Love Mee 爱面子? The punny restaurant name amuses us, but the art of La Mian definitely amazes us. This new eatery specialises in freshly hand pulled noodles and sandwiches which are great for takeaway. You might be confused when you first arrive at the basement level of Suntec City Tower 3, as Love Mee has collaborated with Tuk Tuk Cha, occupying the same dining area and order counter. Slurp your freshly-made La Mian away with a view of the Fountain of Wealth (and if you’re lucky, the free laser show).

Love Mee offers a selection of 9 La Mian dishes priced between $5.80 and $10.80, most being of Chinese origin. Observe the impressive display of your handmade La Mian being prepared by highly-skilled Chinese chefs in front of you! In a flash, a huge dough is magically spun into thin, smooth strands of La Mian after several rounds of folding, stretching and twisting.

The Minced Pork La Mian ($7.80), more commonly known as Zha Jiang La Mian, was one of the few recommended dishes which include the Beef La Mian, Claypot Mee Sua and Tomato Egg La Mian. The portion of noodles and minced pork was generous, with a small serving of shredded cucumbers. The flavour of salty fermented soy bean paste came through the dish well, but the sauce did not coat the al dente noodles as well as we wished it would. If you can take some heat, we recommend adding some chilli oil provided for extra flavour.

We decided to be more adventurous and go for their fusion La Mian dish, Tom Yum Seafood La Mian ($10.80). Oh my, we wished we could exclaim Yum! but it was too spicy in our opinion. *Cue for the entrance of Thai Milk Tea* The seafood (prawns, fish slices and squids) was pretty tasty, but it’s such a pity that we were unable to fully enjoy the broth. Nevertheless, if chilli’s your best friend, don’t hesitate to take on this spicy guy.

One of Love Mee’s side dishes, the Pork Belly Pau ($4.80 for one) comes in 2 flavours – Original and Spicy. Both consist of a pan-fried bun enveloping a layer of minced pork belly; the only difference being the extra sliced red chilli in the latter. The Pork Belly Pau was surprisingly flavourful, despite its uninviting appearance in a paper bag. The minced pork belly was tender and juicy, although the buns were just decent.

If you’re planning to try different items from the menu, definitely go for Love Mee’s affordable $10.90 value set (includes a side, a bowl of La Mian and a drink) ! What’s even better? There’s no service charge as Love Mee operates on a self-service system. The next time you’re cracking your head for affordable lunch spots available in the vicinity of the CBD area, you may want to give this a “slurp” and find out if you fancy the La Mian and Thai Milk Tea pairing!

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 Love Mee 爱面子. We will verify and update from our side. Thanks in advance!

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Joo Chiat is a Peranakan enclave where there are many colourful Peranakan terrace houses that have been conserved. Some of the best food on the island can be found here, including the newly opened Baba Chews Bar & Eatery, located within the former Joo Chiat Police Station.

As part of Hotel Indigo, the restaurant offers a great range of all-day dining options that include an All-Day Dining Menu, a family style Dinner Menu, as well as a Weekend Brunch Menu for ease of food choices throughout the day. But you definitely should not miss the Peranakan dishes that are available during dinner.

Specially prepared by Head Chef Alvin Leong, whose experience started since his early days as a self-taught cook from Malaysia, he is not a Peranakan but does pretty good Peranakan dishes. For a start, the soups were excellent. Pong Tauhu ($9) had huge meatball studded with bamboo shoot in their homemade prawn broth. Served piping hot, Itek Tim ($11) wasn’t too salted even though the duck soup was cooked with salted mustard leaves.

Iberico Pork Ribs Pongteh ($25) was slow-cooked for 12 hours to get that softness; while Beef Short Ribs Rendang ($25) is a a hearty classic made with short ribs stewed in homemade ‘Rempah’. I thought both dishes were on the sweet side during our day of visit.

Fish Head Curry is tasty with soft and tender red snapper and a curry that is slightly sour with tamarind. Chap Chye ($12) is stewed with fermented beans and still retains the crunch. We also ordered Telur Dadar Cincalok ($10). The presence of cincalok was, unfortunately, missing in this omelette.

Ending off the meal on a fun note, diners can look forward to a range of decadent sweet treats like the Kueh Durian ($12). Inspired by the traditional “kueh dadar”, the pandan crepe comes with homemade D24 durian mousse and shredded coconut cooked in palm sugar. Topped with gula meaka ice cream, this is my favourite dessert out of the list.

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Diamond Kitchen never fail to impress me. To celebrate their third anniversary, they have launched many new premium dishes such as Diamond Suana Treasure, Ba Ba Pomfret, Thai-Style Abalone, Gan Xiang Bee Hoon, Diamond Herbal Chicken and Kong Bak Pau. From now till 31 December 2016, enjoy 15% off their normal prices!

To start, the Thai Style Abalone ($60++) features tender slices of Australian abalone marinated in light Thai Chilli sauce to absorb the sweet spicy hints and served on top of julienned cucumber and red onions.

Kong Bak Pau ($18++ / $36++) is utterly sinful. Thick slabs of pork belly is skilfully braised in premium black sauce seasoned with five-spice, soya sauce, sugar and pepper till fork tender and served with white steamed buns. Kiap the pork belly with fresh lettuce, cucumber and chili sauce to add zing with each mouthful.

The highlight of our dinner is Diamond Suana Treasures ($188++ / $368++) filled with a steamed basket full of generous selection of lobster, snow crabs, red prawns, scallops, mussels, squid and clams. You can taste the sweetness and moisture in every bite. Four dips are created to pair with the steamed flesh – Hong Kong steam sauce, garlic chilli sauce, black bean sauce and gan xiang sauce. I like the gan xiang version where you can taste the texture from fried shallots. This dish is only available at Diamond Kitchen Science Park Drive.

Boosting my appetite, Ba Ba Pomfret ($38++) features firm and tasty pomfret with robust tamarind sauce with rempah made of onions, garlic, chilli and ginger flower. There is a subtle sweetness from pineapple and each dish is paired with long beans, tomatoes and pineapple slices.

Diamond Herbal Chicken ($38++) has got a plump kampong chook steamed with yu zu, ginseng, angelica root and sweet wolfberries. The herbal soup with tender goodness is really comforting.

I was really stuffed by now by Veronica kept telling me to go for Gan Xiang Bee Hoon ($25++ / good for 4 pax). It was the best decision ever because the fragrant spice paste made with spicy dried shrimps, curry powder, lemongrass, dried chilli, soy bean paste is very memorable. Every strand of noodle is coated with this amazing paste and tossed under big fire to achieve the smokiness. It is complete with lavish helpings of plump prawns, tender pork belly and juicy mussels.

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Nasi Lemak is my favourite childhood dish. I have never think too much of it – to me, it’s just coconut with rice. Over the years, we have seen how many of the nasi lemak stalls beginning to use short cuts and factory made products. Gone are the days where we see stall owners squeezing fresh coconut juices into their rice.

The Coconut Club at Ann Siang Hill brought the standard of nasi lemak back with the use of quality ingredients. It all started when Chef Lee visit a nasi lemak convention in Malaysia and learnt more about this dish and he was inspired to bring it back to Singapore. Culinary trained in New York, he experimented with different types of coconut and eventually went for MAWA (a Malaysian West African hybrid).

Just how well-received it was? Just yesterday, our Prime Minister Lee Hsien Loong hosted visiting Philippine President Rodrigo Duterte to lunch here!

This is the special item for the day – Sambal Lala. This is very good, the clams are tossed with sambal and ketchup manis which gives it a deep and intense flavour with a subtle sweetness. Hopefully, they can include in their permanent menu next time round.

As I was savouring my plate of Nasi Lemak ($12.80) at The Coconut Club, the friendly waiter came and asked, “Is it lemak enough?”

I nod in approval. To be honest, MAWA coconut or not, I can’t really taste the difference unless you put two plates of rice cooked using different coconut quality to compare. Having said that, the nasi lemak here is really lemak with a rich fragrance. Using basmati rice grains, the rice I had that day was dense and a little chewy.

The Coconut Club’s standard nasi lemak includes coconut rice, ikan bilis, sambal chilli, cucumber, fried egg and fried chicken leg. Optional extras include beef rendang, otak and fried fish. I really like the chicken leg marinated with galangal, lemongrass and ginger. Coated with tapioca flour, it was deep fried and you get crispy skin with very moist and juicy meat. The sambal chilli needs a little more punch in my opinion, it wasn’t as tasty the as the sambal that were cooked with lala.

To know how good the coconut is, you need to order the Chendol ($3.80) with silky smooth green chendol jellies swimming in a soup of gula melaka, evaporated milk and fresh coconut milk. It doesn’t get better than this. There is a delicate balance between the ingredients and not cringing-sweet. Green chendol jellies are home with rice flour and infused with intense pandan flavour. A good gula melaka (palm sugar) is used and the coconut milk leaves a delicious aftertaste.

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 the establishment. We will verify and update from our side. Thanks in advance!

The post The Coconut Club – PM Lee hosted Philippine President Duterte to lunch here! appeared first on Miss Tam Chiak.

You may have walked past ROOST located at the basement of Centrepoint, but have you taken a closer look at those silver robot-looking machines? Because hey, this ain’t your typical chicken rice restaurant. Teleport into the future with ROOST’s modern Hainanese-style Chicken cooked with Singapore’s patented poultry-cooker, iKook. You’re probably curious about how do these compare to the hand cooked chickens served in our favourite hawker stalls? So were we.

Wings up if you simply love chicken rice balls. Now, take those chicken rice balls, coat it with breadcrumbs and deep-fry it. You get CRISPY CHICKEN RICE BALLS ($4.90 for 4). Ooohhh yes, that’s what were talking about. It was our favourite dish of the afternoon. Rice – moist, aromatic and loaded with chicken flavours enclaved in a crispy, golden brown shell. Furthermore, dip those delicious balls in the zesty chili sauce for an extra kick that enhances the flavour. Chicken rice balls, get in the fryer now, then my mouth please.

ROOST has decided to experiment with the idea of Chicken Sushi ($4.90 for 4) as a starter. Slices of their signature soya chicken were rested atop a block of chicken rice, glazed with Teriyaki sauce. Although this fusion dish is not new in the industry, we have to comment that it was a good effort. There is definitely room for improvement such as the inconsistencies in the texture of the grains, most likely due to the unevenness in the cooking. Nevertheless, we believe that the dish has potential to grow into a crowd pleaser, and for the lazy bums out there, this mouthful of rice and chicken is your calling.

Last but not least, how could we miss out on their signature Yin Yang Chicken Rice ($8.90)? As the name suggests, you will be presented with a platter of poached chicken and soya sauce chicken, together with a bowl of classic chicken rice. This dish left us disappointed, as there actually seemed to be more misses than hits. Despite the appealing soya sauce marinate, the pinkish chicken meat was a little undercooked for us. In addition, the chicken rice itself was lacking in the fragrance and deep flavours that we were looking for. However, ROOST nailed their condiments with the ginger sauce once again.

The rice in the starters were extra moist and fluffy due to the fact that ROOST actually mixes in some Japanese rice as the staff kindly shared. The actual star of the restaurant unfortunately failed to impress, but the starters are definitely worth your buck. Perhaps, some might not agree with the idea of machine-prepared chickens and I would say definitely still go for the hawker style chickens if you’re more comfortable with them. However, for those who are open to new ideas, this may very well become your favourite coop in town.

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

The post ROOST – Strut your way into the New Future of Chicken Rice appeared first on Miss Tam Chiak.

One day old Nanjing Impressions has taken over Chef Wan’s former restaurant at Plaza Singapura. Nanjing Impressions is founded in 1994 and has established 35 outlets across China. Their first overseas expansion brings them into our foodie paradise, right in the heart of town. Nanjing Impressions is a Top 50 Chinese Heritage Restaurant, awarded by the National Restaurants Association of China. Also, China’s Ministry of Commerce has named the restaurant one of China’s Top 10 Food and Beverage Brands. With the aim of preserving its time-tested recipes and promoting the natural flavours and heritage of Huaiyang cuisine, you can look forward to enjoying the Chinese locals’ favourite street food, classic dishes and dim sum here.

Walking into Nanjing Impressions is like taking a step back in time to Nanjing’s glory days. Upon entering, you’ll be greeted by a “bar”. People who want to unwind after work can choose from a selection of Chinese wines such as Summer Yellow Wine with Red Dates ($18.80 per 250ml pot) and Winter Rice Wine ($18.80 per 250ml pot). The former has 14% alcohol content and is made from red dates while the latter has 10% alcohol content and is fermented from plum. All fermentation is done in-house and the restaurant imports ingredients directly from Nanjing. Drinking the latter might cause you to get drunk easily as it tastes so sweet, with a slight resemblance to Barley drinks so much so that you might forget the existence of alcohol in it.

Going deeper into the restaurant brings you to the main area that seats about 300 guests, with a few 4-seater semi-private booths at the sides. You will notice a stage at the far end where Nanjing musicians will be performing during lunch and dinner hours. There are also two VIP rooms which seat 10 guests each. There are also some “stalls” where you get to watch the chefs work their magic. You can order from them directly as well. Just place your table number tags at their counters and the food will be served to your table. The chefs at Singapore’s Nanjing Impressions are all locals who have been sent to Nanjing for training for 4 months. They have to constantly pass examinations while mastering the traditional recipes. Very minor changes have been made to the food to cater to Singaporeans’ tastebuds, but the original taste of Huaiyang flavours are still distinct.

The Chinese in Nanjing believes that each meal must consist of 10 dishes, especially during festivities due to the proverb, “十全十美” (to be complete and perfect). Therefore, we were treated to 10 items from their interesting menu. Here are five of our favourite items, beginning with a cold dish – 麻油素干丝 Sesame-scented Beancurd Julienne ($11.80 per portion). Respect to the skilled chef for cutting the beancurd into noodle-like portions! Soft and smooth in texture and dressed with the chef’s special sauce, this cold dish is light and refreshing.

The other cold dish – 金陵盐水鸭 Jinling Signature Salted Duck ($16.80/small; $32/medium; $62/big) dates as far back as 1,400 years ago during the Southern Dynasty. Nanjing’s famous salt-water duck has a deceptively simple name, but it is a 400-year-old recipe that involves a complicated procedure of more than 10 precise steps from dry rubbing, seasoning, brining to hang-drying. The result is a rich, delicious and very tender braised bird that possesses layered depths.

The next dish is created when Emperor Sui Yang visited Yangzhou to admire the spring flowers. He commanded the Imperial chefs to create four flower-themed recipes and the 清纯狮子头 Poached “Lion’s Head” Meatball ($13.80 per portion) was created based on the sunflower. This is a masterpiece of knife work, with the meat carefully diced by hand so that the fat and lean meat are evenly distributed for the best flavour and texture. The meatball is then gently steamed for 6 hours so it retains its shape and flavour. The melt-in-your-mouth meatball is simply delectable.

桂花拉糕 Osmanthus-scented Steamed Sponge ($4.80/3pieces) features home-made traditional Nanjing steamed cake served with Osmanthus sauce. The chewy texture with subtle floral fragrance makes these steamed “cakes” very addictive. It is categorised as a Jinling snack but it was more of a dessert to us.

One last dish that’s worth mentioning is 民国美龄粥 Madam Chiang’s Nutritious Beauty Porridge ($6.80 per portion). Named after Soong Meiling, also known as Madame Chiang Kai Shek, who lived till a ripe old age of 106, this is a healthy sweet soy milk porridge made with lily bulbs and Chinese yam. These are nutritious, guilt-free ingredients that are good for you, especially after all your festive feasts.

It was an interesting experience dining at Nanjing Impressions, learning about the heritage of Huaiyang cuisine. For those who haven’t found a place for your Chinese New Year meals, you might want to consider trying their Fortune Yu Sheng and Reunion Treasure Pot. From the careful preservation of the original cuisine to the traditional decor, to the calligraphy, and down to every bowl and plate, much thought has been put into Nanjing Impressions’ expansion into Singapore. And we believe that it’s worth trying a different cuisine that isn’t easily found elsewhere on our little island.

Note: This is an invited tasting.

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

The post Nanjing Impressions – Indulge in Culinary Delights from Nanjing appeared first on Miss Tam Chiak.

We don’t always have to break the bank for some good handmade Dim Sum, do we? Sometimes, all we wanna do is chill with our family and friends over some good old hawker dim sum, and we’ve finally hunted down several pocket-friendly handmade dim sum stalls to let you know if they’re worth trying. However, adjust your expectations, as we won’t be taking you on a journey through any hotels or restaurants.

Kowloon Hong Kong Dim Sum (3 dishes for $12)

Originally located at Macpherson many years ago, this Dim Sum stall has now moved to Ang Mo Kio Avenue 5, which is the branch most of their fans are familiar with. We travelled to their second branch in Kovan to try out some of their specialities. We would highly recommend their Salted Egg Custard Buns ($3.80 for 3) – creamy, luscious egg yolk exploding from the soft fluffy buns. I like my custards not too sweet, so this was definitely one of the better ones I have had. Their Deep Fried Prawn Dumplings ($3.20 for 3) is another item to look out for. Breaking apart the crispy skin reveals little succulent prawns. Whilst the filling of the Pan Fried Guo Tie ($6 for 5) was decent, the dumplings were lacking in the meat juices that we were looking forward to. Furthermore, the dumpling skin was too thick in our opinion. One thing we really appreciated was that the items are freshly cooked upon order, so be prepared to wait for about 5-10 minutes. We will definitely be back for some Kowloon Hong Kong Dim Sum if we’re in the vicinity.

Yi Dian Xin Hong Kong Dim Sum (3 dishes for $9.10)

Yi Dian Xin is a regular hotspot for affordable Dim Sum, especially among residents living in the North East. They currently have only one branch at Upper Serangoon Road, but fret not if you are their distant neighbour. They will soon be expanding their business to Sembawang Hills Estate to offer their dim sum to a wider audience. The Yi Dian Xin Prawn Dumplings ($3.50 for 3) were decent but the translucent skin could have been thinner. In addition, the Rice Rolls with Char Siew ($3) were pretty decent as the rice rolls were soft and thin. However, the amount of sauce given was disappointing, causing some of the rice rolls to be slightly dry. Yi Dian Xin has ditched the usual pan-fried carrot cake, and is serving a Steamed Carrot Cake ($2.60) instead. The carrot cake was soft, moist and went well with the sauce. Out of the 3, we definitely enjoyed the Steamed Carrot Cake the most, but we can’t say the same for the other dishes.

126 Wen Dao Shi (3 dishes = $13.16)

126 Wan Dou Sek isn’t foreign to most of us, with this eatery being a favourite among supper goers who are looking for comfort food in the wee hours. Although it is situated in a more inaccessible location, it doesn’t deter the crowd from summing up their nights here. Plus, the air-conditioned eatery allows customers to dine in comfort. The King Sized Siew Mai ($4.80 for 4) was juicy and succulent, and inside awaits a fresh crunchy prawn. As the name suggests, it was slightly bigger than normal as well. A special mention goes to Deep Fried Char Siew Bao ($4.50 for 4), which was the winner at the table. Encased within a crispy golden brown exterior is a rich and savoury filling of pork. It was served piping hot, and thus, we enjoyed these mini balls even more. The Minced Meat Porridge was mediocre, and probably not worth your stomach space. We also added a little soy sauce to the dish, as it was on the bland side. 126 Wan Dou Sek has one of the largest list of items for you to choose from, and the pictures in the menu deem to be very helpful for first-timers.

Lai Kee Dim Sum (4 dishes = $9.90)

Although Lai Kee has opened up several branches scattered around the island with its focus being in the west, we felt that their dim sum was lacking relative to its counterparts. The Chee Cheong Fun with Prawns ($2.50) consisted of some rice rolls, which were firm and thick to our dismay. Although the chilli provided was fragrant, we would have loved our rice rolls to be softer. Even though the Siew Mai ($2.20 for 3) contained a generously sized scallop hidden within, the scallop was lacking in flavour and sweetness. The Har Gau ($2.20 for 3) had skins that were too thick for our liking, and the prawns were quite disappointing as well. The “Ji Guo” Pau ($3) resembled a traditional Lor Mai Kai enclosed in a Pau, which was an interesting combination. However, it might turn out to be a bit of a mouthful for some, especially since the Pau was a little sticky. Among all the dishes we tried, there was nothing that truly impressed us.

Shi Wei Xian Hong Kong Dim Sum (3 dishes for $8)

We almost thought this stall wasn’t open as the coffeeshop looked very dim and only had a handful of people. Taking a closer look, we heaved a sigh of relief as they were still serving Dim Sum on a Saturday afternoon even though most of their neighbours were closed. Shi Wei Xian has quite a concise list of Dim Sum. However, the staff told us they had a Prawn Paste Fish Maw in Egg White ($2.80 for 3) dish which was off the menu. It was simply as what the name describes; it was an interesting item and we enjoyed it the most out of the 3 dishes. The Scallop Dumplings ($3.20) looked really appetizing and dainty but the skin turned out dry. The scallop and filling of the dumpling were pretty average. The Prawn Paste in Beancurd Roll ($2 for 2, $3 for 3) came with mayonnaise on the side, and it tasted decent. The staff, who attended to us, was very friendly and she made our meal more enjoyable.

Hwa Nam Restaurant (3 Dishes = $6)

As you enter this eatery, you will notice the rustic charms that bring back memories of the 80s. It is no wonder that many head here for their traditional Dim Sum, especially since all their Dim Sum are priced at $2. Hwa Nam’s Har Gau did not disappoint; the translucent skin was thin enough and the prawn filling was fresh and crunchy. Their Siew Mai had a generous meaty filling and is worth a try. Different from the typical Chee Cheong Fun fillings of char siew or prawns, the owners have decided to use minced pork instead. It was a unique pairing, and the sauce went well with the rice rolls. Alongside their baskets of Dim Sum, they also serve up some good Tze Char items, Duck Porridge and Char Siew Rice. You should definitely check out this old school eatery if you’re looking for some bites in Upper Thomson.

Xiao Chen Homemade Bao Dian (3 Dishes = $5.80)

Xiao Chen Homemade Bao Dian sells most of their basket of Dim Sum for $1.90 – one of the cheapest, if not cheapest in Singapore! It was opened by a Malaysian cook just this year. The Pork Ribs weren’t too tough like some we’ve tried; although the flavours weren’t rich, it was quite flavourful. They also have an unusual item – Seaweed Siew Mai, and well, we still prefer the old school Siew Mai as we felt the pairing did not match perfectly. The Prawn Chee Cheong Fun was decent, but does not warrant a wow. Furthermore, Xiao Chen has quite a few creations, such as Century Egg Dumplings and Ham Siew Mai, which we don’t usually see . We’re not sure if they will turn out to be hits or simply misses, but do try them if you’re curious and let us know how they fare.

So, have you tried some of these eateries yourself or will you be heading out next weekend to explore these hawker Dim Sum places? We believe that this guide to Cantonese comfort food will come in useful when you need to please your tummies and wallets. After all, good things in life don’t always have to come with a heavy price tag, right?

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 these eateries. We will verify and update from our side. Thanks in advance!

The post 7 Good Ol’ Hawker Dim Sum (Under $3 on Average) appeared first on Miss Tam Chiak.

Within a year, I have written so many articles about Sin Kee Famous Chicken Rice, you may think I am their spokesperson. But of course, I am not affiliated to them in any way! I first got to know Niven when he opened Uncle Chicken Rice at The Bedok Marketplace.

Since young, Niven and his brother, Benson, worked at their father’s Sin Kee Famous Cantonese Chicken Rice at the defunct Margaret Drive Hawker Centre. Subsequently, Niven and Benson opened “Uncle Chicken” in Alexandra Village Food Centre and “Sin Kee Famous Chicken Rice” in Mei Ling Food Centre respectively. The brothers eventually shut down their stalls and Benson went to work for Niven at The Bedok Marketplace for a while before opening his own stall at Holland Drive. Yup, all that happened within a year.

As for Niven, he ventured into something bigger after waving goodbye to The Bedok Marketplace. About a week ago, he opened an air-conditioned eatery along Havelock serving chicken rice and more dishes! UP ONE LEVEL LEH!

The menu is quite straightforward. For one pax, it costs $4.30. For set meals, it costs $16.80/$20.80 (for 2 pax), $24.80/$32.80 (3 pax) or $32.80/$42.80 (4 pax). Chicken is the star and you have a choice of poached chicken, soya sauce chicken or combo! Side dishes include garden vegetables, lava eggs and chicken feet with peanuts soup.

We had a party of 4 so we sprung for the set menu immediately. The chicken feet with peanuts soup was a little bland and would probably taste better if it was simmered longer. On the other hand, the lava eggs were excellent. Soaked in soy sauce, the soft boiled eggs have got a perfect custard-like egg yolk with some serious flow. As for the rice, expect a plate of fluffy rice that is mildly fragrant and not too greasy. Garlic flavour yes, but subtle.

One thing that never changes is their dedication to the use of good quality ingredients. Their fresh chicken is simply poached, sits in cold water, chopped and served. The chicken is cut chunky with an ultra smooth skin and some beautiful gelatin layer between the skin and meat. The flesh? Absolutely tender and sweet!

The popular ginger dip still stays. It was made with roughly blended fresh ginger mash mixed with chopped scallions. The ginger dip has none of the watery base, it was still packed with lots of punch even though the blended ginger appeared more coarse and dry during our day of visit. But to be fair, we went on their forth day of operation so there are still some teething issues.

The “normal” chilli sauce caters to the masses with a balance of tanginess (from the Thai lime), sweetness and is not too spicy. But niven has got this special blended spicy chilli sauce which is only served upon request. I can only use one word to describe it – SHIOK. The spiciness is enough to send some droplets of sweat forming on my forehead. But it’s so good that I pair it with every mouthful of my rice.

The post Uncle Chicken Rice – Sin Kee Famous Cantonese Chicken Rice by Niven (Now in Havelock Road) appeared first on Miss Tam Chiak.

European countries are big on the idea of healthy and green living. There are many vegetarian and vegan options available across Europe. However, this is not the case here, as most people still love feasting on meats, especially “bak kwa” (BBQ pork) during Chinese New Year. In recent years, a growing trend of healthy eating has been observed. Now, there are numerous vegetarian choices in Singapore as well. From vegetarian hawker fare to vegetarian tom yum to vegetarian sashimi, we bring you 11 international vegetarian cuisine.

Rojak Line

Owner Debbie has been a crazy rojak fan for years but she didn’t like hae ko (shrimp paste). So, she created her own vegetarian rojak sauce using quality ingredients. Hae ko (shrimp paste) is an important sauce for making rojak. The vegetarian version induced skepticism in us initially but it turned out to be outstanding. The sauce is rich and sticky, but tasted surprisingly light and zesty. With a hint of tamarind and ginger flower, the well-rounded flavours bind the ingredients perfectly.

Rojak Line Rojak ($4 / $5 / $6) has got prominent ingredients such as pineapple, turnip, you tiao and cucumber which give a refreshing dimension. My only gripe is that the you tiao (dough fritters) were not crispy enough, lacking the desired crunch.

Another popular item on the menu is Vegetarian Popiah ($1.80) which is made with braised turnip, carrot, shitake, homemade sweet sauce, peanut, chilli and garlic. Vegans can request for no garlic.

Teng Bespoke Vegetarian Dining

Bespoke made a lasting impression when their Three-kind Sashimi ($19) set was served. Featuring mock salmon, mock squid and mock tuna, we thought these make-believe replications of sashimi were very well executed. Taste-wise, it had a fishcake-like chewy texture with a smooth exterior. Each of the mock sashimi boasted slightly different textures and tastes, almost similar to the real ones we have at Japanese restaurants.

The Unagi Maki ($15) is highly recommended by the chef. Although mock unagi tastes extremely different from the real eel, it features a crispy texture, with creamy sauces packed into the maki. Just pop the entire maki into your mouth and you get a burst of flavours, with a good mix of contrasting textures! So delightful!

Pepper Jade Thai Vegetarian Cuisine

With a luxurious interior, dining here made us feel like we were dining with Thai royalty. Pepper Jade and Bespoke are actually sister restaurants, located in the same mall. There is an extensive offering of Thai vegetarian dishes here, from appetisers, all the way to desserts. We shared a plate of Deep Fried Chicken wrapped in Pandan ($12 for 6 pieces). If no one mentioned that this is a vegetarian dish, we would’ve thought that the “chicken” was authentic. The tender texture is similar to the actual pandan chicken and even the taste was alike, boasting a strong aroma, enhanced by the pandan leaves.

Tom Yum Soup in Claypot ($14) explodes with flavours as soon as it reaches our tastebuds. It has a well-balanced spicy-sour taste, making it perfect, especially on rainy days. According to the waitress, the soup is made with fresh and original herbs and spices before vegetables, tofu, mushrooms, tomatoes, mock meat-like crabsticks and prawns are added in. Pair this with the Blue Butterfly Pea Rice ($3 per bowl) to complete your wonderful vegetarian Thai feast.

Greendot

Greendot is the place to go for salads, but they have recently brought back their vegetarian burgers due to high demand. Only available at the Paya Lebar and One Raffles Place outlets, there are five flavours of burgers to choose from. The Rendang Lion Mane Burger ($9.90) doesn’t come with fries. You have to top up $3 for Iced Lime Tea and fries.

Basically, Lion’s Mane is a medicinal mushroom, good for boosting immunity, memory and mood. This mushroom stimulates immune systems and boosts white blood cells count to help healing processes. Doctors are also known to use this nerve-regenerating mushroom to fight dementia and Alzheimer’s. One bite and you get a bouncy texture, with some juices that resemble shrimp or lobster meat. The rendang is not too spicy, delicious, and its fragrance was brought out by the coconut milk. Interestingly, the rendang here is better than some of the ones cooked with meat out there.

Gokul Vegetarian

This restaurant offers a huge variety of vegetarian Indian food so, if you want to try many items, you either have to dine here with a big group or head back many times. The Potato Curry Puff ($1.50) came steaming hot. The deep fried pastry shell was crisp on the outside yet fluffy within. It complements the generous chunks of strongly-flavoured curry potatoes that were enveloped within.

The Masala Dosa ($5) was stuffed with lightly cooked potatoes and green peas and is served with two chutneys and sambar. The potatoes were slightly mashed, resulting in its creamy texture which goes very well with the dosa. Scoop the potato-filled dosa and dip it into the chutneys or sambar and you’ll get to taste different flavours and textures. The Mushroom Kurma ($6) is braised in a spicy sauce, made with yoghurt, cream and nut paste. It turned out to be quite rich, with a nutty finish.

O’bean Organic Soya Vegetarian Place

When I told my dining partners that we’re going to have vegetarian bak kut teh, they were astounded. Without the ‘Bak Kut’ (pork ribs), and the ‘Teh’ soup base that is simmered with pork ribs, how can one even recreate the dish? Well, O’bean’s rendition comes in the form of mushrooms. Shrooms Bak Kut Teh ($14.80 per pax, with rice; $60.80 for 8-10 pax, soup only) has a herbal soup base. It contains vegetables and mushrooms of different types and sizes. The soup turned out to be surprisingly slurp-worthy, despite it not being that herbal-ish nor approximating bak kut teh. A small amount of soya powder has been added to the soup to give it a hint of soy taste, which actually made the soup a tad more substantial. The fried dough fritters were crispy and so addictive that we ordered an additional portion at $1.80. O’bean also serves vegetarian kway chap and vinegar braised trotters, among many other things.

Kwan Inn Vegetarian Restaurant

Approximately 5 years ago, Madam Choo made the headlines when she won more than $400,000 from a casino slot machine at Marina Bay Sands, and then proceeded to give it all away. It was not the first time she had hit the jackpot only to donate the money to charity. This is the charitable woman behind Kwan Inn Vegetarian Restaurant.

Their extensive menu includes Vegetarian Suckling Pig, Specialty Vegetarian Goose, and many more. Si-Chuan Spicy Soup ($15 small) acts as a good appetiser, boasting a good consistency of well-balanced sourness and spiciness. Ingredients such as tofu, salted vegetables and capsicums give this soup a mix of textures. This is perfect especially on cold nights, and it really whets your appetite for more. Spicy Stir-Fried Vegetarian Diced Chicken ($16 small) consists of mock chicken, peanuts, vegetables and chilli peppers. The succulent meat, which was very addictive, goes very well with rice and the level of spiciness was manageable.

Victor Veggie

This is a superb supper spot for those craving for sinful skewers of vegetarian satay. Closing at midnight, this hawker specialises in satay, otah and Western dishes. Unfortunately, the otah was sold out when we were there so we only had the satay (80cents per skewer). The charred black segments gave the satay a nice smokey flavour and the mock meat was tender. Not to mention, the peanut satay sauce was such a good complement. Featuring a creamy texture, it was neither too spicy nor too oily. Be prepared to wait for about 15-20 minutes during busy periods.

The Boneless Kitchen

Koreans are big on army stews, and it is rumoured that is started when Korean soldiers used to dump whatever rationed ingredients they have during their military days into their helmet and cooked them into a stew during meal times. Vegetarians can look forward to 4 different bases for ‘Jeongol’ (stew) at The Boneless Kitchen. Doenjang Jeongol ($35.90 for 2 pax) features a soybean paste hotpot, served with 2 bowls of rice. The refilling of soup is chargeable at $2. Ingredients such as carrots, cucumbers, tofu, different types of greens and an assortment of mushrooms fill up the hotpot. The savoury broth had a hint of sweetness from the ingredients as they have been simmered long enough. We also shared a Gyeran Mari (Rolled Omelet $5.90). The egg was done very well and had a fluffy texture. We might consider topping up 70 cents for cheese in future.

Whole Earth

This Peranakan vegetarian restaurant has been awarded the Bib Gourmand Award in the Michelin Guide Singapore 2016. Although their menu is extensive, there’s only one page dedicated to true-blue Peranakan cuisine such as Nonya Curry, Nutty Buah Keluak and Assam Pedas Vegetables, just to name a few. The Nonya Curry ($20.90) takes 8 long hours of preparation. It contains shiitake mushrooms and potatoes in a thick yet smooth piquant sauce that was very tasty indeed! Huge crowds can go for the 5-spice Ngor Hiang Roll ($13.90) which is Whole Earth’s rendition of the Peranakan roll, served with traditional sweet sauce dip. It actually tasted and seemed like the real ngor hiang roll. It’s best to dine here in a big group so as to try more delicious dishes.

Hwa Jin Vegetarian Family Restaurant

Tucked in the West side of Singapore, this family-oriented vegetarian eatery is always crowded during dinner time on weekends. Serving Chinese vegetarian dishes ranging from vegetarian hokkien mee to vegetarian claypot pig trotters to vegetarian orh lua (fried oyster), it’s no wonder one would be spoilt for choice here. The vegetarian Hokkien Mee ($8 big) was moist, with a flavoursome gravy. Thick bee hoon and flat yellow noodles are cooked with mushrooms, little cubes of mock meat, shredded carrots and vegetables. The chilli is very unique as it has a herbal taste to it, yet giving enough kick to spice up the dish. Go earlier to avoid waiting too long for a table.

These eateries have proven that vegetarian food isn’t necessarily boring and doesn’t just contain vegetables. They have also come up with gimmicks to make vegetarian food appealing to the eyes, and not just the tastebuds. We hope you have more options for vegetarian cuisine in Singapore now.

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 stalls listed above. We will verify and update from our side. Thanks in advance!

The post 11 International Vegetarian Cuisine to Satisfy the Fussiest Eaters appeared first on Miss Tam Chiak.

Compiled by Maureen, Mu Qin, Wan Ping & Kimberley

Usher in the Year of the Rooster with a luxurious selection of Lunar New Year delights and prosperity set menus at 21 different restaurants in Singapore. From uniquely crafted Yusheng creations to indulgent pots of Chinese delicacies, enjoy the most auspicious start to the New Year with your families and friends!

Amara Singapore

Amara Singapore presents an array of Chinese New Year delicacies and reunion meals for diners to ring in a prosperous Year of the Rooster. At Silk Road, there is a refined selection of premium celebratory signatures and traditional festive must-haves. To start, its Prosperity 8-treasure Yu Sheng showcases an elaborate combination of cured salmon, jellyfish, whitebait, crispy fish skin, sliced abalone and ikura roe in a special dressing and a fruity zest.

The Braised Pork Knuckle with Sea Cucumber and Chestnut arrived on our dining table with heavenly aromas. The meat is meltingly tender and the sauce fantastic . We were captivated by the glistening skin of the Traditional Beijing Roasted Duck. The crispy surface crackles open revealing the tender, succulent meat beneath. Make sure you leave some space in your stomach for their Steamed Fragrant Rice. It is cooked with salted fish, Chinese sausage and waxed meat and is one of the better versions I have had.

The CNY Lunch and Dinner Menu are available from now till 11 February (except dinner on 27 January) from $68 per person (minimum of 2 diners). The CNY Eve Reunion Dinner starts from $68 per person (minimum of 2 diners).

Avenue Joffre

Crowned “The Queen of Dim Sum”, Master Chef GE Xian’E has gained fame in China for over three decades. Besides the standard Chinese New Year offerings, Avenue Joffre is introducing Chinese New Year Dim Sum to celebrate the golden Lunar New Year period.

From Deep-fried Golden Pockets with Sliced Mandarin Fish Filling, to Pan-fried Glutinous Rice Balls with Pork & Vegetable Filling, to “Snow Mountain” BBQ Pork Buns, to Steamed Deluxe Jujube & Walnut Cake, there’s something for everyone.

Our favourites are the Pan-fried Glutinous Rice Balls with Pork & Vegetable Filling, and Steamed Deluxe Jujube & Walnut Cake. Glutinous rice balls signifies a happy family sticking together through thick and thin in Chinese culture. The steamed cake is made of 3 layers, namely red dates, walnut and crystal jelly. We enjoyed the cake’s fluffiness and its subtle sweetness.

Other a la carte items that you should try at Avenue Joffre are the lychee-wood roasted BBQ dishes such as the Roasted Cantonese Duck ($22 regular / $39 half / $75 whole) and Honey-glazed Barbecued Pork ($18 small / $26 medium / $32 large). In the past, the ducks were sourced from Malaysia but the chefs realised that the meat was a tad too tough, hence they have switched to London ducks which boasts meat that are more moist and tender. It also has a thin layer of fat on its skin, with a jelly-like texture – simply palatable! 

CAPELLA Singapore

Cassia at CAPELLA Singapore possesses an unparalleled exclusivity and elegance. The beautiful restaurant is definitely worth a special trip, especially if you wish to get away from the hustle and bustle of city life for awhile. Pamper your loved ones, and yourself, with the best of Cantonese cuisine that comes with a twist.

The Baked Chilean Sea Bass with Homemade Special Chili Sauce was simply divine. Dive into that flaky and juicy fish, which is completed with a dollop of heat. The chili was especially fragrant and not overly spicy, making this dish easily the most memorable takeaway of the night.

The Wok-fried Japanese M9 Wagyu Beef with Young Ginger and Pineapple was another hero of the night, as it showcased the chef’s excellent culinary skills. Cooked to perfection, the tender and juicy beef cubes met our high expectations and there was absolutely nothing that we did not love about this dish. 

4 types of set menus (Five-course or Six-course) are specially designed to satisfy everyone’s tastebuds. The menus require at least 2 to dine. The Five-course Spring Menu is priced at $79++ per pax and Six-course menus start at $139++ per pax. You may also wish to kick start your meal with Cassia’s Prosperity Lou Hei, designed to be shared between two and four persons ($68++).

Carlton Hotel Singapore

Feel blessed all year round when you start off on the right note at Wah Lok Cantonese Restaurant. Fall in love with their Baked Tiger Prawns with Garlic; I promise you will fall so deep that it’s almost impossible for you to stand again. Of course, we couldn’t miss out on our CNY favourites that we only savour once a year right? Wah Lok’s Poon Choi is a classic done to perfection; expect a bountiful supply of the freshest treasures from the ocean. All of these dishes can be found on their A La Carte menu, while some are featured on the impressive CNY set menus. Additionally, be sure to get your hands on one of Wah Lok’s signature Bolo Bun which will “bolow” your mind.

Lunar New Year Set Menus start from $798 for 4 pax and $988 for 10 pax. Wah Lok has also put together a concise set menu that caters to smaller families of 4 and 6 pax. In addition, for those who are looking to splurge a little more this holiday, throw an elaborate lunch or dinner banquet specially put together by the culinary team.

Fairmont Singapore

Indulge in Szechuan Court’s fortune-filled reunions as Master Chef Mok Wan Lok unveils 6 thoughtfully crafted 8 and 9-course Chinese New Year set menus, alongside a line-up of sumptuous signature dishes, available from 16 January to 11 February 2017. Set menus are priced at $468++ for 4 pax, all the way to $1,388++ for 10 pax.

Bursting with colours, the Bountiful Oceanic Treasures “Yu Sheng” features an assortment of vegetables, topped with generous potions of premium seafood of your choice. Ours came with Hokkaido Snow Crab and coconut slices, which gave it a unique, refreshing twist. Prices of “Yu Sheng” range between $58++ to $98++.

Another must-have is Szechuan Court’s Prosperity Pot of Gold ($488++ medium; $788++ large). This showstopper is a treasure trove of seasonal premium ingredients such as whole South African abalone, Japanese dried oysters, Australian scallops, superior fish maw, sea cucumber, prawns, “fat choy” (black moss) and more. Each ingredient is cooked separately and layered before slow-simmering for at least 4 hours. The tantalising balance of flavours makes this the perfect dish for a bountiful celebration.

Only available for lunch, the Glutinous Rice with Baked Cod Fillet in Honey Light Soy Sauce ($12.80++ per order), is an added surprise to the usual dim sum fare. Bedecked with a delightful piece of baked cod fillet in honey light soy sauce, the fish with its healthy omega-3 fats imparts luscious umami flavours to the sticky rice. If you love fish, there is also the Steamed Red Grouper with fermented chopped chilli and minced garlic.

Fort by Maison Ikkoku

Usher in a prosperous Chinese New Year with your loved ones over an abundance of culinary delights at Fort. Moving away from the typical Chinese New Year delicacies, indulge in a 12-course CNY Omakase ($88++/person) which takes you on a journey through the mountains and the seas. The CNY Omakase is available from 4 January to 11 February 2017.

The restaurant’s interior, designed by Chef Ethan, is a mix of ancient industrial with a touch of chic using a combinations of railway sleepers, copper, edison filament and red velvet. Despite a different ambience from the usual vibrant red Chinese New Year setting, partake in the must-do auspicious tradition of tossing and exuberant well-wishing with Fort’s Fatt Choi Lou Hei, a popular festive appetiser to welcome a year of great health and fortune. The stunning salad platter boasts a medley of julienned vegetables, complete with the zest of pomelo, ikura, and a special sauce made in-house with 12 kinds of ingredients.

Chef Ethan might change a few items that make up the 12-course CNY Omakase meal according to how fresh his ingredients of the day are.

The Square @ Furama

Mark the start of the year of the Fire Rooster and embrace the significance of Chinese culture’s most paramount tradition at The Square @ Furama from 2 January to 3 February 2017. Besides its usual buffet spread, The Square @ Furama has added exciting items for Chinese New Year. Spend quality time with loved ones, dear friends, or even impress your business associates with the Prosperity Salmon Yu Sheng.

Pamper yourselves with the Double-Boiled Sakura Chicken with Winter Melon, Dried Scallop and Honshimeji Mushroom, as well as, Braised Sea Cucumber with Sea Moss and Flower Mushroom. The former uses Sakura chicken as these chicken are all-natural, without any antibiotics or chemicals injected into their meat.

Don’t forget to end your Chinese New Year feast with the Chilled Refreshing Lemon Grass Jelly Delight dessert.

On the evening of Chinese New Year Eve, between 6pm and 9pm, there will be photo booths set up. Children can learn how to make Chinese New Year cookies and love letters too. The Prosperity Menu starts from $628++ for a table of 10 persons while the Auspicious Menu begins from $828++ for 10 persons. 

Goodwood Park Hotel

There is even more reason to celebrate this significant season of joy and abundance with Goodwood Park Hotel’s new selection of Lunar New Year Goodies, ‘Yu Sheng’ platters, and savoury Prosperity Specials. With pineapple being the focus of this year’s takeaway goodies, the beautifully-crafted Auspicious Golden Pineapple and The Huat! Tart are ideal as gifts.

Adding to the festivities are two new unique ‘Yu Sheng’ platters – Prosperity Amberjack ‘Lo Hei’ and Fruity ‘Lo Hei’ with Rosemary Plum Sauce, as well as new and indulgent savoury delights – Braised Pork Belly with Sea Treasures in Claypot and Braised Whole Chicken with Sea Treasures in Claypot. The Braised Pork Belly with Sea Treasures in Claypot has Australian 10-head abalones, sea cucumber, dried oysters, dried scallops, flower mushrooms, black moss, gluten puffs and Tianjin cabbage, making it a perfect celebratory dish.

The Huat! Tart ($40.65 nett), a delightfully large version of the 6.5-inch pineapple tart, is created with a homemade vanilla-infused fresh pineapple reduction. I am in love with their Spicy Salted Egg Yolk Lotus Root Chips ($36.15 nett per jar). These irresistible homemade chips are coated abundantly with salted egg yolk crumbs and are spiced with chilli padi and curry leaves. Call Min Jiang at 6730 1704 or The Deli at 6730 1786 to place reservations.

Holiday Inn® Singapore Atrium

From 2 January 2017, embrace the year of the rooster with Xin Cuisine’s new and healthier version of Yusheng – Abalone and Salmon Yusheng with Shredded Yam, Purple Potato, and Dragon Fruit Dressing. The yusheng boasts a homemade, naturally fermented dragon fruit sauce that’s refreshing and light on the palate.

Xin Cuisine’s luxurious range of Pen Cai(s) are not to be missed as well. We had Xin’s Traditional Pen Cai, which is a slightly larger portion for 12 pax. 12 ingredients are included in this pot of treasure – abalone, roasted pork, roasted duck, mushroom, prawn, fish maw, oyster, cabbage, chinese sausage, fat choy, scallop and radish. Takeaways are also available.

Besides the usual Chinese New Year dishes, whet your appetite with the dim sum at Xin Cuisine. These symbols of treasures and abundance are specialties handcrafted by Dim Sum Chef Cheung Kin Nam. Save some space for the Wok-fried Glutinous rice, which is definitely worth every calorie!

InterContinental Singapore

Usher in the Year of the Rooster with a luxurious selection of Lunar New Year delights and prosperity set menus at Man Fu Yuan from now till 11 February 2017. New on the menu, and a must-try this year, is the luxurious Black Truffle Yusheng with Deep Sea Red Crab, Silver Bait Fish and Fresh Fruits. Priced at $138 for 8 to 10 persons, this platter combines the use of ingredients that represent extravagance, with fresh fruits that not only adds to the texture of the dish, but also signifies a sense of refreshed beginnings for the year ahead.

Executive Chinese Chef Kwan Yiu Kan and his culinary team have also created a nourishing Double-boiled Chicken Soup with Korean Ginseng and Fish Maw ($298 for 5 pax). Man Fu Yuan’s Supreme Treasures Pot takes centrestage once again this year. Served in a classic claypot, the dish comprises over 18 ingredients including new highlights such as a Spring Chicken stuffed with Aged Hua Tiao Wine and Pearl Rice as well as Deep Sea Red Crab. 

Well-catered for a hearty family reunion or business gathering, an assortment of 5- and 6-course sets are available from $128++ to $338++ per person, while 8-course set menus for larger group sizes of 10 persons are priced from $1,088++ to $2,088++ per table.

Marriott Singapore Tang Plaza

Anticipate delectable Chinese New Year delicacies at Marriott’s Wan Hao Chinese Restaurant from now till 11 February 2017. Gastronomic feasting is effortlessly elevated to a higher plateau, with a line-up of set menus starting from $98.80++ per person (4-8pax) to $1,888++ per 10 persons. Highlights include Abalone & Salmon Yu Sheng with Crispy Fish Skin, Wan Hao Nourishing Pen Cai with Pig Trotter & Crispy Oyster, Braised Bird’s Nest Broth with Crab Meat, Conpoy & Wolfberries, Wok-Fried Glutinous Rice, Crispy Rice, Chinese Sausage & Preserved Meat Served in Lotus Leaf, and more.

New flavours for Yu Sheng also include Chicken Bak Kwa Yu Sheng and Black Truffle Yu Sheng. Usually, there won’t be a rooster design but you can make special arrangements for the design at an additional charge.

As for the Pen Cai, no seasoning was used and the gravy was simmered for 2 days. The soup was simmered first, before the second portion of ingredients were added in. The pen cai is collagen-packed – think pork trotter, Chinese ham and chicken feet skin. Sea cucumber and fish maw were bought dry from South Africa before Chef Brian personally prepares them in the kitchen. Other ingredients include 3-head abalone, fried oysters and more. 

Looking for something healthier? The Braised Bird’s Nest Broth with Crab Meat, Conpoy & Wolfberries is an ideal choice. Don’t forget to complete your meal with desserts such as Baked Nian Gao & Yam Tart and Chilled Osmanthus Jelly with Water Chestnut and Wolfberry. 

Pan Pacific Singapore

Reunite with your loved ones over a traditional Cantonese meal that will even unify your stomachs for the night. There is no lack of the typical delicacies such as Double-boiled Buddha Jumps Over the Wall with Maca and Wolfberries and Premium Wealth Treasure Pot, but what sets Pan Pacific Singapore apart?

You might not be expecting this but hey truffle lovers, this one’s for you! As truffle lovers ourselves, the Stewed Inaniwa Udon with Seafood and Truffle left the deepest impression on us among all the dishes that we tried. Indulge in the silky and velvety udon noodles that are generously bathed in a light truffle broth and topped with fresh seafood.

The meal ended off with a refreshing Auspicious Eight Treasures Tea. The root of a plant (雪燕), which can be easily mistaken for bird’s nest due to its almost identical texture, was the key ingredient in the dessert.

From 9 January to 11 February 2017 (excluding dinner on 27 January 2017), prices start at $128.80 per pax with a minimum of six diners. For families with eight members or more, set menus are available from $188.80 per pax. Reunion dinners on 27 January 2017 are conducted in 2 seatings – 6pm-8pm and 8.30pm-10.30pm.

Pan Pacific Orchard

If going all out during Chinese New Year is your thing, Pan Pacific Orchard’s buffet spread will please your tummies. Chug down 5 different varieties of freshly-shucked oysters to start your new year on a prosperous note. Buffet stations offering premium sashimi, various cuts of meat and traditional Penang noodles will make your night extra special. Remember to leave some space in your stomachs for their fragrant and intense Durian Crepes – indeed the king of fruits!

This luxurious buffet is priced at $48 and $88 for lunch and dinner (for adults) respectively on CNY Eve. You might also be interested in their new High Tea Buffet, named Weekend Teatime Classics. Befitting of the zealous rooster, there is no shortage of “explosive” dishes such as the Swiss Melted Cheese Raclette, Singapore Laksa and Homemade Charcoal Scones.

Park Hotel Clarke Quay

Herald in a prosperous Chinese New Year and bask in the season of joyful reunions as Park Hotel Clarke Quay crafts an ensemble of auspicious Lunar New Year dishes to tantalise your taste buds. With prices starting from $338++, auspicious lunch and dinner set menus are tailored for intimate gatherings and company-wide celebrations.

For the very first year, diners would also get to enjoy a unique dining experience at the hotel’s brand new private dining room on Level 1.

Start your epicurean journey with the Tower of Fortune Crab Meat “Lo Hei”. Artfully arranged with eight layers stacked like a tower, you get an abundance of crunchy vegetables such as carrot, crispy kai-lan leaves, white radish and green radish. The specialty lies at the bottom layer, which consists of three types of potatoes crisps, giving the dish a crunchy textural contrast. Within the crisps are slices of sweet snow pear, and surrounding it are crab meat and prawn rolls topped with salmon roe. The outermost layer consists of quail eggs on citrusy pomelo bits which resemble little nests.

Other dishes include Teochew-Style Steamed Red Garoupa in Lotus Leaf, and Braised Seafood Rice in Superior Broth – a hearty savoury pot filled with mussels, scallops, prawns, squid and fish. Last year’s bestselling Jumbo Salted Egg Yolk Prawns has also been brought back.

All set menus are inclusive of unlimited servings of red date tea, soft drinks, and a Prosperity Salmon Yu Sheng Platter which diners can have it replaced with the Tower of Fortune Crab Meat “Lo Hei” at an additional $30 nett.

Royal Plaza on Scotts

Well-known for its buffet spread, Carousel has introduced new dishes in line with Chinese New Year, available on 27, 28 and 29 January 2017. Buffet pricing ranges from $48++ to $98++ per adult, and from $32++ to $52++ per child.

Ingeniously plated, the Rice of the Phoenix Yu Sheng is influenced by Singapore’s heritage. The inspiration for this dish comes from a well-known local dish – chicken rice. Made up of salient ingredients present in the Singapore Chicken Rice, premium jasmine rice is infused with the fragrance of sliced shallots and minced garlic cloves, dehydrated and fried to golden brown, resulting in crispy chicken rice puffs. The star of the dish, the chicken, comes in forms of bak kwa, boneless chicken feet with oriental seasoning, baked chicken floss and deep-fried chicken skin crisps. The chef has specially selected deep-fried cuttlefish, braised sea cucumber jelly, roasted pine nuts and golden egg yolk to complete the beautiful yusheng.

Joining the other Chinese dishes at the Asian section of the buffet spread are Abalone Peppercorn, Golden Crispy Chicken and Ikan Panggang. The Double-boiled dried scallop broth comes with peppercorn and abalone slices.

Despite the gratifying buffet spread, don’t forget to go for the desserts. Opt for the Lychee Soy Beancurd Pot which cleanses your palate or the Kaya Semifreddo with Rose Petal Spaghetti and Coffee Hazelnut Cocoa Crumb.

Swissotel Merchant Court, Singapore

Spark off your CNY with a feast at Ellenborough Market Cafe consisting of fresh seafood like Teochew Steamed Crabs all the way to Homemade Kueh Pie Tie. On top of their wide international buffet spread, an extensive number of CNY dishes are waiting for you. Before we tuck in, let’s take a moment to appreciate how adorable the Lou Hei looks?!

We are elated to share that their Poon Choy surpassed our expectations; expect a generous serving of juicy baby abalones sitting atop a pool of fine ingredients. Feast on some Soft Shell Crab with Thai Basil Sauce if you’re a seafood lover! The sweetness and crispiness of crab meat made the fritter delicious enough to have on its own. Congrats on finishing up plates and plates of food, but hold up, you can’t leave Ellenborough without filling your tummies with the all-time-favourite Durian Pengat!

Buffet lunches are priced at $62 for adults and $31 for children, and dinners go for $78 for adults and $39 for children. You may also want to catch up with your pals this CNY season over high tea (weekends and public holidays) at $48 per adult. If set menus are your family’s go-to, Ellenborough’s comprehensive rendition begins from $808 for 10 pax.

Tamashii Robataya

For something out of the norm, Tamashii Robataya’s CNY Japanese TRUFFLE Infused Yusheng is bound to impress! This is a luxurious plate of yusheng filled with jellyfish, surf clams, vinaigrette salmon soft skull and golden crab crackers, tossed generously in truffle plum sauce. We usually don’t finish our yusheng but this one we cleared the whole plate!

The small portion costs $68 (for 3-5 pax) while the big portion costs $98 (6-10pax). The last day of collection for the Yusheng takeaway is 27 Jan 2017.

With an omakase starting from $168, you get the freshest seafood and ingredients specially flown in from Japan and cooked by a team of experienced chefs. A few memorable dishes in our omakase includes the seasonal shrimp yam that is first pan fried before coating it with a Japanese crabmeat broth. You can really the freshness from the yam.

Abalone seems to be a must-have when it comes to Chinese New Year. The Abalone with Green Pepper is grilled together with the abalone liver sauce, hence giving it a rich flavour when you bite on the chewy texture. Don’t be turn off by the green pepper because the spicy level is closed to zero.

I like to end the meal with a bowl of grilled beef don with truffle and onsen egg. This is one of the best beef don in Singapore. Pair it with comforting Sea Brim Soup cooked simply with miso and helps to get rid of some greasiness. Tamashii’s omakase package is available all year round and you can tell the chefs your dietary preference so as to enjoy a good meal with your loved ones.

The Fullerton Hotel

Bask in the festive atmosphere at Jade while enjoying the innovative medley of A La Carte items which effectively displays Chef Leong Chee Yeng’s skills and passion. One of the items include Chef Leong’s Cantonese take on Surf and Turf – Stewed Chicken and Crab Meat Duo Chinese Wine in Claypot. The fragrance from the cooking wines hits you the moment the dish is served, but the richness of the broth is on a whole new level.

If you enjoy soup dishes like Buddha Jumps Over the Wall, Jade’s seafood pot is a must-order! Premium ingredients such as Six-Head Abalone, Fish Maw and Dried Scallops braised in a light, flavourful broth will prep you up for all the visitings.

The epitome of seafood indulgence can be found right here at Jade with their Simmered Boston Lobster in Premium Soya Sauce with Golden Crab Ball and Foie Gras. The crunchy flesh exudes a lovely natural sweetness that puts all other proteins to shame.

Chef Leong’s unique creations mentioned above are available in their A La Carte menu all year round. Reunion Set Menus are available from $68 per pax. 

The St. Regis Singapore

Usher in the bountiful spring of 2017 at Yan Ting, with Executive Chinese Chef Tony Wun’s new creations like Braised King Prawn with Shrimp Oil, Deep-fried Sea Perch Fillet with Fermented Beancurd and Wok-baked Lobster with Superior Stock and Butter.

You can also celebrate in the comfort of your home with CNY takeaway favourites such as
the signature Prosperity ‘Yu Sheng’ with Norwegian Salmon, Crispy Suckling Pig stuffed with Glutinous Rice and Lunar New Tear Pun Choy. The Pun Choy is an assortment of treasures – dace fish, premium abalones, dried oysters, sea cucumbers, pork belly, roasted duck and soy sauce chicken.

The Lunar New Year à la carte menu, special set menus and gourmet takeaways are available from 9th January to 11th February 2017. Yan Ting’s set menus start from $118++ per person(6 course) to $1288++ per table(8-course).

The Westin Singapore

Look forward to an elaborate spread of buffet items at Seasonal Tastes this Chinese New Year. Traditional classics such as the Bountiful Harvest Yu Sheng ($128-$208++), consisting of fresh lobster, abalone, salmon and salmon roe, are available. To meet the needs of the more health-conscious, there is also the SuperFood Yu Sheng ($68-$118++), featuring salmon, salmon roe, honey roasted walnuts, dried fruits, blueberries, sour plum dressing and extra virgin oil.

Besides relishing the perennial Yu Sheng, elevate your reunion meal with mouthwatering centrepieces like the Blossoming Prosperity Treasure Pot “Pen Cai” ($398++) which includes whole abalone, sea cucumber, flower mushroom, fish maw, dried oysters, handmade fish balls, Hokkaido scallops, live prawns, dong po pork belly, braised radish, black moss, and a thousand-layer bean curd in a 48-hour braised abalone sauce. You can also tuck into glutinous rice, braised hong jong ee-fu noodles and steamed sakura chicken in lotus leaf, and more.

Chinese New Year dine-in at Seasonal Tastes begins on 27 January 2017. The dinner buffet is priced at $108++ per adult and $54++ per child. From 28 January to 11 February 2017, lunch buffet is priced at $55++ per adult and $27.50++ per child while dinner buffet is priced at $75++ per adult and $37.50++ per child. You can also take away these Chinese New Year favourites and savour them in the comfort of your home. Reservations for takeaway can be made at restaurant.reservation@westin.com.

Yàn

Staying true to its traditional Cantonese roots, the 8 menus created by Master Chef Chan Kung Lai features exquisite creations that present familiar ingredients in modern plates, as well as timeless classics done just the way they should be enjoyed. The menus, ranging from $118++ per person to $268++ per person, is available from 9 January to 11 February 2017.

Toss to prosperity with Yàn’s Signature Yellowtail Fish & Crispy Lobster Filler Yu Sheng with Golden Flake in Shun De Style. The dish is plated like a breathtaking piece of art, so befitting of a restaurant located at the National Gallery of Singapore. A base of crispy fried vermicelli is elevated to resemble a majestic tower, symbolising heightened success. It is then topped with slices of ginger, spring onion, crunchy capsicums, finely grounded peanut and finished with fresh slices of yellowtail. The Yu Sheng is finally drizzled with Yàn’s homemade soya sauce and peanut oil. We love the cubes of crispy lobster fillet.

If you’re going for Yàn’s Signature Roasted Suckling Pig, do note that it arrives in three courses. The first course comes in the form of crispy skin, placed atop a soft, flat “bun”, which goes very well with the accompanying sauce. You can literally hear the crackle with every bite. The second and third courses are plated together, featuring the pig’s carved shoulder and oven-baked fillet with lemongrass.

For a sweet end, have the Chilled Mango Cream topped with Vanilla Ice Cream & Oats served in Coconut, with a special treat of pan-fried sweet rice cake just for the festive season. 

Miss Tam Chiak & team would like to wish everyone a happy Lunar New Year!

The post 21 Best Restaurants for Reunion Feasts this Chinese New Year appeared first on Miss Tam Chiak.

Every year, restaurants will be scurrying to catch the Valentine’s Day wave. There isn’t and will never be a lack of places where you can sweep your date off her/his feet on 14th February, but exactly which restaurant do you choose?! Some of us might have been too busy the last few days to even have the luxury to eat, much less scroll through endless lists in search of the most suitable restaurant.

Especially with D-Day (oops I meant V-Day) approaching in just 5 DAYS, you simply don’t have time to sift through every possible option. Ditch those long grandmother stories, we bring you 5 special and beautiful restaurants to save you a truckload of time.

VLV Singapore

Who says Chinese cuisine can’t be “romantic”? With a stunning view of the Singapore riverfront, prepare to be hit by a wave of nostalgia as you dine in VLV, housed in a heritage building. When we have restaurants like VLV Singapore, we can be princes and princesses belonging to our very own dynasty.

Relatively new to the scene, this could be a fresh place to spice up your usual dining routine. A medley of dainty dim sum items, available only during lunch, is the perfect way to kick off your lovey-dovey date. You will surely be spoilt for choice with their abundant offerings all mastered to perfection. Our favourites include the decadent Canadian Lobster Wanton ($16) and the classic VLV Peking Duck (half for $55, whole for $110). The latter consists of an adventurous Truffle Foie Gras sauce that complements the duck in an unexpected way.

Furthermore, experience the VLV Club Lounge and Courtyard to make your date even more unforgettable. Despite the absence of a Valentine’s Day menu, VLV will still be celebrating the occasion by sending a complimentary dessert your way.

Corner House

Nature is the perfect setting for any and every occasion. It is Mother Earth’s best gift after all, so why not take pleasure in the simplest yet most beautiful form of backdrop? (With air conditioners, of course)

My heart flutters at the sight of the luxurious two-storey bungalow situated within the lush flora and fauna of Botanics Garden. Being awarded 1 star in the Singapore Michelin Guide 2016, Corner House is sure to send you home extremely satisfied. Chef Jason Tan has meticulously put together a 4 course ($128++) and 7 course ($288++) Valentine’s Menu, which includes flawless creations like Japanese Toro Belly, Mozambique Langoustine and Australian Wagyu Beef Cheek. The pricey menu is not for everyone, but the outstanding food will make the splurge worthwhile.

Artemis Grill

If nature is not your calling, how about a chic rooftop restaurant that will take you so high up in the skies emotionally and physically? An unparalleled Sky Forest dining experience perched upon the 40th storey of CapitaGreen awaits you.

Artemis casts a new light on Mediterranean produce, allowing diners to fully appreciate the wonders of coastal Spain, Southern France, Italy and Greece. Chef Fernando Arevalo prides himself on incorporating quality and sustainability into his food, which is always a huge plus point. A 4 course ($148++) meal has been set up to prep you for a memorable night ahead. Surprise yourself and your date with specialties that are not commonly seen – Venison Loin, Welsh Lamp Rump and more. There are mouth-watering vegetarian and gluten-free dishes as well.

The Lighthouse

The most popular choice of cuisine for Valentine’s Day has got to be Italian food. Occupying a prominent spot in the fabulous Fullerton Hotel, Lighthouse will wow you with rustic but sophisticated Italian dishes.

A 5-course Michelin Dinner ($158++ per person, inclusive of a stalk of rose per couple; $600 per couple, inclusive of a bottle of Veuve Clicquot Ponsardin Rose and exclusive dining on the rooftop) is meticulously prepared by Guest Chef Andrea Ribaldone to make this 14th February the best one yet. The Lighthouse also boasts a rooftop bar that offers some of the most jaw-dropping panoramic views in this city. By the end of the night, your stomach will definitely be as full as your heart.

FOO’D by Davide Oldani

Dining with the arts can be a sensuous and intellectual activity that you may not have experienced before. Italian Chef Davide Oldani, owner of a one Michelin-starred restaurant in Cornaredo, is constantly pushing boundaries with modern Italian dishes. With lavish decorations dotted around the dreamy restaurant, this gem at Victoria Concert Hall is born to impress.

An 8-course dinner lineup ($188++) has been hand-picked to make your night shine brighter than a diamond. From primi (pasta) to seafood to meat, all your Italian food cravings will be satisfied at one go. There is only one option for each course, but fret not, I promise that you won’t be disappointed. Every course is bound to dazzle, especially when you have access to premium ingredients like foie gras, Boston lobsters and wagyu chuck eye. Round off your meal on a high with the accompanying cocktail. Their Valentine’s Menu runs from 10th to 14th February, with the exception of 12th February.

So, have you any ideas in mind for your perfect V-day yet? It’s not too late to start devising a plan now, and we hope that our recommendations will come in handy. You’re welcome!

Life is too short to hold back, so go forth and shower your special someone with the affection they deserve. Have a happy Valentine’s Day!

The post Romantic Restaurant Dates That Will Make Your Girlfriend Love You More appeared first on Miss Tam Chiak.

How many of us are still climbing our way to the top of the success ladder? Some of us are barely staying afloat and it doesn’t help that a meal in CBD often demands at least $5. As such, we often end up with a meagre amount to bring home every month.

But don’t surrender to the unnecessary “exorbitant” lifestyle. If there’s a will, there’s a way. And this is the way that we have specially paved for you to consider – a comprehensive food diary comprising of Breakfast, Lunch and Dinner in the CBD for a typical 5-day work week. ALL UNDER $50!! Yes, it’s humanely possible.

Let’s speedboat towards the 6 DIGIT bank account balance together. Read on to find out how.

Sian-Day Monday – $9.80

Breakfast: Chwee Kueh ($1.80)

Situated towards the back of Clifford Centre, a nameless eatery offering local delights awaits. We were shocked that they genuinely do not have a shop name, but #01-K3 is the clue! Receive 5 plump chwee kueh (steamed rice cakes) topped with ample preserved turnips for just $1.80 – what a steal! The chwee kueh are a little denser than what we would have liked, but the greasy and fragrant turnips seemed to be screaming 加油 (add oil) for my dreadful Monday. Thank you, I really needed that encouragement.

Lunch: Nasi Padang ($3)

Despite the huge number of office workers invading the area during lunch hour, the delicious food at Shenton House lacks an online presence for some reason. Or maybe, they want to keep it a secret. Tucked away at the last eatery, this Nasi Padang has won countless hearts over the years. For just $3, you can order 1 meat + 2 vegetables/egg on top of the amazing portion of rice drenched in curry. Doesn’t the chicken drumstick look so appetizing? My eyes were glued to it the moment I stepped into the eatery. The meat ended up tasting slightly dry, but the crispy skin made up for it.

Dinner: Pad Thai ($5)

My nose picked up the lovely aroma of stir-fried noodles as I was on my search for dinner at Amoy Street Food Centre. I went for the classic Pad Thai ($5) that was indeed satisfying and good value for money. SAP Thai Food is a relatively recent addition and has a pretty extensive menu representative of Little Thailand. I was too excited to tuck into the piping hot noodles, that I even found squeezing the lime a chore. The umami flavours radiated throughout the dish, ending my Monday on a pleasant note.

Fry-My-Brain Tuesday – $9.00

Breakfast: Fried Bee Hoon ($1.50)

I don’t only get Monday Blues, I get Tuesday Blues too. So, I need to recharge for Day 2 with energy boosters like Fried Bee Hoon. This takeaway box will surprise you with just how much noodles are packed inside. The Bee Hoon is a tad plain, and could do with less oil. However, you will really appreciate this dish if you’re up for a super busy day ahead.

Lunch: Chicken Leg Angel Hair Pasta ($5)

Shall I invite you into the house of Italian food? Taste Affair is one of Amoy’s newest guests, injecting fresh vibes into the old building. For $5, you may twirl away with a good serving of Chicken Leg Angel Hair Pasta coated with a chili oil-based sauce. Looking beyond the pasta, the tender chicken actually emerged as the angel of the meal. Also, a golden poached egg is never a bad idea.

Dinner: Nasi Lemak ($2.50)

While you may pick your own dishes, we went with Set C ($2.50). This Nasi Lemak (which means ‘fatty rice’) comes with a huge scoop of green long-grain rice, filled with subtle coconut notes. Spice your carbs up with an ikan kuning, otah, ikan bilis, a sunny side up and a spoonful of sambal chili which will curb your nasi lemak cravings temporarily. For me, the sambal chili plays an important role in bringing the whole dish together, but unfortunately, it was more sweet than spicy. Nevertheless, within the CBD, this plate suffices.

I-Am-Dead Wednesday -$8.60

Breakfast: Curry Puff ($0.60)

Sometimes, I wake up craving some Indian spices to heat me up for the day. Do you? Especially when I am in a rush, a curry puff is my go-to breakfast. The Real One Teh Tarik & Indian Food prepares a whole range of cheap eats that includes 60-cents curry puffs. Despite the puff skin being slightly thick, the flavourful filling was a joy to savour. Although they are small, I’m cool knowing that I will be having a heavy lunch later.

Lunch: Fried Kway Teow Mee ($3)

Told you that it would be heavy, but I forgot to mention that it’s tasty and smoky as well. Outram Park Fried Kway Teow Mee – this name shouldn’t be foreign to the CBD crowd. The first outlet is kickstarted by Mr Ng’s father at Metropole Cinema in the 50s, and Mr Ng is now in charge of the second outlet in Outram Park. The noodles are smooth, thoroughly coated with a special black sauce and awesomely packed with a wallop of wok hei. And, we couldn’t possibly do without the cockles, beansprouts, fried pork lard and egg, right?

Dinner: Hand Crafted Salad ($5)

To combat the greasy lunch I had earlier, I wanted something light and guilt-free. Off I skipped towards Tanjong Pagar MRT to grab my precious box of greens. Your eyes will sparkle at the plethora of brightly-coloured toppings and dressings; don’t hesitate to ask the staff for recommendations! 1 premium (protein) + 3 toppings, and a box of 5 toppings are both sold at $5. In the end, I decided to go for smoked duck, corn, purple cabbage, carrots and Japanese sesame dressing that evening. Not to forget, the cosy ambience and friendly staff played a part in putting a smile on my face.

Press-On-A-Little-More Thursday – $8.10

Breakfast: Peanut Pancake ($0.90)

I never want to live a week in CBD without Frankie’s Peanut Pancake. Located at the coffee shop at the junction of Boon Tat Street and Telok Ayer Street, the stall has a range of fluffy yet chewy ban chiang kueh which sells like hot pancakes. Get the combo version which is a mix of both red bean and peanut for just 90 cents. This spongy pancake is a reminiscence of my childhood and I absolutely love it.

Lunch: Mee Rebus ($2)

$2 noodles?! Yes, you saw that right. Uncle Ah Cai has kept his prices constant since 22 years ago; this uncle is a true friend. He wakes up at 3am daily and heads to the coffeeshop to prepare the noodles. You will be spoilt for choice as there are 8 different types of noodles – mee siam, prawn noodles, laksa, wanton noddles, fishball noodles, bak chor mee, mee rebus, lor mee. If you’re seriously troubled over what to eat, I will suggest the hearty mee rebus – yellow noodles swimming in a thick potato-based gravy.

Dinner: Aussie Rolls ($5.20 for 3 rolls)

Wrap your day up with some charming rolls from the basement of Chevron House. The rolls are usually priced at $2.60 onwards for one. However, get a bang for your buck from 6pm onwards. You can purchase 3 rolls for the price of 2! Mhmmmmm, all 31 of them looked delightful but the indecisive me finally settled on Tuna, Korean Bulgogi and Sweet & Spicy Calamari. The Calamari Roll stood out the most as a result of the interesting combination of textures and flavours.

Drink-Drank-Drunk Friday – $13.90

Breakfast: Popiah ($1.40)

Start your day on a roll, with this traditional Fujian snack. Similar to how a burrito is made, stir-fried turnips, beansprouts, lettuce, mashed hard boiled eggs and peanuts are wrapped in a thin crepe-like skin. It isn’t too heavy, so you can pop this Singaporean-favourite into your mouth easily. I particularly enjoyed the delicate popiah skin, even though I feel that the uncle could have been more generous with the sauce.

Lunch: Hainanese Curry Rice ($2.50)

Hainanese Curry Rice Sets start from only $2.50 here, and this Pork Chop Rice Set costs exactly $2.50. It is almost unbelievable that such a generous amount of comfort food comes at such an affordable price. The pork chop is served crispy and tender, despite coming with a limited amount of fat. Watch as the auntie pours the fragrant curry over the rice; it didn’t turn out spicy at all. This was easily one of the tastiest hawker meals, but prepare your battle gear for the insane queue that stretches to no end during lunch hour.

Dinner: Ninja Burger

TGIF!!! What does that mean? Suit up, it’s time to reward yourself with a treat to end the stressful week. Does a burger sound good to you? Well, it surely did sound like heaven to me. In the heart of bustling Raffles Place lies a silent Dojo, which is home to affordable burgers. In fact, they specialise in pork burgers which isn’t the most common in Singapore. Bite into a juicy pork patty dressed with a special oriental sauce, sandwiched between freshly toasted buns. You would wanna pair the porky goodness with some addictive fries that are worth all the calories. All at just $10 nett (Pss no GST and service charge)! It doesn’t deserve a “OMG THIS IS SO GOOD, LET ME CRY IN HAPPINESS”, but experience the unparalleled feeling of satisfaction after a week of scrimping.

Total: $49.40!!!!!!

YES, WE DID IT, WE DID IT!

Give me a Hi-5! $50 under a week in CBD, who says we can’t achieve that? I had a very fulfilling week putting myself to the challenge, and I genuinely hope that this will come in handy for anyone and everyone.

If you are up for this challenge, do tell us how it went and if you managed to complete it! Also, if you have other ideas for affordable meals in the CBD, please share with us!

The post Budget Tam Chiak – 15 Meals for Less Than $50 in 5 Days (CBD Edition) appeared first on Miss Tam Chiak.

Cooking up a Hokkien-Italian feast on Keong Saik Road is Wine & Chef, the newest kid on the block. It might sound like an atas fine dining restaurant, but it is in actual fact, a down-to-earth and homely restaurant that wishes to delight all its guests. Who knew that local Hokkien dishes can look and taste so exquisite, after a sprinkle of Italian magic dust? 

We were craving for something refreshing to start, and thus, our eyes were set on the Salmon Carpaccio Salad ($18). The dish is actually prepared to resemble a louhei. After the staff blesses the island of ingredients with a shower of sesame dressing, you can toss away happily! Nodding our heads in approval, we all agreed that every bite was pleasant. I particularly enjoyed the wakame seaweed due to its slight sweetness and crunch. In addition, the fresh soy-cured salmon slices lifted the whole flavour profile.

One of the recommendations by the staff was the Tofu & Century Egg ($6). I ain’t the greatest fan of century egg, but it turned out to be egg-cellent! The century egg sauce was very creamy, which complemented the light handmade egg tofu. The crispy “Pok Cui”crackers, silky tofu and jelly-like century egg white made a captivating combination.

The Crab Meat “Hokkien Mee” ($26) is supposedly a popular dish at Wine & Chef. On the first slurp, the taste of the sweet shellfish broth, which has been soaked up by the linguine, explodes in your mouth. Dive deeper to fish out tiger prawns, mussels and blue swimmer crabmeat – literally the epitome of seafood goodness. In addition, pork lard and pork belly were also thrown in to enhance the traditional “Hokkien Mee” taste. I would suggest sharing this dish with a few friends, as the one-dimensional richness might end up being too jelat for some.

The Curry Pork Knuckle ($20) is an unexpected rendition of this German favourite. It might look a little unappetising, but don’t let that turn you away. The homemade Nyonya Curry was more sweet than spicy, going hand in hand with the salty meat.

The richness of the dishes here might be too much for some. However, with the neutralising tangy acar, you can keep going. The acar here is made with fresh ingredients to preserve its invigorating taste.

I’ve heard some good things about this restaurant, and I’m so glad to have tried it myself. Surprise yourself and your loved ones with some fusion Hokkien dishes and exquisite wine. Did I mention that their wine sells at only $6 a glass?! Cheers to that!

MissTamChiak.com made anonymous visit and paid its own meal at Wine & Chef 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 Wine & Chef. We will verify and update from our side. Thanks in advance!

The post Wine & Chef – Incredible Hokkien Food with an Italian Spin (Wow!) appeared first on Miss Tam Chiak.

February is coming to an end soon, so let’s push on and wrap this month up on a high note. For this edition, we’re bringing you on a world tour to Hong Kong, Philadephia and Europe! Passengers, please fasten your seatbelts and we will be arriving at our destination in just a bit.

Lab Made

For attention-grabbing flavours of nitrogen ice cream

Salted Egg Yolk Custard Bun (Liu Sha) flavour?! HK French Toast flavour?! In my ice cream?!

Yes. The latter is in fact Lab Made’s best seller. Creamy, rich, and bursting with the goodness of salted egg yolk custard. I will travel from the east to the west just for you, my long-lost pal. Lab Made painstakingly creates its ice cream from scratch using only natural ingredients (pfft, say no to artificial flavouring) cooled using -196° C liquid nitrogen technology. As a result, the high standards of a smooth and creamy texture can be maintained. Oh, and not to forget, the sublimation of dry ice offers an angelic layer of gas, which resembles puffy white clouds, around your ice cream. Super eye-catching on photos please! One retails at $6.90.

Philly Shack

For a taste of Philadelphia, not cheese, but cheesesteak.

Does a Philly cheesesteak sound familiar to you? If not, picture a fluffy, pillow-like bread roll stuffed with thin slices of ribeye, caramelised onions and melted cheese. And of course, it originates from Philadelphia (hence its name). There is honestly nothing quite like this messy yet hearty representative of American fast food that goes for $15. We would also recommend getting your hands dirty with the Philly Shack Burger ($17.50) and housemade habanero-sauce-slathered wings ($8.50 for 6 pcs/$14 for 12 pcs). To slake your thirst, The Damn Spicy Mary ($15), the next hottest bloody mary made from habanero-infused vodka, is worth a shot.

Morsels

For an unforgettable date at the beautiful Dempsey Hill

Dempsey is home to many breath-taking restaurants that scream romance and intimacy, and Morsels fits right in with. Step into this fairytale-like white house and bask in the dimly-lit, inviting atmosphere. There has been quite a number of new items added onto their dinner menu – namely the Kasu-Cured Hiramasa Kingfisher ($22), local-inspired Burnt Somen ($18) and Snake River Farms Kurobuta Char Siu ($24). The signature Steamed Venus Clams ($24) left us in awe with its well-balanced and light flavours. If you are big on variety or seasonal dishes, the Omakase menu is priced at $85/pax ($65/pax for early-bird express).

Ginett Restaurant and Wine Bar

For superior European favourites and $6 wine (SHIOK)

Break free from the cages of work for some remarkable food and wine in the middle of the day. Fresh off the impressive charcoal grill are signature dishes cooked on a bed of apple wood charcoal. Think cuts of Australian Angus beef, Kurobuta pork and organic lamb chops that we will die for. Furthermore, the cosy venue boasts happy hour prices all day. Starting from a pocket-friendly price of just $6++ per glass and $30++ per bottle, both you and your wallet will leave happy. Grab a quick lunch with their two-course set at $18++ or feast on the freshest produce after a long jam-packed day.

The Kitchen by Wolfgang Puck

For a premier casual dining experience in Wolfgang’s legendary hands

Welcome to The Kitchen by Wolfgang Puck nestled at Singapore Changi Airport! It sure is worth the journey when you will be rewarded with Wolfgang’s renowned signature dishes and exclusive items such as the Hot & Sour Soup with Chicken and Mushroom and Korean Beef Shortribs with Spicy Kimchi. In addition, you won’t want to miss out on Wolfgang’s trademark Chicken Salad that features napa cabbage, wontons, cashews and a ginger-sesame vinaigrette. The premier restaurant is located at Terminal 3 of Singapore Changi Airport, Departure Transit Lounge (Level 2), near the Butterfly Garden.

The post Weekend Bites #7 – Marching into The Great March appeared first on Miss Tam Chiak.

A few years ago, Fu Lin Yong Tofu, now known as Fu Lin Bar & Kitchen, revamped their concept and became one of the many hipster eateries along Telok Ayer Street. Between 10am to 3pm, the usual yong tau foo is served. After 3pm, the menu features Asian Fusion Tapas, along with house wines, sake and beer. The “bar counter” is their centrepiece in the day, displaying a wide variety of yong tau foo ingredients, with bottles of house wines, sake and beer as backdrop.

You have a choice of either the soup and dry version for yong tau foo. A 6-piece set with Fu Lin’s signature noodles cost $6+. The ‘+’ refers to GST, as well as, the additional top-up for more expensive items such as Prawn Roll and Cheese Sausage. Most of their items are deep fried, but you can request for them to be boiled instead.

We had the dry version, where the items of our choice are generously drenched in a gooey brown minced chicken gravy – the chef’s secret recipe. The deep fried items managed to absorb the gravy very well, especially the deep fried bean curd skin. Each bite gives a burst of flavours. This is accompanied by Fu Lin’s signature noodles, thick bee hoon, in a starchy sauce. While some might find this a tad too salty, we liked the texture and strong flavours of the signature noodles.

We also had the soup version, which was definitely too salty. It made us very thirsty after our meal. Thankfully, the tip-top freshness of their yong tau foo ingredients made up for it. Do dip the items of your choice into their sweet sauce. Obviously, the dry version fared better in our opinion. If we wanted a comforting bowl of yong tau foo soup, there are better ones elsewhere.

Fu Lin Bar & Kitchen is easily accessible for those working in the CBD during lunch hours, but we would only recommend the dry version, accompanied by their signature noodles. It’s also not a bad idea to knock back a couple of drinks and unwind with your colleagues or friends in the evening when the bar opens. 

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 Fu Lin Bar & Kitchen. We will verify and update from our side. Thanks in advance!

The post Fu Lin Bar & Kitchen – Heartwarming Yong Tau Foo & Hipster Bar appeared first on Miss Tam Chiak.

With the construction of the Thomson East Coast Line, businesses of restaurants and cafes along Upper Thomson have been affected. The long-standing Hwa Nam Restaurant will be pulling down its shutters by the end of March.

Started in the 50s as a roadside stall, Hwa Nam Restaurant is now managed by the third generation owners who have decided to retire.

Because I live near Thomson Road, Hwa Nam Restaurant is a place which I frequent for cheap dim sum and duck porridge. It’s not comparable to the big hotels but dining here evokes nostalgia. I will miss that sight of tall stacks of steamed baskets, with a backdrop of roast duck and char siew. Many of the dim sum items here have minced meat in them. They have the usual steamed items like siew mai and har kau, and also chee cheong fun with minced meat.

On days when we were more hungry, we went for carbs instead of small dim sum bites. Their duck rice is not bad, my typical comfort food on rainy days. The husband always go for the char siew rice. It has that old school taste just like what I used to have during my primary school days.

It’s unfortunate that they are closing soon. I wish them best of luck!

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 the stall. We will verify and update from our side. Thanks in advance!

The post Hua Nam Restaurant To Close By End of March 2017 appeared first on Miss Tam Chiak.

Before egg tarts were introduced to Hong Kong, they were reported to have been first seen in Guangzhou in the 1920s. Inspired from fruit tarts, the chefs transformed the entire idea by filling egg custards in the middle instead. Fast forward to the 1940s and 1950s, many of the chefs migrated to Hong Kong, carrying along with them this recipe. After much trial and error, an egg tart solely unique to Hong Kong emerged, and this is the Hong Kong egg tart which we are all familiar with. Being a neighbour of Macau, we are not surprised that Hong Kong has injected a few touches of Macanese cuisine into the egg tarts as well.

Egg tarts are now one of Singapore’s popular dim sum dishes, with the Hong Kong rendition receiving the most attention. It commonly comes with 2 kinds of crusts, namely the shortcrust pastry or puff pastry. Instead of butter, lard is traditionally used in the crust to add that hint of fragrance that we enjoy.

So, how do we like our egg tarts? A light and wobbly yet firm filling holds the key to a great custard. Of course, playing just as important a role is the buttery, flaky shell that holds everything together. The sweetness should be well-controlled – please don’t give me a sugar overdose. On top of that, we love ours freshly baked from the oven, ooohhhh the aroma makes me so egg-cited!

8 Tarts n Pastries

A long standing pastry franchise which has stood the test of time is 8 Tarts n Pastries. Since 2002, it has focused on dishing out authentic, traditional Asian pastries with less sugar, fat and cholesterol. We always appreciate freshly baked HK egg tarts (1 for $1.70) which contains no preservatives, and hooray, because you can get that right here. Plus, it’s halal certified- perfect for everyone to enjoy!

Bengawan Solo

Bengawan Solo might be a household brand, but who knows much about their history? Tjendri Anastasia started out making Indonesian delicacies in her little kitchen at home. In no time, orders came rolling in as her kuehs and cakes grew in popularity. Not only can you get pandan chiffon cake, you can also get their egg tarts (2 for $2.40). Erm not our cup of tea, to be honest. But this is perhaps one of your favourite snack since school days.

Chin Mee Chin Confectionery

Stepping into Chin Mee Chin feels like I went back to the 50s. The marble tables, wooden round chairs and mosaic tiles gives it a nostalgic retro feel. Nothing much of this 60-year-old confectionary has changed over the years, and likewise, the menu. Besides the famed kaya toast, we thought that it will be great to sink our teeth into some good old egg tarts (1 for $1) and reminisce about the old times. Our conclusion after eating this – just stick to the kaya toast.

Crystal Jade

Crystal Jade, a familiar face, was born over 25 years ago. Having been awarded one Michelin star and several Michelin Bib Gourmand awards, it’s no wonder that its outlets worldwide are highly regarded for their culinary expertise. Crystal Jade My Bread offers a myriad of confectionery such as Bolo bun and the lead character – egg tarts (2 for $2.80).

Da Sheng Hong Kong Pastry

Don’t be surprised that queues start forming in the wee hours, as loyal customers seek a first-hand taste of pastries that reeked of nostalgia. The Horse Hoof Biscuit, Wife Biscuit and Hong Kong Egg Tarts (1 for $1) are some of the bestsellers here. Under the magical touch of the chef, who hails from Hong Kong, the pastries scream authenticity and sincerity.

Leung Sang Hong Kong Pastries

Two types of egg tarts are available here – Leung Sang Egg Tart ($1.30) and Western Egg Tart ($1.30). The latter contains the signature flaky crust, which is a more popular option among the Tiong Bahru residents as well as people, like us, who travel down from all over the island. They used to be located on Sago Street, but has since moved to Jalan Membina. I offered it to my Uber driver. She loved it and even bought a box for her daughter.

Pak Kung Cafe and Bakery (Legendary Hong Kong)

With specially imported ingredients from Hong Kong, the food will give you a glimpse of the true and authentic Hong Kong flavours. The hand-picked chefs with long years of experience will only bring to you what they themselves would love to have. Catch a breather by hanging out at the bing sat-inspired setting munching on some golden egg tarts (3 small for $4.30, 1 big for $2).

Tai Chong Kok Confectionary

Sample a taste of home with founder Tham Kai Chee’s delightful confectionery. In 1930, he left Guangzhou, China, with his wife in search of a brighter future in Singapore. Chinatown Sago Street is where he started out, with mooncakes being his one and only item for sale. Over the years, Tai Chong Kok has evolved with the times and ventured into different Chinese pastries and Cantonese confectionery.

Honolulu Cafe

Founded in Hong Kong in the 1940s, Honolulu Cafe is renowned for its flaky egg tarts that have won the hearts of fans worldwide. We now have easy access to them, and there’s no need to set foot in Hong Kong, because Honolulu Cafe has opened at Centrepoint last year. Rumour has it that their egg tart recipe has about 70 years of history!

Tong Heng Confectionery

One of the unrivalled egg tart producers of this day and age is undoubtedly Tong Heng Confectionery which hailed from Guangdong, China. Initially baked in circular and oval shapes, the tarts eventually progressed to a unique diamond shape. The diamond shape prevents dramatic movements of the tarts as they lie in the takeaway boxes, hence the delicate pastries won’t be smashed. On a side note, Jurong Point Shopping Centre also houses Tong Heng’s second outlet.

Tai Cheong Bakery

Nope, we didn’t forget Tai Cheong, the insanely popular egg tarts that have sent everyone into a frenzy. I mean, we would die for these egg tarts. Any fan of egg tarts would have gorged down at least one in their life. The egg tarts are sold at both the Cha Chaan Teng at Holland Village and over the counter at Takashimaya.

1. Tai Cheong *BEST!*

All hail the glorious Egg Tarts ($1.90 for one)! If you’re thinking flaky and thin short-crust tart shells, let Tai Cheong surprise you with their buttery crust that will leave you begging for more. The filling is everything you would ever wish for in an egg custard – light and smooth, without driving you crazy on the sweetness. The surface was slightly firm yet bouncy, but when you bite into them, the soft egg custard breaks apart almost instantly. Do note that they only allow a maximum purchase of 2 egg tarts per dine-in customer.

2. Tong Heng Confectionery

These diamonds are still shining as brightly as ever, which explains why both locals and tourists are in love with this melt-in-your-mouth dessert so much. Treat your tarts with care as they fall apart easily – a good sign of how soft and velvety the egg custard is. It is truly one-of-a-kind egg tart that tugs at anyone’s heartstrings, yes anyone really.
Every bite reminds me of the long history peeking behind the shop (and that I have one less precious egg tart left to savour). It’s not often that I am guilty of purchasing 2 boxes at one go, but Tong Heng is undoubtedly worth all the calories.

3. Leung Sang Hong Kong Pastries

A sunny yellow colour sat in a ring of perfectly brown crust… Mhmmm you couldn’t possibly walk by Leung Sang without giving in to the temptation. Once I caught a glimpse of them, these sly tarts only let me off after I succumbed to buying one of them. Sink your teeth into their signature Leung Sang Egg Tart ($1.30) and there is no turning back. The flaky pastry shell encased a beautiful egg custard which tasted as good as it looks. This appears in my dream every now and then – it’s that amazing.

So, which is your favourite? Share them with us in the comments section below! In addition, if you are looking for a simple egg tart recipe to bake at home, we have one that you will sure love! Check it out here.

Till next time!

MissTamChiak.com made anonymous visits and paid for 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 listed above. We will verify and update from our side. Thanks in advance!

The post The BEST Egg Tarts in Singapore (Plus, Our TOP 3!) appeared first on Miss Tam Chiak.

Yong Tau Foo, a traditional Hakka Chinese dish, can be eaten dry with a sweet sauce or as a soup dish. Customers are usually attracted by the colourful and mouthwatering display of ingredients lined up or stacked up in rows at the front of a yong tau foo stall. Ingredients usually consist of minced-meat-stuffed tofu or fish-paste-stuffed tofu, as well as, stuffed vegetables, mushrooms, and fried items. You get to pick your choice of noodles (eg. yellow noodles, vermicelli or kway teow etc) to accompany the ingredients that you’ve chosen. With that, we bring you 15 of the best yong tau foo stalls in Singapore!

Xi Xiang Feng Yong Tau Foo

Anyone who has lived in Ang Mo Kio long enough will know about this famous Yong Tau Foo stall, which always has a long queue! Ikan bilis and soy beans are added into its soup, making it very sweet and tasty. Doesn’t matter if you slurp down the entire bowl of soup, as no MSG is added. There are close to 40 food items for you to pick from. Xi Xiang Feng’s bee hoon is slightly different from the bee hoon at other noodle stalls. It is thicker and firmer, which gives it a nice bite. 

Ngee Fou Restaurant – Ampang Yong Tau Foo

At Ngee Fou, a portion of Yong Tau Foo ($4) consists of standard ingredients – kangkong, fried bean sticks, fishballs, tau kwa, tau pok, fried quail eggs, fried wanton, tofu, brinjal, bittergourd and lady’s finger. The ingredients are made fresh daily. There is only the dry version available here and the ingredients are served with rice. 

Yentafo Kruengsonge

Yentafo, our equivalent of Yong Tau Foo, is a Thai noodle dish comprising rice noodles crowned with a myriad of ingredients in a light broth tinted pink with a mildly-sweet ‘yentafo’ sauce. Both the flat rice noodles and pink broth are imported directly from Thailand. There isn’t any soya bean in the broth. Instead, it is prepared by simmering pork bones, radish and coriander root, then tinged with a pink sauce that the owner, Madam Mallika, makes. She uses natural ingredients such as fermented red tofu and cooked Thai red rice in her recipe.

The Beef House (Hakka Food)

Although this eatery is famous for their ping-pong sized beef balls, which is served in a clear soup with thin bee hoon, kway teow or mee kia, the Hakka Yong Tau Foo here is also worth a try. The ingredients for each bowl of yong tau foo are fixed and very fresh. Paired with minced pork and mee pok, which is thinner than those we get elsewhere, every mouthful is full of texture and flavour.

Fu Lin Bar & Kitchen

The dry Yong Tau Foo comprises items of our choice generously drenched in a gooey brown minced chicken gravy(the chef’s secret recipe) and Fu Lin’s signature thick bee hoon in a starchy sauce. The deep fried items absorbed the gravy very well, especially the deep fried beancurd skin. 

Siew Lin Yong Tau Foo

The hawker uncle arrives at his stall at 4.30am every morning, and painstakingly hand-makes the yong tau foo items. With a gradually disappearing traditional hawker scene in Singapore, it’s hard to come across hawkers still hand-making their own yong tau foo ingredients nowadays. There are 3 sets to choose from, with the most expensive being $4.80. 

Goldhill Hakka Yong Tau Foo

The hakka yong tau foo served at this unpretentious eatery took us by surprise! Instead of tau kwa, they use silken tofu with a velvety smooth texture. The fish paste is prepared fresh daily, and used as a filing for the chilli, bittergourd, tau pok and ngor hiang. The sweet sauce is fantastic. Thick, sweet and very shiok! Individual portion costs $5-$6 while sharing portion starts from $8.

Yong Xiang Xing Tau Foo

We’re pretty sure that this stall has many loyal supporters. Every time we pass by People’s Park Food Centre, we spot a long queue here. The hawkers are very efficient, and the queue moves fast. The number of yong tau foo ingredients are pre-set and isn’t accompanied by rice or noodles. You just need to choose the small or big portion. The simple and light broth is very addictive! 

Bagus Yong Tau Fu

This halal-certified yong tau foo eatery serves many variations of yong tau foo broth, ranging from tom yum to laksa. The fiery tom yum yong tau foo ($7) allows you to select 6 pieces of items, which are then accompanied by la mian. 

Bai Nian Yong Tau Foo

Don’t expect a wide selection of ingredients here. The standard yong tau foo ($4) comes with bee hoon, tau kee, minced shrimp balls, mushroom-minced meatball, and more, in a light savoury soup. The items are quite well-prepared and fresh. They will ask if you want the stuffed bittergourd, or have it replaced with other items if you aren’t a fan. The best part? Extra bee hoon is free!

109 Teochew Yong Tau Foo

Those working around Clarke Quay can head here for your yong tau foo fix. 109 Teochew Yong Tau Foo started off 35 years ago manufacturing and selling fishball and yong tau foo items, before they finally opened a two-storey eatery. There are many items for you to choose from, and each bowl of yong tau foo (soup or dry) costs around $6, with a minimum of 6 ingredients.

Cambridge Road Yong Tau Foo

The elderly hawker behind the stall prepares individual items freshly on a daily basis. The ingredients are unique and are mostly steamed, not deep fried. The ingredients go very well with the clear and tasty yong tau foo broth. We prefer the dry version which comes with a sweet sauce that gives the dish an extra oomph. The chilli sauce here is also homemade. It’s not too spicy, and possesses just the right amount of punch.

Koo Kee (Gao Ji) Yong Tow Foo Mee

This ‘brand’ of yong tau foo can be found islandwide. There’s always a line even before lunch time at People’s Park Food Centre. Despite being a chain, the standard of their yong tau foo is good. The star of their stall is actually the noodles that have been drizzled with a mixture of their secret sauces.

Xiu Ji Ikan Bilis Yong Tau Fu

Placing your order is very simple at Xiu Ji, as you just need to inform the hawkers whether you want 6 or 8 pieces, with or without noodles, and whether you want additional ingredients such as fishcake, bittergourd, brinjal, and more. The clear soup is light and tasty, perfect for days when you’re seeking some solace. 

Soon Li Yong Tau Foo

Everyone staying around Bukit Merah or Henderson would be familiar with this stall that operates only after midnight. The broth served here has a peppery kick to it, and you get to choose from a large variety of ingredients. There were even pork belly, pork intestines, and other pork innards for selection. The cuttlefish slices are generously portioned as well. Do expect a queue and be prepared for the stall owners’ grumpiness, though we thought they were in a particularly good mood when we popped by on a Wednesday night. 

After trying so many yong tau foo, we’ve come to realise that there are indeed different variations and different soup bases. Also, you can really taste the difference in standard between handmade ingredients, and those manufactured by factories. Our favourite is Yong Xiang Xing Tau Foo at People’s Park Food Centre. What’s yours?

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 stalls listed above. We will verify and update from our side. Thanks in advance!

The post 15 Heartwarming Yong Tau Foo for a Tofu-licious Meal appeared first on Miss Tam Chiak.

Siew mai, har gao, lo bo gao… everyone loves dim sum. And it’s best if it’s FREE FLOW!

Back by popular demand, the Weekend High Tea Dim Sum Buffet at Peach Garden at Thomson Plaza brings you dim sum on pushcarts and a surprising variety of local delights every weekend! Here’s the deal – 1 Dines Free with 3 paying adults!

Peach Garden is one of the very few places that still wheels around dim sum on old-fashioned push carts. The team of chefs have mastered the classics – har gao with tidy pleats and siew mai with chunky prawn bits, freshly steamed fluffy char siew bao and silky smooth cheong fun drenched in superior soy sauce. You grab what you can, fastest hands first!

What’s good? The har gao and siew mai hit the right spot, even though I usually prefer a thinner skin. The dense radish cakes are combined with dried shrimp, mushrooms and Chinese sausage, and pan-fried on the spot. The piping hot pork porridge was comforting and I couldn’t resist going for a second serving!

I love their egg tarts too. They are crisp and light. The smooth and eggy custard isn’t too sweet, and complements the deep flavours of the crust well.

Times like this, I feel like I am on a scavenger hunt as I am always on the lookout for some of my favourites from the dim sum cart. The spring rolls were fresh out of the wok and very crispy. The Fried Crispy Mango with Prawn Roll was unique, a balance between sweet and savoury flavours. We also loved the steamed glutinous rice in lotus leaf, which was soft and fluffy.

There are other more substantial dishes in the buffet too. Think pig trotters with vinegar, sushi, sashimi, fried Hong Kong noodles and drunken prawns. My favourite is the pig trotters that have been meticulously cooked with black vinegar. That chunk of trotter in the bowl has got very little meat and fat, but plenty of collagen. I love that sharp acidic taste from the vinegar.

Half way through the service, a waiter will ring a bell and everyone will start queuing for ice cream biscuits! This is quite a sight, and very nostalgic as well! Nothing says desserts like ice cream. Fruits, traditional desserts and chocolate fondue are available as well.

Much of what we get at Peach Garden is more than decent. Especially for the price that we are paying, we are getting a lot more than what we expect. Book early because there is only one seating. The place fills up extremely quickly.

Price: Adult $23.80++ per pax | Child $16.80++ per pax

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

The post Peach Garden Weekend Dim Sum Buffet is back – 1 Dines FREE with every 3 Paying Adults! appeared first on Miss Tam Chiak.

Enjoying seafood is always a good idea. They are sweet and decadent, and make for a hearty feast that will have everyone at the dinner table feeling full and satisfied. But if you’ve had a seafood feast outside, you’ll know what we mean when we say that there’s no elegant way of going through a meal of seafood. Your fingers get drenched in sauces and your hands act as cutlery, and you do that all with a table napkin (or disposable bib if you’re lucky) hanging by the collar of your shirt. It’s all a hugely unglamorous affair, to say the least.

Having a seafood meal is clearly more convenient and enjoyable when enjoyed in the comforts of your own home. After all, your family and friends won’t judge you when you’re reaching for that crab claw with sauce dripping all over your mouth. Deliveroo’s ‘Get Trout and About’ is a limited time offer (20 March to 2 April) to help you savour the best of seafood meals. With exclusive discounts and special set meals at seven seafood restaurants., you can now sample the freshness of the sea without having to step out of your home. 

Deliveroo orders can be made through www.deliveroo.com.sg or the Deliveroo app, available on iPhone and Android.

1. Greenwood Fish Bistro

This seafood restaurant has been serving up freshly shucked oysters, live Boston lobsters and other delectable freshwater catch for 11 years. Opt for the sashimi platter ($42 for 30 slices; $65 for 50 slices) to enjoy a premium selection of salmon, yellowfin tuna, swordfish belly, kingfish and snapper. Also available is their smoked platter ($59; serves two to four pax) with 300g of hot smoked mackerel and cold smoked salmon, 200g of smoked mussels, hot smoked ocean trout, smoked mature cheddar and homemade smoked bacon, and sides of olives, sweet onions and crisp bread.

2. Fish & Co.

It’s never just fish and chips here. Take a tour around the world with their selection of internationally inspired fish and chips – from the New York fish & chips stuffed with parmesan cheese and lemon butter sauce, to the Bombay fish & chips with a herb and spice infused batter and served with a curry mayonnaise dip.

Or simply go with their best fish & chips for a no-frills option. Can’t decide? Get the fish & chips bundle ($32.10), which comes with your choice of two fish and chips, two canned drinks and one side dish top-up. You can also swop the mains for the grilled fish bundle ($32.10) with two grilled fish, two canned drinks and one side dish top-up. For a heartier portion, the bundle for four ($53.50) includes your choice of four main courses, four canned drinks and one side dish top-up.

3. Red Hill Rong Guang BBQ Seafood

Craving for some barbecue seafood, but want none of the smoky smell getting caught in your hair and clothes? Order the Seafood Platter ($30; for two pax) where you can choose how you want your stingray, lala (clams) and fried rice to be prepared.

We’ll recommend the sambal (chilli) stingray – an ubiquitous classic that can do no wrong. Those feeling hungry should go for their larger seafood platter ($50; for three to four pax) which comes with oyster omelette, and your choice of stingray, vegetable, chicken and fried rice. You can now beat the crowd and the stuffy fumes, and enjoy your favourite barbecue seafood dish in your pyjamas.

4. Yaowarat Seafood

You don’t have to fly to Thailand to indulge in their seafood. While we cannot compete in terms of price, the same Thai treatment is being used on the dishes here, and particularly on their small steamed seafood combo ($40; for two pax). Decide how you want to have your squid, prawns and clams prepared – in classic Thai garlic lime chilli sauce, or Hong Kong soya sauce. They also serve a larger portion ($60) which is good for four people.

5. Gurney Drive Penang Culture

Penang is known for its vibrant street food culture and delicious local delights. And this restaurant is said to be Singapore’s first halal Penang-themed restaurant, bringing you the best of authentic flavours. Their gold BBQ platter ($36.95; for three to four pax) lives up to its namesake, with barbecued lobsters, scallops, stingray prawns and satay (grilled meat) – enough to spice up any party. A close second is their silver BBQ platter ($28.95; for two pax) which comes with barbecued prawns, squid, lala and stingray.

6. Shi Zhi Wei

Enjoy the best of our hawker food served right to you at Shi Zhi Wei. For seafood prepared in a variety of ways, try the set 1 ($30; for two to three pax) which comes with clear seafood soup, seafood with tofu (beancurd), stir-fried vegetables with seafood, sweet and sour fish fillets, and fragrant steamed rice to round up the meal. Ladle some luscious gravy over your rice, or savour the sweetness from the clear seafood broth.

Larger groups can opt for set 2 ($50; for four to five pax) which comes with cereal prawns and their signature curry fish head.

7. Weili Seafood

It’s hard to decide on what to get when browsing through their menu. Their comprehensive menu covers everything from perennial tze char (coffeeshop eateries) favourites to modern hawker creations. To make things easier, opt for their 3 dishes + 1 soup combo ($48.50; for five pax) where you can choose from one fish dish, one meat dish, one vegetable dish and a soup.

HOW TO ORDER?

Deliveroo orders can be made through www.deliveroo.com.sg or the Deliveroo app, available on iPhone and Android. Here’s a little treat for you guys! Check out with “MTCROO2017” for $5 off your first order, and free delivery for the next two! This code is valid till 2 April 17.

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