Penang is known to have some of the best street food in Asia. So, what should we eat in George Town? Who better to ask than the Penang Food Experts in Penang Culture Singapore. For this trip, we had the Penangites from Penang Culture bring us on a 3-day food tour in Penang, and showed us how to eat like a local.

We have a mission here — to try as many bowls of good Penang lor mee as possible. Why, you may ask? Well, this is because the chefs from Penang Culture Singapore are going to create their own version of Penang Lor Mee in Singapore after this trip. It is really exciting because I am a lor mee lover!

Do you know the differences between Singapore lor mee and Penang lor mee?

A good bowl of Penang lor mee has two key components — braised meat ingredients, and a starchy gravy that’s flavoured with five-spice powder from Penang, and egg white. The flavourful and aromatic gravy is made from different spices. The taste of the gravy is very distinct, and can’t be mistaken for something else.

In this post, we are not just introducing bowls and bowls of lor mee. We also want to show you the exciting food scene in Penang. If you are craving for a bowl of lor mee after going through the article, but have no time to travel to Penang, head to Penang Culture Singapore for the same authentic experience!

DAY 1

Café Sin Yin Nam
Address: Lorong Baru, George Town, 10450 George Town, Pulau Pinang

Sin Yin Nam cafe is what Malaysians call a coffee shop. Patrons can get assam laksa, chee cheong fun, lemongrass otah, wanton mee, chicken wings and more. I particularly liked the chee cheong fun which is doused in chilli sauce and prawn paste.

Hon Kei Food Corner 漢記小食店
Address: 45, Jalan Kampung Malabar, 10200 Penang

Hon Kei serves one of the best pork noodles in Penang. They used to operate by the road in front of Ho Ping Café, but they have moved to a bigger and more comfortable space. The pork noodles and porridge, which are made according to a 50-year-old recipe, are must-tries. The soup has a lovely sweetness, and it comes with generous amount of ingredients such as minced pork, brain, kidney, trip, intestine and heart. The curry noodles are thick and pack a spicy punch.

Kedai Kopi Ming Hooi
Address: Gat Lebuh Macallum, George Town, 10300 George Town, Pulau Pinang, Malaysia

If you have travelled to Penang, you’ll probably remember some of the street names. But for many locals, they only know the streets by their numbers. The Seven Streets Precinct in Penang is a triangular space bordering Magazine Road, Jalan CY Choy and Jalan Gurdwara. Kedai Kopi Ming Hooi is located in Macallum Street which is considered the 5th street (Gor Tiau Lor in Hokkien). The big space is home to many coffee shops so there’s a huge variety of street food. We tried a few of the more popular options — oyster omelette (from Kedai Kopi Hoe Hin), prawn noodles (from Kopi Ming Hooi) and lor mee (from Kedai Kopi Mei Heong).

Restoran Nasi Kandar Line Clear
Address: Beside 161 & 177 Penang Road, George Town, 10000 George Town, Pulau Pinang

Nasi kandar is a mildly-flavoured steamed rice dish that comes with a variety of curry-based meat dishes and vegetables. Penang’s Line Clear Nasi Kandar is a popular nasi kandar restaurant in Penang. The long line is testament to the popularity of the restaurant. Located along a narrow alley, this 24-hour joint serves good and cheap nasi kandar. The chicken drumstick is my favourite item! They also have daily specials such as fish curry or beef curry. Remember to pile on a mixture of gravy for that extra kick.

DAY 2

Mount Erskine Market
Address: Jalan Mount Erskine, 10470, Penang, Malaysia

On the second day, we arrived bright and early at Mount Erskine Market just for the famous Hokkien Mee (we call them prawn noodles in Singapore). The soup is fragrant, with enough prawn flavours to wow your taste buds. It comes with a few prawns. Add a spoonful of red chilli paste on top and give the noodles a good stir. The addition of shallots further augments the whole flavour of the dish.

Hai Beng Café
Address: 3, Jalan Jones, George Town, 10250 George Town, Pulau Pinang, Malaysia

Remember our quest to find the best lor mee in Penang? After breakfast, we headed straight to Ah Quee Street Loh Mee. Their original stall is located in Lean Thye Coffee Shop along Ah Quee Street. Today, they have another branch in Hai Beng coffeeshop in Jalan Jones. The gravy was thick and robust, but a little too salty for me. If you want something more flavourful, go for the special order which has pig intestines and duck meat.

Kedai Kopi Seng Thor
Address: 160, Lebuh Carnarvon, George Town, 10100 George Town, Pulau Pinang, Malaysia

The lor mee at Kedai Kopi Seng Thor is a clear winner. That unassuming sticky gravy has the perfect balance of savoury, sour, sweet and spicy flavours. It is topped with pork slices, hard boiled eggs and shallots. You can add as much garlic as you desire! While you’re here, you might also want to try the fried kway teow and lor bak. You may be surprised!

Tuai Pui curry mee
Address: No, 23, Lebuh Kimberly, 10100 penang

Embark on a short walk from Seng Thor Lor Mee to Tuai Pui Curry Mee. The curry soup is made from several types of curry, giving it a little more complexity. It comes with a generous portion of tau pok, coagulated blood, blood cockles, cuttlefish, and more.

Projek Nasi Lemak
Address: 498, Jalan Dato Keramat, George Town, 10150 George Town, Pulau Pinang, Malaysia

To escape the heat, we head to Projek Nasi Lemak which is talk of the town in penang. The cheese-baked lobster is served with nasi lemak and dyed blue with butterfly pea flower. Their homemade sambal was spicy but very shiok!

Ah Leng Fried Kway Teow
Address: Jalan Dato Keramat, Kampung Makam, 10150 George Town, Pulau Pinang, Malaysia

Shawn from Penang Culture brought us to his favourite char kway teow stall in Penang, and that is none other than Ah Leng Fried Kway Teow! This is definitely one of the better ones I have tried. We added mantis shrimps into our noodles and requested for duck egg as well. The prawns were fresh and the creaminess of the duck egg gave this plate of char kway teow a unique edge. It is a little wetter and sweeter in taste. I totally regretted not ordering a plate for myself!

Padang Brown Seafood Popiah
Address: between Jln. Anson & Jln. Perak, 10450 George Town, Penang

Seafood Popiah at Gerai Gerai Padang Brown is one of the oldest stalls in Penang. It probably is also one of the few stalls that have crab meat in its popiah. Unlike our local popiah, this rendition from Padang Brown is packed with crab meat and turnip, and is drenched with prawn stock. Highly recommended! Note that it only opens after 2pm.

古早味炸香蕉年糕
Address: 50, Pengkalan Weld, George Town, 10300 George Town, Pulau Pinang, Malaysia

This roadside stall along Wely Quay is famous for kuih bakul (nian gao) and banana fritters. The father will first sandwich nian gao between slices of sweet potato & yam, before frying them till they’re golden brown. Eat it while it’s hot, so that the nian gao is warm and semi-molten.

Luo Ji Duck Meat Koay Teow Soup
Address: Pulau Tikus @ Jalan Pasar

I have been to Pulau Tikus multiple times as there are many good hawker stalls here. I’ve saved the best for last – Luo Ji Duck Mee Koay Teow Soup. If you think it’s just any other bowl of clear soup, you are wrong. The Duck Meat Koay Teow Soup is light, yet substantial. You can really taste the original flavour of every ingredient. I was already stuffed, but the moment I tried this bowl of noodle soup, I ordered another bowl just for myself. This is such a satisfying meal that really hits the spot on a cold rainy day when you are craving something warm, fragrant and flavourful.

DAY 3

Pulau Tikus Market
Address: Jalan Pasar

We went back to Pulau Tikus the very next morning because breakfast is totally different from dinner. One of the most popular dishes is the herbal duck soup noodle. The soup is boiled with herbs, and served with duck thigh and silken soft noodles (mee sua), wolfberries and a sprinkle of spring onions. This is the epitome of comfort food! We also had butter toast and char koay kark.

Cecil Street Market
Address: 40-48, Lebuh Cecil, George Town, 10300 George Town, Pulau Pinang, Malaysia

Cecil Street is called 7th street. Chef Ah Lipp’s wife brought me to a nameless roast meat stall just to buy roast meat. It was easily identifiable because they were the only ones with a queue. Join the queue to get some crispy sio bak and char siew! We also tried Lum Lai Duck Meat Koay Teow Thng, Mala Style Wanton Mee, Jawa Mee, and more. The mala wanton mee is quite popular. Think springy noodles dressed in mala sauce, soy sauce and sesame oil, and topped with pork lard.

With that, I conclude my 3D2N makan tour with Penang Culture Singapore. Three days is not enough, and there are still so many places that I want to visit. I guess it’s time to plan for another trip. Thank you Shawn, Chef Ah Lipp and the team from Penang Culture for showing us around. I look forward to trying #HALAL version of Lor Mee in Penang Culture soon!

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Poke bowls in a hawker centre? That’s a first!

If you work in the Central Business District, you are in luck. Big Bowls Project, which sells halal poke bowls and is 100% Muslim-owned, has recently opened its shutters in the busy Amoy Street Food Centre. Smart move, I must say, for the lunch crowd at Amoy Street Food Centre is crazy.

When we visited Amoy Street Food Centre around 12pm on a weekday, the hawker centre was already swarming with working adults clad in office wear. I reckon that this place is popular with the working crowd. Thus, if you are unrestricted by lunch hours, I’ll suggest that you make a visit earlier in order to find a seat in this bustling hawker centre. Big Bowls Project opens at 11.30am, and closes at 2.30 pm on weekdays.

As we visited Big Bowls Project during their pre-launch period, only 4 cooked salmon bowls were available. These include Big Bowl’s Homemade Recipe ($7.90). Szechuan Black Bean Salmon ($7.90), Mentaiko Salmon ($8.90) and Truffle Oil salmon ($8.90). Sadly, the Truffle Oil Salmon was sold out on the day of our visit. Note that the prices listed in brackets are accurate at the time of writing (during their pre-launch period). The young owner at Big Bowls Project mentions that plans to introduce a greater variety of rice bowls, and expand their range of products, are underway. 

We ordered the Mentaiko Salmon, which at $8.90 was pretty much a steal, considering that the portion of salmon was rather substantial. The mentaiko sauce was impressive. The breath of the blowtorch added a smokey char to the tender fish. And, despite the tendency for mentaiko sauce to get a tad too salty, I was glad that their version of mentaiko salmon was done just right. While the salmon was not of the “perfect doneness” (which, in my opinion, should sport a slightly pink middle), it was still tender with a nice bite. However, I was a little surprised at the evidently broken onsen egg, which wasn’t replaced. Perhaps it was too busy a period for them, so I shall give them the benefit of doubt.

We also tried the Szechuan Black Bean Salmon ($7.90), which is reminiscent of the sauce smeared atop traditional Chinese-style steamed fish. According to the young owner of Big Bowls Project, the black bean salmon is her favourite. Although the black bean paste was not as salty as a typical black bean sauce, it still embodied the characteristic aroma and taste of black beans. The salmon in this rice bowl was cooked well too, with a consistency similar to that of the salmon in the mentaiko bowl. However, I must let you know that the salmon skin is not the crispy type, even though the salmon flesh itself was delicious.

In conclusion, Big Bowls Project has done a pretty stellar job with its salmon bowls, considering it is still their pre-launch period — a time where stalls typically tend to encounter some teething issues. Big Bowls Project is a great and affordable option if you plan to indulge in Japanese bowls in the CBD.  I am really looking forward to their actual poke bowls. For those with Muslim friends and colleagues, why not introduce them to Big Bowls Project at Amoy Street Food Centre?

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

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Rosti in a coffeeshop? What a rarity! Originally a breakfast dish commonly eaten by farmers in the canton of Bern (which is Switzerland’s capital), the popularity of rosti has soared and rosti is now eaten all over the world.

For those who do not live in Woodlands, you will need lots of help finding this place. The coffeeshop is situated in the middle of a block of flats (Block 354/355). For those who alight at Woodlands MRT station, make your way to the Woodlands Temp Bus interchange, and board any bus that goes to a stop called “Rosewood”. Upon alighting at Rosewood Condominium, cross the road to get to Block 354/355. You are very welcome, just doing my part for fellow foodies!

After getting lost for 1.5 hours because Google Maps failed us, we trudged with hunger to Ivan’s Carbina and ordered 2 dishes. Tons of choices are available, and we eventually settled with the Rosti with Cheese sausage ($7.20) and Fried Chicken Cutlet ($6.50). The mains come with 2 sides — choose from garden salad, french fries, butter rice etc. We chose the butter rice and fries as accompaniments to the chicken cutlet.

The Rosti with Cheese Sausage ($7.20) came with a rosti that was crispy on the outside, and soft on the inside. However, the seasoning was a little inconsistent —  some parts were well-seasoned, but other areas were a tad bland. On the other hand, the cheese sausage was pretty tasty, but I wished that the sausage skin had a better “snap”. The sausage was slightly cheesy, but I would not describe it as “exploding with cheese”. 

The sour cream on the side was a cold and creamy contrast to the rosti, and the hints of lemon helping perked up the heavy dish. The touch of mushroom cream sauce was toothsome too. However, the egg atop the rosti was slightly overcooked. The lack of a runny yolk was slightly disappointing. I would recommend eating all the elements together in one bite, as it is a pretty flavourful experience. Considering the price, Ivan Carbina’s rosti with cheese sausage is a rather viable and affordable substitute for rosti from higher-end establishments.

The Fried Chicken Cutlet ($6.50) had a crispy breaded exterior, and tender chicken meat encased within. I was glad to discover that the chicken skin did not turn soggy, even after awhile. In essence, this dish tasted like good ol’ comfort western food. I felt that the stall owners could be a little more heavy-handed with the seasoning, as the chicken cutlet was underseasoned. The accompanying butter rice was quite unique. Both my friend and I concurred that it actually tasted exactly like chicken rice, would you believe that? Our other side dish, the fries, were crispy and great.

In conclusion, Ivan’s Carbina does serve affordable and unique Western food in a coffeeshop setting. I mean, how often do you see rosti in coffeeshops? Nonetheless, while the food is pretty decent, it is not mindblowingly-good, and I probably will only visit again if I happen to be in Woodlands.

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

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I can only liken Quan Alley to a grandmother — a provider of comfort food steeped in tradition. Served here is our all-time favourite hotpot experience that’s wrapped in old-Taiwan aesthetics. What sets Quan Alley apart from the rest of its competitors is its delivery of ingredients which are literal pieces of art. Pork slices are arranged into the shape of a rose, and greens are bunched to make a little garden. Believe us when we say that a meal here is a feast for all your senses!

First, choose two soup bases. There’s that sichuan spicy soup that we all love, but opt for the Pork Bone Soup and the Bonito Stick Kombu Soup (starting from NT250/pax) if you wish to savour the fresh flavours of the ingredients. 

The Pork Neck (NT1280) is the highlight of Quan Alley’s unique menu. Matsusaka pork neck is gingerly presented beautifully as a rose petal. I wouldn’t have taken the pork apart, if not for my rumbling tummy! Each slice is brushed with egg white before it goes for a dip in the hotpot. 

The Taiwanese love their calamari. Quan Alley offers a glorious Calamari Paste (regular NT320/ special NT490) which is molded into a doughnut. It’s hard to pinpoint its exact taste since there’s a lot going on, but you can definitely taste bits of calamari, chicken soft bones and carrots. We also had the peculiar Calamari Mixed With Chicken Soft Bone (regular NT230/special NT420). Its charcoal hue might deter you from taking a bite, but rest assured that its colour is derived from squid ink. It takes on the form of a nougat.

In my opinion, the Beancurd with Sesame Paste (regular NT230 / Special NT420) wins consolation prize for the best presentation award. Twigs are used in place of wooden skewers to hold the beancurd. It resembles a mini woodland. The beancurd boasted an eggy texture which was enhanced by a delicate sesame aroma. Enveloping the beancurd was boiled spinach, which unfortunately lacked flavour. The Smoked Beancurd with Chopped Shrimp (regular NT320/special NT520) came in a dense package that boasted a strong nutty flavour that was derived from sliced almonds. I don’t fancy mixing nuts in my ingredients, but I was glad that the shrimp lent added sweetness to the dish.

The winner for the best presentation award was definitely the Vegetable Combination (NT860). I wouldn’t usually prioritise greens as a go-to ingredient for hotpot. However, when more than 10 kinds of vegetables are exquisitely arranged in a bouquet, even carnivores will be enthralled.

The Shrimp, Pork Neck & Cuttlefish Ice Pop (regular NT350 / special NT560) was reminiscent of our favourite ice pops in childhood. The era of popsicles may have ended, but the children of yesteryear can still indulge in this dish, albeit now as adults. Pluck out the savoury popsicle from the shaved ice and cook it well. Gelled to the shrimp-pork-cuttlefish paste was a unique candy kumquat and dough mixture, which I mistook as fat.

Quan Alley takes seafood to a luxurious level with their Tiger Prawn (regular NT450 / Special NT720). Each prawn is meticulously filled with cheese, soft chicken bone, celery and seaweed before being twined with noodles and deep fried. The dish delivered a somewhat complex and puzzling taste. The addition of cheese and chicken bone added a richer flavour, but reduced my desire for more. Reducing the number of ingredients in the prawn might help one better enjoy the succulence and freshness of the tiger prawns.

Finish up the hotpot with a portion of Boneless Short Ribs (regular NT480/ special NT950). The intense marbling yields bold juicy beefy flavours.

Quan Alley surely offers an exquisite experience for hotpot lovers. The staff takes great care in ensuring a speckless dining experience, so hotpot here is certainly not a messy affair.

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

The post Quan Alley – Hotpot That Combines Your Love For Art and Food appeared first on Miss Tam Chiak.

Have you ever wondered how dim sum came about? Centuries ago in Guangzhou’s (also known as Canton) teahouses, people discovered the benefits of tea. Wonderful morsels of deliciousness were gradually added on to the menu by teahouse owners to complement tea. Fun fact: the Cantonese tradition of having endless cups of tea and dim sum is also called Yum Cha (飲茶), which also means “drink tea” in Cantonese.

When we chanced upon a dim sum stall located in a coffeeshop (not a teahouse this time, hahaha) at Ang Mo Kio Ave 5, we were instantly keen to try their dim sum. Kow Loon Hong Kong Tim Sum spans across 2 or 3 stalls in the coffeeshop, with tons of traditional bamboo dim sum baskets adorning its stall front. We spent $20.40 in total, for 6 dishes.

The Pan Fried Turnip Cake ($3.20/ 3 pcs) had a slightly hard and chewy exterior, which I quite liked due to its satisfying bite. Cut up the cake, and dive into the soft and slightly mushy interior. While the lup cheong and dried shrimp bits were not actually visible in the turnip cake, their distinct sweetness and flavour could be tasted through and through.

We also tried Kow Loon’s Special Dairy Salted Bun ($3.80/ 3 pcs), which was alright. It has quite a fancy name, but is essentially liu sha bao with a custardy lava centre. However, the bun itself was dry and hard, which was disappointing.

Next up is the Minced Pork and Shrimp Dumpling aka siew mai($3.20/4 pcs) which is supposedly their signature dish. The siew mai was, unfortunately, too oily. Also, the yellow skin was a tad tough to bite through. I would not recommend this.

My personal favourite and must-order item at any dim sum place is har gow. 3 pieces of Kow Loon Hong Kong Tim Sum’s Shrimp Dumpling go for 3.80. While the prawn filling encased within the har gow skin was flavourful and sufficiently salty, it was a tad mushy. In short, the prawns were not as crunchy as what I’m used to. The glassy skin was also slightly thicker than the usual har gows.

The Steamed Pork Ribs ($3.20) were bathed in a sweet and savoury full-bodied sauce, which definitely was a palate-pleaser. My only gripe would be the bony pork ribs which did not hold much meat.

The Steamed Pork Dumplings ($5/ 5 pcs) or xiao long bao, had a considerably thicker skin than most xlbs, and a strong taste of ginger. Ginger lovers may probably appreciate this, but we did not fancy them as they lacked a robust meaty flavour.

Lastly, we had the Enoki Mushroom Cheong Fun ($3.20). This dish was brimming with potential. However, the actual execution fell short of expectations. The taste of the thin and delicate mushroom was hardly discernible in the thicker cheong fun skin. Hence, despite the sauce’s nice sesame oil aroma, eating this dish is akin to eating plain chee cheong fun. 

Kow Loon Hong Kong Tim Sum is housed in a very cooling coffeeshop, especially if you sit near the roadside. They also serve the dim sum to your table. I liked that I could enjoy my dimsum without breaking into sweat. Unfortunately, the dim sum was not particularly impressive, and I doubt that I’ll  make a return visit.

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

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The craze over animal-themed cafes continues in Bangkok, at Sathu Pradit Alley 19. I was brimming with excitement over dining in the presence of exotic wild animals. If going up close with raccoons or wild African cats tops your bucket list, then read on!

We recommend that you go up to the second level where most of the exotic animals are. Although the animals are kept in their enclosures found in separate playrooms, cat lovers will be thrilled to learn that the dining area is home to roaming cats. Meow. Unlike other animal cafes, there isn’t an entrance fee but it is compulsory to order at least an entree and a beverage for every pax. Keep a look out for your drinks, especially, since one of those sneaky cats might stick their paws in. Luckily, our Blue Lychee (130 THB) and Chocolate Smoothy (140 THB) beverages were safe from their paws. The former had a syrupy sweet taste whereas the latter resembled a richer rendition of chocolate milk. While waiting for your entrees, you can play with the cats or watch an axolotl swim in what appears to be a fish tank.

The urge to rush into the playroom is STRONG, but you might need to wait out the queue. We were recommended the Korean Chicken Wings (190 THB). The style of the chicken wing is hardly Korean though — it lacked the usual medley of spicy, sweet and savoury flavours. The chicken wings also come in other flavours, such as Spicy Chicken Wings (190 THB) which are coated in a lightly spiced seasoning powder.

The Tonkatsu Burger (350 THB) sees a thick pork patty and a huge onion ring sandwiched between two buns. The burger filled my tummy rather quickly but the patty itself had varying consistency — some parts were tough while others were tender. I prefer the Spaghetti, Tom Yum & River Prawn (380 THB). The tom yum flavour is potent, with strong sour notes that might overwhelm. 

Remember to wash your hands and take off your shoes before you enter any of the playrooms! One of the rooms contain two adorable raccoons, as well as a little fennec fox. The fennec fox seemed pretty fond of one of our team members, Kimberley. When she sat down, the fox rushed to snuggle in her lap. Don’t say we didn’t warn you, but if it catches you sitting down, it’ll probably make your lap it’s new sleeping spot too.

While it was slightly heartbreaking to witness the raccoons digging in their metal cages in a distressful state, they are let out to roam around the room when visitors enter. We were cautioned against unlocking the cages ourselves, as the raccoons can be pretty evasive despite their chubby bodies.

Adjacent to this room is another playroom with two serval cats and a caracal. Heed our warning — these giant cats play rough. By rough, we mean jumping around, crashing into the walls, and teasing unwary visitors with their teeth and claws that can be quite terrifying. After all, they are wild animals with natural predatory instincts. Not to worry, as these cats are pretty tamed, mostly.

You’ll realised that the cost of the food here at Animal Cafe is pretty exorbitant, with a complete meal averaging close to about 500-600 THB after taxes. However, you are paying for a once-in-a-lifetime opportunity to play and interact with wild animals. Our sentiments are that the Animal cafe deserves a visit, but not a second time unless you really enjoy cuddling with the fennec fox.

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

The post Animal Cafe – Run Around & Play with Exotic Animals Here! appeared first on Miss Tam Chiak.

Bubble tea has consumed our sunny little island by the storm. When Gong Cha re-entered the market, we’ve seen some die-hard fans queueing overnight just to get a cup. Big names such as Koi and Li Ho see constant queues during the lunch hour.

With the growing number of bubble tea shops in Singapore, competition is fierce. Which brand has the yummiest signature drink? Or the chewiest pearls?

The writers at Miss Tam Chiak put over 15 different brands of bubble tea to the test, and selected our favourites. For this bubble tea extravaganza, we focused on the classic milk tea with pearls, and each brand’s signature drink.

For the classic milk teas, we standardised every order to be the same — classic milk tea with standard pearls, 100% sugar (if the option is available), and no ice. I know I know, you must be thinking “who drinks bubble tea with 100% sugar?” Nevertheless, in order to make a proper comparison across all the brands, sine some do not have the option to customise sugar levels, we stuck to 100% in the name of fairness.

Blackball

Many of us would associate Blackball with shaved ice desserts. However, the Taiwanese dessert brand offers bubble tea too. The classic milk tea, “BOBA” Milk Tea ($2.60) comes with either black or green tea. We opted for the black tea. We felt that the pearls tasted like plastic, and had a medicinal pungency to it.

As for the signature item, the Fresh Black Milk Tea with Pearls ($3) had a strong tea taste, but that’s about it. 

Bobii Frutii

Bobii Frutii is one of the newest bubble tea brands to enter the Singapore market. This popular Taiwanese bubble tea haunt is known for its gorgeous looking instagrammable drinks.

If you’re craving for a classic milk tea, go for the Extraordinary Bubble Milk Tea ($4.50), which comes with brown sugar bobii pearls. You can’t choose the sugar level, but the drink wasn’t overly sweet. The pearls were chewy but a tad too soft for our liking.

We were recommended the Uji Snow ($6.50), which is a blend of hand whisked matcha, milk and original bobii pearls. The green hue was very pretty, but the drink was very bitter.

Cup Walker

The brand still has an outlet in Heartland Mall, which is located near Kovan MRT station. The bubble tea offerings at Cup Walker are quite affordable — a basic cup of milk tea with pearls costs just $1.80. However, we felt that the milk tea at Cup Walker had a strong milk powder flavour and tasted like Lao Ban Beancurd.

The Caramel Milk Tea ($2.30), the store’s signature drink, did have a caramalised brown sugar aroma, but also smelled a little like Nespresso coffee at the same time.

Each A Cup

There are many different types of drinks offered at Each A Cup. We tried the Milk Tea with Pearl (Medium: $3.10/ Large: $4.40), which wasn’t a very enjoyable classic. Some comments were that the drink tasted like cardboard or soup, and developed a weird aftertaste with every mouthful.

We were supposed to do a review on their signature drink, the Yakult Apple Jelly Green Tea (Medium: $3.90 / Large: $4.90), but the drink started to separate into two layers after sitting out in the open for a bit. Hence, due to safety reasons, we decided to give it a miss.

Gong Cha

After its hiatus for close to six months, the brand finally returned last December. Many bubble tea lovers swear by the brand. 

The classic Pearl Milk Tea ($3.20) has both cold and hot versions, so if ever a time our erratic weather decides to become chilly, you would still be able to get a warm cup of milk tea with pearls. Most of us could identify the brand from the distinct sugar taste. We liked the rich aroma of the milk tea, and a good balance of tea and milk flavours.

As for the signature drink, we got the Milk Foam Alisan Tea ($3), which was a disaster in a cup. The milk tea was pale looking, and oddly, had hints of cheese in it. It’s definitely not the most aesthetically pleasing, or tasty, drink.

HeeTea

Don’t confuse HeeTea with the famous HeyTea from China. These two brands may sport a similar logo but they are not affiliated.

The brand currently has two outlets in Singapore, one in Chinatown Point and the other at Singpost Centre. During our time of visit, the milk tea wasn’t ready, hence we were not able to get a cup.

However, we did manage to get their signature drink, which is the Peach Oolong Tea ($4.50). The drink tasted like diluted peach water, and definitely wasn’t up to the standards of a “signature drink”. The creamy tea had crushed oreo sitting atop, and that warranted a big “NO!” from all of us.

I Love Taimei

This homegrown brand launched its first outlet in Bugis in 2009. I Love Taimei claims to offer the “Best Pearl Milk Tea in Singapore”.

The Milk Tea (Naked: $2.80, 1 Topping: $3.40, 2 Topping: $3.80) came with white pearls instead of the traditional black tapioca pearls. The white pearls were springier and less chewy. We felt that the milk tea was thick but didn’t have a robust tea aroma.

The Sunny Island ($4.90) is one of the prettiest drinks that we had. The layered drink has an alluring sky blue layer that sits above a bright pineapple-yellow layer. However, when mixed thoroughly, the colour was a little off-putting. The drink is an ensemble of mango, fresh milk and butterfly-pea flower tea. Taste wise, it tasted like canned fruits, which wasn’t very appetising. However, the Mango Popz pearls were a hit!

Koi

Koi first landed on our shores in 2007 and has garnered a strong fan base. Many believe that Koi offers the best bubble tea.

The classic Milk Tea (Medium: $2.90 / Large: $4.10) was too sweet. Maybe it’s because we opted for 100% sugar, but the sweetness of the drink masked the robust flavours of the tea. Instead of black tapioca pearls, Koi uses Golden Bubbles. These chewy golden spheres had a springy bite.

As for their signature drink, we tried the Green Tea Macchiato (Medium: $2.80/ Large: $3.90). The drink had equally rich tea and milk flavours but it carried a rather artificial aroma.

LiHo

LiHo first entered our market with a cheese milk tea series that caused much commotion.

The LiHo Milk Tea costs only $2, which is one of the cheapest in the market. An additional $0.50 is required for its chewy tapioca pearls, which we felt turned very clumpy after it sat out for a while. The milk tea also had a weird cardboard taste, which wasn’t very delightful to gulp down.

As for the signature drink, we tried the Cheese Jing Syuan Tea ($3.40), which came out looking very pale. Instead of a cheese aroma, we were greeted with tropical flavours of coconut milk. Guess we aren’t really fans of the cheese milk tea series!

Nine Fresh

Nine Fresh is a local brand that specialises in affordable Taiwanese desserts. The brand claims that most of the desserts are inspired by the Jiufen town in Taiwan.

Although they specialise in Taiwanese desserts, Nine Fresh has a small range of freshly brewed tea. That includes the classic Milk Tea with Pearl ($3), which was a bit too thin for our liking. It also had an overpowering milky taste, and the pearls were also too soft and mushy.

As for the signature milk tea, we had the Earl Grey Milk Tea with Pearl ($3), which is one of the cheapest signature drinks. We enjoyed the robust earl grey flavour, but the tea wasn’t sweet enough even though we opted for 100% sugar. 

PARTEA

The Amber Tea + Pearl (500cc: $2.90 / 700cc: $3.90) has a fixed sugar level, but the brewed milk tea wasn’t overly sweet. Although it’s considered a milk tea, we tasted hints of cocoa powder and Horlicks. A team member described the tea as “the student that wrote out of topic”, which is indeed a good summary for what we felt about the drink.

The signature drink, Sijichun Tea + Fruits, is priced at quite a hefty $6.90. The tea is infused with a blend of fresh fruits, such as apples, lime and watermelon, so it has a zesty refreshing flavour. It is palatable, but not delicious.

Playmade

Playmade’s pearls come in unique flavours. Think pink cactus, burnt caramel and even black sesame!

We tried the Milk Tea with Pink Cactus Pearls (Medium: $3.70 / Large: $5.40) and all of us enjoyed the chewy pink globules that had a floral aroma. However, the tea didn’t really sit well with us.

As for their signature drink, we had the Burnt Caramel Milk Tea (Medium: $3.60 / Large: $4.90). We expected a toasty, nutty flavour, but was greeted with saltiness, and most of us agreed that the tea tasted like miso soup.

R&B Tea

R&B Tea, which hails from Taiwan, currently has only one outlet in Marina Square. 

Their Golden Milk Tea ($3.50) was overly milky, with no tea aroma at all. Nevertheless, it was quite decent.

We tried the Brown Sugar Boba Milk ($3.80), which combines a unique brown sugar recipe with chilled fresh milk and warm, soft pearls. It really lived up to its name with its rich taste of brown sugar, and subtle pandan notes. The chewy pearls were a little too sweet for us.

Share Tea

Share Tea has 6 outlets in Singapore, and over 450 stores worldwide. 

The Classic Pearl Milk Tea ($2.90) had a nice roasted aroma, but the tea tasted quite peculiar. Some commented that the drink tasted like plastic, others said that the tea had a seaweed taste.

As for their signature drink, we tried the Wintermelon Milk Tea ($3.20), which was easily identifiable due to the distinct taste of winter melon. The fragrance was delicate and sweet.

Teafolia

Besides milk teas, Teafolia also offers fruit teas which are colourful and pretty.

The House Favourite Stirring Milk ($4.50) is the brand’s rendition of the classic milk tea, and is packed with house-made pudding, finely-shaved ice and pearls with a drizzle of house-made sauce. We thoroughly enjoyed the pearls and pudding, but not so much of the tea.

The Signature Fruit Tea ($5.90) is really a sight to behold, and definitely is a contender for the prettiest drink award. Made with premium four seasons tea, fresh pineapple and assorted fresh fruits, this amber-coloured tea was not bad!

Tea Tree Cafe

Tea Tree Café has a total of 5 outlets in Singapore. The brand is known for its unique Roselle pearls.

The Signature Milk Tea with Roselle Pearl ($3.20) was overly perfumed by the roselle pearls. You can’t taste much of the milk and tea. 

The signature Peppermint Milk Tea ($3.70) was way too minty and reminded us of mouthwash and toothpaste. Maybe it’ll do better as a post-dinner drink, to freshen the breath?

Woobbee

Woobbee only uses natural raw sugar that is unbleached and free from chemicals in their teas. 

Their classic milk tea, also known as WB Milk Tea (Regular: $2.80 / Large: $4.20) was pretty good with a light fragrance of earl grey tea.

For their signature tea, we went for the unique Herbal Mint Pei Pa Kao Milk Tea with Grass Jelly (Regular: $3.90 / Large: $5.40). Similar to the Chinese cough and sore throat medicine, it has a strong minty medicinal aroma with a cooling effect. One or two gulps is okay, but consuming the whole cup could be an overkill. 

Yuan Cha

Yuan Cha is a growing bubble tea brand in Singapore. They don’t serve the typical black tapioca pearls. Instead, they have a unique chewy yam-flavoured QQ Yam.

They named their classic milk tea ‘Black Milk with QQ Yam. ($3.90). We really enjoyed the QQ Yam, which were chewy and had a great taro flavour. However, we didn’t really enjoy the drink itself. The tea was a bit too “siap”, and there wasn’t enough milk to help mask the “siapness”.

We were recommended the Milk Tie Guan Yin with QQ Yam ($4.30), and all of us felt that the drink was a disappointment. 

Here’s our top 3 for each category :

MILK TEA

1. PARTEA: Amber Tea + Pearl
2. I LOVE TAIMEI: Milk Tea
3. GONG CHA: Pearl Milk Tea

SIGNATURE DRINK

1. TEAFOLIA: Signature Fruit Tea
2. SHARE TEA: Winter Melon Milk Tea
3. PARTEA: Sijichun Tea + Fruit

From the sheer number of bubble tea brands that we’ve picked out for this review, you can tell that Singaporeans really love bubble tea. There are so many brands and varieties to choose from. One thing’s for sure, bubble tea is here to stay.

Share with us your favourite drinks, and let us know if we’ve missed our on any noteworthy ones!

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

The post The Ultimate Bubble Tea Extravaganza by Team Tam Chiak! appeared first on Miss Tam Chiak.

Who doesn’t love a cold and refreshing scoop of ice cream on a hot summer day? I’ll love to have an ice cream everyday if it came without the calories.

Even though we shouldn’t consume ice cream daily, an occasional indulgence is definitely good for the mind, and body.

Located just beside the famous Sin Heng Kee on Hougang Street 61, The Naughty Corner Gelato House is an ice cream kiosk that opened last December. 

The Naughty Corner Gelato House is a no-frills ice cream kiosk. There are no seats, so don’t expect to lounge around. The shop churns its own ice cream and has a display that holds up to 12 different flavours ($3.50/single scoop, $6.50/double scoop).

We tried one of their signature flavours, the Limetta Cheesecake (additional $0.80 for premium flavour), which is made from a species of lime that is native to South Asia and Southeast Asia. The icecream is zesty and sweet, and has a creamy and rich texture.

We tried the chocolate, and yam as well. Although the chocolate flavour wasn’t much to shout about,  the yam ice cream which wasn’t overly sweet captured my attention.

Besides the charcoal waffle cone ($1), The Naughty Corner Gelato House also does an ‘Ice Cream Bouquet’ ($7.20/single scoop, $10.20/double scoop), which is basically ice cream wrapped in an egglet, and topped with delightful toppings.

I enjoyed the chewy texture of the egglet which is made fresh on the spot. We heard that the store is experimenting with adding fillings, such as peanut butter or chocolate sauce, to the pouches of their egglet. Sounds exciting and yummy!

The Naughty Corner Gelato House has a good mix of classic flavours which include chocolate, and earl grey tea, as well as more unique flavours such as the Limetta cheesecake. In addition, the offering of egglets is a fresh take on the commonplace waffle. Make TNC your dessert stop after getting a hearty bowl of porridge next door!

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

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Remember our article “3D2N Penang Food Tour – Let the Locals Show You The Best!” last week? Besides showing us how to eat like a local, the Penang food experts in Penang Culture Singapore wanted to create their own version of Penang Lor Mee in Singapore.

And here we have it – authentic Penang Lor Mee in our little red dot! It is available at all Penang Culture outlets from now to 13 May 2018 only. You don’t want to miss it. And guess what’s the promotional price? $5.95++ only!

Lor mee—literally “braised noodles”—is a comforting and homely dish. The gravy is the soul of the dish. It combines both noodles and toppings together. But trust me, the gravy is tricky to master.

Penang Culture’s Lor Mee is created by Head Chef Wong Thin Lipp, a Penangite who started his culinary career 20 years ago in several kitchens in the iconic foodie city of Penang. He has been at the helm of Penang Culture since it opened its doors 7 years ago.

What’s different about Penang Lor Mee? In Singapore, our version of lor mee uses black vinegar. But for Penang lor mee, they added white vinegar which is generally less acidic and has a milder, sweeter flavour.

Penang Culture’s Lor Mee comes with delicious prawn mantis, soft braised wing, braised egg and a huge spoonful of white vinegar. Robust and soulful, the star of the lor mee is undoubtedly the gravy. It had a most intriguing flavour profile: savoury, sweet, garlicky and tangy.

They imported their five-spice powder from Penang and it is much more fragrant. The pleasant tang was provided by the white vinegar. Somehow, all these flavours came together in a most magical way. Each flavour stood out, yet didn’t overwhelm one another. After giving a good toss with the minced garlic and chilli, it was a satisfying bowl of lor mee.

Those who love a hearty bowl of curry mee will adore this luxurious bowl of Penang White Curry Mee with Seafood ($8.95). The stock is created by a blend of curry powder hence giving an addictive spicy kick. Penang Culture’s version comes with fresh cockles, chewy cuttlefish, prawns and taupok which soaks up all the lemak curry.

As we already had too much carbs for lunch, we weren’t really keen on having a plate of fried rice on our day of visit. But the guys from Penang Culture insist I try this plate Penang Sambal Fried Rice ($9.55). Besides the Penang Lor Mee, this is my favourite dish. Chef’s fried rice is wok fried with his signature sambal, prawns and squid. Every grain is so fragrant and the sambal kick just leaves me wanting to shove another mouthful of tasty rice into my mouth. #Noregrets You can add another $1.50 for a sunny side egg.

There are also other well-loved specialities such as Penang Rojak ($5.95) and Salted Egg Mantis Prawns ($9.95). The former features a plate of crunchy fruits and vegetables tossed in their authentic fermented prawn paste; while the latter is a deliciously savoury fried mantis prawns coated with salted egg paste. All we can say is ‘Beware! This dish is highly addictive.’

Penang Culture is a casual dining restaurant and provides semi-service at all its outlets except Changi Airport Terminal 2 which is a full-service concept. They are the first Penang- themed halal certified restaurant in Singapore.

PENANG CULTURE OUTLETS

KWP – CAUSEWAY POINT (NEWLY OPENED)
Address: Causeway Point #05-12, 1 Woodlands Square
Tel: 68020456
Operating Hour: 11 a.m. to 10 p.m. (Last order at 9.30 p.m.)

CHANGI AIRPORT TERMINAL 2
Address: Changi Airport,Terminal 2, Departure/Check-in Hall Level 3, #036-087-01
Tel: 6546 7793
Opening hours: 10.30am to 10pm (Last order at 9.30 pm)

JURONG EAST JEM
Address: JEM Shopping Mall, #04-27, 50 Jurong Gateway Road
Tel: 6734 8006
Operating hours: 11am to 10pm (Last order at 9.30 pm)

COMPASS ONE – SENGKANG
Address: Compass One, #03-13, 1 Sengkang Square
Tel: 6385 2820
Operating Hour: 10.30 a.m. to 10 p.m. (Last order at 9.30 p.m.)

WHITE SANDS – PASIR RIS
Address: White Sands Shopping Mall #03-21, 1 Pasir Ris Central Street 3,
Tel: 6585 4877
Operating Hour: 11 a.m. to 10 p.m. (Last order at 9.30 p.m.)

Website: http://www.gdgroup.com.sg/penang-culture
Facebook: https://www.facebook.com/PenangCulture/
Instagram: https://www.instagram.com/penangculturesg/

This post is brought to you by GD Group.

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The owner owns not one, but three stalls under the name “House of Li Xiang”.  We were here to visit the stall which sells ONLY mee rebus and mee siam. We hear it’s really cheap!

My favourite of the two dishes is the Mee Rebus (small $2.50, large $3). For starters, the gravy was seasoned adequately.  The lovely sweet and savoury notes won me over. There’s something about yellow noodles soaked in a viscous and lumpy gravy that makes me drool. Don’t expect the sauce to be out of this world though. 

The dish felt complete. I loved that there was a good amount of thinly sliced tau kwa, and not too much bean sprouts. Remember to sweeten the boiled egg with a drizzle of sweet dark sauce. If I were to state one complaint, it would be that the chilli paste could have been made spicier. For $2.50, I’ll say that the mee rebus was pretty good.

The Mee Siam (small $2.50, large $3), on the other hand, leaves much to be desired. My team found the dish satisfying, while I didn’t think too highly of it. The smooth gravy had a good sweetness and tanginess, but it lacked that oomph factor.

Perhaps, what was missing was that prominent sourness and spiciness that you get with good mee siam. Nevertheless, the flavour of the gravy paired nicely with the cut up white vermicelli. Sadly, the mee siam became jelak after a couple of mouthfuls.

If you’re a fan of hae bee hiam, you’ll probably swoon over this bowl of mee siam because the fragrance of  dried shrimp is very distinct.

It’s cheap and it’s tasty, so what’s not to like? House of Li Xiang is an excellent place to grab lunch, especially if you’re craving for good and unpretentious hawker fare. Come prepared with a huge appetite and empty stomach as the portions are huge. You can patronize their beverage stall for some soya bean too.

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 House of Li Xiang. We will verify and update from our side. Thanks in advance!

The post House of Li Xiang – Fancy Some Affordable Mee Rebus for Lunch? appeared first on Miss Tam Chiak.

Avocado is all the rage this century. After all, it’s avocaDO not avocaDON’T… With tons of avocado toasts and avocado smoothies gracing our Instagrams these days, it is clear that avocado seems to be a staple in the diet of millennials worldwide. Even we wrote an article about smashed avocado recently (read here).

There’s some food that people either love or hate. And yes, you guessed it! Avocado is a prime example. Those in the first camp appreciate the creamy richness of the fruit, while those in the second school of thought probably cannot fathom why anyone would enjoy this bland and slimy fruit. Well, if you belong to the camp that loves avocado and all things avocado-related, you will be delighted to know that there’s an avocado-themed café, All The Batter.

It takes guts to open a cafe revolving around one single fruit. As such, we decided to pop by All The Batter to check out their interesting concept. Located just a 5-minute walk away from Thomson Plaza, All The Batter is surrounded by residential estates. The nearest MRT Station is Marymount, but it is still quite a distance away. As such, for those making their way here by public transport, you may opt to take a bus instead.

Everyone knows it is hard to resist cakes. We ordered the Avocado Rhapsody Slice ($6.50), which had alternating layers of chocolate cake and avocado buttercream. The chocolate cake was moist and yummy, while the rich avocado cream was slightly buttery. Embedded in the buttery avocado cream are chunks of soft avocado. One thing that I appreciated about the cake was its level of sweetness — it was sufficiently sweet, yet not too cloying. 

We also ordered a “recommended milkshake” — the Avocado Nutty Galore ($8.90). I would describe the Avocado Nutty Galore as a healthy-tasting, yet thick milkshake. True to its name, a very strong nutty taste prevailed. The slightly powdery drink lacked sweetness, so the nuttiness was a tad overpowering.

At $2.90, the Fresh Avocado Milk Ball is the cheapest thing on the menu. The fresh avocado milk ball is essentially a cream puff, filled with a generous amount of light and milky avocado cream. 

The final item that we tried was the Beech Wood Smoked Salmon Smashed Avocado ($22), which was chock full of alfafa sprouts. The pieces of smoked salmon which sat atop the avocado spread saved the entire dish — it added some much-needed saltiness to the bland avocado toast. Overall, the smashed avo toast was pretty ordinary, and $22 is definitely way too steep a price tag.

In conclusion, if you love anything avocado and green, you will probably like this place. For those who do not have the time to enjoy a leisurely brunch in a cafe, you can also visit All The Batter’s takeaway kiosk at Anchorpoint. Note that this takeaway kiosk sells only avocado drinks and the avocado milk ball.

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

The post All The Batter – Singapore’s Very First Avocado Cafe appeared first on Miss Tam Chiak.

Coconut rice, sambal chilli, anchovies are the key ingredients in a good plate of nasi lemak. This simple everyday meal is loved by many Singaporeans. It started off as a farmer’s meal but now, there are so many creative ingredients such as lobster and big fried sotong being added into our nasi lemak.

But sometimes, we just need a simple and humble plate of nasi lemak.

A reader recommended Pak Mandor, a 100% Muslim-owned coffeeshop stall in Yishun that sells very good nasi lemak. This is one of the nasi lemak stalls that hasn’t received wide coverage online, but is very well known by those living in the area.

Just look at that plate of fluffy nasi lemak that rocks an appealing shade of green. Each mouthful carries a beautiful fragrance of coconut and pandan. For $3, you will get a chicken wing, kuning fish, egg omelette, anchovies, cucumber, peanuts and sambal chilli.

The flesh from the fried kuning was firm, and the chicken wing was crispy. I liked that the ikan bilis was not too oily. The star was their homemade sambal chilli which was sweet and spicy, just the way I like it. If you’ll like more chilli, just ask for more, and you’ll be given! This is really Yishun’s little Halal gem!

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

The post Pak Mandor – The Best Nasi Lemak in Yishun appeared first on Miss Tam Chiak.

Yes! The coffee and cakes here are totally free. If you like, you can show your support through tipping or by purchasing their clothes. Tucked away in Holland Village, Our Second Home is a 2-month old cafe that shares the same space as its clothing brand, Our Second Nature. At the boutique area, women can browse collections of clothes that are curated by a London-based designer. Menswear is unavailable at the moment, but you boys can always relax with a cup of coffee and some pastries.

The interior features contemporary elements combined with Muji-inspired designs. Arm yourself with a wonderful read, and you might be tempted to stay here for hours. If you love to people watch, why not do that here as you sip on a cup of cappuccino?  The coffee was well-executed, with a bold coffee flavour. It’s a great pick-me-up. Based on the season and climate, you might be rewarded with a different coffee flavour profile because of the change in the type of coffee beans used.

Named after the area they are located in, the Chip Bee Cookies are to die for. These hard and crumbly cookies are made from potato chips, chocolate chips, pretzel bits, graham crackers and honey. The taste and texture of the cookie is remarkable. Each ingredient is discernible, and they all come together nicely without overpowering one another. Balance out the sweetness of the cookie with a refreshing cup of homemade iced tea that’s a concoction of chamomile tea, lemon, and honey. 

Currently, two types of cakes are served here. The moist Banana Walnut cake boasts a dense mouthfeel. I do appreciate that the cake wasn’t overly sweet. The Butter Cake with Lemon Drizzle, like its banana counterpart, is pretty moist. The fluffy, buttery insides make this cake an excellent pick. 

The chill out sesh here was nothing short of amazing. As attractive as it is, the foreign tipping system will take some time getting used to. I bet you’ll struggle to decide on the amount that you should give, like we did. 

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 Our Second Home. We will verify and update from our side. Thanks in advance!

The post Our Second Home – Lovely Cafe Hideout with Free Cakes & Drinks appeared first on Miss Tam Chiak.

A year after the KL Shao Roast feature, I’m finally back here. It took me ages to get here from home (woodlands, mind you), but I’m glad Bei-ing was worth the trip. 35 years of tradition did not let us down. For those unfamiliar with the area, it might take a while to locate this place. Fortunately, Bei-ing Yun Tuen sits in the coffeeshop on the ground level of Roxy Square. That means aircon, yay! Oh, and it means higher prices too. The prices of the wanton noodles($4 regular, $5 large) and sides ($4~$6) are slightly on the higher end but the dishes are elegantly plated. Your day also gets a bit better as you’ll be greeted by this jolly old uncle when you place your order. 

Along with egg noodles, you get a few char siew, two small wantons, fried wanton skin and a handful of greens. In this day and age, it is uncommon to see hawkers preparing their own char siew. Bei-ing still roasts their meats, and they sure are moist and nicely charred. If only we were given more than just a few bite-sized pieces of char siew though.. As for the other toppings, they were pretty mediocre. But take a look at that beautiful smear on the plate. It’s actually black sweet sauce!

The sauce helped to sweeten the slightly bland noodles. Texture-wise, the egg noodles were cooked perfectly. The noodles also remained springy throughout. I love myself a good bowl of spicy noodles, but I wasn’t prepared for Bei-ing’s chilli which was pretty fiery.

Fried dumpling usually comes with basic condiments such as chilli sauce or mayonnaise. However, the mayonnaise here is enhanced with a surprising tinge of truffle! The execution of the dumpling was top notch as well. The amount of filling to skin ratio is excellent. Encased in a thin yet crispy fried dumpling coat is a tantalizing mix of minced pork and prawn filling. You might forget that you’re in a coffee shop once you dip the fried dumpling into that delicious truffle mayonnaise.

The appeal of Bei-ing is undeniable. Although the wanton mee has room for improvement, I would definitely return for their delicious sides!

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 Bei-ing Yun Tuen. We will verify and update from our side. Thanks in advance!

The post Bei-ing Yun Tuen – Another Hidden Wanton Mee Spot appeared first on Miss Tam Chiak.

What happens when you combine grilled seafood and a bunch of overly-excited Thai men dancing in lace skirts?

Hunk Seafood.

A stand-alone eatery, Hunk Seafood is located near Hua Nam Market which is filled with many other little food stalls. The eatery is pretty easy to spot, but just in case you miss it, keep your ears open for high-pitched screams. The al fresco eatery is branded by their unusually-dressed waiters who will tirelessly attempt to pull passersby into the eatery. Their zeal to dance and squeal in front of anybody is a performance not to be missed, so remember your cameras. Just a tip! Hopping on a cab makes the journey there much easier, since it is a little off Bangkok’s city centre.

When we visited them in December, the temperature was barely 20 degrees and we were all shivering to say the least. Despite their undersized and skimpy outfits, they were really enthusiastic about dancing and entertaining us even before we stepped foot into the eatery.

After a quick glance, upon arriving, we realised that we were the only tourists there. The staff spoke minimal English, with one speaking basic Mandarin as well. Fortunately, the menu was easy to understand, with sufficient images so ordering would not pose too much of a problem. The only issue is the lack of details about the portion for the price listed. You could go with your gut feel like we did, and order grilled scallops, fresh river prawns, bamboo clams and cockles.

The unpretentious eatery offers a very simple deco consisting of wooden stools and small wooden tables. I must admit it’s not the most comfortable place to dine in, but I guess the experience of having a troupe of dancing Thai men serve us dinner more than made up for it.

Since we visited the place twice on 2 different days, we realized that their costumes do change. There was a significantly better looking one amongst the lot who only worked on the first night (we were so mesmerised that we forgot to take a picture of him ). You might be disappointed if you’re expecting a shuai ge to serve you dinner, as he’s not always there. 

The sweet and springy river prawns tasted the best of the lot. Don’t forget to dip your seafood into their classic tangy Thai green chilli sauce or fiery Thai red chilli sauce.

The bamboo clams were disappointing, and did not impress. However, the freshness of seafood can vary depending on the season. If you’re adamant about having bamboo clams, we strongly recommend dipping them into the Thai green chili sauce which lifts the flavour of the clams.

The cockles that we had on the 2 visits varied rather significantly. On the first night, the cockles were sandier than those that we had on the second night. However, despite that, the plump cockles made a real treat when paired with the red chilli sauce. We did get a couple of cockles that left a bitter taste in our mouths though.

Surprisingly, the unassuming plate of scallops was also a winner for us. Well-seasoned, tender and sweet, the juicy scallops featured a creamy texture, and delicate flavour. We recommend savouring the scallops on their own, without the addition of any sauces.

The magic of Thai hospitality was clearly evident in this eatery, despite the language barrier. Clearly, the food isn’t what draws throngs of people to this modest seafood eatery so don’t expect mouth-watering seafood here. Nonetheless, if you haven’t visited this unique eatery, we suggest grabbing a few friends and flying out to Bangkok the next chance you get. In my opinion, it’s definitely worth a visit but not a second one.

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

The post Hunk Seafood – Yes, Irresistible Hunks and Lots of Seafood appeared first on Miss Tam Chiak.

Located in the Bishan estate, House of Beehoon sells a plethora of zi char favourites, and specialises in bai mee fen.

The Signature Beehoon in Superior Stock ($6/$9/$12) comes with a few pieces of clams and prawns. The sauce was very flavourful, and carried a lingering sweetness of seafood and savouriness of pork bones. You can make the dish more luxurious, by adding big prawns ($10/$15/$20), sliced red garoupa ($10/$15/$20), crayfish ($16/$24/$32), crab ($40) or lobster ($45).

We also tried some of the dishes under the ‘chef’s recommendation’ section. The Salad Prawn Balls wrapped with Bacon ($15/$20/$25) looked appealing on the menu, but looked like a mess in reality. I was expecting a slight smokiness from the bacon and natural sweetness from the prawn, but what I had were bland prawns and salty bacon. The prawns were coated with a thin layer of mayonnaise, which might be more ideal if it was served on the side instead.

We were quite disappointed with the Braised Jade “Xi Si” Beancurd ($12/$18/$24) as it was mushy and bland. Since it was deep fried prior to being doused with the sauce, we thought it would at least be a tad more flavourful. Also, the sauce was quite ordinary and didn’t leave an impression. 

Almost all of the dishes were not to our liking. Maybe the restaurant fares better in one dish meals, such as the bai mee fen. I think it might be a good place for diners to quickly ‘dapao’ fried rice or hor fun for dinner though.

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

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This is the same chicken wings that PM Lee queued up for 30 minutes for. That was when this stall was operating at Redhill. It has since relocated to West Coast Market Square and has been renamed Yon Yan. 

Well, you certainly have to be prepared to queue. We waited for about 20 minutes when we arrived at 6pm. If PM Lee could wait that long, I guess we all could.

We were lucky to receive a fresh batch of fried chicken wings. What differentiates them from other hawkers is that they fry the wings in small batches, so everyone can walk away happy with hot and crispy chicken wings. Every customer here sure had big appetites. All of them were walking away with plates piled high with chicken wings. This might explain the crazy queue.

Yon Yan has elevated good old fashioned comfort food to another level. How can you resist biting into perfectly crispy chicken wings ($1.40/pc)? The wings were shatteringly crisp, with a blistered paper–thin exterior that crackles with each bite. Inside, the meat was juicy and moist. The greasiness was present but not too overwhelming. I love it!

The texture is perfect. I wished the meat could have been more flavourful though. While it is pretty enjoyable, you might want to dip it in their watery sambal. The sweetness and mild heat from the sambal sure gave the chicken added depth. I wouldn’t mind putting on extra kilograms for wings this good.

Although fried bee hoon is one of my favourite items for breakfast, I’ll gladly eat Yon Yan’s version (60 cents/plate) any time of the day. It was cut up nicely, so we had a easy time chowing on it. The bee hoon  was neither too wet nor dry.

Unlike other stores, Yon Yan only has 4 other side dishes to choose from. The ngoh xiang ($1/pc) deserves a notable mention. It has a perfectly crispy exterior, while the meat remained flavourful. The other sides, including the fish cake(60 cents/pc), sausage ($1/pc) and luncheon meat (50 cents/pc), are your run-of-the-mill ingredients you can easily find anywhere. It would be great if they offer some greens to create a more balanced meal.

I’m hankering for their fried chicken wings as I’m typing this. The food options here are limited, but I am sold on the fried goodness that is Yon Yan’s chicken wings.

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

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Old Airport Road Food Centre is one of Singapore’s oldest, largest and most iconic hawker centres. In fact, it has even been named the holy grail of hawker centres, with tons of international food vloggers including Mikey Chen (Strictly Dumpling), Mark Weins (Migrationology) and the Fung Brothers (Fung Bros) singing its praises in their Youtube videos. Strictly Dumpling’s Mikey Chen even describes Old Airport Road Food Centre as a “food heaven with a roof on top”.

Imagine our delight when we found yet another promising food stall here. A little stall named Salt, opened by 2 young hawkerpreneurs, completely blew me away with their mouth-watering Western grub.

Here’s how the menu works : you choose either fried chicken cutlet, or the sous vide grilled chicken. Then, pick either a pasta (carbonara, aglio olio or bolognese) or garlic fried rice to pair your chosen chicken with. We eventually decided on the Cutlet Carbonara ($6.80) and Sous Vide Grilled Chicken Soy Garlic Fried Rice ($7.30).

The Cutlet Carbonara ($6.80) looked absolutely tantalising, with its crispy skin fried to golden-brown perfection. I almost burst into tears when I cut into that piece of juicy goodness — my knife slid through the tender chicken and a melodious shatteringly-crisp crackle rang out from that crispy skin. I kid you not, the crispy skin tastes like a heavenly combination of Japanese tempura and karaage, and trumps any I have eaten at the typical fast food chains. I devoured the entire fried chicken, including its skin which did not seem to turn soggy at all even after we had left it untouched for awhile. The meat was delicious too. The salty-sweet soy garlic sauce perfumed both pieces of fried chicken. In essence, the chicken was “dripping in finesse” (Yes, I just dropped a Bruno Mars reference)!

The accompanying carbonara had a sauce with a rather watery consistency – a far cry from the usually thick and creamy carbonara sauce. According to Salt’s friendly owners, they are not fans of the typical starchy carbonara sauce, which explains the adaptation of their carbonara to a lighter Japanese cream-based style. While the pasta was cooked perfectly al dente, I thought it could have used a tad more salt.

We also ordered the Sous Vide Grilled Chicken Soy Garlic Fried Rice ($7.30).

Salt’s sous vide grilled chicken was very tender, and deliciously savoury too. In fact, I would say it ranks among the better grilled chicken I have tasted. The garlic fried rice had deep flavours, with a buttery fragrance and a slightly bitter aftertaste. If I may hazard a guess, the slight bitter aftertaste could be due to the garlic bits or the heavy breath of the wok. My friend really enjoyed the garlic fried rice, while I thought it was just alright. However, I thought the cabbage slaw on the side added a refreshing touch to the otherwise heavy dish. I especially liked that the slaw was not doused in mayonnaise, but instead a pleasant goma sesame dressing.

After the yummy meal, I decided to talk to Salt’s young and friendly hawkerpreneurs, Naomi and Kenny, to find out more about Salt. According to them, the idea of Salt was borne when Naomi realised youngsters from other countries she had visited were willing to innovate for food. On the other hand, most Singaporeans, 3 to 4 years ago, were caught up with their 9-5 jobs. Furthermore, Naomi noticed that Singapore’s hawker scene, then, was burning out. In order to prevent “history from going down the drain”, Salt was set up in 2014.

Then, I dropped the million dollar question: How do you get your fried chicken so tasty? Apparently, Salt uses their very own mixture of flour to maintain the crispiness of the chicken, such that it does not become soggy at all! While the formula is a secret, it is slightly modelled after Korean Fried Chicken, and in my opinion tastes like a mix between tempura and karaage.

In conclusion, Salt sells some seriously amazing fried chicken at a really affordable price, and I would 100% make a return visit. It is no surprise most of their customers are repeat customers. The owners are lovely too. During our conversation, I learnt that the name “Salt” was derived from Matthew 5:13 (Salt of the Earth) in the Bible. Upon discovering that we shared the same religious faith, Naomi extended her hands and asked if she could pray for me — a request I gladly accepted. This certainly will live to be a day I will remember, long after my short stint as a food writer. After all, it is not everyday that someone holds your hands to pray for you, after a dreamy and super delicious meal.

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

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The rice bowl trend is taking Amoy Street Food Centre by storm. First Gyu Nami, then Big Bowls Project, and now Lagoon In A Bowl! Opened just a month ago, Lagoon in a Bowl was launched with ONLY one dish on their menu — Norwegian Salmon Rice Bowl($10)! It might sound pricey on first impression, but I assure you that its quality and portion make it a huge bang for your buck.

The amiable young owner, Zilch, shared about the stall’s beginnings. “My friend, Daniel, has a stall there selling wagyu beef don at Gyu Nami. So, I decided to take a stall there too. To avoid clashing with him, I went with salmon rice bowl instead. So we’re kinda like surf & turf,” commented the owner. Zilch is also managing Don, a hawker stall dishing out Japanese-Western fusion rice bowls.

Zilch created a “salmon swimming in a lagoon” by adding a bed of blue butterfly pea rice. It’s not everyday that you meet Calrose sushi grains dyed with a natural blue dye in rice bowls. I am pretty certain that the alluring blue hue will attract die-hard Instagram users, as well as curious foodies. First things first, the serving of blue-stained grains is extremely generous. I was assured that only fresh rice is served. While done well, the sticky rice might get a little jelak for some, after a couple of mouthfuls. 

You can always count on rice bowl stalls to add a medley of colourful greens, which includes cherry tomatoes, Japanese cucumbers, and corn to their rice bowls. 

“Swimming” in the “lagoon” is a slab of sous-vide fresh Norwegian salmon. You don’t need a fish expert to deduce that the moist salmon has nailed a beautiful medium rare centre. I’m not a fan of sashimi, but I dare say that even most will enjoy the tender fish. The salmon is topped with homemade mentaiko sauce, which is torched to add a touch of smokiness. 

The onsen egg is just the cherry on top. The perfectly-cooked egg is sprinkled with furikake for a burst of umami.

Beyond just tasting and looking good, the dish is also nutritious. I wouldn’t mind braving the lunch crowd for this bowl of goodness!

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 Lagoon in a Bowl. We will verify and update from our side. Thanks in advance!

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For those who clicked on this article because you were intrigued by the “bizarre” fried carrot cake flavours, you are not about to be disappointed. No Signboard Prawn Noodles (confusing name, will explain further later) serves some extremely unorthodox carrot cakes. Mala? Tom yum? CHOCOLATE? Cheese? Black pepper? Luncheon meat? All available at a standard price of $4 per plate.

Fried carrot cake (more popularly known as chye tow kuay among Singaporeans) has long been a cornerstone of Singapore’s local food scene. If you have never tried chye tow kuay at least once in your life, what have you been doing??? You are missing out on some eggy, fried, crispy-yet-soft goodness!

According to William Cowper, a famous English poet, “Variety is the very spice of life. That’s what gives it all its flavour”. This certainly is true about the food scene as well. Without further ado, let me share with you how the unique chye tow kuay flavours at No Signboard Prawn Noodles fared.

Black Pepper Fried Carrot Cake:
At first, I was under the impression that the black pepper sauce was to be infused into the carrot cake. Hence, I was slightly disappointed when the owners scooped a gloopy black pepper sauce with mushrooms onto the cooked carrot cake in the wok. The black pepper sauce was slightly sweet and spicy, and sadly still a little cold. As the strong peppery flavour of the sauce was a tad overpowering, the black pepper carrot cake did not make it to my Top 3 chye tow kuay flavours. Rating: 3/10.

Cheese Fried Carrot Cake:
This one actually works quite well, with the creamy cheese sauce and fried carrot cake sharing a harmonious relationship. The cheese added a salty creaminess to the fried carrot cake, while the carrot cake provided a soft and starchy base for the cheese sauce to cling to. While one would expect a strong nacho cheese taste judging by the colour of the sauce, this cheese sauce surprisingly does not overwhelm the dish. Instead, the light and soft creaminess of the savoury cheese provided a lovely contrast to the crispy, charred bits of egg. Rating: 6/10.

Chocolate Fried Carrot Cake:
In theory, this should not work, at all. If Gordon Ramsay were here, he would be aghast and screaming at the horribly mismatched pairing. But in Singapore, far away from the wrath of Ramsay, I dare say that this absurd combination works! In essence, this chocolate carrot cake tasted like a very eggy chocolate cake. Most of the time though, the Hershey’s Chocolate Sauce was so strong that that’s essentially all you can taste. Here’s a tip for those unsure if they want to try this combination: Just think of it as a dessert. Rating: 5/10.

Mala Fried Carrot Cake:

Considering how rare it is to find mala carrot cake, I had to order this. I was pleasantly surprised by the fragrant mala aroma — it was almost akin to eating straight out of the mala xiang guo. Evidently, this was a popular flavour at the table as it was completely polished off. Rating: 7/10.

Luncheon Meat Fried Carrot Cake:
This is reminiscent of the luncheon meat and egg bread my dad used to pack for me when I was attending primary school. Considering that luncheon meat and egg is a tried-and-tested classic combination, there really is nothing much to fault here. However, despite its ability to evoke nostalgia, it is not exceptionally outstanding. Rating: 5.5/10.

Tomyum Fried Carrot Cake:
I did a double-take when my food was served, wondering if I had mistakenly ordered chicken floss instead of tomyum. That is, till i actually sat down and tasted the carrot cake. I’ve heard of chicken, pork and fish floss, but never tomyum floss. The tomyum floss was very unique, with a powdery “floss” texture, and a spicy sourness that complemented the fried carrot cake well. This was quite delightful. Rating: 5.5/10.

My favourite would be the mala chai tow kuay, followed by cheese and, Chocolate. The chocolate chye tow kuay earns bonus points for its ability to masquerade as both a main dish and a dessert. Also, it does take courage to mix sweet Hershey’s sauce with bold savoury flavours, so kudos to No Signboard’s owners for that. 

For those wondering, yes, No Signboard Prawn Noodles actually does sell prawn noodles. 2 years ago, the friendly owners of No Signboard decided to experiment with fried carrot cake, and realised that their “special flavours” of carrot cake were growing in popularity. As such, they decided to expand their prawn noodle stall, and currently occupy 2 stalls at this coffeeshop. Today, the fried carrot cakes have become more popular than the prawn noodles!

Those interested in trying these interesting flavours can follow the address in the description box below. However, I must warn you that No Signboard Prawn Noodles is rather difficult to find. Look out for the stall name “Noodle House” at Ubi 301’s coffeeshop. Look for the inconspicuous Black and Yellow “No Signboard Prawn Noodles” sign positioned directly below the stall name. If you are not observant enough, you will probably end up searching through each and every coffeeshop. Believe me, knowing how the sign looks like will really save you precious time.

In conclusion, while I would not say that the fried carrot cake at No Signboard Prawn Noodles is of excellent standards, it certainly is at least decent. 

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

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