This coffeeshop at Blk 130 Jurong Gateway Road is very busy recently. The famous Soi 19 Wanton Mee has opened their new branch there, and there is another interesting stall Baba Melaka within the same coffeeshop, serving Peranakan dishes. I don’t really know of hawkers that serve peranakan dishes (except for Popo & Nana in Maxwell market). I guess probably because it’s really laborious to cook Peranakan dishes.

Here at Baba Melaka, prices are kept low. So, don’t set too high expectation when you are having Nonya Assam Laksa because you are only paying for $3.50. The soup is very watery and it consists of the thick noodles with ingredients like onion and cucumber slices, mint and topped with a mellow prawn paste. Honestly, I have had better ones in Singapore and won’t mind paying a higher price to get a better quality one.

On the other hand, their Ayam Buah Keluak with steamed rice ($5.50) is pretty impressive. The gravy is robust with a slight earthy tanginess to it. The meat is very tender and the fragrant sambal belachan was spicy with a kick. Have a mouthful of steamed rice to go with the crunchy achar, chicken and chilli sauce, it feels like a party in the mouth. They also have other rice dishes like Beef Rendang Nasi Lemak ($5.90), Ayam Rendang Nasi Lemak ($4.90) and Ayam Goreng Nasi Lemak ($4.90).

Ending the meal with their Baba Chendol with roughly shaved ice and thin gula melaka. There are big kidney beans but the chendol strips were not very generous. But cannot complain lah, only $2!

They also sell some peranakan kuehs at the corner. I thought having a peranakan stall in a coffeeshop is a rather refreshing idea but you have got to lower your expectations a little. Go for the rice dishes, it won’t disappoint. Unfortunately I have not met the owner of the shop during my 2 visits there. The employees at the stall work pretty slowly and they are not too friendly.

The post Baba Melaka – Affordable Peranakan Dishes in a Coffeeshop appeared first on Miss Tam Chiak.

When buying cookware, what are some things you look out for? For me, I always go for non-stick pans that is easy to clean. Imagine having to waste all my energy to scrub and scrub after cooking a meal. A big thank you to the kind folks from Corningware®, I was introduced to the new top-of-the-range metal cookware Corningware® Retroflam.

Made in Korea from quality materials in a five thick layers of coating consisting of cast aluminum, black titanium, and sparkling pearl ceramic coating on the interior and exterior of the cookware. Corningware® Retroflam has specially designed radiating grooves on the base to allow for even distribution of heat, hence food is evenly cooked. Aluminum is great for thermal conductivity, ensuring energy efficiency; while titanium is strong and non-toxic. This is especially good when I am cooking my fish, it won’t get burnt on just one side. There is faster and healthier cooking turnaround time which leads to lowers energy consumption.

The ceramic coating is highly resistant to heat. Healthy cooking even at under 400 deg C heat, it won’t discharge any toxic chemical. With superior non-stick ability it means the pans are also very easy to clean. All you have to do is wipe off any residue with paper towel after cooking before cleaning it. No scrubbing needed, yay!

The Corningware® Retroflam cookware range promises effective, healthy, non-chemical emission, and hassle-free nonstick functionalities during cooking. The range—which includes wok, sauce pan, casserole pot, and fry pan in radiant colours of red ruby and green emerald—is visually appealing and is a must-have tool for modern cooking.

I put the Corningware® Retroflam wok pan to test by cooking two local dishes with it – Char Kway Teow and Claypot Chicken Rice.

RECIPE: FRIED KWAY TEOW

Because of its large surface and non-stick functionality, stir frying my fried kway teow was very easy. Heat was distributed equally so my fried kway teow was evenly cooked with no charred wok base.

Fried Kway Teow

2016-07-29 11:10:19

Serves 4

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Ingredients

1. 2 tbs oil
2. 6 large garlic cloves, minced
3. 2 Chinese sausages, sliced
4. 12 large prawns
5. 1 cups bean sprouts
6. 450g kway teow
7. 100g fish cake, sliced
8. 2 eggs
9. 1 cup Chinese chives, cut into 2″ length
10. Salt, to taste
11. White pepper, to taste

Sauce

1. 2 tbs dark soy sauce
2. 3 tbsp sweet soy sauce
3. 1 tsp fish sauce
4. 1 tbs sambal (optional, for spicy version)

Instructions

1. Combine the ingredients for the sauce and mix well.
2. Heat Corningware® Retroflam over medium fire. Add oil and sautéed garlic.
3. When it is turning brown, add fish cakes, sausages and prawns. Stir fry using high heat.
4. Add the bean sprouts, noodles and sauce. Stir fry for a minute.
5. Make a hole in the centre, crack the eggs and fry. Garnish with chives and serve immediately.

Miss Tam Chiak http://www.misstamchiak.com/

RECIPE: CLAYPOT CHICKEN RICE

One pot meals are great especially when I am so overwhelmed with work and wanted a quick but delicious meal. This is my favourite recipe and we have cooked it twice already using Corningware® Retroflam. Plus it is so easy, all I need to do is to marinade the chicken beforehand. Look at how beautiful the chicken thighs turn out when I sear them in the pan. The chicken browned beautifully and amazingly when I removed them from the pan, there was no residue left at the bottom. Washing up is a breeze!

Claypot Chicken Rice

2016-07-29 11:12:36

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Ingredients

1. 4 chicken thighs
2. 4 garlic cloves, finely minced
3. 5-6 slices of ginger
4. 2 tbs oil
5. 2 Chinese sausages, sliced
6. 6 dried shiitake mushroom, soaked in hot water 15 minutes and cut into slices
7. 1½ cups rice
8. 1½ cups chicken stock
9. 1 cup water
10. 3 tbs sauce from marinade
11. spring onions, for garnish
12. red chillies, for garnish

Marinade

1. 2½ tsp sesame oil
2. 2 tbs oyster sauce
3. 2 tbs light soy sauce
4. 1 tsp brown sugar
5. 1½ tbs sweet soy sauce
6. ½ tsp salt
7. ½ tsp white pepper

Instructions

1. Combine all ingredients for marinade and marinate chicken thigh overnight.
2. Heat Corningware® Retroflam over medium high heat. Add 1 tsp oil and sear chicken thigh with skin side down for about 1.5 minutes. Flip the chicken and sear for another 1.5 minutes. Set aside.
3. Sauteed garlic and ginger. Add in mushrooms, sausages, rice and marinade. Mix well.
4. Add chicken stock, water and ½ tbs of sweet soy sauce for darker colour. Place chicken thigh on the rice. Cover the pan and using small heat, cook for 20 mins or until the rice is cooked. Garnish and serve immediately.

Miss Tam Chiak http://www.misstamchiak.com/

So, it is important to have your own set of safe and good cookware that you last you for a good period of time. Corningware® Retroflam is a definitely a good set to own, especially if you wish to prepare one pot meals at home.

Prices start from $109 and they are available at the following stores in BHG, Courts, Metro, OG, Robinsons and Tangs.

If you are a big fan of Corningware®, here’s your chance to win other of their quality products. Big thank you to World Kitchen, I am giving away Corelle® Diningware – Frost design each worth S$110 to 2 lucky readers.

All you have to do is:
1. Like World Kitchen Asia Pacific on Facebook
2. Share this post on Facebook.
3. Answer a simple question here: Name one benefit of using the new Corningware® Retroflam Cookware.

Closing date: 15 August 2016. Collection of gifts from World Kitchen (Asia Pacific). Good Luck!

The post Corningware Retroflam – Char Kway Teow & Claypot Rice Recipes (PLUS GIVEAWAY) appeared first on Miss Tam Chiak.

Taste of Kingscliff and Tweed Coast ended two weekends ago and I am really lucky to be back, all thanks to the festival director Jayne Henry and Scoot Airlines. The Tweed Coast has got one of the most stunningly beautiful beachside, that’s why I really enjoy my time here for the third time. This ten day celebration is designed to showcase the best destinations on Kingscliff and Tweed Coast using food and beer. The programme kicked off with Taster@Salt – a two-day festival full of tastings, demonstrations, fabulous food products and live entertainment main stage in beautiful Central Park in the heart of Salt Village in South Kingscliff.

One of stalls in the festival that caught our eye is this buckwheat crepe from Crêpes Bretonne. I have seen how buckwheat is extensively used in Japanese cuisine but eating this traditional galette made using buckwheat flour – that’s my first time! Crêpes Bretonne owners Sandrine and Damien are the first to bring galettes to the region. Using Damien’s grandmother’s recipe, they started selling at markets before opening their first shop “3 Sea at Tweed Heads”a few years back. They have gained in popularity in this country in large part because they’re a tasty, gluten-free alternative to a traditional crêpe. Originated from Northern France, they are usually served with a filling of your choice placed in the middle of the gallette, which is then folded into an open envelope and cooked in the pan for a few minutes.

One of the reasons why I love Australia so much is because the people are passionate about supporting local producers and Victorians are particularly loyal about home-grown products and local brands. One of the most stunning farm in Gold Coast is Tropical Fruit World. This 5th generation family-owned farm offers a large array of fresh local produce for purchase, as well as a variety of natural products, including soaps and oils. It is now a popular tourist destination.

An interesting stall in this year’s festival is Ink Gin – an Australian floral infused craft gin by Paul Messenger, who is a mineral geologist-turned home distiller. It is carefully pot distilled in small batches using 14 organic botanicals and naturally infused with butterfly pea petals. Ink Gin has the traditional flavours of juniper berries, with locally grown lemon myrtle, Tasmanian pepper berries and fresh organic Valencia oranges. Each botanical is be prepared separately oven dried, grounded or shredded. We had a taste of the Ink & Tonic which changes the colour from deep blue to a beautiful pink when mixed. No preservatives or chemicals are added. Visit http://inkgin.com to find out more

We queued 45 mins for Pit Fire Pigs that serves slow cooked BBQ meat. Tony and his friend stayed marinated and smoke the meat overnight in his smoking pit that is huge enough to cook 2 pigs. The brisket and ribs are so awesome that I kinda miss it now. They BBQ their meats at events and markets. Another food truck that you should try

Pit Fire Pigs is another fledgling business cooking slow smoked BBQ meat, corn and potatoes. Tony Sullivan, who owns the business with Sharif Daley, began cooking on a little kettle BBQ at home and for parties, progressing to a rotisserie, then to pit barbequing. Another food truck that is equally awesome is the thin crust pizzas from Gunter’s Flammkuchen.

Love In Blossom Patisserie is run by Chef Ben Leonardi who left France for Australia in 2012 to raise a family here. We love their vanilla eclair studded with fresh strawbrries, white chocolate and macademia nougatine. They do markets throughout Brisbane, Gold Coast, Northern Rivers, Ballina and Byron Bay.

During the festival, local Chef & TAFE instructor Garry Smith taught us how to bone out a chicken and gave some handy BBQ techniques to make our cooking easier.

Our Singapore chef Shen Tan and Hong Kong chef Adrian Lee collaborated and present a masterclass on two crab dishes. Chef Shen prepared our Chilli Crabs while Chef Adrian did Typhoon Crabs.

TASTE of Kingscliff and Tweed Coast is a great way for us to get in touch with the F&B owners as well as to understand the local producer. Amazing festival and I truly enjoyed myself to the great food, great beer and music. Gold Coast and Tweed are endless playgrounds, with an array of fabulous restaurants and dining delights for everyone.

Scoot flies from Singapore to Gold Coast daily. The flight is 7h 30mins. For more information, visit www.flyscoot.com (Singaporeans, don’t forget to apply for VISA).

The post Highlights from TASTE of Kingscliff and Tweed Coast 2016 appeared first on Miss Tam Chiak.

Big thank you to Mr Robert Chua, I had the chance to try Ju Xing Home (聚興家) during my last trip to Hong Kong. This hole-in-the-wall eatery beside Prince Edward Station Exit D is helmed by 38-year-old Chef Wu Jiang Qiao（吳江橋). How special is this?

Apparently, this is the hidden gem / secret supper place of many hotel Chinese chefs after work. So you may be able to spot Michelin three-star Chinese restaurant Lung King Heen’s Executive Chef Chan Yan Tak, two Michelin star Ming Court’s Executive Chef Mango Tsang Chiu Lit, one Michelin-starred dim sum restaurant Tim Ho Wan’s owner/chef Mak Kwai-pui etc. Truly a gathering for many chefs. Even though Chef Wu is considered a junior to many chefs, he is very good with his dishes. That is the reason why many chefs would gather here after work to enjoy classic stir-fry dishes or even share some cooking tips with each other.

During lunch, they mostly serve set lunches for busy crowd nearby. When night falls, they removed the cover in front of their restaurant to display the fish tanks and crabs in the boxes. So you can choose the catch of the day and how you want to cook it. The menu is too vast, but if you study it long enough, you will find dishes that speaks excellence.

One of the secret weapons of Ju Xing Home is this Clam Soup. Using freshwater fish to boil for hours, what you get is an opaque white in colour broth that has clearly extracted the essence from the fish. What makes the soup impressive is the addition of rice into the broth which allows it to reach a creamy consistency as well as added flavour into the broth. Clams were added to enhance the crustacean flavour while towel gourd absorbs the flavours.

When I thought I am having garlic steamed fish, I am absolutely wrong because this steamed soon hock comes with crispy grounded nuts (豆酥蒸筍壳鱼). The familiar preparation is done to the fish — steamed until the flesh seemed to quietly exhale, before adding the stir fried ground nuts. Such is a earthy dish in terms of taste and texture, chef said the grounded nuts has got to stir fry till it is fragrance and thick before topping it to the tender and moist fish.

The restaurant also does a variety of sichuan dishes. Just look at this Poached Chilli Beef (麻辣水煮手切牛肉), there is generous slices of tender beef with a stock that is spiced with fresh red chilli, dried chilli, fermented bean paste and peppercorns. Each slice is really tender! Deep fried with sichuan peppers, slices of garlic, scallion, the chicken chunks marks the right interstices of salty and spicy, without quite mustering a distinct character.

The stir fried sea prawns were so fresh and tasty, together with the stir fried vegetables, it brings a great ending to the meal. Look at those golden roe in the prawns… Robert and Peggy were raving about his sweet and sour pork that I have to try, but unfortunately, it was not available during our day of visit, so looks like I have to be back again. It’s a small cozy eatery so please go early because they are usually packed by 6pm!

The post Ju Xing Home 聚興家 – Hong Kong Chefs’ Hidden Supper Spot appeared first on Miss Tam Chiak.

August is going to be special when you dine at the Melt Café in Mandarin Oriental Singapore. Here’s why: they are having a promotion of S$88++ FOR 2 PAX with any HSBC card.

Close to Suntec City, the newly refreshed Melt Café will impress both crustacean-lovers and meat-lovers with an extensive variety of premium items. Look forward to the roast and carving corner, as well as live gourmet stations and the attractive pastry theatre you cannot miss! Plus, the Indian spread here is really impressive and there is a tandoori oven in the restaurant to ensure that you get fresh naans to complement the delicious curry!

The dining experience is complemented with a comprehensive variety of the finest crustacean on ice such as crabs, prawns, crayfish, mussels, and oysters. The seafood counter is really attractive, with a range of shellfish and crustaceans stacked neatly.

In this hot weather, it will be a good idea to start off with the delectable cold station, featuring salads, appetisers, sashimi, sushi and charcuterie paired with a selection of homemade breads. They have chicken salad, duck breast salad, potato salad, couscous salad, mushroom salad etc. There is also cold soba on a bed of ice.

The vibrant, intensely colourful world of Indian food has an ever-increasing fan base in Singapore. If you are a fan of Indian cuisine, be prepared for a special treat at Melt Café.

The much-loved Indian cuisine remains a top favourite here as the chefs really bring the true essence of Indian culinary experience in a contemporary style. Sink your teeth into a range of classic dishes like Jeera Rice, Dal Tadka, Palak Paneer, Lal Maas, Butter Chicken, Mixed Vegetable Curry, Baigan Masala and Aloo Chutney Wale.

Palak Paneer is always my favourite. The homemade cottage cheese is cooked in spinach with a smooth and uniform texture. The Butter Chicken delivered a sweet, buttery and fragrant taste of the traditional spices like coriander, cumin, cinnamon and cilantro. A delicacy from Punjab, it goes well with Garlic Naan. Freshly baked naans tasted sooooo good!

Besides Indian cuisine, there are also European and Asian spreads, offering a variety of soups, vegetables, rice and meats. The braised beef stew in the European section is fork tender with rich gravy. You might also like the light saffron seafood stew and lamb shank. For the Asian spread, I was quite happy to see some Thai dishes like tom yum goong and pandan chicken. The wok fried hot bean prawns is specially fresh and crunchy.

At the Roast Section, there are roast beef and roast chicken. Look at that layer of fat on the roast beef. How tempting…

If that is not enough, head to the alfresco area to enjoy a special barbecue showcasing grilled lamb and beef steaks as well as seafood and roasted vegetables during dinner.

A new dish that is added to the buffet line is the drunken prawns. The waiter will pour the rice wine over the fresh prawns and cook them a la minute. It was undeniably delicious.

As we walked into the dessert corner, there was already an aroma lingering in the air. “CREPES,” I exclaimed. I have a weakness for crepes. You can choose to add in fillings like nutella or custard. I like it plain with maple syrup. Life is simple.

Honestly, I was very impressed with the award-winning pastry theatre, where dainty desserts and irresistible cakes were laid out for a visually appealing feast. Everything is made in-house with ingredients from both the East and West. The chocolate fondue with fresh fruits lends a sweet touch, complemented by an enticing selection of cakes and ice cream.

Choose to go with an assorted artisanal cheese platter for the perfect finale, paired with a stellar selection of wine available from the restaurant’s new eclectic wine wall.

We liked everything at this lovely pastry theatre. It should make dessert-lovers very happy. There was also an exquisite patisserie counter with a colourful myriad of tantalising delights available for purchase.

HSBC’s Dine for Two: S$88++ (Sunday to Wednesday) and S$98++ (Thursday to Saturday)

From now till 31 August 2016, enjoy a dinner buffet for 2 at S$88++ (Sunday to Wednesday) and S$98++ (Thursday to Saturday) with any HSBC Credit Card. Please quote “HSBC Dines for 2” when placing your reservation. Reservations are required at least 2 days prior and is subject to availability. This offer is not valid on 8 and 9 August 2016 and is only valid for the first 300 bookings.

What’s more, enjoy over 40 other 1 dines free offers with your HSBC Credit Card. To find out more, click here.

The post Melt Café – International Buffet with One of the Best Indian Spreads appeared first on Miss Tam Chiak.

It’s a known fact that cafe culture is almost a norm worldwide and this culture is booming, especially in the Southeast Asian countries such as Singapore, Korea, Taiwan and others. So, how can Johor Bahru lose out! Many Singaporeans have been flocking there on weekends for their affordably delectable hawker and street food. Now, they have brought cafe-hopping to a whole new level, and this is evident along Jalan Dhoby, which “houses” many cafes side by side.

This brings the next question – how do cafes survive if there are so many of them serving up almost similar food offerings? Well, relatively new cafe, Vanilla Bean, located at the integrated marina, Senibong Cove, has something new up their sleeves in order to make them stand out from competitors. This cafe serves specialty coffee, artisanal cakes, waffles and scrumptious brunch items.

Looking at Singapore’s Curious Palette and Paddy Hills which are famous for their gorgeous-looking Berries Ricotta Pancakes, Vanilla Bean has recently launched their version of Berry Ricotta Hotcake. Rumour has it that it’s the first cafe in Johor Bahru offering hotcakes!

Blueberries Ricotta Hotcake (RM25 / S$8.50) contains 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. I find Johor Bahru’s version slightly more special as compared to those in Singapore as you can find blueberries hidden between the layers as you slice through the hotcakes. However, the hotcakes lacked fluffiness and thickness.

Besides coffee, Vanilla Bean also serves bottled cold-pressed juices priced at RM14 / S$4.75. I had their Watermelon Quencher to cool myself down. This comprised of white dragonfruit, watermelon and fragrant pear. What a refreshing concoction! Finally, did I mention that their artisanal cakes are made in-house on a daily basis? That’s a very good tactic of keeping customers in suspense so you can look forward to surprising flavours if you visit them over the weekend. One last plus point – there’s free wifi at this cafe!

Born in Malaysia, Hazel loves to travel and soaked herself with enrich cultures and food. Follow her food adventures on her blog.

The post Vanilla Bean – First Hotcake Dessert in Johor Bahru appeared first on Miss Tam Chiak.

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UE Square Shopping Mall is a destination mall that brings together retail, entertainment and lifestyle elements in an integrated stop for everyone. Do you know, they have a range of upmarket restaurants serving a variety of international cuisine e.g. Shin Minori, Moc Quan, Xin Yue Modern Chinese Restaurant. Here are 3 restaurants which I have tried.

Shin Minori is all about value in Japanese dining. Offering all sorts of cravings from sushi to tempura, this is your one stop shop for Japanese feasting without the splurge. If you wish to get your cravings satisfied, the best way is to go for Japanese ala-carte buffet at Shin Minori!

JAPANESE BUFFET LEH! It is so rare to find good Japanese buffet in Singapore. At affordable prices, Shin Minori sources for the freshest food to recreate the flavors of Japan.

Its a la carte buffet offers tempting slices of sashimi like salmon, tuna, yellow tail, snapper, octopus etc. We went for the Sashimi Moraiwase with a assorted platter of raw seafood. There is a pretty parade of hand rolls, or temaki. The Spider Temaki filled crispy soft shell crab often gets multiple orders.

The maki rolls are a rainbow of creative combinations including the Harvest Maki Roll with tempura shrimp and avocado, almond and coconut flakes, and a sweet and tangy mango eel sauce. If you are a safe eater, share a platter of California Maki featuring crab meat stick, avocado and cucumber.

Supplement your picks with grilled yakimono, airy tempura and more for a complete Japanese smorgasbord that doesn’t break the bank. Lunch buffet is priced at $37.90++ (adult); $27.90++ (child). Dinner buffet is priced at at $39.90++ (adult); $29.90++ (child), except Christmas Eve, Christmas Day, New Year Eve, New Year Day, CNY Eve & special occasions.

Shin Minori also offers set lunches for the busy working executives who need to get a quick but good lunch at reasonable pricing. An extensive selection of sake and shochu is one of the highlights of Shin Minori Japanese Restaurant. Sake lover will be pampered by Shin Minori’s wide selection of sake and competetive pricing.

Located along the stretch of Mohammed Sultan Road, Xin Yue woos the discerning gourmands with an elaborate menu of classic and creative interpretation of heritage Cantonese recipes. The menu at Xin Yue offers a line-up of delectable dim sum, sumptuous roasted fares and well-loved celebrated Cantonese dishes.

With the focus on seasonal menu that uses the freshest catch and ingredients, they are currently having Boston Lobster Set Meal at $48.80++ per pax. The meal starts with a thick and rich sea treasure broth. The stock is tasty with generous amount of lobster meat.

Following that, here comes the star – Braised Boston Lobster in Superior Broth. This luxurious dish highlights the seasonal ingredient, Boston Lobster, at its peak where meat is the most tender, sweetest and freshest. Expertly prepared using traditional Cantonese cooking techniques, it is tasty and beautiful.

The set meal also includes pan-fried premium fish fillet in teriyaki sauce, angel hair with truffle oil and chilled aloe vera and lemongrass jelly. It is interesting to slurp angel hair with truffle oil in a Chinese restaurant. But I am happy that the chef has created dishes which is different from the norm and it complemented well with the lobsters.

Dim Sum lunch is always a pleasure at Xin Yue. Delightful and exquisite treats made with the best ingredients. Baked BBQ Honey Pork Pastry is a firm favorite, along with Steamed Radish Cake with XO Sauce and many others. Looks like I must come back to try their dim sum soon. Valet parking available from Xin Yue.

I have grown fond of Vietnamese cuisine — grilled meats, startling herbs, crunchy vegetables — and particularly of pho, the aromatic beef noodle soup that is Vietnam’s national dish. Visiting Moc Quan reminds me of the marvellous times I had in Danang and Hoi An, enjoying Vietnamese food by the streets. For the past few years, the restaurant has been meeting these street chefs and learning from them their secret recipes. All the ingredients are brought over from Vietnam weekly where they fly over personally to hand carry back. This is truly dedication.

I was pleasantly surprised that Moc Quan serves decent Banh Mi Thit ($7.90). What already impresses is, the owners bake their fresh baguette daily using a special oven which the owners brought back from Vietnam. So each piece of baguette is crispy on the outside with a fluffy interior. All the Banh Mi is served with cucumber, parsley, butter, pickled vegetables and Vietnamese chilli. My Banh Mi Thit comes with Vietnamese sausage, ham, homemade pork pate. The only complaint is, not enough sausage and pork pate. I want more!

Sometimes, street food does not need to be elevated to be great. Moc Quan’s Banh Xeo ($11.50), a rice-flour crepe gilded with turmeric, studded with shrimp, mushrooms, sliced pork and mung beans is seared in a wok until it is crispy on the bottom but still airy on top. The addition of mung beans did give it a good crunch.

What is Vietnam without Pho? Moc Quan offers 4 different beef choices ranging from Sliced beef ($11.50), Brisket ($12.50), Beef meat balls ($13.50) and a mixed variant ($14.90). Slurp the fresh vietnamese rice noodles along with some fragrant beef broth, it is super satisfying! We also ordered their Com Tam ($11.90) that is served with BBQ marinated pork chop, steamed egg and homemade fish sauce.

The post UE Square – Upmarket Restaurants With International Cuisines appeared first on Miss Tam Chiak.

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

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

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

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

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

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

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

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

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

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

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

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

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The Pokemon Go wave has finally hit the shores yesterday. This free augmented reality mobile game has become a global phenomenon since it was released in the United States. There is no need to travel far in search of Pokestops and gyms because there are probably many familiar signs and landmarks in your neighbourhood. If you are staying in Bedok, we have helped you plan your route to conquer Pokemon Go Gyms while trying some great places to eat.

Pokemon Go Gym 1: Bedok MRT

Alight at Bedok MRT and begin your day by trying to takeover the Gym located right here. Thereafter, head to the busiest hawker centre beside Bedok Interchange to enjoy breakfast.

One of the cheapest chwee kueh, Bedok Shui Guo has got pretty good radish (chye poh) and they are generous with it. It pairs well with the soft rice cakes that are steamed fresh daily. Don’t forget to add some chilli, level up!

Address: Bedok Interchange Food Centre, Blk 207 New Upper Changi Road #01-53, Singapore 460207
Opening Hours: 8am to 10pm daily

If you prefer somewhere air-conditioned, enjoy the soft and piping hot Steamed Custard Bun ($4.90) at Canton Paradise in Bedok Mall where you get that lava custard egg york that’s slightly gooey and creamy. There are other dim sum highlights such as Baked BBQ Honey Pork Bun ($4.50) and Fried Carrot Cake in XO Sauce ($7.80). Read about my bedok mall food options here.

Address: 311 New Upper Changi Rd, Bedok Mall #B2-10 to 11, Singapore 467360
Opening Hours 10:30am to 10pm daily

Pokemon Go Gym 2: Bedok Library

Have a bowl of Sarawak laksa at Red Hornbill for lunch. The owner brings in the laksa spices from his hometown. His version is much lighter and less punchy. For $5, it’s quite huge a portion. A drizzle of lime works wonders in uplifting the flavours of the smoky curry. We also tried their kolo mee which is decent (and overloaded with noodles).

Address: Blk 205 Bedok North Street 1 #01-357, Singapore 460205
Opening Hours: Tuesdays to Sundays 11am – 2pm; 4pm to 8:30pm. Closed on Mondays

Pokemon Go Gym 3: Bedok Swimming Complex

Walk east to junction of bedok swimming complex to hit the gym, then reward yourself with Nangfa Thai Kitchen which is opened by ex-franchisee of Nakhon Kitchen in Bedok.

Stir-fried minced pork with hot basil leaves ($6) hits the right note of savouriness and spiciness. The minced meat was stir fried with crunchy bean sprouts, onions, red chillies and basil, it’s great with the rice. The Pad Thai ($5) with shrimp, tofu, bean sprouts and onion was also richly rewarding. It has a distinct sweetness and the noodles were as usual, springy to the bite. Click here to read full review.

Address: Blk 136 Bedok North Ave 3 #01-166, Singapore 460136
Opening Hours: Mon to Sun 12pm to 3pm; 5.30pm to 10pm

Take a break at Percolate with a cup of green tea latte. Or try their coco latte where the coconut oil is added. They use papa pahelta coffee beans and nylon coffee roasters. It’s well balanced with a hint of nutty flavours, it’s good to spend your Sunday afternoon chilling out here.

Address: Blk 136 Bedok North Ave 3, Singapore 460136
Opening Hours: Mon 10:30 am – 9:30 pm; Wed to Fri 10:30 am – 9:30 pm; Sat & Sun 9:00 am – 9:30 pm

Pokemon Go Gym 4: Blk 140 Bedok North Street 2

You have rested enough, move on to the next stop which is only 5 minutes walk.

Pokemon Go Gym 5: Bedok Blk 111

Good job, head to Bedok 85 now!

Pokemon Go Gym 6: Bedok 85

Bedok 85 is a supper paradise, and one of the must try stall is Seng Hiang Bak Chor Mee. Go early if you don’t have the patience to wait. Their soup is very flavourful, which is comforting especially at the end of the day. Those lard in the soup adds the oomph!

Address: 85 Bedok North Street 4, #01-08 Fengshan Centre, Singapore 460085
Opening Hours: 6pm to 3am

If you are too early, don’t worry! Have some Soon Kuehs and Ku Cai Kuehs from Lek Lim Nonya Cake Confectionery. The ladies make them fresh daily and when steamed, the skin was translucent and thin, packed with big fat fillings with no preservatives. Read the full story here.

Address: Blk 84 Bedok North St 4 #01-21, Singapore 460084
Opening Hours: Mon – Sat 4am-6pm; Sun 4am-2pm

P/S Please do not drive or transgress while playing Pokemon Go.

The post 7 Amazing Cheap Places to Eat & Conquer Pokemon Go Gyms in Bedok appeared first on Miss Tam Chiak.

As Mid-Autumn Festival approaches, family, friends and business associates see this as a good time for gatherings and catching up! Every year, we see new flavours with cutting-edge designs yet we never forget the traditional time-honoured baked mooncakes. It’s the time of the year to share your love and show your appreciation with the ultimate list of mooncakes we recommend for Mid-Autumn Festival 2016. (*brands are arranged in alphabetical order*)

Carlton Hotel Singapore

This Mid-Autumn Festival, be enchanted by dainty handcrafted mooncakes from Carlton Hotel Singapore. Crafted conscientiously and freshly made in-house from top range ingredients, be mesmerized by Mini Walnut Moontarts ($62 / box of 8).

This unique and addictive moontart is Carlton Hotel Singapore’s bestseller. Smooth white lotus paste and egg yolk are enveloped in a crisp fragrant crust and walnuts. There is even an alternative low sugar moontart ($60 / box of 8), without egg yolk, for the health-conscious bunch.

Carlton Hotel Singapore also offers consumers the opportunity to indulge in time-honoured baked mooncakes. Baked to a gorgeous golden brown, Red Lotus Paste Mooncake ($68 / box of 4) comes with double egg yolk while the White Lotus Paste Mooncake comes with single or double egg yolk option.

Don’t forget their popular snow skin mooncake selection. Mini Red Velvet Snow Skin Mooncake ($63 / box of 8) has been inspired by Tuxedo’s signature red velvet cake. Filled with rich, velvety cream cheese and crunchy royaltine, consumers get a good textural difference while treating themselves to this after-meal dessert. No preservatives are added.

Citibank, DBS/POSB, OCBC and UOB cardholders will be entitled to 20% off with a maximum purchase of 30 boxes between 18 August and 31 August and enjoy 15% off all mooncakes between 1 September and 15 September. Local delivery is free for orders comprising 50 boxes and above to one location. A surcharge of $64.20 (with GST) per location applies for orders below 50 boxes. Prices are subject to GST.

Conrad Centennial

Reminisce the good old days with Golden Peony’s Traditional Baked with White Lotus Paste Mooncake ($64 / box of 4) and Traditional Baked with Mixed Nuts Mooncake ($72 / box of 4). The former is a time-honoured favourite while the latter consists of a healthy blend of five different types of nuts and seeds and is best enjoyed with a cup of Chinese tea.

Don’t forget Golden Peony’s signature Sweet Potato Mooncake in Crispy Filo Pastry ($64 / box of 8), lovingly handcrafted by Executive Chinese Chef, Ku Keung, and his team, which boasts of a crispy crust and filled with unsurpassable fillings of light whipped sweet potato.

This year, Golden Peony’s snow skin mooncake assortment sees the introduction of two alcohol-infused mini snow skin mooncakes and two other non-alcoholic flavours. Gorgeously encased inside antique-looking treasure boxes that comes in three colours – velvet red, luxe gold and a limited edition antique gold – this eye-catching gift is set to amaze.

Be enticed by the new Champagne and Strawberry Mini Snow Skin Mooncake ($64 / box of 8) and Rum and Raisin Mini Snow Skin Mooncake ($64 / box of 8). The former is perfect for a ladies only night while the latter is more macho and perfect for the men who want to spend a night on poker. Two new non-alcoholic flavours have been rolled out too – Cranberry Cheese Mini Snow Skin Mooncake ($64 / box of 8) and Green Tea with White Chocolate Mini Snow Skin Mooncake ($64 / box of 8). These sinfully-indulging flavours appeal more to the younger generation.

Citibank, UOB and HSBC card members enjoy an early bird 20% discount from 1 August to 15 August and a 15% discount from 16 August to 15 September on mooncakes purchased at The Terrace, only with minimum 2 boxes purchase. Note that this privilege is not valid at booths at Takashimaya, Vivo City and Nex.

Emicakes

Ignite your senses with Emicakes’ Snow Skin Mao Shan Wang mooncakes ($48 / box of 2 large ; $46 / box of 5 mini) made only from the finest and freshest Mao Shan Wang durian flesh. The strong aroma is complemented by the heady flavour you can only experience from Mao Shan Wang durian – slightly bitter, yet finishes with a sweet and buttery ending.

Relish the sensuous goodness of Snow Skin D24 Durian mooncakes ($38 / box of 2 large ; $36 / box of 5 mini). Generously filled with mouth-watering D24 Durian flesh, the texture and taste makes one feel as though you’re enjoying a real durian fruit instead of a snow skin mooncake. Enveloped in Emicakes’ scrumptious snowskin, this makes a perfect dessert.

Emicakes has also brought traditional taste up a notch by modernizing it. They are offering Snow Skin Authentic Yam mooncakes ($30 / box of 2 large ; $28 / box of 5 mini), featuring a layer of soft snow skin and smooth and rich fresh yam that melts in your mouth. This is a flavour that you cannot turn away from!

Due to popular demand, Emicakes is introducing their new Baked Skin D24 Durian traditional mooncake ($30 / box of 2 large ; $28 / box of 5 mini). Most durian-flavoured mooncakes are snow skin but Emicakes will stand out from the rest by offering this traditional baked variety. Indulge in their D24 Durian filling enveloped in a smooth layer of white lotus paste with melon seeds and a crust baked to golden brown perfection.

Enjoy 35% off when you make an in-store purchase / self collection till 21 August 2016 and 30% off for deliveries. Present Emicakes’ mooncake flyer upon purchase to redeem their special promo – Buy 1 large Mao Shan Wang mooncake for only $18 and get 2 mini Mao Shan Wang mooncakes free. Emicakes is located island-wide in Bedok, Bukit Batok, Causeway Point, Clementi, Compass One, Kovan, Plaza Singapura, Tampines 1 and Toa Payoh.

Goodwood Park Hotel

Look forward to feasting on new alcoholic and chocolate flavours. Dark Chocolate Crunchy Hazelnut Snow Skin Mooncake ($38 / box of 2 and $56 / box of 4) consists of a crunchy hazelnut chocolate centre enveloped by a rich mousse made with two types of dark chocolate. Its snow skin, made with crushed vanilla beans and caramel, makes the entire package irresistible.

Gin Pineapple Snow Skin Mooncake ($38 / box of 2 and $56 / box of 4) is inspired by a tropical cocktail, perfect for celebratory gatherings. Looking for a non-alcoholic fruitier version? Yuzu Lychee Snow Skin Mooncake ($33 / box of 2 and $54 / box of 4) boasts a zesty yuzu fragrance, enhanced with juicy lychee bits. There is even a limited edition, combining the duo of Dark Chocolate Crunchy Hazelnut Snow Skin Mooncake and Gin Pineapple Snow Skin Mooncake available at $38 / box of 2. This is a wonderful after-meal treat for both kids and adults.

Besides newly jazzed up flavours, Goodwood Park Hotel still offers two of their signature snow skin mooncakes – Mango with Pomelo Snow Skin Mooncake ($33 / box of 2 and $54 / box of 4) and Cempedak Snow Skin Mooncake ($38 / box of 2 and $65 / box of 4). Not forgetting the Black Thorn Durian Snow Skin Mooncake ($54 / box of 2 and $88 / box of 4) and Mao Shan Wang Durian Snowskin Mooncake ($50 / box of 2 and $82 / box of 4).

Grand Hyatt Singapore

Savour tradition with a twist with Grand Hyatt’s Miniature Snow Skin Mooncakes. Be pampered by Black Sesame, Buddha’s Hand Truffle created with black sesame seeds, with a tinge of citrusy taste from the exotic Buddha’s hand fruit.

Specially curated for coffee addicts, Caramel Macchiato Truffle boasts a creamy blend of rich caramel and coffee in a truffle. Need some alcohol for the festive mood? Strawberry, Lime Tequila Truffle is a fun flavour with a refreshing strawberry flavour. We love the Matcha snow skin flavour especially – it is a perfect combination of matcha infused lotus paste mixed with azuki beans, and topped off with a delicate sake truffle. There’s even D24 Durian snow skin mooncake, made from pure silky-smooth D24 durian pulp for the ultimate indulgence.

Baked to a luscious shade of brown, enjoy classic flavours of traditional mooncakes with indulgent double yolk options such as White Lotus Double Yolk with Roasted Melon Seeds, Red Lotus Double Yolk with Roasted Melon Seeds and Sesame Lotus Double Yolk with Bamboo Ash.

For the health-conscious, Grand Hyatt offers a seeds-only traditional mooncake – White Lotus with Roasted Melon Seeds. All mooncakes are handcrafted by the hotel’s pastry artisans.

The price for a box of 4-piece traditional mooncakes or 8-piece snow skin mooncakes in a collector’s box cost $69 nett. Early bird discounts starts on 9 August till 25 August – Enjoy 15% discount when paying with UOB, DBS/POSB and Citibank credit cards.

Holiday Inn® Singapore Atrium

The newest edition to Xin Cuisine Chinese Restaurant’s selection of baked classics is Assorted Nuts with French Raisins ($62 / box of 4). Made with a modern twist, this baked mooncake gives you a balanced sweetness of wholesome fruits and nuts.

One can never resist Xin Cuisine Chinese Restaurant’s Signature Mini Egg Custard with Yolk ($58 / box of 6). This gives an ultimate indulgence with its rich, creamy egg custard and flavourful salted egg yolk in every bite. For a nostalgic celebration, savour traditional favourites such as Teochew Yam Paste with Single Yolk ($68 / box of 4) and Low Sugar White Lotus Seed Paste with Four Yolks ($72 / box of 4).

On the list of new flavours for 2016 are two other unique snow skin creations – Black Sesame Lotus Seed Paste with Strawberry Praline Snow Skin Mooncake ($56 / box of 6) and Passion Fruit Paste with Plum Snow Skin Mooncake ($56 / box of 6). The former combines aromatic black sesame with tart sweetness of strawberry and surprises your palate while the latter is refreshing and tangy.

Xin Cuisine Chinese Restaurant has also brought back their bestsellers – Mini Peranakan Durian Snow Skin Mooncake ($56 / box of 6) which has a luxurious durian filling encased in a purplish-blue soft skin naturally coloured using the blue pea flower. Another crowd-pleaser is the Soursop and Chocolate Crunch Snow Skin Mooncake ($56 / box of 6) which showcases a lovely medley of textures combining fresh soursop pulp and crunchy chocolate pearls.

Exclusively at Holiday Inn Singapore Atrium and Vivo City, receive a complimentary tin of Dilmah T-series Mini Caddy Sencha Green Extra Special worth $28 with a minimum purchase of two boxes of mooncakes. Orders for Teochew Yam Paste with Single Yolk, Xin’s Signature Mini Egg Custard with Yolk and Peranakan Durian Snow Skin Mooncake (large) have to be placed at least three days in advance. Corporate customization and discounts are available for orders of 50 boxes and above.

Hong Kong Mei-Xin Mooncakes

Mei-Xin Mooncakes has been Hong Kong’s leading brand for the past 18 years. Joining the egg custard mooncake and lava custard mooncake comes the brand new Lava Chocolate Mooncake ($39.75 / box of 4). Mei-Xin worked with the French Cacao Barry to present this decadent mooncake, consisting of a chocolaty rich and runny centre, surrounded by a dark chocolate mooncake crust. For optimal enjoyment, heat the mooncake with a microwave oven for 3-5 seconds.

Mini “Snowy Polar Lights” ($64.70 / box of 16) carries 16 bite-size flavours, giving you a complete satisfaction and fun sharing. The rich flavour 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.

The newly launched “Mooncake Exclusive Selection” ($103.55 / box of 8) is in a packaging bearing a gold-embossed design with various festive elements of Mid-Autumn Festival such as lotus flowers, rabbits and a full moon. Another creative product, “Assorted Mooncakes – Bright Moon” ($61.20 / box of 6), is a comprehensive selection of mooncakes packed in a colourful tin with fireworks pattern. Furthermore, the sophisticated paper silhouette style with the infusion of familiar festive elements gives the Premium series ($150.60 / box of 8) a fine and delicate look.

Imperial Treasure Restaurant Group

Behold Imperial Treasure’s seasonal traditional mooncake selection, boasting classic pastry handmade with the finest ingredients specially imported from Hong Kong. Consumers have an option between the regular lotus paste or the silky smooth white lotus paste, enrobing decadent egg yolks within. Artisanally handcrafted, these mooncakes are elegantly presented in a gift box and are preservative-free. Prices range from $48 to $68.

Fans of Imperial Treasure can also delight in Mixed Nuts Mooncake ($58 / box of 4), made from a medley of mixed nuts, including apricot kernels, walnuts, almonds, pumpkin seeds and lotus seeds. Combined with the aroma of white sesame, natural sweetness of candied winter-melon and sundried persimmon, this nutty mooncake showcases an artfully balanced blend of intriguing textures and deep flavours.

Imperial Treasure also offers Mini Snow Skin Mao Shan Wang Mooncake ($65 / box of 8), encompassing a rich and creamy filling made with 100% Mao Shan Wang durian. This delicate confection is guaranteed to intoxicate with its lingering fragrance. Behold their Teochew Single Yolk Yam Pastry ($52 / box of 4), made with buttery soft lavender-coloured taro puree and a single golden yolk. Cocooned within a feathery puff of airy pleats, this pastry is so light that it’s almost like biting into a heavenly cloud.

Enjoy a discount of 15% from 1 August to 15 September for purchases made on estore.imperialtreasure.com. Citibank and UOB cardholders also enjoy a 15% discount from 1 August to 15 September for on-site purchases.

InterContinental Singapore

Open the windows of the stylishly-designed treasure chest to both traditional and snow skin mooncakes. Traditional mooncakes come in three options – no yolk, single yolk and double yolk. Stay guilt-free with Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus Paste ($64 / box of 4) and Baked Mooncake with Assorted Nuts ($62 / box of 4). The latter boasts a wholesome blend of almonds, walnuts, macadamia nuts and sesame seeds.

Single yolk choices include InterContinental Singapore’s Signature Baked Maple Osmanthus-Glazed Shanghai Mooncake ($64 / box of 4). Savour the buttery, maple-glazed crust, with floral hints of osmanthus, which breaks apart revealing smooth lotus filling and a gorgeous yolk. Other classics include Baked Mooncake with Single Yolk and White Lotus Paste ($64 / box of 4) and Baked Mooncake with Single Yolk and Lotus Paste ($60 / box of 4). If you want an even more savoury flavour, there is the gratifying Baked Mooncake with Double Yolks and White Lotus Paste ($68 / box of 4). Double yolks mooncakes are the ultimate indulgence so forget about dieting during this period of time. The yolks are too enticing.

Riding on the yuzu and avocado trend, InterContinental Singapore is rolling in a new series of snow skin spheres such as Yuzu Citrus with White Chocolate Truffle and White Lotus Paste; and Avocado with Chocolate Pearls and White Lotus Paste. We love the light and refreshing taste of yuzu, which makes a great dessert.

There are other new and exquisite flavours such as Sea Salt Caramel with Chocolate Pearls and Sakura Peach with Pistachio and White Lotus Paste ($66 / box of 4). For those who find durians irresistible, InterContinental Singapore’s Signature Snow Skin Mao Shan Wang Durian Mooncake ($68 / box of 4) is a decadent treat.

With the exception of Snow Skin Mao Shan Wang Durian Mooncake, there is 25% off for purchases made between 1 August and 15 September.

Mandarin Orchard Singapore

Pamper yourselves with Mandarin Orchard Singapore’s Mid-Autumn sweet treats that will tickle your tastebuds. With the popularity of salted egg yolk at an all-time high, the hotel is introducing a new snow skin flavour – Mini Snow Skin Salted Egg Custard with Manuka Honey Corn Mooncake ($65 / box of 8). Encased in fluffy snow skin, the subtle taste of the salted egg custard is cut off by a balanced sweetness from the corn and Manuka honey.

2015’s creation of the Mini Snow Skin Red Wine Cranberry Paste and Yuzu Lemongrass Mooncake ($65 / box of 8) is making a return due to popular demand, together with all-time signature favourite, Mini Snow Skin Lychee Martini and White Chocolate Mooncake ($65 / box of 8). Enjoy the refreshing yuzu lemongrass twist in the former while the latter contains smooth, creamy filling, with a hint of Martini, encased in decadent white chocolate, all enveloped in a fluffy white snow skin.

Mandarin Orchard has maintained their recipe for the ever popular Baked Mooncake with Single/Double Yolk and White Lotus Paste. Healthier versions include a lower sugar variety such as the Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus Paste ($70 / box of 4). On the other side of the health scale lies the sinful Baked Mooncake with Mixed Nuts and Jamón Ibérico ($75 / box of 4), upping the traditional recipe with premium Spanish ham. Alternatively, the Baked Mooncake with Azuki Red Bean Paste and Pine Nuts ($70 / box of 4) will satisfy even the fussiest vegetarian.

Mandarin Orchard’s annual treats come in an elegant red custom-designed box of four for baked mooncakes and box of eight for snow skin mooncakes, with baby blue individual boxes encasing each morsels of delight. DBS/POSB cardholders receive 25% discount for early bird purchases between 1 August and 15 August and 20% discount thereafter. All other credit cardholders enjoy 20% and 15% discounts respectively. These discounts are only available at Mandarin Orchard’s Festive Counter.

Neo Garden Catering

Savour Neo Garden Catering’s traditional mooncake flavours, hand-baked to a heavenly golden-brown on the outside, with flavoursome fillings inside. These exquisite mooncakes are nostalgically presented in a unique packaging, likened to the old-school tingkat, exuding a rustic vibe that’s aligned to the festive season.

The classic Assorted Fruits & Nuts Mooncake ($58 / box of 4) contains generous portions of fruits and nuts, making it an all-time bestseller for the health-conscious. Red Bean Mooncake ($55/ box of 4) makes its debut this Mid-Autumn Festival and this is another guilt-free indulgence, packed with wholesome nutritional goodness of vitamin B.

Spoilt for choice and can’t decide which flavour to go for? Well, you can opt for the Neo Four Treasures set ($58 / box of 4) which includes Assorted Fruits & Nuts mooncake, Double Yolk White Lotus Seed mooncake, Fragrant Black Sesame mooncake and Single Yolk Emerald Lotus Seed mooncake. You’ll not only just get to taste one, but four unique flavours!

OCBC cardholders and Neo Celebrates members will enjoy early bird privileges till 28 August 2016. You will be entitled to 25% off for 2 premium boxes of mooncakes purchased, 30% off for 3 or more premium boxes of mooncakes purchased and 10% off for every Signature Gift Set purchased (inclusive of complimentary delivery). Orders of 100 premium boxes of mooncakes for corporate promotion with customized branding are entitled to 30% off total bill and free customized silkscreen printing of logo, while stocks last.

Old Seng Choong

Attention fans of founder and baker extraordinaire, Daniel Tay, as he has just launched Old Seng Choong’s first Mid-Autumn range of mooncakes, with a large ensemble of seven classic baked mooncakes. Red Bean Orange Peel with Yolk Blend & Pine Nuts Mooncake ($58 nett / box of 4) is influenced by Hong Kong’s red bean soup dessert. Indulge in the thick layer of salted egg yolk at the heart of this mooncake, surrounded by rich red bean paste infused with refreshing hints of orange peel.

Custard Egg Yolk Blend Mooncake ($62 nett / box of 4) is luxuriously filled with sweet and smooth egg custard, complemented by a layer of salted egg yolk paste in the centre for a salty-sweet nuance. White Lotus Paste with Four Yolks Mooncake ($68 nett / box of 4) is so gratifying it will make the ultimate impression. White Lotus Paste with Double Yolk & Melon Seeds Mooncake ($62 nett / box of 4) places emphasis on its decadent white lotus paste, accompanied by crunchy melon seeds and two golden salted egg yolks. Its crunchiness complements the creamy texture of the salted egg yolks.

White Lotus Paste with Melon Seeds Mooncake ($52 nett / box of 4) is the humblest of baked mooncakes and a healthier choice without any egg yolks. Each mouth-watering nugget is filled with premium, smooth white lotus paste and melon seeds. Wu Ren Mooncake ($68 nett / box of 4), made with a thick sugar paste dotted by a myriad of nuts such as melon seeds, walnuts, almonds, sesame seeds and cashew nuts, is bound to please. A surprising tinge of saltiness comes from slivers of Chinese ham. Finally, White Lotus Paste with Yolk Blend Mooncake ($58 nett / box of 4) features scrumptious lotus paste and a layer of salted egg yolk filling.

The one and only snow skin mooncake comes in the flavour of Mao Shan Wang Durian Snow Skin Mooncake ($88 nett / box of 9). The delicate snow skin is generously filled with Mao Shan Wang durian, famous for its rich and creamy texture with a balanced bitter-sweet nuance.

Old Seng Choong’s mooncakes are beautifully encompassed in boxes with vibrant hues of midnight blue and fuchsia pink. Each elegant box evokes a sense of nostalgia and celebration, making it an ideal gift. A 20% early bird discount for online purchases is given between 13 August and 26 August, 15% between 27 August and 2 September and 10% between 3 September and 9 September. DBS/POSB cardholders enjoy an additional 15% off their purchases on top of the early bird discounts offered.

Pan Pacific Singapore

Feast your eyes on Hai Tien Lo’s Traditional Four Treasures Baked Mooncakes ($72 / box of 4) encased in a stylishly designed, chic-red packaging. Perfect as a gift set, these four treasures are made up of White Lotus Seed Paste with Double Yolk baked mooncake, Black Sesame with Single Yolk baked mooncake, Green Tea Paste with Single Yolk baked mooncake, as well as, Vegetarian Mixed Nuts baked mooncake.

Black Sesame with Single Yolk Baked Mooncake ($66 / box of 4) makes its first appearance this year, featuring a seamless blend of black sesame paste and fine textured salted egg yolk, guaranteed to entice with its rich aroma. Green Tea Paste with Single Yolk Baked Mooncake ($66 / box of 4) is also introduced for the first time this year. Be charmed by the subtle fragrance, consisting of a lush blend of jade-hued green tea paste and salted egg yolk, enveloped within the golden brown pastry.

Vegetarian Mixed Nuts Baked Mooncake ($72 / box of 4) is specially curated as a healthier option. Containing a nutritious medley of mainly walnuts, almond, preserved melon, sesame seeds, melon seeds, olive seeds and macadamia nuts, Hai Tien Lo’s vegetarian mooncake boasts a nutty texture that gives a surprising crunch with each bite. Usual lard used in mixed nuts mooncake is also replaced by vegetable oil.

Satisfy the durian lover in you with Hai Tien Lo’s Signature Mao Shan Wang Durian Snowskin Mooncake ($76 / box of 4) that is making a comeback this year due to popular demand. Pamper yourselves with generous servings of creamy Mao Shan Wang durian puree, encased in silken snow skin. Each mouthful gives a bitter-sweet finish that’s the ultimate indulgence.

Apart from mooncakes, guests who would like to dine-in at Hai Tien Lo with family and friends to celebrate Mid-Autumn Festival may select the opulent Six-Course Mid-Autumn Reunion Set Menu. Guests would be gifted with a complimentary box of Traditional Four Treasures Mooncakes with every order of two set menus. Priced at $128 per person, this set menu is available from 15 August to 15 September 2016 for dine-in at Hai Tien Lo.

Peony Jade

The newly minted 2016 Singapore Bib Gourmand awardee brings you six new mooncake creations this Mid-Autumn Festival. Beginning with the Baked Mooncake in Turmeric Skin with Ginger, Lemon Grass and White Lotus Paste ($66 nett / box of 4), this healthy introduction is zesty and rich in taste and contains high level of manganese, iron, fiber, potassium and Vitamin B6 due to its turmeric-infused skin.

Find comfort in another new savoury-sweet and dainty Baked Mini Mooncake with Molten Matcha and Salted Yolk ($62 nett / box of 8), boasting a well-balanced texture of two well-loved ingredients to create a flowing melt-in-your-mouth creamy egg-nog taste.

New Snow Skin flavours introduced this year are the Mini Snow Skin with Rose Lychee and Raspberry Centre ($62 nett / box of 8) and Mini Snow Skin with Dark Valrhona Chocolate, Sea Salt, Peanut Butter, Banana Bits and Feuilletine ($62 nett / box of 8). The former looks as pretty as it is delicious. The naturally tangy yet sweet flavour bears the reminiscence of the famous taste of our local Bandung (rose syrup milk drink). The latter, on the other hand, is irresistible, with a good crunch and not overly sweet yet salty with a bitter aftertaste.

Aside from Peony Jade’s much-adored Mao Shan Wang Durian, Premium Cempadak and Mango Sago & Pomelo Snow Skin mooncakes, the new addition to the “Peony Jade 4 Heavenly Snowskin Flavours” ($76 nett / box of 4) is Wild Blueberries Yoghurt Snow Skin Mooncake that is refreshingly creamy yet light in texture. Lastly, playing along with the current pop cultural phenomenal, Peony Jade is launching Snow Skin “Stunned-Like-Vegetable” Mooncake ($72 nett / box of 4), filled with luscious salted dark Valrohona chocolate, Feuilletine and milk Rocher, which is cute in form and addictive in taste.

Standard Chartered credit and debit cardholders enjoy 20% off purchases between 1 August and 15 September while Citibank, DBS/POSB, UOB and ANZ credit and debit cardholders enjoy up to 15% off in the same period. Bulk purchases between 50 to 200 boxes get 25% off privilege while bulk purchases over 200 boxes get 30% off privilege for orders made before 6 September.

Singapore Marriott Tang Plaza Hotel

Be awed by Wan Hao Chinese Restaurant’s new, limited-edition Royal Gift Set comprising of White Lotus Seed Paste Baked Mooncakes with Prized Karasumi & Angelica, accompanied with an elegant aged old Pu-er tea set ($188 / box of 4). Besides reaping health benefits, these mooncakes boast three different sensations on your tastebuds – salty, sweet, with a hint of herbal essence. Complemented with aged old Pu-er originating from the Yunnan province in China, the premium mooncakes are encased in a charming red faux crocodile leather two-tier treasure chest hot-stamped with oriental lattice pattern. Personalization of mooncake boxes is also available with a minimum order of 50 boxes of mooncakes.

Back by popular demand is the sleek black and gold White Lotus Seed Paste with Black Truffle, Roasted Chestnut, Waxed Duck & Single Yolk ($80 / box of 4). The shimmering gold-dusted charcoal exterior of this mooncake is bound to impress while its savoury waxed duck bits, complemented with sweet roasted chestnuts leaves a lasting impression. In addition, Wan Hao Chinese Restaurant is still offering their popular White Lotus Seed Paste with Chicken Bak Kwa & Assorted Nuts ($64 / box of 4) and White Lotus Seed Paste with Double Yolk ($70 / box of 4).

Besides traditional baked mooncakes, Wan Hao Chinese Restaurant offers snow skin mooncakes. New flavours include Chocolate Brownie with Cookies & Honeycomb ($61 / box of 8) and Salted Caramel with Peanut Praline ($61 / box of 8). The former will please the hearts of chocolate lovers with a decadent chocolate paste and crunchy cookie bits and an oozing honeycomb centre while the latter is a fusion between Asian traditions and Western flavours offering sweet and salty flavours.

For those who would like a little of everything, The Assorted Snow Skin Mooncakes ($66 / box of 8) contains these two new flavours, along with returning favourites – Sencha Green Tea with Japanese Red Bean and White Lotus Seed Paste with Egg Yolk. Another all-time favourite is the Pure ‘Mao Shan Wang’ Premium Grade Durian Snow Skin Mooncake containing copious amounts of the “Mao Shan Wang” durian.

Available from 11 August to 15 September 2016 at Singapore Marriott Tang Plaza Hotel’s Forecourt Stall (by the hotel entrance).

The Ritz-Carlton, Millenia Singapore

This Mid-Autumn Festival, embrace artisan snow skin and classic baked mooncakes from Summer Pavillion, the one Michelin starred Chinese restaurant at The Ritz-Carlton, Millenia Singapore.

Attention custard lava lovers! The new Mini Custard Lava with Vanilla ($72 / box of 8), with its immense salted egg yolk flavour, is bound to tantalize tastebuds. Encompassing the fragrance and palatability of a mooncake made from a combination of salted egg yolk and vanilla, it is best savoured warm to elicit the smooth, flowy texture of the custard filling. Let it flow~ let it flow~

For those who prefer going back to our traditional roots, the Assorted Baked Mooncakes set ($72 / box of 4) comes with three different flavours which include the White Lotus Seed Paste with Double Yolk, White Lotus Seed Paste and White Lotus Seed Paste with Black Sesame.

Brought back by popular demand, their signature Assorted Mini Snow Skin Martini mooncakes ($70 / box of 8) comprise a colourful array of Appletini, Berrytini, Coffeetini and Lycheetini mooncakes. Appletini is created from green apple liqueur while Berrytini is derived from a fruity mix of raspberries, blueberries, strawberries and blackberries infused with a hint of vodka. Coffeetini contains dark coffee liqueur while Lycheetini is a delightful blend of fruit liquor with real lychee bits.

Making its debut this year is the Mini Snow Skin Mao Shan Wang Durian mooncake ($70 / box of 8). It is best enjoyed chilled, with its creamy texture and bittersweet aftertaste. Other popular flavours such as Mini Snow Skin Green Tea ($66 / box of 8), Mini White Lotus Seed Paste with Black Sesame ($66 / box of 8), White Lotus Seed Paste with Double Yolk ($76 / box of 4) and more are also available.

A 25% early bird privilege is applicable for online purchases before 14 August, while online purchases from 15 August to 12 September enjoy a 15% privilege.

The St. Regis Singapore

Tantalize your palates this Mid-Autumn Festival with Yan Ting’s four new combinations and creative snow skin mooncakes. Unveil the refreshingly citrusy flavour of pomegranate that balances the sweet red bean chendol paste as you sink your teeth into the Pomegranate Truffle with Red Bean Chendol Paste Snow Skin Mooncake ($75 / box of 8). This introduction is a fascinating marriage of an uplifting burst of flavours and a myriad of beautiful contrasting colours.

Also newly launched this year are the Salted Peanut Truffle with Black Sesame Paste Snow Skin Mooncake ($75 / box of 8) and the Purple Sweet Potato with Water Chestnut and Salted Yam Paste Snow Skin Mooncake ($75 / box of 8). The former boasts a savoury-sweet mooncake, infused with black sesame paste that highlights the salted peanut encased within a milk chocolate truffle – a sublime union of flavours. On the other hand, the latter features traditional ingredients of popular Cantonese desserts. Consisting of a lightly sweet combination that is enhanced with water chestnut bits, the familiar Chinese aromas from the first bite whets your appetite for more.

Moreover, for those with a fondness for salted egg yolk flavour, the Portuguese Custard Paste Snow Skin Mooncake ($73 / box of 8) makes its debut this year. Infused within the yellow-hued snow skin is a fragrant and smooth mixture, a hint of sweet and salty, that lingers on the palate. Fans of Mao Shan Wang Durian will be delighted to hear the return of Yan Ting’s Mao Shan Wang Durian Indulgence Snow Skin Mooncake ($118 / box of 8). This features rich luscious chunks of the premium-grade majestic tropical fruit, exuding robust flavours and alluring aromas.

Going back to time-honoured traditional baked mooncakes, Yan Ting’s gold-hued Baked Mooncake with White Lotus Paste and Single ($76 / box of 4) or Double Yolks ($79 / box of 4) continues to grace this Mid-Autumn Festival. Upping the sinfulness of baked mooncakes this year, Yan Ting is introducing the White Lotus Paste with Four Yolks ($108 / box of 4). The highly sought-after White Lotus Paste with Assorted Nuts and Yunnan Ham Baked Mooncake ($79 / box of 4) will delight gourmands who fancy crunchy textures while the Reduced Sugar White Lotus Paste with Macadamia Nuts Baked Mooncake ($72 / box of 4) is ideal for those seeking healthful indulgences.

Yan Ting’s mooncakes will be available at Yan Ting restaurant (Level 1U) and La Patisserie (Lobby Level), from 30 July to 15 September. Enjoy early bird privileges at a reduction of 5% from now till 1 September. All prices are subjected to 7% GST as all the prices mentioned comes with a ‘+’.

Hope our list is useful in helping you decide on your preferred mooncakes for this year’s Mid-Autumn Festival. Remember to make your orders early if you don’t want to miss out on these attractive discounts. May this year’s Mid-Autumn delectable treats bring you to the moon and back!

Happy Mid-Autumn Festival,
Maureen / Mu Qin / Cheryl / Angela

The post The Complete Mooncake Guide – 17 Best Mooncakes To Try In 2016 appeared first on Miss Tam Chiak.

The first Old Seng Choong Mid-Autumn range of mooncakes has finally launched! Founder and baker extraordinaire, Daniel Tay, will be presenting a large ensemble of seven classic baked mooncakes, four of which are filled with premium white lotus paste and a variety of nuts and salted egg yolks.

You can also relish the unique Red Bean Orange Peel with Yolk Blend & Pine Nuts Mooncake and Custard Egg Yolk Blend Mooncake.

For the traditionalists, enjoy the perfectly executed Wu Ren Mooncake. If you prefer snowskin, Old Seng Choong also has the Mao Shan Wang Durian version in its line-up.

Beautifully encompassed in boxes with vibrant hues of midnight blue and fuchsia pink, each elegant box evokes a sense of nostalgia and celebration, making it an ideal gift.

Red Bean Orange Peel with Yolk Blend & Pine Nuts Mooncake (松子陈皮红豆沙 $58 nett / box of 4) is influenced by Hong Kong’s red bean soup dessert. Indulge in the thick layer of salted egg yolk at the heart of this mooncake, surrounded by rich red bean paste infused with refreshing hints of orange peel.

Custard mooncake is the new trend. Old Seng Choong’s Custard Egg Yolk Blend Mooncake (金月奶黄馅 $62 nett / box of 4) is luxuriously filled with sweet and smooth egg custard, complemented by a layer of salted egg yolk paste in the centre for a salty-sweet nuance.

Have you ever tried making mooncakes before? The more egg yolks we add to the mooncake, the more treasured it is. White Lotus Paste with Four Yolks Mooncake (四黄白莲蓉 $68 nett / box of 4) is so gratifying it will make the ultimate impression. You didn’t see it wrong, it’s not one, not two but FOUR egg yolks in the smooth lotus paste. Bring it on lah!

If four yolks mooncake is too much for you, not to worry as Old Seng Choong also has White Lotus Paste with Double Yolk & Melon Seeds Mooncake (双黄瓜子白莲蓉 $62 nett / box of 4). The mooncake places emphasis on its decadent white lotus paste, accompanied by crunchy melon seeds and two golden salted egg yolks. Its crunchiness complements the creamy texture of the salted egg yolks.

And for those who prefer simplicity, Old Seng Choong’s White Lotus Paste with Melon Seeds Mooncake (瓜子白莲蓉 $52 nett / box of 4) is the one to savour. Each mouth-watering nugget is filled with premium, smooth white lotus paste and melon seeds.

I thought their Wu Ren Mooncake (五仁金华火腿 $68 nett / box of 4) is one of the most impressive. Made with a thick sugar paste dotted by a myriad of nuts such as melon seeds, walnuts, almonds, sesame seeds and cashew nuts, this mooncake is bound to please. A surprising tinge of saltiness comes from slivers of Chinese ham.

Finally, White Lotus Paste with Yolk Blend Mooncake (蛋黄馅白莲蓉 $58 nett / box of 4) features scrumptious lotus paste and a layer of salted egg yolk filling – cleverly spread across the mooncake so you’re bound to taste it in every slice!

Old Seng Choong’s mooncakes are moderately sweet and they are my grandfather’s favourites so far. If you are buying them as a gift, I suggest you to try their Four Heavenly Yolks (四大天黄 $66 nett / box of 4). The superior selection includes Custard Egg Yolk Blend, White Lotus Paste with Double Yolk & Melon Seeds, Red Bean Orange Peel with Yolk Blend and Pine Nuts, and White Lotus Paste with Four Yolks.

The one and only snowskin mooncake in Old Seng Choong’s line-up is the Mao Shan Wang Durian Snow Skin Mooncake (冰皮猫山王 $88 nett / box of 9). THIS IS MY TOP FAVOURITE! The delicate snow skin is generously filled with fresh Mao Shan Wang durian, such that it is rich and creamy with a balanced bittersweet nuance. The skin is so much softer than other snowskin mooncakes and the durian pulp is evident in each mooncake. SO HEAVENLY!

ON-LINE SALES

Old Seng Choong Mooncakes go on sale online: 16 July – 15 September 2016 Online orders are available at www.oldsengchoong.com


First day of collection: 15 August 2016

Last day of collection: 15 September 2016 

First day of delivery: 15 August 2016
Last day of delivery: 15 September 2016


Early Bird Discounts with on-line purchases
16 Jul – 12 Aug:
25% off purchase
13Aug – 26Aug:
 20% off purchase
27 Aug – 2 Sept:
 15% off purchase
3 Sep – 9 Sept:
 10% off purchase

DBS/POSB Card Members enjoy an additional 15% off their purchases on top of the early bird discount offered.

BOOTH SALES

Booth sales starts from 13 August – 15 September 2016:

13 Aug – 15 Sept 2016
B2 Takashimaya Square – 391 Orchard Road, S238873

16 Aug – 14 Sept 2016
Vivocity, Level 1 Atrium – 1 Harbourfront Walk, S098585

22 Aug – 9 Sept 2016
Raffles Xchange – Raffles MRT Station

Early Bird Discounts with booth purchases
13 Aug – 26 Aug:
 15% off purchase
27 Aug – 2 Sept:
 10% off purchase
3 Sep – 9 Sept:
 5% off purchase

DBS/POSB Card Members enjoy an additional 15% off their purchases on top of the early bird discount offered.

Big thank you to Old Seng Choong, we are giving away 5 boxes of Four Heavenly Yolks Mooncakes ($66/box) to 5 lucky readers of Miss Tam Chiak.

All you have to do is:
Step 1: LIKE “Old Seng Choong” on Facebook
Step 2: Share this post on Facebook
Step 3: Answer a simple question in this post: What are the four heavenly yolks in each box?

Closing date: 15 August 2016, 23:59

The post 8 Mooncakes from Old Seng Choong You Should Try (PLUS GIVEAWAY) appeared first on Miss Tam Chiak.

I have a thing for anything peranakan. Even when I conduct food tours for our overseas friends, one of the venue I would recommend is to go Katong, the enclave with strong Peranakan culture. So when I was planning for an upcoming food tour around Amoy Street and passed by Chong Wen Ge Cafè which is next to Thian Hock Keng Temple, I knew this is going to be my favourite stop.

The name “Chong Wen Ge cafe” plays tribute to the ‘Institute for the Veneration of Literature’, Singapore’s first Chinese school. Sharing the same building as Singapore’s first music box museum and Peranakan tile gallery, Chong Wen Ge cafe is also part of Thiam Hock Keng temple complex, that was gazetted as a National Monument in 1973s. Upon entering the Chong Boon Gate, I was already mesmerised by the authentic Peranakan tiled flooring.

A cup of Teh C Special is needed for a hot weather like Singapore. The beautiful three layers is made from gula melaka, evaporated milk and brewed black tea. It is really unique and we seldom see this in Singapore. The menu is all about local favourites. We wanted the Nyonya Otah Loti ($4.80) but it was sold out, so we had Nyonta Achar Loti ($3.80) instead which was a little too “gelart” for us, probably because of the tanginess from the achar. But it will probably pairs better with the usual nasi lemak and not bread.

If you prefer your mee siam to be rich and hearty, you’ll like Chong Wen Ge Cafè’s rich and robust Mee Siam ($7.80). The sweet tangy tamarind gravy was unabashedly bold and served with rice vermicelli paired with tiger prawns, beancurd, eggs and fresh beansprouts. The bee hoon was delightfully springy and absorbed the gravy well. The assortment of nonya kuehs is made fresh daily ($1.50/pc or $6 for 4 pcs). I thought the ondeh ondeh was a little too small to get a good bite but the red ang ku kueh and kueh dar dar are quite decent.

The post Chong Wen Ge Cafè – A Simple Peranakan Cafe Beside A Temple! appeared first on Miss Tam Chiak.

Advertorial

For many Singaporeans, we often feel nostalgic when we buy an ice pop from mini marts because that is the snack that we always have during school days.

For many Koreans, besides having bibimbap during school outings, that common drink to pair with the lunch is most likely Chilsung Cider – an iconic carbonated soft drink. It’s a luxury drink for many Koreans, especially during sports days.

You must be wondering, “Cider? Isn’t it alcoholic?” Well not in the case of Chilsung. It’s non-alcoholic! Introduced in 1950, Chilsung Cider is the best loved soft drink produced in Korea. Now the good news is, Chilsung Cider is now finally here in Singapore! Look what dishes I paired with it.

It’s ideal to pair Chilsung cider with my favourite bak chor mee. Because the strong flavours of chilli and vinegar from the minced pork noodles is balanced off with the refereshing lemon lime soda!

Good news is, Chilsung cider has less sugar and more highly carbonated, hence it is a great tasting alternative to both contemporary lemon lime sodas and their low-calorie variants. So when you are having BBQ chicken wings, open a can of Chilsung cider to go along with it!

Because Chilsung Cider relies on natural scents extracted from lemons and limes, it is very natural tasting which goes well with our Bak Kut Teh. We like to have it chilled after a filling bak kut teh meal. Don’t worry, there is no artificial colors, flavoring, additives or caffeine added to the drink.

With the emphasis on using pure, filtered water, you can probably taste the mild scent of lime and lemon that spreads a tangy-sweet taste all over the mouth. This works well to cut the oiliness when I eat a plate of gyozas.

Last but not least, that spicy plate of sambal stingray…. I love it absolutely but sometimes it is way too spicy! Hey, Chilsung Cider may help you to get rid of that heat!

Chilsung Cider is now available at Cheers, 7Eleven, Cold Storage and Fairprice stores.

Website: http://cider.lottechilsung.com.sg

Instagram: https://www.instagram.com/lottechilsung/

Facebook: https://www.facebook.com/LotteChilsungCider

The post 5 Dishes to Pair with Korea’s Chilsung Cider appeared first on Miss Tam Chiak.

[HONG KONG] Shek Tong Tsui is a unique neighbourhood with a mix of old and new. As one of the earliest developed district for Chinese people in Hong Kong, you still get to see a lot of traditional neighbourhood corner shops while new and interesting cafes and restaurants evolved. One of them is COBO HOUSE by 2am:dessertbar, a collaboration with Asia’s Best Pastry Chef Janice Wong.

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I am sure she is not a stranger to many Singaporeans. Janice founded 2am:dessertbar at Holland Village, Singapore in 2007 and shot to fame in 2013 and 2014, when she was named “Asia’s Best Pastry Chef” by Asia’s 50 Best Restaurant sponsored by S.Pellegrino & Acqua Panna for two consecutive years.

I only knew Janice through her outstanding dessert but actually, she is also a seasoned chef in savoury cooking. She has learnt from Grant Achatz’s kitchen at Alinea in Chicago and even cooked dinner for Singapore’s Ambassador to France residency, hosting French residents including Pierre Hermé, Dominique Loiseau and Frédéric Bau.

With a strong knowledge on ingredients and pairings, it seems like a natural progression for her to partake in different culinary concepts. Besides serving a stellar list of desserts, COBO House is the first in the world to serve Janice’s savoury dishes to the public. Housed in a comprehensive set of lunch, dinner and à la carte menu, the dishes always has a balance of flavours and aesthetics.

Big thank you to the invitation from Hong Kong Tourism Board, I was one of the first to enjoy Janice’s dinner menu. Its Mushroom Garden (HK$168) is an earthy representation of everything from beneath the ground, with 99% chocolate shaved on top. Janice has amazingly the nutty flavours of mushroom truffled puree, shimeiji and wood ear mushrooms, roasted parsnip, coffee soil, fried purple and orange sweet potato chips with a hint of bitterness from the chocolate shavings. It is served with an option of Pan fried Foie Gras (additional HK$100).

Korean drama fans can try their Kimchi Fried Chicken (HK$88) with four pieces of deep fried chicken topped with wasabi sauce and kimchi sauce, making for a slightly spicy dish that is perfect to go with cocktails. I like it that the wasabi is not overpowering, so you still get that sweet and spicy kimchi flavours with crispy skin.

Talking about international influence, the delicate Scallop Somen noodles (HK$278) is a Japanese-inspired dish. The Ito no Ibo somen is paired with scallop that’s cured in soy sauce then being dehydrated and lastly, deep fried in lobster oil. As the lightest and most refreshing noodles, it totally absorbs the crustacean flavours and the umami element is further accentuated by the ebi and ikura added on the top. Pair the somen with a glass of Lemelson Vineyards Reserve Chardonnay 2009.

Mantis Prawn (HKT$288) is a local ingredient that Janice has fond memories of. The mantis prawn is butter poached and paired with parmesan risotto with chorizo. The crustacean is tender, and the dish is umami-packed.

The most memorable dish for me is Earth (HK$448). This Australian wagyu is slow cooked and accompanied by carrots sous vide in beet and miso cured and charred potatoes. Garnished with mushroom paper with Janice’s favorite poem by Henry David Thoreau.

Exclusively for Hong Kong, Gai Daan Zai (HK$118) is a dessert Janice designed exclusively available at COBO HOUSE. Fresh hot egg waffle is enlivened with praline popping candy, and served with salted egg yolk and brown butter ice cream. It is a play on hot and cold, sweet and salty. I appreciate that they make their own egg waffle but sadly, I thought the brown butter stout ice cream came a little too strong that it covered the fragrance of egg waffle.

On the other hand, I love Janice’s Shades of Green (HK$135) which is inspired by our local South East Asia Peranakan breakfast delight of Kaya Toast and Kuih Bangkit. I have tried it before in 2am:dessertbar and it feels good to relish the memories in Hong Kong. With a welcoming shades of green, this dessert features a home-made Kaya flavoured ice-cream with lightly flavoured pistachio sponge and coconut chips which truly brings out the essence of our Peranakan flavours.

A signature of 2am:dessertbar, Chocolate H20 (HK$145) is inspired by the beauty of dead corals at the San Sebastian coast. The dessert features an aerated frozen chocolate with water mousse sprayed in grey to give the look of dead corals. It is sat over a heap of chocolate soil and currently served with Kochi Yuzu Sorbet to give it a light and refreshing balance.

Inspired by the Japanese Cherry Blossom, Cassis Plum (HK$158) had the sphere made by aerated Blackcurrant and white chocolate filled with Elderflower Choya Shiso Foam, and sits on a bed of Choya Shiso Granita with Kochi Yuzu Pearls and Blackcurrant Pastel forming a balance of sourness and sweet finish. It’s quite a good match for cassis and plum.

Janice’s huge and chunky Churros (HK$92/8 pcs) are crispy on the outside but soft in the inside. To elevate the experience, dip the churros into Janice’s signature Hot Chocolate (HK$98) – made with 75% Tanzanie chocolate, it carries a sophisticated floral and cocoa note.

Also new to the house is Janice Wong’s Chocolate Bonbons (Dine In: $20/piece, Gift Box: $118/5 pieces) – all hand painted, artfully made and vividly coloured, her expertise means every piece is a masterclass in indulgence. Eight flavours include Yuzu, Salted Caramel, White Truffle, Whisky Orange, Pistachio Cardamom, Praline Poprocks and Lemon Thyme, with Salted Egg being the Hong Kong special that’s exclusively available at COBO HOUSE.

The 3,000 sq ft restaurant comes with a rooftop herb garden with herbs and greens air-flown from a farm in Okinawa, Japan. The bed of sand is amassed from a pollution-free deep sea in Okinawa, mixed only with natural fertilizers and irrigates solely with chemical-free water. The neighbouring Artisan Room is a hip cafe serving artisan coffee.

How to go? Take to HKU Station and Exit B2.

The post COBO HOUSE Hong Kong – Exciting Savoury Menu by Chef Janice Wong appeared first on Miss Tam Chiak.

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.

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.

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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

The post 8 Restaurants to Get Extra $10 Off Chope Vouchers with Visa appeared first on Miss Tam Chiak.

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.