Whenever I eat mee hoon kueh, it always reminds me of childhood. My aunt loves making it during weekend and she would add preserved mustard into the dough which I really hate. But other times when she decided to keep things simple, I would always go for an extra serving because it is such very comforting.

Now that I have moved out to stay in my new home with my husband, I miss mee hoon kueh at times and over the weekends, I finally found time to do it! It’s seriously not easy trying to cook and video all alone but I am super happy to be able to complete it. The most tedious part is to pinch the dough. To be honest, I redid it twice because some online recipes are just so not reliable. In the end, I decided to prepare it according to my memory and glad it turned out well in the end.

Of course, it’s not the best mee hoon kueh but this is how I remembered to be. I couldn’t find any mani cai in supermarket, so I used spinach in the end. I didn’t make my own pork broth, to be honest. The supermarket has ready made pork broth which makes it so much easier to cook for busy executives! Enjoy!

The post Recipe – Mee Hoon Kueh appeared first on Miss Tam Chiak.

While we were writing about 7 Relaxing Cafés in Punggol for an Enjoyable Weekend, we were desperately trying to find some good hawker food to feature as well. However, friends who are living in Punggol basically shook their head, so we gave up on the idea. Last week, after publishing 27 Bak Chor Mee Singaporeans Love, my friend Martin dropped me a text and recommended to try Boat Quay (Original) Mushroom Noodle. And guess what? It’s in Punggol!

Located in a  coffeeshop in Sumang Link, Boat Quay (Original) Mushroom Noodle is no stranger to many. Uncle Lim learnt the skills from his grandfather who used to have a pushcart stall in Boat Quay. He then started selling it in 1984, at Blk 226B Ang Mo Kio for 10 years, before moving to other places (including Defu, Chevron House, Singapore Shopping Centre, Bukit Batok). Finally, when the lease at Bukit Batok was up, they moved to Punggol.

Pork slices and liver pieces are soft and the reasonably al dente noodles are dressed in a generous sauce, together with chilli, vinegar. lard and soya sauce. I wish their chilli sauce was more spicy and I felt that the braised mushrooms could do with more stewing. However, they have only been opened for 10 days when I visited, so there may be some teething issues. Compared to the other bak chor mees I’ve had, the noodles here are on the softer side, but are not overcooked, as they still have a decent bite to them.

What’s special is their handmade Teochew fishballs, meatballs and dumplings which they make in-house daily. Made with yellowtail fish, the fish balls and meat balls are huge and bouncy. The Teochew dumplings are excellent as the meat fillings were so tasty! If I am in Punggol, I don’t mind coming here for another bowl of BCM.

The post Boat Quay (Original) Mushroom Noodle – The Famous BCM Stall is now in Punggol! appeared first on Miss Tam Chiak.

Siew mai, har gao, lo bo gao… everyone loves dim sum. And it’s best if it’s FREE FLOW!

Back by popular demand, the Weekend High Tea Dim Sum Buffet at Peach Garden at Thomson Plaza brings you dim sum on pushcarts and a surprising variety of local delights every weekend! Here’s the deal – 1 Dines Free with 3 paying adults!

Peach Garden is one of the very few places that still wheels around dim sum on old-fashioned push carts. The team of chefs have mastered the classics – har gao with tidy pleats and siew mai with chunky prawn bits, freshly steamed fluffy char siew bao and silky smooth cheong fun drenched in superior soy sauce. You grab what you can, fastest hands first!

What’s good? The har gao and siew mai hit the right spot, even though I usually prefer a thinner skin. The dense radish cakes are combined with dried shrimp, mushrooms and Chinese sausage, and pan-fried on the spot. The piping hot pork porridge was comforting and I couldn’t resist going for a second serving!

I love their egg tarts too. They are crisp and light. The smooth and eggy custard isn’t too sweet, and complements the deep flavours of the crust well.

Times like this, I feel like I am on a scavenger hunt as I am always on the lookout for some of my favourites from the dim sum cart. The spring rolls were fresh out of the wok and very crispy. The Fried Crispy Mango with Prawn Roll was unique, a balance between sweet and savoury flavours. We also loved the steamed glutinous rice in lotus leaf, which was soft and fluffy.

There are other more substantial dishes in the buffet too. Think pig trotters with vinegar, sushi, sashimi, fried Hong Kong noodles and drunken prawns. My favourite is the pig trotters that have been meticulously cooked with black vinegar. That chunk of trotter in the bowl has got very little meat and fat, but plenty of collagen. I love that sharp acidic taste from the vinegar.

Half way through the service, a waiter will ring a bell and everyone will start queuing for ice cream biscuits! This is quite a sight, and very nostalgic as well! Nothing says desserts like ice cream. Fruits, traditional desserts and chocolate fondue are available as well.

Much of what we get at Peach Garden is more than decent. Especially for the price that we are paying, we are getting a lot more than what we expect. Book early because there is only one seating. The place fills up extremely quickly.

Price: Adult $23.80++ per pax | Child $16.80++ per pax

This post was brought to you in partnership with Peach Garden.

The post Peach Garden Weekend Dim Sum Buffet is back – 1 Dines FREE with every 3 Paying Adults! appeared first on Miss Tam Chiak.

Uncle Charlie’s mother is a Peranakan. He picked up his skills from her and started selling Peranakan cuisine in Bukit Merah since the 1980s. He moved quite a few times and decided to call it quits at their shop in Katong about 8 years ago. After encountering a stroke previously and faced with his wife’s retrenchment, he decided to go back to do what he loved.

It was my first time visiting him but it’s better late than never. They have got a really impressive menu of Peranakan dishes including Babi Assam, Beef Stew, Toh Hay, Itek Sio, Bakwan Kepiting, Chap Chye, Babi Pongteh and more.

Charlie’s version of Nangka Lemak ($7) is a smooth and creamy dish of young jackfruit boiled in coconut milk. Instead of ordering the usual Ayam Buah Keluak ($12), we went for Buah Keluak Tulang Babi ($12). The process of cooking this dish is long and tedious but the rich and bold flavours present make the whole process worthwhile. I like the pork ribs version better than the chicken because it is more flavourful and tender.

I love the Gulai Tumis (Tamarind Fish Curry). When we drizzled the spicy sauce onto our rice, we gulped down everything in minutes. Very appetizing and addictive! The soft pomfret is cooked till perfection and the flavour is further enhanced by sliced ginger flower. My foodie friends have been raving about their lo kai yik (chicken wings braised in fermented red yam). I will be back soon to give it a try!

MissTamChiak.com made anonymous visits and paid for its own meals at the stalls featured here.

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

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Once a home for cars, The Garage is now a new F&B destination at the Singapore Botanic Gardens. Through its two F&B concepts, Botanico and Bee’s Knees, The Garage offers people a way to reconnect with nature through the enjoyment of thoughtfully executed food. 

Located on Level 2 and helmed by Spanish-born Chef Antonio Oviedo, Botanico at The Garage is a contemporary-bistro offering approachable seasonality-driven menu. Chef Antonio brings to the table a deft hand in harmonising savoury and sweet; an intrinsic respect for the seasons; and a flair for free experimentation.

The colourful Botanico Salad ($18) is full of seasonal fruits and vegetables such as Heirloom Momotaro tomatoes, burrata, pickled beetroot, radishes, charred cucumber, fresh figs and edible flowers. The tomatoes which are sourced from Cameron Highlands are extremely juicy and refreshing. The Chargrilled Green Asparagus ($12) is smoked with dried asaparagus peel in an Inka oven. It retains its crunch and is pleasantly smoky, made even better with the accompanying buttery bernaise sauce. Our table of foodies was in love with the Idiazabal Croquettes ($14) – a seemingly ordinary croquette with amazing smoked Idiazabal cheese emulsion. Sprinkled with breadcrumbs and deep-fried, the croquette is bolder in terms of flavour.

As you can see by now, the food here is casual and simple. They are elevated with formidable techniques and a dedication to ‘craft’. Another good example is the Smoked Sardines ($20). Japanese sardines (iwashi) are smoked in-house and served with Ajo Blanco, a sauce made of almond, garlic and olive oil. The tender sardine fillets were accompanied by chorizo bits and Kyoho grapes. The Chorizo bits adds a nice textural contrast. More please!

Even though I have a mild seafood allergy, I can’t resist the Chargrilled Carabinero ($28) which comes with mellow rice. The lovely crustacean juices from the prawns were brought out by a quick stay on the grill. The mellow rice is cooked with Bomba rice and topped with pork trotter cubes. There is also the Roasted Pigeon ($27) where different cooking techniques were employed in a dish. The pigeon breast was pan-seared till medium rare while the pigeon leg was sous vide. The pigeon was served with parsnip brown butter puree and shavings of smoked walnuts and butterfly sorrel. I enjoyed it very much.

I thought the dessert stood out most. You can go for either the refreshing Botanist ($12) or a plate of rich Tropical Fruits ($14). An interpretation of gin and tonic, the former is made up of granny smith apple cubes infused with gin, juniper berries, lime gel and cucumber sorbet. The latter, on the other hand, has got laksa leaf ice cream, sea coconut, jackfruit and longan.

Chef Antonio’s seasonality-focused cuisine is indeed simple yet thoughtful. From the dishes we tried, he truly focuses on the best and freshest produce; and vibrant robust flavours straight from the heart.

Also on the second level of The Garage is a hidden garden bar out on a spacious outdoor terrace. Here, mixologist Ruzaini Hashim serves up a tantalizing selection, including botanical-inspired, signature cocktails such as Garage Gin’Onic ($16), Blackberry Lychee Mojito ($14) and Thyme Lemonade ($16).

Note: This was an invited tasting.

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 Botanico. We will verify and update from our side. Thanks in advance!

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When was the last time you sat down for a great meal with your friends or family? With a hectic schedule, fitting in time for good food doesn’t seem to work easy.

BUT BUT BUT, it is important to preserve the ritual of a regular communal meal!

Here’s something to help you get rid of the “I’m busy” excuse. With any OCBC Credit or Debit Card, you get to enjoy a lot of great dining deals, including at the most popular restaurants under the Les Amis Group! With award-winning concepts ranging from top-notch restaurants to mid-market concepts offering a repertoire of cuisine such as French, Spanish, Italian and Japanese, Les Amis Group is undisputedly one of Singapore’s most well-respected restaurant groups.

It’s the first time Les Amis Group is partnering with OCBC Cards and these dining deals have been specially curated to encourage couples and friends to dine together. Why not arrange a date with your loved ones and make a reservation now?

JINzakaya

The retro-chic JINzakaya is tucked away in a pedestrian backstreet off Rangoon road. Disconnected from the tourist bustle, I did feel as if I was being transported back to old Tokyo train station taverns. Recently, JINzakaya has refreshed its menu. Apart from the mouth-watering yakimono, they also offer a variety of ramen, donburi, noodles and affordable lunch sets which start from a pocket-friendly S$15.

It was a girl’s day out after a busy work week, so diet was out of the question. We picked a wide selection of Yakimono to try, including Foie Gras (S$9.50), Tebasaki (S$2.50, chicken mid wing joint), Cherry Tomato Wrapped with Bacon (S$2.50), Shiitake Mushroom (S$2.50) and Asparagus wrapped with Bacon (S$2.50). Among the selection of yakitori, I liked the chicken mid wing that is smoky and tender; and cherry tomatoes with bacon.

Here are three recommended appetisers – Kanpachi Carpacico (S$16, thinly sliced amberjack with balsamic dressing), Jin Sake Harasu (fresh salmon belly with garden greens and drizzled with homemade ponzu dressing), and Fresh Handmade Gyoza (S$15). The pan–fried Japanese dumplings are bursting with juicy pork and garlic chives, and barely require the accompanying chilli-soy sauce.

Raindrop cake is one of the most talked about desserts and guess what, you can now enjoy it at JINzakaya! This Mizu Mochi (S$7) is served alongside soybean flour, red bean and a sugary syrup. JINzakaya is ideal for a fun-filled weekend with the family. Don’t forget to loosen up with a glass of sake. Kanpai!

Promo: Complimentary dessert platter with a minimum of S$100 spent, until 30 Apr 2017.

La Taperia

Located in the heart of the shopping district, La Tapería offers authentic Spanish signatures, affordable booze and spirited Spanish tunes. You can expect Spanish classics ranging from tapas to paellas, made with a myriad of ingredients flown in from Spain.

Tapas signatures include Gambas Al Ajillo which features juicy and fresh prawns served in a pool of sizzling olive oil, with lots of diced garlic and a bit of chilli pepper. Huevos Estrellados con Patatas Paja comprises a fried egg with ibérico chorizo, piquillo red pepper, mushroom and straw potato. The creamy egg with thin fries sealed the deal for me.

Apart from their Tapas, La Taperia is also known for their value-for-money set lunches that will not leave you full and satisfied. The Braised Lamb Shoulder from their set menu is fork tender and doused in sticky-sweet tomato sauce. Don’t forget to share some churros with your friends. These deep-fried doughy fritters go exceptionally well with chocolate sauce.

Promo: Free set lunch (U.P. S$35) with three set lunches ordered, until 30 Apr 2017

Peperoni Pizzeria

If you’re looking to enjoy a good pizza with a large group of friends without breaking the bank, Peperoni Pizzeria is the best choice. Famed for their 21” XXL Pizza (S$55, feeds 4-6 pax) served with an assortment of toppings, Peperoni is a great place to chill over wood-fired pizzas and traditional pastas. There is also no service charge and they absorb the GST at Peperoni Pizzeria.

They make their pizza dough fresh at each outlet and only make the pizzas upon order. Chefs will first stretch the dough by hand and add toppings before putting the pizza in the enormous wood-fire oven. Kudos to the crispy thin crust with slightly charred edges!

Popular flavours include Portobello Funghi Portobello, Verdurine é Funghi Rockets, Prosciutto Crudo di Parma (Pork), Prosciutto Cotto Di Parma and Margherita Mozzarella ‘di bufala’. We tried the Pancetta (Pork) pizza and loved how the richness of the egg yolk and tanginess of the sliced tomatoes balance the saltiness of the cured bacon. Combining two flavours into one pizza is allowed as well!

Peperoni Pizzeria has been working hard to perfect their very own recipe for deep-fried chicken wings which were recently introduced at their restaurants. Good news! You will be able to try it for free with every order of XXL pizza! The brand also made its way into the heartlands – late last year, they opened their 7th outlet at Upper Thomson. In addition, Peperoni Pizzeria also delivers direct to your doorstep within selected districts.

Other outlets: 6 Greenwood Avenue, Hillcrest Park, Tel: 6465 6556 | 7 Binjai Park, Tel: 6463 7800 | 95 Frankel Avenue, Tel: 6445 5661 | 56 Zion Road, Tel: 6732 3253 | 10 Biopolis Road, #01-01 Chromos Block, Tel: 6478 9091 | 267 Upper Thomson Road, Tel: 6509 1575

Promo: Free Deep Fried Chicken Wings (U.P. S$8) with every XXL Pizza ordered, until 30 Apr 2017. Promotion is valid for dine-in customers only.

Bistro Du Vin

From the furnishing and music right down to the convivial service style, the ambience at Bistro Du Vin offers a truly authentic French dining experience.

Focusing on an array of traditional dishes from France, the dishes are prepared with the freshest ingredients. Popular main courses include Braised Beef Cheek (S$35), Duck Confit (S$32) and the Char-grilled Australian 200 days grain-fed Angus Rib-Eye (S$46).

I particularly enjoyed the slow-braised beef cheeks that are deliciously rich in terms of taste, texture and aroma. Not forgetting the Iberian Secreto (S$38), a fantastically tender highly-prized cut from the shoulder. You can pair the meat with one of the four sauces – béarnaise, red wine, green peppercorn or mushroom.

Whenever I come here for a meal, I would always end off with Souffle au Grand Marnier. Souffle is any chef’s biggest nightmare because if it does not reach the table fast enough, it would deflate. The soufflé here is perfect as it is fluffy on the outside and moist on the inside. It has a mild aftertaste of rum, and I finished it within a few minutes! The restaurant also maintains a simple, friendly-priced yet comprehensive selection of French wines.

Other outlet: 1 Scotts Rd, #01-14 Shaw Centre, Singapore 228208 | Telephone: 6733 7763

Promo: Complimentary dessert with two main courses ordered, until 30 Apr 2017.

La Strada

La Strada is my favourite restaurant out of all. La Strada, which literally means ‘The Street’ in Italian, was inspired by the Italians’ love to socialise at the sidewalks. This homely ristorante is fitted with rustic décor, Tuscan wood panels, green awnings and dark colonial shutters.

You will be spoilt for choice when it comes to dining at La Strada. Be it pasta, poutry or seafood, there is something for everyone here. The appetisers already blew us away when we ordered Carpaccio Di Manzo (S$28) and Polpo (S$32). The former has got thin slices of beef, arugula and lemon with truffle dressing; while the latter is a huge piece of char-grilled octopus with tomato, basil and garlic.

To be honest, I was never a fan of cream-based pasta so I settled for Tagliolini Al Granchio (S$34), a flat pasta tossed with spanner crab, cherry tomatoes, white wine, chilli and garlic. However, Chef Dalton came out of the kitchen and insisted that I try their Carbonara (S$28). He was right, it was the best choice for that night. Carbonara may sound boring but La Strada’s rendition which comes with egg confit, truffle butter and parmesan cheese, was very well executed and accompanied by a generous amount of bacon crumble.

Mains got even better when the few of us shared a Cioppino (S$120). The fresh lobster, scallops and daily catch were such a treat. Another dish with bold flavours is the Ossobuco Alla Milanese (S$36), a dish featuring braised veal shank, saffron risotto and gremolata. Our dinner ended on a high note.

Promo: Complimentary dessert with two main courses ordered, until 30 Apr 2017.

For more dining deals, please visit www.ocbc.com/diningdeals

This post was brought to you by OCBC Singapore.

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Kansai region includes Osaka, Kyoto and Nara. Not only has the region developed into a famous commercial area, it is also famous for food. With its long history, Kansai has developed its own unique taste and food culture.

The Kansai Foods Export Promotion Cooperative Association is introducing Kansai’s interesting food, cooking and culture through their exclusive distributor in Singapore, Miumi Japan Food. This time round, they worked with Chef Yukari Tsuchida from Japan and Chef Patrick Tan from Tamashii Robataya to create a unique menu to showcase the hidden gems of Kansai.

One of the classic dishes in Kyoto is called “Kyo-Ryori” which features seasonal ingredients cooked with Dashi. Our first course, Zensai (Assorted Appetisers), has got firefly squid, grilled conger eel and seasonal raw eggplants all in a tray.

Do you know that Japanese mizu nasu (water eggplant) can be eaten raw? It is a type of traditional vegetables from the Senshu area in Osaka prefecture. Chef Patrick tossed them with sesame oil and salt and you can really taste the sweetness of it. I also liked Chef Yukari’s take on firefly squid which was topped with a yellow sauce made from egg yolk and vinegar.

Only the freshest Kansai raw fish is served at Tamashii. Instead of dipping the sashimi into the soy sauce, you can now take a bit of soya foam with your chopsticks and spread it onto your sashimi. Chef Patrick also grilled bamboo shoot and served them with pepper leaves miso. It looks simple but the bamboo shoot went through a rice bran and soaking for a few days before being grilled to achieve its tender texture.

Shaped into a sea urchin, the uni bowl is actually a fish paste wrap with sea urchin and fried with wheat noodles. While the presentation is noble, I couldn’t really taste the uni after the deep frying.

Now, here comes my favourite – Omi Gyu A4 Donburi. Do you know that there are three supreme beefs of Japan? Kobe, Matsuzaka and Omi. Seen as the Rolls-Royce of beef, Omi Gyu is known throughout Japan for its marbling and incredible taste. Resting on a bed of short-grain rice, and topped with a runny onsen egg and black truffle, the beef was incredible. Enjoy the aroma of truffle oil and the flavours of the beef. There is also refreshing cold somen with conger eel and yam.

The meal ended with a bang because Chef Yukari prepared a Green Tea Cake and Sweet Potato Wrapped in Candy for us. You are welcome to pair your meal with Kansai Sake (from $128). The Kansai menu is available until the end of April.

Note: This was an invited tasting.

The post The Hidden Gems of Kansai at Tamashii Robataya appeared first on Miss Tam Chiak.

By Kelly Iverson

Foodies simply flock to the Kingdom. From the abundance of unique dishes originating from Isaan to curries that put India to shame, there are so many delicious dining options to choose from in the Land of Smiles. Those visitors hoping to enjoy Thai cuisine to its fullest should know at least a handful of words to successfully take on Thailand’s menus and more. Here, 20 Thai food-related words you should know.

1. Náam bplaao – Plain water

Thailand’s heat can be brutal. The capital is also the hottest city in the world, in terms of having the hottest temperatures all year-round. Because of this, you are going to want a water bottle (or two) on hand at all times. Beat the heat by knowing the phrase, náam bplaao. The word plain is added because oftentimes, if you order water, you will be given soda water instead.

2. Pay – Allergic

While many of these words are sure to make your trip that much more enjoyable, having an allergy can put a traveler in a life or death situation. Do not risk not knowing this important word when ordering at any restaurant or vendor, because you can never be too sure what is being put into your food.

3. Mawng sa vee rat – Vegetarian

So you are able to devour all the eggs and milk in the world, but that does not mean you are suddenly a carnivore. All the vegetarians out there may have it a bit easier in terms of dietary needs in comparison to vegans, but the word for vegetarian is a bit of a mouthful. If you are a vegetarian and are unable to eat meat, be sure to tell a vendor, mawng sa vee rat.

4. Hiu – Hungry

Though we doubt that Thailand’s busy streets will ever come up short in terms of food, you never know when you are going to find yourself with hunger pains and no Thai cuisine in sight. If this happens, you are going to want to know how to express that you are hungry, or hiu.

5. Kem – Salty

No flavor is left behind in the making of a Thai dish. Diners will be surprised when they get a spoonful of sweet in a dish that is supposedly spicy, and vice versa. Salty is no exception. One of the saltiest dishes in Thailand is pla kem (salted fish), which visitors will find on streets across the Kingdom.

6. Too-eh lee-song – Peanut

The biggest allergy many people seem to be burdened with is to peanuts. From pad Thai to different curries, there are several dishes in which one of the ingredients is a handful of peanuts. Save yourself (literally) by knowing this helpful phrase.

7. Kaeng – Curry

Thailand’s celebrated curries are a must-try dish for those traveling through the country. If a menu lacks photos or any type of English equivalent to these delectable dishes, you are going to want to know how to ask for it. From massaman to phanaeng to green curry, you can never go wrong by ordering kaeng.

8. Pet – Spicy

Thai vendors normally tend to take it easy on foreigners when it comes to how spicy (or lack thereof) they make a dish. Not all visitors will have this happen, however, and find themselves gulping down anything in sight to make the burning stop after devouring some sort of Thai cuisine. If you do not like spicy food, say, mai pet. If you are on the other end of the spectrum and enjoy a meal that makes your mouth light on fire, say, pet mak! Consider this your warning.

9. Phak – Vegetables

From bitter, Thai eggplant to the popular fukthong (pumpkin, contrary to its vulgar-sounding name), there are many vegetables taking up space on menus across the country. This phrase is especially helpful for vegans and vegetarians, as one of the most popular (and most available) dishes they will be ordering is pad hpak, or mixed vegetables.

10. Náam khaeng – Ice

In addition to needing water, you may want a handful of ice cubes in tow when dining at one of Thailand’s outdoor eateries. Know how to order ice, or náam khang, and make your drink that much chillier.

11. Chon gâew – Cheers

Many Thai people love to drink booze with their meals. From signature Thai beers, like Chang, that are dirt cheap, to the whiskey that somehow makes it way to dinner tables across the Kingdom, you are likely to see many people bringing some type of alcohol to the table. Join them with your own, and know how to say the phrase, chon gâew. This phrase translates to “crash glass.” You may even make a few friends in the process.

12. Guaidtiao – Noodles

Many of Thailand’s most famous dishes are noodle based, though this type of cuisine was actually brought over by the Chinese. From khao soi (Thai coconut curry soup) in the north of Thailand to the country’s most legendary dish, pad Thai, you are going to want to know how to order noodles, oftentimes having to use the word guaidtiao.

13. Tao-hoo – Tofu

Unlike many Western countries, Tofu is in abundance in Thailand. Travelers can easily substitute things like gi (chicken) or moo (pork) with fried or egg tofu, and it is delicious. This word can especially come in handy for those vegans and vegetarians making their way to the Land of Smiles.

14. Bpriao – Sour

First they are sour … well, then they remain sour. Sour might not be your most desired of flavors, but it certainly makes an appearance in many of dishes in Thailand. Sour fish and sweet and sour pork are some of the most noteworthy of dishes are at least a bit bpriao, meaning sour.

15. Waan – Sweet

From refreshing juices, to thick, creamy coffees, many foodies coming to Thailand will be surprised by how astoundingly sweet everything seems to be. Waan means sweet, and this can be a helpful word to know. As coffee lovers, this word is especially handy when asking the barista to omit this from your coffee.

16. Kâao – Rice

Rice is a staple of the Thai diet. Unless you are ordering some type of noodle dish, diners are almost guaranteed to be served a good helping of white rice with most meals. Another popular type of rice you might want to remember is sticky rice, or kâao niaao. This dish is a staple in the north of Thailand, and served with popular dishes including som tum (papaya salad) and sai oua (northern Thai sausage).

17. Jae – Vegan

Dietary needs are hard to follow in a foreign country, especially when they are incredibly strict. A vegan diet, though doable, is oftentimes difficult to abide by. Eggs and milks are hiding in the most inconspicuous of dishes, so be sure to tell a vendor gin jae (eat vegan) before ordering anything on the menu.

18. Ponlamaai – Fruit

The Land of Smiles is home to some of the most delicious (and strange) fruits in the world. From the smelly and intimidating durian,which is covered in spikes and so potent that it is not allowed on some public transport, to the famous mango paired with sticky rice, there are plenty of fruits to tantalize your palates with.

19. Aahăan tá-lay – Seafood

With over 1,500 miles of coastline, seafood in Thailand is certainly in abundance. Some of the most noteworthy dishes are made up of some type of water-dwelling creature. From tom yum gûng (spicy shrimp curry soup) to gang som blah chon (deep-fried snake head), you are going to want to try at least one of these noteworthy dishes. If you are on the lookout for the freshest seafood in town, be sure to know how to say seafood, or aahăan tá-lay.

20. Aroi – Delicious

Thai food is delicious, and the more you express this to your vendors or those waiting on you for a meal, the better your time around the dinner table will be! Tell your server that the food was aroi, and you will at least receive a smile in return.

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Kelly is a freelance writer currently exploring the City of Angels. When she isn’t scouring the streets of Bangkok, she’s reading fiction and taking one too many photographs. Visit her Facebook page for more for her work.

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As I entered the bar, I can’t help but notice the rustic and raw red brick walls at the sides. There is just something so enthralling about bare brick walls. And that is also how The Wall derived its reminiscent name – from the walls on each side of the unit that dated back to the original construction of the shop house in the early 1900s!

Located in one of the shop houses along Tanjong Pagar Road, The Wall is a new Whisky and Sumiyaki Bar, which seeks to re-orientate the world of whisky drinking in Singapore. There are two levels to The Wall. On level 1, the 10-seater bar offers a casual and friendly setting, and on the upper floor, it is a lounge area for guests who prefer a more private space. On the same floor, there is also a VIP lounge catered for the whisky aficionados and their companions. There are various displays of the founders’ private collections of whiskies all around the bar. Some of these whiskies are even from the pre-war period!

Whether you are a novice whisky drinker or seasoned whisky lover, you will surely be able to find a whisky that suits your palate. Whiskies by the glass are offered at very affordable prices, starting at only $14 per glass. Whisky flights runs from S$37 – definitely very friendly prices for those seeking to explore and learn more about whiskies.

What sets The Wall apart from other whisky bars is the full sumiyaki menu that they offer. Sumiyaki is Japanese charcoal-grilled skewers. Of course, in a whisky and sumiyaki bar, you can look forward to experience the wonders of whisky and food pairing! There are several thoughtfully paired sets starting from $49. Also, you can choose to dine omakase-style too. 

For those who aren’t experienced whisky drinkers, like myself, but are looking to learn more about whiskies, you can give the East Meet West whisky flight (S$37) a try!

With just an additional $12 on top of the whisky flight, you can experience the wonders of sumiyaki and whisky pairing. I have tried Tebasaki paired with Auchentoshan Three Wood, Kashiwa Chicken Thigh paired with Les Moissons, Tsukune paried with Yamazaki Distiller Reserve, and Negima paired with Kavalan Single Malt.

The Kashiwa Chicken Thigh paired with Les Moissons is my favourite pairing. The chicken thigh is seasoned with salt and served with dollops of wasabi. The wasabi lifted the flavours of the chicken and the whisky really well.

Aside from these sumiyaki pairings, there are also other ala carte sumiyaki available, such as the hotate bacon ($9), miso nasu (Japanese eggplant with minced chicken in miso, $6), and piman niku (Japanese capsicum filled with minced chicken, $6). The grilled capsicum was filled with minced chicken with cartilage and yuzu peel. Trust me, I’m not lying when I say they were all absolutely divine – I loved the charred and smokey aroma of the sumiyaki!

Other appetizers available include miso nachos ($8), eihire (grilled skate fin, $15), surumi ika (grilled squid, $18), as well as desserts like warabi mochi ($10). The grilled dehydrated skate fin is served with spicy mayonnaise and is very addictive. It has a very similar taste to grilled cuttlefish, except sweeter and better!

For those working in the CBD, you’re in for a treat! The Wall has recently rolled out their lunch menu, which is available from Mondays to Thursdays from 12 noon to 2:30 pm. You can look forward to various donburi (rice bowls), such as yakitori donburi and sumiyaki donburi – all for under S$20!

This was an invited tasting.

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 the restaurant. Thanks in advance!

The post The Wall – An Extraordinary Wall that Offers the Best Whiskies in Town! appeared first on Miss Tam Chiak.

It’s a perilous moment – lifting a soup dumpling as gently as possible, and hoping that it won’t break apart, spilling the precious tasty soup.

The newly opened Ju Hao in IMM has launched a new Steamed Chilli Crab Dumpling ($7.50/5pcs, $10.50/8 pcs). A dollop of shredded chilli crab meat and minced meat are wrapped in a thin dough, which is then steamed. As the steam clears, I could see the bright orange hue peeking out from underneath the skin. This juicy morsel is much tastier than the classic one, and I enjoyed the burst of flavours from the shredded chilli crab.

It takes a lot of “kung fu” to make the perfect dumpling – a skill that can only be achieved through practice. I went into the kitchen and watched how the chef folded the layers. Tedious is quite the understatement. The dough here is not ultra thin, to be honest, but decent enough to hold the minced meat. The Juicy Steamed Pork Dumplings ($6 for 5 pcs, $8 for 8 pcs) are near perfect. The skin is delicate but does not break. I took a small bite, sipped up the broth inside, and placed the entire blob in my mouth. So satisfying!

Ju Hao serves authentic Northern Chinese fare and diners can look forward to la mian, fried rice, soup and a range of appetizers. Most of them are delicious, especially the Pork Belly Roll with Crushed Garlic ($8.80). Thin slices of pork belly are wrapped around refreshing slices of cucumber and drizzled lovingly with chilli oil, sesame seeds and crushed garlic. Surprisingly, it is not fatty at all, and I finished more pieces than I thought I would. There are other appetizers such as Oriental Salad ($4.50), Chilled Bitter Gourd ($4.50) and Drunken Chicken ($8.80).

Who wouldn’t want a pot of comforting and healthy soup on a rainy day? The Steamed Chicken Soup ($10) is a simple broth that lends a rich mouthfeel and depth. We paired it with the Prawn Fried Rice ($11.80) and Stir-Fried Dou Miao with Garlic ($9.80). There are other fried rice options such as Fried Rice with Pork Chop ($12.50), Fried Rice with Braised Sichuan Sliced Beef ($12.10), Fried Rice with Minced Meat ($10.80) etc.

I visited Ju Hao a few times but I wasn’t impressed with their noodle soup. But they have totally redeemed themselves with this Triple Treasure Signature Noodle ($14.30). The special sauce is a garlicky confetti of preserved radish, garlic and vinegar sauce. Smooth and springy noodles are delectably coated with the flavourful spice-rich sauce and topped with beef brisket, sliced beef and shrimp & pork wanton.

Our lunch ended with a plate of piping hot Red Bean Pancake ($8.80), a pan-fried snack with a sweet red bean filling.

Ju Hao has already opened 9 outlets around the island – Square 2, Tiong Bahru Plaza, AMK Hub, Paya Lebar Square, NEX, Bugis Junction, Bukit Panjang Plaza, Northpoint Shopping Centre and IMM. They will be opening 3 more outlets at Waterway Point (April 2017), GSH Plaza (17 April 2017) and United Square (17 May 2017).

This post was brought to you by Ju Hao.

The post Ju Hao opens at IMM – New Chilli Crab Xiao Long Bao on the menu! appeared first on Miss Tam Chiak.

Singaporean Chef Petrina Loh’s experimental fusion cuisine defies boundaries. This is evident in 5-year-old Morsels which has just moved to Dempsey Hill. Chef Petrina teases the natural flavours of ingredients to release a frenzy of sweetness, saltiness, bitterness, sourness and umami. There’s no better time to usher in toothsome traditions than in a new space, which are so easy to break into. 

Besides Morsels’ four signature dishes – steamed venus clams, charred house-poached octopus, firecracker duroc pulled pork with shell pasta and ume-sake braised black angus beef short rib, there are new a la carte dishes such as Isigny Oyster No.3 with kumquat shrub and pickled kaiso seaweed ($6/pc, no minimum order), Mushroom Toast with daikon kimchee ($5/pc), Morsels’ Oden with citrus bacon dashi and strawberry kosho ($12), and Compressed Watermelon Salad with whipped burrata ($18).

Tempering the temperature and texture all on one plate, the new Kasu-Cured Hiramasa Kingfisher ($22) is served with rhubarb aioli, pickled grapes, pistachio praline and ikura. Snake River Farms Kurobuta Char Siu ($24) is interesting. Tangy condiments like fermented pineapple sauce and szechuan style pickled cucumber with homemade char sit sauce are used. 

The Seared Slow-Cooked Duck Breast ($35) is drizzled with yuzu white chocolate sauce, a combination which I would not have imagined. It is paired with fennel kimchee, eryngii mushrooms and a piece of sinful scratchings. Snake River Farms American Wagyu Flat Iron ($48) is the signature here but with a new cut. Paired with fermented garlic whipped potato, celtuce relish, coffee balsamic vinaigrette and fried capers, the flavours are balanced but my wagyu was a little too raw that night.

There are a few interesting creations by Chef Petrina that are inspired by local delicacies. The Grilled Wild Sri-Lankan Tiger Prawns ($24) paired with sakura ebi daikon cake was inspired by our local savoury carrot cake. The dish is complemented with burnt okra, rich and tasty tamarind miso sauce and homemade calamansi furikake. The Burnt Somen ($18) is a ‘chao ta bee hoon’ moreish take using Japanese wheat noodles flavoured with monkey head mushroom dashi. It might be a hot favourite among vegetarians, but I find it a little too light for my liking.

Don’t forget to have a glass of wine when dining at Morsels. Close to fifty types of wines, thirty types of spirits, and a range of craft beer, sake and house-infused cocktails are waiting for you. Weekend brunch is also available every Saturday and Sunday.

Disclaimer: This was an invited tasting.

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 Morsels. We will verify and update from our side. Thanks in advance!

The post Morsels – Creative Fusion Cuisine by Singaporean Chef Petrina Loh appeared first on Miss Tam Chiak.

Nothing beats a good meal for bringing people together, but you need the right food for the event. Hosting a housewarming party can be exhausting and challenging. Especially when my friends ask, “What are you going to cook for us today?” The thought of doing grocery shopping, cooking and eventually washing the dishes is stressful.

Thankfully, there is Gustos buffet! This is a premium caterer serving up anything from delectable cocktail snacks to full-service buffets. From exquisite buffets to delectable international cuisine and traditional, Gustos has a lot to offer. Most importantly, they ensure me that no matter what I am planning, they’re able to help.

After inviting a few friends over to my house for lunch, I got a few dishes from Gustos new menu and cooked a saffron seafood stew on my own! Don’t see me so up, I had the chance to learnt how to cook the dish from the Gustos’ chef before “showing off” to my friends lah!

HOW TO COOK SAFFRON SEAFOOD STEW?

Saffron Seafood Stew is one of the new items in Gustos menu relaunch. The team has created a well-thought Gustos menu that are halal certified as well, great for gathering & corporate orders.

I gave myself a challenge and decided to cook the dish from scratch. After meeting up with the Executive Chef from Gustos who was willing to openly share with me his saffron seafood stew recipe, I am simply impressed by how easy it is. Not only does this look spectacular but it delivers on the taste front as well.

The chef ensures that fresh seafood is used for the stew and makes their own fish stock. Even though saffron is expensive, they felt its unique flavour makes it well worth the cost. The end-result is rich and bursting with flavour.

For me, I adapted the recipe and simplified the cooking methods further for my convenience. My friends enjoyed it! (But if you are busy, just order directly from them)

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Saffron Seafood Stew

2017-04-10 11:16:46

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Ingredients

1. Prawns 5pcs
2. Mussels 5pcs
3. Squid 1whole ring cut
4. Scallop 5pcs
5. Onion 20gm
6. Carrot 30gm
7. Celery 30gm
8. Tomato sauce 250gm
9. Tarragon 2gm
10. Fresh tomato 100gm
11. Lemon jus 10gm
12. Fish stock 400gm
13. Saffron few strands
14. Chives 5gm
15. Some Olive oil
16. Some Salt
17. Some Pepper

Instructions

1. Combine tomato sauce, fish stock n saffron and simmer for 15mins. Strain and put aside
2. Pan sear prawns and scallops in a frying pan till par cook and set aside.
3. Saute onion, carrot and celery, add in saffron stock, fresh tomatoes and bring to boil.
4. Add in tarragon, seafood and cooked for 1min.
5. Season to taste and add in lemon jus last.

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

NEW DISHES IN GUSTOS BUFFET MENU

Beside the Saffron Seafood Stew, we got to try other new dishes from Gustos Buffet Menu. Yes, they have recently relaunched the entire buffet menu with more than 50 NEW ITEMS!

Grilled Pumpkin & Walnut salad in Raspberry dressing plays on all my taste buds. The tangy raspberry dressing complements salads with big, rich flavours like this one. The crunchy walnuts and sweet orange slices are the star of the dish.

Primavera Penne is a wonderful showcase of vegetables with a harmony of seasonings. The colourful peppers are crunchy with generous cheese shavings.

Salmon is easily overcooked but not in this case. The Herb Crusted Salmon is so tender with a light and smooth asparagus puree.

My friends are happy, so am I! Not only did I get a chance to show off my cooking skills, they also get to enjoy other delicious treats from Gustos.

GOOD DEAL MUST SHARE! Order $800 & above from the new menus & Enjoy a free treat from Gustos (choice of Lemon Curd Swiss Roll or Deep Fried Mid Wings). T&C: Valid for event dates from 5 April – 31 July 2017.

Check out Gustos website for full menu listing or contact them at 6286 3003 for domestic events, and on 8868 3003 for corporate occasions.

GIVEAWAY

Good news everyone! I am giving away a set of Mini Buffet (for 4-6Pax) worth $150 to ONE LUCKY WINNER!

All you have to do is, like Gustos FB and answer a simple question on Miss Tam Chiak FB post on Gustos in the comment section. The giveaway runs from 11 April – 30 April.

T&C: To be redeemed before 1 June 2017. Valid for takeaway without buffet setting.

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This post was brought to you by Gustos.

The post Revealing the New Dishes from Gustos’ Buffet Menu Revamp appeared first on Miss Tam Chiak.

My grandfather and his brothers used to run a restaurant and catering that does excellent ngoh hiang (五香). Especially during Chinese New Year, our neighbours would be placing orders from us and Grandpa makes it at home. From mincing the ingredients to rolling the beancurd skin to frying it, he does it on his own and I would just stand at his side being a kaypo.

As age catches up, they have sold the business and he no longer does it. But the factory still produces ngoh hiang for us using the same old recipe. The hokkien version doesn’t use yam stuffing in our ngoh hiang rolls. Instead, we mince the pork and prawns together into a paste and mix it with chestnuts to get the crunch. Ingredients are almost similar but of course, proportion wise varies within each Hokkien family.

For my ah gong’s version, he actually cut it up into 3/4 inch thick slices and deep fry them. But I decided to just wrap and fry (lazy man’s way haha). Of course, it will be better for you to steam the roll first, at least to have all the ingredients cooked. I wouldn’t say that this is the most authentic Hokkien style ngoh hiang, but this is my aunties’ and my memories of how our ngoh hiang taste like, together with my grandpa’s input of course. Enjoy!

Tips:
You can steam it for 10 minutes before deep frying.
Or cut them up into 3/4-inch thick slices, lightly coat them with flour and deep fry until golden brown.

This recipe was first shared on YES 93.3 Facebook Page.

The post Ngoh Hiang appeared first on Miss Tam Chiak.

I always get a happy feeling when I visit Sentosa. With an exciting array of themed attractions, spa retreats, golden sandy beaches and more, Sentosa feels like a holiday destination to me. Not only can you go on rollercoasters, you are spoilt for choice when it comes to dining options.

From dining in the sky to having fine dining amidst the backdrop of a spectacular aquarium, tantalize your taste buds at unique dining destinations without having to leave the country. Sentosa is the perfect place for those looking for a different experience in Singapore.

Tanjong Beach Club
Getting There: Alight at Beach Station via the Sentosa Express and take the beach tram to Tanjong Beach

Bring your sunglasses, bikini and an empty stomach to Tanjong Beach Club, where the hot sun brightens up the beautiful blue sea. This is heaven for beach-loving kids and those who enjoy swimming or just lounging under the sun.

For starters, standouts include the light and tangy Snapper Ceviche ($23), made up of fresh snapper, lime, creamy avocado and a side of crispy tortilla chips, as well as the Barbecued Octopus Salad ($24), which features succulent slices of perfectly grilled tentacles atop a bed of baby spinach, quinoa and pomegranate.

A more substantial dish that might tickle your fancy is the Tanjong Beach Club’s Lobster Bun ($38). Think generous portions of juicy lobster dressed with lime mayonnaise and avocado, sandwiched between toasted burger buns. Pair it with Tanjong Spritz ($19) or the Hollywood Punch ($23). Nothing says beach life like a cocktail by the sea. Isn’t this the perfect place to laze your weekend away?

Sessions
Getting There: Alight at Waterfront Station via the Sentosa Express and take a 5-10min walk to Hard Rock Hotel Singapore

Sessions at Hard Rock Hotel Singapore is a 3-in-1 dining destination combining 3 sections into 1 interesting dining experience. Once you walk in, you will first be greeted by a section serving sweet treats, followed by another offering hearty crab feasts in a casual setting, and lastly, an interactive kitchen that offers cooking classes, workshops, and corporate events. For those who cannot decide between sweet or savour, or who enjoy cooking as much as eating, this is the perfect place to be.

Our eyes lit up at the Crab Sessions, where we tucked into the popular Chilli Crab ($55), and other seafood like crayfish and other shellfish. The seafood here is done in true Singapore style (Black Pepper, Red Chilli, etc), or served in overflowing Louisiana-style buckets. It’s a well-known fact that we love Chilli Crab. Don’t be fooled by its bright-red appearance because its spiciness is relatively manageable, and perfect for overseas guests. Put on an apron and dive right into the crabs! Don’t be afraid to get your hands dirty or be too mindful about creating a “mess”. Crab Sessions wants you to have as much fun cracking those pincers open.

To complete your meal, kick back and relax at Sweet Sessions right at the entrance of the restaurant. Pastry Chef Kenny Kong has come up with a range of ice cream, pancakes and waffles. We went for the tallest Bingsu ($20) in town, comprising Korean snow milk, raindrop cake, azuki beans, brownie rocks and sesame seaweed with chocolate shawarma.

If you are organizing a team building event, what do you think of hands-on cooking sessions? Sessions has a fully-equipped cooking studio that fits up to 70 people. Everything is provided, along with an instructor chef, who will guide you along. You’ll have a lot of fun cooking, and eating after!

Ocean Restaurant by Cat Cora
Getting There: Alight at Waterfront Station, take a 5-10min walk to Equarius Hotel and take the lift to level B1M

After saying hello to jellyfish and stingray at S.E.A. Aquarium Ocean, why not bring your loved one for a romantic dinner at Ocean Restaurant by Cat Cora? Serving Mediterranean-Californian cuisine with an Asian flair, the menu here uses sustainably-sourced seafood and local seafood produce which echoes S.E.A. Aquarium’s beliefs in conservation and caring for our oceans and marine life.

Celebrity Chef Cat Cora works closely with resident chef Yew Eng Tong to curate a menu that impresses your senses. The Smoked Eel in Lettuce looks ordinary but it’s wrapped with foie gras and drizzled with lemon confit, crustacean cream and basil oil. The Cream of Artichoke is silky and creamy and the crispy artichoke adds a nice crunch.

I was impressed by the Crispy Skin Kuhlbarra Barramundi which is complemented by fermented black bean paste made in-house, baby vegetables and green pepper juice. The delicate and tender flesh of the barramundi is elevated by the savoury bean paste. We can’t say no to a pretty pink Roasted Peach with buttermilk sago, soursop sorbet, sakura espuma and shiso. While dining, we just couldn’t take our eyes off the two large glass panels that offer a magnificent view of the open ocean habitat. Such a memorable dining experience!

Blue Lotus – Chinese Eating House
Getting There: Alight at Beach Station via the Sentosa Express and take Sentosa Bus 3 to Quayside Isle

Located in the exclusive Sentosa Cove and next to the luxurious W Singapore, Quayside Isle is the perfect escape from the city. With an extensive selection of restaurants, bistros ad bars, this enclave is the unique location to unwind without having to leave Singapore.

I have been to Blue Lotus Chinese Eating House a few times but this is the first time I’m trying their Signature Chilli Pomelo Crab ($8/100g), and it’s DA BOMB! Located at Quayside Isle, Blue Lotus is different from your usual chilli crab hotspotsand definitely a recommended dining destination. Enjoy your meal with the wind in your hair, while being treated to an expansive view of yachts drifting by on the waters.

Simmered with lemongrass and curry leaves, the thick gravy has got just enough heat. It appears to be fiery on the first mouthful, but trust me, when you go for the second dip, you will start to love it. A whole Sri Lankan crab is stirred into this delicious gravy. Paired with pomelo which is supposed to put out a little of the fire burning in your mouth, the chilli crab is crazily addictive! It’s no wonder food critic Mr Wong Ah Yoke from The Straits Times named it “King Chilli Crab”! Other crab options include HK Style Bei Fung Tong Crab, Claypot Crab Vermicelli Noodles, Wok Fried Salted Egg Yolk Crab and Steamed Crab with Egg White and Fragrant Oil.

To complement the chilli crab, we had the Wok-Fried Kurobuta Minced Pork “Sang Choy Bao” ($16) and Braised XO Mee Pok ($34). The minced kurobuta pork has a lightly sweet and peppery coating and the carrots give the wrap that necessary crunch. We couldn’t resist the Mee Pok which comes with jumbo king prawns as well.

Dining on Cloud 9
Getting There: Take a 15 min taxi ride from HarbourFront MRT Station to Faber Peak Singapore

After a fun day feasting around Sentosa Island, we concluded the day with a 4-course dinner aboard the famous Singapore Cable Car. This is perfect for a romantic date with your special someone. The cable car ride will reward you with stunning views of the city and the night sky. We got to see the sun setting below the horizon and it was just beautiful. How often do we get to dine on cloud 9 with such a magnificent view? It’s a one-of-a-kind experience!

Our dinner (Standard Cabin: 4-Course $288 per couple; Floral Cabin: 4-Course $488 per couple) was spread over three rounds (approx. 90mins) on the cable car. For starters, we had Chilled King Prawn with mesclun, salmon roe and mango raspberry dressing, and a warm Shellfish Consommé, with seafood wrapped with cabbage. Pick a main course of your choice – Char Grilled Angus Beef Sirloin or Almond Crusted Chilean Sea Bass. Done medium, I like the beef sirloin that was grilled to perfection and served with mashed potato, mushroom ragout and thyme jus. My girlfriends prefer the seabass served with edamame puree, baby vegetables, haricot beans & carrot basil cream.

We ended the night with a Cheese Mousse with Wild Berry Compote. Each diner gets a glass of House Wine. This is my third time dining in the cable car but I am still excited because I have three girls joining me for dinner this time round!

There’s so much good food in Sentosa! Don’t miss out on all the dining promotions that are happening in the month of April. From beach, quayside, “underwater” to sky dining, be spoilt with over 120 F&B choices across the island. TIME FOR MAKAN! Visit http://www.sentosa.com.sg/feast for more information.

This post was brought to you in partnership with Sentosa.

The post 5 Unique Restaurants in Sentosa – Memorable Dining Experiences in Singapore’s Island Resort appeared first on Miss Tam Chiak.

Spanning 32,000 sqft across the basement, street level and conservation buildings, South Beach Avenue is set to become the entertainment centre of the Civic District. Apart from JW Marriott Hotel Singapore South Beach, the lifestyle enclave has a dynamic mix of 16 dining, beauty and entertainment options.

Here are some of the awesome restaurants and bars you can find in South Beach Avenue. You are very welcome.

Atmastel

Dedicated to serving rustic home-cooked Italian food, Atmastel emphasizes on drawing the best natural flavours from the freshest produce. Helmed by Andrea Tarini, a chef with a 3-michelin star background at ULIASSI in Senigallia, Atmastel wants to let locals have a taste of real Italian food.

Together with Chef Matteo Fabbian, who heads Atmastel’s Pizza Section, Chef Tarini uses a variety of artisanal ingredients ranging from San Marzano tomatoes, to San Daniele prosciutto to fresh burrata air flown weekly from Puglia, in all of Atmastel’s offerings.

Chef Fabbian’s Seafood Pizza ($38) speaks clearly about the flavours of the sea. Buttered with San Marzano tomato sauce, the homemade pizza dough is topped with clams, squids, prawns, garlic, chilli flakes and parsley. Made from 100% stone-milled flour, the dough is given 48 hours to ferment, resulting in lighter, crispier and more aromatic bakes.

Tiger Prawns in Catalan Style ($48) features fresh butterfly tiger prawns stewed with cherry tomatoes, red onion, Taggiasca olives and homemade light pesto sauce. This is best paired with Bellavista Franciacorta Alma Cuvee Brut, a lively Italian sparkling wine with nuances of sweet ripe fruit (Decana pears), and subtle hints of chlorophyll and vanilla.

For desserts that tread a fine line between tradition and innovation, the Nutella Pillow ($22) comes highly rated. Oozing with hot Italian Nutella and topped with smooth madagascan vanilla ice-cream, raspberries, toasted almond flakes and mint; this dessert pizza is a spectacular way to complete your meal at Atmastel.

Alchemist Beer Lab

Alchemist Beer Lab is the first beer infusion bar in the Asia to house a total of 16 sleek and state-of-the-art towers. While infusing beer is not new, the bar extracts the flavours of its ingredients using a fusion chamber to achieve an optimal flavour extraction and fresh results.

What’s most special is the Obama stout with toasted marshmallows, vanilla pods and mint leaves. It’s bold, rich and a little sweet with minty hints to cleanse the palate in between sips.

Ladies will love the Honey Trap with London mead infused with lemongrass and ginger. Get the Head Bartender Barnaby Murdoch to pour out sample-sized shots from the taps to let you have a taste.

Even though they’re more of a bar than a restaurant, they do have some good food as well. Executive Chef, John Edwards, has thoughtfully conceived a modern European tapas-style menu to accompany the extensive array of drink options.

The Sticky Thai Chicken Wings ($10 for 3 pieces) are marinated for 3 days with tom yam spices and honey before they are barbecued till slightly charred. Served with a tangy Vietnamese-style chilli dip, it is an essential grub.

If lady luck is on your side, go for the Duck Confit ($32) which is a special on the menu. The mildly crispy duck confit is served atop a portobello mushroom tart with black cherry relish in hoisin jus. Love the balance of East and West flavours all in a plate!

Fasta

Fasta is a no-frills eatery which serves interesting pasta dishes catered to busy office-workers and casual shoppers in South Beach Avenue. 22-year-old Rayson Ling got bored of the usual pasta served in restaurants and came up with a creative range.

There are two menus: Warm Bowls and Cold Bowls, and you can also choose from a range of pastas, grains, meats and sides to create your own fun Fasta bowl.

The most memorable dish was the Siow Ba Mee ($13). The homemade roasted pork is first marinated with sweet sauce and sugar before it is roasted with rosemary and thyme. Crackling skin, checked. Tender meat, checked. Even though the pasta with sweet sauce was a tad too sweet for my palate, we enjoyed the caramelized meat totally.

On the other hand, I liked the refreshing Tuna Poke ($14). Served chilled, the pasta noodles come with tangy roma tomatoes and yuzu sauce. The Scallop Wallop ($16) comes with generous amount of crab meat and diced roma tomatoes, drizzled in yuzu sauce.

Harry’s

Harry’s, the cosy bar, is home to many – the football fanatics cheering on their favourite teams, colleagues unwinding over chilled beers and delicious bites, and even families spending quality time together.

If you can’t decide which appetizer to order, go for The Harry’s Seven ($36.90). Think Harry’s Signature Wings, Chicken Satay, Spicy Chicken Sausage, Otah Toasties, Onion Rings, Fish Cracklings and Crispy all in one platter. Perfect for sharing! Harry’s signature wings are dressed in their secret spice and paired with homemade chili jam.

You definitely won’t go wrong with their Chicken Masala ($23). Have a taste of their toasted charcoal bread dipped into the flavourful chicken masala, and you will understand why this dish is worthy of its loyal following.

Beef lovers should order the Soy-Glazed Beef Cubes ($18.90). It is best enjoyed with a glass of cocktail. I enjoyed the Dirty Harry ($16) most. This signature cocktail is built with vodka, brown sugar and lychee liqueur.

Vatos Urban Tacos

One of Korea’s hottest restaurants, Vatos Urban Tacos, is in Singapore! Derived from a Mexican slang which means “dudes”, Vatos is opened by three Korean-American friends living in Seoul who were homesick for a taste of their childhood.

Take a quick glance at Vatos’ menu and you’ll know exactly what we mean. Their dishes are influenced by Mexican street tacos in Los Angeles and home-cooked Korean meals. Think Kimchi Carnitas Fries, Galbi Short Rib Tacos, and Spicy Chicken Quesadillas.

Yes, you heard it right. KIMCHI CARNITAS FRIES ($18)! Named the No. 1 dish in Korea by 10 Magazine, the Kimchi fries bring together American (french fries), Mexican (pork carnitas) and Korean (kimchi) ingredients to create a balanced and harmonious dish. Drizzled with melted cheese, sour cream, Vatos hot sauce, cilantro and onions, doesn’t this just sound delicious?

The Honey Tequila Chicken Wings ($18) are coated in a sweet and spicy honey tequila sauce, and served with deep fried masa-battered jalapenos and blue cheese dipping sauce. Don’t forget the Galbi Short Rib Tacos ($13 for 2/$18 for 3) featuring crispy corn tortillas stuffed with marinated short ribs, ssamjang aioli, Asian slaw, cilantro, chopped onions and roasted sesame seeds, on a soft handmade tortilla.

Need a drink? Go for the Vatos-Ritas ($29) – a famous combination of frozen margaritas and beer that put Vatos on the map. We tried the Sexy Sanchez -a concoction of strawberry margarita and cider. They also have apple, mango, lime, passionfruit and peach flavours as well. End your meal with Nutella Nachos ($10) – a basket of crispy tortilla dusted with cinnamon, sugar, Nutella sauce and topped with a heaping scoop of vanilla ice cream.

The Armoury

From craft beers to fusion dishes, The Armoury offers a gastronomical adventure of East-Meets-West cuisine in the heart of Singapore’s up and coming South Beach Quarter.

A café by day and a bar by night, the most discerning alcohol aficionados will be impressed by its extensive selections. Chef Ben combines traditional European and Asian flavours to create well-loved dishes through innovative culinary techniques.

The Armoury Burger ($19) comes in thick and succulent wagyu patty sandwiched in between brioche buns. Chef Ben loves to combine traditional European flavours and Asian flavours to create tasty dishes such as Salted Egg Chicken Burger ($19) and Armoury Manto ($14) which comes with pulled short ribs and foie gras. They have Curry Chicken Prata Taco ($6) as well. When you can have both curry chicken and prata at the same time, why say no?

For drinks, there are craft beers from countries like Germany, United States and United Kingdom, cocktails, spirits, wines, champagnes, and more.

Fynn’s

Fynn’s, a casual modern Australian restaurant where food and drinks are at their uncomplicated best, launches a new dinner menu. The new dinner menu’s distinctive flavors are infused throughout the starters, homemade fresh pastas, and other main plates.

Mains range from homemade fresh pastas to meat plates. The unique Cavatelli pasta sees in broken pork sausages, red-wine braised octopus, parmesan and fennel seeds come together in a savory tomato-based sauce. The Spiced Iberico Pork is glazed with fermented garlic and served with oven-baked Brussels sprouts and celeriac puree.

Finish your meal with the Chocolate Semifreddo which is a bitter chocolate lover’s oasis. Expect 72% Venezuelan chocolate semifreddo, bitter chocolate mousse, cocoa nips, milk chocolate crunchy sponge.

Starters range from $6 to $17; homemade pastas from $23 to $26; main plates from $26 to $32.

Quaich Bar

Here’s one for the whisky connoisseurs. Quaich Bar is one of the most exquisite whisky bars that you will find in Singapore. The outlet stocks over 500 expressions, 95 percent of which are Scotch. It also has ultra rare bottles, like the Yamazaki 50, which costs in excess of $120,000, and small-batch bottlings from Kilkerren (from $37/dram), one of only three distilleries in Campbeltown.

With more than 300 types of whiskies at the Quaich Bar, you will be spoilt for choice. If you are a newbie like me, order an introductory flight. I tried the Springbank Aged 15 Years, Benriach Aged 12 Years Sherry Wood Matured, Kilkerran Work in Progress 6 Sherry Matured and Tomintoul Aged 12 Years Oloroso Sherry Cask finish.

I like the Springbank Aged 15 Years the most. Well loved amongst whisky connoisseurs, Springbank is produced using peated barley that adds depth into the drink. Matured in 80% sherry casks, this is an after-dinner drink that’s full of sweet and rich flavours like dark chocolate.

Other than whiskies, they also offer a variety of beers, wines, tequilas, rums, vodkas and other waters of life.

This post was brought to you by South Beach Avenue. Visit www.southbeachavenue.com for more information.

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As students, we always get wrapped up in our own grades as the society has this underlying mindset that academic achievement will make you successful in future. While I value education, grades aren’t everything. Beyond the textbooks, it’s about the skills they learnt to shape them into useful individual.

Assumption Pathway School is dedicated to helping post-PSLE students who have trouble adjusting to mainstream education. The school offers vocational training to prepare students for further education or the workforce.

At The Assumption Restaurant for Training (The ART), students put their F&B knowledge and skills into practice. They learn new menus and cooking techniques, and interact with real customers in a 80-seater restaurant. They offer 3-course Set Lunch from 12 – 3pm and High Tea Set from 3 – 5 pm.

To further enhance the versatility of students, The ART has extended its operations on Fridays (during school term) to include dinner from 6 – 9.30pm. Porridge buffet will be served on the last Friday of every month while set dinner will be served on other Fridays.

Teochew porridge is always comfort food for me, especially when you get to enjoy a bowl of porridge with free flow of side dishes!

This wallet-friendly porridge buffet offers a pretty good spread of porridge condiments and they are presented on the buffet table. Pick a little bit of everything from steamed sotong, curry chicken to chye poh omelette, sambal long beans and salted vegetables.

You can also find all things braised on the buffet table – braised duck, tau ki and tau pok. To add some kick, there’s the chilli and vinegar dip. The dishes have a down-to-earth homemade flavour – just the way grandma used to make. Of course, all goes well with the silky-smooth sweet potato porridge.

The ART’s porridge buffet is only $12 NETT per adult! Good job to all students and teachers who prepared the meal. If you would like to show your support, call them to make a reservation now!

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Singapore Street Food has achieved world-class recognition, making our city one of Asia’s biggest culinary destinations. Many of us spend a huge part of our lives eating and drinking at hawker centres. The enticing aroma of chicken rice, and captivating fragrance of grilled satay invade our senses and we know we need to get them. We don’t even mind traveling from the West to the East just for a plate of fluffy, crispy prata. With such a great variety of street food leaving you spoilt for choice, let us help you decide where to go, and what to order.

Mr and Mrs Mohgan’s Super Crispy Roti Prata

Good, artisanal pratas are hard to come by. So if you haven’t tried Mr and Mrs Moghan’s prata, you should. Mr Mohgan has been making prata for more than 30 years. He makes his own dough, cooks the curry, and flips the prata all by himself. The pratas here are fresh and super crispy.

They have 3 types of curry – mutton, fish and dhal. The curry goes really well with the prata, and we promise that you won’t be disappointed.

Sungei Road Laksa

Despite the long queue at Sungei Road Laksa, we always brave the queue to have a taste of what we think might be the best laksa in Singapore. The broth is cooked over a charcoal fire, which we believe is one of the leading contributors to its great taste.

The laksa rocks a beautiful orange hue, and is topped with a generous amount of cockles and green laksa leaves. We finished every last bit of the gravy, which left us craving for a can of ice-cold Coke in the sweltering heat.

Haron Satay

There are plenty of stalls selling satay at East Coast Lagoon Food Village but this particular stall has been in the business for 38 years. Ms. Lynna is a 2nd generation hawker who took over the business about 6 years ago, when her father fell ill.

The satay, rice cakes and satay sauce here are all handmade, and they are not stingy with the portion. We enjoyed dipping the succulent meats into their homemade satay sauce, which contains a generous amount of peanuts.

Xiao Di Fried Prawn Noodle

This plate of scrumptious Hokkien Mee comprises yellow noodles, bee hoon, eggs, beansprouts, sliced pork belly, prawns, squids, garlic and pork lard. The noodles are well infused with prawn stock, and we particularly enjoyed the strong taste of ‘wok hei’. Also, the house-made chilli sauce will knock your socks off.

We like pairing this local fare with a cup of fizzy Coke to balance out the savouriness, giving our palates a feel of sugary sweet heaven.

Foong Kee Roasted Noodle

Chef-owner Derrick serves up gratifying plates of wanton mee with char siew. The springy noodles have a nice bite, while the glistening char siew is well caramelised and possesses a good amount of smokiness. The char siew contains a right mix of lean meat and fatty layers. We are always excited to sink our teeth into the juicy char siew.

Guan Hin Homemade Carrot Cake

At the mention of carrot cake, many tourists would think about the dessert, but our version features savoury radish cubes, a popular local fare that’s a must-try if you’re visiting Singapore. You will see huge round aluminium trays filled with homemade carrot cake here. It’s such a rare sight because most of the carrot cake stalls do not make their own carrot cake anymore, but simply get them from suppliers.

Everyday, the old couple tending Guan Hin Homemade Carrot Cake makes the carrot cake at their stall, before cutting them up into huge chunks, and frying them upon order. You can have either the white or black version. We prefer the black version which is mixed with thick and rich black sweet sauce. Oh, they are generous with eggs too.

Hill Street Fried Kway Teow

The owner of Hill Street Fried Kway Teow whips up delectable noodles with a smoky aroma. If you take a closer look at his wok, he uses a very shallow wok which is probably only 5 inches deep. This is to ensure that the kway teow is fried uniformly.

A plate of fried kway teow has quite a number of ingredients in it. Think beansprouts, eggs, crispy pork lard and sweet dark sauce. Hill Street Fried Kway Teow also adds chives which is believed to enhance the flavour of the noodles.

Don’t forget to pair this delicacy with a refreshing glass of ice-cold Coke. There’s just something about the fizzy drink that goes exceptionally well with Fried Kway Teow.

Yishun 925 Chicken Rice

It started with just one stall in Yishun, but now, they have a few stalls around Singapore.

The chicken here is cooked just right, and is smooth and palatable. We liked that it is served deboned, which makes it more convenient for consumption. The soya sauce which the chicken is drenched in is pretty well executed too.

Hoover Rojak

The freshness of the ingredients here and use of tip-top shrimp paste are just two of their selling points. The components in Hoover Rojak are blended to perfection, with the right amount of crunchy and zesty flavours. How can we not mention the generous amount of jelly fish strips, creamy century egg and torched ginger shreds included? Very few rojak stalls include these three ingredients in their creations these days. Remember to include the Hoover Rojak’s special chilli paste for an extra kick. If you crave an ice-cold drink to battle the spiciness, a can of coke might just do the trick.

Seng Kee Mushroom Minced Meat Noodle

Nothing is more welcoming that a rich bowl of fishmaw soup filled with generous servings of minced pork, pork liver and quality fish maw. Seng Kee has been in business for 36 years and their cloudy fish maw soup is a stunner. Boiled with pork bones for hours, dried sole fish (ti poh) is added for extra depth and umami.

As much as we enjoyed this piping hot bowl of rich and flavoursome broth, we broke out in perspiration in the scorching hot weather. We countered the heat with a can of ice-cold Coke and gulped it down within minutes.

Coca-Cola® is a popular beverage among both the young and old. Besides complementing Singapore’s Street Food, the soda helps cool us down on a hot day. Head over to Coca-Cola® SG’s Facebook and Instagram to find out more about other local favourites that can be enjoyed with Coke®.

This article is brought to you in partnership with Coca-Cola®, the opinions are of the writers’ own.

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Wong Kee Wanton Noodles & Roasted Delights is not a new kid on the block but it’s definitely worth a mention. Everything is made in-house at their only outlet in Timbre+. From the noodles, to wanton skin, to the chilli, only high quality wanton noodles that are value for money are served here.

Their noodles are made with all natural ingredients – eggs, flour, spinach, and tomatoes. Water that is less alkaline in nature is used, and no preservatives are added. 

After being a service banker for three years, Kelly Wong (27 years old) decided to become a hawker at the age of 23. Her father, Master Wong Wai Keung, is from Hong Kong and has 52 years of experience in Cantonese cuisine. In 1998, he was selling wanton mee in Depot Road. He then opened a factory in Johor, producing spinach and tomato based noodles.

Being a traditional and loving father, Master Wong felt that the hawker trade was meant for men and ladies should be working in a clean and comfortable environment. However, Kelly persuaded him to teach her the skills of making noodles and eventually, her father agreed.

Don’t be deceived by her small build because Kelly is one strong lady. “When my dad first taught me how to toss the noodles, I had to flip onions, garlics and even chestnuts on a huge noodle strainer. While watching TV, he would hear me tossing the ingredients. From the sound of tossing, he can determine if I have done it correctly.” Now, she can cook 6 portions of noodles at one go. “That’s nothing, my father can cook 8!”

After getting the basics right, Kelly started selling Wong Kee wanton noodles in Maxwell Market, and eventually moved to Timbre+. Don’t mind her black face while she is cooking because Kelly is a really nice lady and a successful hawkerpreneur. It’s not easy for a lady to work in a hot environment for long hours but Kelly has done it well. Not only does she know how to cook, she is involved in every aspect of her small business – from delivery, to cashiering, and right down to cleaning.

One of their signature dishes is the beef brisket noodles ($5.50). The beef brisket is cooked with more than 20 different spices and stewed for more than 10 hours. Hence, each piece of meat is soft and meltingly tender. Drenched with a rich beef sauce and paired with spinach noodles that are light in taste, this is simply a wondrous creation. 

Besides the spinach noodles, the other popular item in the menu is their tomato-flavoured mee pok with big wantons, a generous portion of kailan, homemade chilli and roasted char siew. Unfortunately, the char siew, which is roasted in-house, is not their forte. It’s a little tough, with some artificial colouring. However, the wantons and noodles are still excellent! You will realize that Kelly doesn’t have to toss the noodles in cold water. That’s because they use less alkaline water to make their noodles. Such eggy and springy noodles!

The dumpling soup with huge and tasty dumplings is the star as well. The wanton skin is made with either spinach or tomato. It is then loaded with rich amounts of minced meat, black fungus, chestnuts and mushrooms. As of now, they don’t have any plans to expand. 

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When we talk about Penang food, the first few dishes that come to my mind are definitely Penang Char Kway Teow, Assam Laksa and Prawn Noodles. Fans who used to make the long trek way to Penang Place old outlet will be thrilled with their new outlet’s convenient location – SUNTEC CITY! They have taken over a huge space in Suntec City to continue serving authentic Penang buffet and a la carte dishes.

Owner of Penang Place, Paul Ooi, was born an hour away from Penang and Penang food was “food of his childhood”. Both his grandmothers are Northern Peranakan and he came from a Peranakan family, so he has always been interested in food.

Prepared by 7 Penang Chefs, the Penang buffet has more than 30 perennial hawker favourites which include Char Koay Teow, Penang Hokkien Mee, Penang Laksa, Penang Rojak, Chendol, Ice Kachang, Nasi Lemak etc. Having been around for more than a decade and run by the Ooi family, they look into every little detail and make sure everythng is done properly.

“People ask me what’s the formula for good food? Great chef equals great food. But it’s hard to find a great chef. You can have many chefs but very few are master chefs. If you want the formula to char kway teow, go to the internet and you can find all the recipe. But not many can fry a delicious plate of char kway teow. I am grateful to have a masterchef with me. His name is Alvin.”

I got a chance to visit the kitchen and watch how Chef Alvin prepares the char kway teow. He does it so effortlessly, but the wok hei is impressive considering they were only opened about a week and are still fine-tuning the kitchen operations.

Irregardless of the new location, Chef Alvin has masterfully controlled that fire and frying the flat noodles with eggs, shrimps, bean sprouts (really crunchy) and sauce. If you can, order an a la carte plate of Char Kway Teow fresh from the kitchen.

Almost everything is made in house. With the aim of creating an inclusive environment for everyone, there are no pork no lard in the menu and the meats and vegetables are halal sources. Its Lor Bak uses chicken and yam, marinated with five spice powder and served with homemade sweet cornstarch sauce.

The Penang Hokkien Prawn Noodles soup was thick and dense, with a more prominent prawn taste. Assam Laksa was a milder than expected, but aromatic. There’s also Nasi Lemak served with an assortment of dishes include vegetables, curry chicken, beef rendang, stingray etc. I can’t decide if I like the sambal or belachan more.

Penang Place has an assortment of nonya kuehs which they made on their own. Try the Pulut Tatai, the steamed glutinous rice goes exceptionally well with kaya.

We ended the meal at the DIY Corner where we made our own ice kachang and chendol. Paul said they are still looking for a better chendol supplier, but honestly, I think the chendol strips are excellent. Similar to the ones I had in Thailand (they called it Lod Chong), these emerald green strips are soft, doughy and has that addictive pandan fragrance. Drizzle sweet coconut milk and thick gula melaka over the ice and I can easily finish a bowl (maybe two).

Adult Buffet
Mon – Fri Lunch: $24.90++
Mon – Thur Dinner: $27.90++
Fri (Dinner), Sat, Sun, Eve of and on Public Holidays (Lunch & Dinner): $30.90++

Child Buffet (3 to 10 yrs)
Mon – Fri Lunch: $15.90++
Mon – Thur Dinner: $16.90++
Fri (Dinner), Sat, Sun, Eve of and on Public Holidays (Lunch & Dinner): $17.90++

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We travel quite frequently these few years and always have problems with wrinkly jackets. I wished I’d a Styler then to take care of it.

My wish came true finally, thanks to LG Styler.

This beautiful and classy appliance is like a home-based dry cleaning. Just put your clothes in and the steam and motion helps to dry-clean your clothes, making them clean and smelling like new.

We tested the Styler with our jackets that had spent some time in a suitcase. One was made of nylon while the other was a polyester/wool blend. After 30 minutes of refreshing, the jackets had some of their wrinkles removed and definitely deodorize the clothes in a pinch.

After my BBQ lunch, my jacket and shirt reeked of food. I thank LG Styler for helping to remove the smell. All I have to do is to put the clothes in for 20 minutes for a quick clean and it will be refreshing again before the next meeting!

The Styler has a water tank and drain tank. It also comes with a dedicated attachment for creasing your pants. The appliance generates steam using a heat pump, and then releases it onto clothing. You can also choose to add a dryer sheet for a fresh scent.

LG Styler comes with specific hangers — two for tops and one for hanging pants or skirts. It also comes with a removable rack where you can place your cushions, soft toys and pillows, items which hardly get washed, so that’s plenty useful.

The Styler comes with four main cycles:

Refresh: steams to remove wrinkles and you can stick a dryer sheet in the built-in “aroma” compartment to help mask odors.

Sanitary: adds heat to kill off allergens like pollen.

Gentle Dry: dries your clothes on a low heat so that wool sweaters and other shrink-susceptible fabrics retain their shape.

Special Care: includes an extended Heavy Sanitary cycle called “Night Care,” and 10 different custom cycles that you can download from the Android-only LG Smart Styler app. Some of these cycles include “Air Fresh,” “Rainy Day” and “Shawls/Neckties.”

LG provides a cheat sheet for you to use optimal fabrics and settings as well.

If you have a lot of delicate clothes, cold weather wear, or items which you need to keep clean but too troublesome to keep bringing to the dry cleaners, LG Styler is for you. LG Styler doesn’t fully de-wrinkle it definitely helps to deodorize and “sanitize” your clothes in between trips to the dry cleaner.

For more information, visit http://www.lg.com/sg/lg-styler

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Thank you LG for sponsoring the Styler!

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