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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Have you heard of the saying “when life throws you lemons, make lemonade”? The story of Madam Leong Ban Mian models that closely. As a single parent, Vivian Leong’s grit and perseverance through tough times is an exemplar of a mother. Inspired by her mum’s very own hakka-style ban mian, Vivian, 42, decided to take up the mantle of a hawker to support herself and her daughter. Vivian shared with me that the jump from being a housewife to a hawker was a big and risky one, but it definitely is worth it.

Situated just a 10-minute walk from Commonwealth MRT, Madam Leong Ban Mian offers healthy yet tasty comfort food which is especially apt for rainy days. Vivian has high regard for the quality of food that she dishes out, and you’ll definitely taste it in her ban mian. Her ban mian is made by hand daily using egg, flour and water without any preservatives or MSG. She told me that her ban mian is a tad more yellow than others because there is a higher egg content as it gives the noodles a springier texture. If you love QQ noodles, she recommends opting for the ban mian instead of you mian or other thinner variations. All her sauces and broth are also made by her daily based on her mum’s recipe. Vivian also told me that the broth can make or break the ban mian and it is essential that she gets it right. She simmers the broth, which is made from yellow beans and anchovies, for 2 hours before it is ready to be served.

For her, good ban mian must comprise springy noodles, fiery chili and a flavorful homemade sauce (or soup). Vivian’s ban mian definitely checks all the boxes. To stand out from everyone else, Vivian has come up with dishes like Tom Yum Ban Mian, Curry Chicken Ban Mian (available only on Mondays) and a Braised Pork with Black Fungus Ban Mian! We decided to get the regular Ban Mian (she recommends the dry one) and the Braised Pork with Black Fungus Ban Mian. Vivian explained that Ban Mian isn’t usually served with eggs in Malaysia, unlike in Singapore. Being a Malaysian, she has decided to not serve eggs with the noodles by default(she’ll ask when you order). She hopes that her food can help to bring a taste of home to Malaysians working here in Singapore.

The regular Ban Mian (dry) comes with a small bowl of soup with a poached egg swimming inside. The soup is a little milder than what I’d expected but it was still tasty nonetheless. The noodles were springy but not as QQ as I would have liked (I like those thick and chewy ones). I was told that I could request for thinner or thicker noodles, so I’ll probably request for thicker noodles the next time round. I used to like the soup versions but the dry ban mian is starting to appeal to me more these days. For me, the sauce is paramount. Vivian uses her very own concoction so you probably won’t be able to find this anywhere else. The sauce is sweeter than others but what I liked most about it was that it wasn’t clumpy or watery. We took out the egg from the soup and mixed it with the noodles and the result was just shiok! Another thing that stood out was the braised mushroom slices. While her ban mian is priced slightly higher at 4 bucks, she ensures that you get a lot of 料 so that you’re getting bang for your buck.

If you’re looking for something a little different, you can opt for the Braised Pork and Black Fungus Ban Mian ($5)! For now, I don’t think I’ve ever seen a braised pork and black fungus ban mian sold elsewhere in Singapore, so it was definitely worth a try. Instead of a poached egg, you get a sunny side up! If you prefer other kinds of eggs, just let Vivian know and she’ll be more than happy to change it for you. While a little sparse, the braised pork was thick and fatty. Vivian shared that it takes more than a day to prepare the juicy and flavorful braised pork chunks and mushrooms, . Remember to add in her homemade chilli for an extra kick. Be warned that it’s extremely spicy.

Vivian has also ventured into Thai food by opening another stall beside her Ban Mian stall. t’s not easy committing to such high standards whilst shouldering heavy responsibilities at home. If you’re in the vicinity, come down and show some love; I’m sure you won’t be disappointed.

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 Madam Leong Ban Mian. We will verify and update from our side. Thanks in advance!

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The idea of lobster being a luxurious and extravagant delicacy is a thing of the past. The sweet and briny lobster meat that everyone loves is now readily available in the heartlands too. Here are 7 lobster dishes that you must try. Don’t say we bojio, because we’re going to reveal some hidden lobster lobangs!

Tom Yum Lobster Noodle Combo @ Abb Zabb

We begin with Abb Zabb’s signature Tom Yum Lobster Noodle Combo ($38), which consists of one whole Boston lobster, tiger prawns, scallops, mussels and an entire squid generously stuffed with flavourful minced pork. You can choose between the traditional Thai glass noodles or instant noodles to pair with your combo. The fresh seafood packed a good amount of heat after soaking up the tom yum goodness that is the soup. Overall, the sweet and spicy flavours of the lobster noodle combo balance out nicely. For it’s price, it is a luxurious seafood spread that is definitely value-for-money as it feeds two sufficiently.

Seafood Platter @ Deanna’s Kitchen

Opened by a couple, Deanna’s Kitchen is actually named after Deanna (Formerly known as Denise), a Chinese-Muslim convert who is married to a Malay Muslim. Deanna’s struggle to find Halal Prawn Mee formed the bedrock for the hawker concept, which eventually materialized on 9 June 2017. Asri recommended their off-the menu item – a Seafood Platter ($38.50) that is suitable for 3 to 4 people. Don’t be fooled by the picture, for this huge bowl of seafood goodness is fit for kings. The platter consists of one whole lobster, your choice of one crayfish or big prawns, peeled prawns, and clams amongst others. The broth was mildly flavourful, and the sweetness from the crustaceans was quite distinct. Although the lobsters were fresh and contained plenty of roe, they were a tad tough.

Whole Lobster @ Fish & Chicks

Fish & Chicks recently launched their Whole Lobster ($26.90) which features two Boston lobsters with two sauces. There are three sauces to choose from – chilli crab sauce, mentaiko, or cheese. We opted for chilli crab sauce and mentaiko. The former is more tangy than spicy, while the latter is a tad too salty for our liking. During our visit, we found the lobster flesh lacking in consistency but there are many others who raved about it. 

Lobster Nasi Lemak @ Lawa Bintang

Lawa Bintang combines traditional nasi lemak with a whole crayfish lobster ($22) instead of the usual chicken wing. The succulent flesh of the lobster is well coated with their homemade herb blend and cheese combination. Besides the delicious lobster, I also enjoyed all the other components of the nasi lemak.

Lobster Noodles With Clam @ Lobster Time

As we were about to tuck into our bowl of Lobster Noodles with Clams ($26.50), co-owner Jun Jie shared with us that they select lobsters from Malaysian suppliers as they ensure a steady import of lobsters. We liked how the firm and fresh lobster flesh can easily be removed from its shell. Don’t forget to dip it in their homemade chilli! 

Lobster Mee @ Da Bao Lorong 15

We opted for the Lobster Noodle ($29.90) which comes with a prawn-infused broth. Diners can also choose the dry version. The broth contains clams, de-shelled prawns, one whole lobster, thin pork belly slices, pork lard, chye sim and yellow noodles. The lobster flesh is fresh, but it was slightly overcooked. I felt that the dish was slightly overpriced for its quality, but you could also opt for a range of cheaper alternatives, such as the prawn noodles and fish soup.

Lobster & Big Prawn Soup @ Sumo Big Prawn

Sumo Big Prawn is, no doubt, one of the better known hawker stalls selling lobster dishes at super affordable prices. Like many others, we had a go at the Lobster and Big Prawn Soup with Yellow Noodles ($24.90). Apparently, this is the price you’ll pay when they use Columbia lobsters as a substitute after their Asian lobsters ($18.90) are sold out. Although $24.90 is a tad steep, you are paying for a lobster of premium quality. Our bowl of Lobster and Big Prawn soup arrived piping hot, with a subtle aroma of Chinese wine and a captivating buttery fragrance. It consists of a whole lobster, two big prawns and plump, juicy clams. The lobster and prawns we had that day were cooked just right, soaking up the richness of the broth without losing its natural sweetness.

2017 has seen an increase in the number of hawkers delivering an impressive repertoire of lobster dishes at affordable prices. The trend will definitely continue, and I wouldn’t be surprised to see Boston lobster sandwiches being served in the hawker centres one day.

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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A good friend of mine does wedding styling in Singapore. I met up with her over lunch recently and she was telling me one of her clients owns a nasi padang stall in Bedok industrial estate. “This bride-to-be is very chio, I can’t believe she wakes up early every morning to pack rice at the stall,” she said.

A chio bu selling nasi padang? This is something. So we met for lunch (again) the following week, at Bedok Industrial Park. I arrived before lunch and there was already a short queue in front of Istimewa Kitchen. Started 3 years ago by Sara and her fiancé Kenneth, they wanted to venture into F&B and thought nasi padang was a “niche market”. Roping in a family friend who is a chef, Sara then left her job as a underwriter and set up Istimewa Kitchen.

27-year-old Sara stood behind the counter to take orders. The wide array of food displayed behind the glass counter is enough to whet one’s appetite. Their signature mutton rendang, being a favourite among many, goes easy on your palates as it is moderately spicy with coconut, and spices helped to bring out its aroma. The lean pieces of mutton has been braised for at least 2 hours to ensure that it deliciously melts in your mouth. Indeed, the meat was tender and had no gamey taste at all, making it a pleasure to savour.

Another hot favourite is the assam fish which has been infused with tamarind sauce and red chilli, served with a variety of vegetables such as lady fingers, tomatoes and brinjal. It was almost sold out during my visit, so I only managed to try a small piece. But it’s good enough to know that the sauce has a perfect balance of tanginess and spiciness.

I was craving for fried chicken wings that day hence I just had to order them. The batter was ordinary but I paired it with their sambal belacan imbued with tangy limau kasturi and an assortment of chilies. Ahhh… all these food talk is making me hungry.

A complete Nasi Padang meal usually includes a balance of vegetables and variety of meat. Check out the curry vegetables, a yellow creamy dish. The spices are finely blended before cooking. Coconut milk is slowly added to ensure a creamy texture.

So happy to find a decent nasi padang stall in an industrial estate (not because Sara is chio of course). They may be moving out soon so be sure to check their Facebook page before heading down!

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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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Despite the long queues and the hot weather, Singaporeans still love their hawker food because of its great taste and affordability. It’s so satisfying to find good hawker stalls that’ve been diligently dishing tasty food but yet aren’t as well-known as they should be. One such stall is 511 Lor Mee, which is located in 511 Kaki Bukit Food Centre and Market. Well, they don’t actually have a name since their sign board reads Song Chew Char Kway Teow which belongs to the previous tenant. Opened 13 years back, 511 Lor Mee is well-known for their tasty slurp-worthy lor mee. They offer their lor mee in two portions – small ($3.50) and large ($4.50).

The recipe for her dark gooey gravy is her very own, which she has spent countless hours perfecting. She gets up at 330am to prepare the ingredients and the stalls opens officially at 545am. Her diligence and passion for food is really respectable considering her old age but she told me she has to do it on her own because this is the only way to ensure a consistency and quality in her food. Although they’re closed on Thursdays and Fridays, she doesn’t really take a break because she has to brew the thick and gooey gravy! Every batch of gravy that she prepares is steeped and cooked for at least 4 hours. Phew!

The ingredients, especially the fried ones, are prepared on a daily basis so you’re guaranteed the crispiest fried items. If you order the large portion, you’ll get an additional fried prawn on top of additional noodles. The prawns looked like they were calling out to me so I ordered the large version. Before your food is served, the lady boss will also ask if you like vinegar. I chose to have vinegar since I thought that it’ll help to cut down on the heaviness of the dish.

The lor mee comes with fried fish, braised pork, half a braised egg, wu xiang, crispy fried fritters (lady boss calls it crispy crispy LOL), and copious amounts of noodles doused in her own homemade lor. I chose the yellow noodles and bee hoon but you can also choose other types of noodles if you like. The lor isn’t as sticky and heavy as some other stalls’ but it is still thick and flavourful. The addition of chilli and vinegar pushes the lor to the next level, lending it hints of sour-spiciness that complements the starchy dish. I don’t like vinegar in my food, but I strongly recommend adding the vinegar for this one. The ingredients are crispy and I especially liked the fried fish because of the starchy batter. It has an old school fried fish vibe to it, if you know what I mean.

If you decide to get the large bowl, look forward to the prawns because that’s probably the second best thing after the thick tasty lor. Although a little small, the prawns used are fresh. 

The hard work and passion that the lady boss puts into her food can really be tasted in the hearty bowls of lor mee. Remember to look out for the unit number #01-34, not the name of the stall, or you’ll never find 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 511 Lor Mee. We will verify and update from our side. Thanks in advance!

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Wen Wen Pork Rib Big Prawn Mee started 5 years ago by Uncle Richard and his wife at Geylang Bahru Market and Food Centre. As the food centre is undergoing renovation, they shifted to Old Airport Road Food Centre. Uncle Richard used to be in the printing industry, and only jumped into the hawker profession at age 49. Well, he’s a living proof that a person will never be too old to chase his dreams.

They do the usual prawn noodles but what’s so special about the stall is, they serve seafood hotpot as well! Uncle Richard’s Indonesian friend got him a bag of crabs, he added it into his broth and it tastes good. Hence, he came up with this seafood hotpot! Each Seafood Hotpot ($60 for 2 pax / $70 for 4 to 5 pax) consists of pig tails, pig intestines, lala, pork ribs, prawns, and crab.

For the ultimate seafood hotpot feast, you can top up $50 for a can of abalone. Uncle Richard doesn’t freeze the seafood, crabs and prawns are cleaned and prepared upon order to retain its freshness. The prawns are from Pontian, Malaysia, and Uncle Richard uses Teochew cold crabs. The size is smaller than those used for chilli crab and black pepper crab elsewhere, but the meat is moist and sweet, and the best part – it contains lots of rich roe!

The lala and prawns are very fresh, and the abalone added a chewy texture and pleasant briny flavour to our meal. The pork ribs feature fork-tender meat that’s easily detached from the rib, so enjoyable! Pig intestines and pig tails, on the other hand, are wonderfully smooth and tender, yet chewy in texture.

The husband and wife team arrives at 8am every day to collect the seafood that’s delivered fresh daily. He explained that during peak periods such as Lunar New Year and Ramadan, they have to head down to their suppliers’ stalls personally, or risk not getting any seafood supplies for their bestselling seafood hotpot.

In the morning, the couple will clean the seafood, and start preparing the broth and allowing it to simmer for 2 to 3 hours in order to infuse the seafood sweetness into the broth. Pu Er Tea is also added to make the colour of the broth more appealing. Indeed, each spoonful of broth boasts a crustacean sweetness. It is so robust and flavoursome that we couldn’t help but request for more! To accompany the broth, there is free-flow noodles dressed in lard oil, chilli, and topped with crispy fried shallots.

Besides savouring the ingredients prepared by Uncle Richard for the seafood hotpot, you are allowed to bring your own ingredients as well. We are definitely returning with our friends and family for this!

Note: This is 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 Wen Wen Pork Rib Big Prawn Mee. We will verify and update from our side. Thanks in advance!

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Located at SuperBowl Jurong, Rong Guang BBQ Seafood is run by a mother and son team. The place is not easily accessible, but the interesting marinades they use for the seafood is worth trying. This stall was started in 1980 by Joe’s mother. She used to serve chicken rice, but realized that her BBQ seafood dishes are more profitable. So, she decided to do away with chicken rice, and focus on serving BBQ seafood at Bukit Merah Food Centre in 1985. Two months ago, they decided to move to SuperBowl Jurong.

The menu is quite extensive for a hawker stall, and all the dishes are economically priced. This allows customers to order more variety for sharing. The BBQ Stingray ($5.50) can be prepared with sambal, assam, or curry marinade. We went for the usual sambal stingray, and this is probably one of the meatiest stingray we’ve come across, albeit a tad too tough. The sambal is not too spicy, but still has enough kick. Squeeze the lime for that tangy finish.

The BBQ Lala ($5.50) can be cooked in 4 different ways here, namely sambal, ginger & onion, gong bao, and gan xiang. The gong bao lala is surprisingly pleasant on the palate. We were skeptical initially, as we didn’t think that gong bao sauce suits shellfish, but were proven wrong. The lala is fresh, plump, and juicy. If we had more stomach space, we would’ve gone for the sambal lala too.

Rong Guang BBQ Seafood also serves a range of vegetables such as baby kailan, fried kang kong, fried potato leaves, and more. The Stir-Fried French Bean ($5.50) comes with either garlic or sambal seasoning. The garlic version is so aromatic, and the French beans are fried just right – not too mushy, with a nice crunch.

Crabs are also served here at a very reasonable pricing for the size. We can’t wait to introduce this stall to our friends and family. Despite its location, we will return for the food, as the dishes taste quite decent and are super value-for-money.

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 Rong Guang BBQ Seafood. We will verify and update from our side. Thanks in advance!

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A well-known food cluster, Tiong Bahru is steeped with cafes and delicious hawker food and it’s no secret. Here’s a compilation of our favorites.

Jian Bo Shui Kueh

If you’re looking for breakfast in Tiong Bahru Market, most patrons would be familiar with the Chwee Kueh from Jian Bo Shui Kueh. The kueh has a firm bite to it and it wasn’t too dry which we liked. The chye poh was fragrant and very generous in servings. They also added sesame seeds for extra flavor and texture. For $2.50, you get 8 pieces of kueh so even if you’re really hungry, this would probably would good for your breakfast. Remember to add in the sambal chilli!

HarriAnn’s Delights

How about glutinous rice for breakfast from HarriAnn’s Delights? Served with fresh shallots and crunchy peanuts, this makes for a wonderful breakfast or even an appetizer. They’re also well known for their nonya kuehs and yam cake! For the nostalgic foodie, this is probably the stall for you to go to!

Min Nan Prawn Noodles

Prawn noodles is a popular choice for breakfast and lunch. If you follow TV well, then you might remember Min Nan Prawn Noodles from the Buzzling Cashier on Channel 8! The broth offers rich savory notes that are complemented well by the use of shallots. The crunchy beansprouts add an interesting texture but I think the real star was the use of meatballs and fishballs in the dish. For those that are looking for a little more, the pork ribs prawn noodles sees 3 large prawns and chunky ribs for just $4!

Tiong Bahru Char Kway Teow

It’s heartening to see old hawkers still manning their store despite their old age. Tiong Bahru Char Kway Teow is one such stall where its helmed by an 88-year-old uncle. It wouldn’t occur to me as one of the best but it didn’t disappoint. Owing to his old age, the waiting time may be significantly longer than other stores but we think it’s worth the wait. It wasn’t as wet but we liked that it wasn’t as oily. Personally, we preferred it to be sweeter. Probably would tell uncle to make it darker during our return.

Lee Hong Kee Roast Meat

If you’re a meat-lover like me, then Lee Hong Kee Roast Meat would probably appeal to you. Despite the long queues, Singaporeans didn’t seem to mind queuing for a plate of hearty char siew rice! We ordered $10 worth of roast meat and char siew to quell your meaty cravings. We had no problems clearing the roast meat (Sio Bak) which was superbly crispy and fatty. Not the best, but we reckon it’s definitely worth the queue. However, we weren’t quite as impressed with the char siew which was a tad too dry and not as tender as what we’d expect. You can opt for rice or noodles to go with your meat of choice – don’t miss out!

Tiong Bahru Lor Mee

Starchy foods isn’t for everyone, but the Tiong Bahru Lor Mee is. This is probably one of the main reasons people travel all the way to the Tiong Bahru Market. You can opt for your favorite noodles but I like the traditional yellow noodles with bee hoon. Another popular option is yellow noodles with kway teow. For $3, this lor mee is really a top contender if you’re a lor mee fanatic. The gravy is rich, savory and sticky. Nothing too starchy in my opnion. It comes with a generous serving of ngoh hiang, fish cakes, fried fish, meat slices and wanton so that every bite is guaranteed to be satisfying. They also offer $4 and $5 options that you can opt for if you’re starving. Remember to add in your chili of choice for an added fiery punch!

178 Lor Mee

You would think that there’s only 1 lor mee stall in Tiong Bahru Market, but 178 Lor Mee really gives Tiong Bahru Lor Mee a good run for their money. The main difference between the 2 lor mee is that 178 Lor Mee uses fried ingredients in the dish which can be a little heavy for most. I loved fried stuff so I was more than happy to finish the entire bowl. While, the gravy here is thicker and gooier, I preferred the more flavorful gravy from the Tiong Bahru Lor Mee.

Tiong Bahru Fishballs

Snack Time! Tiong Bahru Fishballs is no stranger to most foodies. Using only 100% fish meat, the fish cakes, fishballs boast a springy texture. The uncle here tells us that they don’t use flour which makes this tastier than other fish balls that do use flour. The fish meat is fresh and it’s not oily. Our personal favorite is the giant fish cake which goes for large fish cake which goes for $4. What’s your favorite?

Tiong Bahru Pau

Part 2 of snack time – Tiong Bahru Pau! For those that prefer their meat to fish, how about a warm rou pau or a couple of siew mai. We loved the big pau which conceals a generous juicy pork filing underneath the fluffy bun. We also liked the char siew bao which had the right amount of seasoning and wasn’t overly sweet. Personally, I think the big pau would be more than enough to fill your tummy if this was breakfast.

Zhong You Yuan Wei Wanton Noodles

Not sure if pigs have armpits since they have no arms. Nonetheless, the pig’s armpit happens to be the fattiest part you can get out of a pig. (I’m not trolling) Here at Zhong Yu Yuan Wei Wanton Noodles, they serve pig’s armpit wanton mee for $5. The price is significantly higher than usual wanton mee, but we were pleasantly surprised with the superior quality of the char siew and it made the $5 worth the money. The char siew was well executed with the right amount of charred portions which complemented the fatty portions of the meat. Remember to go earlier if you intend to get the armpit (hear it sells like hot cakes)!

Liang Liang Garden

For dessert, we ordered the Milo Dinosaur Ice Kachang from Liang Liang Garden! Its unusual but it works especially if you love milo. The ice kachang covered in a blanket of milo powder. I enjoyed that they gave sufficient milo powder so that when the ice melts, it doesn’t become too diluted. It’s an interesting dessert that I’ve yet to see it in other store elsewhere. They also serve other traditional hot and cold crowd favorites, what’s your favorite?

Tiong Bahru Bakery

Probably one of the most popular bakeries around, Tiong Bahru Bakery is famous for their delightfully crisp croissants which feature a light yet crusty exterior with a buttery mouthfeel. Amongst their wide selection of pastries and breads, you can also get the Mozza & Ham Focaccia ($8) which offers a good balance of savory and sweet notes – a must-get if you love savory pastries. We will definitely be back to try more of their masterpieces, but what’re your favorites?

Cream and Custard

Like some other cafes, Cream and Custard bakes their cakes daily using homemade tart and sponge bases. Helmed by resident chef, Melissa believes that her customers will be able to taste the effort and love put into the cake which is why she only bakes with her heart. Her beautiful designs, innovative designs and rich flavors are testament to her passion and love for baking. Her recent invention, The Black Ball, comprises of a spherical passionfruit curd and chocolate hidden within a chocolate shell. Using only the finest ingredients like 100% fruit puree and President full-fat cream, they only make a limited number of servings daily so you’d better go earlier to avoid disappointment. We tried the eye-catching Galaxy Cake ($8.80) which consists of a rum and cherry center and a bitter chocolate and blackcurrant jelly exterior. Personally, it was one of those desserts that you just can bear to eat because it’s just so perfect-looking.

Drips Bakery

Yet another place to soothe your sweet tooth cravings is Drips Bakery which offers practically anything you could want. From teacakes to fruit tarts and even salads, you’re bound to find something that will tickle your fancy. Because it looks nicer in photos, we got their seasonal mix fruit tart ($9.20) was has a splendid combination of raspberries, blueberries, custard all held together by a rounded and crispy tart. The combination was just right for me, the mellow acidity of the berries was well contrasted with the overall sweetness of the custard and the tart. I liked that the berries weren’t sour but had the right amounts of sweetness to combat the slight tartness. If you’re looking for a place to sit back and chill, then you’ll be glad to know that they also serve a decent range of teas and coffees.

Flock Cafe

If you’re looking for a lunch and dinner around the vicinity, you’ll realize that there’re quite a number of cafes in Tiong Bahru. Flock Café is an indie-inspired that offers a cozy ambience that is worth a second visit. From burgers to scrambled eggs on toast to eggs benedict, their fairly versatile menu is bound to ensure that everyone can find something that they like. We heard that they had recently introduced a few new dishes to their menu so we decided to have a go at one of those. We got the Fish and Pancakes ($16.80) and was not disappointed. While the fish fillets could’ve been bigger, we liked that it was well-executed – a crisp exterior and fork-tender flesh. The pancakes, however, didn’t impress as much as the pancakes.

Plain Vanilla Bakery

Specializing in cupcakes and layered cakes, Plain Vanilla Bakery offers only the freshest ingredients to ensure that you don’t waste those calories when savoring their cupcakes. Cupcakes tend to give me the impression that they’re too sweet, but I was pleasantly surprised by the cupcakes served here at Plain Vanilla Bakery. A couple of their favorites include the Red Velvet Cupcake and the Dark Chocolate Cupcake with Varlrona Chocolate Nibs. We had the Vanilla Bean Cupcake and I must say I will be back to try the rest. Aptly priced at $3.90, the tiny bundle of joy makes for a wonderful picture for your Instagram feed. The sponge was delightfully soft and moist, just right. The frosting was light and the sweetness was spot on. Too bad it’s so small I finished it in a couple of bites. If you love cupcakes, this is one not to be missed.

Orange Thimble

Another notably café worth visiting is the Orange Thimble which offers quite spots for you to chill within. If you sit near the window, you wouldn’t have any problems reading a book. Whether its chilling with friends or just a simple lunch, this café stands as a strong contender. Reviving old traditional flavors, the Ondeh Ondeh cake ($8) makes for a lovely dessert. The pandan-infused sponge cake had the right amount of moisture with a hint of coconut that blends really well with the gula melaka cream. If you’re not in the mood for sweet, I’m quite sure that their savory items would have make for a fine dessert.

Whisk Cafe

Recognizing that not everyone loves cakes and pastries, Whisk Café focuses on a select few artisanal beverages such as hot chocolates, teas and of course coffees. Of course, you can also opt for some pastries and cakes to accompany your beverages. We got their Latte ($5.50) and Hot Chocolate ($6.50) and had a pleasant afternoon catching up with some old friends. I personally liked the hot chocolate because it wasn’t too thick and its sweetness wasn’t overpowering. The flavors were robust and it didn’t leave a dry aftertaste which I appreciated. Given the well decorated European-inspired interiors, this café is one that worth the visit over and over again.

Chapter 55

Another great option for lunch and dinner, Chapter 55 offers a rich repertoire of Mediterranean dishes accompanied with a good selection of drinks and dessert. You’ll be spoilt for choice here! The interiors were well lit and were spacious enough so it wasn’t too stuffy. For starters, we got their Buffalo Wings which were marinated in a delectable and spicy sauce. Served hot, the wings were simply addictive and you’ll probably find it difficult to resist another once you had one. Resistance is truly futile. We ended off our short visit by ordering a Bonito Thin Crust Pizza ($23). The pizza’s thin crust made it easy to chew on and the combination of ham, bonito flakes and Japanese mayonnaise was divine! Personally, I liked that their food is meant for sharing so you might as well jio your friends along for this one!

PS. Cafe Petit

Despite its smaller seating capacity, PS. Café is another place that you can look forward to sit back and chill. First opened in 1999, PS. Café now has 9 branches spread across central so you’ll always be able to find a spot for afternoon teas, brunches or even a romantic date! One of the must-try items on their menu would definitely be the truffle shoestring fries ($15)! The portions are ginormous, you’d probably need 3 or 4 people to finish it. The flavor of truffle was simply aromatic and I liked that it lingers even after you’ve finished the fries. As with all finger food, it’s so addictive you won’t realize how many fries you’ve eaten until it’s all gone! If you’re still not satisfied, you can opt for the PS. Big Bacon and Eggs ($24). You get to pick 2 eggs done the way you like: scrambled, poached, fried or omelet. Enjoyed together with crispy bacon, rocket roasted mushrooms and a sausage of your choice: beef or chorizo for a $3 top-up. I’m a sucker for bacon and scrambled eggs and this didn’t disappoint.

Open Door Policy

If you’re looking for fancy date ideas, we reckon Open Door Policy is probably the best option in Tiong Bahru. Be prepared to spend a little more than the other places but you won’t be disappointed by quality of the food. Like some other places in Singapore, Open Door Policy grows their own herbs in house to ensure optimal quality and freshness. They recently revamped and came up with this concept about a year back.

Priding themselves in Italian food, we got the Roasted Pork Rack ($38++) with spicy pineapple saucem purple sweet potatoes and baby kalian. The portions are not filling and the service wasn’t quite as efficient. Nevertheless, the dish itself was worth the time and money. The pork rack is cooked sous vide and retains a certain chewiness and sweetness that is unlike what you’d get outside. While firm to bite, the meat peels off easily – the perfect texture for me.

The Apple Cheese Cake ($16) also caught our eye for dessert. Made from a walnut-based crust and a cashew-based cream, the supposedly sweet dessert was unlike that of a traditional cheese cake. It’s relatively less sweet and loses the cheese flavor for a nuttier palate. With the additional of lemon and coconut into the cream, the light zest contrasts the sweet cashew milk base. The sweetness comes from the walnut crust with has been embedded with dates. I liked the innovative dessert but if you’re looking for something like a regular cheesecake, then this isn’t for you. With the quiet and cozy interiors, Open Door Policy is one place you shouldn’t miss out.

It’s no surprise that Tiong Bahru has no shortage of good food and hopefully this guide has helped you to decide where to visit the next time you pop by Tiong Bahru to meet up with friends or family!

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 21 delicious food finds in Tiong Bahru (Hawkers included) appeared first on Miss Tam Chiak.

We seldom explore the Northern parts of Singapore, but work took us to Yishun sometime last week, so we decided to have breakfast at Chong Pang Market & Food Centre. Many people have been raving about the nasi lemak served and kway chap. Let’s see what else is there!

Wan Xing Nasi Lemak

Serving light green-coloured rice, probably from the juices of pandan leaves, and infused with the aroma of coconut milk, Wan Xing Nasi Lemak has no lack of supporters. The rice looks good, but was sadly, not as aromatic as we expected. However, it is neither too moist nor too grainy, maintaining a good consistency throughout. You can either order their standard set menu, or select your own ala carte items. Mind you, the portion is HUGE.

Ho Heng Kway Chap

We were told that the wait can be close to 45 minutes to over an hour on weekends. Lucky for us, there wasn’t much crowd on a Monday morning. Each piece of silky kway chap is well prepared, and soaked in a pretty decent savoury gravy. It comes with your choice of braised pork belly, braised egg, tau pok, and even braised innards.

Tian Ji Shu Shi

We saw a crowd lining up in front of this stall, and joined in the “fun”. There are prawn noodle, pork ribs noodle, and noodle with a combination of prawn and pork ribs offered here. We went for the ultimate combo, but thought the broth would’ve been better if it’s richer and deeper in flavours. Perhaps, the dry one might have been better.

Super Penyet

As its name suggests, Super Penyet is famous for Ayam Penyet. A plate comes with aromatic nasi lemak rice enhanced by coconut milk. The chicken is well marinated such that its flavours went into the tender meat. It’s also fried to a crisp golden brown and we couldn’t help but finish the crispy skin first. The homemade sambal sauce, consisting of a blend of chilli, shallots, garlic, shrimp paste, tamarind and lime juice, packs a really good punch!

Chuan Kee Boneless Braised Duck

We prefer braised duck to roasted duck, and chancing upon this stall excites us. The braised rice has a nice bite and isn’t too mushy. Coupled with slices of tender and flavourful duck, every mouthful tickled our tastebuds. Each slice of duck has a layer of skin, making the meat even more delicious.

Lu Xiang Ji

The fishball noodles, minced meat noodles, and chicken feet noodles are reasonably priced here. For the price of $2.50, you get a very generous serving. The noodles are a tad softer, yet still retains a nice bite.

Taiwan 8 Treasure Tau Huey

While flavoured tau huey is nothing new, this stall stands out by serving 8 treasure tau huey, with ingredients such as mung beans, green beans, peanuts, and sweet potato, just to name a few. While some of you might find the contrasting textures pleasant, we thought otherwise. In our opinion, it’s hard for the smooth tau huey to complement the crunchy peanuts.

On weekdays, market-goers will visit this food centre, but on weekends, be prepared to jostle around with big families who are out with their children. There will be long queues forming at certain stalls here too. Chong Pang Market & Food Centre is a great place to satisfy your hawker fix.

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 stalls listed above. We will verify and update from our side. Thanks in advance!

The post 7 Stalls to Delight You at Chong Pang Food Centre appeared first on Miss Tam Chiak.

Opened by 2 Friends for the love of good and affordable burgers, Corner Burger was founded last year in a quiet corner of Brunners Coffeeshop in East Coast Road. Not the most strategic of all places, but this old-style neighbourhood coffeeshop holds a special place in Silas’ heart, one of the co-founders, for growing up, this is the coffeeshop that his family always went to.

There are only 6 burgers to choose from, Wagyu Beef Burger ($13), “Nan Ru” Tonkatsu Burger ($8), Black Pepper Chicken Burger ($7), Breakfast Burger ($7), Luncheon Meat & Egg Burger ($6), and Canteen Burger ($4). Each burger comes with a large side of relatively thick-cut fries that are well-seasoned with a generous pinch of salt and spiced with just a touch of paprika.

Breakfast Burger ($7) – why eat hash browns, bacon, eggs and bread separately when you can have it all in one bite with this Breakfast Burger ($7)? It’s tough to go wrong with these classic breakfast food; when put all together, this burger perhaps the best thing to wake up to. The slices of bacon are super crisp salty chips – just the way I like my bacon to be.

“Nan Ru” Tonkatsu Burger ($8) – in between the huge fluffy buns lies a thick, huge breaded fu ru (fermented red bean curd) marinated pork chop, smeared with fu ru mayo to heighten the funkiness of this whole burger which immediately hits all your senses and your tastebuds when you dive into it. The pork chop was crusty-crunchy and we love how well the flavours of the fermented red bean curd had managed to penetrate into the pork. A little dry and tough on our day of visit, but this speaks childhood.

Despite its name, Corner Burger is not just all about burgers. Besides burgers, they also serve up 3 delicious Kampung Bowls (aka rice bowls) – which, in my opinion, flare better than the formers.

I tried the highly recommended Ayam Masak Merah ($7) Kampung Bowl which came with a huge bone-in chicken thigh drizzled in sweet tomato-y sauce. Thought that the addition of achar at the side was a nice sweet tangy addition to the slightly spicy dish, but I wished there was more punch to it.

The Beef Adobo Kampung Bowl ($8) is perhaps the best dish of all I’d from Corner Burger. A classic Filipino dish where pork or poultry is traditionally stewed in a savoury brown sauce made with white vinegar, garlic and soy sauce, Corner Burger’s adobo sauce is crazy delicious. Together with the perfectly cooked rice? Oh it was so heavenly.

Their burgers are nostalgic and their concise menu reflects the simple and classic flavours we all love and had grown up with. Portion sizes are decent, prices are reasonable too. They have the potential, and they are trying. They have collaborated with many other stalls and eateries to come up with interesting burgers such as Singapore Katong Chicken Rice Burger and Teochew Braised Duck Burger. Check out their Facebook for more details.

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

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The West of Singapore isn’t a place I’ll expect to find excellent hawker fare. My recent trip down to Tokyo Seafood BBQ at West Coast Drive proved me wrong. What initially began as a mere recommendation from a dear friend morphed into sheer interest after I chanced upon multiple good reviews. Their BBQ stingray is rumoured to be one of the best. Mimi, the humble lady boss who started Tokyo, charmed us with her good-humor, elderly laughter and words. “Honestly, it’s been decades. I can’t remember why I named the store Tokyo in the first place,” said Mimi.

With over 30 years of history, Tokyo did not disappoint. The Oyster Omelette (Small $8, Medium $10, Large $12) boasts a fluffy, albeit thicker consistency. Coupled with the omelette’s excellent texture is a sweetness from the oysters. The spicy and smoky sensation from the chilli paste coat gives the omelette an added dimension which I really enjoyed. The fresh-tasting oysters are imported from Korea. However, the texture of the oysters was inconsistent – with some soft while others chewy. Nevertheless, this is a dish that I’ll recommend.

The Barbeque Stingray (Small $10, Medium $12, Large $14, Bigger $16) served here is unlike others. While the norm entails having wide and flat stingray fins, Tokyo’s BBQ stingray is rather thick and elongated. The succulent flesh separates nicely from the cartilage too. I enjoy the heat delivered from the sambal paste, even though I found it a tad sour. What is noteworthy is the accompanying cinchalok and, especially, the chilli achar, which is an unusual dip made from ingredients like onions, hae bi and chilli paste. Eat it with the stingray or even on its own!

I will surely return for their White Clams Lala (Small $8, Medium $10), which is cooked in sambal chilli paste. The chilli paste won our hearts, with its strong shrimp fragrance and sweet-sour undertones. Each clam was fat and chewy as well! The Grilled Prawns (Small $12, Medium $15, Large $20) were, on the other hand, slightly underwhelming. A sweet sambal chilli is slathered on the bbq prawns to give it added taste. What I didn’t like was it’s dry interior which could have been due to overcooking.

My friends and I agreed that the Fried Vegetables Nai Bai (Small $4, Medium $6, Large $8) did well in striking a balance for our spice-ladened meal. Each crunchy nai bai exudes a subtle garlicky aroma which makes it hard for me to resist finishing the greens. Along with the nai bai are cubes of shitake mushrooms that are well coated with the sweet oyster sauce.

Overall, the stingray is pretty delicious. It isn’t named one of the best for nothing. However, I have to place the stingray below the oyster omelette and lala, both of which are definitely worth trying. Currently, Mimi’s nephew Bobby is learning the ropes from Mimi herself. Perhaps, one day we can find out from Bobby what exactly ‘Tokyo’ means.

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 Tokyo – One Of The Best BBQ Stingray That Isn’t Really Japanese appeared first on Miss Tam Chiak.

Zhap Chye Png stalls are common sights in coffeshops and hawker centres because of the customizability and economical prices. It’s no wonder that good stalls always have long queues and I usually use it as a gauge to determine if the food is going to be worth the calories. What makes Babas Peranakan stand out is its Peranakan dishes. The perpetual queues are a testament to their authentic Peranakan flavors.

Opened almost a decade ago, Babas Peranakan was started by Mr Tan who was inspired by his Peranakan mother’s cooking. I got there on a Sunday at about 1130am and a queue had already formed (about 8 people in front of me). They have a whole lot of different dishes to choose from so, being a typical Singaporean, I picked my dishes based on what the few uncles and aunties in front of me were selecting. Hot favorites seem to be the sayur lemak (curry vegetables, $1) and fried chicken ($3). You’ll notice that they have a variety of curry dishes including beef rendang, and ikan assam pedas (curry assam fish). I was looking forward to their beef rendang and sambal goreng but alas, I need to watch my weight.

For 2 persons, I got 2 plates of rice drizzled with aromatic curry and 5 different dishes to share. I got their sayur lemak ($1 for 1 person) which sees a generous serving of vegetables and tau pok doused in a light-colored curry. The curry is sweeter, and carries a very mild level of spiciness – perfect for spice-noobs like me. Despite the watery consistency of the curry, it was packed with flavor. I especially liked the lemak-ness of the curry; no wonder it’s so popular! Creamy, aromatic and delicious. Highly recommended!

We also got the fried chicken ($3 for 1 person) which sees a drumstick and a thigh coated in homemade batter, and deep fried. I noted that the chicken was rather small considering the price, but I liked that it was considerably fleshy. Bite through the light yet crispy batter to get to the succulent chicken meat. It’s so disappointing to eat fried chicken with dry flesh because it’s a waste of calories but this didn’t disappoint and I enjoyed it thoroughly.

Their fried egg ($0.50 for 1 person) features a simple fried egg with onions. The diced onions add a nice crunch and flavor to the egg. The servings were rather generous and the egg was well seasoned. They were warm and moist in the center, and the slightly charred exterior offered a nice contrast. Cheap and tasty. Why not?

Wrapped in a thin translucent skin, the fish cake features a well-seasoned fish paste thanks to copious amounts of chili and green onions. The crunchy pieces of prawn embedded within lend a nice bite and flavor to the fish cake. It comes served with a dollop of their homemade chili. I didn’t like the chili as I found it too pungent for me, so I enjoyed the fishcake on its own.

The entire meal cost $14 for 2 of us. Considering the number of dishes we ordered, I thought it was well worth every penny, and I’ll definitely be back. On a side note, they don’t seem to have trays available, but I asked nicely and the uncle went to the neighboring stall to get one for me.

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

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Owned by a husband and wife team, Deanna’s Kitchen is named after the wife, Denise (whose Muslim name is Deanna). A Chinese lady who has converted to Islam after marrying Asri, a Malay Muslim, couldn’t find anywhere to satisfy her cravings for Halal Prawn Mee. Hence, she decided to follow her mother’s recipe by substituting pork bones with heaps of prawn shells, anchovies and others, and created her Halal rendition of prawn mee.

Her husband, Asri, tried and loved it. So, during one of Asri’s family gatherings, Deanna decided to let his sisters and relatives try. To her amazement, her mother-in-law became her greatest supporter. This leads her to begin posting photos of what she cooked on her Instagram page, and one day, her followers just kept snowballing. Encouraged by her loyal fans, she started selling her Halal prawn mee online, and always maxed out the quantities she had to offer.

Eventually, opportunity came when Asri found out that there was a Halal food stall at Toa Payoh’s market and food centre up for rent, they went ahead to bid for it, and managed to get it on their second try. It wasn’t a smooth journey for them, but Deanna’s Kitchen finally started business on 9 June 2017.

Our first visit was on their first day of operations, and we had the Big Prawn Noodles ($6.50). The broth was light, and not flavourful enough, but the serving was generous, and the big prawns were really fresh. We also enjoyed the fried garlic that enhanced the overall fragrance.

However, on our second visit, the broth knocked our socks off. It was rich, slightly thicker, and the flavours burst in your mouth. It was so addictive we couldn’t help but slurp down the last drop. This time, we tried Prawn Noodles with Clams ($6.50). The freshness of the prawns was maintained, and the clams boasted a hint of sweetness that was very palatable.

On our third visit, we intended to try their newly introduced Lobster Noodles ($28.50) but were recommended their off-the-menu item, which is a Seafood Platter ($38.50) that’s good for 3 to 4 pax. This huge bowl of seafood goodness is fit for kings, and consists of normal prawns, clams, one whole lobster, and your choice of one crayfish or big prawns. The broth wasn’t as flavourful as the one served on our second visit, but some of the crustacean sweetness was infused in it. It would’ve been better if the lobster and crayfish were a tad less tough, but both were very fresh, and the lobster contained plenty of roe!

We patronized the stall 3 times, and realized that the standard of the broth is inconsistent, but we’re pretty they will improve as time passes by. For our Muslim friends out there, we hope you’ll enjoy this bowl of prawn mee as much as we did.

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 Deanna’s Kitchen. We will verify and update from our side. Thanks in advance!

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While good food is readily available in most parts of Singapore, I think it’s fair to say that certain places are not as populated with good food as others. Punggol is one of such places, and we were thrilled to find a hidden old school hawker in Matilda estate. 218 Center Hokkien Mee first started when Mr Tan took over his father’s store back in 1968. Mr Tan went on a 20-year hiatus but eventually decided to return to his craft as he felt bored of his retiree life. Now nearly 70 years old, he runs the stall with his wife daily.

When you walk into the coffee shop, you’ll notice that there’s also another stall called 218 Center Minced Meat Noodles which is run by Mr Tan’s sister. Mr Tan told me that he had shifted to this 8-month old coffee shop from his previous stall in Toa Payoh Lorong 5. He intends to find someone to take over his stall one day but tells us that his son who works in the Navy isn’t interested in the business.

His Hokkien mee stands out with a strong wok hei. Mr Tan shared that he tries to cook his Hokkien Mee in batches of 4 servings so that the wok hei doesn’t overpower the dish as compared to cooking just 1 serving. To achieve this level of Wok Hei, Mr Tan watches the temperature very closely so that it doesn’t get chao da (burnt). If you noticed loud clangs of metal, take a peep and you’ll see Mr Tan dramatically hitting the wok with his metal spatula. It is so that the noodles don’t stick to each other or the wok.

If your palate favours wok hei, you’re going to love the hokkien mee here. The smoky flavour dominates the dish and you’re definitely not going to miss it. The noodles are limp and boast rich layers of flavour thanks to his prawn broth. Mr Tan revealed that he uses prawns, pig skins, pork ribs,and more secret ingredients, to achieve the fragrant and robust broth used in the dish. The Hokkien Mee ($4/$5/$6) comes with pork belly slices and juicy prawns. I liked the firmness of the prawns but would’ve wanted more. The Hokkien Mee is the wet version and offers great value for money. Remember to mix in his homemade chilli for a sour-spicy kick. Whilst certainly impressive and appetising, I thought that the wok hei overshadowed the essential flavours of the classic hawker dish. Probably because we were his only customers when we were there, so he only cooked 1 serving. Despite that, I must admit that I’m still a fan of his hokkien mee.

We also had the char kway teow which lacks the same intense wok hei present in the hokkien mee. Topped with lap cheong (Chinese sausage) and see hum (cockles), the char kway teow($3.50/$4) didn’t disappoint. An ample amount of egg is used. I would have liked more wok hei but this is a delectable dish nonetheless.

I’m definitely impressed by Mr Tan’s mastery in imparting wok hei to his dishes. If you’re a hokkien mee fan, I’d say the hokkien mee here is definitely worth a shot.

Note that this place is really new, so your GPS might not be able to find it (I used gothere.sg, as google maps isn’t updated yet). Also note that he only starts selling Hokkien Mee at 11am even though they open at 8am (only carrot cake and char kway teow are available at 8am)!

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 218 Centre Hokkien Mee. We will verify and update from our side. Thanks in advance!

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Brought to you by the same man behind Char Grill Bar, Wakon Ramen is set to offer quality ramen in a comfortable coffee shop setting. With over 11 years of experience in Western cuisine under his belt, Chef Franky Lee is the proud owner behind the ever-popular western chain Char Grill Bar which now sees nearly 30 outlets island-wide. Inspired by his love for Japanese food, Franky launched Wakon Ramen just slightly over a month ago, after learning the ropes from a trained Japanese chef. He hopes that Wakon Ramen can offer superior quality ramen at a fraction of the price that ramen chains in the city offer, so you’ll never have to splurge on ramen ever again.

I got their popular Hakata Ramen ($6.50) and added char siew ($1). The Hakata Ramen is characterized by its cloudy white broth which is made from boiling pork bones. Franky told me that it takes a minimum of 8 hours to simmer a combination of pork bones, 5-spice pork and pork skin in order to get such a thick broth. Unlike usual broths, this one feels significantly creamier, which I liked. I would have preferred it to be a tad saltier. Nonetheless, it’s a flavorful and creamy broth that won’t disappoint.

What sets Wakon Ramen apart is their broth. Boasting a creamy mouthfeel, the delicate broth sees little shreds of pork swimming within (kind of like bar chor mee in a loose sense). Franky revealed to me that he simmers the broth with a bag full of blended meat for a good couple of hours. There was a slip up on one occasion where the broth was accidentally mixed with the blended meat. However, they found that it made the broth even tastier and decided to integrate this step into the recipe!

My bowl came with 3 large pieces of char siew. The pork slices had a nice bite to them, and a good balance of meat and fat. I like to fold it up before putting the whole piece in my mouth. They don’t melt in your mouth but, for $7.50, I’m not complaining.

The ajisuke tamago is something that I’m particular about in my ramen. It bugs me when the egg yolk is overcooked so that’s the first thing I’ll devour when I’m eating ramen (that and the seaweed). The Hakata Ramen comes with half an egg (you can add $1.50 for a whole egg). Mine was a little runny but not a deal breaker. The onsen egg exuded distinct herbal undertones which is something different. Knowing that the egg was well-exexuted, I’ll happily top up for more eggs next time I visit.

For miso fans, Wakon Ramen also offers a tasty Tonkotsu Miso ramen ($7.50) to satisfy your hankering. The ingredients are similar to the Hakata ramen which includes char siew, half an egg and noodles. The broth, on the other hand, offered more robust flavours. While the broth is distinctively sweeter than its Hakata counterpart, I would’ve preferred if the broth had stronger miso notes. Nonetheless, you won’t be disappointed by it.

I also had the Volcano Seafood Ramen which is also one of the stall’s signature. You get to choose your spice level: less, regular or extra spicy depending on your abilities. I’m realistic and got the less spicy version. For $9.90, this is the priciest bowl of ramen in the their arsenal which sees 2 scallops, 2 baby squid, half an egg and a prawn. I topped up for an extra egg. Personally, I felt that the spice was manageable nothing overpowering. The flavourful broth exudes a slightly spicy finish that grows on you. The seafood was fresh and well worth the extra dollars. Out of the everything I tried, this is the bowl I’d go back for the next time.

If I had to pick, I’d like to be able to choose the firmness of the noodles. For $6.50, this bowl of delicious ramen really gives ramen chains a good run for their money. Personally, the volcano seafood ramen was my favourite. If you’re not into seafood, you could also opt for their regular volcano ramen which features conventional char siew slices in exchange for the seafood. If you’re starving, feel free to add more ingredients like squid ($2.50), prawns ($1.50), scallops ($1.50), chashu ($1), ajisuke tamago ($1.50) and even more noodles ($1).

Pasir Ris isn’t the most accessible place, but I reckon its worth a visit if you’ve got the time.

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

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For one reason or another, Singaporeans just love to add curry to everything we eat. Unique to Singapore and Malaysia, Curry Fish head is an iconic dish made from stewing a red snapper (angkoli) head in a fragrant pot of curry with assorted vegetables. So, we have uncovered 13 curry fish heads that will make you swoon. 

Hooked On Heads

As the name suggests, Hooked on heads will literally get you hooked on their curry fish head. The decade-old restaurant’s signature dish is their assam curry fish head which is the reason why people patronize the restaurant. If you decide to walk in to get a table on week nights, you’ll be disappointed. Unless you call in or go before dinner time, I hear its quite impossible to get a table. Owing to the lavish use of coconut milk, the curry was creamy without being too oily. The curry carries a heat that doesn’t overwhelm but instead enhances the flavors of the curry. I’m not into sour food but this curry is really something else. The rich curry boasts a robustness that complements a distinct sourness – really impressive. The angkoli fish (red garoupa) was fresh and sweet. This is probably my favorite out of the list and I sincerely recommend it if you haven’t tried it yet. Remember to call ahead to avoid disappointment.

Xin Yuan Ji

Another noteworthy assam fish head can be found at Xin Yuan Ji, which is conveniently located near Bugis MRT. The bubbling curry is served in a claypot, so remember to get your camera out! I liked the generous servings of tau pok (bean curd) and vegetables. The fragrant curry is thick and well balanced, nothing too overwhelming. I liked that the curry wasn’t too spicy and that it leaves a pleasantly sweet aftertaste in your mouth. I would’ve preferred a more distinct sourness from the assam and more generous serving of fish. The angkoli fish wasn’t as fresh as it should be, though. The fish also carries a slightly stronger fishy taste which can be quite offputting for some. Nonetheless, the essence of fish head curry is still captured well in the dish and you can see it from the incessant queue. I hear that their fish soup bee hoon is one of the more popular dishes. Also note that they only take NETS for orders above $30.

Yu Cun Fish Head Curry

This one is for the east-siders. Yu Cun Curry Fish Head offers an attractive curry fish head with some delectable tze char dishes to go along with. Unlike the usual fish head curries, they choose to use the head of a sea bream instead of the regular red garoupa. You can also choose your spiciness level so that you can enjoy the curry just the way you liked it. We picked the normal level but felt that we could handle more. The curry was thick and creamy which makes for an excellent pairing with rice! I felt that the generous serving of vegetables and tau pok made the dish worth every penny. If you intend to visit, remember to give other dishes like the Chicken with Radish ($10.80) a try!

Soon Ho Eating House

While they are not Halal certified, Soon Ho Eating House’s curry fish head is made without any pork or lard. They feature a Singaporean-style fish head curry instead of the more popular assam fish head curry. The main difference is the lack of assam (tamarind) which eliminates the sourness from the curry. You can probably tell from the pictures that this curry is significantly oilier than the rest. I liked that the curry wasn’t too thin and had a good mouthfeel. The curry, however, has a more watery consistency as opposed to a thick creamy base, probably due to the lack of coconut milk. The fish was notably larger, and is good for about 4 people. I would say that the serving is more generous, as compared to that of other stalls, for approximately the same price. They also sell other seafood dishes such as Chilli Crayfish and Assam Snapper Fish Meat!

Zai Shun Fish Head Curry

Recently awarded the prestigious Michelin Bib Gourmand 2017, Zai Shun Curry Fish Head offers an assam-styled fish with a distinct tanginess. I prefer the assam-styled version fish curry because of its sour character which I find refreshing. The curry is light, yet full-bodied, and goes well with the red snapper fish, which was fresh and sweet. For $26, you’ll be able to satisfy yourself and 2 more so don’t forget to call your friends for this one. There’s nothing much to not like about this curry fish head but I just prefer the one from Hooked On Heads.

Nana’s Homemade Fish Head Curry

Spice-kings and spice-queens rejoice, because this one is for you. Most curries probably aren’t that spicy but this is may just be enough to give you a kick. Nana Homemade Fish Head Curry offers a thick and spicy curry fish head that appeals to many Singaporeans. What stands out is their use of yam, which has been cooked till soft, in the curry. The interesting combination was surprisingly well thought out and worked really well. We also noted that the fish was fresh. Depending on the market rate, the price of the curry fish head can vary from time to time. Overall, it was pretty well executed which allowed the essence of fish head curry to shine, despite the fiery spice. If you love spice and curry, then you can’t afford to miss this.

Gu Ma Jia

Inspired to create a cozy place intended for family gatherings, Gu Ma Jia stands out as yet another contender in this fish head curry race. If you do a google search, you’ll see tons of praises for the curry fish head here, and it does live up to its reputation. While the recipe of the fish head curry is top-secret, we know that they use 13 different spices to create the flavorful curry that many have fallen head over heels in love with. It’s also worth noting that they make the assam curry themselves daily, and also get their fish daily from the market (no supplier) to guarantee the superior quality that they’re known for. The rich curry is fragrant and carries a slight heat. The generous use of okras and tomatoes make this dish even tastier! The tanginess is distinct and addictive. The fresh fish adds an appetizing sweetness to the dish. Whether you enjoy assam curry, or not, we don’t think you’ll be disappointed by this.

Muthu’s Curry

Started in 1969, Muthu’s Curry offers a spicier take on the popular fish head curry that we all love. They specialize in curry and are famous for their  authentic and flavourful curry. Their signature fish head curry comes in 3 sizes. Although a little oily, the curry is thick and flavorful. The addition of tamarind results in a unique sourness and the incorporation of pineapple adds a nice touch of acidity. Excellent service, great food, and a pleasant interior. We approve. 

Ocean Fish Head Curry

Standing as the most expensive fish head curry in the list, Ocean Fish Head Curry is taking the game to a whole new level. Ocean Fish Head Curry delivers the quality that you will expect from an upscale restaurant. They use only authentic Peranakan ingredients to craft their mouth-watering curry. To say that the serving of fish head was generous is an understatement. The fish which was of superior quality was simply amazing. The quality of the ingredients, especially that of the the fish, justifies the price ($40). However, I think that there are other places that give Ocean Fish Head Curry a good run for the money. While the curry is unique, I think you can get curry fish heads that are just as good (dare I say better) for a fraction of the price elsewhere.

805 Hougang Kitchen

Hidden away in a coffeeshop in Hougang Central, 805 Seafood Kitchen is known for their signature curry fish head. They do offer a good selection of tze char dish, as well. For $25, we thought that the portion of fish head wasn’t as generous as others that we’ve tried. However, the generous serving of cabbage and okra was commendable. The traditional-style curry wasn’t too oily and it complemented the fish. I thought that the curry was a little more watered-down than the other curries but I enjoyed that since I’m not really into spicy food. If you prefer your curry spicy, then this probably isn’t for you. 

Karu’s Indian Banana Leaf Restaurant

Karu’s Indian Banana Leaf Restaurant features a curry fish head that is a little different from the usual curry fish heads because of the use of Indian spices. They offer 3 sizes of curry fish head ($23.50/small, $30/medium, $34.50/ large) but we decided to go for the small one since we weren’t really hungry. However, we were pleasantly surprised by the size of the fish head. Not sure if they serve fish heads this large usually but ours was definitely bigger than expected. The curry lacks the creaminess from the coconut milk as seen by the darker color of the curry. In other words, it’s not as lemak as what you might expect but it offers a more distinct taste of tomatoes. If you get a rice set ($3.20), you’ll get free flow rice, papadum and pickled vegetables. Note that you’ll have to take the elevator from the first floor to get here.

West Co’z Café

Who says Muslims can’t get to enjoy curry fish head too? Probably the only Halal-certified curry fish head on this list, West Co’z Café offers both traditional and assam-style curry fish head for only $20, making this the cheapest curry fish head on our list. And the best part? The curry fish head is definitely one of the better ones on the list. We got the traditional curry fish head and even dabao-ed the leftovers home when we couldn’t finish it. If you’re looking for an air-conditioned place that serves an impressive selection of Halal-certified Chinese Tze Char dishes, West Co’z is it. If you love spicy food, then this curry is for you. Its significantly fierier than the usual curry fish head (I noticed myself reaching for the iced water more often). The curry was addictive and well-balanced, and the fish was fresh. I have no complaints. Even though I stay on the other side of the island, I’ll definitely be back to try the Assam Curry Fish Head which is also highly raved about. 

Chye Lye Fish Head Restaurant

Last but not least, we have Chye Lye Fish Head Curry Restaurant which also specializes in assam-style curry fish head. I had to visit this restaurant twice since they were sold out the first time I visited them on a Sunday. They open from 5pm to 930pm for dinner and I was there at 730pm, but they were already sold out of curry fish head by then! Although disappointed, I returned on a Saturday at 4pm this time to ensure that I got the first curry fish head that evening. This is an extremely close second favourite, behind Hooked on Heads. The fish was really fresh and the piquant curry has a distinct sourness that was very appetizing. It’s one of those foods that just gets better as you eat it. I finished the whole pot! They could have been more generous with the vegetables though. If you’re craving for some assam-style curry fish head, be sure to check them out! If you’re visiting on a weekend, just remember to come earlier to avoid disappointment.

Curries made by Chinese, Malays and Indians are all subtly different with varying ingredients and spice levels but they all boast that same great-tasting flavour that we all love. If you have any other recommendations, do share it with us!

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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It’s always refreshing to see young hawkers take up the baton of running the kitchen from their parents. Even though they lack experience, their courage and dedication to their job really shows in their attitude and their food. The food scene could definitely do with more of such hawkers and I was glad to have stumbled upon one! Launched slightly over a year ago, Wonderfull Nasi Lemak is run by 26-year-old Lois Er. If you’ve been keeping up with Singapore Food Festival, you might remember Lois as 1 of the 9 pairs of hawkers and chefs from Open Stoves 2017. She collaborated with chef Sid Kim (Vatos Express) to create the unique Wonderfull Beef Rendang Burrito Bowl.

Lois told me that the recipes of all the food items that the stall serves came from her dad. Now, he has imparted the relevant skills and techniques to Lois so that she can run the stall on her own. Lois graduated 2 years ago with a major in accountancy. but she decided to follow her passion in food instead.

Lois(right) is well-versed in graphic design, and came up with the design for the signboard, and apron (the one they’re wearing). She shared with me that the inspiration for the name of the stall came from her dad’s usual quirky catchphrase “what a wonderful (blank)”. She translated it to Chinese as 万得福 (wan de fu) which serendipitously means a thousand blessings in English. In this sense, she hopes that her food will be a blessing to others.

Eunice (left), Lois’s younger sister, is also following in her sister’s footsteps as she readies herself to head their second stall which is opening in Yishun Park Food Centre this month! She told me that they’re looking to expand their menu further by introducing economical bee hoon. I’ll definitely be back to support when they open then!

I ordered a set B which comprises a chicken wing, peanuts and anchovies, choice of scrambled or sunny side egg, sambal chilli and fragrant rice. For $3.50, I thought that the portion was decent and definitely filling. The batter for the chicken wings and drumsticks are all made from scratch. Crispy on the outside and moist on the inside, the chicken wing was faultless and finger licking good. Highly recommended!

For me, the essence of nasi lemak lies in the chilli. It may seem unimportant but I feel that it’s what brings all the components of the dish together. The housemade sambal chili isn’t overly sweet, and the balance of spiciness and sweetness was spot on. I also liked that the rice which, in my opinion, was of the right consistency – not too dry and not too mushy. The grains were firm, and had a robust lemak flavor that’s hard to miss.

If you’ve got a bigger appetite, feel free to add more items to your nasi lemak. They’ve got a decent spread of affordably-priced fried items and vegetables. They also serve curry vegetables (sayur lodeh) if you prefer a wetter nasi lemak!

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 Wonderfull Nasi Lemak. We will verify and update from our side. Thanks in advance!

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The fat boy in me bounced when I heard about Claypot Mee Tai Mak. So, we ended up at 136 Hong Kong St Fish Head Steamboat, which serves the claypot delicacy. The eatery has been in operation for over a decade. 136 was apparently the unit number of its first ever shop, which used to be at Upper Thomson.

Of course, we had to have the Special Braised Mee Tai Mak (Small $5, Med $8, Large $10). Every mouthful of Mee Tai Mak and gravy was delightfully filled with minced meat and traces of egg white. Though the texture of the silver needle noodle (or commonly known as mouse tail noodles) resembled that of hor fun, eating it was sure a lot less messy because it was smaller. The gravy struck a fine balance between sweet and salty, but it’ll be excellent if the gravy was thicker.

It’s Zi Char right, so we definitely ordered more than just the Special Braised Mee Tai Mak. The Cantonese Seafood Crispy Hor Fun with Egg (Small $4, Med $6, Large $8) comes separated – hor fun on one plate and the seafood gravy in a bowl. Stare in awe as the initially crispy hor fun softens as gravy is poured over it. I prefer the braised Mee Tai Mak over this dish, mainly because the gravy had a seafood odor which I didn’t like. Seafood lovers will, however, delight in the generous amount of sliced fish, prawns, squid and vegetables swimming in the gravy.

Their rendition of Pork Rib With Salted Egg (Small $10, Med $15, Large $20) comes without the splash of salted egg yolk gravy you’ll find usually. The coating of the meat was a tad soggy too. Fortunately, the meat was nicely moist. The salted egg yolk seasoning was also just right. I loved how the dish was ladened with fried curry leaves and chilli padi, which gave it a slightly spicy kick.

Indulge in this addictive Stir Fried Chicken with Special Paste (Small $10, Med $15 Large $20), which comprises small pieces of chicken coated in a thick, sweet seasoning, cooked with curry leaves and onions.

Usually, I’ll ditch the greens in zi char sessions but the Stir Fried Pak Choy with Garlic (Small $9, Med $12, Large $15) is not to be missed. 

I am impressed by the selection of dishes available –  there’s even ostrich meat! We ordered every dish in medium size, which was sufficient for 5 of us. If Upper Aljunied is too far for you, don’t fret because 136 Hong Kong restaurant also has another outlet in Clementi.

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!

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The family-run business Nasi Padang Indonesia Bandung has been operating for 4 years. We spoke to Chef Cicih, an Indonesian Muslim lady who wakes up as early as five in the morning to prepare the ingredients. All the Indonesian dishes you see here are cooked based on recipes from the 59-year-old cook.

The stall boasts an impressive repertoire of dishes, but one of the more unique dishes is the Nasi Rawon. Originated from Surabaya, Indonesia, the Nasi Rawon is essentially rice served with Indonesian beef black soup. Chef Cicih’s rendition of Nasi Rawon ($5.50) is similar, but with discernible traces of beef trimmings. There is also Beef Lungs, Begedil, Tempeh, Sotong Sambal, Coconut Shavings as well as Sambal Chilli. Beyond its seemingly tough leather exterior, the lungs are actually quite easy to chew through! Note that Nasi Rawon is available only on weekends and public holidays!

I found the Mee Siam ($3) packed with flavor. Perhaps one of my favourite, each mouthful of rice vermicelli carries sweet and tangy undertones. 

There are other dishes worth trying too. The Mee Rebus ($3) is a simple assembly of egg noodles drenched in a viscous gravy that is slightly sweeter than that of other bowls of mee rebus I’ve tried. The Lontong ($3) isn’t the best, with a mild tasting curry that contains ketupat (compressed rice cakes). Pair the sweet sambal with the lontong to spice things up!

You can also grab a bowl of Mee Soto ($3) for a satisfying breakfast.

To determine whether a plate of nasi lemak is good, we scrutinise the rice. Here, the rice in their Nasi Lemak ($3.50) exudes a subtle coconut aroma. I would prefer the rice to be more lemak, though. Accompanying the rice is a portion of crispy fried chicken ($1.50/pc), ikan kuning, egg, as well as sambal chilli. The crispy fried chicken stands out, with a crispy, albeit slightly oily, batter.

Here are a couple of nasi padang dishes to try when you visit. The Beef Rendang ($3) may lack consistency, with contrasting tough and soft textures, but you might enjoy the spice and herbal flavours that slowly develop as you chew on the beef. The Ayam Merah ($3 – $3.50) which sees tender chicken meat coated with a sweet and tangy sauce, is a must-try too. 

Found in a coffee shop within Sengkang, Nasi Padang Indonesia Bandung serves authentic Indonesian cuisine that is definitely value for money. I’ll be back for the mee siam, and the variety of mouth-watering nasi padang dishes!

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

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