Everyone’s favourite festive season, Christmas, is almost here! I’m sure most of us are racking our brains as we draft our Christmas shopping lists. It can be really hard to buy presents for a loved one, and we know exactly how that feels. And that’s why we are here to help — we think that we have found the perfect gift for this holiday season! Burpple Beyond Gift Shop has made Christmas shopping a ton easier, with an endless slew of 1-for-1 dining promotions lined up. Singaporeans love to eat, and we absolutely love great deals, so nobody is going to be disappointed by a gift which pleases both their tummies, and wallets!

Purchase the Burpple Beyond membership and have a promo code sent right to your secret santee’s email on the date of your choice. The promo code will allow them to redeem their Burpple Beyond membership, and open up their worlds to crazy 1-for-1 deals at hundreds of popular F&B establishments. There are 2 plans available — Annual Plan ($55.20), and 3-month plan ($24.90). The annual plan is valid for up to a year and the 3-month plan is valid for up to 3 months (duh!). Your loved ones just have to redeem the membership within 3 months of receiving the code. Snap, it’s THAT simple.

Here are 5 of our favourite merchants that are on Burpple Beyond:

Sunday Folks

Enjoy 1-for-1 Waffles with Ice Cream (save up to $12)

Sunday Folks is a household name. Everyone knows this pretty café which is opened by the folks behind Creamier. Known for their crisp waffles and delectable soft serves, Sunday Folks is no stranger to endless queues and crazy crowds. Their waffles usually sell out way before closing time!

While their Earl Grey Lavender soft serves seems to be the bestseller, the Sea Salt Gula Melaka and Roasted Pistachio are amazing too. Their sister café, Creamier, is on Burpple Beyond too! If you always go to Sunday Folks, and Burpple, like me, please get Burpple Beyond! Make every dollar go a longer way!

Jiu Gong Ge

Enjoy 1-for-1 Premium Australian Beef or Lok Lok (save up to $16)

Do you love hotpot like I do? Well, I don’t eat it that often because it’s not exactly super affordable. Wait a second, that’s before Burpple Beyond saves the day with a red hot 1-for-1 deal at Jiu Gong Ge! You can now dive into a mouthwatering hotpot filled with prawns, crawfish, frogs, mala chicken, kurobuta pork and even baby lobster, without even batting an eyelid at the cost of it! If you’re not into seafood, they even have a hotpot specifically for meats. Take this chance to treat your family to a luxurious steaming hot pot!

TAP

Enjoy 1-for-1 Main Dish (save up to $14)

They say good food must be accompanied by good beer. At TAP, you can get both! Round off the year on a great note with your colleagues with TAP’s Thai-Glazed Chicken Wings which features juicy wings blanketed with chili and spiced up with cilantro. Wash the yummy wings down with the Coronado Guava Islander IPA(which we really loved!) Expect rich fruity flavours, and an ultra smooth finish. So refreshing!

Three Buns

Photo: Shared on Burpple by Burppler Siming T

Enjoy 1-for-1 Baby Huey or Truffelo Burger Set (save up to $32)

Brought to you by the famous Potato Head, Three Buns has been serving delicious gourmet burgers that diners cannot get enough of. Imagine biting into a demi brioche bun and being greeted by a juicy Angus beef patty that is accompanied by ketchup, cheese, pickles and spiced mayo! Vegans can also get in on the action with Three Buns’ vegan-friendly Truffelo Burger Set which features a twice cooked portobello mushroom.

Massizzim Korean

Enjoy 1-for-1 Main Dish (save up to $38.80)

The festive season is here, which in Singapore, also means the rainy season. Stay warm, and jolly, with Massizzim Korean’s beloved stews and Christmas offerings! Kick it up a notch and crank up the spice level. Massizzim’s immensely popular stews are best shared, so bring along your best pals and indulge in comforting stews this holiday season.

With over 300 merchants onboard offering mad 1-for-1 dining deals, Burpple Beyond is no doubt a strong contender for the “Most Sign-up Membership” awards this year. It really is a solid gift option for this holiday season or any other occasion at all.

This post is brought to you by Burpple.

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Chen Shu Cheng, veteran Mediacorp artiste, has partnered award-winning Chef Austen Ong once again in his second culinary venture — The Chinese Kitchen: Taste of Taiwan. The duo’s pioneer endeavour, The Chinese Kitchen, has seen much success on Cavan Road. I was excited to see what Chef Austen is bringing to the local hawker scene, since he’s especially known for his creativity in his dishes.

Looking at the Taste of Taiwan’s menu, it was apparent that I was not going to encounter classic Taiwanese food. The Lu Rou Fan caught my attention immediately, and I noticed the word “miso” right next to it. Curious, I asked,“Chef, why did you use miso?” Chef Austen explained that the traditional Taiwanese Lu Rou Fan is too sweet for the local palate as it uses dark soya sauce. Chef decided to use miso as it makes the dish savoury, but not too sweet. I followed up by pointing out the different elements that contrasted with Taiwanese cuisine. A smile broke out on Chef’s face and he told me that a good chef should be able to produce a menu that delights the customers. Chef brings his experience in Nanyang cuisine into the preparation and execution of the dishes at Taste of Taiwan — he hopes to bring something unique to the table.

Let’s bring in the dishes. The plating at Taste of Taiwan was a tad Japanese, with the lu rou fan looking like a donburi, and it was also a tad Korean, with a number of “side dishes” accompanying the mains.

Miso Lu Rou Fan ($4.50)

True enough, the miso lent a saltiness to the braised meat and rice. The meat, which was spiked with 5-spice powder, was fragrant and tasted great with short-grain pearl rice. My only gripe was the fattiness of the meat — it was a tad too lean.

Passionfruit Sweet and Sour Pork, Pearl Rice ($6.80)

The pork, which is coated in a light batter, is deep-fried, and tossed in a pan with a passion fruit sauce concocted by Chef Austen. The pork is then placed in a pool of plain-looking brown sauce which caught us by surprise with its sharpness and tartness. Each portion is cooked on order.

Pan-seared Beef Sirloin, OJ Pineapple Sauce, Pearl Rice ($9.80)

Have you ever tried pan-seared beef sirloin slices with an orange juice and pineapple sauce? It was no surprise that the sauce is going to be bright and acidic. Interestingly, a spicy kick followed after the sweetness and sourness. Regrettably, the beef slices were slightly overdone and were too chewy.

Grilled Salmon Fish Fillet, Mild Spicy Coriander Sauce, Pearl Rice ($9.80)

The zesty and spicy coriander sauce did its best to salvage the salmon which I felt was overcooked. The texture of the salmon left more to be desired, but this could easy be rectified. I guess they need some time to iron out the kinks in their operations at the moment.

From the refreshing sauces to the execution of the dishes, Chef Austen’s creativity was evident in each and every dish. He even tries to balance the set meals — heavy dishes come without the Lu Rou Fan, and lighter dishes such as the okra are complemented by fattier ingredients.

Singaporeans are known to always look for novelty in their meals. To meet this demand, the duo has plans to launch a new dish every three months. I’m excited to see what they come up with next!

Note: This is an invited tasting.

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 Taste of Taiwan. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also wish to check out our article on Fook Kin if you are craving for some really good, crispy and caramalised char siew!

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As I walked into Pek Kio market, I was greeted by a decent rendition of “城里的月光” that was being blasted from an old speaker. I glanced about and spotted the stall that I was here for. It wasn’t difficult to spot it, as there was a queue stemming from Pin Wei Chee Cheong Fan.

In our local scene, we generally have two kinds of chee cheong fan. The more common version is doused in a sweet sauce, and has a chewy texture. The other kind is a savory dish which you will likely find in a Hong Kong dim sum restaurant. It is covered in a light soya sauce, has a thinner skin, and usually encases a prawn or meat filling. Pin Wei Chee Cheong Fun sends out the latter.

The owner, 46-year-old Eddy Tan, has been making chee cheong fan for 8 years. He learnt his craft from his father who was a hawker as well. You would think that Eddy has been doing this all his life, judging from how quick he is. However, chee cheong fan would only be his second most practised dish. The father-son duo was making chwee kway before they swopped to chee cheong fan. Due to a change in business direction, they spent almost 2 years researching and developing the Hong Kong style chee cheong fan.

The traditional method, bu la chang (布拉肠), refers to having a rice flour batter poured on a cloth over a steamer. After it forms a sheet, ingredients are put in and cook through if need be. Lastly, the cloth is used to bring the entire sheet onto an oiled metal surface where it is skillfully removed and rolled up.

There are 4 types of chee cheong fan available at Pin Wei Chee Cheong Fan – plain, prawn, char siew and scallops. I decided to go for the prawn, and char siew as they are the more popular variants.

The mouthfeel of freshly-made chee cheong fan is certainly pleasurable. The white sheets, lightly coated with light soya sauce, slid around playfully on my tongue. The crunchy prawn was just the icing on the cake. The real star was, no doubt, the flawless chee cheong fan skin.

The char siew roll was packed with small bits of char siew, which Eddy cuts up after procuring them from a neighbouring hawker. The chee cheong fan entertained the palate in its own way. The taste of the char siew wasn’t too strong, which matched the delicate wraps perfectly. The roll was extremely satisfying, and it deserves extra points for holding the char siew bits tightly, that none slipped out. Remember to pair the chee cheong fan with some chilli if you fancy a mildly spicy kick.

Authentic handmade hawker food is very rare these days. You can hardly find freshly-made chee cheong fan anymore. The skills and dedication required to make this dish by hand are strong deterrents for people to pick up this trade. Eddy shared that even after so many years in the kitchen, he still has to wear a thumb-glove because the steamer gets very hot. I would never have noticed that he was affected by the heat, as he seemed so calm and composed in the kitchen. If you love Hong Kong style chee cheong fan, or are looking for something similar to what you’ve tasted in Hong Kong, I’ll definitely recommend that you stop by Pin Wei Chee Cheong Fan.

MissTamChiak.com made an 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 Pin Wei Chee Cheong Fun. We will verify and update from our side. Thanks in advance!

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Don’t you dare call yourself a true Eastie if you don’t know the latest dining deals in the area! It’s no secret that the East has tons of amazing dining establishments, and I’m sure we can all name a few right off the top of our heads. Bedok Point is home to a diversity of cuisines, and you’re bound to find something you enjoy. Find out more about the dining deals that are in store for you, and we have a special treat for you!

Hoshino Coffee

Hoshino Coffee presents an array of Hokkaido dishes which incorporate some of the ingredients that the island is best known for. One of our favourite dishes was the Hokkaido Soup Curry Chicken which stood out with its familiar and comforting flavours. You won’t go wrong with this option, but don’t forget to pair it with a bowl of fluffy white rice!
 Note: This is a seasonal menu.

Some might know Hoshino Coffee for its enticing selection of pasta. Here we have the latest pasta addition— Hokkaido Seafood Aglio Olio. Have a “taste” of the Sea of Okhotsk as you dive into the prawns, squids, clams, salmon and Hokkaido scallops. This dish holds just a very slight level of spice, so it might be great for the kiddos who like a little spicy kick in their food.

Round off your meal on a sweet note with the Yukiyama Pancake Soufflé style. Topped with Hokkaido vanilla ice cream and Hokkaido cream cheese, the pancake is like a snowy dream that you don’t want to wake up from. I wouldn’t be surprised if you couldn’t resist digging into this creamy, yet light, dessert before finishing your mains.

Weekday Lunch Special: $14.80 for a main course(selected mains) and drink.
Price starts from $12.80 for Students and Seniors. This promotion is available exclusively at Bedok Point only

Xiang Xiang Traditional Taiwanese Cuisine since 1916

I’m quite sure that you’ll fall in love with the authentic Taiwanese dishes at Xiang Xiang Traditional Taiwanese Cuisine since 1916. The friendly Taiwanese owner learnt the recipes from Chef Huang Qing Biao’s wife as she believes in sharing traditional Taiwanese cuisine with as many people as she can.

I can never resist a good bowl of Braised Minced Pork Rice ($7.80). This bowl is everything. Fatty, flavourful pork belly, a soft bed of pearl rice, half a braised egg — what else can I ask for? All the components of the dish complemented each other in terms of taste, and of course, appearance. The bright pops of colour made the dish even more attractive. Do ask for a scoop of homemade chilli, if you’re a fan of spicy food. The chilli packs a punch (and I mean, a really strong punch)!

Unlike the typical oyster Mee Sua which is packed with lots of flavour, the Crispy Chicken Strip Mee Sua ($6.80) is simple and homey. You won’t get sick of the heartwarming dish. If you have been staying away from Taiwanese mee sua because of the presence of oysters, you’re in luck because Xiang Xiang uses fried chicken fillets instead of oysters!

The Boneless Chicken Leg Rice ($8.80) features a juicy and tender chicken leg encased in a crisp batter. It is seasoned with chilli powder and a unique 7-spice powder. The fried chicken is really savoury, and you definitely shouldn’t pass it up! If you’re a huge fan of Taiwanese food, this will be your happy place.

Best of Both Deal: Small Braised Minced Pork Rice + Small Crispy Chicken Mee Sua for $6.80! (U.P. $7.80) Terms and conditions apply.

Ya Hua Bak Kut Teh

Everyone loves a good Bak Kut Teh and you’re definitely missing out if you haven’t stepped foot into Ya Hua Bak Kut Teh! I always order the signature Prime Cut Ribs ($11.50) when I’m here. Think really tender pork ribs, and one of the best Teochew-style Bak Kut Teh soup. Yum. Peppery and garlicky, the soup is what I crave on a cold day. It always hits the spot.

If a bowl of Bak Kut Teh isn’t enough, order yourself some side dishes to go along! The Silky Steamed Egg ($5.80) and Teochew Steamed Fish ($14.50) are not just great for sharing, they’re immensely delicious as well.

Tuk Tuk Cha Bistro

If you are already a fan of Tuk Tuk Cha, you will be thrilled to hear that the first of its Bistro concept is now open at Bedok Point and offers an expansive range of Thai cuisine.

Besides their popular Thai Milk Tea and buttery fragrant Shibuya Toasts, fans in the east can also enjoy delectable mains and stir-fry dishes such as Beef Boat Noodles, Tom Yam Fried Rice and Phad Thai Noodles.

Discover the rustic charms of home-cooked fare in TTC’s Tom Yam Mama ($12.80). The fragrant tom yum soup is loaded generously with Singaporeans’ favourite ingredients such as chicken meat balls, minced chicken, prawn, squid, egg, and most importantly, Mama instant noodles.

Seafood lovers will surely adore the Claypot Tang Hoon Prawn ($16.80) — a mighty display of large juicy prawns atop a little mountain of flavourful tang hoon. The instant the lid was lifted, a smoky fragrance escaped from the pot and had me mesmerized. My stomach growled and I dugged into the noodles ravenously. The noodles have been infused with the sweet taste of the succulent prawns, making every mouthful extremely palatable. Needless to say, I really enjoyed it!

Another must-order is the Claypot Thai Chicken Coconut Soup ($13.80). The soup was served in a claypot which sat over a small flame, setting a very rustic vibe. And you don’t have to worry about your soup turning cold this way! The brilliant broth was concocted with a wide variety of spices such as lemon grass, ginger and basil. The soul-warming broth was creamy, tangy, and aromatic. We loved that Tuk Tuk Cha Bistro was very generous with the amount of chicken and mushrooms!

Opening Promo: Flash this post to enjoy 20% off your total bill. Terms and Conditions apply for all promotions and ends on 31 December or while stocks last. Promotion valid from Monday to Friday, 2pm to 6pm only. GST & Service Charge applies. Ala carte orders only. Discount is not applicable for set meals, and cannot be used in conjunction with other discounts, privileges, vouchers and promotions.

Chicken Hotpot

Originating from Shanghai, Chicken Hotpot is not as simple as its name. Its satisfying hot pots of goodies are simply unparalleled.

Braised tender chicken simmering in a rich Shanghai sauce? Sign me up! This creation is so easy to love. The Chicken Hotpot (Small $17.80/Medium $21.80/Large $25.80) is the kind of dish that I will come back for again, and again. Diners may choose from 3 spice levels — Non-spicy, Mildly Spicy and Spicy. Don’t be surprised if you’re won over by the sauce on the very first taste. Because that’s what happened to me.

The Scandously Spicy Shrimp (Small $18.80/Large $26.80) sure looks heavenly. And it is the true embodiment of “it tastes better than it looks”. Can you guess what the prawns are sitting on? Well, a layer of crinkle cut fries! Fries, prawns, spicy sauce? How unusual, but it is, surprisingly, a really splendid combination.

“What’s so special about Chicken Hotpot?” you may ask. At any point during your meal, you may change your dish! Say what? The staff will fill the pot with soup (free-flow, by the way), and your dish transforms instantaneously into a steamboat. Did your jaw just drop? A wide array of meat, seafood, and vegetables are available as top-up options. Wow, right?

Miss Tam Chiak Exclusive: Spend a minimum of $30* and receive a $10 cash voucher!
*Minimum spending of $30, excluding GST and service charge. Limited to first 2000 redemptions. First-come-first-served, and while stock lasts. Voucher valid for return visit only.

Shi Li Fang

Possibly the most wallet-friendly hotpot establishment in Singapore, Shi Li Fang is no stranger to crazy long queues. Expanding rapidly, the hotpot restaurant has also hit the east, and called Bedok Point its home. Gather your troops and head to Bedok Point for a feast now!

Their soup bases start from $5.30 for a small pot. You may select up to 4 soup bases in a pot. If you are unsure of what flavours to have, I’ll recommend the Beauty Collagen Soup, as well as Ravishing Tomato Soup. The former is a rich, flavourful broth which goes well with any ingredient, and the latter is slightly tangy.

Single Value Set Meals are priced at just $9.90. Don’t worry, as they do not skimp on the amount of ingredients at all. The value set meal comes with your preferred protein, a soup base, a serving of noodles or rice, and a vegetable platter. Talk about value for money!

Shi Li Fang’s a la carte items are great as add-ons. And with their meat and seafood selection going at a 50% discount, how can you possibly resist? A few of my favourite add-ons include the Shilifang Specialty Chicken ($6.20), Japanese Kurobuta Pork ($15.20), Australia Superior Beef ($16.60) and Fresh Fish Slices ($8.60).

Deal: 
Superior Marbled Pock Slice Set Meal/Superior Chicken Slice Set Meal at $9.50++ (U.P. $9.90++) Offer is valid before 4pm daily. Valid from 1 Dec – 31 Dec 2018.

Jiang Hu Hotpot

Presenting another hotpot destination that you absolutely must visit — Jiang Hu Hotpot. Treat yourself to some authentic Sichuan hotpot that will not disappoint. From the intricate presentation of each and every dish, to the warm hospitality and ambience, everything makes for an unforgettable experience.

Unlike other restaurants where the mala soup base is prepared in the kitchen, Jiang Hu hotpot insists on adding mala oil and herbs into the clear soup right in front of their guests. In addition, they have a specialty sauce made from spring onions, coriander, peanuts, and fried soy beans.

Wow your palates with their Minced Prawn with Capelin Roe ($13.80), Mixed Meatball Combo ($14.80), and US Prime Beef Slices ($11.80). Besides the usual vegetable and mushroom choices, I will suggest ordering the Homemade Black Beancurd ($7.80) which is made from black beans, soybeans and sesame.

Jiang Hu Hotpot does not only excel in hotpot. It also serves up tantalizing dishes that transport you back to Sichuan. Having tried the Spicy Crayfish ($28.80) in China, I was more than thrilled to relive the experience of getting my hands dirty with the same dish here. Even if you’re not big on spicy food, you should give this addictive dish a try.

Deal: Set Meal for 2 from $59.80++, Set Meal for 4 from $99.80++ and Set Meal for 6 from $142.80++. Comes with free flow of cold dishes, snacks, porridge, fruits, sweet soups, Chinese tea and more than 20 sauces.

Now, you have all the reasons to visit Bedok Point! This is the perfect chance to try out the restaurants, especially when they are all offering irresistible deals!

And, I have more good news — simply flash this article and spend a minimum of $50* at the featured restaurants and redeem a $5 Digital Gift Card at Bedok Point’s Customer Service Counter on Level 3. How wonderful is it to be rewarded for having a good meal!

Guess I will see you soon at Bedok Point!

* Shoppers must be Frasers Experience members and have made the spending at a featured tenant on the article. Limited to 300 redemptions. First-come-first-served, while stocks last. Promotion ends 31 December 2018.

This post is brought to you by Bedok Point.

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Paradise Group has just opened Le Shrimp Ramen, a new Chinese La Mian concept at Paragon. Specialising in shrimp broth, Le Shrimp offers noodle dishes ranging from S$6.50 to S$19.90.

Inspired by a specialty ramen stall that sells shrimp-based broth in Japan, the culinary team has managed to create an aromatic broth with premium ingredients that bring out the natural sweetness of the big prawns. Fresh big prawns are baked at 180°C for 45 minutes, handground to a fine texture, and simmered for more than eight hours with premium conpoy for more umami. Also added to the luscious stock is a blend of spices giving the broth a piquant oomph.

Do not miss Le Signature Trio Shrimp Ramen (S$19.90). This is a comforting bowl of la mian topped with fresh big prawns, handmade ebiko prawn paste, and prawn dumplings. I find the ebiko prawn paste very familiar because I always have it at Beauty in the Pot (by the way, Beauty in the Pot is opening a new outlet in VivoCity!) But this version is softer, and equally tasty. It is moulded out of 100% prawn meat, and the ebiko lends a nice juicy crunch.

What impressed me was the prawn broth. I thought that it would be light and sweet, as with many other prawn broth. But Le Shrimp’s version is rich, flavourful, and has a distinctive smoky aroma. This is the ultimate comfort food!

Other highlightst Le Shrimp include Big Prawns and Braised Pork Rib Shrimp Ramen (S$17.90), and Ebiko Prawn Paste Shrimp Ramen (S$13.90).

Another of my favourite is the Prawn Dumpling with Chilli Vinaigrette Ramen (S$10.90). The prawn dumplings are handmade by the chefs daily, with a huge prawn encased in soft pastry skin. The al dente ribbons of noodles are tossed with moreish chilli vinaigrette and prove to be extremely addictive. The portion of noodles is too much for me, or I would have slurped up every last drop of broth, and strand of noodle.

If you prefer a lighter la mian, go for the Red Garoupa with Pickled Vegetables Tonkatsu Ramen ($18.90). Served with large slices of fresh Red garoupa, the ramen has a lighter broth which is armed with a mild spicy kick. I wished that the pickled vegetables had come with more zing, so as to brighten the dish further.

Of course, there are some side dishes you can choose from —  Twister Prawn Rolls, Braised Beancurd in Tonkotsu Broth, Chilled Silken Tofu with Century Egg, and Long Jing Tea Lava Egg. These appetisers are priced from S$1.90 to S$17.90. Complete your meal with an appetiser and a drink for S$3.20.

Opening Promotion
In celebration of the grand opening of Le Shrimp Ramen, the restaurant will be offering 1-for-1 noodle ALL DAY from 7 to 9 December. The promotion is only valid for dine-in at Le Shrimp Ramen Paragon.

This is an invited tasting.

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When someone mentions Taiwan, the first thing that comes to my mind is food. The plethora of street food at the sprawling night markets caused me to put on a few kilograms in just a few days. From 滷肉饭 (braised pork rice) and steamed buns, to beef noodles and fried chicken, the night markets have something for everyone. I think about the night markets and the delicious food more than I should, but flying to Taiwan just because of a craving is obviously out of the question. Just imagine how happy I was when I discovered Shin Yeh — a place that has all my favourite Taiwanese food.

Established in 2008, Shin Yeh (欣叶) is a restaurant in Liang Court that offers Taiwanese cuisine. A collaboration between TungLok Group and the well-known Shin Yeh Group in Taiwan, the brand was founded in 1977 with the aim of offering simple Taiwanese home-cooked dishes. Over the years, Shin Yeh has expanded to China, Japan, and of course, Singapore!

Here are some of the dishes that you should try at Shin Yeh!

I’m glad I had the chance to witness how the Pan-fried Turnip Cake ($14++) is made. The turnip cake was made from the simplest ingredients, which were allowed to shine in the hands of the skilful chef. The chef added a huge spoonful of preserved turnip into a bowl of eggs, before carefully pouring the mixture into a ferociously heated wok. His excellent swirling and flipping techniques yielded an even and round turnip cake. The fluffy omelette and crunchy preserved turnip is great on its own, but a quick dip in the accompanying chilli sauce sure does no harm.

The Pan-fried Pomfret with Garlic ($48++) is one of Shin Yeh’s signature dishes. It was my favourite item of the lot. It looked enticing and tasted even better. The fragrance of the fried garlic chips perfumed the pomfret, and the slightly sour seasoning that was sprinkled over the pomfret made the perfectly-executed fish extraordinarily addictive! I couldn’t get enough of it, and I don’t think I’ve encountered a pomfret this delicious!

I love prawns, so the Sautéed Prawns with Pineapple ($26++) was, naturally, a winner for me. If you think the dish looks amazing, you’ll be really pleased because it tasted even better than it looks. The pineapple chunks impart a refreshing tartness to the buttery, sweet, and succulent prawns, and it’s hard not to fall in love with this seemingly simple creation. The combination of crunchy golden prawns in a lightly crisp golden jacket, and house-made mayonnaise, was a stunning one that will steal the hearts of both the young and old.

It’s not everyday that you see a crab this good looking. Can we just take a moment to admire how glorious the Steamed Crab with Glutinous Rice Cake ($35++) is? Resting on a bed of fragrant glutinous rice is a sizeable crab that will delight your senses with its freshness, sweetness, and abundant roe. Waste no time, get your fingers dirty, and dig in!

The Wok-Seared Pig’s Liver with Coriander ($16++), which was cooked to the right doneness, is doused with a sweet and savoury dark sauce that’s been concocted specially to complement the distinct taste of iron that the liver naturally carries. If you love pig’s liver, you definitely shouldn’t miss this.

The Braised Chicken with Garlic and Basil Leaves Served in Claypot ($18++)’s long name gives you an idea of how aromatic it can potentially be. Packed with garlic and basil leaves, the claypot dish was armed with a captivating aroma that will make you look up from your phone and ask “What smells so good?” The meaty chunks of chicken were tender and flavourful, but what stole the spotlight was the luscious gravy which was both familiar and comforting. Sure, this might seem like a common dish, but not everyone does it well like Shin Yeh.

The Pan-fried Fresh Oysters with Scrambled Eggs ($16++) had a slightly charred exterior, and a moist and fluffy interior. Shin Yeh is generous with the amount of eggs, and it’s hard to say no to a second serving. Don’t forget to pair each bite with the tangy and spicy chilli sauce on the side.

Do you love stews? If you do, the Braised Chinese Cabbage with Soya Pork served in Casserole ($18++) is right up your alley. Best savoured with a bowl of fluffy white rice, the piping hot bowl of goodness is chock full of braised Chinese cabbage, soya pork, and mushrooms. The nostalgia-evoking dish offers a taste of home, and might just be the dish for all who are looking for some good comfort food after a long and hard day at work.

If you have trouble deciding which braised item you want, and wish to try a little of everything, go for the Braised Assorted Soya Meat Platter ($28++). Of the four braised items, my favourite was the lean pork in soya sauce. It had just a thin layer of fat, which made me feel less guilty about eating all five pieces. The tender pork knuckles were really lovely too. I’m glad that the pig’s intestines were cleaned properly and odourless.

Don’t miss the sweet potato porridge which is great with just about every dish on the menu.

A meal isn’t complete without dessert, right? Beat the heat with Shin Yeh’s Taiwan-style Mango and Milk over Shaved Ice ($8++) which is a refreshing option. Shin Yeh’s variety of hot and cold desserts will leave you spoiled for choice!

Shin Yeh’s nostalgia-evoking dishes are excellently executed, and the ambience of the restaurant is lovely. At their Singapore outlet, there are private rooms with karaoke facilities, overlooking the Singapore River. How cool! Shin Yeh definitely does not compromise on quality, and the service here is quite impeccable. If you’re looking for awesome Taiwanese food, Shin Yeh is, no doubt, the place for you.

This post is brought to you by Shin Yeh Restaurant.

The post Shin Yeh Restaurant (欣叶餐厅) – Nostalgic Taiwanese Cuisine in Liang Court appeared first on Miss Tam Chiak.

With an exciting array of cultural activities, Esplanade – Theatres on the bay is a popular hangout during the weekends. Besides being a performing arts centre, do you know that Esplanade is home to a multitude of dining destinations too? We have sussed out eight restaurants and eateries that are offering WORTH-IT lunch promotions. Now, you have an extra reason to visit the ‘Durian’ even on weekdays!

No Signboard Seafood

No Signboard is no stranger to seafood-loving Singaporeans, and remains a crowd favourite even after nearly forty years. At the Esplanade outlet, you get to savour fresh seafood while enjoying a panoramic view of the bayfront!

No Signboard is currently offering a Super Value Set Lunch ($20++ for 1pax/ $35++ for 2pax/ $51++ for 3pax) on weekdays. There are two tasty sets to choose from! We tried Set A, which consists of the Signature Onion & Garlic Egg Fried Rice, Vegetarian ‘Abalone’ with Chinese Spinach and Deep-Fried Butter Chicken. Rest assured that No Signboard maintains high standards with its experienced chefs executing the menu with finesse – the much sought after wok hei can be found in every dish!

If you are feeling super hungry, don’t forget to give their signature White Pepper Crab a try! We chose the Canada Dungeness crab ($128/each) as its meat was more moist, and sweeter as compared to the usual Sri Lankan breed. Their white pepper crab is savoury, with a subtle peppery fragrance, and indescribably shiok!

Tomo Izakaya

For all you Japanese fans who need your bento fix, Tomo Izakaya is the answer for you. Their Don and Bento Set Lunch starts from $12 and what’s more, get FREE flow rice and miso soup with every order of the set lunch!

The Mixed Fry Bento Set comes with an assorted mix of breaded fry. I appreciate how attentive the chefs were in providing a good variety of fry – from ebi, calamari, to even salmon! The deep golden hues of the fry were enticing, but they were not the only goodies in the bento. Look forward to quintessential Japanese side dishes and even a portion of sashimi!

We were extremely hungry after trudging around the mall all day and so we ordered a few ala carte dishes to share. My favourite was the Gyuniku Nira Itama ($17.50), or teppanyaki style stir-fried beef with bean sprouts and chives. The stir-fried beef was extremely tender and flavourful, and I can imagine how easily one could polish off the beef with a bowl of rice! Other signatures from Tomo Izakaya include the Buta Soki Nitsuke or stewed tender pork ($16.50), and Sashimi Moriwase or assorted sashimi ($25/ 3 kinds).

The relaxed environment also makes Tomo Izakaya the perfect place for you to unwind with your colleagues over some much-needed sake after work. Kanpai!

Gajalee

It was my first time at Indian seafood restaurant Gajalee, and boy did it blow my mind! Renowned for its use of exotic spices, Gajalee specialises in traditional cuisine that’s found along the western coastal regions of India.

Their $11 Weekday Lunch Set comes with a hearty main and choice of drink. The mains change regularly so do check with the servers before you place your order. The mains for the day were Fried Chicken Masala and Fried Fish Masala. Both were well-marinated and fried till perfection. The briyani rice at Gajalee was stellar as well – moist, aromatic and intense!

Another must-try would be Gajalee’s famous Tandoori Crab. The spicier-than-usual masala spices are repeatedly brushed onto the crabs while they are being grilled over charcoal. The result is a dynamic explosion of flavours in the crabs which is enhanced by the smokiness from the charcoal. I dare say that you can’t find such well-executed tandoori crabs elsewhere!

Barossa

Need an alfresco dining experience to destress on weekdays? Checked. Australian-inspired Barossa boasts an airy, laid-back, and rustic interior. The view of the bay will chase your work blues away. Their 2-Course Set Lunch is also one of the best lunch deals you can find, with prices starting from just $13.90. All set lunches come with a choice of soup, salad or dessert, so rest assured that it will be one filling lunch! Cocktails and wines are also available for a more indulgent treat.

If you are on a diet, the Spicy Pasta Primavera (which is also a vegan-friendly option) from the Healthier Set Lunch ($16.90) is the one to get. The spaghetti is real effective in whetting one’s appetite, being tangy and spicy all at once. It is also jam-packed with nutritious vegetables such as green asparagus, vine tomato and forest mushroom.

For those looking for something more substantial or a protein option, the Toowoomba Black Striploin in the Gourmet Set ($18.90) is the perfect option. The slab of steak came nicely grilled all around, with a pink centre. Don’t forget to dip your steak into the béarnaise and peppercorn brown sauce!

Alter Ego

Poke bowls are still a hot favourite among Instagrammers – they look pretty, are made with healthy ingredients, and taste good! Alter Ego has both an ‘angelic’ side of clean food, and a ‘devilish’ section of sinful indulgences. Their Weekday Set Lunch ($12.90 onwards) consists of a Sashimi Poke Bowl, and a drink. We chose the Original Poke Shaker for our poke bowl, and as always, it didn’t disappoint. Being a huge sashimi fan, the highlight for me was definitely the shoyu salmon while the tasty lime avocado, spiced roasted cashews, tobiko and other healthy ingredients made dieting a tad less sad.

Should you feel the urge to break your diet, Alter Ego has got you covered as well. The Chili Cheeseburger Fries ($16) is the epitome of indulgence. Think cheeseburger, but on fries! The chili con carne, three-cheese sauce and nacho cheese on fries definitely made this a real greasy messy goodness. If you prefer something more bite-sized, the Poke Kueh Pie Tee ($12) is sure to delight. I love how Alter Ego reinvented this beloved Peranakan snack by adding a Hawaiian twist! Expect chunks of shoyu salmon along with other goodies in these tiny golden tarts that will leave you begging for more.

Wah Kee

Wah Kee needs no further introduction as many would be familiar with its humble beginnings in Pek Kio. Wah Kee uses fresh, deep sea prawns and their prawn broth is brewed for 2.5 hours using purely seafood. The quality of prawns are thoroughly checked daily and the HUGE sizes of their prawns will put the prawns we normally eat to shame!

Wah Kee offers the Buddy Meal ($40++) as well as the Lunch Special ($15++) on weekdays. The Buddy Meal comes with extra-large prawns, two bowls of noodles and one medium wu xiang platter for sharing. The Lunch Special sees a bowl of noodles with medium-sized prawns, a choice of kai lan or fried prawn wanton, and a drink.

I prefer the dry version of the prawn noodles as the mee kia is al dente and springy! Wah Kee is also extremely generous with their pork lard – you can find these tiny morsels of gems all over your noodles! And the star of Wah Kee – the prawns and prawn broth – really lived up to their reputation. The extra-large prawns are extremely meaty and filled with roe, guaranteeing happiness on the first bite. The prawn broth is robust, and has a subtle spiciness which harmonizes with the sweet tones of the soup. A weekday lunch at Wah Kee is both comforting and satisfying!

Harry’s

Harry’s is the go-to place for late-night drinks, but do you know they serve delectable lunches as well? The Harry’s 1-for-1 Lunch Special (from $19 onwards) is available from Sunday to Thursday. Diners can choose from a selection of Asian dishes, mains and pastas. Top up $3 for soft drinks or juices to complete your meal, or $5 for a half pint of Carlsberg if you are in the celebratory mood!

We had the Prawn and Seaweed Aglio Olio ($25), an Asian-inspired Harry’s pasta. The tiger prawns used were crunchy, fresh, and served in generous portions as well. The addition of seaweed was certainly interesting, and the aglio olio was overall very commendable. However, my heart lies with the Harry’s Jazz Burger ($22), which was an ala carte order. The burger was massive, messy and extremely fun to eat! The wagyu beef patty was juicy while the double cheese and bacon injected an addictive saltiness. Don’t be afraid to get your hands dirty when you are having this, because that is all part of the fun!

Besides serving good food, Harry’s also has a variety of draught beers for you to just chill out with your mates. Sounds like my kind of afternoon!

Jiak Modern Tzechar

Jiak Modern Tzechar is the newest kid on the block, but they are no stranger to the F&B scene. Jiak is a family friendly, halal Chinese tzechar restaurant that started out at HillV2 in Bukit Timah. Their new outlet at Esplanade is modern, jazzy and cosy, which makes tucking into tzechar a more inviting and comfortable experience.

Jiak Modern Tzechar is having their opening promotion where the signature Curry Fish Head is going for $15! (usual price: $26) For those with a low spice tolerance, don’t worry about the curry fish head being too spicy. Jiak Modern Tzechar’s rendition is on the milkier side and it is not very spicy so the whole family gets to enjoy! What’s more, crab dishes are going at $38 as well (usual price: $46)! The Steamed Crab with Black Bee Hoon is a must-try! The use of claypot allows the strong charred fragrance to be well imbued in the beehoon. Definitely ho jiak!

Jiak Modern Tzechar also offers the Buddy Set ($22) if you and your best friend have some serious tzechar cravings. The set comes with their signature Curry Fish Head, as well as your choice of either Sambal Kangkong or Claypot Beancurd. I personally preferred the kangkong as the belacan was potent and spicy. I am sure that this buddy set will make your tummies happy!

What’s more, we have an exclusive promo code for your Grab rides so there is absolutely no excuse for you to not visit! Simply key in to get $5 off your Grab ride* to and fro from Esplanade!

Click here for more information on the awesome lunch promotions at Esplanade. With all these mouth-watering deals lined up, you know where I will be headed for weekday lunches in the CBD!

*T&Cs: Available from 11am to 3pm daily.

This post was brought to you by Esplanade – Theatres on the Bay.

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Mention Eng’s Char Siew Wantan Mee and you will probably think of the springy egg noodles with devilish chilli sauce. After they moved out of their original outlet in Dunman Food Centre, many wanton mee stalls of the same name have sprouted all over Singapore. There are so many different stories as to which is the real Eng’s and what really happened.

In this article, we are not going to talk about any of the above. After all, it’s their own messy feud. Neither am I going to rave about how good their wanton mee is since many of you already know. Instead, let me bring your attention to this particular Eng’s Char Siew Wantan Mee in East Village. Not only do they sell the popular Eng’s wanton noodles, they have something special on their menu —claypot rice.

For those who have been following my food journey closely, you will realize that I seldom visit a place more than twice unless it is really good. But I found myself going to East Village so often in the past one month just to eat their claypot rice.

This is the only outlet under Eng’s Char Siew Wantan Mee that serves claypot rice. Well, this is because the stall is owned by the ex-chef of Geylang Claypot Rice, Chong Hoi Ching. Known as Ah Ching, the talented 50-year-old cook came from Ipoh and started his first job as a cook’s assistant in an eatery. He was lucky enough to be taught the craft of claypot rice by an old master. He remained as the head chef in Geylang for more than 10 years before starting his own business in Toa Payoh, before moving to Bedok South. Last November, he settled at East Village in Simpang Bedok.

Ah Ching secured the franchise from the son of Eng’s Char Siew Wantan Mee and that is why he has to use the Eng’s signboard. While most diners visit this outlet for wanton mee during lunch, Ah Ching’s claypot rice is the star during dinner time.

Those who have been a fan of Geylang Claypot Rice will recall how smoky and tasty the rice was. Not sure if it is a “psychological thing” but I feel that the standard is not as good anymore. Loyal supporters of Ah Ching’s claypot rice will remember how good it tasted. With 20 years of experience in cooking claypot rice, Ah Ching knows exactly what’s needed to produce an excellent pot of rice — intensity of fire, choice of ingredients, and type of rice and pot used.

The cooking of claypot rice is a slow process that requires a lot of patience, especially when the rice grains are cooked from scratch. Ah Ching insists on using old grains which he will soak and dry manually in the kitchen. In comparison, new rice grains are sticky as they aren’t fully dried. However, old rice grains turn out beautifully as the grains are not sticky and are distinctly separate. The texture of rice is great, and the dish looks better too.

An average waiting time of 20 minutes is expected. The rice has to be cooked on a stove first before getting the pot is transferred onto hot coals — a crucial step in ensuring that the rice at the bottom of the claypot doesn’t turn black and instead, a glorious toasty brown. While boiling the rice grains over a gas stove till it dries up, Ah Ching adds the ingredients and his secret sauce into the pot. He then transfers the pot into a charcoal stove and let it cook for at least 25 minutes.

According to Ah Ching, the hardest part of charcoal cooking is heat control. He has to control the temperature of the fire by manually tilting the claypot in different angles so that the rice at the bottom gets evenly cooked. No peeping is allowed, because once he opens the lid, the temperature in the claypot will drop and that will affect the texture and cooking process.

The ingredients that make up the claypot look ordinary enough — rice, chicken, Chinese sausages and salted fish. But behind the simplicity of these ingredients is a world of practice and preparation. The chicken thigh meat is well marinated and super tender and flavourful. The Chinese sausages are a little disappointing for now, but Ah Ching is trying to bring in good quality liver sausages to replace it. I hope this will happen soon.

As steam in the pot cooks the ingredients, the rice absorbs all the luscious juices and aroma that are being released. Once the lid was lifted, an irresistible whiff of smokiness hit our senses. Ah Ching presses the salted fish and minced chicken against the pot of rice, mixes it well, and adds the savoury soy sauce in.

The rice is top-notch. It was firm, and evenly cooked. The texture was excellent, especially when enhanced with dark soy sauce and lard. The charred crust at the bottom gave the entire dish that characteristic smoky flavour. The aroma was intoxicating. I am sure you’ll like it! You can pair your claypot rice with either sambal chilli, or the devilish chilli sauce from Eng’s Char Siew Wantan Mee. The claypot rice costs $7 (small), $13 (medium) and $23 (large).

They also offer a host of side dishes such as bean curd skin rolls ($8 small, $12 large), prawn paste chicken ($8 small, $12 large), onion omelette ($7), vegetables ($7 small, $9 large), steamed soup ($4) and more.

Of course, while waiting for your claypot rice, you can first enjoy a plate of Eng’s Char Siew Wantan Mee. Somehow, I find the char siew here to be fattier than the one at their original outlet. If you have been to the Tanjong Katong outlet, you will realize that the char siew is the traditional old school kind which is lean, dry, and bright red in colour. But over here, Ah Ching uses tender and fatty char siew. Even the dumplings here are different. They’re meatier and juicier.

Patience is needed to evenly cook the rice grains and create a charred crust at the bottom. I know we have previously covered Yew Chuan Claypot Rice in Golden Mile Food Centre. In my opinion, this is better than Yew Chuan. Because the meat was more tender and flavourful, and the crust at the bottom was crispy and smoky, but not bitter. On top of all that, Ah Ching takes great care in choosing, seasoning, and maintaining the claypots that he uses. The amount of effort that goes into the steaming of every fragrant pot of rice is indeed very commendable. What a memorable pot of rice!

MissTamChiak.com paid its own meal at the stall featured here. This is NOT an advertorial.

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Henghua is a minority Chinese dialect of the immigrants from Putian in Fujian province. The dialect and cuisine are closest to that of Foochow and Hokkien dialects, but is also unique in its own ways. As the province is located near the coast, ingredients such as sea weed, oysters, clams and other seafood are commonly used in Henghua cuisine.

Ming Chung has been preserving and whipping up authentic HengHua cuisine since 1933. The restaurant, which was started by the late Ho Ah Tong, a migrant from Putien in Fujian, China, has been passed down through three generations now. Catering to the Henghua immigrants’ cravings for home-style Henghua food, the restaurant became a meeting place of sorts for the local Henghua and Hokkien communities.

Ah Tong’s son, Ho Boon Lim, eventually took over the business and together with his wife and sons, continues to run the restaurant, serving the same perennial Henghua favourites. Most things have not changed. They are still serving the traditional thick noodles. We took a peek into the kitchen as the owner showed us the bamboo basket which he places the noodles on. Ming Chung used to make the noodles in house with just flour and salt.

The Henghua Lor Mee (braised noodle) is a must have for the regulars. Unlike the Hokkien’s dark sauce version, Henghua Lor Mee is cooked in a lighter and starchier broth that’s brimming with prawns, beancurd, lean meat, clams and vegetables. I like the smooth and slippery texture of the noodles. The addition of seafood made the broth delightfully sweet. Just a few drops of vinegar and you are all set!

Another famous Henghua dish is Fried Bee Hoon, which is also known as White Bee Hoon. The ingredients are similar to Henghua Lor mee, except that the thin vermicelli is stir-fried with fresh seafood, pork, and vegetables. It has a subtle smokiness which I enjoyed. It’s best eaten with their chilli sauce.

To pair with the noodles, you must order their Fried Batang fish (Spanish Mackerel). Marinated with soy sauce and deep fried till it is golden brown on the outside, the fish has that slightly briny taste, and deep savoury flavours from the soy sauce. Another popular dish is the Prawn Fritters. This dish brings back childhood memories as my grandpa used to bring this home after cooking at wedding dinners. I like the puffy and fluffy texture of the batter.

We also had the Stir-Fried Flower Clams that is served with their special homemade chili sauce. You can taste the sweetness of the fresh clams which are coated with a sweet and garlicky chilli sauce. This goes well with a bowl of white rice. In addition, we also had the Kai Lan & Bean Curd Skin.

Authentic Heng Hua cuisine is really hard to find in Singapore these days. Ming Chung is a gem. We had a table of 7 and each of us paid just $19.

MissTamChiak.com paid its own meal at the stall featured here.

The post Ming Chung – Satisfying Henghua Food in Jalan Besar appeared first on Miss Tam Chiak.

I love noodles.

Ramen, spaghetti, ban mian, you name it. There is just something extremely satisfying about slurping noodles. So when I discovered Xi’An Famous Food, I knew I had to make a trip here for the Biang Biang Noodles, a Xi’an specialty.

Located along  food alley, Xi’An Famous Food offers a great variety of delicious looking Xi’an dishes. After much deliberation, we ordered the signature Biang Biang Noodles, Pork Cumin Burger, and Qishan Soup Noodles. 

There are 2 sizes of Biang Biang Noodles ($5 for 2 sides, $6 for 3 sides) to choose from. A $5 bowl will get you a tomato omelette (番茄蛋) and some vegetables. Adding an extra dollar will get you pork or chicken. Well, adding a dollar for meat warranted an instant “yes” from everyone. It’s kinda a no-brainer yeah?

Beneath the toppings lie the signature Biang Biang Noodles. There’s some chilli in the bowl, but if you’re a chilli oil enthusiast like me, it will be nowhere near enough. Thankfully, you can help yourself to as much chilli oil as you like from the tub on the table. I gave my bowl a good mix before tucking in.

The texture of the noodles was exquisite — think ban mian with the texture of mee hoon kuey. I loved how the noodles hold just sufficient sauce and chilli oil, making every bite even more satisfying. I was particularly impressed by how the egginess of the tomato omelette which really stood out amongst all the other ingredients.

I was convinced that the Biang Biang Noodles was going to be the best thing from the stall, but this Pork Cumin Burger ($5, chicken option available) proved me otherwise. Packing a strong cumin kick, the minced pork was intensely seasoned. It contrasted really well with the green peppers which helped to balance the flavours within the burger. The burger bun was crispy on the outside, fluffy on the inside, and warm to the touch.

The Qishan Soup Noodles ($4.50) featured a thinner noodle which is similar to la mian. The soup comprised diced carrots, onions, potatoes and tofu. The tartness and acidity of vinegar were pretty pronounced. I found the noodles especially appetizing and super satisfying after the cumin burger. If you’re up for something radical, dip the cumin burger into the vinegary soup!

Other than the 3 dishes that we tried, Xi’ An Famous Food also has attractive items such as the Xinjiang Chicken or 大盘鸡 ($20), Shanxi Signature Noodles ($4) and Tomato Egg Soup Noodles ($5). Given how good the dishes we had were, I’d definitely be back to try everything else!

MissTamChiak.com made an 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 Xi’an Famous Food. We will verify and update from our side. Thanks in advance!

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We arrived at a coffeeshop in a quiet Toa Payoh neighbourhood. As we found our seats, we could hear the indistinct chattering in the background and the clanking of metal spoons against porcelain coffee cups. The atmosphere was perhaps appropriate as we were here today for a piece of the old-school Ang Ku Kueh and Soon Kueh.

Hong Shan has been around for 30 years. I bet you can already guess that they make everything from scratch — from the dough and  fillings, to the chilli sauce that you can help yourself to at the counter. The owner, Xian Wen, greeted us from the kitchen as he was rolling out dough. When asked for our order, I replied, “One of everything.” We shouldn’t hold back when we have the luxury to try authentic food, right?

Aren’t they pretty?

The Ang Ku Kueh ($1 per piece) were like little gems on the plate, glistening and inviting. There were traditional flavours such as peanut and tau sar, as well as modern flavors like mango, durian and matcha. The common trait that they all share was the same soft and jelly-like skin that encompassed the fillings. The kuehs were chewy but not rubbery or difficult to bite through. All of the flavors were assertive and enjoyable.

We moved on to the other plate. There were 4 variants this time—turnip($1.20), chives ($1.20) and bamboo shoots ($1.40) as well as the pink peng kueh ($1.40). The kuehs were wrapped with a delicate skin too, only this time they gave way to  a fragrant savoury filling made with black fungus, hebi, carrots and of course the primary ingredient you ordered. The fresh sweetness of the vegetables was complemented by the saltiness of the hebi. You can also add the sweet sauce and chilli sauce to amp up the taste of your kueh.

A big talking point when it comes to soon kueh is whether the stall steams their own bamboo shoots and not use a popular substitute, turnip (bang kuang). Xian Wen explained to us that it is difficult to procure fresh bamboo shoots. He would go to the market to search for the produce, but no supplier would have it. The alternative will be to use frozen bamboo shoots but it comes with a certain smell that requires meticulous handling to remove. This is why many establishments across Singapore turn to using turnip instead. Hong Shan carefully prepares the frozen bamboo shoots for their soon kueh.

Xian Wen is a master of Teochew kuehs, so we asked him if he likes to eat ang ku kueh, to which he replied with a resounding yes. He then divulged that his favourite dessert is actually cheesecake. We playfully joked that since he already incorporates modern flavours like matcha into his ang ku kueh, perhaps he could create his very own cheesecake ang ku kueh. He laughed and said that if the market is agreeable, he is more than capable to make one.

What do you think of cheesecake ang ku kueh? Innovative or blasphemous?

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

The post Hong Shan Ang Ku Kueh – Authentic Teochew Kueh Made From Scratch! appeared first on Miss Tam Chiak.

We were in Hougang running errands and needed a quick lunch before rushing to our next location. A colleague suggested having beef kway teow and it sounded like a brilliant idea. We found Cheng Kee Beef Kway Teow located just a few streets away, and got in queue. Yes, of course there’ll be a queue.

Cheng Kee Beef Kway Teow offers the usual variety of beef parts which includes tendons, beef balls, tripe, and meat. You also get to choose either noodles (yellow noodle/kway teow/thick bee hoon) or rice to go with your beef soup, and have your chosen carb in either the dry or soup version. The soup version will give you what you would expect, while the dry version is not actually dry. The dry noodles come with a gelatinous beefy broth.

Be sure to help yourself to the all-important chilli sauce and chinchalok at the counter

Beef Thick Bee Hoon, Dry ($4/$5, top-right) & Beef Kway Teow Soup ($4/$5) 

First up was the signature Beef Kway Teow Soup ($4,$5). The intense beefy flavours in the soup worked in tandem with the acidity of the pickled vegetables. The smooth kway teow had a great bite and its neutral flavours worked perfectly with the strong flavours present.

Mixed Beef Meat (Soup) with Rice ($6/$7).

Scooping around my Mixed Beef Meat (Soup) revealed a mixture of beef parts, as well as bean sprouts, pickled vegetables and other green vegetables. The varying textures of the crunchy vegetables and beef parts made the dish even more enjoyable.

Beef Thick Bee Hoon, Dry ($4/$5)

The combination of thick bee hoon and viscous beef broth was a pretty amazing one. The gelatinous “dry” beef broth boasted the same beefy notes as its soupy counterpart. As the broth was heavier, and more gooey, it coated every strand of bee hoon more than adequately. But hey, I’m not complaining. One of my colleagues wasted no time in mixing ia copious amount of chilli and chinchalok into her broth. The robust broth was made even more delicious by a spicy punch and tangy kick. The chinchalok contributed its signature zest, and the sweetness of onions lifted the entire dish. I was surprised that even with so many contrasting elements, the beefy flavours were still very obvious.

Although we met quite a long queue, we managed to get our bowls within 10 minutes. The appetizing elements of our meal enticed us to race through lunch, leaving us plenty of time to savour our post-meal coffee before our next appointment.

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 Cheng Kee Beef Kway Teow. We will verify and update from our side. Thanks in advance!

The post Cheng Kee Beef Kway Teow – Popular Beef Soup in Hougang appeared first on Miss Tam Chiak.

Whenever someone mentions the word “hotpot”, I literally scream for joy. Hotpot is one of my all-time favourite food, because I believe in the joy of sharing good food. It is no surprise that I am always on the lookout for new hotpot places and I’m so glad to have discovered Jiang Hu Hotpot. It is an authentic Sichuan hotpot restaurant that promises “a one-of-a-kind experience”. Grab yourself a snack before reading on, because I’m sure your stomach will be growling, very soon.

Stepping into Jiang Hu Hotpot, you’ll immediately notice the good balance of modern and oriental vibes. If you’re one who values restaurant ambience, you will surely appreciate the cosy setting that they have strived to create. My favourite part was the beautiful red autumn leaves that hang from the ceiling.

I’m sure you’re more curious about the food, right? Well, let me just say that it surpasses expectations, in terms of both presentation and taste. The creativity behind the presentation of each dish injects excitement and novelty into your hotpot experience—they use intricately-designed dragon boats, little bird cages, and even dry ice. From the elaborate presentation of each and every dish, to the warm hospitality and ambience, everything makes for an unforgettable experience.

Unlike other restaurants where the ma la soup base is prepared in the kitchen before serving, Jiang Hu hotpot insists on adding ma la oil and herbs into the clear soup right in front of their guests. You may also be delighted to know that they make the soup using oils from vegetables, instead of animals, so you won’t leave the place smelling like a hotpot bomb.

They have a specialty sauce which is made up of mixed vegetables, spring onions, coriander, peanuts and fried soy beans. If you prefer your own sauces, feel free to make your own concoction with their amazing selection of sauces and toppings!

Wow your palettes with their Minced Prawn with Capelin Roe ($14), US Prime Beef Slices ($12) and Fish Slices ($15). Jiang Hu Hotpot does not compromise on quality, which explains why all of the dishes were so fresh. The silky fish slices were especially delicious with the ma la soup. I couldn’t help but reach for more, again and again. Besides these dishes, Jiang Hu has many other tempting meat and seafood choices on their menu. Yum!

Besides the usual vegetable and mushroom choices, I’ll suggest that you order the Homemade Black Beancurd ($8) which is made from black beans, soybeans, and sesame. If you’re a fan of tofu, you will definitely appreciate the soft texture of the tofu.

Look at what they’ve done with just meatballs! The Mixed Meatball Combo ($15) offers fish roe chicken balls, coriander pork balls, and hand-beaten mutton balls that are bound to satiate your tastebuds! My personal favourite was the mutton balls because they were firm, yet tender, and they were not gamey.

Not only does Jiang Hu Hotpot excel in hotpot, it serves up a bunch of quality dishes that make you feel like you’re in Sichuan. If you’re up for some amazing seafood, I highly recommend the Spicy Crayfish ($28.80)! Don’t be afraid to get your hands dirty and work your way through the entire pot. I swear, the spiciness and sweetness of the crayfish makes it so addictive. This well-executed Chinese dish is not commonly found outside of China, so come try this specialty at Jiang Hu Hotpot!

We all have a second stomach for dessert. Who agrees with me? And that’s why even though we were so stuffed, we just had to order desserts. Jiang Hu Hotpot’s version of a perfectly sweet ending is their Chengdu Fried Sticky Rice ($4.80). These glutinous rice balls are coated with brown sugar, before being fried, and topped with sesame seeds. You may think that I’m exaggerating, but this is a must-try! A bite into the crispy shell revealed an airy and QQ filling that anyone will fall in love with. Jiang Hu Hotpot truly mastered the mix of textures. Till today, I’m still thinking about the rice balls.

Jiang Hu Hotpot is the real deal. Even though Bedok Point might not be on your radar, it is home to Jiang Hu Hotpot which serves a fantastic hotpot with good quality ingredients. Quick! Grab your army of friends and make a reservation! We’re confident that it will be difficult to secure a spot soon.

The post Jiang Hu Hotpot – The NEWEST Hotpot Gem in Town! appeared first on Miss Tam Chiak.

I’m a mala addict.

2018 has seen me feast on 2-3 mala xiang guos a week. I cannot get enough of the waves of spiciness and numbness that the dish offers. The sauce that coats all of my chosen ingredients and Maggi mee had kept me up in bed as it burns my stomach but it just made me fall even more in love with it.

We know you like hidden gems, so how about this place?

At the top of the stairs was Green on Earth, which turned out prettier than I had imagined. What a fancy setting for a mala xiang guo lunch.

“Is the place vegetarian?” I asked upon hearing the name Green on Earth. In all honesty, I have my reservations about vegetarian food. I don’t have a doubt that vegetarian food can taste amazing and many restaurants can attest to that. However, it just seems like meatless options are never as tasty. Nevertheless, I was intrigued.

I made my way to the all-too-familiar ingredients section. For the uninitiated, you can select all the ingredients you want from the counter. You’ll be charged by the weight of your ingredients($3/100g, all ingredients). You also pick your spiciness level (low or 小辣, medium or 中辣, high or 大辣) and whether you want rice to go along with. I enjoy all degrees of spiciness but I went with 中辣 to test out the waters. I also got a Chrysanthemum Tea ($2) to extinguish the flames.

Like an addict finally getting his fix, I relished the cyclic punches of the ma and la. Apart from the ingredients in the bowl, there was no other hint that this was a vegetarian creation. One thing that I especially loved was the use of hua jiao in the dish. The citrusy note of the pepper is something that I look for in every bowl of mala xiang guo. Locally, many establishments have shied away from using the numbing pepper as some diners do not appreciate the tingling sensation that comes with it. Green on Earth didn’t, thankfully.

The ingredients were cooked well too. The lotus root was crunchy, and the potato slices were a tad sticky. I almost always order these ingredients to more accurately compare the standards.

I always find that you get to really know the standard of a mala xiang guo by the texture of the noodles.

One thing that you will not find anywhere else is the availability of mock meat. I do not enjoy it as much as my usual lotus root, potato slices, and tofu skin. But, if mock meat is something up your alley, then you might enjoy the variety here.

Apart from mala xiang guo, Green on Earth also has other tze char offerings such as Stir-fried Mix Vegetables ($10/15/20), Mapo Beancurd ($10/15/20) and Double Taste Fish ($15/25). I was tempted to add them to my table but the mala xiang guo was way too filling.

Mala xiang guo is a rather difficult dish to rate. I realised that people look out for different things such as spiciness, oiliness, value, the freshness of ingredients, curry smell etc. The most important factor for me is the use of hua jiao, and Green on Earth is definitely one of the best that I’ve tried.

P.S : They’ll be open throughout Chinese New Year so if you’re looking for vegetarian food, Green on Earth is a great option.

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

Simply comment below if there’s any changes or additional info to Green on Earth Vegetarian Cafe. We will verify and update from our side. Thanks in advance!

The post Green on Earth Vegetarian Cafe – A Contender for the Best Ma La Xiang Guo in Singapore appeared first on Miss Tam Chiak.

Growing up, I noticed that Chinese New Year is often one of the busiest and most stressful periods. We’ve got to clean and decorate the house, pick out CNY clothes and even prepare a grand feast for reunion dinner. Alas, there are now alternatives to help save time so that we can truly focus on what really matters.

Elsie’s Kitchen

For those catering to a large group of people, Elsie’s Kitchen might be what you’re looking for. With their large selection of food items and gorgeous décor, Elsie’s Kitchen ensures that there is something for everyone this Chinese New Year. Their CNY menu comprises many dishes ($15.88 to $34.88). We were especially dazzled by their Ayam Buah Keluak Fried Rice, Burmese Golden Pumpkin Curry infused with Tamarind, Crispy King Soon Hock with Spicy Tamarind Glaze & Garlic Chips. We thought that the Pumpkin curry stood out with its smooth chunks of sweet pumpkin coated in a tantalizing tamarind-infused curry. For Chinese New year, the Auspicious pair of Koi Fish Yu Sheng with Jasmine Tea Home-cured Salmon is also a must!

Mr Popiah

Popiah might not really shout Chinese New Year but Mr Popiah might just change your mind with their new release — Salted Egg Yolk Prawn popiah ($3.50)! Their use of salted egg yolk with breaded prawns in a popiah was really interesting. From the popiah skin to the turnip fillings, Mr Popiah makes it all from scratch ensuring its consistency and quality. In fact, they’re so good that most of the popiah stalls and even restaurants use their products!

Peach Garden

For a more private dining option with your family and friends, go for Peach Garden. Coupled with excellent service staff, Peach Garden really gives other restaurants a good run for the money. Dive into their specially-curated Chinese New Year set which includes items like Prosperity Salmon Yu Sheng, Steamed Fillet of Silver Sea Perch with Crispy Mushrooms in Superior Soya Sauce and even Tamarind Iced Tea ($3.50++)! If I had to pick, I’d think the star of the show was the Silver Sea Perch with crispy fried mushrooms! The fish fillets carried a pleasant sweetness that complemented the deep flavors of the soya sauce.

Mr Bean

Celebrate your Chinese New Year with Mr Bean! Mr Bean is now offering patrons delectable CNY-inspired snacks including the Vegetarian Bak Kwa Eggwich ($3.50/pc, $16.80/box of 6 U.P $17.50), Golden Soya Milk ($2.50) and even Golden Salted Egg Ice Cream ($2.80)! It’s really heartwarming to see familiar Chinese New Year goodies merged into our favorite Mr Bean snacks and drinks! My personal favorite would definitely be the Vegetarian Bak Kwa Eggwich. Sink your teeth into their delicious eggwich made from quality farm eggs to unveil the flavorful vegetarian bak kwa filling. Wash everything down with a cup of their Golden Salted Egg Ice Cream which sees the same beloved soya soft serve topped with crunchy salted egg topping for added texture.

Wok Master

Now with their third and newest outlet at Changi City point, there’s no reason not to celebrate Chinese New Year with Wok Master! Wok Master excites with its refreshed CNY menu ($388++) which is good for 6 pax. The CNY set includes their 发财鱼生 which comes with 贵妃鲍鱼, instead of the more common salmon slices. Another noteworthy dish on the menu is their 冰花蜜汁大虾皇. The dish comes served with 6 large prawns so that everyone can have 1 each! Don’t be fooled by its spicy appearance for the prawns are actually coated with rock sugar honey to bolster the fresh sweetness from the prawns. A real treat for anyone!

Kimly Seafood

Conveniently located in coffeeshops throughout Singapore, Kimly Seafood has been offering quality tze char at affordable prices for years. What sets them apart is their adventurous spirit and their daringness to explore different flavors and ingredients. We tried a few of the dishes on their CNY menu — the Steamed Herbal Chicken in Cordyceps Flower ($68), 盆菜 ($168 for 6pax, $268 for 10pax) and the Salted Egg Prawns ($18). Kimly’s盆菜comes with lots of abalone, fish maw slices and mushrooms drenched in a deep-flavored gravy. Another standout was their salted egg prawns! Cleverly engineered with milk powder, Kimly’s salted egg prawns is not to be missed.

Popeyes

Chinese New Year wouldn’t be complete without some Parmesan Golden Chicken from Popeye’s! Savor the same juicy fried chicken dusted with rich parmesan cheese and savory salted egg. Finish your meal with some corn bites too! Think nuggets with a crunchy corn filling instead of chicken.

Note that all the food items mentioned are only available during the Chinese New Year period. Chinese New Year only comes once a year so let’s make it count! Remember to share with us which of the 7 options is your favorite!

The post 7 jubilant ways to usher in the Chinese New Year this 2019 appeared first on Miss Tam Chiak.

We might have just welcome 2019, but another auspicious New Year is approaching. And, the search for an awesome Chinese New Year feast is real. Reunite with your family and friends this Lunar New Year over a sumptuous buffet lunch or dinner at Lime restaurant, PARKROYAL on Pickering.

From 18 January to 19 February 2019, Lime Restaurant will be serving a range of festive offerings which include Baked Seabass with Homemade Spicy Glaze, Stir-Fried Sliced Pork with Leek and Spicy Bean Sauce and Drunken Seafood Bowl (Clams, Oyster, Baby Lobster and Mussel).

The highlight is definitely the Drunken Seafood Bowl. Savour the sweetness of crayfish, prawns, clams and mussels, which are swimming in a fragrant brew of Chinese herbs and wine. The prawns were juicy and meaty, and the clams and mussels carried the rich aroma and fragrance of wine.

For those with a taste for the finer things, feast on the Roasted Chicken with Sze Chuan Pepper- Infused Barbeque Sauce, Roasted Beef Sirloin with Dang Gui infused Jus, and Lime’s signature Baby Lobster Laksa.

Of all the elements that go into creating the Lunar New Year meal, lobster is perhaps the most anticipated because this bright red crustacean is a symbol of good luck. I am a fan of Lime’s lobster laksa. This isn’t your average laksa — the dish comes with fresh baby lobsters in a satisfying spicy, savoury broth. A good sprinkling of laksa leaves, and you are good to go. In addition, the feast gets even more indulgent during dinner time! Expect unlimited servings of Baby Lobster in Hollandaise Espuma, and Pan-Fried Foie Gras with Cherry Morello and Sweet Bun.

No celebration at PARKROYAL on Pickering is complete without their famous dessert line up. In between hearty conversations with relatives, treat yourself to the Mandarin Cheesecake, a delicate balance of citrus flavours married with a smooth, creamy cheesecake base, and classic Chinese New Year treats such as Raspberry Osmanthus Jelly and Eight Treasure Cake. Do not miss their fried nian gao! Fried in a golden batter, this crispy treat is a perfect celebration snack for CNY. Kids will love them!

According to Chinese tradition, the tossing of Yu Sheng will bring forth a year brimming with prosperity and wealth. Gather your family and friends for a great celebration over a buffet dinner or go for Super Lunch Sunday because you will receive a complimentary Prosperity Yu Sheng Platter for bookings of 10 persons and above.

Reap an abundant harvest with Lime’s homemade Yu Sheng which is served with fresh salmon slices, crispy fish skin, gold coin bak kua, and the chef’s special Yu Sheng sauce. If you have a smaller group, that’s no problem too — Lime’s Prosperity Yu Sheng is also available for sale at SGD48++ (small) and SGD88++ (large).

A Royal Reunion (4 to 6 February 2019)
Be spoilt for choice at the perfect reunion feast as Lime Restaurant presents a curated collection of festive culinary masterpieces for gatherings with loved ones. Dig into tantalising dishes, such as the Roasted Duck and Pork Belly, Pan-Fried Dumpling with Ginger and Black Vinegar, Roasted Prime Ribs with Dang Gui Infused Jus, and the Roasted Suckling Pig (available during dinner only).

Look forward to crispy roast duck skin, and aromatic and tender meat. If you like dang gui, I am sure that you will enjoy the steak drizzled in a heavenly herbal gravy. It is a sophisticated blend of East and West.

These are served up alongside the restaurant’s hallmark seafood dishes such as Baked Oyster with Hollandaise Sauce and Parmesan Cheese, Cognac Flambé Shellfish in Crustacean Bisque, 65 Degree Whole Salmon with Lemon Butter Sauce and Spaghetti with Chilli Crab Sauce.

You definitely won’t miss the bright Orange Chocolate Fondue Fountain when you walk into Lime Restaurant, which serves as a cheery reminder to leave some space for a sweet treat at the end of your meal.

And surprise! Guests who are having buffet dinner on Chinese New Year Eve and the first two days of the New Year will receive a complimentary serving of the exquisite Buddha Jumps Over the Wall, andfor those booking a lunch or dinner with 10 or more people, guests can relish in a complimentary Prosperity Yu Sheng platter. With such a bountiful selection of culinary favourites at Lime Restaurant, a meal here is going to be a joyous one. See you there?

PRICING:

From 18 January to 19 February 2019, buffet lunch starts from $68++ and dinner at $88++. UOB and DBS cardholders enjoy 20% savings (except 4 to 6 February 2019).

From 4 to 6 February 2019, buffet lunch is priced at $78++ and dinner from $98++.

This post is brought to you by PARKROYAL on Pickering.

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This is one of those 1 or 2pm-can-close-already kind of stall.

While there were plenty of excellent options at Tampines Round Market & Food Centre, I opted for noodles for breakfast.

I placed my barang-barang in front of the stall which had a relentless queue. Teo Kee Minced Pork Noodles is no stranger to media coverage. They have been on local television several times and have even been covered by Korean media companies. It was no wonder that owner, Jimmy Lim, was not at all camera-shy.

Teo Kee offers quite a variety of ingredients to go with their noodles. It was apparent from the number of slow cookers that they had at the counter. I learnt from Jimmy that each slow cooker held a different ingredient (pork ribs, chicken leg, chicken wing and egg) and each of the stews were prepared using a different recipe. I would have thought that they will use one braise (卤) for everything, but I would be wrong.

I had the Pork Ribs Noodle, Dry ($3.50), Mushroom Minced Meat Noodles, Dry ($3.50) and Set Noodle, Dry ($5). The set comes with a piece of each ingredient on a separate plate — great for someone like me who wants a little bit of everything.

The signature Pork Ribs Noodle ($3) carried an earthy and herbal flavour, and an obvious hit of 5-spice. The dish was very hearty and satisfying, and that was before we even picked up the pork ribs.

At first, I was slightly uncomfortable with the idea of having to tear through pork ribs equipped with only a pair of chopsticks. But I didn’t need to worry because the tender pork ribs graciously gave way to my chop sticks. The pork rib hid soft bones which you can just bite off as well. I especially loved the sticky exterior.

The Mushroom Minced Meat Noodles ($3) was very different from the usual ba chor meee. Instead of the common combination of light sauce, chilli and vinegar, Teo Kee’s version featured a deep earthy flavour that was similar to that of the Pork Ribs Noodle. Fans of braised mushrooms will absolutely love this dish.

The Set Noodle ($5) seemed like great value. For 5 dollars, you get a rather big piece of pork rib, a chicken mid-joint, a huge chicken feet and a chicken egg. The chicken mid-joint was so tender and smooth, I could easily eat 20 in one seating.

Not an ingredient everyone appreciates, but this will surely be appetizing to those who do.

And I actually could have polished off 20 mid-joints, since Teo Kee sells just their ingredients as well. You can buy just the stewed items should you have a dinner party or potluck.

The various stews did taste different, but I couldn’t quite place my finger on the ingredients that caused the differences. The stews shared a common denominator though — the earthy flavor.

I left the place thinking about dabao-ing a whole bunch of ribs for a small gathering, or maybe just for myself.

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

Simply comment below if there’s any changes or additional info to Teo Kee Minced Pork Noodle. We will verify and update from our side. Thanks in advance!

The post Teo Kee Minced Pork Noodles – Hearty Noodles at Tampines Round Market & Food Centre appeared first on Miss Tam Chiak.

Paradise Dynasty has opened its brand-new outlet at Wisma Atria. To celebrate its opening, they have collaborated with Beauty in The Pot to create Beauty Collagen Xiao Long Bao, which is exclusively available at the Wisma Atria outlet. The Xiao Long Bao is not available for sale. You will receive a complimentary order with every order of the Specialty Dynasty Xiao Long Bao. It is available for a limited time only till 31 January 2019.

Paradise Dynasty is known for its eight-colour xiao long bao. Each xiao long bao has 18 exquisite folds and features different flavour such as original, ginseng, foie gras, black truffle, crab roe, cheese, garlic and Szechuan flavours. The skin is delicate and thin, yet it houses the delicious filling wonderfully. With the new Beauty Collagen Xiao Long Bao, you get a bursts inside your mouth, and the rich, warm beauty collagen soup washes over your palate before you kickstart your meal proper.

Paradise Dynasty has come up with a range of new dishes as well. Chilled Jellyfish in Soy Sauce Vinaigrette ($12.80) makes a refreshing and delicious side dish while the Lettuce Roll with Homemade Sesame Sauce ($8.80) is crunchy at every bite. The Crispy Yellow Croaker Spring Roll (S$9.20 for 3 pcs) had the soft and tender flesh wrapped in crunchy pastry skin. Not forgetting the Steamed Glutinous Rice stuffed in Red Date ($7.80) which is soft & slightly chewy. The dates are so sweet!

Besides the xiao long bao offerings that have made Paradise Dynasty a household name, Paradise Dynasty offers the eight cuisines of China under one roof: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang! You will be surprised to find that they have really tasty sichuan boiled fish. We were too full to order that. Instead, we had the Prawn and Pork Dumpling in Hot Chilli Vinaigrette ($9.80/6pcs). The mildly spicy and aromatic sauce coating these tender pork wontons is the real star.

Braised Tofu with Crab Roe ($22.80) has a lovely bright orange hue because of the crab roe. The soft and silky tofu is covered in a glistening gravy of crab meat, which goes well with rice. I am not a big fan of bamboo shoot but I think I finished most of the Stir-fried Fresh Organic Bamboo Shoot with Bacon ($14.80) for our dinner. Stir fried with leek and garlic, this aromatic combo conceals the slightly woody flavour of the bamboo shoots.

Pad the tummy with a comforting bowl of La Mian with Yellow Croaker Fish and Preserved Vegetable (S$16.80). The yellow croaker fish bones are deep-fried then simmered for more than three hours before combining with pork bone soup. To be honest, this wasn’t my favourite because I thought the broth lacks depth as compared to many other la mian sold at other restaurants under the same brand.

Our dinner ended on a sweet note with the Yam Paste Xiao Long Bao ($8.80/6pcs) and Chilled Snow Fungus with Peach Resin ($8.80). It is a satisfying dinner, don’t forget to check out the opening promotion this weekend!

OPENING SPECIAL

In celebration of the grand opening of Paradise Dynasty, the restaurant will be offering 50% off (applicable for a la carte food items only) ALL DAY on 19 and 20 January 2019. The promotion is only valid for dine-in only at Paradise Dynasty Wisma Atria, for all Citibank Credit or Debit Cardmembers and Paradise Gourmet Rewards members.

Disclaimer: this was an invited tasting.

The post Paradise Dynasty Opens at Brings Wisma Atria with New Exclusive Dishes appeared first on Miss Tam Chiak.

The Reunion Feast (团圆饭) is the most important meal in Chinese tradition. Family members push away work, or fly across the globe, to enjoy a good meal and spend quality time together with their loved ones. Our team has put together a list of the best places to have your reunion feasts this Chinese New Year. From decadent delicacies such as pen cai (盆菜) to innovative yu sheng, we have sourced out the best of the best for you. Are you ready to find out more?

InterContinental Singapore

I am always excited about the Chinese New Year feast at Man Fu Yuan because Executive Chef Eric Neo never fails to surprise me with his creations. This year, he ups the ante with exquisite yusheng creations, and indulgent fortune feasts.

Until 19 February 2019, you can enjoy restaurant signatures such as Roasted Pork Belly Roulade and Lobster Egg Noodles with XO chilli sauce from their set menus (from $108 per pax). Besides having a perfectly crisp skin, the aromatic and tasty seafood stuffing in the Roasted Pork Belly Roulade makes it a palate pleaser that’s a must-have dish on the table. The XO chilli sauce in the lobster noodles is extraordinary- you’d definitely be asking for a second serving.

Toss to an even better year with the new Prosperity Yu Sheng ($138, served up to 10 pax). Topped with Hokkiado scallops, salmon, crispy pork crackling and a refreshing apple sauce dressing, it is sure to leave you refreshed.

If you prefer to dine in the comfort of your own home, place an order for the Man Fu Yuan Abundance Treasure Pot ($398). Brimming with 18 different ingredients such as 10-head abalone, braised pig’s trotters, fish maw, Hokkaido scallops, and sea cucumber, the treasure pot will make your mouth water with just its rich aroma. Do order the exceptional Roasted Chicken ($48), Signature Smoked Duck ($88) and Claypot Rice ($80) for take away as well.

For reservations, enquiries or to place an order, please email sinhb-festive@ihg.com, call 6825 1131, or visit InterContinentalShoppe.sg. Enjoy 20% early bird savings on Chinese New Year goodies when you place your orders by 20 January 2019, and an additional 5% privilege when you order online at InterContinentalShoppe.sg.

Singapore Marriott Tang Plaza Hotel

Usher in an abundant and prosperous Lunar New Year at Singapore Marriott Tang Plaza Hotel which, as always, is presenting a treasure trove of celebratory treats that are perfect for reunions.

Toss to a year of great tidings with not one but six types of Yu Sheng from Wan Hao Chinese Restaurant. Our favourite is the Lobster, Sea Urchin, Hokkaido Scallop, Salmon, Tuna and Caviar Yu Sheng ($268 nett for large) that’s generously drizzled with a sweet and refreshing Kumquat sauce.

Wan Hao Chinese Restaurant will also be serving the finest Cantonese favourites in their set menus (from $108.80++ per person). Highlights include Braised Bird’s Nest with Assorted Dried Seafood Broth & Saffron; Ginseng Marinated Irish Roast Duck; Deep-fried Lobster with Passionfruit Mayonnaise & Cereal; Braised U.S. Short Ribs with Mandarin Orange Peel.

A savoury delight that’s making its debut this year is the Wan Hao Imperial Pot of Prosperity Pen Cai. The pot is filled with 13 luxurious ingredients such as crispy oyster, braised Irish duck, 3-head abalone, fish maw and sea. Meticulously prepared over a watched fire for several hours, the pot of goodness is packed with nutrition and is great for the skin.

Don’t forget to order their signature Golden Nian Gao Tarts (from $30 nett). This is something I look forward to every Chinese New Year. There are three different flavours for you to choose from ­– green tea, cempedak and yam. All these festive treats are available for takeaway so you can bring them along on your house visits, and share the joy!

For dining reservations or pre-order of takeaway goodies, please call 6831 4605 or email mhrs.sindt.fb.reservations@marriotthotels.com

Carlton Hotel

Celebrate the Year of the Earth Boar with sumptuous delicacies and specialty menus from Wah Lok at Carlton Hotel Singapore.

Kickstart the new year with Wah Lok’s signature Alaskan Crab Lo Hei. The Yu Sheng highlights the natural textures and flavours of fresh crab slices which sit atop hand-shredded seasonal vegetables and homemade condiments and sauces. If you are a fan of sashimi, the Hamachi Yu Sheng in “Soon Tak” Style will not disappoint.

The Longevity Poon Choi is a three-layered elaborate dish filled with luxurious ingredients such as whole abalone, sea cucumber, scallops, dried oysters and superior stock. Perfect for the family reunion dinner, enjoy the goodness at $408++ for 6 persons, $688++ for 10 persons.

Making a debut this year is the Auspicious Golden Pot, a luscious alternative for those who don’t enjoy seafood. It is packed with premium ingredients such as Deer Sinew, Goose Web, Morel, Pork Ribs, Fish Maw, Tianjin Cabbage, Chestnut and Black Moss. It is also reasonably priced at $208++ for 4 persons, $308++ for 6 persons.

Enjoy an exquisite seven or eight-course set menu at Wah Lok from $398++ for 4 persons from 21 January to 19 February 2019. Don’t forget to pick up some goodies at the lobby or order them online. The Salted Egg Fish Skin and Pineapple Tarts are very addictive!

For online purchases, please visit www.signatures.carltonhotel.sg. For reservations, please call Wah Lok at 6311 8188 / 6311 8189 or email wah.lok@carltonhotel.sg

Crystal Jade

Usher in auspicious tidings with lavish celebratory feasts at Crystal Jade’s fine and casual dining restaurant brands. Kickstart a great year with the luxurious Auspicious Tidings Hamachi Yusheng ($128 for large | $88 for small). Group Executive Chef Martin Foo has included salmon roe and umibodo (sea grapes), which provide a burst of briny flavours. The refreshing dressing which is made from fresh passionfruit, roselle juice, plum sauce and basil seeds pairs beautifully with the yusheng.

Other highlights include Steamed Fortune dumplings with aromatic chilli oil ($6.80/6pcs, available at Crystal Jade La Mian Xiao Long Bao & Crystal Jade Jiang Nan), King Prawn Prepared 2 –Ways ($32.80, available at Crystal Jade Kitchen) and Pan-seared Lobster with XO Sauce on Yuzu Noodle (available at Crystal Jade Palace).

For a fuss-free reunion dinner at home, Crystal Jade’s Auspicious Reunion Feast ($368.80 for 5 pax | $588.80 for 10 pax) is a great option. It comprises Bountiful Abalone Treasure Pot, Reunion Norwegian Salmon Yusheng, Crystal Jade Fortune Chicken, Fried glutinous rice with cured meats, and a choice of either sweet Nian gao or savoury Carrot cake. ORDER NOW: https://estore.crystaljade.com

Stamford Catering

The Blossom Feast Buffet ($23.33/pax) is one of the three CNY buffets offered by Stamford Catering this year. We chose the 10-course Blossom Feast as the serving size was just right for my extended family of around thirty people. The main appeal has got to be how convenient and stress-free the entire experience was. From placing an order, to delivery and set-up, Stamford Catering made sure that everything was smooth

The Prosperity Imperial Abalone Platter Yusheng was a fantastic start to our feast. Toss the yusheng and slices of abalone as high as you can to welcome a year of prosperity! The Prosperous Salted Egg Yolk Prawn in Nest is one of my favourite. The sizeable prawns wore a light batter that’s dusted with salted egg yolk, which added a grainy texture and mild sweetness.

Ginseng Double-Boiled Chicken in Superior Broth will surely find fans among the older folks. Expect to see a WHOLE chicken, and not just mere chicken fillets! I also loved how the superior herbal broth was rich and nourishing. Another dish that you’ll love is the chef’s signature Fortune Royal Thai Baked Pacific Dory Fillet which sees tender dory, which is enveloped in a golden casing, dressed with a sweet Thai sauce and shredded cheese. Head over to https://www.stamfordcs.com.sg/cny-menu-2019/ to make your booking now!

Pan Pacific Singapore

Usher in the Year of the Pig at Hai Tien Lo (海天楼)! Take you pick from seven auspiciously-named menus which showcase the very best of Cantonese cuisine. Helmed by new Executive Chef, Ben Zeng, Hai Tien Lo (海天楼)’s menu decorates the traditional classics with a spark of innovation. The exquisite menus feature delicacies such as the Double-boiled Buddha Jumps Over The Wall with Morel Mushrooms along with the elegant Stewed Inaniwa Udon with Lobster in Superior Soya Sauce.

Vegetarians, rejoice! Chef Ben Zeng has also prepared a full 7-course Blossoming Spring Menu which comprises the delicious Double-boiled Maltose with Bamboo Pith, Matsutake Mushrooms and Chinese Herbs, and Sautéed Asparagus with Sliced Crispy Lotus Roots.

The Lou Hei at Hai Tien Lo is equally creative and opulent. The sumptuous options include the Blossoming Treasures Yu Sheng with Sliced Abalone, Crispy Barbecued Suckling Pig, Deep-fried Crab Meat Sticks and Black Truffle ($138, serves 4-6/ $198 serves 7-10 as well as the ultra-luxe Prosperity Yu Sheng with Baby Abalone, Shredded Dried Scallops and Crispy Silver Whitebait ($90, serves 4-6/ $138 serves 7-10). Hai Tien Lo is always fully booked so you might want to make your reservations now. Remember to grab your CNY goodies from Pacific Marketplace!

Sakae Sushi

Are you feeling the CNY festive vibes yet? We surely are! Sakae Sushi has launched the 8 Treasures Yusheng ($48.88) which features some of their signature Japanese seasoned appetizers such as Mala Asari and Spicy Kimchi Topshell. The yu sheng comes complete with Chuka Kurage, Chuka Wakame and Chuka Hotate. It is a spicy yusheng so all the mala queens in my office were very excited. Don’t worry about the heat level, it is very mild!

If mala is not your thing, go for the signature Rong Yusheng (from $34.88) which will please your palate. Served with the freshest air-flown Norwegian salmon sashimi and Sakae’s secret recipe sauce, the yu sheng will dazzle your taste buds! Rong Prosperity Yusheng comes in three sizes which is perfect for any gathering. If you want to make the yu sheng a tad fancier, you can top up $73 for Australian 1-Head Jumbo Abalone (while stocks last)!

Having a party at home this Chinese New Year? Order the Festive Bundles. We had the Fortune Combo ($170 member, $180 public) which comes with Rong Yusheng, Spring Blossom Platter and Prosperity Platter. We dug straight into the Seared Maguro Maki!

Available for preorder, visit www.sakaedelivery.com for more information. Alternatively, you can enjoy the yusheng at all Sakae outlets from 18th January – 24th February 2019. Don’t forget to check out their Oisihi Voucher Package. For $188 NETT, you will receive 4 x $50 Cash Vouchers, 1 x 50% off Yusheng off any size Voucher and 3 x 50% off any item Dine-In Voucher. For $288 NETT, you will get 6 x $50 Cash Vouchers + 1 x $20 Cash Vouchers, 1 x 50% off, Yusheng off any size Voucher, 5 x 50% off any item Dine-In Voucher.

Parkroyal on Pickering

From now to 19 February 2019, Lime Restaurant will be serving a range of festive offerings which include Baked Seabass with Homemade Spicy Glaze, Stir-Fried Sliced Pork with Leek and Spicy Bean Sauce and Drunken Seafood Bowl. The highlight is definitely the Drunken Seafood Bowl. Savour the sweetness of crayfish, prawns, clams and mussels, which are swimming in a fragrant brew of Chinese herbs and wine. The prawns were juicy and meaty, and the clams and mussels carried the rich aroma and fragrance of wine.

For those with a taste for the finer things, feast on the Roasted Chicken with Sze Chuan Pepper- Infused Barbeque Sauce, Roasted Beef Sirloin with Dang Gui infused Jus, and Lime’s signature Baby Lobster Laksa. No celebration at PARKROYAL on Pickering is complete without their famous dessert line up. In between hearty conversations with relatives, treat yourself to the Mandarin Cheesecake, Raspberry Osmanthus Jelly, Eight Treasure Cake and fried nian gao!

Gather your family and friends for a great celebration over a buffet dinner or go for Super Lunch Sunday because you will receive a complimentary Prosperity Yu Sheng Platter for bookings of 10 persons and above. Reap an abundant harvest with Lime’s homemade Yu Sheng which is served with fresh salmon slices, crispy fish skin, gold coin bak kua, and the chef’s special Yu Sheng sauce. If you have a smaller group, that’s no problem too — Lime’s Prosperity Yu Sheng is also available for sale at SGD48++ (small) and SGD88++ (large). Read more: https://www.misstamchiak.com/parkroyal-pickering-chinese-new-year-2019/

Neo Garden

The coming spring is a time for joyous celebration with family & friends. There is no better place to revel in festivities and enjoy a delectable meal together at the comfort of your home this Lunar New Year. Whether you are looking at something for your cosy reunion of 5 or a celebration with your extended family of 50, Neo Garden has something for every gathering sizes.

For a small family, you can get a Prosperity Savouries Set (from $298.88) which includes Deluxe Treasure Pot, Prosperity Salmon Yu Sheng, Yam Rice with Mushroom and more. If you are celebrating with your extended family, you can choose from their prosperity savouries sets, reunion sets or mini buffet menus. There are also local favourites such as Neo Garden DIY Popiah Set, DIY Laksa Set, Hainanese Chicken Rice Set, Rendang Mutton Briyani Set, Neo’s Lucky Satay and more.

Toss & HUAT to a prosperous year and with an array of 10 different types of Yu Shengs. From traditional prosperity Yu Sheng to their signature 30” Heng Heng Yu Sheng and award-winning Dragon Yu Sheng, Neo Garden has Yu Shengs for different tiers of “HUAT-ness”. Customisation of Yu Sheng available as well! Visit https://www.neogarden.com.sg to book your buffet now.

Parkroyal on Kitchener

Kick-start the Lunar New Year meal at Spice Brasserie with the Five Treasure Fortune Set that includes the Abalone Fruits Yu Sheng, Crispy Soft Shell Crab with Salted Egg Mayo, Braised Abalone with Sea Cucumber, Lobster Money Bag, and Wok Fried Bamboo Clam with Celery and Mushroom in Yam Basket. Available exclusively for dinner on 4 February 2019 only, the premium platter served to table is set to be the highlight of your New Year gatherings with your family and friends.

Alongside the extensive range of mouthwatering premium dishes, the all-new Roasted Duck with Orange Marmalade Jam promises a juicy and tender roast complimented with a citrusy blend. Diners can also expect Wok Fried US Scallop with Asparagus, Wok Fried Chicken Dice in Shao Shing Chiew with Yam Basket and River Prawn Noodles, and more on the buffet line.

Exclusive to the show kitchen stations, the team of chefs presents the Baked Salmon Fish in Portugese Style, local delight Fried Oyster Omelette and the crusty Roast Pork Knuckle with Apple Jam just to name a few. Shellfish lovers will love to tuck into the Chilled Snow Crab Claw, Baked Oysters as well as the must-have Singapore Chili Crab with Chinese Mantou. Available from 31 January to 6 February 2019, the Sumptuous Spring buffet feasts at Spice Brasserie is priced from SGD38 per person.

Chinese New Year is just around the corner and most of the places on our list are almost fully booked, so make your reservations as soon as possible!

From all of us here at MissTamChiak.com, we wish you and your family a prosperous Chinese New Year! May this year bring you good health, great wealth, and may your tummies always be filled with delicious food!

HUAT AH! HUAT AH! HUAT AH!

The post 10 Best Reunion Feasts for a Very Huat Chinese New Year appeared first on Miss Tam Chiak.

Chinese New Year is the time where the entire family is ‘activated’ to prepare a sumptuous reunion dinner. Traditionally, my grandma is in charge of the preparations — from coming up with the menu, to acquiring the ingredients and the actual cooking. It is a huge responsibility for one person, and thus the rest of the family will always be roped in to help out. But as our parents and grandparents age, it becomes more taxing on them to conjure up an entire feast from scratch. This year, we decided to relieve them of all the stress, and ordered the Blossom Feast from Stamford Catering! If you’re looking for a hassle-free, yet delectable, reunion dinner, look no further!

Book your CNY feast with Stamford today! First 300 Plus! Members get to receive 888 (“HUAT HUAT HUAT”) BONUS LinkPoints with min. spending of $600 between 21 Jan to 24 Feb 2019. If you are not yet a Plus! Member, sign up for one via https://plus.com.sg/apply/cards to participate and be blessed with tons of HUATs. Terms and Conditions apply. Visit https://www.stamfordcs.com.sg/promotions/?prid=70 for details.

The Blossom Feast Buffet ($23.33/pax) is one of the three CNY buffets offered by Stamford Catering this year. We chose the 10-course Blossom Feast as the serving size was just right for my extended family of around thirty people. The main appeal has got to be how convenient and stress-free the entire experience was. From placing an order, to delivery and set-up, Stamford Catering made sure that everything was smooth. All we did was tap, tap, tap on our phones to complete the ordering process, and Stamford Catering’s helpful and efficient staff took care of everything else — right down to putting up fitting CNY couplets and gorgeous silk floral arrangement!

The Prosperity Imperial Abalone Platter Yusheng was a fantastic start to our feast. Toss the yusheng and slices of abalone as high as you can to welcome a year of prosperity!

The petite Pandan Prawn Cake with Thai Dip is the perfect appetizer. The mild pandan fragrance was lovely, and the prawn cake had just the right amount of firmness. In fact, the prawn cakes were so addictive on their own, that you may even forget the accompanying Thai dip!

The Cantonese Style Black Bean Paste Sliced Beef, a familiar dish to many, made evoke nostalgia. My grandma used to make this all the time! The black bean paste coated each and every piece of the tender beef slices evenly. Every bite promised a burst of umami!

The Prosperous Salted Egg Yolk Prawn in Nest is one of my favourite. Some might say that salted egg is overrated, but the combination of salted egg yolk and prawns can never go wrong! The sizeable prawns wore a light batter that’s dusted with salted egg yolk, which added a grainy texture and mild sweetness.

I predict that the Ginseng Double-Boiled Chicken in Superior Broth will be another hot favourite. The dish will surely find fans among the older folks. Expect to see a WHOLE chicken, and not just mere chicken fillets! I also loved how the superior herbal broth was rich and nourishing.

Another dish that you’ll love is the chef’s special Fortune Royal Thai Baked Pacific Dory Fillet which sees tender dory, which is enveloped in a golden casing, dressed with a sweet Thai sauce and shredded cheese.

It’s not often that you see smoked duck in fried rice, so the Wok-Fried Rice with Smoked Duck is a real special treat! I recommend mixing in some of the nutritious broth from the Ginseng Double-Boiled Chicken to take the pearly grains of fried rice to the next level!

Don’t forget the ‘Fatt Choy’ Assorted Mushrooms and Nai Bai which were wholesome additions that make the CNY feast complete! The lovely jade colour of the Nai Bai signifies new beginnings, while the mushrooms symbolises longevity and prosperity. Definitely a dish to dig in for a more prosperous new year!

What’s a feast without dessert? The Chilled Sea Coconut, Aloe Vera and Nata De Coco is bound to delight. A refreshing end to the indulgent buffet, this cold sweet treat is believed to be effective in ridding your body of heatiness. Down more bowls to quench your thirst, and stave off the heatiness from the over-indulgence over CNY.

Treat your guests to Stamford’s delightful Blossom Feast this Chinese New Year! We are sure that the buffet will earn praises from everyone. Chinese New Year is all about reunions, so spend your precious time with your friends, family and loved ones instead of whipping up an entire feast! Head over to https://www.stamfordcs.com.sg/cny-menu-2019/ to make your booking now! Here’s wishing you a very happy and prosperous Year ahead!

This post was brought to you by Stamford Catering & NTUC Link!

The post Usher in a Year of Prosperity with Stamford Catering’s Blossom Feast! appeared first on Miss Tam Chiak.