to 4 pax as an appetiser.

Hararu Izakaya

Looking for a bar to chill at after your reunion dinner? Welcome to Hararu Izakaya, the first-ever muslim owned Izayaka in Singapore. In the evening, Hararu transforms into a Japanese bar where Japanese skewers as well as other ala carte items are served. A good pick will be the Unagi Don ($13), which features grilled eel with teriyaki sauce, tamago, pickles and rice.

I am… Café

Most of you will be familiar with this halal-certified café. They serve hearty sandwiches, burgers, pastas, pizzas and fish and chips. To complement the food menu, I AM also has a myriad of drink concoctions which are alcohol-free. Popular options include Virgin Lychee Mojito and Bushramint.

Karu’s Indian Banana Leaf Restaurant

Karu’s Indian Banana Leaf Restaurant’s signature curry fish head is a little different from the usual curry fish heads because of the use of Indian spices. The fish head in the curry here is quite huge! The curry is not as lemak as what you might expect, but it offers a more distinct taste of tomatoes. If you get a rice set, you’ll get free flow rice, papadum and pickled vegetables too. Note that you’ll have to take the elevator from the first floor to get here.

Lina’s Café

Lina’s Café is helmed by lovely owners with hearts of gold. As an Autism Awareness Café, Lina’s aims to promote the inclusiveness of people with autism in our society, as the owner is the mum of an autistic child as well. Lina’s serves a wonderful Pandan Mille Crepe Cake, Speculoos Cheesecake and other mains. Do look out for our upcoming article on Lina’s Café!

Mookata

White charcoal (or “binchō-tan”) is used to cook ingredients thoroughly, creating a beautiful sear on the meat while retaining its natural flavours. We enjoyed the meltingly succulent texture and decent portion of the meat. No meal is complete without condiments, so try their signature chilli sauce which comes in three different degrees of spiciness.

Paradise Teochew

Enjoy a meal at Paradise Teochew over the Chinese New Year weekend. Paradise Teochew offers delectable Teochew cuisine in a central location. The restaurant does great braised meats. We recommend the Braised Trio Combination Platter (from $28), which has duck meat, bean curd, pork belly and intestines. Have it with the Minced Pork and Conpoy Teochew Porridge ($7.80), which is filled with wholesome ingredients.

Pondok Daun Upeh Restaurant

East-siders can delight in this hidden gem, which serves up poisonous noodles! We kid. Loosely translated, Mee Racun ($7) means poison noodles but we assure you it’s anything but that. Served in their signature opeh leaf bowl, the mee racun is cooked in a hot sauce. The addition of bone steak and soft beef slices will make you salivate. If that isn’t enough, order a serving of Roti John Cheese Tarik ($7.50). We promise you’ll leave happy with your tummies full.

Sabio Tapas Bar

Located along Duxton Hill, Sabio Tapas Bar serves up delightful Spanish cuisine in small plates that’s great for sharing with friends and family. Popular dishes include the Rilettes sardinas (Sardines rillettes served with black olive ciabatta toast) ($14), Gambas Al Pil Pil (Sizzling prawns in virgin olive oil & garlic) ($17), as well as Tortilla Espanola (Traditional potato & onion omelette) ($12), a delicious, traditional Spanish style omelette.

SEORAE @ JEM

Get grillin’ and sizzlin’ at Seorae @ Jem! The Korean barbecue restaurant is open on both day 1 and 2 this Chinese New Year. Treat yourself to a wide variety of Korean barbecued meats, as well as a plethora of authentic Korean dishes, such as Hameul Pajeon ($17.90) and Sundubu Jjiggae ($14.90).

Sumiya

Venture beyond classic dishes this Chinese New Year, and savour some of the freshest air-flown seafood here at Sumiya. Commonly used during the Japanese New Year, Red Kodai (market price) is recommended for its festive shade of orange and red. Instead of the usual salmon sashimi that you find in yusheng, why not opt for Kodai sashimi? When eaten fresh, the fish, which is light and non fatty, is wonderful. The taste of the kodai is elevated when it is prepared in Genshiyaki- style. After being charcoal-grilled with salt, the tender flesh is amazing. Conclude the meal with some of Sumiya’s extremely affordable beers and sake.

Superfudo

With all the house visiting and consumption of calorie-laden Chinese New Year goodies, it’s always good to include one healthy meal to ensure that you’re getting the recommended daily intake of proteins, fibre and vitamins. Superfudo specialises in healthy grain bowls, which come with a wide variety of proteins, such as beef, chicken, prawn, turkey and even swordfish. Pair your desired protein with vegetables and grains to craft a healthy and delicious meal.

Teochew Cuisine

During Chinese New Year, the festivities are in full swing. Family members get together to celebrate the coming of spring, and these gatherings can stretch into the wee hours and that’s when we get hungry. Teochew Cuisine at Toa Payoh and Bukit Batok West are opened 24/7. Diners can get fish steamboat, kway chap and even dim sum for supper.

The Coffee Academics

The Coffee Academics has made quite a name for itself in Hong Kong and Singapore. Our favourite has got to be the Academics Pancake Tower. Not only was it beautifully presented, but the piping hot, thick and fluffy pancake totally satisfied our palettes. The delectable pancake tower goes really well with their ice cold berry sorbet, which was sweet and slightly sour.

The Malayan Council

Nian gao and tangerines aren’t the only things that can sweeten up your Chinese New Year. Treat yourself to decadent cakes available at The Malayan Council. Go for the devilishly good Ondeh Ondeh Cake ($8.50) or The Ovomaltine ($9.50) which sees a chocolate sponge cake filled with chocolate ganache, slathered with crunch ovomaltine, and covered with milo sprinkles.

The Prata Place @ Upper Thomson

Sitting here with a plate, or many plates, of prata and a cup of teh tarik from The Prata Place may just be the perfect start to your CNY morning. The plain (kosong) prata is delicious — it is piping hot, crispy on the outside, and fluffy on the inside.

Wang Dae Bak Korean BBQ

Go for a Korean feast at Wang Dae Bak, which is one of the few Korean BBQ restaurants in Singapore to use charcoal instead of gas. We enjoy dining at Wang Dae Bak because the atmosphere is so lively! There’s no buffet, but their BBQ sets promise to make your CNY 2018 a memorable one. The BBQ Set B ($48) which consisted of marinated prime ribs, pork belly, spicy chicken and marinated shoulder is a pretty great option.

And with that, we conclude our list of 21 eateries that will be open on both Day 1 and 2 of CNY 2018. Happy Lunar New Year! 

The post Eateries Open on Day 1 & 2 of Chinese New Year 2018 appeared first on Miss Tam Chiak.

Located along one of the longest bridges in the world — the Bang Na Expressway — Faiekham Restaurant serves up authentic Thai cuisine. We popped by for dinner and realised that we were the only tourists around. Almost all the other diners were Thai nationals.

The restaurant has both al fresco and indoor dining areas. Since it just rained and the weather was really cooling, we opted to dine al fresco and sat next to the restaurant’s little garden that was adorned with fairy lights.

We asked for recommendations and we went ahead with 4 of them. We had the Fried Sea Bass with Garlic & Chilli Sauce (360B), Prawn in Tom Yum Soup (150B to 200B), Thod Man Goong (200B) and Fried Morning Glory(90B).

Although the meat flaked off the sea bass beautifully, it was a little too oily. We guessed it was because the oil used when deep frying wasn’t hot enough, hence the sea bass retained too much oil. The naturally sweet flesh went well with the garlic and chilli concoction, which was sweet, tart and spicy. The sea bass is best paired with a bowl of white rice.

I’ve always liked Thai-style prawn cakes. For me, a good prawn cake must have a springy and light texture, and definitely a strong flavour of prawn, even though the cakes are usually a blend of different seafood, such as fish paste and squid paste. However, the prawn cakes, also known as Thod Man Goong, at Faiekham Restaurant really disappointed me. There were very little prawn flavours, and the cake was a bit too tough for my liking. It reminded me very much of the deep-fried fish cakes that you can get from our local economic bee hoon stalls.

The tom yum soup at Faiekham Restaurant is a milky version, with copious amounts of bamboo shoots, straw mushrooms, prawns and even coriander root. Well, there’s nothing much to shout about.

The morning glory, also known as kang kong in our local context, was the best dish of the meal for me. I liked how there was a good amount of spice to it, which was complemented by the addition of fish sauce. The good amount of wok hei was the cherry on top.

Ultimately, I think it wouldn’t be worth travelling all the way to Faiekham Restaurant just to have a meal there. It’s more of a place to go to if you are lost and stranded in the Bang Na vicinity and don’t really know where to dine. Nevertheless, Faiekham Restaurant has a really extensive selection of dishes, so maybe you’ll be able to find something right up your alley.

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

The post Faiekham Restaurant – A Popular Local Haunt for Thai Cuisine! appeared first on Miss Tam Chiak.