In the gently refurbished space in ICON Village lies a new Matchaya opened by Kaelyn Ong and Kevin Chee. This amazing couple gave up their full time job to be matcha specialist, that’s really something! I knew them through food tasting sessions and they have definitely put in so much time and effort to build this brand of theirs.

Seriously, we can’t really find good matcha drinks in Singapore prior to the opening of Matchaya. That’s the reason why they decided to hunt down the best ingredients from Japan just to make a matcha latte that they are proud of. Each flavour went through at least 100 taste-tests before launching to the public. From weekly pop-ups to now a permanent space, there has seen steadily growing interest in the health-conscious, preservatives-free and organic matcha desserts.

Certified organic premium ingredients from different prefectures in Japan have been combed to produce a variety of Japanese milk tea. Keeping the sugar level to a minimal, there are four milk teas for your to choose from – Matcha Milk Tea, Houjicha, Royal and Kuromitsu. The Matcha Milk Tea ($4.90) is pleasant and juggles the sweet and bitter notes well. I would prefer to add another shot of matcha (additional $1).

There are also desserts like macarons, brulee toast and ganache tarts. My dining partner likes the Black Sesame Tart ($6.20) with a thick and fragrant black sesame ganache. For me, I am super in love with their houjicha soft serve ($5.90)! I drink houjicha daily but it has always been very mild but for this soft serve, the nutty flavours hits on the right spot. It is smooth and creamy with a lovely roasted flavour unique to houjicha. With a crisp buttery cookie on the side and pure houjicha powder sprinkled on top, I am so coming back for this.

Perhaps, it’s time for me to ditch my coffee mug for a matcha whisk.

The post Matchaya – A New Spot in Singapore for Matcha Lovers appeared first on Miss Tam Chiak.

You’ll be glad to know that the quality and authentic Italian flavours that you love from the famed Osteria Mozza restaurant is now made more accessible thanks to their new weekend lunch service. While this seemingly nocturnal restaurant ran on a dinner-only service previously, diners now need not have to wait till the sun sets to enjoy the brilliant food that Osteria Mozza has to offer. For two hours every weekend afternoon, you can busk in the company of their bright and hearty contemporary Italian menu.

We started our cucina adventure with the Butter Lettuce ($21), which tasted far from how simple it looked or sounded. Interserpsed between layers of butterhead lettuce was strips of bacon, sliced eggs, chopped hazelnuts and dollops of gorgonzola dolce cheese – the result was a refreshingly savoury pile made by a build-up of textures and flavours.

Believe us when we say that the Housemade Gravlax ($22) tasted as vibrant as it looks. Like a kaleidoscope of colors, splotches of yellow lemon zest, green chives and avocado slices, auburn croutons and shaved eggs laid on a canvas of salmon. We liked how the bright citrus note helped awaken the dish (and our appetite) and cut through the saltiness of the fish, and that every bite tasted slightly different depending on the ingredients you managed to fit in your folk.

And no Osteria experience is complete without sampling some of the finest cheeses from their famed Mozzarella Bar. Our favourite was the quintessentially Italian Caprese Of Bufala Mozzarella ($28), which came with vine ripened tomatoes topped with basil pesto and a drizzle of olive oil. The sweetness of the tomatoes and fresh herbaceous note was the perfect complement to the smooth and light cheese.

The Bufala Mozzarella ($30) was a meat bouquet with slivers of Prosciutto di Parma surrounding some mozzarella cheese – great for meat lovers. But we found this combination a little too salty for our liking.

With pasta made entirely from scratch, you’ll definitely want to sample some of Osteria’s diverse pasta offerings which brings you past the usual spaghetti and penne pasta. The Garganelli ($24) pasta is a chewy tubular pasta, which we thought was a good contrast to the minced meat in the hearty ragu bolognese.

Think of the Rotolo ($24) like an open-faced lasagna, where the pasta shell envelops a luxurious stuffing of cream cheese and spinach. Undoubtedly intense and decadent, we would have preferred a little more of the tangy tomato sauce at the side to cut through the richness of dish.

We really enjoyed the Farfalle ($23) which might sound like it was made with humble ingredients such as wild mushrooms, asparagus and walnut, but the flavours were intricately bold. The smooth mushrooms and tender-crisp asparagus paired nicely with the al dente pasta, and the crushed walnut topping added a nutty finish to the dish.

Those looking for something less carb-intensive can turn to their selection of mains. The Tuscan Roast Pork ($30) took an intensive two-day preparation process to get to our table, but was wiped out from our plates in mere minutes. The crackling was a deceptively light and additive crunch, while the pork was tender with hints of garlic aroma from the garlic cloves studded within the meat. The salsa verde and sharp arugula were also nice additions to help to cut through the richness and mild gaminess from the meat.

If you like your weekend brunches to come with runny eggs, order the Eggs And Polpette ($32) where two soft-boiled eggs come resting on chunky meatballs and served with fresh ricotta. The runny yolk was the perfect hue of amber, while the meatballs and cheese made for a winning and comforting combination.

You’ll find it hard to say no to the Soft Scrambled Eggs ($48) once you see the generous shavings of winter truffles over it. What used to be a comfort breakfast food is now embellished with potent truffle fragrance that will make you go ‘delizioso’ in delight. This smooth, creamy and outrageously decadent dish is good on its own and even better with slices of toasted sourdough bread. Certainly a breakfast (or an anytime meal) for champions.

And with so much bold flavours going on from the start, it makes sense to reel it in and enjoy a slice of Torta Della Nonna ($17), or Grandmother’s tart in English, which is as homely and classic as it sounds. The warm and cheesy custard middle melts in your mouth and comes encrusted with a crumbly shortbread exterior, making this a light and delicate finish to a rich and hearty meal.

The post An Italian Weekend Lunch Affair With Osteria Mozza appeared first on Miss Tam Chiak.

With the strong currency exchange of S$1 to RM3.00, café hopping in Johor Bahru has been a trend. There are many new and existing cafés are always on the ball to come up with new and interesting flavours to attract customers. We have discovered 6 newly launched food & desserts in JB cafes this edition.

Coffee In a Cone – Fall in Love by Coffee Signature

Coffee Signature located at Jalan Serampang has recently launched coffee in a cone. Inspired by the man behind the concept, Dayne Levinrad (barista from South Africa), they named it as Fall in Love with is priced at RM12.90+. This coffee in a cone is the latest food trend that has people traveling from all over the place and it became an Instagrammable product with the tag #coffeeinacone. The cone is coated with chocolate and filled with coffee and marshmallows served in the bottom of the display bottle. There is perfect balance between the sweetness from the chocolate and a tint of bitterness from the coffee. If you are not a fan of cone, there has the cookies cup version as well. Gimmicky I would say but this definitely an eye-catching product to add into your instagram list.

On top of the Coffee in Cone, keep a lookout on their dessert menu. The cafe has also launched the brownie with a scoop of ice-cream in cone at RM15.00+. The moment it was served, everyone took out their camera and mobile phones to snap away. Although it was instagram-worthy, the brownie texture was a bit tad dry for our liking.

Shibuya Honey Toast by J.C Café

Located few shop houses away from Coffee Signature, J.C Café has launched their Shibuya toast this August. Although the stated waiting time on their menu was said to be approximately 15 minutes, be prepared to wait for at least 30 minutes upon ordering. Thankfully, the café is equipped with wifi and a pokestop that give us a reason to wait. We tried the Matcha Shibuya Honey Toast. The outer layer of the charcoal toast was crunchy and as you cut into the thick layers, dip the cubes with a scoop of matcha ice-cream, matcha chocolate cubes and strawberries. Don’t forget to upload the photo of the shibuya toast on Facebook or Instagram and you can enjoy 10% off from the shibuya toast.

Durian Waffles by The Dose Coffee House

The Dose Coffee House is a few months old café that opened at the second level of the shophouse at Taman Ungku Tun Aminah. The café serves coffee,fruity waffles and savoury delicacies. They are known with their mango waffles in social media and recently launched Durian Waffles at RM24.90 in limited quantity daily. Rejoice to those who love durians, you can patron the café and get a taste of durian waffles here. As we stepped into the café, the fragrance smell of the durian was so tempting. It was indeed a sinful dessert to check it out. Note that their seating area is limited and the waiting time is approximately 30 minutes for the waffles desserts.

Raclette Cheese by A. Felix Café

A.Felix Café located at Masai is has recently launched Raclette cheese dish this month as well. As seen in social media, this dish is inspired from Raclette New York City is available in Johor Bahru now at RM23.00. Raclette is a traditional dish of melted cheese. The cheese wheels are heated until piping hot, and then scraped onto platters of roasted sausages and bread in A.Felix Café. Cheese refill is available at RM10.00 and it is advisable to enjoy the raclette immediately when it is served. A.Felix Café also looked into the possibility to launch the all-in-platter in future. Also, do note that due to shortage of manpower, the cut LINE characters coffee art is not available at this moment though. Perhaps this is another reason for you to go back for it soon.

Hotcake by Vanilla Bean-Coffee X Patisserie

As seen in our previous article, Vanilla Bean is probably the first cafe in Johor Bahru to serve hotcake. Blueberries Ricotta Hotcake (RM25 / S$8.50) features toasted pistachios, pumpkin seeds, sunflower seeds and colourful fruits such as blueberries, strawberries, kiwi and the uniquely tropical dragonfruit. It is served with a scoop of ice cream that’s the perfect remedy for the scorching hot weather, as well as, maple syrup, for that sweet finish.

Watermelon Soft Serve by KOONE

Situated along the hipster Jalan Dhoby, KOONE has recently launched a new flavour soft serve – Watermelon Soft Serve. I trust that some of you has probably tried the Watermelon soft serve by Brother Bird in Singapore but the version in Malaysia is slightly different. The taste was milky and the watermelon taste was milder as compared with Singapore version. The watermelon soft serve comes with basic serving at RM11.00 and fancy serving at RM15.00. We tried the fancy serving that comes with caramel popcorns and potato chips topping drizzled with honey.

The post 6 Cafés In Johor Bahru Introduces New & Interesting Flavours This August appeared first on Miss Tam Chiak.

Famous Long House Ah Hui Big Prawn Noodle has opened a new stall in Kovan Market & Food Centre! The Balestier market one is currently managed by his son James, while the Kovan outlet is managed by the founder Mr Tan Ah Hui.

The broth here is made the traditional way, with pork ribs, prawn heads, shells, garlic and fried shallots. Here, Uncle Hui uses tiger prawns. The shells are peeled and used for the broth, hence giving it a more distinct prawn flavour than the outlet in Balestier. My dining partner said it was a little more “herbal”. Indeed, lovage root was added to give the soup more depth. The warm rich colour is hearty and comforting, sweetly aromatic with the umami from prawns. No, I am not going to compare father and son because both has slightly different cooking style. But if you wanted a more distinct pork ribs flavours, then head to the Balestier outlet.

We went for the Big Prawn Noodles ($5) which is a simple bowl of five halved prawns and topped generously with fried shallots. If you want pork ribs, add another $1.

Thick vermicelli is used here instead of thin bee hoon which gives another dimention to the crunchy bean sprouts. The noodles is tossed with aromatic chilli sauce. The shiok factor is the generous sprinkling of crispy lard cubes and fried shallots. Chilli powder is also provided, but we think the broth is flavourful enough.

The post Famous Long House Ah Hui Big Prawn Noodle Opens A New Branch In Kovan appeared first on Miss Tam Chiak.

With the ongoing K-pop wave, as well as, the recent craze over “Descendants of the Sun”, “Doctors”, “Uncontrollably Fond” and Korean variety programs such as “Running Man”, there’s no doubt that the popularity of Korean food will increase. Singapore Marriott Tang Plaza Hotel’s Marriott Café will tantalize the tastebuds of foodies with a preference for Korean food between 16 August and 31 August 2016.

Specially curated by guests chefs Choi Dae-hwan and Lee Jae-Bin from JW Marriott Dongdaemun Square Seoul, you’ll get spoilt for choice with a delectable spread of hearty Korean delicacies. Korean Chef Choi Dae-hwan began his career in Yongsusan, one of the best Korean cuisine restaurants, and he worked his way up the ranks to become the Assistant Chef at just 24 years old. Shortly after joining JW Marriott Dongdaemun Square, Chef Choi brought Seoul’s dining scene to greater heights and received raved reviews when he crafted the Korean menu at the “2015 Cruise Collection” after-party by Chanel at the Seoul Dongdaemun Design Plaza. His passion for cooking stems from the desire to be creative in presenting unique local dishes to the discerning palates of both Korean and international diners.

Soup lovers can find comfort in the beef turnip soup, kimchi stew, dry Pollack soup, as well as, the soup of the day. Looking for something healthier to balance out the filling meal? Go for Korean salads such as bok choy namul, shitake mushroom and bean sprout namul.

Our favourite and the highlight of the buffet has got to be the Beef Bulgogi that is marinated overnight to give the beef its flavourful taste. The beef tasted sweet, juicy and tender. We couldn’t resist going back for second and third helpings.

There are also other meats such as An Dong Style Chicken Stew with Soy Sauce and Roast Chilli Halibut Fillet. The former was fork-tender and we felt that the chicken has soaked up the flavours of the broth just right. The latter, however, tasted a little average and we felt there’s nothing much to shout-out about.

The other Korean meat that’s well-liked by Koreans back in Seoul is Pork Belly Bossam. This thinly sliced pork belly is boiled in spices and the method of eating it is somewhat similar to BBQ pork belly in Korean BBQ restaurants where diners wrap the pork, together with rice, kimchi and some sauces, within a large lettuce leaf.

The ultimate crowd-pleaser is the Kimchi Pancake, primarily made with sliced kimchi, flour and other vegetables. This is normally served as a banchan (side dish) in Korea. We found this savoury and enjoyable. The pancake was fluffy and light yet crisp on the outside. Furthermore, we really loved the glass noodles with sautéed vegetables (japchae).

Your meal isn’t complete without a sweet ending and there is Korean sweet treats such as Sweet Red Bean Soup, Black Raspberry Tea Punch, Yakgwa (Korean pastry), as well as, an array of homemade cake, puddings, crèmes, curds and mousse.

There are also other international cuisines in the buffet that you can try, including sushi, sashimi, pasta, bread, cheese, seafood on ice etc.

The Taste of Korea Buffet lasts from 16 August to 31 August 2016. Korean Lunch Buffet from Monday to Saturday is priced at $59++ (adult) and $35++ (child) while on Sundays, it is priced at at $75++ (adult) and $46++ (child) inclusive of free flow juices and soft drinks and $98++ (adult) inclusive of free flow sparkling wine, beer and soft drinks. Korean Dinner Buffet from Sunday to Thursday is priced at $70++ (adult) and $38++ (child) while on Fridays and Saturdays, it is priced at $80++ (adult) and $40++ (child).

The post Marriott Café Singapore – Exciting Taste of Korea this August appeared first on Miss Tam Chiak.

Mid-Autumn Festival is always the most anticipated festival for Chinese. Year after year, Hong Kong MX shares with you the most authentic tastes of Mid-Autumn Festival. Their mooncakes are made with a passion for time-honoured recipes and custom, lovingly prepared for your annual get-together of friends and family. Innovative new flavours may please the palate, but nothing comforts the heart as much as a slice of tradition. That’s why Hong Kong MX traditional mooncakes remain the festive goodies of choice for everyone.

Last year, everyone in Singapore went crazy on “Lava Custard Mooncake”. Good news is, Hong Kong MX is introducing a new addition to this series – the “Lava Chocolate Mooncake”. Using French Cacao Barry, each piece of dark chocolate mooncake is filled with a rich chocolate lava, making it an indulgent and decadent mooncake. Housed in an exquisite box, the 4-piece package has a sophisticated gold foil embossed design on an elegant dark box, making it a choice gift for all. For optimal enjoyment: Heat with microwave oven (1000 W) for 3- 5 seconds.

Of course, the “Lava Custard Mooncake” is back this year! Filled with a lava-custard filling which is made from crushed golden salted egg yolk, the creamy and aromatic mooncake brings you to a new level of sensation. The mooncake is made with premium butter and light cream from France, making it fragrant and creamy. It can be instantly enjoyed even without re-heating.

The “Lava Custard Mooncake” comes in a premium jade green box with gold foil embossing. The mooncakes come in a 8-piece package and are ideal for your own enjoyment and as gifts to your loved ones. *For optimal enjoyment: Heat with microwave oven (1000 W) for 3- 5 seconds.

White Lotus Seed Paste Mooncake美心纯正白莲蓉月饼 ($55/4pcs)

The traditional collection is one that all families cannot do without. The joy of sharing mooncakes and the serene moonlight during Mid-Autumn Festival is irreplaceable. For years, Hong Kong MX has been cultivating such joyous moments with mooncakes made in Hong Kong, and baked only with top quality ingredients. The Traditional Collection includes the much coveted “White Lotus Seed Paste Mooncake with 2 Egg Yolks” and “Lotus Seed Paste Mooncake with 2 Egg Yolks”, both made from the best selected lotus seeds and quality salted egg yolks for a silky and aromatic taste.

While the traditional white lotus paste mooncakes are their best-selling items, low sugar options are gaining popularity too. These low sugar mooncakes has a low glycaemic index as it is sweetened mainly with malitol – a sugar alcohol. It is the most natural low sugar option in town, hence it is a good option for elderly parents. The Low Sugar Mooncake Series include both “Low (Reduced) Sugar Mooncake with Pine Nut” and “Low (Reduced) Sugar Mooncake with Egg Yolk”, suitable for those who are health-conscious.

Mei-Xin Mooncake Exclusive Selection美心精裝八寶禮盒月餅 ($88/8pcs): White Lotus Seed Paste Mooncake with 2 Egg Yolks, Low (Reduced) Sugar White Lotus Seed Paste Mooncake with Pine Nut, Oolong Tea Paste Mooncake, Red Bean Paste Mooncake with Chestnut, White Lotus Seed Paste Mooncake with Pecan, Red Bean Paste Mooncake, Lotus Seed Paste Mooncake with Egg Yolk, Mixed Nut Mooncakes

The newly launched “Mooncake Exclusive Selection” is in a packaging bearing a gold embossed design with various festive elements of Mid-Autumn Festival. My favourite flavour is Mei Xin’s “Mixed Nuts Mooncake” which uses quality almonds, walnuts, olive seeds, sesame, and melon seeds in the mixed nuts mooncake. The nuts were chopped coarsely allowing a crunchy texture and satisfied one’s nuts cravings. On the other hand, “Red Bean Paste Mooncake with Chestnut” is made with creamy and tasty red bean paste and top-graded chestnuts to give it a crunch. Both mooncakes will truly bring you the most traditional tastes of Mid-Autumn Festival.

The Premium Series makes the perfect corporate gift and is also the finest choice for your family and friends.

Oriental Pearl Mooncake美心東方之珠月餅 ($63/6 pcs): Red Bean Paste Mooncake with Chestnut, Low (Reduced) Sugar White Lotus Seed Paste Mooncake with Pine Nut, White Lotus Seed Paste Mooncake with Egg Yolk, Lotus Seed Paste

The classic “Oriental Pearl” collection shows 6 different designs of Hong Kong’s unique architecture. It is packed in a beautiful purple packaging and will definitely be a perfect gift option for friends and family.

A new mooncake collection this year is “Star Wars Themed Mooncake Collection”. This exclusive Star Wars Set is a collaboration with Disney. The rich and aromatic Egg Custard (Storm Trooper) is made with premium butter from France and light cream and comes off as a great combination of a well-balanced recipe and quality ingredients. The Lava Chocolate Mooncake (Darth Vader) is baked using the premium French Cacao Barry. The combination of a dark chocolate mooncake crust and a rich chocolate lava, makes this a divine and exquisite mooncake. You can purchase it from Groupon.

The deal on Groupon
• 1 set (8 pieces per set) for $58 instead of $104
• 3 sets (8 pieces per set) for $165 instead of $312

Each set includes (8 pieces per set)
• Stormtrooper-themed tin: 4x egg custard mooncakes
• Darth Vader-themed tin: 4x chocolate lava mooncakes

Being the pioneer in the market, Hong Kong MX Snowy Mooncakes continue to make breakthroughs and innovations this year. New flavours have been added to the already varied line up of “Snowy Twin Cakes” and a brand new series is added to the popular “Snowy Mini 4”.

A completely new series, Fresh Fruits Series, is launched this year with a refreshing flavor mix, which includes Blueberry Duo, Strawberry Crunch, Pink Guava & Apricot and Hyuga Citrus. Together with our core five items, namely “Mango Series”, “Angel & Devil Series”, “Dessert Series”, “Bird’s Nest Series” and the ever popular “Durian Series”, the 6 members of the Mini 4 family would be able to cater to most palates.

The popular “Snowy Polar Lights” carries 16 bite-size flavours making it a complete indulgence and fun sharing. The rich flavor mix includes Mango, Mango Crunch, Mango with Pomelo Dessert, Mango Chestnut, Strawberry Crunch, Blueberry Duo, Pink Guava & Apricot, Angel Chocolate Crunch, Devil Dark Chocolate Crunch, Premium Green Bean Paste, Green Tea & Red Bean, Chocolate with Hazelnut, Double Chocolate, Cookies & Cream, Sesame with Macadamia Nuts and Peanut Butter & Sesame flavours.

Where to buy?

Hong Kong MX mooncakes are manufactured and packed in self-owned facilities, guaranteeing only the best quality. Mei-Xin will be having their mooncake retail at the following locations in Singapore. Hurry go grab your mooncakes before they sell out!

Takashimaya 13 Aug to 15 Sep
Vivo City 16 Aug to 14 Sep
Change Alley 15 Aug to 15 Sep (not open on weekends)
Serangoon Nex 29 Aug to 15 Sep
Novena Square 29 Aug to 14 Sep
Causeway Point 29 Aug to 15 Sep
Tampines Mall 31 Aug to 14 Sep
West Gate 1 Sep to 14 Sep
Waterway Point 5 Sep to 15 Sep

Big thank you to FROSTS, I am giving away Star Wars Themed Mooncakes to 20 LUCKY READERS! Each set includes (8 pieces per set) includes 4 pcs of egg custard mooncakes (Stormtrooper-themed tin) and 4 pcs of chocolate lava mooncakes ( Darth Vader-themed tin).

How to win?
1. Like Mei-Xin Singapore on Facebook
2. Tag 3 family/friends on the Facebook post
3. Answer a simple question here: Name 5 Mei-Xin Mooncake Retail Outlets this year.

Twenty lucky readers will be picked by Mei-xin. Only for readers living in Singapore. Closing date: 24th August (Wednesday), 23:59. Good luck

The post Hong Kong Mei-Xin Mooncakes 2016 – Lava Chocolate Mooncake is the new trend! (PLUS GIVEAWAY) appeared first on Miss Tam Chiak.

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Every Friday is Chope Visa Friday! You already know you can enjoy 10% off Chope vouchers to top restaurants, but did you know Chope has sweetened that deal further by giving you an additional $10 off the voucher when you pay with your Visa card?
That’s right – you could get $10 off when you purchase from The Chope Shop with Visa! Chope is the #1 Online Restaurant Reservations merchant in Singapore with over 600 restaurants. By using your Visa cards to purchase Chope Vouchers at The Chope Shop before visiting your favourite restaurants, you can enjoy an additional $10 off your voucher order. While The Chope Shop offers a bevy of well-known restaurants like Jamie’s Italian, Red House, Dancing Crab, Restaurant Ember and more, here are my 8 favourite restaurants from the list.

A cafe that smacks of nostalgia on Bukit Ho Swee, Sin Lee Foods has preserved both the name and original signboard of its vintage space, while updating the menu with delectable cafe confections that up the brunch game in the already-trendy Tiong Bahru neighbourhood.

My favourite creation is the Beef & Grain. Seared, marbled striploin is served with wet orzo “rice”, runny free-range hen’s eggs, ginger, furikake and scallions. Orzo “rice” is actually a type of pasta shaped like large rice grains. The striploin is tender and the orzo rice has bold flavours.

The Fried Chicken & Waffles, touted as “the one and only” by Sin Lee, is topped with a seasoned, juicy leg piece, accompanied by a creamy homemade slaw. The caramelized syrup tries to unite the flavours together.

Inspired by New Orleans, Louisiana, you can expect only the freshest shellfish, specialty lobsters, Dungeness crab, and various other seafood critters at Dancing Crab. Packed with tons of flavour, these babies are perfect for pairing with just about anything. So go ahead and order the Spicy Cajun Fries, the Seafood Gumbo, and the Beer Batter Cajun Calamari!

The highlight of a meal at Dancing Crab is the Dancing Crab Seafood Combos. There are three combo bags to choose from. I would always go for Combo Bag #1 which comes with a Sri Lankan crab, prawns, mussels, potatoes, corn and sausages. Decide on the sauce you want to go with your fresh seafood. I like the signature chilli sauce.

Not forgetting the lobster roll served with a side of cajun fries. The lobster meat is sandwiched between a fragrantly-toasted brioche bun. Just in case these bold flavours take a liking to your clothes, don’t forget to come prepared by leaving the white shirt behind. This is one place you want to get down and dirty!

It’s not every day that you get to meet a bona fide celebrity chef. Dine at Violet Oon’s Kitchen though, and you stand a very good chance of meeting the woman once described as “Singapore’s Julia Child”. Given that Ms. Oon is an expert on all things Nyonya, you can’t go wrong by exploring the “Nyonya Favourites” on the menu.

Ngo Hiang is accompanied by potent sambal belachan (even if you’re not a fan of spicy food, give it a go). Deep fried fresh prawns, crab meat, pork and water chestnut rolls seasoned with five spice powder are wrapped in bean curd skin. Moist inside, crispy on the outside. The ingredients are well balanced, not salty, and boast crunchy water chestnuts inside.

Beef Rendang has big chunks of beef braised in a melange of spices, and flavoured with kaffir and bay leaves in a creamy coconut milk. The tender beef cubes are moist and bursting with flavour. It is served with nasi kuning (Indonesian yellow rice) and archara. Violet’s rendition of Babi Pong Teh didn’t disappoint either. Fatty and decadent pork belly was stewed with dried mushrooms and bamboo shoots flavoured with yellow bean paste, cinnamon and cloves, till it was melt-worthy.

Nan Hwa Fishboat, one of the oldest fish head steamboat restaurants in Singapore, has unveiled its second outlet along Owen Road. This eatery, which has gained an ever-growing fan base since its inception in 1927, gives you a choice of fish – from fresh Dragon and Potato Cod Grouper to Chinese Pomfret and Snapper – and, while you can have it steamed in Teo Chew style, we recommend going the traditional route by having it bubble away in an aluminium hotpot that’s been placed atop burning coals.

The broth itself is impeccable; stemming from a secret recipe that’s been passed down through generations, Nan Hwa’s soup is made of 12 ingredients and slips down your throat like silk, but there’s something about cooking it over coals that gives an added depth to the flavours.

In the steamboat spirit of sharing and group gatherings, the succulent fish and lovely soup are best had with several others so make sure to beef up the meal with Nan Hwa’s extensive zi char offerings. Have a go at signatures like Claypot Drunken Rice Wine Clam, Champagne Pork Ribs, and Crisp-Fried Prawn in Golden Pumpkin Sauce as you round off the feast with laughter and drinks.

A decade-old operation originally from the East Coast, Red House upholds the tradition of classic seafood dishes with a focus on freshness. Now with various outlets across the island, it is a testament to its tasty fare.

Using the fresh ingredients sourced globally, Red House Seafood’s signature dishes have endured over the years. Prepared using a mix of Chinese and local Singaporean cooking methods, menu items include savoury dishes like Prawns with signature creamy custard sauce. Featuring fresh prawns covered in a velvety custard sauce, the sweetness from the sauce enhances the sweetness of the prawns.

No trip to Red House Seafood is complete without sampling its rendition of iconic Singaporean dishes like Crab in Red House Chilli Stew, a tangier and slightly sweeter version. This is good for non-chilli lovers because their sauce is sweeter and not over spicy. So the fresh and fatty crabs are drenched with thick yummy gravy. For a seafood restaurant, there are definitely no complaints over their crabs because they are always juicy and succulent. There may be disputes over the taste of the chilli crab gravy but I like this rendition, and best paired with pillow soft buns. Another option is the black pepper crabs. This one has sauce specially created by their chef to be hot and smooth. This is all that makes the difference.

Located in Gardens by the Bay, Majestic Bay Seafood Restaurant seeks to make the most of the impressive waterfront view of the Marina Bay, taking on nautical references in its design.

Evident from the “live” water tanks that flank the entrance, Majestic Bay is all about fresh seafood. You should really be there for Chef Yong Bing Ngen’s award-winning, signature creation: the Kopi Crab. This dish is a reflection of Chef Yong’s culinary philosophy that Chinese cooking is a great canvas for bold, artistic flourishes. Tossed with a sauce made from fruit jams and juices, and three varieties of coffee beans, the crab’s flavours blend harmoniously, leaving you savouring every last morsel! When it was lighted up, the rice wine, coffee liqueur and coffee beans gave a sexy caramel robust colour. Using Sri Lankan crabs, each big piece of crab meat is well coated with a coffee fragrance.

If you’re fishing around Gardens by the Bay for a light bite, Majestic Bay Seafood also fits the bill. Its tantalising dim sum, only available for lunch, is worth a visit on its own. Pick from local favourites like Steamed Custard Buns with Salted Egg Yolk, oozing with creamy goodness, or signatures like their Seared Chilli Crab Meat Buns.

True to form, Jamie’s Italian Forum, Orchard Road, offers a taste of Italy with dishes that reflect traditional Italian home-style cooking, imbued with Jamie Oliver’s modern flair for presentation and unique recipe twists. The restaurant’s pizza oven, signature antipasti and open kitchens take centre-stage, allowing guests a glimpse of the chefs at work.

Jamie’s Italian Forum is the first outlet in Singapore to be serving hand-made artisan pizza, baked to order. Pizza dough is lovingly made by hand and proved for hours before being gently hand stretched – the key to an irresistibly crisp base. Their handmade pastas are other sure-fire winners, packed full with flavour and boasting the right amount of chewiness whilst abiding by the unrelenting freshness of country ingredients. Some of our favourites include Prawn Linguine and Penne Carbonara.

For the mains, the tender and juicy Lamb Chop Lollipops ($38) on the bone was grilled ‘al mattone’ until pink dressed in olive oil and lemon. ‘Al Mattone’ is a Tuscan method of cooking meat under a brick which pushes the meat further against the grates of the grill, allowing it to develop a smoky, juicy and flavourful result. So whether you’re a big fan or a newfound follower of Jamie Oliver and the VivoCity outlet, head over to the Forum for the same quality with a new and refreshing setup.

After 12 years of topping the charts among upscale bistros in Singapore, Restaurant Ember makes an encore performance with a refreshed look, intrepid chef and uplifted fare. Focusing on creating refined comfort cuisine uncomplicated, honest food with quality and freshness, Restaurant Ember is leaning towards a lighter, more ingredient-focused dishes. The Carpaccio of Tasmanian Petuna Ocean Trout features fresh and creamy meat with staccato notes of pickled shallot and a pleasant undertone of orange.

The highlights from the menu also showcases modern European dishes cleverly with hint of Asian touches. My favourite is Bouillabaisse with NZ Langoustine, Hokkaido Scallops, Barramundi, Garlic Aioli. It is a simple yet flavourful dish. The juicy, sweet flesh of scallops enhanced by a hearty bouillabaisse, when paired intelligently, only allows the sweetness of the seafood to emerge and dance with the delicately flavoured stew, highlighted by garlic aioli that smoothly harmonises the symphony of this dish.

By the end of the meal, you will find that the restaurant offers a brilliant orchestra of tastes that is consistent with the melodies we’ve come to love from the fan-favourite dining establishment.

Chope enhances the online reservation experience as it removes the process of looking up the contact details of restaurants and calling in to make a reservation. In addition, consumers can book a table outside of operating hours without the need to leave voice messages on answering machines that could be misinterpreted. The Chope Shop allows diners to enjoy discounts at over 50 top restaurants across Singapore. Offering cash vouchers to dining establishments where promotions are rarely available, diners can simply visit http://shop.chope.co to purchase e-vouchers, book to dine, and show the e-vouchers when paying to get up to 15% off the bill!

Visa, being the leader in the payments industry strives to enhance the payment experience at every stage of a customer’s journey. With a deep understanding towards their customers’ needs, Visa provides a convenient and secure eCommerce experience for cardholders when dining out at restaurants.

No matter where you are, don’t forget Chope Visa Friday promotion. You can enjoy $10 off Chope restaurant vouchers when you use Visa to make payment at The Chope Shop. Valid for ALL Visa cards!

Get an additional $5 off when you check out with the code [first6digitsofVisaCard]VFMTC
T&Cs will be as follow:

• Discount must be redeemed by 2th September 2016
• Discount only applicable to products listed on shop.chope.co/collections/visa-friday
• Valid for one-time use by new customers only
• Not to be used in conjunction with other discount codes
• Chope reserves the right to cancel suspicious orders without prior notice
• Discount code entitles users to a $15 off discount on products listed on Chope Visa Friday only
• Payment must be made via Visa cards only
• Promotion is valid on Fridays only

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Thanks to Tiger Beer’s Street Food Movement, I got to know about 65 year old Mdm Wong Li Er of Cambridge Rd. Hong Kong Roast Pork and the kind deed that she has been doing for years. Her thoughtful act was told in a video released earlier this week as part of Tiger Beer Street Food Movement, which is in its second phase and aims to rally Singaporeans to show their appreciation and gratitude to the people behind our local street food.

It was the fifteenth day of the lunar seventh month when I visited Pek Kio Food Centre where Mdm Wong’s stall is located. I felt really ashamed that this stall was under my radar even though I have worked near the hawker centre for a year.

This was the day where her hawker stall would be busy as many people ordered roast duck for prayers. But she was not flustered at all, one by one, she received their orders with the help of a 70-year-old lady. Even when she is operating a one-man show at her stall, she would get her helper to carry the roast duck or suckling pig for customers.

I sat through lunch, right in front of her stall and watched the scene of a day in the life of Mdm Wong unfold before me. There was already a queue when I reached at 11am and it was amazing how Mdm Wong seemed to know everyone in the queue and she chatted with them like all of them were friends. “I have been doing this for the past 50 over years. Many of them are long-time customers,” she replied.

Over 50 years? That’s half a century of selling roast meat! Her father used to sell roast duck and char siew in the old market where Mdm Wong and her sister would help out. Guess what’s more impressive? She gives out food coupons to the elderly twice a month for them to redeem meals at her stall.

“I don’t have many skills, so I use food to give back to society and the needy. It’s the best I can do. When I see the smiles on their faces, it brings me so much happiness. It’s a feeling money can’t buy.”

This regular unassuming roast duck stall has been feeding the needy in Pek Kio for more than 40 years, distributing coupons to needy households. On special occasions like Chinese New Year, she would also cook and pack food for them.

“It’s just a small thought on my part to give back to the community,” said Mdm Wong.

I had my plate of roast duck with char siew. It didn’t have the prettiest presentation but it’s the hard work and dedication that was put into the food that counts. Her husband does the roasting of the duck in their factory while Mdm Wong takes care of serving the food. The skin of the roast duck… it was thin and mildly crispy with layers of fats underneath. The char siew was beautifully caramelized.

She chops up the duck and drizzles two types of sauces onto the plate of white rice – dark soy sauce with pork lard and duck sauce. Because of the soy sauce, the dish was extremely fragrant and complemented well with the juices from the roast duck. Paired with her special chilli sauce with dried shrimps, it was simple but tempting. Her roast meats are accompanied with vegetables and soup – offering a medley of textures and flavours when paired with the white rice she serves.

“A plate of roast duck rice costs $3. If you add char siew, it will be $4. But for the elderly, I just charge them $2. Chin Chai lah, they need to eat also.”

Being a hawker is usually a physically tiring and thankless job. But look what we found – a gem in our little red dot! Not only did Mdm Wong work hard to sustain this integral part of our culture, she took a step further by giving back to society in the best way she can. It is such a wonderful feeling. ☺

As we understand the importance of preserving our nation’s unique street food culture, I think it’s also time to show our appreciation to our hawkers – who have labour-intensive jobs with exceptionally long hours. Share your photos of your favourite street food or hawker, caption a thank you note and post it on social media with hashtag #uncagestreetfood. For all that our hawkers do, it’s time to say thank you.

For more information on Tiger Beer’s Street Food Movement, please visit Tiger Beer Singapore’s website at http://www.tigerbeer.com.sg/uncage/streetfood and Facebook page at https://www.facebook.com/TigerBeer.SG

The post Cambridge Rd. Hong Kong Roast Pork – When Helping Others Makes Her Happy appeared first on Miss Tam Chiak.

By Mu Qin & Maureen

Seafood white bee hoon shot to fame after a coffee shop in Sembawang a couple years ago. Enhanced with shellfish such as “la la” (clams) and crayfish, as well as, prawns, it sounds like a simple dish, but the stock makes or breaks this dish. Riding on this trend, hawkers have set up stalls, specifically specializing in seafood white bee hoon. We bring you 8 seafood white bee hoon places from all parts of Singapore that foodies flock to.

Woon Woon Pek Beehoon

At the east of Singapore, Woon Woon Pek Beehoon offers only White Bee Hoon, accompanied with various seafood. There are standard offerings and you have the option of adding on la la, crayfish, sliced fish, flower crab or prawn at an additional cost. White Bee Hoon here comes in three sizes – small, medium and large. We had the small portion of La La Prawn White Bee Hoon ($6) which came with very generous toppings of fried pork lard. The broth is light, yet very flavourful, with a hint of sweetness from the vegetables and the seafood was fresh.

Jin Hock Seafood

Jin Hock Seafood is popular zi char stall among East-siders. Although White Bee Hoon is supposedly their signature dish, you won’t notice it on their signboards or any related food pictures. There are four different sizes and we went for the $9 portion (medium, perhaps). Out of all the seafood white bee hoon we’ve tried, this is the only one that came with plenty of sliced cuttlefish, adding a layer of texture to the super moist white bee hoon here. There are truckloads of eggs, and a few prawns and we enjoyed the white bee hoon that was well-infused with flavours from the broth.

XIAN Seafood White Bee Hoon

Owner of Cafe De Hong Kong, Mr Francis Mak, opens XIAN Seafood White Bee Hoon in a Ubi coffeeshop together with two other partners. They first quick fry the bee hoon to give it a little smokiness and set aside. Made using old mother hen and pork ribs, the light milky broth is cooked with fresh seafood and bee hoon. Crayfish is sliced into half to absorb the essence from the broth as well as to release the crustacean flavour. We had the crayfish white bee hoon which ones in three different sizes – $15, $20, or $25. They also have la la white bee hoon or flower crab bee hoon. Oh ya, those pork lard… so generous!

East Seafood White Meehoon

Most stalls at the hawker centre were closed in the evening but it’s hard to miss East Seafood as the queue only stops when they’re sold out. The bee hoon are first wok-charred before being braised in the seafood stock. We had La La and Prawn White Meehoon ($8) and felt that the stock lacked flavours as they cut down on salt and soya sauce. The noodles were soft while the lala and prawns were fresh but it would’ve fared better if the stock was thicker and richer. Good news for fans of East Seafood as they have just opened a branch in Ang Mo Kio in July, as well as, another in Hougang in August.

72 小厨之家 White Bee Hoon

Hidden in yet another centralized estate in Ang Mo Kio lies this moist and palatable white bee hoon. The $5 portion comes with generous servings of sliced pork, sliced fish, prawns and la la. The fresh seafood enhanced the sweetness of the broth, which already tasted a little eggy. This is no doubt a comforting plate of noodles, especially on rainy days. We were also ecstatic to find chunky cubes of pork lard which made the entire package more aromatic.

Sunny Seafood

Sunny Seafood is a hawker stall that specializes only in serving up good-tasting white bee hoon. We had the medium size portion ($4.50), served with fried fish fillet, prawns, squid, eggs and vegetables. On the whole, this white bee hoon was light, not greasy and well-balanced in flavour. The ingredients were fresh and we enjoyed the savoury and tender fried fish fillet. However, we felt it could’ve been better if the noodles were softer and soaked up more of the tasty stock.

吃家 Kitchen

This is another hawker stall selling “Zi Char” in a coffee shop that West-siders frequent. We believe that their white bee hoon is a dish that is added onto their menu at a later time after they started business. The La La White Beehoon ($6) only has one standard size. Served with plenty of fresh la la, the dish had sufficient moist and flavours. The soft noodles were simmered to a perfect timing as it arrived well-soaked with the richness of the broth. One portion is only enough to fill the stomach of one man. 吃家 Kitchen should consider serving their delectable white bee hoon in different sizes to cater to different groups of diners.

You Huak aka White Restaurant

Up North, lies the originator of all white bee hoon(s) in Singapore, which has now expanded their business from their humble start-up in Sembawang. They have outlets in Punggol, Sun Plaza and Toa Payoh. So, what’s the secret to their superb white bee hoon? Firstly, the noodles are full of flavour! Squeeze some lime onto it, mix well and you get mouthfuls of really tasty white bee hoon! Secondly, the broth is very rich and thick which whets your appetite for more. Thirdly, their generosity with their ingredients gives a really good impression and stirs up your appetite upon being served on your table. There are prawns, squid, egg and vegetables all soaked up nicely in the stock. There are three sizes, small ($4.50), medium ($8) and large ($12).

The post 8 Seafood White Bee Hoon in Singapore That Foodies Love appeared first on Miss Tam Chiak.

Silver Shell Cafe of Shangri-La’s Rasa Sentosa Resort & Spa is offering multi theme dinners for foodies to enjoy new cuisines every night throughout the year.

• On Sundays and Mondays, Feast at Rasa presents world cuisines with buffet stations featuring Oriental, Western, Indian and local flavours.
• Oh! Singapura on Tuesdays tempts guests with satay, fish otah, char kway teow, mini steamboat and other local delights.
• On Wednesdays, Mediterranean signatures such as Tuscan roast pork belly, Moroccan whole roast lamb with spiced rice and chorizo paella take centre stage.
• Thursdays’ All Around Asia is a melting pot of piquant flavours and aromas, from Malaysian ayam masak merah to Vietnamese grilled sausages, Thai red duck curry, Filipino crispy pata deep-fried pork leg and Peranakan assam prawns.
• Seafood fans will adore A Taste of the Ocean on Fridays, which introduces them to fresh marine harvests ranging from oysters to lobsters, king crabs and scallops – best savoured au naturel or grilled to perfection.
• On Saturdays, Barbecue and Roast showcases the crispy, flavourful crackling of roast pork belly and suckling pig, complete with barbecued squids, prawns, lamb and beef.

We visited on Monday and the six interactive open kitchen theatres whip out a plethora of a la minute local and international specialities that are delicately presented in small portions to ensure quality and retain freshness through constant replenishments.

At the western corner, chef prepared a range of great tasting dishes like the squid wrapped with risotto and tender roast chicken.

For the Chinese station, the roasted chicken is tender and succulent with crispy skin. Also enjoy a bowl of clams soup with mild crustacean flavour. There is also a noodle station, surprisingly, they have Vietnamese beef noodles and herbal soup noodles which is comforting on a rainy night.

Indian cuisine is a popular buffet station in Silver Shell Cafe because the restaurant has its own tandoori oven to prepare all the dishes freshly. Something that cannot be missed is the tandoori chicken with garlic naan.

Junior diners are spoilt for choice with favourites brimming from a dedicated kids buffet corner with scaled-down-to-height counters. This area serves a comprehensive array of starters, appetisers, salads, hot selections a well as fruits and desserts.

A rare find amongst other buffet establishments, the BabyZone at Silver Shell Cafe provides complimentary baby food, in addition to value-added amenities such as milk bottle sterilisers, a microwave, baby dining utensils, baby wipes and diapers – all of which are essentials for a hassle-free family meal. This feature is available during buffet lunch and dinner.

Of course, there is a considerably wide range of desserts. The cheesecake is smooth and creamy. Something unique is the souffle that is made upon order, but needs to wait at least 20 mins.

The theme dinners including the week-long Penang fare are available from 6 to 10 p.m. at $52++ from Saturday to Thursday, $88++ on Friday and $68++ on Saturday. One child aged five years and below dines free with a paying adult. An additional child enjoys 50 per cent off the full buffet price.

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Guilt-free desserts might have been a myth, but we’ve uncovered a new wave of healthy desserts that breathes new life to the phrases ‘guilt-free indulgence’. Made with a whole lot of healthy ingredients and embellished with even more of these nourishing toppings, you can now enjoy a sweet treat without putting a dent in your fitness plan. And the best part of all, these smoothie bowls make for a wholesome dessert that’s as easy on the eyes as they are on your waist. So go forth and indulge (in moderation of course).

1. Project Acai

Grab the Original Flower Bowl ($6.80 for a handy size), where their signature acai base is topped with a slew of nutrients-packed ingredients like bee pollen, cacao nibs, chia seeds and goji berries. Refreshingly light and cooling, it’s like digging into a power-packed healthy sundae that doesn’t compromise on taste (and appearance).

2. Absolute Acai

If you’re as obsessed as this health superfood like us, then you’ll like the Signature Bowl ($9.50 for medium) from Absolute Acai. Their acai base comes a little runnier, which was understandable when we found out that they blend their acai with guarana base with fresh apples, bananas and coconut water to lend a subtle natural sweetness. We also like that their toppings don’t require a jaw-workout – the bee pollen, cacao nibs, various seeds, granola and coconut flakes weren’t overly crunchy and made for a healthy and easy-to-eat dessert.

3. Sarnies

Okay we lied. The Cocowhip from Sarnies isn’t exactly a smoothie bowl per se, but this guilt-free, organic and vegan-friendly soft serve made from pure coconut that’s apparently 97% fat free deserves a mention. Not just because they taste good, but they look pretty drool-worthy as well. We had the Cocowhip Breakfast Bowl ($10) (c’mon ice cream as breakfast food how could we say no???), which was served in a rustic bowl piled with fruit salad, nuts and a wolfberry medley. The soft serve was mild with notes of coconut running through, perfect for an unconventional hearty and healthy breakfast/ dessert.

4. A Poke Theory

A Poke Theory might be making noise in the food scene for their delicious poke creations, but their smoothie bowls are creating a quiet stir as well. To put it plainly, they look good and taste even better – at least for the Blackberry Binge ($6) that we had. You would have never guessed that the smooth creamy base was made with frozen bananas, with tart raspberries and blackberries thrown in to lend it a deep red hue. Studded with blueberries, pomegranate, cashews and quinoa puffs, you’ll want to grab of these the next time your sweet craving kicks in.

5. Seed And Soil

Taking root in the heart of Tanjong Pagar Plaza is Seed And Soil, a new-age stall dedicated to serving the healthiest and most nourishing of food. Their clean and modern interior stands out from the slew of traditional eateries in the area, while appropriately reflecting their wholesome offerings. We had the recommended Cacao Warrior smoothie bowl ($12 for large) which claimed to boost energy levels and enhance mood. Frozen bananas were blended into a creamy base with raw cacao, peanut butter and almond milk, making for a naturally smooth and chocolatey treat that paired nicely with the wide variety of toppings – from coconut flakes to melon balls.

6. Haakon Superfoods & Juice

Sure, bingsus are good. But they can get overly sweet and rich really quickly. So if you’re looking for a light alternative, try the vibrant Pink Pitaya & Chia Bowl ($12.90 for large). As part of their superfood smoothie bowl menu, their pink pitaya blend is layered with a base of chia parfait and topped with their housemade granola and fruits for a jumble of textures, making it perfect for a guilt free indulgence.

The post 6 Stunning Smoothie Bowls That Taste As Good As They Look appeared first on Miss Tam Chiak.

Walking along the conserved heritage shophouses outside Botanic Gardens, you could almost miss Bar Bar Black Sheep because it feels like a secret hideout from the hustle bustle. From the rear of the main shophouse building, there was no big and loud restaurant entrance but just a stairs down to the restaurant.

That’s the beauty of Bar Bar Black Sheep. It is convivial without being loud, intimate without being claustrophobic. It’s the kind of place where I want to chill out with friends at night over beer, or have a delicious lunch with such a huge menu.

Bar Bar Black Sheep has long established itself since 2007 as a pub offering a wide range of international cuisine. At the Cluny Court outlet, there is a trio of North Indian, Western and Thai grub, each prepared independently by the different chefs who excel in their own cuisine. While having your meal, don’t forget to order cocktails, premium spirits, wines, bottled beers, and European draft beers- all at very reasonable prices. Guess what, the restaurant is offering super affordable lunch set at only $10.90 nett.

NORTH INDIAN CUISINE

North Indian food is rich in Indian spices and ingredients which gives mouth watering dishes like kebabs, naans, biryanis, daals etc. Not only can we get these lovely indian cuisines from Little India, Bar Bar Black Sheep also serves quality Indian food.

The Butter Chicken delivered a sweet, buttery and fragrant taste with the traditional spices of coriander, cumin, cinnamon and cilantro. Boneless pieces of chicken were cooked with puree of tomatoes, cream and mild spices. This is best paired with homemade Lassi ($7.90). I tried the mango one which a refreshing smoothie-style drink that is creamy and refreshing. Other flavours include peach, orange, strawberry or plain.

For the vegetarian, not to worry! The talented Indian chef also has vegetarian set featuring Palak Paneer and Bindi masala. Fresh home-made cottage cheese were cooked in rich gravy. Don’t be turn off by the cottage cheese because their texture is somewhat similar to our usual tofu. You can also order naan (from $2.40) to complement the set. Handmade using traditional tandoori oven, choose from plain naan, butter naan, garlic naan, cheese naam, sesame naan, cheese & garlic naan, naan kulcha or cashmiri naan.

If you love briyani, you MUST try them because they are immense favourites amongst many foodies. Briyani menu (starts from $9.60) includes vegetable, mutton, chicken, and fish. They also have vindaloos and masala fish/chicken. Prices here are really affordable!

THAI CUISINE

Thai food is rich in Thailand’s food needs little introduction. Prepared by a Thai chef, its profusion of exotic flavours and fragrances makes it my favourite cuisine in the menu.

For lunch, choose from 1 Main and you get 1 dessert (coconut ice cream) FREE! Prepared by Thai chef, be prepared for real authentic Thai flavours such as Tom Yum Soup with rice, Green Curry with rice, Phad Thai or Pattaya Fried Rice. The Tom Yum Soup has bold flavours from lemongrass, chilli, galangal, lime juice and more, giving it a good kick every mouthful. Its spicy and sour taste screams ‘Thailand’!

My favourite Thai dish Phad Thai is best paired with MACHO 1 Litre option of any of the draft beers – Carlsberg, Kronenbourg 1664 lager, Kronenbourg Blanc or Asahi Super Dry Black. Thin noodles are tossed in a hot wok with crunchy beansprouts and eggs to get that smokiness in every strand. I like it that we can add any accompanying condiments as we wish – sugar, chilli powder and finely ground peanuts.

WESTERN CUISINE

Always strong in western cuisine, be pampered by the whole menu of pasta, burgers, tapas and mains – all great with alcohol. Bar Bar Black Sheep’s newly launched Black Sheep beers is also available here. Brewed in the award winning Black Sheep Brewery in Yorkshire, England, their selection kicks off with the rich, delicious Black Sheep Ale, as well as the very popular Golden Sheep Ale. The Golden Sheep one is really nice, and Bar Bar Black Sheep is the only one in Singapore to carry this (together with Black Sheep Ale).

Every day, Bar Bar Black Sheep comes with a daily special. On our day of visit, they had Carbonara tossed with egg, crisp bacon and loads of Parmesan. It was a revelation. The backbone of the sauce remains eggs and Parmesan, it is still rich — and quite delicious.

If you like pasta, they also have Prawn Aglio Olio ($14.90), Seafood Marinara ($14.90), Squid Ink Pasta with Seafood ($15.90), Crab Meat in Arrabbiata Pasta ($15.90).

One of my earliest memories with Bar Bar Black Sheep is to have their gourmet burgers in Cherry Avenue. Now, when I am back here to have their burgers, it brought back so much good memories. The Smokin Hot Chicken Burger is very simple but comes with juicy grilled chicken thigh burger with tangy BBQ sauce. Of course, this works well with beer anytime of the day.

Other burger options in the a la carte menu includes Deluxe Club Burger ($16.90), Savour Cheeseburger ($13.90), Blue Cheese Burger ($15.90) Rendang Spicy Beef Burger ($13.90) and Vegetarian Om Burger ($11.90).

Lightness is not usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of tomato salsa, succulent diced chicken and covered with cheese, are both light and incredibly satisfying.

Only at Cluny Court outlet, Cluny’s Cider ($16) is a sexy red cocktail made from a refreshing combination of mint, citron fort, rekorderlig, strawberry lime, lychee liquer and lime.

Courting Danger ($16), on the other hand, is a blue cocktail with Belvedere, Blue Curacao, Elderflower and lemonade. Because of their refreshing concoction, both cocktails work well with most of the western dishes.

Whenever you dine at Bar Bar Black Sheep, it is always recommended for you to pair your meal with a glass of cocktail or beer. Bar Bar Black Sheep carries beers from more than 13 countries around the world – how many have you tried? Or, go for the Tinhill Margarita ($17) – a perfect mixture of tequila, fresh passion fruit, agave nectar and sugar rim. Blended with ice and sweetened up, this frozen margarita is relief in a glass on a hot summer day.

PROMOTIONS:
All draft at $7 nett, 7 days a week till 7pm.

OTHER OUTLETS:
17D Lorong Liput (Holland Village) / 86 Robertson Quay #01-04 / 879 Cherry Avenue / 362 Tanjong Katong Road / 501 Bukit Timah Road (Cluny Court), Singapore 238245

The post 7 Best Lunch Sets at Bar Bar Black Sheep – Only $10.90 Nett! appeared first on Miss Tam Chiak.

For the past one month, we are on the hunt for some of the best char kway teow in Singapore. One of our stops is at Blk 79 Circuit Road where we tried Mr Chee’s char kway teow. Mr Chee used to run a car workshop and inherited his father’s business about 10 years ago.

So what’s so special about his char kway teow? You will realize his sausage is a little different from the usual sausages used in CKT. That’s because he uses halal-certified sausage and ham for his CKT. Plus, he doesn’t use lard to fry and replaces with vegetable oil.

Regardless of the changes, the fluffy noodles that were coated with spicy and eggy goodness. The dish had enough wok hei and tasted savoury with a slightly burnt aftertaste. The crunchy beansprouts are not overdone and its solid homemade chilli elevated the dish even better. We ordered the $3 and $4 version. The $4 plate of CKT is bigger with an addition of a big prawn. For us, $3 version is good enough with decent wok hei.

You should realize that Mr Chee sways with his frying movement. That’s because he wants to keep fit while frying his CKT! Watch how he dances while he fries his char kway teow.

The post Char Kway Teow @ Circuit Road – He Dances While Frying CKT! appeared first on Miss Tam Chiak.

Hot pots is not only for rainy days. But the cooking and eating experience with your friends have a huge draw. There are as many styles of hot pot as there are ingredients to put in it. After the introduction of sake shabu shabu in April, Tamashii Robataya has now launched another new hot pot series – WHISKY SUKIYAKI!

You do know that adding wine helps to cook and add flavour to the dish right? Same goes for whisky. It may be too strong if you were to drink it but adding some whisky into the sukiyaki adds flavor and moisture to the meat without adding the fat!

So at Tamashii Robataya, you can order a A5 Saga Gyu Sukiyaki ($90/pax, minimum 2 pax to order) to share with your friends. Each sukiyaki set comes with sashimi salad, rice and dessert of the day. An empty pot is brought to the table and heated. Platters of raw ingredients – A5 Japanese Saga Beef Ribeye and assorted vegetables surround the hot pot. The staff will help you cook the meat with their homemade sukiyaki sauce while you slowly savour the appetizers.

The paper-thin A5 Saga beef is cooked to a deep reddish-brown with the help of the sukiyaki sauce. The vegetables are added in to bring a little sweetness to the meat and also help to absorb the essence from the sauce. If you think it is not enough, you can add on extra 200g of A5 Saga Beef Ribeye at $75 or beef tongue at $30. We thought we didn’t have enough and added an extra beef tongue. But the A5 beef was so tender and well-marbled that we were already full after the first plate. But beef tongue was equally delicious and had a different texture. So it was a good choice to try them.

Now your beef sukiyaki dinner can end here in a boring way. But, if you are game for it, add a 100ml of Nikka Whisky BLACK CLEAR ($40) into your sukiyaki. Trust me, it works so well with the marinade and has a lot of flavour. Watch how the whisky flambe the meats and let it simmer to concentrate the flavour, including acidity and sweetness. Plunging the meat and vegetables into the mouth thereafter was such a joy.

But this post is not only for the alcoholics lah. The husband doesn’t drink but he truly enjoyed the dinner as the whisky taste is not prominent at all. And of course, it’s nice to socialize during the meal so we had a great time chatting with owner Patrick in a natural, relaxed rhythm.

The post Tamashii Robataya Launched A5 Saga Gyu Whisky Sukiyaki appeared first on Miss Tam Chiak.

By Maureen & Aileen

Kway Chap is a classic and an all-time favourite food of most Singaporeans, that looks simple but requires a lot of effort in preparation. From tedious work in cleaning the innards to the long braising hours, some stalls start work as early as 12am. After researching some of the places that were highly recommended, here’s a list of the places with some that were good and some that were extraordinary.

Lao San Kway Chap

When eating kway chap, it was a must to have the innards. But for them to taste good, without stench, it takes a whole lot of skills to clean them well. The boss at Lao San Kway Chap uses different spices and ingredients to simmer the “lor” for over 2 hours. He then cleans the intestines, and adds them into the pot to be braised. Other than innards, there were also pig stomach, braised eggs, tao pok and beancurd. The braise sauce was so fragrant that you could smell it from a distance. Topped with fried shallots, the kway was also really smooth and soft. The homemade chilli sauce also enhances the kway chap, making it even tastier to eat.

Jin Ji Teochew Braised Duck & Kway Chap

The gravy & soup from Kway Chap were loaded with robust herbal flavours. Their braising sauce was solid pom pi pi. Not extremely thick and sticky, but good enough to coat the meat and offals well. I ordered a one person version which has pork belly, beancurd, pig’s skin, pig’s intestine and more. It went well with the soup kway and vinegar garlic chilli sauce.

Lai Xing Cooked Food

A simple looking kway chap stall, known as Lai Xing Cooked Food, was located at Hougang 105 Hainanese Village. What impressed me was seeing an elderly lady, probably in her 80s, busy chopping up the ingredients behind the counter. The mixed set of Kway Chap ($2.50) consisted of kway, eggs, fish cakes, tau pok, and innards. The kway was served in a light herbal soup with fried shallots which enhanced the flavours. The braised sauce was just right, not too salty. However, the braised tau pok was slightly too dry and tough. The tangy chilli sauce complemented the braised innards.

Bishan 284 Kway Chap

Unlike most kway chap stalls that opens in the morning and closes in the afternoon, Bishan 284 Kway Chap is a supper place for many. Opened at 8.30pm, the stall quickly drew a long line of people. This portion costs $7.90. The kway was soft and smooth, but was disappointed as the soup was bland. The pork meat was tender and thoroughly braised with dark sauce. The innards were clean and did not have taste of bitter grime. The salted preserved vegetables brought a crunchy touch to this dish. Nonetheless, I felt that it was average as a whole, and not worth the 45 minutes wait.

Kway Chap

A stall with a really straight-forward name Kway Chap, stands within the hawker at Toa Payoh Lorong 4. Standing before the stall was a long queue, which took 45 minutes before it was my turn. The one pax mixed kway chap portion costs $2.50 and was slightly on the smaller side. The kway was smooth, while the soup was just slightly savoury. The pig entrails were soft and thoroughly braised, and the pig skin was chewy but not tough. Yet, the braised sauce was on the average and nothing to “wow” about.

Old Bugis Kway Chap

Located in Sengkang’s Kopitiam Square, the kway chap was drizzled with very dark and thick sauce, yet the sauce was not too salty. Although lacked in fragrance, the meat and the intestines were braised thoroughly. The kway was served in a darker colored soup, but it did not have the herbal taste at all. The preserved vegetables were missing in the flavors of garlic and tasted rather bland.

Garden Street Kway Chap

Garden Street Kway Chap is a gem in Serangoon Garden Market. The kway was soft and delicate, served in a bowl of savoury brown soup. The braising sauce was fairly good, with the innards not being too chewy nor the tau pok being too dry. What really caught my attention was the meat, as it was not the usual fatty meat. The lean meat brought about my suspicion as I thought it might be dry. Garden Street Kway Chap has proven me wrong, and the meat was in fact very tender and well braised.

Tong Lok Kway Chap

Tucked in another corner, away from Pasir Panjang Hawker Centre, Tong Lok Kway Chap is a humble looking stall. The food was surprisingly served in ceramic bowls and plates, instead of the plastic ones that we often see. Having a spoonful of kway, this was the first time I had kway that was springy. The soup was on the peppery side too. On the other hand, the kway chap was a tad too salty for my liking and the innards were too dry. Nonetheless, the braised meat was very tender. The star of this whole meal would have been the chilli, which was appetizing and the spiciness really goes way down to my throat.

Mr Duck

Served in peppery herbal soup, the kway from Mr Duck was silky smooth and soft. The braised meat were thinly sliced and were succulent, while the tau pok was quite dry. The braised sauce was quite salty too, and lacked in the flavours of the spices. The chilli sauce was tangy and spicy, and complemented the kway chap.

Quan Lai Guo Zhi

We wanted to eat crab wanton mee for lunch but it’s not opened today, so we settled for Quan Lai (泉来粿汁) in the same coffeeshop. With no expectations, what came was a nice surprise. Their intestines are deep fried to get a crackling skin and it’s so good with the chilli sauce. They also added pineapples to bring a citrusy flavour to the braising sauce. The duck are thinly sliced and not too gamey, but I find the kway a little too thick.

Ah Keat Pig’s Organ Soup & Kway Chap

For $3.50 a portion, you get big intestines, small intestines, fish cake, pig’s skin, braised egg and pig’s stomach. This was a lot more than what many stalls give nowadays given the amount work needed to prepare all these ingredients to make sure that they were clean and do not taste gamey.

What was important to me was that the organs had to be well braised, clean, fresh and soft to the bite, which in this case, it was! The braising sauce at this kway chap stall was nothing spectecular but it was a delicious bowl of kway chap where the efforts of the owner could be seen in the preparation of the individual ingredients to make it come together harmoniously. What was worthy of mention was that the kway did not become mushy even after I took forever to take photos of the food. Read about our CHEAP EATS IN WOODLANDS.

Blanco Court Kway Chap/ To-Ricos Guo Shi

Now we don’t have to travel to Old Airport, the famed Blanco Court Food Centre Kway Chap has now opened another stall at Ci Yuan Hawker Centre. Their second generation son has taken over the stall, using the same recipe as his Dad! The flavorful braising gravy makes the Kway Chap Platter ($4) very savory. There were also pig’s trotters and other parts like the large intestine and pork belly that you could order separately based on your preference. Read about 17 MUST TRY STALLS AT CI YUAN FOOD CENTRE.

Xing Yun Kway Chap

Since they were only open for 3 days a week, expect long queues forming at the stall as foodies satisfy their kway chap craving. I knew standing 45 minutes in queue was all worthwhile when I was served with a glorious plate of perfectly braised kway chap.

The braised pork belly, pig’s intestines and tau pok were well flavoured with the savoury braising sauce. Balanced in flavour, the braising sauce has got a good consistency and was not too thick nor watery. The ingredients were stewed long enough for the spices to penetrate into them. Don’t worry about the interestines as they were tender and absorbed the sauce without any odour. Since we were in the queue for so long, we ordered a portion of pig’s tongue which makes the aunty brimming with joy. They also have huge pig trotters.

Dip the morsels into a tangy spicy chilli sauce for oomph. The translucent kway was slippery smooth and do not break easily in the broth. Pork rib’s broth was first added into the bowl of noodles before flavouring it with just a little of their rich gravy for braised meats. It has got a very mild sweetness and very aromatic.

Boon Tong Kee Kway Chap Braised Duck

Don’t be mistaken. Although they have the same name as the famous Boon Tong Kee Chicken Rice, this stall doesn’t sell chicken rice at all. Instead, they were famous for their duck rice and kway chap! What makes Boon Tong Kee Kway Chap unique was its soup. A lot of hardwork goes into brewing a good bowl of soup. Firstly, the herbs and duck bones were added and simmered for about 2 hours. This serves as a base. Tofu, intestines, meat, eggs, pork belly and other kway chap ingredients were then added into the base.

To make the “lor” that was poured onto the ingredients, Boon Tong Kee Kway Chap added the right amount of herbal taste to their sauces. Corn starch was then added to the base to give it a thick and sticky texture. When the thick gravy was poured over the duck meat, beancurd and some other other ingredients, they just glow naturally and it was full of flavour. Read about it here.

Ah Di Duck Rice Kway Chap

As with all good kway chap stalls, their innards were well-cleaned and supple. The pig innards were well braised and chewy to the bite. The kway comes hot and slippery, they were smooth and the accompanying broth used was light the herbal taste was not too overpowering. The fresh chilli dip was a good balance of spiciness and tartness, providing lots of zing. Read about it here.

Guan Kee Kway Chap

When at Toa Payoh, it is a must to have kway chap. After much recommendation to kway chap at Toa Payoh Lorong 8, I’ve decided to give it a try. Guan Kee Kway Chap was clean and not oily. The most unforgettable was the chilli sauce which brought a tingling sensation. The soup had a slight herbal taste, but I felt it was slightly bland. The preserved salted vegetables were just right, and the innards were clean too. Pig’s stomach, on the other hand, was too tough.

Ying Yi Kway Chap & Braised Duck Rice

Another great find in Ang Mo Kio! I was introduced to Ying Yi Kway Chap at Cheng San Market last week, so I went to check it out. This stall has been around for about 30 years and has been a hot favourite among many diners.

The braising sauce consists of star anise, orange peel, garlic, dang gui, galangal and more. It has a rather subtle flavour and not too thick. The intestines have been braised till it was velverty and have good flavours and mouthfeel. The kway was smooth and garlic oil was added. I specially requested for the preserved vegetables which has an amazing crunch to every bite that made this dish addictive. My 1 pax portion costs $3.80.

The post The Guide to 17 Excellent Kway Chap Stalls in Singapore appeared first on Miss Tam Chiak.

When was the last time you visited The Centrepoint? There’s a good reason to head back now as the mall now features an exciting new food precinct spanning 3 floors worth exploring!

Shoppers can look forward to an enhanced retail experience at the mall during their ongoing revamp. Its new food precinct features several first-in-Singapore brands, such as Souper Tang, Honolulu Café and Mak’s Noodles, as well as well-loved local favourites including Song Fa Bak Kut Teh, Din Tai Fung and Crystal Jade Kitchen.

Here are my 5 new favourite restaurants at The Centrepoint (website / facebook).

New in the F&B industry, Ollie Kitchen & Bar is opened by a group of Taiwanese friends who have stayed in Singapore for years. The café is named after one of the owners’ puppy who had passed away. Even though they have a small kitchen, their menu is impressive, especially the gourmet burgers.

Every burger place needs a decent cheeseburger. Ollie’s Classic ($14.90) has way exceeded my expectations. The 180g beef patty is pretty much perfect just the way it is: a half-pounder cooked over the grill and tucked between two brioche buns filled with caramelised onion red cheddar cheese, romaine lettuce, tomato & mayonnaise dressing. That layer of cheese drips and melts into every nook and cranny of a well-formed patty. Chef Alex griddles each patty with care, slightly charred yet keeping the moisture within.

Ollie’s BBQ Pork Burger ($17.90) is our favourite with its thick and juicy pork patty on tomatoes, caramelised pineapple and lathered in BBQ salsa. The sweet and tangy pineapple helps to cut the greasiness, which further enhances the flavour. Another option is the Teriyaki Chicken Burger ($17.90) with a delectable combination of red onion, citrus mayo and sesame seeds. Each burger is huge and it is almost impossible to get a complete mouthful in a single bite. Most of the burgers are less than $20 – we are talking quality burgers that are pocket-friendly too!

On top of a good range of burgers, there are also breakfast, salad and grill items for you to choose from. Pair it with coffee – the baristas make a really good cappuccino!

Chicken Up has been home to authentic Korean dishes since 2010. Their Korean fried chicken has been highly sought-after because each part of the chicken is specially treated to a 12 hour marinating process using the original Chicken Up recipe, and then double fried to seal in the flavours. I have tried it a few times and I can say that every piece bursts with succulent juices and tenderness.

This time, we are not here to share about their famous Korean fried chicken, but something more unique (and Instagram-worthy) – the Snow Squid Topokki Set ($35.10)! Suitable for 2-3 pax, the Snow Squid Topokki Set comes sizzling in a UFO-shaped cast iron pan with kimchi, corn cheese, egg pudding, kimchi fried rice and cheese. As one of Korea’s most loved snacks and comfort foods, soft rice cakes and deep fried squid are cooked in sweet red chili sauce. The spice slowly creeps up on me but dies down quickly, so it’s addictively easy to go on with the second bite. Oh and because the creaminess from the cheese definitely helps to tone the dish down, our whole table of girls simply could not resist this!

A new appetizer on the menu is the Doritos Chicken ($12++) – marinated finger-sized chicken breast coated with crushed Doritos Chips, smothered with Onion and Garlic Powder, deep-fried until its brown and crisp, served with Chicken Up’s Sourcream-based Jalapeno Sauce and Kimchi Sauce. They’re the perfect quick and easy bite for pretty much anyone to enjoy, and we’re calling this the ultimate finger food.

Bingsu created another round of K-wave last year. And Chicken Up has done it better with a MONSTER-SIZED serving. I am not kidding. Look at the Melon Bingsu ($20++) which looks so small compared to the Monster Watermelon Bingsu (Monster $30++, Mini $18++). Each serving comes with a mountain of smoothly shaved milky ice, generously stacked with scoops of Watermelon, topped with Red (Azuki) beans and a full scoop of vanilla ice cream, and delightfully presented with mint leaves, lime, blueberries, oreo, and pepero sticks on a watermelon shell. Unlike other bingsu, all Chicken Up Bingsus are basically made of frozen milk mushed finely together with a generous serving of fruity toppings on top. Even though it’s huge, we were still able to finish them because the refreshing fruits make it a lot less sinful and serve as the perfect thirst quencher.

Dapur Penyet’s owner Edy Ongkowijaya is considered by many as the first person to introduce ayam penyet to Singapore. He and a business partner bought a franchise from Batam’s Ayam Penyet Ria in 2005 to sell the famous ayam penyet, or flattened fried chicken, because the dish fondly reminded him of home. During that time, there were no other shops in Singapore well known for ayam penyet and the dish got famous only after Ayam Penyet Ria came to shore.

A few years later Edy started his own Dapur Penyet and set up his own ayam penyet outlets in Singapore.. Meaning to say, this is actually a home-grown brand! Just a few months ago, the new ayam penyet restaurant opened at The Centrepoint and has been very well received by locals.

Edy uses Indonesian spices, ingredients and herbs to maintain the authenticity of the Indonesian taste in the food. All the raw and fresh materials are treated with special attention, each served with the flavours and sauces that bring out their best elements.

For those of you who are unfamiliar with Ayam Penyet ($9.50), it is a traditional way of flattening the chicken, which is a unique way to tenderise it. Using rice flour and deep frying flour with egg as batter, the meat is not overcooked and retains a nice juiciness. The skin is wonderfully crispy, yet not hard. It comes with a batch of boiled kang kong, a piece of tempeh (fermented soya bean cake) and beancurd. One unique point of Depur Penyet is – they have 5 different types of sambal of varying spiciness, with origins from different parts of Indonesia.

Dapur Penyet has also introduced Ayam Bakar Kecap ($9.70) – a sweet tasting grilled chicken. The Satay Ayam ($8.90) has got chunky pieces of grilled chicken drenched in peanut sauce and served with lontong. For deep fried items, go for their dancing fish Ikan Joget Sunda ($12.50) with crispy and moist meat. I like the Tahu Telor Indonesia ($6.90) featuring soft fried beancurd with egg that’s not too oily.

Souper Tang is a well-known Malaysian restaurant chain which specialises in nourishing Chinese herbal soups and has just opened its first outlet in Singapore at The Centrepoint. The founders, Datin Sri Dato’ Cynthia Teh and her husband, are both qualified TCM doctors and have been running a medical hall 永顺参茸药行 since 1991. With a strong foundation in Chinese herbs, they decided to bring it a step further by opening Souper Tang in 2009 to serve nourishing soups to the table.

Through the skills of their experienced chefs and extensive knowledge in Chinese herbs, they have created tasty soup flavours that are pleasing to the palate. One of the must-try dishes is the Souper Tang Signature Soup ($26.90 for 2; $39.90 for 4). A huge pot of goodness filled with conpoy (dried scallop), shiitake mushrooms, American ginseng slices, ginseng root, cordyceps flower and fish maw. Simmered overnight, the addition of tender whole chicken and glutinous rice wine adds depth to the broth. It is supposed to help you regain vitality and also has an anti-ageing quality. Wah, I need to drink more! There are other choices for you to choose from including the Tian Qi Nourishing Soup ($13.90), Shi Quan – The 10 Herbs Soup ($13.90) and many other herbal soup choices.

Complete your experience with their Home Braised Pork Belly in Rich Dark Sauce ($18.90) that is steeped in oolong tea, angelica root, star anise and orange peel. You get that balance of sweet and savoury flavours from the sauce and the pork belly simply melts in your mouth. Pandan mantou and refreshing cucumber slices help to cut through the oiliness. Not forgetting the Homemade Caramel Ginger Beancurd ($3.90) that is silky and smooth. Just drizzle some ginger-infused caramel to bring a spicy warm contrast to the milky dessert.

Ministry of Food is not a stranger to many of us. I have had some good memories dining there as they bring mass culture Japanese and Western cuisine to great heights. Good news is, they have now opened a new outlet at The Centrepoint.

Their Western offerings include your favourite Italian-inspired thin-crust pizzas, savoury pastas and all American flame-grilled steaks. They also serve grilled chicken and lamb racks, and a whole range of roasted ribs to satisfy your greatest appetites at affordable prices! We had the parma ham thin-crust pizza (8” regular, $17.50++ and 12” large, $20.50++) topped with a generous amount of rocket leaves. It was so crispy and light, perfect for a quick healthy meal.

Their Japanese offerings include their wide variety of Japanese Desserts (something they are well known for), the signature hotstone rice, as well as Sukiyaki and Toji dishes which warms everyone’s heart. One can never resist the sizzling Unagi Hot Stone ($19.80++) rice with well marinated unagi drenched in their special sauce which tasted similar to teriyaki sauce. To top it all off, you should not miss their range of hot & cold desserts. The Matcha Imo ($7.20) came highly recommended. I prefer the Ichigo Daifuku ($7.20++) which comes with mochi (gyuuhi skin), Hokkaido red bean paste and juicy strawberries.

JOIN ME FOR THE CENTREPOINT FOOD TRAIL

Indeed, The Centrepoint has so many restaurants for you to choose from. If you love to eat and take photos, join me on a FREE food tour as we savour some of the best dishes the mall has to offer. THREE LUCKY READERS with their plus one will be selected. During the session, participants are encouraged to take many delicious photos as one lucky winner will walk away with attractive dining vouchers.

Date: 30 September 2016 (Friday)
Time: 12pm to 2pm

How to register? Please email olivia.woo@fraserscentrepoint.com with the following details:
1. Your name
2. Mobile number
3. Instagram / Facebook account (Please ensure these are not set to private.)
4. Name of your plus one

Selected winners will be informed via email by 23 September 2016.

The post 5 New Restaurants in The Centrepoint that You Must Try appeared first on Miss Tam Chiak.

A step into Saigon Alley brings one into a modernize yet rustic restaurant, with concrete walls filled with graffiti. The layers of advertisement stuck onto the wall drew similarities to the street walls of Hanoi. As it is located at Novena Gardens, the cozy layout allow for a convivial atmosphere, and stayed true to its casual concept, making it the perfect watering hole for the office crowd, and late night partygoers.

Opened in July 2016, Saigon Alley offered a wide variety of Vietnamese cuisine. Northern Vietnamese Beef Salad ($12) is one of the appetizer that really open up one’s appetite. The beef was pink and tender, while the salad was tossed with sweet and sour dressing.

Taking a bite into the Lot Leaf Beef Roll ($10), my mouth was filled with flavorful and juicy minced beef. The fragrance of the lot leaf enhanced the flavors of the spices that the minced beef was seasoned with. Their menu also included other appetizers such as Pomelo and Prawn Salad ($10), and Crab Spring Rolls ($8).

Spicy Australian Sliced Beef Noodles ($14) is one of the signature main dish from Saigon Alley. Hailing from the central city of Hue, it showcases a broth made of beef bones and brisket which is boiled for 8 hours into a beef stock, and served with beef slices. A heartwarming feeling was brought about upon taking a spoonful of the strong and savory beef broth. Additionally, optional sides such as beansprouts and lime could also be added to enhance the flavors.

You could also order some dishes such as the Roasted Chicken with Vietnamese Fish Sauce ($12), Crispy Pork Belly with Tamarind ($12) and Saigon Prawns in Coconut ($15). The Crispy Pork Belly with Tamarind was crispy and non-greasy. Nonetheless, I thought it was slightly too dry and could use a little more tamarind sauce.

On the other hand, the Saigon Prawns in Coconut caught my attention. It was my first time having warm coconut juice and it was truly a refreshing experience. The onions, spring onions and Chinese celery leaves further enhanced the sweetness of the young coconut. 

For the health conscious, Saigon Alley Banh Mi ($9) would make a great guilt-free yet satisfying meal. Filled with pan-fried sliced pork, ham and other ingredients, the chicken liver pate is one ingredient that cannot be missed. The chicken liver pate brought an interesting texture to the banh mi, but I felt it was a tad too dry for my liking.

The meal ended with Fried Banana stuffed with Ice Cream and topped with mixed fruits ($5). The name was probably too long, and there weren’t mixed fruits. Wrapped in a spring roll skin, there was banana and jackfruit. The jackfruit was not too strong in taste. The chocolate ice cream and sauce went well with the banana, bringing a chocolaty-sweet touch to this dessert.

The post Saigon Alley – Affordable Vietnamese Cuisine at Novena appeared first on Miss Tam Chiak.

More than just a convenient MRT stop, Bishan is home to some casual dining establishments and cafe. We sussed out some of these hipster dining places located in the area so you don’t have to venture too far into town the next time you feel the cafe-hopping itch.

1. Crusty Oven

This hole-in-the-wall bakery churns out freshly baked sweet treats ranging from tarts to cakes and muffins. We had the Cinnamon Baby Pear Baked Tart ($4.90), which featured plump and juicy baby pears imported from Spain glazed with an alluring glossy sheen of speckled cinnamon, making for a comforting dessert filled with autumnal flavours.

2. Grin Affair

Our sweet tooth let us to Grin Affair, who is most noted for their adorable jar cakes. Moving from hipster to the heartlands, their second outlet here extends to more than just mousse cakes. We had their Gelato Slider which was going at a promotional price of $1.90, where a toasty warm bun and melted marshmallows was served alongside our choice of Roasted Green Tea gelato. But don’t expect getting a sugar rush from this petite treat – it’s more of a tea time treat than anything else. We also sampled one of their bestseller, the Lychee Passionfruit jar cake ($6.50). And it’s way to understand why people loved this – the tart passionfruit curd and fresh lychee notes served as a good contrast to the salted pistachio bits, creating a light dessert filled with layers of harmonious flavours.

3. The Wholefood Kitchen

The Wholefood Kitchen is not so much a cafe but a humble stall located in a coffeeshop. But their menu is every bit as hipster – with quality and healthy ingredients that make for a wholesome meal. We had a whole wheat wrap stuffed with our choice of Cuban Mojo Chicken With Guacamole ($9). We didn’t care much for the side salad, but loved the wrap that came packed with crunchy greens and a generous filling of moist chicken bits slathered in a creamy guacamole mixture.

4. Cornerstone

Nestled within Bishan Ang Mo Kio Park, Cornerstone allows you to dine in a tranquil setting of lush greenery. We had their Beer Battered Fish And Chips ($19) where a moist fillet came encrusted in a delectably crunchy beer batter.

5. Canopy Garden Dining

Another eatery that’s located within Bishan Ang Mo Kio Park is Canopy Garden Dining which serves up fusion cuisine and quintessential Western fares. While we could certainly do with better and more attentive service, the Fresh Middlerock Sweet & Sour ($7) with its unique blend of zesty lime juice and housemade sugared syrup certainly helped quenched our impatience and mellowed out the heat from the Spicy Asian Inspired Minced Pork pasta ($19). The bak chor mee inspiration was apparent from the spiced pomodoro sauce. But however inspired, we can’t help but shake the feeling that we were eating a spicy version of a classic bolognese.

6. Grub

Also providing a dine-in-the-park experience is Grub, which hopes to share their love for food and responsible cooking through their thoughtful menu created without artificial preservatives and flavourings. We had their Crispy Fish Burger ($14) which comes with a huge chunk of breaded fish fillet (their fish are bought from a sustainable source) and remoulade to cut through the richness. Certainly a filling and substantial burger that’ll leave your belly satisfied.

7. Soul Kitchen

Located away from the bustle of Bishan town is Soul Kitchen with their unique Southern offering and welcoming interior. But more welcoming is their Saturday brunch menu with nothing above $10. We had the unconventional Chicken And Sausage Gumbo ($9.80 with the option of adding $1 for a cup of ice lemon tea), which was a classic Southern dish that reminded us somewhat like an ang mor mui fun with their garlic infused rice sitting in a pool of hearty stew filled with chicken, sausages, beans and vegetables. It was tangy and robust, with the side of hot sauce helping to pack a bigger flavour punch.

8. Crave Ice Cream

More than just your neighbourhood ice cream parlour, Crave Ice Cream is home to their unique waffle that’s almost like a crispy mochi – crisp on the outside and chewy in the middle and nothing like the usual fluffy waffles. We ordered Crave On-The-Go ($4.80) that came with waffle chunks and a scoop of ice cream, and we knew we had to get the paddlepop-esque Yummy Gummy flavour which was a kaleidoscopic hue studded with gummy bears within.

9. The Living Room – Zion Bishan

Located at the Zion Bishan Bible-Presbyterian Church (which happens to be a PokéStop btw), The Living Room is a humble dining establishment that’s perfect for their comforting stews and light tea-time snacks. We had their tea-time special that runs from 3pm to 5pm daily, allowing patrons to choose from any cake and a choice of coffee or tea for just $4. We had their Earl Grey Chiffon With Lavender Lychee Glaze paired with a cup of Chamomile, Vanilla and Honey Twinnings tea. The light and fluffy cake was scented with notes of bergamot while the glaze was redolent of lychee and lavender. But those looking for something more sinful can opt for the Beer-Battered Mushrooms ($5.90) where the soft and juicy mushrooms were encased in a crunchy batter.

The post Hipster Dining In Bishan – 9 Unique Places To Eat appeared first on Miss Tam Chiak.

While looking for some great bak chor mee stalls around our little red dot, I was recommended to try Ah Ter Teochew Fishball Noodles in Amoy Street Food Centre. A trader turn hawker, Gilbert took over his father (Ah Ter) business. What’s more interesting is, Gilbert is voted as the Most Handsome Hawker in 2005 by The Straits Times. Even after so many years, he hasn’t lost a single bit of his charisma.

Even though their signboard states “fish ball noodle”, they don’t make their own fishballs. Instead, the “star” is that solid bowl of soup. For $5, you get a bowl full of ingredients such as a prawn, pork slices, kidney slices, liver, fish cake slices and lots of fresh minced meat.

I decided to order mee kia which was springy and smooth, well coated with chilli sauce. Every mouthful of noodles, when paired with the ingredients from the soup, is a perfect combination. The minced pork that were floating on cloudy broth makes it more enticing. And the slices of pork liver are well-cooked. It is quite crazy during lunch, but I don’t mind standing in the queue to watch a hunk toss the noodles. If you want to skip the queue, head there after 2pm.

The post Ah Ter Teochew Fish Ball Noodles – Hawker Hunk Cooks Good BCM appeared first on Miss Tam Chiak.

[BANGKOK, THAILAND] If hot pot is your thing or you are craving for some good hot pot in Bangkok, head to POT Ministry. Newly opened at CentralWorld, they provide four different kinds of soup base based on different regions in Thailand.

The four types of soup included Central soup (original hot pot soup), Northern soup (pork sausage soup), Isan soup (hot and spicy soup) and Southern soup (yellow curry). Meats and vegetables are paired together with the different soups.

We opted for the original hot pot soup and Isan soup to pair with Australian Beef Set (950 baht), consisting of australian beef, beef pot, beef ball, liver, stewed beef, beef tripe and vegetables. The original hot pot soup can be pork spareribs broth or aromatic beef broth made with familiar Thai spices. When cooked with the beef, you can enhance the flavours with pickled bean and dipping sauce.

I prefer the Isan soup which is spicy and tangy, served with a sweet dipping sauce. I like the freshness of each slice of beef and it is really up to you to control how cooked you wish your meat to be. Besides beef set, the seafood set is also a popular option.

On top of the hot pot items, there are other dishes in the menu like Spicy Pomelo Salad (180 baht), Rice Noodles Wrap with Crispy Pork, and Baked Smoked Crispy Pork with fried garlic on rice (250 baht). Even though the pork was a little on the tough side, the addition of fried garlic on a pot of rice brings so much aroma and fragrance.

For something more extravagant, we had the Curry Crab infused with all the Thai flavours. Most of the meats has already been removed from the shells, so you don’t really have to dirty your hands. This, when paired with the garlic rice, left us salivating.

The further menu includes baked rice with crab, Thai style lasagna lab (Thai style), Egg Noodle in Chicken Curry, fresh raw prawn in spicy fish sauce etc.

Of course, you will also be able to find the more familiar Thai food like Pad Thai with River Prawn (550 baht). A family recipe, the flavours are milder and a little sweeter. I like it that it is eggy enough, but I prefer it to be more flavourful.

After the meal, they serve a choice of complimentary desserts from shaved ice with assorted Thai dessert, Thai mung bean pudding with coconut milk ice cream, to coconut ice cream with toppings. For us, we were intrigued by the trolley of mangoes outside the shop, so we decided to order an extra mango sticky rice instead.

The post POT Ministry Bangkok – Soups From Different Parts of Thailand appeared first on Miss Tam Chiak.