KOMA is the latest highlight in Marina Bay Sands, and the decor is stunning.

You arrive through a striking 20 metre-long passageway that is inspired by the torii gates of the Fushimi Inari Shrine in Kyoto.

The “WOW” factor sits inside the bar and lounge — a 2.5 metre-high Japanese bell with 20 different faces that overlooks a traditional Japanese foot bridge and reflecting pool. The bar serves an extensive selection of over 30 types of sake sourced from across Japan.

As you walk into the main dining area, you will see decorative acoustic panels in the shape of lily pads that are designed to mimic the surface of a pond. There is a 15-seat sushi bar with a dazzling display of the day’s offerings. Up on the mezzanine floor, there is a semi-private dining room for intimate group gatherings, which offers an expansive view of the action below.

Wowed by the breathtaking design, one would expect that food to be incredible as well, but sadly, the meal didn’t quite live up to the hype.

Koma is a collaboration between Tao Group and Marina Bay Sands and features a menu of sushi, robata and izakaya-style dining, created by executive chef Kunihiro Moroi.

The place has some pretty good sushi and sashimi. The sashimi platter ($78 for 9 pieces) consists of quite a standard set of sliced fish, and the sushi platter ($88 for 9 pieces) was fresh and uncomplicated. You might like to try the Truffle Unagi ($25), a tasty and creamy affair with avocado and sweet soy.

The appetizers such as Taro Chip Tuna Tacos ($21) and Tuna Pringles ($24) make good bar bites but are a little too pricey. The Crispy Tokyo Gyoza ($12) was underwhelming. To be honest, you can probably get better ones in other Japanese restaurants. The skewers from Robata Grill were decent but I find the kabayaki sauce a little too sweet for my liking.

The main courses fared better, in my opinion. We had the Ginger Honey-Glazed Salmon ($38) and Crispy Barbecued Chicken ($29) to pair with the Scallion Fried Rice in Sizzling Pot ($32) and Wagyu Fried Rice ($42). The salmon was tender and bursting with flavor. The scallion fried rice with pork, chicken, shrimp, scallops and mushrooms was an excellent porridge where the freshness of the seafood takes centrestage.

No meal is complete without KOMA’s show-stopping Snow Aged Niigata Wagyu Beef. This A5 waygu is aged for 30 days, and has an intense marbling and melt-in-your-mouth texture.

For desserts, I like the Lemon Yuzu ($16) served with yuzu jam and cacao crumble. There’s also the Sesame Profiterole ($16) served with white sesame ice cream and drizzled with chocolate sauce. And what’s that Bonsai ($17) doing on our dining table? Scoop the soil and you will be delighted to find molten dark chocolate with crunchy praline.

Go to KOMA for the interior. Don’t get me wrong, the food here is decent, but the recipes seem to be designed to not push the kitchen too hard (or at least at this stage).

Disclaimer: This is an invited tasting.

The post KOMA – New Japanese Restaurant in Marina Bay Sands with Stunning Decor appeared first on Miss Tam Chiak.

My group of makan kakis seems to be crazy about nasi biryani. I lost count of the number of times that we met for biryani. And they even brought me to Mustafa to show me the spice brand they use to cook nasi biryani at home. Because they are such big biryani fans, whenever they jio me for a biryani meal, I will make time for it.

Last week, our lunch was at a relatively new restaurant in Little India – Mr Biryani. The owner, Mr Govind, worked as an operations guy in many five-star hotels in Singapore before setting up this eatery. His menu is not extensive, as he just wants to focus on serving the best version of the dish he is familiar with — biryani.

Hence, at Mr Biryani, the biryani is made in traditional Hyderabadi dum style: the ingredients are layered in a pot and steamed together with the lid sealed shut by long strips of dough. Elegantly presented in a classy white bowl, and adorned with cashew nuts and fried shallots, the biryani, which is immensely fragrant and flavourful, is a testament to the virtues of slow cooking.

Among the two biryanis we shared, the Boneless Chicken Biryani ($12) was the standout. Topped with crisped curls of onion, a hard-boiled egg, and cherry tomato, the biryani comes with chicken meat that’s been cooked in biryani masala. Juices from the tender and intensely-spiced meat made the rice so moist that you need only a dab of raita. It held up well against the mirchi ka salan, a light curry coating the jewels in its depths.

Mr Govind recommended their popular Lamb Shank Biryani ($18) but we chose the Boneless Lamb Biryani ($14) instead. Just like what went on with the chicken biryani, each spoonful unearthed new treasures — golden raisins, cashews and an abundance of cilantro — which announced their freshness. The rice was tasty, springy, and not clumpy. Unfortunately, the lamb suffered from a lack of moisture towards the middle. Perhaps, I will go for the lamb shank next time. Nevertheless, both biryanis were satisfying.

I don’t think I have tasted much of Hyperadad biryani to be a good judge but Mr Biryani’s version was light but fragrant. The biryanis came piping hot and the portion was substantial enough to feed more than 5 of us. (But of course, the hefty helpings of carbs didn’t help me soldier through the day in the office.)

To accompany our biryani, we ordered Brinjal Pachadi ($7) and Bhindi Palli Fry (not on the menu yet). Both were excellent and armed with a pleasant smokiness that was not overwhelming. The spices were aromatic and the nuts added a contrast in texture to the vegetables.

The Butter Chicken Masala ($10) was astonishing in its richness and depth of flavor. The yogurt-and-spice-marinated chicken sat in a velvety red bath scented with garam masala, cumin, and turmeric. The chicken had a lovely caramelized flavour, and the gravy worked wonderfully with their butter naan ($3.50).

As I sat in the restaurant during their busy lunch hours, I realized that the diners here are predominantly Indians. It shows that Mr Govind is doing something right. Plus Mr Govind was incredibly pleasant and even taught us how to enjoy eating Indian cuisine. What blew us away was the special masala chai tea that was served at the end of the meal.

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

The post Mr Biryani – Delicious Hyderabad Dhum Biryani & Tandoor in Little India appeared first on Miss Tam Chiak.

Rong Ji Seafood (荣记煮炒) was a popular zi-char stall in Seletar Hills Market & Food Centre. After the market was demolished, Rong Ji Seafood moved to Northstar, an industrial estate nearby.

We worked in Northstar for 2 years before moving out. Sad to say, I didn’t eat Rong Ji for more than 5 times because it was always so crowded and the wait was always at least an hour. I was very surprised by the crowd because the eatery is surrounded by practically nothing. The sheer number of people who come specially for their food definitely says something. So just before moving out, I enjoyed a good meal with my family here.

The highlight of the meal was, of course, the Crab Beehoon. Our crab was of a modest size but the flesh was succulent and sweet. Unlike Mellben Seafood’s crab beehoon which has a buttery and more flavourful broth, Rong Ji’s milky broth is milder in flavour. The noodles remained springy in the broth which carried a hint of ginger and Chinese wine. The broth was very comforting and one bowl was just not enough. I lost my receipt but this was definitely more affordable than Mellben’s. I believe the affordability is a key reason for the huge crowd.

The roast chicken was decent. Even the chicken breast was tender and the skin was thin and crispy. My grandfather is a fan of fish, so we ordered a claypot braised fish, which comes with cabbage and tofu, to share. The Dong Po Rou featured delicious braised pork belly which just melted in our mouths.

Overall, the prices here are very affordable and there is ample parking space within the building. I even managed to catch a glimpse of the sunset while having dinner here.

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

The post Rong Ji Seafood – Excellent Crab Bee Hoon in Ang Mo Kio Industrial Estate appeared first on Miss Tam Chiak.

There’s a new hokkien mee in town and everyone is crazy about it. And that’s Hokkien Man’s Hokkien Mee, which is whipped up by a former Les Amis Chef.

I paid my first visit on two Sundays ago at about 11.30am but didn’t get a chance to try it because it was “sold out”. So we went to the nearby hawker centre to have our lunch instead. After my lunch, as I was walking back to the carpark, I walked past Hokkien Man again and saw a queue. Puzzled, I joined the queue and see diners buying hokkien mee again (I thought it was sold out?). Once again, I was disappointed because it was sold out before I could place my order.

I wasn’t sure how the queue system works, but decided to go back the following Tuesday morning to try it. When we reached at 9.50am, there was already a queue. We stood in the queue for 45 minutes before we finally could place our orders, and waited for another 30 minutes to get our food. Apparently, the chef was busy cooking advance orders before taking new orders.

The Hokkien mee here costs $4, $5 or $6. We ordered four plates of noodles which arrived in two batches. My girl friend and I each ordered the $4 portion. Oh man, the portion was really generous. But because we probably received the last two plates from the wok of noodles, the noodles had kinda dried up and it was sticky and gooey. To be honest, I enjoyed a wetter version so this wasn’t what I like.

The boys in our group ordered the $5 and $6 portions. Theirs took longer to arrive because it was from a fresh new batch. It was so much better and I wish there was better consistency in the noodles. I reckon because it takes time to scoop out every plate of noodles, so by the time it reaches the end of the batch, the noodles are all dried up already.

The new batch of noodles was wetter, and tasted better (you can probably see the difference in the texture in the images above). According to 8days, the prawn stock is simmered for three hours with garlic-fried prawn heads, pork bones and squid. Chef prepares the prawn stock using the same method of cooking lobster bisque.

Each plate of noodles was loaded with wild-caught grey prawns, sliced pork belly, beansprouts and chives. The noodles, which soaked up the rich and sweet prawn stock, were served with a homemade sambal chilli. I find the chilli a little too sweet and heavy for the Hokkien mee.

This plate of hokkien mee is above average, but chef probably needs more time to work on the consistency of the noodles. He also probably has to work on the queue system. I don’t think he should take advance orders now, because it is unfair to those waiting in line.

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

The post Hokkien Man – Hokkien Mee by Former Les Amis Chef, the Queue is … appeared first on Miss Tam Chiak.

AMK Hub is sweetening the upcoming Mid-Autumn Festival up with a finely-curated selection of mooncake offerings. From timeless classics to modern creations, AMK Hub is where you can get both baked and snowskin mooncakes which are perfect for family gatherings, or as gifts for business associates.

BREADTALK
AMK HUB #01-01/02

BreadTalk has brought Hang Heung’s Famous Mooncakes to Singapore! From the choice of ingredients to the mastery of time-honoured techniques, Hang Heung has kept to its 100-year tradition of bringing you handcrafted mooncakes with an authentic taste of Hong Kong.

A household name in Hong Kong, Hang Heung is known for their White Lotus Paste Mooncake. Packed with smooth and fragrant lotus paste made from specially selected Hunan lotus seeds, this signature White Lotus Seed Mooncake with Double Yolk is bound to dazzle. The Prestige White Lotus Seed Mooncake with Double Yolk Set(4 pieces) costs $63. Other well-loved varieties such as the Red Bean Paste and Mixed Nuts Mooncake are also available.

MUSANG KING BY FOUR SEASONS DURIAN
AMK HUB #B2-25

It’s hard to fault Musang King by Four Seasons Durian’s famed Pure D24 Durian Mooncakes ($69/4pcs) and 100% Mao Shan Wang Durian Mooncakes ($128/4pcs) as both have been the brand’s perennial best-sellers from day one.

The mooncakes are freshly produced in small batches, and each of them brings together a rich contrast of textures and flavours. Expect creamy durian pulp encased in a soft snowskin. Sweet, luscious, and filled with a tropical fruit punch, each bite promises rich and smooth durian filling that will excite all palates. If you cannot decide which one to get, go for a box of 2 Mao Shan Wang and 2 D24 mooncakes($108).

BENGAWAN SOLO
AMK HUB #B2-59

Bengawan Solo celebrates the festival with a range of traditional mooncakes in a bright red gift box with pink peonies stamping. Apart from traditional classics such as Pure Lotus Seed Paste with Double Yolk, Red Bean, Pandan Lotus with Single Yolk and Mixed Nuts, Bengawan Solo is offering a Shanghai Mooncake with Single Yolk, and Red Date Paste Mooncake. The mooncakes are priced from $9 per piece, or $36 for a box of four.

I enjoyed the Pure Lotus Seed Paste with Double Yolk ($10.50 per pcs / $42 for 4 pcs) which see golden-brown pastry wrapped around a velvety lotus seed paste embedded with savory yolks. If you prefer something more petite, you may like Bengawan Solo’s mini baked mooncakes.

SWENSENS
AMK HUB #B1-25/26

New to Swensen’s mooncake collection this year is the irresistible ‘Mickey Go Local’ series ($69.80 / set of 4, 1 flavour each) which comprises four delicious flavours — the ever indulgent Sticky Chewy Chocolate, Cookies ‘N’ Cream, as well as nostalgic flavours of yesteryear, Bandung; made with old-school rose cordial, and Kaya.

Each mooncake is topped with a white chocolate printed with Mickey Mouse, and an approving, ‘SHIOK’! Sold in sets of four, the ‘Mickey Go Local’ mooncakes are presented in a limited edition cooler bag that’s embellished with cheeky illustrations of the popular cartoon character. It also doubles up as a handy lunch bag!

PrimaDéli
AMK HUB #B2-56

PrimaDéli reimagines your favourite desserts this Mid-Autumn Festival with a unique Royal Gift Set ($52.80) that promises 9 mooncakes of different flavours – Raspberry Vanilla, Mylo, Pandan Lotus, Patcha Red Bean, Yuzu with Chia Seeds, Earl Grey, Cookies & Cream, D24 Durian with Chocolate and Black Sesame Almond.

Enjoy the crunch from the chia seeds when you bite into the new zesty Mini Yuzu. The Mini Mylo Snowskin Mooncake is reminiscent of our favourite childhood chocolate beverage. Enjoy the well-loved Japanese pairing of matcha and red bean in the Mini Matcha Red Bean Snowskin Mooncake. Fans of traditional baked mooncakes can look forward to the new Red Bean Baked Mooncake, and Less Sugar Pandan with Melon Seeds Baked Mooncake.

THE PINE GARDEN
AMK HUB #01-11-13

Meticulously made by hand with recipes passed down from top Hong Kong chefs since 1984, The Pine Garden’s mooncakes sport a kaleidoscope of colourful skins and are stuffed with innovative fillings. This year’s snowskin collection includes Red Bean Hokkaido Milk, Yam Paste, D24 Durian Paste, Green Tea Paste, Lychee Martini White Lotus Paste and Lotus Paste 2 Yolks.

Basking in the spotlight is the all-new Red Bean Hokkaido Milk which is guaranteed to please. Enrobed in the richness of red bean paste is a rich and creamy Hokkaido milk centre. Prepare yourself for a contrast of flavours! I have been, and still am, in love with the Lychee Martini White Lotus Paste which is refreshingly light in texture. Simply irresistible!

STARBUCKS
AMK HUB #B1-65

Gather your friends and feast on delicious mooncakes and freshly brewed coffee at Starbucks! Sink your teeth into the new Starbucks® Coffee with Caramel & Hazelnut mooncake, which sees aromatic Starbucks microground coffee infused with white lotus paste tossed with caramel and chopped hazelnut for an added crunch. There’s also the Honey Earl Grey mooncake which will satisfy tea lovers.

Each Assorted Mooncake Gift Box ($59.90) comes with 2 mooncakes of each flavor (Starbucks® Coffee with Caramel & Hazelnut, Yam Paste, Honey Earl Grey, and Mango). The Traditional Mooncake Gift Box ($59.90) comes with 8 pieces of Lotus Paste with Egg Yolk. All Mooncake Gift Boxes also come with a gorgeous matching gift bag and a set of vouchers.

1A Heritage
AMK HUB #B2-34

1A’s Heritage’s Teochew-style flaky yam paste mooncakes which are made according to a family recipe that has been preserved through generations, are extremely popular. With fillings such as yam, yam sesame, and yam pumpkin, the delicate mooncake is crispy, flaky and tasty.

I enjoyed the Teochew Crispy Yam Pumpkin Yolk Mooncakes ($30 for 2 pcs). The mooncake is savory with hints of sweetness The filling is not too sweet and I like the smooth yam paste within the pastry. They also offer white lotus mooncakes and mao shan wang snowskin mooncakes.

MID-AUTUMN FESTIVAL @ AMK HUB

Make sure to pop by the Mid-Autumn Fair at AMK Hub Basement 1 which runs till 13 September! See you there!

The post Go Over The Moon With All-Time Favourite Mooncake Brands at AMK Hub! appeared first on Miss Tam Chiak.

Curry puff is one of Singaporeans’ favourite teatime snacks.

Sitting in the basement of Golden Mile Tower, ErJie Curry Puff (娥姐咖喱卟) sells very good handmade curry puffs. The stall is extremely popular with the office crowd in the area, but has been kept a secret from the “outside world”.

What started as a dessert place has evolved to an eatery selling chap chye peng for lunch; and curry puffs and coffee for tea break. Owner, Er Jie, who is known for her signature chicken curry puff, is friendly and soft spoken and always greets customers with a smile.

Er Jie loves to eat curry puffs and always make it at home for her family. It has received nods of approval so she started selling it at her stall after 3.30pm every day. Everything here is made from scratch. She makes the skin at least one day before, and after the lunch crowd clears, she will start wrapping the curry puffs.

There was a unanimous chorus of approval from our team — we couldn’t stop praising the filling as well as the pastry. The filling is made with a mix of potatoes, as well as chicken and egg. Er Jie doesn’t cook the rempah together with the chicken cubes. Instead, she cooks the chicken separately and adds it to the curry in small batches so as to ensure that every puff gets a good amount of chicken cubes.

Making about 200 curry puffs a day and with only a small deep-fryer at the side, Er Jie fries the curry puffs in small batches. As with every deep-fried curry puff, the worry is always about biting into an oil-filled curry puff. You can be assured that Er Jie’s version is nothing of that sort. Deep-fried in hot oil until golden brown, the flaky and buttery pastry crumbles easily with each bite.

I couldn’t resist tucking into a fresh, piping hot puff. The rempah was fragrant and moderately spicy. This was a curry puff that I couldn’t get enough of.

The post Er Jie Curry Puff – Spicing Things Up in the Basement of Golden Mile Tower appeared first on Miss Tam Chiak.

Michelin today announced that it has awarded 58 F&B establishments with a Bib Gourmand award in the MICHELIN Guide Singapore 2019, with 12 new entrants this year!

In a country where street food is an institution, it’s not surprising to find numerous hawker stalls are in this selection. Some new hawker entrants include Koh Brother Pig’s Organ Soup, Guan Kee Char Kway Teow, Fu Ming Cooked Food and Chef Kang’s Noodle House. Chen’s Mapo Tofu, an affordable alternative to the Michelin 2-star Shisen Hanten restaurant, made it to the list as well. The Bib Gourmand list recognises restaurants and street food establishments offering quality cuisines at a maximum price of S$45.

While there are several new entrants, there are also some which have fallen off the chart. These includes The Coconut Club and New Ubin Seafood. Perhaps they are getting the Star next week? Anyway, let’s have a look at who are the Michelin Bib Gourmand Singapore 2019 recipients!

A Noodle Story 超好面

Address: Address: 7 Maxwell Rd, Amoy Street Food Centre #01-39, Singapore 069111

Alliance Seafood 联合海鲜烧烤

Address: 500 Clemenceau Avenue North, Newton Circus Food Centre #01-27, Singapore 229495

Anglo Indian *NEW*

Address: 1 Shenton Way, #01-08, Singapore 068803

Ah Er Soup 阿2老火汤

Address: #01-143, ABC Brickworks Market & Food Centre, 6 Jalan Bukit Merah, Singapore 150006

Read more about Ah Er Soup 阿2老火汤.

Balestier Road Hoover Rojak 豪华罗杂

Address: 90 Whampoa Dr, Singapore 320090

Bar-Roque Grill

Address: 165 Tanjong Pagar Road #01-00, Singapore 088539

Beach Road Fish Head Bee Hoon (Whampoa Makan Place) 美芝路鱼头米粉 NEW*

Address: 91 Whampoa Dr, #01-46 Whampoa Makan Place, Singapore 320090

Bedok Chwee Kueh (Bedok Interchange Hawker Centre) 勿洛水粿 NEW*

Address: 207 New Upper Changi Rd, #01-19, Singapore 460207

Bismillah Biryani

Address: 50 Dunlop St, Singapore 209379

Chai Chuan Tou Yang Rou Tang 柴船头⽺⾁汤

Address: 115 Bukit Merah View, Singapore 151115

Read more about Chai Chuan Tou Yang Rou Tang 柴船头⽺⾁汤.

Chef Kang’s Noodle House 江师傅面家 *NEW*

Address: 11 Lor 3 Toa Payoh, Block A Jackson Square, Singapore 319579

Read more about Chef Kang’s Noodle House 江师傅面家.

Chen’s Mapo Tofu *NEW*

Address: 6A Shenton Way, #02-29 Downtown Gallery, Singapore 068815

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

Read more about Chey Sua Carrot Cake 青山菜头粿.

Chuan Kee Boneless Braised Duck 全記

Address: 20 Ghim Moh Road, #01-04 Ghim Moh Market & Food Centre, Singapore 270020

Read more about Chuan Kee Boneless Braised Duck 全記.

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

Eminent Frog Porridge & Seafood 明辉⽥鸡粥海鮮煮炒店

Address: 323 Geylang Rd, Singapore 389359

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

Read more about Famous Sungei Road Trishaw Laksa 驰名结霜桥三轮车叻沙.

Fresh Taste Big Prawn Noodle 知味鮮⼤蝦⾯

Address: 56 Zion Rd, Singapore 247781

Fu Ming Cooked Food 福明熟食 *NEW*

Address: 85 Redhill Ln, #01-49, Singapore 150085

Guan Kee Fried Kway Teow 源记鲜蛤炒粿条 *NEW*

Address: 20, Ghim Moh Rd #01-19, Singapore 270020

Hawker Chan Soya Sauce Chicken Rice & Noodle

Address: 78 Smith Street, Singapore 058972

Heng 兴

Address: 500 Clemenceau Avenue North, Singapore 229495

Hjh Maimunah *NEW*

Address: 11 Jln Pisang, Singapore 199078

Read more about Hjh Maimunah.

Hock Hai (Hong Lim) Curry Chicken Noodle 福海（芳林）咖喱鸡面 *NEW*

Address: 208 New Upper Changi Rd, #01-58 Bedok Interchange Hawker Centre, Singapore 460209

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

Read more about Hong Heng Fried Sotong Prawn Mee 鸿兴炒苏东虾麵.

Hong Kee Beef Noodle 桐记牛肉粿条

Address: 7 Maxwell Rd, #01-42 Amoy Street Food Centre, Singapore 069111

Hong Kong Yummy Soup 真之味⾹港靚汤

Address: 120 Bukit Merah Lane 1, Singapore 150120

Hoo Kee Bak Chang 和记肉粽

Address: 161 Bukit Merah Central #01-3735 Singapore 150161 Bukit Merah Central, Singapore 150161

Indocafe – The White House

Address: 35 Scotts Road, Singapore 228227

J2 Famous Crispy Curry Puff 驰名香脆咖喱卜

Address: #01-21, 7 Maxwell Rd, Singapore 069111

Ka-Soh Restaurant 家嫂

Address: 2 College Road, Singapore 169850

Koh Brother Pig’s Organ Soup 许兄弟猪什汤

Address: 80, #02-29 Seng Poh Rd, 168898

Kok Sen Restaurant 国成球记餐室

Address: 30-32 Keong Saik Road, Singapore 089137

Read more about Kok Sen Restaurant 国成球记餐室.

Lagnaa

Address: 6 Upper Dickson Rd, Singapore 207466

Lao Fu Zi Fried Kway Teow ⽼夫⼦炒粿条

Address: 51 Old Airport Rd, #01-12, Singapore 390051

Lian He Ben Ji Claypot Rice 联合本记煲饭

Address: 335 Smith Street Chinatown Complex #02-197/198/199, Singapore 050335

Read more about Lian He Ben Ji Claypot Rice 联合本记煲饭.

Man Man Japanese Unagi Restaurant 鳗満

Address: 1 Keong Saik Road, #01-01, Singapore 089109

Muthu’s Curry (Little India)

Address: 138 Race Course Rd, #01-01, Singapore 218591

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

Read more about Na Na Homemade Curry (Bukit Merah) 南南家咖哩.

New Lucky Claypot Rice 新鸿运瓦煲饭

Address: 44 Holland Dr, #02-19, Holland Drive Market & Food Center, Singapore 270044

Read more about New Lucky Claypot Rice 新鸿运瓦煲饭.

Outram Park Fried Kway Teow Mee (Hong Lim Market & Food Centre) 欧南园炒粿条⾯

Address: 531A Upper Cross St, Singapore 051531

Read more about Outram Park Fried Kway Teow Mee (Hong Lim Market & Food Centre) 欧南园炒粿条⾯.

Shi Hui Yuan 实惠园

Address: 161 Mei Chin Road, Queenstown #02-33, Singapore 140159

Shirokane Tori-Tama 酉玉白金

Address: 11 Unity St, Singapore 237995

Sik Bao Sin (Desmond’s Creation)

Address: 592 Geylang Rd, Singapore 389531

Sin Huat Eating House 新发餐厅

Address: 659 Geylang Rd, Singapore 389589

Sin Kee Famous Cantonese Chicken Rice (Holland Drive) 新记

Address: Blk 40 Holland Drive, Singapore 270040

Song Fa Bak Kut Teh (New Bridge Road) 松发肉骨茶(新桥路)

Address: 11 New Bridge Rd, Singapore 059383

Tai Wah Pork Noodle (Hong Lim Market & Food Centre) ⼤华⾁脞⾯

Address: #02-16, 531A Upper Cross St, Singapore 051531

Read more about Tai Wah Pork Noodle (Hong Lim Market & Food Centre) ⼤华⾁脞⾯.

The Blue Ginger

Address: 97 Tanjong Pagar Rd, Singapore 088518

Tian Tian Hainanese Chicken Rice 天天海南鸡饭

Address: 1 Kadayanallur St, #01 -10/11 Maxwell Food Center, Singapore 069184

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

Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee (ABC Brickworks Food Centre) 中峇鲁益⽣炒福建虾⾯

Address: ABC Brickworks Food Centre #01-13, Blk 6 Jalan Bukit Merah, Singapore 150006

Read more about Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee (ABC Brickworks Food Centre) 中峇鲁益⽣炒福建虾⾯.

To-Ricos Guo Shi 多丽哥粿汁 *NEW*

Address: 51 Old Airport Rd, Singapore 390051

True Blue Cuisine

Address: 47/49 Armenian Street, Singapore 179937

Whole Earth 环界

Address: 76 Peck Seah St, Singapore 079331

Yhingthai Palace 银泰

Address: 36 Purvis St, #01-04, Singapore 188613

Zaffron Kitchen (East Coast)

Address: 137 E Coast Rd, Singapore 428822

Zai Shun Curry Fish Head 载顺咖喱鱼头

Address: #01-205, Blk 253 Jurong East Street 24, Singapore 600253

Read more about Zai Shun Curry Fish Head 载顺咖喱鱼头.

That’s all for Michelin Bib Gourmand Singapore 2019! The selection of the MICHELIN Guide Singapore 2019 will be officially revealed on 17th of September.

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

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

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

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

STEP ONE: ADD THE SEAFOOD

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

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

STEP 2: ADD IN THE MEATS

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

STEP 3: ADD THE VEGETABLES

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

HERE’S THE FINALE – SIGNATURE PRAWN PORRIDGE

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

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

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

This post is brought to you by Congee Legend.

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If you have been to the restaurant previously, you probably remember their robatayaki counter where seasonal produce is displayed beautifully. Unfortunately, that has been removed. Head into the newly-renovated Tamashii and immerse yourself in an intimate Kappo dining experience. You can still watch the chef prepare fresh seasonal ingredients and cook them in front of you.

During our invited dinner tasting, we had the chance to try the Chef Tasting Menu ($128 for 6 Course / $168 for 8 Course). We kicked off our meal with a trio of snacks which includes Hokkaido King Crab tossed with Honey Miso and served in charcoal cone, Tuna with Yuzu Sesame, and Lady Finger with Wasabi Vinaigrette.

I slurped down the creamy oyster from Okayama which is served with balsamic vinegar pearl and sea grapes. The freshest sashimi, which is flown in directly from Japan, is sliced and plated at the sashimi counter. We had the Tuna Belly, Flounder, Saba and Sea Water Uni. The flounder was marinated with salt and konbu for a day while the lightly seared saba fish was marinated with salt and vinegar.

It was really the next few courses that shone. Chef Patrick serves the popular foie gras monaka — an airy, crisp Japanese biscuit filled with creamy foie gras and served with pickled radish and 15-year-old balsamic vinegar. The refreshing radish and tangy vinegar help to cut through the heaviness of foie gras. I love their homemade Satsuma Age where the fish cake is made using a mixture of white fish paste, prawn and squid. Biting into bouncy deep-fried fish cake revealed a layer of seasonal clams. It’s such a beautiful dish with distinct crustacean flavours. I was hoping for a second serving of this.

Another highlight was the grilled beef tongue. The especially tender parts of the tongue are selected, sous vide, and lightly salted before being grilled. It’s superb.  The smokiness and flavor of beef grilled over charcoal are hard to beat.

If you come in a group of 4 or more, share a plate of Bincho-Grilled Blue Fin Tuna Char Kama ($138). Remember to order in advance. If you get a tuna collar, you’re in for an even bigger treat! Just a tiny squeeze of lemon is all it needed to be perfect. All that fatty, gelatinous goodness is going to make you crave for more. Even the bones release their juices. Every slice of meat is so soft and flavorful (but don’t be greedy and order the beef tongue as well because it may be too oily for you).

Focusing on the freshness of the ingredients, Tamashii only lightly seasons the ingredients to bring out their original flavours. Besides the beef tongue and tuna collar that are lightly salted and grilled to perfection, another recommended dish is the Spanish Carabinero Prawn. Similar to ebi fry style, this striking red deep-sea prawn is coated with bread crumbs and deep-fried. You start off by removing the prawn head, and pouring out the roe onto the meat. Then, savour it. It’s so good!

Before fruits are served, we had the Abalone Rice. Cooked in a pot similar to claypot, the rice has that crispy charred layer at the bottom of the pot. The rice is mixed with abalone liver sauce and served with shaved truffle.

Rather than sticking to elegant, refined Japanese food, Tamashii has come up with a new menu that’s more like an elevated, and deeply personal take on Japanese home cooking. I really like the fish cake and beef tongue! But with the new open kitchen concept, it also means that your shirt is going to smell, so get your fabric refresher spray ready!

Note: This was an invited tasting.

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Fried chicken lovers, have you heard? Taiwan’s famous fried chicken brand Monga (艋舺ㄟ雞排) is now here in Singapore!

The brand is created by Nono, a well-known Taiwanese artiste and comedian known for his charm and quick wit. Established in Taiwan, the brand boasts over 45 outlets in its home country and has even ventured to Canada, the U.S.A, the U.K., Philippines and Malaysia.

Fried Chicken is one of the most renowned street snacks of Taiwan, and Monga was established to promote it. Prepared exactly the way it is in Taiwan, Monga’s fried chicken fillet is known to be extra thick. Every piece is precisely sliced and has a thickness of at least 2cm. This ensures that the chicken fillet remains firm and satisfyingly juicy even after being deep-fried.

Honey is used to marinate and tenderise the meat. Each fillet is then coated with the optimum amount of flour before being double-fried, giving it its characteristic crust-like crunch with no greasiness. Every piece is made fresh and served piping hot!

Expect three different flavours of fried chicken fillet in Singapore — The King S$6.90, which is dusted with original salt and pepper seasoning; Hot Chick S$6.90, which is dusted with chilli paprika powder hand-made from Anaheim peppers; and The Taiker S$6.90, which is dusted with Japanese sauce and seaweed powder imported from Okinawa. You can complete the set with a drink and/or fries, and choose from different combo upgrades available.

There are also sides such as Monga Nuggets ($5.90 for 6 pcs | $7.90 for 9 pcs), Fried Chicken Skin ($3.90), Signature Fries ($2.90), Seaweed Fries ($3.50) and Sweet Potato Fries with Plum Powder ($3.50). There’s also Fried Broccoli S$3.50 and Fried King Oyster Mushrooms S$3.90 for those who fancy something different! To celebrate its grand opening in Singapore, Monga will be giving out free limited-edition Monga merchandise to the first 40 customers daily on the first 7 days of operations (28 Sep – 4 Oct).

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Singapore Food Masters 2019 is back! In appreciation of our local food culture, you can now vote for your favourite local dishes whipped up by Singapore’s passionate hawkers and culinary chefs.

The participating 120 stalls and restaurants will compete against each other with hopes of garnering the most number of votes from the public. They are categorised by zones in Singapore – North, Central, East and West.

The top ten dishes from each zone will then move on to the finals where the judges will choose the top 3 dishes from each zone. The top three finalists will then be crowned based on the following criteria – taste, service, cleanliness, value for money and healthier choice.

CENTRAL ZONE: For those working in the CBD area, you should be very familiar with some of the nominees in this zone. There’s Huay Kwang Beef & Beer, Jia Bin Klang Bak Kut Teh, Jiak Modern Tzechar, Kei Kaisendon, Komala Vilas Restaurant, Tamaya Udon, Wan He Lou, Wang Dae Bak Korean BBQ and more. I am happy that Whampoa Keng Steamboat Restaurant, Soon Heng Pork Noodles, and Wok Master are in the list too!

EAST ZONE: Easties, it’s time to vote for the dish that left your taste buds in awe! Some of the eateries that caught my eye include House of Happiness by Mr Lorbak, IM Thai Kitchen, Koung’s Wanton Noodles, Loyang Way Big Prawn Noodle, Nimman Soi 9, Olden Street Bak Kut The, Seng Kee Black Chicken Herbal Soup, Tan Ser Seng Herbs Restaurant, Yu Cun Claypot Curry Fish Head, YUN NANS and You Kee XO Pte Ltd.

NORTH ZONE: Crowd favourites such as Hanwoori Korean Restaurant, which has been one of the top three finalists in the north region for the past three years, will also be returning. There are also many international cuisine such as Jai Thai Restaurant, Feng Food, Ishiro, Jeju Kitchen, Takagi Ramen and more. For some comforting local food, there is Yan Ji Seafood Soup, Tian Wei Seafood, Ten Points Porridge, Qi Xiang Chicken Hotpot, Sembawang Traditional Claypot Rice, Bossi Ban Mian, Lee Fun Nam Kee Chicken Rice and more.

WEST ZONE: Yes, we didn’t forget our westies. There are a few Thai options such as Chickata Makan Place, Lotus Garden, Soi Thai Kitchen, Thonglor Thai Cuisine & Seafood and Yaowarat Thai Kway Chap. Of course, there are many local food nominees as well. This includes West Coz Café, Wow Wow West, Tanjong Rhu Wanton Mee, Hilltop Seafood Kitchen, Eng Kee Chicken Wings and 58 Minced Meat Noodles.

Voters can look out for the zone code to cast their votes. Those who voted for any of the top 3 finalists of each zone stand a chance to win a $100 shopping voucher each in a lucky draw, with 12 winners to be selected. Voting ends on 31 October 2019, hurry!

How to vote:

Simply SMS to 9118 8980 by 11.59pm, 31 October 2019, the zone code of your favourite stall. For example: N01 to 9118 8980

Or vote online at http://www.sgfoodmasters.sg

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Wok In Burger is a zichar-burger concept founded by the 3rd generation of Keng Eng Kee (KEK) Seafood Restaurant. They started as a coffeeshop stall in the same premise as KEK. Recently, they opened an outlet at JCube!

It’s not the first time I ate at Wok In Burger. I had previously tried their signature Coffee Pork Burger and Chilli Soft Shell Crab Burger. So this time round, we went for something different – Fish Skin Salted Egg Burger ($15, choice of pork or chicken).

This is a tall burger holding different textures. On one hand, there is a golden-brown pork cutlet which is fried to perfection. On the other, there is a piece of crunchy fish skin that is even bigger than the charcoal burger bun.

I like that the homemade salted egg sauce coated the meat more than adequately. They made the salted egg sauce from scratch. It was aromatic and grainy, not like the usual ones in the market.

This is very good attempt at bringing local flavours into a Western item without being overly pretentious. The burgers are also absolutely value-for-money here —$9.80 nett with fries, coleslaw and water chestnut drink on the side. The fries were crisp and well-seasoned with salt, while the coleslaw came with crunchy apples. This is something I’ll crave for again!

When I took my first bite of the Green Apple Curry Burger ($15.80, choice of pork or chicken), I immediately thought of the curry sauce from a famous fast-food chain (you know which one). I don’t think it is a bad thing because many of us grew up eating this particular curry sauce. It’s definitely a unique burger, and I especially enjoyed the addition of apple slices which offered a refreshing crunch.

Then there was the Sambal Fish Burger ($12.80). Watch out for the keropok beside this bangin’ burger! Add the keropok into your burger, and give it a lil squish in order to crush it. I am sure you will love this!

We all know that for three generations, KEK Seafood has tickled many taste buds with their Zi Char dishes that are pepped up with “wok hei”. To be honest, it is difficult to infuse wok hei into spaghetti but I think that Chef Wayne has managed to do it.

The Marmite Chicken Aglio Olio ($10.80) features deep-fried chicken chunks with a sticky, beautiful marmite glaze. For something with a spicy kick, the Black Pepper Beef Spaghetti ($12.80) may be what you’re looking for.

The Strawberry Cereal Fried Rice ($12.80) is popular among ladies. Freshly fried, the fried rice is topped with crunchy cereal and strawberries for a tinge of sweetness and sourness. Every dish is prepared with the freshest ingredients, the perfect balance of flavours and, most importantly, the fiery taste of wok.

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From a humble hawker stall in Mei Ling Market and Food Centre in 1969 to winning the Michelin Bib Gourmand award for 4 years straight (2016 – 2019), SHI HUI YUAN has bravely weathered the passage of time while sending out delicious plates of Hor Fun. SHI HUI YUAN has recently opened their new flagship stall at Lau Pa Sat Festival Market to bring the uniquely Singapore Hor Fun to the financial district.

I met the owners of SHI HUI YUAN, Mr Fong Pak Thim and his daughter, Lyne, at their new flagship stall in Lau Pa Sat to hear their story.

“Why did I become a hawker? For my livelihood. I was working then but I heard someone applied for a hawker stall, so I went to apply too. I was lucky to get it, so we opened a stall at the Mei Ling Market & Food Centre in 1969,” said Mr Fong.

Back in the old days, Hor Fun was an expensive dish served only in restaurants. Mr Fong and his wife wanted to create their own version of Singapore Hor Fun that is affordable and nutritional, hence the name 實惠園.

To be very honest, I wasn’t sure what to expect because I always had the impression that it was another Ipoh-style Hor Fun that’s tossed with some soy sauce gravy. But I was wrong. This is nothing like Ipoh Hor Fun. I’ll consider this a uniquely Singaporean Hor Fun.

Mr Fong added, “We didn’t call it Ipoh Hor Fun, because it is not. Hor Fun itself is tasteless. But when we cook it, we can’t treat it as just Hor Fun. We treat it as our children and “groom” them. In order to be successful (tasty), it depends on what ingredients I add to “groom” this plate of Hor Fun so that we are responsible to our customers.”

Passionately, Mr Fong’s wife developed a recipe using over 30 herbs which include Dang Shen, Yang Shen Xu and Luo Han Guo. The Hor Fun gravy is the embodiment of their Cantonese cooking philosophy of “Food as Medicine”. The herb-based braising sauce is continuously stewed with chicken and duck meat and bones for over 30 years. And each plate is packed with more than 1500mg of rice collagen. Wow!

The first item to arrive on our table was the Blissful set 温馨河伴 ($7.80). It has a beautiful Chinese name. Lyne said, “My father has literary talent and he is able to create beautiful sentences and spin a stunning metaphor. He named this plate of Hor Fun “温馨河伴” because there are a lot of ingredients accompanying it, just like our happy family.”

Indeed, this silky plate of Hor Fun is garnished with a delectable medley of chicken drumstick, duck drumstick, spare ribs, braised egg, mushrooms and vegetables. The ingredients are soaked in a savoury broth that carry a novel and complex blend of herbal flavours.

I hope you are not squirmish about chicken feet because SHI HUI YUAN does it really well. This collagen-rich ingredient is stewed in their signature gravy for a long time and every bite has deep herbal notes. I like the gelatinous and chewy texture of the chicken feet a lot! You must not miss the Braised Chicken Feet Hor Fun 凤爪留香 ($6 regular / $7 large).

I’ve never really been a Hor Fun person (except those thick stir-fried Hor Fun in zi char stall) but this changed me. The gravy was nothing like what I’d tasted before and I really enjoyed it. When I dipped the chicken feet into the tangy chilli sauce, I was blown away! It was so easy to finish the entire bowl on my own!

If you come in a big group, you can order the Combination Platter 幸福拼盘 ($16.80 for 3-4 pax) to share. The mushrooms were succulent and very satisfying.

If you are a fan of Hor Fun, this is the ONE place that you need to visit. Lyne hopes that more people can try this traditional dish, hence the opening of the flagship stall at Lau Pa Sat. “Mei Ling Street is a mature estate. We hope the younger generation can try this traditional taste that will continue for generations to come. At Lau Pa Sat, the office crowd and tourists can try our food without travelling to Mei Ling Street.”

While the dishes left a deep impression, what was even more memorable was my conversation with Mr Fong. He is about my grandfather’s age. Even though he doesn’t do much cooking nowadays, he speaks with so much pride about his food. A lot of times, it is about the stories behind the food that make the dining experience so memorable. Mr Fong even sang a tune for me to explain the name of one of his dishes. Watch the video to find out more.

The post 4-time Michelin Bib Gourmand SHI HUI YUAN Original Singapore Hor Fun opens flagship stall at Lau Pa Sat appeared first on Miss Tam Chiak.

My group of makan kakis who are also big fans of nasi biryani arranged for another lunch gathering at this newly-opened Cafe Mariam in Joo Chiat. One of us who tried it previously was raving so much about it so we all decided to check it out this week.

We met at 10.30am at Cafe Mariam, which is located in a small shop house along Changi Road, for lunch (yes for lunch because our friend said it would get crowded during lunch time). But guess we came too early. In there, Chef Hassan was still busy cooking nasi mandi.

“I only sell two things here — Nasi Biryani or Nasi Mandi. Mandi is the Arabic version of biryani and many people consider it a healthier version. My kitchen is small, so I come up with my own technique of smoking it.”

Having worked with Gordon Ramsay before, Chef Hassan is definitely not a newbie in the kitchen. He showed me how he cooked his Nasi Mandi and I was impressed. No, the rice was not smoked in some expensive Josper oven. He uses a clever trick to give his Nasi Mandi its characteristic smoky flavour and taste. This small cafe already smells wonderful even before the food is ready.

There is Chicken Dum Briyani ($6.50), Mutton Briyani ($7.50) and the Arab-style Mandi Briyani (price depends on size) on the menu. Since there were 5 of us, we shared a huge platter of Dum and Mandi with chicken, mutton and lamb shank.

The hallmark of an excellent biryani is the fluffy rice grains. Layers of meat and rice are added to a heavy-bottomed pot which is sealed tightly so the flavors and steam do not escape. “No saffron, no biryani,” Chef Hassan said. The fluffy basmati rice in biryani has a hint of saffron.

My friends and I were raving about the nasi mandi which had a very distinct smokiness that we love. The accompanying meats are spiced and stewed in a pot till soft. Upon order, Chef Hassan starts his fire guns and torches the meat surface till it’s slightly charred on the outside. The meats are paired with green chilli chutney and yogurt. If you ask me, I’ll very much love to combine both nasi briyani and nasi mandi, and savour them together. It’s so good.

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The old Serangoon Shopping Centre seems to be frozen in time — in the 70s to be specific. Surprisingly, the ground floor, which is where Fragrant Garden is located, was pretty crowded.

This traditional Teochew restaurant started from a humble zi-char stall in Geylang Serai village in the 1950s. They have withstood the test of time and gained popularity over the years. The restaurant serves authentic Teochew fare so you can expect dishes such as braised duck, steamed pomfret, Oyster Omelette, liver roll, pork trotter jelly, stuffed sea cucumber, Cai Por Kway Teow etc.

We started dinner on a high with the Pork Jelly ($10 / $15) and Combo Roll ($12 / $20). The former is an uncommon dish that requires a few hours of slow cooking. It’s especially appetite-whetting when eaten with the tangy chilli vinegar. The latter is a platter filled with prawn rolls and liver rolls. We don’t often see liver rolls in restaurants now. Deep-fried till perfection, they are full of the fragrance of five-spice powder and creamy liver.

How do you like your oyster omelette? I like mine gooey. Fragrant Garden’s Oyster Omelette ($14 / $20) is on the crispy side. You’ll get a pile of crispy eggs with big and juicy oysters.

Braised Duck in Teochew Style ($15 / $20) is a favourite among locals. Here at Fragrant Garden, each piece of finely-sliced duck is served with authentic Pu Ning tofu and topped with dark sauce and coriander. Look at that layer of skin! The duck was sliced uniformly and the tenderness of the meat was captivating. The braised soy sauce was fragrant as well.

Sea cucumber is a delicacy. It takes about 3 days for Fragrant’s Stuffed Sea Cucumber ($60 onwards) to obtain that slightly crunchy and soft texture. The special meat stuffing adds a textural difference to the sea cucumber.

When we dine at a Teochew restaurant, ordering pomfret is a norm for us. The restaurant handpicks its fish daily at the market so you can be sure that the fish here is always fresh. When steamed well, the fish will be moist and soft. When ordering pomfret, please remember to double confirm the price as it is charged by size. Our plate of pomfret in the picture cost $95.

After all the meat, we ended dinner with Braised Vegetables with Scallop ($12), Fried Kway Teow with Chai Po ($5 / $8 / $12) and Yam Paste ($4 / $20 / $30) served with gingko nuts, pumpkin and shallots. It’s not the best, but I enjoyed the Chye Poh Kway Teow which was full of ingredients such as chopped kai lan, egg, beansprouts and of course chye poh (preserved radish). Stir-fried with pork lard, the kway teow was packed with wok hei. Their orh nee is loaded with lots of shallot oil.

It was an enjoyable dinner because of the company. But I don’t like the pushy service as the waitress kept recommending the expensive stuff on the menu. I caught her rolling her eyes when we rejected her recommendation of Cold Crabs.

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

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Chef Kang is very busy.

Besides managing his one Michelin Star private kitchen, he also has to take care of Chef Kang Noodle House in Toa Payoh. And recently, he opened Chef Kang’s Prawn Noodle House in Toa Payoh.

Coincidentally, both his wanton and prawn noodle outlets are in Toa Payoh. “Toa Payoh is my playground, I grew up here so I am very familiar with this place,” he said.

Chef Kang spends his afternoon at the prawn noodle house while he heads back to the restaurant to cook in the evening.

There are only two dishes on the menu. King Prawn Noodle Soup With Prawn Paste Spare Ribs ($10) is, of course, the signature dish.

The rich prawn broth, which Chef Kang personally makes each day, is boiled with prawn shells and heads, shrimps and chicken feet. Chef Kang starts boiling the broth a day before so that the stock will be full-bodied and robust when they open for lunch the next day. The mere aroma itself is enough to get you salivating.

Each bowl of noodles comes with medium-sized deep-sea king prawns with flesh that comes off the shell easily. Bite into the succulent prawn to uncover a sweetness and pleasant briny taste. Apart from prawns, you’ll also find tender and flavourful prawn paste spare ribs.

Chef Kang said, “During the olden days, we just mix rice with lard oil. That’s tasty enough.” Inspired by that, he came up with the Hot Stone Prawn Paste Spare Ribs Rice ($10). The hot stone pot is heated on the stove till 300°C before Chef Kang adds a generous portion of rice to it, and topped the rice with a prawn paste pork chop, fried lard cubes, spring onions, a raw egg yolk, and dark soy sauce.

The hot stone helps to crisp up some of the rice at the bottom, similar to claypot rice. That generous portion of pork lard won my heart, and the dish was well balanced with the delicious Prawn Paste Spare Ribs. The thin crust sealed in the juices of the pork while the fried shrimp paste batter packed a punch, with a burst of umami when you bite into it.

This is such a humble eatery serving simple yet homey dishes. Chef Kang said he will come up with new dishes in the near future. Word of advice : be prepared to queue.

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Our good friend, Paul, has been raving about this popular braised duck stall in Alexandra Village Hawker Centre. I didn’t pay much attention until one day, Paul’s father said to me in all seriousness, “You must eat this duck rice and watch how the uncle slices the meat with precision. It looks exactly like how restaurants would serve. If he wants to accept disciple, I would want to learn from him.”

Mind you, Paul’s father has been cooking for half a century and opens one of the most famous zi-char eateries in Singapore. For such an experienced chef to rave about this braised duck stall, it must be really something.

That intrigued me, and the following week, we arranged for lunch at New Market Teochew Braised Duck Rice (新巴刹潮州卤鸭饭) and met the 60-year-old owner, Mr Chan. I heard the queue starts forming way before the stall opens, so we decided to go for a late lunch. Thankfully, we managed to get the last few plates of braised duck rice (just not a lot of gizzard left).

Most people probably don’t know that this famous duck rice stall was once operating at Ellenborough Market by the Singapore River (near Clarke Quay). It was also called the Teochew Market, because the area was a Teochew enclave. It was also introduced as New Market, which gave the name to New Market Road. After the building was demolished, Mr Chan moved to Alexandra Village Hawker Centre and named the stall “New Market Teochew Braised Duck Rice”.

Mr Chan learnt the art of braising from his relative who started a pushcart stall selling braised duck rice in the 1950s. He has been doing this for 33 years. “The old school braised duck is a lot more savoury, oily and sweet. But now customers prefer something healthier, so we have to fine-tune the recipe to suit everyone’s palate.”

Their braised duck has indeed captivated many foodies’ hearts. The sauce was very fragrant and flavourful, and not starchy. We were still feeling full from our late breakfast when we visited the stall. But to our surprise, we managed to finish a bowl of plain rice, with nothing but the braised sauce, each.

The duck was incredibly tender and would have been awesome on its own, but the braising sauce just made it even more delicious. Mr Chan is a talented hawker with incredible knife skills. Each slice of duck meat is uniformly cut and even when there is a queue, he doesn’t rush through it. He takes a lot of pride in cutting the duck. Watching him prepare your dish is part of the experience.

Be sure to dip each slice of the duck meat into their homemade chilli sauce. It was moderately spicy with a hint of tanginess. We also shared a plate of Mixed Braised Duck platter which comes with intestines, braised tofu, braised egg and pigskin. Mr Chan used to sell kway chap but it was too much work for the couple, so they focus on duck rice. The intestines were clean and tasted great with the braising sauce which had a mild herbal flavour.

I am probably still too young to talk about nostalgia but our meal at New Market Teochew Braised Duck Rice was so satisfying!

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I often have a long curated list of food places to visit when I visit Johor Bahru (JB), and Kota Zheng Zong Bak Kut Teh is one of them.

The good news is, Singaporeans will get to have a taste of it without having to travel to Johor because Kota Zheng Zong has opened at Holland Village.

While waiting for Singapore’s outlet to open, we decided to drive to JB just to have a taste of it. Kota Zheng Zong is a popular family-run restaurant specializing in claypot herbal bak kut teh since 1980. The owner, Mr Pang Kow, started selling bak kut teh from a roadside pushcart in Kampung Kelantan. He later handed his business over to his son, Mr. Pang Kong Pee, who partnered with local Johorean Dato’ Lai Sing Yai to open the eatery in JB in 2018.

Kota Zheng Zong Bak Kut Teh currently has two outlets in JB – Taman Nusa Bestari and Taman Sentosa. Many Singaporeans who are looking for a bak kut teh fix will head to one of the outlets, which explains the steady flow of regular patrons from early morning. At about 12pm, the place was packed with people.

Bak kut teh was created for Chinese labourers in the early 20th century but it has become a beloved dish for many Chinese businessmen. “I eat bak kut teh. Every week. Sometimes twice a week,” Dato’ Lai announced proudly. He and his friends meet for bak kut teh and spend hours doing pretty much what he was doing at that moment – eating, drinking tea, talking business, welcoming friends and pausing now and then to chat on cell phones.

The second generation Mr Pang is very particular about using only fresh and quality ingredients. He still follows his father’s special recipe and cooking techniques to provide the authentic taste of bak kut teh. Here at Kota Zheng Zong, different chunks of meat are first cooked in a herbal broth over charcoal fire, before they are heated up again upon every order.

We simply couldn’t wait for the hot, bubbling pot of meaty pork ribs. Boiled for at least an hour and a half with 18 Chinese herbs, the signature Claypot Bak Kut Teh (RM14 per pax) comes with beancurd sheets and spring onions. Customers can choose from various types of meat such as pork ribs, pork belly, pork tail or pork trotter.

I love my bak kut teh dark, concentrated and strong. The soup was dark and flavourful, and the taste of herbs was not overpowering. There is just something about this bak kut teh that clears my sinuses and jolts me out of my zombie state.

You can amp up your bak kut teh with premium Spanish Iberico pork (RM 38). Note that it requires 40 minutes to cook. We also ordered the Three Mix Pot (RM12) consisting of pig’s kidneys, liver and intestines. If you want extra flavour, you can request to add a drizzle of Hua Diao wine or Martell cognac to your claypot.

The White Pepper Pig’s Stomach Soup (RM12) is another top seller at Kota Zheng Zong. The white pepper is specially imported from Sarawak and boiled in-house for at least 2 hours with local fresh pig’s stomach. The pig stomach was boiled to the right tenderness. The clear and delicately sweet broth had a distinct peppery flavour which added more depth. It had given me a case of warm soup belly.

Bak kut teh is best enjoyed with a medley of sides that includes salty preserved vegetables, fried dough fritters, Braised Pork Trotter and Otah. Prepared according to a traditional recipe, the pork trotter promises fresh trotters that have been braised for at least 2 hours. Just look at that chewy collagen-rich pig’s skin! We also had a plate of Otah made from Spanish Mackerel Fish.

Kota Zheng Zong has opened its first Singapore outlet at Holland Village. It’s going to be air-conditioned so you can enjoy their herbal bak kut teh in comfort. I am excited about it and hopefully I will get a chance to try the premium Iberico Bak Kut Teh.

Imagine having a piping hot bowl of bak kut teh on a rainy day. So comforting.

The post Famous Johor Kota Zheng Zong Bak Kut Teh Opens in Singapore! appeared first on Miss Tam Chiak.

The holiday season is deemed the most wonderful time of the year. Having family and friends come together for an unforgettable celebration is just about the best thing that one can ask for. Of course, special occasions like this warrant special treats, like mugs of indulgent homemade coffee that will warm the hearts of all we love.

In preparation for the festive season, we created a few refreshing and delicious holiday coffee recipes using Nespresso’s Limited Edition Festive coffees – Variations Nordic Almond Cake Flavoured, Variations Nordic Cloudberry Flavoured, and Nordic Black. Whether you like to sip on a hot mug of coffee or take your time with a glass of iced coffee, these recipes will power you through the festivities!

Toasted Marshmallow Latte with Nordic Black

Nordic coffee culture inspired the Nordic Black lungo. What’s better than adding your favorite holiday treats to some smooth Nordic Black coffee? The African and South American Arabica blend is full of sweet fruity notes, and it carries a smooth and lingering aftertaste of cereal.

You probably will love it just as it is, but we realised that it goes equally well with milk and toasted marshmallows. As you can see, I got greedy and added more marshmallows than the cup can hold. Stay home, and watch some Christmas movies with this festive drink in hand. Here’s our simple recipe:

1. Add a shot of capsule coffee
2. Fill ½ the cup with steamed milk
3. Fill ¼ of the cup with milk froth, leaving some space for the marshmallows
4. Place 3-4 marshmallows on the froth
5. Torch the marshmallows lightly for about 10 seconds

Honey Almond Latte with Variations Nordic Almond Cake Flavoured

The Honey Almond Latte comprises a shot of Nespresso’s Variations Nordic Almond Cake Flavoured coffee and streaks of honey. It is very easy to recreate the recipe. Of course, you can choose to replace honey with salted caramel sauce instead. It makes for a pretty picture, but you’ll need to take photos of your cuppa quickly. Here’s our recipe:

1. Drizzle honey in the cup
2. Pour in a shot of capsule coffee
3. Fill 2/3 of the cup with milk
4. And the remaining 1/3 with milk froth
5. Top with crushed almonds

Nespresso’s Variations Nordic Almond Cake Flavoured coffee carries caramelised notes and biscuity aroma. You can definitely taste hints of vanilla custard, whipped cream, almond, and meringue. It’s as though you are eating a cake! Now, for the grand finale — sprinkle some crushed almonds on top of the frothy milk. The toasty, nutty nuances make the drink so delicious.

Berry Brew Latte with Variations Nordic Cloudberry Flavoured

Our Berry Brew Latte is an easy dessert-like iced coffee you can make at home. It is crafted with Nespresso’s Variations Nordic Cloudberry Flavoured coffee, a medium roast with sweet fruitiness, and a hint of acidity. With the addition of blueberry syrup, those flavors are enhanced. Savour the drink right away after a sumptuous Christmas feast. Here’s our recipe:

1. Place 2-3 ice cubes in the cub
2. Drizzle 1 tsp of blueberry syrup in the cup
3. Add in a shot of capsule coffee, chilled.
4. Fill the cup to ¾ full with milk
5. Top with whipped cream
6. Finish off with more blueberry syrup if needed

GET YOUR NESPRESSO’S FESTIVE COFFEE TODAY

Just a touch of a button, and you can create moments of indulgence with Nespresso’s 3 limited edition festive coffees. Sit back, relax and enjoy these holiday creations!

Nespresso’s festive coffees are available online, and at all Nespresso boutiques (ION Orchard, Vivocity, Raffles City, Takashimaya, Tampines Mall (Pop-Up) and Marina Bay Sands(Pop-Up)). Don’t miss Nespresso’s exclusive festive offers of up to 20% off their machines!

May your holidays be bright and coffee-scented!

The post Christmas Coffee Guide – Create 3 Nordic-Inspired Coffee Recipes with Nespresso’s Festive Coffees appeared first on Miss Tam Chiak.

I know Two Men Bagel has been around for a long while but I only had the chance to try it last week when I was in Novena for breakfast. Better late than never right?

I had my first bagel in New Zealand a few years ago while my husband and I were walking around the Sunday market. It was a cold and rainy morning, and there was a queue at this popular bagel kiosk. We joined the queue and ordered a bagel to share. Unfortunately, it was as hard as a brick.

So, when I pulled my husband out for breakfast at Two Men Bagel House, he was reluctant. “Later I have to finish up all the hard bagel by myself!” He exclaimed.

I am glad we went as we totally enjoyed our bagel. They serve different types of bagel — plain, seeded, salt blueberry, multi-grain, cheddar and more. The bagels are hand-rolled, boiled in honey water and baked fresh every morning in-house.

There were so many different options to choose from. My husband went for something very safe — the Hawaiian ($10) which is packed with spam, cheddar, sunny egg and caramelised pineapple. The warm pineapple was super juicy! This is like a genius combination that won’t go wrong.

I was recommended the Winner ($12), a huge stack filled with spicy chicken sausage, Pommery mustard, cheddar, hash, and a sunny egg. In case you think I hate vegetables, they actually run out of vegetables for my order. It did look good but I thought it was a little overkill after a few mouthfuls. I should have gone for some smoked meats since they smoke them on their own.

As messy as this breakfast was, it was also filling and satisfying. I had a cup of cappuccino to complete my meal. Bagels and coffee are definitely best friends. There is limited seating, so most people have their bagels to go.

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

The post Two Men Bagel House – Filling & Satisfying Breakfast in Novena appeared first on Miss Tam Chiak.