It is summer all year round in Singapore. But if you wake up early, you will realise that mornings tend to be chillier than in the day. The streets are quiet, and a stroll through the uncharacteristically tranquil Chinatown at 7am does wonders for the mind and soul. I tracked down a stall at Chinatown Complex Food Centre, which apparently serves nice warm bowls of noodles for breakfast.

Breakfast at Woo Ji was amazing, but that’s not the best part. What really made my day was paying just $2 for each bowl of piping hot noodles. 

A long queue has formed by the time I reach Woo Ji Cooked Food at 7.50am in the morning. It is incredibly early, but that does not deter people from all walks of life from joining the queue. Woo Ji Cooked Food sells only 3 items — laksa, prawn noodles and fried wontons, all at a remarkable price of just $2! Laksa is available in two sizes($2/$3). Several people in front of me decided to take away their noodles in plastic containers, which cost 30 cents each.

As it was a peaceful morning, before the hustle and bustle set in, I opted to have my noodles at the Food Centre instead of taking it away. Prawn noodles at $2 is a real rarity, especially when prawns aren’t exactly cheap. The noodles are bathed in a delicate and slightly sweet, yet peppery, soup. It wasn’t too rich, making it perfect for breakfast. Along with the noodles came 3 thin slices of prawns, which were surprisingly meaty despite their willowy frames. While the slices of meat were slightly tough, they were thin enough and relatively easy to chew through.

In direct contrast to the mellow, gentle prawn noodles, the laksa ($2) was bold, hearty and fiery. The spiciness of the laksa shook me awake at once. Perhaps it was because I opted for more chilli, when the stall owner had asked. If you do not do well with spicy food, you might want to ask for “just a little bit of chilli”. Nonetheless, I like my laksa spicy and “shiok”, thus I have no complaints. Woo Ji Cooked Food is generous with the ingredients, and my $2 laksa bowl was chock full of taopok (my favourite, because it absorbs the broth like a sponge), fried wonton, green chilli yong tau foo and fried fishball. The fried wonton was flavourful, albeit a tad salty. The taopok, green pepper yong tau foo and fried fishball were all wonderful components of the dish, and the bits of dried shrimp in the gravy added extra flavour to the laksa. I cannot fathom how this delicious bowl costs only $2! I’ll definitely recommend it to anyone who wants to start his or her day with a bang.

Woo Ji Cooked Food at Chinatown Complex Market and Food Centre is an absolutely marvellous find, and an extremely affordable one too! If you are in Chinatown when Woo Ji is open, you have to pay a visit. The food is a huge bang for your buck, and you can spend the money you have saved on souvenirs and other desserts along the Chinatown stretch! Having filled my belly with tasty and warm noodles, I was all pumped up and ready for work.

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

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When I think of chee cheong fun, I think of typical white rice rolls being drawn out of commercial metal steamers. Commercially produced or handmade, these slippery Cantonese rice rolls have received the plaudits of both street food eaters and food critics. One of the owners, Stephanie, shared with us the beginnings of the eatery. “My partner and I met a friend from Guangzhou who has been learning to prepare chee cheong fun since the age of three. We are very fond of Cantonese delicacies, and that’s why we brought it back to share with the rest of our fellow Singaporeans,” said the operations director.

Most of the dishes prepared here strictly adhere to the recipes that have been taken directly from the original store back in Guangzhou. The owners have decided to stick to tradition by using the same porcelain ware as the ones used in the original store in Guangzhou. I kid you not. Just Google any pictures of Yin Ji’s original eatery and you’ll see the exact same bowls and plates being used here.

The menu offers multiple varieties of chee cheong fun, congee, and noodles. After we placed our orders, our food arrived shortly.

Instead of being served in a roll, the Fresh Prawn Egg Roll ($7.50) comes in flat layers of broad, angular rice sheets. Eggs and cabbage slices are packed between the sheets. The lovely and silky chee cheong fun will glide down your throat. The soy sauce and sesame oil made the dish very toothsome. It’s a sizeable portion, so share it with a friend especially if you are ordering more than one chee cheong fun. However, we thought that they could have been more heavy-handed when it came to the seasoning for the prawns, and that they could have been slightly more generous with the number of prawns given.

The soft and silky rice sheets in the Tender Beef Roll ($7) did not differ much from the ones in the prawn roll. “The key to making smooth rice sheets lies in the delicate movements of the chef. All our chefs must undergo training in Guangzhou in order to handle the chee cheong fun delicately,” Stephanie revealed. 

We gave the Salted Pepper Chicken Chop Noodles ($6.50) a try too, after some convincing from the cashier. It did not disappoint. The al dente noodles remained springy throughout the meal and its neutral flavour balanced out the sweetness of the sauce excellently. Perched on the noodles are strips of fried chicken chop coated in homemade batter. The chicken was slightly dry. Perhaps it was in the fryer for a tad too long. Thankfully, the crispy meat was seasoned well. You can detect Yin Ji’s attempt to infuse local flavours into their dishes, evidenced by the surprising appearance of sambal chilli. 

Yin Ji has been on a winning streak thus far, but here is where things started going downhill. We were told that some of the congee, including their specialty Boat Congee ($6.50), were cooked for 2 hours. I expected a smooth congee that’s jam-packed with flavours. However, every mouthful was bland and was perfumed by an intense herby flavour. While there was a good variety of ingredients, including char siew, dough fritters, peanut, shrimps, sliced fish, fish maw and vegetables in the congee, the ingredients did not come together well. The congee was pretty watery, unlike the smooth, rich and silky kind I was expecting.

Yin Ji has managed to impressed chee cheong fun fanatics like myself. The chee cheong fun was definitely one of the, if not the best, Cantonese-style chee cheong fun I’ve tasted. 

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

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

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Toa Payoh West Food Centre is one of my favourite hawker centres. In the morning, there is Chey Sua Carrot Cake, Come Daily Fried Hokkien Prawn Mee and Hong Kong Lung Hwa roast duck. And when night falls, there’s fish soup! We walked around the hawker centre one evening to look for dinner and were surprised to find many fish soup stalls. But the more popular one is definitely Shi Zhen Yu Tang (时珍鱼汤).

A must-try here is the Steamed Grouper Fish in a baking tray. This classic Teochew dish has all the key elements such astomatoes, preserved mustard cabbage and salted plums, added into the soup. Interestingly, the owner also adds fried sole fish and dried scallops as well. The delightfully flavourful soup promises an explosion of savoury, sweet, and tangy flavours. The fish was fresh and firm, but tender at the same time. This tray, which is meant for 2 pax, costs $35, but it can feed 3-4. There’s an option to add bee hoon or rice too.

The owner highly recommended their deep-fried fish roe. Lightly seasoned, the roe was deep-fried in hot oil for a few minutes — just long enough to brown the surface and make it crisp, but keep the inside soft too. The deep-fried fish roe was truly a treat!

The ngoh hiang, unfortunately, was under-seasoned on our day of visit. I liked that the homemade meat roll was fat and full of crunchy chopped water chestnut. It was also crispy, without being too greasy, but it could have been better seasoned. We also ordered the oyster omelette which was moist, and generously studded with plump oysters.

Our dinner was definitely comforting and satisfying. Be prepared to wait for more than 30 minutes during lunch hour. Note that the hawker centre is closed for renovation for 3 months from June 2019 onwards.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Getting Ready to Shoot

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

Cajun On Wheels (C.O.W.)

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

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

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

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

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

I am…

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

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

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

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

Tip Top

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

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

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

Dian Xiao Er

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

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

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

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

Osaka Ohsho

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

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

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

FatPapas

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

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

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

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

& Why…

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

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

The Golden Duck

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

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

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

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

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

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

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

#01-35 39 Coffee Stall

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

#01-36 Fresh Fish Seafood Soup

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

#01-23 Jing Ji Fishball Noodles

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

#01-10 Jia Jia Xing Pig Organ Soup

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

#01-14 Fried Carrot Cake

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

#01-32 Ping Kee Popiah

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

#01-15 Lai Heng Char Kway Teow

Moist and flavourful char kway teow seems almost impossible to achieve, but Lai Heng has done the impossible. We urge you to slurp up the plate of noodles before it turns dry! We love that they were generous with the amount of eggs too. What sets Lai Heng apart from the rest of its hawker counterparts is its unique offering of huge otahs ($1). After a quick stay on the grill, the piping hot otah was a wonderful treat. Unwrap the banana leaf, and savour the well-seasoned fish paste. The fragrant otah has a smoky flavour that complements the char kway teow very well. A word of caution : the otah is pretty spicy! 

#01-17 Makan Food Stall

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to 2 Thumbs Up. We will verify and update from our side. Thanks in advance!

The post 2 Thumbs Up – A Hidden Hainanese Curry Rice Stall in Clementi! appeared first on Miss Tam Chiak.

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

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

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

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

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

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

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

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

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

The post Soon Seng Seafood – Ulu Location, But Delicious Assam Fish Head! appeared first on Miss Tam Chiak.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The post Eng Kee – Clucking Delicious Fried Chicken Wings! appeared first on Miss Tam Chiak.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Offers available on Mother’s Day:

York Hotel – White Rose Café

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

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

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

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

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

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

Hotel Fort Canning – The Salon

The Salon at Hotel Fort Canning is where mums will be pampered with a feast like no other! Prepared by Executive Chef Tan, menu highlights include Fusion Peking Duck Shredder with Onion, Celery and Fuji Apple, Handmade Sushi and Maki Rolls, Johor Bahru Claypot Bak Kut Teh, Thai Red Curry Prawns with Eggplant, and Braised Lamb with Chinese Root Vegetables. Vegetarian options such as German Potato Salad with Walnut, Raisin and Pommery Mustard, Singapore Fruits Rojak, and Wok-fried Egg Noodles with Superior Soya Sauce will also be available.

To round off your dining experience on a sweet note, choose from a selection of hot and cold treats at the dessert station, from New York Cheesecake to the Rustic Apple Pie to the Peranakan Bobo Cha Cha. The Mother’s Day Feast is available on 13 May 2018, from 12pm to 3pm. Mothers get to dine free with every 3 paying adults for this special Mother’s Day in the Park lunch buffet, while children under the age of 4 dine free! Call 6799 8809 or email fnb@hfcsingapore.com to make your reservation!

Novotel Clarke Quay – The Square

Pamper your mum this Mother’s day at The Square Restaurant, and indulge in a specially curated international buffet specially designed to please her palate. Located on level 7 of Novotel Singapore Clarke Quay, The Square Restaurant is a perfect place for gatherings, and celebration.

On 13 May 2018, feast on The Square’s Signature chilli crab and the all-time favourite laksa, go crazy on the delicious seafood on ice, homemade dim sum, succulent roasted meats and delectable carving dishes! End your day on a sweet note with the luscious chocolate fondue, The Square’s special durian pengat, and a 3kg mother’s day cake. Valid on 13 May 2018, mothers dine free with 3 paying adults for lunch or dinner.

In addition, Novotel Singapore Clarke Quay will be presenting a bouquet of flowers to all mothers this Mother’s Day. Terms and Conditions apply. For more information and reservations, please contact 6433 8790 or email H5993-FB8@accor.com

Le Méridien Singapore, Sentosa – Latest Recipe

Latest Recipe at Le Méridien Singapore, Sentosa, will be serving a hearty Mother’s Day buffet brunch this year. Feast on delights such as Grilled Duck Breast, Australian D Rump Wagyu Beef, Crayfish and Leg of Lamb. On top of that, flavoursome Asian and local delights like the spicy Chilli Crab with Deep-fried Mantou Buns, Salted Egg Prawns and Masala Chicken will be available too!

What’s more, mums will be treated to a well-deserved nourishing serving of the Premium Cordyceps Flower Chicken Soup with Mushrooms, lovingly made by Executive Chef Jackson Goh. This soup contains wholesome ingredients such as kampong chicken, seawhelk, mushrooms and wolfberries. Lastly, special items such as the Braised Sea Cucumber with Flower Mushroom and Wok-fried Chicken with Honey Rock Sugar also await.

Note that the Mothers’ Day Buffet Brunch runs only on 13 May 2018. 1 diner dines free with every 3 paying diners, and you may indulge in free flow sparkling wine, beer and soft drinks at an additional S$30 per pax.

Offers available in May:

Novotel Singapore on Stevens – Food Exchange

At Food Exchange, dine in a stylish contemporary space with a lush leafy backdrop, or al fresco by the infinity pool. Indulge in a palatable spread of authentic local favourites at the lunch buffet, which will feature mouth-watering dishes such as XO Carrot Cake, Traditional Hainanese Chicken Rice, Chicken Briyani, Chicken Curry, Cold and Hot Cheng Tng, Ice Kachang and more.

At night, the evening buffet offers tempting Asian, European and Indian options. Watch the skilful chefs whip up delicious dishes at the open kitchen stations with the freshest regional ingredients. Valid from 1 May 2018 to 31 May 2018, 1 diner dines free with every 2 paying adults for Food Exchange’s daily lunch and dinner buffet.

One Farrer Hotel & Spa – Escape Restaurant & Lounge

If your mum is a seafood lover, this is definitely the place to take her. This Mother’s Day, Escape Restaurant & Lounge will be having their She11 We Seafood Spread buffet, a tantalising seafood-themed buffet filled with myriad of seafood. It will showcase a seafood-on-ice station, which consists 11 varieties of fresh seafood such as Fresh Seasonal New Zealand & Canada Oysters, Chilled Lobsters, Snow Crabs, Australian Yabbies, Half Shell Sea Scallops, Sweet Sea Prawns.

Furthermore, steamed lobsters will be served (one serving per table). Look forward to baked oysters with cheese at the Action Station, and fresh live prawns from the tank at the Live Station. Apart from seafood, the usual Western, Chinese and Indian dishes will also be served. Finally, round off your meal with cute seafood-themed desserts such as starfish glazed cream puffs. From 4 May to 3 June 2018 only, 1 diner gets to dine free with every 3 paying adults at the She11 We Seafood Spread buffet.

Copthorne King’s Hotel – Princess Terrace Café

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

Grand Copthorne Waterfront Hotel – Food Capital

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

Orchard Hotel Singapore – Orchard Café

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

M Hotel Singapore – Café 2000

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

M Hotel Singapore – The Buffet

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

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

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

This post was brought to you by HSBC.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The post Ah Pang Steamboat Seafood – Remarkable Old School Steamboat! appeared first on Miss Tam Chiak.