Jiakpalang(Hokkien for 吃饱人), which when loosely translated means “someone who has eaten his fill”, is a pun on the word chapalang, Singaporean slang for ‘a random mixture of items’. Set up by Chef Nixon Low, this 1 month old eatery serves a mishmash of food items. As they are located near Labrador Park MRT, they mostly see a working crowd clientele and are closed on weekends. If you’re looking for healthy Asian fare, grab a unique salad bowl or rice bowl from Jiakpalang. (We promise: no impending post-lunch food comas!)

They will be launching a new menu with 6 new salad and rice bowl dishes, and are pushing out a dinner menu. While we were here, we tried out their current salad and rice bowl menu, which is only available for lunch as of now.

If you have a sweet tooth, look out for their locally-inspired cakes. They didn’t have many flavours available while we were there, but the banana with caramelized pineapple cake sounds rather interesting.

Also available are their bar bites. While the usual suspects like Crispy Fries ($6) and Spicy Chicken Drumlets ($9) are present on the menu, we spotted some unorthodox snacks on offer. How does Szechuan Calamari with Szechuan Mayo ($9) sound?

Jiakpalang’s signature rice bowl is the Sesame Sous Vide Chicken ($6.90) which is surprisingly one of their most affordable dishes! The manager described it to us as an ‘Ang moh chicken rice’. It comes with a plentiful amount of marinated wood ear (black fungus). However, we felt that the marinate could be more flavourful. Despite chicken breast meat being stereotyped as tough, the sous vide method helped the chicken to become fork-tender. The chicken breast slices were succulent and not at all dry! We could easily cut through the thick chicken slices. Pomegrenate seeds were also mixed in to add a sweet crunch. We felt that it didn’t complement the other ingredients though. The rice bowl is made with brown rice which gives more of a bite and better texture. After being mixed with the onsen egg that sat atop, the rice became creamy and comforting. 

We hesitated before ordering the Tempeh and Truffle Mushroom Rice ($7.90) because there isn’t any meat in this dish (this bowl is completely vegetarian). Thankfully we did, because it turned out to be the crowd favourite! The oyster mushrooms were oh-so-juicy and savoury, and when paired with the brown rice, sweet corn kernels and crispy fried tempeh chips, the mix offers an explosion of flavours in your mouth. The truffle oil brings the flavours of the dish up a notch. The broccoli heads, cabbage and boiled carrots on the side were comforting and homey tasting. We would definitely recommend this rice bowl if you’re searching for something simple yet tasty.

We tried the Thai Style Wagyu Beef Salad ($13.90), a full-sized salad that comes with green bell peppers, sweet corn kernels and cashew nuts. This is one of their most popular salad bowls, and is suitable for those who can’t resist a serving of red meat. The salad comes with an egg that we originally thought was a normal hard boiled egg. To our pleasant surprise, the yolk oozed out after we cut into it! It’ll probably be your first time eating RAINBOW-coloured croutons. Modelled after the traditional ice-cream man’s rainbow bread, the croutons here come in pink and green shades. However, they were rather soggy and lacked the usual crisp you would expect. Sliced poached pears and raisins were a refreshing addition. The beef was the star of the dish, and was not tough or chewy. It is cooked via the sous vide method before being drizzled with sweet Thai Chilli sauce. We preferred this sauce over the reduced balsamic in the Cold Smoked Salmon Salad.

Cold Smoked Salmon ($8.90) consists of sour plum cherry tomatoes, citrus fruits and reduced balsamic. The reduced balsamic (balsamic glaze) is definitely a lot more sour compared to the usual balsamic vinegar you get at usual salad shops, and may not suit all palates. The portion of smoked salmon is generous for the price point, and the onsen egg was done to perfection. While this is a refreshing bowl of greens, the sauce was simply too concentrated and strong, therefore overpowering the taste of the other ingredients. We would have preferred a lighter sauce which would have complemented the ingredients better.

Staying true to their ‘chapalang’ concept, Jiak Pa Lang serves Thai Milk Tea ($2) too.

Jiakpalang is an interesting concept that will appeal to Singaporean foodies who can’t decide what to eat. So the next time your colleague tells you he ‘don’t know eat what leh’, bring him here. Jiakpalang will also be launching a new menu and changing some of the sauces that go with the proteins on their current menu, so look forward to that!

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

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

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If you’re the type of traveller who enjoys trying out authentic local food while on holiday, then this is the event for you. 20 original street food stalls from not just one, but five different Southeast Asian countries will be featured at the Resorts World Sentosa’s inaugural ‘RWS Street Eats’ Event this August.

Everything is conveniently located under one roof, so you don’t have to worry about the arduous trek from one food stop to another. Just sit back and prepare your stomachs for a feast. The 9-day long event will be staged from 12th August to 20th August 2017. Bring your foodie friends and head down to the event located at Malaysian Food Street at RWS for a food-filling day!

The event sees 11 NEW food stalls that complement the other nine permanent stalls at Malaysian Food Street. Nine of these food stalls are helmed by cooks who have been specially invited from our neighbouring countries. Let us take you through some of the highlights that you should definitely look out for.

Singaporeans will be familiar with Kway Guan Huat Joo Chiat Popiah, which is a perennial favourite. Started in 1938 by Mr. Quek Tren Wen, Kway Guan Huat is currently run by third generation hawkers who have perfected the art of making paper-thin popiah skin by hand. The handmade popiah skin is packed with generous fillings like turnips, carrots, egg, lettuce, bean sprouts etc. What sets them apart is their crispy fried fish crisps that add a delicious crunch to the popiah. By the way, their chilli is freshly pounded and they make their own sweet sauce as well.

Sempalit Kari Chicken from Pahang, Malaysia, is well-known for their curry chicken. A blend of dried chilli, cumin, coriander, cinnamon, garlic, ginger, curry leaves, coconut milk and other herbs and spices make up the delicious and inviting bright red chicken curry. The 60-year-old recipe was created by Mr. Damodaran Nair, who started off selling hearty home-cooked Indian food from a pushcart. After he modified his recipe to suit Chinese palates, his son, Mr. Asokan Nair took over the business and expanded it to Kuala Lumpur as well. We love the aromatic curry which has a mild spice level. Pair it with rice or bread which will soak up the goodness of the curry!

Ayam Penyet is a sinful dish that is truly worth the calories. Nona Manis which originates from Indonesia, is one of the most well-known eateries there. They serve up authentic Indonesian cuisine which originates from Surabaya, East Java. Unlike traditional Javanese cuisine, East Javanese food is spicier, and has less sugar added. Their signature Ayam Penyet (Smashed Fried Chicken with Sambal) will be available at the event, and we’re sure that the spicy sambal, which packs a punch, will invigorate your senses.

For friends who can’t take spice so well, but still want to enjoy Indonesian cuisine, go for the Soto Ayam Arek Suroboyo from Harum Manis. You can look forward to glass noodles in a turmeric and lemon leaf-scented chicken broth with boiled egg and aromatic crispy crouya. The delicious slurp-worthy broth is rich and flavourful. The traditional Javanese Ningrat eatery has East Java-born Executive Chef Beni Iskabul at its helm.

A good bowl of pho makes for perfect comfort food. Feel like you’ve been transported to Vietnam as you enjoy a bowl of full-bodied Pho Bo (Vietnamese Beef Noodles) from Nhā Hāng Viet. A long-simmered broth, tender slices of beef and silky rice noodles await. You’re bound to slurp down each and every strand of noodle. The stall strictly follows the famous Vietnamese “Long Chef” Đỗ Quang Long’s recipe. He has over 30 years of culinary experience, and has received numerous cooking awards. Enjoy the classic Vietnamese dish right here in Singapore at the RWS Street Eats..

Bun Thit Nuong (Vietnamese Grilled Pork with Rice Noodles) is one of my favourite Vietnamese dishes. This dish will be whipped up by Chef Steven Leong of Sen Tay Ho. Sen Tay Ho is one of Hanoi’s best buffet restaurants, and the grilled pork noodles is different from those that you get locally. The pork is first marinated for 24 hours with a secret house blend of spices like lemongrass, garlic, and fish sauce, before it is grilled over charcoal fire to give it a slight smoky taste. Sounds tantalizing?

Bangkok’s Chatuchak Market is one of Singaporeans’ favourite weekend haunts. Save on your air ticket with an escapade to RWS Street Eats, because Foon Ta Lop from Bangkok’s Chatuchak Market is setting up a stall here! The popular Isaan (Northeastern Thai) eatery is lauded for their Thai Fried Chicken that is served piping hot, with crispy fried skin and tender juicy meat. After indulging in the fried chicken, cleanse your palate with the Som Tam, a refreshing papaya salad that has crunchy unripe papaya, peanuts and dried shrimp drizzled with fish sauce, palm sugar and lime juice. The explosion of sweet, sour, salty and spicy flavours will leave you feeling satisfied.

For dessert, why not get some Mango Sticky Rice to end off your feast on a sweet note? Large and succulent sweet Thai mangoes are paired flawlessly with sticky rice which has been infused with a secret coconut milk sauce. Wantana Mango with Sticky Rice is one of the stalls from Or Tor Kor Market in Bangkok, which is ranked as one of the 10 world’s best fresh markets by CNN.

Delicious classics like Huen Kee Claypot Chicken Rice, Jalan Alor Star KL Hokkien Mee and Penang Lim Brothers’ Char Kuay Teow which are perennial favourites at Malaysian Food Street are also available during the event. Don’t forget to take away some of the fragrant egg tarts and baked char siew baos from Fung Wong Confectionary too!

Make sure to drop by the booths along the Waterfront Promenade at Resorts World Sentosa from 12th August to 20th August! You can find treats from Durian 36 and Four Seasons Durian, or groove to live music performances by multilingual band, Too Much Drama, in the beer garden that is created in collaboration with Tiger Beer. Do note that the live music performances are only available on weekend evenings!

Okay, here’s the best part… Entry to RWS Street Eats is FREE FOR ALL. Prices are kept extremely affordable and range from just $4 per dish. Purchase the early bird special bundle to enjoy the best deal.

The early bird special bundle which is available from now till 11th August 2017 is going for S$30. HSBC Credit Cardholders get to enjoy the exclusive privilege of getting the early bird deal at a special price of S$24. To purchase, visit www.rwsentosa.com/streeteats

This post is brought to you in collaboration with RWS and HSBC.

The post Try 20 Popular Street Food from 5 Southeast Asian Countries during RWS Street Eats! appeared first on Miss Tam Chiak.

Helmed by a Chinese chef from Hong Kong, Ming Mun is known for their Roast Goose, which is imported from approved poultry sources in Hungary. There’s a catch: you must order the goose 2 days in advance before you can try it! Since we didn’t manage to place an order, we tried other roasted meat options.

We ordered a platter of roast meats ($18) for 3 persons, which included roast meat, roast duck and roast pork. While the roast meat was decently juicy with a slightly crackly skin, it could have been fatter. Adding the chilli provided does enhance the taste of the roast meat. On the other hand, the roast duck was quite tough.

I thought that the best meat out of the three was the Char Siew. Each piece of roast pork was thick and had a nice layer of fat.

Overall, Ming Mun is a great option for those who aren’t picky with their Roasted meats. Aside from the above platter, you can opt for individual portions of roasted delights, including Roast Pork Rice, Roast Meat Rice and Roast Duck Rice at $4 each! I’ll return to try their roast goose for sure!

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

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

The post Ming Mun – The First Stall in a Coffeeshop To Sell Roast Goose! appeared first on Miss Tam Chiak.

If you spot a snaking queue at Amoy Street Food Centre, it probably started from Pepper Bowl. This humble stall, which is manned by Mosses and Waynna, a husband and wife duo, specialises in Black Pepper Beef Hor Fun. With every bowl cooked to order, it might take awhile for you to receive your food, but we promise the food is worth the wait!

They moved Pepper Bowl from Singapore Polytechnic (Food Court 4) to Amoy Street Food Centre in 2012. They yearned for a simple life and more time with their young son, so they decided to move to Amoy Street Food Centre where they operate from 11am to 3pm, from Monday to Friday.

Fun Fact: Mosses is a self-taught cook. To fulfil his Mother’s dream of opening a restaurant, he was previously managing a family-run restaurant in Joo Chiat, My Mum’s Place, which is no longer in operation.

Pepper Bowl’s menu has 3 main ‘proteins’: beef, pork and chicken. The signature item is their Black Pepper Beef Hor Fun ($5). All dishes come with the option to add an onsen egg for $0.60. Our dish was served piping hot, with a wobbly egg atop gleaming brown rice noodles.

We thought that the black pepper flavour here was stronger as compared to other black pepper beef hor fun dishes that we have tried. The creamy yolk of the egg thickens the sauce considerably and we would highly recommend adding it. Mosses told us that they have modified their recipe over the years to suit the palates of Singaporeans – their hor fun sauce has a thinner consistency and is not as starchy as what we usually get. The thinly-sliced beef is extremely tender and lean! This bowl also comes with some greens, and goes well with green chilli.

The Spring Onion Pork Rice ($4.50) with onsen egg (+$0.60) tastes as good as the Black Pepper Beef Hor Fun. Thin and tender pork slices are stir-fried with spring onions and onions. The thick sauce is slightly sweet and goes really well with the rice. We would have loved for more onions in our bowl though!

Pair your pork slices with the free-flow sambal belacan, which is made by Mosses. The sambal belacan has a hint of hae bi (dried shrimps) which makes it exceedingly fragrant.

The Chicken Chop Rice ($4.50) was sold out when we got there at 1pm. However, Waynna told us that unlike the other dishes which are cooked on the spot by Mosses and his trusty wok, the chicken chop is prepared beforehand. So, if you’re in a rush, you might want to consider getting this instead.

Pepper Bowl actually has a fairly customisable menu. For example, you can choose to have your Spring Onion bowl with beef instead of pork, or your Black Pepper Hor Fun with pork instead of beef.

Grab a variety of bowls to share, so you can have the best of everything! We really enjoyed the steaming hot dishes that are cooked a la minute by the friendly couple.

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

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

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According to Darwin’s theory of evolution, adaptation is key to survival, and I believe that this also applies to the food scene in Singapore. With the rise of numerous food fads, it is becoming increasingly difficult to stand out. However, Jason Niang Dou Fu has been keeping up with the competition by cleverly innovating a popular traditional dish: Yong Tau Foo. They are well known for their Chye Poh sauce and a large selection of food items such as cabbage-wrapped crabsticks, seafood dumplings and even the rare homemade otahs.

Jason Niang Dou Fu was extremely crowded when we visited on a Tuesday afternoon. Interestingly, they offer Chee Cheong Fun in place of rice or regular noodles. You can also choose from a spectrum of condiments such as soybeans, peanuts, ginger and, my personal favourite, shallots! With 50 different ingredients to choose from, you’ll be spoilt for choice. Personally, it was quite stressful because I couldn’t make up my mind and didn’t want to hold up the queue but, fortunately, everybody else was in the same predicament. I got a bowl with their famous Chye Poh sauce, and another bowl with their popular laksa soup.

Top up $1.50 for the Chye Poh sauce, a must try, and enjoy your chosen food items drenched in a thick brown sauce with bits of chye poh, in a claypot. I felt that the sauce was a tad too salty to be enjoyed on its own, but it’s perfect with white rice.

If you prefer something spicier, go for the Laksa soup($1.20). The coconut flavour in the laksa was more prevalent than usual, making it more lemak. I don’t really eat spicy food so I enjoyed the laksa which wasn’t overwhelmingly spicy. However, we also felt that the laksa lacked the hei be (dried prawns) flavour which would have enhanced the fragrance of the laksa.

They also offer other interesting sauces like Satay sauce ($1.50 top-up), Mee Rebus gravy ($1.50 top-up) and Tom Yum ($1.20 top-up). If you can’t decide between satay bee hoon and yong tau foo for lunch, pick the satay sauce ($1.50 top-up) with bee hoon ($0.90 top-up) and voila! Who says you can’t have the best of both worlds?

Each Yong Tau Foo piece (minimum 5 items) is priced at 90 cents. One of the items that I chose was the fried fish, and I was not disappointed. There are Yong Tau Foo stalls that wouldn’t bother, but Jason Niang Dou Fu took the extra effort to fry the fish separately instead of throwing everything into the soup to cook. I liked the crispy and thick batter that nicely coated the fillet. Albeit small, the Yam Roll is yet another noteworthy item. The yam filling was generous and the texture was just right – not too watery and not too lumpy. My personal favorite was the homemade fried otah. It is the otah-mate food item that I will be back for.

You will probably need at least 10 visits to try everything they serve here. Jason Niang Dou Fu has set itself apart by offering items that are difficult to find, yet redolent of traditional Yong Tau Foo stalls.

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

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

The post Jason Niang Dou Fu – Tantalizing Yong Tau Foo with a Twist appeared first on Miss Tam Chiak.

There’s simply too much good food in Paya Lebar, especially with Haig Road Market and the likes a mere 5-minute walk from the MRT. We’ve compiled a list of some of our favourites and we hope that it will be a good starting point if you’re travelling to Singapore for the first time or from the Western part of the island. Enjoy! 

Poon Nah City Home Made Noodle

Hidden in the basement of City Plaza, Poon Nah City Banmian is one of the most popular banmian stalls in Singapore. The highlight here is their noodles, which are soft and chewy. The broth here is clear without any eggy bits. That doesn’t mean that it’s less tasty though! They use wolfberry leaves in their dishes, which are supposed to be ‘cooling’ for the body. Its also an excellent source of Vitamin E! The chilli sauce stands out as well. Diners have a choice of ban mian, you mian, mee sua, and even bean flour noodles. Our favourite order would be the classic ban mian with minced pork or sliced fish!

Arnold’s Fried Chicken

Arnold’s Fried Chicken needs no introduction. They have garnered an impressive following, and have even set up a new branch in Bedok recently. We got the 1 person set from their ala carte menu. For $7.70, you get half a young and tender spring chicken, and fries and coleslaw. The chicken is well marinated, and tender. The perfect comfort food for a bad day! We will recommend the affordable 2 Person Set ($24.60) which comes with 2 pieces of crispy fried chicken, fries, coleslaw, 2 fried buns and 2 regular soft drinks.

Dapur Penyet

Dapur Penyet is owned by Edy Ongkowijaya who is known as the person who brought the lip-smackingly good ayam penyet to Singapore. Here, authentic Indonesian spices, herbs and ingredients are used.

We tried the classic Ayam Penyet ($9.50), which comes with boiled kang kong, a piece of tempeh (fermented soya bean cake) and beancurd. They also have a grand total of 5 different types of sambal! They come in varying levels of spice and originate from different parts of Indonesia. Other than Ayam Penyet, they also have a grilled chicken dish, the Ayam Bakar Kecap ($9.70) which is sweeter and less oily.

5 Little Bears

You don’t have to fly to Taiwan to get your fix of Taiwanese street snacks. 5 Little Bears is a Taiwanese eatery selling classics like Braised Pork Belly Rice, Oyster Vermicelli and more. We got the affordably-priced Braised Pork Rice Set ($5.90) which comes with a choice of wintermelon tea, black tea or green tea. Cut into small pieces, the braised pork belly has the right ratio of fat and lean meat. It also comes with some preserved vegetables on the side which helps to cut through the rich dish.

End your meal on a sweet note with Eight Treasures Ice ($6), a colourful looking Taiwanese dessert that has 8 different types of ingredients – coconut jelly, corn, pearl jelly, red bean, sweet potato, green bean and yam.

Xuan Miao @ Cantine

This is for the vegans, and those who are feeling a little under the weather. Xuan Miao (Vegetarian Food) at Cantine is located at the Basement of Paya Lebar Square. The noodles of the U-Mian Dry ($6.50) come with a blob of xiang chun sauce which has a strong garlicky taste. The black sauce complements the xiang chun sauce and sealed the deal for us. While the soup may taste a little bland for some, each bowl is filled to the brim with vegetables and accompanying ingredients.

Long Phung

I really love Vietnamese food. I just can’t get enough of the fresh herbs and fish sauce which I find so fragrant and addictive. Here at Long Phung, only authentic Vietnamese food is served! The classic Pho Tai ($7) comes with beef slices and rice noodles. The broth is slightly sweet, and extremely flavourful. They serve their thin beef slices rare, so that the beef does not get overcooked due to the piping hot broth. The springy rice noodles are smooth and glide down your throat easily. This bowl is perfect comfort food on rainy days.

Mr and Mrs Mohgan

Hailed as the best prata in the east, we think that Mr and Mohgan Super Crispy Prata lives up to its mighty reputation. Having made prata for more than 30 years, Mr Mohgan is a prata expert. He makes his own dough, cooks his own curry and flips the prata all by himself! Their kosong (plain) prata is super crispy, and has an enticing buttery aroma. They also have 3 types of curry – mutton, fish and dhal.

Syaza Nasi Padang

Syaza Nasi Padang is situated in a coffeeshop near Paya Lebar MRT . Other than nasi padang, they also serve delicious bowls of mee soto. The mutton briyani ($10) is worth a try too. The dedicated old couple manning the store starts food preparation at 5am daily.

Do.Main

Do.Main is set up by French pastry chef Frederic Deshayes. It was started in December 2014 and combines the best offerings from a French bakery and a French patisserie. The bread, pastries and desserts are made using classic French techniques. We tried the Red Wine Oxtail Stew Pie ($12) which features soft and tender shredded oxtail wrapped in a flaky and buttery crust. The dessert selection comprises “Bourdaloue Pear & Almond Tart” ($5), Salted Caramel Eclair ($5), White Coffee Cake ($8) Royal Chocolate Cake ($8) and more. 

99 Bistro and Kitchen

Get ready your cameras for this briyani dish that is served in a bamboo trunk wrapped in banana leaves. The lamb briyani is knocked out of the bamboo trunk onto the plate with a swift thump. This serving method is supposed to help lock the flavour of the spices into the meat and rice! The Bamboo Briyani set ($24) comes with a cup of iced blueberry soda and a cup of hot honey lemon ginger drink. It is just nice for 2 pax, or maybe even 3. 

Lin Yu Mei Kolo Mee

Lin yu mei Kolo Mee often sees snaking queues because of their springy and QQ noodles! Only egg white is used to make kolo mee, so it is not as yellow as other noodles, and is supposedly healthier too. The kolo noodles are cooked and drained before they are tossed with different sauces. They are then topped with minced pork, char siew and a helping of extremely potent chilli. 

Say Seng Tau Kwa Pau

Say Sang Tau Kwa Pau’s signature dish goes for just $1.50 each. Think fried bean curd stuffed with roughly chopped ingredients such as fried fish cake, braised egg, fried yam and cucumber, and drizzled with teochew braised sauce. It makes for a delicious explosion of flavours! 

Zheng Guang Wanton Mee

Zheng Guang (正光) is aptly named as the owner runs an honest business selling wholesome food, without any shortcuts or missing ingredients in his wanton. The noodles here have a perfect QQ texture, are not lumpy, and are well-cooked. Hence, they soak up the sauce better. Fried plaice, a type of flatfish from North Atlanta, is also added to the noodles.

Chillpanzee

Chillpanzee is a cute little ice-cream shop that sells unique ice-cream flavours such as Banana Cookie, Black Sesame, Yakult and Thai Green Tea. They serve their ice-cream in empty coconut husks, alongside coconut flesh and toppings of your choice. A single scoop and 3 toppings go for $4.90. We tried the Banana Cookie flavour which had a distinct banana taste. It did not taste artificial and did not overpower the cookie bits that were embedded in the ice-cream. 

Casa Bom Vento

Halal Eurasian Cuisine is rare in Singapore but you can get it at Casa Bom Vento, which serves up the classic Devil’s Curry (Debal Curry).  Casa Bom Vento’s Debal Curry ($13/Small) looks intimidating and is mouth-burningly spicy. Cooked with chicken, chicken sausage and potatoes, the dish does not contain coconut milk. Make sure you have a drink before you dive into the curry! 

Greendot

Greendot serves up a variety of vegan items, and is fully vegetarian! If you’re craving homey tasting comfort food that is nourishing and tasty, get the Angelica Herbal Noodles ($7.90). The flavourful soup is made with more than 10 Chinese herbs. The noodles come with with Konnyaku fishball, soya mutton, lettuce, carrot and tau pok. You can also look forward to vegetarian burgers which are exclusive to the Paya Lebar outlet. 

The Original Katong Laksa

Sure, you’ve tried Laksa before. But have you tried CRAYFISH LAKSA? The Original Katong Laksa now has Crayfish Laksa ($9.50) which is only available at their outlet in Paya Lebar. The spicy coconut milk soup base is creamier and has bits of dried shrimp which adds flavour to the broth. If you just want a bowl of good ol’ laksa, go for their classic Laksa (from $5) which sees short strands of thick bee hoon and beansprouts topped with prawns, fishcakes, cockles and laksa leaves.

Tong Kee Braised Duck

The owner of Tong Kee Braised Duck, Mr Lim, has been selling braised duck for more than 50 years. He used to help his mother sell braised duck out of a trolley cart at Princess (Margaret) Market back in the 1960s. They shifted to Princess Margaret Market, before moving to 40A Margaret Drive Hawker Centre. Mr Lim now sells braised duck at the Haig Road Hawker Centre. The braised duck here has light herbal flavours and tastes like gold with the braised duck sauce. 

Tenderfresh

Tenderfresh is no stranger to most Singaporeans. The Lucky Set ($6.90) which comes with 2 pieces of fried chicken, fries, and coleslaw, is the most popular dish here. You might want to try the Laksa Prawn Spaghetti ($8.90) if you’re craving something a little spicy. 

From fried chicken to mee soto, Paya Lebar has a whole lot of good food (especially at Haig Road Market). Do share with us your favourite places!

MissTamChiak.com made anonymous visit and paid its own meal 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 stalls listed above. We will verify and update from our side. Thanks in advance!

The post A Paya Lebar Food Guide – 19 Spots We Love! appeared first on Miss Tam Chiak.

Wanton Mee is something that you can literally get ANYWHERE in Singapore. But have you ever had wanton mee cooked by a Vietnamese? This store hidden in a corner of Golden Mile Food Centre is single-handedly run by Mei Er, 29, who moved to Singapore 6 years ago from Ho Chi Minh City after marrying a Singaporean.

The store name ‘Kai Yi Wanton Mee’ is actually named after her 2 year old daughter. The food here is cooked from the heart! Unlike other hawker stalls which usually get their meat and other ingredients from a supplier, Mei Er visits the wet market once a week (on her off day) to grab the freshest ingredients for her dishes. Even the chilli is made in-house by her.

“I don’t think the meat from the suppliers is fresh enough, I prefer to see and buy it myself. Even the minced meat is minced by hand.”, she told us. We really respect her dedication!

So what exactly is the difference between Singapore-style wanton mee and the Vietnamese rendition that Mei Er sells?

According to Mei Er, she includes garlic inside her handmade dumplings. Other than that, she prefers to include more vegetables and less meat in her dishes. Mei Er told us that even though Vietnamese Wanton Noodles is not a dish that is commonly enjoyed by the majority of Vietnamese locals, it is actually a dish that is prepared by part of the Vietnamese-Chinese community.

We tried the signature Char Siew Wanton Mee ($4.50). You get a bowl of noodles tossed with black sauce, and topped with lettuce, lean slices of char siew and 2 crispy fried wantons. The wantons here are extremely crispy, without a stale oil smell, but it could have used a tad more filling. We especially enjoyed the homemade chilli which Mei Er does from scratch. The mee kia noodles look deceivingly dry but is actually scrumptious due to the addition of fried lard and a drop of lard oil.

The Chicken Sticky Rice ($5.50) will definitely please Singaporeans. Lo Mai Kai-like sticky rice forms the base of the dish, with a huge chicken drumstick on top. The chicken drumstick is well-marinated and is extremely tender and delicious. We like the addition of shallots, which are made from scratch by Mei Er too! The fragrance of the fried onions brings the dish to a different level, especially when the shallot is mixed together with a mouthful of sticky rice. A side of refreshing achar (South Asian pickles) which provides a refreshing tangy crunch, tops the dish.

The Chicken Sticky Rice also comes with a side of soup, which comprises two fat dumplings. We love that the fillings are almost bursting out of the delicate skin. Do note that the sizes of the dumplings can be inconsistent, as they are made by hand.

A healthy low-carb option, or a dish to share, would be the Mixed Soup ($4.50) which comes with tau kwa, crab stick, cuttlefish, a prawn, and more of the handmade dumplings that we love. Of course, vegetables are also included! The broth is made using 7 secret ingredients that include vegetables and pork bones. It takes a total of 5 hours to prepare the soup!

Surprisingly, our favourite dish was not the wanton mee, but the Chicken Sticky Rice. We loved the unique combination of lo mai kai rice and the tender, well-marinated chicken drumstick. We came for the wanton mee, but would return for the delicious Chicken Sticky Rice. That being said, the juicy dumplings warrant a return visit as well.

Mei Er is truly dedicated to her craft and always has a smile for her customers. She starts preparation at 7am, even though they only open for business at 10am. Do pay her a visit if you’re near Golden Mile Food Centre.

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

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It is a challenge to find halal Char Kway Teow. Following a recommendation from a dear old friend, I headed down to Bukit Merah View to check out a hawker who has been selling halal char kway teow for close to 6 years. When we arrived, the security shutter of the shopfront was pulled down and so I thought it was closed. A while later, the shutters went up and unveiled a Chinese man. Turns out, the Chinese man was performing his daily muslim prayers. Anis, the owner, revealed that he is actually a Muslim convert. Prior to his marriage to his Malay-Muslim wife, Anis has always been interested in Islamic beliefs. “Even before my marriage, I was already a Muslim convert,” said Anis.

The stall sells only Char Kway Teow (regular – $3, big – $5). “Considering our present economy, you don’t need anything too complicated. It is better to keep it simple,” Anis explains his rationale behind the sale of only char kway teow. Similar to the traditional version, Anis’s stir fried kway teow consist of kway teow and yellow wheat noodles stir fried in sweet black sauce, and garlic. A good amount of egg, chye sim vegetables and cockles were thrown in as well. For $3, the portion is sufficient to fill our bellies without being too “jelak” for us.

The noodles are fairly moist and oily, and each strand of noodles separated nicely. I do feel that the lack of pork lard (because it is halal) robbed the noodles of its potentially rich flavour, but the sweet and savoury notes underlying each bite is still satisfactory. What we liked most was their homemade chilli, which left an enduring heat on our tongues. Very shiok! Do ask for no chilli if you are unable to take the heat, though. 

The beansprouts were still crunchy after being left out for a long time. Perhaps, the highlight was the use of fresh cockles, which added a slight sweetness to the dish. Each cockle is fat and chewy! If you like, you can have additional cockles for only $1!

With a solid background in cooking, Anis serves up plates of char kway teow that everyone should try. We weren’t too impressed on our first bite, but the char kway teow became more addictive with every subsequent bite. 

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to 786 Char Kway Teow. We will verify and update from our side. Thanks in advance!

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Fish and chips (and chicken chop) was probably my favourite food when I was 12, and I think most of us can relate to that. Even though it isn’t one of my favourites any longer, it still remains as one of my top comfort foods. So, in an attempt to satisfy my inner child, we set out on an adventure to bring you 9 fish and chips that will hopefully rekindle your fire for this classic dish.

5 Star Corner Western Food

Kopitiams are steeped with hidden food gems because there’re simple too many kopitiams to check out. 5 Star Western Food is one of such gems. We tried their fish and chips, but it didn’t impress. However, for $6, this really deserves 5 stars for value. We got 2 medium-sized fillets with crispy skin and a tasty fish. My only gripe was that the skin was a little too thin, so it wasn’t really quite as satisfying as one would expect. I liked the thick cut fries but would’ve preferred it to be better seasoned. I thought that the unpretentious slice of garlic bread really stood out – well-seasoned and crunchy. I hear that their steak and chicken chop are more popular with diners.

Mr Fish & Chips @ Wok Inn café

Once located in Toa Payoh, Mr Fish & Chips has since relocated to PoMo. They’re known for their crispy fish and chips so we had to try it out! We got the set meal which costs $9.90 and you get to pick 2 out of 3 sides – Chips, mashed potatoes or coleslaw. I thought that it was a really value-for-money meal. No wonder this place is packed during lunch and dinner time. Stall owner, Michael Molina, has over 9 years of experience in a fish and chips shop in the UK, and he has brought his expertise over so that Singaporeans can also enjoy an authentic plate of fish and chips at affordable prices. Needless to say, the fish and chips here are pretty legit. The stall owner also imports bottles of malt vinegar which is what the British add to their fish and chips. The fish was silky smooth, and the portion was generous. The fries were similar to potato wedges. If you’re a student, you can opt for the student meal – just remember to bring your student card!

Western Barbecue

One of the star tenants at Old Airport Road Food Centre is Western Barbecue. Diners can look forward to popular dishes such as fish and chips, mixed grill and chicken chop here. For a mere $6, the fish and chips were really impressive and I felt like they should have charged more, given the superior quality of the fish. Expect 2 medium-sized fillets with a side of thick cut fries. The dory fish is coated in homemade batter before it is fried to crispy perfection. I liked that the batter was buttery and the fish, silky smooth. You even get a butter bun to fill up your tummy. This makes the most value-for-money fish and chips in this list! If you haven’t tried it, you really should!

ChopS! Grills & Sides

Humble and unpretentious, Chops! Grills and sides is yet another contender in the race for the Best Fish & Chips title. Despite the great quality, the prices are aptly priced for the common man, like myself. For $7.90, you get to pick 2 sides to accompany your battered fried fish. Diners can opt from Aglio Olio, Garlic fried rice, Shoestring Fries, Romane lettuce, Tuna Salad, Pasta salad or coleslaw. We got the fries and garlic fried rice. Waiting time wasn’t long and I loved the friendly service. They coat dory fish in bread crumbs so the batter wasn’t as buttery as the others. I found the batter a little too thick but I realised that if I dipped the fish in tar tar sauce, everything gets balanced out. Kudos! What stood out was the recommended garlic fried rice which was really fragrant and well-seasoned.

Cups and Canvas

Cups and Canvas is a homey café that offers coffee and a limited selection of food items. I enjoyed the outdoor seating which makes for some lovely photos. If you’re a café hopper, this is one café you should definitely check out. For a price of $12.90, the fish and chips was a little pricier than those offered at other places. It comes with 3 small fillets, a bed of crispy fries, and a side of salad. The fish was a little too oily and soggy which didn’t really appeal to us but it was still decent. On the other hand, the fries were light and crispy. Although they weren’t as thick as I would have liked them to be, I still found myself reaching for more. 

I am… Cafe

Fish and chips doesn’t have to be exclusive, so it’s great that there are places offering halal versions so that everybody can enjoy their plate of delicious fish and chips, regardless of race, or religion. One of such places is I am… café, which dishes out some mean fish and chips.Beneath a beautiful golden brown exterior, lies lusciously succulent flesh. The batter was surprisingly hard, but nothing too tough I couldn’t bite through. The fish did retain a slight fishy taste which may disappoint some, but it was still a very delicious piece of fried fish. Although it is significantly pricier than other options, this is probably one of the best fish and chips in town.

Smith’s Fish and Chips

Smith’s is dedicated to its roots, serving the true-blue fish and chips. Run by Englishmen, Smith’s boasts a robust and extensive menu of fish and chips. They offer a fine selection of white fish including the popular Dory, Cod, Haddock and Halibut. I was recommended the Haddock, which is what the English enjoy most frequently in their country. The prices are really steep when compared to other options, but you are getting your money’s worth. They put a lot of hard work into their fish and chips – they peel and chip the potatoes, and make the batter daily. Owing to a different cooking method, the chips here aren’t as crispy as you’d expect but I liked that the flavour of the potatoes were more prominent. The haddock is super fresh and has a flakier texture. They serve the fish and chips unseasoned, but every table comes with a salt shaker and a bottle of malt vinegar. You might be disappointed because it ain’t the crispy fish and chips you’d expect. I guess the English enjoy their fish and chips really differently from us.

Molly Malone’s

A friend introduced this place to me so I decided to give it a try. I’m not saying that this is the best, but off the top of my head, Molly Malone’s serves one of the best fried fish around. For $16, we got two medium sized golden-brown fillets, a side of thick fries and 2 dips – chilli sauce and tar tar sauce. Dory is encased in an impressive batter which is neither too hard, nor too soggy, so the knife cuts through with the right amount of ease. The fish was light, smooth and moist.  The fries, were a tad too salty, but had the right balance of crispiness while still retaining the original flavour of potatoes. I can’t quite explain it, but this appealed to me. A reservation I had though, was the long waiting time even though there was nobody. Nonetheless, the chill atmosphere and friendly staff did help to mitigate my frustration.

吃western

Western stalls in kopitiams are always rather obsure, and 吃western is no exception. Launched about a year back, 吃western offers affordably-priced western food that everybody can enjoy. For just $6.50, this is one fish and chips that I’ll be coming back for. Not because I’m a cheapo okay, but I earnestly don’t think that it can get any better than this, at this price. I couldn’t wait to dive into the 2 crispy dory fish fillets, side of thick and chunky fries, and interesting purple cabbage salad. The combination of tender fish and buttery thick batter was spot on. I have no complaints at all.  I liked that they use crinkle cut fries because it reminds me of the fish and chips that I had when I was a child (so nostalgic). Truffle-flavoured fries are available too. We polished the plate even though we were already full. Overall, this was my favorite. Even though the staff wasn’t quite friendly, I’ll definitely return should my craving for fish and chips resurface.

We all enjoy a hearty plate of fish and chips every once in a while. Some of us love soggy fries, some prefer crispy thick ones instead. Nonetheless, hopefully this short guide will be useful! Just remember to drink lots of water after, so you don’t fall ill.

MissTamChiak.com made anonymous visits and paid 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 cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post 9 Delightful Fish & Chips You Batter Not Miss Out On! appeared first on Miss Tam Chiak.

Staying in the east, I never had the impression that there would be an abundance of good food in Yishun. Imagine my surprise when I found this gem along Yishun street 11! It seems that Huat Kee Kway Chap is popular amongst the Yishun residents – you’ll notice that everyone there is busy slurping down bowls of broad rice sheets and a medley of braised items. They only open in the morning and usually sell out by noon, hence it was a true struggle to beat the morning blues but I’m glad I did.

Huat kee kway chap has been operating in the current coffee shop for almost a decade but they’ve actually been in business since 1970! Wow almost half a century now. Kway chap is no chicken feet, it takes hours of hard work to clean the intestines thoroughly so that it doesn’t give off a nasty stench. Likewise, it takes hours and hours of preparation to simmer the broth that we all love. In order to start operations at 630am, the folks behind Huat Kee wake up at 3am, and continue preparing even after they are sold out for that day! It’s a family business started by the mum (the old lady sauntering around) who has since imparted all her techniques and recipes to her children. Now, it’s helmed by the oldest son who oversees everything in the kitchen. I like that they’re all really friendly; It doesn’t come as a surprise that they have throngs of loyal customers.

I reached the place at around 11.15am (Thursday morning) but they were already out of the more popular ingredients such as pig’s skin, tau pok and fishcakes! Ergo, I had higher expectations for my breakfast (more like brunch) but they didn’t disappoint. Just for this stall, the more ganchiong you are, the better; better be early than late. The Uncle told me that the best time to come is 7am – when there aren’t many people and all the items are available. However, this means I’ll have to wake up at 530am (#firstworldproblems)!

The kway chap consists of a platter of intestines and a comforting bowl of noodles. I always had an impression that they were bitter and didn’t understand why people loved pig’s intestines so much. Instead of intestines, I’m more of a tau pok tau kwa kind of guy. Unfortunately, there was no more tau pok, nor tau kwa..  Imagine my surprise when I realised that I actually finished all the intestines! I think a good hallmark of kway chap is the clean intestines and Huat Kee has definitely excelled in this area. Doused in their housemade gravy, the braised items had the right amount of sweetness and chewiness. The meats were especially tasty and rather tender. I enjoyed the homemade chilli which carried a refreshing sour twist. 

The bowl of broad rice sheets also hit all the right notes for me. The broth is light, but possessed a distinct herbal flavour. If you prefer a more robust broth then it may not appeal to you as much. Served warm, this makes for the perfect breakfast on a rainy morning. For $4.50, the portion is incredibly generous. 

Even as I was busy slurping away, there were a good number of people who came to ask if they were sold out. Seems like you really have to get up early to secure yourself a bowl of their famous kway chap. 

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

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

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Halal Lobster Nasi Lemak??? Say what?

Lawa Bintang, which has an outlet in Tai Seng and Kaki Bukit respectively, has invaded Tampines too. Sare, known affectionately as Kak (Malay word for sister) Sare, now mans the third stall which started operations in February 2017

“We focus on bringing fusion food to the table. We use a variety of herbs and spices to create our food – including the fried chicken and lobster,” said the ex-property agent. Indeed, there is an unusual spread of Nasi Lemak ingredients, including the famous sotong grill, salmon, and even crayfish.

The Lobster Nasi Lemak ($22) was pleasing to the eyes. It features a whole lobster coated with grounded herbs and cheese, a bed of basmati grains, a fried egg, sambal peanuts and anchovies, and a generous dollop of sambal chili. “We use basmati rice because it is more presentable. It is also a healthier option since it does not absorb the coconut milk as well as normal rice do,” said Kak Sare.

Coating the lobster flesh is a ground blend of herbs that incorporates rosemary, parsley and other secret ingredients. The cheese, which is made from three types of cheese, is cooked separately before it goes onto the lobster. The lobster meat is sweet and succulent, and the herb blend lends a herbaceous dimension to the flesh. The cheese is sufficiently rich and fragrant, without overpowering the deeply-flavoured lobster. I love the elements present in this fusion dish but the combination may be slightly ambitious for those with a penchant for tradition.

The Nasi Lemak Sotong Goreng ($7.50) comprises a whole squid coated in fried batter, as well as the nasi lemak essentials. Though intended for one, the huge squid is definitely sufficient for two. The batter is flavourful, and is covered in a thin coat of herbal seasoning and chilli powder. Take a huge bite to reveal a fresh squid which is chewy and savoury.

Kak Sare reveals that her fragrant sambal chilli tunis is cooked for about 5 hours before being served. The fire in it was excellent; the enduring heat was pleasant. I usually skip the anchovies and peanuts, but the sambal that they were dressed in was too addictive! I was surprised that I actually finished them all. 

The menu of the family-run business boasts a number of grilled dishes, and other favourites such as fried goreng. Kak Sare recommends the grilled sotong, which I’m sure would impress just like the rest of the dishes did. Nasi Ambeng is also available for pre-order, so do drop them a message on Facebook if you want to lay your hands on it. The location of this outlet is, unfortunately, quite ulu, so get ready to walk quite a distance before you can spot this hidden gem.

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

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

The post Lawa Bintang – A Delicious Encounter With Halal Lobster Nasi Lemak! appeared first on Miss Tam Chiak.

Launched a few months back, Chiu Chau Lou boasts a medley of soupy seafood dishes. The owner is an old uncle who has over 40 years of experience in cooking. He decided to set up a shop after returning from his trip to China. The uncle is really friendly and he will give you recommendations if you ask. He told me that he used to teach cooking but decided that his passion still lies in cooking. He specializes in old-school Teochew fish porridge and fish soup – a flavor difficult to find these days.

They use Spanish Mackerel (aka Batang fish) but they also have Red-spotted Grouper Soup if you prefer grouper. Their broth takes hours to simmer and that is the secret to their slurp-worthy dishes. The owner starts preparation at 6am daily. He also doesn’t use pork or lard in his dishes. While he communicates in Cantonese, it’s interesting to note that he sells soupy Teochew porridge and not the gooey Cantonese porridge which I prefer. If you can’t decide what to get, you can opt for the Sea Jumbo which is basically a seafood soup that contains every kind of seafood they have.

I ordered the $4 Teochew Fish Porridge ($4/$5/$6) and was pleasantly surprised. I reckon the secret lies in the broth. It is very light, but doesn’t come off as bland. The broth carries a slight sweetness from the seafood that it has been simmered with. The plump rice grains aren’t too mushy but have the right amount of bite to them. Sieve through the unimpressive-looking bowl of porridge and you’ll notice small bits of seafood such as anchovies and even lala swimming in the broth. The batang fish was superb, and extremely fresh. However, I thought that they could be a little more generous with the fish as they were with the rice/porridge. 

I decided to go back for a bowl of their 2 Tone Slice Fish Noodles ($4/$5/$6), but with additional ingredients ($9). The usual fish soup comes with fresh Batang fish, fried fish pieces and your choice of bee hoon. I added fish maw and lala to mine. The broth is slightly different because the uncle cooks all the ingredients together with the broth before serving. Deep flavours are present but the broth is not as sweet as that of the Teochew Porridge. The ingredients are fresh and are prime examples of what good seafood should taste like. I especially liked the fish maw; it was crunchy and thick enough. The flavors are simple but they exude an old-school taste that is unique to this stall. 

If you go during lunch time, like I did, you’ll notice that a good number of their patrons belong to the older generation. However, I’m pretty sure that the younger generation would enjoy their food, too. 

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

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

The post Chiu Chau Lou – Heartwarming Fish Soups Great for Rainy Days appeared first on Miss Tam Chiak.

This is it. The article that best summarises my journey in the National University of Singapore. Before, during and after classes, I’d dashed straight for the canteens no matter where I was. School food played a grand part in my academic journey, for sure. I wasn’t the best performing student, but I hope I did my best in bringing you some of the best food places that might become your new favourites. 

Tai Feng Wei

For the later half in NUS, I moved into Prince George Park Residence (which is opposite King Edward VII Hall). Prior to living here, my impression of the food choices here wasn’t positive. Turns out, it really isn’t so bad. For one, the Taiwan Popcorn Chicken Rice Box ($4.50) at Tai Feng Wei (Taiwanese) is pretty decent. Each of the components is decent, and the chicken is nicely seasoned. If you’re famished, the portion here is guaranteed to fill your tummy.

Fiesta Restaurant

Fiesta opened about 4 months ago, just before the start of the 2017 summer holidays. Fiesta is essentially a Chinese restaurant serving tze char dishes, and express lunch sets that are wallet friendly. I went for the Black Pepper Beef Fried Rice ($6.90) which sees beef slices coated in a black pepper sauce that is cooked with tomatoes, green peppers and onions. I loved the sweet and savoury notes!

Chinese Noodles @ Frontier, Faculty of Science

I remember taking Darwin & Evolution, and Global Health –  both were mentally draining. Thankfully, I was able to restore my energy with a comforting plate of Chinese noodles from the Science Canteen, the Frontier. There appears to be a never ending queue at the stall, but you won’t have to queue for more than 20 minutes. You can look forward to dumpling noodles, chicken noodles, and wanton noodles. Pro tip : Ask for Chan Chan (mix) and you’ll be given a plate of noodles with all the ingredients – dumpling, fried wanton, fishball, mushrooms, sliced chicken, minced meat, as well as a slice of ngoh hiang. Best part? This ultimate plate of noodles costs only $2.30! 

Yong Tau Foo & Laksa

The Yong Tau Foo at FASS is crazy popular. Be prepared to queue for at least 10-15 minutes before you can pick your ingredients, and another 15-20 minutes before you receive your food. Regardless, it’s worth it because you’re really getting your money’s worth. For just $3.50, you get 9 pieces of ingredients, and bee hoon, noodles or laksa soup! My go-to ingredients would have to be the seaweed chicken and crabstick! I liked that the laksa soup has a good balance of coconut milk and spices. During exam periods, I usually switch to clear soup and opt for more greens, for a lighter meal. 

Liang Ban Kung Fu @ The Deck, Faculty of Arts and Social Sciences

For just $7, we scored a serving of broccoli, raw chicken slices, pork balls, tau kwah, and enoki mushrooms. If this is your first time trying the ma la xiang guo, ask for mild spice (小 辣). If you need a loud awakening, go for medium（中辣）or hot spice（大辣). I find the 小 or 中 辣 still manageable especially if you can take the heat. This ma la xiang guo is fragrant, and very much comparable to those found in restaurants. Super value for money, isn’t it?

Sin Kee Famous Chicken Rice @ The Deck, Faculty of Arts and Social Sciences

The chicken rice ($2.80) from The Deck, is undoubtedly, one of my favourite dishes. The rice pairs extremely well with the flavourful chilli sauce. I would always order the chicken thigh as it is more tender. Soaked in soy sauce, the flavourful chicken can be eaten on its own. 

Kaneda Japanese Cuisine @ Technoedge, Faculty of Engineering

One of the must haves in Technoedge is the Fried Chicken Tama ($4)! You’ll be served a hotplate filled with chicken chunks swimming in a savoury egg and sweet gravy mix. They also serve wakame, which I love!

Hougang Fishball Minced Meat Noodles @ Technoedge, Faculty of Engineering

Sometimes, my friends and I get caught up in study sessions that endure till night falls. Fortunately, Hougang Fishball Minced Meat Noodles opens till 8pm. I was introduced to the Fried Minced Meat Ball Noodles ($2.80) in year 2, and I’ve loved it ever since. The handmade meatball is oil, but succulent. Though I find the noodles just alright, the soft pieces of pork lard elevate the taste of the noodles. If you like, you can even get the meatballs without the noodles, as a snack. The cook puts chilli into your noodles by default, so remember to alert him should you prefer otherwise. 

Western Food @ Technoedge, Faculty of Engineering

A couple of my peers in the engineering faculty recommended this stall so I had a go at the Black Pepper Grilled Chicken Chop ($3.20), which comes with a set of side dishes. I opted for coleslaw, sausage, and thick cut fries to pair with the grilled chicken which was pretty well executed. This is a good beginner set if you’re craving for some western food. 

Indonesian Panggang @ Technoedge, Faculty of Engineering

A fan of ayam panggang? You will be pleased to know that you don’t have to venture out of school to get it then! The ayam panggang is priced very reasonably, and features tender chicken flavoured with kecap manis (sweet sauce). The chicken skin sports a nice char and smokiness. You can opt to have your rice drenched in a rich curry gravy.. For only $3.50, you’re really getting your money’s worth.

The Spread @ NUS Business School

Nestled in a corner of the Mochtar Riady building is this pretty cafe selling Asian cuisine. The Spread is perfect for lunch if you ever need to escape the heat. The Japanese Beef Bowl / Gyudon with Sunny Side Up ($8.80) is made up of rice, a sunny side up egg, sliced beef and onion. I love the sweet and savoury marinate on the beef, but I did find the beef a tad dry. The cafe also offers do-it-yourself salad bowls, desserts, and beverages. 

Dickson’s North Indian Halal Food

The Terrace canteen, in the School of Computing, is a place I hardly visit. However, it is home to a number of international cuisine – Western, Indian and Vietnamese. If you’re heading to Dickson’s, you have to get the Steamed Briyani Rice, Butter Chicken, Tandoori Chicken, and Cauliflower ($6). I couldn’t stop slurping up the curry of the butter chicken, which was robust and highly addictive. The chicken itself is well marinated, though slightly fibrous. Equally flavourful is the tandoori chicken, which has a strong charred taste.  

Café on the Ridge @ NUSS The Graduate Club

Previously accessible to students, this eatery now allows only members of the NUSS graduate club. Pro tip : register for the NUSS graduate club 90-days trial membership to gain access to the graduate club’s swimming pool and gym. After a workout session, you can drop by Café on the Ridge for a good lunch. Just remember to wear covered shoes and long pants. A highly recommended dish is the Nasi Goreng ($9.90), which consists of sambal prawns, chilli chicken, mutton rendang, as well as keropok, achar, fried anchovies, and rice. The sambal prawns are delish! I also enjoyed the chilli chicken and mutton rendang which were both very savoury. However, the meats were a little too tough. 

Indian Food @ Food Clique, University Town

This stall is super popular. The queue is unbelievable, especially during lunch hour. Reviews from my lecturers and peers about this place have been largely positive. For $3.30, I got a Mushroom Prata and Plaster Prata. The plaster prata was a tad disappointing, because the yolk of the egg was cooked through instead of being runny. The mushroom prata, on the other hand, was decent and comes with a generous amount of cut mushroom. The prata was not as crispy as I would have like, but I thought the curry was decently thick and well spiced.

Ban Mian / Fish Soup @ Food Clique, University Town

Week 13 is the most stressful week, and also the most exhausting time of my academic life. If I get too sleepy or restless while studying in UTown, I’ll go for a bowl of Tom Yum Fish Soup Noodles ($3.20) and request for a spicier version to wake myself up. The thick-cut and chewy noodles are topped with minced meat, crab sticks, egg, vegetables, anchovies, and sliced fish. It might be too spicy for some, but it’s excellent comfort food for me. 

Astons Express @ Food Clique, University Town

When I was still a freshman living in UTown, one of the first things I ate was Aston’s. Quality wise, the dishes are adequate, but what really makes it stand out is the affordable pricing. For $6.90, I get to savour the Chargrill Chicken which comes with 2 complimentary sides of your choice. I opted for the garden veggie and pasta salad, both of which were yummy. Be prepared to wait up to an hour during peak hours.

Hwang’s Korean Restaurant @ University Town

For a fuss-free Korean food fix, try the Doeji Bulgogi ($5.50) –  a basic assembly of spicy marinated pork, rice, and side dishes, on a hotplate. You can always add an egg for just 50 cents! The pork is nicely marinated, and carries a slight fire. While the pork isn’t too oily, it can be slightly dry. The onions add a sweet crunch to the dish. Scoop a mouthful and eat it while it’s hot!

There is something for every student in almost every part of NUS. Apart from the wide variety of food choices, there are also beverages that you must try – soya milk from Technoedge, and fruit juices from the Deck. There is also McDonald’s near the School of Engineering. I hope you discover more delicious food in your 3 or 4 years here!

MissTamChiak.com made anonymous visits and paid 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 cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

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Perhaps, a dish that encompasses our Singaporean identity and culture is everyone’s beloved chicken rice. Proudly labelled as our National dish, Chicken rice is probably the first thing you’d introduce to your friends who come to visit from abroad. There are a decent number of chicken rice restaurants around but I’ve always enjoyed my chicken rice from hawkers because it’s cheaper! (Yes I’m a cheapskate)

Launched 13 months back, Zeng Ji Hainanese Chicken Rice is helmed by Wei Liang. Born in Malaysia, Wei Liang has nurtured a passion for food after working in Boon Tong Kee, in Singapore, for 10 years. With years of experience under his belt, Wei Liang decided to start out on his own. He hopes to push on to develop his own brand of chicken rice here in Singapore. He also told me that he named his stall after his surname.

Wei Liang told me that he uses fresh Malaysian chicken, which he receives daily. Wei Liang poaches the chicken and dumps it in a huge pail of cold water to tighten its skin, and to stop the chicken from being cooked any further. If you’re lucky enough to sneak a peek, you’ll be able to see him pulling the entire chicken out of a pail of water before he starts to chop it.

Some like their chicken roasted and some like theirs steamed. When in doubt, I get both. You can opt to add ingredients like braised egg (50 cents), viscera (50 cents) and even a chicken wing ($1.50)! If you’re looking for a feast, you can go for the half chicken ($11) or the whole chicken ($22)! I requested for chicken breast and topped up 50 cents for an egg.

For $5, I was pleasantly surprised at the amount of food that was served. As expected, the chicken was fresh and not flaky. I liked that it was chunky so it had a firmer bite to it. The sauce is done well, not too salty and not too sweet. One of my chicken rice deal-breakers is the flavored rice that comes together with the chicken. I find that many tend to overlook the importance of the texture of the rice. I especially love the aromatic pandan fragrance from the rice. One of my pet peeves is rice that is undercooked or overcooked but I’m happy to report that the flavored rice served here was perfect! 

Most will tell you that you have to add chilli when eating chicken rice. I don’t always do it since I don’t really fancy spice in my food. However, I highly recommend adding the chilli this time round. Although it exudes a very ordinary color and smell, this handmade chilli really packs a punch. The heat follows through and I like that the acidity helps to add contrast to the chili. Wei Liang told me that all of the condiments (Chili and Ginger) are prepared by him. He gets to his store about 2 hours earlier to prepare everything before he starts serving.

Food is subjective but I sincerely think that this is a good plate of chicken rice. There’s little to dislike but so much to like, especially the chili. Given the economical prices and the superior quality, you’d be missing out on life if you missed out on this.

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

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

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Keeping up with the recent Nasi lemak burger food fad, we’ve sniffed out another new stall just for you! Launched about 7 months back, Nasi Lemak Specialist is a family-run business located in Tampines Round Market. 

Mdm Mazwin, who’s the key figure the kitchen, told me that she starts preparing everything at 5am so that they can start operating by 7am. What’s special is their use of long grain basmati rice and fresh coconut milk. Another notable feature is the special homemade batter used for both her chicken wings and fried fish.

They have quite a number of ingredients for you to build your nasi lemak but we recommend the Mega Value Nasi Lemak set ($5) which comprises fried egg, otah, begedil, anchovies, peanuts and homemade chicken wing. I think it’s a steal considering the number of ingredients present. The otah wasn’t exceptionally large but I liked that they use real fish. The begedil was well-executed; the potatoes were smooth without lumps. The star would be the fried chicken wing. Crunch through the crispy batter and skin to reveal succulent flavorful flesh. The batter is a little thicker than usual so it’s best to use your hands.  The use of basmati rice is interesting. The grains were lighter and fluffier but I felt like that they weren’t as lemak as I had expected. Nevertheless, the rice was fragrant and still very tasty. My only other reservation was that the chilli was too sweet but it wasn’t a deal breaker for me. All in all, I think this is really mega value for $5.50. Even if you’ve got a big appetite, this will satisfy.

Mdm Mazwin also recommended the Beef Rendang Nasi Lemak ($5.50) which features homemade beef rendang in replacement of the chicken wing and otah in the Mega Value Nasi Lemak Set. The beef rendang has a depth of flavor that is quite mesmerizing, and tender beef chunks. The curry used was alluringly spicy, but nothing too overwhelming.  

We also got the Economical Nasi Lemak which is the most basic nasi lemak and the most affordable. For $2.50, you get basmati rice, anchovies, peanuts, chilli and a fried egg. Nothing stood out but if you’re on a budget, this will definitely appeal to you. If you feel like adding more ingredients, you can get a begedil or fried egg for 50 cents. 

The Nasi Lemak Specialist also sells lotong and biryani. Other noteworthy nasi lemak dishes include the Yellow Fish Nasi Lemak and Chicken Wing Nasi Lemak. I hear that their lontong is also very popular, and I’ll definitely be back to try it.

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

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

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Mr Song has been dedicated to Fu Ji Char Kway Teow since 1972. Located within Sin Chin Wah Coffeeshop, this humble and unpretentious stall commands a steady stream of loyal fans. While he also sells fried bee hoon, Mr Song told me that patrons hardly go for his fried bee hoon, and that everybody comes for the char kway teow.

65-year-old Mr Song told me that he started cooking for the SAF back in his younger days. “They wanted me to sign on but I didn’t want to be tied down so I said no” he quipped. In order to run the stall by himself, Mr Song told me that he has to cut certain corners, and revealed that all his ingredients come from suppliers. If you pay attention, you’ll notice him cutting open bags of cockles to fry. However, for me, the essence of char kway teow comes from the wok hei. Wok hei is a charred aroma that many cooks struggle to incorporate successfully into their dishes. Mr Song has mastered the art of imparting an adequate wok hei to his kway teow through his expert frying skills, and this is the reason why the char kway teow from this stall is so tasty.

Both the Char Kway Teow and the Fried Bee Hoon come in three sizes – small ($3), medium ($3.50) and large ($4). We were kinda hungry after watching him cook so we got the large one. The flaccid kway teow isn’t overly oily and was evenly coated in beaten egg. I liked that he was generous with the eggs, which gave the noodles a smooth velvety mouthfeel. For me, this was the perfect consistency; not too wet and not too oily.

The charred aroma is hard to miss and the robust smoky flavor from the dish was simply alluring. No matter how you eat it, every bite is packed with the same deep smoky flavor. Another noteworthy component is the chilli. We highly recommend adding the chili for that extra oomph. I’m not good with chilli so I struggled to finish everything. The heat from the chili is the kind that grows on you. It may not seem spicy at first, but don’t be too quick to judge, like I did. I’ll probably tell him less chilli the next time round.

My only gripe was the lack of ingredients. I expected more lap cheong (Chinese sausage) and more see hum (cockles) for the $4 portion that I ordered. If you’re a char kway teow fan, you definitely can’t miss this.

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

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

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Bangkok is a city that never sleeps. Even though I have been there so many times, I am still overwhelmed by the sights and sounds at different parts of the city. The streets are always busy with pedestrians, food stalls, cars and tuk tuk.

Click to play the video

If you had a late night and craved for a comforting bowl of porridge, head to Khao Tom Bawon (ข้าวต้มบวร) on Samut Phrahan Road (north of Khao San Road). With 65 years of history, Khao Tom Bawon is home to a gamut of Teochew-style cuisine.

When I started exploring Bangkok about 7 years ago, Khao Tom Bawon was one of my supper spots. Located in a back alley, you may walk past it easily without noticing. But once you found it, you will be treated to great Teochew dishes as if you are dining in someone’s home. There are options to dine in an air-conditioned room or just sit along the alley, it’s up to you!

I don’t remember if they have a menu, but what I usually do is to just walk to the front and pick the ingredients I want. They are still cooking authentic local recipes since the grandfather’s days. Besides the steamed and braised items, you can also order stir fry items from the staff. Dishes I always eat includes their chai po omelette, braised intestines and stir-fried morning glory.

They claim to be the originator of pad pak boong fai dang, or stir-fried kangkong with chillies. The sambal kangkong in Thailand is a little different from Singapore’s version. They added loads of fermented bean sauce, so it has that extra savouriness in the dish. The intestines have been braised till it is velvety soft, in a light and clean-tasting sauce. The steamed minced pork with salted egg is another classic. It’s simple but the pork is tender and well-seasoned, which goes well with porridge.

End your supper with a CUP-D. Don’t think dirty, it’s just a cup of homemade durian ice cream.

To me, having porridge for supper is a heavenly meal. Even though it is not the cheapest in Bangkok, it is affordable and tasty. If you are wondering, the eatery is just across the entrance to Wat Bowonniwet (or Wat Bowon for short) – a first class Royal temple. The owner of the eatery is the principal disciple of the temple, hence they are allowed to name after the temple.

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

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The owners of Sheng Yi Fa Lor Mee, Mr Yao and his wife, manned the stall (which was previously located at Clementi) for more than a decade before Mr Yao decided to retire due to health issues. Fortunately, Mr Yao’s son, Thomas, took interest in the business and decided to open a new stall, with a friend, at West Coast Drive. Even though Mr Yao and his wife have retired, you can still see them at the West Coast outlet supervising Thomas.

Each bowl of lor mee costs $4. You can add extra ingredients for a dollar. We got two bowls – one regular, and one with added ingredients. There really is a stark difference in the amount of ingredients between the $4 and $5 lor mee. Don’t forget to top up 70 cents for an extra egg! Patrons can also choose from thick flat yellow noodles, kway teow or bee hoon for their lor mee. Having tried both the yellow noodles and kway teow, I prefer the former as it is able to soak up the gravy better.

Mr Yao blends a variety of herbs, such as luo han guo, to concoct the thick and flavourful gravy. The gravy contains a generous amount of ingredients – egg white, fish bits, ngoh xiang, lor bak, fried you tiao pieces and fried chicken pieces. Their fried dumplings, lor bak and ngoh xiang are all made in house. The ingredients remain crispy and fragrant despite having been soaked in the thick gravy for awhile.

A good amount of pork and water chestnuts lie in the core of the savoury fried dumpling. The ngoh xiang is equally flavourful, and pairs excellently with the viscous gravy. Again, you’ll find bits of chestnuts in the ngoh xiang which give it a subtle sweetness. The you tiao bits are highly addictive – each piece crunchy and savoury. “We enhance the taste of the you tiao by mixing in our homemade mix”, explains Thomas.

Every bite carries different textures and flavours, which makes their lor mee very very satisfying! Try slurping the lor mee with their homemade chilli, which has a pleasant charred taste. For all those serious garlic lovers out there, go crazy on their garlic, like I did, and you won’t be disappointed.

Sheng Yi Fa serves up bowls of lor mee that truly embodies the taste of tradition. Every aspect of the lor mee was just perfect. My only complaint is that the stall is located in a pretty remote corner in the western part of Singapore. Still, I’ll definitely be back for their lor mee!

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

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

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For as long as I can remember, I don’t think I actually liked duck rice. Perhaps it was because my first plate of duck rice wasn’t very good and left a bad impression on me. Ever since, I’ve always been a fan of chicken rice. However, after having a plate of probably the best duck rice, I’ve started to think that maybe duck rice isn’t so bad after all. With almost 40 years of history, Sean Kee Duck Rice is set to be a top contender in the race for the title of best duck rice in Singapore. They only serve duck rice and duck porridge, but it seems like they’re better known for their duck rice. The stall is currently run by 3 brothers – Lawrence, Ron and Albert.

Despite their manly and tough countenance, the trio is actually very friendly and rather comical. Albert told me that the recipe for their duck rice was passed down from their father who first started the stall in 1979! Their father has retired, and the 3 brothers have since taken over the stall. The brothers get up at 5am every day to prepare all the ingredients by hand – from braising the eggs to whipping up the chilli. And, they only open their stall at 11am! The duck used is brought in fresh daily, so you be sure that you’re savouring only the freshest here. They also serve braised peanuts, tofu, braised eggs, duck innards and even handmade fishcakes. They told me that it’s a lot of hard work but their dedication and diligence have not gone unnoticed by their loyal customers. You can order a regular plate of duck rice, which comes with soup and chilli, for $5. I’d recommend that you bring along a couple of friends and order a platter so you can get to try everything they serve. Just let them know if you don’t eat certain items, and they’ll be more than happy to personalize the platter for you.

One of my initial queries was “So, which one of you is Sean Kee?” And the brothers laughed out loud in response. Albert told me that it was a translation error. The actual name of the stall is registered as Sia Kee (Hokkien) which is the name of their father. Unfortunately, the translation from Hokkien to Mandarin wasn’t quite as accurate.

For $5, you’ll be able to dig into a hearty plate of duck rice. I was feeling hungry and greedy, so I added tofu and a braised egg. I don’t know about you but I loved the gooey sweet braised sauce slathered all over my duck rice. Albert told me that their braised sauce is cooked in a cauldron at their central kitchen in Bedok, where it’s constantly being stirred. I’m not sure if the stirring is the reason why, but the braised sauce was awesome. It’s not too sweet, nor too salty – simply heavenly. The best part is that everything was covered in the awesome sauce!

The duck meat had the right amount of firmness to it. I liked that it wasn’t too dry which can often be off-putting for me. Throw in their handmade chilli for extra flavor and you’ll be salivating for more. I felt that they could’ve been more generous with the amount of duck meat, not that they were stingy with it. I’m a firm believer of “quality over quantity”, so I’ve no complaints. This is, undoubtedly, one of the best duck meats I’ve ever enjoyed.

Overall, I think the braised sauce was the star of the dish. I couldn’t help but lick my plate clean. They told me that their duck rice is catered towards the younger generation, hence their rendition is sweeter, unlike the traditional Teochew Duck Rice which is a tad saltier. 

Sean Kee Duck Rice is situated within Sin Huat Eating House, amongst other tenants. However, you’ll easily notice that most, if not all, of the patrons there are enjoying duck rice. And, it’s the same for me. The only reason I’ll ever go back there is to get myself a hearty plate of duck rice.

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

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

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The concept of infusing elements of traditional national dishes into modern cuisine has been trending.  Even McDonalds has jumped onto the bandwagon with their Nasi Lemak burger. Forget trends, for I have here with me a hidden gem that sells delicious Chinese Style Nasi Lemak! Opened in 2002, Hi Leskmi Nasi Lemak had its name derived from the Hindu goddess of wealth, health, fortune and prosperity, Lakshmi. On behalf of Carol, older son Jonathan explained that the family-run Nasi lemak hawker stall was inspired by the belief that people should have access to delicious food at affordable prices.

“We do remember faces and try to engage with returning customers by remembering their likes and dislikes. It’s pretty personal in that sense, where customers actually turn into friends.”

With a friendly demeanour, Hi Leskmi Nasi Lemak welcomes patrons with an array of scrumptious ingredients, including stir-fried brinjal, grilled otah and crispy fried chicken wing.

If it’s your first time here, be prepared to brave the queue that would have already formed even before the store opens. All good things must wait right! While waiting, you can decide if you want to get set A, B or C, or build your own dish. I love to customise my Nasi Lemak, so I chose to pair my rice with stir-fried cabbage, grilled otah, crispy chicken wing, egg, and tahu goreng with long beans ($5).

Remember to ask for their sambal chilli, which is to die for. Every mouthful of sambal is delicious. You can definitely almost taste a subtle wok hei in the chilli. The family adds tamarind paste to the chilli, which gives it its sweetness! And the best part? The chilli pairs excellently with every ingredient, adding a sweet and spicy note to each. “The sambal chilli is also a huge favourite of our customers. More often than not, our customers tend to tell us to give them more,” said Jonathan.

The cabbage is light, yet crunchy and sweet, and isn’t too oily.

They make a delicious tahu goreng with long beans. Though I’m not usually a fan of fried tofu, the tau goreng, which is fried to perfection, had me at hello. Add a dose of their chilli and be amazed by the combustion of flavours. This ingredient alone made all the difference for me.

The fresh and soft otah has a strong char and is definitely something you must try! The chicken wing is slightly on the drier side, but the skin is still nicely crisp and the meat well marinated.

This is definitely one good nasi lemak that will put all other nasi lemak-inspired dishes to shame. The family also runs the minced meat noodles stall (#01-69) and the economical rice stall (#01-67), which are opposite the nasi lemak stall. Now that’s hawkerpreneurship. Jonathan and his younger brother, who are working full time at the stalls, have also shared with us their dreams of taking over the stalls in the future. We wish Carol and her family all the best in their upcoming ventures!

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

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

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