Forget the dragon and phoenix motifs, the red tablecloths, the lanterns, and the surliness of traditional Chinese restaurants. The new Summer Pavilion at The Ritz-Carlton, Millenia Singapore ushers in a new era with its modern interiors and colourful tableware after an eight-month makeover.

Located on level three, Summer Pavilion embodies the spirit and celebration of the summer season. Housed in a glass pavilion surrounded by a modern Chinese garden, stylish, contemporary aesthetics dominate with elegant furnishings that emulate memories of the finest summer celebrations. There is also a new moon gate entrance, which can be accessed from the hotel lobby, and leads through the modern Chinese garden.

The use of different colours and floral motifs in the restaurant’s chinaware and collaterals play up the summertime experience. The chinaware used in Summer Pavilion is so pretty that I wanted to bring a set home!

Executive Chinese Chef Cheung Siu Kong excites the palates with his repertoire of exquisite, contemporary Cantonese cuisine. I was impressed by how cleverly he used different coloured chinaware to bring out the attractiveness of each dish. It’s evident in Chef Cheung’s dishes that he uses simple cooking techniques to bring out the natural flavours of the ingredients used.

One good example is the Teochew-style Chilled Abalone. This big piece of abalone is no-kiddy meal. When drizzled with a superior broth that is similar to that served with Teochew-style steamed fish, the dish instantly becomes even more palatable. Yes, the simplicity of the right ingredients coupled with the appropriate cooking method can yield such delicious results!

As it was still the hairy crab season during my visit, I decided to order Chef Cheung’s Steamed Crab Meat Dumpling with Chicken and Hairy Crab Roe ($16.80/piece). This seasonal dumpling was, without question, expertly homemade, with a thin skin wrapped around a generous amount of creamy crab roe. The flavours, bursting in my mouth, made me want to order a second serving.

The Double-boiled Cartilage Soup ($56/pax) was served next and absolutely stole the show. The delicate broth is rich and creamy in depth and flavour. Combined with the heady flavours of the sea cucumber, stuffed bird’s nest and chicken, I think there was enough collagen in this bowl to nourish my skin.

A well-executed dish should exude inviting aromas. When the Sauteed Japanese Wagyu Beef ($30/pax) was served, the aroma of the wagyu beef ascertained that my choice of dish had been a good one! The earthy flavours from the wild mushrooms and organic black garlic are a perfect marriage with the rich flavours of the waygu beef cubes. Other contemporary twists by Chef Cheung that are available on the a la carte menu include the Baked Silver Cod Fish with hoi sin sauce ($20/pax) and Wok-fried Lamb with onion and red wine ($20/pax).

As simple as the Poached Fish Noodles with Mini Lobster Meat ($14/pax) looks, it was surprisingly rich and flavourful. The tangy noodles made from fish paste are drenched in a light superior broth and served with fresh mini lobster meat. I feel that the key to this winning dish was Chef Cheung’s focus on using e fresh, high quality ingredients, without masking them in spices. This homemade fish paste noodles dish was so tasty and comforting that I slurped up all my noodles without even realising!

To end my dinner, I went for a bowl of Chilled Green Apple with Assorted Fungus and Almond Flakes that can be found in the set menus. Summer Pavilion’s set dinner menu is available from $88 per pax (minimum of 2 persons).

10 types of specialty teas from Tea Bone Zen Mind are also available for purchase to pair with your meal, or for take away. The selection includes Lychee Ooling ($7), Momo-in-Black ($7), Pu-Er ($7), Bi Luo Chun ($12), Ah Li Shan ($12), French Rose Buds ($12) and more.

The new Summer Pavilion is a winning combination with its modern interior design. Chef Cheung’s exquisite culinary craftsmanship, and the warm and friendly service. I’ll definitely be back!

Opening Privilege: Enjoy 10% off your total bill (excluding set menus) from now until 24 January 2016. (Not applicable on 24 & 25 Dec, 31 Dec and 1 Jan)

Summer Pavilion
Address: Level 3, The Ritz-Carlton, Millenia Singapore, 7 Raffles Avenue, Singapore 039799
Tel: +65 6434 5286
Email: rc.sinrz.summerpavilion@ritzcarlton.com
Opening Hours: Lunch 11.30am-2.30pm, Dinner 6.30pm-10.30pm. Dim sum only available for lunch.

The post Summer Pavilion @ The Ritz-Carlton – A New Era of Cantonese Fine Dining appeared first on Miss Tam Chiak.

What’s your best memory of Crystal Jade? For me, it’s visiting the Crystal Jade La Mian Xiao Long Bao outlet in Holland Village with my secondary school friends during this time for the year to celebrate Christmas. We would order a steaming hotpot together with unlimited supply of Xiao Long Baos. Then we would be eating frantically as there was a certain time frame we have to complete the meal. To us, visiting Crystal Jade is  always about celebrations. Ahhh… so much precious memories!

Over the years, the brand constantly improves itself and takes pride in providing quality cuisine with good value. Leading up to Crystal Jade’s 25th anniversary next year, Crystal Jade La Mian Xiao Long Bao has unveiled a refreshed interior at Toa Payoh Hub, and an extensively-updated menu that showcases the local brand’s well-loved array of la mian and xiao long bao, as well as traditional meat and seafood specialties from around the Jiangnan region.

I visited the Toa Payoh Hub outlet which now sports a modern, chinoiserie chic design with black latticed panels and upholstered chairs in soft hues of grey and turquoise. All new Crystal Jade La Mian Xiao Long Bao outlets will be refurbished in phases to mirror this refreshed interior.

In line with the revamp, Crystal Jade La Mian Xiao Long Bao has recently added new and exciting dishes to its menu.

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Delicate Folds & Long Pull

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I’ll be honest here. I am trying Crystal Jade’s colourful Xiao Long Bao for the first time and was mightily impressed. They aren’t the absolute thinnest-skinned of the lot, but the skins are unfailingly delicate and lightly stretchy. Just look at the photos. While many other xiao long bao I have tried look old and crumbled, Crystal Jade’s version is round, puffy and colourful! What’s more, you’re guaranteed to be served dumplings that were only steamed just before serving. This freshness shows in their flavor and texture.

Right on trend is the debut of Crystal Jade’s Steamed Salted Egg Yolk Xiao Long Bao 咸蛋黄小笼包 (4 pcs, $7.80), where orange-tinted skins are delicately pinched around chunks of minced pork and salted egg yolk in savoury broth. The salted egg meaty filling has enough fat that enriches the flavor of the entire dumpling. The aromatics like vinegar and ginger are optional. In fact, the savoury broth is good on its own that you don’t even need aromatics. It leaves my lips sticky with gelatinous juices when finished.

With a deep breath, I lift a soup dumpling from its basket, hoping it won’t tear. Slowly, the dumpling lands in the spoon intact, plump but not sagging, buoyant as a ball gown. Take a bite, gently, from the top; watch the steam flee; sip the broth inside, just enough to taste; then down it whole.

My new found love is the Steamed Chilli Crab Xiao Long Bao 辣椒蟹小龙包 (4 pcs, $10.80). Fresh crabmeat, premium minced pork, and a spicy crab-based broth encased within the delicate folds, bound to leave an explosion of ingredients and flavors in your mouths with a bite. The generous portions of fresh crab meat was evident with every bite.

The two dumpling are also available as part of the Steamed Assorted Flavours Xiao Long Bao 四色小笼包 (4 pcs, $10.80), a sampler set that comprises other novel innovations; Steamed Ginseng Xiao Long Bao 人參小笼包 (4 pcs, $10.80), and Steamed Vegetable Xiao Long Bao 素菜小笼包 (4 pcs, $7.80).

Less colourful but no less delicious is the unassuming Poached Watercress Dumpling 西洋菜水饺 (6 pcs, $6.80), where each snugly-wrapped parcel packs an oomph with a generous filling of minced pork and watercress.

But xiao long baos are only half the restaurant’s name. The repertoire of pulled noodle dishes at Crystal Jade La Mian Xiao Long Bao has been expanded to include new must-tries, such as the wildly-fragrant La Mian with Scallion Oil served with Dong Po Pork Belly 东坡肉葱油拌面 ($10.80-$11.80). It arrives in layers, pale and pristine noodles beneath thick slices of pork belly cloaked in a sticky-sweet dark sauce, waiting to be churned together. The first taste is shockingly light, but as I bite into the pork belly, things change. The dong po pork belly is indulgently fatty, but that’s what makes it so good.

Not to be forgotten are perennial favourites such as the Signature Szechuan Dan Dan La Mian 招牌四川担担拉面 ($8.80); replete with nutty richness, and the spicy, piquant La Mian with Chilled Poached Chicken in Szechuan Style 口水鸡拉面 ($10.80-$11.80). For undeniable comfort, go for the series of la mian in collagen-rich Signature Pork Broth ($8.80-$13.80) jazzed up with a variety of toppings such as shrimp dumplings and deep-fried pork ribs.

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A Taste of Jiangnan

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Diners can also expect a myriad of gastronomic specialties from all over Jiangnan, which encompasses cities like Wuxi, Shaoxing and Shanghai. The addictively crunchy, sweet-and-sour Deep-fried White Bait in Wuxi Style 无锡小鱼儿 ($7.80) is probably the best way to fritter away time. Dusted in flour and instantly deep-fried to a crisp succulence, not only it is crunchy, the sweet and sour wu xi sauce.

One show-stopper to look out for is the Deep-fried Duck 福安香酥鸭 (half, $26.80). It was bronzed with crunchy, brittle skin, tender flesh and a brawny, meaty flavor. I gobbled them up, stripping the bones. Then I realized only ten servings are available each day as it takes long hours to prepare. The duck is first marinated for two days then steamed for two hours and deep-fried to lock in all its succulent juices.

Another labour-intensive dish not to be missed is the Braised Minced Pork Ball with Mushroom & Bamboo Shoot 红烧小丸子 ($12.80), traditionally known as “lion’s head meatballs” (狮子头). At Crystal Jade La Mian Xiao Long Bao, these hand-beaten pork balls are skillfully cooked to achieve an incredibly smooth and moist texture, and braised in a claypot for an enhanced smoky fragrance.

Pad the tummy with a nourishing Shanghai-style Rice Flour Cake with Shredded Pork & Preserved Vegetable Soup 雪菜肉丝年糕汤 ($10.80-$11.80). The chewy texture is served in a superior pork broth. That soup, of which I had expected so little, surprised me. Gentle at first, it grew deep and its flavors kept going. Now you don’t have to wait till Chinese New Year to have this.

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For The Sweet Tooth

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Round off the meal with the Glutinous Rice Ball in Fermented Rice Wine 酒酿丸子 ($3.80), where delightfully-chewy mini tang yuan are served in a fermented rice lees sweet broth. Other dessert recommendations are dewdrop-shaped Steamed Sweet Potato Bun with Custard 紫薯蟠桃 ($3.80) dusted in desiccated coconut or the evergreen classic Mango Pudding 芒果布丁 ($4.80).

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Crystal Jade Giveaway!

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Crystal Jade will be rewarding 8 readers from MissTamChiak.com with $25 Crystal Jade La Mian Xiao Long Bao vouchers!

All you need to do is:
Step 1 – LIKE Crystal Jade & Miss Tam Chiak on Facebook
Step 2 – LIKE and SHARE this entry
Step 3 – COMMENT below: What’s your best memory with Crystal Jade?

Closing date: 27 December 2015. Good luck!

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Crystal Jade La Mian Xiao Long Bao Outlets: Bugis junction #B1-04A, Tel: 6339 6902 | Great World City #02-43, Tel: 6738 5595 | Holland Avenue 241, Tel: 6463 0968 | Jurong Point JP2 #03-96, Tel: 6790 2212 | Ngee Ann City #04-27, Tel: 6238 1661 | Blk 470 Toa Payoh Lor 6 #01-70 (opposite HDB Hub), Tel: 6250 2301 | Vivocity #01-52, Tel: 6221 1830

Website: http://www.crystaljade.com

The post Crystal Jade La Mian Xiao Long Bao Launches New Menu (PLUS GIVEAWAY) appeared first on Miss Tam Chiak.

Fu Lin Men (福临门) symbolizes fortune bestowed upon one’s home while Dou Lao (豆捞) is a kind of steamboat concept that is widely acknowledged as the “royals” of steamboat in modern China as it focuses on improving one’s health and vitality through food. The term, Dou Lao, is also a play of words, meaning scooping everything – health, wealth and fortune – together.

The brand was founded by orthopaedic specialist and senior researcher, Professor Zhang Ming. Prof. Zhang is the head of Taizhou Orthopaedics Hospital and Dafeng Tongren College Hospital. He comes from a family of medical academicia who treasures their pot of nutritious home brew more than its weight in gold. During his visits to Singapore, Prof. Zhang struggled to find a healthy soup close to his liking. Hence, he decided to build his Dou Lao steamboat brand based on traditional broths in Singapore through a business partnership with a like-minded gourmet and former banker, Simon Lim.

The 220-seater 3-storey corner shop house has 7 private rooms and each table is fitted with personal hot pots, complete with its individual temperature control knobs. The fundamental difference of their Dou Lao concept lies with their use of rare, top-drawer ingredients in its broths and the platters of freshly harvested meat, greens and seafood. There is no processed food, preservatives or chemical additives. They are strict to the extent that all instant noodles have no layer of wax and are healthier than the usual ones we find at supermarkets. Each simmering personal Dou Lao pot is layered with skin-boosting collagen, easily digestible vitamins, protein, minerals and antioxidants. The tastes are enriched dynamically by the individual guest’s picks of fresh seafood, silvers of marbled beef, freshly cut vegetables of varied colours, handcrafted dumplings, meat-balls and rare seasonal mushrooms.

Fu Lin Men Dou Lao actually opened its doors last April but Prof. Zhang and Simon decided to do their media launch and grand opening only on 16 January in order to time it with Chef Nian Shu Jian’s arrival. Master Chef Nian, 35, is the two-time winner of the grand Manchu and Han royal imperial court feast (known as “Man Han Quan Xi”) culinary quest in 2007 by China Central Television. In 2015, the in-demand chef was also one of the top 8 culinary representatives who joined the current Premier of State Council of the People’s Republic of China, Li Ke Qiang, on his official visit to Paris, France. During the former cultural and culinary exchanges, Chef Nian’s “Celestial Dumplings” (水中仙) won China and him the prestigious “Golden Award” by the international panal of experts at the 2015 Paris International Cup – Chinese Food International Cultural Festival.

There are five different broth bases but Chef Nian highly recommended Fu Lin Men’s Signature Golden Imperial broth. He explained to us that this broth is a Manchu and Han Imperial Feast classic favoured by the royals, especially the concubines, during the Qing dynasty. This broth is painstakingly brewed for over 12 hours with fresh red carrot puree, chicken bone marrows, pork shin and thigh with skin and dry-aged cured ham. It is presented with gold flakes on top of the broth. This broth represents the element of gold and the other four broths here are created and named after the four remaining elements in the ancient study of Feng Shui. Wood is represented by the Vitality Wild and Cultured Mushroom Broth, water element is embodied in the milky Longevity Toufu Broth, fire is appropriately represented by the Sizzlingly Chilli Broth and lastly, earth is represented by the Nourishing Tomato Broth.

For just $2, you get free flow appetizers, fruits and 16 different kinds of sauces for you to mix and match. There are also unlimited Tauhuey and Mango pudding desserts too! Lunch sets are available at $18.80 but dinner will be ala carte style. Their spicy Black Fungus packs a good punch and it’s so appetizing. Our first dish was Family Bliss Freshly Handcrafted Dou Lao Meat Balls 六六⼤大顺滑丸 – 全家福丸滑 ($7). There are six different flavoured meatballs such as prawn meat ball with golden roe, beef meat ball with cheese, squid meat ball with chocolate, chicken meat ball, pork meat ball with waterchest nut & white black fungus and seafood meat ball with golden mushrooms. Our favourites are the squid meat ball with chocolate and beef meat ball with cheese. The former has a good balance of savoury and sweetness, quite a unique flavour and we believe ladies will love this! The latter might suit guys more but we like it for the cheese, which gives the beef a salty flavour.

We also had their Beer Marinated Marbled Beef 啤酒牛肉 ($28) and this was marinated to perfection. The beer taste is so mild such that you find the beef a little sweet. We like how succulent and tender the meat is. There is a Freshly Cultured Sea Prawns with Marbled Beef set ⾦金丝极品肥⽜牛凤尾虾 ($18). Their Premier Oxtail 养生牛尾骨 ($10) was very well done too.

The presentation of the next dish, Fresh Live Seabass 金目鲈 ($38) might not look too appetizing unless you’re a fish lover but it tastes so wonderful. The fish is very fresh with thinly sliced meat so tender it simply melts in your mouth after you cooked it in your individual steamboat pot. Do take note that fresh live stock of seafood is based on first-order-first-serve basis and while stock lasts.

If you love your greens just like we do, go for their Fresh Oriental Greens and Wild and Cultivated Mushrooms ⽥田园什锦蔬菜拼盘 ($10) or Bountiful Blessings of Three Treasures吉祥三宝（⽺羊肚菌、松茸菌、猴头) ($28). These treasures are Morel, Matsutake and Lion’s Mane Mushrooms.

Next up was a unique dish, Wild Bamboo Pith with Fresh Prawn Paste 经典野生⽵竹荪虾滑 ($18). This is truly a great combination as we like the texture of the wild bamboo pith, as well as, the flavourful taste of their fresh prawn paste. Simply match-made in heaven!

Other dishes were their Fresh Beancurd Pockets with Fresh Seafood Paste ($10) and the House of Gold Pineapple Glutinous Rice ($9). Check out the exquisitely delicate sculpture of the Buddha, it’s made using salt! WOW! Both were delectable and we really liked the pineapple glutinous rice, which was a little sweet-sourish, very refreshing! It’s a perfect way to end your meal with great level of satisfaction. Overall, Fu Lin Men Dou Lao stays true to its brand mission by focusing on fresh and live produce from the region. The good news is, they are open everyday throughout Chinese New Year!

Fu Lin Men Dou Lao
Address: 16 North Canal Road, Singapore 048828
Opening Hours: 11.30am – 2.30pm (lunch) and 6pm – 10pm (dinner) daily
Website: http://fulinmendoulao.com.sg/

The post Fu Lin Men Dou Lao Steamboat (福临门豆捞) – Bespoke Pot of Brew in North Canal Road appeared first on Miss Tam Chiak.

Following the successful opening of a suite of F&B and nightlife concepts, The Privé Group breaks new ground with a new flagship concept, EMPRESS at the recently re-launched Asian Civilisations Museum.

Designed by interior design firm, Takenouchi Webb, EMPRESS features a modern design carefully balanced with Chinese elements and the historical reference to the museum’s façade as its stunning backdrop. The restaurant boasts a high-ceiling indoor dining area complete with an intimate private dining room, as well as an outdoor dining terrace with a waterfront view of the Singapore River.

True to its Cantonese roots, one of the signatures at Empress is the Triple Roast Platter ($28), which highlights the Spanish Grain-Fed Duroc pig breed. Dig into the Crackling Roast Pork, EMPRESS Char Siew, and EMPRESS Sweet & Sticky Pork Ribs, and savour the rich marbling, natural juiciness, tender texture and delicious flavor. My favourite is the crackling roast pork which has a biscuit-like skin with juicy layer of well-seasoned meat. The skin is crispy brittle to the point that it is almost breaking. The char siew was very very fatty, they managed to roast it till the fats just melts in your mouth. Pork ribs were tender and rich in flavours.

To whet the appetite, the Deep-Fried Tofu & Salted Egg Yolk ($10) and Crispy Cod “Bi Feng Tang”-Style ($12) will start the meal on the right note. The Bi Feng Tang cod is packed with fragrant zing of caramelized shallots and chilli that makes me go for more.

A step away from the ordinary, EMPRESS also offers a selection of Western-style salads with both traditional and modern flavour combinations like the Crispy White Bait Salad ($18) finished with a smashed young ginger-palm sugar vinaigrette and the Crispy Aromatic Duck Salad ($18) served with a plum-citrus dressing. The duck salad was a refreshing start with crunchy cucumber slices, baby spinch, pomelo, nashi pears, goji berries, Chinese figs and spring onions. The plum citrus dressing reminds us of yu sheng.

No Cantonese meal is complete without soup, so EMPRESS offers a good selection including the King Prawn Dumpling in Supreme Broth ($14) as well as the Japanese style Teapot Soup ($14) made with supreme broth with pumpkin, seafood dumplings and crispy spring rolls. Both has similar soup base and it’s really hard to pick a favourite.

Follow this with a tangy Sweet & Sour Pork ($24) with lychee and aged vinegar and Wild-Caught Whole Red Grouper ($138) served boneless which makes sharing a whole lot easier. Another standout is the restaurant’s solid selection of tofu such as the Seafood Spinach Tofu ($22) with housemade tofu, as well as the bubbling Lobster ‘Mapo’ Tofu ($28) pot. What’s interesting is, the sweet & sour pork comes in large pieces instead of our usual small cubes. The lobster mapo tofu that we had was towards the spicy side, I would prefer it to be a little sweeter.

We round off our savouries with Dragon’s Breath Angus Beef Hor Fun ($22) which had enough wok hei to finish it a smoky finish. But the one that we had that night was a little too salty. Perhaps a lime would also help to cut the oiliness. There is also Singapore-Style Noodles ($22) and vegetarian Fried Brown Rice Medley ($20) which carefully balances taste with health.

End the meal on a fun note with a dessert selection that is completely unexpected in a Chinese restaurant. Whimsy and fun are the main inspirations behind the Western- style creations, including a Cempedak Crème Brûlée ($13) topped with fresh and dried jackfruit. This is my favourite dessert amongst all because of the thick aroma of chempedak in the creamy pudding. Sticky Date & Longan Pudding ($12) with goji berry swirl ice cream is another hot favourite. The sponge cake like texture is different from the stick date pudding that we had in other places, but I am not complaining. Logan added the natural sweetness into the dessert. Other options include Peanut-Coated Black Sesame ‘Mochi’ Balls ($12) with black sesame ice cream and Steamed Molten Egg Custard Buns ($5.80).

Dining here is a casual yet elegant, relaxed yet vibrant experience. The alfresco area offers breathtaking views of the Singapore River and a casual setting for after-work socializing over Asian-inspired cocktails and scrumptious bar bites under a blanket of stars.

For large gatherings, EMPRESS offers a range of set lunches and set dinners starting from a very affordable $18 and $88 respectively. Those looking for a lighter lunch can also opt for a selection of Dim Sum (starting from $5.20) which is served daily.

EMPRESS
Address: 1 Empress Place, Asian Civilisations Museum, #01-03, Singapore 179555
Opening Hours: Monday – Sunday Lunch: 11.30am – 3pm. Dinner: 6pm – 11pm
Website: www.empress.com.sg
Tel: 62388733

The post EMPRESS – Modern Chinese Dining at Asian Civilisations Museum appeared first on Miss Tam Chiak.

Fortune Foods has been specialising in popiah skins and kueh pie tee since 2004. From its humble beginnings as a small hawker stall focusing only on retail sales, the brand has since expanded to wholesale and home delivery. 

Wei Ting and Wei Ling, the two sisters in their 20s, have spent a lot of their childhood helping out at their parents with this family business since young. They have recently started out a new brand – Souperstar, to reach out the idea of “a living craft – popiah” to more people especially the younger generation whom may be missing out the great taste of traditional handmade popiah skin (a hard-to-find skill these days). Using the traditional popiah skin which the sisters are familiar with, they jazzed it up at Souperstar to serve a few fusion popiahs and western soups, retailing at affordable prices. 

The Seafood Wasabi Mayo ($4.10) is a great combination of fresh shrimps, seasoned tuna and crab sticks, wakame seaweed, coral lettuce, light wasabi mayonnaise. Resembling a salad bowl but wrapped in popiah skin, it is something light and refreshing. It was a challenge for me to put the huge popiah into my mouth, but I recommend you to do it as well because you will taste how all the flavours come together. Best paired with the refreshing Summer Fruit Tea that is made with homemade pineapple honey instead of raw sugar.

For those who are watching your diet, the Sesame Chicken Popiah ($3.80) is a good option as you can tender slices of roast chicken with juicy cherry tomatoes, coral lettuce and creamy white sesame sauce. I like something more tangy, then the Sweet Thai Chicken ($3.80) was a great option with roast chicken, fresh mango, cilantro, coral lettuce, sweet thai chilli mayonnaise. No complaints about the popiah skins, they are so thin. Perhaps a little too thin for these popiahs because it broke when they wrap it. Or perhaps they were being too generous.

If you still prefer the old school popiah like me, go for The Traditional ($2.50) which has a beautiful harmony of more than 10 ingredients skillfully wrapped into a full-flavoured traditional chinese popiah. I cannot resist the slow-cooked turnips with chopped peanuts, crispy bits, boiled eggs, shredded cucumbers and cilantro. Add a little sweet sauce, minced garlic and shrimp sambal, it’s still the perfect combination.

Stews and soups available too, such as Beef Brisket & Red Wine Sauce ($9.50), Golden Curry Stew ($8.50), Creamy Tomato Basil (from $3.20), Hearty Corn Chowder (from $3.20), Sunny Carrot (from $3.20), Classic French Onion (from $3.20) etc. Stews are served together with their signature three-grain rice (pearl barley, brown rice and Japanese short-grain with carrots) for the hungry ones.

Souperstar
Address: East Point Mall #B1-K6, 3 Simei Street 6, Singapore 528833

The post Souperstar @ Eastpoint Mall – Popiah with a Twist! appeared first on Miss Tam Chiak.

Boosting an array of multicultural heritage buildings, ancient landmarks and colonial structures, Malacca is listed as a UNESCO World Heritage city. It was here that colonial forces first made contact with Malaysia, eventually shaping the country into its current economic and political system. Watch history come to live by exploring Malacca on foot to get the best experience of this old town. Malacca’s weather is hot and humid throughout the year so sunglasses, caps and light clothing are recommended. The attractions are easily accessible and it’s convenient moving around on foot, via their trishaw, buses or taxis. A trishaw ride is reminiscent of the days gone by. You should try it at least once! Besides their deep roots in history, the Malacca foods here are mostly influenced by Peranakans. We’ve hunted down 15 eateries that are worth checking out!

This stretch of shop houses was once renowned for selling antiques. However, over the years, they have turned to clothing, crafts, as well as coffee shops, cafés and restaurants. The best part of Jonker Street is the night market that falls only on Friday and Saturdays nights from 6pm to 12am. This vibrant and crowded night market sells everything from tasty treats to cheap keepsakes. You can check out the following eateries that are of walking distance from each other in the vicinity of Jonker Street!

One of Malacca’s most celebrated dishes is chicken rice balls. You’ll never miss this local specialty at Kedai Kopi Chung Wah coffee shop due to the lines of eager diners outside the eatery throughout its opening hours. Interior-wise, this eatery embraces the Malaysian-style coffee shop décor with an open kitchen concept where you’ll hear the continuous chopping sounds made throughout your meal. Wooden chairs and marble-top tables occupy the floor space. With such a simple interior, Chung Wah’s food takes centre stage!

Only steamed chicken, together with super soft rice balls and chilli sauce are served. The ordering process is very straightforward. Just state the number of persons and you will be served almost immediately. The chicken rice balls were moist, slightly sticky and full of fragrance, so much so you can eat it on its own. Don’t be too picky on its shape as each individual rice ball is tediously hand-rolled. Just imagine the number of rice balls the diligent hawker has to roll daily. The chicken was juicy and the soy-based dipping sauce was delicately salty, with a lingering sweet after-taste, which we found unique and distinctly different from the ones we have in Singapore. Unfortunately, we were not impressed with their chilli sauce that lacked the fiery kick. It’s more watery, more piquant, less spicy and much saltier as compared to Singapore’s version. However, it still pairs brilliantly with the chicken and rice ball. We paid 31.90 Ringgit for 2 persons.

While exploring the streets of Malacca under the scorching hot sun, Jonker 88 is a good spot to take a break. The draw to Jonker 88 has to lie with its rustic and nostalgic interiors. The place runs like a self-service food court where we have to find our own tables before queuing up at the stalls to buy food. We stumbled upon this café while catching the 8TV HoChiak show so we decided to give it a try. It is well-known for its Cendol, typically made of coconut milk, green starched noodles with pandan flavouring, shaved ice and palm sugar (Gula Melaka). In addition, it also serves dishes such as Nyonya Laksa and Yong Tau Foo. The Cendol comes sprinkled generously with palm sugar and coconut milk while the green starched noodles and red beans are hidden below the shaved ice. The two signature Cendol are the Baba Cendol (4 Ringgit) and the Baba Durian Cendol (5 Ringgit). Rumour has it that they serve the best Cendol in Malacca but honestly, we thought this was pretty mediocre.

On the other hand, the Nyonya Asam Laksa (7 Ringgit) fared better and we noticed that almost every table had a bowl of Laksa. It tastes slightly similar to the sourish Penang Laksa with Asam broth and was fiery spicy that we finished our meal breaking out in perspiration. It comes with prawns, fishballs and beancurd skin. If you prefer your Laksa broth with a stronger coconut milk fragrance, go for their Baba Laksa (6 Ringgit). This tasted similar to those that we have in Singapore. Feeling more adventurous? You can opt for the Baba Laksa Kahwin Nyonya Asam Laksa (7 Ringgit) which consists of a mixed broth from both the Baby and Nyonya Laksa.

This famous Nyonya Zhang shop might be located in the vicinity of Jonker Street but it is off the more popular stretch hence, you might have some difficulty looking for it. Trust us, the search is worthwhile! We ordered a Nyonya Zhang and one cooling bowl of Cendol for sharing (totaled up to 10Ringgit).

Indeed, this Nyonya Zhang lives up to its reputation for being the best in Malacca. Although it is medium-sized, the fillings are generous, packed with homemade meat, mushrooms and the must-have ingredient – wintermelon, which elevated the overall fragrance with hints of sweetness. The Nyonya Zhang is very well-prepared with its glutinous rice cooked to perfection and maintaining the consistency of being soft throughout while the spices are rich and flavourful. This addictive Nyonya Zhang that sells like hot cakes cannot be missed! If you’re wondering where the blue colouring came from, we assure you that it isn’t artificial colouring. The Nyonya Zhang gets its bluishness from a flower called Bunga Telang aka blue pea/butterfly pea flower.

Don’t forget their Cendol which we felt, was much better than Jonker 88’s. It isn’t overly sweet yet you can taste the distinctive Gula Melaka infused in the Cendol. We love the fine texture of the shaven ice and really enjoyed their generous drizzling of Gula Melaka along with fragrant coconut milk all over the Cendol. Under such weather, this is the perfect thirst quencher!

Having grown up with very traditional and old-school grandparents, we’ve been under the influence of starting the day with kaya toasts and two soft-boiled eggs. We’ve also learnt how to enjoy a cuppa strong, thick and aromatic kopi. This coffeeshop certainly brought me back to those days of sitting at old and worn out coffeeshops with my grandparents in Singapore, sipping a good kopi or teh while enjoying our usual breakfast set. Oh! How I miss those times before the drastic increase in cafés that are killing the rustic vibes.

This coffeeshop uncle is the third generation and according to him, there will be no one else who will take over when he retires. The young generation simply prefers cafés. We really admire this hardworking coffeeshop uncle who takes 3.5 hours to make his kaya which includes the process of stirring it till it turns brown, smooth and caramelized. You will notice him slicing the old-school bread personally as well. For as low as 7.70 Ringgit, we had a kopi, an iced milk, two slices of kaya toasts and two soft-boiled eggs.

According to one of the servers, this is probably the first and the oldest Dim Sum restaurant in Malacca. Ever since 1936, business has been picking up and till date, remains thriving among locals and tourists. Don’t expect a restaurant ambience as the setting is old-fashioned and looks similar to the common coffee shops we get in Singapore. There is no menu and servers will approach customers from table to table, parading arrays of piping hot steamed or fried dim sum on large trays. These servers came regularly with myriad of interesting-looking dim sum to feast the eyes. All you have to do is just point out what you want, as easy as ABC. Certain items have to be specially requested for though, such as the salted egg custard buns, char siew buns, lor mai gai etc. Unfortunately, century egg porridge was already sold out when we reached at 11am. We settled for a few items and concluded that the salted egg custard buns are one of the best that we have ever savoured. Other items worth recommending are the otah-otah, ngoh hiong and lor mai gai. Just skip the har gao and siew mai, not very impressive. Prices range from 1 Ringgit to 4 Ringgit per item. Overall, this restaurant certainly offers customers an extensive range of dim sum and is extremely cheap! What’s not to like about this place? Remember to go as early as 8am so as to avoid disappointments from items that have ran out of stock.

There are so many different variations of Wanton noodles in Asia. In Malaysia itself, there are already distinct differences in taste when comparing Kuala Lumpur wanton noodles and Malaccan wanton noodles. Kuala Lumpur’s soy sauce wanton noodles hovers on just savoury and salty while Malaccan wanton noodles is more complex in flavour, with the addition of chilli and accompanied by a delicious pork broth. No black sauce is added to Malaccan wanton noodles. The sauce is white instead and you can opt for a spicier version which packs a really good punch! The combination of ingredients ranging from pork lard, vinegar, sugar, minced garlic etc completes the bowl of wanton noodles, perfecting the nostalgic taste. The accompanying dumplings were tasty and the hawkers were very generous on the meat fillings. The soup was thick and rich in flavour while the striking red char siew was tender, with a tinge of sweetness. We enjoyed this value-for money wanton noodles a lot. Only costs 4 Ringgit for the small portion, which you can choose between ordering their dry or soup version. Well, we preferred the former!

We’re pretty sure this bustling night market needs no introduction as this would be on the list of almost all tourists’ itinerary in Malacca. The roads of Jalan Hang Jebat will be closed to motor vehicles for these two nights. Both sides of the street will be lined up with many colourful stalls selling food, accessories, clothes, crafts and cheap keepsakes. There are way too many things to see and eat so let us help by narrowing down your food options to what we feel are the top three eats at the night market. Firstly, you’ll definitely be attracted to the humongous colourful trays of steamed siew mai stacked beside each other. The different colours represent different flavours and we really enjoyed their yam, otah and century egg siew mai. It only costs 5 Ringgit for 5 siew mai. Moving on, walk down all the way to the area where a big stage is set up for karaok performances and you’ll find the char kway teow hawker aunty. We love the sinful noodles which were very savoury but it’s missing out on the wok hei. The small portion costs 4 Ringgit while the medium portion costs 5 Ringgit and the large goes at 6 Ringgit per plate. Located not far from this char kway teow stall lies the BBQ mutton stall. We liked that the mutton was full of flavours and tender though this was slightly more expensive. For 16 Ringgit, we had 5 slices of BBQ mutton.

Just keep an eye out for Madam King’s departmental store and you’ll be able to spot a row of street stalls along the back alley beside the departmental store. Revisit the nostalgic days of sitting on tiny stools arranged between drains and notice the motorcycles constantly riding past, just inches away from knocking you down, while having your meal. You need to be adventurous and ignore the food hygiene level to try the food stalls here. We were initially hesitant about visiting these street stalls but we’re glad we paid them a visit. The dishes were superb and extremely affordable! As the day gets darker, the back alley gets busier too. Just for the record, we did not end up with food poisoning or stomach upset after patronizing these street stalls.

A couple of seashells can be eaten here such as “siham” aka cockles (2 Ringgit) where you can choose to have them half cooked, normal or fully cooked, “lala” (2 Ringgit) and sea snails (2 Ringgit) etc. We love their “lala” as they were fresh and meaty. For such a low pricing, we just can’t think of any reasons to argue. We tried their century egg with ginger slices (1.50 Ringgit) and these were really good as well. The star of this street stall is actually their Cuttlefish with Kang Kong (5/7/10/15 Ringgit), which can be ordered either with boiled or grilled cuttlefish. After our very first mouthful, we understood why this dish appeared on everyone’s table. You really have to try it personally to experience the goodness!

This is the most sought-after popiah stall in Malacca and do take note that they’re very strict with their “NO PHOTOGRAPHY” policy. The special ingredient that differentiates this popular popiah stall from the rest is the usage of pork lard! Ohmy, such sinful deliciousness! Who can resist even though we risk the possibility of having heart attacks due to over-consumption?! One standard popiah costs 4 Ringgit and each popiah is filled with generous portions of eggs, bean sprouts, turnips, bean curds, peanuts, pork lards and dressed with both sweet sauce and chilli sauce. The crispy and fragrant pork lard tantalized our tastebuds. If you’re familiar with the difference between Hokkien-style and Nyonya-style popiah, note that the turnips used here is in chunks and not shredded while the eggs are scrambled instead of hard-boiled so the style here is a mixture of Hokkien-Nyonya.

Baba Charlie’s shop might be a little tough to find so please turn on your GPS for navigation purposes, helped us a great deal. The shop is separated into two sections – the large kitchen area where all the prepping and cooking happens and the inner section where all the colourful “kueh” are displayed. You can simply grab a basket and start piling up the “kueh” of your preference! Do note that only a handful of the items are clearly labeled so you might need to approach their staffs for details. We love how conveniently packaged the “kueh” are hence, making them perfect for yourself to take home for snacking or as gifts for family and friends. Our favourites are Ondeh-Ondeh (5 Ringgit for 10 pieces), Kuih Abu Sagu, Kuih Lapis and Kuih Koo Merah. The cost of “kueh” here begins from 1 Ringgit onwards. Kuih Abu Sagu is a layered sago kueh bound with coconut milk, with a middle layer sweetened and flavoured with Gula Melaka. Kuih Lapis is a mixture of rice flour, tapioca flour and mung bean flour flavoured with coconut milk and sugar. The kueh is steamed to set each new layer and there was a good consistency as the layers peeled off and separated easily. Kuih Koo Merah is our well-known Ang Ku Kueh. The best way to savour these “kueh” is to have them with a cuppa hot kopi in the mornings for breakfast, yums!

This eatery is one of the more famous places selling pork satay. Situated along a row of shops that aren’t very “lively”, this eatery stands out on its own. The satays are grilled outside the shop, at the entrance, to ensure customers savour the satays hot and fresh! This is a great idea too, as you get to see who’s doing your meat. They serve pork satay, chicken satay, as well as internal organs (pig liver) satay. We only tried the pork and chicken satay (15.50 Ringgit in total). The former is a traditional mix of meat and fat. The charcoal style of grilling leaves the meat slightly charred, with a distinct smokiness. We enjoyed the tenderness of the meat. However, the latter kind of disappointed us a little as it tasted mediocre. It was rather bland though the pork satay was incredibly tasty. This obviously explains why chicken satay is certainly the second choice here. However, the killer here is the warm peanut gravy which contains pineapples, giving you that tangy finish. The gravy is smooth and very appetizing – sweet, spicy and sourish – it’s an explosion of flavours that gets you addicted. You can request for cucumbers, onions and ketupat (rice dumplings) that complement the satay really well.

Whether you arrive as early as 6pm or as late as 12midnight, Pak Putra restaurant will always be packed with customers, both local and tourists. Their open kitchen where they prepare and cook the tandoori chicken was a pleasant sight. If your table is nearby, you can even detect the aroma of the charred chicken lingering in the air. Customers can choose between al fresco dining or their indoor dining (non-air-conditioned). They have a wide range of Naan to go with the Tandoori chicken. We had their Triple Cheese Naan (5.50 Ringgit) which was fluffy and delightfully soft. Hardcore cheese lovers may prefer the ones that are gooey and oozing with cheese but we’re contented with moderation. The delicious Dahl accompanying the Naan was perfectly spiced and a great complement. We learnt from one of the servers that their chicken marination is made up of 12 types of herbs and spices which include almonds and cashew nuts. The Pudina (mint chutney) which accompanies the tandoori chicken (9 Ringgit) is also another secret recipe, prepared with 10 spices, including chilli padi. We really enjoyed their moist and tender tandoori meat.

Malacca does not only offer delectable local fare and street food, there are two places for desserts that we felt are worth recommending, along with where we felt served the best coffee in Malacca!

Nadeje’s Mille Crepes wins any cafés or restaurants serving crepe cakes in Singapore! There are numerous flavours to choose from between non-alcoholic and alcoholic. Each slice costs 12.60 ringgit while 1kg of the cake costs 95 Ringgit. Under the non-alcoholic section, there are flavours such as the Original, made with its homemade custard cream with Tahitian Vanilla beans and fresh cream which enhances its smooth and rich taste and Green Tea, made with high quality Japanese green tea and homecooked red beans, which exudes the real Japanese taste. We had the Mango Yogurt which is a sweet indulgence of mango puree, yogurt and creamy cheese. Under the alcoholic section, there are flavours such as Rum & Raisin which is a moderately sweet taste of preserved black raisin and rum, Tiramisu, a high quality of Mascarpone Cheese from Galbani, Italy to excite your tastebuds and Strawberry Chocolate which we tried. This consisted of black chocolate crepe with white fresh cream and generous strawberry spread topping. We’ve already registered Nadeje’s in our brains so every single time we revisit Malacca, we’ll definitely have a heavenly slice of their Mille crepe cakes!

Located beside Jonker 88, this stall serves the best durian puffs we’ve ever tried! The durian puffs are freshly baked and handmade from scratch to ensure the highest quality freshness possible. Secret fresh durian fillings are made from fresh durian meat with no added preservatives. The durian puffs are recommended to be savoured within six hours from the time of purchase.

“Kopi, Tau Sa Peah, to go!” As the “barista” poured the coffee into an empty milk can, the sweet memory of childhood begins. Using an empty milk can as a container for the coffee was the old-fashioned way of take-away coffee during my grandparents’ time. The traces of the leaking coffee from the milk can and its lingering aroma always reminded me of the days back then. San Shu Gong’s coffee is perfect due to their countless hours of careful research and a comprehensive programme to select the best coffee bean and to experiment on the traditional roasting process. We share a cup of their iced cold white coffee (5.80 Ringgit) which was perfect for the sweltering heat. We also tried their iced the tarik (5.80 Ringgit). Watch the “barista” holding a stainless steel cup in each hand, pouring down (“pulling”) the brownish tea from the high lifted cup. The milk tea flowed smoothly into the lower cup, richly foamed and without spilling a single drop of it. Located just beside the famous Chung Wah chicken rice balls, San Shu Gong is an ideal place for coffee afterwards.

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With a plethora of affordable food and desserts available at Malacca, no wonder Singaporeans love taking a short 3D2N weekend getaway there! Well, we’re already in the midst of planning to go back to hunt down more amazing eats! For those who will be heading to Malacca soon, we hope our list helps! Have a wonderful trip!

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The ever-progressive Cantonese restaurant Mitzo Restaurant & Bar welcomes the season of spring with a series of exclusively curated seasonal set menus paired with artisanal cocktails. 

From 1 April to 30 June 2016, Executive Head Chef Nicky Ng brings the garden to you with two-tailored 6-course Ode to Spring set menus of unique flavours, texture and taste. Ode to Spring features a scrumptious array of dishes which creatively incorporate edible flowers, such as Chrysanthemum, Zucchini flower, Butterfly pea, Saffron and more, making for a light and refreshing meal that captures the spirit of spring.

Experience a whole new take on authentic Cantonese cuisine with the Ode to Spring I menu (S$78++ per person/ S$108++ per person inclusive of two cocktails pairing, minimum two persons).

Decked in a beautiful presentation, the floral dim sum platter of Jasmine xiao long bao, Butterfly pea shrimp dumpling and Baby abalone and pork dumpling topped with ginger flower bulb entertains the tastebuds with a sequence of flavours and textures. The Jasmine xiao long bao brings a mild floral flavour and can be accentuated if you add more flower buds into the soup. The crispy Zucchini flower tempura stuffed with wasabi shrimp was decent but the wasabi flavours was non-existent. 

For a luxurious indulgence, the Ode to Spring II menu (S$98++ per person/ S$128++ per person inclusive of two cocktails pairing, minimum two persons) offers a medley of seafood and meat dishes. Expect mild flavours in the menu such as Poached fine noodles with crab meat are drenched with a silky superior saffron sauce. The use of saffron sauce adds a little western touch to the dish. Honestly, I think I still prefer the gravy to have a little sweet crustacean taste. But the hearty and aromatic Double-boiled Chrysanthemum pork ribs and clam soup is real comforting with subtle chrysanthemum flavours in the soup. 

A meal is never complete without delectable desserts. Both menus feature the Roselle aiyu pudding served with cherry crush, where this ice jelly is a perfect harmony of flavours to satisfy every palate. Love the lychee sorbet on the top! 

Diners who opt for the cocktail pairing menu can look forward to a unique degustation journey of exquisite concoctions that have been artfully selected by Mitzo’s in-house mixologist to complement the floral menu.

Cocktails to note are the Lolita Julep, a refreshing and floral twist to the timeless Mint Julep, made from Citron Vodka muddled with fresh Japanese cucumber, slaps of fresh mint sprigs, fresh lime juice, elderflower liqueur and flower water – paired with the Floral dim sum platter to experience the true harmony of floral aroma in Cantonese cuisine.

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Face To Face, a popular Sarawak noodle brand from Malaysia, has opened its first overseas franchise set-up in Singapore.

Over a 100 years ago, the founder’s great-grandfather picked up the rare skill of making Jook Sing noodles, one of the rarest forms of noodle-making in existence. Starting from a small store in the corner of an old coffee shop, it slowly garnered a strong and loyal following who came back continuously for the irresistible flavours and springy noodles. Today, Face To Face has over 30 outlets all across Malaysia and they have just opened their first overseas franchise set-up in Singapore.

Located in City Square level 2, customers can be sure to find the same familiar flavours of the signatures Face to Face noodles as they would in Malaysia, only now in a slightly larger portion with added toppings.

Nothing can be more comforting than a bowl of House Specialty Pan Mee ($8.90). The thick and flat noodles has a good bite with a bowl of cloudy soup that’s not too oily or salty. Slurping the pan mee is profoundly therapeutic. They also have hot and spicy pan mee served with minced meat, anchovies, onsen egg and house special dry chilli ($8.90).

Here comes the star – a bowl of wriggly, al dente egg noodles served with minced pork, char siew, fried wonton and marinated spring onions. The Sarawak Noodles ($8.90) are tossed in their delectable pork sauce. Their noodles are handmade daily without any preservatives. We love it for the excellent texture and smoothness, but as to whether it is authentic or not, we are not the best people to judge.

Besides the signature Sarawak Noodles and Pan Mee, new creations that cater to Singaporean’s demanding taste buds are also introduced here – Curry Chicken Pan Mee, and Genki Herbal Chicken Soup Pan Mee.

A bowl of Genki Herbal Chicken Soup Pan Mee ($12.90, limited portions available) is a satisfying meal that really hits the spot on a cold rainy day when you are craving something warm, fragrant and flavourful. Packed with the goodness of Chinese herbs, chicken and enoki mushrooms, each bowl is served with tender chicken chunks and a generous serving of the silken soft noodles. A powerful pick-me-up indeed!

Complete your meal with a value set priced at $9.90 (with drink) or $10.90 (with drink and a snack). Snack choices include deep-fried fish cake, bacon cheese ball and fried wonton. Hakka yong tau foo ($7.50 for five items) is also available.

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Singapore has so many sights, sounds, and tastes for both tourists and locals to experience! So, how to make the best of everything?! Singapore Gourmet Bus is here to offer everyone the first-of-its-kind dining concept in Asia!

This luxury tour coach has the best window seats, a little similar to the current Duck and Hippo tours where you get to take in the iconic views of Singapore, but it’s air-conditioned and provides delicious local cuisine. You get the best of both worlds (scenery and food) on board this purpose-built-double-decker coach designed with the aesthetics of a fine dining restaurant.

The Singapore Gourmet Bus offers guests a choice between the Dim Sum Lunch ($57) from 1pm to 3pm and Indochinese Dinner menu ($97) from 7.30pm to 9.30pm. Each tour lasts for approximately 2 hours, with a 30 minutes break at Gardens by The Bay. In the evenings, there will be a longer time allocated for the break due to the light show at 8.45pm. En route key sights include the Singapore Flyer, Esplanade, Merlion Park, National Gallery Singapore and Marina Bay Sands.

We were treated to a shortened timing for the tour, just to get a feel of how Singapore Gourmet Bus operates. The foods are freshly prepared at partner restaurants – Soup Restaurant and IndoChine Group – before being transported to the gourmet buses. The servers on the gourmet buses are skillfully trained to plate and present the food as per the expectations of the chefs from the restaurants. There is no real cooking on the bus. A two-course meal from a fixed menu will be served.

From the Lunch menu, we tried the Samsui Ginger Chicken, which is one of Soup Restaurant’s signature dish, designed to evoke nostalgia. This dish is prepared in the same time-honoured way since the times of Samsui women in Chinatown. In the past, they only get to eat this dish during Chinese New Year so do count yourselves fortunate to be living in this era. We were happily enjoying the view while sinking our teeth into pieces of tender, succulent meat. The best way of savouring this dish is to dip it generously with the fragrant grated ginger before wrapping it in lettuce just to get that extra crunch and taste in each bite.

From the Dinner menu, we tried IndoChine’s normal and fried spring rolls and prefer the latter due to its robust taste. The fried spring rolls contained ingredients such as crab meat, prawns, chicken and black fungus etc. The normal spring rolls tasted very minty and some guests might find it too overwhelming.

Dessert was a plate of fruits ranging from papaya, kiwi, grapefruit and pineapple. For the first few months, there will only be Lunch and Dinner available. Subsequently, Singapore Gourmet Bus will be introducing their Singapore Brunch and Peranakan Hi-Tea menus. There is no age limit as all foods are family friendly. However, due to space constraints on the bus, do note that there is no baby chair available.

Besides offering tourists a new way to enjoy Singapore, the Singapore Gourmet Bus can also be a choice for corporate charter needs. It is equipped with 14 projectors (each table has a projector screen), wireless speaker microphones, sound system and Wi-Fi access. Guests also have the privacy and exclusivity to host their events, be it a birthday party, a hen or stag night, a solemnization ceremony or an engagement reception.

There is an early bird promotion for guests who reserve their seats between now and 31 May 2016. You will get to enjoy a hearty 20% off your Gourmet Bus Lunch or Dinner menu. Furthermore, Mother’s Day is just round the corner so guests will be entitled to a 25% discount when you bring your mum on board anytime in May.

Locals, this is the time to seize the chance of seeing our city from a different perspective and fall in love with Singapore all over again! Tourists, welcome to Singapore and we hope you’ll enjoy your stay!

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Mother’s Day is 8th May 2016. You can do better than a dozen carnations for Mother’s Day this year to show Mom how much you love her. This Mother’s Day, Crystal Jade has planned something different. Besides offering the usual set menus at its outlets, the new Crystal Jade Prestige at Marina Bay Financial Centre has launched their Signature 10-course Weekend Brunch from 1 May to 26 June 2016 between 11.30am to 3pm.

Overlooking a picturesque view of the Marina Bay area, make her special day unforgettable with this luxurious weekend brunch. Whether your parents are dim sum fans or would prefer free flow champagne, they can have the best of both worlds with option of free flow Veuve Clicquot Yellow Label champagne.

You can customize your brunch menu by picking 10 items from 5 different categories: appetisers, dim sum, BBQ meat selection, soups, wok-fried dishes and desserts.

Soup is a must when I visit any Chinese restaurant. Of course, it’s definitely our parents’ favourite too. For the weekend brunch, select one soup from three – chef’s special soup of the day, Szechuan hot & sour thick soup or scallop and asparagus thick soup. I like the thick soup that showed off the soft tofu and crunchy asparagus in a flavourful broth.

It would be a mistake, however, to limit yourself to the soups, when you can experience the best chinese food in this new restaurant. Their crisp and unctuous pork belly and BBQ pork with honey won my hearts. They also have a good dim sum selection including poached beancurd skin rolled with prawn in superior broth, steamed dumpling with shrimp & black garlic, steamed shanghai xiao long bao, baked abalone & diced chicken pastry, steamed pork & shrimp dumpling topped with caviar and more.

I was very excited to find chilled pig’s ear in the menu because this dish has become rare over the years. Like bacon strips, the pig’s ear is pressed down like the classic french terrine and sliced thinly. It’s the high gelatin content of the ears that makes the dish work.

Not only do they serve classic Chinese dishes, Crystal Jade Prestige also comes up with contemporary dishes such as crispy chicken with foie gras and mango, deep fried cod fish cube with passionfruit sauce, pan fried quail filled with foie gras sauce and red wine, sauteed prawn with white pine mushroom and black truffle sauce. The pan-fried kurobuta pork with wild fungus is memorable. Chef’s special sauce brightens up the rich, porky interior with umami flavours.

End your meal with chilled desserts like lemongrass jelly & sour plum in lime, chilled black sesame with coconut milk, chilled mango puree with pomelo and sago.

The warm, welcoming service and unique home-style food complete the package. Between mouthfuls, I would scurry over to the full length window and absorb in a beautiful view of the Marina.

Crystal Jade Prestige Signature Weekend Brunch is priced at $58 per person ($48 per person for Jadeite members with payment made using DBS/POSB card), or $98 per person ($88 per person for Jadeite members with payment made using DBS/POSB card), inclusive of free flow of exquisite Veuve Clicquot Yellow Label Champagne. Diners partaking in the weekend brunch can also enjoy Crystal Jade Prestige’s signature Tea-smoked roasted duck at just $48 (usual price: $78).

For other Mother’s Day promotions, visit www.crystaljade.com for more information. P/S Crystal Jade La Mian Xiao Long Bao and Jiang Nan outlets has got new baby abalone with black truffle xiao long bao, do check it out!

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Text & Photos by Jinhua & Maureen

As one of the oldest satellite towns in Singapore, Toa Payoh has a wide range of dining options spread across the estate, ranging from iconic food stalls and hidden gems in hawker centres and coffeeshops, to restaurants and cafes carving out niches for themselves.

I grew up in this estate and saw the transformation of the food scene here. Gen X-ers may remember a Toa Payoh Garden Restaurant at the town park  (which used to be a popular wedding photo spot in the 1970’s and 1980’s), while 90’s kids like me could find cheap bubble tea shops (first gen) opening up almost everywhere. At one point, McDonald’s even had five outlets in this relatively small town – almost one for each neighbourhood!

So besides the dragon playground, do check out these 31 cafes, hawker stalls and restaurants the next time you swing by Toa Payoh. Why did I pick 31, you may ask? Hint: take a look at the postal code. Also, find out how you can learn more about Toa Payoh at the end of this post!

West cluster (Lorongs 1 and 2)

Trendy cafes and bakeries have set up shop in Toa Payoh in recent years, giving the quaint parts of the estate a new lease of life. To me, Creamier is one of the “pioneers” here when they opened in 2011, attracting people from all over Singapore to enjoy their handcrafted ice cream and waffles. This outlet is almost always crowded! Personally, I would always go for their classic Plain Ole Chocolate Ice Cream for its smooth, rich and creamy textures.

Located right next to Creamier, Niche Savoureuse began as a boulangerie in June 2014, serving up intricately handcrafted cakes, scones and savoury dishes. They pride themselves in ensuring quality by a process of refining their original recipes and taking no shortcuts. Do try the Truffle Cabonara ($14.90) while you are here – while the portion may be a little small, the flavour and fragrance makes up for it. 

Niche also makes a good rendition of the Niche Mont Blanc ($7.50) chestnut Swiss roll. Pureed chestnuts, Ferrero Rocher wafer and chocolate are used in the making of this dessert, and the end-product is mildly sweet and comforting to the palette.

Uggli Muffins caught my attention a few years ago when I was having lunch at the hawker centre – firstly, it was churning out angmoh muffins when the signboard above clearly shows a Chinese zi char stall, and secondly, true to its name, their muffins looked a little unusual, different from those with perfectly rounded crowns. Then I found out that the owner used to help his parents to run this zi char stall, which he inherited, and later began to make muffins in the day. Muffins eventually became the main product, but he respected their wishes and kept the zi char signboard.

The muffins come in various flavours such as banana and walnut ($1.40) and sweet potato ($1.10), and you can buy 10 and get 2 for free. They may look unphotogenic and appear to be a little burnt, but the slightly moist texture and distinct fragrance are what keeps the crowds coming back for more.

Two friendly sisters, Grace and Shirley, run this stall, and they took over the business from their parents from more than 20 years ago. They are perhaps among the few who insist on making their own carrot cake to ensure its consistency, then pan-fried to crispy yet soft perfection. It is no wonder that they have been invited to participate in various food events overseas, such as the recent World Street Food Conference.

Started since 1993, second generation hawker Richard gave up his mechanical engineering job to continue this family business. The winning formula has to be its delicate skin as it puffs up nicely to a wonderful fluffy and soft finish. A lot of work goes into hand making such beautiful and smooth paus. Richard and his dad are very particular with the balanced proportion of flour, water and sugar. Their big bao (pork filling) makes a good snack. The meat inside is juicy and the dark sauce coats the interior of the bao perfectly so you do not get the feeling of dryness at all. Read more about it here.

Located at the other HDB block flanking the hawker centre and market, The Daily Press serves an extensive range of gourmet handcrafted sandwiches, pastas and specialty coffee. Apple, Bacon and Cheese Sandwich is among their customers’ top choices, while I enjoyed another crowd favourite, the mushroom sandwich. Within the bread contained caramelised onion, mushroom and cheese, and the entire package is a good balance of flavours. Alternatively, grab a pasta set which comes with a soup of the day and a drink. Try the seafood Port Pasta, which is available right now for a limited period only.

At the end of the same HDB block is a self-service frozen yogurt brand from Melbourne, Frozen by a Thousand Blessings. This outlet is their very first venture in Singapore. Six froyo flavours – soy and strawberry, mango and soy, lemon and ginger, natural, passionfruit and pomegranate – are available here at $3.80 per 100 grams, and you will be spoilt for choice with the wide range of toppings here!

Hua Fong Kee Roasted Duck has two outlets in Toa Payoh itself and both stalls sell a wide range of roasted meat dishes. If you are spoilt for choice, just go straight for their duck rice. The duck is roasted to perfection with pleasuring fattiness to it, and the rice served with a flavourful bowl of soup on the side. Their chilli is good too!

North cluster (Lorong 3 and Toa Payoh North)

Just a few minutes’ walk from Braddell MRT station, Shrove Tuesday serves up really light, crispy and fluffy waffles with homemade gelato ice cream in various flavours. They also have a small selection of hot dishes. Dig into their creations in their cosy cafe setting! 

Nepali chef-owner Tom Shrestha came to Singapore nearly 20 years ago and opened this restaurant in 2006. Named after his son, Tims Restaurant and Cafe serves Western dishes and a small selection of Nepali dishes such as momos (which look like xiao long bao, but are drier and have more texture) and Nepali chicken salad. Nepalese herbs are used but the spiciness levels have been adjusted to suit the local palette. 

93 Wu Xiang Xia Bing is located in the hawker centre (which has a beautiful wall mural, by the way). It is one of my childhood favourites and I enjoy having the wide range of ngoh hiang here every now and then. Besides dipping these pieces of fried delicacies into the slightly spicy chilli sauce, you can also enjoy the pink, slightly-sweet dip that is not as often seen nowadays.

Mr Lee Eng Keat has been in and out of prison countless times for the past 20 years. He turned over a new leaf and opened his Toa Payoh stall last year. His Claypot Hokkien Mee ($10/$15/$20/$25/$30) was cooked twice – first stir fried, then cooked over fire. The noodles absorbed the superior broth, resulting in a gooey pot of goodness. Each claypot comes with a few pieces of sio bak, prawns and squid.

Visible from the main road, Lee Fun Nam Kee is famous for its soya sauce chicken rice ever since it opened in 1968. The tender and fresh chicken is prepared with a secret formula that has been perfected over the years, which also includes a blend of herbal ingredients. Go for the whole chicken and enjoy it with the fragrant rice!

Bernie Utchenik, who previously founded the Botak Jones chain of western food in coffeeshops (he later sold his shares), has made a comeback last year with Big Bern’s American Grill. Located in an industrial estate food court (just next to SPH), Big Bern’s serves up signatures such as Fish & Chips ($7.90) that makes use of higher grade fish and served with a milder tartar sauce, satisfying juicy sirloin steaks and cajun chicken.

And I must say, after several years of disappointing Botak Jones fare in their later days, I’m glad to enjoy the good ol’ quality taste I remembered from Bernie again.

Central cluster (Lorong 4, Toa Payoh Central and HDB Hub)

Fans of traditional Cantonese style dishes will definitely be familiar with Gen Shu Mei Shi Shi Jia (根叔美食世家). Having retired as the head chef of Mouth Restaurant, Gen Shu was bored stiff at home. That was why he opened a hawker stall to sell his brand of Hong Kong cuisine. My favourite at Gen Shu is definitely the yam cake. It wins hands down. Making it can be tedious, but it’s worth the effort. The yam paste is made freshly daily at 4am, so the result is a smooth and melt in your mouth yam cake. You won’t find the commercial variety of cake packed with this much yam. Gen Shu’s Lor Mai Gai is also impressive. Steamed in a rectangular shape, the steamed glutinous rice is very flavoursome and has a al dente texture. Take a spoonful of it, you get the delicious fillings of well seasoned chicken and Chinese sausages, the rice is cooked till perfection. Such a humble stall, but produces extraordinary flavours! Read more about it here.

Established in 2010, Swatow Seafood Restaurant offers handmade Hong Kong dim sum in the day and Teochew style seafood delicacies in the evening. Don’t miss their Teochew cold crab, crispy oyster omelette with plump and juicy oysters, and their chilled jelly pork knuckles.

Classic fish dish is one of the best representations of Teochew cuisine. At Swatow, the silver pomfret is huge with shiny white flesh, decorated with plum, tomatoes and pickled vegetables. The saltiness of the pickled vegetable subtly plays up the savoury notes of the ginger, and acts as a layer of protection to seal the moistness and sweetness of the fish.

Crispy Oyster Omelette uses more eggs than flour, they are deep fried to a crisp exterior and served as an accompanying sweet and sour sauce with juicy oysters. Because of the sauce, I would reach for Blue Lion which can cut through that richness while grabbing onto the savoriness and matching the touch of sweetness.

A recent entrant to the food scene here, Oppa! Choo Choo brings together two brands – Oppa! Bingsu and Choo Choo Chicken – in one comfy restaurant space. Now Toa Payoh residents don’t have to head to the city for their Korean fried chicken and bingsu fix! I usually go for their garlic and spicy fried chicken flavours, all eight pieces on my own. They are well-marinated, crispy and flavourful. Meanwhile, their bingsu is served in a takeaway bowl with a cup base at the bottom. Be sure to dig all the way to the bottom to enjoy the shaven ice!

Located in a coffeeshop near the library, Toa Payoh Lucky Pisang Raja is another of my childhood favourites. Their goreng pisang and sweet potato balls are the must-try items here – thick and fresh bananas are used for their goreng pisang, which is crunchy and comfortingly sweet to the palate. Their sweet potato balls come in three different fillings, with a good balance of flavours – the fragrance from sesame seeds coated on the outside, the mild sweet potato and the rich filling of red bean, mung bean or yam paste. 

Mention “Yellow Submarine” and perhaps the tune from the Beatles will come to mind, but that’s how Yellow Submarines Cheesesteaks calls their Philadelphia cheesesteaks. Their classic submarines make use of thinly sliced beef sirloin, melted blended cheese and caramelised onions in a bread roll. My personal favourite here is their Mala cheese steaks, which has peppercorn added to the beef to give a mildly spicy kick. I usually order it as a set with a soft drink and Torpedo fries, thick-cut fries served with a generous dollop of their blended cheese. For non-beef eaters, Yellow Submarines also has other options like tuna and chicken.

Located at a comparatively quieter stretch of Toa Payoh Central shophouses (in the direction towards Courts), JQ Chef Cafe is the brainchild of chef-owner John Quek, formerly the executive chef of the Singapore Flyer’s Sky Dining experience. This cafe serves a good selection of brunch items such as Big Breakfast, Eggs Benedict and Eggs Royale. If you love waffles with your brunch, go for the ultimate indulgence in Wicked Waffles ($14.90) – eggs Benedict and smoked salmon served on top of fluffy waffles, served with hash browns, cheese sausages and a mixed fruit and veg salad on the side.

Expect to queue for at least 20 minutes before you can sink your teeth into the flavourful rojak here! Available in $3 to $6 portions, the rojak contains crispy you tiao, crunchy cucumber, turnip, pineapple, bean sprouts tossed in a very sweet sauce. The chef then finishes off this snack with generous dollops of crushed peanuts.

Also located in the basement food court, Hougang 6 Miles Famous Muah Chee has two types of muah chee, coated in peanuts (white) and black sesame. The muah chee here ($2.50/#2.50/$5.50) are all made on the spot, with the stall owner constantly twirling the delicate dough and proportioning the dough into small balls by hand.

Oasis Bay Taiwan Porridge used to be at the old National Stadium area before it shifted to Toa Payoh in 2008. The restaurant serves unlimited porridge in small tumblers and has a wide selection of dishes such as chilli crab and herbal kampong chicken. Diners can enjoy the picturesque scenery of the Toa Payoh Town Park through its glass panels while dining.

East cluster (Lorongs 5 to 8)

I have been eating ban mian from He Jia Huan Ban Mian Mee Hoon Kuay for many years, usually ordering the soup version with clams added. The springy noodles come in good hearty portions with minced meat and vegetables, while a dark soya suace is added to the dry version. Try mixing in the light soya sauce with chopped chilli to enhance the flavour. This stall almost always has queues, and sells other items such as u-mee and mee hoon kuay, mixed and matched with various seafood items.

Song Kee Fishball Noodles is not a stranger to many. Having been around for 16 years, many food lovers will come by this stall in Toa Payoh for their fish noodles. Most of the time, I preferred to have mee kia but for Song Kee, the mee pok tastes so much better without the strong alkaline taste. I ordered a spicy version, with every strand of mee pok coated with their homemade spicy sauce. The generous amount of fried shallots and chili paste make every mouthful of noodles drool-worthy. Priced at $3 a bowl, the noodles come with a generous serving of fishballs and tau pok. Using fresh yellow tail fish (番薯鱼), the handmade fishballs are firm, springy and very fresh with a nice mild fish flavour. Read about it here.

Uno Beef House is one of my go-to places for coffeeshop style Western food, such as crispy fish and chips, fried chicken cutlet and chicken wings. Do try their black pepper sirloin steak ($13). The steak is served smoking hot on a hotplate, but don’t tuck into it immediately – while you take photos to post on your social media, the hot plate allows the steak to be cooked to required perfection, and the steak goes well with the slightly sweet and spicy pepper sauce that is drizzled on top. Unlike other dishes, the steak is served with a potato ball that has a buttery fragrance.

Many people head to the coffeeshop next to Uno Beef House for the Lai Heng bak chor mee, but I prefer the old school Hong Shan Ang Ku Kueh located at the front of the coffeeshop. The ang ku kueh here are made fresh onsite, with traditional flavours such as sweet tau sar (red bean paste), salty tau sar and peanut, and more modern flavours – mango, durian and green tea – to choose from.

The soon kueh and png kueh here ticks all the right boxes for the half-Teochew in me – often I had disappointing, tough-to-chew png kueh, but Hong Shan’s has a soft skin and a rice filling that is close to perfect to me. The soon kueh has a turnip filling that is not too wet and still had the satisfying crunchiness.

Used to be in South bridge Road, this zi char stall has now moved to Toa Payoh (they have another branch in Joo Seng Road). Although the signboard shows that it’s known for their fish head steamboat, they are more famous for their claypot mee tak bak. With a brilliant wok hei, it is a clear winner on hands with slippery mouse-tail noodles full of smokey aroma, thick umami gravy spiked with raw egg, prawns, minced meat and crunchy vegetables. It makes for a great comfort food this rainy season. Guess what, it’s only $5 per claypot, seriously worth every penny.

Century egg is a delicacy of acquired taste. I used to offer it to my overseas friends but the idea of having black egg that has smells like ammonia turn them off. Here, the chef deep fried the century egg to give it a mild crisp. Sweet & spicy sauce is drizzled over the century eggs which helps to cover up the ammonia odor and perfectly balances the rich, unctuous egg. It’s interesting to see century eggs ($8) being deep-fried, you can the subtle crunch with creamy yolk. This is great for those who do not have the guts to savour it plain. Read more about it here.

The Little Prince Creamery pays tribute to the classic Le Petit Prince by Antoine de Saint-Exupéry and has a comfy interior with hand-drawn paintings on its walls and floors. Their gelato items are said to contain 8% fat and eggless, and are milky and creamy. Waffles wise, give the ham and cheese waffles a try – actual ham and cheese bits are added into the batter, then more ham and cheese are sandwiched in the waffles. Feels a little sinful but just so good.

Uncle Tan has been selling Fried Oysters in this hawker centre for more than 40 years and is was featured as one of the Hawker Legends in Makansutra in 2005. The difference between this stall and the rest is the batter. It has got the right mixture of flour to get the perfect texture of chewy and crispy starchy bits. The plate I ate here is moist and a little touch of crispiness. Not too oily nor dry, which makes me feel less guilty for eating such a sinful dish (ok, I’m just consoling myself). The plump and succulent oysters here came from Korea, not as big as I expected but definitely juicy and fresh. Each plate is topped with loads of coriander leaves, dipping it into the watery chilli sauce, shiok! If you don’t fancy oysters, the boss also has prawn omelette. Each plate of fried oysters starts from $4 onwards. Read about it here.

Guan Kee Kway Chap has been invited to participate in Singapore Days previously, bringing their flavourful kway chap to Singaporeans based overseas. The intestines are thoroughly cleaned and do not have an odour and goes well with the smooth kway. They also serve pig trotters here.

*****

Besides the wide range of dining options, Toa Payoh also has a rich history hidden in various spots around the town. In fact, this satellite town is celebrating its 50th anniversary in May this year, but its story go all the way back.

As part of Jane’s Walk 2016, I will be co-leading a walk – Dragons, Temples and Queens: Toa Payoh Past and Present on 8 May 2016. Jane’s Walk is a global movement of citizen-led walking tours inspired by urbanist and activist Jane Jacobs. While the walk will not cover the 31 dining spots featured in this post, we will drop by landmarks such as the famous Dragon playground and the VIP Block that was graced by Queen Elizabeth II herself. Learn more about Toa Payoh’s evolution through the decades and see how it correlates with the larger Singapore context.

Sign up for the morning session here (the afternoon session is fully booked).

The post The Really Local Food Guide in Toa Payoh appeared first on Miss Tam Chiak.

We are feeling hungry as we scroll through the #IONFoodie hashtag on Instagram! The 1-for-1 deals are too attractive already! Maureen and I were back at ION Orchard recently for another round #IONFoodie adventure.

From now till 31 July 2016, various F&B outlets in ION Orchard, representing cuisines from around the world, will be offering discounts or 1-for-1 deals for selected items. To enjoy the deal, simply visit the store and redeem it in the ION Orchard App (iOS / Android).

After redeeming a deal, a country / city stamp will appear on your ION Holideals Foodie Travalog page. After 31 July 2016, 5 users with the most deals redeemed and 5 users with the most country / city stamps collected will each receive a $20 dining voucher. For more information, visit their website.

This time round, we dropped by homegrown F&B brands which have established themselves locally and also regional ones with a faithful fan base here in Singapore.

*STAMP: SINGAPORE
Putien
#04-12

Putien’s outlet in ION Orchard is their newest in Singapore and continues to serve up familiar Henghwa cuisine such as Heng Hwa Bee Hoon and Lor Mee that many Singaporeans (including us) have come to enjoy.

The Heng Hwa Bee Hoon makes use of beehoon vermicelli that is handmade from non-glutinous rice flour and manually sun-dried to remove its moisture. The end result is a vermicelli that is light and springy in texture. The vermicelli is then cooked in a rich stock along with ingredients such as clams and prawns, and topped with peanuts and dried seaweed.

Exclusive to ION Orchard’s outlet is the Fried Heng Hwa Bee Hoon with Soy Milk ($7.90++). Nope, you will not find a separate glass of soy milk when you dine in here – the chefs instead put a twist to this classic Putianese breakfast pairing by adding the soy milk into the fluffy vermicelli while cooking. So enjoy the very mild soy fragrance as you savour this comforting dish!

While you are here, don’t forget to grab Putien’s drinks! The Grandma’s Bayberry Tea is a refreshing drink made from Chinese bayberries and helps with digestion. Its sweet and tangy flavour makes both a good appetiser and an after-meal drink.

Enjoy 1 for 1 Fried Heng Hwa Bee Hoon with Soy Milk at $7.90++. Limited redemptions valid till 31 July 2016, while stocks last. Available daily except eve of and on public holidays, for dine-in only. T&Cs apply.

Enjoy a free fruit juice (selected flavours) with every main course takeaway. Limited redemptions till 31 July 2016, while stock last. Available daily except eve of, and on public holidays. T&Cs apply.

*STAMP: JAPAN
Watami
#B3-23

Watami is a casual Japanese dining concept, and the ION Orchard outlet is one of their flagship stores with a special grand menu. For a fuss-free lunch, give their rice set meals a go – they come with a mini salad, a small bowl of miso soup and a choice of drinks. I’m told their yuzu soda and yuzu tea are very popular here!

If you are looking for value for money, give the Hire Katsu Don Lunch Set ($12.90++) a try. The rice bowl makes use of Japanese short grain rice and is topped with onion sweet sauce, breaded fried pork cutlet and scrambled egg sauce. Hire katsu is a leaner fillet cut and is generally more expensive than the juicer rosu katsu (pork loin). Meanwhile, the scrambled egg sauce is a slightly runny omelette that, taken together, goes well with the rice.

#Protip: This lunch set is listed as Pork Cutlet with Scrambled Egg Sauce Rice Set 豚ヒレカツ卵とじ丼定食, item number 34 on the lunch menu.

Enjoy 1 for 1 Hire Katsu Don Lunch Set at $12.90++. Limited redemptions valid till 31 May 2016, while stocks last. T&Cs apply.

*STAMP: SINGAPORE
Paradise Dynasty
#04-12A

Paradise Dynasty’s xiao long bao is their signature dish and of course we have to grab two trays of them! Start with the original flavour in the centre, move to the ginseng one in green and go clockwise until all eight flavours of xiao long bao are in our tummies. This is my third time enjoying Paradise Dynasty’s xiao long bao, and I still rank black truffle and crab roe as my favourite flavours.

Enjoy 1 for 1 Specialty Dynasty Xiao Long Bao at $14.80. Limited redemptions till 31 May 2016 while stocks last. Available on Mondays to Fridays (except eve of and day of public holidays). T&Cs apply.

*STAMP: JAPAN
Hoshino Coffee
#B3-25/26

Many head to Hoshino Coffee for their signature coffees, pancake souffles and Western-style main dishes with a Japanese touch. They recently launched a Value Executive Set Lunch ($35++ for 2 people) that comes with two brand new spaghetti dishes and two drinks.

Of the spaghettis not yet on their main menu, the Karasumi Olive Oil Spaghetti is a flavourful concoction with salted mullet roe, scallops and tiger prawns with spaghetti tossed in chilli paste and olive oil, while the Squid Ink Spaghetti is a classic with a spicy touch of garlic and chilli paste. And you can pair them with a choice of six drinks including Hoshino’s Blend Coffee or Tea.

Enjoy 2 sets of Value Executive Set Lunch (choice of 2 spaghetti and 2 drinks) at $35++. Limited redemptions valid till 31 July 2016, while stocks last. Available from Mondays to Fridays from 11.30am to 3.00pm, excluding public holidays. T&Cs apply.

*STAMP: SINGAPORE
The Soup Spoon
#B4-67/68

Homegrown brand The Soup Spoon serves up a great range of soups from around the world, such as the SG Chicken and Mushroom, Velvety Mushroom Stroganoff and Peppery Chicken Hotpot. After a long and tiring day, I would usually head to The Soup Spoon for a comforting soup bowl, along with salad and bread.

Chef Anna is always brainstorming for new creations, and only for this month, The Soup Spoon is having a “Memories on the Table” promotion where you can look forward to Hainanese Beef Stew, Javanese Opor Ayam and Vegan Chap Chye Stew. Don’t miss them!

Enjoy 1 for 1 soups from $6.50. Limited redemptions valid till 31 July 2016. Available from Mondays to Fridays, excluding public holidays. T&Cs apply.

*STAMP: TAIWAN
Hot-Star Large Fried Chicken
#B4-70

Hot-Star Large Fried Chicken serves up the popular Taiwanese crispy fried chicken from the Taipei Shihlin Night Market. The oversized chicken fillets are cooked only upon order and served uncut, thus ensuring crispiness and flavour. Various condiment flavours are available, such as garlic and curry.!

Enjoy the 1 for 1 Signature Large Fried Chicken at $4.90 and purchase a peach tea or lemonade drink at $0.60 per cup (maximum two cups). Limited redemptions valid till 31 July 2016. T&Cs apply.

*STAMP: KOREA
Mr. Churro
#B4-61

Popular Korean churro brand Mr. Churro landed on our shores last year, offering the 50cm long snack in different styles – curved, with a soft serve ice cream, or along with chocolate, milk custard or blueberry dips. The churros are prepared on the spot and fried to golden brown, so be prepared to wait for a short while before you get to enjoy them!

Enjoy 1 for 1 Churros with dipping sauce at $5. Limited redemptions valid till 31 July 3016 while stocks last. Available on Mondays to Thursdays. T&Cs apply.

*STAMP: TAIWAN
Each A Cup
#B4-69

Homegrown bubble tea brand Each A Cup has the perfect weapon for the sweltering weather – a range of five Sooo Big Cup drinks ($4.50) that measure a full litre (1000cc) each! You can choose between the Old School Plum Juice, the Chinese Herbal Tea, the Blue Lagoon, the Peachy, and the Winter Melon Bliss flavours, and enjoy these icy drinks with cooling properties.

Enjoy 1 for 1 1000cc drink at $4.50. Limited redemptions valid till 31 July 2016, while stocks last. T&Cs apply.

What are your favourite food choices at ION Orchard? Share them with the hashtag #IONFoodie!

The post #IONFoodie Travels – A Local and Global Food Adventure! appeared first on Miss Tam Chiak.

Text & Images by Maureen & Mu Qin

The Lavender district covers areas such as the up-and-coming hipster Jalan Besar, all the way till the heritage and cultural roots of Indians at Little India. It’s a mix of traditional and modern, with Jalan Besar being an official conservation area which resulted in hawkers and restaurateurs being able to hone their craft without disruption for many decades. Its status as a foodie heaven draws tourists and locals alike to explore this interesting area on foot. Here’s 35 Best Restaurants, Cafes & Hawker in the district.

RESTAURANTS

Good Chance Popiah is founded by Mr. Hou Shen Hu in 1977. Since then, it established a reputable brand for itself which is highly recommended by both local and overseas patrons. After his retirement, second generation Mr Boon Kaichun (also known as Ah Boy) began running Good Chance Popiah Eating House. The restaurant brings back the joy of wrapping Popiah yourself. With condiments such as including ribbons of omelette, beansprouts, lettuce, coriander, chopped peanuts, sweet soy sauce, and garlic and chilli paste, wrapping popiah in brings back much nostalgia. The traditional Hokkien Fish Head Yam Soup s simmered over slow fire to extract the natural essence. Fresh napa cabbage and sweet yam are added in as well, which is a comforting and hearty soup especially during rainy days.

Housed within the Vagabond Salon of the newly launched Hôtel Vagabond, 5th Quarter serves up a marvel of house-cured charcuterie and grill favourites. Leading the culinary direction at 5th Quarter is award-winning Executive Chef Drew Nocente, whose Italian-Australian background has greatly influenced the menu – as shown with his forte in his traditional curing methods fueled together with his passion for fire, coal and showcasing quality produce on the grill. The 5th Quarter Free Flow brunch will be kept to a simple, laidback and casual affair, allowing diners the chance to comfortably kick back and enjoy some satisfying dishes in the company of family and friends. Yes, you can order as many dishes as you want!

Having served mainly members of the Singapore Maritime Officers Union since 2003, Lighthouse Bistro has gone through a near-complete overhaul with fresh faces, updated interior, and newly styled menu selections. A dish that speaks the most about the restaurant’s maritime identity is the Fishermen’s Board ($18), a seafood platter of Atlantic prawns, calamari, black mussels and deep-fried chunks of dory accompanied with a light-whipped Orange Mayonnaise and a House Salad. My favourite is Malaysian Angel Hair ($17). Done in the Malaysian style, the western angel hair pasta is stir-fried with tiger prawns, squid & black mussels and finished off with spicy sambal. There is a rich wok hei in the noodles and the spicy sambal brings a delicious umami flavour.

With the recent salted egg croissants and cheese tarts craze, we’re pretty sure everyone has familiarized themselves with Antoinette, especially this outlet at Penhas Road. You’ll be transported into a “world” of Parisian-inspired ambience. Imagine rose velvet and dark wood seats, marble tables with liberal splashes of gold while French music is playing in the background. There is a great selection of savories and sweets, as well as, all-day dining menu and you’ll be spoilt for choice.

Helmed by Chef Lau who had won a gold award in a 2006 International Culinary Competition, Wan He Lou serves a wide range of dishes at wallet friendly prices. Lobster Porridge (招牌龙虾粥, $29.90 for 2 pax) is cooked in teochew style with very good soup stock that leaves an umami flavour. Fresh lobster is added in during the cooking process and the meat is cooked just right – firm and juicy. For a 2 pax bowl, you get two halves lobsters and the sea flavors of the lobster blended in well with the simple porridge.

CAFES

Cakes and pastries here are all Halal-certified and recipes have been adapted from the owner’s grandmother. Butter Studio has a good variety of bakes with one of the signatures being the Ispahan (Lychee Rose Cake). The cake is tender and moist, complemented by sweetness of lychee, with a lingering aroma of rose. Their salted Gula Melaka cupcake is also very popular among locals as it consists of a pandan cupcake stuffed with Gula Melaka filling and infused with salted Gula Melaka cream cheese. Other items which are available are the Nutella Tart and Speculoos Cookie Butter Tart just to name a few. Butter Studio also does amazing dessert tables for weddings and events.

It’s very easy to miss this café, given its unattractive exterior. However, the interior of The Bravery Café is so sparsely furnished with uneven surface of walls, tables, strings of bulbs extended from the ceiling and their centerpiece – a golden horse. The menu offers an array of brunch favourites, ranging from toasts, sandwiches, to poached eggs and pancakes. They also serve up some really unique flavours of drinks and coffee such as their Lavender Latte – a cuppa latte with hints of floral notes. Great place to pass time with great company of friends.

Located in a private residential building off Jalan Besar, Ollella is a brand new café-bakery that offers seven choux – vanilla, apple cinnamon, raspberry, lemon meringue, matcha azuki, dark chocolate and tiramisu – all reasonably priced between $4 and $5 each. For the undecided (like us), go for the mini choux platter ($21) which serves up all seven flavours. The choux pastries are light and has a little crunch, and the flavours are well balanced. I loved each of the little surprises that was presented as we went down the line, from vanilla all the way to tiramisu (in the order above). You can also top up a few dollars to enjoy the platter with a choice of two blended teas by A.Muse Projects ($27), or with two Ethiopia Tchembe N2 Mixed Heirloom coffees ($34) by The Pourover Bar. Ollella also carries a range of their Ethiopian and Panama flavoured coffees on their beverage menu.

This café features a roastery, an island coffee bar, a coffee school and a private coffee tasting room. Upon entering into the café, coffee bean smell lingers around. The interior is dimly lit and exudes a warm feeling, perfect for lounging around with friends over a cuppa good hot coffee. The barista on duty that day will determine the quality of the coffee you have. Generally, coffee here is strong and fragrant. It enters the throat with a punch and a slight bitterness. If you’re looking for something to cool under the heat, try their cold brew coffee, served with milk and syrup on the side for you to doctor it to your taste. This iced coffee is uniquely presented in a medicine bottle. This café serves food items too but their coffee is the highlight.

This is not for the light-eaters and dieters! If you’re a meat lover and a huge fan of superheroes, this is the perfect place for you! Upon entering the café, be prepared to be wow-ed by hundreds of superhero memorabilia, print, sculptures and collectibles. It’s best to dine here with a big group so you get to feast on their Hungry Heroes Platters. For a group of 3-4 pax, you can opt for their Nice to Meat You Platter ($62) which consists of half rack pork ribs, 200g sirloin, 250g de-boned chicken leg, pulled pork, served with choice of roasted potatoes or fries. For a larger group, you can select the Steak-out Platter ($118) which includes 200g ribeye, full rack pork ribs, pulled pork, sausage trio, 250g de-boned chicken leg, beef stew, veal osso bucco, served with choice of roasted potatoes or fries. Besides meats, they also have a huge selection of craft beers and a well-stocked bar for anything else.

Inspired by indie cafés in Japan, L’etoile Café is a lifestyle shop cum café with Japanese-French influences. The interior is furnished with an eclectic mix of clean modern furniture and vintage pieces. This café roasts its own coffee bean and makes decent coffee. That’s nothing impressive to shout-out about their food but they do serve wonderful chiffon cakes which are so light, soft and moist. If you don’t know what to do on a lazy afternoon, you might probably want to drop by this lovely place to snuggle with a cup of coffee while watching the world go by.

This is a cozy little café in boutique establishment Kam Leng Hotel, serving up American fare. Well well, it’s tough to look for a really sinful yet scrumptious burger in Singapore but the Suprette burger (from $19) manages to hit all the right spots. The hand-chopped patty was done to medium well, which was flavourful and juicy, with bits of fats for texture. There were generous portions of mushrooms, crisp bacon strips and a layer of gruyere cheese stacked between two buttery, crisp buns. This is simply the ultimate burger indulgence! Don’t forget the mountain of crisp shoestring fries – it’s free flow if you visit during dinner time but trust us, a single serving is more than enough. They also serve side dishes and offer a comprehensive drinks list to wash your food down.

Do you remember learning alphabets and vowels when you were young? Aligning their theme to these vowels, A.E.I.O.U, this café is returning to the basics, emphasizing in a lifestyle of green conscious living. The café has a rustic feel and it offers plenty of delectable food on its menu. Their specialty is serving drinks in Vodka bottles that are reshaped into drinking glasses. We highly recommend their Avocado Coffee ($8). Sounds weird? Fret not! It was surprisingly a match-made in heaven between the sweetness of the avocado and the bitterness of the espresso. Dessert-goers can go for their Brioche French Toast ($14.90) which includes fresh bananas, strawberries, crème patisserie and drizzled with salted caramel sauce. You have the option of adding a scoop of ice cream for $3.50.

The Bao Makaers boasts a minimalist design, with a touch of industrial. As the name suggests, the specialties here are their fusion “bao” concepts revolving around Mantou buns with various fillings. There are a total of six flavours offered here, which are the Classic (pork belly), Bulgogi (pork), Salted Egg Shrimp, Chili Crab, Teriyaki Chicken and Roasted Veggie. Each of these buns comes in sets of two. However, you are able to get a Bao Platter ($28), consisting of Classic, Bulgogi, Chili Crab and Teriyaki if you want to savour different flavours. There are two types of bao – the steamed and the fried. We prefer the latter as the former was a tad too dry for our liking. As for the fillings, although it seemed sufficient, we wouldn’t mind having more!

Being a hipster Japanese yakitori beer bar is what makes this café stands out. The Refinery is a part casual dining restaurant, part mixology bar and part designer workspace. With an interior boasting high ceilings and white walls, this café seems very inviting and is definitely ideal for large groups to wind down after your hectic work day. The menu has a decent selection of skewers, light bites and small bowls, evidently adopting the tapas-style dining culture. Big eaters take note – dining here will leave you burning a huge hole in your pockets. So, it’s more ideal to head here for a couple of drinks and chillax after work.

Tiramisu Hero’s mascot, Sir Antonio, is a hit among café-goers and instagrammers. With a lovely and brightly-lit interior, it makes you want to spend your entire afternoon just relaxing in the café and thinking of nothing. Besides their signature tiramisu, there are savoury offerings on their menu too. Tiramisu Hero serves decent coffee, wraps, baked rice and sweet desserts such as their waffles.

It’s hard to find a café that does both its food and desserts really well. The three creative minds behind Two Bakers have succeeded! This café is casual and unpretentious, with a mixture of communal and long wooden tables. The comfortable setting allows you to enjoy your dining experience with friends and family. Desserts here are freshly baked and include éclairs, strawberry shortcake and mousse cakes. Sounds a little more “atas” than your usual café desserts right? The elegant bakes that boast intricate techniques are really worth trying. Sandwiches and pastas form part of their food offerings and you should have a go at it too.

HAWKER

Sungei Road got its name because it runs along the banks of the Rochor River, hence its Malay name, ‘sungei’ means ‘river’. This road was also known as ‘kek sng kio’ in Hokkien dialet or ‘结霜桥’ in Chinese, which was made in reference to the Singapore Ice Works which used to exist in the precinct. Sungei Road Laksa is always crowded so don’t be surprised by its snaking queues, especially on weekends. There is a system where one lady is busy filling the bowls with ingredients, another one who’s busy taking orders while the last lady fills each bowl with the superb Laksa broth, fueled by a charcoal burner. Topped with generous amount of cockles and green Laksa leaves, this Laksa is light yet flavourful. It is sweet yet mild spicy and infused with coconut flavours and hae-bi in it. The crunchy bean sprouts add to the texture!

Heap Seng Leong is one of my regular breakfast spot whenever my foreigner friends are in Singapore for a visit. Honestly, the kaya is not outstanding but having a cup of coffee with butter (kopi gu you) in a 1950s kopitiam setting is quite an interesting experience. Nothing much changes here since the 1950s. The signboard, the cabinets and the tiles remain, only the chairs are newcomer (well not that new too). You will get to see kopitiam uncles sipping a cup of coffee while reading their newspaper, or some of them will be taking a quick nap. It is interesting to see the boss wearing striped pajamas bottom and a white sleeveless shirt making kopi. Usually when I am here, I will request for kopi gu you. My friends didn’t quite like the sight of a piece of butter melting in her coffee, but it really makes the full-bodies coffee much more fragrant with caramelised note (like toffee) and all of them finished their cup of kopi clean!

This Claypot Chicken Rice arrived covered in black sauce and cabbages. It has abundant ingredients such as ‘lup cheong’ (Taiwanese sausages) and salted fish added in. After mixing it, you’ll get to experience a burst of textures and flavours in your mouth. The cabbage was fresh and crunchy while the lup cheong and salted fish gave the dish an overall fragrant and savoury taste. The star of this dish is its boneless chicken thigh meat which was very juicy, tender and boneless (hassle-free). We love the charred rice (usually at the sides and bottom of the claypot) but do try cutting down on your charred rice intake as it isn’t very healthy.

This is one of the rarest delicacies found in Jalan Besar. Used to be famous but now, it’s a vanishing dish of white shark meat. There is no reason to go for expensive shark fin soup when you can have shark meat at an affordable price here. The fresh white shark meat is boiled to perfection. The resulting meat is naturally sweet and tender but with a much firmer texture than the fish slices that you get in your regular bowl of fish soup. This meat is served with a sweet plum dip swimming with peanuts chunks, made from preserved plums by the old couple of the stall.

Moving on to another disappearing rare delicacy – Pork trotter jelly, served cold, is translucently brown and has an interestingly chewy texture brought about by the coagulation of gelatin and meat at low temperatures. A blend of tangy sourness and tongue-tingling spiciness makes it more appetizing. This dish is delightful and we would say, ‘an acquired taste’. You need to be adventurous and daring enough to try but we promise you a worthy experience.

This has become a favourite supper-spot for night owls. Swee Choon is well-known for delicacies such as their ‘liu sha bao’, ‘xiao long bao’, Shanghai and Hong Kong dim sum. There are hits and misses so here’s five favourites of ours we would like to recommend. The famous Swee Choon Mee-Suah Kueh is a deep-fried vermicelli cake with brown and crispy skin and its interior filled with soft mee-suah packed together. The Swee Choon Big Pau has a thick yet fluffy skin and was generously filled with juicy ingredients such as minced pork, a piece of chicken, eggs and half a shitake mushroom. We also like their steamed salted egg yolk custard buns with super flowy custard oozing out non-stop, as well as, their xiao long bao with a moderately thick skin. The soup inside was definitely the highlight! Last but not least, we really enjoyed their century egg porridge. It’s such a comforting bowl, especially on raining days.

This is one of the pioneers of Scissors Cut Curry Rice in Singapore. We promise it tastes better than it looks. It’s hard to miss this coffee shop as there’s bound to be queues of people, especially during dinner and supper time. The orangey-brown colour of the rice comes from the combination of Hainanese curry and braised dark sauce, concocted with over 20 secret ingredients. This sweet-and-spicy curry makes the drenched rice good enough to be eaten on its own. If you’re wondering what dishes to select to complement your curry rice, we suggest their braised pork, fried cabbage, crispy pork chop and prawn roll. Of course, you can also pick and choose your desired items according to your food preference.

What drew us to return to Founder’s Bak Kut Teh is its air-conditioning. Our weather is hot enough and no one wants to perspire while savouring their piping hot bowl of Bak Kut Teh soup right? This restaurant has numerous photographs of singers, actors and famous personalities plastered all over its walls. The clear piping hot bowl of spare ribs soup was moderately peppery and balanced with garlic to give it more body. Using only fresh pork that brings a natural sweetness to the broth, each spare rib comes with thick chunky piece of meat wrapped around each bone. Don’t forget to soak your you tiao into the delicious broth! Besides Bak Kut Teh, the restaurant also offers many other cooked dishes such as pig trotters, braised innards, salted vegetables and many other dishes.

This is our favourite place to go to whenever there’s a heavy downpour. We love slurping their savoury soup while watching the rain falls. The soup, brewed from large intestines and kiam chye (salted mustard vegetables), is the Teochew-style clear broth. You can taste a gentle tanginess from the kiam chye. The pig liver’s soup fared better as it is tastier. A portion is packed with an abundance of ingredients such as kiam chye, slices of liver, lean pork, stomach, intestines, pork belly and two meat balls. The pig’s stomach here is cut in smaller strips and don’t have the overcooked, rubbery texture unlike other stalls.

Hong Kong actress Amy Yip has always been known for her busty figure. And we often create jokes out of it, including this Ye Zhi Mei Handmade Dim Sum (叶子楣手工包点) at Jalan Besar. This jumbo-sized pau became popular in Malaysia during the 1990s and it has attracted many fans (especially the male ones haha). We went there for supper with the foodies after a delicious plate of fried oyster at Jalan Besar Food Centre. Supper was eating such a huge pau? There goes my diet plan again.

The boss, Martin, does one of the best sio bak in town! It’s a place that’s worth going back to multiple times. The skin of Martin’s Sio Bak is crispy brittle to the point that it is almost breaking. Listen attentively to the crackling sound when you bite the skin. It is dry and tastes like biscuit, with the first bite producing a noisy crunch from the skin before it gives way to the juicy layers of well-seasoned tender and moist meat under it. Check out the fatty layers of pork belly which gives out so much juice when you sink your teeth into them. The sio bak here is so good on its own that it doesn’t even need any sauce and it’s impossible to stop at one!

This plate of wantoon noodles, some people love it, some people don’t. But you will definitely see the crowd queueing during dinner. I guess the magic of Kok Kee wanton mee lies in the special soup that is poured on top of the cooked noodles. It complemented the noodles very well and is light and gives a sweet taste. If you are wondering, they don’t make their own noodles.

There is a growing number of Vietnamese restaurants in Singapore. As the buzz increased, there are more new and interesting food concepts coming up. One of them is Vietnamese BBQ. Làng Nuöng Việt Nam is the first traditional Vietnamese BBQ restaurant located along Jalan Besar. You get to experience first-hand the famous Vietnamese “street-food” charcoal-barbequed gourmet meat that can only be found in Vietnam. The real magic happens when you cook the meat on the charcoal grill at your table. It’s the smoky hiss of charcoal and the tantalising aroma of slowly barbecuing prawns and chicken on the grill, giving passersby a bird’s eye view of all the action.

Besides their Signature Fried Porridge, there is a whole range of different zichar items offered at Royal J’s Seafood. Originated from Ipoh, owner-chef, John, Ng, brings multiple ingredients, styles and flavours together to their new menu. The fried porridge ($6 small, for 2 pax) has rice that is ‘fried’ with lots of savoury ingredients like yam cubes, pork lard fritters, dried cuttlefish, dried shrimps, chives and shredded crab. Using superior broth, Japanese pearl grains and his homemade brown sauce, the chef fries the rice with gruel such that it’s thicker and starchier. Two of the zichar items we recommend would be the Kam Heong Chicken ($12) and the Tasty Fried Pork ($22 large). The former is a dish with a fusion of Chinese, Malay and Indian flavours while the latter is well caramelized and coated with special sauce and has a really tender and tasty meat.

Having quit his job as an insurance agent, Nick Soon decided to open a hawker stall “One Kueh at a Time” and he painstakingly makes Teochew kuehs filled with your choice of glutinous rice, chives, or sweet bean paste – all by hand. The recipes are from his old parents who have been making kuehs and sharing with friends and relatives, but have never set up their own stall. The selection of kuehs here is not huge because Nick does everything within his small little stall. He sells soon kueh and koo chye kueh on weekdays while on weekends, his parents will come and help him, hence, they will have png kueh and orh ku kueh as well. All of Nick’s kuehs are selling at $1 each except the koo chye (chives) version, which is at $1.20 each. If you are ordering in bulk, better call him up early to reserve.

The coffee here is one of the best around Singapore – very thick and the aroma of coffee beans was evident. Will you believe it if we told you that the owner of Coffee Hut was retrenched a few years back? So, he decided to pay $3,000 to a Hainan coffee master to learn how to make kopi. The kind of toast bread they serve is very similar to big names like Toast Box and Yakun but at a much cheaper price. They also make their own kaya and peanut butter spread that we love buying home. If you’re someone who loves starting your day with traditional breakfast of kopi, soft-boiled eggs and toasts, this is definitely a place to come!

Regulars who frequent Lai Huat will certainly go for Sambal Belachan Pomfret ($28 to $42), Black Pepper Crayfish ($18 to $36) and Special Delicacy (aka Fish Maw Soup, $15, $20, $30). The Sambal Belachan Pomfret is deep fried to a crisp, hence dry and crispy on the outside but very tender on the inside. We love that it is topped with homemade dry sambal which is spicy and fragrant enough. The Pepper Crayfish on the other hand, is first fried and then stir-fried with pepper and salt. The meat is firm and sweet. Special Delicacy has generous portions of fish maw, scallops, mushrooms, miched crab meat and cauliflower. Having a zi char dinner here is pleasant and enjoyable and it’s somewhere we would want to return to.

This stall is called the Beef House but the only beef they sell here are their ping-pong sized beef balls, which is served in a clear soup with thin bee hoon, kway teow or mee kia. The in-house made beef balls are really bouncy, juicy and have a nice beef flavour. Besides beef balls, they also serve other Hakka food such as Soon Kueh, Yong Tau Foo and Suan Pan Zi.

Tucked in a corner of Besar Food Centre is this fried oyster stall that has been around for about 40 years. It’s started by Lim’s father, who used to open a roadside stall along Jalan Berseh. When Besar Food Centre was built, they moved in and it is now managed by the second-generation Lim, who makes the batter by himself. Simple ingredients such as eggs, flour, oil, oysters and fish sauce are used but the secret lies in the batter and the hawker’s control of the fire. Lim’s fried oysters is very well executed as each bite was made up of crispy, charred and fragrant skin encasing a morsel of moist and gooey combination. You get the perfect texture of chewy and crispy starchy bits. It’s a must to dip it into the thick and tangy chilli sauce for an ultimate shiok-ness!

THINGS TO DO

Shops
If you’re looking at local and international brands, you can pop by City Square Mall. If you’re more into the eccentric and unusual stuffs, you might probably want to check out the General Company Crafts above Chye Seng Huat Hardware, the Crafts Workshop above The Refinery or do some retro shopping at AEIOU Café. Late-night shoppers would be interested in the 24 hours Mustafa Centre that sells everything from electronics to food to clothing and more. There is plenty of hardware and lighting shops around Lavender.

Activities To Do
Take a jog around Jalan Besar Stadium, also known as the birthplace of football.  Located within the same premises is Jalan Besar Swimming Complex. Given that Singapore is scorching hot all year round, this is a great place to cool off. It’s super affordable too, with admission prices at $1 on weekdays and $1.30 on weekends. Or visit the Thieves Market before it closes for good.

Feeling a little more adventurous? You might want to check out SG Darts Haven or Mystery Escape. Tourists who are curious about our ethnic culture and heritage can pop by Little India where there is the Sri Srinivasa Perumal Temple and the Temple of 1,000 lights (Sakya Muni Buddha Gaya).

Backpackers’ Hostels
There are many backpackers’ hostels available within the Lavender district and the following five are recommended – Green Kiwi Backpackers’ Hostel, Mercur Backpackers’ Hostel, Backpackers@SG, Rucksack Inn and The Hive Singapore Hostel.

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We’ve given you an entire list of foodie haunts and what to see and do in the vicinity of Lavender. Hope it’ll help your exploration!

The post The Ultimate Food Guide to Jalan Besar & Lavender – 35 Best Restaurants, Cafes & Hawker appeared first on Miss Tam Chiak.

If you are looking to pamper your tastebuds this May, do make your way to Resorts World Sentosa and head to Avenue Joffre at Crockfords Towers! This Chinese restaurant is currently showcasing legendary Culinary Master Chef Zhou Yuan-Chang’s contemporary Shanghainese cuisine to gourmet lovers here.

Chef Zhou is regarded as one of the top chefs in China and has prepared numerous national banquets held for China’s national leaders, foreign presidents and dignitaries. As a culinary master and state-level top chef, Chef Zhou holds many titles, such as an international judge of the World Association of Cuisine, a Grade A State Level Judge of China’s food and beverage industry, and a member of Shanghai Cuisine Association Standing Committee.

With his exceptional culinary knowledge and skills, Chef Zhou makes use of authentic Shanghainese cooking methods to enhance the ingredients’ natural flavours and textures, and he has created more than 500 Shanghainese dishes over the years. Don’t miss the chance to savour nearly 20 of his award-winning signature dishes, together with the authentic and comfort food from various parts of China that Avenue Joffre offers, including from Zhejiang, Szechuan, Beijing and Guangdong.

The restaurant name Avenue Joffre itself refers to the same road in the Shanghai French Concession of the 1930’s and 1940’s, and is now known as Huaihai Road. The restaurant looks to the Shanghai Filmmaker’s House and the Chinese film industry of the 1930’s and 1940’s for inspiration, and its interior is filled with photographs and memorabilia from that decade.

A while back, I was invited to sample his creations and I thoroughly enjoyed the experience. We first began with several appetisers, and among them, I enjoyed chomping on the fragrant and crunchy Shredded Jelly Fish & Turnip in Scallion Oil. The jelly fish and turnip were blanched and thinly sliced, and then topped with fragrant scallion oil. Meanwhile, sweet and sour pork lovers will relish in the Sweet & Sour Spare Ribs with Dried Mandarin Peel. Slightly fatty ribs were used in Chef Zhou’s rendition and dried mandarin peel were added, giving the balanced sweet and sour flavours in this dish an additional citrusy fragrance.

The Shanghai Smoked Fish was quite interesting – the yellow croakers were actually not smoked! In fact, they were fried to crisp and soaked in a special sauce that Chef Zhou made, giving this dish its mild smoky and slightly sweet taste. Another seafood dish, the Stir-Fried Fresh Prawns with Wild Garlic, was flavourful and piquant with savoury, spicy and sweet touches. Farmed prawns were deep-fried till crunchy and sauteed with dried wild garlic shoots.

We then moved on to the main dishes. Chef Zhou’s rendition of the classic Shanghainese dish Braised Pork Belly with Preserved Vegetable was very memorable – the pork belly is tender and rich in flavour with a slightly sweet taste, and the fats melted off in my mouth. It went through five cooking methods – boiling, frying, heating, stewing and steaming – before it was further cooked with Shaoxing preserved cabbage.

The Stir-Fried Shanghai “Eight-Treasure” with Chilli Paste reminded me a little of Kung Pao chicken, except that it had more dimensions. This authentic Shanghainese stir-fried dish consists of eight specially selected ingredients, including prawns, chicken, pork, pork tripe and bamboo shoots, and has a variety of tastes – sweet, salty and spicy.

The crab was perhaps the star in the Simmered Mud Crab with Asparagus Lettuce in Clay Pot, but I drank many bowls of the soup broth instead. Little wonder, since the clear soup had a light and appealing aroma, with the fresh mud crabs and asparagus lettuce cooked in it. The natural sweetness from the crustacean also enhanced the soup’s flavours and I really liked it.

The Stir-Fried Shredded Blotched Snakehead Fish with Chinese Chives is one of Chef Zhou’s award-winning dishes, and while it may not be very photogenic, it poses a massive challenge on any aspiring chef’s knife skills. Blotched snakehead fish fillets were finely cut into equal slices, somewhat resembling short strips of noodles, and then stir-fried with Chinese chives quickly to ensure its tenderness. (#respect!) Be careful of the little bones while eating though!

We also had the chance to try a dish that Chef Zhou brought to France in December.The Stewed Fillet of Beef with Kumpat in Clay Pot was one of the dishes he prepared, and together with the other top chefs’ dishes, they were presented to promote the push of China’s cuisines into the UNESCO Intangible Cultural Heritage List. Juicy beef steak was first sauteeed with onion and then cooked in brandy and kumquat, giving a citrusy flavour with every tender bite.

Chef Joffre is also helmed by three other top chefs, and they each presented a dish that will be available during this period. Chef Ip Chi-Kwong’s Dee[-fried Chicken Wing Stuffed with Bird’s Nest is yet another classic in Cantonese cuieins – the chicken wings were deboned, stuffed with bird’s nest and then deep–fried until golden brown and crispy on the outside, yet remaining soft and succulent on the inside.

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I was having lunch in a hotel one day and was asking one of the staff where to get cheap and good eats in Orchard Road? He immediately recommended me to try Rabbit Brand which sells $10 Buddha Jump Over the Wall in Lucky Plaza.

Immediately the next day, I dropped by to have lunch and was super impressed. I am sure many of you are familiar with Rabbit brand. No no, not the one that sells sweet, but the one that supplies abalone, fish maw etc. Because they supply seafood (Yeow Seng (Seafood) Pte Ltd), opening a restaurant is a good choice because they can mark down the prices.

$10 Buddha Jump Over the Wall?!?! He is not kidding! Ok lah, to be exact, it is $10.15 including GST. Stewed with generous amounts of mini delicacies such as dry scallops, abalone, mushrooms, sea cucumber and fish maw, the taste is mellow and tender. In fact it is lighter than Shen Xi Soup but still decent. A set comes with a small plate of bean sprouts and a bowl of rice.

Something cheaper? Go for the $5.90 seafood steamed rice with mini abalone, mushroom, tender chicken chunks and lup cheong. Drizzled with some superior soy sauce, it is not too bad for a meal.

For something more luxurious, go for braised whole abalone set from $11.25. Apparently it is a popular choice as the abalone absorbed the oyster sauce and pairs with the white rice.

While I won’t recommend the braised claypot fish maw soup ($5.90) because it was a little too bland, we like the tom yam version ($5.90) which is hearty with a mild kick. Plus you get quite a few huge pieces of fish maw.

All set come with rice, dessert (cold white fungus soup) and unlimited Chinese tea. Pair all your meals with their homemade XO sauce. They have another outlet in 11 Circular Road as well.

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Every now and then, I will think of the various restaurant-style dishes that I have enjoyed in classic Cantonese and Teochew restaurants, like sang mein (noodles) and orh nee (yam paste), and reminiscence the simple feel-good factor that came along with them. Chinese restaurant meals don’t happen often – usually during celebrations or weddings.

Opened in October last year at Kallang Leisure Park, Joyden Treasures is the third eatery of Joyden Concepts, which also operates Joyden Seafood and Joyden Canton Kitchen, and is their largest outlet to date. The unusual Chinese character in its name, 匊 jū, means “carrying in both hands”, and I think it appropriately embodies the restaurant’s hope in serving time-honoured dishes and a selection of the owner’s family recipes wholeheartedly to its customers.

The owners have put their heart and soul into researching past culinary delicacies and cooking methods to bring together a comprehensive selection of seafood and meat dishes that might have been forgotten or were too complex to replicate.

We began with the Joyden Phoenix Beancurd Skin Prawn Roll ($16/$22/$30). A blend of chopped fresh red prawns, salted eggs, century eggs and cilantro is stuffed in between the delicate beancurd skin, and then deep-fried to a light and crispy texture on the exterior. Biting into the roll did remind me a little of hae chor, that usually comes as part of a starter platter with spring rolls, mayonnaise prawns and other items.

The half-Teochew in me considers steamed fish as one of the barometers of whether a restaurant is up to standard, and Joyden Treasures’ Steamed Original Steamed Red Grouper in Homemade Soy Bean Broth (market price) did not disappoint. An entire red grouper is steamed in a made-from-scratch soy bean milk broth with fresh ginger, chives, straw mushrooms and black fungus, and golden fried enoki mushrooms are sprinkled on top before the fish is served. I enjoyed the mildly sweet and savoury broth, and the light whiff of soy fragrances as I bit into the red grouper.

The way of eating the Crispy Fragrant Duck with Petite Lotus Buns ($58) felt oddly familiar (hello Peking duck?). An entire duck is first marinated and simmered in herbs and spices, and then quickly deep-fried before it is served. Just shred the meat and stuff into the homemade steamed lotus-shaped buns with pickled carrot and cucumber slices, drizzle with sour plum sauce and they are good to eat! The duck is fragrant when eaten on its own and its crispy skin left me wanting for more. But to me, the meat borders just so slightly on the dry side, and this tests the chef’s ability to control the heat in the final frying stage.

The Jumbo Prawns in Traditional Dark Sauce ($26/$36/$52) is a labour of love right out of the owner’s kitchen and family members had personally taste-tested this dish multiple times. The jumbo prawns were deep-fried and then infused in a fragrant sesame oil-based dark soy sauce, and I loved the sauce a lot – now pass me the bowl of steamed rice to go with it already!

The Traditional Salt Baked Crab (market price) is another labour-intensive dish. A mixture of different salts, each with its unique taste profile, are blended together, while a myriad of spices are wok-fried together before they are used to cover a whole Sri Lankan crab. The crab is then baked for about half an hour at a low temperature before it is chopped and served. This enhances the sweetness of the plump crab flesh, and I relished the very mild smokiness and saltiness that came along with it.

Ee-fu noodles is a must-have at key celebrations and weddings, and are usually served as the last second course of the meal. Joyden Treasures’ Lobster Noodles with Ginger and Spring Onion (market price) makes a perfect roundup to the main course and is Maureen’s favourite. The noodles are tossed in a flavourful made-from-scratch seafood broth with ginger and spring onion, and then topped with chunks of fresh lobster.

We wrapped up the meal with desserts and if you are a Teochew or a Cantonese, you will leave the restaurant feeling happy. Joyden Treasures’ dessert selections include the light and fluffy Brown Sugar Ma La Gao ($4.20), Crushed Peanut Ang Gu Kueh ($4.20) and Traditional Yam Puree with Pumpkin and Gingko ($16/$26/$36 or $6/bowl).

Often, I have been baffled by Teochew restaurants that serve their orh nee with coconut milk lathered on top, but thankfully Joyden Treasures did not commit this mistake and they followed the original style as closely as possible. The light homemade yam puree has a thick texture and is topped with chopped water chestnuts, steamed pumpkin slices and gingko nuts, and lightly drizzled with spring onion, lard oil and sugary syrup.

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Despite the humid weather, locals still love having steamboat. Nestled in Serangoon Garden, a new restaurant Steam Box opens, bringing Hong Kong’s hottest food trend “Steam-Potting” to Singaporeans. This is really a new way of eating steamboat. Nope you aren’t going to have it in a box. Instead, you are gonna steam your food first before drinking your porridge soup at the last.

So what happens is, the staff will first pour the raw rice grains and your desired soup base to the bottom of the pot. Then the raw ingredients went through high speed steaming. Depending on what ingredients are added, it takes just two to six minutes for a dish to be cooked!

What’s so good about steaming? Well, it allows all natural juices and nutrients of the ingredients are sealed in. In turn, the dishes boast a light yet robust flavour. Talking about healthy indulgence yo! At the end of it, the juices from the fresh ingredients are all collected below the steaming plate to cook the accompanying congee, which caps off the hearty meal.

Some of our favourite ingredients include Marinated Chinese-style Ginger Chicken Thigh with Wolfberry (S$9) offering tender and juicy meats. We love the Minced Meat with Premium Salted Fish (S$9) so much so that we ordered twice. Freshly hand minced daily, the minced meat packs a piquant and flavourful note.

Seafood lovers will love the Fresh Live Clams ($13), Crayfish ($25 for 3-4 pieces), Barramundi ($18) and Crab ($28 for 3 crabs), which are delivered to the restaurant every morning. My recommendation? Go for their fish, because you know lah, steamed fish with sliced ginger is the best combination.

What else can be steamed? Dim Sum! Tuck into classics like Siew Mai (S$4.20), Prawn Dumpling (S$4.80) and Prawn Rice Roll (S$5.20). The Creamy Egg Custard Bun (S$4.80), with its luscious molten liquid, is bound to delight.

Of course, my face also went into steaming. Not a bad thing cuz this was what I experience during facial, but I have been talking to my friends behind a layer of steam. (Lesson learnt: choose your seat wisely)

There are also different condiments for you to mix and match and create your own dipping sauce. Their signature includes Sambal Sauce, Seafood Spicy & Sour Sauce and Black Pepper Meat Sauce, all of which are specially prepared by the chefs at Steam Box. I like to pair my steamed dishes with these sauces and a bowl of rice.

But to be honest, I felt a little dry after a while. I don’t mean that the ingredients are dry. But just that I was craving for some soup to go with my meal. Maybe it’s just me, steamboat without soup just feels like something missing. When we finally dig in to the watery porridge at the bottom of the pot, I can only say, the wait is worthwhile.

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I am late in discovering Mariners’ Corner Restaurant. Having been around since 1984, nothing much seems to have change. The checkered tablecloth to the wooden furnishing, it feels like I am having dinner at another Shashlik.

Hainanese western eateries are getting lesser. Besides Shashlik, Prince Café and Mariner’s Corner, I can’t think of anyone else. It’s always interesting to eat in these western eateries. My forefathers who had served the British colony have learnt the western style cooking and came up with their own interpretaton.

Third generation owner Jeremy took over his father’s business and the recipes are all from his grandfather’s. We started our dinner with the salad bar. The variety is not that great but good enough as an appetizer. The beef salad is great, or you can have the greens with garlic vinaigrette.

Escargots Gastronome  ($10.50/half dozen) had snails cooked under salamander with garlic butter and served sizzling in shells. It was a little too buttery for my liking.

But the mains were wonderful. A must try is the Hainanese Braised Oxtail Stew ($18) which was a recipe passed down from the owner’s father who was a colonial cook. The the flavour of the meat is retained within the sauce, so deliciously rich.

The Ribeye Steak ($23) was excellent. The buttery flavour of well-marbled beef does not disappoint, giving a juicy steak and beefy flavour. Other options include the N.Z Sirloin Steak ($21), N.Z Venison ($21), N.Z T-Bone Steak ($24.50).

If you want to have seafood and can’t decide, go for the Seafood Platter ($19.80) which in an assortment of fresh fish, prawns, calamari and onion rings. The fish and chips still stay nice and moist.

A nice hideout for a quiet dinner with friends. Plates were cleared pretty quick and the restaurant staff here are friendly and attentive.. Moreover it is a cozy and warm place with faux pas stained glass windows looking out to Cantonment Road with the Pinnacle housing estate looming over jus

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I am always fascinated by the picturesque view of luxurious yachts berthing at the ONE°15 Marina Sentosa Cove every time I attend events held here – with the well-maintained leisure ships against the bright skies and seawater, who wouldn’t imagine living the life one day? Now, the yacht club is taking the experience further with a new restaurant in its clubhouse premises, aptly named WOK°15 Kitchen.

Opened in early April this year, WOK°15 Kitchen has a casual, family-friendly setting that is great for gatherings. It offers a wide range of exquisite Cantonese style dishes, such as appetisers, soups, seafood, barbecue dishes and dim sum, prepared by a team of experienced chefs led by Executive Chef Chum Kar Ho.

The restaurant is one of the three places in the ONE°15 Marina clubhouse that are open to the public, the others being the HELIOS93 lobby lounge and the Latitude Bistro (open on Mondays to Thursdays to non-members on a trial basis).

It is connected to a spacious foyer, offering a panoramic view of the marina, and has four private dining rooms that can accommodate up to 10 persons each. WOK°15 Kitchen also thoughtfully chose instrumental versions of Chinese oldies as ambient music – plus points to the dining experience!

I was invited to sample their dishes a while back and we all enjoyed the Chilli Crab, a signature item on WOK°15 Kitchen’s menu. Sri Lankan crabs in rich chilli crab sauce were served in a black wok and kept warm with a tealight candle below. The crab meat was fresh and had a firm texture, and it went well with the gravy. Despite having more chilli and spices added, the gravy was a little on the sweet side.

We also had Braised Fish Maw and Bamboo Pith in Golden Pumpkin Soup. The soup had a rich texture and was mildly sweet and salty, which should go well with the majority of palates. Meanwhile, the chewy fish maw and bamboo pith gave this item another dimension.

The Baked King Prawn with Pumpkin Sauce was very addictive, and how I wished there were more prawns! Besides pumpkin, Chef revealed that fresh milk, butter, stock and salted egg were also combined to form the gravy. The “basket” to hold the prawns was made with vermicelli sheets that were cut, fried and then baked to crisp.

Another remarkable dish was the Baked Sea Perch with Preserved Vegetables, Snow Fungus and Minced Meat. The snow fungus was first stir-fried to bring out its fragrance, and then combined with minced meat, preserved vegetables and a caramelised sauce before it was poured over the baked sea perch. The richness is counterbalanced by the bed of blanced kangkong below.

Meanwhile, the “Tai O” Braised Crispy Vermicelli is a comforting dish with salted fish, shrimp paste (har cheong) and seafood cubes added – no matter how full you are, don’t miss out on a bowl of this! It had good wok hei and a mild fragrance of har cheong and salted egg. Chef mentioned that these two items were slowly stir-fried together, while the beehoon had been fried beforehand before they were combined and simmered to goodness.

While Sentosa Cove may be slightly out of the way, I do think making the journey to WOK°15 Kitchen will be worth it, whether to impress business associates, to have dinner gatherings or even organise wedding solemnisations and wedding lunches/dinners. And with Father’s Day coming soon (they have a separate Father’s Day menu), do consider!

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Singapore has so many sights, sounds, and tastes for both tourists and locals to experience! So, how to make the best of everything?! Singapore Gourmet Bus is here to offer everyone the first-of-its-kind dining concept in Asia!

This luxury tour coach has the best window seats, a little similar to the current Duck and Hippo tours where you get to take in the iconic views of Singapore, but it’s air-conditioned and provides delicious local cuisine. You get the best of both worlds (scenery and food) on board this purpose-built-double-decker coach designed with the aesthetics of a fine dining restaurant.

The Singapore Gourmet Bus offers guests a choice between the Dim Sum Lunch ($57) from 1pm to 3pm and Indochinese Dinner menu ($97) from 7.30pm to 9.30pm. Each tour lasts for approximately 2 hours, with a 30 minutes break at Gardens by The Bay. In the evenings, there will be a longer time allocated for the break due to the light show at 8.45pm. En route key sights include the Singapore Flyer, Esplanade, Merlion Park, National Gallery Singapore and Marina Bay Sands.

We were treated to a shortened timing for the tour, just to get a feel of how Singapore Gourmet Bus operates. The foods are freshly prepared at partner restaurants – Soup Restaurant and IndoChine Group – before being transported to the gourmet buses. The servers on the gourmet buses are skillfully trained to plate and present the food as per the expectations of the chefs from the restaurants. There is no real cooking on the bus. A two-course meal from a fixed menu will be served.

From the Lunch menu, we tried the Samsui Ginger Chicken, which is one of Soup Restaurant’s signature dish, designed to evoke nostalgia. This dish is prepared in the same time-honoured way since the times of Samsui women in Chinatown. In the past, they only get to eat this dish during Chinese New Year so do count yourselves fortunate to be living in this era. We were happily enjoying the view while sinking our teeth into pieces of tender, succulent meat. The best way of savouring this dish is to dip it generously with the fragrant grated ginger before wrapping it in lettuce just to get that extra crunch and taste in each bite.

From the Dinner menu, we tried IndoChine’s normal and fried spring rolls and prefer the latter due to its robust taste. The fried spring rolls contained ingredients such as crab meat, prawns, chicken and black fungus etc. The normal spring rolls tasted very minty and some guests might find it too overwhelming.

Dessert was a plate of fruits ranging from papaya, kiwi, grapefruit and pineapple. For the first few months, there will only be Lunch and Dinner available. Subsequently, Singapore Gourmet Bus will be introducing their Singapore Brunch and Peranakan Hi-Tea menus. There is no age limit as all foods are family friendly. However, due to space constraints on the bus, do note that there is no baby chair available.

Besides offering tourists a new way to enjoy Singapore, the Singapore Gourmet Bus can also be a choice for corporate charter needs. It is equipped with 14 projectors (each table has a projector screen), wireless speaker microphones, sound system and Wi-Fi access. Guests also have the privacy and exclusivity to host their events, be it a birthday party, a hen or stag night, a solemnization ceremony or an engagement reception.

There is an early bird promotion for guests who reserve their seats between now and 31 May 2016. You will get to enjoy a hearty 20% off your Gourmet Bus Lunch or Dinner menu. Furthermore, Mother’s Day is just round the corner so guests will be entitled to a 25% discount when you bring your mum on board anytime in May.

Locals, this is the time to seize the chance of seeing our city from a different perspective and fall in love with Singapore all over again! Tourists, welcome to Singapore and we hope you’ll enjoy your stay!

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