I chanced upon this coffeeshop when I was on one of my food hunts, and I was taken aback by the large lunch crowd here. Apparently, the boss of this ban mian stall is also the boss of this DMQ Coffeeshop, thus the name “Ubi DMQ Eating House”. The stall looks like one of those ban mian chain stores but I was told that this is the only outlet and it opened almost 5 years ago.

I noticed that EVERY table had these orange and red bowls. I am not exaggerating! That’s also because only another (Mala Hotpot) stall was open in the coffeeshop, but no one seemed to be patronising that stall.

The prices and portions are reasonable. But what about the taste? Read on to find out!

The Dry Mee Hoon Kueh ($4) looked plain at first, but hidden underneath the noodles was a glorious savoury dark sauce. You may add on some chilli padi if you like. I went for it because I like my mee hoon kueh to be spicy! The basic ingredients which include crispy ikan bills and flavourful minced meat were adequately satisfying!

What surprised me was the discovery of a runny egg yolk served in a separate small bowl of soup! Bursting the yolk unto the QQ mee hoon kueh made it even more palatable.

I knew I had to try the one with Lala ($5) when I saw it on the menu, because Lala is seldom sold at ban mian stalls. The amount of Lala was decent, and they were surprisingly fresh! I’ve selected you mian to go with the Lala and the noodles turned out to be really chewy. They were not soggy at all even though I only had it after awhile. Adding the chilli padi made the flavoursome soup even more shiok!

Lastly, I had Fish & Prawn ban mian($6.50). I was looking forward to this bowl the most! And this turned out to be my favourite bowl of the 3! The firm prawns added a dose of sweetness to the already-flavourful soup. The fish slices, which had been marinated beforehand, were so yummy. Can you imagine what a flavour bomb the soup was? Writing this article is making me crave it now!

Amazed by the 3 bowls I’ve tried so far, I was keen to know more about the chef. Chef Zou Dong Sheng came to Singapore more than 4 years ago and started learning how to pull noodles by hand. He begins his day at 9:30am to prepare the batches of noodles before officially opening the stall from 11am till 9:30pm. Zou is a really humble man who gets most of his motivation from the acknowledging smiles of his patrons. The never-ending orders, even during non-peak hours, shows just how tasty his noodles are!

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

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

The post Ubi DMQ Eating House – The QQ Handmade Noodles with Lala is so Good! appeared first on Miss Tam Chiak.

Many of us have probably had Chicken Pot, but have you ever heard of Nose-to-Tail dining? Me neither. For the founders, Gabriel, Ronald and Desmond, it was love at first sight when they discovered this dish and concept. Bringing it all the way from Hong Kong, they invested a whole year to perfect the recipe before opening up their stall!

As the concept suggests, every single part of the chicken is used in their dish to ensure nothing is wasted. The concept of zero-wastage is getting increasingly popular, and I was excited to see what they have to offer.

Their dish comes in two flavours — a Black Pot ($9.80++) and a White Pot (10.80++). You can get the single pot for yourself, or the bigger pots for sharing! The Black version is stir fried with an assortment of vegetables, and served as a dry-style claypot chicken. This pot has an exciting aspect to it — they flambé the pot with premium Moutai wine in front of you before serving! This is done to bring out the flavours, and definitely a fun sight to see. The thick peppery sauce was perfect with rice, and half my rice was gone before I knew it. For those who enjoy stronger flavours and spicy foods, this is the pot for you.

On the other hand, the White Pot is a collagen-rich broth that’s painstakingly simmered for at least eight hours. Loaded with chicken bones, secret ingredients, and more, the soup is really rich. With so many ingredients inside in the broth, the flavours can easily be thrown off balance. However, that was definitely not the case. All the flavours complemented one another, and everyone at the table kept reaching for more even after the meal, proving how delicious it was.

Once you’re done with the first round of eating, it’s time for round two! Top up the chicken pot with more broth to turn it into a hotpot, and pick your ingredients to go with it. There’s a good selection, ranging from fresh vegetables to handmade fishballs, available. Quality is a priority here and all the ingredients are delivered in the morning, every day, to maintain a high standard. One thing to note though, they only have around 50 servings a day so it’s recommended to visit earlier!

Throughout the meal, the quality of their ingredients really shone through. The chicken was nice and tender, and absorbed the flavours of the broth marvellously. The handmade fishballs came highly recommended and I definitely wasn’t disappointed with the choice! They were bouncy, and had a satisfying bite.

I’m not going to lie. Before this visit, the last time I was in Yishun must’ve been years ago. I had no reason to venture there, and everyone seemed to treat it like the Bermuda Triangle anyway. With the addition of Flaming Chicken, Yishun doesn’t seem so bad after all.

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

The post Flaming Chicken Pot 雞煲火鍋 – New Hot Pot Spot in Yishun appeared first on Miss Tam Chiak.

The famed Singapore Food Festival (SFF) is back yet again(26th edition, wow), reprising its iconic theme, “Savour Singapore in Every Bite”! From 12 to 28 July 2019, the festival will be bringing together a total of 20 amazing partners to celebrate Singapore’s dining culture. From private chef dinners, to food tours and theatrical dining experiences, the SFF is jam packed with yummy activities for the young and old, and just about everyone actually. Not sure what to expect? Read on to find out what SFF 2019 has in store for you!

1. STREAT 2019

Definitely the signature event of SFF, STREAT 2019 will take place in the evenings (from 5pm to 11pm) on 12 and 13 July at The Promontory! There are 12 different establishments participating in this event, so you’ll get to indulge in both traditional hawker fare, and exciting Mod-Sin dishes at the same time! Exciting offerings include zichar-inspired burgers from Wok In Burger, Salted & Hung’s Chicken Rice Kueh Pie Tee, and burgers churned out by Impossible Burger x FatPapas.

Modernity: Wok In Burger (part of STREAT)

We went to Wok In Burger and got a sneak preview of their unique reinterpretation of traditional fare. Zichar meets Western food here in the form of a Coffee Pork Burger. Think crispy and succulent coffee pork chop, lettuce, pickled carrot and radish sandwiched between a sesame seed bun! Oh, and you certainly shouldn’t miss the Chilli Soft Shell Crab Spaghetti!

The minute the plates reached our table, the aroma of the coffee pork got my mouth watering. It was a pretty hefty burger, but I couldn’t wait to dig in. The coffee pork was definitely the star of the show, with the fragrant and slightly sweet coffee marinade coating the entire slab of meat thoroughly. You might think that this dish will be a little heavy, but the pickled vegetables balanced everything out perfectly! We just couldn’t get enough!

STREAT will also be offering culinary workshops and masterclasses by Singapore’s very own culinary talents so don’t forget to sign up if you will like to get some hands-on experience or learn some tips and tricks!

2. Modernity: The Ultimate Chilli Crab Ramen by IPPUDO and No Signboard Seafood

When the famed Japanese ramen chain IPPUDO, and local favourite No Signboard Seafood come together to create a dish, you know it’s going to be good. They’ve joined hands to create what they call The Ultimate Chilli Crab Ramen, a culmination of the specialties from both establishments. Put together just for the 2019 Singapore Food Festival, this ramen is the perfect blend of the two iconic dishes. They even created a special noodle which is slightly thinner than the usual to let each strand absorb more of the broth’s flavour!

As expected, the combination of IPPUDO’s signature Tonkotsu, and No Signboard Seafood’s homemade chilli crab sauce made for an explosion of umami. Topped off with a crab claw, half an onsen egg, shredded black fungus, spring onions and the mandatory fried mantou, this is one dish worth the calories.

Exclusively served at only two IPPUDO outlets — Mandarin Gallery and Marina Bay Sands — this yummy bowl is available from 1 to 31 July. Do note that only 30 bowls of this special ramen is served each day at each outlet.

3. Modernity: Singapore Vegan Street Food Crawl

With plant-based eating getting increasingly popular, VegThisCity is organising a special vegan food crawl to cater to changing tastebuds! Held across three districts, Chinatown, Geylang Serai, and Little India, this food crawl is an example of how local dishes can be “made vegan” and still taste absolutely delicious!

Get ready to be pleasantly surprised on this fun-filled food adventure!

4. Culture: Park Bench Deli x Candlenut

Helmed by renowned Chef Ming Tan of Lolla, Chef Andrei Soen of The Cajun Kings and management guru Aamir Ghani, Park Bench Deli brought a fresh new take on the “boring” sandwich when they first opened. Once a month, they collaborate with some of the best chefs in the country to create a stunning and unique sandwich.This is then sold at Park Bench Deli for the entire month, and once it’s gone, it’s gone! On top of that, for every sandwich sold, $1 is donated to the guest chef’s choice of charity.

For the month of July, PBD has collaborated with Malcolm Lee, head chef of Michelin-starred restaurant, Candlenut, to create a Buah Keluak Burger. I’m sure many know of Ayam Buah Keluak(a traditional Peranakan dish, usually made with chicken and the buak keluak, or the Kepayang “fruit”). They’ve taken that dish and reimagined it, incorporating the buah keluak flavours into the entirety of the burger.

The flavours are infused into the beef patty, and the tasty sauce, which are then built into a burger with a fried egg, some cucumber strips, cheddar cheese, and the softest potato buns. This is probably one of my favourite burgers now, no kidding.

5. Culture: Private Chef’s Table

If you’re feeling fancy, why not indulge in a private dining experience conjured up by some of Singapore’s best home chefs ($70 to $98, inclusive of wine and spirit pairing)? Go on a culinary journey specially curated by Celebrity Chef Eric Teo, and feast on authentic time-tested dishes.

The line-up of chefs includes very unique individuals. There’s a Japanese-fusion chef who makes her own Lasagne sheets and Rempah by hand, and a Fengshui master who turns into a Peranakan chef by night. Do check their website for your preferred dates and type of cuisine!

6. Tradition: Kueh Kueh Symposium

The first of its kind in Singapore, the Kueh Kueh Symposium is the kueh event of the year. It brings together the kueh brands we all love under one roof — specifically, the historic roof of Straits Clan. A group of established, and up-and-coming kueh kueh practitioners will show guests all there is to know about these humble desserts. Catch speakers from brands such as Bengawan Solo, Glory Catering, Traditional Haig Road Putu Piring, Mrs Kueh and more!

During the plenary, you’ll get to learn more about the craft from the families who have kept this tradition alive throughout the years, and even see what it takes to make the dainty treats! For the full learning experience, definitely get tickets for both the Marketplace, and the Plenary! But if you’ll simply like to get your hands on some of these delicious kuehs, tickets for just the marketplace are also available.

Psst, don’t miss out on this event as there are some unique kuehs created just for this special Symposium and you won’t be able to get them anywhere else!

7. Tradition: The 50 Cents Fest

The 50 Cents Fest is back once again! For this year’s edition, the event will be focused on Hokkien dishes. Look forward to melt-in-your-mouth Kong Ba Baos (braised pork belly bun), Hokkien Rice Dumplings, traditional dishes like Hei Zho (prawn rolls), and even Buddha-Jumps-Over-The-Wall soup! There are over 50 different Hokkien savouries and sweets, so you’ll definitely be spoilt for choice.

It’s not just food that you’ll get to enjoy here, but Hokkien-themed activities and a fun photobooth as well!

8. Art: Open Air Film Club: Republic of Food

What better way to spend your Friday night than with a rooftop movie night, while tucking into some scrumptious local food and drinks! For this month’s special, the Open Air Film Club will be screening a local movie, “Republic of Food”, which is a comedy about Singaporeans’ love of food.

To accompany the film, classic favourites such as Satay and BBQ Chicken Wings from Lau Pa Sat and Newton Food Centre, as well as other snacks from Old Chang Kee, will be on offer! Happening all on the breezy rooftop terrace of The Hive, this movie night may just the perfect night out.

9. Art: The Mem’s Servants: A Food & Dance Affair

Dancer Naomi Tan and Chef Nixon Low interweave elements of dining and contemporary dance into a beautiful masterpiece.

Held in a rustic black & white colonial house, the event transcends time and space, taking guests back to the year 1921. The story follows, and explores the hidden stories of the servants in the prestigious home of a British serviceman and his family. Despite the close proximity they have with each other, their paths could not be anymore different. In a painful parallel that was never meant to intersect, the performance zooms into the story of the cookie (cook) and amah (nanny).

Dedicated to commemorating our local cuisine and talents, SFF aims to engage local and foreign visitors through authentic food and the talents behind them. Whether you’re a gourmand who enjoys the finer things in life, or an enthusiast of street food, your taste buds are definitely in for a treat at this year’s Singapore Food Festival!

This post was brought to you by Singapore Tourism Board.

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Hunting down affordable (max. $20/pax) dim sum was an exciting experience. I went to SO MANY dim sum spots! I was disappointed by some, but surprised by others. Trust me, this is the only guide you need if you’re craving for decent dim sum that won’t break the bank!

TIM HO WAN

First up, Tim Ho Wan! I still remember having to queue for at least an hour when it first came to Singapore. I’m sure you are familiar with its classic Baked BBQ Pork Bun. Most of its steamed and fried dim sums are above average. I actually wished that Tim Ho Wan will bring back its fried prawn dumplings though. I wonder why they were discontinued because it was one of the better ones around.

SWEE CHOON TIM SUM RESTAURANT

Swee Choon is very popular with supper-goers. Some think its the best dim sum place ever, but others think that it is pricey and that there’s better dim sum out there. While I don’t think it’s the best, it’s definitely a place I’ll go to if I’m craving for dim sum after 10pm. Swee Choon also has unique dishes that can’t be found in most dim sum eateries. Examples include Spicy & Sour Soup La Mian, Smoked Duck Breast w/Black Pepper, Prawn & Banana Fritter and Drunken Chicken in Shao Xing Wine.

126 DIM SUM WEN DAO SHI 揾到食

Many know 126 as a supper spot. But if you can make it, go during dinner time to try its “dinner-only” menu. The White Pepper Crab Bee Hoon is one of the must-tries! I love the fried dim sum, as well as porridge! The Geylang outlet used to serve porridge in an individual claypot, so it was super shiok to have my favourite duck porridge still bubbling throughout my meal. Ever since 126 opened a second outlet in Boon Keng, I started patronising the Boon Keng outlet because it is less crowded (just that it is not open for 24 hours). 126 has really interesting and funny names for some of its dishes, like 网球 which translates to “Tennis” in English, but it actually is fried meat nuggets. All in all, 126 is my favourite go-to dim sum place for fried dim sums. I highly recommend the Fried Scallop Roll and Fried Beancurd Roll.

VICTOR’S KITCHEN

The fluffy Flowing Custard Buns have a core of buttery sugary custard which is armed with a strong hint of salted egg yolk. I also like the H.K. Summer Ice Tea as it’s served the way milk tea is usually served in Hong Kong — chilled in an ice bath so that the drink is kept undiluted. Victor’s Kitchen will score higher points if the quality of its steamed dim sums were more consistent.

YI DIAN XIN HONG KONG DIM SUM

Yi Dian Xin does most of its dim sums really well, despite it’s relatively low price. Just look at the Crystal Chives Dumplings. Crystal chives dumplings are not available in most dim sum places because of how difficult it is to make. But here at Yi Dian Xin, the almost-transparent skin was thick, yet soft and delicate, at the same time. You can’t deny that this masterpiece requires an expert to craft! Other dim sum that I will recommend are Steamed BBQ Pork Pau, Signature Salted Egg Custard Pau, and Steamed Carrot Cake.

DIM SUM HAUS

Dim Sum Haus is an air-conditioned eatery that offers each dim sum at less than $5. In addition, their menu is extensive! Must-tries include Steamed Shrimp Dumpling “Har Gao” and  Steamed Charcoal Chicken & Shrimp Dumpling!

A die-die-must-try is the Steamed Crispy Rice Roll with Shrimp! The huge shrimps are first fried before being wrapped in thin rice rolls! The contrast between the smooth rice rolls and crispy prawns made this dish the star of Dim Sum Haus! As for HK-style roast meats, go for the char siew!

KUAI SAN DIAN XIN

Located at Lakeside, most people will mistake this as the 2nd branch of the 24/7 “Kuai San Dian Xin” at Woodlands. It isn’t but it doesn’t really matter to me because everything is $1.30 here! The staff will heat up the steamed dishes upon order while the fried dim sums are kept crispy and warm. You can have AS MUCH dim sum as you want here at Kuai San Dian Xin and you won’t burn a hole in your pocket!

LAI KEE KITCHEN

Lai Kee has multiple stalls in Singapore, but its dim sum is not fantastic. However, if you’re looking for unique and special dim sum that can’t be found elsewhere, Lai Kee is the place to go! An example is the “Ji Guo” Pau which resembled a traditional Lor Mai Kai encased in a Pau. It even has an unagi sushi-like dim sum which is cool!

SHI WEI XIAN HONG KONG DIM SUM

Have you heard of any dim sum place that operates only on weekends? Shi Wei Xian Hong Kong Dim Sum does just that! They make it seem like they are busy hand-making all the dim sums on weekdays so that they can cater to the huge demand every Saturday and Sunday. One thing you MUST order from Shi Wei Xian is the Fried Yam Puff and Ham Sui Gok (Fried glutinous rice dumpling with pork and shrimp filling). Both are really good and better than the ones from some restaurants even. Sometimes, they have “special dim sums” of the week such as Quail Egg Dumpling and Spinach Siew Mai, so remember to ask them about it when you’re there!

MONGKOK DIM SUM

Mongkok Dim Sum has 3 outlets, but only the Geylang outlet is open 24/7. Its Pan-fried Carrot Cake is to die for! The fragrant carrot cake was lightly charred, and held a slight crisp, while the white radish within was perfectly soft! Consider its appetisers (Cucumber Salad with Century Egg) and Tze char dishes (Kong Pao Frogs) too! They have a really wide selection so you can have Mongkok Dim Sum any time of the day!

HONG KONG MONG KOK TIM SUM

With only 6 dim sum ($2.30 each) on its menu, Hong Kong Mong Kok Tim Sum must be doing something right to have been around for 16 years. Passionate about dim sum, Mr Chi Shu Kei makes all of the items in his humble stall by hand. Go for the Har Gau (usually sold out the fastest) and fluffy Char Siew Pao!

KOWLOON HONG KONG DIM SUM

Kow Loon Hong Kong Dim Sum serves more than 50 different handmade Hong Kong and Shanghai Dim Sum. It takes up 2 stall units in the coffeeshop of Blk 151 Ang Mo Kio Ave 5. One stall handles orders and cashiering, while the other stall functions as the kitchen. Usually, Beancurd Skin Roll is either deep-fried or steamed, but at Kow Loon Hong Kong Dim Sum, it is deep-fried, and then steamed! It’s definitely worth a try. Also, don’t belittle the Century Egg and Pork Congee which is flavoursome.

HO YUN (HONG KONG) TIM SUM

Helmed by a Hong Konger, Ho Yun sends out humble dim sum which will bring you back to Hong Kong! Ho Yun offers dim sum rice bowls ($3.20 each), such as pork spare ribs with rice, in Hong Kong-style metal bowls. Fried dim sum costs $0.90 each, and 4 pieces go for $3.50. One thing you must not miss is its flavourful Century Egg with Lean Pork Porridge. It was thick and had the right gooeyness. The crispy crackers made the whole dish even more irresistible! The Pork Spare Ribs in black bean sauce was above average too!

LEGENDARY HONG KONG

The menu has over 300 dishes and the kitchen is helmed by five accomplished Master Chefs, each with their own specialty in Hong Kong cuisine that spans across five themes – Roasted Meats, Noodles and Congee, Dim Sum and Bakery. A hot-seller is the Baked BBQ Pork Buns which are usually the first to be sold out! Sauteed Turnip Cake with XO Sauce is also worth a try. The Legendary Hong Kong house specialty of “Roasted London Duck” (明炉烧伦敦鸭) is undisputedly the best-seller amongst the roasted meats, For stir-fried dishes, go for the Braised Beef Brisket, Tendon & Tripe and Braised Assorted Vegetables with Preserved Taro Sauce in Clay Pot! Those two are legendary!

EAST BISTRO

Chef Tony Wong, who has over 2 decades of experience as the former head chef of Lei Garden Singapore, specialises in Hong Kong Tim Sum and Cantonese Dishes. The Chef’s Speciality “Pao Fan” was truly one-of-a-kind — also the dish which drove East Bistro to fame.

The “mushroom” char siew bao which looked like two oversized Shitake mushrooms were extremely soft and fluffy, unlike any other char siew bao you might find in Singapore. To cater to local tastebuds, they have classic tze char dishes such as Har Cheong Gai, Cereal Prawn and Red Garoupa Steamboat. Last but not least, I have to mention that I’m impressed by the warm hospitality provided!

XIAO CHEN HANDMADE BAO DIAN

Most dim sum stalls that are situated in coffeeshops serve dim sum that is mass-produced in factories. But not Xiao Chen Handmade Bao Dian in Geylang Bahru. The stall has its dim sum all handmade from scratch by a Malaysian cook daily. Most of the dim sum is priced at $1.90 even though the boss uses only fresh meat (no frozen meat please) to make his dim sum.

JOHORE YE ZHI MEI HANDMADE DIM SUM

During the 1990s, Johore Ye Zhi Mei Handmade Dim Sum rose to fame in Malaysia because of its jumbo-size pau. As huge as a soup bowl, the pau is filled with pork, chicken, hard-boiled egg, mushrooms and Chinese sausage. Slightly on the sweeter side, it is juicy and the skin is so soft even though the weight of this pau is 500g! Johore Ye Zhi Mei Handmade Dim Sum offers glutinous rice with chicken, steamed rice rolls and many other dim sum too!

Gosh, it’s a long list, isn’t it? If you think I’ve missed out any stall that deserves a spot in this guide, let me know! Now that I’m done writing this list, I have the urge to return to some of these places to indulge in a dim sum feast!

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

The post 17 AFFORDABLE Dim Sum in Singapore- The ONLY Guide You Need appeared first on Miss Tam Chiak.

Whenever I think of food havens, Penang is one of the first destinations that come to mind. Finding authentic Penang fare here in Singapore is not an easy task, but I think it’s safe to say I’ve found some of the best Penang food at Penang Culture. With the opening of their most recent outlet at VivoCity, they now have a total of seven outlets across the island. They’re also Halal Certified so you can definitely bring your Muslim friends here!

Even though we’d arrived around 2pm, quite a late time for lunch I would say, there were still numerous customers happily dining. Located at the basement of VivoCity, the store is bright and spacious, with a little “secret” alcove at the back!

To celebrate the opening of the new restaurant, they have launched two special items that are exclusively available at the VivoCity outlet! Look forward to a special Fish Skin Rojak, and their rendition of the popular Salted Egg-Yolk Fish Skin. Fans of the indulgent snack will love the version here, which is drenched in a sinfully good salted egg yolk sauce. The fish skin was beautifully crisp, and stayed that way even throughout our meal. Absolutely no soggy fish skin here! The Fish Skin Rojak was an interesting dish, and is made with the same sauce used in their signature Rojak. If this got you excited, we have a very special promotion for you!

Quote “MissTamChiak” and get a plate of the Fish Skin Rojak for just $4.95!

Must-try dishes are, of course, the Penang Fried Kway Teow ($9.55), Hokkien Prawn Noodles ($8.95), Assam Laksa ($7.95), and Rojak ($5.95). You can even call these the Four Heavenly Kings at Penang Culture!

I much prefer Assam Laksa to the regular version, as the coconut milk can get a little heavy. They did a marvellous job here, and the soup was nice and robust! The sweet, sour, and spicy flavours were all perfectly balanced the way a good Assam Laksa should be. Each bowl is meticulously filled with thick vermicelli specially imported from Penang, their signature broth, and finally topped with chopped pineapple, slivers of cucumber, lettuce and fresh onion slices. It’s definitely a winner for me!

I also really enjoyed their Char Kway Teow, which had flat rice noodles, garlic, beansprouts, homemade sambal, egg, and prawns all fried together to create the most wonderful plate. The dish had a nice amount of wok hei which is an essential component to the dish. It was not too spicy, and allowed us to focus on the other flavours in the dish! The prawns were also plump and firm.

The broth of the Prawn Noodles was very rich in flavour, and you can tell that the stock had been cooked for hours. Completed with prawns, fishcakes, chicken, and surprisingly, a braised egg, this warm and hearty bowl of noodles is very comforting and tasty! If you like spicy food, definitely mix in some of Penang Culture’s special chilli paste as well for an extra kick.

Essentially an Asian salad dish, Rojak is always really appetizing. The sauce in the Penang-style Rojak is relatively thicker, and sweeter than the Chinese-style commonly seen here. The ingredients are also slightly different, with this version containing squid legs, and green mango. The sweeter sauce complemented the tartness of the green mangoes perfectly, and I loved it!

The restaurant was kind enough to offer a special promotional price just for our dear readers! Quote “MissTamChiak” when you head down, and get a plate of the Fish Skin Rojak for just $4.95! Available for a limited time only. Don’t say bojio!

This post was brought to you by Penang Culture.

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Lam Bee Restaurant is an old coffeeshop along Circuit Road. We were recommended by some of our friends to try their chicken rice.

Almost every table in the coffeeshop has these blue and orange plates and white saucers. Seats are limited, but that does not stop patrons from sharing tables.

Wanting to try everything, I ordered a serving of roasted pork, char siew, roasted chicken and steamed chicken to go with my fragrant rice (all for $6). I also love Cantonese-style soups so I got myself a bowl of Chicken Feet with Black Bean soup ($3) to complete the meal. I even brought my colleagues back for lunch soon after (which explains the big plate of chicken rice below).

The eatery offers both roast and steamed chicken – both styles are tender and supple. But the highlight for us was the steamed one. Lam Bee uses 2.2kg chickens which gives a smooth, succulent skin and the meat has a nice bite. There is no need to drizzle the meat with much dressing. It was already enjoyable on its own.

What seals the deal is the kicky chilli sauce, which is properly citrusy and spicy (at least for me). It sent a sharp spicy kick at the start but the spiciness didn’t linger. The fragrant rice is not too oily and carried a slight ginger fragrance. It goes perfectly with the spicy chilli sauce.

The pieces of roasted pork were uneven in thickness but that did not bother me as they were surprisingly crispy even after lying on the sauce for a while. Having some rice with it balanced the saltiness out.

The char siew was not the most tender, but its edges are slightly charred and fragrant. I’ve eaten the char siew on multiple occasions. Sometimes it was sweet, but other times it was too salty. I hope Lam Bee can be more consistent with their char siew.

Now, the chicken feet with black beans soup looked greasy at first, as it had a layer of oil on the surface. However, I remember that whenever my mum adds chicken feet into her soup, the natural oil of the chicken feet always settles into the soup shortly after. In my mum’s words, she calls that the “essence” of the chicken feet and that’s where the flavour of the soup comes from. You bet this Cantonese-style soup was full of flavour!

To be honest, $6 for 4 different types of meat is a steal! Also, both of the owners were amiable and humble so chatting with them was a delightful experience. I will be back for the chicken rice and soup for sure!

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

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When you think of ‘Hong Lim’, the first thing that comes to mind is probably the Speakers’ Corner at Hong Lim Park. Hong Lim Market and Food Centre may not be as popular as Maxwell, Chomp Chomp, and Old Airport Road but this two-storey food centre near Chinatown MRT actually serves a plethora of Singapore’s finest delicacies!

Here are just 19 stalls out of the hundred over that stood out to me! Some of which you may already know, such as Heng Kee Curry Chicken Bee Hoon Mee, Ma Bo Lor Mee, Teo Heng Porridge Stall, High Street Tai Wah Pork Noodles, oandSungei Road Trishaw Laksa. Nonetheless, I hope to have uncovered a few hidden gems in this listicle!

Hiong Kee Dumplings

Hiong Kee Dumplings has two stalls at Hong Lim Food Centre! The one on the ground floor is used purely for the production of their dumplings before they are brought upstairs to be cooked and sold! Their Zongzi (粽子) or Bak Zhang is one of the best!

This is their Pork Dumpling ($4.20) consisting of salted egg, mushrooms, chestnut, and chunks of pork belly! I remember feeling cheated after biting into dumplings that did not have enough meat I am glad to report that the dumplings from Hiong Kee Dumplings have chunks of lean pork meat which are huge, tender, and chunky!

You have to try their Nonya Dumpling ($3.50)! It’s sweeter than the normal dumplings as its lean pork fillings are cooked with diced winter melon strips!

基记面家 Ji Ji Wanton Noodle Specialist

There’s always a snaking line at Ji Ji Wanton Noodle Specialist during lunch hour, but you’ll realise that the noodles are definitely worth the wait! There are more than 7 types of noodles to choose from. I ordered the Fresh Prawn Dumpling Noodles ($3/$4/$5/$6/$7/$8)!

For $4, you get a bowl of springy noodles tossed in a homemade sauce, and a separate bowl of soup comprising three homemade dumplings. Value-for-money? Yes! Sources have stated that the stall owners have arranged for the supplier to manufacture a special type of noodles for their stall, which might explain the noodles’ exceptional texture. This has to be one of those few wanton mees that I can down easily, even without any accompanying ingredients.

The star of the prawn dumpling noodles is definitely the prawn dumplings, which are gingerly prepared and wrapped by hand. Each plump dumpling is filled with a generous amount of pork and shrimp.

The Char Siew Wanton Noodles ($3/$4/$5/$6/$7/$8) comprises the same delicious noodles tossed in the extremely palatable sauce. You can top the noodles off with a dose of Ji Ji’s chilli, which lends a smoky and spicy punch to the dish. Like the prawn dumplings, the wantons are packed with a generous amount of pork filling too! I also noticed that they use larger-than-average slices of char siew and mushrooms!

Hainanese Curry Rice

This is one of the most severely-underrated stalls! Normal set meals cost $3.80 and come with rice, meat, a fried egg, and vegetables! The set meals available are the Fried Fish Set, Pork Chop Set, Braised Meat Set, and the Chicken Wing Set.

I purchased the same Pork Chop Set with an added portion of Braised Meat for $5.30 twice in the past week! The lady boss mentioned that these were her two most popular types of meat, and it’s not hard to see why.

The Pork Chop was crispy and tender while the Braised Meat was soft and juicy!  Overall, it may look like one huge sloppy mess but trust me, this simple dish soaked in delicious and flavourful curry was not too spicy, nor too salty or jelak. The lady boss was very generous with the tasty vegetables too!

Ma Bo Lor Mee

Opened in May 2013, this outlet of Ma Bo Lor Mee is just one out of six islandwide! Although they serve laksa too, the stall’s signage suggests that lor mee is their speciality so I ordered their Fried Fish Lor Mee ($3/$4)!

The stall has a no MSG policy. All their flavours come from natural ingredients. Made with seven herbs, the gravy is prepared the night before. Flat yellow noodles, thick gooey gravy, five pieces of deep-fried battered fish, and half an egg — what more could I ask for?!

The gravy was lovely. It wasn’t too starchy, or too thick. I loved how the fresh chilli and cilantro brought life to the dish. Don’t forget to spoon in some house-made chilli sauce and chopped garlic for more heat and flavour! The flesh of the fish, which was encased in a crisp golden brown jacket, was sweet and tender too!

I also tried the Laksa ($2.50/$3.50). I was surprised to see fried fish in my laksa, but I’m not complaining of course. The consistency of the broth was perfect, and I loved that the hae bi and coconut flavours were strong. I helped myself to more chilli as the heat was quite mild. The cockles were really fresh and slightly bigger than what I’m used to getting in my laksa.

All in all, Ma Bo Lor Mee whips up pretty great lor mee and laksa. You will most likely witness a long queue, but good food is always worth queuing for, right?

Kaya Kaya 咖爷咖爷

This kaya toast breakfast stall on the first floor of Hong Lim Market & Food Centre was an unexpected find!

I ordered the Vanilla Butter Kaya Toast with Teh Ping for $3.20! The bread was toasted to a nice crisp and I loved the vanilla flavour. It’s something different from the ordinary kaya toast, and was delicious!

Kaya Kaya also serves Honey Vanilla Butter Toast($3)! Two halves of a mini loaf of bread are slathered with butter, drizzled with honey, and popped into the oven. Condensed milk is then drizzled over the toasted bread. I heard that even though the vanilla flavour isn’t as prominent, all the ingredients come together beautifully!

Dong Sheng Beverage (东生咖啡)

Dong Sheng Beverage (东生咖啡) is another breakfast stall at Hong Lim Food Centre that serves hot and cold drinks. They also sell affordable breakfast food such as toasts and half-boiled eggs!

I started my Tuesday morning with a cup of their aromatic coffee! The Nanyang Kopi from Dong Sheng Beverage stays true to its roots with an old-school taste that appeals to both the young and old.

The kaya toast was warm and crispy, but the soft-boiled eggs were a little overcooked this time. I’ll be sure to order a cuppa Nanyang Kopi from Dong Sheng Beverage the next time I’m at Hong Lim!

Heng Kee Curry Chicken Bee Hoon Mee

There are two famous stalls that sell curry chicken noodles at Hong Lim Market and Food Centre. One is Ah Heng Curry Chicken Bee Hoon Mee at level 2, while the other is Heng Kee Curry Chicken Bee Hoon Mee at level 1. The latter, I must say, is quite impressive.

Don’t judge the stall for its messy display of Hainanese-style poached chicken. .

At $4, each bowl comes piping hot with large pieces of Hainanese-style poached chicken, potatoes and juicy curry-soaked tau pok. The greasy curry was so addictive that I almost emptied the entire bowl. It was aromatic, quite sweet, slightly savoury, and just mildly spicy!

Tai Wah Pork Noodle

High Street Tai Wah Pork Noodle is one of the proud recipients of the Michelin Bib Gourmand award 2018! Tai Wah Pork Noodle is helmed by Mr Tang, who also happens to be the younger brother of the boss of Hill Street Tai Wah Pork Noodle (the ever-popular 1-Michelin star minced pork noodle at Crawford). Although both stall owners inherited the same recipe from their father, they have each tweaked it differently.

While both stalls incorporate sole fish into their recipe, the preparation methods are slightly different. Our beloved boss astutely pointed out that the Hill Street stall tosses the noodles together with the ingredients but the High Street stall tosses the noodles before adding in the ingredients.

I decided to order the dry version which is more popular with the customers and is what the stall is famous for! It comes in two sizes, either $6 or $8!

Upon receiving my food, I dived straight into the perfectly cooked mee pok/ mee kia that’s been mixed well with an irresistible concoction of chilli, vinegar and lard oil. I especially liked the texture of the springy noodles, and the chilli really made it exceptionally delectable. Generous portions of meatballs, bak chor and wanton — a real steal for the price that we’re paying.

Outram Park Fried Kway Teow Mee

Located directly opposite Tai Hwa Pork Noodles, Outram Park Fried Kway Teow Mee is another awardee of the Michelin Bib Gourmand award 2018! Many consider this to be one of the best char kway teow in Singapore. And, it’s no surprise why. While many char kway teow stalls tend to pre-fry their noodles before re-frying it when you order, Outram Park Char Kway Teow does not. Despite the long queue, the uncle is actually very fast and cooks the char kway teow in batches. We ended up waiting for a shorter time than expected.

To me, a solid plate of char kway teow must be packed with wok hei. And you can definitely expect that from this stall’s char kway teow which is coated in a dark sauce and fiery chilli, and completed with bean sprouts, cockles and fried pork lard to complement the tasty egg.

Diners have the option of adding cockles for $2, or a beaten egg for 50 cents. I especially love the bits of moist beaten egg that’s stuck to the kway teow. Overall, the char kway teow offered an excellent balance of sweetness, umami, spiciness and smokiness. What a delicious meal for just $4!

The Old Stall Hokkien Street Famous Prawn Mee (老檔著名福建街虾面)

Located on the second floor near the linkway to the multi-storey carpark is The Old Stall Hokkien Street Famous Prawn Mee (老檔著名福建街虾面)! A mouthful right? I know. The stall makes their own chilli powder, and does not use MSG in their food.

I ordered the Pork Ribs Noodle with Prawns($5). Although the prawns were not exceptionally big, they were generous with the noodles and the pork ribs were cooked to perfection! For me, when it comes to prawn mee, the broth is always the highlight of the meal.

The stall’s broth is what I believe to be old-school and traditional, in the sense that it does not have a very strong and intense prawn flavour. It was cloudy, thick, and rich, with a slightly alkaline aftertaste! It wasn’t really for me but the lunch crowd seems to think otherwise!

Hokkien Street Bak Kut Teh (福建街肉骨茶, 炖山瑞)

There are two Bak Kut Teh stalls on the first level of Hong Lim Market & Food Centre. In the corner, there is Morning Bak Kut Teh, and right in the centre of the hawker centre is Hokkien Street Bak Kut Teh (福建街肉骨茶, 炖山瑞)! I decided to try the latter because it had a longer queue!

Apart from Bak Kut Teh, the stall also offers a variety of side dishes! The lady boss suggested that I have the $5 portion of Pig Trotter to accompany my $4 portion of Bak Kut Teh!

The Bak Kut Teh is as the stall’s signage suggests, Hokkien style! This meant that they use a variety of herbs and soy sauce to create a more fragrant, textured, and darker soup. True enough, it had a rather strong and slightly bitter herbal taste.

The Pig Trotter’s meat was tender and juicy with the right amount of fat and lean meat! The gravy was not too salty either, and paired well with my rice.

Tuck Kee (Ipoh) Sah Ho Fun

We seldom see crayfish in hawker centres except at some cze char stalls. I ordered the Crayfish Hor Fun($6.50)!

This stall really knows how to spoil its customers! The crayfish is cut into half and the prawns are deshelled. Not only were the crayfish and prawns easy to eat, they were really fresh!

The hor fun was very smooth. Unlike the usual thick hor fun which we see in cze char stalls, the Ipoh style hor fun is thinner.

If you don’t feel like having crayfish, you can go for other options such as hor fun with just prawns, or even chicken hor fun!

Dong Fang Hong Sotong Ball Seafood Soup

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

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

The $4.50 bowl of seafood soup comes chock full of ingredients. There are about 5 balls in the bowl (a mixture of squid, fish and meatballs), herh kiao (fish dumplings), seaweed and fried garlic chips. The portion was extremely generous!

When I sank my teeth into the sotong ball, I finally understood what the hype was all about. The sotong ball was very springy, well-seasoned, and definitely addictive. The fish balls were slightly different from the usual factory made ones. It had little chunks of fish meat studded throughout the ball instead of being just smooth and springy. The meatballs were great as well.

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

Do get here early, because the stall closes once they sell out! (And they usually sell out quite fast, so I’ve heard)!

Tang Kay Kee Fish Head Bee Hoon

Tang Kay Kee brings traditional and modern zi char together.

The Mixed ($5), which features hor fan stir–fried with garlic tender pork slices, fish slices, battered enoki mushrooms, and sous–vide egg, really won me over. I was hooked on the battered enoki, which was made using 4 different flours and salt. The result was a uniquely salty and crispy mushroom which was extremely addictive!

Next, I opted for the Cai Po as part of the fried rice menu, which comprised fried rice with eggs, chinese sausages, crab meats, spring onions, preserved radish as well as a sous–vide egg. Unlike the Mixed hor fun, the wok–hei in this dish was much milder. Like good zi char–style fried rice, the grains were sufficiently oily.

Famous Sungei Road Trishaw Laksa

Being a Michelin Bib Gourmand awardee is huge. Established in 1997, the Bib Gourmand is awarded to eateries that serve good and consistent food at moderate prices. Famous Sungei Road Trishaw Laksa has won the Bib Gourmand award for three years in a row! I guess the word ‘famous’ in the stall’s name is there for a reason.

The Asia Delight Laksa ($4/$5) looks absolutely mouth-watering. My eyes were immediately drawn to the two sizeable halves of crayfish that sat atop the thick bee hoon. I haven’t had a laksa with crayfish in it, so this was definitely an interesting creation for me! The dish also featured a few pieces of prawns and cockles. As for the laksa broth, Mr Soo actually simmers it with dried scallops and dried oysters.

One whiff of the deeply aromatic laksa broth had me salivating. By using less coconut milk, the broth is less rich and sinful, allowing the flavours of the scallops and oysters to come through. The scallops and oysters added a tinge of sweetness and a strong hit of umami to the broth. However, the broth is really mild in terms of heat, so adding the spoonful of sambal chilli is a must if you prefer a spicy kick in your laksa.

I loved the freshness of the seafood. Even those who aren’t normally fans of cockles should give it a try at this stall. Each toothsome morsel added a burst of briny flavour. Although not mind-blowing, the crayfish had a decent amount of flesh and gave the laksa that ‘premium’ edge. This dish is well-worth the $4 price-point!

Teo Heng Porridge Stall

Teo Heng Porridge Stall is one of those places where you can find homey comfort food such as soups, stews, and porridge! Perfect for rainy days or when you’re feeling under the weather!

The star was none other than the fish. They serve three types of fish, but the aunty recommended the bai du yu (rabbit fish). It’s smaller than the other two fish, but the serving was perfect as I was alone. The fish was cooked in a huge pot of salted vegetable soup, then served with a generous sprinkling of salted vegetables. It might look plain to you, but it looked immensely appetizing to me.

The fish wasn’t seasoned before it was cooked, but just a mere five minutes of soaking in the salted vegetable soup allowed the flavours of the soup to penetrate the flesh of the fish. The fish was slightly sweet and very tender. Just this and plain porridge, and it’s a perfect meal for me. Moreover, the salted vegetables had just the right amount of sweetness and saltiness, which made the entire combination even tastier.

The squid at Teo Heng Porridge Stall deserved a notable mention too. One bite and you’ll know that it was skillfully executed. It was soft and easy to chew through.

The braised pork and duck meat were tasty, but a little dry. But just pair them with a spoonful of porridge and condiments, and all’s good. The fish cake was so delicately soft and bouncy — almost like tofu, but firmer. I dipped it in the chilli and boy, was it good!

Cantonese Delights

The stall’s famous Curry Chicken Cutlet Noodles ($4) is a must-order! You can choose between fried chicken cutlet or curry chicken drumstick. For those who do not appreciate spicy food, you are in for a treat. The fragrant and thick curry is slightly sweet, not very spicy, and rather “lemak”.

I also ordered their Chicken Feet Noodles ($3.50) which came with huge chicken feet! What makes this chicken feet different from what you get elsewhere is the generous amount of meat clinging onto the chicken claw! This is pretty rare — I haven’t seen chicken feet so meaty before! For just $3,50, the portion is pretty value for money!

Ah Kow Mushroom Minced Pork Mee

If you are a fan of Teochew-style Bak Chor Mee, you need to try Ah Kow Mushroom Minced Pork Mee! The stall has been around for more than 60 years. They started from Hill Street and moved to Hong Lim a few years back. It is now managed by 2nd generation brothers who have been trained by their dad, Ah Kow.

Ah Kow uses the best and freshest pork, wanton skin, mushrooms etc.

The al dente noodles are blanched well and tossed with special vinegar from China. Deep fried pork lard, mushrooms, fresh pork slices, dumplings and fried flatfish are then added to the noodles. There is a good balance of savoury, sour, and spicy flavours. Each bowl of noodles costs $3.50.

Ah Nian Braised Duck Rice Kway Chap Noodle

Ah Nian Duck Rice serves up braised duck, and other braised items such as intestines and pork belly!

Ah Nian Duck Rice braises their own ducks, despite the process being extremely tedious and time-consuming. The extra effort pays off, indeed!

I got the Braised Duck Rice Set ($4.50), which came with a medley of braised items – duck, peanuts, half a boiled egg and beancurd. The braised duck meat carried the fragrance of the spices that it was braised with and I enjoyed it very much.

I also tried the Kway Chap ($4++). The thin square sheets of kway were not overcooked and had a little bite to them.

The assortment of ingredients that came with the kway chap includes the usual braised pork belly, pig intestines and tau pok. There was nothing particularly fantastic about the intestines, but a good thing was that it was washed very thoroughly. There wasn’t any funky odour or sandy texture.

Hong Lim Market & Food Centre is the perfect stop for a quick breakfast, a sumptuous lunch, family dinner, or even a fuss-free takeaway! Instead of heading to the more popular food centres in the area such as Chinatown Complex or Maxwell Food Centre, consider Hong Lim Market & Food Centre instead!

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

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

The post Hong Lim Market & Food Centre – Exercise Your Freedom to Eat (& Love) at These 19 Hawker Stalls! appeared first on Miss Tam Chiak.

Please let me have the honour of introducing my favourite supper spot for old school wanton mee. When I was crazy over this previously, I could eat here at least once a week. I would always have a craving for its springy mee pok and addictive sauce every now and then. I have been patronising Guangzhou Mian Shi Wanton Noodle since 4 years ago, since it is quite near to where I stay. This stall operates from 530pm – 3am!

The Wanton Noodle with Mee Kia ($3) was slightly similar to Hong Kong-style wanton noodles, but not as al dente in texture. The chilli mixed into the sauce was average, nothing to shout about. And yes, the char siew was as dry and tough as it looks. This may not sound like a good plate of wanton noodles, but the soup and wantons are the reasons why I kept coming back weekly.

I like that the soup had a mild aftertaste of ginger which was very different from the typical dried anchovies broth. I also loved the 4 plump and smooth wantons which were swimming in the delightful soup.

Since the char siew isn’t fantastic, I strongly encourage you to go for the Dumpling Noodle ($3), because it comes with 3 huge handmade dumplings, and opt for the MEE POK with KETCHUP. As much as I’m a chilli-lover, I have not had the noodles with chilli ever since I tried it with ketchup. All of my friends whom I’ve brought to Guangzhou Mian Shi approve this combo too. I’m that confident because I’ve been eating this for years and I’ve tried different combinations too.

The mee pok has always been cooked just right, such that it is always springy. On the other hand, the mee kia gets soggy and sticks together after a while. I wished that each dumpling, though already stuffed with a lot of minced meat, could have more prawns instead of just a third/half of a prawn. But the wantons and dumplings are already flavoursome enough!

The queue is the longest during dinner time but fret not, because orders are done quite quickly. Some people reckoned that Guangzhou Mian Shi Wanton Noodle got famous because of the handsome dude who takes orders at the counter, but I think the charm of this stall is still the dumpling mee pok with ketchupppppp!

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

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

The post Guangzhou Mian Shi Wanton Noodle – Handsome Wanton Mee Prince Sells Wanton Mee Till 3am appeared first on Miss Tam Chiak.

Ah Po (elderly lady) was sitting in front of the stall and smiling widely at me after I placed my order with her son. I bet lots of people ask her if she is the ‘granny’. Pointing to the signboard, she said that the original Granny started out selling chin chow (grass jelly) on the streets. Yeo Hwee Seng, the owner, decided to pick up where his grandmother left off. The late Granny may be gone, but the original recipe remains the same and the grass jellies are still made by hand today.

“Hey, I have these bowls at home too!” I exclaimed upon seeing the grass jelly being served in these oriental porcelain bowls. Thankfully, I only opted for 2 toppings for each small bowl of cold chin chow (grass jelly). I wouldn’t want any reduction in the amount of grass jelly just to accommodate more toppings.

Each small bowl of grass jelly costs $1.50 while every additional topping costs 50 cents. I had to go with my favourite 2 toppings (longan and nata de coco) and I absolutely love the combination! The grass jelly had a consistent texture and was extraordinary smooth and slippery. The chunks are quite big so cut them into smaller pieces with the metal spoon if you like.

For the second bowl, I decided to try the attap chee (palm seeds) and sea coconut. I don’t really enjoy attap chee because the central part is quite hard to chew at times. Fortunately, the attap chee and the sea coconut were both acceptably soft.

Both bowls were sweet and refreshing. There are 4 toppings to choose from, so you can customise your bowl to your liking. Just be sure to savour it fast as the ice melts really fast.

Toppings can’t be added for takeaway orders of large bowls of grass jelly, as the jelly already fills the container to the brim. If you happen to buy in bulk for your colleagues or family, you may want to get 10 so that you’ll get another bowl for free. If you’re near Golden Mile Food Centre, be sure to visit this stall which sells only 1 item since decades ago. There’s a high chance that you’ll get to meet the cutesy Ah Po if you patronise Zhao An Granny Grass Jelly before 1pm!

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

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

The post Zhao An Granny Grass Jelly – The Original Recipe Remains Unchanged and the Grass Jelly is Made by Hand! appeared first on Miss Tam Chiak.

National Day is coming up, and I’m sure many of us are ready and preparing for the festivities. This year’s National Day is more significant because not only does it mark Singapore’s 54th birthday, it also represents the bicentennial anniversary of Sir Stamford Raffles’ arrival. Many restaurants are gearing up for the occasion, and have come up with special menus or promotions. Here are ten places that we think you should visit!

Orchard Cafe at Orchard Hotel

Available till 19 August 2019, Orchard Cafe’s Bicentennial Heritage Buffet is a celebration of Singapore’s rich history. Don’t miss out on the stunning array of ethnic cuisines – Chinese, Japanese, Indian and more. In addition to the existing Signature Class buffet, there are also local favourites such as Oyster Omelette, Char Kway Teow, and more, only available for a limited time. Expect Alaskan King Crabs, Blue-Lip Mussels, Fresh US Oysters, Fresh Poached Prawns, roast meats and more!

Coming out of a multimillion-dollar facelift, The Orchard Cafe is now a stylish, and chic space dressed in vibrant hues that’s perfect for this occasion. And! On National Day itself, diners dressed in Red and White only have to pay a special price of $54 (dinner only).

Creamier

Creamier has lined up two delicious and nostalgic treats for National Day. The Little White Rabbit ice cream is back again, complete with the edible glutinous rice paper! Their version encapsulates the nostalgic candy, and I wish I could get a scoop as I’m writing this.

New on the menu is the Creamier Chendol Float that’s layered with thick gula melaka syrup, sweetened red beans, chendol jelly and a special homemade pandan-infused coconut milk. Finally topped off with their signature Sea Salt Gula Melaka ice cream and more Gula Melaka, this is one indulgent treat. It launches on 1 August.

HANS IM GLÜCK

HANS IM GLÜCK has launched a special “Die Die Must Try” menu available from now till 31 August 2019 to commemorate the bicentennial. This limited edition menu features burgers and a tropical mocktail with a local twist. The KRABBE Burger is a fusion between their signature burgergrill and soft shell crab with a fragrant chilli sauce,  while the BEEF RENDANG Burger comes with a thick and juicy grass-fed beef patty topped with caramelised onions and an aromatic Rendang sauce. Aptly named the Singapore Rose, this beautiful pink mocktail is made with coconut milk, mango, Gula Melaka and rose syrup, coconut shavings and an edible flower garnish.

Grab your family and friends to enjoy the National Day Special bundle set which comes with four special burgers and one pound of steak fries ($54++).

Bar Canary

Located on the fourth flour of Grand Park Orchard, Bar Canary is serving up the ultimate creation — Bubble Tea Cocktails. There’s the Paradise Pop, a housemade Osmanthus sencha tea paired with gin, simple sugar syrup and finally topped with lychee pearls. The Smooth Criminal is a little more naughty. It is made with a lavender and earl grey tea and mixed with sweet caramel jelly. The base is whisky, angostura bitters, caramel syrup, fresh milk and Frangelico liquer (an Italian hazelnut liquer). Both drinks are priced at $17++.

I’ll love to just relax on one of their cosy lounge chairs, sip on a delicious cocktail and watch as the sun sets in the horizon. HSBC, UOB, DBS cardholders and Park Rewards Members can enjoy these bubble tea cocktails at a special price of S$15++ each, or S$28++ for two.

Mitzo

For a more refined treat, why not indulge in a five-course National Day Set Menu at modern Cantonese restaurant, Mitzo. Priced at $88++ per person, this menu was curated by executive chef Nicky Ng, and will be exclusively available throughout August.

Chef Nicky takes local flavours and reimagines them in his Prawn with Red Yeast Mayonnaise, Spicy Chicken Otah stuffed with Lotus Root, and Abalone “Bak Kut Teh”. Finish off the entire experience with a Longevity Tea served with Sesame Ball. Also available is a refreshing tipple named the National Treasure ($21++). Only available from now till 31 August, the drink consists of chamomile-infused whisky, dry curacao, marschino bitters, grapefruit bitters, cream, lime juice, egg white and cranberry soda.

Starbucks

Starbucks has brought back the iconic local Shiok-ah-ccino, and also introduced an all-new menu featuring reimagined Singaporean flavours. Interesting takes on our local dishes include a Laksa Croissant Bowl ($6.50) which sees a soft croissant bowl filled with laksa soup (sans noodles) and topped with a prawn, hard-boiled egg and laksa leaves. For an on-the-go snack, why not try the Satay Chicken Roll ($6.90).

An ode to our childhood dessert, the ice cream sandwich, the Cheesecake Sandwiches come in three flavours — the Cookies & Cream Cheesecake Sandwich, Raspberry Swirl Wafer Cheesecake and Blueberry Wafer Cheesecake ($6.90).

Lime Restaurant

From 5 August to 1 September 2019, Lime Restaurant is having the “Loco Local” buffet ($68++ per adult, $34++ per child) which is an exciting hawker-themed affair. Treat yourself to this four hour feast of local hawker favourites infused with a touch of luxury. Some upscale interpretations of fan-favourites include the Alaskan King Crab Meat Char Kway Teow, Lobster Roti Jala, and Hokkien Noodles served with Baby Lobster.

Of course, other local signature dishes such as Hainanese Chicken Rice, and Fried Carrot Cake are available too. We can’t forget the sweets, and their dessert station will feature the classic Ice Kacang, Tau Sar Piah, Orh Nee and Mini Assorted Nonya Kuehs. Note that the Loco Local is only available between 6:30pm and 10:30pm. Enjoy 15% off with four or more paying adults!

Ding Dong x Masterchef Singapore

Ding Dong’s head chef has collaborated with the finalists of Masterchef Singapore to create an 8-hands dinner menu ($100++) featuring dishes inspired by the childhoods of Zander Ng (winner), Genevieve Lee (runner-up) and Aaron Wong (finalist). There are five courses in total, with one Masterchef contributing a dish each.

This gastronomic event is only available on 2 and 3 August, and there are two standard seatings. This is definitely a once-in-a-lifetime experience.

Cold Stone Creamery

Back by popular demand, Cold Stone Creamery has reintroduced two locally-inspired ice cream flavours — Nasi Lemak and Chendolicious! The mind-blowing Nasi Lemak ice cream comes in a limited-edition Pandan Waffle bowl topped with spicy sambal ikan bilis and peanuts that complement the sweetness of the coconut ice cream. They’ve also kicked it up a notch this year with the option for a double-spicy flavour if you’re feeling brave.

The Chendolicious is a little less flamboyant and is made with coconut ice cream, familiar green jellies, red beans, atap seeds and gula melaka.

Old Chang Kee

As part of their National Day celebrations, Old Chang Kee will be rolling out a special Mao Shan Wang Durian puff ($3.30/piece, $6 for two) for all durian fans! Luscious, real Mao Shan Wang filling encased in a green buttery pastry shell, yum! For a limited time only, purchase two Mao Shan Wang Durian puffs and be entitled to a Free OWL Kopitiam Roast & Ground worth $1.80 per set(two sachets). Hurry down to any outlet and try this puff before it’s gone!

We always love the food buzz surrounding National Day, and this year definitely has some interesting things in the line-up. Do share with us your thoughts if you head to any of these places!

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

The post 10 Eateries to Visit This National Day – Think White Rabbit Ice Cream, Bubble Tea Cocktails, Mao Shan Wang Puffs & More appeared first on Miss Tam Chiak.

‘Han Kee’ may be well-known in the CBD — it’s the famous fish soup stall at Amoy Street Food Centre. However, this Han Kee Fish Soup stall in Bedok is operated by a different owner. Cheerful Chan Lam Meng first started selling fish soup in Joo Chiat in 1979, before relocating to Blk 216 Bedok Food Centre and Market 25 years ago.

Looking rather clear with a layer of oil on the surface, Han Kee’s fish soup ($4) was not as bland as it looked since the batang (Spanish Mackeral) fish slices were quite fresh and sweet. The smooth tofu and vegetables went really well with the rice with braised sauce (additional $0.50). What a homey bowl of fish soup that’s perfect for a rainy day!

I prefer Hougang Lee Chen Cooked Food‘s fish soup because it has a more flavourful soup that comes with fragrant fried garlic and smoother fish slices that are marinated with a type of special powder. Both stalls are located in the same hawker centre, so be sure to try both to find out which stall you prefer.

Tran Thi Anh Thu (Chan’s wife) decided to help Chan out 20 years ago, so now both of them take turns to be in-charge of the cooking. A question which has been bugging me since my first fish soup hunt is, “why do some fish soup stalls offer options of braised meat and beancurd-related ingredients?” I asked Chan but he just said: “It’s just like that.” Han Kee Fish Soup is not the first stall to offer such a combination, and I’m more than glad that there is such a combination because white rice with braised sauce and sides will never go wrong.

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

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Telok Blangah Crescent Food Centre gets really quiet and dead after 3pm since most stalls only operate in the day, but not this particular row where Hai Kee Teochew Cha Kuay Teow sits. Hai Kee moved here more than 5 years ago, from Margaret Drive Hawker Centre, which Hai Kee called home for more than 4 decades.

With more than 50 years of experience, Loh Kwee Leng performs a one-man show, one plate at a time. And I really mean one plate at a time — even if the order is 5 same plates of cha kway teow. Loh skilfully whips up each plate, breaking each egg with a metal spatula before opening the cracked egg with just his left hand.

The 2 rows of tables in front of the stall are never occupied. It’s as though there is an unspoken rule that those who are queuing between these 2 rows get to sit facing away from the tables while waiting. An elderly man started queuing behind the first few standing patrons, thinking that that’s where the queue ends. Those who were sitting down became kan cheong (nervous) and started to stand up and closed the gaps (so kiasu omg). Soon, the elderly man realised the situation but was shocked to see that the end of the queue is at the opposite stall. Sheepishly, he said: “Oh, wah, so the queue is there?” I smiled and nodded.

Man, it was a super longggggg wait. The truth is Loh fries each plate in proper sequence really quickly, but somehow, the production of each plate takes at least 4 minutes. Some patrons will order takeaways of two to three packets, and that’s 12 minutes for each patron. When one batch of kuay teow mee (flat rice noodles and yellow noodles) was gone, Loh would fry the next batch, so that took up some time too. I waited at least 45 minutes for my 2 plates.

Despite the constant long queue, Loh was smiley and friendly, chatting with regulars while he continued his performance without getting distracted. When the queue got too long, Loh managed the queue by reminding his patrons to queue around the tables so as to not block other stalls. That is also probably why it’s almost impossible to occupy those rows of tables near Hai Kee as people will be standing around you watching you eat while they queue.

With only 1 price and size, Hai Kee’s Cha Kuay Teow ($4) is decent. Loh believes that cooking one plate at a time helps him to control the quality and I honestly appreciate that, but I feel that also allows for inconsistency to creep in. My first plate of noodles were mushy but not oily, and the second plate had noodles which were firmer, shinier, and slightly oilier. The wok hei was not very evident and I thought that the chilli could have been spicier.

Halfway through my meal, I was wondering “where is the lup cheong (dried Chinese pork sausage)?” I remember seeing it in the corner of the stall. I don’t really like lup cheong actually, so that was fine with me.

All in all, the overall flavour was not bad. There was additional fragrance from the crispy pork lard. Loh actually fries the pork strips daily, 3 hours before the stall opens. I also like that Loh fries his cha kuay teow with the right amount of dark sauce and eggs. The cockles were small but juicy and plump.

Before heading to Hai Kee, I was warned that Loh is usually grumpy. But Loh wasn’t at all. In fact, he was very cheerful and approachable. By the way, he scoops up lards from his condiment bowl and swings it to the wok like a kungfu-trained master chef (literally a one-man “show”). Also, Loh wipes off any grease on each plate before he passes it to his patrons. I will be back with my dad because I think people of his generation would love Loh’s cha kuay teow.

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

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With a stallfront that’s plastered with certificates and article reviews, Kheng Fatt is not unknown in Golden Mile Food Centre. Interestingly, it does not allow orders of beef soup or beef balls soup without noodles. Kheng Fatt is as authentic as it can be — their noodles are how Hainanese beef noodles are supposed to be.

I’ve been visiting Zheng Fatt for years and I’ve always enjoyed its dry beef noodles. However, this time, I decided to try the Beef Mixed Noodles soup ($6). The translucent broth packed a strong beefy flavour, but was not overpowering. The smooth slippery tendon and chewy beef stomach (perfect with its chilli and lime) were evidently clean and did not have any stench at all. The beef ribs were quite similar to pulled beef but more tender and slightly fatty. The ribs are braised like a stew beforehand, thus an additional savouriness becomes apparent as you bite into it. The beef slices were cooked to medium well and still slightly pinkish.

I still prefer the dry Beef Mixed Noodles ($6) to the soup version. The thick gooey gravy that coated every strand of the thick beehoon makes every mouthful slurp-worthy! There is also a nutty aftertaste from the addition of peanuts. What a hearty bowl! For the amount and variety of ingredients, I feel that $6 is reasonable. For those who love meatballs, you got to try their beef balls too! The beef balls are firm and just delicious!

Mr Cheng plans to impart all his skills, and leave the stall, to his daughter. I’m positive that Mr Cheng’s daughter will be able to whip up a good bowl of Hainanese beef noodles too.

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

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Although Happy Roast World has been taken over by Edward (the 3rd generation), his father still comes down to the stall to hang around and help out if necessary. Apparently, they usually sell out by 2pm. I was impressed that they have a roasted meat set that comes with a side dish and a bowl of soup for just $6.

However, I was disappointed by the amount of roasted meat (char siew and roasted pork belly), especially the roasted pork belly which was a measly portion. The chap chye (cabbage with tang hoon and beancurd skin) was, on the other hand, quite a bowl for 1 pax.

I requested for fragrant rice instead of white rice, and I’m glad that I was not charged more for that. I realised that the fragrant rice looked pretty dark, and asked immediately: “Is it me or is your fragrant rice quite dark?” The female staff explained that Edward has been trying to modify the fragrant rice to something better but did not reveal what was the change that caused the dark colour. I also ordered a plate of shredded chicken dry hor fun (flat rice noodles) to try.

The rice was fragrant and the dark sauce made it even more palatable. Every grain was firm and not mushy or sticky at all, meaning that the right amount of water was used to cook the rice. Great start to the meal for me!

The cabbage was sweet and soft. Both my friend and I agreed that this reminded us of primary school times where the canteen cai fan auntie always scoops this simple but comforting dish onto our plates.

The char siew was on the leaner side, and sweet on its own. Thankfully, there was a fatty piece which tasted better than the leaner pieces.

Now, the roasted pork belly was what impressed me the most, even though I was taken aback by the measly portion at first. It is one of the most savoury ones I’ve eaten, yet not overly salty at all. The pork belly skin was extremely crispy even though it was left out for awhile. I will never grow sick of this.

By the time I finish trying the rest of the food, I wanted to come back to this for more, but my friend ATE IT ALL. I am not kidding when I say I got angry when I realised it’s all gone because my friend did not even leave behind a last piece for me. That being said, there were only 6-7 uneven cuts of the pork belly (mostly thin cuts). My friend merely said: “It’s sooooo good!” You bet I died a little inside.

Alright, let’s move on. While stirring the horfun, I realised that it was really smooth and did not break easily. However, the sauce lacked some depth and flavour. Fortunately, the chilli saved it as it was not overly spicy and added some sweetness to the noodles. The braised mushrooms also added an earthy flavour to the dish. So far, the condiments from Happy Roast World are better than I expected, especially the chilli paste and citrusy chicken rice chilli (which went well with the shredded chicken).

All in all, I grew to like Happy Roast World more by the end of my meal, solely because of its roasted pork belly. I hope that the serving size of the roasted pork belly would be bigger. I will be back for the roasted pork belly for sure, because I’ve been craving for it ever since I had it. And yes, I am still bitter that my friend finished all of it without leaving even a piece for me.

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

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Mid-Autumn season is coming up again, and this year’s lineup features some new and exciting mooncake flavours in the most exquisite packagings! Be prepared to have your mind blown! From traditional classics, to more innovative flavours and renditions, here’s our round up of our favourite brands!

1. InterContinental Singapore
2. The Ritz-Carlton, Millenia Singapore
3. Baker’s Brew
4. Hong Kong Mei Xin
5. TungLok Group
6. Aroma Truffle & Co.
7. Crystal Jade Group
8. Holiday Inn Singapore Atrium
9. IRVINS Salted Egg
10. JW Marriott Singapore South Beach
11. Pan Pacific Singapore
12. Paradise Group
13. Shangri-La Hotel – Shang Palace
14. Singapore Marriott Tang Plaza Hotel
15. tcc – The Connoisseur Concerto

1. InterContinental Singapore

If you normally get both baked and snowskin mooncakes, you’ll be pleased with InterContinental Singapore’s selection of bundles! Depending on what you choose, each bundle costs either $138, or $188. What’s even better is that every bundle automatically comes with a Travel Tea Set that consists of a brewing teapot, a tea pitcher, and three teacups! If you like a healthier baked option, definitely go for the Low-Sugar White Lotus Paste and Macadamia Nuts ($72)!

For their snowskin mooncakes this year, InterContinental Singapore has rolled out Premium Ronnefeldt tea-infused Mooncakes ($76). Each box contains four of these treats. Flavours include Irish Whiskey Cream Assam Tea with Milk Chocolate Truffle, Morgentau Tea with Hazelnut Chocolate Pearls, Peppermint Tea with Chia Seeds and Lemon Hibiscus Jelly Truffle and Soft Peach Tea with Pumpkin Seeds and Ginger Passionfruit Jelly Truffle.

Place your orders by 11 August and enjoy an early-bird discount of 30% on your purchases, with an exclusive 5% additional savings for online orders on InterContinentalShoppe.sg! If you’re purchasing in bulk, get up to a 35% discount on purchases of 30 boxes and above, with complimentary customised branding and delivery to one location for orders of 100 boxes and more. Citibank, DBS, HSBC, Maybank, OCBC, POSB and UOB cardmembers are entitled to 30% savings until 11 August, and 25% privileges from 12 August to 13 September — valid at Man Fu Yuan Shoppe located at the entrance of InterContinental Singapore, and 14 retail locations* across Singapore. For more information, visit InterContinentalShoppe.sg, call 6825 1131 or 6825 1132, or email sinhb-festive@ihg.com.

2. The Ritz-Carlton, Millenia Singapore

If you’re thinking of ways to leave a lasting impression this Mid-Autumn Festival, The Ritz-Carlton, Millenia Singapore has the solution for you! Their traditionally baked mooncakes are presented in an elegant red box, while their contemporary selection of snowskin mooncakes come in a stylish golden box. The perfect gift for business associates or loved ones!

The magnetic top and front flaps on both boxes open up to reveal a magnetic desk calendar, a miniature photo frame, and a three-slot pen holder, while the versatile top box and four side drawers double as storage compartments for all stationery needs!

Making its debut this year is the White Lotus Seed Paste with Black Sesame Mooncake. This newly baked mooncake adds a nutty fragrance and a milk touch of sweetness to the traditional baked lotus seed mooncake. The Assorted Baked Mooncake Box ($80, 4pcs/box) holds 2 White Lotus Seed Paste with Double Yolk Mooncakes, 1 White Lotus Seed Paste with Black Sesame Mooncake and 1 Plain White Lotus Seed Paste Mooncake!

If you prefer the soft and cooling mochi-like texture of snowskin mooncakes, the hotel’s signature Assorted Mini Snowskin Martini Mooncakes ($78, 8pcs/box) now includes 4 Orangetini Mooncakes and 4 Signature Lycheetini Mooncakes! The Lycheetini mooncake is a mix of the same fruit liqueur with real lychee bits, while the Orangetini is a new flavour derived from a cocktail concoction of chocolate, orange zest, and liquor!

We were also thrilled to hear that Ritz-Carlton has upgraded their Mao Shan Wang Durian Snow Skin Mooncakes ($86, 4pcs/box)! Making a comeback in bigger proportions, these mooncakes are sure to fulfil your durian cravings this Mid-Autumn Festival! I mean, the bigger the better right?

Mooncakes are available at retail locations islandwide on specific dates. Readers of Miss Tam Chiak may also enjoy an exclusive 20% privilege on all mooncakes when they purchase online at www.rcmooncake.com.sg, just remember to quote ‘MTC2019’! Valid from 10 August until 25 August.

3. Baker’s Brew

Baker’s Brew’s packaging takes the (moon)cake. Following the theme of Crazy, Rich Asians, each set of their baked custard mooncakes comes packaged in an exquisite, vibrant blue box adorned with a peacock and flower motif, while the snowskin mooncakes are housed in the most elegant, white PVC leather chest.

The baked mooncakes come in two flavours – Hong Kong Custard Mooncakes and Ondeh Custard Mooncakes. Each box is priced at $65 nett, with four pieces of each flavour. Fragrant, buttery pastry encases a delectable custard within and is sure to win anyone’s hearts! If you’re a fan of fruity and tea flavours, definitely get the snowskin mooncakes which comes in four amazing flavours – Yuzu Pear Blossom, Lychee Rose, Mango Osmanthus, Lady Hannah Blackcurrent (($78 nett, two pieces per flavour). My favourite was definitely the Lychee Rose and Yuzu Pear Blossom!

For the ultimate crazy rich gift, go for Baker’s Brew’s Crazy Rich Bundle with both the baked and snowskin sets at $138 nett. Order before 25 August and get 15% off any box you get. Corporate orders also get an exclusive 25% discount (minimum order of 150 boxes) or 20% with a minimum order of 30 boxes. For further enquiries, contact them at 9069 5096, or email serenewong@bakersbrew.com.

Read the full article on Baker’s Brew’s mooncake HERE!

4. Hong Kong Mei Xin

This Mid-Autumn Festival, Hong Kong Mei Xin has assembled seven superheroes to gather all your friends and family for a reunion under one roof! FROSTS, the sole distributor of the brand since 2006, is proud to introduce this year’s Avenger-stamped Lava Custard mooncakes in two different Marvel Mini Heroes Avengers 3D collectible tin boxes – Iron Man Lava Custard Mooncakes ($48, 4 pcs/box, approx. 45g each), and Avengers Lava Custard Mooncakes ($38, 4 pcs/box, approx. 45g each). P.S. Iron Man’s eyes, palm, and arc reactor light up with the push of a button!

Meanwhile, I am sure that at some point in every girl’s childhood, they wanted to be a shining, shimmering, and splendid princess! Hong Kong Mei Xin’s Disney Princess Musical Box ($38, 4 pcs/box, 45g each) with Creamy Custard Mooncakes features four beloved princesses: Belle, Mulan, Jasmine and Snow White! That’s right, you heard me. This mooncake box doubles as a musical box! Inside the whimsical Disney castle wind-up music box, the princesses ride a carousel that rotates to Aladdin’s romantic theme song, “A Whole New World”.

Aside from the above highlights, Hong Kong Mei Xin also has a vast variety of Snow Skin and traditionally baked mooncakes. A new package design for the entire Snowy Mooncake Series has been launched to house exciting fruity flavours such as Pink Guava & Apricot, Mango with Pomelo Dessert, and Blueberry Duo! There are also flavours which are uniquely Hong Kong such as Iced Lemon Tea and Iced Lemon Coke. Hong Kong Mei Xin also caters to specific taste buds with their Durian Snowy Series featuring 3 variations to satisfy every need – the famous and newly released Musang King Durian Snowy Mooncake Gift Box ($58, 6pcs/box, approx. 60g), Tekka Durian, and XO Durian!

Please refer to the HKMX main article here for more information on online purchases and all stockists!

5. TungLok Group

TungLok Group’s mooncakes are developed in line with the Health Promotion Board (HPB)’s Healthier Dining Programme (HDP) guidelines, so their delectable mooncakes are lower in sugar and calories but still equally delicious! The selection of mooncakes on offer is incredibly vast, so there’s bound to be something for everyone. There are 8 lower sugar flavours – Double Yolk White Lotus, Double Yolk Red Lotus, Egg Yolk White Lotus, Egg Yolk Red Lotus, Bite Sized White Lotus, Bite Sized Red Lotus, Macadamia Nuts White Lotus, and White Lotus with Nuts snowskin.

*Nutritional information of TungLok mooncakes are available at www.tunglok.com

For a most luxurious gift to wow your business associates, go for the TungLok Treasure Box ($138). You can expect four golden-brown Double Yolk White Lotus Mooncakes in a limited edition orange wooden crafted chest adorned with a delicate brush painting of magnolias and blue birds.

Back by popular demand, TungLok Group’s Moringa-Leaf infused Snowskin Mooncakes ($58) are must-tries. Moringa Leaf is known to have many important health benefits, including improving digestion and reducing inflammation.

Get your mooncakes online now, or at any TungLok Group of Restaurants. TungLok Mooncakes are also available at all FairPrice Xpress & Cheers at Esso Stations and selected Cheers stores, the Mid-Autumn Festival Roadshow at Takashimaya Square B2 and Jewel Changi Airport Atrium at Basement 1. Visit TungLok Group’s website here for more information.

Read the full article on TungLok Group’s mooncake HERE!

6. Aroma Truffle & Co.

If you love durian and truffle, you will be getting the best of both worlds with Aroma Truffle & Co’s mooncakes. Adding a lavish twist to our favourite sweet treat, their Premium Truffle Durian Snow Skin Mooncakes are filled with 100% rich and creamy Mao Shan Wang flesh and infused with Black Italian Truffles! This decadent treat is encased in bamboo charcoal snow skin and sprinkled with edible gold flakes.

If you’re not a durian lover, you can opt for chocolate and truffle instead.

At the core of Aroma Truffle’s Premium Truffle Chocolate Molten Snowskin Mooncakes is a white chocolate ball filled with oozing truffle chocolate lava. This ball is embedded in a chocolate-flavoured lotus paste studded with crunchy macadamia nuts. The truffle-infused white snowskin mooncake is a true artisanal masterpiece, if you ask me.

A box of four truffle mooncakes is priced at $88. Aroma Truffle is also offering a bundle promotion of mooncakes and truffle chips till 21 August 2019.

Bundle promotion:

• Fortune Bundle – $98 (A box of durian/chocolate truffle mooncakes and two bags of original or parmesan truffle chips)
• Harmony Bundle – $108 (A box of durian/chocolate truffle mooncakes and four bags of original or parmesan truffle chips)

Truffle fans are advised to grab a box of mooncakes while stocks last. The mooncakes can be purchased at Aroma Truffle’s website or any of their retail locations islandwide! For more details, please visit: https://aromatruffle.com/

7. Crystal Jade Group

Crystal Jade Group goes back to basics with classic baked mooncakes with premium ingredients. Ladies who fear the crazy calories from consuming mooncakes need not worry as Crystal Jade’s mooncakes contain less sugar.

For those who wish to impress mothers-in-law or business associates, look no further than Crystal Jade’s exquisite two-tier gift box; inspired by food carriers traditionally used within the imperial palace, is the perfect gift. The classy teal box is embellished with a gingko tree motif which symbolises hope, peace and longevity!

The Eight Mini Treasures ($68) comes with 8 petite mooncakes, four each of two flavours; Oolong Pu’er and Black Sesame & Lotus. Both are new baked renditions that contain less sugar. The former holds a strong fragrance of pu’er black tea and captivating essence of oolong, while the latter reveals nutty notes and the aroma of black sesame seeds.

Unforgettable favourites such as White Lotus Paste with Melon Seeds (4 pieces for $58), White Lotus Paste with Single Yolk (4 pieces for $62), White Lotus Paste with Double Yolk (4 pieces for $68) and Classic Assorted Nuts and ChickenHam (4 pieces for $62) can also be purchased together as Happiness Four (1 piece each of all traditional baked flavours for $68). That’s the best of all worlds!

The crunchy melon seeds in the White Lotus Paste with Melon Seeds mooncake gave a lovely contrast in texture to the usual smooth lotus paste, while the abundance of nuts and smokey chicken ham in the Classic Assorted Nuts and Chicken Ham promise an addictive savouriness.

From 12 August to 13 September 2019, Jadeite members enjoy a 15% discount, Citibank and UOB Cardmembers enjoy a 10% + 5% discount, and the public, a 10% discount. From now till 9 September 2019, an additional 10% discount will apply for purchases made on the estore (estore.crystaljade.com) with the promotion code CJMC10.

Crystal Jade Group’s mooncakes will be available for sale at all outlets from 1 August to 13 September 2019. You may refer to www.crystaljade.com for more information.

8. Holiday Inn Singapore Atrium

To cater to the palates of millennials and food connoisseurs, Xin Cuisine Chinese Restaurant has come up with two unique flavours this year — White Lotus Seed Paste with Singapore Sling Praline Snowskin Mooncake, and White Lotus Seed Paste with Rosemary Honey Praline Snowskin Mooncake. The Rosemary Honey Praline that leaves a slight minty freshness on your tongue, is so refreshing and irresistible! Holiday Inn Singapore Atrium is having an e-shop exclusive where you can get a box of Assorted Mini Snowskin Mooncake ($66) which promises all 6 Snowskin flavours, so don’t miss out!

For a less sinful treat, go for the Baked Low Sugar White Lotus Seed Paste ($66++) which we are confident will be popular with both the young and old. And if you’re looking for gifts, definitely get the Xin’s Signature Mini Egg Custard with Yolk ($68), or the Assorted Nuts Mooncake ($74) which are ever-popular choices every Mid-Autumn Season.

Get a discount of up 30% if you order early(before 31 August)! Note that the Xin’s Signature Collection Mooncakes will require a 3-day advance order. The mooncakes are available for pre-order here. Beginning 12 August, the mooncakes will also be available at the Holiday Inn Singapore Atrium Hotel lobby as well as eight other locations island-wide.

9. IRVINS Salted Egg

What started out as a local establishment specializing in salted egg snacks in 2014, has turned into a World-Famous Salted Egg Snack Pioneer! Now, celebrating Mid-Autumn Festival 2019, IRVINS Salted Egg will be having its first ever mooncake launch!

This season, enjoy the savoury goodness of IRVINS’ signature salted egg lava as it flows and mingles with your choice of silky yam or mung bean filling. Expect a #DangerouslyAddictive combination that you will never forget. Each meticulously handcrafted mooncake is clad in black charcoal skin, and stamped with the iconic mascots that every true blue IRVINS fan knows and loves.

IRVINS Salted Egg Lava Mooncakes retails at $40 for a box of 8 pieces and each box will be beautifully wrapped in the Japanese furoshiki-style using fabric sporting a limited edition Mid-Autumn print.

Stand to receive exclusive Mid-Autumn postcards with all IRVINS mooncake purchases, or redeem limited edition IRVINS Lanterns with a minimum spending of $55 in a single receipt at any IRVINS retail outlet (redemption commences 19 August 2019)! #ShareTheLava by mailing heartfelt greetings to your loved ones at no charge when you drop your postcards at selected IRVINS stores!

Get your hands on these luscious seasonal treats at selected IRVINS cartels or order online while stocks last! For more details, visit http://bit.ly/2yNAupD!

10. JW Marriott Singapore South Beach

This year, JW Marriott Singapore South Beach has crafted a line of indulgent mooncakes with low sugar content. You can dive into their mooncakes without having to worry about the amount of sugar! Apart from time-honoured classics, they are also introducing two novelty bakes. The Blueberry Mooncake ($74) is berry delightful, with a smooth and tangy blueberry-infused Lotus Seed filling that we can’t help but love. You can’t miss the Premium Mixed Nuts Mooncake ($82), which is packed generously with a mixture of nuts including pecans, almonds, and sesame seeds.

Looking for a stunning snowskin mooncake? Set your sights on the all-new Tian Mi Mi Mooncake ($76) – a fan favourite cocktail at Madame Fan Bar. Encased in a white chocolate shell are flavours of spiced whisky, ambrosial honey and zesty notes of mandarin. An assortment of familiar Asian flavours ($72++) such as Osmanthus and Chendol are also available.

From now till 11 August, Marriott Bonvoy members and DBS/POSB card-holders can enjoy a 20% early-bird discount, and a 15% discount from 12 August to 13 September. UOB, Citibank and OCBC cardholders are entitled to early-bird discounts of 15% and 10% from 12 August to 13 September. Marriott Bonvoy members will receive reward points on top of the discount as well. The collection is available for purchase at JW Marriott Singapore South Beach’s Festive Counter (next to Beach Road Kitchen) and Madame Fan, Level 2 of The NCO Club from 12 August to 13 September. Place your orders online here now, or call 6818 1908.

11. Pan Pacific Singapore

Hai Tien Lo at Pan Pacific Singapore have collaborated with two gifted alumni artists from Pathlight School’s Artist Development Programme (ADP), Selena Seow and Nurul Amirah Binte Zain, to create this year’s limited edition gift box. The box cover features the White-eared Sibia from the high-altitude forests in Taiwan, which symbolises new opportunities and happiness. What a beautiful and meaningful gift for business associates, friends and loved ones!

We were spoiled silly with Hai Tien Lo’s four new innovative snowskin flavours —indulgent Gianduja and Yuzu, fragrant Earl Grey and Cherry, Pina Colada-inspired Coconut and Pineapple, and tangy Passionfruit and Mango. Make sure to get the Four Treasures Snowskin Mooncakes set ($68.80) which comes with an assortment of all four snowskin mooncakes. My favourite was definitely the Gianduja and Yuzu!

Rejoice, rejoice! Well-loved signatures ($69.80++) such as the Low-sugar White Lotus Seed Paste with Macadamia Nuts, Charcoal Black Sesame Seed Paste with Melon Seeds and Assorted Nuts with Chicken Ham are making a comeback. You can also expect an all-new Low-sugar Jade Paste with Melon seeds! The Jade Paste is infused with the fragrance of pandan, and is perfectly smooth and lightly sweet. You have to try it!

If you’re getting the mooncakes as gifts for friends or family, why not send them along in the special tote bag ($15) featuring “Botanical”, by Nurul Amirah Binte Zain. $1 for every mooncake box, and $10 for every limited edition tote bag sold will be donated to Autism Resource Centre (Singapore). To purchase the mooncakes, call 9009 5936, email mooncake.ppsin@panpacific.com or visit their website.

12. Paradise Group

Back by popular demand, Paradise Group’s traditional favourites will win the hearts of purists. All mooncakes are freshly handmade with no preservatives. Health-enthusiasts will especially love Paradise Group’s traditional baked mooncakes which are made with less sugar and white pumpkin seeds!

If you do not already know, there is an Assorted Traditional  Baked Mooncake (4 pieces for $62) box consisting of 1 of each of the following Mooncakes, Baked Pure White Lotus Paste (4 pieces for $54), Baked White Lotus Paste with Single Yolk (4 pieces for $58), Baked White Lotus Paste with Double Yolk (4 pieces for $62) and Baked White Lotus Paste with Assorted Nuts (4 pieces for $64), allowing one to enjoy all of the baked mooncakes in a box. What an ideal gift for loved ones, clients and friends!

We tried the Mini Baked Custard with Molten Salted Egg Yolk (8 pieces for $56). Drawn to the real, edible gold dust on these bite-sized mooncakes, we had a good first impression. Following the instructions, we heated it up for 5 seconds and we were pleasantly surprised by golden salted egg lava which came oozing out! No wonder this was a huge hit last year!

Don’t forget to try Paradise Group’s exquisite Assorted Mini Snow Skin Mooncake Collection (8 pieces for $58) which are made with natural ingredients. Think Orange Citrus with Lychee Martini Truffle, Coffee Macchiato with Black Sesame Truffle, Jasmine with Hazelnut Crunch Truffle and Japanese Chestnut with Osmanthus Truffle mooncakes. No artificial flavouring or colouring are used too.

From 15 July to 11 August, Citibank, Standard Chartered and PGR Cardmembers can enjoy 20% off mooncakes, public enjoys 10% off. From 12 August to 12 September, Citibank, Standard Chartered and PGR Cardmembers can enjoy 15% off mooncakes.  Mooncakes are available at all Paradise Group of restaurants except Canton Paradise Noodle & Congee, Le Shrimp Ramen and LeNu outlets. For more information, please visit https://www.paradisegp.com/promotion/?id=88.

13. Shangri-La Hotel – Shang Palace

Shang Palace’s elegant floral mooncake boxes caught my eye immediately, and I was excited to see what’s in store. For those who value tradition, Shang Palace Four Treasures ($80) which consists of Reduced Sugar White Lotus Seed Paste with Double Yolks, Single Yolk, Plain White Lotus Seed Paste and Mixed Nuts with Chicken Ham is made for you. Despite a lower sugar content, the mooncakes are still extremely palatable. No more calorie-woes! Go for the brilliant Black Sesame with Taro if you love the robust aroma of roasted black sesame and slight sweetness of taro.

This year, Shang Palace has created 2 brand new flavours for its Mini Snowskin Mooncakes (8 pieces for $80). The Kaya with White Chocolate, Reduced Sugar White Lotus Paste and Assorted Nuts features Shangri-La Hotel’s very own kaya made fresh with coconut, gula melaka and eggs. The Yuzu with Sake, White Chocolate, Reduced Sugar White Lotus Paste and Assorted Nuts (our favourite actually) carries a citrusy touch from the addition of fresh yuzu juice and zest, and subtle sweetness of sake. Wow, Shang Palace’s new creations really blew us away!

First introduced last year, Chef Mok’s Hong Kong-style Mini Baked Custard with Bird’s Nest (8 pieces for $120) returns as a Signature Limited Edition this year. Each mooncake comes with a generous portion of bird’s nest cloaked in a smooth creamy custard.

Shang Palace’s mooncakes will be available from now to 13 September 2019. Please note that the collection points for Snowskin Mooncakes and the Signature Mini Baked Custard with Bird’s Nest are Shangri-La Hotel, Singapore – Lobby (9 July – 13 September 2019, 10am to 9pm) and Ngee Ann City (8 August – 13 September 2019). For more information on where you can purchase the mooncakes, visit http://bit.ly/shangmidautumn.

14. Singapore Marriott Tang Plaza Hotel

Singapore Marriott Tang Plaza Hotel has upped the ante this year by introducing new and unique flavours that showcase the perfect marriage of Chinese traditions and Western luxury. These delicate treats sit in an elegant, two-tier Chinese “cabinet”. If these aren’t the perfect gifts, I’m not sure what is!

Our favourite mooncake of the baked mooncake range will have to be the gold-dusted Red Date Baked Mooncakes with Pistachio, Jambon de Bayonne (French cured ham), Sesame and Salted Egg — a limited edition exclusive, that is accompanied with a bottle of 2015 Château Rieussec Premier Cru Classé Sauternes, France (375ml)! This exquisite goodie is part of the limited edition Wan Hao Premium Gift Set! There are only 200 boxes! The natural sweetness of the red dates comes through in every bite, and is complemented by the savoury salted egg yolk core. We can’t tell you how brilliant this creation is, but you must not miss it!

Snowskin mooncake fanatics and chocoholics must try the Mocha Snowskin Mooncake with Rose Liqueur Praline! Think velvety mocha-infused premium white lotus seed paste holding a Rose Liqueur Praline center, all wrapped up in soft snowskin. Sounds heavenly, doesn’t it? We were amazed by the lovely floral notes which were pronounced but not overwhelming at all. What a splendid creation.

The mooncakes can be ordered here, or purchased at the hotel’s Forecourt Stall (by the hotel entrance) and various malls from 8 August to 13 September. Contact them at 6831 4708 for orders or more information.

15. tcc – The Connoisseur Concerto

Celebrate Mid-Autumn Festival with tcc’s enchanting range of exquisite baked classics and mini snow skin mooncakes!

Handcrafted with premium ingredients and bold, innovative flavours, tcc’s mooncakes are housed in a new packaging of elegant oriental illustration — a design collaboration with the Nanyang Academy of Fine Arts (NAFA). Revelling in the joy of reunion, a full moon emerges from an oriental window pane, along with blooming flowers. The design is enhanced with classic Chinese poetry, conveying a touch of sophistication and heartwarming well-wishes.

The brand’s repertoire of baked mooncakes offers a thin golden-brown pastry skin that encompasses a generous filling crafted with less sugar premium lotus seed paste for an indulgence, with less guilt. tcc’s best-selling baked mooncake with less sugar is the D’Classic with Egg Yolk Blend (U.P. $69, 4pcs/box). This is an all-time favourite well-loved by all!

Another signature mooncake from the less sugar category is the D’Classic with Melon Seeds (U.P. $59, 4pcs/box) which sees premium lotus seed paste paired with nutty melon seeds. This treat is best enjoyed with some aromatic tea.

Apart from baked mooncakes, tcc has also experimented with a variety of tantalising flavours, leading to the creation of 8 alluring fruity-alcoholic and non-alcoholic snow skin mooncakes. Take your pick from the Mini Snowskin Royal Elixir Alcoholic Series (U.P. $69, 8pc/box), featuring the bittersweet Strawberry Vodka, best-selling Lychee Martini, refreshing and citrusy Orange Gin, and Signature Baileys Amore!

tcc’s Non-Alcoholic Grandeur Series (U.P. $66, 8pc/box) also presents another 4 enticing flavours such as the savoury Pumpkin Cheese, silky smooth but rich Matcha Brown Rice Goma, floral-flavoured Chrysanthemum Wolfberry, and the divine Signature Choco Hazelnut!

All mooncakes are available from now until 13 September 2019 at all tcc Art Boutique Caffés in Singapore! For more information, please visit www.theconnoisseurconcerto.com!

The Early Bird Promotion (until 18 August) offers tcc Rewards+ members* a 30% discount off retail price + a $25 Gift Voucher, while the Boutique Special offers tcc Rewards+ members* a 25% discount off retail price + a $20 Gift Voucher from 19 August till 13 September!

*tcc Rewards+ membership is free.

EXCLUSIVE: Quote Miss Tam Chiak to receive a complimentary cup of hot/iced tcc caffe latte with every purchase of mooncake gift set.

I’m sure you’re spoilt for choice, because the mooncake selection this year is just out of this world! Be it as a gift or a snack for a little get together with family and friends, the mooncakes from these 15 establishments are bound to dazzle. Share with us your favourites!

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By Cassilda, Jonathan and Maisie.

The post 15 Best Mooncakes in Singapore to Indulge In this Mid-Autumn Festival 2019! appeared first on Miss Tam Chiak.

It was Gordon Ramsay’s battleground during the SingTel Hawker Heroes Challenge in 2013. Its name is also commonly brought up by adventurous tourists looking to savour true blue Singaporean grub. And yes, it was also one of the signature filming locations of ‘Crazy Rich Asians’. That’s right, I am talking about the legendary Newton Food Centre!

I know Newton Food Centre gets a bad rep for being a tourist trap and that hawker centre with higher-than-normal prices. However, look beyond the prices and you will find yourself surrounded by an eclectic mix of cultures and fuss-free hawker food. It’s time to grab a couple of close buddies, order a few pints of ice cold beer, and dine like a few crazy rich asians at Newton Food Centre!

1. Soon Wah Fishball Kway Teow Mee

When I say the fishballs and her giao from Soon Wah Fishball Kway Teo are the best, I mean it. That’s because it is all painstakingly made by hand daily. Really, just how often do we come across hawkers who still make fishballs by hand?

Order a bowl of fishball noodles (we went for meepok) for $4 and welcome a serving portion that’s a bang for your buck! For $4, you get a sizeable bowl of meepok and 7 plump fishballs that tick all the criteria of a good fishball — firm, springy, fresh, and tasty. Seriously, this is something you need to try to believe!

Of course, the key to a good bowl of fishball noodles lies not only in the fishballs, but in the noodles as well. Soon Wah’s meepok is really one of the best around. The meepok had a great bite, and each strand was coated in the well-balanced chilli-vinegar sauce. Slurp-worthy indeed!

Don’t forget to order a bowl of her giao ($4 / bowl of 10 pieces). Just like the fishballs, the her giao served here is made fresh daily. Each piece of her siao had the perfect skin-to-filling ratio. The filling is made of fresh meat and graced with dried sole fish for added fragrance and flavour.

2. Hajah Monah Kitchen

Let me tell you, Hajah Monah Kitchen serves some seriously delectable nasi padang! Nasi padang is essentially the equivalent of cai fan. Here, just point to what dishes you want to go along with your plate of rice and you are all set!

My recommendation? Go for the beef rendang/assam fish/sambal goreng/bergedil combination! Each dish was impeccably superb. The beef rendang was rich, creamy and spicy and oh my, fork tender!

Hajah Monah Kitchen also managed to achieve the perfect balance of sweetness, spiciness and sourness in their assam fish. Throw the tangy sambal goreng; a mix of tempeh and tau kwa, into this combination to cut through the richness of the meats and round it off with a bergedil. For $7.60, this certainly makes for a filling meal!

3. XO Minced Meat Noodles

You know what’s good? Bak chor mee. You know what’s even better? A 24-hour bak chor mee stall!

XO Minced Meat Noodles has a number of outlets islandwide, but the outlet at Newton Food Centre is particularly outstanding. If you are here, I highly recommend the Handmade Meatball Noodle ($5) and the XO Minced Pork Noodle ($4.50)!

We ordered the Handmade Meatball Noodle with kway teow and it came sporting a few slices of fish cake, lettuce and five deep-fried meatballs! While the kway teow drenched in the sweet-vinegary sauce was nothing to rave about, the handmade meatballs definitely were!

If there’s one way to describe the taste of these handmade meatballs, it would be that they taste like a well-seasoned ngoh hiang. Sinking my teeth into the meatball revealed a slightly crunchy exterior and a soft, mouthwatering interior. Each globe of meatball had that familiar savouriness reminiscent of a ngoh hiang with a nuanced saltiness. I also loved the meat-to-fat ratio. My only gripe was that the meatballs lacked texture.

The XO Minced Meat Noodles is a pretty solid contender for “Most Filling Bak Chor Mee”. Think a bowl of al dente meepok, loaded with fried beancurd skin, minced pork, sliced pork, a juicy Fuzhou fishball & fishballs. Quite a number of ingredients for a $4.50 bowl of noodles!

4. Newton Authentic Song Kee Teochew Fish Porridge

Look, I get it: porridge probably doesn’t belong in an article that’s introducing food for crazy rich Asians. But hey, it’s some serious comfort food! Hear me out on this one.

Maybe I’m just biased towards Teochew-style porridge, but there is something alluring about the simplicity of the Sliced Fish Porridge ($6) served here. Think slices of fresh batang fish swimming above a sea of firm rice grains steeped in mild, fishy broth. The freshness of the sliced batang fish also played a huge role in imparting sweetness to the broth. While the serving portion may be somewhat small, this, to me, is as close as it gets to the epitome of comfort food!

5. Guan Kee Grilled Seafood

What’s a Newton Food Centre listicle without Guan Kee Grilled Seafood? Trust me on this one: Guan Kee Grilled Seafood makes one of the best sambal stingray in Newton!

The glistening sambal that is slathered atop the stingray had a spicy kick with a subtle lingering smokiness, which I thought was simply sublime. The chilli coated and clung onto each piece of stingray so perfectly. Remember to squeeze some lime onto the sambal stingray ($20 for largest portion)!

You might have had lala dishes with shrivelled up lalas that look so unappetising, but that won’t be the case for Guan Kee’s Lala ($15)! Not only is the lala cooked just right, the viscous chilli crab sauce also pairs superbly with the lala.

6. Hup Kee Oyster Omelette

If the waiting time to get a plate of food is indicative of how good the food is, then many must find Hup Kee Oyster Omelette to be brilliantly delicious. Mind you, I had to wait close to 40 minutes for a plate of their Oyster Omelette ($6)! So was it worth the 40 minute wait? Yes. Every. Single. Minute.

Hup Kee’s oyster omelette is eggier than most oyster omelette, and they cook it for slightly longer! This results in a soft, starchy interior which juxtaposes with a satisfying crunchy exterior. The oysters touch the sizzling hot skillet for just a few seconds to ensure that they are creamy and plump, and not cooked to death.

7. TKR Honey Chicken Wing 大家乐烧烤鸡翼

Ask any Singaporean which is the best food to accompany some beer and most will say that its satay!

On top of the usual types of satay such as chicken, mutton and beef, TKR also offers pork. The satays go for $0.70/stick and you can mix and match. I especially loved how each stick of satay has been slightly caramelised, adding another depth of flavour to the well-marinated meats. While the satay sticks were great, I can’t say the same about the ketupat. Avoid the ketupat if you can and savour the satay with the thick and savoury peanut sauce that it comes with!

8. Bee Heng Popiah

You can’t say that you are a fervent lover of popiah if you hadn’t tried Bee Heng Popiah.

The popiah here is on the pricier side — each roll is $2.20 and there is a minimum order of at least 2 rolls. That is $4.40 for popiah! The price caught me by surprise, as did the taste of the popiah!

Think well-stewed turnip, crunchy beansprouts, diced boiled eggs encased within skin thin popiah skin! It’s sauced up with some bean paste and a very potent chilli sauce (optional, but I highly recommend it) that elevates the flavours in this roll of wholesome goodness. There are many stalls which make good popiah, but only few can make popiah so delicious that you will come back/think of coming back for more. Bee Heng Popiah is one of these stalls.

9. 88 San Ren Cold and Hot Dessert

After gorging yourself with a ton of greasy food, how about wrapping up your satisfying meal with some cheng tng?

The Cheng Tng ($2.50) from 88 San Ren Cold and Hot Dessert is full of ingredients, even barley! I ordered the hot version and oh my, the natural sweetness of the red dates and dried longans really shone through. A lightly sweetened soup chock full of ingredients at only $2.50? What a deal, what a steal! Be sure to try out their other desserts such as Strawberry Snow Ice, Red Ruby and Mango Ice Kachang.

With so much good food and stamp of approval from Crazy Rich Asians, how to say no to Newton Food Centre? Look beyond its flaws (ahem, it’s kind of harsh on the wallet), call your buddies, and spend the evening laughing over good food at Newton Food Centre!

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

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

The post Newton Food Centre – Eat Like a Crazy Rich Asian at These 9 Stalls appeared first on Miss Tam Chiak.

It wasn’t easy finding this fish soup stall when its name is just ‘Teochew Fish Porridge’. The 2 camera-shy staff who served me have been working for the lady boss for the longest time. At first glance, the menu seems pricey for a hawker setting.

The 3-in-1 fish soup with milk ($7) consists of fried fish, sliced fish and Thai-style fish cakes. The silky and sweet soup carried an aftertaste of ginger. The fish is procured from a supplier daily. The sliced fish was pretty decent, but the fried fish was quite mediocre, and I found the batter too thick.

With rice (additional $0.50), the set feels more complete. It’s my first time seeing Thai-style fish cake in a bowl of Teochew fish soup! The fish cake was slightly spicy, and was chewy despite its rough texture.

I guess the star was the bowl of flaky fried egg (additional $0.50). Batches of them kept coming from the wok, and they smelt incredible. The staff first cracks and stirs dozens of eggs before slowly pouring it into the wok full of hot oil. Mix the fried egg strips into your soup for an extra eggy taste, or sprinkle them onto your rice/fish for an extra crunch!

Actually, many recommended the sliced red garoupa soup (not featured in the pictures) which costs at least $8. It was fresh and sweet, and went well with the chilli provided. However, the number of fish slices was really too little. Will I come back again? Most probably not. But if I’m nearby, I will take away the fried egg and opt for the cheaper items such as Fried Fish Bee Hoon Soup ($4).

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

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

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Chef Hoy Yong has been known for his one-of-a-kind zichar dishes since a long time ago. Voted as the top 3 seafood restaurants in Clementi, Hoy Yong is a place you should bring your parents to!

The wah tan hor (hor fun with egg) is highly raved about, and the fried duck roll is too interesting to not try. The staff recommended the sour spicy pork ribs. I also wanted to try the most special stir-fried vegetables in its menu — bitter gourd with salted egg.. The food took quite a while to come even though it wasn’t busy when I visited.

The portion of the Hor Fun with Egg ($6) was relatively huge, and the dish can be shared by 2 pax. I’ve been eating wah tan hor since I was a child, and I’ve always liked the slippery egg in the gravy. Hoy Yong’s wah tan hor came with a considerable amount of wok hei. The prawns were especially crunchy and sweet while the fish slices were fresh. I loved the thick gravy which coated the splendidly-charred flat rice noodles. Now, I get what the hype was all about.

Till now, I haven’t found anyone who doesn’t enjoy Hoy Yong’s Deep-fried Duck Roll ($12). The addictive batter was especially crunchy, and not overly oily. The filling was made with prawn cubes, coriander, mushroom, water chestnut, minced meat, and of cause, deboned duck meat. Every bite was just delicious.

The Sour Spicy Pork Ribs ($16), which was recommended, was not fantastic. Similar to the typical sweet and sour pork dish,  Hoy Yong’s Sour Spicy Pork Ribs were a little sweet and sour, with just a mild spiciness. The texture of the meat was also inconsistent.

The Bitter Gourd with Salted Egg Yolk ($13) was a masterpiece! The deep-fried bitter gourd was stir-fried with salted egg yolk to perfection such that every slice of bitter gourd was well coated with salted egg yolk. Bits of salted egg white could be seen amongst the greens. Just give me a bowl of rice and fried egg, and I’m all set!

Please remember to make reservations (especially during the weekends) to avoid disappointment. The expansive menu means that you have to return multiple times to try all of Hoy Yong’s one-of-a-kind dishes! I assure you that many of Hoy Yong’s dishes can’t be found elsewhere.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to HOY YONG SEAFOOD RESTAURANT 开洋海鲜菜馆. We will verify and update from our side. Thanks in advance!

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More than halfway through 2019, and I would say the Mala craze is still going strong. Or maybe it’s just my circle of friends who are still obsessed. But anyway, it’s time I introduce my personal favourite Mala Xiang Guo in the whole of Singapore! While many would immediately think of Ri Ri Hong at Chinatown when you mention Mala, I much prefer Wan Xin Mala Xiang Guo along Upper Serangoon Road.

The eatery is brightly lit and spacious, and is packed with customers whenever I visit in the evening. It’s so well-lit that I suspect it might actually feel brighter at night than in the day. Although Wan Xin Mala is open from 11am every day, it’s more of a dinner or supper place and I recommend visiting it during evening time instead! They’re open till 3am every day, making it extremely popular as a supper place.

I’ll say the prices here are extremely reasonable, and even though we got a pretty substantial amount of food, plus a bowl of rice, our bill was only slightly above $20. On top of that, the wide variety of ingredients they offer have been very fresh every time I visited!

I love spicy food, but my family doesn’t, and we usually get the zhong la (medium spicy) to bring home. So when I got the chance to go big on this trip, I, of course, jumped at it. Let’s just say they definitely don’t hold back on the chillis. Even though my companion and I were almost dying from the spiciness, the addictive flavours and fragrance kept us going back for more.

Some Mala tend to be too oily, salty, or numbing without any fragrance, but there’s none of that disappointment here. It’s extremely aromatic, and doesn’t have too much of the uncomfortable numbing sensation that many dislike. If you’ll like your Mala to have less oil and salt, simply ask and they’re more than happy to accommodate!

If you haven’t tried it, do grab a group of Mala-loving friends and give it a try!

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

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

The post Wan Xin Mala Xiang Guo – You’re Missing Out if You Don’t Try This Mala Along Upper Serangoon appeared first on Miss Tam Chiak.

I always believe that every part of Singapore, even places as ulu as Tai Seng or Ubi, is bound to have good food. This list is not exhaustive but if you’re working or living in these areas, this guide will come in very handy!

BELOW $10

DA SHENG MINCED MEAT NOODLE

The authentic Teochew Bak Chor Mee (minced meat noodle, $5.50) comes with minced meat (marinated with powdered sole fish), braised mushrooms, meatballs, pork slices and liver, and 2 crispy wantons! The portion is crazy huge (even the guys in the team think so)!

A relatively new dish is the Fried Chicken Chop Noodles ($5.50) which is another must-try. The succulent chicken thigh chunks were extremely savoury and juicy.

MEI MEI ROAST

Mei Mei Roast Meat is actually operated by the younger sister of the former owner of Kay Lee. Madam Lee takes care of the roasting and chopping while her assistant takes orders. Roasted traditionally with charcoal, the duck sports a reddish-brown skin which had a hint of smokiness. The meat was full of flavour.

The char siew stole the show. Slightly charred, the char siew had a thin layer of fat and tender lean meat. I also love their Cantonese-style boiled soups.

TOOK LAE DEE

Looking for quick and affordable Thai food in Taiseng? Took Lae Dee is the place to go! Its name ‘Took Lae Dee’ literally translates to ‘Cheap and Good’. But Took Lae Dee is not only that, it serves really authentic restaurant-quality Thai food. The Pad Krapow (pictured above) is only $3.80! You may choose either minced chicken or pork with a crispy yet runny fried egg on rice.

Your order is cooked only upon order, so you can be assured that your dish comes immediately from the wok. Took Lae Dee also offers other must-try Thai classics such as Thai Tom Yum Spicy and Sour Soup ($6.80), Kang Keaw Wan Thai Green Curry ($7.00), Yum Woon Sen (Spicy Vermicelli Salad) and Som Tum (Green Papaya Salad) at $6.00 each.

PANCAKE KING

Pancake King uses only fresh ingredients such as banana, carrot, pumpkin, walnuts, raisin and prunes, and the best quality butter from New Zealand or Australia to make their pancakes.

Adequately crispy, spongy and moist, the pancake is actually made with no oil at all. Pancake King has been offering a “Money Back Guarantee” since 1998 because it is very confident of its pancakes ($0.90 each). Grab some for tea break, you won’t regret it!

THUNDERBOLT TEA BY BOON LAY TRADITIONAL HAKKA LUI CHA

The rice bowl($4 for white rice, $4.50 for brown rice) here is filled with leeks, white cabbage, long beans, sayur manis (sweet leaves), firm beancurd, chye poh (pickled radish), dried shrimps and a special tea soup paste. It’s a hearty and earthy dish which resembles a healthy bowl of fried rice with lots of crunchy vegetables! If you’re on a clean diet, the rice bowl here is perfect for you.

INDONESIA DELIGHT GANDIS

It’s not difficult to spot Indonesia Delight Gandis because there’s always a long queue. Annie, the owner, who is from Bandung, recommended its signature dish Ayam Penyet ($5.50). Marinated with several herbs and spices, the tender chicken thigh is smashed before being deep-fried. It was not as oily as I had expected and the skin was crisp. Remember to pair it with the chilli. They have other dishes such as Ikan Penyet ($6), which we absolutely love too, and Mee Rebus ($3)!

UE PRINT FOOD COURT – BAN MIAN

Apart from the usual minced meat, sliced fish, and fried fish noodles, the stall offers seafood, and tom yum noodles. You’ll need multiple visits to try all the different combinations! The dish that we loved the most was the Koka noodles because it was springy and cooked just right.

QUAN LAI KWAY CHAP

Quan Lai Kway Chap’s braised sauce is not too thick, and their duck meat is pretty delicious. We loved the intestines which are deep-fried, and the incorporation of pineapples in the sauce.  Although all the ingredients were cooked well, the meal was quite pricey($28/2 pax).

YONG LAI FA JI SHU SHI

The MSG-free fish head soup ($5) is boiled with fish bones and chicken for more than 8 hours. Mr. Peh selects the best fish at 11pm, washes and chops them in the wee hours to prepare for business. You’ve got to be patient because each order is cooked individually. The meat on the fish head fell off easily and the sweetness of the fresh fish was very evident.

MR LORBAK

The only dish sold at Mr Lorbak is the Braised Pork Belly Rice ($3.50) which comes with a braised egg and crunchy black fungus. The pork belly sits in a stock of about 20 types of herbs and spices for 3 hours before it is braised for 14 hours. You can expect the pork belly to have a good proportion of meat and fat.

CRISPY ROTI PRATA

The prata here is always sold out by the end of the day! You can request for either fish or mutton curry to go with your crispy prata.

HIPPO FAMILY RESTAURANT

Hippo Family Restaurant’s curry fish head($19) was bigger and meatier than we expected. It came with a generous amount of ingredients such as taupok, cabbage, long bean, eggplant and lady’s finger. We really enjoyed the curry and the shrimp paste chicken($6.50/7 pieces)!

LAM BEE CHICKEN RICE

Wanting to try everything, I ordered a serving of roasted pork, char siew, roasted chicken and steamed chicken to go with my fragrant rice (all for $6). The roasted chicken was succulent and its skin was lightly savoury. My colleague preferred the steamed chicken as it tasted fresher. Complete your meal with a bowl of Cantonese-style soup which starts from $3.

JULAIHA MUSLIM RESTAURANT

The Indian rojak ($5) won me over with its sweet and slightly spicy peanut sauce. Every ingredient that I chose was fried well too. My favourite ingredient was the fried vegetable-cake which was crispy and savoury. It was also the first thing to be gone from the plate! Since Julaiha Muslim Restaurant is open 24/7, it is a relatively hot spot for supper. The crowd sure loves the prata here.

HUAY KWANG WANTON MEE

A must-order is the Fried Wantons ($3)! It’s a really simple snack, but it’s so satisfying when done right! Huay Kwang’s handmade Dumplings ($5) were huge and plump! Look forward to well-marinated minced meat, crunchy water chestnut, and sweet firm prawns in each dumpling. The Thai-style wanton mee was pretty decent but the dumplings and fried wanton stole the show!

UBI DMQ EATING HOUSE – HANDMADE NOODLES

The Dry Mee Hoon Kueh ($4) may look plain but it’s anything but. Just mix it well with the dark sauce hidden beneath the noodles, and the runny egg yolk sitting in a separate bowl of soup! There’s even a Lala ban mian($5) ! The Fish & Prawn ban mian($6.50) was a flavour bomb and my favourite dish here!

UBI 325 FRIED CHICKEN & WESTERN FOOD

If there is only one thing I’ll travel from my office to this Ubi coffeeshop for, it is Ubi 325’s Chicken Cutlet ($6.50)! The breaded exterior, which was golden brown and crisp, gave way with an audible crunch, when I cut into it. The Codfish Fillet ($7), which consisted of 2 long fillets of sweet and soft cod, was super value-for-money! It has a better texture than dory and I like that the batter was not too thick.

NIU ZOU LA MIAN MUSLIM FOOD

Niu Zou La Mian Muslim Food does not just serve noodles, it serves handmade Halal noodles! Lan Zhou Beef Ramen ($5) is the signature dish and consists of a decent portion of beef and a flavoursome beefy broth laced with chilli oil. Surprisingly, the dish was not too spicy. It was extremely palatable and I downed the broth really quickly. Other must-tries include the Beef Stewed Noodles ($8) and Beef Cold Ramen ($7). Come after 12pm because that’s when the full menu will be available!

ZAOLEK MALA X LOK LOK

Here comes the first Mala Xiang Guo in Tai Seng! Zaolek Mala X Lok Lok is known for its Malacca Lok Lok steamboat buffet, and now offers mala xiang guo (only $5 for an individual set) in a humble food court. Fans of Zaolek will be pleased to know that they are bringing their famous Lok Lok steamboat buffet back!

THAI SENG FISH SOUP

Many label Thai Seng Fish Soup as THE “Tai Seng Fish Soup” because it is also located in Tai Seng. You should try the Double Sliced Fish Soup Beehoon ($5.50) and Tom yam Soup ($5.50)! Light, milky, and sweet, the fish soup was addictive and was swimming with tender Batang fish. I like the fried egg strips which soak up the broth well. The Tom Yam Soup was light, sour, sweet, and spicy. It was very palatable, if you ask me!

PONDOK PANTAI TIMUR

Pondok Pantai Timur is known for their Ayam Penyet ($5.50) and Ikan Penyet ($6-6.50). They use chicken rice instead of white rice here. The chicken is deep-fried without any batter, while the fish is coated with batter before being deep-fried. I prefer chicken usually but I love the fried fish more!

BELOW $30

WHALE LALA CAFE

Whale Lala Cafe is one of those cafes that not only filled my stomach, but my heart too. The cafe is trying to save the whales through the use of paper straws instead of plastic straws! I know, it’s only a very small gesture, but a small action can still go a long way. I recommend the Chicken Karaage Don ($8.80) which comes with brown-red rice, garlic soy chicken karaage, onsen egg, edamame and cherry tomatoes. The chicken karaage was slightly crispy, and juicy. The marinade hit all the right spots!

ONE BAR CAFE

Previously known as ’23 Jumpin’, One Bar Cafe’ offers innovative and delicious Asian-Western food such as Mentaiko Pasta ($14) and Lak & Roll ($10 for 4 pieces/ $18 for 8 pieces). There are live performances occasionally.

KNOTS CAFE AND LIVING

Knots Cafe and Living is the place to spend a lazy afternoon! I was excited to try the Coriander Prawn Pasta ($17.90), which came with four succulent prawns, coriander, and asparagus in a garlic butter sauce. The taste of coriander wasn’t very pronounced, and could use some work, but the aesthetically pleasing cafe made up for it.

FUZE BY BLEND IT UP

FUZE does a really good Roasted Pork Belly ($23)! I loved the crackling skin and well-marinated meat! FUZE often have 1-for-1 promotions for main courses so don’t miss out!

SATURDAY HOUSE

Saturday House is suitable for all days, not just Saturdays. The Cheesy Baked Mushroom Toast ($12.90), served with snail sausage and greens, promises a thick brioche packed with mushrooms and two kinds of cheeses. Hang out at Saturday House with a bottle of beer because everyday can be a Friday night if you want it to be.

PRODIGAL CAFE

Prodigal Cafe may be a little hard to locate, but the affordable food items make the search worth it. I loved how every single dish was aesthetically pleasing, and delivered in terms of taste too. Go for the Grilled Cheese ($10) and Miso Cheese Tart ($6) if you’re a cheese-lover!

YU CUN CLAYPOT CURRY FISH HEAD

As the name suggests, its signature dish is, of course, the Curry Fish Head ($24 small/ $26 big). The tender sea bream is cooked in a thick and creamy curry. Please don’t stop at only the curry fish head because Yu Cun sends out other yummy dishes too! Go for the Rice Wine Chicken ($10.80) and Mongolian Pork Ribs ($7.80)!

BELOW $50

THE BOILER

Perfect for sharing, the Boiler’s Bombdiggity Bag ($139), which holds a Dungeness crab, prawns, mussels, clams, sausages, corn and bun, comes with 3 sauces (Signature ‘The Works’, Garlic Butter Peppa’ Butter, Sauce of the Month).

The Boiler’s Fish & Chips ($12.90) is voted the best in Singapore by BBC Good Food. And it is still my favourite Fish & Chips in Singapore today!

At times, our team has trouble deciding what to eat when we get to lunch together because there are just so many options in the area. We are sure that there are more than 29 places with good food, but here are the 29 that you should really try!

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

The post Tai Seng Food Guide – 29 Hidden Food Gems in Tai Seng / Ubi / Macpherson appeared first on Miss Tam Chiak.