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Clarke Quay is well known for after-work drinks, dinner and partying the night away. But during the day, it is also a great place to chill out with a river view, fun activities, good food and yes, that’s including brunch. We round up 8 best restaurants to have #SundayFunBrunch. Whether it’s steamy bowls of pho, flaming steaks or juicy burgers, take your tastebuds on an adventure as you explore new dining spots or revisit your favourite haunts.

Don’t forget to bring your whole family along. From now till 31 July 2016, kid dines free with every 2 paying adults. This is going to be an awesome June school holidays for everyone!

Fremantle Seafood Market (Blk E , #01-05/06 )
01 June to 31 July 2016 (Available Daily)
One child dines for free with every two paying adults.

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No visit to Australia is complete without an early morning trip to the famous seafood markets located by the jetty at Fremantle harbour, Perth. Recreating this exciting seafood dining experience, Fremantle Seafood Market in Clarke Quay serves a varied and unique seafood dishes, all flown into Singapore for freshest.

Savour the Hot Seafood Platter ($64) with steamed butter prawns, grilled oyster with mornay and kilpatrick, mussels & clams sautéed in garlic white wine sauce, grilled tarragon octopus, soft-shell crab with chilli crab sauce & fried man tou. The chilli crab sauce is thick, sweet, tangy and savory that will electrify your palate. Mop it clean with man tou as the sauce is finger-licking good!

With live lobsters cooked right out of their live seafood gallery, enjoy Whole Lobster Thermidor ($72) baked with mushroom cream, hollandaise & white wine sauce. This luxurious seafood dish is so creamy, rich and flavorful. It reminded me for my meal in Fremantle, Perth.

* Terms & conditions apply.
Valid for children aged 7 and under.
Minimum order of one main course per adult.
Free kid’s meal valid on kid’s menu only.
Not valid with other promotions, discounts and credit card privileges.

Little Saigon (Blk E, #01-02)
01 June to 31 July 2016 (Sundays only)
One child dines for free with every two paying adults.

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Serving classy interpretations of Saigonese cuisine, Little Saigon‘s menu is refreshingly unique, combining the authentic taste of Vietnamese favourites with both new and traditional party fare. For the entrée, there is Fresh Spring Roll ($10) where prawns, pork belly, pickled carrots, fresh greens and herbs are wrapped in rice paper. You could dip it in shrimp sauce to enhance the taste.

The Beef Noodle Soup ($16) features slow cooked beef broth with beef collar beef brisket and beef meat balls. The rice noodles are smooth and easy to slurp it down. While parents are having huge bowls of Vietnamese Beef Pho, the kid can enjoy Sauteed Vegetables Omelette with Vietnamese Style Fried Rice ($16). A perfectly folded soft omelette makes an excellent kids meal. Alternatively, kids can also have Mini Chicken Noodle Soup with tender grilled chicken in aromatic broth.

* Terms & conditions apply.
Valid with a minimum spending of $60 for 2 adults in a single receipt. Only 1 child per 2 adults. Promotion is valid on Sundays only.
Valid for children aged 7 and under.
Not valid with other promotions, discounts and credit card privileges.

Maziga Café (Blk C , #01-10 )
01 June to 31 July 2016 (Available daily)
One child dines for free with every two paying adults.

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Helmed by the team behind the famed Punjab Grill, Indian fusion eatery Maziga Indian Grill takes everything that is hearty and comforting about traditional Indian cuisine and ignites it with a spark of modern culinary wizardry.

When we think of street foods in India, we only get the image of huge golgappas dipped in tamarind water. Here, the round and crispy Old Delhi Golgappa Chat ($12.90) comes with refreshing tubes of chilled jaljeera oxide (powdered herbs that have been given a Heston-esque treatment of liquid nitrogen) bursting with great flavours. This sweet, tangy and spicy evening snack is loved by everyone.

Traverse the sights, sounds and flavours of India by tickling your taste buds with bite size tapas such as Tandoori Garma Garam Prawns ($23.90) and Chilli Crab Akuri ($17.90). Packing a punch in both flavour and style, the tender Lamb Gelouti Kebab ($12.50) is served in maska Pav. The humble kebab is also given new life in the form of burger buns, served in Insta-worthy travel trunks.

* Terms & conditions apply.
Valid for children aged 7 and under.
Not valid with other promotions, discounts and credit card privileges.
Please call 6253 7307 for reservations.

McGettigan’s (Blk A , #01-01C )
01 June to 31 July 2016 (Sundays only)
One child dines for free with every two paying adults

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#SundayFunBrunch becomes a little different when dining out at McGettigan’s because this Irish pub serves home-cooked comfort Irish fare, perfectly poured drinks and the world’s top sporting events televised live on numerous HD screens.

There is a saying that goes “Eat breakfast like a King” meaning it is wise to start the day with a large cooked breakfast. This can be applied to the McGettigan’s Full Irish Breakfast ($25) which is a hearty platter consisting of pork sausages, pork rashers, fried eggs, black pudding, white pudding, baked beans, hash browns, mushrooms, grilled tomato & toast served with tea/coffee. It’s my first time eating black and white pudding. The former is a type of blood sausage while the latter contains only pork meat and fat.

If you are having dinner with your family, the McGettigan’s Signature Wings ($18) is definitely a hot favourite for young and old. The wings were doused in spicy sauce reminiscent of buffalo wings and served with Cashel Blue dressing & crudités. The coating of sauce is done expertly. The wings retained a crispy exterior with a tangy sauce that doesn’t burn your lips.

* Terms & conditions apply.
Valid for children aged 7 and under. Promotion is valid on Sundays only.
Not valid with other promotions, discounts and credit card privileges.

The Butchers Club Burger (Blk A, #01-01B)
01June to 31 July 2016 (Sundays only)
One child dines for free with every two paying adults.

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The Butchers Club Burger is one of the best burger joint in Hong Kong. The concept of the burger joint came about through The Butchers Club’s belief to practise nose-to-tail butchery. After the primary cuts of beef have been used to create its signature steaks for guests at the private dinners, the remaining yet gorgeous secondary cuts of rump, chuck, and brisket are first dry-aged, then ground in the restaurant and sprinkled with our secret seasoning blend and grilled.
Try the new Slider Platter ($20+) which includes 3 sliders (The Burger, Wu Tang Style and Captain Ahab) with duck fat fries and choice of soft drink. We love the signature The Burger made up of a juicy dry-aged Black Angus grain-fed beef patty, sandwiched between Canadian strip bacon glazed, caramelised onion sauce, English white cheddar, pickle and tomato. Accompany your sliders with the house’s Duck Fat Fries, fried thrice in duck fat to a crispy finish.

* Terms & conditions apply.
Promotion is valid on Sundays only.
Valid for children aged 7 and under. One Child gets ONE free slider set (1x slider, fries, soft drink) with every 2 burger purchases.
Not valid with other promotions, discounts and credit card privileges.

Faigo Hotpot小辉哥火锅 (Blk B, #01-06/07)
01 June to 31 July 2016 (Sundays only)
One child dines for free with every two paying adults

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China’s famous Faigo Hotpot arrives in Singapore with its first outlet at Clarke Quay. This premium hotpot concept uses high quality ingredients and a wide variety of soup bases. The hot pots are served individually instead of sharing so that you can control your own temperature.

I tried more than 5 soup bases which includes – signature clear Teochew, Bitter Gourd Pork Rib, Potato Curry, Tomato Oxtail Soup and Sichuan. The clear Teowchew soup is moderately tantalizing and light, you can taste the natural juices of the meat. I prefer the Tomato Oxtail Soup which is a tomato-based broth that brings a little sweetness to your meal.

This classical Cantonese-style hot pot provides abundant fresh options of soups, different cuts of meat, beef and seafood from $19 onwards. It has specially made assorted beef dishes consisting of ox-tongues, superfine snowflake beef, honey-stewed spiced beef, etc. The paper-thin quality beef is lean and tender, which bring a pleasant hint of sweetness.

* Terms & conditions apply.
Valid with purchase of 2 set menus ($19++, $29++ or $39++) . Promotion is valid on Sundays from 1pm to 6pm only.
Valid for children aged 7 and under. Free set menu for child will be that of lower priced set menu.
Not valid with other promotions, discounts and credit card privileges.

Catch Beer & Batter (Blk A, #01-01)
01 June to 31 July 2016 (Sundays only)
One child dines for free with every two paying adults.

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Seafood and beer are best friends. If you love both, you will like Catch Beer & Batter specializing in craft beers and crispy seafood. They have more than 10 different types of Belgium, Dutch and English craft beers, among which is U.K’s multi-award winning Timothy Taylor & Co Boltmaker.

It doesn’t take much to appreciate the deliciousness of a good plate of Halibut and Chips ($24.50) served with cajun fries, garden greens and homemade tartare sauce. The batter fries up rich enough to satisfy your craving without being greasy yet retaining the moisture in the halibut. If you can’t decide what to eat, Cajun Grill Seafood Platters will work for you with scallops, salmon and prawns.

* Terms & conditions apply.
Valid with a minimum spending of $35 in a single receipt. Promotion is valid on Sundays only.
Valid for children aged 7 and under.
Not valid with other promotions, discounts and credit card privileges.

Privé Clarke Quay (Blk C , #01-09A )
01 June to 31 July 2016 (Sundays only)
One child dines for free with every two paying adults.

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Privé Clarke Quay is an exciting new one-stop food and entertainment venue. On weekends, it is an ideal venue for grabbing a quick bite or enjoying a satisfying meal during the day; while at night, it seamlessly transforms into a vibrant venue for specially crafted drink presentations, interactive events, live music, and a late night DJ driven party.

From all-day breakfast classics to hearty mains and decadent desserts, Privé Clarke Quay satisfies at any time of the day or night. Instead of the usual burgers and sandwiches, we tried an Asian-influenced Curry Chicken Pizza ($18) with a thin, crackery crust — the type that lends an auditory pleasure. The fillings are a refreshing departure from the norm, this include coriander, baby spinach, sliced red onions, green chilli and mint yoghurt. A proper steak frites is a true treat. 200g of grass-fed Australian ribeye with great marbling is cooked just right and served with fries and mesclun.

Privé Clarke Quay takes its beverage program seriously. Here you’ll find a curated and extensive vodka list from all over the world, specialty crafted cocktails and an extensive frozen drink menu. Guests will have an opportunity to be their own bartender and order individual personal beer kegs that will be placed at their table in 1.8L (starting at $60) or 4L (starting at $128) for sharing among friends.

* Terms & conditions apply.
Promotion is valid on Saturdays and Sundays only.
Valid for children aged 7 and under.
Minimum order of one main course per adult.
Free kid’s meal valid on kid’s menu only.
Not valid with other promotions, discounts and credit card privileges.

Stand to win dining vouchers and STAR$® when you dine in Clarke Quay!

Gourmet’s/Glutton’s Redemption (01 June – 31 July 2016):
Spend $120* at any F&B outlet in Clarke Quay and redeem a $10 Dining Voucher. While stock last.

Free Fun @ #SUNDAYFUNBRUNCH (05 , 12, 19 & 26 June):
Experience family fun! Come down every Sunday from 1pm to 6pm to test your skills at free sports carnival, and enjoy FREE dining* for children while you’re at it.

Filled With Joy(01 June – 31 July 2016):
Watch out for our balloon sculptors on Friday nights (8 – 10 pm) as they entertain you with their inflated sense of fun!

CAPITASTAR Double Rewards (01 June – 31 July 2016):
Dine at Block A & C and earn 2X STAR$®! Simply scan your receipt and be rewarded.

CAPITASTAR New Sign Up (01 June – 31 July 2016):
New to the CAPITASTAR rewards programme? Earn 10,000 STAR$® ($10 CapitaVoucher) when you sign up to be a CAPITASTAR member at Clarke Quay. Redemption is only valid for new CAPITASTAR sign ups via sgregister.capitastar.com/CQNS0616, redemption booth (Fountain Square) or CAPITASTAR kiosks (Peddlers Walk). Exclusive to first 1,000 new sign ups.

For more information, please click here. *Terms & Conditions apply.

The post 8 Brunch Places to Eat in Clarke Quay – Kid dines free with every 2 paying adults appeared first on Miss Tam Chiak.

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Chef Benny Se Teo of Eighteen Chefs has opened a new kopitiam in Bugis Junction – Seng Kee The Black Seed. This modern coffee house is going to be halal-certified so our Muslim friends can also enjoy kaya toast and nanyang coffee together.

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The ordering system is quite straightforward. You order and pay at the cashier. When the number on your receipt shows on the screen, collect your food.

One drink the menu that they speak strongly about is the Bullet ($1.90 for 8 oz) which is made from concentrated black coffee with a slice of butter. It packs a punch!

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Their 63°C soft boil eggs ($2.20 for 2) is super power lah! The sous-vide egg is a thing of beauty. The yolks are runny and surrounded by tender white that’s so silky smooth. Totally can’t bear to eat them. That reminds me, that I haven’t touch my sous-vide machine for a long time…

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Their menu is quite different from our other coffee joints like Toast Box or Ya Kun. Yes they have the usual suspects but on top of it, Chef Benny has given a clever twist on our local dishes to cater to all.

For example, the chee cheong fun is not served in the black sauce. Instead, you can have them in sambal belacan ($3), peanut & chilli sauce ($3), beef rendang ($6.50), sambal sotong ($6.50), devil’s curry chicken ($5.50), local curry chicken ($5.50) or japanese curry (vegetarian, $4.50). So many different ways! I was recommended by the cashier to try the sambal sotong version. The chewy sotong is drenched with a thick and spicy sambal sauce that is so fragrant and tasty. Because of such intensity, I love this so much that I ordered again during my second visit.

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Our national dish Hainanese Chicken Rice is given a gourmet twist as Chef Benny came up with Hainanese Chicken Sandwich ($3.20 for 4″, $6 for 8″). Choose from ciabatta or focaccia as slices of chicken, ginger sauce, chilli sauce, lettuce, cucumber and tomatoes are sandwiched in between the bread. It’s a little hard to eat them as a whole because of the thick layers of lettuce, making it easily dismantled. But if you successfully put them all in your mouth, you can an explosion in taste as if you are having a plate of comforting chicken rice. Other options include beef rendang sandwich that is stewed for at least 3 hours till it is tender; hae bee hiam with wild rocks, tomato with cheddar, roast duck or sambal sotong.

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Devil’s Curry is a fiery red curry made with a different style of spice paste namely dried chilies, shallots, ginger, vinegar, yellow mustards, sausages, potatoes, carrots, chicken/duck etc. The end result is a complex flavour that is tantalising to the taste buds. Here, you can pair it with bread bowls ($5) or rice ($5.40 for nasi lemak, $4.50 for plain rice). It’s thick and sedap but needs a little more kick for me.

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Breakfast is perhaps the best excuse to dive into supremely delicious nasi lemak, as New York-based Time magazine listed it to be the 10 most healthy breakfasts in the world (really?!?!). Nasi Lemak here uses basmati rice and starts from $2.40. We included a chicken wing and costs $3.80 in total. The chicken rests on a pile of coconut-scented basmatic rice studded by 1/2 boiled egg, ikan bilis, cucumbers and a fiery sambal.

The post Seng Kee The Black Seed by Chef Benny – Give me the bullet! appeared first on Miss Tam Chiak.

With so many great food options in Orchard Road, it is indeed difficult to choose what’s for lunch. This time round at #IONFoodie adventure, we have visited some great establishments for dim sum, sandwiches and drinks! Hope it helps you to make your meal choice. Don’t forget to share them on Instagram with #IONFoodie hashtag!

*STAMP: SINGAPORE
Putien
#04-12

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PUTIEN (莆田) at ION Orchard has launched an all-new exquisite uniquely PUTIEN Dim Sum, with dishes at only $3.90++ each! Valid daily from 2.30pm – 4.30pm, enjoy more than 20 dishes such as Stewed September Pearls with Gluten, pig stomach with eight treasure stuffing, popular jian bao, seaweed dumpling, deep fried oyster cakes, sweet potato buns and more.

Stewed September Pearls with Gluten is only harvested at the start of autumn and known for their superior quality. These tender soybeans are stewed with gluten chunks, the buttery flavour makes a delightful snack. Another highlight is Deep Fried Oyster Cakes with fresh oysters complemented with sweet emerald green leeks, celery, fish paste and wrapped in handmade bean cur skin that is deep fried till a golden crisp.

PUTIEN “Jian Bao” is a popular Putian street snack from 1920s. Pan fried both sides to a glistening golden brown, it is packed with flavourful sumptuous ingredents and served in their special sauce. My favourite is “Guo Bian Hu” where the rice paste is scrapped into the boiling broth as delicate rice noodles, complemented with vegetables, pork slices, shrimps for a comforting dish.

Not forgetting the Heng Hwa Bee Hoon – a traditional PUTIEN delight made of hand-milled flour to ensure its translucent, fine texture and original flavour. The chef simmers the noodles with eggs in the natural goodness of fresh soy milk. The wholesome dish is then topped with bean sprouts, seaweed and peanuts. You can also enjoy 1 for 1 Fried Heng Hwa Bee Hoon with Soy Milk at $7.90++. Limited redemptions valid till 31 July 2016, while stocks last. Available daily except eve of and on public holidays, for dine-in only. Read more about it from my previous post.

*STAMP: AUSTRALIA
BOOST JUICE BAR
#B4-65

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Boost Juice Bars was born in 2000 in sunny Australia and brought to Singapore by husband-and-wife team Dr Soraya Ismail and Nick Tiernan. Boost offers a healthy alternative to fast food, which is encompassed in a brand perceived to be ‘cool’ by young consumers. The menu offers ‘Seriously Healthy’ and delicious smoothies, juices and crushes, all developed with the assistance of a nutritionist, all at least 98% fat free, with no added sugar and free from any artificial flavours or colourings.

Jam-packed with antioxidants, Wonder Melon is a delicious blend of strawberries, freshly juiced watermelon, TD4 strawberry yoghurt, whey protein and ice. A superfruit booster indeed! Another popular juice is Soraya’s Favourite. Named after the big boss this one features mango, green tea, mango nectar TD4 vanilla yoghurt, sorbet, and ice. This is an immunity booster.

So whether you’re on-the-go and in need of a quick energy boost, want to treat yourself to a tasty low-fat smoothieafter a quick snack, or if you’re simply feeling thirsty, then Boost Juice is sure to satisfy all your needs.

Enjoy Boost’s Medium Size Wondermelon and Soraya’s Favourite at $6. Limited to 200 redemptions till 31 July 2016. While stock lasts, T&Cs apply.

*STAMP: LONDON
London Sandwich Co.
#B4-46

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Opened by the same dynamic duo who own and run Boost Juice in Malaysia and Singapore, London Sandwich Co. offers a wide range of gourmet sandwiches and coffee for the fast-paced city peeps. This is a radical grab and go retail concept that serves real, handmade food & artisan coffee to busy people who are on the go.

Freshly made sandwiches are the highlight, with a variety of breads lining the chilled display. The sandwiches are divided into 4 big categories – bloomer multi-grain, white and multigrain baguettes, and wholemeal sandwich bread. We dug straight into Chicken Avocado served with fluffy multigrain bread slices along with tender chicken breast, avocado, basil leaves, tomatoes, crispy Romaine & Lolla Rossa lettuce, and English mustard mayonnaise. It looked simple but was made quite a tasty and filling meal.

My dining partner went for Pastrami & Cheese Multigrain Bloomer with Australian mature cheddar cheese, beef pastrami, tomatoes, Romaine & Lolla Rossa lettuce, and English mustard mayonnaise. There are a handful of salads, sweet treats, freshly baked pastries and beverages to choose from too. Food is prepared fresh daily: nothing is kept overnight.

Enjoy a Chicken Avocdo and Pastrami & Cheese Bloomer Sandwich at $10. Limited to 100 redemptions till 31 July 2016. While stock lasts, T&Cs apply.

*STAMP: SINGAPORE
CLIPPER TEA
#B4-07

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Tea has evolved to become an everyday indulgence in peoples’ lives. From mass market options to higher-quality tea bags, loose teas and tea leaves sourced from single estates, the appreciation of fine tea has increased over the years. The 1872 Clipper Tea Co. launches its flagship standalone retail store at ION Orchard in April this year to cater to this rising demand, and to make tea readily available for tea drinkers.

The new ION Orchard store not only includes a retail space, but also boasts a first-of-its-kind in-store tea bar. Pick from a myriad of tea blends available, and be impressed by the Alpha Dominche Steampunk machine as it prepares the perfect cuppa hot brew. From essential English breakfast to its Yunnan silver tips, 1872 Clipper Tea Co. has all kinds of tea blends that are suitable for all types of tea drinkers. Priced at $4.50 and $6.50 (luxury range) per cup. Don’t forget to have some tea-infused pastries and desserts while you’re at it.

Quench your thirst with hot favourites; Apple Pie which combines cold brewed tea with fresh apple slices, cloudy apple juice, cinnamon syrup, and Lemongrass-ginger which pairs cold brewed tea with candied ginger and lemongrass syrup. For something milky, opt for the Gula Melaka Tea Latte which uses fragrant gula melaka and crème. All specialty teas are priced at $6.50.

Enjoy 1 for 1 Classic Breakfast Tin at $24. Limited to 100 redemptions till 30 June 2016. While stock lasts, T&Cs apply.

About ION Orchard App

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

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

Don’t forget to hashtag #IONFoodie

The post #IONFoodie Travels – Download App to Enjoy Great Deals! appeared first on Miss Tam Chiak.

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It was my hatch day two weeks ago and I wanted to go on a heritage celebration, makaning with my loved ones at all the good ol’ heritage places in Singapore. One of the places I visited was Mooi Chin Place Village Hotel Bugis. I got to know about Mit from my Hong Kong friends who stayed at the hotel and tried the food.

Opened in 1935, this restaurant started as a restaurant & bar serving only western fare and alcoholic drinks. Back then, they were located at the corner of North Bridge Road and Purvis Street and were one of the few restaurants that has alcoholic license. After World War 2, they started selling oriental cuisine.

This oldest Hainanese restaurant is famed for their homely signature dishes including Hainanese pork chop, chicken rice, mutton soup etc. They briefly to Ang Mo Kio and Funan Centre before settling down at Landmark Village Hotel in 2001. (That’s beside the point… but how many times must the hotel change name? From Golden Landmark Hotel to Landmark Village Hotel to Village Hotel Bugis… oh my goodness).

The Hainanese Style Poached Chicken (half $20) is very smooth and tender, goes well with the rice that’s subtle and not too oily. The rice has a mild chicken flavour with pronounced ginger fragrance. They also have offer the Hainanese Chicken Rice Set for $16. Nothing to shout about for the Fried Chop Suay ($14), I wish it was less savoury.

The Hainanese Mutton Soup ($16) is another signature dish but unfortunately, my friends are not big on mutton so we skipped it. Instead, we went for Fish Maw with mixed meat and seafood soup ($24) which is very homely and comes with cabbage, abalone slices, prawns and squid. Alternatively, order the Fried Fish Maw with Seafood ($16) to go with a bowl of steaming hot white rice.

Because the owner used to hire cooks who had worked in Peranakan families, hence they dish out great tasting sambals and curries. Fried Prawns with Sambal and Onion ($18) looks like an unassuming dish but it has got excellent sambal flavours – spicy and aromatic!

Hainanese Pork Chop ($14) does not come the familiar tomato-based sauce but a French style brown gravy made from a recipe passed down by the owner. This dish was said to be a favourite among many British patrons during the restaurant’s younger days. The breadcrumbs kept the meat moist and crispy throughout the dinner.

Other Hainanese favourites include Deep Fried Pomfret Coated with Sambal ($38), Hainanese Style Ox Tongue Stew ($18), Hainanese Curry Chicken ($18). You can also go for their list of Western offerings. Service and decor have got nothing to shout about and the price was a little on the steep side. Sadly, there were only 2-3 tables on a weekend evening even though they do offer a homely taste with nostalgia.

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At Tai Thong Crescent, there is a new bak kut teh stall called Rong Shu Xia Rou Gu Cha (榕树下肉骨茶). Yes yes *clears throat* 路边一棵榕树下, 是我怀念的地方 ~~ But this place is not located under the banyan tree. The owners from Perak, Malaysia call it this name because there are always food stalls located under the banyan tree and he would always meet his friends there to makan. Hence, 榕树 resonates with alot of Malaysian.

Started a few months ago, Rong Shu Xia Rou Gu Cha serves cantonese style bak kut teh, which is also known as Malaysian Bak Kut Teh. Unlike our peppery version, spices and herbs are added into their broth. We went for lunch last week and tried a few of their signature items.

First off, the steaming hot Pork Ribs Soup ($5.90). This reminded me of Restoran Shoon Huat BKT in Taman Sentosa. Not as herbal as I expect, the clear and watery broth is vague and a lot less herbal than the Klang style. So if you are looking for a kick in the soup, this is a little mild. Good thing is, the gentle soup does not snatch the limelight from the sweetness of the pork ribs. It’s quite tender and fall-off-the-bone easily. They currently only serve pork ribs now, but I hope they will add more toppings like liver, intestine and pig’s stomach to go with the soup in future.

To pair with bak kut teh, we ordered Preserved Vegetables ($1.90) and Stewed Peanuts ($1.90). The former is not bad, it still retains its crunch and not overly salty. Because of their opening special, they are having 50% promotion on weekdays from now till 1 July 2016 for selected items. On our day of visit, the Special Fried Pork is selling at half price ($3.20), so we ordered as well. Deep fried till golden brown, it is like biting into popcorn – crispy and flavourful with fatty meats in between.

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The sizzling pot of Ginger Wine Chicken ($5.90) is tender while the savory sauce goes great on rice. I would prefer the chicken to be braised a little longer so that the sesame oil can be infused further. The Pig Trotter’s ($5.90) decent with a great mixture of fatty skin and lean meat.

Our meal ended with a bang, when the owners serve us a pot of XO Spare Ribs Prawn Noodle Soup ($5.90). This is like the best creation from Rong Shu Xia! The broth is made from shell and heads, added with intense XO sauce to develop a rich and umami laden flavours. Not the big prawns that you find in some other stalls, but the broth won us over.

Don’t expect much service. I called to ask their opening hours and the waitress was talking to someone while answering my phone. Upon reaching there, I had to repeat my orders to the waiter so many times. Well, I guess it is the teething issue that they are still working on. Look forward to better service next time.

The post Rong Shu Xia Bak Kut Teh – Their XO Prawn Noodle Soup is not bad! appeared first on Miss Tam Chiak.

Many people take on different perspectives when it comes to Chinese restaurants but whichever restaurant you patronize, the menu is repetitive and overtime, it gets boring so restaurants have to revamp their menu occasionally to uphold their competitive advantage. Besides being located centrally and being easily accessible, we’re pretty sure many of you will be making reservations at Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel after knowing how their new items fare.

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Beginning with Dim Sum, we had Steamed Crystal Skin Vegetarian Dumpling ($4 for 2 pieces), Deep-fried Prawn Mango Roll ($5 for 2 pieces) and Baked Crispy Honey-glazed Pork Puff with Black Pepper Sauce ($5 for 2 pieces). Amongst the three, the Baked Honey-glazed Pork Puff with Black Pepper Sauce stood out! The pastry puff was crispy on the outside yet fluffy and soft on the inside.

The highlight was the honey-glazed pork that’s stuffed inside. It’s so flavourful, with a tinge of caramelized sweetness, that one serving simply wasn’t enough! Moreover, the black pepper sauce gave it a little kick. This dim sum is perfectly concocted by the chef, Brian Wong! As for the steamed crystal skin vegetarian dumpling, it is handmade to the right thickness and generously filled. It might be a little too bland if you prefer strong flavours. The deep-fried prawn mango roll was well-prepared. We love the well-balanced sweetness from the mango and saltiness from the prawn.

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We had the Bird’s Nest Dumpling in Superior Sauce Soup ($28 per portion) after a round of delectable dim sum. Bird Nest is definitely nourishing but dumpling?! This has got to be the first time a chef has creatively combined quality ingredients such as scallop, prawn and conpoy in order to create such a soup dish! We love how smooth the soup is and admire the way this creative chef chooses particular ingredients to perfect not just the taste, but the texture of the soup as well.

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Main courses such as Deep-fried Prawns with Pumpkin Butter Sauce ($35 per portion) and Wok-fried Beef Fillet with Angelica and Chinese Yam ($32 per portion) were served after the soup. We heard feedbacks from customers that their deep-fried prawns with pumpkin butter sauce tasted like salted egg yolk sauce but we hold a differing view. We enjoyed the tinge of a secret spice that the chef has added into the sauce. It tasted a little like curry leaves and gave the prawns a unique finish! The Wok-fried Beef Fillet with Angelica and Chinese Yam was another winner! The beef was cooked to perfection and tender.

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Moving on to the noodle dish that we savoured – Wok-fried Wanton Noodles with Lobster in Superior Stock ($38 per portion). Well well, the word, “lobster”, must have captured everyone’s attention but to our disappointment, we felt that the taste of the wanton noodles and vegetables overpowered the lobster. Shouldn’t the lobster be the highlight of this dish? Honestly, it’s decent but we felt the lobster could be better.

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Last but not least, one can never resist the temptation of desserts! Wan Hao Chinese Restaurant has done a splendid job in offering this unique Chilled Double-boiled Peach Resin with Red Dates ($16 per portion). Notice the jelly-like yellowish and transparent ingredient? This is peach resin, which is commonly used in Chinese medicine. It relieves stress and has an anti-wrinkle skin effect. Peach resin is rich in collagen. It gives the dessert a natural sweetness. Together with other ingredients, this dessert certainly ends your meal on a healthy note. You don’t have to feel sinful for indulging!

Are you drooling yet? We love dining in a clean and elegant environment where we can hold conversations without being disrupted by rowdiness. Coupled with new food items that have managed to impress us, don’t be surprised to see us visiting Wan Hao Chinese Restaurant again.

The post Wan Hao Chinese Restaurant – New Items Tantalizing Tastebuds appeared first on Miss Tam Chiak.

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Being an halal certified Penang restaurant, Penang Culture has been serving up a myriad of Penang favourites for the last five years at its three outlets in Changi Terminal 2, JEM and Century Square Shopping Mall.

In celebration of its 5th anniversary, Penang Culture has launched a new and updated menu to showcase interesting versions of several familiar Penang dishes. These include scrumptious Premium Crab Meat & Salted Egg Fried Kway Teow, appetising Salmon Assam Laksa, Penang Lobster & Scallop Noodles, spicy Penang Fire Wings and mouth-watering BBQ Salmon with homemade spice paste.

The recent show-stoppers are the brainchild of Head Chef Wong Thin Lipp, a 48-year-old Penangite who started his culinary career 20 years ago in several kitchens in the iconic foodie city of Penang. He has been at the helm of Penang Culture since it opened its doors five years ago.

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We were invited to try the new dishes at the Changi Airport outlet which is a full-service concept restaurant. I have eaten curry fish balls in Hong Kong, but here, we were served with Penang Curry Fish Balls ($4.95). Wah, even Penang also got curry fish balls ah! Large and juicy fishballs are deep fried before they are steeped in this curry gravy to allow the balls to soak in all the delicious flavours. So why is it the Penang version? Because chef’s rich Penang chicken curry gravy makes up the basis of this dish. It’s a little more lemak and a little more spicy than the Hong Kong version, perfectly matched with piping hot steamed rice.

My favourite for that night is BBQ Salmon ($11.95). Honestly, I would have never thought this is going to be the star for me. It doesn’t look really appetizing to begin with – two slices of Norwegian salmon fillet on a big plate. But but but, I am absolutely wrong. The fillet are first expertly grilled before a layer of Chef Wong’s secret recipe paste is added. That sublime sweet, spicy paste is very wicked – redolent with chilli, lemongrass, onions, ginger flower, assam (tamarind) and sugar. This same paste is also used on a selection of grilled seafood that is also available at the restaurant.

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A good plate of char kway teow needs strong wok hei. And it’s best if duck eggs are added to it. Chef must have heard us because he came up with Premium Crab Meat & Salted Egg Fried Kway Teow ($15.95)! Taking its cue from the beloved Penang fried kway teow, this dish is inspired by the latest salted egg craze to hit Singapore.

Tender flat rice noodles are wok-fried with garlic, beansprouts, and homemade sambal (chilli paste) before mashed salted egg is tossed in. Even though no duck egg was used, the salted egg was a good substitute for its unmistakably rich aroma in the smoky plate of noodles. Generous helpings of prawns, squid, fish cake and cockles are then added. The final, and crucial touch, is a lavish topping of meaty mud crab meat and salted egg crumbs before the dish is presented to the customer. The dish also had enough wok hei, the right amount of char and the spice level was perfect. Pass!

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Those who love a hearty bowl of hot prawn noodle soup, you will adore this luxurious Premium Lobster & Scallop Noodles ($16.95). The stock is created by slow- boiling a bounty of prawns, crabs and chicken bones for several hours to create the quintessential broth for this perennial Penang favourite. Each bowl is then filled with yellow noodles, scallops, slices of chicken, fish cake, kang-kong, bean sprouts, a hard-boiled egg and a whole slipper lobster before it is filled with the hearty soup.

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Classic assam laksa was given a little makeover with the addition of salmon. But Chef Wong still prepares the Salmon Assam Laksa ($11.95) using the same timeless recipe that made it famous in Penang. Mackerel, sardine, ginger flower, laksa leaves, assam (tamarind), hae kor (fermented shrimp paste), garlic, galangal, turmeric and lemongrass are boiled together to form the tasty soup.

Filling a bowl with specially imported thick vermicelli from Penang (it’s slurping good), this is topped with chopped pineapple, slivers of cucumber, lettuce and fresh onion slices before generous slices of Norwegian salmon crown the dish. The gravy is then poured in and drained so all the ingredients absorb the flavour. This is done twice before the bowl is topped up. A drizzling of hae kor provides the finishing touch. Actually, if the salmon were added into the soup base during cooking, it would be more comforting and rich tasting rather than adding it only at the end.

Other well-loved specialities include Penang Rojak ($5.95), Cuttlefish Kang Kong ($5.95), Penang Otah ($6.95), Penang Oyster Eggs ($8.95) and Penang White Curry Mee with Seafood ($8.95) to name a few. The menu also features a section that provides options for customers looking for dishes that are below 500 calories. Items listed here have been approved by the Health Promotion Board (HPB) as part of their Healthier Dining Programme.

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Cold desserts like Penang Cendol (from $4.65), Penang Ice Kachang (from $4.65) and new item Gula Melaka Tiramisu with Cendol ($8.95) as well as hot dessert picks such as the Burbur Hitam (from $3.95) are also available.

Other great new beverages on the menu include smooth and creamy milkshakes such as the Cempedak, Durian and Coconut Milkshakes ($6.95 each). I am not a huge milkshake fan but I love the cempedak milkshake so much that I finished the whole tall glass b myself after a hearty meal. Other Penang drinks are the Bandung Chin Chow, Nutmeg Juice and Pink Guava Juice ($4.95 each).

Or, you can try the signature drink at Penang Culture – Ampla Juice ($4.95). Made from the Ampla fruit (Indian Gooseberry), this fruit is full of Vitamin C and contains anti-oxidants. This refreshing drink is served with a sour plum for a salty kick. For an icier rendition on sweltering days, customers can opt for an Ampla Ice Blended ($7.95).

Besides having branches in Changi Airport, Penang Culture also has branches in Century Square Shopping Mall (#04-12) and JEM Shopping Mall (#04-27).

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Yong Tau Foo, a traditional Hakka Chinese cuisine, can be eaten dry with a sweet sauce or served as a soup dish. Customers are usually attracted by the attractively colourful and mouthwatering display of ingredients lined up or stacked up in rows at the front of a Hakka yong tau foo stall. Ingredients usually consist of minced-meat-stuffed tofu or fish-paste-stuffed tofu, as well as, other stuffed vegetables and mushrooms. You get to pick your desired choice of noodles (eg. yellow noodles, vermicelli or kway teow etc) to accompany the ingredients that you’ve chosen. With a gradually disappearing traditional hawker scene in Singapore, it’s hard to come across an affordable yet simply scrumptious Hakka Yong Tau Foo nowadays.

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Remember Ghim Moh Wet Market’s Hakka Yong Tau Foo stall? Fans of Peter Leow, the man behind this delicious Hakka yong tau foo recipe, rejoice! Having taken a break since 2003, Peter and his wife have decided to make a comeback! We’re pretty sure you remember him for the queue at Ghim Moh Wet Market. There wasn’t a timing where his stall wasn’t stormed by a crowd.

The secret behind his fresh and yummy ingredients is the strong passion towards creating culinary delights that Peter and his wife possess, as well as, the amount of hard work and love they invested in painstakingly hand-making each and every ingredient personally. Can you imagine waking up daily as early as 5am to prepare all the ingredients before they open their stall for business?! It’s no surprise that their ingredients taste distinctively different from those that are mass produced by factories and suppliers and made by machines.

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What stood out for us most was the perfectly concocted chilli sauce that spices up the entire Hakka Yong Tau Foo dish! It adds that additional kick that’s super satisfying! We even bought a couple of their chilli sauce back home to enjoy with whatever home-cooked dishes we have.

So, what sparked Peter’s interest in making a comeback in the hawker scene? That’s when Varian Loke, founder of non-profit organization, Food Culture Academy (FCA), comes into play! FCA is established in December 2015, with an aim to bridge the gap between aspiring young hawkers and the already established and successful older generation of hawkers.

In order for the survival of Singapore’s hawker culture, Varian realizes that Singapore needs more youngsters to step out and be passionate about our hawker food. However, these aspiring young hawkers might have financial issues or might face certain problems which become an obstacle for them in pursuing the “hawker dream”. Hence, Varian, having a coffeeshop of his own in Geylang, decided to set aside two stalls as “training grounds” for the older generation of hawkers to impart their culinary knowledge and skills to the young hawkers who are willing and passionate about learning from the older generation of hawkers.

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Peter is very supportive of Varian’s aim for FCA hence he decided to “test the market” once again, to see how responsive people are towards his Hakka Yong Tau Foo. This pop-up stall is located at the “Shiok Eat! Food Fair” at the atrium of West Mall from 20 June 2016 to 8 July 2016. There are a total of 14 different vendors. Peter and his wife are very open to feedbacks so if you’ve been a fan of his previous stall at Ghim Moh Wet Market, this is an opportunity for you to relieve the taste of Peter’s Hakka Yong Tau Foo again! Whether as finger food or as a side dish that you pack back home for lunch or dinner, Hakka Yong Tau Foo is a great choice for everyone!

The post Peter Leow’s Hakka Yong Tau Foo – Making a Comeback? appeared first on Miss Tam Chiak.

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Bedok Mall is the first major shopping mall in the heart of Bedok Town Centre with over 200 shops that offers everyday essentials, lifestyle and fashion to serves Singapore’s largest residential estate. From 24 June to 10 July 2016, they have launched a “Gastronomic Delights” promotion with many F&B tenants offering attractive food deals with $5 or $10 cut-out coupons from 8 DAYS and iWeekly. Hurry, gather all your friends to “chiak”!

Talad Thai
Unit: #01-78

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Street food is a quintessential part of the Thailand experience. Wherever you go in the city, there are always plenty of street food serving convenient, delicious and cheap meals. Keeping the mood truly local, the new Talad Thai in Bedok Mall has all the ambience of a Thai street stall – metal tables, old school gates, push carts… A new sister brand under Simple Eats | The Thai Noodle Bar in Changi Airport Transit, Talad Thai prides itself on serving a list of favourite Thai street food.

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Pork Slice with Spicy Lime Sauce ($7.80), on the other hand, was a pleasant surprise for me. When you dip the sliced pork and garlic into a green chilli sauce, you get such a burst of flavours instantly. Another dish that wow-ed me is the Fish Maw Soup ($7.80). The soup is rich and tasty, yet not overpowering. Couple with bamboo shoots, mushrooms and shredded chicken, you can choose to have it soup or with bee hoon. Don’t forget to add some quality vinegar to enhance the flavours.

Spicy & Sour Mixed Noodles ($8.90) is a bowl of wildly potent broth which was insanely spicy, intensely rich with onsen egg. If I may, this is probably a better version of bak chor mee. The chicken rice of Thailand may not be as famous as Singapore’s, but it is still a popular comfort food. Using their own recipe, Grilled Chicken with Hainan Rice ($8.90) is well-marinated to give a tender and tasty meat. The rice made from chicken stock is milder as compared to our local version. Their homemade chilli sauce is incredible. The sweet-spicy sauce which will have you gobbling your dish down. I thought it is a great accompaniment for other Thai dishes.

*DEAL* Enjoy Palo Chicken with Rice + House Beverage at $5. From 24 June – 10 July 2016. Terms & Conditions apply.

Dian Xiao Er
Unit: #01-73 to 74

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Whenever you dine at Dian Xiao Er, the first dish that comes to mind is definitely roast ducks. The ambience is intentionally planned to be rustic and raw with the careful selection of materials to complement the freshness of the herbal roast ducks, which are prepared and roasted in the display kitchen daily.

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The history of duck roasting can be traced back to as early as the Yuan Dynasty when it was listed among the imperial dishes. Till today, this delicacy has won praises from former US president Bill Clinton and the Bush presidential family during their visits to China.

At Dian Xiao Er, they choose Cherry Valley ducks of the finest quality; naturally breed off the lakeside. The ducks are first marinated with a myriad of herbs and spices for hours, thereafter roasted with appropriate temperature to keep them from drying out in the oven.

A duck roasted in this manner is crisp to the touch and golden brown in appearance; its flesh is both tender and juicy together with an overwhelming herbs fragrance. We tried the Duck Roasted with Ten Wonder Herbs ($15.50 small), which is marinated with 10 herbs including codonopsis root, foxglove root, licorise root etc. It is crisp to the touch and golden brown in appearance while the flesh remains tender and bursting with juicy herbal goodness.

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A new dish in the menu is Golden Lotus Roots with Pumpkin ($11.30 small). The thinly sliced crispy lotus roots are tossed and coated with a layer of delectable salted egg sauce. It is great for starting each meal. Another dish to try is Fiery Sambal Squid with Prawns ($16.80 small) featuring tender squid rings and prawn balls tossed in specially concocted spicy sambal sauce with petai.

Only available in Bedok Mall during weekdays from 11am to 5pm, enjoy a superb plate of Duck Noodles in 10 Wonder Herbs ($8.90). Tossed in their signature Ten Wonder Herb sauce, enjoy a savoury touch paired with tender crisp duck. You can choose to have it with original noodles or spinach noodles.

*DEAL* Enjoy Crispy Fried Skin with Fried Kang Kong Salad at $5 (U.P. $6.80). From 24 June – 10 July 2016. Applicable for use only from Mon – Fri, 11am to 5pm. Valid for dine-in at Bedok Mall. Limited for 1 redemption per bill per table. Terms & Conditions apply.

RamenPlay
Unit: #B1-09

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Known for serving piping-hot bowls of hearty ramen, RamenPlay has a repertoire of gastronomic dishes comprising ramen, donburi (rice bowl) and steamy Shabu Shabu for you to select them.

One of their house specialties includes Pork Yakiniku Tonkotsu Ramen ($13.80). Springy noodles are steeped in the traditional rich pork bone-based broth and piled with thinly sliced stir-fried pork. The yakiniku slices are topped with a light sprinkling of fragrant sesame seeds and a dash of spring onion.

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I have always been a big fan of RamenPlay’s donburi, especially this signature Butariki Ishinabe ($13.80). Served in a heated stone-pot rice bowl, the dish boasts both pan-fried and barbecued pork, spring onions, seaweed, raw egg and a drizzle of RamenPlay’s addictive secret sauce. All ingredients worked well together with the pearly morsels of Koshihikari rice. Be blown away by the bursts of flavours!

Some worthy appetizers include Crispy Dango ($4.80 for 6 pcs). Breaded then deep-fried to a tantalizing golden brown, these succulent chicken meatballs drizzled with mayonnaise and plym sauce are great for pairing with any bowl of rice or ramen. The homemade Yaki Gyozas ($3.80 for 4 pcs) are tasty too – juicy dumplings with pork fillings encased in a thin wanton skin. They have been skilfuly pan-fried to be deliciously crisp on the outside yet moist within. Polish off with the accompanying house dip of shoyu and vinegar.

*DEAL* Enjoy Pork Yakiniku Tonkotsu Ramen at $10. From 24 June – 10 July 2016. Not valid for use on public holiday and eve of public holiday. Limited for 1 redemption per bill per table. Terms & Conditions apply.

Swissbake
Unit: #01-01

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A leisure brunch at Swissbake is not a bad idea. Especially when the huge glass walls allow sunlight to come true, that makes brunch happier! Staying true to our Swiss heritage, Swissbake offers a wide range of pick-and-go products including delicious sandwiches and salads, crafted from high quality ingredients.

Look at all these kraftwiches! These are healthy and filling, but yet not bland and boring. They are iconic for being so incredibly massive. Combining the full spectrum of deli meats and cheeses together, this Smoked Salmon Kraftwich is piled high with Kraftkorn bread, mixed veggies, smoked salmon, capers, cream cheese, tomatoes and red onions. The entire hero is about the size of the kraftwich and costs only $8.90. Just saying.

Beef Pastrami ($8.90) features thinly sliced beef pastrami sandwiched between
mixed veggies, cream cheese, gherkins and Swiss emmental cheese. Everything taste better with their soup of the day and coffee. Make it a set at only $12.90! Exclusively at Swissbake Bedok Mall, you can enjoy a FREE CAKE (worth $4.90) with purchase of 2 sets of Kraftwich Set Meals. Valid till 10 July 2016.

*DEAL* Enjoy Kraftwich & Drink at $10. From 24 June – 10 July 2016. Limited to drinks with U.P. $4.90. Terms & Conditions apply.

Wing Stop
Unit: #B1-53

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Famous Texas restaurant chain Wingstop has opened its first Singapore outlet in Bedok Mall. As the wings experts, they take pride in serving only the freshest, cooked-to-order chicken wings that they sauce and toss by hand.

With the focus on cooked-to-order chicken, the Wingstop menu features traditional and boneless wings that are sauced and tossed in one of 11 bold, original flavors such as Original Hot, Cajun, Atomic, Mango Habanero, Teriyaki, Lemon Pepper, Hawaiian, Garlic Parmesan, Hickory Smoked BBQ and Louisiana Rub and Oriental Soy Pepper.

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For me, nothing beats a classic. The Original Hot and Louisiana Rub won my hearts as both were subtle yet complemented the meats very well to bring them to a whole new level. The Mango Habanero sauce is a refreshing one which my dining partners enjoy very much. Just for Ramadan, they have come up with Kecap Manis flavour which is a big hit for locals.

The easiest is to order the Classic Wings or Boneless Wings sets ($9.95 for 6 pieces, $11.95 for 8 pieces) where you can mix 2 flavours with 1 regular fries, drink and dip. For those who want to try all flavours, the best thing is to gather your friends and enjoy the wings together!

*DEAL* Enjoy 5 pcs Boneless Wings at $5 (U.P. $6.80). From 24 June – 10 July 2016. Wings can be sauce up to 1 flavour. Terms & Conditions apply.

Pho Street
Unit: #B1-40

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Pho Street aims to reignite the Vietnamese food culture in Singapore with an emphasis on the healthy, yet tasty nature of Vietnamese cuisine.

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Join in the Bún Chả craze and enjoy a slice of Hanoi while it is now available at all Pho Street Singapore’s outlet island-wide for a limited time period only! Because that meal that U.S. President Barack Obama and Chef Anthony Bourdain had I Hanoi created such a huge sensation online, Pho Street has created their own version of Bún Chả. A classic Hanoi meal of charcoal-grilled pork slices and pork patties, served over noodles, we gave a thumbs up to the tender and flavourful grilled meat in a tangy sauce with slices of green papaya and carrot. The rice vermicelli was served at the side. All you have to do is take some noodles and dip it into the sauce.

While enjoying Bún Chả, don’t forget to indulge in their signature Beef Pho, with obtain a light but highly aromatic broth to wet your taste buds. Pho Street also offers a wide variety of street snacks, which includes the fresh spring rolls with overtones of fresh mint that made a delightfully light start to the meal.

*DEAL* Enjoy Bún Chả at $10 (U.P. $10.90). From 24 June – 10 July 2016. Terms & Conditions apply.

Canton Paradise
Unit: #B2-10 to 11

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Canton Paradise sets out to capture the essence of Hong Kong with its offering of nostalgic Cantonese favourites and an array of Shunde cuisines. The extensive all-day menu offers an affordable selection of Hong Kong classics, like roast meats, traditional dim sum, congee, wanton noodles, nourishing soups and claypot dishes.

When we talk about Hong Kong cuisines, we can never miss out the roast meat. Go straight for the BBQ Combination ($24.80) which combines char siew, chicken and crispy BBQ port in a platter!

I love the Canton Crispy BBQ Pork where pure fatty pork has been slow roasted to perfection for 4 hours. Canton Paradise specially imported an oven to do this. The skin was crispy and the meat was seasoned all the way which gave an explosive burst of flavours. Another crowd pleaser is the melt-in-the-mouth BBQ Pork Belly with Honey Sauce. That bit of fat really gives it just the right amount of texture and juiciness.

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One of their highlights in the dim sum menu is the soft Baked BBQ Honey Pork Bun ($4.50). Comes with sweet char siew bits, it’s slightly crispy on the outside but moist within. We were also impressed with the flavours and aroma of Fried Carrot Cake in XO Sauce ($7.80). Cubes of carrot cake were evenly coated with the mild spicy XO sauce – we can’t stop at one. Bite a mouthful into the soft and piping hot Steamed Custard Bun ($4.90) and you get that lava custard egg york that’s slightly gooey and creamy.

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Canton Paradise’s Spring Water Tofu is prepared using premium soybeans that is full of proteins, and natural mountain spring water that is rich in minerals. They are finely grinded and filtered 3 times to remove all residue, resulting in smooth and tender texture. The Braised Firm Tofu with Assorted Mushrooms ($11.80) we had was very light in taste.

*DEAL* Enjoy XO Carrot Cake at $5 (U.P. $7.80). From 24 June – 10 July 2016. Valid for dine-in at Bedok Mall. Limited for 1 redemption per bill per table. Terms & Conditions apply.

Yoshinoya
Unit: #B2-30

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Yoshinoya is all about affordable and delicious Japanese Beef Bowls. Look at the extensive menu, which is sure to excite even the pickiest of eaters. The Combo Bowls are great if you can’t make up your mind or are just perfect for sharing with friends and family.

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These days, you can hear tender beef slices swishing through a pot of bubbling broth as Yoshinoya introduces Shabu Shabu Set ($12.90). The perfect heart warmer includes a hot pot, premium Japanese rice and chukka wakame. Add on $0.80 for a tamago egg. The meat is cooked upon order, so remember to remove it soon when you it reaches you. Plunk into the soft eggs or soy sauce, it’s so fun to eat and can make a filling meal.

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Should you feel like eating something else, you can order Yoshinoya curry set or combo set meal. Indulge in rich and aromatic Ebi Fry Curry Ramen ($8.90) drenched in house-made curry that is smooth and potent with a balance depth of flavour. The curry is made with selectively chosen fresh potatoes, ripe carrots, and sweet onions with combination of Japanese spices for heat. Succulent fried prawns coated with flavorful breadcrumbs for extra crunch. Served with springy ramen and kizami nori, it makes you crave for more!

I love the Teriyaki Chicken & Salmon Combo ($10.90) featuring tender chicken leg that’s grilled to golden perfection topped with secret recipe teriyaki sauce. Pairing heart-healthy pink salmon on a bed of steaming white premium Japanese rice and a colourful mix of vegetables, the set is complete with a miso soup and ice soda.

*DEAL* Enjoy Fishermen Harvest Set Battered Southern Blue Whiting Fish Donburi with Goma-ae Sauce at $5 (U.P. $9.50). From 24 June – 10 July 2016. Terms & Conditions apply.

$5 and $10 Food Deals … Don’t say #BoJio

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Here are the list of tenants for you to enjoy $5 and $10 Food Deals. Visit www.bedokmall.com.sg for more information

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Marina Square has got quite a mouth-watering food range of Chinese restaurants showcasing the culinary traditions of different provinces in China. Whether you’re looking to share Peking duck with your family or experience a classic weekend dim sum brunch, Marina Square has got you covered.

Yechun Xiao Jiang Nan
Unit: #02-181/182
Tel: 6333 4038

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Having opened for 2 years, Yechun Xiao Jiang Nan specializes in Jiang Nan cuisine. Executive chef Li Jing is from Yang Zhou and he ensures that every dish in the menu is kept true to the flavours of Jiang Nan. One example is the Shredded Tofu ($6). Each tofu shred is poached over water for at least 3 times to prevent lumps and tossed with soy sauce and sesame oil. Another appetizer worth trying is the Fresh prawns with Fermented vegetables ($12.80). The fermented vegetables elevated the crustacean flavours and goes well with the crunchy prawns.

For comforting flavours, share a pot of Duck confit with Bamboo shoots ($26). Instead of goose, the restaurant air dries the duck and mixes it with vegetables in the soup. What you get is a thick and tasty broth with some sweetness from the carrots. Each piece of duck meat is sliced to an optimal thickness so you get that good bite.

2. Dragon Bowl
Unit: #03-129A
Tel: 6858 1588

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Opened since last October in Marina Square, Dragon Bowl has been dedicated to making made wonderful contemporary Cantonese cuisine while preserving the traditional flavours. One of the must try dishes is the Dragon Bowl Peking Duck. It is all about that crunch on the skin that lead up to tenderness, with fatty richness unifying the two. The duck is marinated with spices overnight, air dryied and roasted till perfection.The process is not easy, but I am glad Dragon Bowl has done it well.

Dragon Bowl also served deep fried prawn done in many ways. We had the one coated generously with thick and creamy pumpkin sauce, enhanced by curry leaves. Another method was to serve it with cheese, so kids will enjoy them more. Other dishes to try include the Homemade Beancurd with Bamboo Charcoal Powder, Braised Pork belly in Special Sauce and many more. There’s also a are also wide range of Liquor, Wine, Beer and Sho Chu specially selected to go well with their cuisine.

3. Mouth Restaurant
Unit: #02-200
Tel: 6337 7446

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Mouth Restaurant has been serving traditional Hong Kong dishes with a modern twist at an affordable price since 1989. The Scallion Sakura Chicken is my favourite. Using only Sakura Chicken of a selected size which gives the best meat with less fat, the chicken is poached in a traditional way to ensure meat is juicy and tender. Remember to dip your chicken chunks into the tasty scallion sauce as it complements the dish very well.

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While some other Chinese restaurants create different flavours of Xiao Long Bao, Mouth Restaurant decided to be creative and created 6 different Har Kau flavours instead.The traditional prawn dumplings come in multiple colors ranging from the more adventurous, Squid Ink, Spinach and Sweet Potato flavors to the novel Pumpkin, Carrot and Original flavors. These colourings are made from natural food ingredients, which create a delicious oriental taste with a twist. End your meal on a sweet note with the Legendary Baked Liu Sha Bao. Peel it open and let the custard centre flows. YUMMM…

4. Kai Garden
Unit: #03-128A/128B
Phone: 6250 4826

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Since opening last December, 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. They also serve Peking Duck with 5 creative sauces like Black pepper, Seafood sauce, Sesame sauce, Mixed sauce and Original. Not only that, there are 5 different types of skin to wrap the Peking duck with. The skin is made with natural ingredients and come in flavours such as Charcoal, Beetroot, Spinach, Pumpkin and Original. That marks the start of a colourful weekend. ☺

DINING TREATS (7 – 31 JULY 2016)

From Monday to Thursdays, spend $30* at any F&B/Food outlet to redeem a $10 dining voucher. On weekends (Friday to Sunday), spend $60* at any F&B/Food outlet to redeem a $10 Marina Square Gift Voucher.

*Limited to first 3,000 diners, while stocks last. T&Cs apply. For more information, visit: http://www.marinasquare.com.sg/previews/happenings/promotions

The post 4 Unique Chinese Restaurants in Marina Square appeared first on Miss Tam Chiak.

Fans of Tang Shi Fu’s nourishing soups and hearty broths no longer need to cross the causeway just to get a sip of comfort. This famous Malaysian chain restaurant that’s known for their healthy concoctions and carefully thought out menu is now known as Souper Tang in Singapore.

And with their humble beginnings as a traditional Chinese medicine dispensary, their oriental influence is evident – both in the decor and menu, as well as the various herbs and spices that go into each of their wholesome soup dishes.

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Take for instance the Souper Tang Signature Soup ($26.90 for two), which is their signature soup that comes with fish maw and chicken and simmered with conpoy, mushrooms, American ginseng and ginseng root. The result is a light and delicate broth that’s heavy on its medicinal and anti-ageing properties.

And if a spoonful of sugar makes the medicine go down, then the Shi Quan – The 10 Herbs Soup ($13.90) is a robust medicinal broth that’s surprisingly smooth and delicious, with none of the intense bitterness associated with the usual ten herb soup. With natural sweetness derived from a careful blend of herbs like angelica root and osmanthus bark, this nutritious dark elixir can help boost the immunity and alleviate insomnia.

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But aside from herbal soup bases drawn from an extensive knowledge of the Chinese medicine, the Signature Souper Pesto Pot ($25.90) also highlight Souper Tang’s commitment to serving healthy food. And don’t let the name put you off – the house-made pesto sauce made with a revitalising blend of vegetables, basil, mint and pine nuts might sound like an unconventional creation, but it’s flavours are reminiscent of thunder tea rice. Complementing this guilt free bowl of natural goodness is a slew of fresh vegetables, mushrooms and tofu that basically makes this a hotpot equivalent of a green vegetable juice.

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The Stir Fried French Beans With Pu Er ($11.9) is another uncanny update on the usual vegetable dish, with a combination of crunchy sticks of french beans tossed with minced meat and pu er tea. It had a temptingly luscious sheen, but we would have preferred the notes of tea to come through a little stronger.

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Meat-lovers should not discount a trip down Souper Tang – they aren’t just all about health soups. Their Stewed Chicken Cordyceps Flower And Essence Of Chicken ($19.90) is part of their healthy protein dish arsenal that features chucks of free-range chicken chunks stewed with ginger, goji berries and red dates, and ultimately topped with their own chicken of essence to help bolster your immunity. The Claypot Atlantic Codfish Maw ($29.90) is a generous fillet of codfish braised in a rich seafood stock with nai bai and red dates to lend some natural sweetness. The resulting sauce help coat the fish maw slices and omega-3 rich fish fillet for a healthy, yet protein packed dish.

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Home Braised Pork In Rich Dark Sauce ($18.90) might sound mysteriously dubious, but the meltingly tender pork belly slices will instantly remind you of a familiar kong bak pau. Souper Tang’s rendition comes slightly different – the pork slices came suspended in a sauce made up of oolong tea, angelica root, star anise and mandarin peel, and were served with pandan mantou slices and refreshing cucumber sticks tossed with walnuts, sesame and broad bean sauce. We liked that meat slices were so delicately braised, and the pandan fragrance worked surprisingly well with the notes of tea.

Serving as the perfect accompaniment to their various main dishes and soup creations is the Mee Suah Tossed In Abalone Sauce ($3.90). It might look deceptively plain, but the scoop of homemade XO sauce and abalone sauce elevated the clump of vermicelli to addictive strands of glossy noodles.

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And at the end, Souper Tang is more than just serving healthy and comfort savoury dishes that’ll warm your bellies. Their Caramel Beancurd ($3.50) was the perfect way to end your meal on a sweet note, literally. Drizzle the caramel sauce for good measure, or enjoy the silky smooth beancurd pudding that’s equally good on its own.

Those thinking of bringing home some of Souper Tang’s comforting broth can do so with the different takeaway packs on sale. From tea blends to their signature soup spice packs, you’ll also be able to put on the Souper Tang chef’s hat yourself and concoct their nourishing creations from the comfort of your home.

The post Souper Tang Is Now Boiling Their Nutritious Menu In Singapore appeared first on Miss Tam Chiak.

The older generation would be familiar with the former Riverview Hotel at Havelock Road. However, after more than 16 months of renovation and remodeling work, the space has been transformed and re-branded to Four Points by Sheraton Singapore, Riverview. This 21-storey hotel is the first Four Points brand in Singapore and is now part of a family of 200 Four Points in nearly 40 countries worldwide. It caters mainly to businessmen as every room is designed to meet the needs of businessmen. You’ll be happy to know that every safe is big enough to store laptops and the mini bar / fridge is empty so you can bring your own food.

This newly-furbished hotel boasts two hidden wining and dining gems that sit along the iconic Singapore River, which light up in the evenings and turn the entire atmosphere very romantic.

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Four Points Eatery is an all-day dining concept with an occupancy rate of 170 guests. With their ceiling-to-floor glass windows overlooking the Singapore River, this restaurant exudes a sunny interior during the day. You can choose to dine al fresco as well, taking in the serenity of the beautiful river. Four Points Eatery serves up a notable range of signature a la carte dishes such as the ever-popular Slipper Lobster Laksa ($20.80++) and classic Old Time Bak Kut Teh ($22.80++).

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Slipper Lobster Laksa features a full-bodied coconut gravy redolent with spices such as galangal, turmeric, dried chilli, lemongrass, candlenut, balachan and dried shrimps. This super gigantic, value-for-money Laksa consists of rice vermicelli and beansprouts, accompanied by an array of savoury ingredients like two slipper lobsters cut into halves, juicy clams, fishcake slices, dried tau pok and a hard-boiled egg. The spice-filled gravy is added to and drained from the dish several times to warm up the noodles and ingredients before the bowl is topped with a luscious broth. Finally, Laksa leaf is sprinkled generously to provide an aromatic finish.

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Old Time Bak Kut Teh is a staple dish for guests. Its impressive ensemble on the tray includes a large oriental ceramic bowl of piping hot bak kut teh, surrounded by side dishes such as you tiao for dunking in the soup, braised salted vegetables, a bowl of fragrant yam rice and premium dark soya sauce with a heap of sliced fresh chilli. The secret behind this robust peppery and flavoursome broth is the tedious preparation and cooking method. Pork trotter and bones are simmered for 8 hours to extract the richness of the marrow. Collagen from the meat gives the broth a cloudy appearance. A generous amount of pepper and garlic adds depth of flavour to the concoction. We enjoyed the pieces of meaty pork ribs that are steeped long enough in the broth till they become fall-off-the-bone tender. Good news – there’s unlimited topping up for this bak kut teh broth!

Other Asian dishes include Nasi Goreng Istimewa, Seafood Char Kway Teow, Hainanese Chicken Rice and Tom Yam Seafood Fried Rice. Not craving Asian food? No problem! Guests can also dive into a delectable spread of pizzas, pastas, sandwiches, burgers and other main courses to tackle your hunger pangs.

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Besides the usual ala carte dishes, SOMETHING NEW IS COMING YOUR WAY! Starting from 1 August 2016, the current international buffet spread will take on a new and delicious persona. Look forward to an extensive range of Seafood buffet spread every day during lunch and dinner. There are about twenty items for the buffet, with 80% of these mainly seafood-based. This Seafood buffet offering resembles a symbolic connection to the beautiful river along the restaurant. There is a live prawn station and an oyster shucking station during dinnertime and on weekends.

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Be prepared to be enticed by grilled seafood such as prawns, fish, squid, yabbies and stingray, done local-style or with Australian or Mediterranean marinades. The seafood buffet selection also include NZ Mussels in Pot prepared with white wine, Baked Big Head Prawns with Garlic, Grilled Boston Lobsters, and a selection of steamed, grilled and baked fresh fish. The chilled seafood assortment includes a Sashimi counter where generous slices of fresh salmon, white tuna, tuna and tako are prepared upon request. Finally, the Cold Seafood spread features snow crabs, prawns, crabs, mussels and scallops with a variety of dips. The entire buffet will be backed up by staples like noodles, rice, side dishes, vegetables and salads.

Seafood Lunch Buffet is available from Monday to Saturday, 12 noon to 2.30pm and costs $38.80++ per adult and $19.40++ per child between 5-10 years old. Seafood Brunch Buffet is only available on Sunday, 12 noon to 3pm and costs $52++ per adult and $26++ per child between 5-10 years old. This price includes free flow Prosecco or Moscato and soft drinks. Seafood Dinner Buffet is available daily from 6pm to 10.30pm and costs $49.80++ per adult and $24.90++ per child between 5-10 years old. This price includes oyster bar, live prawns station and free flow soft drinks.

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The Best Brew is a comfortable and laid back bar-cum-lounge for you to chill with friends, colleagues and business associates while downing a wide array of local and international beers, tipples and cocktails. An upbeat menu of bar bites and sumptuous mains make this social hangout more than just a drinking hole. The Best Brew includes live music by several acoustic groups almost every evening of the week, while three wide-screen televisions are ever-ready for live airing of prominent international games that dot the annual sporting calendar.

The Best Brew has specially curated weekly bar promotions, encompassing a range of international brews paired with delicious nibbles. These bar bites will be complementary with the promotional beer of the week. Good deal right?

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You get choices such as Kirin Beer + Yakitori Chicken Balls ($15++) and Max Beer + Korean Grilled Pork with Homemade Kimchi ($15++). The former consists of a skewer of four perfectly marinated and grilled chicken balls, served with a soft-boiled egg. We’re pretty sure many of you would simply dunk the meat into the egg before downing it in a gulp. The latter contains grilled fillet of pork loin and leek, served with a generous helping of homemade kimchi and a sprinkling of lemon-pepper salt. Your choices also extend to Australian Brewery Pilsner / Pale Ale + Chicken Sliders ($40.80++) and Tiger Beer Pint + Chicken Rice Ball ($16++).

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The bar menu also showcases some substantial bar nibbles such as Spicy Crispy Buffalo Wings ($10.80++ for 3 pieces) and Panko-Crusted Soft Shell Crab ($15++). The former is tossed in a piquant sauce comprising soya sauce, lemon, honey, Chinese wine, coriander and cinnamon while the latter is a note-worthy choice. Each piece of tender crab is encrusted by a coat of crunchy panko. The bar also offers Pork Frankfurter Dawg ($17++), The Best Brew Club Sandwich ($16.80++) and Beef Fajitas ($22.80++).

Happy Hour is from 3pm to 9pm from Monday to Saturday and 11am to 11pm on Sundays.

With so much food offerings at Four Points Eatery, you can fill your tummy before heading next door to The Best Brew just to unwind and relax. You’ll definitely get spoilt for choice and it’s not surprising if you find yourself heading back more than once!

The post Four Points by Sheraton – Romantic Riverview Dining appeared first on Miss Tam Chiak.

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Chef Benny Se Teo of Eighteen Chefs has opened a new kopitiam in Bugis Junction – Seng Kee The Black Seed. This modern coffee house is going to be halal-certified so our Muslim friends can also enjoy kaya toast and nanyang coffee together.

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The ordering system is quite straightforward. You order and pay at the cashier. When the number on your receipt shows on the screen, collect your food.

One drink the menu that they speak strongly about is the Bullet ($1.90 for 8 oz) which is made from concentrated black coffee with a slice of butter. It packs a punch!

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Their 63°C soft boil eggs ($2.20 for 2) is super power lah! The sous-vide egg is a thing of beauty. The yolks are runny and surrounded by tender white that’s so silky smooth. Totally can’t bear to eat them. That reminds me, that I haven’t touch my sous-vide machine for a long time…

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Their menu is quite different from our other coffee joints like Toast Box or Ya Kun. Yes they have the usual suspects but on top of it, Chef Benny has given a clever twist on our local dishes to cater to all.

For example, the chee cheong fun is not served in the black sauce. Instead, you can have them in sambal belacan ($3), peanut & chilli sauce ($3), beef rendang ($6.50), sambal sotong ($6.50), devil’s curry chicken ($5.50), local curry chicken ($5.50) or japanese curry (vegetarian, $4.50). So many different ways! I was recommended by the cashier to try the sambal sotong version. The chewy sotong is drenched with a thick and spicy sambal sauce that is so fragrant and tasty. Because of such intensity, I love this so much that I ordered again during my second visit.

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Our national dish Hainanese Chicken Rice is given a gourmet twist as Chef Benny came up with Hainanese Chicken Sandwich ($3.20 for 4″, $6 for 8″). Choose from ciabatta or focaccia as slices of chicken, ginger sauce, chilli sauce, lettuce, cucumber and tomatoes are sandwiched in between the bread. It’s a little hard to eat them as a whole because of the thick layers of lettuce, making it easily dismantled. But if you successfully put them all in your mouth, you can an explosion in taste as if you are having a plate of comforting chicken rice. Other options include beef rendang sandwich that is stewed for at least 3 hours till it is tender; hae bee hiam with wild rocks, tomato with cheddar, roast duck or sambal sotong.

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Devil’s Curry is a fiery red curry made with a different style of spice paste namely dried chilies, shallots, ginger, vinegar, yellow mustards, sausages, potatoes, carrots, chicken/duck etc. The end result is a complex flavour that is tantalising to the taste buds. Here, you can pair it with bread bowls ($5) or rice ($5.40 for nasi lemak, $4.50 for plain rice). It’s thick and sedap but needs a little more kick for me.

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Breakfast is perhaps the best excuse to dive into supremely delicious nasi lemak, as New York-based Time magazine listed it to be the 10 most healthy breakfasts in the world (really?!?!). Nasi Lemak here uses basmati rice and starts from $2.40. We included a chicken wing and costs $3.80 in total. The chicken rests on a pile of coconut-scented basmatic rice studded by 1/2 boiled egg, ikan bilis, cucumbers and a fiery sambal.

The post Seng Kee The Black Seed by Chef Benny – Give me the bullet! appeared first on Miss Tam Chiak.

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Food and beverage groups Fei Siong and Akashi first opened the popular London Fat Duck in Scotts Square last year. The partnership has ended and Fei Siong has now opened its own brand – Royal London Duck –in Mandarin Gallery.

I am going to be honest here. It took me awhile to decide if I want to write about Royal London Duck. Because my first visit there three days after the opening was closed to disastrous. But as with all restaurants, there is definitely teething issues in the begnning. What’s more important is, the chef is willing to accept feedback and make it better. So a few weeks later, I went back again and tried the same dishes. Conclusion? Definitely much better!

Helming the kitchen is Chef Ben Hui, who opened the famous 東寶小館 Tung Po Restaurant in Hong Kong. He ended the partnership and went to London to open Chinese Grand Imperial Restaurant in Guoman Hotel London and they do one of the best Peking Ducks outside of Chinatown. Subsequently, he has been to many great restaurants in Malaysia, Philippines, China and Singapore. His last stint was to open London Fat Duck in Scotts Square.

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Expect nothing less than a functional, quick-service meal with roast duck as the main event, along with the usual Cantonese restaurant classics such as a small dim sum selection, char siew, congee and noodles. It’s not a big menu so selection is quick and easy.

The signature is, of course, Royal London Duck ($48 whole, $25 half, $13 quarter). Using about 2.8kg of london duck where the skin and meat is at its most tender stage, Chef Ben marinated the duck with apple for 6 hours before roasting it. Lycheee wood is used to add a smoky and pleasant fruit fragrance to the roast. No crispy skin at all but think aromatic, firm meat with lustrous, glossed-brown skin, and drizzled with fruity sauce that is made from the marinade to cut through the oiliness. If you prefer individual portion, you can also go for Royal London Duck Rice ($8.80).

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The Crispy Pork ($15.80) was a little salty and dry on my first visit. But it got better the second time I was there, with crispy skin and juicy layers of meat underneath. The skin is crispy brittle to the point that it is almost breaking. You can hear the crackling sound when you bite into the skin. Special Honey Roasted Pork ($16.80) will make char siew lovers scream for joy as it was nicely charred with caramelised fatty layers.

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Like a duck confit in the most crispy form, the Crispy Aromatic Duck ($48 whole, $25 half) is fragrant and the waiter will tear it into shreds before wrapping it together with scallion, cucumber and sweet bean sauce within a pancake. The aroma is there but sadly, it was a little too dry for my liking.

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With the duck, then of course the Royal London Duck Black Pepper Sauce Bun ($5.80) must come into picture. The first time, the buns were flat and out of shape, with very little fillings and rather bland duck meat. But during our second visit, it was good. Each bun has good amount of diced duck and the black pepper sauce was more prominent than before. With one bite, you could get the warm crusty layers and a great tasting duck!

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Then of course, there are some dim sum items which are quite well executed. The Fried Chicken Dumplings ($4.80) are packed with tender chicken meat that are moist and juicy. And the Charcoal Lava Bun ($5.20)… Oomph… The golden custard lava oozes when peel open. Xiao Long Bao’s ($5.20) skin was a little too thick and not enough soup.

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Noodles is not their strength, I must say. We had two plates of noodles – Fresh Prawn Wanton Noodle Dry ($8.80) and Beef Brisket Noodle Dry ($8.80). The first time I tried it, they were lumpy and dry. The second time I tried it, it was better with the addition of more sauce but it wasn’t memorable. If you ask me, I would prefer the beef brisket version which is more wet and tasty, even though the beef can more slightly more tender.

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Snow Lady ($4) is still a no for me. By first look, it already loses its appeal. The mochi skin was a little thick with some cream and mango cubes in it. Yes the mango was sweet but the cream was very rough and there are definitely better versions out there. Probably the next time I come, I should try their chilled mango sago cream with pomelo ($5.20) and shunde double-layer milk custard ($4.20) instead.

There are definitely hits and misses at Royal London Duck but no restaurant is perfect to begin with. My second experience was pleasant and I don’t mind coming back for the roast meats and dim sum as they were well executed.

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Hainanese Chicken Rice is Singapore’s national dish and can be found island-wide at almost every dining spot, from humble hawker centres to major restaurants and even hotel cafés. The chicken is usually served with fragrant rice and a spicy chilli sauce, with ginger paste. In Singapore, chicken rice recipe can be roasted or braised in soya sauce for a different taste (we still like it poached). For some people, it might be the rice and chilli sauce that makes or breaks the dish. As we celebrate Singapore’s National Day today, we’ve hunted down 17 chicken rice stalls in Singapore that are among local favourites.

1. Ah Boy Chicken Rice

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Local celebrity chef, Eric Teo, has raved about Ah Boy Chicken Rice on his Facebook about 3 years ago so we decided to check it out. The roasted chicken has a crispy and thin skin that we enjoyed but a pity, the meat was a little on the dry side. Poached chicken, however, fared much better. It was tender, sweet and cooked till perfection, maintaining a smooth texture. We thought the rice itself is fluffy and loose with a nice aroma and not overly greasy. The tangy chilli dip didn’t make much of an impression as it was a little watery. If you’re in the area and craving for chicken rice, you should drop by.

2. Chen Ji Hainanese Chicken Rice

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Chicken here is tender and perfectly complemented by the flavoursome oyster sauce. The chilli is bright and tangy and contains a spicy kick. Sadly, the rice did not fare so well as it was dry and although it has the flavour of the chicken broth, it doesn’t stand out at all. What’s worth mentioning here is their chicken feet soup that’s only available on Mondays and Fridays after 11am. Chicken feet is full of collagen, which is good news for ladies! We loved the crunchiness of these chicken feet and the flavoursome broth made the entire package simply wonderful. So, if you come here for chicken rice, remember to go only when they’re serving chicken feet soup!

3. Chin Chin Eating House

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Founded in 1934, this eatery exudes a nostalgic feel and is reasonably clean. Dishes offered here are very Hainanese, including steamed chicken rice with chilli sauce and ginger dip, pork chop, chap chye and more. Today’s focus is on chicken rice so we’ll just skip the rest. Chicken rice at Chin Chin is drizzled with light fragrant soy sauce and sesame oil, enhancing the flavours of the tender and juicy chicken. Cooked just right, the chicken has retained its moisture with every bite. The rice is less oily but still fragrant and tasty with aroma from ginger and garlic. The chilli sauce consists of a little tanginess which made our meal very satisfying.

4. Hua Kee Chicken Rice

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This stall is now run by Mr. Lim, a second generation hawker, together with his mother, Mdm. Tan who founded Hua Kee over 30 years ago with her husband. Unlike other stalls, the chicken here is chopped in large chunks with skin and bone still attached to ensure the meat retains its natural juices and flavours. We liked that the chicken was tender, juicy and full of flavours. The aromatic rice was not too oily and fluffy, with grains that separate easily. There’s nothing impressive about their chilli and ginger dips but we’ve got to say that this is the tastiest cucumbers from any chicken rice stall. The savoury and sweet juices from the chicken clung to the sides of these crunchy slices of cucumbers.

5. Kampong Chicken Rice

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What makes Kampong chicken different from the usual chicken we get at chicken rice stalls? Well, the yellow skin kampong chickens have more distinctive features such as their skinny legs and leaner bodies. They are allowed to run free and are corn fed, thus containing less fat and are healthier for consumption. The meat here is definitely not as fatty. It is leaner but still, very tender. Ladies will jump for joy and feel guilt-free for indulging in this plate of healthier kampong chicken rice due to it being less fat. Even though the rice is not as fragrant and amazing as compared to others, it complements the chicken well. The highlight was their kicky chilli sauce, which is properly thick and spicy. One word – SHIOK! Read about it here.

6. Leong Hainanese Chicken Rice

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Uncle Leong used to be the head chef for “稻香村山芭鸡” shop in Novena Ville, which unfortunately, closed down in 2007 due to the outbreak of bird flu disease. His passion for the kitchen still burns strong hence, he set up his own Leong Hainanese Chicken Rice in Shunfu Market. The meat served here has a textural difference compared to others. The chicken breast is very tender and flavourful. Little soy sauce and sesame oil were drizzled onto the chicken and we could really taste the sweetness of the meat. As for the chicken drumstick, you can see the glistering chicken skin and the meat was very succulent. The rice was infused with ginger and chicken stock and the grains are very fluffy. We thoroughly enjoyed our meal as Uncle Leong’s chicken rice gave a very warm, homely feel to it.

7. Ming Kee Chicken Rice

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Ming Kee Chicken Rice is well-known for those staying in Bishan. It’s not surprising to queue for at least an hour just to satisfy your chicken rice cravings over here. Unlike others, this stall has no chicken displayed so if you’re here for the first time, you might get the wrong idea that the stall has already ran out of chicken. In actual fact, once the chicken is cooked, they will dunk it in ice water and it will be left there till it is ready to be chopped.

Shocking the meat in ice water after cooking creates a jelly under the skin. This results in the meat tasting more flavourful and succulent. Surprisingly, it tastes even better when these chilled chicken are eaten with some steaming rice. We enjoyed the skin which glided smoothly into our mouths. Chicken gizzards are also soaked in cold water here to retain the crunch. Their chilli dip, however, was a tad disappointing as it’s too watery for our liking.

8. Nam Kee Chicken Rice

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Nam Kee has over 40 years of experience under its belt and is a household name for many families across the island. It serves traditional Hainanese chicken rice with meat ever so tender with the unforgettable chilli sauce – and at affordable prices too! The velvet-smooth skin of the chicken is enticing enough and tucks in just the right amount of fat beneath. The meat is juicy and goes very well with the dipping sauce, which is a combination of chilli sauce, ginger paste and a not-so-salty dark soy sauce that delivers the right punch. The rice served here is aromatic and has a good consistency, complementing the chicken perfectly.

9. Nan Xiang Chicken Rice

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Nancy Lim, founder of Nan Xiang Chicken Rice, took charge of her first chicken rice stall at Whampoa food centre in December 1986. Nancy and her husband takes turn to manage the hawker stall. It looks like another unassuming chicken rice stall but when the plate of rice was served, it was so fragrant you can’t resist taking a mouthful even if your camera usually eats first. Chicken rice here is first stir-fried with garlic, ginger, shallots and chicken soup before cooking it in rice cooker. Not a lot of chicken rice stalls do this now because it’s laborious and takes extra time to prepare the rice. Well, all we can say that it’s worthwhile because frying the rice before cooking makes it even more fragrant, which is a plus point when the chicken meat is already succulent and cooked just right, leaving a gelatin layer beneath the skin. The addition of lime juice to the chilli sauce also makes it refreshing and delectable! Read about it here.

10. Tian Tian Hainanese Chicken Rice

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This should be the most well-known stall among both locals and tourists. Growing the business from an unknown stall in Maxwell Market from 1986, Madam Foo and her daughter, Ms. Loi, still preside over the quality of food at all outlets with a watchful and experienced eye. Tian Tian chicken rice is cooked with American Broiler breed of chicken and remember – they defeated Gordon Remsay at the Hawker Heroes Challenge! This already speaks a lot about their food. Their steamed chicken is served slightly chilled which is very refreshing and light on a hot day. The soothing coolness is also a perfect counterpart to the “fierceness” of the chilli. Most importantly, their light, smooth and slightly buttery rice, with just a hint of garlic, sets them apart from the rest. Even celebrity chef and host Anthony Bourdain said that the rice here is so good that you can eat it on its own! There are many outlets and the one we’re featuring is at Joo Chiat and it’s air-conditioned too!

11. Uncle Chicken Rice

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Uncle Chicken Rice is very persistent in using good quality ingredients. Their fresh chicken is simply poached, sits in cold water, chopped and served with the flavourful rice. The chicken is cut chunky with an ultra smooth skin and the flesh is tender and sweet. Served with aromatic rice that was not too greasy and loose, it has a subtle garlic flavour. Chicken stock was used to cook the rice hence, you won’t get a soup here to pair with your chicken rice. The chilli has a hint of sweetness which cuts the oiliness of the rice.

12. Wee Nam Kee Chicken Rice

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Wee Nam Kee started from a humble beginning and now, has a few outlets islandwide. They serve three different types of chicken – namely the poached, soy sauce and fried. We tried the poached chicken and it was executed really well in a flavourful broth. The chicken turned out to be juicy and tender, gently gingery with subtle chicken flavour. The broth is tasty enough to boost your appetite. Each long grain rice is well-oiled, mildly fragrant, yet not too greasy and separates easily into loose grains. Lastly, the chilli is amazing! It contains a well-balanced blend of ginger, vinegar and spice. It was tangy with very little sting.

13. Yeo Keng Nam Chicken Rice

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Having grown up eating chicken rice here as it’s just a stone’s throw away from where I stay, the taste is special to me. The chicken is so plump and juicy and it has managed to retain a lot of its natural flavour since the stall owner here makes it a point not to soak the chicken in ice water for too long. I love the roast chicken here as well, due to its super tasty skin that whets my appetite for more. Rice here is whole and coated with a thin layer of oil, making the texture just right. The chilli has a tangy twist to it. Hence, I always enjoy my chicken rice experience dining here.

14. Sin Kee Famous Cantonese Chicken Rice

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About a month ago, Benson is back on his feet and re-opened “Sin Kee Famous Chicken Rice” at Holland Drive with his young partner. Nothing much changes, Benson still chopes the chicken in huge chunks. His movements are still clean and brisk, each piece of meat is tender and smooth in the mouth. He will leave the leftover bones from the chicken to prepare that soup, which is used to poach chickens and rice. The slightly aromatic rice is well paired with the chilli that is spicy and tangy done right with vinegar and lime, just the way we like it. Read more about it here.

15. Yishun 925 Chicken Rice

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It started with just one hawker stall within Yishun but over the years, they have expanded and now, there are a few stalls around Singapore. We’re always happy for these successful hawkers who started out very humbly. Chicken meat here is cooked just right, making it smooth and palatable. We liked that it was served deboned, which makes it more convenient for consumption. The soya sauce which the chicken was drenched in is not overly salty, just perfect! Rice here is very ordinary and not as aromatic as compared to others but you know the saying, “mai hiam buay pai”. Since it’s so affordable, we’ve nothing much to complain about.

16. Yet Con Hainanese Chicken Rice

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This is another time-honoured establishment lying along Purvis Street. Yet Con has been serving their style of authentic Hainanese chicken rice here since 1940. Notice that chicken at Yet Con are being laid on trays instead of being hung up – this is to prevent the juices from dripping so that flavours are bette retained. There’s no silky gelatin layer under the chicken skin but we enjoyed the super “chickeny” flavour here. The chicken is lightly salted without any overwhelming drench of soy sauce seasoning, making every bite full of natural “chickeny” taste. The rice is aromatic, with the lovely scent of ginger, shallots and chicken stock. We like that it isn’t overly greasy. The only downside was the chilli and ginger dip that we found too watery for our liking.

17. Delicious Boneless Chicken Rice

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It was already 3pm and we were still queuing for Delicious Boneless Chicken Rice. 30 minutes queue just to get my chicken rice fix, but so worth it! We paid $11 for 2 pax meal with soup and achar. The chicken is chopped into big chunky pieces and topped with fried garlic, which is quite unique. Achar brings a refreshing touch and the rice has a pleasant garlic aroma. We are so in love with their (refillable) cabbage soup that is peppery and full of vegetables and meat. The owner is in good mood on our day of visit so he gave me an extra bowl of lotus root pork ribs soup filled with generous amount of lotus roots and peanuts.

There are plenty of other stalls that might be good but not mentioned above. Do comment and share your thoughts with us, let us know which other chicken rice stalls in Singapore are worth our calories! Enjoy your hunt in finding the best chicken rice stall in Singapore, HAPPY NATIONAL DAY!

The post 17 Best Chicken Rice in Singapore (Food Hunt Time!) appeared first on Miss Tam Chiak.

Marina Square has got quite a mouth-watering food range of Chinese restaurants showcasing the culinary traditions of different provinces in China. Whether you’re looking to share Peking duck with your family or experience a classic weekend dim sum brunch, Marina Square has got you covered.

Yechun Xiao Jiang Nan
Unit: #02-181/182
Tel: 6333 4038

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Having opened for 2 years, Yechun Xiao Jiang Nan specializes in Jiang Nan cuisine. Executive chef Li Jing is from Yang Zhou and he ensures that every dish in the menu is kept true to the flavours of Jiang Nan. One example is the Shredded Tofu ($6). Each tofu shred is poached over water for at least 3 times to prevent lumps and tossed with soy sauce and sesame oil. Another appetizer worth trying is the Fresh prawns with Fermented vegetables ($12.80). The fermented vegetables elevated the crustacean flavours and goes well with the crunchy prawns.

For comforting flavours, share a pot of Duck confit with Bamboo shoots ($26). Instead of goose, the restaurant air dries the duck and mixes it with vegetables in the soup. What you get is a thick and tasty broth with some sweetness from the carrots. Each piece of duck meat is sliced to an optimal thickness so you get that good bite.

2. Dragon Bowl
Unit: #03-129A
Tel: 6858 1588

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Opened since last October in Marina Square, Dragon Bowl has been dedicated to making made wonderful contemporary Cantonese cuisine while preserving the traditional flavours. One of the must try dishes is the Dragon Bowl Peking Duck. It is all about that crunch on the skin that lead up to tenderness, with fatty richness unifying the two. The duck is marinated with spices overnight, air dryied and roasted till perfection.The process is not easy, but I am glad Dragon Bowl has done it well.

Dragon Bowl also served deep fried prawn done in many ways. We had the one coated generously with thick and creamy pumpkin sauce, enhanced by curry leaves. Another method was to serve it with cheese, so kids will enjoy them more. Other dishes to try include the Homemade Beancurd with Bamboo Charcoal Powder, Braised Pork belly in Special Sauce and many more. There’s also a are also wide range of Liquor, Wine, Beer and Sho Chu specially selected to go well with their cuisine.

3. Mouth Restaurant
Unit: #02-200
Tel: 6337 7446

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Mouth Restaurant has been serving traditional Hong Kong dishes with a modern twist at an affordable price since 1989. The Scallion Sakura Chicken is my favourite. Using only Sakura Chicken of a selected size which gives the best meat with less fat, the chicken is poached in a traditional way to ensure meat is juicy and tender. Remember to dip your chicken chunks into the tasty scallion sauce as it complements the dish very well.

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While some other Chinese restaurants create different flavours of Xiao Long Bao, Mouth Restaurant decided to be creative and created 6 different Har Kau flavours instead.The traditional prawn dumplings come in multiple colors ranging from the more adventurous, Squid Ink, Spinach and Sweet Potato flavors to the novel Pumpkin, Carrot and Original flavors. These colourings are made from natural food ingredients, which create a delicious oriental taste with a twist. End your meal on a sweet note with the Legendary Baked Liu Sha Bao. Peel it open and let the custard centre flows. YUMMM…

4. Kai Garden
Unit: #03-128A/128B
Phone: 6250 4826

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Since opening last December, 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. They also serve Peking Duck with 5 creative sauces like Black pepper, Seafood sauce, Sesame sauce, Mixed sauce and Original. Not only that, there are 5 different types of skin to wrap the Peking duck with. The skin is made with natural ingredients and come in flavours such as Charcoal, Beetroot, Spinach, Pumpkin and Original. That marks the start of a colourful weekend. ☺

DINING TREATS (7 – 31 JULY 2016)

From Monday to Thursdays, spend $30* at any F&B/Food outlet to redeem a $10 dining voucher. On weekends (Friday to Sunday), spend $60* at any F&B/Food outlet to redeem a $10 Marina Square Gift Voucher.

*Limited to first 3,000 diners, while stocks last. T&Cs apply. For more information, visit: http://www.marinasquare.com.sg/previews/happenings/promotions

The post 4 Unique Chinese Restaurants in Marina Square appeared first on Miss Tam Chiak.

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We’re pretty sure you’ve heard of many good hawkers, whose standards deteriorated after they turned famous and became so overwhelmed with crowds.

Tiong Bahru Boneless Chicken Rice has recently been recognised in the Michelin Bib Gourmand List. Having been around for more than 30 years, the stall owner was once one of the chefs preparing chicken rice at Mandarin Hotel. Such great credential, that really sets the expectation!

We arrived around 11.30am on a Thursday to avoid the lunch crowd. There was already a queue forming so we joined the queue. Four uncles are handling the stall that particular day and one of them was in charge of taking orders. Upon reaching our turn, we placed our orders and merely asked a question “uncle, 你们早上几点开?” (Translate: what time do you open in the morning?) but before we finished our question, we were rudely cut off by him, “问问问, 看不到后面很多人排队啊?!” (Translate: Ask ask ask, can’t you see a long queue behind?)

Ok, that’s really rude.

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Nevermind about the service, because they are probably busy after all. But sadly, our chicken rice didn’t quite live up to expectation. The thing about boneless chicken is that the hawkers tend to flatten the flesh with their cleaver after they debone the chicken. Forget about sinking your teeth into chunks of meat as the meat here is flat and dry. It’s not as succulent as many other good chicken rice stalls around Singapore, of which a couple of hawker names have already popped up in our heads.

If we ever return to patronize again, we would skip the normal white steamed chicken and just go straight for the roast chicken. Its fragrant skin saved the day. Furthermore, the rice lacks consistency and does not exude the usual chicken rice aroma. The chilli was a little watery.

That’s our personal experience after all. Some of you probably have had it better. But Tiong Bahru being such a heritage enclave, I am sure there will be better options than this?

The post Tiong Bahru Hainanese Boneless Chicken Rice – Michelin Bib Gourmand List, Really? appeared first on Miss Tam Chiak.

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Far East Plaza, once a highly raved about shopping destination has now become almost like a “dead town”. The only appealing factor that draws the crowd there is this amazing zi char stall and a few other delectable eats. I’ve been frequenting this zi char stall since my secondary school days ‘cause it’s one of the more affordable food you can find along Orchard Road and as a student, I don’t have much savings or allowance for spending. You’ll have to wait in line for 15-20 minutes during dinner time but the servers are really efficient.

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Their menu is quite comprehensive but most people flock here for their salted egg pork ribs! The Salted Egg Pork Ribs Rice ($6) is executed really well. The pork rib was tender and easy to chew but we would have been slightly more satisfied if it consisted of a little crispiness. The sauce, on the other hand, was so wonderful, featuring the right balance of rich creaminess and aroma. There were curry leaves which enhanced its fragrance and chilli padi that gave it a good kick. This beautiful sauce didn’t taste gelat at all and we enjoyed every mouthful. We would highly recommend this dish to anyone who’s in town and wants some enjoyable yet affordable food.

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We also tried the Claypot Beef Bee Tai Mak ($6.50) which was my personal favourite as I’m a huge fan of bee tai mak! This dish is super satisfying, especially so on rainy days. Usually, bee tai mak is served in a clear soup but who knew it could be so tasty when served in a mini “cauldron”? The wok hei was fantastic, with the slippery mouse-tail noodles full of smokey aroma. Its gravy was very flavoursome with generous slices of succulent beef that soaked the gravy up really well and the vegetables that are cooked within added a good textural crunch to the dish.

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Every zi char meal isn’t complete without vegetables and hot plate tofu so we shared a plate of Bean Sprout with Salted Fish ($7) and one Hot Plate (Dou Foo) Bean Curd ($11). While the former was a tad too saltish, we loved the crunchiness of the bean sprouts. The latter, on the other hand, was an eggy goodness as the beancurd was spread over a layer of omelette, together with some prawns and other vegetables. The gravy that drenched these items was savoury and not too starchy. We wanted to order their sambal kangkong but we arrived too late and this item was already sold out but here’s our verdict from previous meals – you need lots and lots of water! The sambal kangkong is extremely spicy that it has to be eaten with rice!

New Station Snack Bar might not look very attractive but the food they serve are really of good standard. You might feel a little uncomfortable though, for they try to assign you seats that are right beside others in order to clear the queues forming in front of their eatery at a faster rate. So, if you’re looking for somewhere to hold private conversations, this ain’t it.

The post New Station Snack Bar – Delicious & Affordable Zi Char along Orchard Road appeared first on Miss Tam Chiak.

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October is a special month for BreadTalk IHQ because they are celebrating THIRD ANNIVERSARY! By that it means there are more rewards when you dine at the mall this month! We have visited most of the restaurants and cafes in BreadTalk IHQ, and you know what, they are offering specials just for this October. So take your time to stroll down the F&B zone and enjoy the inviting food street experience! P/S Read to the end for a super exciting giveaway!

1. 3RD BIRTHDAY REWARDS IN OCTOBER

•Free Kopi Break
Come to BreadTalk IHQ from 12-2pm on weekdays and 30 lucky shoppers will get a chance to receive a FREE cup of Kopi/Teh at Toast Box daily!

•#BreadTalkIHQ Instagram Contest
Upload a photo taken within BreadTalk IHQ and stand a chance to win attractive food vouchers!

2. Foodie Mondays is back

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Foodie Mondays is back! From now till October 2016, spend a minimum of $5 in a single receipt at participating F&B merchants at BreadTalk IHQ Mall and get 50c off your next F&B purchase on the same day!

Valid every Monday at Artease, BreadTalk, Din Tai Fung, Everton Creamery, Food Republic, RamenPlay & Toast Box.

3. Chiak Bento for Lunch, Shabu Shabu at Night

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RamenPlay at BreadTalk IHQ reflects an elegant setting fusing both traditional Chinese and Japanese street décor. The century old gateway structure was sourced from an old Chinese Village, and then dismantled and shipped over to Singapore. There is also a Japanese Stone Lantern garden with a wishing board (Ema board), completing the Japanese dining ambience.

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RamenPlay has always been popular for its delicious ramen and donburi. Only at BreadTalk IHQ, they have introduced new bento sets for working professionals. I like the Pork Yakinuku Bento Set ($8.80) with thinly sliced pork stir-fried in a sweet savoury gravy to melting tenderness, and topped with light sprinkling of sesame seeds. Other options include Teriyaki Chicken Bento Set ($8.80), Ebi Fry Bento Set ($8.80), Tori Kaarage Bento Set ($8.80), Pork/Chicken Katsu Curry Bento Set ($9.80) and Unagi Bento Set ($10.80).

RamenPlay has expanded its repertoire with the steamy Shabu Shabu (from $13.90). Available from 5pm onwards, you can choose from beef or pork with rice or udon, in clear or kimchi soup. The clear soup is made by simmering chicken bones and Japanese soy sauce. Each hotpot set is generously portioned with assorted vegetables, tofu and three types of mushrooms; hon shimeiji, shiitake and enokitake.

OCTOBER SPECIAL
From now till 31 October 2016, the popular Cha Shu Tonkotsu Ramen is served with spicy broth for those who enjoy that extra kick. Other ingredients remain the same, you still get your yummy cha shu slices, half a braised egg, black fungus and spring onions. Now here is the deal: enjoy 25% off selected sides when you order Cha Shu Tonkotsu Ramen. Good deal right!

4. Find Your Four Heavenly Kings at Din Tai Fung

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Ensuring exacting standards in quality and service, Din Tai Fung is an award-winning restaurant that heralds a warm dining experience with tastefully modern interiors that embody its Taiwanese heritage. The open kitchen sets the stage for Din Tai Fung’s skilled chefs who zealously create dim sum masterpieces for customers to enjoy.

For a start, Oriental Salad in Special Vinegar Dressing is a popular chilled appetiser with julienne seaweed, beansprouts, spicy bean curd and rice vermicelli tossed in a light tangy dressing with fragrant sesame oil. Tuck into Fried rice with Shrimp and Eggs that is a simple but satisfying meal with minimal seasoning so you can taste the fragrance of eggs and spring onions shining through. Not forgetting the flavourful Steamed Chicken Soup that uses only the freshest chickens simmered for 8 hours.

Din Tai Fung’s Xiao Long Baos traditionally consist of juicy meat filling wrapped in a delicate skin which is pleated up to a minimum of 18 exquisite folds and steamed. Only the best pork with the right mix of leanness and juiciness can ensure its wholesome goodness.

OCTOBER SPECIAL
From now till 31 October 2016, Citibank cardmembers may enjoy a complimentary serving of Sliced Duck in Crispy Spring Onion Pastry with a minimum spend of $90. The appetizer features delicate slivers of smoked duck and spring onions, wrapped in a crispy spring roll skin.

5. Enjoy Soya Sauce Chicken without queuing

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Food Republic at BreadTalk IHQ offers everyday dining choices carefully dressed up with antique decorations from Old Chinese Villages.

If you are a fan of soya sauce chicken after the Michelin craze, you can also get it here without having to queue for hours! You Men HK Roast’s Soya Sauce Chicken Noodle ($4.50) is a delicious bowl filled with slices of tender chicken with luscious brown skin braised in soya sauce for a long time.

Sergeant Hainanese Chicken Rice certainly knows the key to achieving the perfect plate of greasy goodness, winning the hearts of many chicken rice fans. Its signature chicken rice is steamed to perfection so that satisfaction is definitely guaranteed. Go for the Yuan Yang Chicken Rice Set ($7.50) which comes with both roast and steamed chicken. Pair it with crispy tender Thai Style Fried Tofu ($3.50), covered in a dip of Thai Style Chilli.

For some comfort delights, my favourite is Tomato Noodle Soup ($6) featuring handmade noodles served with minced pork meat and vegetables in a tomato-based soup. Formosa Delights also has Beef Noodle Soup ($6.50) served with Taiwanese-styled stewed beef.

6. Lim Kopi, Do Charity

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Toast Box has been my favourite hangout for its fresh, strong brew of Kopi to give me an energy boost everyday. Sink your teeth into this Cheesy Ham & Egg Thick Toast delight. Ham and egg layered atop freshly toasted bread then finished off with a layer of melted cheese. Too delectable to miss and a combination to melt hearts all around!

For a more substantial meal, savour Curry Chicken with Rice, masterfully prepared with passion and tradition. Every family has a recipe unique to their own; handed down from generations and perfected to create that hearty bowl of curry gravy. Toast Box’s version combines 2 types of curry powder and other natural ingredients to create an aromatic and flavourful gravy so delectable that every last drop is worth slurping up.

This year, Toast Box is working with Abilities Beyond Limitations and Expectations (ABLE) to raise awareness and funds for their rehabilitation, respite and training programs through the sales of Sprouting Kits! The Sprouting Kit is a portable-sized cup that comes with soil compost processed from Toast Box’s recycled coffee grounds, together with seeds for growing the sprouts. The kits are jointly packed by ABLE’s beneficiaries, staff and Toast Box’s staff. Selling for $5 per kit, 100% of sale proceeds from the Sprouting Kits will be donated to ABLE, so get yours at Toast Box today!

7. Be dazzled with mirror glazed cakes

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BreadTalk is renowned for the way it has revolutionised the culture of bread consumption with its visually appealing and creative products. Try the Snow White Yam and Yam Royale are chef recommendations from BreadTalk’s New Concept that was rolled out last year. These bread were specially developed by their international Master Chefs. Made with white dough, the bread are prepared using “Tang Zhong’, a water roux method which retains more moisture of the bun when baked. Snow white yam features steam yam cubes, while Yam Royale is filled with traditional Chinese yam & wine-soaked longans. Limited period promotion: 1 Snow White Yam + 1 Yam Royale for $3!

Be dazzled with BreadTalk’s alluring collection of mirror glazed cakes ($33.80, U.P. $38) – stunning and exquisite for any special occasion. Available in 3 delicious flavours including Starry Sky (luscious strawberry mousse with mixed berry coulis), Rosy Sky (a delightful combination of mango mousse with passion fruit jelly) and Peaceful Sky (delicate white chocolate mousse with mixed berry coulis), this limited cake collection is only available at BreadTalk IHQ.

For an awesome gift, the new bottled Pork Floss and Chili Pork Floss is perfect when paired with breads or porridge. Now you can enjoy it anytime of the day at the comfort of your home. 2 bottles at $17.60 (U.P. $21.60)!

8. Chiak Pistachio Gelato From Everton Creamery

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Everton Creamery aims to bring homemade Italian gelato to BreadTalk IHQ. The ingredients are imported and made fresh with a mix of classic and unique flavours like Coffee Brownie, Dark Chocolate, Strawberry Marshmallow, Rum and Raisin, Tiramisu etc. Everyday, you can enjoy 16 different flavours will make all gelato fans happy.

Pistachio gelato is the clear winner. Using pistachio from Sicily, the gelato is creamy and smooth with a rich nutty pistachio flavour. Double Belgium is a popular flavour. As the name goes, be wowed with the dimensional layering of chocolates. A chocolate gelato textured with chocolate shavings, chocolate bits and chocolate sauce prepared with tiny hints of coffee beans. Single scoop costs $4.80, premium scoop additional $0.50. For waffles, you can pair with single scoop ($9.30), double scoop ($12.50) or 5 mini scoops ($15.50).

OCTOBER SPECIAL
This October, popular flavours such as Mango Raspberry & Tai Ji Yuan Yang are brought back. Tai Ji Yuan Yang is cooked with a twist of Peanut Butter with Black Sesame, leaving behind a salty sweet tangle for every dessert lovers. For something more refreshing, the mango raspberry is a tropical fruity gelato well suited for anytime of the day.

9. How about matcha sandwich for lunch?

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Inspired while sitting at a cafe in Taipei, the owners of Artease set up a café for tea lovers. They travelled far and wide to bring home a diverse range of ingredients, mixed them up in a lab also known as the kitchen, and came up with a series of teas and coffees for Singapore.

Caramel Popcorn (Salty – $4 regular, $5 large) is one of the popular drinks on the menu. Using Roasted Rice Tea as a base, the subtle popcorn flavour of the tea blends perfectly with some milk, caramel and a touch of sea salt. There is a sweet version too, just like how it is at the movies. If you need a little perk-me-up, Ice honey espresso ($4 regular, $5 large) is great for the mornings or after a heavy lunch. It contains some honey, a perfect foil to the espresso shots, with just a small amount of milk.

If you wish to have sandwich for lunch, Artease also serve Grilled Cheese Sandwich Sets (from $4.30). A buttery and crisp sandwich with a sweet and savoury chicken filling and a slice of gooey cheddar cheese. All sandwiches are freshly grilled on order. Choose wholemeal bread for a healthier option.

OCTOBER SPECIAL
In line with the mall’s 3rd anniversary, brand new matcha/earl grey sandwich will be launched at BreadTalk IHQ at a promotional price of $2 each!

10. Free parking!

From Mondays to Fridays, enjoy FREE parking for the first hour!
For Saturday, Sunday & Public Holiday, enjoy FREE parking for the first 2 hours!

Normal Rates
Monday to Friday: $1.50 per hour for the first 2 hours; $3.50 per hour for subsequent hour
Saturday, Sunday & Public Holiday: $1.50 per hour for the first 3 hours; $4.50 per hour for subsequent hour

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Image may be NSFW.
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Big THANK YOU to BreadTalk IHQ, misstamchiak.com is giving away $50 dining vouchers to 5 lucky readers. All you have to do is:

1. Like BreadTalk IHQ facebook page
2. Like and share this post on Facebook
3. Comment below: share a memory you had with any of the above restaurants or cafes at BreadTalk IHQ.

Closing date: 8 October 2016. All winners will be selected by BreadTalk IHQ.

This post was brought to you by BreadTalk IHQ.

The post 10 Things You Don’t Know About BreadTalk IHQ + Giveaway appeared first on Miss Tam Chiak.

Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.