3 weeks into 2019, how is your eat-clean resolution coming along?

Don’t worry, we’re here to help. We found a delicious Traditional Hakka Thunder Tea which is going to satisfy both your palate, and help you achieve your body goals.

We found an unassuming stall, in a corner of the famous Berseh Food Centre,  offering a dish that’s becoming increasingly rare – Hakka Thunder Tea Rice. I spotted Jenny, the chef-owner, with a hair net on as she was frying a new batch of mani chye. The fragrance was so inviting.

I ordered the Hakka Thunder Tea Rice ($4.50) with all of the side dishes. You can opt for brown rice instead of white rice with a top-up of 50 cents. Jenny also offers house-made ngoh hiang items at $1 a piece. On the day of my visit, there were only fish cake and ngoh hiang. Usually, there are more items such as eggplant, bitter gourd and fried tofu. Jenny explained that she just returned from a holiday the day before and couldn’t prepare the ingredients in time.

My Hakka Thunder Tea Rice ($4.50) was decorated with all sorts of greens. There was a clean and sweet mix of cabbage, carrots and cai xim, savoury small bits of long beans, yummy tofu which lent a different texture to the entire mix,  slightly crunchy mani chye which gave a deep sweet flavour, and sweet and salty cai po which laced the meal with bursts of umami. Even the ikan bilis was crispier and more fragrant than usual.

On its own, it can be considered a clean and delicious cai fan. But the meal is changed entirely with the addition of Thunder Tea.

The green tea is made out of basil, peppermint leaves, coriander, peanuts and green tea. If you have it just on its own, the strong herbal notes will hit you rather harshly, and can be overwhelming.

Instead of drinking it, pour the thunder tea into your rice and give it a good mix. You’ll find that the tea perfumes the bowl beautifully.

The fish Cake and ngoh hiang were enjoyable too. The ngoh hiang stole the spotlight with its flaky and crispy exterior. I’ll definitely be back to try the other sides that Jenny mentioned.

I left Berseh Food Centre pleased, and feeling exceptionally healthy. This means that I can now indulge in more sinful food, right?

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 52 Traditional Hakka Tea Rice. We will verify and update from our side. Thanks in advance!

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Union Farm Eating House is probably the most famous place for paper-wrapped chicken (or chee pao kai) in Singapore. Ex-students of Singapore Institute of Management will definitely remember this place. Union Farm started as a chicken farm in 1953 and served their signature paper-wrapped chicken, which was created by Kar Wing’s father. The idea came from a Hong Kong singer, who suggested that the owner create a dish of his own with the chicken that he was rearing. She gave Kar Wing’s father the idea of using paper to wrap the chicken.

The restaurant is unique for its kampong-style setting which we don’t see anymore. I tried the chicken twice, and I can never forget how fresh and juicy each piece of chicken was. Sadly, they had to close shop about a year ago after the landlord sold the land. I have good news though! Union Farm’s second-generation owner, Mr Chia Kar Wing, has recently brought Union Farm back! You can find them in a coffeeshop along Toh Guan Road.

Kar Wing continues to serve Union Farm’s signature paper-wrapped chicken, along with their egg noodles. In the old location, the preparation of the dish was much longer — the customers picked their chickens from the farm and hand them over to the kitchen. While waiting, the customers would have some mangosteen from a nearby tree.

With a much smaller space, this is not possible anymore. But of course, the preparation of the chicken remains the same. The chicken parts are marinated for 2 to 3 days before being wrapped in parchment paper. Upon order, the paper-wrapped chicken is dropped into the deep fryer. Wrapping the chicken is a real skill because you need to ensure that the marinate is sealed within the paper.

Once the chicken is served, it’s time to test your chopstick skills. Or you can just use your hands to unwrap the “envelope”. The meat was firm and tender, but I thought that the flavours weren’t as intense as they used to be. There was a pleasant balance of savouriness and sweetness. The recipe is kept a secret, but I could taste the strong ginger juice in the meat.

Do you know that Kar Wing was a trained actor in the past? It was after his father’s passing that he decided to take over and carry on the business. At the moment, Kar Wing said that there isn’t a next generation for him to pass the business down to.

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

The post Union Chee Pow Kai – Famous Paper-Wrapped Chicken Returns appeared first on Miss Tam Chiak.

February is the month of joyous celebrations. Be it for a CNY gathering with friends, or a romantic Valentine’s date with your special someone, sourcing for a unique dining destination with impressive food is no small feat. Well, fret not, because Quayside Isle @ Sentosa Cove has you covered no matter the occasion. They offer a wide array of international cuisine, and with breathtaking views of the beautiful marina, what more can one ask for? Make your special moments extraordinary at these restaurants!

Blue Lotus – Chinese Eating House

Renowned for their Signature Chilli Pomelo Crab, Blue Lotus – Chinese Eating House is a culinary heavyweight in innovative Chinese cuisine in Singapore. Owner and Creative Chef Ricky Ng blends both the traditional and contemporary to create unique and award-winning dishes. Welcome a prosperous year at Blue Lotus this CNY with their signature Blue Lotus Yu Sheng that’s packed with Norwegian Salmon and Sakura Ebi ($48/$68).

The Slow-Roasted Spanish-Style Suckling Pig ($238) is ideal for large family gatherings. Pre-orders are required 3 days in advance for both dine-in and takeaway.

Look forward to specially crafted artisanal CNY snacks such as the Nian Gao Goodies in Traditional and Red Date flavour, as well as the Carrot Cake and Yam Cake. All nian gaos are thoughtfully packed in 4-tier tingkat boxes ($38 each).

PROMOTION: From now till 19 Feb, Blue Lotus is offering $50 return e-vouchers with every $500 subtotal bill spent on dine-in.

Gin Khao Bistro

Gin Khao Bistro is a casual modern Thai bistro that uses top quality herbs and spices to concoct authentic Thai dishes. You may have heard of Gin Khao’s Watermelon Fried Rice which has taken the country by storm.

The Thai Crispy Chang Pork Knuckle Served with Thai Curry Gravy and Sauerkraut ($36.80) is great for two to four people. Chang Beer is used to make the pork knuckle more moist, tender and juicy.

Gin Khao also has Crispy Salmon Fish Skin with Buttery Salted Egg Sauce ($14.80), which is their very own rendition of the much loved salted egg fish skin snack! The tasty sauce made the super crispy fish skin even more delightful. If you are still feeling peckish, go for the Grilled Pork Jowl with Thai Spicy Nahm Jim ($16.80) which will definitely please your palate!

For CNY only: The Thai Crispy Chang Pork Knuckle will be $26.80 instead. Golden Platter with Spicy Pineapple Sauce ($28.80) – Golden Dumplings x6, Golden Prawns x6, Golden Thai Tofu x6, Golden Chicken Bits x6, Golden Prawn Ball x6 and 风生水起! Yu Sheng ($38.80) – Mango Salad, Carrot Salad, Crispy Cuttlefish, Deep Fried Fish Skin, Pomelo, Yu Sheng Ingredient x6

Greenwood Fish Market

A wholesale seafood retailer and restaurant, Greenwood Fish Market brings fresh quality seafood to the table by directly importing their live produce. Customers can have their choice of fish, crustacean or shellfish done the way they like.

The Salmon Sashimi ($68), Boston Lobster ($88) and King Crab Legs ($128) Yu Sheng Sets are available for the entire month of February. We had the Salmon Sashimi Yu Sheng and it was one of the better Yu Shengs I have had this year. The Yu Sheng set came with an extremely generous portion of thick salmon slices (300g to be exact) and a refreshing homemade calamansi vinaigrette.

You have to try the flavourful Crab Cake ($18.95) with Pumpkin Puree and Rice with Red Beet Slaw and Wasabi Aioli. The Rock Lobster Thermidor ($69.95) is also a must-order for cheese-lovers. The addictive cream and cheese sauce brings out the natural sweetness of the succulent lobster, and every bite is amazing. Don’t forget Greenwood’s freshly shucked oysters which are briny and reminiscent of the sea!

PROMOTION: Offering a bottle of Moet & Chandon Brut Imperial Champagne and a dozen of house oysters at only $128 (for dine-in only, from 13 to 15 February).

Miska Café

Miska Café specialises in Mediterranean and Western cuisine. Escape from the hustle and bustle of city life, or work stress, and chill out with some food and drinks at Miska. Whatever the occasion, Miska promises a wonderful time.

Whet your appetite with the Pesto Rocket Potato Salad ($19) that sees fresh vegetables and chunky potato drizzled with a pesto dressing or indulge in the well-marinated classic Roasted Half Chicken ($25) that sports a beautifully bronzed skin.

As I am more of a pasta person myself, the Seaglio Olio ($25) was right up my alley. I loved the generous serving of green mussels and tiger prawns, and sprinkling of parsley and parmesan. The spaghetti was lightly tossed in salted egg, which gave the pasta a delightful grainy texture.

PROMOTION: Diners get to enjoy free dessert per entrée, as well as take part in lucky draw with a minimum spending of $150, valid only on 5 – 6 Feb, and 14 Feb.

Mykonos On The Bay

Dining at Mykonos On The Bay will transport you back to the beautiful islands of Greece. This Santorini restaurant serves classic Greek and Mediterranean dishes using the freshest and finest ingredients. The dishes are made in-house as Mykonos strives to recreate authenticity in their Greek cuisine.

A must-order at Mediterranean restaurants is definitely hummus. The speciality Hummus ($17) at Mykonos, which is made with chickpea, sesame paste, lemon juice and garlic, is served with pita bread. I don’t eat hummus often, but the creamy and smooth texture of the hummus really impressed me! For mains, we ordered the special of the day, Giowetsi Garides ($29). This dish is made from orzo pasta, or short-cut pasta shaped like grains of rice. Orzo pasta is less commonly seen and this interesting dish is sure to tantalise your tastebuds. The ‘grains’ are fully submerged into the tomato-based sauce to soak up all the flavour!

Mykonos’ ice creams are all housemade. We had the Pagoto Giaourti ($14.90), featuring the slightly sour Greek Yoghurt ice cream with a sponge cake, which was lighter in flavour as compared to your usual gelato, and helped to balance off the taste after a heavy meal.

PROMOTION: 10% off food menu for all Islander and Sentosa Cove Resident card holder for the month of February.

SolePomodoro Trattoria Pizzeria

Impress your date with a traditional Italian feast at SolePomodoro Trattoria Pizzeria which delivers authentic Italian dishes and wood-fired oven pizzas. Reserve a table in the al fresco area, take your pick from their extensive wine selection, and you’re in for a great night at this romantic Italian restaurant.

We are more familiar with spaghetti as the face of Italian food, but have you heard of the lesser-known Sicilian rice balls? SolePomodoro serves up Arancini Siciliani ($20) and Arancini Vegetariani ($17). The former is stuffed with beef ragu and the latter with mixed vegetables. The tantalizing Sicilian rice balls with beef were more robust in flavour. The Lamb Ravioli ($28) is a comforting main course which sees shreds of lamb wrapped in a thin dumpling skin, cooked in a hearty cream sauce. Last but not least, round off your romantic dinner with their signature Profiteroles ($16). These cream puffs served with warm chocolate sauce are perfect for those looking for a light and yummy dessert.

PROMOTION: 10% off food menu for all Islander and Sentosa Cove Resident card holder for the month of February.

Quayside Isle @ Sentosa Cove is a popular spot for celebrations. It’s beautiful and it’s home to numerous restaurants that serve delectable food. What’s more, look forward to the ‘illuminate by the marina’ light display for a truly magical experience. The interactive nightly display is available from 7pm to 9pm, dazzling the picturesque Quayside Isle in a kaleidoscope of colours and brightening your celebrations.

Thinking of bringing your loved ones for a meal by the stunning marina? Wait no further! Seize the fantastic CNY and Valentine’s Day promotions and book your tables now! A wine-and-dine at Quayside Isle will definitely be more than memorable.

Individual outlet’s terms and conditions apply, please check with outlet directly for more details. Indicated prices may be subject to prevailing GST and service charge.

This post was brought to you by Quayside Isle @ Sentosa Cove.

The post Celebrate by the Marina with 6 Stylish Restaurants at Quayside Isle @ Sentosa Cove appeared first on Miss Tam Chiak.

Where to grab a quick bite or have another reunion dinner during CNY Day 1 and 2? We have hunted down a number of restaurants that are open to satisfy those growling tummies. If you’re done with house visiting and looking for a place to have a good meal, here are some places that you can dine at without getting disappointed at the door!

From having casual cafe fare to luxurious buffet spreads, here are 30 Restaurants That Will Be Open During Chinese New Year Day 1 & 2!

Baristart

Hailing all the way from Hokkaido, Japan, Baristart Coffee first started out in June 2015 as a simple coffee stand where one can hear all about the milk produced in Hokkaido and its relation to the coffee scene in Japan. From coffee to desserts and savouries, Baristart Coffee prides itself on its use of pure uncompromising quality of Hokkaido dairy that is both rich and creamy with a tinge of sweetness. You may want to try the Kuromitsu Anmitsu Parfait ($12.80) – an assembly of delightful sweets including agar cubes, shiratama mochi and a choice of vanilla or matcha ice cream. The bear shaped Hokkaido BIEI Jersey Milk Shaved Ice ($9.80) with fragrant and rich Hokkaido milk is a hit as well.

Chix Hot Chicken (*HALAL)

Better known as the winner of the first season of Singapore Idol in 2004, Taufik Batisah co-owns Chix Hot Chicken alongside his good friend, Bober Ismail. Made from 100% organic spices from US, Chix Hot Chicken’s dry rub is what makes their chicken so unique. This is possibly the first dry rub fried chicken joint in Singapore, and the first fried chicken joint in Asia to feature authentic Nashville fried chicken. Plus points for them because they are Halal so everybody can enjoy a taste of Nashville right here! You can choose from 3 levels of spice for your chicken — mild, extra and insane. For those who cannot take any spice at all, you can opt for the original fried chicken which features buttermilk fried chicken rubbed with a mix of soul spice.

Crystal Jade

Kickstart a great year with Crystal Jade’s Auspicious Tidings Hamachi Yusheng ($128 for large | $88 for small). Some CNY 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). Note that all Crystal Jade outlets are open on CNY Eve (4 Feb) & CNY Day 2 (6 Feb)!

Famous Treasure

Located in Capitol Piazza, the newly-opened Famous Treasure serves an array of local Chinese favourites and seafood signatures. If this name rings a bell, you’d have probably patronized or heard of The Famous Kitchen, a popular restaurant in Sembawang. The Marinated Cockles Teochew Style ($12) was highly recommended. The plump and juicy cockles are dressed in a homemade chilli paste which tastes somewhat similar to sambal belachan. The Salted-Baked Flower Crabs ($6 / 100g) was the dish that blew us away. In a special wok, the chef fries sea salt, stock and live flower crabs until the ensemble is dry. The crabs were so intensely fragrant, that we dived into it immediately. The crab was so tender and sweet. MUST TRY!

Fatburger

American burger chain Fatburger has landed on Singapore’s sunny shores at two locations: Velocity at Novena Square, and KINEX (formerly known as OneKM Shopping Mall) in Katong. Their beef patties are made with 100% Alberta Angus Beef and are grilled upon order. If you are up for the challenge, finish up their Quad fatburger with 4 patties and you will score yourself a certificate and have your picture up on their wall of fame. For those who can’t eat beef, you can try their crispy chicken burger. Oh yes, you can also choose 8 different types of sauces for their buffalo wings.

Founder Bak Kut Teh

Since 1978, Founder Bak Kut Teh has been consistently dishing out bowls of  delectable Teochew-style pork ribs soup. From a small Bak Kut Teh eatery in Choa Chu Kang in 1978, Founder Bak Kut Teh expanded into their first restaurant space in 1988. Now, Founder regularly ranks as one of Singapore’s top Bak Kut Teh restaurants, and is poised to expand to neighbouring countries.

Greenwood Fish Market

A wholesale seafood retailer and restaurant, Greenwood Fish Market brings fresh quality seafood to the table by directly importing their live produce. Customers can have their choice of fish, crustacean or shellfish done the way they like. You have to try the flavourful Crab Cake ($18.95) with Pumpkin Puree and Rice with Red Beet Slaw and Wasabi Aioli. The Rock Lobster Thermidor ($69.95) is also a must-order for cheese-lovers. The addictive cream and cheese sauce brings out the natural sweetness of the succulent lobster, and every bite is amazing. Don’t forget Greenwood’s freshly shucked oysters which are briny and reminiscent of the sea! Check out other offerings at Quayside Isle here.

Hai Tien Lo

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) 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.

Hararu Izakaya (*HALAL)

Hararu Izakaya is the first Muslim owned Izakaya in Singapore. The restaurant spans 2 storeys, with the second floor decorated in traditional Japanese Tatami dining style. Hararu’s lunch menu offers diners a variety of 4 different donburi sets. By night, Hararu changes into a Japanese bar and their dinner menu showcases Japanese skewers and other ala carte items. We love the Gyuniku Don (beef) and Unagi Don. Each Donburi Set Lunch comes with miso soup, a refreshing salad, and free flow green tea, making this meal value-for-money.

Jai Thai

Jai Thai is one of the cheaper places to satisfy your cravings for Thai food. We had the Olive Set which consists of olive rice, mango salad, Tau Fu Green Curry, Fish with Chilli Sauce and Fried Mix Vegetables. Jai Thai’s mango salad will knock your socks off. It was spicy, sweet and a tad sourish. So is the fried mix vegetables which felt like home-cooked dishes. I really enjoyed the Pad Thai. It is flavourful enough and has the perfect balance of sweet, sticky and savoury. The noodles are well fried, not sticking together and each mouthful has a wok hei aroma.

Check out the list of Thai restaurants in Singapore.

Jiang Hu Hotpot

Treat yourself to some authentic Sichuan hotpot at Jiang Hu 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). I will suggest ordering the Homemade Black Beancurd ($7.80) which is made from black beans, soybeans and sesame. Read about other restaurants in Bedok Point here.

Jiak Modern Tzechar

Jiak is a family friendly, halal Chinese tzechar restaurant in Esplanade. They are offering 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. Jiak Modern Tzechar’s rendition of curry fish head is on the milkier side and it is not very spicy so the whole family gets to enjoy! The Steamed Crab with Black Bee Hoon is also a must-try! Check out other deals at Esplanade!

Kai Garden

Kai Garden, helmed by one of Singapore’s most sought-after chefs Fung Chi Keung, has already established itself as the premier destination for Cantonese cuisine. I have been singing praises of their Garoupa with Lobster Broth after I had it in the restaurant. With fresh garoupa presented in front of your table, the staff will help you ‘swish’ the fresh slices into the lobster broth. The broth has been boiled for hours making it rich and addictive. I reckon any kind of fresh seafood works well with the broth. One of the must try dim sum items include Charcoal Shen Jian Bao ($6.80). Pan fried over a hot plate, its moist meat filling with a slightly chewy skin and crispy fried bottom was so good.

Le Shrimp

Le Shrimp Ramen is 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. 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. 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. Another of my favourite is the Prawn Dumpling with Chilli Vinaigrette Ramen (S$10.90). The al dente ribbons of noodles are tossed with moreish chilli vinaigrette and prove to be extremely addictive.

LIME Restaurant

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.

Man Fu Yuan

Executive Chef Eric Neo ups the ante with exquisite yusheng creations, and indulgent fortune feasts. Until 19 February 2019, you can enjoy Man Fu Yuan‘s 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. Definitely an amazing place for your reunion dinner in 2019!

Morton’s The Steakhouse

Situated on the fourth storey of the luxurious five-star Mandarin Oriental, Morton’s The Steakhouse serves steaks that are the absolute crème de la crème in terms of quality. Morton’s only uses the finest USDA Prime Grain-fed Beef, which is of the highest grade and quality. Less than 2 percent of American beef earns this designation! Their Prime Beef is also aged for 23 – 28 days to intensify its flavour. Steak really doesn’t get any better than this. Cutting into this divine Porterhouse Steak revealed that it was cooked to a mouth-watering shade of pink, or a perfect medium rare. Read more about our review here.

Muthu’s Curry Restaurant

Indian curry fish head may not be the first thing people associate with Chinese New Year, but rest assured that Muthu’s Curry Restaurant will bring a unique and aromatic spice-infused twist to your reunion dinners. Muthu’s Signature Curry Fish Head ($22/$27/$32) holds a robust curry gravy with strong aromatics from the blend of spices, making this a potent and solid pot of Indian curry. The spiciness of the curry fish head starts off gradual and slowly builds into a tolerable yet satisfying level of heat that is sure to appeal to spice lovers. Remember to soak up the delicious curry with their assorted naan or fragrant biryani rice!

Noods & Meats (*HALAL)

Noodles? Meats? Sounds typical, but it’s not. The former executive chef of Arteastiq, Firdaus Nasir, has brought Noods & Meats to this quiet part of Yishun. The Muslim-owned stall has easily more than 15 delectable dishes to try. They have a range of meats that are smoked in-house here. Each main comes with a complimentary side. We opted for the Bebek Meat ($12.90), which marries both Western and French cooking styles. The sauce is commendable!

PUTIEN @ ION Orchard

PUTIEN brings to the table heart-warming and tasty comfort food that we can all look forward to. Exclusive to ION Orchard only, PUTIEN has prepared the Lotus Leaf Steamed Crab with Vermicelli ($7.90++ per 100g) as an ode to Singaporean flavours. The crab is steamed for exactly 10 minutes to achieve a sublime texture. Staying true to its roots in Fujian, China, PUTIEN also offers timeless dishes such as their PUTIEN Lor Mee (Small $9.50, Medium $19.00, Large $28.50). Check out other offerings at ION Orchard!

Note that only PUTIEN at ION Orchard will be open on CNY Day 1. The rest of the outlets are closed. Operation will resume on CNY Day 2 (6 February 2019) for all outlets.

Quayside Seafood

Quayside Seafood at Clarke Quay is a riverfront restaurant serving up a variety of Singapore’s unofficial national seafood dishes. Enjoy the cool river breeze under the stars in their spacious alfresco area. You have to get the Sri Lankan crabs in the signature Popular Chilli Sauce or Black Pepper Sauce ($7.50++ per 100g). Digging into a mantou dipped in tangy chili crab gravy hit all the right spots for me. Another seafood contender is the highly acclaimed Indonesian Style Prawns in Claypot ($11.50++ per 100g). The light and aromatic broth posseses a hint of sweetness from the fresh and succulent prawns.

Summerlong

Summerlong is a laidback beachside restaurant that offers bright and bold Mediterranean-inspired cuisine. Snack on mezze platters of briny Oysters, Chilled Ponzu Clams and Kingfish Crudo and enjoy mains such as Barbequed Squid, Sea Bass and King Prawns. For hummus-lovers, Summerlong also offers a good selection of hummus ranging from all-time favourites such as Classic Chickpea to the more interesting Eggplant and Mint, as well as White Bean and Rosemary. For those trying to avoid the CNY crowd, Summerlong will be open for both brunch and dinner on the 5th and 6th of February.

Earn Cashback While Dining Out With ShopBack GO! Simply link your credit or debit card on ShopBack GO within the ShopBack app, pay as you normally would with your linked card in-store and earn up to 10% Cashback in your ShopBack account when you dine at participating merchants! Read more: https://www.misstamchiak.com/singapore-cafes-shopback-go-cashback/

TAP Craft Beer Bar

Do you love craft beers? If you do, I’m sure you’ve been to TAP. The craft beers go for $10 a pint, which is one of the cheapest in Singapore. What’s even more amazing is that there are 20 different rotating taps choose from! From IPA to stout, TAP has something for everyone! However, once a particular beer runs out, it may take months to return. TAP keeps things fresh by constantly bringing in new and different beers. Read about our experience at TAP here.

Teochew Cuisine

During Chinese New Year, the festivities are in full swing. Family members get together to celebrate the coming of spring, and these gatherings can stretch into the wee hours and that’s when we get hungry. Teochew Cuisine at Toa Payoh and Bukit Batok West are opened 24/7. Diners can get fish steamboat, kway chap and even dim sum for supper.

The Malayan Council (*HALAL)

The Malayan Council fuses traditional Malay food with modern gourmet food to reach out to both the old and the young. The dual-storey eatery has both an indoor, and alfresco seating area. All of TMC’s cakes are made in-house by their pastry chef. The Classic Ondeh Ondeh Cake ($8.50) comes with a scoop of vanilla ice cream. You can look forward to an excellent medley of light coconut chantilly cream, moist and soft pandan sponge cake, gula melaka bits and coconut drizzle. This cake is really delicious!

The Pump Room

The Pump Room, a bistro that incorporates elements of a microbrewery, bistro and bar promises a memorable drinking, dining and partying experience. For a heartier option, go for the Australian Tomahawk Beef that comes with thick cut French fries, salad and a choice of Red Wine Sauce, Tasmanian Bush Pepper Sauce or Diane Sauce. The beef is seasoned well with smoked sea salt and freshly crushed pepper. If you like something to go along with their craft beers on tap, I will recommend the Crispy Pork Knuckle that is paired with a bowl of sauerkraut and beer sauce.

Tsui Wah

Set in a 140-seater in Clarke Quay, 翠華 Tsui Wah is modelled after the outlets in Hong Kong, serving a menu of wholesome and delicious Cantonese dishes made with only the freshest produce. Their Hong Kong Milk Tea (hot/$3.50, cold/$4) carries a mild and light flavour derived from premium tea leaves imported from Tsui Wah Hong Kong. The tea is brewed daily and kept up to 30 minutes to ensure optimal freshness and quality. Don’t forget to pair it with the Signature Crispy Bun with Condensed Milk ($4), which is Tsui Wah’s reinvention of a classic Hong Kong snack. Each freshly baked bun is coated with a layer of butter and condensed milk. The irresistible treat is crisp yet sweet on the outside, and amazingly fluffy inside. On CNY Day 1, they are open from 5pm to 4am. On CNY Day 2, they are open from 11am to 1.30am.

TWG Tea Salon & Boutique

Nestled within an oasis of calmness located in the luxury circle of The Shoppes, TWG Tea serves an afternoon tea combining their celebrated sweet and savoury tea-infused cuisines. The Fortune High Tea Set ($40++) which came with a pot of tea, Truffle Croque, two scones and three TWG macarons. The Truffle Croque was amazing as the earthiness of the roasted Portobello mushrooms was nicely complemented by the Emperor Pu-Erh infused white truffle bechamel sauce. Read about other High Tea offerings at Marina Bay Sands here.

Wah Lok

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. 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. Enjoy an exquisite seven or eight-course set menu at Wah Lok from $398++ for 4 persons from 21 January to 19 February 2019.

Walaku (*HALAL)

Walaku’s nasi lemak is exceptionally unique. They grill their coconut rice, which is tightly wrapped in a banana leaf. According to the chef, this allows the rice to be adequately infused with the banana leaf’s subtle sweet flavour and aroma. While they serve inventive variations such as the Ikan Bakar Salmon ($11.80) and the Kari Soft Shell Crab ($11.80), they also have the Ayam Goreng Rempah ($7.80) which might appeal to more traditional palates. However, you have to go for the pièce de résistance, the Garlic Cheesy Lobster ($22)!

Wan Hao

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. 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. Wan Hao Chinese Restaurant will also be serving the finest Cantonese favourites in their set menus (from $108.80++ per person).

READ: 10 Best Reunion Dinners for a Very Huat Chinese New Year in 2019

Wee Nam Kee Chicken Rice

Chicken rice fans will be happy to know that Wee Nam Kee at Northpoint and Jurong Point will be open on 1st day of CNY from 5pm onwards! They serve three different types of chicken – namely the poached, soy sauce, and fried. When done correctly in a flavourful broth, the poached chicken is juicy and tender, gently gingery with subtle chicken flavour. It’s sliced and served alongside more broth, rice, chilli sauce and a fragrant bowl of chicken broth. The broth is tasty enough to boost your appetite.The rice at Wee Nam Kee is decent, each long grain rice is well-oiled, mildly fragrant, yet not too greasy.

The post 30 Restaurants That Are Open During Chinese New Year 2019 appeared first on Miss Tam Chiak.

Terminal M is the newest concept by casual dining empire, Ministry of Food (MoF). The new aviation-themed gourmet food court opened its doors at Changi Airport Terminal 3, and features popular brands such as Yu Long Quan (Chinese), Hanssik (Korean), Café Papa (Korean), Ten-ya (Japanese) and Kaisen-ya (Japanese) all under one roof!

The place portrays a certain fun escapade vibe, with propellers hanging above the entrance and cute vintage luggage decorating the walls. The lush sofa under the luggage installation makes for quite the Instagram backdrop.

There are also 6 cosy First-Class cabins available along one side of the establishment. The whole place is free-seating so you don’t have to pay an exorbitant price for a First-Class experience. Along with the comfortable booth seats, there are also power sockets and phone charging ports which diners can utilize.

At Terminal M, you order your food via the kiosks at the entrance. There, you can choose from any of the brands residing in Terminal M. With your order, you’ll get your ‘boarding pass’ indicating your ‘Flight, Gate and Seat Number’.

Your flight number would refer to the stall name, abbreviated to 3 letters. If you can’t recognize the stall name, just use the gate number to help you identify which stall to collect your food from. Seat number would refer to your queue number, all of which are displayed on a prominent signboard in the middle of the food court.

The whimsicality of everything really made me want to go on a holiday! Oh, and don’t worry, your food will not ‘depart’ without you.

We first tried the Budaejigae Speciality Myeon ($10.90) from Cafe Papa. The dish came with a good variety of ingredients including noodles, carrots, onions cabbage, luncheon meat, chicken franks, shreds of seaweed, melted cheese and an onsen egg, all contained within a rather heavy cast iron bowl.

Although having the melted cheese with the noodles was very tempting, we decided better and mixed the cheese into the broth, creating a very satisfying and hearty soup!

Finding Singapore-style Yong Tau Foo ($9/18/36/52.80) at Terminal M’s Yu Long Quan was a pleasant surprise. As someone who is always on the lookout for the best yong tau foos in Singapore, I was delighted to find a great Yong Tau Foo here. All of the ingredients were fresh and springy. The braised sauce which comprised mushroom and minced chicken was particularly enjoyable as well.

We definitely had to order Terminal M’s very own 6 in 1 Chicken Dumpling ($13 for 6 pieces).

All of the dumplings are made on the spot so you can go look at your dumplings being made after you’ve placed your order.

The dish features 5 uniquely Singaporean flavours — black pepper crab, chilli crab, laksa, bak kut teh, salted egg yolk, and of course the original chicken flavour. I liked how it captured the most iconic flavour profiles in Singaporean cuisine in one basket. I can imagine the tourists going loco over these local flavours!

Having grown up with all of these dishes, I would have to say that the most well-interpreted flavour has to be the bak kut teh. The bak kut teh broth sitting in the dumpling was so good! I think I prefer this to the usual xiao long baos!

We were also in the mood for some Japanese food, so we ordered the Signature Kaisen-don ($16.3) from Kaisen-Ya and Mixed Tendon ($11.8) from Ten-ya. Good Japanese food is about fresh ingredients, perfect amount of light seasoning, and meticulous handling. We have to say that Kaisen-Ya and Ten-ya have nailed their respective signature creations!

How can we miss out on the 6pcs Fried Chicken Platter with Cheese Dip ($16.9) from Korean stall 2? The set is complete with fried topokki, fries, crisscut fries, onion rings and of course a pot of melted cheese.

I mean, hot juicy chicken wings with warm gooey cheese. Don’t tell me you’re not tempted.

Finally, we got a Beef Budaejigae ($37.9, for 3-4 pax sharing). The hot pot came with enoki, cabbage, vegetables, and either a budaejigae broth or a clear broth. We went with the clear broth which was sweet, light, and perfectly comforting.

I appreciate the practicality of Terminal’s M casual dining concept. The kiosk and availability of set lunches allow the working crowd to have a fast and fuss-free lunch. I’m sure anyone will be spoilt silly by great variety. Diners who have an upcoming flight can chill and recharge their electronics in the First-Class cabin, all in the company of good food.

As part of their opening promotion, Terminal M is offering 50% off their set lunches. So do visit Singapore’s newest Terminal as soon as you can!

P.S. Terminal M has a ‘No Pork No Lard’ policy. They are also in the midst of obtaining Halal certification.  

This post was brought to you by Terminal M.

Simply comment below if there’s any changes or additional info to Terminal M. We will verify and update from our side. Thanks in advance!

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Hong Kong’s wonton noodle chain, Chee Kei (池記), has opened its first Singapore outlet at Changi Airport Terminal 2.

Known for their plump and juicy wantons, Chee Kei started out on Russell Street at Causeway bay in 1994. They have since expanded, and now have five other branches in Hong Kong.

Each bowl of Shrimp Wanton Noodles ($8.95) comes with thin noodles and fat wantons. The noodles are less QQ than expected but the wantons are indeed big, filled with a generous amount of fresh crunchy prawns.

Dumpling in Chilli Oil (5 for $10.95) is the dish that I fell in love with only recently. Now, when I visit a Chinese restaurant, this is something I must order. The signature wantons are great, but I would have preferred the chilli to have more punch. It was pretty watered down on my visit.

Besides the shrimp wanton noodles, there were other specialties such as Dry Scallops and Shrimp Balls in Soup Rice ($10.95), Braised Beef Tendon and Brisket with Vegetable Rice ($14.95), and Shredded Pork & Century Egg Congee ($9.95).

It was breakfast time for us, and my friend was craving for something soupy yet substantial. Soup rice, it is! This is a comforting dish with minced meat and  dried scallops. Delicious!

The Braised Beef Tendon and Brisket was not too bad. The beef tendon was simmered long enough to achieve a really soft texture. I wished that the beef brisket could be more tender though.

The food is pretty decent. I won’t mind coming here to have a quick meal before my flight. Don’t forget to get a cup of HK milk tea to go along!

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

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We finally got the chance to eat Duo Ji Chee Cheong Fun (多記馳名豬腸粉)!

Breakfast at 8.30am in Chinatown is no joke. But we have been wanting to eat this stall for the longest time, so a few of us decided to wake up early just to eat this chee cheong fun.

This old school chee cheong fun stall has no English signboard. They have very short opening times — 7am till the stock finishes, sometimes as early as 9.30am.

They only sell two items – chee cheong fun and steamed yam cake. Each plate of chee cheong fun is as cheap as $5 per plate.

With not enough sleep, I also forgot about my camera, so pardon my photos. It was actually scary queueing for the chee cheong fun initially because the aunties looked very fierce. But I guess it got better after I ordered quite a few plates from them.

Duo Ji Chee Cheong Fun didn’t make their own chee cheong fun, they got it from a supplier fresh every morning. Upon order, they will cut them diagonally and drizzle their fragrant oil, sesame seeds, black sweet sauce and chilli sauce.

To be honest, the rice rolls don’t really taste like the usual factory made ones. I love the texture of the chee cheong fun here. Served warm, it is soft and springy to the bite. Plus, they don’t keep it overnight. They only take a small quantity and sells out everyday.

What makes them special is the brownish sweet sauce, it is not too thick and is sweet and intense. Perhaps the fragrant oil helps. The sesame seeds came lightly toasted, so it was a good contrast with the chee cheong fun. They also sell yam cake but it wasn’t memorable.

Duo Ji Chee Cheong Fun has been around since 1970s and they have a faithful crowd every morning. If you manage to wake up early, head down to Chinatown to try their rice rolls now!

For more food videos, check out our official YouTube channel! You may also wish to check out our article on Lee Tong Kee, the pioneer of Ipoh Hor Fun in Singapore!

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Now, where have I seen this before?

Hao Lai Ke (好莱客) has been receiving legions of customers ever since people caught wind of the restaurant quality food here. The waiting time can go up to 2 hours and that was a clear indicator that I should be there early to beat the queue, and also to ensure that I don’t make a wasted trip. The worst thing that could happen is making a trip there and being gently slapped with “sorry, sold out”.

Hao Lai Ke opens for dinner at 6 pm but when I arrived at slightly past 5 pm, there were already several people asking if they were open. I patiently waited till about 5.40pm when they announced that they were open. As soon as the stall lights turned on, a queue formed behind me. The snaking queue was almost spilling out of the kopitiam.

I ordered the Pork Ribs Fried Rice ($6), which looks just like the one you can get Din Tai Feng. I also got the Dan Dan Noodle ($4.5) and Mouthwatering Chicken ($5.2).

The Dan Dan Noodle ($4.5) looked irresistible to a noodle-lover like me. The noodles came topped with a serving of braised minced meat, chopped spring onions, and peanuts.

I gave the noodles a good mix and hastily slurped up a big mouthful. So shiok! The springy noodles were a tad chewy and soaked up the sauce really well.

The fragrance of the peanuts together with the spiciness and acidity of the sauce was what made the dish really delicious.

I reached for a piece of the Mouthwatering Chicken ($5.2). The dish looked really spicy and oily, and extremely appealing. My mouth couldn’t help but water. The slices of chicken thigh were slightly cold, nutty, and supple. This was one of my favourite dishes!

Don’t be alarmed by the cold chicken at Hao Lai Ke, the dish is supposed to be served this way. I appreciated that they used boneless thigh meat, unlike the chicken chunks that are usually filled with bones offered at many places.

Finally, the headliner, the Pork Ribs Fried Rice ($6). The pork ribs were tender and comparable to Din Tai Feng’s. However, they were missing the slight glazed crispy exterior that makes Din Tai Feng’s pork ribs so magical. The egg fried rice was sufficiently fragrant and packed with the delightful aroma of egg. But again, the rice was lacking the oiliness and grain texture that’s characteristic of the fried rice at Din Tai Feng.

Sure, Hao Lai Ke is no Din Tai Feng. But at $6, it is extremely value-for-money. I’m sure that’s what the long queues of people have realized as well. They also have other tempting options such as Tomato w/ Egg Noodle ($4.5) and Mala Beef Noodle ($5) which I wished I had the stomach space for. Definitely coming back to Hao Lai Ke for more!

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 好莱客Hao Lai Ke. 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 Shi Xiang Ge, a ramen stall in Bishan helmed by Ex-Crystal Jade chef!

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It took me a long while to decide if I should write this post. Because Ah Gu Kaka Wa (国昌川味馆) is one of our favourite mala restaurants in Singapore. My colleagues and I frequent Ah Gu Kaka Wa for dinner and supper.

Tucked away in a corner of Djitsun Mall in Ang Mo Kio central, this is a gem waiting to be discovered. I know the name of the restaurant seems weird but my guess is, they named it after a frog song. That’s why you are greeted by a frog figurine at the entrance. Or perhaps their signature is frog legs.

We always come here in a group so that we are able to share a few dishes. While waiting, we usually start with a few small dishes such as the saliva chicken and cucumber salad to whet our appetite.

I make my own cucumber salad for parties at times and I didn’t quite like their cucumber salad at first because it wasn’t as crunchy as I thought it would be. But after several visits, I was told that it was actually Sichuan-style smashed cucumbers that’s spiked with garlic and chilli. It serves as a palate cleanser in between heavier dishes.

Another classic dish is the Sichuan mouth-watering chicken. It is essentially boiled chicken paired with chilli oil, and topped with sesame seeds. Spicy, and appetising!

Sometimes, we will order the fragrant Sichuan spicy chicken dice. But we prefer Ah Gu Kaka Wa’s meat skewers. They are heavily spiced and only grilled upon order. I like the lamb one in particular as the cumin marination gets rid of the gaminess and gives it a slight nuttiness. If you are a fan of innards, the restaurant offers innard skewers too!

Having tried many dishes on their menu, I definitely have some fabourites. The frog legs and grilled fish are good for sharing if you have a big group. There was once I ordered the frog legs just for my husband and me. Oh man, we took a long time to finish our dinner because it was just too much for us. You can decide the kind of sauce to go along with the meat, but I would recommend the spicy mala sauce. The frog legs were super tender and juicy, and complemented perfectly by the gravy.

On days when I am too lazy to eat frog legs, grilled fish in mala sauce works for me. The grilled fish sits in a spicy stock, and is blanketed with dried chillies and bright-red chilli oil. There is enough Sichuan pepper which numbs my tongue and mouth. I always enjoy the numbing sensation!

If you prefer a less spicy alternative, go for the pickled mustard green soup with either frog legs or fish. Even though it’s a tad oily, it has a lovely combination of sour and mildly spicy flavours. Portions are quite generous, so do come with more people!

A must-have at our table every time is the mala xiang guo. The mala xiang guo here is fragrant and spicy, without being overwhelmingly numbing. You can choose how spicy you want your mala sauce to be and I usually go for medium level. I liked that the gravy has a nice fragrance, and the characteristic spiciness and numbing sensation of peppercorns.

The ingredients were decent – you can’t really go wrong with some meats and vegetables. The ingredients that I would usually order are pork belly, intestines, pig skin, lotus, kang kong and rice cakes. I know some of us like to have the mala xiang guo from the S11 coffeeshop nearby, but I like Ah Gu Kaka Was’ better.

There are hits and misses at Ah Gu Kaka Wa, but we always enjoy our mala meals in the air-conditioned eatery, with mandarin pop playing in the background. We can eat and sing along! The prices are affordable enough for multiple return visits to ferret out the gems in the extensive menu. The restaurant has also recently deployed two robotic servers.

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

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Hong Kong Soya Sauce Chicken Noodle Rice was at Shenton Way before shifting to Beauty World Food Centre 7 years ago. Annie’s passion for Hong Kong-style cuisine can be seen in every aspect of her dishes. Even the soup paired with the rice or noodles is boiled with chicken bones and is not your typical wanton mee soup.

Soya Sauce Chicken Rice

Before I dived straight into the soya sauce chicken, I had a spoonful of the rice. It was fragrant and not too oily. Every grain is nicely separated and this is how rice should be! Annie cooks the chicken with 4-5 herbs and spices, rose wine and soya sauce.

As the chickens are cooked, the juices within ooze out into the sauce. Sounds amazing? It tastes even more amazing. Annie shared that a regular customer once told her that he keeps coming back because he can not find the sauce anywhere else.

Annie’s soya sauce chicken thighs are incredibly tender, but so are the chicken breasts. Annie explained that this is because she uses only medium-size chickens (no bigger than 1.5kg). In addition, I believe that the rose wine also influenced the texture of the meat. Usually, I’ll only eat the skin of a chicken if it is fried or roasted because I don’t like chewy and fatty chicken skin. I decided to take a bite of the glistening skin, and boy am I glad I did. The aromatic flavour of the rose wine was so much more infused in the skin than the meat!

Dumpling Noodle

Annie revealed that the cost price of her noodles is relatively more expensive than other brands because the quality is of a certain standard. I really like my Hong Kong egg noodles to be really QQ and the noodles here were not. However, I will definitely come back for the dumplings.

Annie and her daughter wraps all the dumplings and wantons by hand daily after the day ends. She understands that there is only this much both of them can make yet she doesn’t skimp on the portion and freshness of the ingredients. Annie also revealed that she will set aside the period before Chinese Lunar New Year just to wrap 1000 dumplings daily. This is because people order dumplings in bulk from her for reunion dinners.

We managed to catch Annie wrapping the dumplings and we learnt that the ingredients within are black fungus, minced meat and prawns — exactly like what Hong Kong dumplings contain. The plump dumpling was packed generously with ingredients and every bite made me crave another. Annie also drenches the dumplings with chicken sauce to make them even tastier. Editing these photos made me crave for her dumplings!!

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

The post Hong Kong Soya Sauce Chicken Noodle Rice – Authentic Cantonese Cuisine appeared first on Miss Tam Chiak.

One thing that Singaporeans can’t get enough of is dim sum. Just thinking about those steamy baskets of goodness makes me drool. A good dim sum meal doesn’t always come cheap, BUT Peach Garden’s incredible Weekend Dim Sum Buffet is back! Only available at the Thomson Plaza outlet, the dim sum buffet features a good range of dim sum and local dishes. Can you guess how much the buffet is? It’s only $23.80++!

Dim Sums Served in Traditional Pushcarts

The highlight of this buffet is definitely the traditional dim sum served from traditional Hong Kong pushcarts. The servers will go around the tables, and you can pick your favourite dim sum.

Served piping hot, the usual Har Gau (steamed prawn dumpling), Siu Mai (pork & shrimp dumpling), braised chicken feet in black bean sauce, steamed glutinous rice in lotus leaf, are just a few of the delicious offerings. I like the Siu Mai as it is plump and firm with small pieces of shrimp. My friends and I also enjoyed the Sichuan Spicy Wonton in Red Oil. The spicy and aromatic red sauce coated the tender prawn and meat dumplings beautifully, making it a very indulgent treat.

Fried dim sum, we will never forget about you. We tried the fried beancurd skin rolls, yam puff with char siew, fried prawn dumpling and fried beancurd roll with shrimp and mango. The fried beancurd roll with shrimp and mango was really scrumptious. The savouriness of the shrimp was complemented by the sweetness of the mangoes. With a rich taro fragrance, the yam puff boasts a nice crispy skin and a creamy yam filling. Sauces including mayonnaise and sweet chili sauce were provided as dips for the fried dim sums. Guys, please pace yourself as there’s more to come!

Go crazy with favourite local dishes

I have been a supporter of Peach Garden dim sum buffet for years. Some new dishes this time round include Chicken Satay and Rojak. Don’t forget to complete your dim sum spread with other local dishes such as Rojak, Satay, Vinegar Pork Knuckles, Drunken Prawn, Pork Chop with Sweet and Sour Sauce, Braised Assorted Vegetables with Preserved Bean Paste, Double-boiled Golden Melon Soup with Spare Ribs and Deep-fried Fish Fillet with Nyonya Style.

I really enjoyed the pig trotters as they are soft and tender after sitting in an acidic black vinegar stew for hours. Another dish that you’ll absolutely love is the prawns in a fragrant bowl of wine and Chinese herbs. The juicy fresh prawns soaked up the rich aroma of the herbal broth wonderfully.

We had a warm bowl of century egg porridge, and carrot cake that’s been pan-fried on a hot plate at the live station. Crisp on the outside and soft on the inside, the carrot cake was firm and moist and a joy to tuck into.

LIVE STATION Prawn Mee

Are you full already?! Well, there’s more! Next up is the local prawn mee soup! Upon request, a staff will prepare a bowl of noodles for you. The prawns were fresh and sweet and were accompanied by a light briny broth which had just a hint of sweetness. Each bowl came with a dash of shallot oil, egg, pork slices and prawns. Though simple, the prawn noodles were really yummy.

Wait for the SURPRISE dessert

Just when you thought that you won’t have anymore space in your stomach for desserts, just a look at the dessert spread will “activate” your “second stomach”! Gula Melaka Kaya Cake, Ubi Talam Petite and Bobo Cha Cha are just some of the local flavours in the buffet line. The mini egg tarts were wiped clean within the first 15 minutes! And wow, a chocolate fondue with fruits? I’m sold.

It’s time for some ice cream biscuits! They are only available halfway through when the server rings a bell. Be quick because everyone will start to crowd around him. There were two different ice cream flavours available on that day – cookies & cream and milk tea. This is quite a sight, and very nostalgic as well!

To be honest, I have only praises for Peach Garden @ Thomson Plaza’s dim sum buffet. This is a great restaurant that serves solid and affordable dim sum.

Besides the really attractive pricing, here’s another sweet deal for you: 1 ADULT DINES FREE WITH 3 PAYING ADULTS! So you can come as a family of 4 but only pay for 3 people leh. Worth it? Of course! Book early because there is only one seating. The place fills up extremely quickly.

Price: Adult $23.80++ per pax | Child $16.80++ per pax (4-12 years old)

This post was brought to you in partnership with Peach Garden.

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Do you know that you can easily get good food under $10 just minutes away from Orchard? We’re talking about meals that can satisfy your tummy and your palate! Yes, Food Junction has opened at Level 3 in Great World City! There is even more awesome food now, as there are 7 mini restaurants and 7 food stalls housed in Food Junction. Are you ready?

FITRA CHICKEN RICE (HALAL)

Can’t decide what to order? Go for the 3 Treasure Rice ($7.50) where you can get a taste of steamed chicken, roast chicken and soya sauce chicken all in one plate. You’ll fall head over heels in love with the moist and tender steamed chicken. The roasted chicken had the essential crispy skin and very juicy meat. Yum!

While the rice appeared to be less oily, it was very fragrant. The rice grains were clearly separated and possessed a great bite. The rice was made even tastier by the tangy chili and earthy ginger dip. They also serve Curry Chicken Noodles ($5.20)! And the best news? Our Muslim friends can enjoy this plate of chicken rice as the stall is halal certified!

ORIGINAL DELIGHTS MINI WOK

I was really impressed with the Dried Beef Hor Fun ($6.50) from Original Delights Mini Wok. You can look into the open kitchen and see the chef tossing the hor fun over a big fire until it gets nicely charred. The flat noodles are then stir fried with tender beef slices, vegetables and dark sauce. Look forward to an amazing plate of smooth, yummy hor fun.

Another popular dish is the Salted Egg Chicken with Rice ($7.50). Juicy chicken cubes are fried to golden perfection and coated with a velvet and creamy golden salted egg sauce.  They were very generous with the salted egg yolk sauce as every piece of chicken was coated evenly with the glistening sauce. Equally lip-smacking is the Cereal Fried Rice ($6.50), sprinkled with some cereal bits. So addictive and delicious!

XING HUA LOU PUTIAN CUISINE

Serving authentic soul-warming Putian cuisine, Xing Hua Lou Putian Cuisine is the newest entrant to the Great World City outlet. The stall promises delectable authentic Heng Hwa dishes which include the signature Putian Lor Mee ($6.50) that sits in a special broth that’s brewed for hours.

My favourite is the Fried Heng Hwa Bee Hoon ($6.50). The bee hoon is braised in pork broth and fried with prawn and clams. It is incredibly tasty! I’ll also recommend the Putian Lychee Pork ($9.50) which is best paired with some rice. You will certainly be spoilt for choice here.

PEPPER LUNCH EXPRESS

The most exciting part about eating at Pepper Lunch Express is that you get to play chef! Here, every dish is served on a Japanese Teppan. You can stir and mix the ingredients as they sizzle on the hot plate right in front of your eyes.

Pepper Lunch prides itself on the quality of ingredients used in all their dishes. One of their popular dishes include the Steak Bites ($9.90 for 130g or $11.90 for 150g). Think thick, juicy, bite-sized cubes of Australian Steak paired with their signature margarine. If you need some carbs, order the Beef Pepper Rice ($6.90) or Cheese Curry Rice with Hamburg ($8.90).

JJ JAPANESE CUISINE

Japanese food lovers will enjoy JJ Japanese Cuisine’s wide range of Japanese dishes that are priced at affordable prices. The Golden Salted Egg Chicken Toji Set ($6.80) brings together crisp chicken cutlet and delightful salted egg sauce. It was a lovely surprise for our taste buds!

Crispy crunchy tempura on rice just can’t go wrong. Remember not to spend too much time taking photos, and dig into the tempura while it is hot to enjoy its freshness and crispiness. The Tempura Teishoku ($7.90) features freshly fried prawns and vegetables on Japanese rice, and a bowl of miso soup. The batter is crisp, and fluffy, and the sauce had a good balance of sweetness and saltiness.

NEW HONG KONG ROAST

New Hong Kong Roast boasts delectable meat platters. You can get a platter of char siew, roast pork and roast duck at $12(2 Combo Set) or $18(3 Combo Set). They roast the meat in the kitchen daily. The roast duck was juicy, sweet, and rich in flavour. The skin gave way with a soft crackle as I bit into it, and my teeth sank into the tender and moist meat right after. Thumbs up!

I am amazed at how the head chef cooks the noodles. He does it so skilfully and swiftly (watch our video), and the noodles are literally dancing in water. I gave the noodles, which sit in their homemad sauce, a good toss before I took a bite. The noodles were springy and QQ — just the way I like it. You can pair it with any meat you like. In our case, we had the Char Siew Wanton Noodle ($5.80 small, $7.80 medium).

HAO JIA BAN MIAN

A good bowl of handmade noodles is comfort food for most of us Singaporeans. You can escape the heat and enjoy a bowl of ban mian in air-conditioned comfort at Food Junction. Hao Jia serves Ban Mian, U-Mian or Mee Hoon Kuay ($5) cooked with various ingredients. The soup here is extremely clear, and the noodles are done just right. Our noodles were completed with a generous serving of lettuce, and we felt healthier just by eating this bowl of goodness.

The Signature Spicy La Mian ($6 / $7) comes with a mildly spicy chilli paste, egg, vegetables, crab stick, fried wantons, ikan bilis and minced meat. I liked the addictive savoury-sweet sauce that coated the noodles. You will feel a slight tingling sensation in your mouth, but it isn’t too much. You’ll find yourself unable to resist the noodles, and growing fonder of the fragrance of the mushrooms by the mouthful. Before you know it, the bowl of noodles is gone!

DRINK STALL & JUICE BARN

Quench your thirst with some of the signature fruit juices such as Watermelon Yakult ($3.80), Avocado Gula Melaka ($5) and Green Apple with Sour Plum ($3.80)

If you are here for breakfast, go for the Bee Hoon Set ($5.60) which comes with your choice of 3 fried items, and a cup of Hot Kopi or Tea.

This post was brought to you in partnership with Food Junction.

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When we heard that there’s a mala hotpot near our new office, we knew we had to try it! Tucked away in a typical neighbourhood coffeeshop in Ubi Avenue 1 is Man Tang Hong Spicy Hotpot, which has been around for slightly more than 2 years. When we first arrived, I noticed that there was a perpetual queue at this stall. Customers queue in front of a huge refrigerator that’s packed with ingredients, and tell the uncle their selections.

Uncle then grabs each ingredient portion by portion, depending on the number of serving size that the customer has requested for. After paying, customers are given a buzzer that alert them when the food is ready for collection. At some point, when the coast seems clear, you may think that there is no queue, but actually, people are just waiting for their food at their tables.

The ingredients are not weighed so it all boils down to the uncle’s experience, accuracy and integrity when it comes to determining the portion. The customers don’t seem bothered by this though. Prices do not differ from typical Mala hotpot stalls — prices start from $1 for vegetables, $1.50 for mushrooms, $2 for processed foods and meats (such as Taiwan sausage, luncheon meat, chicken slices), and $3 for beef, lamb and seafood.

Our meal for two cost $13.50 and the bowl came filled with chicken, golden mushroom, instant noodle, black fungus, kang kong (water morning glory), lotus root and pigs intestine! The price is pretty reasonable, and is what I believe most other stalls charge too. The ingredients were nothing out of the ordinary, but the pigs intestine deserves a special mention as it did not have an odour.

The bowl was not as fragrant as I would have liked it to be and it wasn’t mouth numbing either. It was also slightly too oily. I ordered xiao la (low level of spiciness) and it was really not as spicy as the usual xiao la. I will definitely try zhong la (moderate level of spiciness) next time.

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

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Teck Hin Delicacies, which has been around for more than 20 years, opens at 6:30am and sells out by 12pm. Used to be manned by 3 people (the owner, owner’s wife and another auntie), the stall served 2 different types of congee and handmade rice rolls. However, now a 2-man show, Teck Hin has stopped offering handmade rice rolls. It’s a pity but there’s a real good piece of news —they are introducing a new dish in April known as boat-style congee!

If you have not tried Teck Hin Delicacies, you have to. There must be a reason why they only serve 2 types of congee, yet they can pang gang by 12pm! Both congees have lean pork, just that one has century egg and the other has white bait. Teck Hin Delicacies’ congees are incredibly silky and smooth, and I have no doubt that you’ll love it as much as I do.

My favourite of the two is the Century Egg & Pork Congee ($1.80)! Simply because I love how the consistent and strong flavour of century egg complements the simple bowl of smooth congee. Teck Hin Delicacies’ congee is paired with some pepper and fried shredded crackers. You should try the congee on its own before mixing everything together. The fried shredded crackers makes the entire bowl of congee a little more fragrant, and adds an extra crunchiness. Shiok!

The other option is White Bait and Pork Congee ($1.80). The crispy fried white bait add a slight savoury touch to the congee. Do you know that white baits are actually immature fry of fish that swim in groups and are often used as baits by fishermen? Thus, the name of it. White bait is commonly used in Chinese cuisine, and in this case, the fried white bait is the perfect topping for Teck Hin Delicacies’ congee.

Good news! From 1st April, Teck Hin Delicacies will be offering Boat-style Congee ($4.50) which comes with sliced fish, cuttle fish, pig’s stomach (my favouriteeeee), pig’s skin, shredded pork and peanut! Yes, so many ingredients for only $4.50. That will be a very fulfilling bowl of congee!

Don’t worry, Teck Hin Delicacies’ original 2 congees will remain at $1.80! Though only $1.80, the portion of the congees is substantial and filling enough! Time to pop by Teck Hin for a good bowl of congee!

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

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Previously located at Blk 40 Beo Crescent for 30 years, before moving to Blk 127 Bukit Merah Lane 1 (near Keng Eng Kee Seafood) in September 2016, Yang Zhou Hokkien Sotong Mee serves lip-smacking Hokkien mee.

I was so glad when I found out that Uncle Lim Bo Si has decided to continue whipping up his specialty! I’ve been frequenting the stall at Beo Crescent ever since I discovered it in 2016. After awhile, I realised that the cook has changed and the new cook told me that Uncle Lim has decided to retire and had since, passed the business on.

Back at Beo Crescent, Uncle Lim fried his Hokkien Sotong Mee over a charcoal fire. The wok hei in the noodles was always soooooo strong. I always took away my noodles because it’s difficult to get a seat during lunchtime. Once I opened the container back in the office, my colleagues would ask “Hokkien mee???”

At the Bukit Merah stall, Uncle Lim uses a regular stove to fry his Hokkien Sotong Mee ($4). The reason, according to Huang Bao Dong (Uncle Lim’s wife), was that they can’t use charcoal at the current venue. Despite that, the particular wok used to fry the noodle, which is not easy to find, still lends wok hei to the noodles.

Uncle Lim’s chili was already extremely sought after when he was at Beo Crescent. He used to charge $0.30 if you requested for more chili on top of the given spoon-size portion. Refusing to reveal all the ingredients(more than 30!) used to make the chili, Auntie Huang admitted that it consists of dried shrimps, belachan (shrimp paste) and of cause, red chili. Surprisingly, Uncle Lim did not implement the charge for extra chili here, though he mentioned that it indeed takes a huge amount of effort to churn out the chili. He makes a new batch almost every 10 days.

Simmered in a prawn and chicken bone broth, the yellow noodle and thick beehoon adequately soaked up all the wonderful flavours of the broth. The dry Hokkien Sotong Mee carried a strong wok hei and you can spot charred bits in the noodles.

For someone who usually doesn’t eat pork lard, I found the combination of crispy pork lard and savoury noodles irresistible. I wished there was more pork lard! Psst, I was supposed to watch my diet for a wedding this weekend. Clearly, I’ve failed the test of temptation but honestly, no regrets!

Advance orders are still allowed. You can call in to order take-aways for your colleagues and collect after the timing suggested by Auntie Huang. How convenient! The truth is, no one knows how thrilled I was to find Uncle Lim 重出江湖 (making a comeback). Not my favourite hokkien mee in Singapore as I prefer the wetter version, but it definitely is an above-average dry plate of goodness!

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

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After operating Rice&Fries for 5 years, Chef Ken Chia, 43, decided to shut the restaurant, and open Tie Fun Wan. His decision stems from the desire to set aside more time for his family as being the boss of Rice&Fries required him to put in long hours at work. Currently a father of 3, Chef Ken wants to be more family oriented and have a work-life balance. After sourcing for almost a year, he found a cosy space near Farrer Park MRT.

I fell in love with the old school bowls which evoke nostalgia. Each main course comes with either Japanese pearl rice or Shanghai noodle. We added an egg (additional $1.50) to all of our bowls.

At first glance, Tie Fun Wan seems to offer local Chinese cuisine, but they actually serve fusion dishes. The reason why Chef Ken can serve the orders efficiently is because he sous vide most of his meats and eggs beforehand. Having worked in the hotel F&B industry, Chef Ken has mastered the Western method of tenderising meats, and different cooking techniques.

Sous vide for 72 hours, the beef slices are then drenched with a house-made teriyaki plum sauce, and torched. A smoky hint first hits you, before a sweet and fruity aftertaste does. As a beef-lover, I love love love this! If this is sold out and not replenished beforehand, the next time this will be available will be 72 hours later!

A fan of Lu Rou Fan (Braised Pork Rice Bowl), Chef Ken ensures that his pork belly has a consistently event amount of fats and meat. Insistent about not using frozen pork belly at all, Chef Ken also gets his dou gan (firm tofu) every 2 days from a wet market where the vendor makes them fresh everyday. I wished that the pork belly was more tender but I really enjoyed the braised sauce which complemented the Japanese pearl rice very well.

The Mala Pork Collar has been on the menu for just a month. I decided to have it with the Shanghai noodles. The pork collar is marinated before the mala sauce is added to it. The mala flavour and fragrance was quite legit but the dish wasn’t exceedingly spicy or mouth-numbing. The Shanghai noodles were springy and had a great bite. Chef Ken mentioned that since he is a Malaysian, he came up with the idea of pairing the noodles with a house-made sauce that’s similar to the one used in Malaysian gan lao mian (dry tossed noodle).

The punny decorations all over the place shows how “fun” Chef Ken is. All for laughs and no offence! Many of Chef Ken’s friends who are chefs themselves tend to hang out here after work. Tie Fun Wan will offer beer after getting the liquor license.

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

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Food is the way to one’s heart. HSBC knows just that and has tied up with the ENTERTAINER to offer exclusive 1-for-1 dining deals at over 100 participating restaurants to all HSBC credit cardholders on the ENTERTAINER with HSBC App. We’ve a list of Asian restaurants that are sure to delight your tastebuds, so put your HSBC credit card to good use!

Korean Fusion BBQ

Can’t decide on what to eat? Korean Fusion BBQ may just do the trick for you. Situated along Dunlop Street in Little India, the cozy and family-friendly Korean Fusion BBQ restaurant boasts a wide and interesting array of meats, seafood, vegetables & soup bases for you to choose from.

Korean Fusion BBQ takes things to the next level by offering different marinated meats such as curry and lychee meats.

The restaurant does not skimp on the portions and quality of food as well. Expect thick slabs of assorted Marinated Pork Belly (really a must-try), fresh succulent prawns, as well as your quintessential Korean favourites of tteokbokki, Korean pancake and kimchi.

Simply access the ENTERTAINER with HSBC app for the 1-for-1 deals.

Exclusive ENTERTAINER with HSBC Deal
1-for-1 Korean BBQ

Fukusen

Situated in Hotel Clover, Fukusen is a chic and intimate restaurant that offers wonderful Japanese fare and a great omakase experience.

With a heavy emphasis on using only the freshest and highest quality ingredients, Fukusen has made a name for itself with its affordable omakase sets. The cheapest omakase set, a 5-part omakase called Hana, starts at $80++. The 7-part & 8-part omakase set starts at $120++ & $160++ respectively.

Omakase isn’t your cup of tea? Don’t worry, you can still savour the authentic flavours of Japanese cuisine! On top of its omakase sets, Fukusen has a selection of fresh sashimi, yakimono (grilled) and agemono (deep-fried) items in its menu as well.

Did I also mention that Fukusen is offering a 1-for-1 deal for its menu items? All the more to treat yourself!

Exclusive ENTERTAINER with HSBC Deal
1-For-1 Sashimi / Yakimono or Agemono

Ginger Thai

Located in the heart of Orchard Road, Ginger Thai offers traditional home-style Thai food. From Tom Yum soup ($12), to the ever popular Phad Thai ($18), Ginger Thai promises a satisfying feast. The restaurant has an indoor seating area as well as a larger alfresco area.

Ginger Thai also does curry dishes, and boy does the team do it well. We especially love the Massanam Lamb Curry ($26)! Besides lamb curry, noteworthy mains include Roasted Spring Chicken ($22), Thai Prawn Omelette ($12), Choice of Basil Chicken or Beef ($18) and many more!

HSBC credit cardholders can get 2 main courses for the price of one! What a great deal!

Exclusive ENTERTAINER with HSBC Deal
1-for-1 Main Course

Ikura Japanese

With outlets at Fook Hai Building, Changi East Village, Ikura Japanese is a popular destination for families and those who have a penchant for fresh sashimi and amazing sushi

Ikura Japanese serves only the freshest sashimi. We’ll recommend the Otoro ($45), Uni ($40) and also 5 Kind Sashimi ($38). Ikura Japanese is also home to a curated selection of Japanese whiskeys, sake, wines and beer which it proudly displays on its shelves. Sashimi and sake? Now, that is a perfect pairing.

Dining with a group of friends and looking for bites to share? Ikura Japanese also serves an array of house-made yakitori ranging from quail eggs and unagi, to shishamo (smelt). Prices for yakitori skewers start from $1++. And the best part about dining here? HSBC credit cardholders can enjoy 1-for-1 deals on main menu items! Dine and wine, and save money at the same time? I’m sold.

Exclusive ENTERTAINER with HSBC Deal
1-For-1 Main Menu Item

Marusaya

A5 Miyazaki wagyu beef shabu shabu? All-natural dashi broth made with 2-year old katsuobushi (aka bonito flakes)? Count me in!

Dashi master Marusaya, or Marusaya for short, is owned by a Japanese katsuobushi wholesaler of the same name, Marusaya.

Situated along Robertson Quay, Marusaya specialises in dashi. They make their very own all-natural dashi stock from scratch, incorporating its own katsuobushi (bonito flakes before it is shaved) to produce a light, yet flavourful and nutritious broth which it uses for its shabu shabu dishes. The restaurant also prides itself in using only the freshest ingredients imported straight from Japan! Talk about commitment to freshness.

While Marusaya is famed for its decadent shabu shabu, it also serves delicious udon. The udon is made in-house and the Toriten Udon, Tempura Udon, Sukiyaki Udon are just some of the must-tries.

Exclusive ENTERTAINER with HSBC Deal
1-For-1 Tempura / Udon

Tenkaichi Japanese BBQ Restaurant

Treat yourself to a luxurious feast at the award-winning Tenkaichi Japanese BBQ Restaurant! Located at Marina Square Shopping Mall on the third floor, Tenkaichi is well-known for its wagyu beef BBQ.

While its wagyu beef BBQ is the star of the show for many who flock here to dine, Tenkaichi’s a-la-carte main menu is an excellent alternative for those who don’t have a big appetite. You can choose from a spread of appetizers, vegetables, grilled items, udons & an assortment of different cuts of meats as well! Fancy an A5 grade Wagyu Tokujo Rosu ($39.90/100g)? Or perhaps a meaty Kuro Bata Rosu ($12.90) is more to your liking? Regardless of your preference, Tenkaichi has a little something for everyone.

But do you know what is the best part of dining here? Main menu items are 1-for-1 as long as you pay using the ENTERTAINER with HSBC app! Now you can feast on melt-in-your-mouth tender wagyu beef without breaking the bank. Talk about a deal!

If you are a HSBC credit cardholder, don’t forget to pay using the ENTERTAINER with HSBC app to be eligible for an exclusive 1-for-1 Main Menu item promotion!

Exclusive ENTERTAINER with HSBC Deal
1-For-1 Main Menu item

Central Thai

Central Thai is manned by native Thai chefs and the brand prepares its dishes with the freshest ingredients from Thailand. From salads to tom yum soups, and fresh seafood to various types of curries, Central Thai has something for everybody. We especially love the Green Papaya Salad and the classic Phad Thai.

Central Thai is definitely where you should be heading if you’re craving for an authentic Thai meal. Did I mention that Central Thai is also Halal certified?

Prices are really reasonable and you can make your dollar go even further with the ENTERTAINER with HSBC app.

Exclusive ENTERTAINER with HSBC Deal
1-For-1 Main Menu Item

Table by Rang Mahal (Premium Account only)

If you are feeling something more sophisticated, then Table by Rang Mahal might just be what you’re looking for.

The modern and chic Table by Rang Mahal sits in the beautiful Naumi Hotel and sends out palate-pleasing contemporary Indian cuisine.

Perfect for intimate gatherings, Table serves Indian-fusion cuisine that is sure to tantalise the tastebuds of you and company. How does Malvani Fish Curry & Handi Gosht or Tandoori Garlic Prawns sound? We especially enjoyed the Bombay Puni Puri — fried hollow bread filled with sweet tamarind chutney. The executive set menus for both lunch & dinner are priced very reasonably at $20++ & $45++ respectively.

Table by Rang Mahal also has a bar so if you’ll like to complement your meal with an alcoholic drink or two, have your pick from their comprehensive list of alcoholic beverages.

From now until 30 December 2019, HSBC credit cardholders can enjoy 1-for-1 on main courses with the ENTERTAINER with HSBC app.

Exclusive ENTERTAINER with HSBC Deal (Premium Account only)
1-For-1 Main Course

DISCLAIMER: This deal is only applicable for Premium ENTERTAINER with HSBC VIP key holders only

Posting photos of your fantastic meal on social media? Don’t forget to tag #HSBCDining while you are at it!

Feeling peckish already? Then what are you waiting for? Make a reservation and dine out with your family & friends now! Remember to download the ENTERTAINER with HSBC app to be eligible for these 1-For-1 Deals.

For more details on the latest #HSBCDining promotions, hop on over to www.hsbc.com.sg/entertainer. Terms and conditions apply for all promotions herein.

Save more with the ENTERTAINER with HSBC App –Tips on how to start redeeming your 1-For-1 offers

Step 1: Select ‘Food & Drink’ option from the menu of the app.

Step 2: Choose a restaurant of your liking.

Step 3: Select the 1-For-1 Offer you wish to redeem and check with the restaurant staff on the offer you wish to use before ordering.

Step 4: When settling the bill, tap on the offer you’ve just used and the restaurant will key in their merchant PIN. Pay off the balance with your HSBC credit card, and voila! You have just redeemed your ENTERTAINER with HSBC 1-For-1 Offer.

This post was brought to you in partnership with HSBC Credit Cards.

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Sichuan cuisine’s inimitable spiciness has won the hearts of many, far and wide. Taking on a meal at a Sichuan restaurant is like embarking on an adventure — you never know if you’re going to survive the heat. Just talking about “ma la” makes me nervous.

But but but, here’s something for all ma la fans! Available from now till 31 May 2019, the brand new “A Tale of Twin Baby Lobsters” à la carte buffet at Si Chuan Dou Hua Restaurant promises UNLIMITED baby lobsters alongside 40 other Sichuan and Cantonese dishes.

The buffet is only available at Si Chuan Dou Hua Restaurant at TOP of UOB Plaza and PARKROYAL on Beach Road, and menus at both outlets differ to offer diners a greater variety of dishes. Take a deep breath. Are you ready?

GREAT DEAL! Guests who dine at one outlet will enjoy 30% savings when they dine at the second outlet.

BABY LOBSTERS IN NINE DIFFERENT FLAVOURS

The highlight of the buffet is the UNLIMITED servings of baby lobsters. They are available in nine different Sichuan styles across the two outlets. Stars include the Stir-fried Baby Lobster with Fragrant Sichuan Spicy Sauce and Sautéed Baby Lobster with Dried Chilli.

Si Chuan Dou Hua Restaurant’s Executive Chef Zeng Feng is from Chengdu, the capital of Sichuan. He has been at the helm of the kitchen since the restaurant was started in 1996. He is renowned for whipping up authentic Sichuan and Cantonese dishes.

There are different levels of spiciness on offer. You can choose the mild spicy version which gives a gentle warmth with no mouth-numbing sensation. But I prefer the medium spicy version, because the flavours are well articulated and the freshness of the ingredients is evident.

If you love the “Chong Qing” Diced Chicken with Dried Chilli (重庆辣⼦鸡), you will love the Sautéed Baby Lobster with Dried Chilli. The combination of spices give this dish an amazing complexity. You can tell that they put a lot of thought into the dish by not going overboard in any one area, though some may find the spiciness level a bit on the high side. Just be careful not to bite into the dried chillies. The Sichuan peppercorn numbs your lips and sends a spicy kick after.

The juicy lobster also appears together with a pot of vegetables in the Stir-fried Baby Lobster with Fragrant Sichuan Spicy Sauce. We had the chance to visit the kitchen and watch Chef Zeng Feng fry the dishes in a wok with a philtre of chillies and spice. Then, it appeared on the table before us in a huge dragon design bowl, looking dangerous, yet tempting. This is like a premium version of mala hot pot (麻辣香锅) with fresh and crunchy vegetables, and it embodies the distinct and beautiful flavours of Sichuan — spicy, aromatic, sweet, peppery, and savoury.

To be honest, I didn’t bother with the non-spicy dishes (what’s the point?). But my colleague was already perspiring, so we also ordered a few non-spicy dishes such as the Baked Baby Lobster with Superior Soya Sauce. The baby lobsters and superior soy sauce had a marvellous sweetness which is easy on the palate. Other dishes that we will recommend include the Baked Baby Lobster with XO Sauce, and Stir-fried Baby Lobster with Ginger and Onion.

UNIQUE ONE-TIME ORDER DISHES

Every diner is offered a unique one-time order dish during the à la carte buffet. At TOP of UOB Plaza, the classic lobster roll takes on an enticing ma la spin. A foot-long deep-fried crispy “Man Tou” is sandwiched with flavourful stir-fried Baby Lobster in Preserved Wild Chilli. The slightly spicy and numbing homemade sauce will definitely tantalise your tastebuds.

Over at PARKROYAL on Beach Road, Chef Zeng Feng serves up Crispy Noodles with Baby Lobster, pairing the succulent crustacean with Sheng Mian that’s been deep-fried to a crispy perfection. The noodles are accompanied by a flavourful broth that has been boiled with lobster shells for hours. It’s nice, and a clean little break from the lingering ma la heat.

DON’T MISS OTHER EXCITING MA LA DISHES

Apart from the one-time orders and baby lobsters, there are 40 other classic Sichuan and Cantonese dishes in the seafood feast. For starters, go for something light and easy such as Marinated Black Fungus with Preserved Chilli, and Sliced Pork with Minced Garlic and Chilli Sauce.

The daredevils will enjoy Boiled Sliced Beef in Sichuan Pepper Sauce, “Chong Qing” Diced Chicken with Dried Chilli and Braised Bean Curd in Spicy Minced Meat Sauce. Like Sichuan Boiled Fish, the tender beef is cooked in a rich sauce that contains numerous herbs, peppers, and hot oil to create the most scrumptious flavour. You just must be brave enough to fish out a piece of buttery soft beef to realize that it is not nearly as lethal as it sounds.

Dishes such as Double-boiled Fresh Fish Maw in Imperial Consommé, Steamed Sea Bass with Superior Soya Sauce and Deep-fried Prawns with Passion Fruit and Mayonnaise Sauce are great for those who prefer something less spicy. I love the Deep-fried Prawns with Passion Fruit and Mayonnaise Sauce. The passion fruit sauce is sweet and tart, making the dish incredibly refreshing.

If you need some carbs to pair with your dishes, you can order Yong Chow Fried Rice, Stewed Ee-fu Noodles with Yellow Chives, Sichuan Dan Dan Noodles and Sichuan Minced Meat Noodles.

After all the ma la dishes, a bowl of Homemade Fine Bean Curd with Wolfberries is just about what we needed. You should also try the Chilled Mango Pudding, Chilled Mango Sago Cream and Double-boiled Hasma with Red Dates.

PRICES

These are some of the highlights of what can be considered the best Sichuan buffet in town. With a minimum of two adults to dine, “A Tale of Twin Baby Lobsters” is available from now till 31 May 2019.

Dinner from Monday to Thursday: $78 per adult
Lunch on Saturday and Sunday: $88 per adult
Dinner from Friday to Sunday: $88 per adult

Children from the age of six to eleven will be able to enjoy the buffet at half the adult’s price. AMEX Cardmembers enjoy a 15% savings on their total food bill (minimum four to dine).

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Now you don’t have to travel across the causeway for awesome roast meat in Johor Bahru because You Kee XO Restaurant (有记XO烧腊之家) has opened in Singapore!

You Kee XO Restaurant is famous for its herbal soup and roast meats. The giant urns at the shopfront is a special feature that you’ll see in all their restaurants. This family-run establishment is the FIRST in Johor Bahru to boil soup in urns over a constant charcoal fire for a good 15 hours. It’s been 15 years, and You Kee shows no signs of stopping this unique practice of using urns to simmer their famous herbal soups.

A bowl of nourishing soup is good for the body. Every day, there are two different types of herbal soup ($12) on the menu. Whenever there is an order, the staff will lift the pots of hot soup from deep inside the giant urn. We had the night-blooming cereus spareribs soup or ba wang hua soup with spare ribs. Night-blooming cereus is known for its “cooling” and detoxification properties, and it’s great especially in hot weather.

Another signature at You Kee XO is their roast meats. The XO Signature Roasted Duck ($8/$13.80/$15.80) features slightly crispy skin with tender meat; while the Roasted Pork Belly ($6.80) is juicy and crispy. We enjoyed the Crystal BBQ Pork Belly Char Siu ($9.80) the most. The caramelized meat had a perfect balance of juicy and slightly charred layers.

Besides tonic soup and roasted meats, You Kee XO also offers a selection of cooked dishes such as Ginger Onion with Slice Fish ($6.80) and Handmade Signature Bean Curd ($8.80). Also known as the Volcanic Tofu, the smooth and silky Handmade Signature Bean Curd arrived at our table sizzling in a claypot. The beancurd is drenched in a savoury sauce, and some greens and pork floss are added to it. As it is on the salty side, it is best paired with a bowl of rice.

I was asking the owner if XO sauce is used in the dishes since XO is in his signboard. He laughed and explained that in Malaysia, many stalls use terms like “king” or “imperial” in their names. So he thought of adding XO as a sign of superiority. How interesting!

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Five Loaves Hakka Yong Tau Foo has moved from a cafe in Bukit Timah to Bras Basah, and it welcomes long queues every afternoon.

The owner, Jan, is Hakka. Her mother had a yong tau foo stall when she was young and she recalled having to help out at the stall early in the morning before she went to school. “It was difficult then, but it brings back so much memories,” Jan shared.

Yong Tau Foo is a dish that’s deeply loved by Jan’s family. Hence, Jan decided to open Five Loaves Hakka Yong Tau Foo to honour and remember her love for her family and the family’s love for the dish. Now, Jan’s husband helps out at the stall and goes to the wet market every morning to get fresh ingredients.

It’s not just about beancurd at Five Loaves. There is a variety of stuffed beancurd products such as bittergourd, chilli and beancurd puff. The stall makes their own paste with minced meat and salted fish. It’s truly a labour of love.

Yong tau foo is one of the healthier lunch options and can be enjoyed in many ways. The Yong Tau Foo Set ($4) comes with 5 items and an option of rice or noodle. You can have your ytf ‘dry’ and drizzled with sweet sauce and chilli, or in clear soup. The soup is flavoured with yellow beans, and is light and slightly sweet. The soup did not leave me thirsty.

Here’s my favourite combination — the Chee Cheong Fun set ($4). I’ll imagine for somebody who often have chee cheong fun, this is a perfect combination. The smooth and slightly chewy rolls of thin rice noodles are coated in a generous amount of chilli, sweet sauce and sesame seeds. It amazing with your bowl of Yong Tau Foo soup.

If you wish to go for the Laksa set ($4), you can choose 4 items and a choice of rice or noodles. The gravy was thick but not too creamy, which made me feel a tad less guilty indulging in it.

For the dry version, the yong tau foo items were deep fried, and were delightfully crispy. The beancurd was springy and fresh and I enjoyed every bit of it. The fishballs were firm and bouncy, and the homemade meatball was flavourful, albeit a little dry. This plate of ‘chunky’ ingredients of different textures was quite satisfying.

Besides yong tau foo, Five Loaves is also serving abacus seeds. We all know that the preparation is tedious, hence very few eateries offer it these days.

The service here is good and very pleasant! You can even chat with the head chef who knows alot of languages!

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