Is searching for the best beef noodles on your Bangkok bucket list? Or have you not had your first mindblowing bowl of beef noodles yet? Then, you might want to check out Nai Soi. Filled with hints of its long history, this charming eatery has a simple, no frills menu that offers several variations of beef noodles. The concrete floor, metal tables and plastic stools seem to take customers back in time to when Nai Soi first started out decades ago.

Located on Khao San road, Nai Soi has gained popularity among backpackers, and Korean tourists for some reason. 

The view of the cauldron full of beef stock and hot steam whetted our appetites. The Soup Braised Beef Noodles consists of a generous amount of braised beef, kang kong, fried garlic and thin rice noodles sitting in a hot broth. We also ordered a dry version which came with meatballs, as well.

Between the two, we all preferred the former. The lightly-flavoured broth, fragrant garlic and al-dente rice noodles formed a very cohesive flavour profile that left us craving for more. Several condiments such as chilli flakes, vinegar and chilli are available should you wish to add them to your noodles. For the dry noodles on, the sauce wasn’t as tasty as we had hoped for. Furthermore, the rice noodles in the dry version clumped together in just minutes, so this is a dish that you want to tuck into as quickly as possible!

More importantly, the tender beef chunks were really yummy. Nai Soi is also pretty generous with the beef — every mouthful will definitely contain some!

Nai Soi warrants a visit should you be in the vicinity. However, I don’t think the beef noodles deserves the extra mile of travelling. Despite that, Khao San road, also known as “the centre of the backpacking universe”, is an interesting place to check out, even if not for the beef noodles.

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The craze for mala doesn’t seem to be dying down anytime soon. In fact, more and more Singaporeans seem to be loving the numbing heat, which is the direct translation for mala (麻辣). We’ve also seen the rise of Chong Qing grilled fish, another Sichuan delicacy.

There is a boom in the number of eateries that offer the famous mala xiang guo, and we’ve done a short compilation of 13 places here. I will be introducing a brand new mala café that is 100% Muslim owned!

Located along Lim Tua Tow Road is 2-week-old Le Fuse Café. It took over the premises of the now defunct Sunday Market. The café is co-owned by two Muslim brothers, Eddy and Leonadi, who also run the Muslim-owned Ma La Hui Cui Guan 麻辣荟萃馆 restaurant along Middle Road.

With their expertise in Sichuan cuisine and all things mala, the duo decided to set up a new mala café that offers Malay-Sichuan fusion cuisine.

Some interesting dishes include Rice Cake Soto Sichuan ($8.80), which features homemade lontong rice cakes, cooked in a Sichuan-style mee soto broth. The dish comes with pieces of braised chicken wings, which are fork tender and well flavoured. Another highlight is the begedil, which is a traditional deep fried potato patty. The spicy soto soup, which binds harmoniously with the aroma of Sichuan peppercorns, promises to leave a delicate numbing sensation on your tongue.

If you visit the café for mala dishes, the Mala Xiang Guo – Spicy Dry Pot ($12.80) is what you’re looking for. Although you don’t get to choose your own ingredients, the xiang guo comes with the typical mala essentials, such as cabbage, potatoes, luncheon meat and even black fungus. Eddy shared that the café imports some of the ingredients, such as Sichuan peppercorns, directly from China to ensure that the flavours are authentic. Although the mala xiang guo had the numbing effect, we felt that the xiang guo wasn’t spicy enough. But that’s not an issue, as the spice levels are customisable.

The most interesting dish for us would be the Prawn with Green Tea Leaves ($10.80), which isn’t something that you see every day, even in Sichuan restaurants. These deep fried prawns are tossed with green tea leaves. The tender and flavourful prawns were very enjoyable but what stole my heart was the deep fried green tea leaves, which were shatteringly crisp.

Eddy shared that they’re looking into introducing more spicy delights, such as the Chong Qing grilled fish. The café is still in its infancy stage, so you can be sure that bigger and better things are in store!

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

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When 2 Thumbs Up was introduced to us, I couldn’t contain my excitement. The stall, which sits in a coffeeshop near Clementi, is known for their Hainanese Curry Rice. I rushed to join the snaking queue at lunch hour, and was very eager to tuck into my very own plate of curry rice. Patrons can choose their preferred ingredients to pair with white rice, or go for the curry rice sets that won’t break the bank.

During our visit, we grabbed Set A ($4.80) which comprised of curry chicken, Hainanese pork chop, chap Chye and a fried egg. The ingredients are first laid atop a mountain of white grains before the ensemble is doused with curry and braising sauce. I asked about the making of the sauce, only to be turned away as the cashier needed to tend to the long line of customers.

I had high hopes of the curry when I saw the queue. Unfortunately, this is yet another case of the food falling short of expectations. The curry carried a mild spiciness, but I felt ithat t was missing some oomph in terms of flavour. The braising gravy itself was watered down, and not the thick and gooey kind you find in good Hainanese curry rice.

The focus is always on the Hainanese Pork Chop. Sadly, the pork chop ($1.50 ala carte) was rather disappointing. The pork chop wasn’t crispy, and the meat was dry. It also wasn’t dressed in the tangy sauce that usually comes with Hainanese pork chops.

The curry chicken ($1.50 ala carte) was blanketed in a slightly rich sauce. The curry wasn’t very aromatic, though. We were hopeful when the meat fell off the bone easily, but the chicken was dry and stringy.

Their chap chye (80 cents onwards) added sweetness to the saucier dishes. I love how soft and simple the chap chye was. It paired excellently with the rice too! Overall, I liked how the set meal, which was quite generous in portion, filled us up.

For just $2, patrons can grab a serving of braised pork belly. When eaten on its own, the pork belly was pretty mediocre. Although the braising sauce was mild, you can add a splash of curry to enhance the flavours of the pork belly. The pork belly wasn’t as fatty as I had hoped. We are sad to report that each piece was stringy and tough.

You might want to try the Handmade Meat Balls ($1.50). The meatball boasted soft and crunchy textures, but it could have been better marinated. 

2 Thumbs Up serves up affordable and filling Hainanese curry rice. You can go for it if you’re looking for a fuss-free, no-frills lunch option. There are more misses than hits during our visit, so we’ll suggest that you don’t expect the most scrumptious meal here.

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 2 Thumbs Up. We will verify and update from our side. Thanks in advance!

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456 Mian Fen Guo is currently run by Dickson, who is a third-generation hawker. The 27-year-old shared that he learnt how to make handmade noodles from his grandmother.

There is only a handful of noodle stalls that churn their own noodles. Of the few, most of them pre-cut the noodles, and cook it on demand. 

However, it’s slightly different at 456 Mian Fen Guo — the noodles are only cut upon ordering. Dickson shared that cutting the noodles only when there is an order, ensures that the noodles are  chewy and springy. He does not use wheat gluten in his noodles, hence the noodles won’t give the soup a murky appearance.

We tried their Mian Fen Guo (Dry: $3.50/Soup: $4), which is more commonly known as mee hoon kueh. The broth, which was well-seasoned and flavourful, was indeed much clearer as compared to the broth from other ban mian stalls. My favourite thing about the bowl of handmade noodles was the kueh.

The hand-torn pieces of mee hoon kueh were of a nice thickness and I enjoyed the springiness and QQ texture of the kueh. I also enjoyed dipping my marinated minced meat into the homemade chilli sauce, which gives a tart and spicy kick.

The stall also has dry ban mian, which is tossed in a sweet and savoury dark sauce. We had the dry option with u mian, and the noodles were also springy and chewy, just like the mee hoon kueh.

The stall offers fried pork lard which you can add into your noodles. The pork lard is all made in-store, and some diners shared that its really fresh, crispy and addictive.

Dickson shared that when he first introduced dry ban mian, it came with lard. Soon, many customers who ordered noodles with soup also wanted a side of lard. That was when Dickson decided that he would just leave a batch of lard as condiments, to which diners can help themselves.

Dickson quipped that he doesn’t know the origin of the stall name ‘456 Mian Fen Guo’, but said that it could be because his grandmother used to live in Block 456 in Pasir Ris.

456 Mian Fen Guo currently has two outlets — one in Bedok and the other in Tampines. If you’re in the east, and craving for a bowl of piping hot noodles, 456 Mian Fen Guo is where you should be headed!

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

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Dapur Minang Dapur Melayu is one of the stalls that come to mind when we discuss epok-epok. The stall at Seah Im Food Centre is known for their epok-epok, which is made in-house. Dapur Minang Dapur Melayu actually isn’t the stall’s true name. Meet #MakanBoleh, the real and rightful owner to the famous Malay-style curry puff. Dapur Minang Dapur Melayu, which #MakanBoleh has been operating under, actually belonged to the stall’s previous tenant. When #MakanBoleh took over, they did not replace the signboard. Unfortunately, patrons began associating the famous epok-epok with the old signboard after a while. Till this day, Dapur Minang Dapur Melayu continues to dominate Google’s search results if you’re looking for the highly-raved curry puff online. Today, we’re very excited to announce that #MakanBoleh has finally changed their signboard!

It takes the collective effort of the entire family to prepare the perfect epok-epok. While the husband painstakingly fries the epok-epok, his wife meticulously wraps and pinches every single epok-epok to create that signature pleated edge. The rest of the family run the daily affairs of #MakanBoleh, such as taking orders from hungry patrons. It gets really busy after 4.30pm, because that’s when the curry puff is available and everyone is queueing up for a bite of the famous puff!

Each epok-epok goes for a mere $1, and you’re definitely getting a huge bang for your buck. We dissect the puff for you, starting with the golden brown pastry which was thick and buttery. Unlike regular curry puffs, the crust held the filling really well, and did not disintegrate into flaky bits upon each bite.

The kentang (potato) version rewards you with potato cubes, as well as a quarter of an egg, in a tasty curry paste. Kentang lovers will enjoy the potato, which was consistently firm and moist. When we broke the puff, the potato was still smoking hot. Such a toothsome treat!

Similar to the kentang version, the sardine puff carried a lovely hint of spices. Stuffed in the epok-epok were delightful sardine chunks. What hit us hard was a tingling hot flavour that left us coughing for a bit. With such robust flavours, the sardine puff was my favourite!

Epok-epok fans will definitely enjoy #MakanBoleh’s homemade curry puff. Just remember to look out for the new signboard (which is in white) when you drop by!

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

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The F&B scene in Singapore’s CBD has been gaining momentum. We chanced upon a cozy lobster shack, which opened in early April, that’s committed to serving affordable lobster rolls. As a self-proclaimed lobster lover, I was eager to have a bite of their lobster rolls.

Chunky Lobsters was started by Leonard and Chris, who are both in their 30’s. “We were inspired to sell lobster rolls by Luke’s Lobster, which serves quality and affordable lobster rolls in New York,” shared Leonard and Chris.  Leonard, who is mainly in charge of marketing, is also in the insurance line. If you enjoy their lobster rolls, you’ll have Chris to thank. Prior to launching Chunky Lobsters, Chris, who is culinary trained, spent a ton of time developing the recipes. “Similar to Luke’s Lobster, we put about 90 grams of lobster flesh in each roll,” revealed Chris.

Their current menu is extremely lean — with only three types of lobster roll to pick from. We tried the Chunky’s Original ($16) and man, were we immediately sold. The key to a good lobster roll is, obviously, good lobster. “Singaporeans prefer the lobster meat to be firmer, so we use Canadian lobsters instead of Maine ones. The waters in Canada are much colder, which helps to retain the firmness and sweetness of the Canadian lobster meat. Flesh from Canadian lobsters are much bigger as well,” Chris explained. You can expect tender lobster chunks that deliver a satisfying sweetness, and a taste of the sea, The lobster chunks are coated in a homemade lemon butter sauce, mayonnaise, and their secret herbs and spices concoction. What hits you first is the sweetness of the lobsters, before the creamy and herbaceous flavours dominate. The fluffy bread roll is slathered with butter, and toasted to perfection. Each order also fetches you a side of wasabi-flavoured cassava chips.

The Chunky’s Cheezy ($16) will be a hit among cheese lovers. Look forward to a lobster roll with mozzarella, cheddar, parmesan sprinkles, and cheddar sauce. The amount of cheese was generous, no doubt, but it stole the show. I prefer the original roll to the cheesy version as I could enjoy the flavours of the lobster chunks. Patrons can top up for either set A (90cents for lemonade) or set B ($3.90 for lobster bisque and lemonade).  

“We plan to introduce seasonal items into our menu in the near future, such as crabs and prawns, so do look out for that,” Chris shared. Well, you bet we will. Lobster rolls can be really pricey in Singapore, so we are really glad that we can now have a taste of delicious lobster rolls without burning a hole in our pockets!

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

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Despite their relative youth (they are barely a week old), the crowd has already started streaming into the lovely Columbus Coffee Co. Congratulatory messages line the front of the newly-opened cafe, a clear testament to its owners’ popularity. Columbus Coffee Co is co-owned by the good-looking couple, Daphne and Lionel, who also run 2 other cafes, Lunar Coffee Brewers at Downtown Gallery and Atlas Coffeehouse at Duke Road.

Columbus Coffee Co’s opening at Upper Thomson seems to be a bold move, for Upper Thomson is already home to many cafes and eateries. Just a step into the new cafe, and I find myself already liking this space.

Located directly beside the French language school and opposite Sin Ming Plaza Condo, the cafe is clean, chic and spacious. The food looks enticing, yet rather familiar, at the same time. Perennial favourites at Atlas Coffeehouse can be found here too. We decided to order the Soft Shell Crab Burger ($22) and Butterscotch Banana Pancakes ($18.50), both of which sounded absolutely decadent.

The Soft Shell Crab Burger ($22) looked like a piece of art. The glistening pomegranate arils and mango chunks not only added a touch of sweetness to the otherwise salty burger, they also looked every bit like ruby and topaz gemstones. The toasted brioche buns were buttery, and the deep fried soft shell crabs were crispy on the outside, yet meaty and juicy on the inside. I loved that they were generous with the soft shell crabs, which I must say were well-seasoned too. The arugula leaves lent a distinct nuttiness to the burger, while the accompanying curly fries on the side were crisp, albeit a tad salty. All in all, this dish was great.

We then waited eagerly for the thick and fluffy Butterscotch Banana Pancake ($18.50). The fluffy and dense pancake was slightly crispy on the outside, slightly airy, yet sufficiently moist. It’s a little like a muffin. Sprinkled with bananas, maple cornflakes, and topped with a scoop of ice cream, this pancake was delicious! The sweet cornflakes, which tasted like the cornflake cookies that make an appearance every festive occasion, added a nice sticky crunch. The cold ice cream was the perfect contrast to the warm pancake. And the bananas were just the icing on the cake. The pancake is very filling, so I strongly recommend that you share this with a few friends.

Columbus Coffee co is also quite famous for its coffee. You can choose between the Atlas blend (chocolate, nuts, caramel notes) or the Nautica blend (blueberries, milk chocolate, malt notes). My friend opted for the Long black ($4.50/reg, $5/large), Atlas blend, which, according to her, was really nice.

Columbus Coffee Co might be new, but I’m sure that the cafe will be the hottest cafe in Thomson in no time. The delicious food and coffee will definitely leave an impression, and bring patrons back again, and again.

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

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Soon Seng Seafood is a zi char stall located deep within an industrial estate in Tampines. Public bus services don’t serve this area, so it’s best if you drive. Alternatively, you can make use of the free bike sharing services to get here.

The 7-month-old zi char stall, which is owned by Leo and Ruide, specialises in seafood dishes and fish head steamboat. Leo’s parents run the famous Fried Hokkien Prawn Mee 海南福建炒虾面 stall at Golden Mile Food Centre.

From the nearest bus stop, just outside SAFRA Tampines, it takes just a 10-minute bicycle ride through the industrial park to get to the canteen that houses Soon Seng Seafood.

The Assam Fish Head (market price) features red snapper fish head, more commonly known as ang gor li, that is first boiled, before it is drenched in the stall’s homemade assam sauce. The dish also comes with a medley of vegetables such as lady fingers, brinjal and even petai!

Although the fish head was a tad overcooked, the flavours of the assam was very enjoyable. It wasn’t too spicy, and boasted that distinct tanginess. The sweet and salty flavours were also very well balanced, and the sauce went very well with plain white rice.

I liked how the stall added petai into their assam fish head, When bitten into, the stinky fragrance of the petai complements the flavours of the assam sauce beautifully.

If you’re looking for a quick one-dish meal, Soon Seng Seafood offers that as well. We tried their Salted Egg Yolk Pork Ribs with Rice ($6). The stall helper shared that they make their own salted egg sauce, so you know you’re getting the real deal here. The pork ribs had a good balance of lean meat and fat, and it wasn’t stringy. We loved that the pork ribs were coated generously with the salted egg yolk sauce.

If you’re willing the brave the storm, or rather, the heat, Soonseng Seafood Steamboat is definitely a great place for a simple zi char dinner.

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

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Ko Ko Mee is similar to the fishball noodles today. However, it gets its characteristic name from the way the noodles were sold in the past.

Back in the day, when policemen wore shorts, many hawkers peddled their food from push carts. To inform customers that the noodle vendor had arrived, they would knock two bamboo sticks together, one larger than the other, to a rhythmic beat. The different types of noodles, such as fishball noodles and wanton mee, would have their own beats.  Customers would then run out of their homes onto the streets, shouting “Ah Tee”, which means brother in Teochew, to catch up with the pushcarts and order their noodles.

Although the tradition of knocking two bamboo sticks together to solicit business has come to a halt, we are still able to get a taste of yesteryear at Ah Tee Ko Ko Mee. The brand first started in 1965. Now, Ah Tee Ko Ko Noodles has two brick and mortar stalls — one in Jalan Berseh and the other in Amoy Street Food Centre.

Unlike many other fishball noodle stalls, Ah Tee Ko Ko Mee doesn’t have an extensive menu. There’s only Ko Ko Noodles ($3.50 / $4), and diners can have the dry or soup version. The stall offers sides, such as the Homemade Ngoh Hiang ($1.50) and Handmade Fishcake ($1) as well.

What I like most the ko ko mee here is the variety of ingredients added to the noodles. You get fishballs, fishcakes, minced meat and even char siew in just one bowl! Although the noodles are not made in-house, I enjoyed how the noodles had an oily finish that was very satisfying. If you’re a fan of chilli, you’ll be glad to know that the chilli served at Ah Tee Ko Ko Mee packs quite a punch!

My friends who worked around Amoy Street told me that the ngoh hiang at the stall is a must try. I did enjoy the ngoh hiang, which had a strong five spice fragrance. The meat was a little on the drier side, and I thought that it would be better if the ngoh hiang was more garlicky. However, $1.50 for a homemade ngoh hiang is quite a steal, so I’m not complaining!

During my visit, I noticed that many who patronised the stall were from the younger generation! It’s heartening to know that ko ko mee still lives on, and is still very loved by the masses.

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

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He may call himself the ‘Beng who cooks’, but he doesn’t really seem like an Ah Beng at all! Meet Jason Chua, the co-owner cum chef at Beng Who Cooks.

Jason got his moniker from his friends, who all claimed that he behaves like an ah beng. The straightforward 26-year-old was very willing to share his story.

During his childhood days, he would help out at his parents’ fruit shop. That was when he slowly realised that he had a passion for cooking. He then worked in a few restaurants in Singapore, grabbed an education in culinary arts, and opened his own hawker stall.

When asked why he wanted to start a hawker stall, Jason said that it was because it was the cheapest alternative to starting a restaurants or cafe.

The hawker shop is co-owned by two other Muslim partners. One of the two is Muhamad Ridhwan, a professional Singapore boxer.

His partners gave him quite a free rein on the dishes sold at the stall. This allows Jason to showcase his culinary talent fully. Jason said that he changes the menu every two to three months, to keep things fresh for returning customers.

The stall is known for their poke bowls, and Jason shared that he sees poke bowl as the modern version of chap chye png. He prepares and cooks a variety of different dishes, before assembling each dish on demand.

The ordering process is simple, and similar to the many other poke bowl eateries in Singapore. Ordering is done via an order chit.

The stall has two options — the Hawker Bowl ($6) or Towkay Bowl ($9). The Towkay bowl is basically an upgraded version of the Hawker bowl, which comes with a carbohydrate, a protein, two sides, a topping and sauce.

We tried the beef stew, which is braised for at least 24 hours. The meat was well flavoured and juicy, and wasn’t too stringy.

Another item under the protein section that might interest you is the Sweetheart Chicken Thigh, which is something very different from the usual chicken breast. The chunks of chicken thigh were tender, but were a tad under seasoned.

For sides, the fried tempeh was an interesting option. Tempeh is a very traditional Malay ingredient, which is nutty and savoury when fried. Other than that, the usual offerings of roasted cherry tomatoes, edamame and onsen egg can all be found.

Each bowl comes with a serving of sauce. The minty yoghurt, which reminded us very much of Indian raita, and Beng’s Salted Egg Sauce, an explosion of sweet and savoury notes, are great options. The addition of curry leaves in the salted egg sauce spiced things up a little as well. 

Jason is well loved by his neighbours, who poke fun at him and bring him food. He does his fair part by making poke bowls for them, and chatting with them. I guess that’s the traditional ‘kampong spirit’ that used to be prevalent in our tiny nation. It’s great to see that this spirit still lives on!

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

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Singapore’s very own homegrown coffee roaster has finally opened a coffee bar in Jalan Besar! Liberty Coffee specializes in filtered and brewed coffee. The coffee beans are source from Asia, Africa, and America. The coffee roaster was formerly situated at Rangoon road, and only supplied coffee beans to various establishments. The founding partner of Liberty Coffee, Terence Tay, said: “Over the past four years, we’ve built an extensive roasting and coffee supply infrastructure to support our F&B clients. The new coffee bar at Jalan Besar is a platform to showcase our expertise and craftsmanship in coffee roasting, and the fine coffees we’ve sourced from around the world.” The former commercial airline pilot’s multiple visits to countries with burgeoning specialty-coffee markets, such as London, Australia, Korea, and the US, further fuelled his passion for coffee.

Unlike your usual coffee bar, advanced brewing apparatus such as the Poursteady automated pour-over machine and 3Temp Hipster Brewer take centre stage. A state-of-the-art customized La Marzocco AV ABR is also available to churn out espresso-based classics. We were recommended the Rwanda Nyakizu Washed ($5), which came in a simple ceramic cup. The coffee’s flavours were subtle, but we could almost taste hints of berries.

Apart from coffee, hot sandwiches, pastas, and salads are available. The head Chef, Joseph Heah, formerly helmed the kitchens of the Saveur group. My friend and I shared a Hot Butt Sub ($13) — a baguette filled with Cubano-style pork hind, homemade jalapeño aioli, caramelized onion rings, cilantro, and pickles. A prominent tartness from the pickles hits you before the umami of the pork hind does. The juices from the pork hind get absorbed by the baguette, making the sandwich more delicious. We felt that the portion of pork hind was a little too small though.

To match the bold profiles of their coffee, strong-tasting dishes were added to the menu. The Blue and Shells ($13) was one such dish. It comprises gorgonzola, pasta shells, candied walnuts and rocket leaves. While my friend struggled to take even a whiff, I found the blue cheese sauce surprisingly palatable. Look forward to al dente pasta shells that are packed with peppery and cheesy flavours, and a lovely sweet crunch from the walnuts. Share this dish with a friend if you’ll like to have a taste of it, but not finish the entire plate.

“Our true business is sourcing and roasting coffee. Our regulars return not for the fancy stuff, but for a good old cup of coffee,” shared Pauline, the other founder of Liberty Coffee. The baristas in Liberty Coffee are extremely friendly! Talk to them, or just watch them do their thing at the bar. Coming here sure made our day!

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

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Moist and tender meat, which is encased in a crispy brown skin, make up the golden formula for mouthwatering chicken wings. After a visit to Yon Yan, I have been on the lookout for the best chicken wings, as well as economical bee hoon, in Singapore. Initially, what began as a trip to Commonwealth drive to seek out a well-reputed bak chor mee led us to Eng Kee. To find it, keep your eyes peeled for an open-air stall where workers are diligently tending to a fast-moving queue. While there is a decent spread of dishes available for diners to choose from, everyone is surely here for the chicken wings.

Each Chicken Wing ($1.30/pc) is fried to perfection — crispy skin, juicy and moist meat. Despite being left out for a while, the chicken meat remained piping hot. It’s amazing how the chef has managed to keep the seasoning on every wing consistent as well. Eng Kee is proof that one does not have to resort to complex spices or too much seasoning to make great chicken wings. Sandwiched between its crispy coating and tender meat is a thin layer of fat, which enhanced the flavour of the meat. The chicken wings here are pretty greasy, though. Grab a cup of tea to cleanse your palate after!

Eng Kee also offers economical Bee Hoon (80 cents/plate), which is a great option for all 3 meals of the day. For its price point, the portion of bee hoon and noodles was very generous. We loved the noodles, which were sufficiently oily, and surprisingly taste. Did you know that Eng Kee was awarded a “Certificate of Recognition” by the Health Promotion Board for serving healthier bee hoon? Patrons may like to pair the sweet and watery chili with the noodles for extra flavour.

Even though the beehoon and noodles are tasty, you shouldn’t be eating it plain! Add some long beans (50cents/portion) and spicy otah ($1.20/pc) to your plate! While the otah was smooth and soft, it had a stronger fishiness than the usual otahs. Other ingredients such as sausages ($1.10) and ngoh hiang ($1.10) are available as well.

If you’re nearby and looking for an affordable and tasty lunch, Eng Kee is the place for you. Eng Kee definitely deserves its title of serving one of the best chicken wings in Singapore.

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 Eng Kee Chicken Wings. We will verify and update from our side. Thanks in advance!

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Seorae’s galmaegisal, otherwise known as their signature pork skirt, is one seriously yummy cut of meat. The galmaegisal is treated with tender, loving care, every step of the way, from preparation to actual execution. The amount of effort placed into perfecting the meat is evident in the final result. The beautiful and luxurious grilled meat tastes just as good as it looks.

Preparing the galmaegisal takes a ton of effort. The thin strip of pork skirt (available in very limited quantity in every pig) is first trimmed from a massive slab of meat, before it is marinated in a special house-made sauce. The meat is also massaged for about 30 minutes, to ensure that it is soft and tender. Seorae sure knows how to handle galmaegisal, considering they are one of the first to introduce pork skirt of such great quality to Singapore.

Here’s some fantastic news: This Great Singapore Sale (3 May 2018 to 31 July 2018), dine at Seorae and receive $20 off your total bill and two $20 Seorae return vouchers with a minimum spend of $68++ on ala carte items. Amazing, isn’t it!

This time, to spice things up a little, we decided to hold our very own “Seorae Royal BBQ Challenge”, in which 2 of our team members competed to see who would be the “Best at Grilling Galmaegisal”. Check out the video below to see who won the challenge!

Slightly charred on the outside, incredibly juicy on the inside, and savoury all around, the galmaegisal had a robust flavour that was truly enjoyable. I recommend eating the meat straight off the grill while it’s still hot, to enjoy the tender and prime cut in all its glory. The galmaegisal comes in 3 flavours – Original, Spicy and Garlic. According to the chef, the proper way to eat it is to savour the original galmaegisal on its own first, before dipping it into the onion sauce. I have to say, the tangy onion sauce goes really well with the rich cut of meat.

We have come up with some tips to grill the delicious galmaegisal that you and your friends are bound to love:

1. Make sure that the charcoal is sufficiently hot. Seorae uses charcoal that has been fired to the right temperature of about 600 deg celsius.

2. Lay out the meats evenly on the grill

3. Using your tongs, pick up the meat and flip it around the grill in a continuous sweeping motion. This allows every square area of meat to be evenly exposed to the heat.

4. Using the scissors provided, cut the galmaegisal in half (do not completely snip the meat into two, just sufficiently to check the insides) to check if the meat is cooked within.

5. Leave the galmaegisal slightly longer on the charcoal grill, for it to adopt a slightly charred exterior that will add tons of flavour to the meat. Take care not to overcook the meat as it can become tough.

6. Dip the galmaegisal into the various sauces provided, and enjoy! Seorae provides 3 types of sauces – Gochujang (dark red), Onion sauce and Ssamjang (bright red, mild spicy).

As Seorae uses a circle grilling technique, diners have to wait a short while for the egg mixture to firm up in a separate grill compartment. While waiting, why not tuck into the 5 cold side dishes available? Cheese lovers may also transfer the mozzarella cheese into one of the grill compartments, and watch the cheese melt into a luscious smooth texture. Continually mix the melted cheese with the tongs till you get a smooth consistency. Then, roll the pieces of galmaegisal in the creamy molten cheese, over and over again, to coat the meat with as much cheese as possible! Needless to say, and I’m sure that you’ve expected it, the combination was divine.  

We also tried Seorae’s Woosamgyeob ($22.90), which features strips of sliced US beef short plate marinated in a special Korean pear sauce. The Woosamgyeob was fatty, tender, and a tad sweeter than most sliced beef that I am used to. Dip these pieces of fatty goodness into the sauces available, or wrap them in fresh lettuce for a refreshing crunch. What a total delight to savour!

We also tried the Hameul Pajeon ($17.90), a traditional Korean pancake chock full of seafood bits and spring onions. The Korean pancake had a crispy exterior, with a fluffy, mochi-like interior. While the bits of vegetable and chilli already add a subtle kick of spice to the thick, chewy pancake, you may dip the Korean pancake into the accompanying sauce for an extra punch!

The vibrant and colourful Sundubu Jjiggae ($14.90/small, $18.90/large) is served in a traditional Korean ddukbaegi (hot pot), and is packed to the brim with a variety of ingredients which include silky tofu, minced meat, enoki mushroom and an egg yolk. This hearty stew will warm you to the bones, and I reckon that it will be especially delightful on a cold rainy day.

Seorae at JEM and Plaza Singapura has a weekday set lunch (from just $10.90++). Diners can choose from the Kkochi Set, Kimchi Jjigae, Seoul Bulgogi and Jajangmyeon. The set comes with free drinks and side dishes too!

By this time, we were already stuffed but we couldn’t resist the Japchae ($14.90), also known as sweet potato noodles. The japchae was bouncy, QQ and chewy, which made it quite satisfying. Stir fried with lots of meats and vegetables, the japchae is a great accompaniment to the grilled meats.

Finally, we dug into Seorae’s Dolsot Bibimbap. The Dolsot Bibimbap comprises lettuce, seaweed, spinach, bean sprouts, a runny fried egg, and a lovely bibimbap sauce. I loved that the bibimbap sauce was not too sweet. There’s no better way to end our meal than with an authentic dish that is both filling and tasty.

What a feast! Speaking of feasts, Seorae’s tagline is “Feast like royalty. Feast at Seorae.” With an impressive plethora of a la carte dish and Korean charcoal bbq sets, you will never leave Seorae hungry.

This Great Singapore Sale (3 May 2018 to 31 July 2018), dine at Seorae and receive $20 off your total bill and two $20 Seorae return voucher with a minimum spend of $68++ on ala carte items.

On top of that, Seorae will be having a Facebook GIVEAWAY CONTEST! Seorae has generously offered to giveaway 4 x $100 Seorae vouchers this Great Singapore Sale! All you have to do is “Like” Seorae’s Facebook Page and “Share” the Seorae video on Miss Tam Chiak’s Facebook Page. Don’t forget to hashtag #Seorae and #Seoraesg too!

This post was brought to you by Seorae.

The post Enjoy Seorae’s Juicy BBQ Pork Skirt this GSS! Great Deals Await! appeared first on Miss Tam Chiak.

Seorae’s galmaegisal, otherwise known as their signature pork skirt, is one seriously yummy cut of meat. The galmaegisal is treated with tender, loving care, every step of the way, from preparation to actual execution. The amount of effort placed into perfecting the meat is evident in the final result. The beautiful and luxurious grilled meat tastes just as good as it looks.

Preparing the galmaegisal takes a ton of effort. The thin strip of pork skirt (available in very limited quantity in every pig) is first trimmed from a massive slab of meat, before it is marinated in a special house-made sauce. The meat is also massaged for about 30 minutes, to ensure that it is soft and tender. Seorae sure knows how to handle galmaegisal, considering they are one of the first to introduce pork skirt of such great quality to Singapore.

Here’s some fantastic news: This Great Singapore Sale (3 May 2018 to 31 July 2018), dine at Seorae and receive $20 off your total bill and two $20 Seorae return vouchers with a minimum spend of $68++ on ala carte items. Amazing, isn’t it!

This time, to spice things up a little, we decided to hold our very own “Seorae Royal BBQ Challenge”, in which 2 of our team members competed to see who would be the “Best at Grilling Galmaegisal”. Check out the video below to see who won the challenge!

Slightly charred on the outside, incredibly juicy on the inside, and savoury all around, the galmaegisal had a robust flavour that was truly enjoyable. I recommend eating the meat straight off the grill while it’s still hot, to enjoy the tender and prime cut in all its glory. The galmaegisal comes in 3 flavours – Original, Spicy and Garlic. According to the chef, the proper way to eat it is to savour the original galmaegisal on its own first, before dipping it into the onion sauce. I have to say, the tangy onion sauce goes really well with the rich cut of meat.

We have come up with some tips to grill the delicious galmaegisal that you and your friends are bound to love:

1. Make sure that the charcoal is sufficiently hot. Seorae uses charcoal that has been fired to the right temperature of about 600 deg celsius.

2. Lay out the meats evenly on the grill

3. Using your tongs, pick up the meat and flip it around the grill in a continuous sweeping motion. This allows every square area of meat to be evenly exposed to the heat.

4. Using the scissors provided, cut the galmaegisal in half (do not completely snip the meat into two, just sufficiently to check the insides) to check if the meat is cooked within.

5. Leave the galmaegisal slightly longer on the charcoal grill, for it to adopt a slightly charred exterior that will add tons of flavour to the meat. Take care not to overcook the meat as it can become tough.

6. Dip the galmaegisal into the various sauces provided, and enjoy! Seorae provides 3 types of sauces – Gochujang (dark red), Onion sauce and Ssamjang (bright red, mild spicy).

As Seorae uses a circle grilling technique, diners have to wait a short while for the egg mixture to firm up in a separate grill compartment. While waiting, why not tuck into the 5 cold side dishes available? Cheese lovers may also transfer the mozzarella cheese into one of the grill compartments, and watch the cheese melt into a luscious smooth texture. Continually mix the melted cheese with the tongs till you get a smooth consistency. Then, roll the pieces of galmaegisal in the creamy molten cheese, over and over again, to coat the meat with as much cheese as possible! Needless to say, and I’m sure that you’ve expected it, the combination was divine.  

We also tried Seorae’s Woosamgyeob ($22.90), which features strips of sliced US beef short plate marinated in a special Korean pear sauce. The Woosamgyeob was fatty, tender, and a tad sweeter than most sliced beef that I am used to. Dip these pieces of fatty goodness into the sauces available, or wrap them in fresh lettuce for a refreshing crunch. What a total delight to savour!

We also tried the Hameul Pajeon ($17.90), a traditional Korean pancake chock full of seafood bits and spring onions. The Korean pancake had a crispy exterior, with a fluffy, mochi-like interior. While the bits of vegetable and chilli already add a subtle kick of spice to the thick, chewy pancake, you may dip the Korean pancake into the accompanying sauce for an extra punch!

The vibrant and colourful Sundubu Jjiggae ($14.90/small, $18.90/large) is served in a traditional Korean ddukbaegi (hot pot), and is packed to the brim with a variety of ingredients which include silky tofu, minced meat, enoki mushroom and an egg yolk. This hearty stew will warm you to the bones, and I reckon that it will be especially delightful on a cold rainy day.

Seorae at JEM and Plaza Singapura has a weekday set lunch (from just $10.90++). Diners can choose from the Kkochi Set, Kimchi Jjigae, Seoul Bulgogi and Jajangmyeon. The set comes with free drinks and side dishes too!

By this time, we were already stuffed but we couldn’t resist the Japchae ($14.90), also known as sweet potato noodles. The japchae was bouncy, QQ and chewy, which made it quite satisfying. Stir fried with lots of meats and vegetables, the japchae is a great accompaniment to the grilled meats.

Finally, we dug into Seorae’s Dolsot Bibimbap. The Dolsot Bibimbap comprises lettuce, seaweed, spinach, bean sprouts, a runny fried egg, and a lovely bibimbap sauce. I loved that the bibimbap sauce was not too sweet. There’s no better way to end our meal than with an authentic dish that is both filling and tasty.

What a feast! Speaking of feasts, Seorae’s tagline is “Feast like royalty. Feast at Seorae.” With an impressive plethora of a la carte dish and Korean charcoal bbq sets, you will never leave Seorae hungry.

This Great Singapore Sale (3 May 2018 to 31 July 2018), dine at Seorae and receive $20 off your total bill and two $20 Seorae return voucher with a minimum spend of $68++ on ala carte items.

On top of that, Seorae will be having a Facebook GIVEAWAY CONTEST! Seorae has generously offered to giveaway 4 x $100 Seorae vouchers this Great Singapore Sale! All you have to do is “Like” Seorae’s Facebook Page and “Share” the Seorae video on Miss Tam Chiak’s Facebook Page. Don’t forget to hashtag #Seorae and #Seoraesg too!

This post was brought to you by Seorae.

The post Enjoy Seorae’s Juicy BBQ Pork Skirt this GSS! Great Deals Await! appeared first on Miss Tam Chiak.

Located along Killiney Road, Da Shi Da is a quaint little restaurant that specialises in Prawn Mee. The restaurant opened early 2018, and is run by Seth Sim and his wife, Yvonne.

You may find the Da Shi Jia brand quite familiar. In fact, the restaurant is part of the Big Eater Restaurant group, which is a famous zi char brand with many outlets island wide. The brand is owned by Seth’s father.

Seth shared with us that he learnt the art of cooking prawn noodles from a hawker in Boon Lay. He then decided to open his own restaurant specialising in prawn noodles. He will return to help his dad with the chain of zi char restaurants when his prawn noodles business takes off. His wife, Yvonne, also left her banking job to support her husband in his new business.

As you enter the shop house, you will be greeted by a beautiful mural of the ‘Eight Immortals Crossing The Sea’. The mural exudes an oriental vibe, which gives the restaurant its finesse. This is, after all, a Chinese style restaurant that specialises in prawn noodles!

There are many price points for the prawn noodles at Da Shi Jia. The prices increase along with the size of the prawns. It starts from $5.80, all the way to $16.80 for the extravagant Da Shi Jia Signature Prawn Noodle. In Mandarin, it reads as “大食家大大大虾面”, and has three “big” written in its name! I’m sure you know why!

Diners can choose from a variety of noodles, such as yellow noodle, kway teow and bee hoon. We tried the dry version, which features al dente yellow noodles coated with a savoury black sauce. Toss the noodles up, together with the homemade pork lard and kang kong. As you take a bite of the noodles, do not forget to also grab a bite of those fresh and sweet huge prawns. Seth shared that he does not usually get a fixed variety of prawns each day and relies solely on the catch of the day.

If you’re looking to get a mixture of meat with your prawns, you can opt for the Da Shi Jia Pork Ribs Prawn Noodle ($13.80). We tried this as a soup version and it came with a side of chilli sauce for dipping and extra flavour!

When tasted alone, the homemade chilli sauce does pack a punch. When diluted with the prawn broth however, the sauce instead flavours the soup with a tangy and spicy mouthfeel.

Fans of bai mee fen would be thrilled to know that the restaurant also has their version of the famous zi char classic. The Da Shi Jia Wok Fried Big Prawn White Bee Hoon ($16.80) is definitely a must try.

The prawns are first fried over a high heat, which gives it a nice char and a beautiful wok hei aroma. Next, the bee hoon is then fried, together with shallots, garlic, kang kong, slices of pork and lard, before it is allowed to simmer in a prawn broth to absorb all its flavour. The result: an immensely flavourful and garlicky plate of bee hoon, topped with pieces of wok hei-rich prawns.

As an accompaniment to our bowl of prawn noodles, we ordered a plate of Shrimp Prawn Rolls ($5.80) to share. Freshly deep fried, these prawn rolls are addictive when dipped with mayo. Otherwise, they were a little under-seasoned for our liking.

Not to worry if you’re coming here as a group because for those who do not eat prawns, the restaurant also offers Century Egg Minced Pork Congee ($5, $5.80 with egg).

The menu spread at Da Shi Jia may not be extensive, but there’s definitely something for everyone.

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

The post Da Shi Jia 大食家大大大虾面 – A New Next-Gen Prawn Mee Stall! appeared first on Miss Tam Chiak.

Wakey Wakey is a newly opened cafe located just a short 5 minute walk away from Nicoll Highway MRT Station. The cafe is spacious and inviting with its floor-to-ceiling glass windows, which allows natural light to flow in. Instagrammers will absolutely love the simple yet aesthetic interior of Wakey Wakey.

I made a beeline for the glass display, where the vibrantly orange Salted Egg Maple Pie ($8) sat pretty and called out to me. Fearing that another customer would swoop in and take that last slice, I hurriedly placed an order for it. Other dishes that we ordered included the Iced Matcha Latte ($7), Roasted Tomato Basil Soup ($7.90) with a Grilled Cheese Toastie (+$2.50) and Buttermilk Waffles with Vanilla ice-cream and Fresh Fruit ($13).

The Salted Egg Maple Pie ($8) arrived first, and looked as good as when it was at the display counter. The jelly-like and gelatinous sweet maple glaze on top contrasted nicely with the denser salted egg yolk second layer and its crumbly base crust. While the salted egg yolk flavour was unfortunately too light and somewhat overshadowed by the other components, this pie was still a nice change to what other cafes usually offer. 

Hearing that Wakey Wakey also made their own matcha and chocolate lattes, instead of using pre-packed mixes, we could not resist ordering the Iced Matcha Latte ($7). As a matcha lover, I thoroughly enjoyed the thick, milky, slightly bitter and not too sweet concoction that offered a nice respite from the humid weather. 

We were also recommended the Roasted Tomato Basil Soup ($7.90), which was made with caramelised onions, roasted potatoes, fine herbs and basil oil. An option to add a grilled cheese toastie was also available for $2.50. Wakey Wakey uses a slightly sweet bread with a rather cakey texture that complimented the soup surprisingly well. A dip of the cheesy toast in the soup and the combination was an instant reminder of the classic Margherita pizza.

Wakey Wakey’s staff also recommended that we try their Buttermilk waffles with Vanilla ice-cream and Fresh Fruits ($13). The waffle was fluffy, airy and light while the addition of the strawberries and blueberries added some tartness to the combination. Throw in a scoop of vanilla ice cream and it was quite a great way to end the meal.

If you like a spacious cafe with great lighting, you will absolutely love Wakey Wakey. The food here is decent, and its central and accessible location makes it convenient enough to drop by for a visit or for that iced matcha latte!

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

The post Wakey Wakey – Spacious New Cafe with Superb Natural Lighting appeared first on Miss Tam Chiak.

“A mother is she who can take the place of all others, but whose place no one else can take”. Looking for a special way to give your mum the treat she deserves this Mother’s Day? Well, look no further! With an HSBC Credit Card, you have access to tons of amazing deals your mum is guaranteed to love. We have rounded up a list of hotels that will be serving an amazing spread this entire month of May in celebration of Mother’s Day — all you have to do is use your HSBC card for these fantastic deals!

Offers available on Mother’s Day:

York Hotel – White Rose Café

Whether Mum fancies well-crafted classic Chinese cuisine, a hearty buffet lunch spread featuring International and Asian favourites or a tasty local high tea, White Rose Café has the perfect menu for her.

For mums who prefer traditional Chinese favourites, the 7-Course Appreciation Set Dinner (set menus for 6 and 10 persons respectively) offer an array of traditional specialties such as Wok-fried Spicy Coconut and Cereal Prawns, Steamed Grouper or Red Snapper in Cantonese Style, and Longevity Noodles with Sliced Smoked Duck and Mushrooms. Round off the meal with a light and refreshing Double-boiled Snow Pear with Ginkgo, Red Dates and Snow Fungus.

You may also indulge in an International Buffet Lunch that features 30 delightful offerings. The Grilled Salmon, Sirloin of Beef, Chicken and Chilli Crayfish are prepared à la minute in the Show Kitchen. Diners can also expect Deep-fried Pork Ribs in Red Fermented Bean Curd, Teriyaki Chicken, Braised Duck in Teochew Style, Stir-fried Salted Egg Yolk Prawns, and well-loved local desserts such as Hot Pulut Hitam, Chilled Almond Jelly with Longans, and local pancakes with a choice of Durian, Sweet Corn or Peanut topping.

If mum prefers a high tea experience, opt for the High Tea Buffet that showcases tasty treats such as Kong Bak Pau, Oyster Omelette, Prawn Mee and Hainanese Chicken Rice. Complete the meal with an assortment of sweet treats like Hot Tau Suan (Split Mung Bean Soup), Hot Cheng Tng, and Nonya Kuehs.

All HSBC credit and debit cardholders can enjoy a 10% discount off their total bill for the Mother’s Day Appreciation Dinner (May 12, 2018), Mother’s Day International Buffet Lunch and Mother’s Day High Tea Buffet (May 13, 2018) with full payment made before 6 May 2018.

For more information, please visit http://www.yorkhotel.com.sg/dining-promotion.html

Hotel Fort Canning – The Salon

The Salon at Hotel Fort Canning is where mums will be pampered with a feast like no other! Prepared by Executive Chef Tan, menu highlights include Fusion Peking Duck Shredder with Onion, Celery and Fuji Apple, Handmade Sushi and Maki Rolls, Johor Bahru Claypot Bak Kut Teh, Thai Red Curry Prawns with Eggplant, and Braised Lamb with Chinese Root Vegetables. Vegetarian options such as German Potato Salad with Walnut, Raisin and Pommery Mustard, Singapore Fruits Rojak, and Wok-fried Egg Noodles with Superior Soya Sauce will also be available. To round off your dining experience on a sweet note, choose from a selection of hot and cold treats at the dessert station, from New York Cheesecake to the Rustic Apple Pie to the Peranakan Bobo Cha Cha. The Mother’s Day Feast is available on 13 May 2018, from 12pm to 3pm. Mothers get to dine free with every 3 paying adults for this special Mother’s Day in the Park lunch buffet, while children under the age of 4 dine free! Call 6799 8809 or email fnb@hfcsingapore.com to make your reservation!

Novotel Clarke Quay – The Square

Pamper your mum this Mother’s day at The Square Restaurant, and indulge in a specially curated international buffet specially designed to please her palate. Located on level 7 of Novotel Singapore Clarke Quay, The Square Restaurant is a perfect place for gatherings, and celebration. On 13 May 2018, feast on The Square’s Signature chilli crab and the all-time favourite laksa, go crazy on the delicious seafood on ice, homemade dim sum, succulent roasted meats and delectable carving dishes! End your day on a sweet note with the luscious chocolate fondue, The Square’s special durian pengat, and a 3kg mother’s day cake. Valid on 13 May 2018, mothers dine free with 3 paying adults for lunch or dinner. In addition, Novotel Singapore Clarke Quay will be presenting a bouquet of flowers to all mothers this Mother’s Day. Terms and Conditions apply. For more information and reservations, please contact 6433 8790 or email H5993-FB8@accor.com

Le Méridien Singapore, Sentosa – Latest Recipe

Latest Recipe at Le Méridien Singapore, Sentosa, will be serving a hearty Mother’s Day buffet brunch this year. Feast on delights such as Grilled Duck Breast, Australian D Rump Wagyu Beef, Crayfish and Leg of Lamb. On top of that, flavoursome Asian and local delights like the spicy Chilli Crab with Deep-fried Mantou Buns, Salted Egg Prawns and Masala Chicken will be available too! What’s more, mums will be treated to a well-deserved nourishing serving of the Premium Cordyceps Flower Chicken Soup with Mushrooms, lovingly made by Executive Chef Jackson Goh. This soup contains wholesome ingredients such as kampong chicken, seawhelk, mushrooms and wolfberries. Lastly, special items such as the Braised Sea Cucumber with Flower Mushroom and Wok-fried Chicken with Honey Rock Sugar also await. Note that the Mothers’ Day Buffet Brunch runs only on 13 May 2018. 1 diner dines free with every 3 paying diners, and you may indulge in free flow sparkling wine, beer and soft drinks at an additional S$30 per pax.

Offers available in May:

Novotel Singapore on Stevens – Food Exchange

At Food Exchange, dine in a stylish contemporary space with a lush leafy backdrop, or al fresco by the infinity pool. Indulge in a palatable spread of authentic local favourites at the lunch buffet, which will feature mouth-watering dishes such as XO Carrot Cake, Traditional Hainanese Chicken Rice, Chicken Briyani, Chicken Curry, Cold and Hot Cheng Tng, Ice Kachang and more. At night, the evening buffet offers tempting Asian, European and Indian options. Watch the skilful chefs whip up delicious dishes at the open kitchen stations with the freshest regional ingredients. Valid from 1 May 2018 to 31 May 2018, 1 diner dines free with every 2 paying adults for Food Exchange’s daily lunch and dinner buffet.

One Farrer Hotel & Spa – Escape Restaurant & Lounge

If your mum is a seafood lover, this is definitely the place to take her. This Mother’s Day, Escape Restaurant & Lounge will be having their She11 We Seafood Spread buffet, a tantalising seafood-themed buffet filled with myriad of seafood. It will showcase a seafood-on-ice station, which consists 11 varieties of fresh seafood such as Fresh Seasonal New Zealand & Canada Oysters, Chilled Lobsters, Snow Crabs, Australian Yabbies, Half Shell Sea Scallops, Sweet Sea Prawns. Furthermore, steamed lobsters will be served (one serving per table). Look forward to baked oysters with cheese at the Action Station, and fresh live prawns from the tank at the Live Station. Apart from seafood, the usual Western, Chinese and Indian dishes will also be served. Finally, round off your meal with cute seafood-themed desserts such as starfish glazed cream puffs. From 4 May to 3 June 2018 only, 1 diner gets to dine free with every 3 paying adults at the She11 We Seafood Spread buffet.

Copthorne King’s Hotel – Princess Terrace Café

Renowned for serving Singapore’s best-loved Penang buffet since the early 1970s, Princess Terrace serves a truly mouth-watering spread. Featuring authentic Penang delicacies prepared using fine ingredients and traditional cooking methods, the restaurant’s cosy and nostalgic ambience will transport you from the hustle and bustle of the city to a cultural food haven. From 1 May 2018 to 30 June 2018 (except on 13 May 2018 and 17 June 2018), 1 diner dines free with every 2 paying adults.

Grand Copthorne Waterfront Hotel – Food Capital

Bring your taste buds for a trip around the globe at one of the most extensive seafood buffets in Singapore. Food Capital offers diners international cuisines and a live theatre kitchen. Start at their cold seafood bar, which includes shucked oysters, freshly sliced sashimi and sushi, and move on to the impressive rotisserie section. This section dazzles with a hulking beef stripling, and gourmet slow-cooked veal shank that comes with a truffled potato mousseline. The local selections are especially good. A beautiful tureen of chilli crab, the famous Grand Copthorne Laksa, and a variety of local kueh await. From 1 May 2018 to 30 June 2018 (except on 13 May 2018 and 17 June 2018), 1 diner dines free with every 2 paying adults!

Orchard Hotel Singapore – Orchard Café

A fusion of Western and local flavours, the buffet at Orchard Café Singapore features made-to-order dishes at live stations, and sumptuous mainstays such as fresh seafood on ice, sushi, sashimi as well as Chef’s modern spins on classic flavours. The tantalising collection of dishes at Orchard Cafe caters to every palate! Look forward to their delicious spread, and end your meal with the plethora of sweet treats which includes an assortment of cakes, kuehs, ice-cream and creamy durian penget. From 1 May 2018 to 30 June 2018 (except on 13 May 2018 and 17 June 2018), 1 diner gets to dine free with every 2 paying adults.

M Hotel Singapore – Café 2000

Get set for a gastronomical ride at Café 2000 @ M Hotel. Situated on the hotel’s lobby level, the contemporary restaurant promises a memorable seafood buffet (available on weekend afternoons) and a ‘Seafood Extravaganza Dinner Buffet’ (available daily). On Friday and Saturday evenings, there will also be a live BBQ station, with offerings such as Black Angus beef, scallops and Italian pork sausage. From 1 May 2018 to 30 June 2018 (except on 13 May 2018 and 17 June 2018), 1 diner gets to dine free with every 2 paying adults for the Weekend Buffet Lunch, Seafood Buffet Dinner (Sundays – Thursdays) and Seafood Buffet Dinner with Live BBQ (Fridays – Saturdays).

M Hotel Singapore – The Buffet

Located on the second level of M Hotel, The Buffet is a spacious dine-in restaurant housing two separate buffet concepts under one roof. Lunchtime spreads feature international and local flavours with monthly exclusive specials on offer. There is a live carving station, crustacean bar, and a dessert bar for the perfect sweet ending. For dinner, the fresh seafood steamboat buffet dinner boasts several specialty soup bases, such as superior chicken, Thai tom yum, laksa and Korean kimchi. From 1 May 2018 to 30 June 2018 (except on 13 May 2018 and 17 June 2018), 1 diner dines free with every 2 paying adults for both the daily Steamboat Buffet Dinner and the International Buffet Lunch (Mondays – Fridays).

What are you waiting for? Make your reservations soon, and you can be sure that your mom will be wowed at any of the buffet places listed. Remember to use your HSBC credit card for greater deals this Mother’s Day!

For more details on the latest #HSBCDining promotions, visit www.hsbc.com.sg/dining. Terms and conditions apply for all promotions.

This post was brought to you by HSBC.

The post Delicious HSBC Deals for a Lovely, Unforgettable Mother’s Day 2018 appeared first on Miss Tam Chiak.

Hong Lim Food Centre boasts a delectable selection of culinary treasures. Apart from the famous Sungei Road Trishaw Laksa, which was awarded a bib gourmand in 2017, you’ll also discover traditional hawker food stalls (Dong Fang Hong Sotong Ball Seafood Soup) alongside modern day hawker fare (such as Beng Who Cooks) all under one roof. One of these hawkers stands out from the rest and it is none other than Tang Kay Kee- a zi char stall which marries the best of both traditional zi char and modern zi char lunch bowls into one stall!

Tang Kay Kee Fish Head Bee Hoon has been a household name amongst regulars of Hong Lim Food Centre. While the stall has been “wok–ing” zi char fare for dinner goers since 1946, it has finally opened its doors to the lunch crowd with its newly launched modern-day wok–hei infused lunch bowls in January 2018! Fourth–generation hawkers, Debbie, 27; and Kamen, 21, are the brains behind this new concept. “Before the stall shifted into Hong Lim Food Centre, my great grandfather was peddling along Upper Hokkien Street prior to the establishment of Hawker Centres. Tang Kay Kee is actually derived from my great grand father’s name Tang Pak Kay,” Debbie revealed. “We were initially known as Kay Kee 祺记, but added a “Tang” in front of only after the renovation of Hong Lim in 2009 because we wanted to better commemorate this long tang heritage that is important to my grand Aunty, who is also the stall owner!”

A fresh spin is put on the classic hor fun. The Mixed ($5), which features hor fan stir–fried with garlic tender pork slices, fish slices, battered enoki mushrooms, and sous–vide egg, really won us over. “We infused modern ingredients into our hor fun for the younger crowd. This is very different from our traditional hor fun served at dinner time, which comes with the usual liver slices and prawns,” shared the duo. We couldn’t agree more. I was hooked on the battered enoki, which was made using 4 different flours and salt. The result was a uniquely salty and crispy mushroom which was extremely addictive! “Also, we use a sous–vide machine to cook perfect eggs at 63 degrees” Kamen added. While the choice of ingredients was captivating, it was the alluring wok–hei that really had me going for spoonfuls.

I opted for the Cai Po as part of the fried rice menu, which comprised of fried rice with eggs, chinese sausages, crab meats, spring onions, preserved radish as well as a sous–vide egg. Unlike the Mixed hor fun, the wok–hei here was much milder. Like good zi char–style fried rice, the grains were nicely oiled and separate. You definitely need to spoon a big portion of rice to savour all the elements of the fried rice, including the distinct sweet and salty cai po. I do wish that they could be a bit more generous with the cai po though!

The fun (or rather, crucial) aspect of zi char is ordering a ton of dishes to share with your loved ones. While Tang Kay Kee serves numerous traditional ala carte zi char dishes in the evening, their lunch menu also consists of a lean selection of snacks that are inspired from their traditional menu. For example, the Prawn Paste Chicken ($10) (which is also an excellent choice to have). Their version of har jeong gai comes in boneless cubed, bite–sized portions that are perfect for the working crowd to chow on while avoiding the hassle of removing the chicken bones. The chicken were juicy and crispy (and dare I say, finger lickin’ good!) and made even more perfect with a touch of their homemade mustard mayonnaise sauce. I doubt there would be any leftovers from this extremely toothsome snack. Traditionalists need not fret though as the regular har jeong gai wings are still available during dinner.

There’s something for everyone here at Tang Kay Kee. With modern wok–hei dishes by day and traditional zi char fare by night, I’d say Tang Kay Kee deserves multiple return visits. I mean, where else in the hawker scene would you be able to find such an unusual yet classic take on tze char?

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

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The post Tang Kay Kee – Traditional Zichar Stall Launches New Wok Hei Lunch Bowls! appeared first on Miss Tam Chiak.

You might have heard of the famous Singapore musical cabaret group Dim Sum Dollies, but have you heard of the Yang sisters?

The three sisters currently run Dong Fang Hong Sotong Ball Seafood Soup, a hawker stall located at Hong Lim Market & Food Centre.

Besides sotong (squid) balls, the stall also has meat balls and fish balls up for grabs. If you are wondering what’s so special about the balls here, you’ll be glad to know that each and every ball is painstakingly handmade by the three of them!

The sisters shared that they picked up their culinary skills from their father, who was a very good cook. The brand first started out as a roadside stall along High Street. The oldest of the three sisters, who is now in her 60s, started helping her father since she was 13. That’s a whooping 50 years of experience!

We arrived at around 3pm on a Monday afternoon but to our dismay, the stall was already closed! However, we managed to catch the sisters preparing their sotong, meat and fish balls for the next day. It has been such a long time since I’ve seen (and eaten) fish balls that were handmade.

Not wanting to miss it a second time, we arrived at around 11am the next day, bright and early to get a taste of the delicious sotong balls that had been highly raved about by netizens. The affable sisters remembered me from the previous day, and were very happy to cook up a bowl of seafood soup for me.

They have only one item on the menu, which is the Sotong Ball Seafood Soup. This comes in three different sizes ($4.50, $5.50, $6.50). You can add noodles, such as ee mian, mi tai mak, kway teow, mee sua or bee hoon for $0.50, or have it with a bowl of white rice at $0.50.

A $4.50 bowl of seafood soup comes chockfull with ingredients. There are about 5 balls in the bowl (a mixture of squid, fish and meat balls), together with herh kiao (fish dumplings), seaweed and then fried garlic chips as garnish. For $4.50, I do think that it’s an extremely generous portion!

When I sank my teeth into the sotong ball, I finally understood what the rave was all about. The sotong ball was very springy, well-seasoned, and definitely addictive. The fish balls were slightly different from the usual factory made ones. It had little chunks of fish meat studded throughout the ball instead of being just smooth and springy. This uniqueness was testament to it being handmade. The meat balls were great as well. Although they looked like they were made from minced meat, the balls were still chewy instead of just crumbly. 

The broth itself was tasty too! Although not as heavily flavoured as the balls, its delicate and subtle savouriness complemented the sotong, fish and meat balls perfectly.

The queue at Dong Fang Hong Sotong Seafood Soup is never-ending. Although we didn’t witness a long line at the stall, there were always customers waiting for their bowl of tantalising seafood soup. In fact, I even saw an uncle placing a bulk order (he had a notepad filled with orders)!

Do reach there early, because the stall closes once they sell out! (And they usually sell out quite fast, so I’ve heard). Do note that there isn’t a stipulated rest day for the sisters, as it is dependent on whether they are able to get enough produce for the day.

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

The post Dong Fang Hong Sotong Ball Seafood Soup – Three Types of Delicious Balls! appeared first on Miss Tam Chiak.

While I was scrolling through Instagram, I chanced upon a video that showed an elderly man cooking over a stove, whipping up zi char dishes in his trusty Chinese wok. Upon further research, I discovered that every video on the Instagram page featured the same man, in the same outfit, cooking up a variety of zi char favourites.

He piqued my interest and I knew I had to find out more about him and try his food. And that was how I discovered Ah Pang Steamboat Seafood.

Located in Mei Ling Food Center, Ah Pang Steamboat Seafood occupies the corner two stalls on the second floor. When we arrived, I saw the star himself, Ah Pang, standing over the wok and cooking up a storm in his trademark white t-shirt and red apron.

On how he started cooking, Ah Pang, who is 74 this year, shared with us that that his culinary journey began since young. His friends were all cooking, and that positive peer influence grew on him. He has since run Ah Pang Steamboat Seafood at its current location for over 20 years! The stall offers both steamboat and zi char dishes. 

There is only chicken broth offered for the steamboat base and all ingredients are priced based on the number of pax. We ordered a steamboat set for four pax ($40), and had quite a decent amount of ingredients, such as sliced fish, chicken meat, greens, . We loved the chicken broth, which was sweet and flavourful even on its own. Ah Pang shared with us that they do not use any MSG in their chicken broth, and the flavours were all derived from actual ingredients.

We also tried some of his popular zi char dishes, such as the Hotplate Oyster Egg ($12/$16/$20). I watched Ah Pang as he whipped up the dish, and I was very impressed at his nimbleness and strength to constantly lift the wok to ensure even heating throughout. The result of all that hard work was a plate of fluffy eggs, topped with large pieces of plump and juicy oysters in a thick and savoury sauce. The whole dish tasted great. The oysters were fresh, eggs were well seasoned and the sauce did not overpower the natural umami of the oysters.

Another signature dish would be the Salted Egg Pork Ribs ($10/$14/$18). However, I couldn’t taste much of the salted egg and instead found that it was overall more sweet than salty. The dish was a bit on the drier side, perhaps because most of the sauce had already been absorbed by the pieces of pork ribs. The dish was unfortunately also lacking wok hei.

Nonetheless I still think it’s great to be able to go back to the old school way of having steamboat, amidst the many steamboat and hotpot restaurants all around us. Furthermore, how often are we able to enjoy steamboat accompanied by an array of zi char delights? Ah Pang is also a friendly guy, and the open kitchen concept at his stall means that you’ll be able to witness him tossing the wok with his fine culinary showmanship.

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

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