This festive season, indulge in a resplendent buffet medley of Asian and International delights at Lime Restaurant. Let the holiday feasting begins!

FESTIVE FEASTS
FROM 25 NOVEMBER 2019 TO 1 JANUARY 2020

Revel in festive splendor with inviting Christmas favourites at Lime Restaurant. Be treated to a glorious festive spread featuring Turkey Masak Merah, Oven Baked Pork Prime Ribs with Spicy Tomato Paste, Grilled Beef Sirloin with Cognac and Mixed Peppercorn Cream Sauce, Lime’s Signature Assam Fish and more. I really love the Assam fish which was tangy and piquant.

Come dinner, the repertoire is enhanced with Irish Oysters on ice and a meatless Beef Wellington made from the BEYOND meat patty. This is indeed a fun spin on the classic beef wellington. It’s pretty impressive, especially for those looking for vegetarian options during the festive season.

Pamper your palate with a delectable range of festive roasts at the carving station. The classic turkey undergoes a culinary makeover at Lime Restaurant. The all-new Turkey Masak Merah is a simple yet flavourful dish. Don’t let its fiery red appearance scare you. It is actually marinated with tomato paste, red chilli and spices. This juicy roasted gem is slightly tangy, savoury and ends with a spicy kick.

Enjoy other signature items such as Honey & Citrus Glazed Ham, Squid Ink Linguini with Chilli Crab Sauce, Dong Po Pork Belly with Crispy Mantou, Pickering Lobster Laksa Noodles and more.

Of course, no Christmas feast is complete without exquisite sweets — traditional or otherwise. Lime Restaurant has no less than four creations this year. Dive into the rich and decadent Belgium Dark Chocolate with Passion Yule Log, deliciously dense Blackforest Yule Log, light and fluffy Strawberry Shortcake Yule Log, and the Instagram-worthy Durian Gula Melaka Rainbow Yule Log.

I went for a second serving of the Belgium Dark Chocolate with Passion Yule Log. Its citrusy note makes the dense chocolate log pretty refreshing. There are also Cherry Crumble with Gingerbread Vanilla Sauce, Stollen and Mince Pie. Don’t forget to do a toast with their festive welcome drink – matcha bubble tea!

PRICING:
Lunch (Mon – Sat): $69++ for adults; $39++ for child
Lunch (Sun): $99++ for adults; $49++ for child
Dinner (Sun – Thur): $99++ for adults; $49++ for child
Dinner (Fri and Sat): $109++ for adults; $59++ for child

Exclusively for UOB, Citibank and BOC cardholders: Enjoy 20% savings on festive lunch and dinner buffet (not valid on eve of public holidays and public holidays).

CHRISTMAS EVE & CHRISTMAS DAY BRUNCH & DINNER

24 & 25 DECEMBER 2019

This Christmas, PARKROYAL on Pickering takes the celebration up a notch, where diners will be serenaded in style by carollers as they enjoy brunch or dinner. Lime’s lavish spread of King Crab and Boston Lobster on ice, Lemon Caper Beurre Noisette Roasted Salmon with Rosemary Potatoes and Steamed Broccoli and more, will definitely dazzle your tastebuds.

The Braised Flank Steak is one of the more memorable dishes for me. Premium grade beef is braised to perfection in a rich red jus and topped with truffle mashed potato for an added layer of textured goodness. Pork can get dry and tough very easily, but the bronzed Caramelised Pork Chop with Braised Red Cabbage is tender and addictive. We finished the whole plate of Flambéed Tiger Prawns with Red Chilli Garlic Sauce which has an unexpected sweetness and depth of flavor.

Christmas won’t be complete without Roast Turkey with Cranberry Sauce, Christmas Pork Terrine, and Honey and Citrus Glazed Gammon Ham. Look forward to Mexican Quesadillas which will be served a la minute at the live station, and have some fun customizing your own cheesecake at the dessert station.

To make the occasion even merrier, there’s unlimited champagne, house pour wines and beer available at a special price of $199++. Carollers will also be serenading guests with classic Christmas tunes on both Christmas Eve and Christmas Day.

So, are you ready for Christmas? See you at Lime Restaurant this December!

Christmas Eve Buffet Brunch and Dinner, 24 December 2019
Brunch: $119++ or from $179++ (includes unlimited servings of alcoholic beverages)
Dinner (6:00pm to 8:00pm): $109++ or $169++ (includes unlimited servings of alcoholic beverages)
Dinner (8:30pm to 10:30pm): $119++ or $179++ (includes unlimited servings of alcoholic beverages)

Christmas Day Buffet Brunch and Dinner, 25 December 2019
Brunch and Dinner: $129++ or from $179++ (unlimited servings of alcoholic beverages)

This post is brought to you by PARKROYAL on Pickering.

The post Savour a Tantalizing Festive Buffet Feast at PARKROYAL on Pickering appeared first on Miss Tam Chiak.

Listen up, there is a new halal buffet restaurant in town! Holiday Inn Singapore Atrium’s all-day dining and buffet restaurant, Atrium Restaurant, has attained its halal certification!

To celebrate, the restaurant recently relaunched its buffet selection, featuring Singapore’s most loved local dishes, international fare, and interactive live stations as well.

Sending out specialties such as Chicken Rice, Carrot Cake, Satay, Roti Prata and their Signature Laksa – Atrium Restaurant is definitely a great restaurant to enjoy some local favourites.

If it is your first time in Singapore, there are plenty of must-try dishes and Atrium Restaurant offers most of them at restaurant standard. Be prepared to be dazzled by an array of amazing delights.

Start from the restaurant’s popular seafood on ice section which serves a collection of seafood such as prawns, clams, scallops, mussels, and oysters. There’s even a whole baked fish that comes with 6 different types of sambal sauces — sambal terasi, nyonya sambal belacan, sambal ikan bilis, sweet chilli sambal, sambal tumis and garlic chilli sauce.

Chilli crab tastes best when eaten indoors, in the comfort of air-conditioning. Our eyes lit up when the chilli crab arrived on our table. The sauce was sweeter and less fiery than what we are used to, but we loved it anyway. We mopped up all the sauce with Mantous! Other highlights include Teochew-Style Steamed Fish and Peranakan ayam pongteh.

When I go for a buffet, I always look forward to the live stations because that’s where I can try to create a dish on my own. Here at Atrium Restaurant, you can make your own popiah and gado gado. Don’t play play okay, I am an expert in wrapping popiah.

But if you are feeling lazy that day and don’t want to dirty your hands, you can get the chef to help you with it. Don’t forget to grab a few succulent chicken and lamb satays at the signature satay station.

It’s not my first time at Atrium Restaurant and whenever I come here for dinner, I go all out at the Indian food section. Head to the roti prata live station for Atrium Restaurant’s prata which is particularly flaky on the outside, and soft on the inside. I thoroughly enjoyed the prata, biryani, fish head curry and palak paneer.

At the chicken rice live station, Executive Chef Chua Yew Hock greeted us with a wide smile. He takes care of the whole restaurant and makes sure that the food is of good standard. The rice is cooked in chicken stock to perfection. It was full of flavour and oily, just like how Hainanese chicken rice should be. The steamed chicken was tender and juicy, and the combination of chilli sauce, ginger paste and dark soy sauce goes hand in hand with the rice.

While handing me a plate of chicken rice, Chef Chua reminded me to try a bowl of laksa as it is their signature. I was so glad that I didn’t miss the laksa because the rich and robust gravy was so good!

For lunch and dinner, you will also find a wide variety of Peranakan dishes, Western favourites and even a Shawarma station with tender succulent meats ready for carving.

Atrium’s Restaurant has also expanded its dessert offerings. Expect a variety of hot local desserts, eis chendol, nyonya kueh, durian pengat, a variety of mini cakes, milk chocolate fondue, and matcha chocolate fondue. Head down memory lane with the restaurant’s very own ice cream bicycle and get your fill of ice cream sandwiches.

Atrium Restaurant serves all my favourite local food. I really love that I can dig into such a lavish spread in a comfortable, modern, and spacious restaurant. Best part? I can have unlimited servings of anything I want! For those who are looking for an awesome buffet, look no further.

IHG Rewards Club Members can enjoy 50% off Atrium Restaurant’s buffet and up to 30% off ala carte dining.

PRICING:

Weekday Lunch (Sun to Thur) $64++ per adult, $20++ per child
Weekday Dinner (Sun to Thur) $80++ per adult, $25++ per child

Weekend Lunch (Sun to Thur) $72++ per adult, $20++ per child
Weekend Dinner (Sun to Thur) $88++ per adult, $25++ per child

The post Atrium Restaurant at Holiday Inn Singapore Atrium – Halal Buffet Showcasing the Best of Local Cuisine appeared first on Miss Tam Chiak.

Many celebrities have made a name for themselves by investing in their own restaurants. One of them is Yao Wenlong, who is taking a bite out of the food world. He recently partnered with a Malaysian chef known as Chef Sun (hence, Sun Gourmet Kitchen) to open Sun Gourmet Kitchen (新煌亭).

Chef Sun is the culinary consultant of Yi Yuan Ting, who manages Li Gong Restaurant, a popular fine-dining restaurant by the Sultan of Brunei. Even though Chef Sun does not cook much at Sun Gourmet, he came up with the concept and menu, some of which are also served at his fine-diner Li Gong.

As for Wenlong, if you are lucky enough, you may even be able to catch him cooking pao fan for you! He prepares all 11 types of pao fan offered, in an open-concept kitchen, where customers can watch him in action. “Sometimes, they will take photos of me cooking,” he said.

“Pao” means “to submerge” and “fan” refers to rice in mandarin. Pao Fan has always been considered one of the best comfort food for Shanghai locals. While in Shanghai it is largely eaten as a home-style dish, with a vegetable broth, Sun Gourmet’s Pao Fan is presented with a touch of luxe.

There are two kinds of rich in each pao fan – the fried and crispy puffed rice (made with “top grade” Malaysian jasmine grains). You can either drench your pao fan with superior stock or the golden superior stock which has more than 10 ingredients such as fish bones, chicken and herbs. The ingredients for the broth are boiled over many hours to achieve an attractive orange-hued soup. It is especially tasty after you add seafood into the broth.

We love the Signature Assorted Seafood Yuan Yang Rice (RM46 for 3-4 pax) which comes with abalone, prawns, scallops fish fillet slices and more. This is an insanely flavourful seafood pao fan. Its flavours are rounded by the delightfully sweet prawns, and firm fish. The combination of puffed rice and fried rice gives each spoonful an addictive crunch. All these add depth and dimension to the simple dish. For the most premium one, go for the Assorted Seafood & Crab Yuan Yang Rice Set (RM188) which even has crab, sliced abalone clam, sea prawn, scallop, fish fillet etc.

For something more comforting, order the lowest-priced Handmade Fish Curd & Fish Ball, Seaweed Yuan Yang Rice (RM30). Each pot is served with fish curd, fishballs, fish maw, seaweed, minced pork and pork lard. The restaurant makes its own fish curd and fishballs. Before serving, Wenlong finishes the dish with a drizzle of Shaoxing wine. This is a much lighter and affordable version. You can customise your pao fan with a la carte ingredients like pacific clams, minced pork, fishballs, pig’s kidney, mushrooms and more.

Another dish you should try is the Signature Salted Kampung Chicken (RM28 for half chicken | RM55 for whole chicken). Contrary to its name, there is nothing overwhelmingly salty about the dish, which is prepared by poaching the kampong chicken in a salted herbal concoction. It is, in fact, very succulent with its chicken juices flowing with each bite. The kampung chicken was smaller in size compared to the regular variety, but firm in texture and tasted good with the ginger and scallion dip.

Some other dishes we tried, include the Crispy Stuffed Fish Fillet top with Tobicco (RM18) and Binchotan Charcoal Bean Curd (RM16). The former is a Japanese inspired dish featuring four deep-fried fish fillet drizzled with their wasabi mayo and fish roe. The latter is a bowl of handmade beancurd cubes with Japanese charcoal powder. The silken tofu was soft and delicate.

Sun Gourmet Kitchen might have opened only just a few months back, but the restaurant has already managed to win itself a good crowd. The prices are wallet-friendly and the pao fan is really tasty. It makes a very comforting midday meal, especially during this rainy season.

To make your navigations easier, Sun Gourmet Kitchen is located in the bubble tea town of Mount Austin. So after finishing your pao fan, you can end the meal with some brown sugar pearl milk (that is cheaper than in Singapore).

The post Sun Gourmet Kitchen (新煌亭) – Actor Yao Wenlong Sells Pao Fan in Johor Bahru appeared first on Miss Tam Chiak.

Paradise Dynasty’s newest outlet at Funan has launched their limited-edition alcohol-infused xiao long bao – Tipsy Surprise Xiao Long Bao. From beer and Chinese rice wine to whiskey and cognac, each dim sum basket holds five pieces of these tipsy surprise treats with a different distilled spirit in each soup dumpling.

We started from the TsingTao beer dumpling because it is the lightest. This is followed by the perfect Red Wine and Cheese pairing in a juicy mouthful and Shaoxing Rice Wine dumpling which has bold and vinegary flavours.

The last two dumplings got me excited. The Glenlivet is a single malt scotch whiskey dumpling known for its oaky profile of sweet vanilla and honey notes, and the Martell, cognac dumpling with its smoky and full bodied flavour. These bite-sized alcoholic treats took our taste buds on a sensory adventure.

Here’s the deal, you can enjoy Tipsy Surprise Xiao Long Bao at $2.80 (U.P.$18.80) with every order of the following exclusive dishes from now till 19 Jan 2020.

GET YOUR ALCOHOL-INFUSED XIAO LONG BAO AT $2.80 WHEN YOU ORDER ANY OF THESE EXCLUSIVE DISHES

Making an exclusive comeback for a limited time period, are popular favourites such as the Pan-fried Chilli Crab Bun ($10.80/ 3 pieces). Inspired by the Shanghainese pan-fried bun (or sheng jian bao), each soft and fluffy bun is filled with flakes of crab meat in chilli crab sauce. It is pan-fried upon order hence the bottom forms a crisp golden-brown crust. There is enough filling for the chilli crab flavour to make a substantial punch. If you love dim sum, you should also try BBQ Pork Pastry in Shanghai Style ($5.80/ 3 pieces) with its flaky shell and tender meat filling.

Just as good is the Shanghainese Crispy Duck ($30/half), served with pillow-soft steamed Lotus Bun and paired with condiments like cucumber, radish and topped with sweet hoisin sauce. Dong Po Pork ($19.80) is slow-cooked for several hours to allow the pork belly to absorb the dark soy sauce. It breaks down the fatty meat, achieving that“melt in your mouth” texture.

You can order any of the four exclusive dishes to enjoy a basket of the Tipsy Surprise Xiao Long Bao (5pc) at $2.80 (U.P. $18.80). The promotion is available exclusively at the Funan outlet from now till 19 January 2020.

WHILE YOU ARE HERE, TRY SOME SIGNATURE DISHES FROM PARADISE DYNASTY

If you are dining here with your colleagues, order a few more of their signature dishes to share. Scrambled Egg White with Fish and Dried Scallop ($13.80), or Sai Pang Xie, was created by a brilliant chef to imitate the taste and texture of crab meat. It goes well with the Fried Rice with Crispy Pork Chop ($13.80). The fried rice itself was an absolute delight with its good wok-hei and amazingly delicious pork chop. Our finale was the huge bowl of Poached Sliced Fish in Szechuan Chilli Oil ($24.80). The fish was delicately textured, with a fiery kick from the extravagant quantities of dried chillies and Sichuan pepper that lent their flavours to the oil.

Paradise Dynasty Funan features a plush setting of bold red furniture, textured walls, with contrasting green gemstone panels and beautiful rose gold fittings that adds to the brand’s luxe setting.

The post Paradise Dynasty Funan Launches Singapore’s First-Ever Multi Xiao Long Bao Infused with Five Types of Alcohol appeared first on Miss Tam Chiak.

We grew up eating white rice as our main staple. It’s hard to give up rice but having too much of refined carbohydrates such as white rice and bread can lead to a higher risk of type 2 diabetes. Thankfully, we have no lack of wholegrain options in Singapore. Consuming a diet rich in wholegrain is good for health as it may lower the risk of developing chronic diseases such as heart disease and diabetes.

Click to watch the video.

Wholegrain rice and noodles are now widely available so hawkers can prepare healthier traditional dishes without compromising on the taste. Here are six hawker stalls you should try.

Chow Kee

I remember constantly craving for mui fan when I was growing up. Every time my grandfather asked what I want for dinner from a tze-char store, it’s always, and only, mui fan. There is something about that savoury gravy that I just really enjoy. That was why I was exceptionally excited to try Chow Kee. The owner, Mr Cheong, has replaced white vermicelli with a wholegrain version, and he mixes white rice with brown. The Seafood Mui Fan features a satisfying portion of brown and white rice in a flavorsome gravy. The gravy brings out the flavour and freshness of the seafood. When eaten together with the mixed brown rice, each mouthful is so comforting. They also serve beef mui fan, sliced fish mui fan and sweet and sour pork with brown rice.

Cho Kee Noodle

Cho Kee has been selling wanton mee since 1965 and is now being run by the third generation of the Cho Kee family. What makes them special? It’s definitely their handmade noodles. Besides egg noodle, Cho Kee offers five other varieties of noodles — spinach, tomato, seaweed, multigrain and vegetable — all of which are made in their central kitchen. We went for the multigrain noodles which are very springy and did not have any alkaline taste. The noodles absorbed all the flavours of their specially concocted sauce and paired well with the plump and juicy dumplings. This new-generation hawker definitely deserves our support!

ABC Deji Fish Head Bee Hoon

A bowl of satisfying fish soup from ABC Deji Fish Bee Hoon warms the stomach. The lines here can be massive during lunchtime. But when you finally make it to the front, you will get a light, savoury broth served with a healthy portion of fresh fish. There is fried fish meat, sliced fish, or both, which is known as Double Fish. I like the Double Fish option because you are immediately presented with two different version of fish. Since we are already eating healthier here, we opted for the brown rice vermicelli. The vermicelli turned out to be a lot better than I expected. The delicate bee hoon are served together with slices of tomato, chye sim, and napa cabbage, which added more flavour to the broth. You can also add on tofu or bitter gourd. The chilli sauce is piquant and aromatic too. Nothing beats a bowl of hearty and wholesome fish bee hoon for lunch or dinner.

Hwa Yuen Porridge

There’s nothing more comforting like a hot bowl of porridge to start the day. Veronica’s father-in-law came from Hong Kong and started selling porridge in a pushcart along Kim Pong Road before moving to Tiong Bahru Market. “We mix both white and brown rice in our porridge. It’s healthier,” shared Veronica. The rice in this porridge is cooked down till a very fine consistency so it almost feels like you are drinking a rich, creamy soup. There are seven types of porridge combinations to choose from. If you can’t decide, go for the classic Mixed Pig’s Organ Porridge which has sliced pork, pig’s liver, intestines and more. They also serve fish porridge, frog leg porridge and shredded chicken century egg porridge.

Zhao Ji Hainanese Chicken Rice

Zhao Ji Hainanese Chicken Rice offers something different – Brown Chicken Rice. That’s right. While I was there for lunch, many senior folks ordered this dish. I was pleasantly surprised as I thought they wouldn’t like to eat brown rice. “I cook my brown rice in a pressure cooker, hence it is really soft and easy to chew,” explained Ryan, the owner of Zhao Ji Hainanese Chicken Rice. The chicken is marinated with turmeric and cooked at constant temperature. To ensure that the chicken meat is tender and juicy, he soaks the blanched chickens in ice water. He also cooks the brown rice with his own secret ingredients which makes it tasty and enjoyable! Order the chicken rice set which comes with a generous portion of vegetables to complete the meal.

Healthy Vegetarian

I think that chap cai png, also known as mixed vegetable rice or economy rice, is a reliable go-to for every Singaporean, especially when we are in need of a quick lunch fix. What’s even better is that there are healthier options such as wholegrains. An unassuming stall in Aljunied Market & Food Centre, Healthy Vegetarian is a popular stall amongst my friends who are vegetarians. I like the fact that I can choose what I want from the 10-15 dishes available. We had three different vegetables and a beancurd roll. I skip the gravy most of the time to enjoy the original flavour of the dishes. The unique fragrance of steamed mui choy made us salivate. As always, pair the savoury ingredients with a bowl of steaming mixed brown rice and you have yourself a great meal which makes you feel full longer!

If you dine out in a hawker centre frequently, you may notice that many stalls offer healthier wholegrain versions of the usual refined carbohydrates staples such as white bread, rice and noodles. Keep a lookout the next time you dine at the hawker centre and give the wholegrain options a go. Tasty food can be healthier too!

For a list of eateries on-board the Healthier Dining Programme, go visit www.hpb.gov.sg/hdp.

This post is brought to you by the Health Promotion Board.

The post 6 Hawker Stalls with Healthier Wholegrain Options appeared first on Miss Tam Chiak.

This coming Lunar New Year, bask in the full splendour of the season and indulge in the coveted New Moon abalone during your celebratory reunion dinner, or show your appreciation by gifting loved ones with a range of New Moon Abalone.

Established in 1959, New Moon is the No. 1 Best Selling Abalone Brand in Singapore. Every can of New Moon Abalone is stringently crafted, and packs only the finest abalone in a signature braised or brine that is lovingly made according to a guarded 60-year recipe.

New Moon adopts a “ocean to plate” concept. This means that every stage of handling is carefully regulated. The abalones are harvested by teams of experienced and dedicated divers who understand the principles of quality and sustainable utilization of resources.

Sourced only from the purest of oceans, the best-in-class, premium-grade abalones from New Moon is a true delicacy suitable fit for any festive occasion, New Moon Abalones have become synonymous with freshness, great taste, and exquisite quality.

The country of origin impacts the taste profile and texture of abalones. Purity, quality of seawater and the intensity of ocean current are just a few of the many elements that give abalones its unique taste and characteristics.

This Chinese New Year, prepare a feast for your loved ones using New Moon Abalone. If you are unsure what kind of Chinese New Year dishes you can whip up with New Moon Abalones, we are here to help!

NEW MOON AUSTRALIA BABY ABALONE

Haliotis Rubra is the species of New Moon Australian Baby Abalone. It is naturally hand-harvested on southern coasts – one of the cleanest oceans in the world. The abalones are hand-fed daily on a 100% natural diet with essential nutrients, and harvested by trained team after 3 years. The naturally white flesh abalone is available in two flavours — Brine & Imperial Braised.

Yu Sheng and abalone make the perfect pair. Toss to higher heights with New Moon Abalone!

Before the tossing begins, the dish needs to be prepared by adding the ingredients one by one in specific order, while reciting wishes of luck and prosperity evoked by the names of the ingredients used.

NEW MOON AUSTRALIA WILD ABALONE

Native only to Australian waters, which has one of the world’s shortest recreational fishing seasons, New Moon Australia Wild Abalone is wild-caught sustainably from shallow waters to depths as deep as 50 meters. It is widely prized for its pearl white appearance, lusciously tender texture and exquisite flavour. Best served with braised dishes or stew.

We braised New Moon Australia Wild Abalone with cauliflower, mushrooms, scallops, sea cucumber and more. The longer the abalone is braised, the better it tastes! It goes really well with a simple bowl of rice and all other Chinese New Year dishes.

NEW MOON ROYALE BRAISED SOUTH AFRICA ABALONE

New Moon Royale Braised South African Abalone, also known as Perlemoen, is endemic to South African Waters. The abalone has a fresh flavor and a cream-colored appearance. The succulent texture of the abalone is one of the attributes of New Moon South African abalone. It is very versatile and can be used in a wide variety of Chinese New Year dishes such as steamboat, pen cai, yusheng or porridge.

We decided to top our pen cai (盆菜) with these beautiful gems by adding premium New Moon South Africa Abalone which symbolise goodness and auspicious meanings. Experience a taste of opulence that will leave your mouth watering.

NEW MOON MEXICO WILD ABALONE

New Moon Mexico Wild Abalone is the most exclusive abalone range in the world. They are grown in pristine, clear waters with the right salinity and temperature. The prevailing surf over the waters forces abalones to exert their muscles when they move during feeding. This makes the abalone meat more supple and delicious.

This is considered the crème de la crème of abalone. You can slice it to make abalone sashimi or pair it with noodles or pasta. True lovers of abalone will eat the delicacy as it is, or coat it lightly with soy sauce.

NEW MOON NEW ZEALAND ABALONE

New Zealand abalone (Haliotis iris) is a highly prized delicacy. Living close to the shore, it feeds on an abundance of fine kelp and seaweed. These food sources impart special flavour to the abalones, and attributes that abound through its textured meat.

New Moon New Zealand Abalone (wild catch) is renowned for its distinctive and delectable taste. Plus, it is rich in proteins, vitamins, and low in carbohydrates, fats and cholesterol.

During Chinese New Year, these New Moon New Zealand Abalone can be used for steamboat or soup dishes. We added the brine into the soup for an additional seafood flavour. And we sliced up the abalone into thin pieces and cook them in the soup for 5 seconds. Chinese New Year reunions are elevated to new heights with New Moon Abalone!

GET YOUR LIMITED EDITION NEW MOON PREMIUM TREASURE 3s GIFT SET

This Chinese New Year, impress your family, friends and business associates with the limited edition New Moon Premium Treasure 3s Gift Set.

Each box comes with an adorable Prosperity Cat watermark imprint that signifies great prosperity. Each gift set carries one can of New Moon New Zealand Abalone, New Moon Australia Abalone, and New Moon Australia Abalone 4-7pcs each. It can be re-used as a tissue box.

Have you secured your abalones yet? Sign up as New Moon Online Member and purchase at NewMoon.com.sg (link to https://www.newmoon.com.sg/) now! Online members get to enjoy exclusive deals and benefits, plus a $10 welcome voucher upon sign up. Terms and conditions apply.

New Moon Abalone is available islandwide at selected FairPrice Xtra, FairPrice Finest, FairPrice Supermarket, Cold Storage, Giant, Cheers, Sheng Shiong, Caltex, at RSP of $128.80 (Note: Tissue Box design, Abalone variants in set & RSP may vary between different retailers).

Hope these Chinese New Year dishes serve as an inspiration to you. On behalf of New Moon Abalone, we wish you a HAPPY CHINESE NEW YEAR! HUAT AH!

This post is brought to you by New Moon.

The post Feast Your Way to Prosperity with New Moon Abalone appeared first on Miss Tam Chiak.

I think most of you know that Katong Laksa is a nonya-style laksa which is eaten with just the spoon. There has always been an ongoing debate about who is the original creator of Katong Laksa. To be honest, it doesn’t matter who created it first. What’s more important is, who can really withstand the test of time and continue to serve a good solid bowl of laksa.

I wrote about George many years back when he was still at his old location – Telok Kurau Road. They seem to have moved a few times and now, they are at Changi Road.

George’s father learnt the laksa recipe from the legendary Janggut Laksa owner and started peddling his Laksa along the streets before hawker centres were built.

A bowl of laksa can only shine with a spicy coconut-based soup, which is the soul of this Peranakan dish. You can tell the difference in George’s all-important homemade laksa rempah (spice paste). His laksa gravy is complex, rich, delicious, and well balanced in taste. It also has a great texture. It somehow reminds Singaporeans of home.

The thick vermicelli is very smooth and chewy. George blanches it in the laksa gravy before topping it with fish cakes, cockles, bean sprouts, prawns and laksa leaves. You may opt to add a spoonful of the shop’s tasty sambal chili.

Since the noodles are always cut short before serving, you don’t need a pair of chopsticks to wolf them down. Use a spoon to scoop up all the goodness.

I came for breakfast with Seetoh. It was a quiet morning and George sat down with us to share his story. Even though the whole coffeshop only sells this particular dish, people from all over the island will actually come all the way to the East to enjoy this laksa. At least for us, we drove 20 minutes here just for it.

For $3 a bowl, you can get a good Katong laksa. Why not?

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

The post Katong Laksa – George’s Laksa Will Satisfy Your Laksa Craving appeared first on Miss Tam Chiak.

Some restaurants are memory triggers — their meals send you back to long-forgotten moments in your life. The Blue Ginger is one such time machine. My first Peranakan meal was at Blue Ginger in Tanjong Pagar, when I was still an intern.

Recently, this established Peranakan restaurant brand has opened its second outlet at the newly renovated Great World. From aromatic curries to hearty plates of noodles and rice, this classy and modern space boasts a menu of excellent Peranakan creations made according to recipes passed down from one of the founding partners’ mother, Mrs Vivian Lai.

New on the menu at the Great World outlet are two starters – Kerabu Kacang Botol ($11.50) and Kerabu Timun ($8.50). The former is a refreshing plate of winged bean salad tossed with dried shrimps, shallots and toasted coconut. I love the zingy dressing and the crunchy beans. The latter pairs chicken gizzards with cucumbers in an equally refreshing chilli balachan paste. Some other bite-sized appetizers include Kueh Pie Tee and Ngo Heong.

Rempah is the foundation of many Peranakan dishes. The Blue Ginger prepares its own rempah which is then used to create many dishes. The Beef Rendang ($20) is done the old-fashioned way. The chef slowly fries the ginger, lime leaves, lemongrass and other spices before stewing the beef in the mixture for hours. Another alluring dish is the Ayam Panggang ($16) comprising succulent grilled chicken cloaked in a fragrant gravy.

The dish that stood out that night was Sotong Keluak ($22), which starred the deliciously rich and earthy buah keluak, and fresh squid. The black nut is sourced from Indonesia and by cooking it with squid, the flavours are not as pronounced as those in Ayam Buah Keluak. Complementing the meats and seafood are some delightful vegetable dishes such as Terong Goreng Cili ($13) and Chap Chye ($15) which paired impeccably with a bowl of rice.

The restaurant at Great World has also started serving one-dish meals and set lunches to suit the working crowd nearby. Some one-dish creations include Kerabu Laksa, Nonya Noodles and Buah Keluak Fried Rice ($15 each). I was rather intrigued by the Nonya Noodles which is usually served during special occasions in Peranakan families. The thin yellow noodles are cooked in a prawn and pork stock which makes it similar to our local Hokkien Mee. However, fermented beancurd is added to enhance the flavours.

Desserts are not their strengths, unfortunately. The Durian Chendol ($7) looks promising with a heaping spoonful of D24 durian purée. However, the chendol strips were lacklustre. There are a selection of kueh kuehs too.

Disclaimer: this is an invited tasting.

The post The Blue Ginger Opens Second Outlet at Great World – This Modern Space Serves Refined Peranakan Fare appeared first on Miss Tam Chiak.

Hainanese immigrants have long build a reputation as skillful coffee brewers and great cooks. Besides the renowned chicken rice which everyone is familiar with, the Hainanese also has other specialty dishes such as Hainan Fen (海南粉).

I don’t have much memories of having the real Hainanese beef noodles in Hainan island. But in Singapore, I have seen many stalls selling renditions of this authentic Hainanese dish. After receiving a recommendation from a friend, we dropped by People’s Park Food Centre to have a taste of Hometown Hainan Fen.

This hawker stall is run by two Hainanese sisters who got married and moved to Singapore about 10 years ago. Missing their traditional Hainan fen, they decided to open this hawker stall to satisfy their own cravings.

You can try the signature Hainanese Fun ($3.50 for pork; $4 for beef) or the Beef Brisket with Pickled Vegetables Fun ($5.50). Instead of using the traditional noodles from Hainan (which is similar to spaghetti), they are using thick vermicelli which is more slurpy. The noodles are topped with a thick, savoury gravy, some meat, peanuts, bamboo shoots, and pickled vegetables for added crunch.

The beef slices were soft, and paired well with the noodles. However, don’t expect the thick gravy to pack a punch. It had a very mild beef flavour, and a hint of sweetness. The different textures add a new dimension to the simple dish. Some of us love the bamboo shoot, but it is a little off-putting for me.

The beef brisket version is topped with beef tripe, pickled cabbage, brisket and bamboo shoot.

One of the sisters recommended the Hainan Pickle Fun ($3.50 for pork; $4 for beef) which I thought was a cold pickled noodle dish. Instead, it is a bowl of dry mee kia lookalike at room temperature. The toppings were similar but the star of the show was their house-made chilli sauce. They don’t use chinchalok here. Their piquant chilli uplifted the robust flavour of this dish (in fact, we just paired it with every dish). Mind you, go easy on the chilli if you can’t take spicy food!

We also had the Bao Luo Fun Soup ($3.50 for pork; $4 for beef) which is definitely much lighter in taste. I actually like this better because it is simple and comforting. The sour pickled vegetables were a refreshing touch to the soup.

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

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The post Hometown Hainan Fen – Hainanese Sisters Serving Authentic Beef Noodles in Chinatown appeared first on Miss Tam Chiak.

Kwong Satay probably needs no introduction for some of you foodies. Whenever I bring tourists on a food tour in Geylang, this is one of the must-visit stalls. They have left Sing Lian Eating House last September and have relocated to just a street away at Geylang Lorong 27A.

Kwong Satay’s roots can be traced back to the 1960s when the grandfather of Mr. Wong Chee Kwong peddled satay from a trishaw in Katong. Two decades later, Mr. Wong Chee Kwong continued the family tradition when he started selling satay at Geylang. This flagship stall is now operated by Sim Peng Kuen (also known as Ah Koon).

Made according to their good old recipe which has Hainanese Chinese, Peranakan and Indian influences, the signature pork loin satay and pork belly satay are delicious. They have got chicken, mutton and beef as well.

The satay spice rub comprises cumin, turmeric, lemongrass, candlenut, fennel, lemongrass and more. Ah Koon watches the grilling process to ensure that the satay is not overcooked. Fresh, juicy and succulent, the satay is imbued with a smokiness. Each satay is crispy on the outside, and juicy and moist on the inside. The pork belly satay is especially yummy, with a sliver of fat sandwiched between the meat.

The secret lies in the special satay gravy. Lemongrass, blue ginger and candlenut are added to fresh ground roasted peanuts; and brewed together with belachan before the mix is finely ground to a velvety blend. Most importantly, the satay sauce comes topped with a generous dollop of mashed pineapple puree to give it that extra kick. The sweet and sour peanut gravy balances nicely with the savoury meat on the stick.

The post Kwong Satay – You Must Order Their Mouth-Watering Pork Belly Satay appeared first on Miss Tam Chiak.

Amidst the deliciously indulgent offerings available in Singapore, one might think that eating healthier meals can be a difficult task, but really, it’s not difficult at all!

If you have been indulging during the recent Chinese New Year festivities, now is the time to kickstart your eating journey towards better health. You might be surprised to find that healthier wholegrain dishes can actually be available at many places near you, affordable and best of all, tasty too!

QQ Rice

This is the perfect place to grab a ready-made rice ball for a quick meal. Pick from the five different types of rice available – purple rice, brown rice, wheat five, red rice and mixed grain. I usually have purple rice because this variety of rice is higher in zinc and iron compared to regular white rice and has a delicious nutty flavour to it too! To spice things up a little, I will pair my purple rice with spicy shrimp, fried egg, fish chip, braised peanuts and Japanese cucumber. If you need a quick, delicious, healthier lunch or dinner, this is the place to go.

Prata Wala

You’re probably familiar with Nasi Biryani and usually, a biryani is cooked with basmati white rice. Much to our surprise and to the delight of our palates, Prata Wala offers Wholegrain Biryani and is also the first Indian restaurant in Singapore to launch Wholegrain Prata and Wholegrain Naan as part of the Healthier Dining Programme, an initiative by the Health Promotion Board (HPB).

To prepare Prata Wala’s Wholegrain Biryani, brown rice and purple rice are added to the basmati rice mixture. Not only do the healthier wholegrain versions look good, they taste great too because the flavourful wholegrain rice not only retain the flavours that Prata Wala is so famous for, they even add a nutty dimension to the complex and delicious flavours. For just an additional $0.20, you can enjoy healthier and tasty Wholegrain Biryani too!

For us, we loved the Curry Chicken Wholegrain Biryani. The rice is cooked till fragrant and served with a tender whole curry chicken leg and pickled cucumber on the side. We really enjoyed the wholegrain options because they are even more fragrant and wholesome in flavour! Prata Wala is available in Jurong Point #01-71/72/73/74 JP2, nex #02-17, Tampines Mall #B1-K21 and Northpoint #B1-57.

Seng Heng Hainanese Chicken Rice

After Mr. Low, the stall owner, learnt the ropes from a chicken rice master in 1997, he went from selling kway chap to selling chicken rice. Mr. Low makes everything in the stall himself, from the sauces to the fried shallots. “These are mixed with wholegrain rice,” Mr. Low explained as he lifted the lid of the rice cooker. The combination of white and brown rice is cooked in a chicken stock to perfection. The rice is full of flavour and is not as oily as the usual Hainanese chicken rice. The tender, steamed chicken comes dressed in a special secret concoction, and we enjoyed the tangy chilli sauce and dark soy sauce, that went perfectly with the fragrant rice.

Best of all, each plate goes for just $2.50. Where else can you find such a good deal in Singapore?

The Spinach Soup

Spinach soup seems to be the latest trend to hit the hawker centre scene these days. The version served at this stall uses a broth made from long hours of brewing chicken bones for a soup base that is hearty, nourishing and full-bodied. This stall serves only 2 types of spinach soup, each with a different assortment of ingredients – Spinach Seafood Soup and Spinach Century & Salted Egg Soup.

The broth is mild and clear, but is a great base that complements the characteristic sweetness of spinach. This is the perfect choice for those looking for something comforting and rejuvenating after a long and warm day. Plus, you can get your recommended intake of vegetables too! You can choose to top up a mere $1 for brown rice. Come on! Let’s relish our spinach to become as healthy and strong as Popeye, aye?

Wheat Baumkuchen

For Japanese-inspired, nutritious, and value-for-money meals on the go, head on over to WHEAT Baumkuchen. The soba noodle, brown rice, and salad sets are very popular among working executives. The red rice used is specially flown in from Bhutan, and red rice, which is rich in nutrients, pairs very well with their salmon and teriyaki chicken dishes.

For a taste of happiness from Asia’s happiest country, Bhutan, try the Bull Run Rice which features grilled teriyaki chicken paired with salad and red rice that is packed with higher amounts of fibre, iron and zinc for a healthier you.

If you are trying to increase your vegetable intake, a delicious option is the Chicken Cauliflower Bowl that is served with a base of broccoli & cauliflower, all topped off with grilled chicken, fresh avocado and a sous-vide egg.

Yong Kee

As I walked towards Yong Kee, I thought it was going to be another chap chye png stall. But I was wrong. This small hawker stall serves Malay, Indian and Chinese food without pork and beef. On some days, there is also nasi briyani or turmeric rice. Here at Yong Lee, you can enjoy a plate of brown rice which goes well with a variety of dishes. The menu is different everyday, so you won’t get bored dining here!

Come lunchtime, the stall receives constant long queues and their dishes get sold out quickly. We decided to pair the healthier brown rice with a portion of some of our favourite dishes. We found ourselves spoilt for choice with so many delicious options such as rendang mutton, sambal chicken and assam fish. Don’t forget to fill half of your plate with vegetables too! The black fungus and curry vegetables are a hit here.

That’s all folks! Keep a lookout for the “Wholegrains Options available here” identifier, the next time you dine out and give the wholegrain options a go because it’s true, healthier food can really be tasty too! For a list of eateries on-board the Healthier Dining Programme, do visit www.hpb.gov.sg/hdp

This post is brought to you by the Health Promotion Board.

The post Indulge in a Wholegrain Twist with Local and International Delights appeared first on Miss Tam Chiak.

Italian coffee drinks are something of an art- built on tradition and innovation. Fortunately, you won’t have to travel far to get a taste of Italy as Nespresso has launched a range that embodies each region’s own unique approach to roasting coffees.

Nespresso’s ISPIRAZIONE ITALIANA is inspired by the culture and coffee traditions of Italy’s cities and local life. There are 9 blends in this range, each inspired by an Italian city. We have created three coffee drinks using Ispirazione Napoli (NEW), Ispirazione Venezia (NEW), and Ispirazione Roma.

Ispirazione Venezia (NEW)

Venice has a long history of importing the world’s coffees and expertly roasting these diverse coffees into harmony. Their expertise inspired the beautifully balanced roast of Ispirazione Venezia with a hint of fruity and floral aromas. The luxurious notes of sweet caramel is the best way to pay tribute to Italy’s longest roasting traditions.

We decided to enhance the fruity aroma with fresh orange peel and chocolate syrup. Adding a scoop of ice cream is just what you need to survive the hot weather.

Ingredients:
– 2 capsules of Ispirazione Venezia
– 1 tbsp of chocolate syrup
– 3 pcs of orange peel
– 1 scoop of vanilla ice cream
– Cacao powder and chocolate bits to garnish

Directions:
1. Add orange peel and chocolate syrup into a clear coffee mug.
2. Extract Ispirazione Venezia as an Espresso (40ml).
3. Add a scoop of vanilla ice cream.
4. Top with cocoa powder and chocolate bits.

Ispirazione Napoli (NEW)

Italians are particular about the timing and order of the food and drink they consume because of how it affects digestion. You’ve probably heard of the famous cappuccino rule that you should never, ever order a cappuccino in Italy after 11am as it’s too heavy on the stomach. Don’t worry, I won’t give you any judging glares here.

If you love cappuccinos just like me, you will love Ispirazione Napoli coffee as it can be enjoyed with a dash of milk too!

Ispirazione Napoli is the most intense and darkest roast in this range. This blend reveals the deep-rooted roasting traditions of Naples through its depth of character. This strong and dark espresso leaves a pleasant bittersweet aftertaste. We decided to add some hot chocolate and milk to create a creamy coffee that intensifies with every mouthful.

Ingredients:
– 40ml Ispirazione Napoli
– 40ml hot chocolate
– 100ml milk
– Shaved dark chocolate to garnish

Directions:
1. Make hot chocolate in a cup.
2. Extract Ispirazione Napoli as an Espresso (40ml).
3. Add hot milk and foam over coffee.
4. Top with shaved dark chocolate.

Ispirazione Roma

The fragrance wafting out of Rome’s traditional coffee bars is a testament to its rich history. Combining the ancient character of Rome with a twist of modernity, this short roast with elegant aromatics has woody and cereal notes with hints of acidity, reflecting the complexity of this great city.

The latest Italian treat to add to your repertoire? The affogato! Like most great Italian dishes, the affogato is a lesson in simplicity. In its classic form, it is the marriage of two delicious essentials: espresso and gelato. Thus, the affogato is the perfect solution to the post-meal coffee-or-dessert dilemma. Create this with the Ispirazione Roma coffee, we are sure this is going to be your new favorite dessert-beverage hybrid.

Ingredients:
– 40ml Ispirazione Roma
– 1 scoop of vanilla ice cream
– Shaved dark chocolate to garnish

Directions:
1. Place 1 scoop of vanilla ice cream in a dessert cup
2. Extract Ispirazione Roma as an Espresso (40ml).
3. Top with shaved dark chocolate

Easy recipes, aren’t they? It’s time to recreate these Italian-inspired coffee recipes at home using the ISPIRAZIONE ITALIANA range of coffees! Other coffee blends in this range includes Ispirazione Palermo Kazaar, Ispirazione Ristretto Italiano, Ispirazione Firenze Arpeggio and Ispirazione Genova Livanto.

Want to try the coffees for yourself? The ISPIRAZIONE ITALIANA coffees are available online, and at all Nespresso boutiques (ION Orchard, VivoCity, Raffles City, Takashimaya and Tampines Mall Pop-Up). Drop by any of the Nespresso boutiques for a taste of the coffees!

Here’s a sweet deal for you! Nespresso is having a limited time offer – 20% off the Inissia, Pixie, Essenza Plus, Citiz machines from 25 Feb – 9 Mar 2020. This way, you can sip on the rich heritage of Italy every morning, or make your own coffee treats to savour.

For more information, visit https://www.nespresso.com/sg/en/ispirazione-italiana-coffee-range, or visit Nespresso’s Facebook or Instagram.

The post Nespresso ISPIRAZIONE ITALIANA – Inspired by Italian Coffee Traditions appeared first on Miss Tam Chiak.

I have been going cashless for a few weekends. It seemed easy enough to live without cash, as long as I shopped in malls or dined in cafes.

For hawker food especially, I used to think that having cash is a must. But did you know that more hawker centres are increasingly cashless now with the introduction of the national SG QR programme? This means that even if you find yourself out of cash at a hawker centre – you can easily scan QR codes at hawker stalls to make payment for your food and drinks with handy apps such as Singtel Dash.

Dash is Singapore’s first all-in-one mobile wallet that offers you the convenience of using your mobile phone for making daily payments on your commute, shopping or sending money locally and overseas.

On my latest visit to Geylang East Hawker Centre, I was surprised to see many stalls with QR codes displayed on their stallfront, and was intrigued that I could easily make payment with a tap of my phone on the Singtel Dash app.

Plus, from now till 31 March 2020, you’ll get $0.50 cashback (min. spending $3) each time* you makan when you pay with Dash at participating hawker centres. With an average hawker meal costing about $5, $0.50 off is pretty substantial – it’s 10% off!

To be honest, I was still digging for coins while queueing for the fishball noodles at Soon Huat as I typically pay with cash. But my curiosity was piqued by the customer in front of me, who was holding her mobile phone to pay with the QR code. I decided to give it a shot too.

When it was my turn, I felt a little “paiseh” when I pointed at the QR code and asked very politely if I could use Singtel Dash to make payment (actually, I was afraid that the uncle would scold me). To my surprise, he simply smiled and nodded. “Please scan the QR code.”

Even popular hawker stalls such as Tanjong Rhu Wanton Mee, or old school Hai Sing Kway Chap, support cashless payments with Singtel Dash. When we tried to make payment using the app, it seemed like they had done this many times before, and I must have been the “sua-ku” one. Just seconds after I opened my Dash app and keyed in the amount for my meal, a check mark appeared on my phone screen, indicating that the payment had gone through. So easy!

Here are 8 stalls at Geylang East Hawker Centre where you can pay using Singtel Dash (there are more than 8, but these are our picks!):

• Tanjong Rhu Wanton Noodle #01-60
• Hai Sing Kway Chao #01-15
• Soon Huat Fish Ball Minced Pork Noodle #01-55
• Fried Carrot Cake · Fried Kway Teow #01-20
• Mian #01-61
• Shanghai Noodle · Lor Mee #01-64
• Zhou #01-26
• Peanut Ice Kachang #01-21

I am honestly very happy that the SG QR programme has been implemented in hawker centres, coffeeshops, and canteens nationwide because it is so much more convenient and hygienic to use apps like Dash to pay. Hawkers can focus on cooking and they don’t have to touch money, and I can make payments with a quick and easy scan on my mobile phone, and visitors from Thailand can even pay with their mobile apps KBank or GLOBAL Pay if they use VIA!

Dash will also be running a couple of roadshows in the month of March for added perks and prizes! Redeem free goodie bags (worth $50) for the first 10 new sign-ups each day and spin the wheel for other prizes including $10 Dash credits, $3 Gongcha vouchers and Dash merchandise. New Dash users will also get an additional $5 cashback on their first transaction.

Get in on the fun at these dates and times:
Geylang East Hawker Centre: 6-13 March, 11am – 3pm
Red Hill Food Centre: 16-20 March, 11am – 3pm

HOW TO USE SINGTEL DASH?

Signing up for Singtel Dash is easy! If you’re local, you just need a valid Singapore registered mobile number and your NRIC/FIN/Employment Pass/S Pass to sign up.

If you are visiting Singapore from Thailand, download the GLOBAL Pay or KBank app to go cashless at hawker centres by paying through VIA. Simply scan the QR code at any participating hawker centres, coffee shops or canteens to pay and enjoy the $0.50 cashback!

*Cashback is limited to 3 transactions per week and other terms and conditions apply. Visit www.dash.com.sg for more information.

This post is brought to you by Singtel Dash.

The post Enjoy $0.50 Cashback on Hawker Meals with Singtel Dash appeared first on Miss Tam Chiak.

After a significant makeover, Cold Storage finally reopens at Great World and is now known as CS Fresh. Created with passionate foodies in mind, CS Fresh is the ultimate foodie supermarket. Housing a first-of-its-kind dine-in oyster bar, ready-to-eat options, a world class beer, wine and spirits section and Singapore’s widest range of fresh organic produce, passionate foodies can now savour an extensive, international selection of fresh ingredients under one roof.

Here are 10 Fresh Picks at the New CS Fresh:

1. Widest range of fresh organic produce

Live well, eat well, we say. Wondering where to shop for organic food in Singapore? Whether you’re vegan or vegetarian, or you simply want to eat lighter, incorporating more fresh produce into your diet is one great way to get healthy.

In support of sustainable and environmentally friendly shopping, as well as holistic wellness both for customers and the environment, CS Fresh is the go-to grocer for Singapore’s largest range of fresh organic produce. Foodies can expect the widest range of certified organic produce on its shelves and will see a 70% reduction in its plastic waste with the use of innovative biodegradable packaging.

2. First-of-its-kind Dine-in Oyster Bar

Experience the flavours of the ocean and indulge in some of the freshest tide-to-table oysters from the Pacific Northwest, like their exclusive Shigoku variety. Imagine an array of fresh oysters laid out on a glittering bed of crushed ice, waiting to be gently shucked from their shells and washed down with a glass of champagne.

A popular pick is the USA Pacific Oysters. Small and sweet, it is best eaten fresh. I like the USA Shigoku Oysters that are meaty and firm with a clean finish and an earthy aftertaste. Dine-in and takeaway options are available, which makes the perfect party food! Free shucking service and lemons & cocktail sauce are provided.

HAPPY OYSTER HOUR:
Enjoy premium Canadian oyster and USA Pacific oyster at $1.99/pc daily between 5 – 7pm!

3. Premium Cuts of Beef

Most beef aficionados will be familiar with Wagyu and Angus Beef. They are known for their marbled appearance and for being so tender that they melt in your mouth. From the perfect porterhouse to fork-tender fillet steak, CS Fresh has the best prime beef cuts you can find here in Singapore. Plus, shoppers can enjoy a bespoke butchery service.

I bought a well-marbled Wagyu 300-day grain-fed ribeye home because it looks just mouth-wateringly delicious. True enough, when it was placed on the grill, the fat melts and the flavours are spread throughout the meat, bringing dynamic flavour to every bite.

4. Finest 30-hour stone baked sourdough

A supermarket might not be the first place that comes to mind when you’re looking for some quality bread to take home. But at CS Fresh, locals and tourists alike can get their hands on the finest 30-hour stone baked sourdoughs, which are made in Australia using locally milled flour and a 25-year-old natural starter.

This woodfired sourdough gives an earthy flavour with a thick, crispy crust. The well-fermented dough gives the best flavoured sourdough that’s soft on the inside with a delicious, caramelised crust on the outside. With no artificial preservatives, colours or flavours, it is perfect for gourmet sandwiches, homemade garlic bread or dipping in extra virgin olive oil.

5. Fully stocked Salad Bar

Get ready to make a healthy and budget-friendly salad from CS Fresh’s salad bar! Give yourself a wellness boost with a wide variety of fresh greens, tasty dips and flavour-packed mains on the menu. You can order the classic Greek salad, made with cherry tomatoes, capsicums, feta cheese, black olives and oregano, or create your very own bowl from $7.90. They have got lemon marinated grilled salmon, black pepper beef ragu for the meat lovers, or even roasted pumpkin for the vegans to go with your veggies.

6. Fresh nut butter by Alison’s Pantry

CS Fresh is the first supermarket to have fresh nut butter from Alison’s Pantry. It is a New Zealand family owned company that sources the best and most flavoursome products from all around the world. Their best sellers include peanut butter and almond nut butter. The nut butters are 100% natural and made in-store so they’re extremely fresh. A great source of plant based goodness and vegan friendly, they use hi oleic peanuts to ensure the nut butters stay fresher for a longer period.

7. Top Quality Seafood

CS Fresh boasts a top-quality seafood range and is your go-to store for wild caught, flavourful King Prawns, Banana Prawns and Tiger Prawns. Prized by connoisseurs, the sea-caught King Prawns are very meaty and flavourful. They are excellent for deep-frying, BBQ or even for impressing your guests! The premium Tiger Prawns are superb when served cold with dipping sauces, while the Banana Prawns are delicious when steamed. Moreover, CS Fresh also has sustainably farmed Vannamei Prawns and wild caught Argentinian Red Prawns.

The salmon in the store are harvested from the Atlantic to the Pacific. Atlantic salmon pairs well with almost any cooking method, seasoning or sauce. Coho Salmon is sustainably harvested in the North Pacific Ocean, and is mild in taste and rich in good fats. Pacific King Salmon, also known as “chinook”, has the highest level of omega-3 fatty acids. All of them are meaty, easy to cook and particularly heart-healthy.

8. Build your own bento

Next, you can build your own Souzai bento at CS Fresh. They are made freshly with differently cooked items in a box. We got a Japanese Pork Tenderloin Katsu and Grilled Teriyaki Scallops with salad. The former features tender pork loin coated with Japanese style breadcrumbs and deep fried to give it a crisp yet light and airy texture. The latter has juicy and succulent Japanese scallops flown direct from the Yamaguchi Prefecture, complemented by sweet teriyaki sauce. Each bento is a delicious work of art for lunch, dinner or even to share with drinks.

9. Singapore’s First Curry Bar in a supermarket

For a change, we wanted to take-away something else for our dinner with friends. I am surprised to find a curry bar within CS Fresh! The Butter Chicken, Chicken Tikka Masala, Beef Rendang are real palate-pleasers. The butter chicken tops our list. Despite the gravy’s thick and velvety texture, it wasn’t too overwhelming, and the generous slabs of chicken were moist with a hint of smokiness from the grill. Needless to say, we polished off all that golden goodness with their fluffy Biryani Rice. They also serve Paneer Paratha Roll and Shish Kebab as sides.

10. Fresh Sushi Range

Somehow, sushi just tastes better on my couch. However, making sushi at home is not easy, so I usually skip all that and just buy a box to go. The sushi selection at CS Fresh is utterly delicious, using freshly caught Japanese Pride Fish that is flown in daily from Japan. The sushi has a golden ratio of fresh fish and rice, with fresh seafood meticulously packed into a balanced roll. Every bite is definitely a delight.

CS Fresh is well stocked with fine foods and niche products so that you can whip up a restaurant-worthy meal at home. With their gourmet cuisine from across the globe, you can experience the international flavours without travelling out of Singapore.

With our top 10 fresh picks from CS Fresh, we hope you can get healthier, fresher and quality food on the table quickly for your family and friends.

Learn more about CS Fresh here.

This post is brought to you by CS Fresh.

The post 10 Fresh Picks For Passionate Foodies At The New CS Fresh appeared first on Miss Tam Chiak.

Few things motivate Singaporeans more than finding a great and affordable meal. Be it for family gatherings or hang out sessions with friends, the next makan spot is never far from our minds. Many of us have dinner on our minds even before finishing lunch!

With a nation of foodies eager to seek out the best this island has to offer, making a reservation at the trendiest restaurants is almost a necessity. Without one, we have to be prepared to face snaking queues!

Now, what if I told you that there was a way to beat the queues? Even better, how about making some money while you’re at it? Sounds too good to be true? Well, you can definitely trust HungryGoWhere, Singapore’s definitive guide to the latest and greatest food Singapore has to offer!

HungryRewards, the newest programme from HungryGoWhere, is here to reward all foodies for making and completing dining reservations! HungryRewards works by awarding users Hungry$ for completed dining reservations made through HungryGoWhere, which can be transferred to real cash credits through Singtel Dash. Singtel Dash credits can be used for dining, and online purchases, along with any retail store that accepts Visa Paywave.

Signing up for HungryRewards is as simple as ABC! Just download the HungryGoWhere app from the app store, create an account, and sign up for HungryRewards. With each completed dining reservation, your HungryRewards stamp will fill out with the amount earned. Earn up to 2 stamps a day. A minimum of 15 Hungry$ is required to transfer your Hungry$ to Singtel Dash credits.

With HungryRewards, you can earn up to $60 through cash rewards that increase with repeat reservations! For example, your first reservation through the HungryGoWhere app after signing up for HungryRewards will earn you one dollar in Hungry$. Subsequently, your next reservation will earn you one extra dollar, giving you two Hungry$. These cash rewards go all the way up to 10 Hungry$ for a reservation, to make a total of $60 in Hungry$ per card. Fill out your HungryRewards Card and earn maximum benefits from your reservations!

HungryGoWhere gives you the best restaurant bookings and reservations in Singapore. You can read about any restaurant in Singapore, cuisine descriptions, menus, locations, and reviews for over 25,000 restaurants to help you decide where to have your next meal. Some of the popular restaurants include Orchard Cafe, Colony and Atrium Restaurant. When you complete 10 reservations, you can earn up to Hungry$60! This is the only Singapore food app you will need to kiss all your dining woes goodbye.

And, more good news! After signing up for HungryRewards, make your first reservation through the HungryGoWhere app to receive an additional Hungry$5! Web reservations are not eligible for this bonus. For more information on HungryRewards, visit www.hungrygowhere.com/hungryrewards. Terms and conditions apply. The HungryRewards programme will be ongoing from now until 17th May 2020.

What are you waiting for! Get out there and earn your first Hungry$ today!

This post is brought to you by HungryGoWhere.

The post HungryRewards – Get PAID to Dine with HungryGoWhere! appeared first on Miss Tam Chiak.

After two years, One Kueh At A Time has finally reopened. Nope, they are no longer at the hawker stall in Berseh Food Centre. They have moved all the way to the west, into the same building as Lim Chee Guan’s factory.

To be honest, I didn’t expect to see a cafe in an industrial building. Driving along the road with factories and buildings on my left and right, I started to wonder if I went to the right place. But once we get past the security guards and walked into the space, it felt like a secret hideout.

“I wanted to have more space, hence it took us two years to find the right one. When we saw this space, we just love it,” said Nick, owner of One Kueh At A Time.

Everyone who has been following him online for sometime would know that this man quit his job as an insurance agent to open a hawker stall selling soon kuehs. He is still very shy since the last time I met him at Berseh Food Centre.

When I arrived, he was quietly doing his work like before. But now, he makes his skin using a big roller machine. “When I first started One Kueh At A Time, I had to make the skin using my hands. And there is only so much I can do every day. But now with this big machine, I can churn out more skins at a faster speed.”

Of course, not everything here is made with machines, because the beauty of soon kueh still lies in it being handmade. Nick and his girlfriend, Karen, still manually wrap the soon kueh by hand. The recipes are passed down from his old parents who have been making kuehs and sharing with friends and relatives.

His selection is not huge but you know, as with all businesses, you just need one good product. The soon kueh is definitely the star here. It comes with different fillings such as turnip, chives (koo chye), hae bee biam, bak kwa and beetroot. I see how the couple meticulously handles each thin dough skin, wraps ONE KUEH AT A TIME with the fillings and place them in the industrial steamer, just like the good old days.

The skin, oh my, still so translucent that it is literally shining in the sunlight. Their classic soon kueh is made with juicy turnips, black fungus and dried shrimps. It has enough bite and a good texture. Each pocket of kueh is wrapped with a generous amount of fillings that it looks like it is going to burst anytime. But well, I am not complaining. It is full of ingredients!

I think it is my first time trying the hei bee hiam and bak kwa flavour and I was very curious. The former is very lightly spicy but filled with savoury goodness. The taste is familiar and comforting. The bak kwa soon kueh, which is made with Lim Chee Guan’s signature bak kwa, is sweet, yet savoury, and is interestingly tasty.

So if you are in the area or are a big fan of One Kueh At A Time, pay them a visit at Pandan Loop today! Oh yes, Nick can only produce a limited number of kuehs every day, so please whatsapp for reservations.

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 One Kueh at a Time. We will verify and update from our side. Thanks in advance!

The post One Kueh At A Time – Handmade Soon Kuehs in Pandan Loop appeared first on Miss Tam Chiak.

The weather is getting humid, and these warm days can often be made that bit better with something ice-cold and delicious. Yes, there are undoubtedly many amazing bubble tea shops and ice creameries all over Singapore, but now there may be a new contender in the fast beverage industry, and that is HAYO!

The newly opened HAYO along Middle Road offers 10 different flavours. Imagine 100% Australian homemade yogurt blended with your favourite fruit! HAYO’s yogurt drink is perfect when you’ve got a craving for something sweet but you want to be good to your insides at the same time. It cools you down, fills you up, and – depending on your topping selection – can be very good for you.

Here’s what you can expect at one of the best yoghurt beverage brands in Singapore.

One drink that you should definitely order while you’re here is their signature drink, Purple Rice Madness. Instead of the usual black pearls, generous amounts of purple rice is used to add a chewy bite to the drink. The nutty flavour of the purple rice blends perfectly with the natural sourness of the yogurt, and the drink delivers a smooth texture. The yogurt drink itself is creamy and just thick enough, yet not causing any issues with drinking through a straw.

Unlike saturated and trans fatty acids in oily foods, avocados are rich in monounsaturated fat, which is a “good” fat that helps lower bad cholesterol and aids in weight loss! HAYO’s Avo-Cardio is perfect for avocado lovers. The subtle and creamy avocado is a match made in heaven with the yogurt. Who would have thought that Avocado and yogurt would go so well right? So if you’re looking for a sweet after-meal dessert, the Avo-Cardio is a great option!

Bananas are rich in fiber, antioxidants and nutrients, making them perfect to be made into a smoothie. I love this Go Bananas yogurt drink as is nice and thick even without any ice cream. The banana adds a ton of flavour, and sweetens the drink slightly as well. It’s irresistible!

Oatmeal is another fantastic addition to smoothies because it’s packed with protein and fiber to keep you full for hours. Feeling My Oats makes the smoothie creamy, and its flavour is subtle and pleasant.

For something with a little tropical twist, go for the High Passion yogurt smoothie packed with passionfruit. Or try the Slim Green Shady, which will instantly wake you up with the tartness of green apple!

Other flavours to try include Lean and Lychee, Strawberry Crush, Peachy Paradise and Yuzu Beautiful. I like that the yogurt drinks here are not overly sweet and it’s very refreshing especially for the hot evening. Not only that, they make me quite full so it means less snacking after. Win-win for me.

While bubble tea is simple and comforting, it’s always good to go for a healthier option every once in a while to balance your diet. If you haven’t tried HAYO yogurt drink, it’s a great time to head to Midland House with a friend and try it!

This post is brought to you by HAYO.

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For those working around Tanjong Pagar area, you are in for a sweet treat at LUNA, the new cake shop! The cafe boasts many amazing and unique renditions of classic Western desserts. These familiar yet different sweets are winning the hearts of locals.

There are plenty of amazing cakes and pastries on the menu, such as Hazelnut Caramel LUNA, Orh Nee, Strawberry Swissroll, Matcha White Chocolate, Yuzu Cheesecake, Carrot Cream Cheese, Vanilla Cheddar Cheese and Mango Passionfruit. Unfortunately, when I visited them during lunch time, their Hazelnut Caramel LUNA and Orh Nee cakes were both sold out. So we only managed to try three other flavours.

I will be honest here. I’m not a fan of cheese. But the staff recommended the Vanilla Cheddar Cheese ($7.50/slice, $75/whole cake), so we ordered one. If you prefer lighter cheesecakes, this will be right up your alley. Vanilla whipped cream is layered between light and airy vanilla sponge, and finished with a shower of grated cheddar cheese. It combines both sweet and savoury flavours in a cake.

If you are a matcha lover, you won’t be disappointed with the Matcha White Chocolate ($8/slice, $80/whole cake). This light and fluffy matcha chiffon sponge is filled with smooth matcha Valrhona Ivoire 35% chocolate ganache, and coated with matcha Chantilly cream and dusted with matcha powder. There’s something oddly pleasant about matcha’s deep and earthy taste that kept us digging for more. I liked that the texture was moist and not too dense.

I have had a very lovely Mango Passionfruit cake previously at a now-defunct cafe. So I had some expectations when it comes to LUNA’s Mango Passionfruit cake ($8/slice, $80/whole cake). It was definitely above average, with vanilla sponge layered with tangy mango passionfruit meringue mousse and Chantilly cream. The gentle sourness of the passionfruit and the freshness of the Chantilly cream made every single bite pure bliss.

Overall, I felt that LUNA is great for dates, weekday pick me ups or just casual chill out sessions. I’m definitely coming back ASAP cause they’ve so many other baked goodies that look gorgeous and probably taste heavenly too!

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

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Hello Phase 2! After staying at home for more than a month, we can finally dine out in small groups, hit the gym, and regain some sense of normalcy. Our team at MissTamChiak.com has been taking things slower during the Circuit Breaker, focusing on creating recipes for our sister brand, DINCHED.

Now that we are allowed to dine out, it means that we are back in action! What was the dish you crave the most while staying at home? And what was the first dish you had in Phase 2? For me, I already had three plates of chicken rice this week. I know this is one hawker food that is quintessentially Singaporean. But to eat it three times this week, it is a little crazy.

One of my latest chicken rice discovery was Millennium Hainan Chicken Rice at Whampoa Hawker Centre. It is owned by our friend’s aunty. Our friend, TK, is always sharing about how his aunt is a good cook and would always prepare chicken rice for them during Chinese New Year. Finally, after Circuit Breaker, we had the chance to sit down and enjoy his aunt’s chicken rice together.

The first thing that caught my eye was the glistening white skin on the poached chicken. The stall prides itself on serving fresh chicken. The poached chicken was cooked to perfection, and the meat was moist and unbelievably tender. Homemade soy sauce dressing is drizzled over the dish, pleasantly lifting the flavours of the poached chicken.

When it comes to chicken rice in Singapore, there are two versions. The steamed white chicken is often seen but there is another version that is more popular among the younger crowd — roasted chicken. And because the roasted chicken is done so nicely at this stall, a lot of diners want to have both the steamed and roasted chicken in one plate. We even ordered a plate of chicken gizzard to share.

The rice was not as oily as I usually prefer, but it was still fragrant. To take it up a notch, you can coat your rice with a generous serving of dark soy sauce or dip your chicken into the chilli sauce before you send them into your mouth. The chilli sauce that day was decent but not memorable. I wish it was zestier and packed more of a punch. Sadly, they do not serve minced ginger. However, you can get free-flow soup made from peanuts and chicken feet. The soup was so comforting especially on a rainy day, and it complemented the chicken rice perfectly.

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I am sure many supper goers remember Song Kee Fishball Noodles in Upper Serangoon. That is my favourite supper place with my friends when I was ahem, much younger. The Song Kee owners relocated to Tembaling Road in 2017 while the original stall along Upper Serangoon was taken over by a cousin of Song Kee’s owners and renamed as Finest Songkee’s Fishball Noodles. Their lease at Tembaling Road is up recently and they have moved to Yio Chu Kang Road just before Circuit Breaker.

We visited once during Phase 1 and waited close to 1.5 hours for our fishball noodles. Just last week, we visited the second time for a late lunch. It wasn’t that busy and we had an enjoyable lunch. Mr Chua runs the eatery, which is located at the defunct seafood restaurant Crab Party, with his wife and two brothers. They still insist on making their own fishballs, fish dumplings, and fish rolls.

The menu is very straightforward. You can either pick the dry or soup version, and each bowl is priced at $5 (small), $7 (medium), and $9 (large). All of us prefer the dry version with chilli, it’s tastier!

Song Kee Fishball Noodle is most famous for its fish dumplings (her giao), which is painstakingly hand-rolled by Mr Chua using fish meat and tapioca flour. The translucent fish paste skin needs to hold the meat and one by one folded like ingots.

You don’t see many places making fish dumplings now. I think Soon Wah Fishball Kway Teow Mee at Newton Food Centre and Lau Sim Shredded Chicken Noodles at Toa Payoh still make their own. But Song Kee’s version is still the best I have had. It is slippery smooth and very tasty.

A bowl of dry chilli noodles comes with lots of “liao”. Besides the signature fish dumplings, there is also fishballs, meat balls and fish cakes. I love how every fishball looks perfectly imperfect. There aren’t two that look exactly alike. Lightly salted, they are perfect to me in every way, from texture to flavour. The firmness and bounciness were on point. The meatball was a bonus for me.

The seasoning for the noodles is robust and the cubes of crispy lard a joy to eat. And every strand of springy noodle is coated in the savoury and spicy sauce which really makes it shine. How I wish I can have this every morning.

After our lunch, I peeped into their kitchen and saw Mr Chua busy making fish rolls with his son. Totally no short-cuts here, their fish products are really a craft of passion! Hence, be prepared to queue if you are there during lunch or dinner time.

You probably see a lot of outlets of Song Kee Fishball Noodles in Singapore. Well, they are somewhat related but they each make their own products in their different kitchens. But if you want the original one, you probably have to come to Yio Chu Kang Road lah. If you are driving to the new Yio Chu Kang outlet, there are lots of parking spaces opposite the shop (near the stadium). They have also opened another outlet at Jalan Besar but that outlet doesn’t sell fish dumplings.

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