Yesterday, Michelin Guide Singapore has released their Bib Gourmand selection. 17 hawkers made it to the list. While we haven’t tried them all, some of my makan kakis are already questioning about the selection process and quality of some of the hawker stalls. For the team of MissTamChiak.com, it’s more baffling why are some of the good hawker dishes not included in the list. After all, our hawker culture is what makes Singapore stand out from the rest of the world and we think the list on Bib Gourmand is not enough to represent the vibrant hawker scene we have in Singapore. 

Nevertheless, we present you with the list of 17 hawker stalls from Bib Gourmand before sharing our thoughts on which other hawker stalls should be included in the list. 

Bib Gourmand Hawkers

1. Depot Road Zhen Shan Mei Claypot Laksa
Address: Blk 119, Bukit Merah Lane 1, #01-75, Alexandra Village, Singapore 150119

This hawker originated from Depot Road’s Zhen Shan Mei Claypot Laksa. The present owners did a little tweaking to the recipe from the original owners but loyal customers would still continue supporting. The gravy is spicy, lemak and very tasty. It’s hard to resist not slurping till the last drop.

2. A Noodle Story
Address: Amoy Street Food Centre, #01-397, 7 Maxwell Road, Singapore 069111

A Noodle Story is a contemporary take on traditional wanton noodle as the bowl served here has some influence from Japanese Ramen. Consisting of thin and springy Hong Kong style wanton noodle, Japanese charshu, Japanese-style braised egg and potato-wrapped prawn fritter, the flavours are enhanced by lemongrass scented oil, konbu and dried shrimps.

3. Famous Crispy Curry Puff
Address: Amoy Street Food Centre, #01-21, 7 Maxwell Road, Singapore 069111

Curry puffs here are handmade and always served hot. There are only two options available – sardine and the usual potato filling. The unique crust has many layers in a circular pattern and comes generously filled. This is the perfect tea-break snack so do go before 3pm or you’ll run the risk of leaving empty-handed.

4. Hong Kee Beef Noodle
Address: Amoy Street Food Centre, #01-42, 7 Maxwell Road, Singapore 069111

This hawker has been selling beef noodles for almost sixty years, since his father’s time. There are soupy and dry versions but many prefer the latter for its flavoursome gravy. Beef served here is succulent so look forward to a satisfying bowl of dry Beef Kway Teow when your craving kicks in.

5. Hoo Kee Rice Dumpling
Address: Amoy Street Food Centre, #01-18, 7 Maxwell Road, Singapore 069111″ phone=”6221 1155

Bak Chang can be overly-oily and taste “gelat” at times but Hoo Kee’s bak chang is well-prepared and doesn’t contain fatty meat. Chunks of lean meat are used, complemented by chestnuts and mushrooms that are of good quality. The pork is tender and savoury while the chestnut gives the overall taste a tinge of sweetness and crumbly texture.

6. The Fishball Story

Using only pure yellow tail fish with no flour, the result is a firm texture with a natural sweetness of the fish. Coupled with sambal, shallots and pork lard, this bowl of fishball noddle is so delicious. Hawker for the first time, we’re glad that up till this day, Douglas still has the right formula towards making a simple dish extraordinarily yummy. Read more about it here.

7. Wedang
Golden Mile Food Centre, 505 Beach Road, #B1-28, Singapore 199583

Serving Indonesian food and satay that tantalize your tastebuds is what this hawker does best. It’s hard to find tasty and authentic Indonesian food in Singapore so we’re lucky to have this hawker whipping up good and simple Indonesian fare to satisfy our cravings.

8. Famous Sungei Road Trishaw
Address: Blk 531A Upper Cross Street, Hong Lim Market, #02-67, Singapore 051531

This slurp-worthy bowl of Fruit Juice Crayfish Mee Siam comes with a very light gravy and we simply love indulging in a light, spicy, sweet and sour gravy. One mouthful is so full of flavour that it gets addictive and you probably can’t resist another bowl. We haven’t got the chance to try it, perhaps we have to do it now before the queue starts forming!

9. Na Na Curry
Address: 115 Bukit Merah View Market & Food Centre, #01-48, Singapore 151115

As its name suggests, this hawker is famous for their fish head curry and pork rib curry. The gravy is done till the right consistency. It is spicy but not tongue numbingly so. Made with fresh spices and fresh coconut milk, no wonder its strong fragrance lingers in the air. The chilli which packs a good punch too.

10. Chey Sua Carrot Cake
Address: #02-30, Toa Payoh West Market and Food Court, 127 Lorong 1 Toa Payoh, Singapore 310127

Using the traditional cooking method passed down from the previous generation, Chey Sua only does white carrot cake. They will pan fry one side till crispy while leaving the other side lightly fried. Chilli sauce is pan-fried together with the crispy surface, which makes your dining experience so much more enjoyable. Read more about it here.

11. Tian Tian Hainanese Chicken Rice
Address: Stall No. 10&11, Maxwell Food Centre, Singapore 069184

With smooth and tender chicken cuts and warm, fluffy, fragrant rice that is good enough to just eat with the chilli sauce, this hawker is prolly one of the most prominent chicken rice stall in Singapore. Tourists all over the world flock to Maxwell Food Centre just have a plate of this goodness.

12. Shi Hui Yuan Hor Fun
Address: Mei Ling Food Centre, Blk 159, Mei Chin Road, #02-33, Singapore 140159

At the mention of Hor Fun, this hawker will always pop to mind! The Hor Fun was excellent and you should go for the pork ribs, mushroom and chicken feet hor fun.

13. Alliance Seafood
Address: #01-27, Newton Circus Food Centre, 500 Clemenceau Avenue North, Singapore 229495

Newton Circus, in recent years, has been blacklisted for being a food centre that touts tourists. Well, there are still hawkers like Alliance Seafood that maintains the quality of their food for customer’s gratification. It’s a good stall to patronize for dinner with a big group of friends and family due to their wide array of food items offered.

14. Tiong Bahru Hainanese Boneless Chicken Rice
Address: Tiong Bahru Market, #02-82, 83 Seng Poh Road, Singapore 168898

Usually, boneless chicken flesh is flattened with a cleaver after deboning the chicken so it’s hard to expect sinking your teeth into a juicy chunk of meat. That aside, many were impressed by both white and roasted chicken as they were prepared so well, with tender and tasty flesh. The sauce was savoury, with a hint of sweetness and the chilli gives a really good kick.

15. Hong Heng Fried Sotong Prawn Mee
Address: Tiong Bahru Market, #02-01, 83 Seng Poh Road, Singapore 168898

Hardcore fans of fried noodles will enjoy this dish but others might find it a tad too dry and lacking in flavour. The sotong was chewy and fresh though. This hawker has done a great job in removing the pungent seafood smell from their sotong and prawns. 

16. Balestier Road Hoover Rojak
Address: Blk 90, Whampoa Drive, Whampoa Food Centre, #01-06, Singapore 320090

Fear Factor aside, we’re pretty sure only locals can appreciate what goes into this dish. We can’t imagine tourists taking a bite of century egg without wincing or squirming in their seats. Hoover Rojak is fantastic as they still add jellyfish in the mix and use Torch Ginger Flower to give it the typical rojak fragrance. Yummy!

17. Liang Zhao Ji
Address: Blk 90, Whampoa Drive, Whampoa Food Centre, #01-07, Singapore 320090

This hawker selling braised duck always has a snaking queue, whether on weekdays or weekends. Braised duck is quintessentially a Teochew dish and the “lor” here is thick enough, with a balance between sweet and savoury flavours. The subtlety of 5-spice aromatics managed to permeate through the rice and gave the overall dish a thumbs up!

Which Hawkers have Bib Gourmand missed out on?

Besides the list of hawkers in Bib Gourmand list, we feel that there are some other excellent hawkers whom we thought should be in the list but didn’t make it. How can our char kway teow, roti prata and bak chor mee not appear in the list? That’s our unique dishes too! Perhaps, it is time for the Michelin inspectors to explore our country a little more. Here’s some of our favourite hawkers which we felt should be included.

Sungei Road Laksa
Address: Blk 27, Jalan Berseh, #01-100, Jin Shui Kopitiam, Singapore 200027

This is one of the last few existing hawker which still uses a charcoal burner to prepare their super delicious broth. You can smell the spices in the gravy – sweet yet mild spicy and infused with coconut flavours and hae-bi in it! The crunchy bean sprouts added texture to this already perfect bowl of Laksa. Read more about it here.

Hong Chang Eating House
Address: 2 Braddell Road, Singapore 359895

This is a hidden gem that is a MUST TRY! Their sambal stingray is BBQ-ed till crisp on the outside, yet retaining a moist flesh within. The sambal is the killer but it’s so shiok! The porridge with kong pao frog leg was impressive as well. The umami dark sauce has a nice smokiness and you get the ultimate enjoyment with piping hot porridge. Read more about it here.

Tai Hwa Bak Chor Mee
Address: Blk 466 Crawford Lane, #01-12, Singapore 190466

Behold the ultimate bak chor mee – mee kia done al dante, springy and don’t have the alkaline taste which is present in many noodles. The sauce, packed with chilli and vinegar, is a robust mix of savoury, spicy and sour. Lastly, the fresh ingredients used were well-marinated and cooked to perfection. There is also fried ti poh which is very rare nowadays! Simply irresistible! Seriously, how can this not appear in the list? Read more about it here.

Sixth Avenue Nasi Briyani Specialist
Address: 12 Sixth Avenue, Singapore 276475

Famous for their Mutton Briyani and Chicken Briyani, this hawker is very crowded during lunch time so go earlier as their mutton, especially, is usually sold out after lunch. Both meats are flavourful and tender. We liked that the spices used for the rice were evenly distributed and almost each grain was close to uniform in colour. They serve different flavours of prata too! Read more about it here.

Haig Road Putu Piring
Address: Blk 14, Haig Road Hawker Centre, #01-08, Singapore 430014

Putu Piring is the Malay version of our Kueh Tutu. The hawker uses gula Melaka for the filling and serves with grated coconut. Having taken your first bite, you’ll notice gula Melaka oozing out of the kueh, especially when it is piping hot. We always devour it on the spot after purchasing cause we just can’t wait till we get home before tucking in.

Dong Ji Fried Kway Teow
Address: 51 Old Airport Road #01-138 Old Airport Road Food Centre Singapore 390051

The queue here is always horrendous! Be patient as the hawker cooks every plate individually, to ensure that it’s served up fresh and warm. A plate of char kway teow consists of cockles, bean sprouts and fried pork lard to complement the tasty egg. You can detect the distinct wok hei and this hawker is definitely worth the wait. Read about it here.

Keng Eng Kee Seafood
Address: Blk 124 Bukit Merah Lane 1 #01-136, Singapore 150124

One of our best zichar in Singapore, THIS SHOULD BE IN THE LIST. The wok hei in their Moonlight Hor Fun is excellent. You get a smoky flavour from the flat noodles that was stir fried with lard, chinese sausages, prawns, squid and dark sauce. Add the egg yolks in the middle, mix it up with the noodles and you get an excellent plate smooth and delicious hor fun. Read more about it here.

Mr and Mrs Morghan Prata
Address: 7 Crane Road, Poh Ho Eatery, Singapore 429356

It’s hard to find artisanal prata nowadays but this hawker is admirable! He makes his own dough, cooks the curry and flips the prata all by himself. So much work with just a pair of hands! They have 3 types of curry – mutton, fish and dhal so let them know in advance upon your order. Read about it here.

******************************

Singapore has an abundance of hawker food and our list is non-exhaustive. We might be small in land size but there are many parts of Singapore we have yet to discover. Through food, we experience and learn things about another culture so let’s take this opportunity to embrace the Michelin Singapore Guide and celebrate our hawker culture!

The post Michelin Guide Singapore – Which Hawkers have Bib Gourmand missed out on? appeared first on Miss Tam Chiak.

Food is a representation of our national identity and a unifying cultural thread. Being Singaporeans, we’re proud of our hawker heritage and the long history of different iconic hawker centres on our little red dot.

This July, we celebrate our hawker culture with a list of exciting achievements and events. First, some of our hawkers made it to Michelin Guide Singapore’s Bib Gourmand. And
the Annual Singapore Food Festival is back!

This year’s Hawker Spotlight 2016 was held at East Coast Lagoon Food Village, which opened in 1977. A media tour was conducted by food connoisseur, Mr. Moses Lim, and we were introduced to five distinctively Singaporean hawker dishes. Take this opportunity to gather and catch up with your family and friends, over scrumptious meals.

With more than 20 years of experience in the F&B industry, hawkers Mr. and Mrs. Er have been running their own tze char stall at coffeeshops before moving their business to East Coast Lagoon Food Village in 2013 after the food centre’s renovation. We had one of their bestselling items – curry fish head. The curry was thick, with just the right amount of punch! The fish was very fresh, well-prepared and tender. Other ingredients in the curry include lady’s fingers and vegetables. This delicious dish is perfect for sharing when you have a big group.

This stall was first set up by Mr. Ang’s father at the back alley located at MacPherson. Currently, Mr. Ang, a 2nd generation hawker, is running the stall at East Coast Lagoon Food Village. Having operated for 55 years, this stall was originally well-known for their fried carrot cake. It was only 13 years ago that Mr. Ang started selling popiah after leaning the secret recipe from a friend. Mr. Ang’s popiah won the “Best of the Best” popiah in City Hawker Food Hunt last year. The popiah was generously filled and has a good combination of textures. We love the juiciness, as well as, the crunch from the beansprouts.

Originating from the back alley of MacPherson, this stall has been in operation since 1963 and Mr. Han is a 2nd generation hawker who took over the business since the passing of his father. Mr. Han is a field service engineer by training, but was interested in the hawker trade. We’re glad he decided to carry on the business as his Bak Kut Teh was selected as the Top 10 Bak Kut Teh in City Hawker Food Hunt in 2011. The soup was not extremely peppery and perfect for a rainy day. However, we felt that the highlight of this stall is their pork trotter, which are so tender that they melt right in our mouths.

The expert Char Kway Teow hawker, Ms. Mui Mui, has been hawking since the age of 12. Since young, she had been accompanying her mother and helping out at the stall at MacPherson every day after school. After their relocation to East Coast Lagoon Food Centre, Ms. Mui Mui took over and she’s also a 2nd generation hawker. Her Char Kway Teow was selected as the Top 10 Char Kway Teow in City Hawker Food Hunt in 2008. We were amazed by her cooking demonstration as she started off by cooking the eggs till a little dry before adding the rest of the ingredients for her Char Kway Teow. It contains a strong taste of wok hei, just the way we love it!

There are plenty of stalls selling satay at East Coast Lagoon Food Village but this particular one has been in the business for the past 38 years. Ms. Lynna is a 2nd generation hawker who took over the business about 6 years ago when her father fell ill. The satay, rice cakes and satay sauce here are all handmade. If you’re observant enough, they use chicken pieces instead of minced and the portion is quite generous. We enjoyed dipping the succulent meats into their homemade satay sauce, which contained quite a generous amount of peanuts in it. Simply flavourful!

Celebrate Hawker Heritage at Singapore Food Festival

The Annual Singapore Food Festival is back, bigger and with much more food offerings, with the theme, “Savour the Past, Taste the Future”. Get ready to celebrate Singapore flavours through the amazing talent of our hawkers and understand the rich depth of our culinary past and future. The Festival takes place in various locations across Singapore from 15 to 31 July 2016. Visit www.singaporefoodfestival.com for more details on the events happening islandwide.

The post 5 Favourite Dishes We Love At East Coast Lagoon Food Village appeared first on Miss Tam Chiak.

Remember Guang Zhou Kitchen which was previously in Chinatown Food Centre? We were disappointed that they were closed last year after receiving so much support from foodies. But good news is, chef/owner Mr Tang has opened Master Tang Wanton Mee at Sixth Avenue a few months ago.

Still feisty at 82-year-old, Mr Tang has been a former head chef from Crystal Jade kitchens. According to Makansutra, he is the man behind the signature Crystal Jade wanton mee and was their former chief kitchen trainer for almost two decades. With the help of his wife, he still does the cooking while the wife takes the orders. On our day of visit, it is interesting to see an ang moh ordering wanton mee from them.

Thin noodles, rich broth and wanton filled with shrimp and pork is the best combination for wanton mee. It is, however, difficult to get all three elements right. The noodles are thin and refined with an alkaline taste and a springy texture, a sign that shows Mr Tang has perfected through years of experience. The only small issue which we had was that the noodles was a little lumpy. Probably because we went after lunch and the boss was busy doing other things while cooking noodles.

The wanton noodles ($3.50) came with 4 small dumplings which goes well with the Crystal Jade-like chilli paste and sweet sauce. My favourite is their beef brisket and beef tendon noodles ($6) that is stewed till tender and soft. It’s really comfort food for us, especially when it was raining during our visit. The sauce from beef brisket is pretty rich and makes the noodles better. Go for their braised chicken feet noodles or pork knuckle noodles if you like! Sadly, he doesn’t do the porridge anymore.

The post Master Tang Wanton Mee Now at Sixth Avenue – Hong Kong Style Noodles By 82-year-old Chef appeared first on Miss Tam Chiak.

After the owner of Sin Kee famous chicken rice at Margaret Drive Food Centre passed on, his two sons Niven and Benson opened “Uncle Chicken” in Alexandra Village Food Centre and “Sin Kee Famous Chicken Rice” in Mei Ling Food Centre respectively. The brothers eventually shut down their stalls and last year, Benson went to work for Niven at Uncle Chicken Rice in The Bedok Marketplace.

About a month ago, Benson is back on his feet and re-opened “Sin Kee Famous Chicken Rice” at Holland Drive with his young partner. We braved the storm that day just to visit Benson, as well as to try the chicken rice. Benson was in a uplift mood that day, talking and laughing as he chopped our chicken rice. It’s quite a rare sight for me.

Nothing much changes, Benson still chopes the chicken in huge chunks. His movements are still clean and brisk, each piece of meat is tender and smooth in the mouth. He will leave the leftover bones from the chicken to prepare that soup, which is used to poach chickens and rice.

To be honest, the slightly aromatic rice is not how I like my chicken rice to be. I prefer the flavours to be more intense and oily but that’s my preference. For my husband who prefers something lighter in texture, this definitely works for him. The chilli is spicy and tangy done right with vinegar and lime, just the way we like it. While Niven’s ginger dip is more thick and strong, Benson’s version is more wet which is cooked using both old and young ginger.

The post Sin Kee Famous Cantonese Chicken Rice Now At Holland Drive appeared first on Miss Tam Chiak.

Most of you would be busy queuing for Hill Street Tai Hwa Bak Chor Mee, one of our 1-Star hawkers in the new Michelin Guide Singapore. For me, I’ll probably wait for a while more before I go back again. But this time round, I was recommended by K F Seetoh to try this Teochew Fishball Noodle stall at the neighbouring coffeeshop instead.

The old couple has been cooking BCM for more than 50 years. They started from Selegie Road to Jalan Besar and now in Crawford Lane. He is very swift in his motions and from the way he tosses the noodles, it makes me look forward to my bowl of noodles.

Indeed, every strand of mee kia is QQ and springy. Plus, I took some time to take the photos but the noodles do not lump together. At the last few mouthfuls, it is not mushy at all. Well coated with chilli, it is a little different from Tai Hwa’s version which has a stronger vinegar flavour. Next time, I will go for the mee pok.

They don’t make their own fishballs but it’s definitely more than a decent bowl of BCM with perfectly cooked noodles. Plus they have the orange colour prawn cake slices which is quite unique. Their homemade sambal which my friends raved about was not prominent on my day of visit, which was a pity. My bowl of noodles here costs $3.

When served, there is an option to add the fried garlic and crispy lard. Of course I tell the auntie “加多一点!”

The post Teochew Fish Ball Noodle – Another Gem at Crawford Lane appeared first on Miss Tam Chiak.

In Hainan island, goats are slaughtered during special occasion and mutton soup is prepared. In Singapore, mutton soup is not as popular but there are some really good ones. One of them is Ivy’s Hainanese Herbal Mutton Soup. Previously located at Kim Keat Palm Market and Food Centre, Ivy’s Hainanese Herbal Mutton Soup has moved to Pasir Panjang Food Centre!

My foodie friends were raving about its Hainanese herbal mutton soup for a long time but I have never get a chance to try it till today. Thinking that I would meet Ivy (since the stall name says so), I actually met Max Ng who is the owner of the stall. Max is a Hainanese (fellow suki) and Ivy is the name of Max wife. The story goes, Max was trying to woo Ivy then and he cooked mutton soup to win her heart. Of course he succeeded because they got married and Max opened Ivy’s Hainanese Herbal Mutton Soup. Such a beautiful love story behind the mutton soup.

How unique is Max’s mutton soup? Every morning, Max would marinate the lamb ribs with fermented red yeast and seared in oil to get rid of the gamey taste. Then, the meat is cooked with more than 10 different herbs for hours. The end result? Each spoonful of soup is flavourful with deep herbal flavours but not overpowering. Served with some tau pok, black fungus and wolfberries, the lamb ribs are tender.

With a mild gamey taste, dip the ribs into his super shiok homemade tangy chilli paste and serve it with rice. To be enjoyed any time of the day, and best savoured on a cool rainy day. To be honest, I am not a huge fan of mutton soup but Max’s herbal mutton soup has boosted the flavours in the broth well enough for us to enjoy it, especially during rainy days. Plus, he is using claypot now instead of just serving it in bowls, so it helps to keep the temperature warm till the very last drop. Each claypot mutton soups starts from $9.

The post Ivy’s Hainanese Herbal Mutton Soup Moved to Pasir Panjang appeared first on Miss Tam Chiak.

Image & Text by Maureen & Mu Qin

Breakfast is the most important meal of the day. It is the perfect thing that motivates us to get our lazybums out of bed as early as 8am. We truly believe that a good/bad breakfast will define your mood for the day. Here’s a list of breakfast spots in the East that will make you reconsider waking up early. Enjoy!

Mr and Mrs Mohgan’s Super Crispy Roti Prata

Good, artisanal pratas are hard to come by. Meet Mr and Mrs Mohgan, the couple who does super crispy roti prata in the middle of Joo Chiat. Mr Mohgan has been making prata for more than 30 years. He makes his own dough, cooked the curry and flips the prata all by himself. What’s the best way to find out if the prata is good? Eat the kosong (plain) one! I ordered a stack for my foreigner friends to try and they were full of complements. Moderately thick and pan fried till a beautiful brown, the pratas here are fresh and SUPER CRISPY. Very satisfying breakfast!

Chin Mee Chin Confectionery

Having spent quite a little while abroad, I’ve come to realize how lucky Singaporeans are to be able to enjoy our “kopi-o” with traditional kaya toast at old school coffee shops. It’s impossible to look for such comfort food within a nostalgic setting that’s affordably priced in Western countries. East-siders will be familiar with Chin Mee Chin Confectionery. Their kaya toast comes in buns rather than bread slices. These buns are made in-house and toasted till slightly charred. Generous slabs of kaya is then, spread on the buns, followed by a little chunk of butter. Imagine watching butter melting on the skillet before you cook and the aroma that lingers in the air. That’s the little action taking place on your warm toasted buns. Besides their popular kaya buns, Chin Mee Chin Confectionery is also famous for their custard cream puffs and egg tarts too!

Yong He Bak Chor Seafood Noodles

Used to be at Yishun, Yong He Bak Chor Seafood Noodles have relocated to Bedok a few months ago. He is actually the uncle of Ah Guan Noodles and brother of Ah Lam’s Abalone Noodles! So the whole family has been targeting seafood noodle! For $4.50 a bowl, you get a bowl of noodles tossed in homemade chilli sauce, and served with fresh prawn, clams and well braised mushroom sauce. The noodles were splendidly cooked, it’s springy, tasty, aromatic and of course, well larded. The braised mushroom slices gave the Mee Pok another delectable dimension, with its sweet and deep flavour from the prawns and clams. The deluxe $10 version comes with either big prawns or crayfish.

Enak

Opened last year end, owner Ibu Bida gave up her corporate job to start a hawker stall. She hired a talented Indonesian cook from Tanjung Pinang to whip up a good spread of dishes. They do breakfast items in the morning. Mee Rebus ($2.50) – a simple dish of thick yellow noodles with taupok, green chilli and a hard-boiled egg drenched in a flavourful spicy-sour gravy. The gravy is not overpoweringly starchy. The star for us was the Mee Soto ($2.50). The soup has many layers of flavours and a perfect balance of spices – not one outshines the others. It is strong, rich and robust, unlike the many versions out there that are weak and lack depth of flavour. Forget about the Mee Siam. Read about our previous review.

Ru Ji Kitchen

Young hawkers Joanne and Daniel learnt the skill from Joanne’s father and they wake up very early everyday to make the fishballs. Using yellow tail fish (蕃薯鱼), they beats them into fish paste for an hour before making it into fishballs and fish cakes. That is why their fishballs are so fresh and bouncy! The mee pok is very springy and well-tossed with their homemade chilli sauce, vinegar and lard.

Toast Hut

Toast Hut is the place for traditional kaya (coconut jam) toast set by young hawker Melvin Soh. He picked up his skills at a local kaya toast chain when he was 17 years old. After working there for three years, he opened his own stall in Old Airport Road Food Centre in 2007, serving kaya toast paired with home-brewed traditional coffee, which he learnt from his father. Aside from the signature items, he serves blended ice coffee to cater to his young customers and freshly made sandwiches using traditional kaya toast bread. In response to the health consciousness of Singaporeans, kaya used in Mr. Soh’s stall is specially created to make it less sweet and not cloying when served with coffee or tea.

Fu Yuan Minced Pork Noodle

Occupying just half a stall at Tampines Street 21, Fu Yuan Teochew Bak Chor Mee is really an unassuming establishment. The owner is formerly working as an assistant with Twa Hua when he was a young boy. At first glance, the mee pok looked a tad dry. But once the noodle and sauce were tossed up, they came together nicely. The noodles sits in a small pool of vinegar-based sauce and which is slurping good. Especially the vinegar, very fragrant and seems like it’s a superior brand. Topping the al-dente noodles are a mixture of minced pork, liver, pork balls, fried sole fish, etc. You get a bowl of soup on the side as well. Read about the full review here.

Xing Yun Kway Chap

Business is overwhelmingly good that this kway chap stall only opens from Friday to Sunday so expect long queues forming. Well, good things are worth the wait right?! Queuing must be one of Singaporeans’ favourite pastimes. Standing in the queue with groups of aunties and teenagers chatting at the top of their voices made me feel as though I’m in a mini wet market.

Xing Yun’s kway chap are braised to perfection. The translucent kway is slippery smooth and does not break easily in the sweet and aromatic broth. The braised pork belly, pig’s intestines and tau pok are well-flavoured. We enjoyed the braising sauce’s good consistency as it is not too thick nor too watery. The ingredients are stewed long enough for the spices to penetrate into them. Many people are skeptical when it comes to pig intestines due to an odour but fret not as Xing Yun’s intestines are tender and absorb the braising sauce so well that the odour is gone. Adventurous foodies can attempt to try pig’s tongue while big-eaters should definitely go for the pig trotters! Dip the morsels into a tangy spicy chilli sauce for that extra kick!

Chai Chee Fried Carrot Cake

When every other stall’s deep fried carrot cake is square, Chai Chee’s version is long and freshly deep fried. Each carrot cake stick is crispy on the outside, yet soft on the inside. It is one of my favourite breakfast snack whenever I am in Bedok. Best paired with Rui Xing Ka Fei Cha Shi stall located at #01-42.

Yummy Sarawak Kolo Mee

Being the top foodie pick in Sarawak, of course Singapore’s version cannot be compared to those served in Sarawak. Our version is different but decent. Don’t confuse this dish with wanton mee! Kolo noodles are cooked, drained and dry-tossed with different sauces, hence the name “kolo”. Usually, the must-have ingredients are springy and oily noodles, minced pork, char siew and vegetables. Sometimes, wantons are added.

Yummy Sarawak’s Kolo Mee doesn’t consist of minced meat but its curly kolo mee is good! These noodles are only made of egg whites, hence lighter in shade and don’t contain alkali. I can’t help but salivate when the cook tossed the noodles together with the sauces. I guess the fragrance makes the stomachs of everyone who are still in the queue growl with hunger. Huge wantons with crunchy water chestnuts complement the noodles so don’t miss out on these! We also had the Chicken Feet Spare Ribs Noodles which was well-braised and flavourful.

Bedok Chwee Kueh

One of the cheapest chwee kueh in Singapore, Bedok Chwee Kueh is a popular breakfast for residents in the East. They are pretty generous with their radish and not very salty. The steamed rice cakes are soft and do pair your chwee kueh with the chilli sauce.

Tian Nan Xing Minced Pork Noodle

If you have always been eating Bedok 85 minced pork noodle soup for supper, now you can try Tian Nan Xing minced pork noodle at Blk 511 Bedok North. With more than 80 years of history, the stall is now managed by 3rd and 4th generation. They focus on using good and fresh ingredients, hence each bowl of bak chor mee is flavourful and tasty. Like the other BCM in Bedok 85, Tian Nan Xing has minced pork and pork balls in the noodle soup ($3). But if you add extra $1, you will get their homemade dumplings. The springy noodles with tasty soup create wonders, the soup is sweet and makes you want to have another bowl.

Mizzy Corner

Everyone who frequents Changi Village would know about the nasi lemak served at Mizzy’s Corner. My family and I love it for its value for money, and we would invariably leave with very satisfied tummies. The standard chicken nasi lemak set which costs $3.50, comes with a fried chicken wing, a fried egg and ikan biliss, sambal and a slice of cucumber. Unfortunately, the rice is not fragrant enough and it is too soggy. A piece of mackerel otak otak can be added for an additional $1.

Lek Lim Nonya Cake Confectionery

Hands up for those who still eats ang ku kueh. We probably spend most of our time finding good brunch places and forgot about the old traditional kuehs we used to eat when we were young. Lek Lim Nonya Cake Confectionery is a old traditional shop in Bedok which has more than 48 years of making its own ang ku kuehs, nonya kuehs and other festivals kuehs everyday. It is pretty rare because most of the ang ku kuehs we see in shops are from factories.

The Soon Kuehs and Ku Cai Kuehs here are pretty famous too. The ladies make them every afternoon and the skin is soft and slippery. When steamed, the skin was translucent and thin, packed with big fat fillings. These kuehs are sold fresh everyday over the counter and contain no preservative. This stall is actually halal certified! This malay aunty here was busy wrapping the Bulok Inti, which is a sweet blue glutinous rice with coconut shredding on top.

Song Han Carrot Cake

Carrot cake here thrills my tastebuds and rivets my attention. The owner of this stall serves up a generous portion of black and white carrot cake just for the price of $3. It has a texture that is soft, light and melts in your mouth right away. The tasty chilli is fragrant and not overly spicy. The uniqueness of adding small shrimps imparts a distinct crunchiness as you enjoy each morsel of food. This stall is especially suitable for families wherein some members prefer the black version with its thick and sweet dark sauce but others go for the white one that tips towards the savoury end.

Hua Zai HK Style Roasted Delight

I have very high expectations on how roast meat from a particular stall should measure up when it comes to these Hong Kong style roast cuts. Surprisingly, Hua Zai HK Style Roasted Delight Rice/Noodle was a hidden gem that I stumbled upon by chance. The roast meats are very well-prepared that it’s obvious the stallholder has the roasting temperatures right at his finger tips. The roast pork is served up warm, with skin so crispy it crackles in the mouth, lending a dainty contrast to the texture of delightfully tender meat. These roast meats are served with either noodles or rice over here and I have a particular fondness for the well-seasoned char siew. The meat is succulent with a hint of sweetness. This stall serves tasty and tender soya sauce-braised chicken too.

Besides roasted meats, this coffeeshop serves delicious Muslim Food too, amongst which longtong is my favourite. I enjoy the soft and fluffy texture of the rice cakes with wisps of fragrance carried over from their banana leaf wraps. The spices used are perfectly blended into the longtong, making it taste heavenly.

Glory Catering

Craving for Nasi Padang-styled and Nonya-styled cuisine? Glory’s the right place to head over! Their Nonya Laksa and LongTong are crowd pleasers. The former stood out for me as it is milkier and less spicy but still rich in that uniquely Nonya flovour. It comes with generous helpings of prawns, fish cakes and lemongrass sprinkled on top that helps to rack up your appetite. The LongTong here is very smooth and go after the milk curry with its feel of graininess that comes from the pinch of dried shrimps plus grated coconut dry-fried to a golden brown. The vegetables are soft and tender but not overdone.

End your meal with Nonya kuehs (bite-sized pastries) are a specialty of Glory. The kuehs here contain the right amount of sweetness, texture and delivers a burst of flavours the moment you bite into them. It’s favourable to walk in with an empty stomach so you can savour all the Nonya delights you want!

Song Zhou Carrot Cake

Even though they no longer make their own carrot cake, but after getting it from supplier, they will add some “secret” ingredients to make to make it softer. The owner will first stir fry the garlic and chai poh till fragrant, then add in some carrot cake pieces, pour over the egg batter and fry with black sweet sauce and fish sauce.

Song Zhou’s black carrot cake is very very fragrant and wet. Each piece of carrot cake is so soft with aromatic charred edges. What I love about it is, they are very generous with the eggs and black sauce, hence giving it a sweet and savoury taste. The white one is also not bad, but I still preferred the black ones. And to be frank, I think the uncle does a better job than the wife. The owner said, there is no secret to frying a good plate of carrot cake. What’s most important is to control the fire so that the heat will be balanced during frying.

Hock Choon Laksa and Lor Mee

It’s hard to miss this stall when there’s always a snaking queue smacked in the middle of Eunos Market and Food Centre. I enjoy its savoury gravy that is thick but not overly starchy and full of flavours. You’re able to add your desired amount of condiments which include chopped garlic, sliced chilli, sambal chilli, chopped spring onions and vinegar. Prefer a tangier taste? Pile up on the garlic and vinegar! Served with half a braised egg with my favourite kind of creamy yolk and thin slices of pork belly well-seasoned with 5 spices, having this for breakfast starts the day on a right note! Wait, did I mention about the fried fish? This is the highlight of the Lor Mee – crispy yet moist within, it complements the dish so well.

Dong Ji Fried Kway Teow

This Char Kway Teow owner does everything single-handedly, from taking orders all the way to frying it and serving the fragrant noodles into your hands. He has a perfect rhythm while frying char kway teow, adding fresh prawns and squid into the oil before the noodles. It’s hard for your stomach not to growl while waiting in line but this is definitely worth your wait.

The fluffy noodles coated with spicy, eggy goodness, gives this dish a lovely taste and texture. It has enough wok hei, the right amount of charred-ness and a spice level that was perfect. The cockles were plump and some crunchy beansprouts were scattered among the noodles. Strips of garlic chives completed the dish. Instead of your usual super black and sweet flavour, you get a more savoury finish, with just the right amount of smokiness here!

Xin Mei Xiang Lor Mee

Made from starch, eggs and some secret blend of spices, it takes about 5 hours to cook before you get the smooth and light gravy. The gravy coated the noodles very nicely and portions of braised pork belly and fish are quite generous. The modern version of lor mee contains fried fish but Xin Mei Xiang’s version still sticks to tradition and tediously hand-shred Spanish mackerel. Ain’t a fan of yellow noodles? You can opt for kway teow or bee hoon or any combination of them here! I thoroughly enjoyed the textures and mix of savoury, sweet and tangy flavours. People often say, “money can’t buy happiness” but for $4, I had a well-concocted bowl of lor mee, which I see as one of life’s simple pleasures.

Tan Beng Otah Delights

Otah here is prepared on the spot and freshly wrapped. The otah has a good balance of chilli and fish and exudes ethereal fragrance when served hot. The filling within contains chunks of mackerel meat and the spices packs quite a punch. What I enjoyed most was the packet of traditional nasi lemak wrapped in banana leaves that this hawker still prepares. Consisting of fried fish, an egg, ikan bilis and peanuts, it made me reminisce the days when my late grandmother would tabao this back for me on weekends for breakfast when I was young.

Da Zhong Mei Shi

The elderly hawker does all the cooking and the end result – a wonderfully charred plate of kway teow that’s out to tantalize our tastebuds. He makes it a point to fry only one plate at a time so be prepared to wait for your plate. A plate of char kway teow consists of a mixture of flat rice noodles and egg noodles, perfectly stir-fried with eggs, cockles, lap cheong, bean sprouts and Chinese chives. I’m not sure which particular stall you frequent but I grew up eating from this old uncle hence, sharing my wonderful childhood experience with you.

Jia Mei Wanton Mee

Many might be familiar with this hawker’s wanton noodles but I prefer their mushrooms and chicken feet noodles, soaked in their special sauce. The sauce is sweet with a slight salty aftertaste. The sour chilli cranks up the tastiness of this dish and I like it that these noodles are soggy, while not overly soft at the same time. Be warned though, the queues can get quite crazy on weekends!

Joo Chiat Chiap Kee

Joo Chiat Chiap Kee in Bedok makes their own dome shape fishballs that is fresh, chewy and gives a satisfying homely taste! Their sambal chilli is to die for. When tossed with my noodles and bean sprouts, it is super shiok. For $3, we get 5 fishballs, worth it right?

Hon Ni Kitchen

Readers staying in Bedok have definitely heard about Hon Ni Kitchen for its nasi lemak. It is always long queue during lunch and the only time when it does not have a queue, is Sunday. Because the stall is closed on Sunday! Go for their chicken wing, it is deep fried till crispy. Dishes include luncheon meat, fried kuning fish, fishcakes, stir fry long beans, ikan bilis, otah, fried eggs etc. Its nasi lemak is very light and fluffy because they use coconut milk sparingly. The rice is best eaten with their homemade sambal chilli sauce.

Kim Choo Kueh Chang

You name it, they got it! Offering an abundance of rice dumplings with different stuffing, Kim Choo definitely doesn’t disappoint. The ingredients are pretty generous here and very tasty. No matter which flavour of rice dumpling you select, you’ll realize that the rice was not in any overwhelmed by the ingredients. The glutinous rice was soft but compact, with a nice aroma. Each rice grain fully absorbed the essence of the ingredients wrapped within. You get a complete package that’s so flavoursome you can’t just stop at one.

Planning what to do or where to eat over the weekend? We hope this list of breakfast offerings in the East will motivate you to get up earlier and start your day with a bowl or plate of delicious food. This list is non-exhaustive and I’m sure there are some more that we have not discovered.

The post 27 Local Breakfast in the East That’s Better Than Brunch appeared first on Miss Tam Chiak.

This coffeeshop at Blk 130 Jurong Gateway Road is very busy recently. The famous Soi 19 Wanton Mee has opened their new branch there, and there is another interesting stall Baba Melaka within the same coffeeshop, serving Peranakan dishes. I don’t really know of hawkers that serve peranakan dishes (except for Popo & Nana in Maxwell market). I guess probably because it’s really laborious to cook Peranakan dishes.

Here at Baba Melaka, prices are kept low. So, don’t set too high expectation when you are having Nonya Assam Laksa because you are only paying for $3.50. The soup is very watery and it consists of the thick noodles with ingredients like onion and cucumber slices, mint and topped with a mellow prawn paste. Honestly, I have had better ones in Singapore and won’t mind paying a higher price to get a better quality one.

On the other hand, their Ayam Buah Keluak with steamed rice ($5.50) is pretty impressive. The gravy is robust with a slight earthy tanginess to it. The meat is very tender and the fragrant sambal belachan was spicy with a kick. Have a mouthful of steamed rice to go with the crunchy achar, chicken and chilli sauce, it feels like a party in the mouth. They also have other rice dishes like Beef Rendang Nasi Lemak ($5.90), Ayam Rendang Nasi Lemak ($4.90) and Ayam Goreng Nasi Lemak ($4.90).

Ending the meal with their Baba Chendol with roughly shaved ice and thin gula melaka. There are big kidney beans but the chendol strips were not very generous. But cannot complain lah, only $2!

They also sell some peranakan kuehs at the corner. I thought having a peranakan stall in a coffeeshop is a rather refreshing idea but you have got to lower your expectations a little. Go for the rice dishes, it won’t disappoint. Unfortunately I have not met the owner of the shop during my 2 visits there. The employees at the stall work pretty slowly and they are not too friendly.

The post Baba Melaka – Affordable Peranakan Dishes in a Coffeeshop appeared first on Miss Tam Chiak.

From char kway teow to chicken rice to nasi briyani, hawker centres and kopitiams are paradises for food lovers. With the rise of young hawkers, the hawker affair is slowly changing. Restaurants are no longer the only places if you’re craving for German food or British food. Here we have a list of fancy food that you can find in hawkers.

#1 Lad & Dad

Located at Serangoon Garden Market and Hawker Centre, Lad & Dad is a joint effort between a father and son. They brought about British-inspired food with a local touch. The Lad’s Beef Stew ($12) is a set which came with hand-mashed potatoes, seasonal salad and fragrant rice. The stew was robust. Flavored with herbs and loaded with huge chunks of beef, it is the kind of comfort food that brings warmth on a rainy day. The fragrant rice paired well with the stew, but as for the potatoes, they were a tad too raw for my liking.

#2 Garçons

Serving up French and Italian, Garçons is set at an upscale foodcourt, Essen at The Pinnacle. When I first saw the 12-Hour Belly of Pork ($16.90), it looked just like roasted pork belly that one could get from hawker. But taking a bite explains the price tagged. The skin was so crisp that it could be broken into two with a fork, yet the meat was so tender and succulent. You won’t get the sick greasy feeling as there aren’t any fats on the roasted pork. The creamy mashed potato was very smooth and addictive too!

#3 Gangnam Bingsu

With the influx of Korean food in Singapore, it can be seen that there were many bingsu places popping up. But did you know that you can now enjoy bingsu at a foodcourt? Located within the newly renovated Tiong Bahru Plaza, Gangnam Bingsu opens a stall at Kopitiam Foodcourt. The bingsu comes in 2 sizes, small and big. We had the big Strawberry Bingsu ($10.90) which was beautifully drizzled with strawberry sauce and topped with whipped cream. The shaved ice was fluffy and airy, but lacked in milky sweetness. On the other hand, the strawberry sauce did add flavor and sweetness to the ice. The whipped cream didn’t exactly blend well with the bingsu either. Being slightly cheaper than the rest, we can’t expect much from quality.

#4 Green Bites

More and more Singaporeans are getting health conscious. We can see salad bars almost everywhere these days. Nonetheless, it can be quite pricey when buying off such bars. Green Bites provides a wide variety of vegetables, fruits, nuts and dressings, and it is priced as low as $5! There are also premium toppings such as Cajun Chicken and Smoked Duck, with an additional charge of $1 to $1.50. The vegetables were very fresh. I tried the Asian Spicy dressing, and the burning sensation it gives would surely suit those who loves very spicy food!

#5 Cinqo Tapas

FIVE Square is another upscale foodcourt located at Great Eastern Centre. The food stalls varies from Korean to Japanese to salad. Cinqo Tapas is a stall that serves Spanish food. Although unique, the Seafood Paella ($9.50) did not taste as flavorful as I thought. The paella was slightly moist, but the seafood was overcooked. The add-on Pork Knuckle ($5) was also tough and dry.

#6 Fish & Chicks

Set in the heartland of Ang Mo Kio, Fish & Chicks is not your typical western food stall. The name itself depicts that only Fish and Chicken are served. Their signature combo is none other than Chili Crab and Salted Egg Fish & Chips ($12.90). The batter on the fish was crisp and airy, and the fries were well seasoned with Cajun spices and other herbs. The salted egg sauce was creamy and not too overwhelming, while the Chili Crab sauce was sweet with a hint of spiciness. Sadly, the “crab” flavor was lacking in the sauce. Overall, I would prefer to have more sauce and served separately to prevent the fish from being soggy.

#7 Wasai-Ya Japanese Mixed Rice

Japanese Chap Chye Png or Mixed Vegetable Rice is a first-timer for me. What’s more surprising is to find it in Junction 8’s foodcourt! The stall has a variety of dishes such as tonkatsu, gyoza and vegetable tempura. For my lunch ($6.90), I had Salmon Teriyaki, Chawanmushi and Stir-fry Egg Plant and Cucumber. Each set comes with miso soup and rice. The Chawanmushi was silky and flavorful. However, the Salmon Teriyaki was a tad too tough and the vegetables didn’t taste much like Japanese food. The other downside of this stall is that the food weren’t kept warm while it was displayed.

#8 Otto Berlin Haus

German crispy Pork Knuckles in a kopitiam? That’s right! Otto Berlin Haus serves a variety of German cuisines such as Pork Knuckles, Bratwursts, and Rosti. The Half Pork Knuckles ($14) was a generous portion. As much as I enjoyed the crispiness of it, I found the meat slightly dry. Nonetheless, the savory brown sauce that was served together enhances the taste of the pork knuckles. Otto Berlin Haus also added a local touch to this dish by serving it with achar.

#9 Ah Bong’s Italian

Instead of being fancy hawker food, Ah Bong’s Italian is more of hawker food turn fancy. Rather than the common spaghetti Bolognese or carbonara, the menu here is ever-changing. It’s so “hip” that even the pasta is served on old school chicken plate. I ordered the Spicy Prawn Aglio Olio ($14) has linguine tossed with prawn, zucchini and celery. The pasta was cooked al dente, and the chili flakes added a tinge of spiciness to this dish. Nonetheless, it lacked in the garlic flavors.

#10 Two Wings

The Chicken Wings ($8.50/4pcs, $12.50/6pcs, $24/12pcs) are only freshly fried upon order. What arrived on our tables are beautifully fried till golden brown. There is literally no traces of oil on the skin. As I sink my teeth into the meat, I get the immediate crispy crunch from the skin before the tender and moist meat. Something else worth mentioning is the homemade garlic chilli sauce which is similar to the ones we eat for chicken rice. It’s more zesty with strong garlic glavour. Superb pairing with the wings!

#11 HamBaoBao

Owned by a young couple, HamBaoBao is asian interpretation of burgers. The Ayam Buah Keluak Burger ($5) was impressive. The minced chicken patty is infused with the buah keluak. Pairing with homemade chilli paste and chap chye, it all works harmoniously for this delicious and unique burger. The stall currently the stall sells only 5 types of burgers only with adds on such as fries, cheese, bacon and additional patty. Read about our Downtown Line 2 Hawker Guide.

#12 The Pasta Stop

Venturing out from Restaurant Valentino, The Pasta Stop is the hawker version with food sold at a more affordable price. The recipes are similar to the restaurant, and even some handmade ingredients like the pasta was brought over from the restaurant. The Chicken Pasta ($7.50) is a great dish for cheese lovers. The tangy tomato base compliments well with the cheesy pasta, hence you won’t feel too overwhelmed by the cheese. The Grilled Spicy Chicken Chop Combo ($9) comes with Aglio Olio and Chicken Chop. The grilled garlic in the Aglio Olio has a tad sweetness to it, which was very unique. The grilled Chicken Chop was marinated with a tinge of sourness, which gives it a refreshing taste. This dish also has the localized feel to it as the chicken is accompanied by our well-loved chicken rice chilli.

#13 Kitchen @ Work

Who said that you can only find Japanese cuisine in foodcourt and restaurants? Kitchen @ Work, is the hawker version that serves a variety of Japanese food, ranging from Donburi (rice bowl dish), to Fried Udon; all of which are tagged with an affordable price. The Yaki Niku Don ($6) is a rice dish topped with sliced beef, shredded onions and capsicums. It was a rather impressive dish, as the ingredients were slightly torched, giving it a tad burnt taste. Despite being in a hawker, Kitchen @ Work has definitely shown quality in the food that they prepare. Read about some of the must try dishes at Ci Yuan Hawker Centre.

#14 A Noodle Story

A Noodle Story is a contemporary take on traditional wanton noodle as the bowl served here has some influence from Japanese Ramen. Consisting of thin and springy Hong Kong style wanton noodle, Japanese charshu, Japanese-style braised egg and potato-wrapped prawn fritter, the flavours are enhanced by lemongrass scented oil, konbu and dried shrimps.

#15 The Burning Oak

From Bedok Marketplace, The Burning Oak is a Japanese yakitori stall. Unlike the typical food we see in hawker, The Burning Oak offers premium yet affordable donburi such as Wagyu Beef Rump Cap Don ($13) and the succulent Wagyu Rump & Iberico Pork Combo Bento ($15). If you prefer something light, there’s the 72-hour slow-cooked Angus Beef Short Ribs Skewers, priced tagged at $6 per stick.

The post 15 Fancy Hawker Food in Singapore – From German Pork Knuckles to Korean Bingsu appeared first on Miss Tam Chiak.

The Pokemon Go wave has finally hit the shores yesterday. This free augmented reality mobile game has become a global phenomenon since it was released in the United States. There is no need to travel far in search of Pokestops and gyms because there are probably many familiar signs and landmarks in your neighbourhood. If you are staying in Bedok, we have helped you plan your route to conquer Pokemon Go Gyms while trying some great places to eat.

Pokemon Go Gym 1: Bedok MRT

Alight at Bedok MRT and begin your day by trying to takeover the Gym located right here. Thereafter, head to the busiest hawker centre beside Bedok Interchange to enjoy breakfast.

One of the cheapest chwee kueh, Bedok Shui Guo has got pretty good radish (chye poh) and they are generous with it. It pairs well with the soft rice cakes that are steamed fresh daily. Don’t forget to add some chilli, level up!

Address: Bedok Interchange Food Centre, Blk 207 New Upper Changi Road #01-53, Singapore 460207
Opening Hours: 8am to 10pm daily

If you prefer somewhere air-conditioned, enjoy the soft and piping hot Steamed Custard Bun ($4.90) at Canton Paradise in Bedok Mall where you get that lava custard egg york that’s slightly gooey and creamy. There are other dim sum highlights such as Baked BBQ Honey Pork Bun ($4.50) and Fried Carrot Cake in XO Sauce ($7.80). Read about my bedok mall food options here.

Address: 311 New Upper Changi Rd, Bedok Mall #B2-10 to 11, Singapore 467360
Opening Hours 10:30am to 10pm daily

Pokemon Go Gym 2: Bedok Library

Have a bowl of Sarawak laksa at Red Hornbill for lunch. The owner brings in the laksa spices from his hometown. His version is much lighter and less punchy. For $5, it’s quite huge a portion. A drizzle of lime works wonders in uplifting the flavours of the smoky curry. We also tried their kolo mee which is decent (and overloaded with noodles).

Address: Blk 205 Bedok North Street 1 #01-357, Singapore 460205
Opening Hours: Tuesdays to Sundays 11am – 2pm; 4pm to 8:30pm. Closed on Mondays

Pokemon Go Gym 3: Bedok Swimming Complex

Walk east to junction of bedok swimming complex to hit the gym, then reward yourself with Nangfa Thai Kitchen which is opened by ex-franchisee of Nakhon Kitchen in Bedok.

Stir-fried minced pork with hot basil leaves ($6) hits the right note of savouriness and spiciness. The minced meat was stir fried with crunchy bean sprouts, onions, red chillies and basil, it’s great with the rice. The Pad Thai ($5) with shrimp, tofu, bean sprouts and onion was also richly rewarding. It has a distinct sweetness and the noodles were as usual, springy to the bite. Click here to read full review.

Address: Blk 136 Bedok North Ave 3 #01-166, Singapore 460136
Opening Hours: Mon to Sun 12pm to 3pm; 5.30pm to 10pm

Take a break at Percolate with a cup of green tea latte. Or try their coco latte where the coconut oil is added. They use papa pahelta coffee beans and nylon coffee roasters. It’s well balanced with a hint of nutty flavours, it’s good to spend your Sunday afternoon chilling out here.

Address: Blk 136 Bedok North Ave 3, Singapore 460136
Opening Hours: Mon 10:30 am – 9:30 pm; Wed to Fri 10:30 am – 9:30 pm; Sat & Sun 9:00 am – 9:30 pm

Pokemon Go Gym 4: Blk 140 Bedok North Street 2

You have rested enough, move on to the next stop which is only 5 minutes walk.

Pokemon Go Gym 5: Bedok Blk 111

Good job, head to Bedok 85 now!

Pokemon Go Gym 6: Bedok 85

Bedok 85 is a supper paradise, and one of the must try stall is Seng Hiang Bak Chor Mee. Go early if you don’t have the patience to wait. Their soup is very flavourful, which is comforting especially at the end of the day. Those lard in the soup adds the oomph!

Address: 85 Bedok North Street 4, #01-08 Fengshan Centre, Singapore 460085
Opening Hours: 6pm to 3am

If you are too early, don’t worry! Have some Soon Kuehs and Ku Cai Kuehs from Lek Lim Nonya Cake Confectionery. The ladies make them fresh daily and when steamed, the skin was translucent and thin, packed with big fat fillings with no preservatives. Read the full story here.

Address: Blk 84 Bedok North St 4 #01-21, Singapore 460084
Opening Hours: Mon – Sat 4am-6pm; Sun 4am-2pm

P/S Please do not drive or transgress while playing Pokemon Go.

The post 7 Amazing Cheap Places to Eat & Conquer Pokemon Go Gyms in Bedok appeared first on Miss Tam Chiak.

Hainanese Chicken Rice is Singapore’s national dish and can be found island-wide at almost every dining spot, from humble hawker centres to major restaurants and even hotel cafés. The chicken is usually served with fragrant rice and a spicy chilli sauce, with ginger paste. In Singapore, chicken rice recipe can be roasted or braised in soya sauce for a different taste (we still like it poached). For some people, it might be the rice and chilli sauce that makes or breaks the dish. As we celebrate Singapore’s National Day today, we’ve hunted down 17 chicken rice stalls in Singapore that are among local favourites.

1. Ah Boy Chicken Rice

Local celebrity chef, Eric Teo, has raved about Ah Boy Chicken Rice on his Facebook about 3 years ago so we decided to check it out. The roasted chicken has a crispy and thin skin that we enjoyed but a pity, the meat was a little on the dry side. Poached chicken, however, fared much better. It was tender, sweet and cooked till perfection, maintaining a smooth texture. We thought the rice itself is fluffy and loose with a nice aroma and not overly greasy. The tangy chilli dip didn’t make much of an impression as it was a little watery. If you’re in the area and craving for chicken rice, you should drop by.

2. Chen Ji Hainanese Chicken Rice

Chicken here is tender and perfectly complemented by the flavoursome oyster sauce. The chilli is bright and tangy and contains a spicy kick. Sadly, the rice did not fare so well as it was dry and although it has the flavour of the chicken broth, it doesn’t stand out at all. What’s worth mentioning here is their chicken feet soup that’s only available on Mondays and Fridays after 11am. Chicken feet is full of collagen, which is good news for ladies! We loved the crunchiness of these chicken feet and the flavoursome broth made the entire package simply wonderful. So, if you come here for chicken rice, remember to go only when they’re serving chicken feet soup!

3. Chin Chin Eating House

Founded in 1934, this eatery exudes a nostalgic feel and is reasonably clean. Dishes offered here are very Hainanese, including steamed chicken rice with chilli sauce and ginger dip, pork chop, chap chye and more. Today’s focus is on chicken rice so we’ll just skip the rest. Chicken rice at Chin Chin is drizzled with light fragrant soy sauce and sesame oil, enhancing the flavours of the tender and juicy chicken. Cooked just right, the chicken has retained its moisture with every bite. The rice is less oily but still fragrant and tasty with aroma from ginger and garlic. The chilli sauce consists of a little tanginess which made our meal very satisfying.

4. Hua Kee Chicken Rice

This stall is now run by Mr. Lim, a second generation hawker, together with his mother, Mdm. Tan who founded Hua Kee over 30 years ago with her husband. Unlike other stalls, the chicken here is chopped in large chunks with skin and bone still attached to ensure the meat retains its natural juices and flavours. We liked that the chicken was tender, juicy and full of flavours. The aromatic rice was not too oily and fluffy, with grains that separate easily. There’s nothing impressive about their chilli and ginger dips but we’ve got to say that this is the tastiest cucumbers from any chicken rice stall. The savoury and sweet juices from the chicken clung to the sides of these crunchy slices of cucumbers.

5. Kampong Chicken Rice

What makes Kampong chicken different from the usual chicken we get at chicken rice stalls? Well, the yellow skin kampong chickens have more distinctive features such as their skinny legs and leaner bodies. They are allowed to run free and are corn fed, thus containing less fat and are healthier for consumption. The meat here is definitely not as fatty. It is leaner but still, very tender. Ladies will jump for joy and feel guilt-free for indulging in this plate of healthier kampong chicken rice due to it being less fat. Even though the rice is not as fragrant and amazing as compared to others, it complements the chicken well. The highlight was their kicky chilli sauce, which is properly thick and spicy. One word – SHIOK! Read about it here.

6. Leong Hainanese Chicken Rice

Uncle Leong used to be the head chef for “稻香村山芭鸡” shop in Novena Ville, which unfortunately, closed down in 2007 due to the outbreak of bird flu disease. His passion for the kitchen still burns strong hence, he set up his own Leong Hainanese Chicken Rice in Shunfu Market. The meat served here has a textural difference compared to others. The chicken breast is very tender and flavourful. Little soy sauce and sesame oil were drizzled onto the chicken and we could really taste the sweetness of the meat. As for the chicken drumstick, you can see the glistering chicken skin and the meat was very succulent. The rice was infused with ginger and chicken stock and the grains are very fluffy. We thoroughly enjoyed our meal as Uncle Leong’s chicken rice gave a very warm, homely feel to it.

7. Ming Kee Chicken Rice

Ming Kee Chicken Rice is well-known for those staying in Bishan. It’s not surprising to queue for at least an hour just to satisfy your chicken rice cravings over here. Unlike others, this stall has no chicken displayed so if you’re here for the first time, you might get the wrong idea that the stall has already ran out of chicken. In actual fact, once the chicken is cooked, they will dunk it in ice water and it will be left there till it is ready to be chopped.

Shocking the meat in ice water after cooking creates a jelly under the skin. This results in the meat tasting more flavourful and succulent. Surprisingly, it tastes even better when these chilled chicken are eaten with some steaming rice. We enjoyed the skin which glided smoothly into our mouths. Chicken gizzards are also soaked in cold water here to retain the crunch. Their chilli dip, however, was a tad disappointing as it’s too watery for our liking.

8. Nam Kee Chicken Rice

Nam Kee has over 40 years of experience under its belt and is a household name for many families across the island. It serves traditional Hainanese chicken rice with meat ever so tender with the unforgettable chilli sauce – and at affordable prices too! The velvet-smooth skin of the chicken is enticing enough and tucks in just the right amount of fat beneath. The meat is juicy and goes very well with the dipping sauce, which is a combination of chilli sauce, ginger paste and a not-so-salty dark soy sauce that delivers the right punch. The rice served here is aromatic and has a good consistency, complementing the chicken perfectly.

9. Nan Xiang Chicken Rice

Nancy Lim, founder of Nan Xiang Chicken Rice, took charge of her first chicken rice stall at Whampoa food centre in December 1986. Nancy and her husband takes turn to manage the hawker stall. It looks like another unassuming chicken rice stall but when the plate of rice was served, it was so fragrant you can’t resist taking a mouthful even if your camera usually eats first. Chicken rice here is first stir-fried with garlic, ginger, shallots and chicken soup before cooking it in rice cooker. Not a lot of chicken rice stalls do this now because it’s laborious and takes extra time to prepare the rice. Well, all we can say that it’s worthwhile because frying the rice before cooking makes it even more fragrant, which is a plus point when the chicken meat is already succulent and cooked just right, leaving a gelatin layer beneath the skin. The addition of lime juice to the chilli sauce also makes it refreshing and delectable! Read about it here.

10. Tian Tian Hainanese Chicken Rice

This should be the most well-known stall among both locals and tourists. Growing the business from an unknown stall in Maxwell Market from 1986, Madam Foo and her daughter, Ms. Loi, still preside over the quality of food at all outlets with a watchful and experienced eye. Tian Tian chicken rice is cooked with American Broiler breed of chicken and remember – they defeated Gordon Remsay at the Hawker Heroes Challenge! This already speaks a lot about their food. Their steamed chicken is served slightly chilled which is very refreshing and light on a hot day. The soothing coolness is also a perfect counterpart to the “fierceness” of the chilli. Most importantly, their light, smooth and slightly buttery rice, with just a hint of garlic, sets them apart from the rest. Even celebrity chef and host Anthony Bourdain said that the rice here is so good that you can eat it on its own! There are many outlets and the one we’re featuring is at Joo Chiat and it’s air-conditioned too!

11. Uncle Chicken Rice

Uncle Chicken Rice is very persistent in using good quality ingredients. Their fresh chicken is simply poached, sits in cold water, chopped and served with the flavourful rice. The chicken is cut chunky with an ultra smooth skin and the flesh is tender and sweet. Served with aromatic rice that was not too greasy and loose, it has a subtle garlic flavour. Chicken stock was used to cook the rice hence, you won’t get a soup here to pair with your chicken rice. The chilli has a hint of sweetness which cuts the oiliness of the rice.

12. Wee Nam Kee Chicken Rice

Wee Nam Kee started from a humble beginning and now, has a few outlets islandwide. They serve three different types of chicken – namely the poached, soy sauce and fried. We tried the poached chicken and it was executed really well in a flavourful broth. The chicken turned out to be juicy and tender, gently gingery with subtle chicken flavour. The broth is tasty enough to boost your appetite. Each long grain rice is well-oiled, mildly fragrant, yet not too greasy and separates easily into loose grains. Lastly, the chilli is amazing! It contains a well-balanced blend of ginger, vinegar and spice. It was tangy with very little sting.

13. Yeo Keng Nam Chicken Rice

Having grown up eating chicken rice here as it’s just a stone’s throw away from where I stay, the taste is special to me. The chicken is so plump and juicy and it has managed to retain a lot of its natural flavour since the stall owner here makes it a point not to soak the chicken in ice water for too long. I love the roast chicken here as well, due to its super tasty skin that whets my appetite for more. Rice here is whole and coated with a thin layer of oil, making the texture just right. The chilli has a tangy twist to it. Hence, I always enjoy my chicken rice experience dining here.

14. Sin Kee Famous Cantonese Chicken Rice

About a month ago, Benson is back on his feet and re-opened “Sin Kee Famous Chicken Rice” at Holland Drive with his young partner. Nothing much changes, Benson still chopes the chicken in huge chunks. His movements are still clean and brisk, each piece of meat is tender and smooth in the mouth. He will leave the leftover bones from the chicken to prepare that soup, which is used to poach chickens and rice. The slightly aromatic rice is well paired with the chilli that is spicy and tangy done right with vinegar and lime, just the way we like it. Read more about it here.

15. Yishun 925 Chicken Rice

It started with just one hawker stall within Yishun but over the years, they have expanded and now, there are a few stalls around Singapore. We’re always happy for these successful hawkers who started out very humbly. Chicken meat here is cooked just right, making it smooth and palatable. We liked that it was served deboned, which makes it more convenient for consumption. The soya sauce which the chicken was drenched in is not overly salty, just perfect! Rice here is very ordinary and not as aromatic as compared to others but you know the saying, “mai hiam buay pai”. Since it’s so affordable, we’ve nothing much to complain about.

16. Yet Con Hainanese Chicken Rice

This is another time-honoured establishment lying along Purvis Street. Yet Con has been serving their style of authentic Hainanese chicken rice here since 1940. Notice that chicken at Yet Con are being laid on trays instead of being hung up – this is to prevent the juices from dripping so that flavours are bette retained. There’s no silky gelatin layer under the chicken skin but we enjoyed the super “chickeny” flavour here. The chicken is lightly salted without any overwhelming drench of soy sauce seasoning, making every bite full of natural “chickeny” taste. The rice is aromatic, with the lovely scent of ginger, shallots and chicken stock. We like that it isn’t overly greasy. The only downside was the chilli and ginger dip that we found too watery for our liking.

17. Delicious Boneless Chicken Rice

It was already 3pm and we were still queuing for Delicious Boneless Chicken Rice. 30 minutes queue just to get my chicken rice fix, but so worth it! We paid $11 for 2 pax meal with soup and achar. The chicken is chopped into big chunky pieces and topped with fried garlic, which is quite unique. Achar brings a refreshing touch and the rice has a pleasant garlic aroma. We are so in love with their (refillable) cabbage soup that is peppery and full of vegetables and meat. The owner is in good mood on our day of visit so he gave me an extra bowl of lotus root pork ribs soup filled with generous amount of lotus roots and peanuts.

There are plenty of other stalls that might be good but not mentioned above. Do comment and share your thoughts with us, let us know which other chicken rice stalls in Singapore are worth our calories! Enjoy your hunt in finding the best chicken rice stall in Singapore, HAPPY NATIONAL DAY!

The post 17 Best Chicken Rice in Singapore (Food Hunt Time!) appeared first on Miss Tam Chiak.

There are hundreds of coffeeshops in Singapore so needless to say, there might be thousands of hawkers across our little red dot. Competition is certainly tough and everyone’s fighting for survival so these hawkers have to constantly revamp their menus and come up with creative dishes or give traditional flavours a modern twist. With the recent increase in the number of residents in Seng Kang and Punggol, we thought it’d be a good idea to explore these areas.

Hidden under a block in Seng Kang West Way lies Happy Hawkers Coffeeshop, which “houses” their newest tenant, Legitimeat – a Western food stall. Opened on 18 June this year, co-owner Mr. Julian Peh used to run a hipster Western food stall in a coffeeshop at Bukit Merah that served steak and tacos. However, they had to fold their business in April this year due to the non-ideal location that doesn’t draws any crowd.

Almost every coffeeshop’s Western stall sell common dishes such as chicken chop, bolognese pasta, carbonara pasta and fish and chips but at Legitimeat, some of these Western dishes are fushioned with Thai spices while others are creatively modernized while still catering to our local tastebuds.

Say hello to the ultimate sinful Chicken Mac & Cheese ($5), served piping hot with melted cheese in a claypot. Where can you find such affordably priced Mac & Cheese right? This dish requires a 15 minutes wait as it’s baked individually upon order. We were quite surprised that it was almost filled to the brim because sometimes, hawker portions can be quite pathetic. Cheese lovers would instantly be drawn to the fragrance – imagine macaroni baked in béchamel sauce, nacho cheese sauce made with cheddar and mozzarella. You can forget about dieting! Toss the macaroni, peas and chicken slices together and we promise that one mouthful sends you to foodie heaven.

Pasta flavours offered here are unique as there are Tom Yum Seafood ($6), Thai Basil Seafood ($6.50) and Black Pepper Seafood ($6.50). The only commonly seen flavour is Bacon Alio Olio ($6.50). We tried Tom Yum Seafood pasta and wow! We were really impressed. The sauce has a distinct hot and sour flavour and it goes perfectly well with the spaghetti. Topped with fresh prawns and mussels, this dish is definitely value-for-money!

We also tried their Grilled Pork Chop ($6). Although it’s stated as “grilled”, they actually pan-fry the pork chop to ensure that their marinade, consisting of paprika and chopped herbs, does not turn bitter when over-cooked. The pork chop arrived hot and fragrant but we found it disappointing that the meat was a little too tough. Lastly, we shared Cheese fries ($3) which we found average.

Just a little piece of advice – be there early! We reached the coffeeshop around 7pm and finished our dinner around 7.45pm. When we walked past Legitimeat, most of their dishes are already sold out. You should also sit near the stall as Mr. Peh shouts out the order numbers, which is easy to miss, especially in a noisy coffeeshop.

The post Legitimeat Western Food – Irresistible Claypot Mac & Cheese! appeared first on Miss Tam Chiak.

In view of SG51, let’s take a walk down memory lane with a bowl of Cheng Tng, which literally means clear soup. It is a dessert that is light and refreshing, sold in the olden days to the coolies who worked at the quay. Nonetheless, most stalls that serve Cheng Tng these days cut corners in their ingredients. With that, we came up with a list of 6 places that you could visit to get a good bowl of Cheng Tng.

Four Seasons Ching Teng

Most hawker stalls tend to sell a variety of food to attract customers. Yet, Four Seasons Ching Teng only sells hot or cold Cheng Tng, priced at $2 per bowl. The Cheng Tng has a hint of longan flavor and was not too sweet. There were gingko nuts, white fungus, served along with the other usual ingredients. The candied wintermelon did turn me off as it was too hard.

Xi Le Ting

With a history of 60 over years, Xi Le Ting still sticks with only 4 traditional dessert soup: green bean, red bean, white oats and cheng tng. Light and sweet, the Cheng Tng reminds me of my childhood days where it quenches my thirst during a hot day. Even after many years have passed, I am still pleased that the Cheng Tng remains flavorful with the taste of the dried longans.

Teck Kee Hot & Cold Dessert

Located at Adam Road Food Centre, Teck Kee Hot & Cold Dessert is just a distance away from the famous nasi lemak. The least traditional amongst the rest listed, the cold Cheng Tng ($1.80) is served with shaved ice. Surprisingly, there were not only dried longans, but they’ve also added the canned longans. The light sweetness would be a great choice for people who are worried about desserts being too sweet.

Ye Lai Xiang Hot & Cold Dessert

One of those pioneer Cheng Tng stalls that lasted over the years. Ye Lai Xiang started off with a stall by the seaside. As time passes, it can now be found at Bedok Corner Food Centre. The Cheng Tng ($3) was not as sweet as No Name Cheng Tng. It has sweetness from the dried longans, dried persimmons and candied wintermelon. The sweet potatoes were cut to small cubes and were soft to eat. Personally, it was slightly overpriced for this bowl of dessert and it was also quite inaccessible.

No Name Cheng Tng

We’ve heard of No Signboard Seafood. But what about No Name Cheng Tng? As suspicious as it may sound, the Cheng Tng ($1.60) here really is a thirst-quencher. Just like others, it has the usual ingredient. The only difference is that it was the sweetest amongst the rest listed. The sweetness was just nice for me, as I have always felt that the moment I take a bite of longan or persimmon from other places, the soup just became bland.

88 San Ren Hot & Cold dessert

Brightly lit with colorful LED, 88 San Ren Hot & Cold dessert is located at Newton Food Centre. The Cheng Tng ($2.50) was full of ingredients, and there were even barley! As I have tried most cheng tng cold, I have decided to try the hot one here. Flavored with sweetness from red dates and dried longans, the soup was also well balanced with the other ingredients. You could also try out their other desserts such as Strawberry Snow Ice, Red Ruby and Mango Ice Kachang

The post 6 Places for Awesome Cheng Tng to Beat the Heat in Singapore appeared first on Miss Tam Chiak.

Famous Long House Ah Hui Big Prawn Noodle has opened a new stall in Kovan Market & Food Centre! The Balestier market one is currently managed by his son James, while the Kovan outlet is managed by the founder Mr Tan Ah Hui.

The broth here is made the traditional way, with pork ribs, prawn heads, shells, garlic and fried shallots. Here, Uncle Hui uses tiger prawns. The shells are peeled and used for the broth, hence giving it a more distinct prawn flavour than the outlet in Balestier. My dining partner said it was a little more “herbal”. Indeed, lovage root was added to give the soup more depth. The warm rich colour is hearty and comforting, sweetly aromatic with the umami from prawns. No, I am not going to compare father and son because both has slightly different cooking style. But if you wanted a more distinct pork ribs flavours, then head to the Balestier outlet.

We went for the Big Prawn Noodles ($5) which is a simple bowl of five halved prawns and topped generously with fried shallots. If you want pork ribs, add another $1.

Thick vermicelli is used here instead of thin bee hoon which gives another dimention to the crunchy bean sprouts. The noodles is tossed with aromatic chilli sauce. The shiok factor is the generous sprinkling of crispy lard cubes and fried shallots. Chilli powder is also provided, but we think the broth is flavourful enough.

The post Famous Long House Ah Hui Big Prawn Noodle Opens A New Branch In Kovan appeared first on Miss Tam Chiak.

Thanks to Tiger Beer’s Street Food Movement, I got to know about 65 year old Mdm Wong Li Er of Cambridge Rd. Hong Kong Roast Pork and the kind deed that she has been doing for years. Her thoughtful act was told in a video released earlier this week as part of Tiger Beer Street Food Movement, which is in its second phase and aims to rally Singaporeans to show their appreciation and gratitude to the people behind our local street food.

It was the fifteenth day of the lunar seventh month when I visited Pek Kio Food Centre where Mdm Wong’s stall is located. I felt really ashamed that this stall was under my radar even though I have worked near the hawker centre for a year.

This was the day where her hawker stall would be busy as many people ordered roast duck for prayers. But she was not flustered at all, one by one, she received their orders with the help of a 70-year-old lady. Even when she is operating a one-man show at her stall, she would get her helper to carry the roast duck or suckling pig for customers.

I sat through lunch, right in front of her stall and watched the scene of a day in the life of Mdm Wong unfold before me. There was already a queue when I reached at 11am and it was amazing how Mdm Wong seemed to know everyone in the queue and she chatted with them like all of them were friends. “I have been doing this for the past 50 over years. Many of them are long-time customers,” she replied.

Over 50 years? That’s half a century of selling roast meat! Her father used to sell roast duck and char siew in the old market where Mdm Wong and her sister would help out. Guess what’s more impressive? She gives out food coupons to the elderly twice a month for them to redeem meals at her stall.

“I don’t have many skills, so I use food to give back to society and the needy. It’s the best I can do. When I see the smiles on their faces, it brings me so much happiness. It’s a feeling money can’t buy.”

This regular unassuming roast duck stall has been feeding the needy in Pek Kio for more than 40 years, distributing coupons to needy households. On special occasions like Chinese New Year, she would also cook and pack food for them.

“It’s just a small thought on my part to give back to the community,” said Mdm Wong.

I had my plate of roast duck with char siew. It didn’t have the prettiest presentation but it’s the hard work and dedication that was put into the food that counts. Her husband does the roasting of the duck in their factory while Mdm Wong takes care of serving the food. The skin of the roast duck… it was thin and mildly crispy with layers of fats underneath. The char siew was beautifully caramelized.

She chops up the duck and drizzles two types of sauces onto the plate of white rice – dark soy sauce with pork lard and duck sauce. Because of the soy sauce, the dish was extremely fragrant and complemented well with the juices from the roast duck. Paired with her special chilli sauce with dried shrimps, it was simple but tempting. Her roast meats are accompanied with vegetables and soup – offering a medley of textures and flavours when paired with the white rice she serves.

“A plate of roast duck rice costs $3. If you add char siew, it will be $4. But for the elderly, I just charge them $2. Chin Chai lah, they need to eat also.”

Being a hawker is usually a physically tiring and thankless job. But look what we found – a gem in our little red dot! Not only did Mdm Wong work hard to sustain this integral part of our culture, she took a step further by giving back to society in the best way she can. It is such a wonderful feeling. ☺

As we understand the importance of preserving our nation’s unique street food culture, I think it’s also time to show our appreciation to our hawkers – who have labour-intensive jobs with exceptionally long hours. Share your photos of your favourite street food or hawker, caption a thank you note and post it on social media with hashtag #uncagestreetfood. For all that our hawkers do, it’s time to say thank you.

For more information on Tiger Beer’s Street Food Movement, please visit Tiger Beer Singapore’s website at http://www.tigerbeer.com.sg/uncage/streetfood and Facebook page at https://www.facebook.com/TigerBeer.SG

The post Cambridge Rd. Hong Kong Roast Pork – When Helping Others Makes Her Happy appeared first on Miss Tam Chiak.

By Mu Qin & Maureen

Seafood white bee hoon shot to fame after a coffee shop in Sembawang a couple years ago. Enhanced with shellfish such as “la la” (clams) and crayfish, as well as, prawns, it sounds like a simple dish, but the stock makes or breaks this dish. Riding on this trend, hawkers have set up stalls, specifically specializing in seafood white bee hoon. We bring you 8 seafood white bee hoon places from all parts of Singapore that foodies flock to.

Woon Woon Pek Beehoon

At the east of Singapore, Woon Woon Pek Beehoon offers only White Bee Hoon, accompanied with various seafood. There are standard offerings and you have the option of adding on la la, crayfish, sliced fish, flower crab or prawn at an additional cost. White Bee Hoon here comes in three sizes – small, medium and large. We had the small portion of La La Prawn White Bee Hoon ($6) which came with very generous toppings of fried pork lard. The broth is light, yet very flavourful, with a hint of sweetness from the vegetables and the seafood was fresh.

Jin Hock Seafood

Jin Hock Seafood is popular zi char stall among East-siders. Although White Bee Hoon is supposedly their signature dish, you won’t notice it on their signboards or any related food pictures. There are four different sizes and we went for the $9 portion (medium, perhaps). Out of all the seafood white bee hoon we’ve tried, this is the only one that came with plenty of sliced cuttlefish, adding a layer of texture to the super moist white bee hoon here. There are truckloads of eggs, and a few prawns and we enjoyed the white bee hoon that was well-infused with flavours from the broth.

XIAN Seafood White Bee Hoon

Owner of Cafe De Hong Kong, Mr Francis Mak, opens XIAN Seafood White Bee Hoon in a Ubi coffeeshop together with two other partners. They first quick fry the bee hoon to give it a little smokiness and set aside. Made using old mother hen and pork ribs, the light milky broth is cooked with fresh seafood and bee hoon. Crayfish is sliced into half to absorb the essence from the broth as well as to release the crustacean flavour. We had the crayfish white bee hoon which ones in three different sizes – $15, $20, or $25. They also have la la white bee hoon or flower crab bee hoon. Oh ya, those pork lard… so generous!

East Seafood White Meehoon

Most stalls at the hawker centre were closed in the evening but it’s hard to miss East Seafood as the queue only stops when they’re sold out. The bee hoon are first wok-charred before being braised in the seafood stock. We had La La and Prawn White Meehoon ($8) and felt that the stock lacked flavours as they cut down on salt and soya sauce. The noodles were soft while the lala and prawns were fresh but it would’ve fared better if the stock was thicker and richer. Good news for fans of East Seafood as they have just opened a branch in Ang Mo Kio in July, as well as, another in Hougang in August.

72 小厨之家 White Bee Hoon

Hidden in yet another centralized estate in Ang Mo Kio lies this moist and palatable white bee hoon. The $5 portion comes with generous servings of sliced pork, sliced fish, prawns and la la. The fresh seafood enhanced the sweetness of the broth, which already tasted a little eggy. This is no doubt a comforting plate of noodles, especially on rainy days. We were also ecstatic to find chunky cubes of pork lard which made the entire package more aromatic.

Sunny Seafood

Sunny Seafood is a hawker stall that specializes only in serving up good-tasting white bee hoon. We had the medium size portion ($4.50), served with fried fish fillet, prawns, squid, eggs and vegetables. On the whole, this white bee hoon was light, not greasy and well-balanced in flavour. The ingredients were fresh and we enjoyed the savoury and tender fried fish fillet. However, we felt it could’ve been better if the noodles were softer and soaked up more of the tasty stock.

吃家 Kitchen

This is another hawker stall selling “Zi Char” in a coffee shop that West-siders frequent. We believe that their white bee hoon is a dish that is added onto their menu at a later time after they started business. The La La White Beehoon ($6) only has one standard size. Served with plenty of fresh la la, the dish had sufficient moist and flavours. The soft noodles were simmered to a perfect timing as it arrived well-soaked with the richness of the broth. One portion is only enough to fill the stomach of one man. 吃家 Kitchen should consider serving their delectable white bee hoon in different sizes to cater to different groups of diners.

You Huak aka White Restaurant

Up North, lies the originator of all white bee hoon(s) in Singapore, which has now expanded their business from their humble start-up in Sembawang. They have outlets in Punggol, Sun Plaza and Toa Payoh. So, what’s the secret to their superb white bee hoon? Firstly, the noodles are full of flavour! Squeeze some lime onto it, mix well and you get mouthfuls of really tasty white bee hoon! Secondly, the broth is very rich and thick which whets your appetite for more. Thirdly, their generosity with their ingredients gives a really good impression and stirs up your appetite upon being served on your table. There are prawns, squid, egg and vegetables all soaked up nicely in the stock. There are three sizes, small ($4.50), medium ($8) and large ($12). Find out more here.

The post 8 Seafood White Bee Hoon in Singapore That Foodies Love appeared first on Miss Tam Chiak.

For the past one month, we are on the hunt for some of the best char kway teow in Singapore. One of our stops is at Blk 79 Circuit Road where we tried Mr Chee’s char kway teow. Mr Chee used to run a car workshop and inherited his father’s business about 10 years ago.

So what’s so special about his char kway teow? You will realize his sausage is a little different from the usual sausages used in CKT. That’s because he uses halal-certified sausage and ham for his CKT. Plus, he doesn’t use lard to fry and replaces with vegetable oil.

Regardless of the changes, the fluffy noodles that were coated with spicy and eggy goodness. The dish had enough wok hei and tasted savoury with a slightly burnt aftertaste. The crunchy beansprouts are not overdone and its solid homemade chilli elevated the dish even better. We ordered the $3 and $4 version. The $4 plate of CKT is bigger with an addition of a big prawn. For us, $3 version is good enough with decent wok hei.

You should realize that Mr Chee sways with his frying movement. That’s because he wants to keep fit while frying his CKT! Watch how he dances while he fries his char kway teow.

The post Char Kway Teow @ Circuit Road – He Dances While Frying CKT! appeared first on Miss Tam Chiak.

By Maureen & Aileen

Kway Chap is a classic and an all-time favourite food of most Singaporeans, that looks simple but requires a lot of effort in preparation. From tedious work in cleaning the innards to the long braising hours, some stalls start work as early as 12am. After researching some of the places that were highly recommended, here’s a list of the places with some that were good and some that were extraordinary.

Lao San Kway Chap

When eating kway chap, it was a must to have the innards. But for them to taste good, without stench, it takes a whole lot of skills to clean them well. The boss at Lao San Kway Chap uses different spices and ingredients to simmer the “lor” for over 2 hours. He then cleans the intestines, and adds them into the pot to be braised. Other than innards, there were also pig stomach, braised eggs, tao pok and beancurd. The braise sauce was so fragrant that you could smell it from a distance. Topped with fried shallots, the kway was also really smooth and soft. The homemade chilli sauce also enhances the kway chap, making it even tastier to eat.

Jin Ji Teochew Braised Duck & Kway Chap

The gravy & soup from Kway Chap were loaded with robust herbal flavours. Their braising sauce was solid pom pi pi. Not extremely thick and sticky, but good enough to coat the meat and offals well. I ordered a one person version which has pork belly, beancurd, pig’s skin, pig’s intestine and more. It went well with the soup kway and vinegar garlic chilli sauce.

Lai Xing Cooked Food

A simple looking kway chap stall, known as Lai Xing Cooked Food, was located at Hougang 105 Hainanese Village. What impressed me was seeing an elderly lady, probably in her 80s, busy chopping up the ingredients behind the counter. The mixed set of Kway Chap ($2.50) consisted of kway, eggs, fish cakes, tau pok, and innards. The kway was served in a light herbal soup with fried shallots which enhanced the flavours. The braised sauce was just right, not too salty. However, the braised tau pok was slightly too dry and tough. The tangy chilli sauce complemented the braised innards.

Bishan 284 Kway Chap

Unlike most kway chap stalls that opens in the morning and closes in the afternoon, Bishan 284 Kway Chap is a supper place for many. Opened at 8.30pm, the stall quickly drew a long line of people. This portion costs $7.90. The kway was soft and smooth, but was disappointed as the soup was bland. The pork meat was tender and thoroughly braised with dark sauce. The innards were clean and did not have taste of bitter grime. The salted preserved vegetables brought a crunchy touch to this dish. Nonetheless, I felt that it was average as a whole, and not worth the 45 minutes wait.

Kway Chap

A stall with a really straight-forward name Kway Chap, stands within the hawker at Toa Payoh Lorong 4. Standing before the stall was a long queue, which took 45 minutes before it was my turn. The one pax mixed kway chap portion costs $2.50 and was slightly on the smaller side. The kway was smooth, while the soup was just slightly savoury. The pig entrails were soft and thoroughly braised, and the pig skin was chewy but not tough. Yet, the braised sauce was on the average and nothing to “wow” about.

Old Bugis Kway Chap

Located in Sengkang’s Kopitiam Square, the kway chap was drizzled with very dark and thick sauce, yet the sauce was not too salty. Although lacked in fragrance, the meat and the intestines were braised thoroughly. The kway was served in a darker colored soup, but it did not have the herbal taste at all. The preserved vegetables were missing in the flavors of garlic and tasted rather bland.

Garden Street Kway Chap

Garden Street Kway Chap is a gem in Serangoon Garden Market. The kway was soft and delicate, served in a bowl of savoury brown soup. The braising sauce was fairly good, with the innards not being too chewy nor the tau pok being too dry. What really caught my attention was the meat, as it was not the usual fatty meat. The lean meat brought about my suspicion as I thought it might be dry. Garden Street Kway Chap has proven me wrong, and the meat was in fact very tender and well braised.

Tong Lok Kway Chap

Tucked in another corner, away from Pasir Panjang Hawker Centre, Tong Lok Kway Chap is a humble looking stall. The food was surprisingly served in ceramic bowls and plates, instead of the plastic ones that we often see. Having a spoonful of kway, this was the first time I had kway that was springy. The soup was on the peppery side too. On the other hand, the kway chap was a tad too salty for my liking and the innards were too dry. Nonetheless, the braised meat was very tender. The star of this whole meal would have been the chilli, which was appetizing and the spiciness really goes way down to my throat.

Mr Duck

Served in peppery herbal soup, the kway from Mr Duck was silky smooth and soft. The braised meat were thinly sliced and were succulent, while the tau pok was quite dry. The braised sauce was quite salty too, and lacked in the flavours of the spices. The chilli sauce was tangy and spicy, and complemented the kway chap.

Quan Lai Guo Zhi

We wanted to eat crab wanton mee for lunch but it’s not opened today, so we settled for Quan Lai (泉来粿汁) in the same coffeeshop. With no expectations, what came was a nice surprise. Their intestines are deep fried to get a crackling skin and it’s so good with the chilli sauce. They also added pineapples to bring a citrusy flavour to the braising sauce. The duck are thinly sliced and not too gamey, but I find the kway a little too thick.

Ah Keat Pig’s Organ Soup & Kway Chap

For $3.50 a portion, you get big intestines, small intestines, fish cake, pig’s skin, braised egg and pig’s stomach. This was a lot more than what many stalls give nowadays given the amount work needed to prepare all these ingredients to make sure that they were clean and do not taste gamey.

What was important to me was that the organs had to be well braised, clean, fresh and soft to the bite, which in this case, it was! The braising sauce at this kway chap stall was nothing spectecular but it was a delicious bowl of kway chap where the efforts of the owner could be seen in the preparation of the individual ingredients to make it come together harmoniously. What was worthy of mention was that the kway did not become mushy even after I took forever to take photos of the food. Read about our CHEAP EATS IN WOODLANDS.

Blanco Court Kway Chap/ To-Ricos Guo Shi

Now we don’t have to travel to Old Airport, the famed Blanco Court Food Centre Kway Chap has now opened another stall at Ci Yuan Hawker Centre. Their second generation son has taken over the stall, using the same recipe as his Dad! The flavorful braising gravy makes the Kway Chap Platter ($4) very savory. There were also pig’s trotters and other parts like the large intestine and pork belly that you could order separately based on your preference. Read about 17 MUST TRY STALLS AT CI YUAN FOOD CENTRE.

Xing Yun Kway Chap

Since they were only open for 3 days a week, expect long queues forming at the stall as foodies satisfy their kway chap craving. I knew standing 45 minutes in queue was all worthwhile when I was served with a glorious plate of perfectly braised kway chap.

The braised pork belly, pig’s intestines and tau pok were well flavoured with the savoury braising sauce. Balanced in flavour, the braising sauce has got a good consistency and was not too thick nor watery. The ingredients were stewed long enough for the spices to penetrate into them. Don’t worry about the interestines as they were tender and absorbed the sauce without any odour. Since we were in the queue for so long, we ordered a portion of pig’s tongue which makes the aunty brimming with joy. They also have huge pig trotters.

Dip the morsels into a tangy spicy chilli sauce for oomph. The translucent kway was slippery smooth and do not break easily in the broth. Pork rib’s broth was first added into the bowl of noodles before flavouring it with just a little of their rich gravy for braised meats. It has got a very mild sweetness and very aromatic.

Boon Tong Kee Kway Chap Braised Duck

Don’t be mistaken. Although they have the same name as the famous Boon Tong Kee Chicken Rice, this stall doesn’t sell chicken rice at all. Instead, they were famous for their duck rice and kway chap! What makes Boon Tong Kee Kway Chap unique was its soup. A lot of hardwork goes into brewing a good bowl of soup. Firstly, the herbs and duck bones were added and simmered for about 2 hours. This serves as a base. Tofu, intestines, meat, eggs, pork belly and other kway chap ingredients were then added into the base.

To make the “lor” that was poured onto the ingredients, Boon Tong Kee Kway Chap added the right amount of herbal taste to their sauces. Corn starch was then added to the base to give it a thick and sticky texture. When the thick gravy was poured over the duck meat, beancurd and some other other ingredients, they just glow naturally and it was full of flavour. Read about it here.

Ah Di Duck Rice Kway Chap

As with all good kway chap stalls, their innards were well-cleaned and supple. The pig innards were well braised and chewy to the bite. The kway comes hot and slippery, they were smooth and the accompanying broth used was light the herbal taste was not too overpowering. The fresh chilli dip was a good balance of spiciness and tartness, providing lots of zing. Read about it here.

Guan Kee Kway Chap

When at Toa Payoh, it is a must to have kway chap. After much recommendation to kway chap at Toa Payoh Lorong 8, I’ve decided to give it a try. Guan Kee Kway Chap was clean and not oily. The most unforgettable was the chilli sauce which brought a tingling sensation. The soup had a slight herbal taste, but I felt it was slightly bland. The preserved salted vegetables were just right, and the innards were clean too. Pig’s stomach, on the other hand, was too tough.

Ying Yi Kway Chap & Braised Duck Rice

Another great find in Ang Mo Kio! I was introduced to Ying Yi Kway Chap at Cheng San Market last week, so I went to check it out. This stall has been around for about 30 years and has been a hot favourite among many diners.

The braising sauce consists of star anise, orange peel, garlic, dang gui, galangal and more. It has a rather subtle flavour and not too thick. The intestines have been braised till it was velverty and have good flavours and mouthfeel. The kway was smooth and garlic oil was added. I specially requested for the preserved vegetables which has an amazing crunch to every bite that made this dish addictive. My 1 pax portion costs $3.80.

The post The Guide to 17 Excellent Kway Chap Stalls in Singapore appeared first on Miss Tam Chiak.

While looking for some great bak chor mee stalls around our little red dot, I was recommended to try Ah Ter Teochew Fishball Noodles in Amoy Street Food Centre. A trader turn hawker, Gilbert took over his father (Ah Ter) business. What’s more interesting is, Gilbert is voted as the Most Handsome Hawker in 2005 by The Straits Times. Even after so many years, he hasn’t lost a single bit of his charisma.

Even though their signboard states “fish ball noodle”, they don’t make their own fishballs. Instead, the “star” is that solid bowl of soup. For $5, you get a bowl full of ingredients such as a prawn, pork slices, kidney slices, liver, fish cake slices and lots of fresh minced meat.

I decided to order mee kia which was springy and smooth, well coated with chilli sauce. Every mouthful of noodles, when paired with the ingredients from the soup, is a perfect combination. The minced pork that were floating on cloudy broth makes it more enticing. And the slices of pork liver are well-cooked. It is quite crazy during lunch, but I don’t mind standing in the queue to watch a hunk toss the noodles. If you want to skip the queue, head there after 2pm.

The post Ah Ter Teochew Fish Ball Noodles – Hawker Hunk Cooks Good BCM appeared first on Miss Tam Chiak.

It’s a Thursday afternoon when I met some of my foodie friends for lunch at Trivex Building, an industrial estate in Tai Seng. Uncle Bob recommended us to try Indonesia Delight Gandis, a coffeeshop stall that serves good nasi padang and other Indonesian dishes. The taxi uncle who drove me there thought I was going for meeting, he didn’t even know that there is a coffeeshop even though he lives near the area.

It’s really easy to spot Indonesia Delight Gandis because there is a looooong queue of in front of the stall even before lunch! We met Annie who was busy preparing food with two other helpers. She said her family was from Bandung and came to Singapore 12 years ago. Annie’s parents had their own food stalls back in their hometown, so when they came over to Singapore, they started a food stall too. 2 years ago, they have just moved to Trivex Building from Playfair Road.

The signature here is Ayam Penyet ($5.50). Tender chicken thigh is first marinated with various herbs and spices. Then, it is smashed before deep-frying. It is flavourful and the skin is crisp and not oily. They are very generous with their fragrant and crumbly batter bits. As for their chilli, it is numbingly spicy, which we love. They also love Ikan Penyet ($6) – the fish version.

Other dishes they serve include Mee Rebus ($3), Mee Soto ($3) and Lontong ($3). The mee rebus gravy is intensely robust with intriguing complexity and depth of flavour. Every strand of noodle is coated without being too thick nor watery. It has an old school feel, reminds me of my primary school days where my favourite is mee rebus.

The post Indonesia Delight Gandis – Long Queue Nasi Padang in Industrial Building appeared first on Miss Tam Chiak.