Located conveniently along Beach Road, Chuan Kee Duck Rice & Roasted stall can be found in LIM SI MI Café, which took over the corner coffee shop that was home to the famous Blanco Fish Soup.

The owner of the stall, Mr Tay, has been braising duck for over 40 years. Prior to moving to Beach Road, he had a stall in the Thomson area for 8 years. He learnt the art of braising duck back when he and his younger brother used to work for the owners of Cheok Kee Braised Duck.

“My family and the owner of Cheok Kee Braised Duck came from the same Kampong. My younger brother and I learnt how to braise duck while working for him,” said the 70 year-old.

This humble stall serves a hearty serving of braised duck rice. For just $4.00, we had a plate of fragrant yam rice studded with large chunks of yam, braised duck, a whole braised egg and a side of achar.

The braised duck was tender and flavourful, with hints of star anise and cloves infused in the meat. Mr Tay said that on top of the usual galangal, garlic, and onion used in his braising liquid, a special herb mixture that he concocted through the years, is added as well. 

If you are wondering if Chuan Kee’s braised duck is of Teochew origins, think again. “I wouldn’t consider the braised duck that I make as a Teochew dish. The Teochews do a wetter braising liquid, but mine is thicker because I include starch in it,” said Mr Tay, who is of Hokkien-Teochew descent.

It isn’t common to find achar being served together with any braised meats. On why he serves his braised duck with achar, Mr Tay shared that he felt the need to stand out from other braised duck stalls, and that he only incorporated achar in his braised duck rice when business started to pick up. Some customers told him that it whets their appetite, hence he has continued the practice. 

His brother also sells Popiah, $1.20, in the same stall as him. He claims that he prepares popiahs for the ex-President, Mr Tony Tan. The popiah recipe was passed down from his older brother, who started selling popiah back when street food peddling was still legal in Singapore. The main outlet for the popiah, ABC Popiah, is located in Toa Payoh Lorong 4 Hawker Centre.

I thoroughly enjoyed how the popiah was perfumed with aromas of deep fried dried shrimp. Hei-bi isn’t a common ingredient found in popiah, and it went in tandem with the sweet sauce and tender braised jicama, also known locally as mangkuang, in every bite.

The secret to making his popiah lies in the frying of the dry ingredients. “The dried ingredients in our popiahs are fried till they are really aromatic so they give the popiah another flavour,” Mr Tay shared.

The post Expect the Unexpected at Chuan Kee Duck Rice and Roasted appeared first on Miss Tam Chiak.

Previously, we tried the lobster nasi lemak which went viral on social media. Now, there’s sotong nasi lemak. Sounds normal? It does, except that this nasi lemak comes with a HUGE deep fried squid that’s worthy of our attention.

Route 12 isn’t actually a highway. The owner, Faz, named his shop after a cafe with the same name, which is found along a road in Khao Kho, Thailand. Perhaps you’ll like to make a trip there when you visit northern Thailand. It does not take a plane ride to get to this shop, but you might need a map. Route 12 is hidden in an unassuming coffeeshop along Pahang Street. If it helps, try spotting Faz’s iconic black motorbike which is parked along the main road adjacent to the coffeeshop.

By dusk, the coffeeshop would have filled up with patrons and motorcyclists from all walks of life. Dining in the same space as them sure made me feel like I was part of a biker gang. 

Ready for some good ol’ biker grub? My friends and I were stunned by the Nasi Lemak Sotong King ($20). The highlight was obviously the whole fried squid which was the centre of attention. Not only was the nasi lemak a sight to behold, it was delightfully perfumed with the characteristic aroma of pandan and coconut. If we talk just about nasi lemak rice, the basmati grains here take the cake. The natural green shade of the grains is derived from pandan leaves. A good amount of santan (coconut milk) and onion are then added to create an ambrosial scent and flavour. After you’ve tried the rice, I urge you to eat it with their homemade sambal chilli. This tantalising blend of sweet and savoury chilli will bring the nasi lemak to the next level. You can use it as a dip for your egg slices or fish cake as well. I felt that the chilli could have packed more heat though.

Look at the size of that sotong! Faz sources for squids that are imported from either Taiwan, Brazil or Africa. Unlike the normal sotong, the sotong used here has a longer head. How can anyone resist devouring the whole squid? Patrons can cut up the squid with the scissors provided. There’s definitely more than enough squid for a group of 3. 

Inspired by his travels, Faz brings together Thai and Malaysian cuisines to create a harmonious pairing of nasi lemak and giant fried squid. The sotong is first coated in a homemade batter, before it is fried to a perfect crisp. The squid that we had was tender, firm, springy, and not too chewy.

Like the sotong, the chicken wings are coated in a homemade batter, and fried. I felt slightly guilty for neglecting the chicken wings until much later as I was preoccupied with the rice and squid. However, the chicken wings retained a crispy exterior that crumbled satisfyingly in our mouths. Remember to dip it in the sambal chilli!

You might recall KFC’s launch of double down which caused a ruckus amongst fast food junkies. Faz takes guilty pleasure to a whole new level with their Route 12 Hotrod ($9), which owes its origins to KFC in the Philippines. Think a fat and juicy cheese sausage sandwiched between two thick fried chicken cutlets. There’s no way to eat the hotrod except to chomp it down like a beast. The hotrod will no doubt give KFC’s double down a run for their money. 

Route 12’s smooth Signature Thai Milk Tea ($4) comes in a re-sealable plastic bag. If you can’t finish it, you can take it away easily. 

Route 12 delivers scrumptious halal food options that warrant return visits. Faz and his wife also serve a variety of side dishes, which includes quail, to pair with their nasi lemak.

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

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[TAIPEI, TAIWAN] Singaporeans love night markets, and it’s always a must to visit one, if not all, of the night markets in Taipei. Be it the heady summer heat or wintry cold, the changing seasons cannot deny our pursuit of delicious snacks. Nicknamed the stomach of Taipei, Ningxia Night Market (寧夏觀光夜市) is one market that you definitely must visit.

You know the market must be awesome when you see tons of locals there. A good part of the market is usually closed when it rains. This time, the market was unfazed by the constant drizzle and remained operational when we were there. That’s because a shelter has been built permanently over the whole stretch of Ningxia Night Market. Now, you can savour all the Taiwanese delicacies without having to worry about wet weather conditions.

One way to get to Ningxia is via the reliable Taipei metro. You can take the red line to Shuanglian (雙連), locate exit 1 and head west after you find Minsheng West Road (民生西路). The night market will be on the left side. You can’t miss it!

新社烧烤杏鲍菇 King Oyster Mushroom

Who can resist these firm and crunchy babies? The thick and stumpy mushrooms are grilled to perfection, before being brushed with a thin layer of sweet sauce. Also known as King Trumpet Mushroom, the mushroom is available in eight different flavours – from cumin to rose mineral salt. Each serving costs 100 NTD, which amounts to about $4.

青草茶 Bitter Tea

From a tender age, I have been convinced by loved ones to gulp down a cup of 青草茶 bitter tea whenever we chance upon it. The tea is believed to boast several health benefits, such as dispelling heatiness from the body. I’m sorry to report that its taste is unbearable (for me at least). After the first sip, the herb taste that you might have detected is quickly overshadowed by an unpleasant bitterness. Luckily, the hawker presents you a sweet upon your purchase. So keep it and pop it in your mouth if you need to. 

牛妈妈

What I love about night markets is that you get to watch your food being prepared right in front of your eyes. Witness how 牛妈妈 herself skilfully manoeuvres her way through large braising pots and prepares drool-worthy dishes that are loved by the locals. We tried the 沙茶牛肉面 (NTD 90) Beef Noodles with Sha Cha Sauce. Think yellow noodles and beef slices drenched in thick sha cha sauce. The first thing that caught my eye is its HUGE portion. I felt that it would have been more enjoyable, if the noodles did not carry such a strong alkaline taste. You might like to share a bowl of 焢肉饭 (NTD 60) too.

方家

There’s something comforting about tucking into a bowl of rice when I’m in Taiwan. If you agree, then you need to pay 方家 a visit. Although they serve up a number of dishes, they are apparently best known for their 鸡肉饭 Rice with Chicken (NTD 30) and their 卤肉饭 Rice with Braised Pork (NTD 30). The former comes with shredded chicken, and a bowl of hot steaming rice with light soya sauce. I prefer the latter though. The sweet and savoury braised pork bits were tender, and paired excellently with the rice. 

Liu Yu Zi Taro Fried Balls

If you haven’t had taro fried balls, you’re in for a real treat. Encased within these crispy yam balls (NTD 20) is a pork floss filling. Careful, for you might become addicted to its earthy, sweet and chewy insides. On the other hand, the Fried Yam Ball with Salted Egg Yolk (NTD 25) offers a lot more texture and taste. The sweet yam and savoury egg yolk tasted decent at first, but it became more jelak with every bite. The taro fried balls without the salted egg yolk are still the ideal snack!

紫米牛奶

For the Taiwanese, milk tea isn’t just a beverage. It’s a way of life. Flavoured pearl milk tea has invaded every part of the world, and has made Taiwan a popular travel destination. However, few are aware of the nutritious purple rice milk. Beyond its range of health benefits, the purple rice milk is very delicious. Its taste is akin to our pulau hitam, but less sweet. Purple glutinous rice sits at the bottom of the drink. Warm your belly, and hands, with a cup, if it’s cold out there!

Peanut and Sesame Mochi

What better way to end off this entry than to introduce my favourite snack in Ningxia? For NTD 40, you get two palm-sized homemade mochi slapped on a plate of ground peanut and sesame seeds. For the first mouthful, we were advised to dip the mochi into the ground peanuts only. It’s super yummy! Before you know it, you might have ordered another to go.

There are also tons of food stalls that lie adjacent to Ningxia Night Market. With more than ample delicious street food at affordable prices, Ningxia will definitely please both your tummy and wallet.

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 Ningxia Night Market (寧夏觀光夜市) – 7 Delicious Snacks To Try in Taiwan appeared first on Miss Tam Chiak.

For many Singaporeans, hawker centres are the go-to places for a quick and satisfying meal. Hawker centres have a huge variety of food that are both affordable and delicious. However, thanks to Singapore’s all-year-round summer, the hawker centres aren’t the most comfortable places to dine at as they are not air-conditioned.

Wouldn’t it be great if you could enjoy your favourite hawker food in the comfort of your own home or office? No more hustling with other diners, or even queuing in the sweltering heat.

Rejoice, as honestbee FOOD has come up with a new on-demand hawker food delivery service to Singaporeans! On top of delivery from your regular restaurants,  you  can now have your favourite hawker delights delivered right to your doorstep.

We’re not just talking about ordering from ONE hawker stall in the hawker centre, but from multiple stores! Customers can select from multiple stalls within a hawker centre and check out in one single basket!

honestbee sweetens the deal by offering FREE DELIVERY for hawker fares. No other on-demand food delivery platform does this at present.

 What’s more, sign up for honestbee FOOD using the promo code “TAMCHIAK12” to get $12 off your purchase (minimum spend of $24)! Don’t say bo jio!

Say hello to comfort and bliss as you savour your favourite hawker fare while catching up on your favourite show.

The ordering process is really simple, and honestbee FOOD is the first ever on-demand delivery service that allows diners to order from multiple stalls within a single hawker centre, and checkout with just ONE basket with NO DELIVERY FEE! Hurry up and get clicking! 

honestbee FOOD currently delivers delicious hawker fare from the following hawker centres in Singapore:

• CBD
  • Maxwell Food Centre: Mon – Fri, 11am – 2pm
  • Hong Lim Food Centre: Mon – Fri, 11am – 2pm
  • Amoy Street Food Centre: Mon – Fri, 11am – 2pm
• East
  • Bedok 85 (85 Fengshan Centre): Daily, 6pm – 9pm
  • Old Airport Road Food Centre: Daily, 11am – 2pm
  • Chomp Chomp: Daily, 6pm – 9pm
• West
  • Bukit Timah Food Centre: Daily, 11am – 2pm
  • Clementi 448 Market & Food Centre: Daily, 11am – 2pm, 6pm – 9pm
• North
  • Toa Payoh Lor 1 West Market & Food Centre: Tues – Sun, 11am – 2pm
  • Toa Payoh Lor 5 Hawker Centre: Daily, 6pm – 9pm
• Central
  • Newton Food Centre: Daily, 6pm – 9pm
  • ABC Brickworks Market & Food Centre: Daily, 11am – 2pm
  • Golden Mile Food Centre: Daily, 10am – 10pm (dependent on stall)

Although the coverage is already pretty wide, honestbee FOOD is adding even more hawkers centres on a weekly basis, so that everyone living in Singapore will have convenient access to great hawker food without stepping out the door. How cool and convenient is that!

How to order:

– Log on to www.honestbee.sg or download the honestbee app from the Google Play Store/Apple store. Once you have set up your details, select the FOOD service, and tap on the “Hawker Food” category under “Top Categories”.

– By clicking on the Hawker Food category, you will see the hawker centres available in your location (by the postal code you have entered at the start). honestbee is hard at work getting you more hawker centres across the island, so if you’re currently out of the area, don’t fret and check back soon!

– Select all your items, add them to your cart and remember to use the first time promo code TAMCHIAK12 for $12 off a minimum spend of $24 before checking out!

– Sit back, relax and wait for the doorbell to ring!

This post was brought to you by honestbee FOOD.

The post honestbee FOOD – Convenient, Hassle-Free, Delicious Hawker Delights! appeared first on Miss Tam Chiak.

According to google, an ‘-aholic’ denotes someone who is addicted to something. I’ve heard of shopaholic, workaholic and even sleepaholic. But, prawnaholic? That’s a first for me.

Located on the 2nd floor of the newly opened Pasir Ris Central Hawker Centre, Fareground, Prawnaholic sells hae mee with a modern twist.

The chef-owner, Mr Alan Choong, started his job in the food and beverage industry five years ago, working in different hotels and restaurants before carving out his career as a hawker.

He shared that during his tenure as an apprentice, he would visit different hawker centres to source for inspiration. One of his favourite dishes to order would be, you guessed it, prawn noodles. Now that he has his own shop, he has decided to pay homage to the local delight by creating a modern version of the hawker classic.

When asked if he preferred working as a hotel line cook or a hawker, the 24-year-old shared that the job as a hawker is definitely tougher, but the sense of satisfaction he gets is worth it. He enjoys the daily interaction with other stall owners and customers and getting to know them better.

At the time of writing, there are only six dishes on the menu. Two dishes are sides while the other four are different variations of hae mee. Diners can look forward to Special Prawn Noodle ($6.50), Lala Prawn Noodles ($4) and the King Prawn Udon ($12.50).

A bowl of Special Prawn Noodle(dry/soup) comes with your choice of noodles, and a variety of ingredients, such as a fresh large prawn, torched Kurobuta pork and homemade prawn ball. I felt that the bowl($6.50) was reasonably priced. 

The prawns used were fresh, sweet and juicy, and the prawn ball was chewy and not too floury. The star, for me, was the thick cuts of torched Kurobuta pork, which sported a nice char. Alan shared that he made the decision to change the traditional accompaniment, pork ribs, to Kurobuta pork belly to elevate the luxuriousness of the dish.

We had our prawn noodles dry, and was coated with a homemade chilli sauce. The sauce is a special concoction that Alan created from a mixture of dried shrimps and other aromatics.

The noodles come with a small bowl of soup that’s dark, sweet, and very flavourful. Don’t fear about the thirst that usually kicks in after drinking a bowl of MSG-laden soup. Alan shares that he does not use MSG in his soup, and the flavours you get are all natural. We’re definitely going back for a second helping!

If $6.50 for a bowl of prawn noodles is a little too high for you, you can opt for the Lala Prawn Noodles ($4), which come with a fresh prawn, a piece of Kurobuta pork and some clams. This is a great option for people on a tighter budget. The broth and sauces are the same, so you wouldn’t be missing out on much.

Prawnaholic does two appetisers as well — Prawn Balls & Salted Egg Mayo ($6.50), and Salmon Skin & Salted Egg Mayo ($6.50). We were told that the prawn balls are made in limited quantities, and are usually the first time that gets sold out. We had the latter, which was very ordinary, and not really worth the money in our opinion.

It is always heartwarming to see the younger generations starting out as hawkers. Even though it is hard work, at the end of the day, their passion for hawker food still triumphs. Prawnaholic does serve up a decent modern rendition of hae mee. The broth and sauce are both tasty, so we’re sure that you’ll enjoy your hearty bowl of prawn noodles either way (dry or soup). 

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

The post Prawnaholic – The New Generation of Our Classic Hae Mee! appeared first on Miss Tam Chiak.

Although there isn’t an MRT station nearby, Balestier, which is known for good food, is still very convenient to get to. So, there’s absolutely no reason why you shouldn’t visit this little food haven. 

You might miss this roast meat stall because of its inconspicuous signboard. Located in a small corner coffee shop, Zhen Cheng specialises in Cantonese-style roast meats.

We tried three out of the four types of meat(roast duck, char siew, siew yoke and soy sauce chicken)  available — roast duck, char siew and siew yoke.

For the Char Siew Siew Yoke Fan ($4), a generous amount of thick and gooey zhap was slapped on the meat. The zhap was flavourful, and complemented the different roast meats. The char siew had a nice char and a good ratio of lean meat to fat.

However, I felt that the siew yoke was quite a letdown. It was too crumbly — just picking it up and dipping it in the chilli sauce caused it to break apart. Also, the golden brown skin wasn’t crunchy, or crisp.

Thankfully, the Duck Noodle ($4) saved the day. The duck meat was firm, and was perfumed with the aroma of cinnamon, star anise and cloves. I thoroughly enjoyed it. Sometimes, we get roast duck that  don’t carry the aroma of any herbs and spices. It certainly isn’t the case here at Zhen Cheng. The noodles were also springy and QQ — just the way I like it.

I was lucky enough to witness one of the stall owners making the chilli sauce. He filled a large wok with oil, chilli paste, and other aromatics, and stirred the mix slowly. 

Zhen Cheng currently has an outlet in Balestier and another along Cantonment Road. 

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

The post Zhen Cheng Roast Meat – Delicious Roast Duck & Other Delights! appeared first on Miss Tam Chiak.

Wanton noodles originated in Guangzhou. This delicious bowl which is made up of springy egg noodles, pork parcels, and barbecue pork gained popularity. Different versions can now be found in many Asian countries.

Our love for wanton noodles brought us to Hoe Kee Wanton Noodles, which sits in a 24-hour coffee shop in Serangoon North.

Besides wanton noodles, the stall sells other dishes such as Dumpling Noodle ($3/$4/$5), Chicken Feet Noodle ($3.50/$4.50) and Shredded Chicken Noodle ($3.50/$4.50).

I enjoyed the Dumpling Noodle, or shui jiao mian. The shui jiao was plump and juicy, and was filled with a mixture of pork, prawns and chives. Although it was a little under seasoned, the earthiness of the chives really stood out. 

The wantons that came with the Wanton Noodle ($3/$4/$5) were understuffed — I definitely ate more skin than filling. The char siew was the only saving grace. Each slice of char siew has a good balance of lean meat and fat, a nicely charred exterior, and just enough smokiness. 

Because it’s situated in a 24/7 coffee shop, diners can get their wanton mee fix whenever hunger pangs call. Do take note of the operating hours, as the stall is not open daily.

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

The post Hoe Kee Wanton Mee – One Tonne of Wantons, Please? appeared first on Miss Tam Chiak.

If you’re a big fan of ‘fast food’ dining concept restaurants such as Aston’s or iSteaks, you might fall in love with Wild Olives as well.

Located on the 2nd floor of the newly opened Pasir Ris Central Hawker Centre, Fareground, Wild Olives isn’t just ‘one of the other’ stalls at Fareground that sells Western food.

During my two visits, I noticed that there was always a queue at Wild Olives. The menu is split into three categories — Western Food, Pasta and Side Orders. Each dish from the “Western Food” selection comes with a choice of two sides. We tried an item from every category, and we were quite pleased with what we had.

From the Western Food selection, we had the Grilled Chicken ($5.90), and the Chilled NZ Sirloin Steak ($10.90). The portions were pretty huge, making the dishes quite a bang for the buck.

Although the exterior of the chicken was a tad overcooked, the meat was tender.

The sirloin steak was a little on the tough side as well. Nevertheless, it still tasted decent when paired with the garlic sauce, which gave a tangy and garlicky flavour in every bite.

There are quite a number of sides offered at Wild Olives. Popular choices include Wild Olives’ Signature Mushroom Rice, Grilled Herb Potatoes, Seasonal Vegetables and Homemade Coleslaw.

To accompany our two mains, we had the mushroom rice, grilled herb potatoes and seasonal vegetables. We loved the flavours of the mushroom rice. Other than having slices of mushrooms, the rice had a sweetness that came from the addition of fried onions. The grilled herb potatoes were also pretty good. They were neither mushy, nor hard, and had a good flavour. 

We also tried the Fusilli di Bosco with Smoked Duck ($6.20). It features al dente fusilli pasta drenched in a creamy mushroom sauce, and topped with slices of smoked duck. Although the duck had a strong smoky aroma, I didn’t enjoy the texture.

A good side dish to share with friends and family would be the Homemade Meatballs with Marinara Sauce ($5.80). The tart and tangy marinara sauce coated the savoury meatballs well. The meatballs were flavourful and slightly garlicky, and were chewy and springy.

The spread at Wild Olives definitely is good value for money. I wouldn’t mind queueing again just for a taste of the stall’s signature mushroom rice. Yummy! 

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

The post Wild Olives – Affordable Western Delights that will Make You Go Yeeha! appeared first on Miss Tam Chiak.

The name of the stall says it all — good old lor mee that’s prepared according to a recipe that has been passed down through generations can be found here. While one might be under the impression that Ah Ma Lor Mee is a stand-alone stall, it is actually helmed by the same owners of Feng Zhen Lor Mee. The recipe used here, which is acquired from the owners’ grandmother, is the same as Feng Zhen’s. If you’re in the West and crave good lor mee, you must pay Ah Ma Lor Mee a visit. 

I absolutely love fish, so I was pretty much set on the Fish Lor Mee ($3.50). Similar to Feng Zhen, the lor mee here consists of a good amount of lor bak, white fish flakes, egg and fried meat ball! Beyond just a myriad of ingredients, what makes a delicious lor mee is the gravy which must be viscous and flavourful. As it turns out, the lor did not disappoint. Packed in the gravy is a savouriness that can be made either more sour or spicy with a doze of vinegar or chilli. You can do what I always do, and add a big spoonful of garlic to give the gravy extra punch!

You’re definitely getting quality ingredients for its price point. The fish flakes definitely stole the show with its white succulent flesh. Having the usual ngoh xiang replaced with fried meat balls is a breath of fresh air. The fried meat ball is crispy on the outside, and tender inside. The lor definitely elevates the taste of the meat ball.

Another noodle variant you might want to try is the Prawn Mee that comes in two versions — soup or dry ($3). I opted for the dry version, which is topped with prawns, lean pork slices and fish cake. Served separately is a bowl of prawn broth. The prawn mee was successful at whetting my appetite. The broth carried sweet notes that are enhanced by the tang of prawn essence. I like the prawn noodles but I guess its taste cannot match up to the lor mee.

Tucked away in Clementi are many hidden gems, one of which is Ah Ma Lor Mee. Come here if you desire a taste of tradition, or if you just want to fill up that tummy!

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 Ah Ma Lor Mee. We will verify and update from our side. Thanks in advance!

The post Ah Ma Lor Mee – Traditional Lor Mee That’s Ah-Ma-Gosh Delicious! appeared first on Miss Tam Chiak.

Chicken rice is my go-to dish whenever I’m unsure of what to have for lunch. It’s delicious, the waiting time is usually quite short, and there isn’t much decision making to be done. It’s just either roasted or poached chicken, and your choice of meat(breast, thigh, drumstick). I’m easily contented and will settle for whatever is given to me.

Located at Bukit Merah Central Food Centre, Nan Heng Hainanese Boneless Chicken Rice always sees a queue during lunch hour. The stall sells both poached and roasted chicken, as well as ‘you cai’, a typical accompaniment to Hainanese chicken rice.

We had both the roasted and poached chicken rice ($3/$4/$5), as well as a plate of oil vegetables (You Cai) ($2/$3/$4). I preferred the poached variation as the skin had a gelatinous texture that I adored, and the breast meat was plump and tender.

The chilli sauce was great as well. It’s garlicky, and possesses a slight tartness and strong heat, just like how chicken rice chilli sauce should be. 

The chicken rice was fluffy, and flavourful, but was a tad too salty for my liking. I felt that since the chicken was served in a plate of soy sauce, the stall should’ve gone easier on the salt in the chicken rice.

Although the chicken rice was pretty tasty, the You Cai was rather lacklustre. Instead of being drowned in the gravy, the vegetables had the gravy “applied” on them. 

All in all, I think Nan Heng whips up flavourful chicken rice that’s worth queueing for. It’s no surprise that this stall has garnered a huge loyal following. 

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

The post Nan Heng Hainanese Boneless Chicken Rice – Cheap & Good! appeared first on Miss Tam Chiak.

Fried chicken is amazing. So is curry. Fried chicken and curry together? Now, that is an irresistible combination.

It is no wonder the stall selling this magic combination is known as “Cantonese Delights”. Fried chicken and curry sauce sit atop egg noodles which trap the fragrant and slightly sweet curry — a delight it surely is. 

Cantonese delights (#02-03) is a stall located on the second floor of Hong Lim Market and Food Centre. Take the stairs up, and simply head towards the stall with a snaking queue. 

Their famous Curry Chicken Cutlet Noodles ($4) is a must-order. You can choose between fried chicken cutlet or curry chicken drumstick. For those who do not appreciate spicy food, you are in for a treat. The fragrant and thick curry is slightly sweet, not very spicy, and rather “lemak”, which may be attributed to the copious amount of coconut milk added.

We also ordered the Chicken Feet Noodles ($3.50) which came with a huge chicken feet. In fact, huge is an understatement. It was GIGANTIC. What made the chicken feet different from what you get elsewhere was the generous amount of meat clinging onto the chicken claw! This is pretty rare — I haven’t seen such a meaty chicken feet before! For just $3,50, the portion is pretty value for money. However, the noodles and sauce had a slightly floury aftertaste, which I did not fancy.

For those looking to add extra flavour to their noodles, condiments such as green chilli, red chilli and pork lard are available at the stall front. While the pork lard looks inviting, it was a little “lou feng”(not very crispy).

In conclusion, Cantonese Delights is worth a try if you are in the vicinity. The affordable and hearty options are great for those looking for a little sinful indulgence. 

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

The post Cantonese Delights – Sinfully Delicious Fried Chicken Cutlet Curry Noodles appeared first on Miss Tam Chiak.

Poke bowls in a hawker centre? That’s a first!

If you work in the Central Business District, you are in luck. Big Bowls Project, which sells halal poke bowls and is 100% Muslim-owned, has recently opened its shutters in the busy Amoy Street Food Centre. Smart move, I must say, for the lunch crowd at Amoy Street Food Centre is crazy.

When we visited Amoy Street Food Centre around 12pm on a weekday, the hawker centre was already swarming with working adults clad in office wear. I reckon that this place is popular with the working crowd. Thus, if you are unrestricted by lunch hours, I’ll suggest that you make a visit earlier in order to find a seat in this bustling hawker centre. Big Bowls Project opens at 11.30am, and closes at 2.30 pm on weekdays.

As we visited Big Bowls Project during their pre-launch period, only 4 cooked salmon bowls were available. These include Big Bowl’s Homemade Recipe ($7.90). Szechuan Black Bean Salmon ($7.90), Mentaiko Salmon ($8.90) and Truffle Oil salmon ($8.90). Sadly, the Truffle Oil Salmon was sold out on the day of our visit. Note that the prices listed in brackets are accurate at the time of writing (during their pre-launch period). The young owner at Big Bowls Project mentions that plans to introduce a greater variety of rice bowls, and expand their range of products, are underway. 

We ordered the Mentaiko Salmon, which at $8.90 was pretty much a steal, considering that the portion of salmon was rather substantial. The mentaiko sauce was impressive. The breath of the blowtorch added a smokey char to the tender fish. And, despite the tendency for mentaiko sauce to get a tad too salty, I was glad that their version of mentaiko salmon was done just right. While the salmon was not of the “perfect doneness” (which, in my opinion, should sport a slightly pink middle), it was still tender with a nice bite. However, I was a little surprised at the evidently broken onsen egg, which wasn’t replaced. Perhaps it was too busy a period for them, so I shall give them the benefit of doubt.

We also tried the Szechuan Black Bean Salmon ($7.90), which is reminiscent of the sauce smeared atop traditional Chinese-style steamed fish. According to the young owner of Big Bowls Project, the black bean salmon is her favourite. Although the black bean paste was not as salty as a typical black bean sauce, it still embodied the characteristic aroma and taste of black beans. The salmon in this rice bowl was cooked well too, with a consistency similar to that of the salmon in the mentaiko bowl. However, I must let you know that the salmon skin is not the crispy type, even though the salmon flesh itself was delicious.

In conclusion, Big Bowls Project has done a pretty stellar job with its salmon bowls, considering it is still their pre-launch period — a time where stalls typically tend to encounter some teething issues. Big Bowls Project is a great and affordable option if you plan to indulge in Japanese bowls in the CBD.  I am really looking forward to their actual poke bowls. For those with Muslim friends and colleagues, why not introduce them to Big Bowls Project at Amoy Street Food Centre?

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

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Rosti in a coffeeshop? What a rarity! Originally a breakfast dish commonly eaten by farmers in the canton of Bern (which is Switzerland’s capital), the popularity of rosti has soared and rosti is now eaten all over the world.

For those who do not live in Woodlands, you will need lots of help finding this place. The coffeeshop is situated in the middle of a block of flats (Block 354/355). For those who alight at Woodlands MRT station, make your way to the Woodlands Temp Bus interchange, and board any bus that goes to a stop called “Rosewood”. Upon alighting at Rosewood Condominium, cross the road to get to Block 354/355. You are very welcome, just doing my part for fellow foodies!

After getting lost for 1.5 hours because Google Maps failed us, we trudged with hunger to Ivan’s Carbina and ordered 2 dishes. Tons of choices are available, and we eventually settled with the Rosti with Cheese sausage ($7.20) and Fried Chicken Cutlet ($6.50). The mains come with 2 sides — choose from garden salad, french fries, butter rice etc. We chose the butter rice and fries as accompaniments to the chicken cutlet.

The Rosti with Cheese Sausage ($7.20) came with a rosti that was crispy on the outside, and soft on the inside. However, the seasoning was a little inconsistent —  some parts were well-seasoned, but other areas were a tad bland. On the other hand, the cheese sausage was pretty tasty, but I wished that the sausage skin had a better “snap”. The sausage was slightly cheesy, but I would not describe it as “exploding with cheese”. 

The sour cream on the side was a cold and creamy contrast to the rosti, and the hints of lemon helping perked up the heavy dish. The touch of mushroom cream sauce was toothsome too. However, the egg atop the rosti was slightly overcooked. The lack of a runny yolk was slightly disappointing. I would recommend eating all the elements together in one bite, as it is a pretty flavourful experience. Considering the price, Ivan Carbina’s rosti with cheese sausage is a rather viable and affordable substitute for rosti from higher-end establishments.

The Fried Chicken Cutlet ($6.50) had a crispy breaded exterior, and tender chicken meat encased within. I was glad to discover that the chicken skin did not turn soggy, even after awhile. In essence, this dish tasted like good ol’ comfort western food. I felt that the stall owners could be a little more heavy-handed with the seasoning, as the chicken cutlet was underseasoned. The accompanying butter rice was quite unique. Both my friend and I concurred that it actually tasted exactly like chicken rice, would you believe that? Our other side dish, the fries, were crispy and great.

In conclusion, Ivan’s Carbina does serve affordable and unique Western food in a coffeeshop setting. I mean, how often do you see rosti in coffeeshops? Nonetheless, while the food is pretty decent, it is not mindblowingly-good, and I probably will only visit again if I happen to be in Woodlands.

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

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I can only liken Quan Alley to a grandmother — a provider of comfort food steeped in tradition. Served here is our all-time favourite hotpot experience that’s wrapped in old-Taiwan aesthetics. What sets Quan Alley apart from the rest of its competitors is its delivery of ingredients which are literal pieces of art. Pork slices are arranged into the shape of a rose, and greens are bunched to make a little garden. Believe us when we say that a meal here is a feast for all your senses!

First, choose two soup bases. There’s that sichuan spicy soup that we all love, but opt for the Pork Bone Soup and the Bonito Stick Kombu Soup (starting from NT250/pax) if you wish to savour the fresh flavours of the ingredients. 

The Pork Neck (NT1280) is the highlight of Quan Alley’s unique menu. Matsusaka pork neck is gingerly presented beautifully as a rose petal. I wouldn’t have taken the pork apart, if not for my rumbling tummy! Each slice is brushed with egg white before it goes for a dip in the hotpot. 

The Taiwanese love their calamari. Quan Alley offers a glorious Calamari Paste (regular NT320/ special NT490) which is molded into a doughnut. It’s hard to pinpoint its exact taste since there’s a lot going on, but you can definitely taste bits of calamari, chicken soft bones and carrots. We also had the peculiar Calamari Mixed With Chicken Soft Bone (regular NT230/special NT420). Its charcoal hue might deter you from taking a bite, but rest assured that its colour is derived from squid ink. It takes on the form of a nougat.

In my opinion, the Beancurd with Sesame Paste (regular NT230 / Special NT420) wins consolation prize for the best presentation award. Twigs are used in place of wooden skewers to hold the beancurd. It resembles a mini woodland. The beancurd boasted an eggy texture which was enhanced by a delicate sesame aroma. Enveloping the beancurd was boiled spinach, which unfortunately lacked flavour. The Smoked Beancurd with Chopped Shrimp (regular NT320/special NT520) came in a dense package that boasted a strong nutty flavour that was derived from sliced almonds. I don’t fancy mixing nuts in my ingredients, but I was glad that the shrimp lent added sweetness to the dish.

The winner for the best presentation award was definitely the Vegetable Combination (NT860). I wouldn’t usually prioritise greens as a go-to ingredient for hotpot. However, when more than 10 kinds of vegetables are exquisitely arranged in a bouquet, even carnivores will be enthralled.

The Shrimp, Pork Neck & Cuttlefish Ice Pop (regular NT350 / special NT560) was reminiscent of our favourite ice pops in childhood. The era of popsicles may have ended, but the children of yesteryear can still indulge in this dish, albeit now as adults. Pluck out the savoury popsicle from the shaved ice and cook it well. Gelled to the shrimp-pork-cuttlefish paste was a unique candy kumquat and dough mixture, which I mistook as fat.

Quan Alley takes seafood to a luxurious level with their Tiger Prawn (regular NT450 / Special NT720). Each prawn is meticulously filled with cheese, soft chicken bone, celery and seaweed before being twined with noodles and deep fried. The dish delivered a somewhat complex and puzzling taste. The addition of cheese and chicken bone added a richer flavour, but reduced my desire for more. Reducing the number of ingredients in the prawn might help one better enjoy the succulence and freshness of the tiger prawns.

Finish up the hotpot with a portion of Boneless Short Ribs (regular NT480/ special NT950). The intense marbling yields bold juicy beefy flavours.

Quan Alley surely offers an exquisite experience for hotpot lovers. The staff takes great care in ensuring a speckless dining experience, so hotpot here is certainly not a messy affair.

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

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The cooking of claypot rice is a slow process that requires a lot of patience, especially when the rice grains are cooked from scratch. I learnt about Yuan Yuan Claypot Rice (源源砂煲饭) when I was working on the Google Pixel campaign. The waiting time here can stretch up to 30 minutes during peak hours. This place is always packed! 

The first thing that caught my eye was the charcoal stoves. Using old rice grains, each pot of rice is prepared upon order and cooked over a charcoal fire. What you get is a nicely-charred crust at the bottom of the pot, and every rice grain carries a lovely smokiness. Before the grains are fully cooked, a plate of marinated chicken pieces, lup cheong (Chinese sausages) and salted fish are placed on top of the rice.

The moment the lid was removed, a distinct smoky aroma wafted out. The commendable tenderness of the chicken pieces is the result of a 6-hour marination. We could also taste the pleasant notes of hua diao wine. A huge amount of skill and precision is necessary for perfect heat control. Herbal soups are available, as well. 

Uncle Seah is already in his 70s, but he is not retiring yet. It’s great that his son and daughter-in-law help out at the stall at night. While it’s really tiring and tough, I really hope that they don’t give up their craft! The wait for their famous claypot rice was long, but the delicious rice was definitely worth the wait. Such a satisfying dinner, I will be back!

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

The post Yuan Yuan Claypot Rice – Great Claypot Rice Cooked Using Charcoal appeared first on Miss Tam Chiak.

This unnamed family business has made great strides since its humble beginnings. It started out as a food delivery business, and eventually expanded to a physical stall at 15 Crane Road. Diners can place an order via the usual food delivery services, or directly with the stall. The boss actually delivers island-wide personally. Now, isn’t that laudable? “What’s their signature dish,” you may ask. Well, sources pointed us to one thing — Salted Egg & Buttermilk Chicken Rice. Apparently, this dish is very popular with legions of national servicemen. According to Gary, and his mother, orders from SAF camps and bases make up the bulk of their business.

Since we were the only walk-in customers then, we were served pretty quickly. Online reviews seem to disagree, with many customers expressing their disappointment at their service standards. “We are very new at managing a walk-in business. We handle delivery orders well as we are experienced in that. If there’s an influx of walk-in orders, we will have difficulty,” shared Gary. There is only one item on their menu, and that’s the Salted Egg & Buttermilk Chicken Rice ($8). The boss uses only premium ingredients in his dish. It’s true, we witnessed it. That explains the price tag, which some might find a tad hefty. 

Bite-sized chicken pieces are first fried, before they are coated with a rich and creamy salted egg & buttermilk sauce. “We don’t add water into our sauce. This way, you get to savour the fullness of the cream,” commented the lady boss. The full-bodied sauce is concocted with a dollop of chilli padi to give it a fiery kick. The salted egg yolk sauce here sets the bar really high, and it will serve as my benchmark in the future. I am absolutely in love with the thick and milky consistency of the sauce. Eating the chicken chunks on their own might make you feel that the sauce is too jelak, so don’t forget to pair every spoonful of chicken with some rice to cut through the richness of the sauce. As much as I love the dish, I wished that the chicken pieces were bigger.

Our journey to 15 Crane Road has been rewarding, albeit exhausting. I’ll probably place an order online the next time! If you have a huge order in the middle of the night, the boss may consider delivering it to you. How nice! 

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 Jia Yuen Eating House. We will verify and update from our side. Thanks in advance!

The post Jia Yuen Eating House – A Hidden Gem in Eunos! appeared first on Miss Tam Chiak.

A little stall with an interesting name sits in the Hungry Bee Coffeeshop, a collaboration between The Fishball Story and Chargrill Bar. Mimi Chicken, a 2-month-old stall, is run by the amiable Jeffrey. Jeffrey emanated sincerity and friendliness, traits which we continue to observe throughout our entire meal.

Mimi Chicken sells a range of hearty dishes such as Hotpot and Woodear Rice Wine Chicken. Jeffrey first tried hotpot chicken when he was in China. It was a dish that his ex-wife loved. Unfortunately, his ex-wife contracted a terminal illness and eventually passed on. Jeffrey decided to set up Mimi Chicken as a tribute to her, for she loved Chinese cuisine immensely.

Open from 330pm to 2am daily, Mimi Chicken is a perfect late-night supper spot. You might think that the opening hours are odd, but this arrangement allows Jeffrey to work through the night, when he can capture the most crowd. As Jeffrey is currently running a one-man show, he has to maximise his working hours to the best of his ability. 

We tried the Chicken Hot Pot (small/$16.90) with a normal spice level. A myriad of ingredients were present in the pot, and the generous portion ensured that there was more than enough chicken and vegetables to go around. Nonetheless, a pinch more salt and flavour would have made the dish taste even better. Drizzle the gravy over the rice ($1), relax, and enjoy the food! The chicken hotpot is available in 5 sizes — small, medium, large, large plus, and 1 pax portion ($8.90).

Next, we tried the Woodear Rice Wine Chicken (small/$13.90). According to Jeffrey, this is a great dish for people who have just given birth, due to its nourishing and healing properties. There’s no msg and salt added at all. The intense flavour is derived from the addition of spices. Jeffrey quickly shared that men can eat this dish, too! The taste of Chinese wine was evident in this dish, and it left a pleasant and warm sensation that rolled down my throat, and warmed my belly. Considering that Jeffrey had zero experience in the F&B industry, apart from a 3-month food preparation course, he whips up pretty yummy fare. Contrary to my expectations, this dish was not too heavy. I enjoyed the soup very much. The rice wine chicken is available in 3 sizes.

The Paper Wrapped Fish, the star of the show, then arrived at our table. Jeffrey’s version of paper wrapped fish is an interesting reinterpretation of the common paper wrapped chicken. 3 types of fish are available — seabass, grey mullet and red snapper. We got the red snapper, which at $32.90, was the most expensive fish. Different cooking styles, such as Hong Kong style, are available. We opted for the Chengdu-style paper wrapped red snapper. The red snapper is doused in a copious amount of garlic and chilli, so you can expect a really spicy kick (the level of spice can be customised) that is oh-so-shiok! The fish was extremely fresh and tender, with huge chunks of meat sliding away from the bones with just a gentle pinch of the chopsticks. The paper wrapped fish is definitely meant for sharing, and can feed 2-3 pax.

Jeffrey explained he has tweaked most of his dishes to cater to the Singapore palate. Tweaks include the generous use of garlic. Although business at Mimi Chicken isn’t very brisk as they have only been open for 2 months, most of Jeffrey’s customers are repeat customers. Jeffrey spoke of his future aspirations to grow the humble business, and is even planning to introduce a rather interesting dish — Durian Chicken Hotpot. While this sounds rather weird to me, I guess the novelty of the dish might draw the crowd. 

Note: dishes come in small(2-3pax), medium(3-5 pax), large(5-7pax) and extra large(8-9 pax) sizes. 

Mimi Chicken serves delicious food that’s not just comforting, but heartwarming too. Jeffrey is a very earnest and sincere stall owner, and I hope, from the bottom of my heart, that his food will receive the support it deserves.

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A bowl of instant noodle soup with a poached egg is really satisfying. When I was a kid, instant noodles was a ‘luxury’. My parents never allowed me to have too much of them, because of the amount of msg found in the packet of seasoning. When I did have it, it’s usually as a ‘reward’.

Even today, I still crave for instant noodles occasionally, but I always wished that it was “healthier”. I usually sate my cravings at Hai Xian Zhu Zhou, which has two outlets — one in Bukit Panjang, and the other in Yishun.

One might think that the place sells mainly porridge. They do, but that isn’t what is usually ordered. Instead, many opt for the instant noodles. The stall uses the ‘Koka’ brand instant noodles, hence the name Koka noodles, or ‘ke kou mian’.

The ordering process at Hai Xian Zhu Zhou is simple. Choose your preferred soup broth(seafood, pork, tom yum or spicy) and pick your choice of noodles. If you’re not a big fan of instant noodles, you can also opt for ee mee, sheng mian, bee hoon and even mee sua. You’ll then get a queue number, so wait patiently for your number to be flashed on the screen, before you make your way to the stall to collect your noodles.

We tried the Pork Koka Noodles ($3.50) and Tom Yum Koka Noodles ($3.70). We added an egg($0.50) into each bowl.

The pork broth isn’t as salty as what you’d get from a soup that’s made with the regular seasoning packet that comes in every pack of instant noodles. The soup packs a good amount of flavour and grew on me gradually. A bite of noodles, some minced meat, bits of egg, and a spoonful of broth — doesn’t that just sound so satisfying?

Similar to the pork broth, the tom yum broth isn’t too salty as well. The soup does pack a bit of heat, but isn’t as strong as what you’ll get from authentic tom yum soup. It isn’t as sour either.

Both bowls of noodles came with a generous serving of sliced pork, minced meat, vegetables, as well as pork liver. I thoroughly enjoyed the pork liver, which wasn’t sandy and overcooked, but chewy and tender.

Although cooking instant noodles at home is a cheaper alternative, you wouldn’t be able to get the delicate homecooked broth that you can get here.  

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

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Artbox Singapore, the local edition of the pop-up creative market made famous in Thailand, will be making its comeback this May, bigger and better! This year from 25 to 27 May, and 1 to 3 June, Artbox is taking over the entire Bayfront Event Space of over 140,000 soft at Marina Bay. Artbox is set to be Singapore’s largest creative market comprising over 400 regional and local
creative makers and partners.

The theme for Artbox Singapore 2018 this year is none other than… OASIS! Artbox 2018 aims to be an oasis for us all — a melting pot for the creative community, and for Singaporeans to immerse themselves in a creative environment. It is a market with offerings for all ages. Anticipate many interactive elements and activities, creative art installations, and a wide variety of delectable food.

This year, expect a bigger and better Artbox Singapore. There were 300 vendors and partners last year. This year, there will be a whopping 400 regional and local creative makers and partners from all over Asia! As Oasis is anticipating a larger turnout this year as compared to last year, they have catered for more than 20 shipping containers (as compared to around 10 last year), 3 times more space (an increase in space from 50, 000 square feet in 2017 to 140,000 square feet this year), and of course, more booths!

Get ready to delve into Singapore’s largest creative market this year. Here are 10 things to see and do at Oasis 2018:

1. Eat food from yummy local F&B Brands such as Cereal Citizen, befranksg and The Juicy Way

2. Browse the creations of Thai designers such as Porky Studio, Moonset and Nokkajib

3. Take pictures for the ‘gram at the foam pits (they are decked with pool floats and psychedelic colours!!)

4. Visit the media viewing deck constructed from Artbox’s iconic 20-foot shipping containers

5. Visit the exclusive Artbox Singapore merchandise shop and grab some limited edition Artbox Singapore 2018 merchandise ranging from T-shirts, tote bags, water bottles and more

6. Walk under the 5km-long fairy lights with your loved ones (the official light up will take place on 25 May, 7pm)

7. Lots of photo opportunities! eg. Take a photo under the massive entrance archway

8. Listen to local musicians and watch performances curated by GRYD Studios Singapore

9. Support international and local brands such as simplearea, thanombags, ssoftlykr and blancstudiosg

10. Relax under the stars with your loved ones

The event promises to be a fun-filled experience for all!

Note: As Artbox Singapore 2018 is just a short 5-minute walk away from Bayfront MRT, visitors are encouraged to take public transport to get to the event space.

Artbox Singapore 2018 is organised by Invade Industry (@invade.co) in conjunction with Artbox Thailand (@artbox_th). Admission to Artbox Singapore is free, and DBS Singapore is proud to be the presenting sponsor for this year’s edition once again. Do remember to hashtag #ArtboxSingapore2018 #ArtboxSG2018 #ArtboxOasis #ArtboxSingapore #ArtboxSG when you capture your beautiful photos!

This post was brought to you by Artbox Singapore 2018.

The post 10 Fun Things to See and Do at the Amazing Artbox Singapore 2018 appeared first on Miss Tam Chiak.

I have a penchant for Thai food. Sawadee khrup! So, imagine my joy when I found this humble eatery which offers possibly one of the most authentic Thai dining experiences in Singapore. SAP Thai Food serves them up with a twist.

A unique must-have from SAP is the Thai Basil Mama Noodles ($5), which is highly raved about. Rarely do we see Thai basil chicken being served with instant noodles. Yes, the noodles used are MAMA noodles from Thailand. While the thought of noodles doused in MSG might put some off, SAP promises that there’s no MSG added. 

SAP Thai food has managed to elevate instant noodles. Despite being coated in a dark sauce,the noodles were not salty at all. In fact, the noodles boasted a mild flavour that complements the Thai basil chicken perfectly. That fire though! The sauce set our mouths and lips on fire but the lingering heat was also strangely addictive. 

I was pleasantly surprised at the execution of the Thai basil chicken. Some versions are either too salty, or too bland. SAP’s version was just right. The perfect amount of Thai aromatics had been used to season the firm minced chicken. As expected, every mouthful of the chicken was mouth-numbingly spicy. Kudos to SAP for whipping up such a tasty dish without the use of MSG.

The Ginger Chicken Tom Yum ($5), which is a quick and easy lunch option, is highly recommended. The broth might look thin and light but it is loaded with flavours. Tom yum lovers will be impressed by the robust and tangy tom yum broth. We were looking forward to see how SAP would incorporate ginger into the tom yum broth. Unfortunately, the taste of ginger was barely discernible. The soup came with a good amount of lean chicken slices and mushrooms.

The queue, especially during lunchtime, might be daunting. However, the food is definitely worth braving the queue for. The flawless Thai food at SAP certainly warrants repeat visits!

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 SAP Thai Food. We will verify and update from our side. Thanks in advance!

The post SAP Thai Food – Delicious Thai Basil Chicken Noodles! appeared first on Miss Tam Chiak.