For Stanly, what started out as a fascination with Bangkok has now transformed into a full-fledged commitment to serving authentic Thai cuisine. “I love going to Bangkok for the food, especially kway chap. With the help of my uncle, Jason, who owns Soi 19, I was able to realise my culinary dream of bringing back to Singapore a piece of Thailand,” shared the young entrepreneur. The venture is inspired by Thai kway chap stalls such as Nai Ek Rolled Noodles in Chinatown, Bangkok. Patrons can now enjoy a range of Thai dishes without hopping on the next flight out to the land of smiles.

The eatery uses only produce that is sourced from Hai Yai, Thailand. Even the tables and chairs are all imported from Thailand. I am rather impressed by the effort put into re-creating the atmosphere that you can find in Chinatown, Bangkok.

The Signature Thai Kway Chap ($5) comes with a myriad of ingredients which include pork belly, pork offal, pork slices, and fish sausages. For the uninitiated, the clear broth is what differentiates a Thai kway chap from our Singapore kway chap which uses a soy sauce-based broth. Interestingly, the noodle sheets you get in Thai kway chap is actually rolled up — a literal twist to the Singapore kway chap variant that comes in broad flat sheets. As much as 15 different types of Thai spices are used in the brewing of the broth which is nicely balanced, and armed with a slight peppery kick. With the number of spices incorporated, I was pretty surprised that the broth wasn’t as flavourful as I had thought it would be. The accompanying ingredients made up for it though. In fact, I was glad that the offal was cleaned thoroughly.

Yaowarat Thai Kway Chap has an array of side dishes too. One of my favourite dishes has to be the Deep Fried Thai Pork Belly ($6/$8/$10). After being smoked for three days, the pork belly has a slightly crackly and crispy skin which made this dish a must-order.

It’s pretty darn addictive when you pair it with the dark sweet sauce, which is filled with minced garlic. The meat, though savoury, was slightly tough.

Order the Thai Mid Wings ($6/$8/$10) if you love yourself some fried goodness. It’s easy to pull the meat apart, which made eating it a breeze.

Although I wasn’t a fan of the Thai Fish Sausages($6/$8), a few of my team members thoroughly enjoyed it. The texture reminded me of Chinese lap cheong, but there is that distinctive sweet and briny aftertaste which I thought was quite an acquired taste. Price-wise, I thought it was slightly on the steeper side. 

Although there are some hits and misses at this relatively new Thai eatery, I’m excited to see this place rise to fame once they have improved their recipes!

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

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

The post Yaowarat Thai Kway Chap – Famous Thai Kway Chap Comes To Town! appeared first on Miss Tam Chiak.

We are all familiar with ‘Demon Chef’ Alvin Leung. He is the Hong Kong chef who holds three Michelin stars at his restaurant Bo Innovation in Hong Kong and is famous for his take on fusion cuisine with a twist of molecular gastronomy.

He has recently opened a new Peking duck restaurant ‘Forbidden Duck’ at the Marina Bay Financial Centre, taking over the space of Crystal Jade Prestige. Here, you won’t find foams nor dehydrated items. Instead, you can expect classic Cantonese dishes done right.

When u do molecular dining, it is very niche. I want to go further and see more people. I want to go more casual. I want to make it more approachable, both to the comfort level of the dish and also to the pocketbook.

Forbidden Duck serves two styles of roasted duck – the back-to-basics Peking Duck, as well as slow-roasted whole duck. “Peking duck is usually thinly sliced, but I prefer to have it thicker so that I can eat it with the skin and meat.”

Slow-cooked in the oven for hours, the Slow Roasted Duck has irresistibly pink and juicy meat. No marinade is used, as Chef Alvin wishes to bring out the natural flavours of the duck. Yes, the skin crackles and it has a nice layer of unburnt fats. Steamed buns are flavoured with calamansi to cut through the oiliness without leaving an overly greasy aftertaste.

Since it is a Peking duck restaurant, there are many other duck dishes such as Duck in Two Ways – Laksa and Mongolian Style and Seafood Rice in Aromatic Duck Soup. The latter is a comforting dish with fresh scallops, prawns and rice pops simmered in a flavourful broth simmered with duck meat. We also had the Iberico Pork Char Siu which uses Spanish Iberico pork that melts tantalisingly in the mouth.

My favourite dish has got to be the Sri Lanka Crab in White Pepper Broth. We are all familiar with the classic black pepper crab. Inspired by his favourite Singapore dish, bak ku teh, Chef Alvin gave it a twist by cooking the crabs in a fiery white pepper broth, balanced with a touch of calamansi.

There are other dishes such as Sweet & Sour Pork with Lychee, Golden Cereal Prawns, Steamed Chicken with Mui Choy in Lotus Leaf. Crisp on the outside and succulent on the inside, the Sweet & Sour Pork with Lychee, Rose and Hawthorn comes with a refreshing twist. There is the sweetness from lychee, tartness from Hawthorne and fragrance of the rose.

Cereal prawn is interestingly a dish Chef Alvin cannot understand. “I really hate cereal prawns, it is not my favourite dish. So I had to do my version.” Hence he has created his own Golden Cereal Prawns coated with salted eggs and fruit loops.” Errr sorry, I don’t quite understand this version.

Dim Sum is available only for lunch. For duck lovers, you can order the crispy taro pasty stuffed with duck and preserved vegetables; and pesto duck spring roll. The mashed taro is stuffed with a savoury filling of duck meat and preserved vegetables.

Save some stomach space for their mouth-watering Giant Egg Tart Pomelo. It’s double the size of the normal egg tart but the addition of pomelo gives a refreshing touch to the classic egg tart.

Forbidden Duck is officially open on 3 May 2018, operating on weekdays. They will be open on Mother’s Day, 13 May 2018. From 19 May onwards, the restaurant will be open on weekends as well.

You may also want to check out this article for some of our favourite lunch spots within Marina Bay Link Mall!

The post Forbidden Duck – New Peking Duck Restaurant in Singapore by ‘Demon Chef’ Alvin Leung appeared first on Miss Tam Chiak.

Michelin today revealed a list of 50 restaurants and street food establishments that have earned the Bib Gourmand distinction in the third edition of MICHELIN guide Singapore. This year’s list puts the spotlight on 17 new restaurants serving up delicious food at affordable prices. Let’s have a look at who are the Michelin Bib Gourmand Singapore 2018 recipients!

One of them is Chai Chuan Tou Yang Rou Tang at Bukit Merah View Food Centre which sees snaking queues for its steaming bowls of mutton soup served with rice and special chilli sauce. Other new entrants in the Michelin Bib Gourmand Singapore 2018 include Eminent Frog Porridge, Chuan Kee Boneless Braised Duck, Rolina Singapore Traditional Hainanese Curry Puffs and Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee.

This year, two fried kway teow establishments receive Bib Gourmand distinctions for the first time: Lao Fu Zi Fried Kway Teow at Old Airport Road and Outram Park Fried Kway Teow. At Hong Lim Market & Food Centre, there is another new Bib Gourmand recipient, Tai Wah Pork Noodle, famous for its springy flat egg noodles with minced pork, meatballs and dumplings in a spicy vinegary sauce.

They join popular favourites that remain on the list, such as A Noodle Story, Balestier Road Hoover Rojak, Chey Sua Carrot Cake and Tiong Bahru Hainanese Chicken Rice.

Two restaurants have also made their debut onto the Michelin Bib Gourmand Singapore 2018 list: Established in 1969, Muthu’s Curry is loved for its South Indian-style fish head curry while The Coconut Club has elevated the humble nasi lemak with specially-sourced ingredients from old crop Thai jasmine rice to fresh coconut milk from a special hybrid of coconut in Perak.

Restaurant options among the Michelin Bib Gourmand Singapore 2018 venues include recognisable brand names such as Peranakan restaurant True Blue on Armenian Street, and Song Fa Bak Kut Teh, which started peddling its Teochew-style pork rib soup from a humble pushcart along Johor Road in 1969 and now has six outlets in air-conditioned malls and heritage shophouses islandwide, and a tech-savvy second generation at its helm.

Liang Zhao Ji and Peony Jade (KeppelClub), Shish Mahal Restaurant, 328 Katong Laksa and Tsuta are unfortunately missing from the Michelin Bib Gourmand Singapore 2018 list.

The Michelin Bib Gourmand list recognises restaurants and street food establishments offering quality cuisines at a maximum price of S$45.

1. A Noodle Story 超好面
Address: Address: 7 Maxwell Rd, Amoy Street Food Centre #01-39, Singapore 069111

2. Alliance Seafood 联合海鲜烧烤
Address: 500 Clemenceau Avenue North Newton Circus Food Centre #01-27 Singapore, 229495 Clemenceau Avenue North, 229495

3. Ah Er Soup 阿2老火汤
Address: #01-143, ABC Brickworks Market & Food Centre, 6 Jalan Bukit Merah, Singapore 150006

4. Balestier Road Hoover Rojak 豪华罗杂 

Address: 90 Whampoa Dr, Singapore 320090

5. Bar-Roque Grill
Address: 165 Tanjong Pagar Road #01-00, Singapore 088539

6. Bismillah Biryani
Address: 50 Dunlop St, Singapore 209379

7. Chai Chuan Tou Yang Rou Tang 柴船头⽺⾁汤 *NEW*
Address: 115 Bukit Merah View, Singapore 151115

8. Chey Sua Carrot Cake 青山菜头粿
Address: #02-30, Toa Payoh West Market and Food Court, 127 Lorong 1 Toa Payoh, Singapore 310127

9. Chuan Kee Boneless Braised Duck 全記 *NEW*
Address: 20 Ghim Moh Road, #01-04 Ghim Moh Market & Food Centre, Singapore 270020

10. Depot Road Zhen Shan Mei Claypot Laksa 德普路真善美驰名砂煲叻沙
Address: 120 Bukit Merah Lane 1, #01-75 Alexandra Village, Singapore 151120

11. Eminent Frog Porridge & Seafood 明辉⽥鸡粥海鮮煮炒店 *NEW*

Address: 323 Geylang Rd, Singapore 389359

12. Famous Sungei Road Trishaw Laksa 驰名结霜桥三轮车叻沙
Address: Blk 531A Upper Cross Street, Hong Lim Market & Food Centre #02-66

13. Fresh Taste Big Prawn Noodle 知味鮮⼤蝦⾯
Address: 56 Zion Rd, Singapore 247781

14. Heng兴 *NEW*
Address: 500 Clemenceau Avenue North, Singapore 229495

15. Hong Heng Fried Sotong Prawn Mee 鸿兴炒苏东虾麵
Address: #02-01 Tiong Bahru Market, 30 Seng Poh Road, Singapore 168898

16. Hong Kee Beef Noodle 桐记牛肉粿条
Address: 7 Maxwell Rd, #01-42 Amoy Street Food Centre, Singapore 069111


17. Hong Kong Yummy Soup 真之味⾹港靚汤 *NEW*
Address: 120 Bukit Merah Lane 1, Singapore 150120

18. Hoo Kee Bak Chang 和记肉粽
Address: 161 Bukit Merah Central #01-3735 Singapore 150161 Bukit Merah Central, Singapore 150161

19. J2 Famous Crispy Curry Puff 驰名香脆咖喱卜
Address: #01-21, 7 Maxwell Rd, Singapore 069111

20. Ka-Soh Restaurant 家嫂 

Address: 2 College Road, Singapore 169850

21. Kok Sen Restaurant 国成球记餐室 

Address: 30-32 Keong Saik Road, Singapore 089137

22. Lagnaa
Address: 6 Upper Dickson Rd, Singapore 207466

23. Lao Fu Zi Fried Kway Teow ⽼夫⼦炒粿条 *NEW*
Address: 51 Old Airport Rd, #01-12, Singapore 390051

24. Lian He Ben Ji Claypot Rice 联合本记煲饭 *NEW*
Address: 335 Smith Street Chinatown Complex #02-197/198/199, Singapore 050335

25. Liao Fan Hawker Chan (78 Smith Street) 了凡香港油鸡饭.面
Address: 78 Smith Street, Singapore 058972

26. Man Man Japanese Unagi Restaurant 鳗満
Address: 1 Keong Saik Road, #01-01, Singapore 089109

27. Muthu’s Curry (Little India) *NEW*
Address: 138 Race Course Rd, #01-01, Singapore 218591

28. Na Na Homemade Curry (Bukit Merah) 南南家咖哩
Address: #01-47, Blk 115 Bukit Merah View, Bukit Merah View Hawker Centre, Singapore 151115

29. New Lucky Claypot Rice 新鸿运瓦煲饭
Address: 44 Holland Dr, #02-19, Holland Drive Market & Food Center, Singapore 270044

30. New Ubin Seafood 新乌敏海鲜 (Bukit Batok)
Address: 63 Hillview Avenue, Level 6 (Canteen), Singapore 669569

31. Outram Park Fried Kway Teow Mee (Hong Lim Market & Food Centre) 欧南园炒粿条⾯ *NEW*
Address: 531A Upper Cross St, Singapore 051531

32. Rolina Traditional Hainanese Curry Puff
Address: #02-15, Tanjong Pagar Plaza Market and Food Centre, 6 Tanjong Pagar Plaza, Singapore 081006

33. Shi Hui Yuan 实惠园
Address: 161 Mei Chin Road, Queenstown #02-33, Singapore 140159

34. Shi Wei Da (Fengshan Market and Food Centre) ⾷为⼤潮州糜 *NEW*
Address: #01-236 Fengshan Market and Food Centre, Blk 85 Bedok North Street 4, Singapore 460085

35. Sik Bao Sin (Desmond’s Creation) *NEW*
Address: 592 Geylang Rd, Singapore 389531

36. Sin Huat Eating House 新发餐厅
Address: 659 Geylang Rd, Singapore 389589

37. Sin Kee Famous Cantonese Chicken Rice (Holland Drive) 新记 *NEW*
Address: Blk 40 Holland Drive, Singapore 270040

38. Song Fa Bak Kut Teh (New Bridge Road) 松发肉骨茶(新桥路)
Address: 11 New Bridge Rd, Singapore 059383

39. Tai Wah Pork Noodle (Hong Lim Market & Food Centre) ⼤华⾁脞⾯ *NEW*
Address: #02-16, 531A Upper Cross St, Singapore 051531

40. The Blue Ginger
Address: 97 Tanjong Pagar Rd, Singapore 088518

41 The Coconut Club *NEW*
Address: 6 Ann Siang Hill, Singapore 069787

42. Tian Tian Hainanese Chicken Rice 天天海南鸡饭
Address: 1 Kadayanallur St, #01 -10/11 Maxwell Food Center, Singapore 069184

43. Tiong Bahru Hainanese Boneless Chicken Rice 中峇鲁海南起骨鸡饭
Address: Tiong Bahru Market and Food Centre, #02-82, 30 Seng Poh Road, Singapore 168898

44. Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee (ABC Brickworks Food Centre) 中峇鲁益⽣炒福建虾⾯ *NEW*
Address: ABC Brickworks Food Centre #01-13, Blk 6 Jalan Bukit Merah, Singapore 150006

45. Shirokane Tori-Tama 酉玉白金
Address: 11 Unity St, Singapore 237995

46. True Blue Cuisine
Address: 47/49 Armenian Street, Singapore 179937

47. Whole Earth 环界
Address: 76 Peck Seah St, Singapore 079331

48. Yhingthai Palace 银泰
Address: 36 Purvis St, #01-04, Singapore 188613

49. Zaffron Kitchen (East Coast)
Address: 137 E Coast Rd, Singapore 428822

50. Zai Shun Curry Fish Head 载顺咖喱鱼头
Address: #01-205, Blk 253 Jurong East Street 24, Singapore 600253

That’s all for Michelin Bib Gourmand Singapore 2018! The selection of the MICHELIN Guide Singapore 2018 will be officially revealed on 25 July 2018.

For more food videos, check out our official YouTube channel!

Join us on our Telegram channel!

The post Michelin Bib Gourmand Singapore 2018 – 50 Restaurants and Hawkers Made the List appeared first on Miss Tam Chiak.

Are you an aspiring food blogger? Do you love to eat and take food photos? Last Saturday, 14 participants joined me on an “I can also be a Food Blogger” Food Trail! They completed a set of tasks at 5 F&B pit stops and more than $800 worth of Suntec City Vouchers were given away.

To be honest, it was my first time trying out some of these restaurants in Suntec City! Many of these brands are either only available in Suntec City or have a more unique concept. For example, we got really excited about visiting My Melody Café. Plus, there are a lot of exciting F&B offers not to be missed.

July just got EVEN BETTER, isn’t it?

My Melody Café Singapore
Unit: West Wing #01-363

Singapore’s first My Melody Café has opened in Suntec City. Reflecting My Melody’s love for sweet treats, the menu also features a range of handcrafted desserts and beverages that are sure to send both fans and foodies into frenzy! The food trail started on a high note where participants were enthusiastically taking videos of the food served to them. Check out #mymelodycafesg for more videos.

My Melody Café’s signature dish has got to be the Princess Bunny ($18.90). This is the most ‘kawaii’ Japanese Curry Rice I have seen. The pink-tinted rice is made with beetroot and served with crispy chicken karaage, creamy mashed potatoes, brussels sprouts and carrots. Princess Bunny is an absolute feast for both the eyes and palate. Hola Taco ($25.00) boasts a well-orchestrated balance of textures and flavours from melt-in-mouth Bulgogi beef and crunchy taco shells. Served alongside with romaine lettuce, fresh berries and tropical salsa, this is one addictive dish that is not to be missed!

Sink your teeth into Treasures of Maryland ($19.50). The decadent ensemble of maple syrup drizzled brioche toast is adorned with strawberries, vanilla soft serve, strawberry sticks, and macarons. You have to share a glass of Merry-Donut-Go-Round ($12.90) with your friends. The pink strawberry milkshake is topped with white chocolate frosted donut with pink sprinkles that is sure to charm. Don’t forget to take some pictures in this whimsical garden to complete the experience.

Birthday Promotion
Celebrate your birthday with My Melody Café Singapore and enjoy a complimentary slice of “Strawberry Dream” with a minimum spend of $50 at My Melody Café Singapore. Promotion ends 31 December 2018.

Mad for Garlic
Unit: West Wing #02-300/301

This garlic-themed Italian restaurant has an innovative menu with garlic-infused Italian cuisine and an excellent selection of wines. Besides the popular Garlic Snowing Pizza and Garlic Sizzling Rice, don’t forget to try their new menu such as Mad Egg In Hell, MFG TomYum Pizza, Butcher’s Platter (USDA certified Black Angus Beef) and Crab Sizzling Rice.

Mad Egg In Hell ( $18++ ) will win the approval of any brunch enthusiast. The poached egg comes together in a spicy homemade tomato sauce and topped with shredded Grana Padano cheese and whole garlic garnish.

If you are a fan of steak, do not miss out on Butcher’s Platter ($52++). This is a mouth-watering platter consisting of a tender grilled USDA certified Black Angus Beef, grilled sausage, garlic and mixed mushrooms.

The TomYum Pizza ($23++ ) features crispy thin pizza with TomYum sauce and topped generously with shrimp, mushroom, young corn, shallot slice, coriander and garlic chips. For something more indulgent, go for Crab Sizzling Rice ($25++) where the Sichuan-style fried rice is cooked with XO sauce with fresh crab meat, king oyster mushroom, zucchini and garlic on the sizzling iron pan.

Eat at Seven: Tsuruhashi Fugetsu
Unit: North Wing #03-316

Did you know that okonomiyaki is a Japanese dish originating from Kansai region in Osaka. This Japanese-style pizza is a scrumptious meal which contains a generous amount of cabbage.

Tsuruhashi Fugetsu is Osaka’s number one okonomiyaki restaurant and it is now here in Suntec City! What makes Tsuruhashi Fugetsu’s okonomiyaki remarkable is the way they prepare the cabbage. As the amount of moisture in cabbage differs depending upon the season, the way the cabbage is cut differs with every season to maintain great taste and texture of the cabbage. Cooked fresh to order, the homemade okonomiyaki batter is then tossed with a generous amount of fresh cabbage and grilled over low heat.

It was a fun and unique dining experience as the participants get their orders served fresh on teppan right at their table. Looking at the sizzling fluffy pizza definitely triggers our gastronomical senses. After one side of the pizza is cooked, the chef skilfully flips it over and starts preparing the cheese and egg.

The addition of cheese and egg gives the okonomiyaki a fluffy and melty texture, and the flavours of the sauce and mayonnaise are perfectly balanced. No wonder it is voted by Tsunagu Japan as one of the Top 15 Must-Try versions in Osaka. Other than okonomiyaki, Tsuruhashi Fugetsu is also widely famous as a specialty restaurant for Yakisoba, and Takoyaki style cuisine that Japan is well-known for.

District 10 Bar & Grill
Unit: North Wing #01-514

For a power lunch menu, District 10 Bar and Grill at Suntec City is offering a 2-course set lunch. Prices start from $16++ and that includes an appetizer to start, your choice of main and a drink to complete – perfecto! Main course options include Pan Seared Seabass, Roasted Rosemary Chicken, Creamy Mushroom Spaghettini and Grilled Pork Chops.

The Suntec City outlet is dedicated to serving quality premium dry-aged cuts. Try their signature high-marbling 45-day Traditional Fiorentina Steak (bone-in, $19++ per 100 grams with a min order of 800gm)!

The Fiorentina steak is home-dry aged in the dry-aging chiller designed to facilitate the process within a controlled environment with its monitored humidity and temperature. This intense process allows the gourmet loyalists to savor only the goodness – the tender and full of flavour dry aged cuts.

Oh yes, and don’t forget every Saturday is beer tower day! Priced at only $38 per 3L Asahi tower after 5pm, this is definitely one of the cheapest in town!

Cio ENZYME DRINK
Unit: East Wing #01-K3

After a big feast, it’s time to replenish your enzymes with Cio Enzyme drinks! Enzymes are essentially the backbone for proper nutrition and digestion.

Do you know, our body makes enzymes and when we were young, we had an abundant supply of enzymes. We feel great and our energy levels seemed never ending. However, as we age, we start to lose the efficiency in making enzymes. In turn, our energy and vitality dwindled over time and this results in a weakened and compromised body.

The fastest way to improve our stamina is to consume quality food. Using advanced fermentation technology, Cio Enzyme Drink serves thirst quenching, refreshing and well balanced sweet and sour fizzy fruit enzyme beverages.

There are 8 yummy Cio Enzyme Drink flavours namely, pineapple, apple, passion fruit, mango, lychee, winter melon, fizzy yogurt and coffee stout. I love the lychee enzyme flavour. A powerful antioxidant, this drink promotes healthy liver and spleen and improves blood circulation. The new coffee stout is unique, with a sweet and smooth beer-like foam.

FOODIES UNITE

Jio all your makan kakis and come down to Suntec City from 9 – 22 July 2018 for a gastronomical affair. Be rewarded with exciting mall-wide redemptions, F&B deals and more.

• Spend $50* (at any F&B outlet) and redeem: $5 Suntec City Voucher, Carpark Coupon (worth $2.80) OR ez-link Card Top-Up (worth $2)

• Spend $60 (at any store) with your JCB card to redeem $10 Suntec City Voucher

• Feast on a plethora of Asian delights at our Asian Food Fair, happening at East Atrium, Level 1, from now till 22 July 2018!

• Join in the fun at ToTT’s hands-on cooking or baking classes! Learn how to make tok kong Chinese roasts, Hokkaido Cheese Tarts, and many more!

From 1-for-1 deals to 50% OFF 2nd main course and more, jio your kakis, Ah Gong, Ah Mah and the whole kampung, and take your pick from these shiok F&B offers available at Suntec City! Come eat leh @ Suntec City! Don’t fly kite okay!

For more information, visit https://sunteccity.com.sg/come-eat-leh-food-campaign/

The post Check Out These Unique Food Concepts at Suntec City this July! appeared first on Miss Tam Chiak.

The coffee shop at Jalan Benaan Kapal is not the most accessible but many of us still visit the place in the morning for the cheapest kopi in Singapore. Even taxi drivers and parking attendants would come here to have lunch. But from mid-July, this ulu coffeeshop got busier at night because of the opening of One Pot 一锅.

The stall is opened by Mr Brent Tay, is a professional inline skater and DJ. He spent a lot of time ice skating at Kallang Leisure Park when he was younger, and he would always drop by Jalan Benaan Kapal to have a meal after his skating sessions. This coffee shop was where Brent frequented while he was growing up, so you can safely say that it’s a huge part of his life. Hence, Brent had that little dream of opening a stall here when he grows up. Fast forward to 20 years later, he decided to set up One Pot 一锅 with his friends.

Come to think of it, I haven’t really had steamboat in a food centre. The only two places that come to my mind is Tian Wai Tian Fish Head Steamboat and Ah Pang Steamboat Seafood at Mei Ling Food Centre. However, I do visit hotpot restaurants very often such as Beauty In The Pot, Da Miao Hotpot and Hai Di Lao.

I think what sets them apart is definitely the quality of the ingredients. And here at One Pot 一锅, I am surprised to find the hawker stall buying their own meat slicer to cut their Australian ribeye fresh every day. That’s amazing. Brent shared with us,”I used to get the meat slices directly from supplier, but those meats do not have the beautiful reddish tinge, so I decided to slice it fresh in the stall.”

Of course, don’t expect melt-in-your-mouth wagyu in a coffee shop. So, this is good enough for me. I appreciate that they try to use better quality meats. And in future, they may also bring in kurobuta pork as well.

Besides good quality meats, One Pot 一锅 also serves handmade fishballs and fish dumplings. Brent does the shopping every morning to ensure that the ingredients are fresh. Diners can choose from a pork, chicken or beef set, and prices start from $15 for 1 pax to $60 for 5 pax. Nicely presented in a wooden box, each set comes with cabbage, mushrooms, fish balls, crabstick, tung hoon, quail eggs, tao kee, minced pork, fresh fish slices, prawns, luncheon meat and eggs.

Now, let’s talk about the broth. Brent only serves premium Japanese pork bone broth. Nope, he doesn’t cook it in the stall, and the broth is purchased from a supplier. But the broth is very tasty, and we don’t get thirsty after our dinner. Hopefully, there will be a spicy broth in the future.

There are two sauces available – one is spicy while the other is a sweeter version of it. I wish they can come up with a spicy and tangy chilli sauce. That would definitely whet our appetite more. But that’s just us.

Overall, it is quite a nice and quiet location for a steamboat. Brent even allows guests to bring their own alcohol. Oh yes, two things to note. Parking is free here and please call Brent to make reservations to avoid disappointment.

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

For more food videos, check out our official YouTube channel! You may also wish to check out our article on Sin Chew Satay Bee Hoon which serves absolutely delicious satay bee hoon!

Join us on our Telegram channel!

The post One Pot (一锅) – Professional Skater Opens Steamboat in Ulu Coffee Shop appeared first on Miss Tam Chiak.

There is a mooncake for everyone — even the weight-watchers and the health-conscious. With consumers increasingly choosing healthier options, TungLok Group has launched a range of healthier mooncakes so that everyone can enjoy them in moderation.

Developed in line with the Health Promotion Board’s Healthier Dining Programme guidelines, TungLok’s lower-Sugar mooncakes contain 30% less sugar but still retains the great taste of a typical full-sugar mooncake.

TungLok’s lower-Sugar mooncakes has added Allulose, a naturally occurring novel sugar that is low in calories but still provides the full sensory experience. Allulose is a rare sugar that allows F&B manufacturers to create healthier products with similar taste, sweetness and texture that – until now – only sugar could provide.

You can look forward to TungLok lower-sugar mooncakes in 9 flavours — Egg Yolk White Lotus, Egg Yolk Red Lotus, Double Yolk White Lotus, Double Yolk Red Lotus, Macadamia Nuts White Lotus, Melon Seeds with Red Lotus, Mini Mooncake Egg Yolk White Lotus, Mini Snowskin Egg Yolk White Lotus, and Mini Snowskin White Lotus with Nuts.

The Limited Edition TungLok Treasure Box is a very beautiful jewellery box that’s embellished with exquisite hand-crafted jewellery goldfishes and lotus flowers, which is the theme of TungLok’s new packaging this year. Encased within this gift box are four captivating Double Yolk White Lotus mooncakes baked to a perfect shade of golden brown; making this an ultra-stunning and impressive gift.

With tradition at the heart of its creations, TungLok’s signature golden brown baked mooncakes remain true to the occasion. These mooncakes are kept in their specially-designed boxes, executed on the basis of modern aesthetics.

Dressed in an elegant hue of royal blue, Tung Lok Perfect Duo ($66/ 4 pcs) collection contains the all-time favourite Double Yolk White Lotus and Double Yolk Red Lotus. The mooncakes are filled with delicate lotus seed paste that is so smooth and rich, without the cloying aftertaste.

Named after the forces of nature, Tung Lok Four Seasons Collection($$62 / 4 pcs) features exquisite gems of four different flavours – Egg Yolk White Lotus, Egg Yolk Red Lotus, Egg Yolk Pandan Lotus with Pistachios and Mixed Nuts.

Great for family and friends, the petite bite-sized gems are back this year to nestle in the hearts of the young and old alike. I am so in love with the Bite-Sized Mooncakes Collection ($60 / 16 pcs). These dainty gems boast a buttery crust, with a creamy and rich lotus paste encased within. Take your pick from seven delectable flavours such as Double Yolk White Lotus, Egg Yolk White Lotus, Macadamia Nuts White Lotus, Double Yolk Red Lotus, Egg Yolk Red Lotus, Melon Seeds with Red Lotus and Egg Yolk Pandan Lotus with Pistachios. If you love mooncakes with armed with a crunch, you will enjoy the Macadamia Nuts White Lotus.

For those who fancy snowskin mooncakes, get the best-loved Mini Snow Skin Mooncakes. This year, the skin of their White Lotus with Nuts Snowskin Mooncake ($58/ 8 pcs) is infused with Moringa leaf, which is jam-packed with added goodness such as vitamin A, C, E, calcium, potassium and more.

The beautiful Petals Mochi Snow Skin Mooncake ($60 / 8 pcs) are back this year to tease your taste-buds! Putting a Japanese twist on the Chinese classic, the mochi mooncakes are soft and chewy. Moulded after the sacred seven-petal flower, it features a brown sugar mochi filled with two different flavours – red bean and yam, or peanut and black sesame.

EXCLUSIVE PROMOTIONS
For MostValuedGuest, tunglokfirst and UOB Cardmembers

• Early Bird Promotion (now till 31 August 2018)
20% off from 2 to 10 boxes
25% off from 11 to 49 boes
30% off from 50 boxes and above

• Standard Promotion (1 to 24 September 2018)
15% off from 2 to 10 boxes
20% off from 11 to 49 boes
25% off from 50 boxes and above

WHERE TO BUY?

TungLok Mooncakes are available at TungLok restaurants, Fairprice Xpress, Cheers at Esso Stations, and selected Cheers stores from now till 24 September 2018; as well as at Takashimaya Square B2 from 22 August to 24 September 2018. Please visit the TungLok website for more details: www.tunglok.com

The post Tunglok Launches Lower Sugar Mooncakes – Healthier and still as Tasty! appeared first on Miss Tam Chiak.

I really miss the good ol’ days before Kay Lee Roast Meats sold their recipe. When I heard about Mei Mei Roast Meat, a stall operated by the younger sister of the former owner of Kay Lee, I was intrigued.

It’s pretty challenging to nab an empty seat here during peak hours. Located in an industrial coffee shop along Ubi Road 1, Mei Mei Roast Meat is really popular amongst the mechanics who work nearby. There are only two people managing the stall —lady boss Mdm Lee chops the meat while her assistant takes orders. Mdm Lee used to work for her sister at Kay Lee for 15 years before starting Mei Mei Roast Meat.

Every morning, Mdm Lee comes in bright and early to roast the ducks in the stall. Before lunch, ducks with shining, reddish-brown skin are seen hanging in the display. Upon order, Mdm Lee skilfully chops the meat into evenly-sized pieces without messy bone fragments. The moment the glorious roasted duck landed on my table, it awakened all our senses. The skin was thin with a hint of smokiness. The marination was good enough to cover up the gaminess and the fragrant meat was full of flavour. To be honest, I was expecting my duck to be more tender and juicy, but my friend said that it was almost impossible to find very tender duck meat in Singapore.

What impressed us at Mei Mei Roast Meat was the char siew. The alluring red exterior was slightly charred, and the meat was moist. The thin layer of fat and tender lean meat will tempt you to go for another piece. There is a hint of sweetness when you bite into all the layers together. All you need is a mound of white rice, lip-smacking sambal chilli, and most importantly, a hungry stomach.

While you are here at Mei Mei Roast Meat, you can also try their braised items and double boiled soups. The duck soup with salted Chinese mustard is so comforting.

If you are looking for old Cantonese roast meats, this is the place to go!

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

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Hands up if you are a fan of uni (sea urchin). My favourite Japanese restaurant, Tamashii Robataya, has launched a new menu that is built around top quality uni and wagyu. Expertly prepared by owner/chef Patrick Tan and team, every dish is a umami bomb.

Honestly, sea urchin tastes great with just about anything, but it tastes the best when savoured on its own. The Kani Uni Ae ($45) sees Bafun uni tossed with hairy crab, and topped with Murasaki uni. Murasaki Uni is very seasonal, so the type of uni used may vary. The creamy uni added umami and depth to the shredded crab.

Saga Beef Rolled with Sea Urchin and Caviar ($45) is luxury swathed in luxury. The sweetness of the creamy sea urchin melds beautifully with the savouriness of the beef. I like how the two ingredients combine to make a fantastic mouthful.

Alfonsino, also known as red bream, is a really fatty white fish. Grilled to perfection, the red bream was sweet and moist, and the scales on top were really crispy. After placing it on the table, the service staff will pour in some fish broth. The grilled Shishito peppers are a great accompaniment to the fish.

Tokyo’s Wagyumafia is taking Instagram by storm with its legendary $180 Wagyu Sandwich. Of course, you get top grade Kobe beef that’s deep fried in their own breadcrumb mix, before being sandwiched between handmade milk bread.

Tamashii has created their own A5 Miyazaki Beef Sandwich ($98 for 6 pcs). Highly marbled beef is grilled on a robata, and placed between two thin cushions of lightly toasted homemade white bread. This creation is unpretentious, but downright delicious. The beef which had a perfectly pink centre, and a slightly charred exterior, melted oh-so-slowly in my mouth.

I was a little judgemental at first. “What? You are serving me a few pieces of beef sandwich for a hundred bucks?” Patrick smiled and just kept asking me to try. The sandwich burger might look simple, but it’s very indulgent — fluffy, crispy and juicy. Is it worth it? Well, I guess it is made for foodies, with truly refined palates, and unlimited budgets.

Instead of ordering my usual truffle beef rice bowl, I tried the Sea Eel Tempura with Foie Gras Rice Bowl ($48). I would never of pairing rich and creamy foie gras with unagi. The seasoned Japanese rice was topped with a large slab of pan-seared foie gras, which was creamy, fatty, and decadent. I would prefer the unagi to be grilled, instead of being deep-fried so that I can taste the natural flavours of the fish more.

Even though I have been to Tamashii so many times, I’ve never tried the entire menu. The menu is just too extensive, and Chef Patrick is always coming up with new and enticing dishes. Come and experience their full seasonal omakase dinner, or try their new semi-omakase dinner which starts from $88.

Note: This was an invited tasting.

The post Tamashii Robataya Launches New Menu – You Don’t Have to Fly to Japan for Wagyu Sandwich appeared first on Miss Tam Chiak.

Didn’t think that my favourite Pumpkin could go onto my face!

On one of my recent visits to my dear aesthetic doctor friend Dr. Gabriel Wong, I was wax waning about the delicious homemade pumpkin rice I usually have this time of the year. The arrival of Autumn, A.K.A. pumpkin season means my craving for that deliciously golden-hued gourd is at its peak.

I had planned to whip up my family’s pumpkin rice recipe as a treat for myself, and maybe for Dr. Gabriel to try. Just maybe, I said to him, if there’re any leftovers.

Then Dr. Gabriel interjected. While he can’t wait to taste my pumpkin rice, he’s even more excited (and persistent) about getting me to try a facial. Embarrassed for not following his skincare regimen, I sheepishly agreed; my skin is in dire need of some maintenance work.

Dr. Gabriel introduced me to SkinLab The Medical Spa’s brand new Pumpkin Glow Facial, the first in Singapore…HUH pumpkin on my face!? He assured me that it’s not just smearing mashed pumpkin on my face and hope for the best.

Rather, the Pumpkin Glow Facial involves a whole lot more science than gimmick: a Pumpkin Medical Peel, Pumpkin Amino Therapy, Pumpkin Ampoule Booster, Pumpkin Skin Rejuvenation, and a Pumpkin Mask packed with all the goodness of the glorious golden fruit (yes I checked, it’s a fruit).

POWER LAH. It’s like a Pumpkin Feast for my skin.

(makeameme.org)

Plus, the products in the facial uses pure pumpkin derivatives that are combined with essential vitamins, hyaluronic acid, EGF (Epidermal Growth Factors), and many more beneficial components.

Talk about plumpkin’ up my skin. In that instant, I was channeling Katniss Everdeen.

(undeadfanstories.wikia.com)

But unlike Katniss, I was ushered into a treatment room with a smile on my face. I was clearly ready for Ginni, just one of SkinLab’s many experienced therapists to work her pumpkin magic, or rather, science on.

Getting My Skin Plumpkin’ed

To get me relaxed and comfy, Ginni started me off with a really well executed head and shoulder massage. This was followed by makeup removal and a double cleanse with a milk cleanser and SkinLab’s Pumpkin Hydra Cleanser to thoroughly remove environmental debris.

Next, the Pumpkin Peel was applied onto my face and neck. It contains pure pumpkin enzymes, essential Vitamins A, B, C, E and more, plus a combination of Green Tea Extract, and Beta Carotene. The peel sloughs away dead skin and boosts nutrient absorption. It was also gentle enough for my sensitive skin.

A layer of Pumpkin Amino formula containing pure pumpkin extracts, 17 amino acids and Niacinamide (great for sensitive skin) was then gently layered over. This helps to maintain moisture levels as the peel works its way through my dead skin cells. It also prevents unwanted pigmentation from forming.

After a short period, the peel and amino formula were removed. Ginni then expertly extracted the skin congestion on my face; a result of indiscriminate bingeing and late nights.

With the aid of a 24k Gold Nutrient Booster device, the Pumpkin Hydrating Ampoule was then massaged into my skin. The Ampoule contains hyaluronic acid for extra hydration, and EGF to stimulate skin repair. At the same time, a blue LED light was passed over my face. This helps to promote skin rejuvenation and glow.

Just as I thought the facial was over, Ginni proceeded to apply a Pumpkin Cream on my face. It’s a richer, lusher form of the Ampoule with added Stem Cell Activators. With the Vibrating Lymphatic Drainage Massager, Ginni proceeded with massaging the Pumpkin Cream into my skin with SkinLab’s signature V-Shaping technique and explained that this helps lift and tighten tired-looking skin.

Once that was done and cleansed, a jelly-like Pumpkin Mask was applied and left on my face for a good half an hour. Just enough for a quick snooze while my skin takes in all that Pumpkin goodness.

Ginni returns to complete the facial with a head and shoulder massage, as well as application of SkinLab’s other products, chief among them my favourite Day Protect sunscreen.

Thanks Dr. Gabriel for the recommendation! I almost wished the Pumpkin Glow Facial never ended. It sure was a pumpkin’ good day (I’m wolfing down my pumpkin rice as I write this).

Just take a look at my glowing skin. Or better yet, don’t take my word for it. Try it yourself!

SkinLab The Medical Spa’s Pumpkin Glow Facial is now available for you, my dear readers, at a special trial of $168 NETT*. Give them a call for an appointment and quote “CHIAKPUMPKIN”!

*Terms & conditions apply. Check in-store for full details.

SkinLab The Medical Spa
• 501 Orchard Road, #04-04 Wheelock Place / 6235 3246
• 68 Orchard Road, #03-33 Plaza Singapura / 6336 1106
• 1 Jurong West Central 2, #B1-62 Jurong Point 1 / 63162246
• 3 Gateway Drive, #04-22 Westgate / 6358 3088
• 9 Bishan Place, #04-02B Junction 8 / 6262 5698
• 1 Woodlands Square, #04-11 Causeway Point / 6877 0162
• 10 Tampines Central, #04-30 Tampines 1 / 6634 8101

Website: http://skinlabmedspa.com
Facebook: https://www.facebook.com/SkinLabTheMedicalSpa
Instagram: @skinlabsg

The post How Pumpkin Made My Face Glow at SkinLab The Medical Spa appeared first on Miss Tam Chiak.

I arrived at Taigai (台盖) in NEX just one week before its official launch. Everyone in the shop was dressed in a striking pastel blue t-shirt, busy making drinks. TaiGai is not brewing your usual run-of-the-mill tea, but a special tea that’s topped with cheese.

Originated from Shenzhen since 2015, TaiGai is the original creator of fruit-blended milk cheese crowns, Fruity MILKY KISS, an offering that has become synonymous with the brand. With over 60 stores in China, this popular brand has opened their first overseas outlet in NEX.

Specializing in small-batch cheese-topped brews, TaiGai churns out cups of premium-grade oolong, jasmine, and black tea blanketed with 2-inches of sweet and salty whipped cheese.

TaiGai’s signature range — Fruity Milky Kiss — is a huge hit. Fans brave the queue, rain or shine, to get a taste of it. Whether you prefer a really light concoction, or a rich and decadent one, the Fruity Milky Kiss range definitely has something that will please your palate. I strongly recommend the Pulpy Strawberry Kiss ($6.80) — a blend of fresh strawberries and fragrant Jasmine green tea topped with a strawberry-infused milk crown.

The iconic creamy and frothy “Milk Cheese Crown” is infused with fruits, which makes the drink surprisingly light and satisfying. It’s almost like diving into an airy slice of strawberry cheese cake! The tea, which promises a burst of sweetness and tanginess in every mouthful, is refreshing and is perfect for even a post-lunch treat. It isn’t too heavy so you don’t have to worry about it being very filling.

Other stellar cheese fruit tea concoctions include the Pulpy Pineapple Kiss ($6.20) and Pulpy Black Grape Kiss ($6.20). The grape rendition sports a beautiful shade of deep purple and has a grape-infused milk crown perched on. TaiGai’s dedication to infusing the cheese crown with the corresponding flavour of the drink is pretty impressive.

If you’ll like to play it safe, go for the Milky Kiss Baby Cicada Oolong ($4.90).

Be prepared for the first sip, which will most likely be a whole hit of whipped cheese. Tilt your head back back a little more, and the tea and cheese will flow into your mouth together. It’s akin to drinking a tea milkshake! This pairing works incredibly well —the salted cheese plays up the tea’s floral notes, and the tea, in turn, becomes smooth and creamy.

Other must-tries in the Pure Tea Milky Kiss Series include Milky Kiss Jasmine Green Tea ($4.30), Milky Kiss Sun Moon Lake Black Tea ($4.30) and Milky Kiss Alisan Oolong ($4.50). If you enjoy a little crunch in your tea, why not get some oreo crumbs ($0.80) sprinkled on the cheese?

TaiGai also has a Pure Tea Series where tea aficionados can truly taste the fragrant and delicate flavours of the tea. The Jasmine Green Tea ($3.30), Sun Moon Lake Black Tea ($3.30), Alisan Oolong ($3.50) and Baby Cicada Oolong ($3.90) are just a few of the bestselling options. The tea leaves used in TaiGai’s creations are procured and imported from high-altitude plantations in Taiwan. Tea leaves grown at higher altitude have been known to be richer, smoother, and more fragrant. What’s more, the tea leaves are harvested by hand by the locals, so you can be sure that you’re getting good quality tea that has earned the approval of the farmers.

If you prefer fresh fruit tea, TaiGai’s Fresh Golden Kumquat Burst ($4), Fresh Green Lemon Burst with Green Tea ($4.50), Fresh Yellow Lemon Burst with Black Tea ($4.50) and Orange Burst ($5.90) are right up your alley! They even add cold-pressed juice to this mix, thus retaining the nutritional benefits from the fruits, which are farmed, harvested, and frozen before they are imported to Singapore.

TaiGai OPENING SPECIAL – Not forgetting fans who love milk, TaiGai also has a BEARY CUTE SERIES for a beary limited period of time. From 5 September 2018, you can enjoy the following Beary drinks which come in a cup with an adorable bear-ear lid (unique and exclusive to TaiGai!).

• Beary Co Co (Fresh Milk + Chocolate Sauce + Cocoa Powder + Pearls at $4.90)
• Beary Creative (Milk Tea + any 1 add-ons (choice of pearls, nata de coco and red bean) at $4.50, add $0.80 per extra add-ons)

Combining bittersweet chocolate notes and cheese, this alluring series will not disappoint. It is known the Beary Co Co has been selling fast since its opening so make sure you get your hands on at least a cup before stocks run out!

*UPDATE* Beary Cute Series opening promotion is officially sold out. It will be making a comeback with new flavours soon!

Since every cup is made upon order, certain varieties may take up to five minutes to craft. But the wait is definitely worth your while. Time to get in line and queue for your favourite cheese tea!

This post was brought to you by Taigai Singapore.

The post TaiGai – The Creator of Fruit-Blended Cheese Tea Arrives in Singapore appeared first on Miss Tam Chiak.

Sometimes, after a hectic day, all I want to do is just to kick back and relax, with a good cup of coffee in hand. OLDTOWN White Coffee is the leading 3-in-1 white coffee mix in Singapore, and it definitely is a staple in my home. It’s aromatic, soothing and, best of all, easy to prepare. To my delight, the brand has just launched the all new OLDTOWN White Coffee 3in1 Extra Rich which is made with OLDTOWN White Coffee iconic blend of 3 premium beans. Prepared with Dark Roast method, the Extra Rich coffee is bolder, richer, and stronger. I like that the coffee is not too sweet, and ideal for making desserts. Hence, I decided to try my hands at crafting two desserts with the OLDTOWN White Coffee 3in1 Extra Rich.

COFFEE CINNAMON ROLLS

Nothing’s better than sticky and gooey cinnamon rolls! I love these fluffy buns, especially when they’re piping hot. I’ve put a little twist on them by incorporating OLDTOWN White Coffee 3in1 Extra Rich in the recipe.

The key to making a good cinnamon roll is patience. Unfortunately, I don’t have much of it. There is a lot of waiting around. You just can’t rush it. But these fluffy and soft rolls that promise a lovely coffee aroma are so worth the time and effort.

The addition of OLDTOWN White Coffee 3in1 Extra Rich does not overpower the taste of cinnamon, but actually complements it. Just ensure that the yeast is activated and you have to let the dough rest long enough before putting it into the oven. I also coated the rolls with a housemade coffee glaze to make the rolls an indulgent treat for coffee lovers, like myself!

OLDTOWN COFFEE MILKSHAKE

Coffee and ice cream is a classic pairing found all over the world – from Italy’s famed affogato to Germany’s eiskaffee. It makes perfect sense to blend the two together into a rich and creamy milkshake.

OLDTOWN White Coffee 3in1 Extra Rich with dollops of creamy vanilla ice cream, and topped with sweet chocolate syrup? Mhmm, that sounds about perfect for a lazy afternoon.

OLDTOWN White Coffee 3in1 Extra Rich is priced at $7.20 per pack, and is now available at the nearest hypermarkets and supermarkets such as Cold Storage, FairPrice, Giant, and Sheng Siong as well as local grocery stores. For more information on OLDTOWN White Coffee 3 in 1 products, please visit http://www.sg.oldtown.com.my/

This post is brought to you by OLDTOWN White Coffee.

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When we speak of Singapore, one of the first things that comes to mind is food. From Hainanese Chicken Rice and Chilli Crab, to Kaya Toast and Ice Kachang, Singapore has it all. The local food scene excites and dazzles not just tourists, but everyday Singaporeans as well.

Food connects people, and is an avenue for us to appreciate the culture that it is derived from. If you truly love food, there are plenty of opportunities in Singapore that will allow you to fuel your passion.

RUQXANA’S JOURNEY

Seeing our local dishes renewed my fervour for cooking. A few weeks ago, I met Ruqxana, the owner of Cookery Magic. For the past 17 years, she has been teaching cooking classes in her home in Siglap, sharing authentic Singapore flavours with many international guests.

Ruqxana has always enjoyed cooking, ever since she was a little girl. Even as a five-year-old, she would tear recipes off Nestlé tin cans and keep them in a scrap book. At the age of seven, she started experimenting in the kitchen, and by the time she was in her teens, she was cooking and hosting her friends in her home.

The 56-year-old said, “Cooking is a creative process. I love that influences from so many cultures and regions can come together.”

I would assume that she is trained as a chef. But to my surprise, she was a mechanical engineer for over 15 years, before she left her job to pursue, and share, her passion in cooking.

OPENING COOKERY MAGIC

To date, Cookery Magic consistently ranks amongst the top 5 on TripAdvisor’s list of Classes & Workshops in Singapore.

Ruqxana has an extensive repertoire of recipes comprising dishes from various ethnic groups (eg: Chinese, Malay, Indian, Eurasian and more).

“Cooking has allowed me to express myself in so many ways, and to experience so many cultures, through the hundreds of amazing people I have met in my classes,” Ruqxana shared.

We took part in one of her classes and she taught us how to make Singapore Char Kway Teow, Chilli Prawns, and Ondeh Ondeh.

FINDING INSPIRATION IN SINGAPORE: RUQXANA RECOMMENDS

Every morning before class, Ruqxana would head to Geylang Serai Market to get the freshest ingredients. She knows exactly where to get her fresh seafood, meat, and even the flat noodles used for Char Kway Teow. “We cook with whatever local and fresh ingredients we have, and where better than going to the wet market here?” Ruqxana said with a smile.

The exposure to various flavour profiles and cooking techniques in Singapore has inspired and sustained Ruqxana’s love for cooking. “Living in a multi-racial society is the greatest gift Singapore has given me. Every ethnic group is different, so you learn different things from different people. There are beautiful flavours that immigrants brought to Singapore 100 to 200 years ago, and over the years we’ve tweaked them and made them our own,” Ruqxana shared.

I asked Ruqxana if there was a local chef whom she finds inspiration from. Without hesitation, she replied, “Chef Mohammed Shahrom! I think his food is very exciting. It’s just so creative the way he comes up with things.”

As for her favourite spot for local food, East Coast Lagoon Food Village is number one on her list. “I love the Mee Goreng!” Exclaimed Ruqxana with bright eyes.

RUQXANA’S PASSION MADE POSSIBLE

It wasn’t my first time attending a cooking class in Singapore, but this was indeed a unique and very fun experience.

“What I provide is a different dimension. People come to Singapore to eat, so instead of just trying our food, why not learn how to cook it? When you go home, you can constantly recreate the flavours that you had and it reminds you of your time in Singapore. It’s a nice way of bringing back a unique souvenir.”

For many of us, when we’re taking a leap of faith to pursue a passion, it’s easy to be dissuaded by fear. There were uncertainties for Ruqxana in the beginning too. But she persevered and she has no regrets.

These wise words from Ruqxana will stay with me, “You’ve got to love what you’re doing. You cannot do something you don’t love. Because once you’re able to do what you love, then I think it is successful already. And if something goes wrong, don’t just say, ‘Oh, it’s over.’ Try again because there might be something else that might help you along the way.”

TELL US YOUR STORY

Calling all Foodies! Do you know of anyone who has an interesting story to tell around food? An inspiring story about passionate foodies to share?

Share with me a local eatery, chef, or restaurant owner with an inspiring story like Ruqxana’s and how it exemplifies the Passion Made Possible spirit in Singapore. I will be checking out your recommendation personally! The most inspiring submission will be featured, and the contributor will be awarded a pair of tickets (worth $280) to Ruqxana’s amazing cooking class, where you’ll learn to cook 3 dishes in Ruqxana’s personal signature style.

Write to me: maureen@misstamchiak.com

The post Cookery Magic – Ruqxana Puts Meaning into Cooking appeared first on Miss Tam Chiak.

Before popping by Fu Xiang Signatures for lunch, I was expecting the owner to be an experienced middle-aged man. To my surprise, I was greeted by Edric and Edwin, a pair of twin brothers in their early thirties.

When asked about the story behind Fu Xiang Signatures, Edric said, “It started from our parents and we wanted to continue the heritage.”

The two brothers have been helping out at their parents’ stall since they were kids. After finishing their studies, they went into other trades, but ultimately returned to F&B to carry on their parents’ legacy, and build the brand.

“It’s our parents’ hard work and we want to grow it and not let it go to waste,” the brothers shared.

Fu Xiang Signatures believes that everyone should have a taste of heritage, and relive the good old days through home-cooked local dishes that are made from scratch. “We do what we do because we love the food we grew up with — Creamy Lemak Chicken Curry, Tangy Assam Pedas Fish, Crispy Savoury Chicken Biscuit. Foods that we grew up with and are close to our hearts,” Edwin shared.

The Chicken Curry at Fu Xiang Signatures is prepared according to a recipe that has been passed down through generations. The key ingredient is the chilli paste which is a concoction of 21 ingredients. The staff takes 4 hours to peel, chop, and blend shallots, galangal, ginger, garlic, lemongrass etc. The brothers then spend 5 hours cooking the chilli paste, following a heavily-guarded recipe, in their central kitchen. In a wok of oil, Edwin sautés the minced aromatics — shallots, galangal, ginger, garlic, lemongrass etc — before adding curry powder to the mix. Edwin will then watch over the chilli paste patiently, as it reaches its aromatic peak. The chilli paste is then dispatched to all outlets to ensure consistency.

At the outlet, Edwin adds in chicken chunks, followed by the chilli paste, and coconut milk. When ready, the curry is perfumed by intriguing spices. The rich creation is prepared with a generous amount of coconut milk and isn’t overwhelmingly spicy.

A hearty serving of Curry Assam Fish Head in a classic clay pot arrived at our table. Just a whiff of its aroma set our hungry tummies rumbling immediately. Served with brinjal, lady’s fingers, and fried beancurd skin, the curry fish head looked exceptionally enticing. The lightly crisp beancurd skin was my favourite part — it soaked up the creamy curry very well! The rich gravy had a lovely consistency and paired really well with a bowl of piping hot rice. The star of the dish was, of course, the firm and fresh snapper’s head!

Before this dish was served, Edric proudly shared that the sauce of this dish tastes similar to salted egg yolk BUT ‘no salted eggs were harmed in the process of creation’. That certainly set the wheels in our heads turning. How, then, did they come up with the sauce? Well, I guess that’s a secret we will never know. The Emperor Cream Sauce Chicken features deep-fried chicken cubes coated in a golden velvety cream sauce. Aromatic curry leaves are added for more fragrance. Fried chicken with a great sauce always makes my day, and this dish was no exception.

Moving along with the times, Fu Xiang has put a modern twist on a few traditional dishes. The Chicken Biscuit Curry Rice is one of them. Expect deep fried chicken cutlet paired with a bowl of thick creamy curry. The chicken cutlet is coated with biscuit and fried till golden brown. Eat it while it’s hot and crispy!

If you are in the vicinity and craving for a good bowl of chicken curry, Fu Xiang Signatures is the place for you.

This post is brought to you by Fu Xiang Signatures.

The post Fu Xiang Signatures – Relive the Good Old Days Through Home-Cooked Local Dishes appeared first on Miss Tam Chiak.

The Singapore Food Masters is back again this year to search for, and honour, the food heroes of Singapore. You can, once again, vote for your favourite signature dishes whipped up by Singapore’s passionate hawkers and restaurant chefs.

A total of 120 stalls and restaurants will go up against each other in the hope of garnering the most number of votes. The stalls will first compete within the assigned zones(North, Central, East or West), based on where they are located. The top ten dishes from each zone will move on to the finals where judges, comprising food writers and influencers, will choose the top 3 dishes from each zone. The top three finalists will then be determined based on the following criteria — taste, service, cleanliness, value for money, and healthier choice.

This year, we see a plethora of newcomers which include Isaac Toast, Uncle Kiisu, Legendary Bak Kut Teh @ Rangoon, Birdfolks, Stuffed Wing, Li Yuan Mee Pok, and Famous JB 101 Seafood. Hanwoori Korean Restaurant returns for the third year in its bid to win the title. It was one of the top three finalists in the North for the past two years.

The 12 finalists whose dishes are selected will be recognised on Nov 24.

Vote for your favourite dish today! If your chosen dish is among the top 3 Singapore Food Masters finalists in each zone, you may be 1 of 12 lucky winners to walk away with a $100 shopping voucher.

How to vote:
Simply SMS to 9679 9389 by 11.59pm, 31 October 2018, the zone code of your favourite stall:
For example: N01 to 9679 9389.
Or vote online at http://www.sgfoodmasters.sg/

The post Vote for Singapore Food Masters & Win Up to $1,200 in Shopping Vouchers appeared first on Miss Tam Chiak.

[JOHOR BAHRU, MALAYSIA] Looking for a good seafood restaurant near Second Link? Restoran Tian Lai (天来海鲜) is a good option. A friend of mine drove us here for lunch and he was raving non-stop about the Kam Heong Crabs.

The restaurant offers a wide range of seafood dishes cooked in different ways. Crab dishes are the restaurant’s signature and I’ll definitely recommend Restoran Tian Lai to those who love fresh and delicious crabs. If you’re craving for fresh crabs in a creamy and spicy sauce, then the Salted Egg Crabs is a safe bet. The juicy crab meat was chunky and sweet, and literally finger-licking good.

I highly recommend the Kam Heong Crabs as we can’t really find this dish in Singapore. Made with good quality dried shrimps and aromatic curry powder,  the elaborate dish was really tasty and addictive. You can also taste the freshness and sweetness of the crab meat. Initially, I thought it was black pepper crab. I took a bite and was wowed by the combination of spicy, savoury and sweet notes. I couldn’t resist scooping the sauce onto my rice.

The curry pork ribs (RM15) is another popular dish in the restaurant. The curry was thick and fragrant, rich and robust, and was somewhat similar to rendang. It wasn’t too spicy and the meat was fork tender.

You probably think we had a table of 10 after looking at the photos. But actually, there were only 4 hungry people. To complement the dishes, we also ordered Otak (RM12), Stir Fried Eggs with Bittergourd (RM 8) and Marmite Chicken (RM 10). The steamed otak had a slightly creamy texture and chunks of fish. The Marmite Chicken appeared all dressed in a sticky and beautiful glaze.

You won’t go wrong with the Mee Goreng. I am not a big fan of Mee Goreng (RM 9) to be honest, but the version here was stir-fried till perfection and served with bean curd, bean sprouts etc. It was super filling! The San Lou Bee Hoon (RM 9), which was topped with lots of ingredients, was slightly charred, and was armed with a strong wok hei,

Restoran Tian Lai is one of the best seafood restaurants in Gelang Patah. There isn’t much of a view here, unlike at Todak Seafood Restaurant, but the prices here are pretty affordable, and the restaurant is very near Singapore.

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

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Known to locals as Old Town, Ipoh charms with its street art and street food. I spent a week in this quiet town visiting many traditional coffeehouses, and heritage houses. My fondest memory was savouring many bowls of steaming hot chicken “hor fun” from different stalls.

In Ipoh, this dish is known as “nga choy kai”, which is Cantonese for beansprouts chicken. It is usually eaten with chicken rice or hor fun (soup or dry). Now, you don’t have to travel all the way to Ipoh just for this well-loved dish, because you can have it right here in Singapore, at Lou Yau.

SIGNATURE FLAVOURS FROM IPOH

Steamed Kampong chicken is served with bean sprouts, hor fun, homemade chilli sauce and a ginger spring onion dip on the side. This is Lou Yau’s signature One Person Set which costs $8.50. Lou Yau has been perfecting this dish since 2012, so you know you’re getting the real deal here.

At every Lou Yau outlet, there is a display glass that’s full of glistening kampong chicken. The chicken is imported directly from Malaysia, after going through a thorough selection process to make sure that they are of the best quality.

Weighing between 1.6 to 1.8kg each, Kampong Chicken, which is firmer and tastier, is bred naturally in healthier conditions, as compared to commercial breeds. As you can see, their skin has a distinctive yellow colour which farm-bred or commercially-bred chicken do not possess.

At Lou Yau, the chicken is boiled over gentle heat to ensure that the meat stays tender. Right after it exits the boiling pot, the chicken is submerged in an ice bath, which seals the moisture in the chicken, and gives the skin a glossy sheen. Once the chicken is ready, It is served with a bowl of dry/soup hor fun.

If you have been to Lou Yau, and have tried their chicken hor fun, you will know that the hor fun is silky smooth. The brand insists on using hor fun that’s imported from Ipoh, which is prepared with Ipoh’s unfiltered spring water to give it that smooth and silky texture. These noodles need virtually no chewing and slithers smoothly down your throat.

The combination of soy sauce, shallot oil, sesame oil, chicken oil, and garnishing of scallions and coriander makes the dish extra delicious. I like the soup version more. I can imagine myself craving for this on a rainy night. Nothing is more comforting than tucking into a bowl of hot noodle soup.

If you enjoy the silky smooth hor fun, you should also try Lou Yau’s Signature Hor Fun ($7.50) which is completed with handmade meat balls, minced meat and crispy fermented pork belly.

BOLD FLAVOURS IN PENANG

Prawn noodles have different names in various parts of the world. We simply call them prawn noodles, but in Penang, prawn noodles are called Hokkien Mee.

At Lou Yau, there is always a pot full of real prawn stock. Prawn shells, prawn heads and pork ribs are simmered for hours to produce the rich stock. On first sip, you will be struck by a tinge of spiciness, and a lovely sweetness. The mildly spicy noodle soup is topped with kang kong, egg, thin pork slices and pork lard. The Har Mee ($7.90) is robust, addictive, and incredibly satisfying.

The Assam Laksa ($7.50) here is sweet and tasty. You can find chunks of fish in the gravy. Ask for more prawn paste if you like your noodles to be even more flavourful.

TRADITIONAL FLAVOURS FROM KUALA LUMPUR

The herbal Hokkien-style Bak Kut Teh is most popular in Malaysia. It is made with numerous herbs, spices and a mixture of light and dark soy sauce. This sets it apart from the peppery Teochew-style Singapore Bak Kut Teh.

Lou Yau cooks their bak kut teh with traditional Klang bak kut teh herbs. Aromatic, and comforting, the Claypot Bak Kut Teh ($8.50 with rice) comes filled with chunks of pork ribs and pork belly, wolfberries, and enoki mushroom. What is great about this version is that the soup has less oil, and the herbal taste is intense, yet not overpowering.

We don’t see Lou Shee Fun much in Singapore but this is a popular dish in Kuala Lumpur, and definitely one of the must-eats when you are there. Serving it in a claypot keeps the dish warmer for a longer duration and gives it more fragrance.

Lou Yau’s Claypot Mee Tai Mak ($7.90) is topped with pork lard for extra flavour and a raw egg. I like that Lou Yau specially imports handmade Mee Tai Mak noodles directly from Malaysia. It is tasty, fragrant, and not mushy.

And, of course, you should round off your hearty meal with a glass of their homemade Luo Han Guo drink ($3.50) or refreshing Sour Plum Calamansi ($3.50). I prefer the former as it comes with winter melon and longan.

Lou Yau translates to ‘Old Friend’, a term that relates to the brand’s emphasis on building relationships and connecting people through good food and great memories. Lou Yau presents a wide range of authentic and signature dishes from various regions of Malaysia, such as Penang, Ipoh, Kuala Lumpur, Sarawak and Ampang. If you’re missing your time in Malaysia, or craving for your favourite Malaysian fare, Lou Yau is the place for you.

OUTLETS

Bedok Mall
#B2-28 Bedok Mall, 311 New Upper Changi Road, Singapore 467360
Opening Hours: 11am – 10pm

IMM
2 Jurong East Street 21, #01-K09, IMM Building, Singapore 609601
Opening Hours: 11am – 10pm

Sun Plaza
#01-27B, Sembawang Drive, Singapore 757713
Opening Hours: 11am – 10pm

Junction 8 (Ipoh Hor Fun outlet)
#B1-23 Junction 8 Shopping Centre, 9 Bishan Place, Singapore 579837
Opening Hours: 11am – 10pm

Changi Airport
Terminal 4, Level 2M, Departure Transit, International Food Hall
Opening Hours: 6am – 1am

Chinatown Point (Opening Soon)

Website: www.louyau.com.sg
Facebook: facebook.com/LouYau

This post is brought to you by Lou Yau.

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We love travelling to Bangkok for food and shopping. While doing our shopping at Platinum Mall, many of us always visit Go-Ang Kaomunkai Pratunam (or better known as Kaiton Pratunam Chicken Rice) for our chicken rice fix. And guess what, Go-Ang Pratunam is opening its first overseas outlet in Singapore!

Established in 1960 as a food stall specializing in Hainanese chicken rice in the Pratunam district of Bangkok, Go-Ang Kaomunkai Pratunam quickly gained popularity among locals. This year, the popular eatery was awarded a prestigious Michelin Bib Gourmand Award in the inaugural Bangkok edition of Michelin Guide.

Opening its doors in NEX shopping mall on 20 October 2018, you will be able to taste the aromatic chicken and rice dishes, soups, their signature braised pork, and their homemade chilli sauce. There are also vegetables, tofu, and fish side dish options, as well as desserts, creating the familiar communal dining experience synonymous with Singapore.

To be honest, I am not a fan of Thai chicken rice because the chicken rice I had since young is so much more flavoursome. But when I visited Pratunam Chicken Rice, I remembered eating a plate of plump and juicy boiled chicken with less oily rice. Plus, the price is really cheap. Of course, I cannot compare the chicken rice from two different regions because they are somewhat different. But it did satisfy my chicken rice craving.

Go-Ang is managed by The Minor Food Group Singapore, the restaurant group behind Xin Wang Hong Kong Café and ThaiExpress. To ensure the authenticity of the cuisine, all kitchen staff were trained by Go-Ang founder Mr. Sombat Pruekpaiboon at the original restaurant in Bangkok. Mr. Sombat Pruekpaiboon is also assisting with the launch of the Singaporean venue to ensure that customers here receive the authentic Go-Ang dining experience.

Let’s hope the prices at the Singapore outlet is affordable and the taste remains equally wonderful.

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[HONG KONG] A new dessert trend has arrived in Hong Kong — PANCAKES. Nope, it’s not the thin Hawaiian-style pancakes. This time, it’s souffle pancakes. One of the most popular pancake cafes in Hong Kong is none other than Flipper’s.

I have travelled to Hong Kong twice over the past 3 months and I have seen many new cake shop openings. But being one of the first brands to bring souffle pancakes into Hong Kong, Flipper’s is one of the most successful entrants to the food scene.

I visited Flipper’s Hong Kong three times. The first time, they were closing. The second time, the queue was too long, and the staff had to cut the queue. I finally managed to try it on my third visit.

Here’s a little story about the brand. Flipper’s started in Japan. They specialize in what they call the Kiseki pancake, a special kind of souffle pancake that’s created with all-Japanese ingredients — Miyagi eggs, locally-grown wheat, and house-made maple-butter cream. It’s super fluffy, airy, and just melts in your mouth!

The menu was pretty straightforward. If you prefer the sweet version, you can choose from Plain (HK99), Strawberries & Banana (HK119), Green Tea & Red Beans (HK119) or Chocolate & Banana (HK119). If you prefer a savoury meal, go for the Bacon & Egg Pancake (HK129) or Salmon & Avocado Pancake (HK129).

I tried the plain and strawberry ones as I was here right after dinner. I was full to the brim and expected myself to not finish my pancakes, but I was wrong. When the pancakes arrived at my table, I was SO happy.

The wobbly and jiggly pancakes were tall and fluffy. The first bite made me swoon. The pancakes were so eggy and light, truly like souffle! Soft and smooth like cotton, the pancakes had a slightly sweet exterior. I finished them all within minutes. The strawberry version is good for those who want something tangy and refreshing to pair with their pancakes.

There is always time for good pancakes. And I, a self-professed pancake lover, can eat pancakes every day. If you have the patience, get in line for some yummy pancakes. I promise you that the wait will be well worth it. I hope someone will bring Flipper’s into Singapore!

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

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Taking over the space of Four Seasons Chinese Restaurant in Capitol Piazza, the newly-opened Famous Treasure serves an array of local Chinese favourites and seafood signatures. If this name rings a bell, you’d have probably patronized or heard of The Famous Kitchen, a popular restaurant in Sembawang.

I don’t remember if I have visited their Sembawang outlet. But Famous Treasure impressed me. Serving everything from crabs done in various ways, to Kuala Lumpur-style Hokkien mee and Cantonese-style poached kampung chicken, Famous Treasure promises food that holds bold flavours.

The Marinated Cockles Teochew Style ($12) was highly recommended. The plump and juicy cockles are dressed in a homemade chilli paste which tastes somewhat similar to sambal belachan. This garlicky and juicy ‘hums’ will leave you craving for more. Another dish that gave an unexpected ‘explosion’ in my mouth was the Wok-fried squid with cincalok and lady’s fingers ($18 / $27 / $36). The tender squid rings and lady’s fingers are tossed in a specially concocted spicy cincalok sauce. Every bite was bursting with flavours!

Of course, not everything here at Famous Treasure is spicy. There are also a few classic dishes such as the Supreme Soy Braised Duck Platter ($24), in Teochew style, which comes with duck slices, webs, wings and beancurd, and a dish of white vinegar with chopped garlic. We also had the Daily Nourishing Boiled Soup ($28) which happened to be the Pork Ribs & Ba Wang Hua Soup on the day of our visit. A classic cantonese soup, ba wang hua 霸王花 (or Night Blooming Cereus) is a cooling soup and the flowers are soft and silky. The Deep Fried Pork Belly with Fermented Bean Curd ($20 / $30 / $40), a truly addictive Hakka dish, is not to be missed too!

Before our dinner, I did a little research on Famous Treasure and many foodies recommended their Traditional Fish Head Curry in Claypot ($35) and Salted-Baked Flower Crabs ($6 / 100g). A combination of lemak curry and assam curry, the fish head curry packed a good depth of flavour and aroma. With just enough heat to tickle your taste buds, the gravy is perfect even with plain rice.

The Salted-Baked Flower Crabs was the dish that blew us away. In a special wok, the chef fries sea salt, stock and live flower crabs until the ensemble is dry. The crabs were so intensely fragrant, that we dived into it immediately. The crab was so tender and sweet. MUST TRY!

Famous Treasure’s KL style Hokkien Mee ($18 / $27 / $36) had fat noodles and glistening pieces of lard. It’s oily and lip-smackingly delicious with a strong “wok hei”. I prefer the Braised Rice Vermicelli with Local Lobster and Leek in Superior Broth ($16 per 100g) where the sweet and succulent flesh of the lobster could be dislodged from the shell easily. The vermicelli was simmered in the broth for a long time and had soaked up the rich flavours. This is a YES for me!

With a happy belly, I ended my dinner at Famous Treasure with a bowl of Mashed Taro with Gingko Nuts and Pumpkin ($8). The service at Famous Treasure was top-notch, the staff were attentive, and the prices were very reasonable. They also have a good selection of wines and whiskies, so don’t forget to request for the wine list when you dine there. I can’t wait for my second visit!

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

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[HONG KONG] If you were to talk a walk down Gough street, you will notice that it is full of stylish boutiques and cool eateries. There are also good ol’ traditional eateries such as Sing Heung Yuen (勝香園), one of the remaining ‘dai pai dong’ (大排檔) in Hong Kong.

Located directly opposite another famous eatery, Kau Kee Beef Brisket Noodle (九记牛腩), Sing Heung Yuen is always packed, especially on weekends. It is not uncommon to see a long line snaking out the door and onto the footpath, so be prepared for a long wait!

I love Sing Heung Yuen’s ‘dai pai dong’ setting. This no-frills eatery occupies a small area which is cramped with wooden chairs and tables.

You can choose either macaroni or nissin noodles to go with their signature tomato beef broth. You may add on ingredients such as ham, sausages and eggs. I loved my macaroni beef tomato with egg. There were a few tender beef slices swimming in the tasty tomato broth. I finished every last drop of the addictive soup.

My husband opted for nissin noodles. The broth seems to be a little different from mine. Generous dollops of canned tomato puree is added into the soup to thicken it. This one has a tinge of instant noodle seasoning, which some might love. The sweet and tangy dish was simple, with few ingredients, but it was so comforting.

The real star, in my opinion, would be their condensed milk toasted bun. It’s buttery, crispy and sweet. You can go for the classic ones. But the unique Lemon Honey Crispy Bun is a must-try. Each bun is slathered generously with honey and lemon. It’s sweet, but not cloying. Don’t forget to pair the buns with an icy cup of smooth Hong Kong milk tea.

It’s probably not the most comfortable dining experience, and you will have to share a table with strangers, but I strongly urge you to pay a visit. The turnover rate is fast, hence the waiting time is not painfully long.

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

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