If you’re having a crab-by day, why not pop by Kenny’s Krabbi for some tasty and delicious crab-centric dishes?

Located at Thai Thong Crescent, Kenny’s Krabbi specialises in crab. If you’re having dinner with your family or a large group of friends, you can try the Singapore Chilli Crab (600g: $46, 800g: $68) or Stir Fried Crab with Pumpkin & Salted Egg Sauce (600g: $46, 800g: $68).

The restaurant also serves up crab noodle soup and porridge, such as Rich Broth Crab Bee Hoon 600g Crab (Half: $20, Whole: $38) and Imperial Seafood with Rich Broth ($38).

Although I felt that the amount of ginger slices in the crab bee hoon was too much, I still enjoyed the savoury and light broth, which possessed a hint of sweetness from the crabs. The crabs used at Kenny’s Krabbi were sweet and meaty. It would be better if the crab shells are more cracked before the crabs are served.

Apart from crabs and seafood dishes, Kenny’s Krabbi offers a variety of hawker favourites, such as Yang Zhou Fried Rice ($7.90), Sliced Beef Hor Fun ($7.90) and even Black Pepper Salmon Rice ($9.90).

We tried the Seafood Hor Fun ($8.90), which I felt was quite worth its price tag. Besides fish and prawns, fish maw, which isn’t a common ingredient found in seafood hor fun, is added into the mix as well. The seafood were all sweet and fresh, and the kway teow was charred very nicely, with a distinct wok hei aroma. In fact, because of the restaurant’s open kitchen concept, we were able to smell and hear all the buzz that went on as Kenny whipped up our dishes.

We also tried the Signature Braised Pork Belly with Leaf Bun ($3), which is essentially a kong bak pau, or braised pork bun. I thought that the pork belly was a little tough, and not as soft as I would have liked it.

The prices for the crab dishes at Kenny’s Krabbi are fixed, unlike many other seafood restaurants that offer “market prices”. I don’t know about you, but I always prefer knowing how much I’m paying for the dish, and not get a mini heart attack when the bill comes.

In conclusion, I think that Kenny’s Krabbi is definitely a place worth checking out. The crab dishes are priced reasonably, and the zi char dishes are tasty. The place is opened till late (11pm), so if you’re off work a little late that day and want to grab a quick dinner, the lights at Kenny’s Krabbi will still be turned on for you!

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

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The noodles soaking the rich prawn stock, the whiff of wok hei in the air, the spicy sambal belachan at the side… That’s what you’ll find at Xiao Di Fried Prawn Noodle.

I arrived at a coffeeshop in Serangoon, and there I saw 28-year-old Terence Chee hard at work in the kitchen – he is at times accompanied by his wife, who gave up her full-time job to help him at the stall. Every day, he arrives at his stall bright and early to prepare the ingredients. He peels the prawns and cook the stock, so that he can prepare to open for business at 11am.

From the outside looking in, things always seem different than they are. “The reality is that everything about the work is hard. I stand on my feet all day long to fry and my wrist is always aching,” he says.

Terence has pursued his calling since he was 18 years old. After he finished his army, he helped out at his friend’s Hokkien Mee stall. Guided by several hawkers, he experimented with recipes and cooking techniques, aspiring to cook the best Hokkien Mee in Singapore and finally gained the confidence to start out on his own in 2012. Last year, he was even invited to Melbourne to take part in Singapore Day.

“Food has also been my passion. I enjoy what I am doing and it gives me great satisfaction when customers love my Hokkien Mee,” he told me over a lunch of steaming Hokkien Mee fresh off the wok.

I felt a sense of affinity with what Terence said. Doing what you love for a living is more complex than just working for a paying job. There is a lot of careful planning and networking that goes hand in hand with every type of work.

I had that realisation in my late twenties – if I waited until I felt ready to do something, it will be too late. That was why I left my job as a journalist to pursue my passion for food. No, I didn’t go into the kitchen like Terence. Instead, I worked on my little food blog ‘Miss Tam Chiak’ which I started in 2007, and turned it into an online food website. Today, the website clocks close to 1 million pageviews a month and I supervise a team of six writers who run the site.

Our day-to-day activities vary. Some days, we are busy creating mouth-watering images for restaurants. Other days, we run around the island, on the hunt for good food worth recommending to our readers. And some days, I get to play tour guide and take tourists on a local food tour!

To be honest, it’s hard to draw the line where my job ends and my life starts, not because I work too many hours, but because they blend together so beautifully. If you’re doing the work you love, it isn’t work – you’re just simply being you.

I had a great career after my graduation. My bosses and colleagues were wonderful and I was given a lot of opportunities in the company. I still remembered on the very last day, I was crying so badly while packing my things. There was this unknown fear in me and I wondered if it was the right choice.

Leaving your comfort zone is always the hardest. But once you are out there on your own, you will realise that it is actually very easy to lead an extraordinary life. You just need to be willing to do the things that others are not. The things that are a little too hard, take a little too long, or seem a little too uncertain.

My years in journalism taught me the skills I needed to churn out good content for Miss Tam Chiak. My love for photography gave me the chance to produce many enticing photos for restaurants. Most importantly, I can show my love for Singapore and her unique street food culture after taking up the professional tourist guide license.

When passion becomes a profession, it doesn’t feel like work anymore. The only regret I have? I wished I had taken that leap of faith sooner. There is never a right timing. You will never have the right amount of money, knowledge, or connections to start something comfortably. But if you have the grit it will be the most rewarding journey you will ever experience.

Do you have a passion? Don’t wait anymore. Begin your adventure!

Watch my story here.

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 appeared first on Miss Tam Chiak.

If you’re loitering around Orchard and looking for a place to get an affordable and quick lunch, you might want to consider Signs A Taste of Vietnam Pho.

Located in Midpoint Orchard, the shop is run by Anthony and Angela, a deaf couple. Anthony shared that the couple were encouraged by their friends to set up a shop, after they have tried Angela’s cooking. It’s a step in the right direction as Angela whips up tasty Vietnamese dishes, without the use of msg.

The no-frills eatery serves up affordable Vietnamese street food, such as pho and spring rolls.

The portion of the Sliced Beef Ribeye Pho ($6) was very generous. The pho noodles were slightly thicker than the ones that I’m used to, but I enjoyed it as it wasn’t mushy, and had a good bite. My colleague enjoyed the soup very much.

I’m a fan of Vietnamese Spring Rolls and I usually make them at home. It is quite hard to ensure that the wrapped roll is taut and plump. Too much ingredients will cause the skin to tear, and too little ingredients will make the roll look limp.

The version done by Angela scores full points in the looks department. These plump rolls ($5 for 2 rolls), which are made fresh upon order, are filled with prawns, egg, and either pork or chicken. The rolls are served with a peanut sauce. The nutty flavour and savouriness of the sauce worked in tandem with the minty fragrance.

They serve their Vietnamese Black Coffee ($3) in a Vietnamese stainless steel coffee filter, and you can watch as your coffee is ‘brewed on the spot’.

The couple shared that they do face difficulties running a food and beverage business because of their disability. For example, it’s hard for them to order from suppliers as suppliers usually entertain calls instead of messaging, which results in Anthony having to buy the supplies himself from supermarkets or the wet market.

It is heart-warming to know that Anthony and Angela have managed to overcome all the challenges, and started their business. The couple does whip up tasty Vietnamese dishes which are priced really affordably.

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

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A step into Pastaria Abate is like taking a step into a teleport machine — I am immediately whisked to an Italian bistro in Naples, Italy. The warm orange glow in the restaurant makes the space feel cozy and warm, like home. 

Pastaria Abate is run by the affable Mr Gino Abate, who was born in Italy but migrated to Australia, before settling down in Singapore with his Singaporean wife. According to him, their family used to make everything from scratch at home in Italy and Australia. With a wistful smile, Mr Abate recalled his family’s cooking adventures, and how his mother used to simmer “red sauce” for a minimum of 8 hours. His reason for opening Pastaria Abate? To bring the pasta so often made by his mum, grandparents and great-grandparents, which cannot be found in Singapore, to us all. As Mr Abate recounted his story and motivations, I sensed a very genuine passion for authentic and traditional Italian home-cooking. The admiration and respect for his family recipes is also clearly evident in Pastaria Abate’s logo — the Abate Family Crest.

My eyes brightened upon hearing that all pastas and sauces here are freshly made in-house, for this is rather uncommon in Singapore. And, my eyes brightened even more when I saw the sign “No Service Charge, No GST, Nett Prices” in a black cursive font.  Gino aims to make the food here as affordable as possible, since fresh, home-made pastas in Singapore are generally quite expensive.

The staff here are very friendly and helpful, which makes the place really nice to dine at. The menu comprises appetizers, mains, pastas and desserts. Of course, we ordered the pasta, as it is the shop’s signature. Pick your pasta (there are a whopping 16 types available), then your sauce (red, cream or white), and finally, the dish. We opted for the Italian Sausage with Tagliatelle ($12.80 nett) and Truffle Carbonara ($15.80 nett), and picked the Fried Mozzarella ($6.80 nett) to share.

The Fried Mozzarella ($6.80), a hot favourite at the cafe, was extremely stretchy. It’s perfect for cheese lovers who love pulling hot cheese apart. I’ve to say that Pastaria Abate is extremely generous with their mozzarella filling. I liked that the mozzarella bites were not too salty, even though I didn’t really fancy the “strawberry sauce”, which in my opinion, tasted like a heavily watered-down tomato sauce.

The Italian Sausage with Tagliatelle pasta was silky, light and thin, and I immediately knew that it was hand-made. I enjoyed the generous chunks of Italian sausage too. While the herbs and spices made the Italian sausage flavourful and savoury, I wished that the pasta was slightly saltier. Nonetheless, this is Gino’s family recipe, and the pasta sauce is one that’s made with hours of love and effort (it has been simmered for more than 8 hours), so I appreciate the immense amount of effort put into the dish. The cheese sprinkled on top added a strong and bold flavour, which I thoroughly enjoyed.

Both my friend and I agreed that the Truffle Carbonara ($15.80) was extremely delicious. We could immediately tell when the truffle carbonara exited the kitchen, for its characteristic fragrance wafted through the entire place. We chose the linguine, which did a good job in trapping the delicious truffle cream sauce between the strands. Break the egg yolk on top of the pasta for an even creamier, smoother and richer sauce. To cut the story short: the Truffle Carbonara is one you must definitely order, and is worth every penny!

To end the meal, we were served the Traditional Tiramisu ($6.80). The Tiramisu was incredibly soft and fluffy, where the experience felt as if I were eating a cloud. If you have a sweet tooth, you will definitely love this. On top of that, the tiramisu is made fresh daily, and limited slices are available.

Pastaria Abate serves extremely fresh, authentic, and delightful pasta. What more can you ask for? Good food, lovely ambience and most importantly, the prices here are really affordable. I think I’ve just found myself a new favourite hang-out spot!

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

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Located in Hougang Avenue 4, Tan Koon Curry Rice sells a plethora of dishes to go with your rice. Dishes include the typical Hainanese curry rice favourites, such as pork chop and Hainanese chap chye.

The most important dish for me when having Hainanese curry rice would be the chap chye. The cabbage shouldn’t be too mushy and should be sweet and savoury. The chap chye served here did meet my expectations. Cooked with a medley of cabbage, carrots, black fungus and tang hoon, the vegetables held just enough crunch, and were well seasoned.

I tried the braised fish, which was actually a fried fish doused in a ginger and tau cheo sauce (soybean paste).  The fish was cold and mushy, and the salty sauce was not flavourful even though there were leeks and ginger in it. 

Another must-have dish for Hainanese curry rice would be pork chop. Here, the deep-fried pork chop is cut into large cubes which are then tossed with peas, tomatoes and onions in a ketchup mixture. I did enjoy the sweet and sour sauce, but the pork chop was very tough and stringy.

Thankfully, I enjoyed the curry chicken very much. It was rich, creamy and had a decent amount of coconut milk. The curry wasn’t overly lemak or cloying, which made it great with plain white rice. The chicken wing was tender, and the meat fell off the bone easily.

I spent a total of $13 for 2, which was rather affordable, considering the amount of meat that I ordered (3 meats, 1 vegetable). Tan Koon Curry Rice sees a long queue during dinner time (from 5pm onwards), so be prepared to jostle with many other diners.

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

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Purist Patisserie is a lovely name. The interior of the shop is lovely, too. So are the cakes. And the owner. Everything here is pretty, exquisite and elegant.

Open only on weekends, Purist Patisserie isn’t actually a full-fledged cafe. It is a space where people can walk-in and browse through catalogues of cakes, and order them. Run and owned by Joanne, Purist Patisserie specialises in French entremets and desserts. For those interested in making a trip down for their beautiful cakes, note that this cafe is only open on Fridays and weekends. This is because Jalan Pelikat (where Purist Patisserie is located) is “very very ulu (deserted)” on weekdays.

Enter the small, charming shop, and you’ll be greeted by an array of cakes sitting in the glass display. The cakes looked extremely inviting. Captivated by their vibrant colours and unique shapes, we decided to order three cakes — Fleur ($8), Whiskey Bar ($8) and the newly-launched Walnut Melon ($8).

Fleur ($8), a bright pink entremet, is a visual treat. Fleur consists of alternating layers of a raspberry mousse, a crispy pastry and a layer of sponge cake. I especially liked the sweet peach cream in the middle. The raspberry mousse was tangy, yet sweet, rather firm, and bouncy. As I bit into the lychee bubbles atop the cake, I was greeted with a refreshing burst of lychee juice — so satisfying! The dainty white chocolate ring, adorned with small pink petals, also adds some sweetness. Compared to the other incredibly soft cakes we ordered, the fleur is a tad tougher to cut through due to the layers of pastry within. Although Fleur is supposed to contain alcohol, I couldn’t taste it.

I was incredibly excited to try the Whiskey Bar which, according to the label, contains “Black Pepper-Whiskey-Pine nut-Chocolate Valrhona Araguani 72%”. It is not often that unconventional ingredients, such as black pepper, are added into cakes. The first thing that hit me, as I dug into the cake, was the distinct crunchy ground black pepper bits in the outermost layer of cream. The black pepper made the cake a little spicy. Initially, I was a little disappointed because I couldn’t taste whisky in the cake. However, that changed when I dug further into the cake and came across its brown middle core. The strong taste of whiskey finally struck, and its characteristic warmness made this cake very enjoyable. In essence, the Whiskey Bar is the perfect grown-up cake. The dense chocolate cake beneath the whiskey core was great too. However, I did find the addition of pine nuts a tad weird. Nonetheless, this unique and complex entremet hits 4 of the fundamental tastes – sweetness (chocolate cake and cream), saltiness (pine nuts), bitterness (whiskey) and spiciness (black pepper). In conclusion, the Whiskey Bar is intriguing and mysterious, and its courageously complex flavour profile makes it my favourite cake of the lot.

Finally, the recently-launched cake on the menu, the Walnut Melon ($8). The walnut melon cake is soft and cottony, and has a texture similar to that of a light Japanese cotton cheese cake. A sweet melon taste shines through the entire cake. The smooth, dense and sweet walnut filling is well-complemented by the salty and nutty cake base. I enjoyed the variations in texture and flavour that the salty nuts at the bottom of the cake brought to the table.

Overall, the entremets at Purist Patisserie are of top quality. Joanne pays great attention to the details in each cake. Although the cakes here are slightly pricey for their size, it takes a huge amount of skill and dexterity to execute each layer almost flawlessly. After polishing off the desserts, I realised that the prices are actually quite reasonable.

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Unusual food pairings that involve char kway teow are hardly seen. I haven’t come across any unique char kway teow combination which could beat the one at Heng Huat (cooked with radish and topped with generous amounts of chye sim) until now. Online reviews, coupled with the recommendations of dear friends, convinced us to order this plate of char kway teow from Lai Heng. What caught our attention was their special pairing of char kway teow and otah. Doesn’t it sound delicious!

Moist and flavourful char kway teow seems almost impossible to achieve, but Lai Heng has done the impossible. We urge you to slurp up the plate of noodles before it turns dry! We love that they were generous with the amount of eggs too. However, the char in the char kway teow was lacking. We were told that Lai Heng’s char kway teow usually carries a distinct smoky aroma. Perhaps, consistency is an issue here.

Our plate was filled with a fair amount of hum, so cockle lovers, this plate of char kway teow is for you! I don’t usually fancy the bloody bivalves but they give the char kway teow a characteristic sweet and savoury flavour that we all love. 

What sets Lai Heng apart from the rest of its hawker counterparts is its unique offering of huge otahs ($1). After a quick stay on the grill, the piping hot otah was a wonderful treat. Unwrap the banana leaf, and savour the well-seasoned fish paste. The fragrant otah has a smoky flavour that complements the char kway teow very well. A word of caution : the otah is pretty spicy! 

Who knew? Pairing otah with char kway teow is actually such a great idea!

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 Lai Heng Fried Kway Teow. We will verify and update from our side. Thanks in advance!

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The way noodles are made mesmerises me. Whenever I’m dining at a restaurant that serves hand-pulled noodles, I like to look into the kitchen, if possible, and watch the chefs transform a pile of dough into silky strings of noodles. It happens really quickly. The chefs divides the dough into two portions, then four, and so on, until the noodles take shape.

Located along Sam Leong Road, Yi Zun Beef Noodle is a Halal-certified restaurant that serves affordable la mian and other Chinese delicacies.

The most popular item here is the Yizun Beef Noodle (small: $7.80, large: $9.80). We had the small portion, which actually was a very large serving. The noodles come with a few slices of beef, and a generous sprinkling of spring onion and coriander. The beef slices were, unfortunately, overcooked, and were too tough. Nevertheless, we enjoyed the noodles, which were silky and smooth, and the light and savoury broth.

The restaurant also sells other Chinese dishes such as the Xinjiang Big Plate Chicken ($14.80) and Fish Stew with Pickled Cabbage ($14.80).

The Xinjiang Big Plate Chicken lived up to its name. Served in an oversized plate, the dish has both Chinese herbal flavours, and the distinct spiciness of ma la. Also known as “Da Pan Ji”, this dish is very famous in Xinjiang, a province in China. 

I enjoyed the Crispy Eggplant ($8.80). Slices of deep-fried eggplant are glazed with a sweet and spicy sauce, and are studded with garlic bits. The fried eggplant was crispy, sweet, and mouth-numbingly spicy. This is definitely a great dish, but don’t have it before or during a date, as you will have garlic breath!

It’s great that more restaurants are getting halal-certified. Now, it is easier for friends of different races to dine out and enjoy a meal together. If you have Muslim friends who haven’t had a chance to try Chinese la mian, bring them to Yi Zun Beef Noodle!

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

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Forget the fancy pleasantries. No amount of flowery language can do yummy hawker fare, as good as Jia Jia Xing, justice. The pig’s organ soup appears to be the star of Jia Jia Xing, but I urge you to go for the pig trotter with 卤 (lor) as well. It’s mind-glowingly good. Jia Jia Xing is helmed by an affable lady who handles the never-ending queue single-handedly. We had the Pig’s Organ Soup ($4.50), the Pig’s Trotter with Lor ($5.50 regular, $7 large), as well as a bowl of yam rice ($0.50).

The pig’s trotter here is executed perfectly. Although deemed as confinement food by most people, this is one dish that I’ll gladly eat every other day. The regular bowl contains two trotters. Each trotter carries tender fall-off-the-bone meat. Covering the delicious flesh is a collagen-rich skin that’s thick and gelatinous.

Pig’s trotter with vinegar is a common pairing. However, we were recommended to try the lor version. I guarantee that you will slobber after you’ve had just a small taste of the savoury sauce which carried an intense herbal flavour. Gorging ourselves on the tender pork and full-bodied sauce was shiok! Soak up every bit of the sauce with a bowl of rice!

Talk about a tale of two extremes. The lor of the pig’s trotter made the pig’s organ soup seem very delicate and clean tasting. The soup possesses a peppery hint which quickly faded into a lingering tanginess. The salted vegetables slices gave the soup even more tang, making it more addictive.

I was expecting more pig’s innards to be swimming in the murky broth. But the soup is packed with an equal, if not more, amount of lean pork slices and pork belly. Each pork slice was tender, and firm. I love the pork slices because they were pretty thick and gave a satisfying bite. I’m not a fan of offal, partly due to sanitary concerns, but the innards here were. cleaned and cooked throughly. The texture of the innards was commendable. The only item that I didn’t fancy as much was the liver, which was tough and gamey.

The lor of the pig’s trotter here truly left an impression. The long queue at Jia Jia Xing bears testament to how delicious the food here is. I promise you’ll be like us, planning for a return visit after you’ve tried their dishes.

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

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

The post Jia Jia Xing – New Favourite Lor 卤 In Upper Thomson! appeared first on Miss Tam Chiak.

If you’re a fan of Cantonese-style congee, you’d have probably heard of Mui Kee.

Mui Kee (妹記生滾粥品), which started in 1979, has evolved from a humble corner stall in Mong Kok, Hong Kong, to a well-known brand that is considered a ‘must try’.

There isn’t a need to pay for an air ticket to fly all the way to Hong Kong just for a taste of this exquisite congee anymore. Mui Kee, in collaboration with the Les Amis Group, has opened its first brick and mortar restaurant outside of its homeland, in the heart of Singapore’s Orchard Road, at Shaw Centre!

Mui Kee sells a variety of Cantonese delights such as noodles, congee, rice rolls and even claypot dishes.

We were told that the making of the congee is a 5-hour long arduous process, where raw rice grains are first mixed with mashed century eggs, which aid in breaking down the grains. The grains are then cooked in a pork bone and fish stock for five hours. The mixture is then stirred every 5-10 minutes. This crucial step ensures that the congee is creamy, silky and smooth. In addition, Mui Kee uses only copper pots, which allows for even and quick heating.

The Mui Kee outlet in Singapore brings in a new menu that comprises items such as noodles, that can’t be found in the original outlet.

The Parrot Fish Belly Congee ($11.80) is loaded with thick and large slices of parrot fish belly. The belly was tender, fresh and sweet.

If you are not a fan of fish, the Homemade Pork Meatball Congee ($9.80) is a decent alternative. The springy meatballs had a great bite, were smooth and quite addictive.

The star was, of course, the congee. The silky-smooth congee was sweet and flavourful, and had the signature wok hei aroma that fans of Mui Kee swear by.

A great side to pair with the bowls of piping hot congee would be the Soft-Centred Century Egg with Pickled Ginger ($2). We were told that the century eggs were imported from Hong Kong directly, so what you’re having here is highly similar to what you can get in Hong Kong. The century eggs do not have a very pungent odour or strong alkaline taste to it. I loved its molten yolk, which was luscious and creamy. Mix it into the porridge to spice the congee up!

We also tried the Sliced Parrot Fish with Dace Fish Balls Noodle soup($9.80). The homemade dace fish balls carried an interesting fragrance due to the presence of spices, and a lovely texture. Your choice of noodles, kway teow, mee sua, vermicelli or yellow wanton noodle, will be served in a rich and delectable golden-brown broth.

If you’re looking for a dish to share, we’ll recommend the Claypot Beef Brisket ($18). It might seem a little pricey, judging from the small portion of beef. However, the tender brisket adequately soaked up all the flavours, and we enjoyed it very much.

Although I’ve never tried the original Mui Kee, I thought that the food served at the new outlet in Singapore was pretty outstanding. The congee truly possessed the distinct wok hei as described by many who have visited Mui Kee in Hong Kong. Our team certainly felt that the congee here is worth every penny!

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

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One visit to Yi Dian Xin at Kovan was all it took — I was hooked. I could not stop raving about the top-notch dim sum. In fact, I think that the dim sum here is on par with that of some of the luxurious and expensive dim sum restaurants. Let’s not compare the ambience, of course.

First up, the service here is awesome. The stall owner is friendly, and even the drinks stall lady in the same coffeeshop is jolly! The only downside is that it’s really hot in here, and there’s a lack of fans. It got stuffy after awhile, even though that is a small price to pay for good food.

Well known for having the cheapest liu sha bao in Singapore at $3.30/3 pieces, I was surprised to see that the prices had increased by a few cents. Nonetheless, the food here is still very affordable, especially with the absence of GST and service charge. For those who are wondering how to get there here, take the train to Kovan MRT Station, then hop on any bus which goes to “Opposite Glad Tidings Church” (which is only 1 stop away from Kovan station). Thererafter, cross the road. Yi dian xin is located along the same stretch as Teo Heng Porridge.

We ordered the Steamed Carrot Cake ($2.80), which sat in a pool of savoury sauce. The carrot cake melted in our mouths, and dissolved almost immediately. It was incredibly soft and “jiggly”, and the bits of lup cheong trapped within added a pleasant fragrance. Overall, this dish was pretty great.

Next, we tried the Deep fried Yam Dumplings ($3.30/ 3 pieces). The yam dumplings had a crispy exterior, which gave way to a smooth yam paste. I loved that the yam was robust and full of flavour, and the minced meat encased within added additional oomph and texture.

We also tried the famous Signature Salted Egg Custard Pau ($3.80 for 3 pcs). Despite the slight increase in prices as mentioned in the introduction, the salted egg custard pau was tasty and worth its price tag. The consistency of the flowing lava, with a wonderfully milky fragrance, was spot-on. I thought that the flavour of the salted egg yolk custard was just right, and not too overpowering.

We then tried the Crystal Chives Dumplings ($3.20/3 pieces). The dumplings were wrapped in a glassy skin that was thick and chewy, yet soft and delicate at the same time. I know this sounds like a paradox, but the dumpling skin really was thick enough to hold in the chives, yet felt extremely light too. The pork and chives filling within the dumpling was fantastic too. The pork had a great bite, which was complemented by the fragrant chives. With such a rich and perfectly salty flavour, the crystal chives dumplings were my personal favourite.

Next up, the Siew Mai with Mushroom ($3.20/3 pieces). I thought that the meat of the siew mai was a little hard. While the siew mai was not bad, I have tasted better.

Finally, we had the Steamed BBQ Pork Pau ($2.40/2 pieces). Considering that I tend to shy away from char siew bao, I actually really enjoyed this version as it was not too cloyingly sweet. I especially loved the fluffy pau — it was soft as cotton, and according to my friend (who has never eaten dim sum before our visit to Yi Dian Xin), it “tastes like a cloud”. In addition, the meat filling was very generous.

Yi Dian Xin is certainly worth a visit. Of all the items that I ordered, 5 out of 6 exceeded expectations. According to the owner, Yi Dian Xin is planning to open till 10.30p.m. in the coming months, which gives me an idea. Perhaps I can head there for supper instead to avoid the afternoon heat. Plans to introduce baked goods are also underway, and I am really looking forward to their expanded menu. After all, it is not often that dim sum in a coffeeshop is this impressive (Read: Kow Loon Hong Kong Tim Sum).

Note: Check out Yi Dian Xin’s Facebook page for more details and developments in the coming months.

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

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Having Italian food in Singapore can usually be quite costly, but what if I told you that you can get quality Italian dishes in a hawker centre? Would you believe me?  

Located at The Bedok Marketplace, The Naughty Chef is a stall run by Augustine Koh and his wife, Charlene Koh. The Naughty Chef isn’t new to the food and beverage scene in Singapore. They first started out in Tanjong Pagar in January 2017, before moving to their current location.

This no-frills hawker stall serves up affordable Italian dishes, such as pizzas and pastas. Despite having a small kitchen space, The Naughty Chef has an extensive menu with 15 different types of pizzas. In addition, diners get to choose their favourite type of pizza crust, such as double-baked, freshly hand-stretched, or calzone.

We tried the Porchetta pizza (10”: $13, 12”: $18) done as a calzone. The pizza features homemade Italian roasted pork belly, fresh cherry tomatoes and mozzarella cheese, all encased within the oversized puff.

We enjoyed the chewy and flavourful calzone. The richness of the cheese complemented the sweet and tart cherry tomatoes, but what stole the show was the smoky pork belly which had a crispy crackling.

An interesting pick from the ‘Wholesome Pasta’ category would be the Vodka Crab Meat Pasta ($11). Penne is tossed in the stall’s ‘addictive pink sauce’, a dash of vodka and a good amount of minced garlic, shredded crab meat and grated parmesan. Although the sauce turned out to be more reddish than pink, we still enjoyed the sweet and tangy sauce that coated the penne well. We couldn’t taste any vodka though.   

Augustine shared that he is a firm believer that tasty food does not require msg, and that belief is upheld at The Naughty Chef. In fact, most of the sauces, such as the pomodoro sauce, are made in-house. We definitely could taste the passion and dedication that goes into the food!

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

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Lets start with a quick introduction to mala, especially for our non-chinese friends. The term málà is a combination of two Chinese characters: “numbing” (麻) and “spicy (hot)” (辣), which can be attributed to the sensation typically felt after consuming mala. This popular Chinese sauce is oily, spicy, and usually includes sichuan pepper.

This mala list is one that has been painstakingly compiled by my colleagues and I. Everyone in the office chipped in with suggestions, thus you may be assured that the list is rather comprehensive and includes stalls from all over Singapore.

For the sake of a fair comparison, we have standardised the level of spiciness, and amount of ingredients that we ordered at each stall. Every mala bowl featured here is in the spice level “xiao la” (low level of spice), and comprises 3 vegetables and 2 meats. We judged the dishes based on how numbing and spicy they were, and the overall flavour. Read on, and share this post for a numbingly-good time!

Ri Ri Hong Mala Xiang Guo at People’s Park Complex Food Centre

Arguably one of, if not the most, popular mala xiang guo in Singapore, Ri Ri Hong’s popularity is undeniable. They have 2 stalls in the same food centre, just to cope with the high demand.

Their version of mala xiang guo is not too spicy, but contains a copious amount of garlic — which could be the reason for its fame, as Singaporeans are known to love their garlic. There is little to no numbness due to the minute amount of peppercorn. While this version is a far cry from being authentic, one cannot deny that it is extremely fragrant and delicious. We ordered 3 vegetables and 2 meats for $7, pretty cheap I must say. Note: options for less oil, salt and msg are also available. Come early, around 11am, because once 12pm arrives, the queue gets crazy long.

Ma La Xiang Guo at People’s Park Complex Food Centre

If the insane queue at Ri Ri Hong is too much for you, Ma La Xiang Guo (also at People’s Park Complex Food Centre) is a viable alternative with a much shorter queue. Their mala dish is served in a fancy bowl adorned with traditional Chinese motifs. The mala here is fragrant, and pretty spicy for a “xiao la”. It is also closer to the authentic mala, and less garlicky than Ri Ri Hong’s. We paid $9 for 3 vegetables and 2 meats.

Old Chengdu Sichuan Cuisine Restaurant outside People’s Park Complex

Peanut sauce mala? How interesting! Old Chengdu Sichuan Cuisine Restaurant, a stall also located in Chinatown, sells mala xiang guo with the addition of peanut sauce. The creamy and savoury (yes, it is not sweet at all) peanut sauce provides a slight nuttiness to the mala xiang guo. However, while the mala bowl looks visually creamier than others, the actual peanut flavour is hardly discernible. This version is quite spicy for a “xiao la”, and it is quite mouth numbing. We spent $7 for 3 vegetables and 2 meats, which is really affordable.

A few things to note : the stall owners converse in Mandarin only, and only takeaway is available.

Ma La Xiang Guo at Bedok Interchange Hawker Centre

A recommendation from our boss, the mala xiang guo at Bedok Interchange’s Hawker Centre leaves a rather numbing, herby and “cooling” sensation that lingers. For those who prefer their mala xiang guo with less oil, this version definitely fits the bill, as it is pretty dry, and not oily. We ordered 3 vegetables and 2 meats for $8.

Wan Xiang Mala Xiang Guo at Kovan

Located at Kovan along the same stretch as Teo Heng Porridge, Wan Xiang Mala Xiang Guo is a fully air-conditioned shop. If you are taking a bus, drop at the bus stop called Opp Glad Tidings Church, and cross the road. Unlike the other mala places mentioned in this list so far, Wan Xiang charges their mala hotpot by weight instead of the number of ingredients. As usual, we ordered the xiao la, which, despite armed with bits of dried chilli, was not very spicy. Or numbing, either. I would say that it’s more garlicky than anything else.

You Ma You La at Ang Mo Kio

You Ma You La has a few outlets, and we paid a visit to the one at Ang Mo Kio. Overall, the mala here is pretty salty, oily and numbing. I’ll recommend eating this with a bowl of rice, to even out the saltiness of the mala bowl. Similar to Wan Xiang, the ingredients here are charged by weight, and not by the number of ingredients picked.

Yi Lu Fa F&B at Bugis

This mala stall is for those who have sudden cravings while shopping along the ever-popular and busy Bugis Street! Yi Lu Fa F&B serves local tze char dishes, as well as mala xiang guo! Granted, their mala xiang guo isn’t as fragrant or savoury as the other mala xiang guos on the list, but plus points for its affordability and accessibility.

Ming Tang Jiu Gong Ge Hotpot at Bugis

If you are looking to treat yourself, perhaps this is the mala place to go. Look forward to a splendid and gigantic seafood mala feast (and we really mean GIGANTIC) — you will find plenty of fresh hot pot ingredients, from kurobuta pork and mala chicken, to spicy baby lobster and vegetables. More than 10 spices are used to make the soup, and the signature mouth-tingling sensation was definitely present after every sip of the mala soup. It definitely doesn’t cost less than $10, like the other places on this list, though.

Ah Gu Kaka Wa at Djitsun Mall

Ah Gu Kaka Wa was a recommendation from our office’s biggest mala enthusiast! She raved about its mouth-watering aroma, and the entire team headed to Djitsun Mall for a taste of this superb mala. The mala xiang guo here is really fragrant, and I recommend choosing rice cakes as an ingredient in the mala xiang guo, as it is thin, chewy and has a delightful texture. Try their BBQ bullfrog (my first time trying bullfrog) too! It tastes pretty much like crab and is pretty darn fantastic!

Halal Mala Hot Pot at Paya Lebar Square

This entry is for our Muslim friends. It is pretty rare to find Halal mala xiang guo, so when we heard of Mala Hot Pot, a muslim-owned mala stall at Paya Lebar Square’s Cantine, we were really excited. The mala xiang guo here is tasty and not oily, albeit a tad salty. While it lacked the typical “numbing sensation” of mala, my Muslim friend, who tried mala for the first time here, really enjoyed it.
Nonetheless, pricing here is rather expensive. Not only is there extra charge for different spice levels (Xiao la $1.50, Zhong la $3 etc), we ordered 3 vegetables and 2 meats for $12.40.

Ma La Hot Pot at Marsiling Eating House

There are a few coffeeshops near Marsiling MRT station, so do look at the address of the coffeeshop in the information box below to avoid confusion. The mala xiang guo here has a cooling and tingly sensation, a great contrast to the spiciness of the dish. The xiao la version is quite bearable, and the mala xiang guo bowl here is not oily at all. The cost of the bowl is determined by the weight of the ingredients too.

Ri Ri Sheng Mala Hot Pot at Tampines

Popular among students from the nearby Temasek Poly, Ri Ri Sheng has earned praises for its mala xiang guo which promises to deliver both “ma” and “la”. The xiao la mala bowl is chock-full of peanuts and dried chilli bits. It is rather numbing and quite oily, so I’ll recommend sharing it with a friend, or pairing it with rice. As we visited during non-peak hours, we didn’t have to battle the long queue. We had 3 vegetables and 2 meats for $8.50.

Tian Tian Xiang Shang at Pasir Ris Hawker Centre

This mala hotpot stall has been included on our list, due to its prime location at the newly-opened Pasir Ris Hipster Hawker (which I love). I would say that Tian Tian Xiang Shang’s mala hotpot is the one to pick when you are on a diet, but still craving mala. We ordered the xiao la, which was totally not oily at all. It wasn’t very spicy either. Additionally, it had less salt, which makes it understandably a little less flavourful than your typical mala hotpot. We ordered 3 vegetables and 2 meats for $7.

And, we have completed our examination of these 13 mala spots! Have you ever wondered why mala is always served in such big bowls? That’s because it is meant to be shared with family and friends! The mala trend is still going strong, and we hope that we’ve helped in your planning for a mala date!

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The noodles soaking the rich prawn stock, the whiff of wok hei in the air, the spicy sambal belachan at the side… That’s what you’ll find at Xiao Di Fried Prawn Noodle (小弟炒虾面).

I’ve known Terence since the day he started his Hokkien Mee stall in Serangoon North 6 years ago. Being a hawker is not exactly the easiest job but this 28-year-old young hawker aspires to cook the best Hokkien Mee in Singapore. He has carved his name as an up-and-coming hawker star who has been featured in many media and also participated in Singapore Day in Melbourne.

Xiao Di means “young brother” in Chinese, but Terence has more than 10 years of cooking experience. He was working at his friend’s stall frying hokkien mee, carrot cake and oyster omelette before he decides to perfect his perfect his skills at various well-known fried prawn noodles stalls. Coupled with trial and error recipes and cooking techniques picked up on the internet, he finally gained the confidence to start out on his own.

Terence strongly believes that cooking with passion will make a difference to the final dish. Therefore, he is very particular about the preparation time and choosing the right ingredients. His stock is prepared using prawns from Thailand, which have more roe for extra flavour. One mouthful and you’ll close your eyes in a moment of divine enjoyment.

We have tried many popular stalls that serve hokkien mee in Singapore and I personally prefer Xiao Di Fried Hokkien Mee. Wet and gooey, Xiao Di’s fried prawn noodle is stir-fried in rich stock gravy, topped with slices of cuttlefish, fresh prawns, crispy pork lard and slices of roast pork. All these beautiful flavours are binded together with a thick and robust prawn stock well absorbed by the noodles.

You’ll be hit by a strong taste of ‘wok hei’, which we particularly liked. The garlic and pork lard further accentuated the overall fragrance of the Hokkien Mee making it simply irresistible. Squeeze a bit of lime and pair the noodles with Xiao Di’s specially made chilli sauce, you will be able to fully enjoy this delish plate of fried hokkien mee. Each plate of hokkien mee starts from $4, if it is not enough for you, then go for the big plate!

We all know that being a hawker is not exactly the easiest job but this young hawker aspires to cook the best Hokkien Mee in Singapore. Click on the video to hear his story.

Read about 19 Popular Hokkien Prawn Mee in Singapore.

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Imagine my surprise when I first heard about 33 Vegetarian, which sells mock chicken rice. Surprise, surprise! Regrettably, I couldn’t really have a conversation with the hawkers. They were busy preparing food for their customers, many of whom were monks. Although the menu boasts a myriad of dishes, I gathered that the mock chicken rice dishes are the patrons’ favourite, and the Healthy Vegetarian Chicken Rice Set ($6.80) is probably the bestseller.

The vegetarian chicken rice set is legit. Our portion came with both roasted and steamed mock chicken, achar, bai cai with oyster sauce, oily rice and a bowl of soup. The presentation of the chicken rice set was commendable. The rice was well executed, delivering a mouthfeel that’s similar to our usual chicken rice. The rice separated nicely, and each grain was oily and flavourful. I preferred the steamed chicken to its roasted counterpart. I don’t expect the mock chicken to taste like real chicken, especially when both lacked that fibrous texture of real chicken meat. However, the steamed version actually successfully fooled my mind into thinking that I’m devouring chicken skin. On the other hand, the roasted chicken tasted very much like cut-up tofu skin rolls,

Online reviews report that the owners used to sell real chicken rice, before they became vegetarians. Perhaps that’s the reason for their superb chilli sauce, which is homemade. The chilli is robust, and delivers a balanced mix of tanginess and spiciness which adds depth to the mock chicken rice. The chilli leaves a lingering heat on your tastebuds, which I love in a good chilli. Pair it with the steamed chicken rice, and you might find it hard to differentiate the mock chicken rice from the real deal. 

I wanted to find out if the Thai Vegetarian Chicken differed vastly from the patrons’ favourites. The hawkers stay true to the use of vegetarian goose in the preparation of their Thai chicken. We enjoyed the paper-thin skin which was fried to a perfect crisp. The splash of Thai sauce was a tad too sweet though.

I had a pleasant experience at 33 Vegetarian. The amount of thought and effort put into designing a balanced and complete mock chicken rice meal is truly laudable. Before you leave 33 Vegetarian, be sure to finish the bowl of homemade soup. It’s delicious!

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

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Unlike the westerners, who usually have a bigger portion of protein, Asians have more carbs. Whether it’s rice or noodles, carbs make up the bulk of most dishes that we have.

Hence, this week, Deliveroo is celebrating our Asian heritage by declaring the week “Asian Week”! The following restaurants have come up with special promotions and exciting discounts in lieu of the Festival of Feasts, and Deliveroo is passing on the savings to you!

If you’ve not hopped on the bandwagon and heard of food delivery service, it’s time to get started. New customers can type in the code “FOFMISSTAMCHIAK18” during checkout to get $4 off their first three orders! Note that the code is only valid for 14 days from redemption, and can only be redeemed until 22 April 2018.

Urban Mix

Eating healthy doesn’t necessarily have to be a chore, or must it be expensive. Urban Mix is a restaurant that specialises in international flavours, drawing inspiration from different parts of the world, and putting them into one bowl.

The restaurant is offering a $12 deal for their J-Town Mix, which features green tea soba noodles, tofu, crab mayo, green beans, seaweed and furikake, drizzled with soy sesame sauce.

Order Here: https://deliveroo.com.sg/menu/singapore/raffles-place/urban-mix

Chatterbox – Mandarin Gallery

Fans of Chatterbox at Mandarin Gallery will be glad to know that the restaurant is joining in the fiesta and celebrating Asian Week.

Chatterbox at Mandarin Gallery is famous for their Mandarin Chicken Rice. Think tender boiled chicken, fragrant jasmine rice, a bowl of soup and Chatterbox’s homemade chilli, ginger and dark soya sauce.

During Asian Week, every purchase of 2 Mandarin Chicken Rice sets ($28.90 each) gets you 2 cans of coke, and every purchase of Mandarin Family Chicken Rice set ($94.16) entitles you to 4 free cans of Coca Cola.

Order Here: https://deliveroo.com.sg/menu/singapore/orchard/chatterbox

Thali Express

Thali Express offers a wide variety of delicious and authentic Indian cuisine. The restaurant does not use MSG, artificial colouring or preservatives, so diners can rest assured that they’re getting wholesome and healthy meals.

For the Asian Week festivities, Thali Express is releasing a slew of $12 meal sets! Each set meal comes with a choice of naan, basmati white rice, the vegetable of the day, raitha, yellow dal, papadams, and a drink. Sounds awesome? We definitely think so!

Thali Express caters to vegetarians also. You might want to consider their Vegetarian Combo Sets. We recommend the Palak Paneer Set, and Chenna Masala Set which is a spicy and flavourful vegetable stew.

If you can’t live without meat, Thali Express has also made sure that they have you covered. The Butter Chicken Set and Chicken Tikka Set are great quick meals, and have everything you need.

Order Here: https://deliveroo.com.sg/menu/singapore/orchard/kurry-korner-express-rivervalley

Soup Restaurant

How can Soup Restaurant miss out on the party? The brand is offering an exclusive 1 for 1 promotion on their bento sets, such as the Sweet & Sour Pork Bento ($14.87), Hometown Fish Belly Bento ($14.87) as well as Hand-chopped Minced Pork Patty Bento ($14.87)!

Specially tailored for those who love anything salted egg yolk, Soup Restaurant’s Salted Egg Chicken Bento ($14.87) is also included in the 1 for 1 promotion. Your buddy and you can get your fix of salted egg chicken delivered straight to your doorstep!

All these bento sets make for a great and easy meal. Furthermore, there’s no need to get out of the comfort of your own home or office. Food delivery is definitely one of the greatest things ever created.

Order Here: https://deliveroo.com.sg/menu/singapore/novena/soup-restaurant-united-square#

Crystal Jade La Mian Xiao Long Bao

Who doesn’t love the sensation of a freshly-cooked piping hot xiao long bao popping in their mouth?

Crystal jade La Mian Xiao Long Bao has rolled out really attractive promotions this week! For only $30, diners can get two bowls of la mian, and one basket of Steamed Shanghai Xiao Long Bao.

If you think that’s awesome, you will be pleased to hear this. Exclusive to Asian Week, Crystal Jade La Mian Xiao Long Bao is throwing in ANOTHER basket of Xiao Long Bao with every purchase of the $30 bundle set! Yay!

La mian flavours include La Mian with Minced Pork & Vegetable Wanton, La Mian Served with Double-Boiled Chicken Soup, and La Mian with Minced Meat & Mushroom in Spicy Soup. Whether you like your noodles in a rich and nourishing broth, or a spicy one, there’s definitely something for you.

Order Here: https://deliveroo.com.sg/menu/singapore/holland-village-coronation-drive/crystal-jade-la-mian-xiao-long-bao-holland-village

Crystal Jade Jiangnan & Crystal Jade Kitchen

Crystal Jade Jiangnan and Crystal Jade Kitchen are also joining in the festivities.

For just $12.60, diners can enjoy the Bundle Set that comes with a choice of Hong Kong congee or noodles, with half a portion of an appetiser! This is a great option if you’re dining with a large group. That way, everyone can order different appetizers to share! No food wastage, and more variety!

What’s more, the selection of dishes (both congee/noodles and appetisers) for this promotion is quite extensive. Expect the Classic “Ting Zai” Congee, Signature Shredded Chicken and Duck Congee, and Stewed Beef Brisket Dry Noodles, and appetisers such as the XO Carrot Cake, Deep-fried Fish Skin and Deep-fried Mid Joint with Shrimp Paste. Doesn’t everything just sound so yummy and delicious?

Order Here: https://deliveroo.com.sg/menu/singapore/telok-blangah/crystal-jade-jiangnan-vivo-city

Order Here: https://deliveroo.com.sg/menu/singapore/suntec-city/crystal-jade-kitchen

The Garden Slug

The Garden Slug is a retro café that serves mod-sin cuisine. Opened in 2006 by Joseph and Aaron, the bistro brings hearty and rustic food to the dinner table.

During Asian Week, The Garden Slug is having a 1 for 1 promotion on some of their popular dishes. Go for the Aromatic Roasted Fish ($22), or Chargrilled Chicken Breast ($22) which is coated with a tangy and sweet citrus-cumin glaze.

That’s not all. Diners have the option of adding 2 servings of mashed potatoes and mini garden salad for just $6, with any purchase of the two main courses stated above.

If you are feeling peckish, or just want to get some appetisers or sides to share, the 1 for 1 promo also extends to some of their appetisers as well. Choose from the Keropok Ikan Jumbo ($9.50), Asian Chicken Broth ($7.90), or the Hearty Bone Soup with Crumbled Beef-Pork Sausage and Pasta Noodle ($19.80).

Order Here: https://deliveroo.com.sg/menu/singapore/telok-kurau/the-garden-slug

Tim Ho Wan

Craving for a Michelin-starred meal right in the comfort of your own home? Many would tell you that that is almost impossible, but Deliveroo has made the impossible, possible! The food delivery service has teamed up with Tim Ho Wan to bring a plethora of delectable dim sum and Chinese bento sets right to you, wherever you are!

Fill your tummy with skilfully-wrapped dim sum such as Prawn Dumplings ($6), or feast on freshly made BBQ Pork Vermicelli Roll ($6.50). Tim Ho Wan has so much to offer, and you will definitely be spoilt for choice!

In celebration of Asian Week, the restaurant is offering a 1 for 1 promotion on their Beancurd Skin with Shrimp (3pcs), which retails at $7. That means that you’ll get 6 pieces of these crispy and fragrant treats for just $7!

Order Here: https://deliveroo.com.sg/menu/singapore/orchard/tim-ho-wan-pacific-plaza#

Festival of Feast is running for 6 weeks but I think that Asian Week might just be the most exciting of all! The promotions are great and the convenience that Deliveroo offers is tough to beat. With just a few clicks, you get freshly-prepared dishes sent right to you. We don’t think that it can get any easier.

This post was brought to you by Deliveroo.

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Nothing warms the heart like a piping bowl of congee. Diving into a hot bowl of gruel on a cold and wet morning is just indescribably comforting.

Thong Heng Porridge is run by 72-year-old Madam Merry Khoo. She has been cooking for more than 2 decades and had set up shop in Hougang and Kallang Bahru, before moving to the current space in Ang Mo Kio Avenue 4. She shared with us that she has built a steady customer base — many customers have been patronising her stall since its humble beginnings in Hougang.

Although Madam Khoo is of Teochew descent, she cooks Hainanese-style porridge. Many of us are more familiar with the grainy Teochew mui and gooey Cantonese zhok, and may never have heard of Hainanese porridge. Hainanese porridge looks mushy, but you can still feel the individual grains when eating it.

Thong Heng offers a variety of porridge, such as Sliced Fish ($3.50), Century Egg ($3) and Pork ($3) porridge. We tried the century egg, and pork porridge, and both contained a generous amount of ingredients. What I loved the most about the porridge is that it had a “mi xiang”, which loosely translates to “rice fragrance”. It reminded me of my childhood, when I would sit in the kitchen and watch my grandma prepare dinner. The kitchen would be perfumed with the aroma of cooked rice.

When you’re going to Thong Heng, pay special attention to the Chinese spoons that come with the porridge. Madam Khoo shared with us that she bought it all the way from Swatow when she went back to visit her relatives!

Note that the stall does not have stipulated rest days!

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

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Sembawang Hill Hawker Centre isn’t actually located in Sembawang; it sits on the edge of Upper Thomson. The hawker centre is located in the midst of rustic terrace houses and boutique restaurants, and there’s even a defunct ‘Sembawang Hill Estate Taxi Service’ kiosk that gives the whole estate an old charm.

Makan Food Stall, a Halal-certified and Muslim-owned stall, is just one of the many stalls at the hawker centre. Do not let the plain signboard and old decor turn you away. Makan Food Stall serves up Nasi Lemak ($3), Lontong ($3), Mee Siam ($3), Mee Rebus ($3), as well as Nasi Campur, which is essentially the Muslim version of zhap cai png.

We tried the stall’s mee rebus, which was a hearty bowl of yellow noodles drenched in gravy.

Makcik was very generous with the amount of thick viscous gravy that she poured over the noodles. The sauce packed a small amount of heat, and its savouriness and sweetness were further enhanced by a squirt of black sauce.

Another typical Malay dish would be mee siam, which is also known as Siamese noodles.

The bee hoon is first fried with chilli, and spices, before it is thrown into a sweet and spicy soup. The dish is then topped with a hard-boiled egg, an additional serving of chilli, a piece of lime, before it is garnished with fried shallots and spring onions. I felt that the mee siam wasn’t fragrant enough, and was a tad too sweet for my liking. The broth was a little thin and watered down. The mee siam can definitely use some work, in my humble opinion. 

The two noodle dishes are pretty simple, but you’re able to taste the hard work that goes into the making of the dish.

Their nasi campur seemed to be really popular — almost everyone ordered it. I didn’t try it this time round but I’ve made a mental note to head back for it!

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

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It’s uncommon to find hawker stalls selling Xing Hua cuisine. Usually, you can only find Xing Hua delicacies in restaurants. Recently, we stumbled upon a hawker stall that specialises in Xing Hua cuisine! Located in Sims Vista Market & Food Centre. He Xing Ban Mian Zhi Jia sells Xing Hua-style bee hoon, as well as handmade noodles.

When I ran a search online, I noticed that many people visited the stall for their Xing Hua Bee Hoon ($4). I decided to try the Xing Hua Rice Cake ($4), instead of the bee hoon, as it is a rare find in a hawker setting.

The owners shared with us that even though they make their noodles themselves, they don’t have the capability to make the rice cakes. Even though the rice cakes are not made in-house, they were chewy, and springy. For $4, the dish came with a generous portion of “liao”. Sitting on top of the rice cakes were a few pieces of prawns and clams, which were fresh and sweet. Although the signboard showed pieces of meat in the dish, I couldn’t find any in mine. Did uncle forget to add it in?

I particularly enjoyed the chup which was salty, aromatic and a little sweet. The sauce coated each piece of rice cake evenly, and there was never a bland mouthful. If you’re a fan of spicy food, don’t forget to pour in the chilli mixture!

When I arrived at around 3pm, the stall owner was churning out pieces of dough. I was glad to be able to witness him passing sheets of dough through a machine. Its heartwarming to see stalls still making their own noodles, even though it is so much more convenient to purchase ready-made ones.

The mee hoon kueh pieces were chewy, and had a firm bite. Although the broth was a little bland, I didn’t think much of it as I know that Xing Hua cuisine is usually lighter in flavour. Nevertheless, the taste of the broth grew on me. It had a pleasant aroma of Chinese wine, which flavoured the broth even more. 

I enjoyed the food at He Xing Ban Mian Zhi Jia, especially the Xing Hua rice cakes. The prices are really affordable, don’t you think? If you’re in the vicinity, why not pop by for lunch?

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

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We seem to have an affinity with Taiwanese cuisine. No doubt, its street food never ceases to amaze with its variety and appeal. After I returned from a recent trip to Taiwan, I’ve been craving for some of Taiwan’s greatest eats, such as 卤肉饭（braised pork rice). To our surprise, a hawker serving up classic Taiwanese fare sprung up near our office.

Mei Ming Taiwan Delicacy was born out of the owner’s passion and love for all things Taiwan. “I used to be in construction, but I left to learn culinary from a master in Tainan, Taiwan for a year,” Zen shared. Right now, there are only 5 items available on the menu. The 卤肉饭 lu rou fan is a must try, but I was drawn to the 刈包 especially since we ate quite a bit of it back in Taiwan. Let’s see how it fares, shall we?

If you’ve read our article on the origins of guabao 刈包, you’ll discover that it’s actually another name for kong bak bao 扣肉包. Like its Taiwanese counterpart, a slab of braised pork is sandwiched between a steamed bun ($3). One thing that we noticed was that crushed peanuts aren’t included, unlike the traditional Taiwanese guabao. The soft pork belly was adequately flavourful and I thoroughly enjoyed the excellent fat to meat ratio that it possessed. The saltiness of the preserved vegetables further brought out the braise flavour of the pork. I thought that the individual elements of the guabao could have been melded with an added splash of braising liquid, to really bring them all together. 

Now, the star of Mei Ming, lu rou fan ($3.80)! What I love most about the rice is their use of 珍珠米 pearl rice. The sticky and plump grains absorbed the braising sauce nicely, adding depth to every mouthful of rice. The rice was strongly perfumed with the characteristic aroma of five spice as well. Chunks of  braised minced pork sat atop the little hill of rice. However, the meat was slightly bland. There’s a reason for this, so read on!

The Lor Kway Chap ($3) also has room for improvement. While the amount of ingredients was sufficient, the usual innards were absent. Fortunately, they replaced the entrails with braised pork belly which is totally alright. Only the soft and moist pork belly stood out. Overall, the braising sauce leaned towards the bland side.

The broad rice sheets are steeped in a broth that could also use some work. Zen shared that the braising sauce, which he prepares 2 months in advance, can be overpowering especially for the elderly patrons. Thus, he dilutes the sauce before serving the dish. We tried the concentrated braised gravy, and man was it yummy! The braise was fragrant and full-bodied just the way lu should be. Don’t be afraid to ask for a concentrated version if you like.

The 大腸包小腸 is an unusual find in coffee shops. “My mentor specializes in selling 大腸包小腸 across Taiwan, so I learnt that and brought it back to share with the heartlanders in Singapore”. However, I thought that the 大腸包小腸 ($6.60) was slightly underwhelming for its price point. The overall mouthfeel of the dish didn’t seem right. Unlike the ones in Taiwan, the elements within the 大腸包小腸 appear to be detached from each other. Kudos to Zen for putting together a medley of greens, including salted vegetables, sliced cucumbers and coriander, which gave the dish appropriate tang. However, the sausage used isn’t the fat and juicy kind that you get in Taiwan. Taking the place of a succulent sausage is a thin and slightly dry cylindrical piece of meat, which might explain the discontinuity between the sticky rice sausage, greens and the pork sausage itself.

There are hits and misses, but Zen is one passionate chef who is very accepting of feedback. We believe that his food will be a huge hit, once they’ve been perfected!

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

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