Woodlands may sound really far away (it is, actually), but there’s actually quite a number of hidden food gems here! Here are 9 eateries that are worth travelling to “almost Malaysia” for.

Sin Kee

Found adjacent to the popular Hong Ji Bak Ku Teh is Sin Kee Seafood Soup, which serves seafood that bears a striking resemblance to Yan Ji Seafood and Shun Feng. The Crayfish With Batang (mackerel) Fish ($12) is packed with minced pork, mackerel fish slices, and two halves of baby crayfish. The separate elements were well-executed. The batang was fresh and clean-tasting, and we enjoyed the savoury minced pork which is made by hand with solefish , pork and dried scallops. The crayfish was firm but not tough. If you desire a nutritious soup to treat yourself, go to Sin Kee!

Nasi SG Power

When we discuss supper spots in Woodlands, Al-Ameen and Mr Teh Tarik are some of the usual suspects that come to mind. Talk to anyone working night shifts and they’ll share otherwise. Nasi SG Power, which sits in a secluded corner, is well loved by many cab drivers and police officers roaming the streets of remote Woodlands. The Mee Rebus ($3) was coated with a luscious gravy that we all loved and the Nasi Lemak ($3) was a hit! The rice isn’t as lemak as expected, but it’s great for supper since it isn’t as rich. Just a heads up : Nasi SG Power is purely a takeaway concept, so don’t expect any seating.

Black N White Rojak

Who doesn’t love a good rojak? It’s a good snack to have anytime of the day. All them northern heartlanders are aware of 515 KPT Eating House, which is home to one of the best rojak stalls. However, it only opens in the evening. Don’t fret, for Black n White is opened in the day to satisfy our cravings for the Singaporean salad. There’s a black (shrimp paste), and white (plum sauce) version, and we opted for the former ($3/$4/$5). The mark of a delicious rojak lies in its black sticky dressing, and Black n White Rojak’s sweet, tangy and spicy sauce was ace.

Kuai San Dian Xin 块三点心

$1.30 for EVERY dim sum? Unbelievable. Nestled in Primz Bizhub’s coffee shop, the stall specialises in dimsum. We liked the Ha Gow which had a good amount of shrimp. We thought that most of the dim sum options were quite mediocre in terms of quality and taste. But hey, what it lacks in taste is made up for by its affordability. The queue here can get really long during peak hours, so if you don’t want to queue, come for supper because it’s open 24/7!

Rasa Istimewa Waterfront Restaurant

Rasa Istimewa Waterfront offers a unique seaside dining experience. The journey here may deter interested diners, but I promise you that the view is worth the occasional visit. Rasa Istimewa serves Halal Chinese cuisine. They have a la carte options and set menus as well. We opted for the set menu 2 ($88++), which comprised my favourite Rasa Istimewa Curry Fish Head. The delicate flesh of the snapper head was complemented beautifully by the thick, milky, and spicy curry.

Melvados

Melvados is your one-stop shop for Halal meals and desserts at wholesale prices. Four slices of luscious brownies for $11? A pint of premium Mao Shan Wang ice cream for only $9? It is THAT affordable! Melvados regulars love the Blueberry cheesecake ($11.50). For a decadent treat, grab a pack of Double Chocolate Brownies ($11.50). When microwaved and eaten with ice cream, these babies are amazing!

Ivan’s Carbina

For those who do not live in Woodlands, you will need lots of help finding this place. The coffeeshop is situated in the middle of a block of flats (Block 354/355). Tons of choices are available, and we eventually settled with the Rosti with Cheese sausage ($7.20) and Fried Chicken Cutlet ($6.50). The mains come with 2 sides — choose from garden salad, french fries, butter rice etc. We chose the butter rice and fries as accompaniments to the chicken cutlet. Read more here.

S&W Malay Food Stall

The working crowd around Causeway Point considers Fairview food court a lunch haven. One of the coffeeshop’s pull factors has to be the Nasi Goreng Ayam ($4) from S&W Malay Food Stall. Do not be fooled. Although the fried rice looks basic, it’s delicious. Look forward to a combination of extremely flavourful rice, savoury chicken drumstick and fiery sambal here,

Banana Leaf Pork Briyani

Woodlands is home to the ONE AND ONLY pork briyani ($8). Pretty unusual, eh? While the pork rib was huge, it was cooked well and was soft and tender.  The special Rainbow Prata(from $1.50 onwards), which is available only between 8am – 11am and 4pm – 8pm, is very unique. It may not be the best-tasting prata but it was at least crispy.

There are actually a lot of hidden food gems in Woodlands. Why not skip the day trip to Johor Bahru, and come try some of the delicious food here for a change?

READ MORE: 11 Delicious Cheap Eats To Try In Woodlands – Below $10, Tried & Tested!

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 Another 9 Reasons to Visit Faraway Woodlands! appeared first on Miss Tam Chiak.

Charlie Chang, 58, was a hotel chef for more than 3 decades before he opened this stall 3 months ago. When asked why he ventured into specifically porridge, he admitted that he loves porridge. Using only special premium rice grains, Charlie explained that the starchiness of these grains helps bind the grains together.

We managed to learn some eating tips from Charlie too. He taught us that porridge shouldn’t be stirred too many times, especially if there’s a lot of meat within. 5-6 stirs will do the magic. This is so that the moisture from the meat doesn’t dissipate into the porridge. And always always stir from the side, not from the centre.

Charlie believes that every spoonful of porridge should have a variety of ingredients. Thus, the creation of Premium Porridge (only $5!!) which is his specialty. The bowl promises mixed pork, intestine, liver, fish, cuttlefish, century egg and abalone. No soya sauce was needed because the mixed pork was well-marinated. The fish, cuttlefish and abalone added a slight sweetness too. The star ingredient was the chewy intestine which was extremely clean, with no stench at all. This premium bowl was filling and worth every penny!

Another special creation was the Triple Egg Porridge ($3.50). Charlie came up with the idea of incorporating a poached egg, century egg and salted egg yolk (first steamed, then flattened to a round shape by a hammer) into a piping hot bowl of porridge. The dish looked so good and I couldn’t wait to dig in! In terms of flavour, this was more palatable than the Premium Porridge. This was how I did it — I broke the poached egg to mis the runny yolk into the porridge, cut the century egg up with my spoon, and mashed the salted egg yolk such that every spoonful had this grainy texture. We all know that eggs are amazing. They are simple but delicious. And you can really see how brightly the eggs shone in this comforting bowl of goodness.

The Century Egg with Vinegar and Ginger ($2) was appetising and good for sharing!

There are more than 300 other stalls in this food centre and Charlie realised that this green zone, also known as 幽灵山庄, is a ghost town at the end of lunch time. Hence, Weng Kiang Kee Porridge only operates from 7am to 2pm daily.

When we went at 1pm, he had to reject orders after us because his porridge has been sold out by then. Lucky us! So, remember to come early to avoid disappointment!

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Wei Wei Noodle Stall announced its closure in March this year, much to the dismay of its loyal fans. However, they have made a comeback! The stall has been around for 32 years, and you can imagine just what a large fan base it has.  Fans who have grown up eating the noodles make special trips for Wei Wei’s noodles, even after having moved away from Yishun. Mr Lin has been told multiple times that it’s a pity that Wei Wei has ceased operations. Mr Lin forged deep friendships with many of his regulars, and decided to reopen Wei Wei. He plans to impart his skills to his son over the next five years, and eventually hand the stall over to him.

Although the Dry Fishball Meepok ($3) and Dry Minced Meat Meekia ($4) were pretty average, the portion was decent. I prefer the springy meepok to the meekia as it had a firmer bite.

This Chicken Feet Meepok ($4) was pretty good. The chicken skin was soft and could be pulled off from the bone easily. I’m not complaining about the 3 huge chicken feet for sure. You may be interested in Pin Xiang if you’re a big fan of braised chicken feet noodle.

I will probably pop by for the chicken feet noodle if I’m in the area. If you’re a huge fan of carrot cake, you must not miss the one from 618 Sim Carrot Cake! Many of Wei Wei’s regulars love Wei Wei’s carrot cake as it offers a comforting and familiar taste that evokes nostalgia.

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In our current day and age, there are countless different diets — Pesceterian, Keto, Paleo, Vegan, etc. When our dear boss brought up a gluten-free list, I was somewhat apprehensive but also curious. I’m someone who actually enjoys “healthy” things like Thunder Tea Rice, but on the other hand, I also love anything with gluten in it. Since gluten-free foods are getting more popular, I thought I’d take up the challenge to find places that offer dishes which can please our tastebuds. While it wasn’t the easiest task, I’ve found a few places you can visit if you have a gluten-allergy, or simply on a gluten-free diet.

Kind Kones

Kind Kones is a relatively new ice cream establishment in Forum The Shopping Mall and originated from Kuala Lumpur. All their ice cream is made in-house and 100% vegan, with no artificial flavouring or colouring. Although not all the icecream flavours are gluten free, many are! They also offer a gluten-free waffle cone which is made with almond meal, for $1.

We asked for their most popular flavours, and went with Houjicha, and Pink Guava and Lychee sorbet on a gluten-free cone. A scoop starts at $4.90 for a single Standard flavour, and $6.90 for a single Premium. Even though there’s no dairy in the ice cream, it was lusciously creamy and smooth. There’s often the misconception that vegan ice cream is icy, but that wasn’t the case here! As for the cone, there’s a slight nutty fragrance, and I’d say I actually prefer it more than the regular waffle cone.

Grain Traders

If you’re working in the CBD, or not, you should definitely check out Grain Traders. Right smack in the centre of our financial hub, this is a great place for a weekday lunch. Although they’re not fully gluten-free, they have a wide selection of items that are. One bowl costs $16, and is fully customisable. Just go ahead and pick a base, protein, 2 veggies, 1 side, a sauce and topping! I was actually surprised by the generous portion when I received it. Unfortunately, the gluten-free options aren’t labelled, but the staff were extremely helpful in pointing out which ones were.

I wasn’t feeling too hungry so I went with a Salad and Pulled Pork. Based on their recommendation, I added the Smoked Cauliflower and Bean salad and Zucchini with Broccoli Pesto and Roasted Pumpkin for my vegetables. As for the sides, definitely get the Homemade Pineapple Kimchi! They don’t use any fish sauce in it so it’s also vegetarian-friendly! I finally topped my bowl off with some pumpkin and sunflower seeds, and the Beetroot Feta Yoghurt sauce. Amazing value for money!

Delcie’s desserts

Finding gluten-free dessert places in Singapore was the hardest. At Delcie’s, you can find a pretty decent selection, and many of their desserts are also diabetic friendly! Everything is vegan, and allergens are labelled clearly for each cake. It’s nice to see that they have special bakes so that those with dietary restrictions and conditions can still enjoy a sweet treat.

I decided to try their Mud Fudge ($9) and Banana Fudge Slice ($9). On top of being gluten-free, the Mud Fudge is sweetened with Agave Syrup, making it diabetic-friendly! I’d never tried gluten-free cakes before, but research had told me that it’s notoriously hard to perfect. You either get a dense, gummy cake, or something too dry and crumbly. When I finally went to Delcie’s, I wasn’t too sure what to expect. Their cakes are the crumbly version, but to balance this out, they use a larger ratio of ganache which I loved. I recommend you to warm the cake up and let the ganache melt a little, before digging in!

Genesis Vegan Restaurant

Finding Asian food that’s gluten-free turned out to be pretty difficult too, since many dishes contain soy sauce or other gluten-containing products. Genesis Vegan serves up a limited, but yummy variety of Asian and Western options that are gluten-free. I tried their Chicken Rice ($8.90), and the Red Dates Ginger Tea ($4.90).

In place of chicken, fresh yuba sheets are used instead, which is an excellent source of protein. Even though it’s both vegan and gluten-free, it was packed with flavour and I was blown away by how tasty the rice was! It tasted exactly like regular chicken rice, and the homemade chilli alongside it was equally stellar. The Red Dates Ginger Tea was a nice way to end the meal.

Afterglow by Anglow

Afterglow is a raw, plant-based restaurant that works on a farm-to-table concept. For a food to be considered “raw”, it has to be prepared at 45 degrees Celsius and below. While it’s not 100% gluten-free, most of their dishes naturally do not contain any gluten due to the raw concept. In fact, Afterglow labels the dishes WITH gluten. They also support local farms and work with artisan producers from around the world to create their dishes.

Not knowing much about the raw diet, I expected the menu to be pretty limited but there was a surprising variety! There was pizza, lasagne, “nuggets”, various appetisers and more. Of course, all these have been modified to be “raw” so it’s definitely different from what we’re used to. We got the Rice Bowl of the Day ($16) and the Acai Bowl ($15). Although the rice bowl looked small, it was actually pretty filling. I loved the Acai here, which uses the actual berry instead of a powder! I would definitely return again just for the Acai.

Plank Pizza

Plank first gained popularity for their iconic Artisan sourdough pizzas but you’ll be glad to know that they offer a pretty damn good gluten-free crust too (available for an additional $2)! Their gluten-free crust is made with white rice flour, eggs, soya milk, canola oil, polenta, sugar, yeast, xantham gum and sesame seeds. Although it didn’t have that satisfying chewiness as a regular crust does, it had a nice airiness. I actually didn’t mind it.

You may ask, why would anyone go to a pizza place, only to get something gluten-free. Since not everyone can take gluten, this is a good place for them to enjoy a pizza without upsetting their digestion! Although I’d most likely stick to the regular sourdough crust the next time I visit, this is definitely one of the better gluten-free breads out there.

Entre-nous Creperie

Entre-Nous Creperie has been around since 2008 and they serve authentic French crepes, specialising in the ones from Brittany. All their savoury crepes are made with their 100% buckwheat batter, while their sweet crepes are made with a wheat batter (can be changed to buckwheat for $1).

Since all their toppings are homemade and gluten-free, you only have to switch to a buckwheat batter for their dessert crepes to make it gluten-free! For the savoury options, we were told the Ham and Emmental Cheese ($16.90) was a classic. If you have a sweet tooth, the Geraldine’s Favourite ($14.90) — homemade salted butter caramel, cooked apples and homemade vanilla ice-cream — is a popular choice! I would’ve liked the apples to be chunkier but overall, the French crepes are pretty good.

Tiann’s

Being an absolute sucker for gelato, waffles and brunch food, I was excited to give Tiann’s a try after scrolling through pictures of their food. Granted, I was also a little wary about judging it based on appearance alone, but it looked pretty promising. I’d say it’s probably the place I liked best on this list! Despite being 100% refined sugar-free and gluten-free, the food was really enjoyable. Their specialty is the waffles, which is made with a secret mix of almonds, chia seeds, coconut, eggs and rice.

We got one savoury ($16) and sweet waffles with gelato ($19) and I thought both were amazing! The batter used for each seems to be different. The sweet waffle had a denser texture and reminded me of Belgian waffles. The savoury version was more airy and slightly wet, but not in an unpleasant way. I especially loved their housemade gelato and scrambled eggs (such a simple dish but so difficult to master)!

Muchachos

Did you know that Muchachos has gluten-free options too! Muchachos uses corn tortillas for their tacos, and it’s easy to customise a burrito bowl as well. Gluten-free fillings are the Carne Asada (steak) ($5.40), Carnitas (pork) ($4.80), and Vegeteriano ($4.80). Prices indicated are for one taco.

My favourite filling of the three was the steak, which was delicious even though it was just grilled and seasoned with some salt and pepper. The meat was nice and tender, with a slight smokiness that I appreciated. The pork was also pretty decent, even though it could definitely do with some more flavour. Do pair it with the Salsa Verde provided!

The Butcher’s Wife

If you’re looking for a slightly nicer place to take a date, this is definitely the place to go! The Butcher’s Wife is 100% gluten-free, and serves up delicious dishes inspired by modern European flavours. I recommend going during lunch time as they have a special lunch menu($26 for 2 courses, or $29 for 3)! Note that the menu is on a rotational basis. When we visited, we decided to go for a 3-course meal comprising Salmon Tartare, Sea Bass A’la Plancha, and a Ginger & Kaffir Lime Panna Cotta.

Although they call themselves a bistro, the quality of the food served felt closer to something you might get at a fine dining restaurant! The sea bass was seared to perfection, and the skin was marvellously crispy. I was most intrigued by the panna cotta, which tasted unlike any dessert I’ve ever had. It’s a little strange at first but once you take the time to appreciate the smooth custard, it was wonderful! If you get the chance, do try it.

After visiting all these places, I’d say that gluten-free food tastes better than I thought it would! In fact, I would actually go back to a number of places on this list! What do you think of gluten-free food?

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

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

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The secret to every good steamboat is the broth. We usually dunk the ingredients either in clear soup or mala broth. But at the newly-opened Congee Legend Hotpot (绝世好粥), you can cook crabs, prawns, meat, and vegetables in a porridge broth!

Congee hotpot originates from Shunde in Guangdong Province. Guangdong people are known for their love for congee, seafood and beef. And Shunde people enjoy all their favourite things in one hotpot. The congee base used in the hotpot is called wumizhou (毋米粥), which means that there’s “no concrete rice” in it.

One of Congee Legend’s owners, Keith, shared that the porridge broth was the product of months of research and experimentation. They wanted to make sure that it tastes good, and it’s packed with nutritious ingredients that promise a myriad of health benefits. “We use premium rice grains and boil them over a small heat for hours,” Keith revealed.

Served in a claypot over a mini table top stove, the porridge is laced with a lovely sweetness that only gets stronger with the addition of steamboat ingredients. Of course, you can choose how you want to cook the ingredients. But at Congee Legend, they recommend a 3-step cooking method.

STEP ONE: ADD THE SEAFOOD

Soups that drive you wild usually have a beautiful stock. The delectable spread of ingredients features fresh seafood which comprises clams ($5), prawns ($6), seabass ($8), red garoupa ($18), oyster ($5), prawn paste ($6), squid ($6), crab (seasonal price), among others. Once added, the broth becomes delightfully sweet and tastes similar to a bouillabaisse.

The rice liquid won’t contaminate the seafood’s original taste, but enhances the fragrance of the ingredients. At the same time, the soup picks up the sweetness of the seafood. The juicy crab meat that’s bathed in the porridge is the highlight of our satisfying meal.

STEP 2: ADD IN THE MEATS

Dish out all the seafood once the porridge broth boils, and add meat into the broth. Some of the highlights at Congee Legend include Kurobuta Pork ($12), Beef Karubi ($20), Beef Shortplate ($8) and Pork Belly ($6). Kurobuta is known for its rich flavor and wonderful texture so you can expect the pork to be nothing short of amazing. The Beef Karubi will melt in your mouth effortlessly! The signature dipping sauce is a superb accompaniment to the fresh ingredients.

STEP 3: ADD THE VEGETABLES

Vegetables and fungi are placed into the congee last to soak up the essence of the incredibly flavourful porridge broth. Fresh Corn ($3), Chinese Cabbage ($3), Tang Oh ($5), Quail Egg ($4), Cheese Tofu ($4), You Tiao ($2), Lobster Ball ($4) and many other ingredients can be added into the silky porridge soup.

HERE’S THE FINALE – SIGNATURE PRAWN PORRIDGE

After boiling all the different ingredients in your hot pot, you’re left with this intensely savoury congee, which will be the best bowl of congee you’ve ever eaten!

When I was already rubbing my tummy, Keith brought out a plate of prawn heads, prawns and porridge. The umami-packed broth is used to make their Signature Prawn Porridge ($4/pax, minimum 2). The prawn heads are first stir-fried with their own seasonings and was added into the broth together with porridge and fresh prawns. I like that they cook the rice grains until they are almost dissolved. If you’re a true congee connoisseur, you don’t need an excuse to enjoy a steaming bowl of comfort food. The team really makes sure that your meal ends with a bang!

Congee Legend is taking comfort food to a whole new level! Even if the weather is hot, you’ll still enjoy this congee hotpot for sure. Happy moments are guaranteed! Best part? They open till 5am daily!

This post is brought to you by Congee Legend.

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After learning how to make the dish from a shifu in Chongqing, China, Jenny, the owner of Qi Wei Ji Bao, brought the dish over to Singapore. She then opened Qi Wei Ji Bao in Kovan in June, 2009.

Due to the different taste preferences of the locals, Jenny modified the recipe to suit the local palate. A typical chicken hotspot consists of chicken, green capsicums, onions, spring onion, chinese parsley, garlic, garlic, soy sauce, sugar, salt, oil, and chicken essence.

Qi Wei Ji Bao only uses broiler chickens in their hotpot. To ensure quality, William, co-owner and Jenny’s husband, told their long-time supplier the specific kind of chickens they are looking for. All of their chickens must be of a certain weight and size. Additionally, the meat has to be tender.

We ordered the Half Chicken Hotpot ($27.90). There’s also a full chicken ($38.90) version and two drumsticks version ($26.90) available. You can choose how spicy you want the chicken hotpot — xiao la, zhong la, or da la. We chose xiao la because I am a coward when it comes to spicy food.

Before Jenny brought the hotpot to us, I could already smell it from across the room.

I took a sip of the savoury soy sauce-infused chicken broth. A wave of spiciness hit right after and took residence at the back of my throat. Boy, was I glad we chose xiao la. Have the soup with rice to mitigate the spiciness.

Each piece of chicken was delightfully plump and juicy. Unfortunately, because of the way the chicken was cut, it was rather difficult to get all the meat off of the bones.

If you’re not satisfied with the ingredients in the hotpot, do not fret! You can get extra ingredients from the fridge. Each coloured plate is priced at ($3.90) and each meat plate at ($5.90). While they are rather pricey, each plate gives you an ample amount of your desired ingredients. We chose the recommended tau kee, a plate of xiao bai cai, and a plate of pork strips. If you are impatient, and do not want to wait for your tau kee to soften, you can always ask the cook to fire up your hotpot with the tau kee in the kitchen.

You should definitely try this chicken hotpot if you are looking to experience something new. It is suitable for all ages, so do bring along your friends and families to share it with!

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

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Beach Road Fish Head Bee Hoon nabbed a spot in the Michelin Bib Gourmand 2019 list. The popular stall is no stranger to long queues, and the owners remain unfazed as they churn out bowl after bowl of fish soup. We ordered a bowl of Fried Fish Bee Hoon Soup with milk ($4.50), and a bowl of the Special Tom Yam Soup ($4.50) with rice ($0.30).

The owners wake up every day at 5 am to prepare the ingredients and they open for business at 9am. I can definitely taste their labour of love in the soup. The soup was mild, but just flavourful enough. The milk added a nice creaminess to the soup.

The thick bee hoon was so soft and silky that it just glided down my throat.

The fried fish remained crispy despite sitting in the soup for a while. The lightly battered fish was flaky, and tender on the inside.

The Special Tom Yam Soup was sour but had a tinge of sweetness. The soup, which packed a nice heat, was filled generously with ingredients. It warmed up my stomach immediately after I took a sip.

This is certainly one of, if not the best, fish soup that I’ve tried. The regular customers who queue close to half an hour each time can definitely attest to that. Beach Road Fish Head Bee Hoon most certainly deserves its spot in the Michelin Bib Gourmand 2019.

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

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Just a few months old, Home Flavours is a promising new stall that only has 2 items on its menu.

Pei Shen has very supportive parents who encouraged him to pursue his passion for cooking.

This simple bowl of Braised Pork Rice ($4.50) is inspired by Pei Shen’s love for Taiwan’s braised pork rice. A few hours before closing time, he will start braising the pork for the following day. To prevent the pork from getting burnt due to a lack of stirring, Pei Shen has to stop the braising process when he leaves for home. He returns at 7:30am the next morning to continue braising the pork for at least another 6 to 7 hours.

He revealed that by evening time, the braised pork would be at its best. When we visited during lunchtime, the pork was already strong in flavours in my opinion. As compared to the Taiwanese version, Home Flavours’ braised pork rice was less fatty and oily.

However, I wished that the pork was more tender. You are strongly encouraged to eat the crunchy preserved vegetables and flavourful braised pork together with the rice as they complement one another. The runny ramen egg was such a treat!

Let’s not forget the house-made chilli! It’s probably the biggest reason why I’ll revisit Home Flavours. It’s the kind of chilli that you would want to have with every meal, and with every dish you order.

Following a recipe handed down from his grandmother, Pei Shen created a house-made seasoning powder for the fried chicken. He will first fry the chicken to thoroughly cook it, and fry it again upon order to ensure that the batter is crispy. The chap chye (mixed vegetables) in the Fried Chicken Curry Rice ($4.50) could do with less salt and could be simmered longer so that it’s softer. The curry and braised sauces tasted great with just rice!

I believe that Pei Shen’s passion will be the key to his success. He revealed that he wishes to add Bao Cai Fan (cabbage rice) to the menu in the future. I was pleasantly surprised because this is the first time I actually heard someone mention this dish — I thought I can only have this back in my own home. I’m excited to see what Pei Shen launches next!

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When asked about their latest achievement, one of the staff, who was grinning from ear to ear, exclaimed, “Wow, how did news of us making the Michelin’s Bib Gourmand 2019 list spread so quickly?” Once she said that, the two other staff lit up and said, “We totally did not expect it!” I could sense how much the achievement meant to them..

Judging from how proud these guys were, you might think that they are the owners, but the owner actually works at a separate venue and manages the back-end operations. The original stall, which was actually located near Bedok Interchange Hawker Centre for more than 20 years, was helmed by someone else. The original owner then handed the business over to the current owner 6 years ago.

Every day without fail, the staff prepares pots of curry and satay sauce before the stall officially opens for business. Along the years, they have tweaked the recipe after receiving feedback from regulars. They understood that rather than keeping to the original recipe, they have to modify it to cater to changing tastebuds. I’m glad that they took feedback into consideration, or they might not be where they are today.

Hock Hai’s Curry Chicken Noodle ($4) left a deep impression on me when I first ate it. I remember being impressed by the generous amount of ingredients. The strips of tau pok (fried beancurd) were as soft as sponge. Be careful not to burn your tongue as the curry broth will squirt out when you bite into the tau pok. Although the tau pok had been soaked in the pool of curry for hours, you can still taste the savouriness of the tau pok. The potatoes were also adequately soft..

I saved the best parts of this dish for last — the chicken and curry. Everyday, more than 20 whole chickens are boiled, and chopped. I was given chicken breast and boy, was it moist, tender, and firm.

The curry was nothing like Heng Kee Curry Chicken Beehoon Mee‘s curry. Hock Hai’s curry was very lemak, lighter in flavour, and carried a slight sweetness. To put it simply, the broth was extremely palatable. Halfway through my meal, I find myself needing more broth to pair with my beehoon mee. Most of the time, when I eat curry chicken noodle (I loveeeee them), I don’t finish the curry as it’s usually quite filling, but I couldn’t get enough of Hock Hai’s curry. Don’t forget to add Hock Hai’s house-made chilli sauce (only meant for the curry chicken noodle and not the satay beehoon)!

When I asked the staff which dish (curry chicken noodle/ satay beehoon) was more popular, he said “both are around the same”. So, I decided to try the satay beehoon too! I love how savoury and nutty the gravy was! They certainly are very generous with the amount of gravy, which coated the beehoon, crunchy kangkong, beansprouts and smooth cuttlefish adequately! This dish was definitely above average.

So, does Hock Hai deserve to be awarded a Michelin’s Bib Gourmand? I’m raising both of my hands up in agreement! The staff shared with me how much they went through to get to where they are today, and I think that this award is a timely motivation for them to keep up their good work and do what they do best.

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

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Just when I thought that there is no place where I can get my Teochew-style beef kway teow fix but at Maxwell Food Centre, I was proven wrong by MooTeow Chilli Beef Kway Teow.

Meet 37-year-old Ruben, the man behind MooTeow. If you have not noticed, MooTeow serves dishes similar to what Empress Place Teochew Beef Kway Teow churns out. There is a mention of Empress Place Beef in its signboard as well. That’s because Ruben took an apprenticeship under David, the owner of Empress Place, to learn the intricacies of making Teochew-style beef kway teow.

So how does MooTeow’s beef kway teow fare against Empress Place’s? How similar are they? With the memory of eating Empress Place’s beef kway teow still fresh in my mind, I tucked right into Ruben’s rendition of Teochew-style beef kway teow.

The Mixed Beef w/ Tendon ($8) was up first.

Suffice to say, it really did hit the spot for me.

MooTeow’s Mixed Beef w/ Tendon sports flavourful slivers of beef tripe, beef brisket, soft beef tendon and a couple of beef balls. Just like Empress Place’s version, all the ingredients sit on a mound of kway teow that’s drenched with soy sauce and sesame oil, accompanied with a dollop of tangy chilli sauce at the side.

The ritualistic mixing of kway teow, sauces and chilli, followed.

One slurp of the noodles and a bite of the beef parts confirmed that my fond memory of eating David’s beef kway teow has not been defiled. MooTeow’s chilli is piquant and provides a satisfying kick to whatever beef part it coats. I also enjoyed the crunch of the lightly blanched beansprouts.

While the beef tendon was soft and easy to bite into, I noticed that its size pales in comparison to that of Empress Place’s. Not a dealbreaker in my books though. Moving on!

I had the Mixed Beef Soup ($7) next.

A spoonful of the slightly murky beef broth revealed a savoury and lingering sweetness that I knew could only be achieved by boiling a mixture of beef parts continuously for hours! Letting the beef parts steep in the beef broth also helped to bolster the overall flavours of this comforting bowl of noodles.

While MooTeow’s beef broth was good, I felt that the beef broth served was slightly lacking in terms of depth of flavour. Of course, this is in comparison to Empress Place’s beef broth which is in a league of its own.

There was the Sliced Beef Dry ($6) as well.

Ruben cooks the sliced beef quickly, to a greyish-pink hue, in the boiling pot of beef broth. He makes sure that the sliced beef are of the perfect doneness! I can’t stop emphasising this, but don’t forget to toss the kway teow and chilli together!

While MooTeow’s beef kway teow dishes reminded me of Empress Place’s beef kway teow, it certainly wasn’t the same and didn’t evoke the exact same feelings in me as Empress Place’s version did. But it doesn’t mean that MooTeow’s rendition is not good. Ruben is trying to modernise the Teochew-style beef kway teow and make this dish his own, and that’s very commendable!Ruben shared that another outlet is in the works and is set to open later this year!

If you want to have yourself a comforting bowl of Teochew-style beef kway teow but don’t want to make the trip down to Maxwell Food Centre, let MooTeow at Wild Market serve you a bowl!

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Stepping through this huge rustic gate of Medan Lebuh Campbell made me feel like I’ve entered a different part of Penang. Tourists are great in number here, especially at Toh Soon Cafe.

Although hidden in a narrow alley, Toh Soon cafe is flooded with people so it’s impossible to miss. The queue never stops. The ordering system is very messy. Thus, even when people are seated, they may not have their orders taken until one of the staff notices them. And the orders are sometimes mixed up. So, the ordering system does not help the queue at all. Fortunately, the food compensates for all the waiting, provided your orders are delivered correctly to you, of course.

When a Penang friend brought me to Toh Soon Cafe, I was amazed the moment I reached the open kitchen area. A staff toasts the white bread, 6 slices at a time(no wonder need to wait so long). It is definitely not an easy job having to squat beside the charcoal, flipping the toasts occasionally to prevent them from getting too burnt.

The crisp toast, together with the fragrant kaya, was a small slice of heaven. I love the charred bits especially!

This is Toh Soon Cafe’s specialty. Lightly overcooked soft-boiled eggs lying atop charcoal grilled buttery toasts — what a combination! This is a simple, yet utterly satisfying, treat. We need this in Singapore!

Do the eggs look especially good to you? Toh Soon only uses eggs from kampung chickens! The egg yolk was rich and carried this lovely taste that made me fall head over heels in love with it.

Packs of nasi lemak(1 RM) can be spotted on every table. I decided to devour this while waiting for my toast and eggs. I finished this within minutes! It was a really small portion but the appetising sambal, fried ikan bilis, hard-boiled egg and fragrant rice made a winning combo. I can’t believe it’s just 1RM! What a steal?

The mural along the corridor accurately depicted the operations in the kitchen. Our orders were mixed up and not everything came, but we made do with what was served and we just paid whatever amount we were told to pay. They only churn out 6 toasts every 10 minutes, so the wait can be really long and frustrating. Recently, Toh Soon opened a second outlet with a proper operation system, so I’ll probably pop by the next time I’m in Penang.

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

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My grandmother used to get Chwee Kueh for me when I was in primary school, especially during the school holidays. She always got it from the same stall, which is the Clementi 448 branch of Bedok Chwee Kueh. As an ardent fan of their chwee kueh, I was excited to try the chwee kueh from the Bedok branch — the only chwee kueh stall to earn a place in the Michelin Bib Gourmand 2019 list.

After opening the packet, my eyes immediately zeroed in on the oily chai poh  covering the four huge white discs. They sell their chwee kueh in two pieces ($1.00), three pieces ($1.50), and four pieces ($2.00). If you want the ingredients to be separated, you need to order a minimum of four pieces.

You know a Chwee Kueh is good when it is so soft that you can practically swallow it without chewing. This particular one was sooo fragile. It broke into pieces no matter how careful we were. My companion had to pick this piece up oh-so-gingerly in order to get a full mouthful of this wonderful goodness.

The chai poh was slightly crunchy and salty enough to brighten the taste of the rice cakes. As with all chai poh, it can’t be eaten on its own. My grandmother would always reserve a portion of the chai poh to make chai poh omelette, but that’s a story for another day.

To all the Chwee Kueh lovers out there, you should definitely try this. For such a timeless dish that has been around for so many generations to be in the Michelin Bib Gourmand 2019 list, you know it has to be a cut above the rest.

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

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I’m going to be honest with you — I’ve never had kway chap. Sure, I’ve seen my parents eat it before, but they’ve never allowed me to get it for myself. “Wait till you’re older,” they said. Well, here I am, older, and about to step into the world of pig offal and flat rice noodles. To-Ricos Guo Shi, which holds a spot in the Michelin Bib Gourmand 2019 list, should be a good start. They were also awarded a Michelin Plate in 2018.

To-Ricos runs two units, and each unit has a different name. The main stall has the name Blanco Food Court Centre on it because they used to operate their business there. However, the food court was shut down to make way for Raffles Hospital. As for why their name is To-Ricos, it’s because the owner used to sell fried chicken under the Brazilian franchise name To-Ricos. So, when they started selling kway chap, they reused the name.

When asked about their thoughts and feelings on receiving the Michelin Bib Gourmand 2019 award and the Michelin Plate 2018, the owner replied that he feels really happy to get them. To him, who’s already had a successful business before the accolades, the recognition was a bonus. However, he also feels pressured because of it. “Last year I got one. This year I also got one. What about next year?” He asked.

Well, let’s see if this kway chap can match up to the hype surrounding it. We ordered two sets of kway chap ($9.20). You can choose which parts you want and don’t want in the set. Since it was my first time, I tried everything.

I LOVE rice noodles, which is part of the reason why I’ve always wanted to try kway chap. The noodles kept falling apart as we tried to pick it up though. I wouldn’t call the soup flavourless, but there wasn’t much taste or depth to it. The noodles themselves were soft and smooth.

The distinctive smell of innards was present, but surprisingly wasn’t off-putting. They did a good job in cleaning the parts.

The large intestine was tender. Biting into it kind of felt like munching on a thicker version of chicken skin. The small intestine was creamier and had a funkier taste to it. But, it wasn’t overpowering at all.

Now, the pork belly. JUST LOOK AT THAT FAT-TO-MEAT RATIO. It’s practically 50:50!! The whole piece was easy to chew, especially the fatty layer. So sinful, but so good.

Their chilli was quite mild. It could use a little more kick. And, this is coming from a person who does not usually take much chilli.

I can conclude that my first kway chap experience was very pleasant. The best part about it was the innards. Some people might prefer stronger tasting innards, but, for someone who was just introduced to this dish, they were perfect.

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

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No matter what time of the day you visit Guan Kee Fried Kway Teow, you will always see a long queue. Be prepared to wait around 45 minutes for your plate of char kway teow as the uncle cooks each plate to order.

This uncle has been frying char kway teow since 1969. Which means, this year is his golden jubilee! His wealth of experience is what got him a place in the Michelin Bib Gourmand 2019. He sure has come a long way from learning how to make this dish himself  as a street vendor.

What sets him apart from other hawkers is that he fries each portion individually. After frying up a huge batch, he will divide them into separate plates for further frying. This ensures that each plate gets enough ingredients and equal attention to quality.

After an agonising wait, we finally got to try it! We bought two plates ($4 each). The noodles were flavourful and were packed with wok hei. I would’ve like a tad more sweet sauce though. The darker the better — my personal motto.

The noodles were “wet” enough to eat comfortably for a dry noodle dish, which earned a stamp of approval from me.

This char kway teow was LOADED with lots of crispy lard, cockles, lap cheong, fishcake, and other ingredients. The amount of lard inside explained why the char kway teow was so fragrant! I know some people might not like that much lard in their char kway teow due to health reasons, but I feel that it is what makes the dish this tasty. I will definitely eat this again when I swing by the hawker centre with my family.

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

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If you ever wanted the definition of a snaking queue, this is it. People who were just passing by were all curious about the long line of people as well. Was it the allure of cheap bubble tea? Or the promise of a handsome young man serving it to you? I was about to find out for myself.

After queueing for about an hour, I finally reached the front of the line. There, the Song Joong Ki lookalike, Mr Zhou Zhen Yang, stood before me making cup after cup of bubble tea. This picture captured the last cup of brown sugar fresh milk available that day, which I wasn’t lucky enough to enjoy.

Beautea has an enticing variety of bubble tea, and I couldn’t decide which to try. In the end, I ordered four different flavours. I ordered the special Dirty Mango Fresh Milk ($2.50), Chocolate Mint Milk Tea $2.50), Peach Green Tea ($1.80), Pearl Milk Tea with White Pearls ($1.60) (from right to left). Their daily special changes every fortnightly or monthly.

Made with mango syrup, fresh mango puree, and chunks of mango, the dirty mango fresh milk was really tasty. I loved chewing on the soft pieces of fruit which lent a nice contrast to the QQ pearls. Everyone enjoyed this very much.

The chocolate mint milk tea sounded so interesting that I just had to get it. As someone who isn’t the biggest fan of mint chocolate, this drink made me a convert. It received a thumbs up from me.

Beautea has fruit teas as well. The peach green tea was really fragrant, but I felt that the peach flavour was too mild.

The milk tea was simple yet delightful. The white pearls were firm and had a nice bite. I will definitely buy this again if I’m ever in the area.

Judging from the endless queue, it’s safe to say that Mr Zhou’s inexpensive and delicious bubble tea is a huge hit. It’s a bonus that patrons receive an award-winning smile from the charming owner, on top of the yummy beverage. Have you tried Mr Zhou’s creations? If you haven’t, it’s high time you do so!

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

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Hai Nan Hometown Curry moved into Ghim Moh Food Centre a few years ago, and my family has become a big fan of their curry ever since. True to its name, the stall whips up curry that has a very homey taste. I guess this is what attracts people to their stall.

The Curry Chicken($5) is a fan favourite! The chicken drumsticks were really big and they were cooked perfectly. Even though we got the smaller bowl, a generous amount of ingredients and gravy were given.

You could choose either bread ($1) or a bowl of rice ($0.50) to pair with your curry. I prefer dunking the thickly sliced bread in the gravy to fully enjoy the flavours. The spiciness is quite manageable, so you definitely can soak up as much curry with your bread as you want, without feeling the need to get a drink.

While the curry chicken is the bestseller, the curry pork ribs ($5.50) is my family’s favourite. It tastes really similar to how my ah ma cooks her pork rib curry, and that alone entices us to go back for it again and again.

The ribs were fall-off-the-bone tender. That’s how you know they were done right. I thoroughly enjoyed eating this fatty piece of pork with my bowl of rice.

The gravy was THICK, creamy, flavourful, and packed a subtle heat. I am not ashamed to say that I drink this curry like it’s soup every time I get it. Children, please do not learn from me.

If you ever miss the taste of home-cooked curry, pop by Ghim Moh Food Centre to get yourself a nice warm bowl from Hai Nan Hometown Curry.

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

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What’s so special about Yong Huat Delight is that the owner, Ms Liang Yuan, grinds her own rice in order to make her rice slurry, compared to using rice flour and water which is how it’s normally done. She will come back to the stall at night to soak the rice for around six to eight hours. She will then return again in the morning to grind the soaked rice.

A former beautician looking for a more active job, Ms Liang Yuan decided to sell one of Guangzhou’s most popular snacks. She even returned to Guangzhou just to learn how to make it. That’s some dedication right there!

We ordered three different flavours — Gu Cai (Leeks) ($2.50), Dried Shrimp Bang Kwang ($3), and Prawns ($3). For the gu cai version, Miss Liang recommended adding chai poh for an extra crunch and salty punch.

The chee cheong fun was smooth and silky. The texture kind of reminded me of hor fun. Also, it didn’t break easily. You can use your chopsticks to unwrap the whole roll and it will still be in one piece. That, Ms Liang explained, is why she grinds her own rice. It helps to maintain the firmness of the chee cheong fun.

The chai poh did in fact improve the taste of the gu cai chee cheong fun. The saltiness of the chai poh brought out the freshness of the gu cai.

Next, we tried the bang kwang cheong fun. It is such an unusual ingredient to add into a rice roll but it worked surprisingly well. Imagine a po piah, but with chee cheong fun as the wrapping instead. The bang kwang was really juicy and the dried shrimp inside added a chewiness and savouriness. Highly recommended!

Last but not least, we had the prawn chee cheong fun. Can I just take a moment to share with you how fresh the prawns were? They were so fresh, so springy and had such a clean taste. The size of the prawns were bigger than average as well. What a simple but delicious breakfast.

Trust me, the texture of the chee cheong fun here is different from that of the usual chee cheong fun we get. It is definitely worth making a special trip for!

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

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Somewhere deep inside Ang Mo Kio Industrial Park 2 is a stall selling Lor Mee. Previously located at Ang Mo Kio Block 133, the stall moved to their current location in Yi Jia Food Centre two years ago. However, it was only one year ago that the owner started selling her lor mee again. Of course, her loyal customers were thrilled.

The owner sells four variations of Lor Mee. The difference lies in the ingredients each bowl is packed with. We got the original lor mee ($3), chicken cutlet lor mee ($3.50), and fried fish lor mee ($3.50).

Even for someone who doesn’t have lor mee often, I could tell that the flavour of the gravy wasn’t that strong. I suggest adding more garlic and vinegar to boost the flavours a little. The gravy was really thick though. Each strand of the egg noodle was coated with the gravy.

The pork was quite small in my opinion, but it certainly was tender and still quite delightful.

The fried wantons were really crispy and I enjoyed the crunchy skin. I felt that they could be a little more generous with the filling though.

The chicken cutlet really impressed me. The rather thick crust was crunchy and the meat was juicy. Wow! I’ll definitely recommend that you get the chicken cutlet lor mee.

The fried fish was nicely fried as well. The battered fish was fluffy and flaky. It kind of reminded me of a mini version of fish and chips. I still prefer the chicken, but this was really good as well!

This lor mee might just be the perfect breakfast for you. You may be tempted to get the economical bee hoon when you’re here, so bring along a friend or two so you guys can share the spread!

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

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Shortly after Taiwanese comedian Nono’s Monga Fried Chicken opened in Singapore, well known Taiwanese fried chicken brand, Devil Evolution’s Fried Chicken, entered the scene as well. The last time the pop up store appeared in Shilin Night Market, there was a four-hour long queue. So, imagine my surprise when I saw just a short line at the store. I’m definitely not complaining though. This means I can get my hands on the famous chicken quicker.

Currently, these thick cutlets are available in two flavours(Original, and Spicy) and three levels of spiciness(mild, normal, and extra spicy). Each cutlet is retailing at $7.90. For the soft opening period from 4th October to 13th October, each customer can only buy a maximum of 2 pieces each. This is to ensure that everyone would have a chance to try it! They only accept cash payment.

The freshly fried chicken smelled so good. The area around the store was dominated by that distinctive smell. When I finally received my cutlet, I dug in immediately.

And in that very moment, I knew it lived up to the hype. The big, juicy piece of breast meat was coated in a crispy, salted batter. From crust to bone, everything was so well seasoned. The meat was slightly sweet. I couldn’t tell if it came from the natural flavours of the chicken, or the batter. The point is, it was just too good. Sinful too, judging from the amount of grease the paper soaked up.

The spicy seasoning on the spicy chicken certainly has a kick to it. If I got the extra spicy one, I would not have survived. The mild one, however, gave the perfect amount of heat to enhance the flavour of the chicken. If I were to choose the one I prefer, I would say it’s the mild spicy chicken.

In the blink of an eye, both cutlets were gone. However, as a Westie, I’m comforted by the fact that another outlet will be opening in JEM soon. It will be situated near Monga, which means double the options for us Westies!

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

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Residents staying around Hong Fu Ling 81 Eating House all know about Tian Cheng Charcoal Roasted which sells smoky roast meats. The prices of the meats are rather affordable, which is a plus point! We had the Char Siew Roasted Pork Noodle ($4.50), and the Roasted Duck Rice ($3.50).

The roast pork was amazing. I especially love how crispy the skin was. The meat was tender and oh-so-flavourful. However, it wasn’t as fatty as I thought it would be. But, that means I can stuff my face with it without feeling super guilty.

The char siew definitely had that distinctive smokiness of charcoal. I felt that the meat was a little dry though. It was definitely a lot leaner than expected. Maybe it’s because we visited the stall later in the day, and most of the fattier cuts have been sold.

The Roasted Duck Rice featured cuts of duck that were glistening. The skin, especially, looked so enticing. The meat was again, quite a lean cut. I really enjoyed the natural flavours of the duck that have been enhanced by the smokiness of charcoal. The sambal chilli complemented it all very well. On the side of the plate sat a small serving of pickled vegetables, instead of the usual raw cucumbers. I think that’s really smart as the slightly sour vegetables help to cut through the richness of the meat and at the same time, cleanse your palate.

I definitely recommend the roast pork here. And, if you come earlier in the day, the smoky char siew will be worth a try as well.

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

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