Singaporeans, me included, love Japanese cuisine. However, fresh and delicious Japanese food can be a little pricey. I’m not sure about you, but I’m always on the search for great deals, and I get exceptionally elated when I find a Japanese restaurant that sends out affordable and well-executed dishes!

En Sushi is the newest sushi joint in town. Situated along Prinsep Street, En offers fresh sashimi, hand rolls and dons to hungry customers. We were told that their menu is extremely wallet-friendly, with most items priced below $20!

You might ask, “Premium Japanese food at less than $20?” Yes, I know it’s quite hard to believe it, but you will, once you pay a visit!

The restaurant has a wide variety of dons. Options include Salmon Don ($10.80), Mekajiki Goma Zuke Don ($10.80) which is marinated swordfish sashimi with rice, and Negitoro Don ($18.90), minced tuna belly sashimi with rice.

En Sushi’s signature don would be the Bara Chirashi Don, which goes for just $10.80. Our guess is that this is the most affordable bara chirashi in town!

If you enjoy watching the chefs at work, you’re in for a treat. En Sushi’s sushi and sashimi bar operates on an open kitchen concept, so guests are able to witness the chefs artfully prepare the beautiful dons.

The colourful bara chirashi don sees an assortment of cubed sashimi such as salmon, tuna, yellowtail and octopus tossed in a homemade soy sauce crafted by the head chef of the restaurant, chef Kenneth.

En Sushi is offering its Bara Chirashi Don at $9.80++! Simply quote “MISSTAMCHIAK” before making payment to enjoy this special promotion! Better be quick, as the promotion is only valid till 15 April 2018.

If you prefer sliced sashimi, the Salmon Mekajiki Don ($10.80) which sees thick cuts of fresh salmon and swordfish sashimi on a bed of rice, might just be what you’re looking for. The contrasting texture of the salmon and swordfish is interesting. The swordfish is firm, whereas the salmon is softer and oilier. Definitely the best of both worlds!

A great appetiser to share would be the Hotate Mentai Aburi ($12.90). Thinly sliced fresh scallops are topped with mentai sauce, before being torched for that signature smoky aburi aroma. I liked that the scallops were sliced thinly instead of being served as a whole. The mentai aburi paired flawlessly with the sliced scallops, and provided a creamy and smoky finish in every mouthful.

The Pitan Tofu ($4.90) is also one of chef Kenneth’s signature dishes. Beneath the layer of creamy minced century egg lies soft and silken steamed tofu. There’s just something about this common, yet unique, pairing that gets me every time.

If you’re looking for some hot food, En Sushi has got you covered too. The restaurant has a whole section on the menu that is dedicated to hot food. Our favourite of the lot would be the Sliced Beef Steak (100g: $14.90, 200g: $28.90). The restaurant uses Meltique beef, which is famed for having a consistent tenderness throughout. This is only achievable through the Meltique process, which draws inspiration from the French culinary technique “Piquer”, which introduces fats into lean meat to boost the flavour of the beef.

The beef steak really was tender throughout. There wasn’t any stringy bits, and the texture of the beef was as smooth as sashimi!

With so many offerings at such affordable prices, En Sushi is definitely a great place for a Japanese meal. Furthermore, the restaurant is conveniently located along Prinsep Street, which is a stone’s throw away from Dhoby Ghaut MRT station!

It is also near to Singapore Management University, School of the Arts Singapore, and Nanyang Academy of Fine Arts. So students, you know where to go for a quick and affordable lunch!

Remember to quote “MISSTAMCHIAK” before making payment to enjoy the restaurant’s signature bara chirashi don at only $9.80++!

This post was brought to you by En Sushi.

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Belinda, the proud owner of Belinda’s Pancakes devotes herself to the making of traditional min jiang kueh, crispy pancakes and puttu mayam. Her delicious and affordable breakfast treats are always sold out by noon, or earlier.

During business hours, the amiable stall owner welcomes each customer merrily. This might be the reason why her customers keep coming back. Wouldn’t it be nice to be greeted with a wide and sweet smile every morning? “I make my own pancakes, using a long-time recipe that was passed down from my father,” Belinda shared humbly. It is heartwarming to see that Belinda is carrying on her father’s legacy.

To create min jiang kueh, batter is first poured into a circular metallic pan that sits on a gas stove. When the edges of the pancake are nicely browned and the insides still semi-molten, copious amounts of shredded coconut or crushed peanuts are generously poured across the pancake. The pancake is then folded, and removed from the pan.

The soft and fluffy pancakes warmed my soul. Belinda’s pancakes reminded me of my childhood. The pancake was dense and moist, and especially delicious when it was served piping hot. I thought that it could be likened to a thick mochi but without the stickiness. If you are taking it away, I recommend re-heating it before you savour it. The min jiang kueh comes in three flavours — peanut, coconut and red bean (all 90cents/pc).

My favourite of the lot was definitely the Coconut Pancake. The excellent filling-to-pancake ratio is what makes Belinda’s pancakes stand out from other min jiang kueh. Shredded coconut was spilling out with every bite, and we definitely are not complaining about how generous Belinda is with the filling. 

You can’t miss the classic Peanut Pancake. Who doesn’t love spongy pancake with sugar and crunchy peanut? At just 90 cents, this delightful pancake is a steal.

Apart from min jiang kueh, homemade Puttu Mayam ($1.60/2pcs) is available as well. The making of puttu mayam is a tedious process, so I was rather surprised to learn that Belinda’s sister actually makes them by hand. Each portion contains a generous amount of steamed vermicelli-like noodles, granulated gula merah and grated coconut flesh. When eaten alone, the string hopper was slightly salty. When eaten all together, there’s an explosion of sweetness. If you feel like having something a little sweeter for breakfast, go for this.

Belinda’s Pancake is a true gem. We hope that Belinda continues to provide yummy pancakes with a big smile, and keep her father’s legacy alive. 

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 Belinda’s Pancake. We will verify and update from our side. Thanks in advance!

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A name can be rather telling of a person. Or in this case, a food stall. From I Love Burger Lah’s stall name, I can infer 3 things. Firstly, the owners are Singaporeans. Secondly, the owners love burgers. Lastly, the owners are pretty unconventional. After all, how often do you see a stall name with a singlish word added in? Rarely so, indeed.

I Love Burger Lah is a Muslim-owned stall that offers a range of Western favourites. The stall has 2 main menus — the “I love burger” and the “I love fries” menu. The comprehensive fries menu encompasses fries of every flavour imaginable. Looking through the menu made me feel like a kid in a candy store — lost yet exhilarated at the prospects of picking my favourite flavours. Trying to shortlist the fries from the myriad of options was a challenge, but it was one I took up with great gusto. Alas, we settled for the Salted Caramel Fries with Himalayan Pink Salt ($4) and Salted Butterscotch Fries ($4).

The fries arrived drenched in their respective sauces, looking like a dream. The freshly-fried fries were light and did not taste oily, which made them delightful. While both fries tasted quite similar due to their salty-sweet nature, the butterscotch fries had hints of vanilla  and cinammon. In comparison to the salted caramel fries, the salted butterscotch fries had a sweeter butterbeer and toffee taste, almost as if someone had added in a few toffee drops into. Both fries were also sprinkled with a liberal amount of himalayan pink salt, which provided a very salty crunch. I have to say though, that I Love Burger Lah is extremely generous with their sauces, which is evident from the fact that every single fry was coated with sauce.

We also ordered 2 burgers, the Har Cheong Gai Burger ($4) and King’s Burger ($4.50). The fried chicken patty in the har cheong gai burger had a strong prawn taste from the har cheong (prawn paste). The stall owner dusted some spices atop the fried prawn paste chicken, before squeezing bbq sauce and maple syrup on top. The lettuce and tomatoes added some crunchiness and freshness to the heavy burger. However, the toasted bun was a little dry and floury.

The King’s Burger ($4.50) had a flavourful beef patty, even though it was a little too mushy for my liking. I Love Burger Lah is heavy-handed with their seasoning, and I felt as if I was eating a mouthful of spices. Mayonnaise and chilli sauce were squeezed atop the patty, making this quite a mess to eat. In conclusion, I am not too big a fan of the King’s Burger. The egg was underwhelming and the burger was overloaded with spices.

Nonetheless, I Love Burger Lah earned bonus points for their innovation and creativity. If you intend to visit, I recommend skipping the burgers and heading straight for the fries. This not only saves you some space in your stomach, but gives you the chance to try more flavours! If I revisit, I think I will give the Chilli Chocolate Fries ($4) or Truffle Fries ($5) a try. After all, $5 for truffle fries is really affordable!

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

The post I Love Burger Lah – Salted Caramel Fries? Say What? appeared first on Miss Tam Chiak.

What was once thought of as a passing fad has now become a staple in many restaurants and eateries. In fact, the popularity of salted egg has grown so much that it was one of the five most talked about local cuisine in Singapore in 2017 (based on a survey conducted by the Salted Egg Shiok! Campaign).

To reward diners who love salted egg, the Salted Egg Shiok Campaign is hosting an Eat, Snap and Win! contest. Purchase your favourite salted egg dish from any of the participating restaurants, take your best picture, upload it on Instagram with the hashtag #saltedeggshiok and stand a chance to win attractive prizes! The best photo will win a luxurious staycation at a 5-star hotel, and 4 other lucky winners will win $50 dollars cash vouchers!

To aid you in your endeavour to win the best photo of the month, we’ve some professional tips and tricks to help ensure that you take a #foodporn worthy picture.

Getting Ready to Shoot

I’ll like to offer you some basic advice that will help you be a PRO SALTED EGG PHOTOGRAPHER. As you know, salted egg is yellow and creamy, and may not be the best thing to shoot, even though it is very yummy. But I am sure a little planning will help.

Cajun On Wheels (C.O.W.)

Cajun On Wheels is a Halal seafood chain that offers premium seafood. The Olympian Bucket ($168), which can feed a group of 3 to 4, is a smorgasbord of different seafood — 2 Sri Lankan crabs (600g), prawns (500g), white clams (300g) and mussels (300g).

Diners can choose from a variety of sauces such as Cajun cheese, herb & butter, spicy cheese soil and, of course, salted egg yolk! We loved the rich and spicy flavours of the salted egg yolk sauce, and it paired vey well with the sweetness of the flaky crab flesh!

The Olympic Bucket also comes with other ingredients such as sweet corn, baby potatoes and chicken spam fries. Dump everything onto the table for a great flat-lay, or take it in its fire-engine red bucket for a classic portrait photo. The possibilities are endless! Every diner gets a plastic C.O.W. bib, so let your imagination run wild and work it to your advantage!

If you’re desperate for your salted egg yolk fix, but are dining with just a friend, The Oh Crab ($62) bucket which is a hearty portion for one, or just sufficient for 2, is a great choice.

Photo Tip: When “building” the Olympic Bucket, do not toss the seafood with the salted egg sauce as the sauce will look dried up on the seafood. Once you have gotten the photo angle and positioning of the ingredients right, drizzle the creamy salted egg sauce over. And, don’t hold back on doing a #handsinframe.

I am…

I am… is a Halal café located along Haji Lane. The cafe serves a line-up of Dutch-inspired food with its signature dishes, including the popular meatball snack Bitterballen. The Bitterballen has been created after 1.5 years of trials and experiments, with its recipe being tweaked to adhere to Halal requirements, by replacing lard with beef stock and flour for good flavour and texture.

Jumping on the salted egg bandwagon, the café is launching a Salted Egg Bitterballen ($12.90)! The café gives the classic Dutch snack, which is made with minced beef, a modern Singaporean twist by adding salted egg sauce all over. Each basket of Bitterballen comes with a salted egg sauce dip as well!

The bitterballen are only available from 1st April to 30th June 2018, so hurry and get yours!

Photo Tip: The rule of thirds is the basics of food photography. It helps you avoid placing the subject directly in the center of a frame. This is how it works – imagine a tic-tac-toe grid on your photo. The points at which the lines meet are the most powerful points, so focus on getting your subjects on, or near, these points.

Tip Top

Tip Top is known for its tasty curry puffs. The signature pastry skin is flavourful and buttery, and it envelops a generous amount of curry puff ingredients.

Recently, the brand has released their new line of salted egg curry puffs! Each puff is filled with your favourite salted egg flavours that meld perfectly with the spiciness of a traditional curry puff.
Apart from salted egg curry puffs, Tip Top has salted egg potato chips too!

Photo Tip: Focus on the subject and blur out the background to make the subject pop. Just take a look at the salted egg curry puff. Don’t you want a bite?

Dian Xiao Er

Who would’ve thought that salted egg would work its way back into Chinese kitchens?

Dian Xiao Er is not missing out on the salted egg action with its latest Golden Lotus Roots with Pumpkin (Small: $12, Medium: $18, Large: $24), which showcases thinly-sliced crispy lotus roots and pumpkin chunks tossed in a delectable salted egg sauce.

Each slice of lotus root is shatteringly-crisp, and the sweet-and-salty flavours of the salted egg yolk sauce complements it perfectly. This is truly a delightful appetiser that whets the appetite.

Photo Tip: Experiment with camera viewpoints. Try shooting from eye level as you look at a plate of food, then move the camera up to a 45-degree angle, then move the camera to almost overhead—looking down on the plate. Think carefully about how you will change the way you’ve arranged your food as you look at it from different angles.

Osaka Ohsho

Osaka Ohsho is a Japanese-Chinese fusion restaurant that specialises in handmade gyoza. The restaurant, which was established in 1969, has over 300 outlets in Japan, Hong Kong, Thailand, Korea and Singapore!

There are some items that you can only get in Singapore. The Salted Egg Yolk Chicken (A la Carte: $10.90, Gyoza Set: $15.90, Mabo Tofu Set: $16.90) at Osaka Ohsho sees deep fried crispy chicken tossed in a thick, rich and sweet salted egg yolk sauce.

Photo Tip: Instead of taking pictures of the dish in a serving tray, remove the tray and place it on a nicer table or chair. Selecting a wooden background amplifies the bright yellow salted egg sauce.

FatPapas

If you’re looking for a full salted egg yolk feast, FatPapas has got you covered. The Halal-certified restaurant’s Salted Egg Crab Pasta ($17) features a crispy soft-shell crab atop al-dente spaghetti strands tossed in FatPapas’ own creamy salted egg sauce.

Apart from mains, FatPapas has designed tantalising salted egg yolk appetizers too. The Chilli Chicken Boners ($11.50) comes with a choice of sambal or salted egg sauce. These tender chicken boners are first fried, before they are generously topped with the restaurant’s blend of salted egg sauce. Topped with flecks of chilli padi and curry leaves, this lip-smacking appetiser packs a huge amount of heat and spice!

If you’re not too keen on chicken wings, the Salted Egg Fries is a good alternative. Load your table with a couple of mouth-watering appetisers, and get your A-game on as you snap away for the Eat, Snap and Win contest!

Photo Tip: Remember that food always looks better on smaller dishes, so try grouping the appetizers together for a photo. Don’t hold back on using raw ingredients, cooking tools, and even cooking dishes as props. For the pasta, we added more curry leaves on the pasta and used raw pasta as a prop. Oh yes, remember to wipe the edges of the plate.

& Why…

‘& Why…’ a cafe at Bali Lane has a New York Deli concept which is well executed in all aspects. Brought to you by the folks behind “I am…”, this cafe is named after the abbreviation of New York. At ‘& Why…’, they’ve got a Salted Egg Calamari ($14.90) that will satisfy any salted egg cravings. Deep fried squid rings are tossed in a salted egg batter, deep fried, and coated in a salted egg sauce, before they are served with a sundried tomato chipotle tartar on the side. Salted egg overload indeed! Best news? The salted egg calamari is here to stay.

Photo Tip: Try to find an area with natural light – perhaps near a window. When natural light is not available, you should still avoid using on-camera flash as it is too harsh. For the two photos above, one was shot with on-camera flash, while the other was shot with a camera with an external flash attached. Can you make a guess which is which? And which photo looks better? (I hope you like the right one because we used an external flash for it).

The Golden Duck

According to a survey conducted by the Salted Egg Shiok campaign, the third most popular salted egg dish in Singapore is Salted Egg Fish Skin. These crisp chips are extremely addictive, and are widely popular.

At The Golden Duck, these glorious salted egg yolk chips come in two versions — the fish skin version, and potato chips version. These chips are prepared with curry leaves and spices, and you have to know that you will probably finish the entire packet before you even know it, so grab a few packets!

Whether you are team #fishskin or team #potatochips, both varieties of the cult favourite will definitely satisfy your salted egg yolk cravings.

Photo Tip: Space is the area within a frame. This element can dramatically improve the composition if used correctly. In the photograph below, the packet is placed at about “one-third” from the bottom of the photo.

And there you have it! 8 different places with their own renditions of the salted egg yolk dish. With our handy-dandy photography tips, we hope that you’ll be able to take beautiful photos and share them on your Instagram with the hashtag #saltedeggshiok. Who knows, you might just be the next lucky winner to score a luxury staycation at a 5-star hotel in Singapore!

This post was brought to you by Salted Egg Shiok Campaign.

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After lunch at Millenia Walk, Team Tam Chiak stumbled upon what appears to be the official launch of Supertea on the ground level of the retail haven. If you’re like us, slogging away to meet tight deadlines, then you might like to drop by for a mid-week treat. Supertea is one of Koufu’s latest concepts. The kiosk is situated in the middle of Millenia Walk, and has three 4-seater tables. Supertea’s variety of teas is definitely a refreshing change from the usual offerings from coffeehouses in Millenia Walk. Apart from the usual suspects (milk teas and fruit teas), the kiosk has also come up with a series of premium ‘hand-pressed’ teas.

We were recommended the Iced 23 Oolong Rich Machiaato + Fresh Milk ($4.60/medium, $5.30/large) . The brew was delicate and smooth, with a light roasted aroma. The layer of milk lent a mildly sweet and creamy edge to the drink. Remember to stir the mixture well! Patrons can opt for their homemade pearls as well. These little copper-coloured bubbles are the epitome of quality boba — soft and chewy.

One of their must-try fruit teas is the Blossom Pineapple ($6.80). Our cup was brimming with a medley of fruits, such as passionfruit, calamansi and pineapple pulp. The tartness from the pulps surprised us as we quaffed the refreshing beverage. The mixture of fruits worked harmoniously to deliver a mellow, fruity flavour. So delightful!

Apart from beverages, unique cream-filled buns are available at Supertea too! Dubbed Goody Bun, these artisanal bread actually resemble mini bread loaves instead of the usual buns. Currently, the buns come in three flavours — Matcha ($4.80), Chocolate ($4.50) and the exclusive Milk Tea w/ Pearl Goody Bun ($4.80). The buns are consistent in terms of taste and texture. A generous sprinkle of sugar frosting and flavoured powder(depending on the bun’s flavour) covers the top of every bun.

While the bread was a little too hard for me, the fillings were stellar. I was VERY excited to try their exclusive Milk Tea w/ Pearl Goody Bun ($4.80). Never have I tried such a creation before! The milk tea cream, which was rich and buttery, carried a strong tea fragrance that we adored very much. Hidden inside the bun are a few chewy pearls. 

There seems to be a flavour for everyone. Matcha lovers will love the matcha goody bun! While it was as sweet as the milk tea bun, the fragrance of green tea was not as strong as we had expected. The chocolate bun was very similar. I preferred the chocolate cream as the cocoa flavour melded excellently with the custardy smooth cream.

Stop by Supertea if you need a good dose of tea. The assortment of goody buns, and range of teas, will perk you up. They offer sandwiches too, if you desire a quick lunch!

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

The post Supertea – Singapore’s First Ever Milk Tea & Pearl Bun! appeared first on Miss Tam Chiak.

Upper Thomson has something for every foodie! Besides lovely cafes and known eateries, did you know that there is a hawker centre with extremely affordable food? Sembawang Hill Food Centre is home to pretty awesome food. Whether you belong to the lower or higher SES group, Sembawang Hill Food Centre will not disappoint.

#01-35 39 Coffee Stall

Start your breakfast with an excellent pick-me-up from 39 Coffee Stall. The smooth kopi has a slight acidity, and isn’t too bitter. What a pleasant cuppa to start our morning!

#01-36 Fresh Fish Seafood Soup

The simple, yet filling, bowl of Fish Soup with Maggi Noodles ($4.50) might evoke nostalgia. Consisting of maggi noodles, homemade fish broth and firm and fresh fish slices, the fish soup noodles is a great choice if you desire a lighter-tasting lunch. The noodles itself are basically instant noodles, so there’s nothing much to shout about.  Add a splash of soy sauce and a sprinkle of chilli padi to give the noodle dish some kick.

#01-23 Jing Ji Fishball Noodles

There are only two items on the menu — Teochew Meatball Noodles ($3) and Fishball Noodles ($3). Despite having such a lean menu, Jing Ji always sees a long queue during peak hours. Opt for all the condiments, including the tomato sauce and vinegar, to be added to your dry Teochew meatball noodles when asked. You won’t regret it. The mouthwatering mix of seasoning coated the al dente mee pok adequately, and we polished the bowl in no time. I’ll recommend the flavourful dry Teochew meatball noodles over the soupy fishball noodles, which tasted average at best . 

#01-10 Jia Jia Xing Pig Organ Soup

The lor sauce from the Pig’s Trotter with Lor ($5.50 regular, $7 large) is impeccable. I guarantee that you will slobber after you’ve had a sip of the savoury sauce which holds an intense herbal flavour. Gorging on the tender pork was super shiok! Don’t waste the sauce, remember to pair every bit of it with a bowl of rice! The pig’s organ soup ($4.50) seemed a lot more delicate and clean-tasting when compared to the trotters. There was a subtle peppery hint in the pig’s organ soup which faded into a light tanginess that lingered. 

#01-14 Fried Carrot Cake

I’m usually on team black carrot cake, but both the white and black carrot cake here won my heart. What struck me first was the radish cake cubes, which were pretty soft. For $3, you get a good serving of carrot cake with a satisfying eggy texture. If you like your carrot cake sweet, you’ll enjoy the carrot cake here as it boasts a sweeter flavour profile. The chilli here packs a punch as well. The carrot cake here surely qualifies as one of the more flavourful carrot cakes in Singapore. While delicious, that distinct smokiness that we all love was, unfortunately, missing.

#01-32 Ping Kee Popiah

If you crave a snack, or an added side, the popiah ($1.50 / piece) from this stall is a wonderful option. Cooked vegetables, and lap cheong, are encased within a thin skin. Lap cheong is a surprising, and unique, addition and the sweetness and taste of sausage stood out quite a fair bit. The sturdy skin held the filling together without breaking apart but was a tad too dry and chewy. 

#01-15 Lai Heng Char Kway Teow

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. 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! 

#01-17 Makan Food Stall

Our Muslim friends would be delighted by the offerings at Makan Food Stall. We ordered two noodle dishes — Mee Siam ($3) and Mee Rebus ($3). Although palatable, the mee rebus could be better seasoned. The mee siam was a standout with its luscious gravy that was sweet and spicy. Give the nasi lemak a try as well. It’s highly raved about!

Out of the 9 stalls featured here, which is your favourite? Share with us your favourites and recommendations!

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

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

The post Are You Ready for the 9 Greatest Eats in Sembawang Hill Food Centre? appeared first on Miss Tam Chiak.

$3 for yong tau foo? I’m really starting to fall in love with Chinatown Complex Market and Food Centre. So many things here are cheap and good, and the yong tau foo from Xiu Ji Ikan Bilis Yong Tau Fu is no exception.

What sets Xiu Ji Ikan Bilis Yong Tau Fu apart from other yong tau foo stalls in food courts around Singapore is the fact that they make their very own fish paste. The stall owners make the fish paste themselves instead of purchasing store-bought varieties, and the freshness is evident in their creation. The fish paste stuffed in the yong tau foo ingredients was exceptionally flavourful and fresh, and felt very clean on the palate too. 

For just $3, you can have 6 pieces of ingredients with noodles, or 8 pieces of yong tau foo without noodles. Either way, it is an awesome deal considering that yong tau foo in food courts generally costs more. We decided to get the 6-piece yong tau foo with noodles ($3), and added an additional $0.50 for bittergourd.

I loved that the tofu in the yong tau foo was utterly soft, and the tender fish paste within was perfectly seasoned. The fishball was incredibly bouncy and soft too. In essence, every single ingredient, including the beancurd skin with fish paste, was light, fresh, and flavourful. Add some pepper into your soup for even more flavour! Soya beans have been added to the yong tau foo soup, which explains its silky smooth texture. What a joy to have this for breakfast!

While the noodles here taste exactly like how classic yellow noodles and mifen taste, what is special is the addition of crispy ikan bilis. The ikan bilis, though small, is extremely crispy and fragrant. They definitely add extra crunch to the dish. The chilli here tastes exactly like the classic chicken rice garlic chilli sauce. Mix some into your noodles, or dip your ingredients in the chilli for a “morning wake-up call”.

Xiu Ji Ikan Bilis serves some pretty amazing yong tau foo, and the food here is definitely a huge bang for your buck. However, if yong tau foo does not suit your tastebuds, why not check out Chang Ji Gourmet or Woo Ji Cooked Food for some even cheaper eats? Priced at just $1 and $2 respectively, these stalls are proof that Chinatown Complex Market and Food Centre has some seriously tasty and affordable eats!

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

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Tucked in a coffeeshop in Kovan, Fat Monkeys sells remarkably tasty, albeit sinful, Western fare. While there are no fat monkeys at Fat Monkeys, there is a Ram. Ram is none other than the boss and stall owner.

Ram has a background in French fine dining, while his partner has previously held managerial roles in various establishments including hotels. Together, they set up Fat Monkeys as Ram had always dreamt of opening his own stall. We decided to pick 2 of the most popular items on the menu — the Deep-Fried Mac and Cheese ($4) and Da Bomb ($13.80). We also tried Fat Monkey’s Aglio Olio ($5.80).

The Fried Mac and Cheese ($4/2 pcs) had an extremely crispy breaded exterior. While the pasta inside was well-cooked and cheesy, I felt that the dish could have done with a little more salt and flavour. Nonetheless, this dish looks attractive in pictures, and perhaps you can give it a try for novelty sake. However, in my opinion, this was just alright, and was in fact a bit of a letdown. Personally, I would not order this again.

Da Bomb ($13.80) is a cardiac bomb waiting to happen. Enclosed within a deep fried dough casing, Da Bomb is made up of succulent beef/chicken patty, caramelised onions, cheddar cheese, crispy streaky bacon and a homemade bbq sauce. We opted for the beef patty instead of chicken, as a beef burger can never go wrong. Da bomb was literally the bomb, it was amazingly awesome! This dish was a literal flavour explosion, with each component pulling their own weight and bringing something to the table. The deep fried dough surrounding the ingredients was chewy and still a little doughy. The beef patty was soft, flavourful and bursting with juices, and the streaks of bacon added a lovely smokiness. The stringy cheese was strong, ooey and gooey, and brought everything together. A dreamy pool of meat juice and barbecue sauce oozed out when we dug into the burger… Omg? In essence, the different elements of Da Bomb came together beautifully. While this was exceedingly delicious, I must say that it was quite oily. I liked that the salad on the side was dressed in a goma (sesame) dressing, which provided a slight tanginess that lifted the dish. The fries on the side were crispy and well-cooked, but were a tad too salty.

The Aglio Olio ($5.80) was quite spicy and garlicky. I loved that the pasta was cooked to an al dente texture, but I must warn you that they are pretty heavy-handed with the chilli padi seeds. The aglio olio was well-seasoned and very tasty, but the portion was too small (which is forgivable, considering that it’s just $5.80.

Fat Monkeys does serve pretty interesting items. If you decide that you want to pig out, you know where to go! If you decide to visit Fat Monkeys, do bring some friends along to share the guilt. 

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

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When I think of chee cheong fun, the first thing that comes to mind is those factory made rice rolls, drenched in a dark sweet sauce and topped with sesame seeds. It doesn’t look the most appetising, but it’s a simple and fuss free breakfast option.

Homemade Chee Cheong Fun doesn’t sell your typical chee cheong fun. The stall, which is located just outside Admiralty MRT station, serves fresh rice rolls that are made upon ordering. It’s definitely much more labour intensive, hence it carries a higher price tag. 

Other than having it plain ($2.20), diners can opt to add fillings into their rice rolls, such as char siew ($3.50), prawns ($4), omelette ($2.50) and even abalone ($16.80), if you’re someone of a “high SES”.

Instead of the thick sweet sauce, the stall uses a thinner, saltier soy sauce, and tops the freshly made rice rolls with fried shallots, spring onions and sesame seeds.

The stall mills their own flour right in the shop with the large stone mill, located just behind the counter. I didn’t get the opportunity to witness such a medieval way of churning out flour, but I believe that it would be an eye-opening experience.

I thought that the addition of omelette in rice rolls is quite unique. The eggs gave the chee cheong fun a different texture. The rice roll was a little springier and firmer, and had a delicate eggy aroma. The ingredients are simple, but the roll is very tasty.

A common filling for chee cheong fun will be char siew. The char siew used at this stall does look very different from the char siew that we are used to. The char siew didn’t boast a signature red hue, but instead, was pale grey. Although it didn’t look appealing, the char siew was sweet and meaty, just like how char siew should taste.

Similar to the omelette cheong fun, the char siew version was drenched in soy sauce, fragrant oil, and topped with scallions and fried onion. We opted for chilli on the side, which didn’t pack as much heat as we expected.

It’s a pity that I didn’t get to witness the churning of the flour. I’m a firm believer of traditional methods as they deliver the most authentic flavours. Auntie told me that she usually churns the flour at around 10am, after handling the morning breakfast crowd, and before the lunch hour hits. I really enjoyed the tasty rice rolls at Homemade Chee Cheong Fun, and will definitely come back should I ever be in the vicinity.

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

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Yishun is truly a food heaven. We have discovered so many great makan places in this neighbourhood! Think Pak Mandor Nasi Lemak, Hai Xian Zhu Zhou, Noods & Meats, Heng Hua Restaurant and not forgetting the newly opened Yishun Park Hawker Centre.

So what happened was, we were having nasi lemak for breakfast at Pak Mandor one bright and sunny morning. I was craving for carrot cake and googling for a place nearby to satisfy my cravings. Who knew that I’d manage to discover another gem nearby — 618 Sim Carrot Cake! This is probably the best carrot cake in Yishun (and probably in the north).

Tucked away in a quiet corner of Yishun, 618 Sim Carrot Cake serves up a really unique plate of carrot cake ($2.50). The soft cubes of rice flour cake are usually stir-fried with garlic, eggs and preserved radish aka ‘chye poh’. But at 618 Sim Carrot Cake, the chye poh is actually placed separately on the side of the plate.

The rice cakes are held together in an omelette which was crispy and eggy on the outside, and soft on the inside. While you’re enjoying the carrot cake, remember to pair each mouthful with the chye poh. The preserved radish is crunchy, and not overly salty. Neither pork nor lard is used in the preparation of the dish. 

On another occassion, we went back again and tried the carrot cake with prawns ($3.50). The prawns were diced into small pieces and fried together with the carrot cake and chives. The fragrance of chives and the aroma of prawns elevated the overall taste of this carrot cake. To our surprise, the carrot cake was not oily at all!

You really can’t go wrong with eggs, chye poh and fish sauce. But what makes this carrot cake different is the texture of the carrot cake and the fact that you can actually enjoy a mouthful of the chye poh separately. Sadly, they don’t do black carrot cake anymore.

Be prepared to queue, but know that the carrot cake is definitely worth the wait!

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

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Most of us have heard of the embarrassingly hilarious Masterchef UK saga, which unfolded recently and left everyone shell-shocked. A flurry of memes and hashtags have taken over the internet. Think #Crispyrendang #Rendangate #Rendangisnotcrispy. For those who are still in the dark and wondering what on earth I am going on about, here’s a quick summary of the issue:

On a recent episode of Masterchef UK, one of the judges (Gregg Wallace) remarked that the Nasi Lemak Chicken Rendang dish that Malaysian contestant, Zaleha Kadir Olpin, had prepared was “not crispy enough”. In his words, “the chicken skin isn’t crispy. It can’t be eaten and all the sauce is on the skin so I can’t eat it”, to which another Masterchef UK judge (John Torode) chimed in and added that her dish was “a mistake”. Poor Zaleha was then sent home that episode, a move which left countless Malaysians dumbfounded and angered by the judges’ ignorance.

Now that you have the gist of the saga, you may be craving for some good rendang yourself. We have compiled a list of 9 places where you can get delicious rendang! While most eateries featured in this list serve traditional rendang, we have also featured eateries that have put a twist on their own versions of rendang. These include rendang fries and none other than… crispy chicken rendang! 

Hjh Maimunah

Hjh Maimunah’s name came up multiple times when I was searching for good rendang places. My Malay friends love this place! 3 pieces of beef rendang, along with a plate of rice costs $7.80 here. This is actually considered pretty affordable! The beef rendang was spicy and well flavoured, even though the meat was a little tough. The rice was soft, fluffy and carried a hint of garlic.

Rumah Makan Minang

This beef rendang here is actress Mastura Ahmad’s “number one choice after [her] mum’s rendang”. The beef rendang ($3.50) seems to be the star here. The intense aroma of the beef rendang can be attributed to it being cooked over a slow charcoal fire. While the beef rendang was not extremely tender, the flavours were captivating.

Nasi Padang Indonesia Bandung

The beef here is cooked for 4 hours in a pressure cooker, before the rendang sauce, which is cooked separately, is added. The chef wakes up as early as 5am to prepare the rendang! Although the beef rendang was not very consistent in texture, with some parts tougher than others, the spiciness and herbal flavours are very enjoyable.

KRAVE

KRAVE serves a wonderful rendition of rendang, in the form of Rendang fries ($14). The spicy minced beef rendang sits atop hearty steak cut fries, and tasted better than I expected. The beef rendang gravy was chock full of flavours from the garlic chips, onions and chilli, and actually reminded me of Thai minced beef basil rice. The portion is very generous!

Sabar Menanti II

Sabar Menanti II is Taufik Batisah’s (Singapore Idol Season 1 Winner) favourite stall. We were glad to finally chance upon a shop that sells both beef and chicken rendang. The beef rendang, which was not too spicy, was more savoury and slightly more bitter than the other rendangs that we’ve tried. The spice only started to kick in at the end. The rendang gravy was thick and rich, but the beef was a little tough.

The chicken rendang was yummy, lemak, and slightly sweet. However, the chicken was also slightly tough. By the way, 1 piece of meat costs a standard price of $3(for both the chicken rendang and beef rendang).

Old Bibik’s Famous Peranakan Rendang

Old Bibik’s Famous Peranakan Rendang serves wallet-friendly rendang prepared daily from scratch with fresh ingredients. Following the recipes from their grandmother’s secret collection, which has been handed down from generation to generation, Old Bibik hopes to provide quality and MSG-free rendang at affordable prices. The beef rendang (set meal $8.90) is really quite delicious, and is drenched in a rempah sauce that is blended every day. The rendang is slow cooked for over 2 hours, and the resulting fork-tender meat is thoroughly infused with the rich flavours of the spices. I am a big fan of their Chicken Rendang (set meal $7.90), which has an intensely flavorful and thick gravy. Each rendang set comes with stir-fried vegetables, omelette and power-packed belachan chili.

CreatureS

And finally, the infamous crispy chicken rendang! CreatureS, which serves Mod-Sin cuisine, actually launched the Crispy Chicken Rendang ($23 before GST) just one night before we visited. The plump and juicy chicken thigh here is slow cooked in an heirloom home-made rendang recipe, then coated with a crispy batter. The fried chicken was very crispy and super juicy! The chicken rendang comes with butterfly blue pea coconut fragrant rice, nonya chup chye and a slice of egg omelette. The chup chye had a natural sweetness from the addition of red dates, and the rendang sauce, which was not very spicy, had a slight sour tinge. 

Istimewa Kitchen

A chio bu selling nasi padang? 4 years ago, Sara and her fiancé, Kenneth, wanted to venture into F&B and thought nasi padang was a “niche market”. Roping in a family friend who is a chef, Sara then left her job as a underwriter and set up Istimewa Kitchen. Their signature mutton rendang, a hot favourite, goes easy on the palate. The lean pieces of mutton are braised for at least 2 hours to ensure that they melt in your mouth. The meat was tender and not gamey. Istimewa Kitchen at Bedok Industrial Estate reopened on 22 Feb 2018, after having been closed for 3 months for renovation.

Enak @ Bedok South

Owner Ibu Bida gave up her corporate job, and hired a talented Indonesian cook from Tanjung Pinang to whip up a good spread of dishes. You should definitely order the Nasi Ambeng – a traditional and authentic Javanese dish. For $5.50, you get steamed rice surrounded by some of Indonesia’s greatest hits: beef rendang, sambal goreng, begedil (potato patty), achar (pickled vegetables), terung (spicy brinjal), serunding (grated coconut) and an excellent sambal belachan. The beef rendang, which has been braised in coconut milk , was so delicious!

And, we have come to the end of of our list… Hungry yet? What are you waiting for? Head to any of the 9 places to try their yummy rendang dishes! I really enjoyed KRAVE’s Rendang Fries, and will highly recommend that. However, if you are too lazy to head out, why not try your hand at cooking your own rendang instead? Click here for our very own Rendang Chicken recipe:

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

The post 9 Delicious (Crispy?) Rendang to Satisfy Your Cravings After #RendangGate appeared first on Miss Tam Chiak.

Golden Mile Complex is home to numerous Thai eateries and mookata joints. The menus across most mookata joints are largely similar but Huay Kwang Beef & Beer, a brand new mookata space launched by Huay Kwang Mookata, is here to heat up the scene with a fresh and attractive menu. Instead of the usual mookata pan that collects soup around the edge, a bright golden flat pan is used. Huay Kwang is offering a soup-less mookata but the highlight is definitely the availability of premium cuts of meat that are air-flown from Japan, Australia and New Zealand.

The interior of Beef & Beer features a mix of industrial and contemporary elements. The lovely space is nicely done up, very much unlike the rest of its competitors. One of the reasons why I avoid eating mookata or barbecue is because of how much my hair and my clothes will stink after. Thankfully, the excellent ventilation here kept the air cool and clean. We have no doubt that Beef & Beer will be a huge hit!

Our experience began with the usual set up of a portable gas stove. This is where the mookata experience started to unfold differently. Beef & Beer uses gold-plated brass pans, which are imported directly from Thailand, in place of the usual conical skillet pan. Instead of the traditional pork lard method to oil the pan, a margarine-butter mix is used to grease the flat pan thoroughly. “It would be more convenient for diners to oil the pan using this method. Barbequing the meats with the margarine-butter mix would make for a less oily meal as well,” co-owner, Aldric, explained.

Before you visit, hurl all your expectations and memories of mookata out the door. Come with an open heart and mind, and you’ll be blown away by a reimagined, modern Thai steamboat replete with  premium cuts of meat. You’ll never expect such expensive meats to be cooked mookata-style. The highly-prized Japanese A4 Miyazaki Ribeye ($79.90/220gm), was our absolute favourite. The slab of ribeye, which was quite well marbled, was sliced to a thickness that allowed even the most unskilled diners to cook the beef perfectly. Aldric shared that the ribeye should be cooked on each side for 20-30 seconds, on high heat, to achieve the best taste and flawless texture. After the ribeye is cooked to your preferred doneness, sprinkle a little sea salt on it, and pop it into your mouth. The immensely gratifying slices of beef were exceptionally tender, juicy and just melted in our mouths. Don’t forget the crucial step of adding some salt, as it accentuates the beef’s natural sweetness. 

If you prefer Australian beef, go for the Super Steak No. 1 ($29.90/250gm), an Australian  Marbled Ribeye. The beef was succulent and really flavourful. Dip the beef into the house-made sauces and you have yourself a platter of irresistible goodness. No mookata meal is truly complete without condiments, so Beef & Beer has concocted their own array of sweet, tart and garlicky sauces. One of my favourite sauces has to be the pleasantly piquant and refreshing green chilli-coriander mix, which is available only at this outlet.

Diners who love the traditional mookata can go for the Thai Herb Wagyu ($6.90), Thai Herb Chicken ($5.90) and Thai Herb Pork Collar ($5.90). These marinated meats come in thick slices and the portion is more than generous. We have to say that the meats are super value for money! Fresh chicken, pork and beef slices are slathered with Huay Kwang’s very own house marinate, which is made from fish sauce, lemongrass, coriander seeds, palm sugar, soy sauce and other secret ingredients. The marinate penetrates the meats and its flavours are locked deep in them. You can only expect your pan to be full of umami. What hits you first is the mouth-watering aroma of grilled meat. The meats continue to brown beautifully on the grill, and eventually achieve a golden coat. The pork collar and beef were absolutely delicious. To our surprise, our favourite meat was actually the savoury and tender Thai herb chicken.

While your marinated meats are being cooked, use the excess marinate and leftover margarine-butter mix to grill an assortment of vegetables and mushrooms ($2.90 – $4.90). You have to get some Onions ($2.90) and Golden Mushrooms ($4.90)! Grilling them brings out a lovely sweetness and juiciness.

Be sure to order their prime selection of Kurobuta Meatballs ($5.90) and Mini Wagyu Burger ($5.90). The former is firm and springy, yet tender at the same time, and carries quite a strong scent of rosemary. The mini wagyu patties promise big things if they are grilled to perfection. Just look at how plump the patties are! About one minute before the patty is done, lay a piece of mini cheese slices ($1.90/8 small pcs) on the sizzling patty. Watch the cheese melt, and prepare your tummies for a satisfying pop! Complete the tantalizing experience with a garlicky and aromatic bowl of Thai Garlic Rice ($3.90)!

Huay Kwang Beef & Beer offers a unique mookata experience with premium meat selections that are seriously a cut above the rest. Best of all, all of the food here are offered at nett prices, which means no service charge or GST! We assure you that you won’t be disappointed with the food here. As part of their opening special, Huay Kwang Beef & Beer has also introduced their Meat Lover Combo (U.P. $59.90/set) which comes complete with their Australian Wagyu Ribye and Thai Marinated Meats amongst many other premium meat cuts.

For a limited time, quote “MISSTAMCHIAK” at the counter to enjoy this exclusive Meat Lovers Combo for only $45! Hope to see you there!

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 Huay Kwang Beef & Beer. We will verify and update from our side. Thanks in advance!

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Back in the 1990’s, Cassandra See and Tang Miao Ling dominated the local television scene. Our readers might find them familiar, especially if you watched The Unbeatables or Pretty Faces. Both of these gorgeous actresses soon left the acting industry to pursue their own dreams. After over a decade, the ex-actresses have banded together to launch their own Korean food stall — Star Army Stew. The idea behind the stall was conceived about 2 months before the stall was ready for operations. “My mother-in-law, who is Korean, taught us the recipe. The food that you are having is all authentically Korean. We do put a little Singaporean twist on it,” Cassandra shared animatedly. The lean menu consists of familiar Korean staples such as army stew, bibimbap, as well as a variety of side dishes such as Duck Meatball and even Fish Jerky. How unique! For starters, we picked the Army Stew ($19.90) and the Bibimbap with Meat ($6.50). You might find the prices slightly steep, considering that it is coffee shop fare. However, all of their ingredients are sourced from Korean supermarkets so you are really getting your money’s worth

The army stew comprised the usual suspects — tofu, luncheon meat slices, cabbage, hotdogs, mushrooms, crab sticks and, of course, pork belly. The stew feeds 2-3 persons comfortably. Resting atop the ingredients is a slice of cheese which adds a creamy texture to the stew. There’s just something so satisfying about watching a pot of jjigae bubbling away. Add in the complimentary ramen noodles, and give the mixture a good stir. While the gochujang (chilli paste) used to create the soup isn’t made in-house, Cassandra has perfected the soup base by adding in their own secret ingredients. The broth was gloriously thick and rich! For a more flavourful, and sweeter broth, simmer the ingredients for a longer period of time before turning off the stove. Of course, you can have the soup thinned out by requesting for a refill. We’ll advise you to go easy on the soup if you can’t take the heat — the soup packs a punch!

For a party of one, the Bibimbap with Meat is an excellent choice. The rice bowl comes complete with  kimchi, seaweed strips, beansprouts, egg, chilli paste and grilled pork. Have fun mixing everything together! The gochujang is the key ingredient as it binds every grain of rice and ingredient together, while delivering a fiery and flavourful punch. 

Star Army Stew is the latest addition to Ang Mo Kio, and it definitely is here to stay . Pop by if you want to satisfy your craving for hearty Korean fare! Best part? You’ll be attended to by gorgeous ladies, making the meal just that much sweeter. 

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 Star Army Stew. We will verify and update from our side. Thanks in advance!

The post Star Army Stew – Channel 8 Actresses Open New Korean Eatery! appeared first on Miss Tam Chiak.

Goatee’s friendly owners, James and Gloria, were thinking of a name that was “cute, easy and fun to pass around”, yet still had “kind of a classic feel to it”. Well, the name Goatee certainly is catchy! Goatee’s logo also encapsulates the owners’ vision — the aesthetically-pleasing geometrical goat instantly caught my eye. According to the owners, the geometric goat logo on Goatee’s entrance was designed by a friend, and I must say that the designer did a pretty good job.

Goatee currently serves their mains till 9pm, and bites till 10pm. Of course, we had to order their signature dish — the Goatee Homemade Chicken Burger ($15). As there was an ongoing promotion, we were able to purchase the Sirloin Steak ($16) with a glass of house wine for just $20! If you do the math, the house wine is essentially a mere $4. However, the owners did mention that Goatee has only been open for a month, and does have plans to revamp their menu into one that focuses on tacos (which were unfortunately not available at our time of visit).

We were given the choice of either red wine or white wine. We opted for the latter which was a Rive Gauche Chardonnay wine from France. Sadly, the white wine seemed to be a tad diluted.

Then, the Sirloin Steak ($16) arrived. At first glance, the steak looked overcooked. However, we thought, or rather, were hoping that it might just have been more cooked on the outside. Regrettably, our worst fears were confirmed upon slicing the steak into two. The beef looked tough as nails on the inside, and was a far cry from the perfect medium-rare. Needless to say, chewing through it was quite a nightmare. While we were quite disappointed, James did look extremely apologetic and explained that their head chef was not at Goatee today, thus they were facing several issues. I felt quite bad for him, and he looked sincerely sorry. Goatee did not offer to send us another steak, unlike other establishments which would at least have offered.

The sirloin steak was served with an accompanying sauce that tasted like chicken stock, which helped salvage the dish a little. However, I have to say that even with the best seasoning, it is impossible to save the dish. The piping hot wedges which were crispy on the outside and soft on the inside, were quite delightful though. 

Finally, the Goatee Homemade Chicken Burger ($15) arrived at the table. Sandwiched between the burger buns are tomatoes, onions, cheddar cheese, and a very juicy chicken patty. The thick homemade chicken patty was moist, tender, smooth and springy. It was very flavourful, and definitely a far cry from the aforementioned sirloin steak. However, we did find it a little too salty. Nonetheless, the lightly toasted burger buns were buttery, and the fresh tomatoes balanced out the saltiness of the patty. The rocket leaves on the side were dressed in balsamic vinegar, which added some tanginess. 

The owners at Goatee are friendly and sincere, and I guess it was just bad luck that their head chef was not present on the day that we visited. I’ll give them the benefit of doubt, and attribute the teething issues to the fact that they have just opened a month ago. Well, at least the music and ambience here is not bad!

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The Cook and The Barista is a quaint eatery located at Jalan Sultan, and is aptly named because it is run by… a cook and a barista! Jyoji Masuda is the Japanese barista who owns the restaurant, while Zuno is the Singaporean cook who runs the restaurant alongside Jyoji. Both Jyoji and Zuno are friendly and personable, and these traits have helped them draw and retain customers, whom they first got by distributing flyers.

Opened just 2 months ago, The Cook and The Barista has been gaining steady traction, drawing a pretty strong lunch crowd from office workers. They specialise in Japanese and local food, and almost everything is made in-house, including the sauces.

We decided to try their Katsu Curry ($7.90), which comes with either pork or chicken cats. Unfortunately, the pork katsu was sold out by the time we visited. Hence, we settled for the fried chicken katsu. The chicken had a crunchy, crispy breaded exterior, and was quite flavourful, albeit a tad salty. The Japanese curry tasted like the standard Japanese curry, with bits of chopped tomatoes and potatoes dotting the thick, brown sauce. I must say that the portion is quite substantial, and at $7.90, the dish is a huge bang for your buck, especially considering the fact that we were dining in a cafe.

We also tried The Cook and The Barista’s Gula Melaka Cheesecake ($6). The cream cheese had a lovely pale green hue, and was extremely soft and creamy. Coconut shavings which sat atop the cake added an extra chewy texture, and the drizzle of gula melaka sauce lent a lovely smoky sweetness. According to Jyoji, The Cook and The Barista introduced the gula melaka cheesecake simply because they wanted to add even more local flavour to their fusion menu. Apart from the gula melaka cheesecake, other cake flavours such as earl grey lavender are available too.

Of course, we had to try the eatery’s signature dish — The Cook’s Signature Soba ($8.90). The bowl of soba here is entirely homemade, including the pool of sauce at the bottom of the bowl. The savoury sauce was cold, salty and quite garlicky, with strong hints of mushroom. This particular soba bowl reminded me of wanton mee, as it was decorated with pieces of crispy wanton skin. The crispy wanton skins added a huge contrast in texture to the soba noodles, while the mushrooms and hanjuku egg introduced an unexplainable homeyness to the dish.

As we were enjoying our food, a repeat customer walked into the place and started a jolly conversation with Jyoji. Apparently, this regular customer had already pre-booked her meal, even before 12 noon! According to Jyoji, many regular customers are in The Cook and The Barista’s broadcast list, which notifies subscribers when a new dish is added to the menu, or when the “Daily Special” has been decided on. The “Daily Special” adds an element of surprise and variety to the menu. Jyoji stressed that the ingredients for the “Daily Special” are sourced from the market each day.

Finally, we were served the Osmanthus Jelly ($2.90/3 pcs, $5.50/ 6pcs, $9.90/ $12), which is also made in-house. Dried osmanthus flowers and wolfberries were embedded in the transparent jelly. The firm jelly carried a light and  pleasant sweetness that comes from the wolfberries. The osmanthus jelly was truly a delight, and a really refreshing way to round off the meal!

The Cook and The Barista serves quite a tasty spread at affordable prices. Considering that they opened just 2 months ago, the lack of teething issues and the sophisticated systems already put in place to attract customers are very impressive. While the weekday crowd is currently quite strong, the Jyoji and Zuno are hoping to attract a larger weekend crowd. The Cook and The Barista also serves speciality coffee by the way. Note that they accept only cash or grab pay at the moment.

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

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Located in the Tai Seng/MacPherson area, Prodigal Cafe recently opened its glass doors to warm reception from excited fans of Prodigal Roasters, its sister cafe in Ang Mo Kio. The intimate and cosy space has tall glass windows that allow natural light to stream in. The food here is quite delicious, and rather good-looking too! Cakes in glass displays always look irresistible, so we got a slice of cake, and 2 other main dishes.

We ordered the Grilled Cheese ($10) which, according to the staff at Prodigal Cafe, is one of the more popular items. Both my friend and I found this dish exceptionally delightful. We thoroughly enjoyed the buttery soft bread and oozy cheese. As if the copious amount of cheese sandwiched between the bread slices was not enough, the toast is sprinkled with a blizzard of shaved cheese — absolutely perfect for cheese lovers. In addition, the cheese was very stretchy and easy to pull! I loved that the cheese had a nice, savoury, and sufficiently salty flavour, which was then balanced out by the bitter rocket leaves. The yellow capsicum slices added more vibrance to the rich dish.

We also tried the Mountain Yam ($12), which is a really unconventional item. How often do you see Hokkaido mountain yam with burnt cream and coffee dusting on a menu? The Mountain Yam ($12) was a sight to behold — sitting pretty between a row of figs, and looking like it’s a dish served in a fine-dining establishment. Nonetheless, this dish is pretty much an acquired taste. On the first bite, the yam was neither sweet nor salty, and could in fact be described as a touch bland. The taste of yam was strong though. The yam was undeniably smooth and satisfying to cut through. The burnt cream atop the yam slices was sweet, yet salty, at the same time, and tasted like torched mayonnaise. Some may find it difficult to appreciate the complex flavour of capsicum, coffee powder and fig together. However, you might be surprised! The dish might grow on you after a few mouthfuls, as it did on me!

The Miso Cheese Tart ($6) was incredibly soft and really creamy. My fork slid through the smooth cream cheese with great ease. The cheese tart had a salty-sweetness, and the miso caramel carried a subtle smokiness. 

Prodigal Cafe may be a little hard to locate, but the affordable food options are well worth the search. I loved how every single dish was aesthetically pleasing, and delivered in terms of taste too.

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

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Our cosmopolitan city is known to be one that never sleeps. In such a fast-paced city, it is only reasonable to expect a higher standard of living which, naturally, comes hand-in-hand with a higher cost. However, if you search a little harder, you may discover little hidden gems that may surprise you with their price points (in a good way). Many of such gems can be found in Chinatown Complex Market & Food Centre.

Chang Ji Gourmet is owned by a husband-and-wife team. The duo operates the stall from Wednesday to Sunday, from 6am to 1pm. 

Chang Ji Gourmet sells fried bee hoon, and peanut porridge, for $1. Naturally, we ordered both which set us back a mere $2. The fried bee hoon ($1) comes in a small portion but is filling enough for an early morning breakfast. I must say that the fried bee hoon here does not have the usual slightly sweet tinge from dark soya sauce, which I’m used to. This version of fried bee hoon is more savoury. Spoon some chilli sauce onto the fried bee hoon for a spicy kick. My boss even mentioned that while she does not usually like fried bee hoon, she really enjoyed this one.

The peanut porridge ($1) was lightly flavoured, and consisted of a handful of soft peanuts. The porridge, which had a more watery consistency, was rather comforting. Mornings tend to be a little colder, so why not tuck into a bowl of this light porridge to warm up your stomach?

Chang Ji Gourmet’s breakfast selection might not be fancy, but it more than satisfies. If you don’t feel like having fried bee hoon or porridge for breakfast, laksa and prawn noodles are also available at just $2, in the same food centre. (link laksa and prawn noodles to Woo Ji cooked food article). If those do not suit your taste buds either, go for the yong tau foo (link to xiu ji ikan bilis ytf article) at Xiu Ji Ikan Bilis!

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

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Opened in early March, Haru Singapore serves up Japanese-Korean fusion grain bowls.

The café is run by two brothers, Benedict Yong and Benjamin Yong, who also run a food and beverage consultancy, Twenty Nine. Benedict shared that the the two of them have always wanted to own and manage their own brand, hence they decided to start up Haru at an opportune moment.

The menu at Haru is pretty straightforward. The café mainly sells Chazuke, a type of multigrain rice bowl. Benedict shared that he concocted the multigrain mixture himself, and it is made up of 8 different types of nutritious grains such as rice crispies, barley and Chinese almonds.

Each Chazuke comes with a bonito kelp broth on the side. Diners can consume the bowl in two ways, on its own, or make it into a gruel with the addition of the bonito kelp broth.

We were recommended the Poached Lobster ($23). The bowl saw half a poached bamboo lobster dressed with a yuzu-gochujang sauce and ebiko sitting atop multigrain rice. On why he decided to use air-flown bamboo lobsters from India, the 28-year-old said: “The bamboo lobster is richer in flavour and its meat is more steak-like as compared to Boston lobster.”

Other ingredients in the bowl included menma (bamboo shoots), cured cucumber and half a hanjuku egg. We enjoyed the perfectly poached lobster. The tender and sweet meat paired perfectly with the yuzu-gochujang sauce. The mild heat was very enjoyable.

If you’re not a fan of shellfish, the Mangalica Chashu ($18) is a great alternative. You might be wondering what Mangalica is. It is a Hungarian breed of pig that has a woolly coat. The meat from this variety of pig is prized for its high-fat content — even the lean meat is marbled!

The Mangalica pork was extremely fatty and melted in our mouths. It’s a pity that there were only 3 slices of this luscious chashu. It was so good!

Currently, each multigrain bowl set comes with a home-brewed red date tea, but Benedict shared that they’re in the midst of switching out the tea for a salad, which may be more appealing to diners.

If you’re looking to try out the Chazuke, come during dinnertime. Haru has a different menu for lunch, which focuses more on quick-prep rice bowls, such as Bulgolgi Beef ($12) and Miso-Sake Salmon ($10). Unlike the dinner options, the bowls available during lunch don’t come with a side of bonito kelp broth.

The cafe also has an interesting drinks menu. They have six different speciality teas. Options include Genmaicha ($4), and Salted Plum Tea Fizz ($5). What I like about the menu is that it’s very detailed. Each tea has a short description on where the tea leaves are sourced from, what type of tea it is, and the taste profile. No way could you go wrong, and end up with a drink that you do not enjoy! The salted plum tea fizz tasted exactly like its description — sweet, floral and stone fruity. We managed to taste all those notes, on top of a delicate tartness that made the drink oh-so addictive.

I’m definitely excited to visit Haru during lunch time to see what the lunch menu has to offer, even though the place is quite inaccessible if you don’t drive!

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

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As an ardent lover of seafood, the question “Would you rather eat only seafood or meat for the rest of your life?” does not stump me at all. Without an inkling of hesitation, I’ll choose seafood in a heartbeat.

Thus, upon coming across BJ Grill Seafood at Old Airport Road, a stall selling only seafood, I was stoked to delve into the variety of dishes available here. According to online reviews, the “Yuan yang stingray” (will explain more later on) is extremely popular. Other options such as sotong, crayfish, mussels, la la and even chut chut (a type of snail commonly found in mangroves) are also available.

BJ Grill Seafood opens at 5pm, but actually starts taking orders only around 5.30pm. I was interested to know the story behind the stall, even though I was unfortunately met with a fiercely private owner, who was quite reluctant to share his motivations behind setting up the shop, even after further probing. Nonetheless, he mentioned that there was no specific reason behind the setting up of the stall, as he did it simply to make a living.

We ordered the BBQ stingray ($10/$12/$14/$16) in the yuan yang version (this is sort of a “secret menu” option, you have to specifically ask for it) instead of the sambal-only stingray option on the stall’s display board. Opt for the yuan yang version, and you get half your stingray smeared in a flavourful sambal, and the other half dressed in a deliciously savoury garlic butter sauce. You get the best of both worlds at the same price! What’s not to love? We ordered the $12 BBQ stingray, which I must say is really cheap as compared to other hawker stalls selling the same item! The portion was not too bad either. Unfortunately, the stingray was a little tough, even though the sambal and garlic butter slathered on top were fantastic. The house-made sambal was strong and flavourful, while the garlic butter was salty and paired extremely well with the fish. Instead of simply terming it “garlic butter sauce”, I would say that the garlic butter is more like a spread of minced garlic with a little butter flavour and a slight smokiness. I wished they were more generous with the garlic butter, as the sambal sauce took up ¾ of the fish, while the garlic butter took up only a quarter. Additionally, while some parts of the stingray were tender, other parts were tough. 

For the sotong ($10/$12), 2 flavours — chilli and cheese — are available. We opted for Cheese sotong ($10), since it is really rare to find sotong doused in a cheese sauce. I have to say though, that the cheese sotong was more creamy, than cheesy. There were light hints of cheese, if you really try to detect it. I definitely would not have guessed that it was cheese sotong, had I not ordered it myself. Furthermore, the cheese sauce started to separate and became slightly coagulated after awhile. Overall, while the cheese sotong sounded interesting, the actual execution was a bit of a letdown.

Everyone knows a must-order along with BBQ/grilled seafood is Sambal Kang kong ($6/$8). We picked the $6 version, and were rewarded with a very spicy and mildly sweet plate of veggie. I’m guessing BJ Grill Seafood sprinkled some sugar in, which could have contributed to the sweetness of the vegetbles. The sambal kang kong packed a throat-burning punch, and if you do not take to spicy food, I would suggest ordering the baby kailan, which does not have chilli, instead. The sambal chilli, which was made in-house, was really tasty! Perhaps you can pair the kang kong with rice, which may turn the spice level down a notch.

BJ Grill Seafood sells interesting dishes, but some of the dishes could do with some refinement. It is not often that stalls sell chut chut too, so if you fancy having some mangrove snails for dinner, make a trip to BJ Grill! We loved that the dishes are pretty affordable!

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

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Meet Madam Maria Siew, the owner of Maria Virgin Chicken (瑪俐亞處女雞). Last year, Shin Ming had reported that Madam Siew is believed to have been a teacher of Mr Chan Hon Meng, the man behind the Michelin-starred soya sauce chicken rice stall in the same hawker centre.

Maria’s soya sauce chicken recipe came from her dad who owned the legendary New Lam Thong Tea House (新南堂) which was founded in 1926, in Chinatown. New Lam Thong was famous for soya sauce chicken and Maria had been working in her dad’s restaurant since she was 9 years old.

After her father’s business folded, Maria subsequently opened a stall in Maxwell before moving to Chinatown Complex. Chef Chan had worked for Maria for more than a decade before striking out on his own. Last year, they have moved from one stall to another in the same hawker centre.

Are you wondering how the stall got its name? Apparently, Maria Virgin Chicken pays tribute to Mdm Siew’s sworn sister, the well-known Hong Kong entertainer Maria Cordero.

Maria’s soy sauce chicken was excellent. Just look at that nicely glazed skin, which has absorbed the colours and flavours of the superior soy sauce dressing. On the first bite, you can detect a subtle fragrance of rose wine, and herbal notes. The meat, which was cooked to the right temperature with the bone hollows still pink, was really tender and springy. Even the breast meat was so juicy!

While many other soya sauce chicken stalls pair their chicken with plain rice, Maria chooses to use chicken rice. I like Maria’s rice as the grains had just the right amount of moisture. The rice carried a gentle balance of sweetness and garlicky savouriness. It was also not overly greasy.

While you’re here, you must must must order the Signature Braised Beancurd ($1.40 per piece) which comes drenched in a sweet and savoury braising sauce. It’s soft, it’s smooth, it’s jiggly. This one really stole the show. And if you plan to ‘dabao’ some back for your family, the minimum order is 5 pieces without the purchase of their chicken (not that you will have any problems finishing that).

In my opinion, this is definitely one of the better soya sauce chicken rice in Singapore. And, I think it deserves a Michelin star.

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