By Mu Qin & Maureen

TGIF! These choux puffs pastries, with their rich colours and great tea taste, are perfect for an afternoon tea with friends!

1872 Clipper Tea offers fantastic choux, with flavours inspired by the tea they sell such as milk tea, matcha and earl grey etc. You’ll be attracted to their colourful display of tea choux upon entering the shop. We had the girly baby pink Eternal Garden ($3.20) tea choux made from rose tea. The first bite was heavenly, with a tinge of sweetness that was balanced out by a subtle bitterness of tea. We would enjoy taking away tea choux here as it’ll make a perfect afternoon high tea with girlfriends, as well as, picnics at the park!

Neato is a small cafe located near Bugis but far enough from the bustling and rowdy shopping streets so you can relax in a tranquil surrounding while enjoying a choux and a cuppa coffee. We had Earl Grey Custard Puff ($3.50) which had a really crisp exterior yet fluffy on the insides. The cream was light and enjoyable, not too overwhelming. This cafe has an open-kitchen concept so you’ll be enticed by the aroma of their freshly baked pastries.

This is our favourite cafe for choux! 5cm in diameter, Ollella’s choux are so beautifully decorated and topped with various sweet and savoury ingredients. They serve refreshing fruity flavours such as Apple cinnamon, lemon meringue and raspberry. We had Matcha Azuki Choux ($4.50) featuring a green craquelin choux, matcha chantilly and sweet azuki beans. We couldn’t bear to destroy this gorgeous creation and took plenty of photos before indulging. Every mouthful was full of flavours, with a good textural difference. While the matcha cream was light, the azuki beans was thicker so it’s a good contrast.

Châteraisé is conveniently located along Orchard Road so if you have any Choux cravings, head by Shaw’s Isetan food market. They serve an array of pastries and their display is bound to make you spoilt for choice. We had Double Fantasy Matcha choux ($1.90) which tasted like an ordinary cream puff but still makes a satisfying dessert. It’s perhaps the choux with the most generous amount of cream enveloped within. It makes a great snack in the middle of shopping!

Only available for online order, Les Délices along Kreta Ayer Road serves a range of cakes and choux puffs. Their choux puffs are topped with cookie layers, it’s crispy on the outside and yet soft and chewy in the middle. Available in 7 different flavours, pick from earl grey milk tea, banana milk, nutella, Thai milk tea, Valrhorna guanja chocolate, matcha and Thai green milk tea. We ordered the earl grey milk tea and Thai milk tea. The former has a pleasant earl grey flavour that is rich and milky. The Thai milk tea was a little too sweet for me but it really screams “Thailand”!

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Far East Plaza, once a highly raved about shopping destination has now become almost like a “dead town”. The only appealing factor that draws the crowd there is this amazing zi char stall and a few other delectable eats. I’ve been frequenting this zi char stall since my secondary school days ‘cause it’s one of the more affordable food you can find along Orchard Road and as a student, I don’t have much savings or allowance for spending. You’ll have to wait in line for 15-20 minutes during dinner time but the servers are really efficient.

Their menu is quite comprehensive but most people flock here for their salted egg pork ribs! The Salted Egg Pork Ribs Rice ($6) is executed really well. The pork rib was tender and easy to chew but we would have been slightly more satisfied if it consisted of a little crispiness. The sauce, on the other hand, was so wonderful, featuring the right balance of rich creaminess and aroma. There were curry leaves which enhanced its fragrance and chilli padi that gave it a good kick. This beautiful sauce didn’t taste gelat at all and we enjoyed every mouthful. We would highly recommend this dish to anyone who’s in town and wants some enjoyable yet affordable food.

We also tried the Claypot Beef Bee Tai Mak ($6.50) which was my personal favourite as I’m a huge fan of bee tai mak! This dish is super satisfying, especially so on rainy days. Usually, bee tai mak is served in a clear soup but who knew it could be so tasty when served in a mini “cauldron”? The wok hei was fantastic, with the slippery mouse-tail noodles full of smokey aroma. Its gravy was very flavoursome with generous slices of succulent beef that soaked the gravy up really well and the vegetables that are cooked within added a good textural crunch to the dish.

Every zi char meal isn’t complete without vegetables and hot plate tofu so we shared a plate of Bean Sprout with Salted Fish ($7) and one Hot Plate (Dou Foo) Bean Curd ($11). While the former was a tad too saltish, we loved the crunchiness of the bean sprouts. The latter, on the other hand, was an eggy goodness as the beancurd was spread over a layer of omelette, together with some prawns and other vegetables. The gravy that drenched these items was savoury and not too starchy. We wanted to order their sambal kangkong but we arrived too late and this item was already sold out but here’s our verdict from previous meals – you need lots and lots of water! The sambal kangkong is extremely spicy that it has to be eaten with rice!

New Station Snack Bar might not look very attractive but the food they serve are really of good standard. You might feel a little uncomfortable though, for they try to assign you seats that are right beside others in order to clear the queues forming in front of their eatery at a faster rate. So, if you’re looking for somewhere to hold private conversations, this ain’t it.

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Many of us are night owls and we stay up really late into the night, either working hard to ascend the corporate ladder or studying diligently for good grades. The best we can do to reward ourselves for putting in the extra efforts is to satisfy our tummies with a good supper, especially when the hunger pangs kick in at ungodly hours. People might find the West side of Singapore a little far and what some may call it – “ulu” (deserted) but there are a couple of universities in the West and large industrial areas and office buildings so, there has to be eateries for these night-owls to enjoy their supper. Here, we bring you 13 delicious supper spots in the West!

Bai Li Xiang

Being a stone’s throw away from NTU and located right beside Pioneer MRT station, we noticed that the queue never stops at this economical bee hoon stall. We were there around 1am on a Monday night and the crowd surprised us as we expected it to be quiet. Bai Li Xiang serves decent fried bee hoon with a large variety of sides, consisting of fried chicken wings, stir-fried beans, fish cakes, luncheon meat, chicken nuggets and sausages etc. It’s not the best fried bee hoon around but being able to sink your teeth into such homely food dead in the night is a real comfort. Besides, the sides remind us of our childhood favourites so perhaps this explains the queue at night.

Ding Ji Teochew Noodle

There aren’t many bak chor mee stalls that open overnight but this bowl of noodles is well-cooked and tasty. A $3.50 bowl of mushroom minced meat noodle comes with plentiful ingredients which have been marinated so well that you can taste its savoury flavours. Unfortunately, this hawker doesn’t add a lot of vinegar so if you love your bak chor mee savoury, this will hit the right spots in the middle of the night. However, if you prefer the version with a strong vinegar taste, we’re sorry to say that this will disappoint your tastebuds.

Teochew Fish Porridge

Not looking for a heavy meal in the middle of the night? Fret not as you can enjoy this mouthwatering Teochew fish porridge. The broth is light on the palate yet tasty enough for you to finish even the last drop. The rice is not too moist and simply perfect, complementing the generous slices of fresh fish. We added egg floss, which enhanced the overall flavour of the fish porridge. We also tried their double fish bee hoon soup which tasted really wonderful but we still felt that the porridge fared better. What impressed us most was the chilli, which contained lots of garlic bits, hence making it super shiok! I guess if we’re staying in the west, this will be a hawker we would return to, especially on rainy days.

Boon Lay Power Nasi Lemak

With a snaking long queue of customers eagerly waiting to place their order, it is hard to miss this stall. This stall still maintains the freshness of their nasi lemak ingredients and makes sure that their food is kept sizzling hot. The well-marinated chicken is deep-fried to a nice crispiness but maintains its tenderness on the inside. Fried ikan bilis and roasted peanuts are nicely done too. The otah paste is splendid with add-on coconut milk. It wasn’t too spicy but enough to give a kick. We could feel the enticing coconut aroma rising up from the fragrant rice and the sambal chilli – ooh, it was sensational.

Niqqi’s – The Cheese Prata Shop

As its name suggests, this Indian-Muslim supper spot is famous for its cheese prata. We ordered a Double Cheese ($4.50) prata and was impressed by the creamy richness of the melted cheese enveloped within the crispy prata skin. Each bite was gratifying, especially when you’re a cheese lover! As compared to some other prata stalls that serve cheese prata with ordinary cheese slices, we feel that Niqqi’s cheese prata deserves to be ranked number one cheese prata in Singapore! We also had the egg prata ($1.50) which was prepared very well too. They were really generous with the amount of eggs used so each mouthful was filled with eggy goodness. The prata was chewy on the inside yet crisp on the outside.

Besides prata, Niqqi’s also serves up a plate of superb maggie goreng ($3) that’s not too spicy so you can stomach it down for supper. The maggie noodles were springy, having been stir-fried really well with eggs and vegetables, which gave the overall dish a good crunch. We suspect curry powder has been added to enhance its flavour. If we stay around the area, we’ll make the effort to head out for Niqqi’s maggie goreng, rather than make our own instant noodles at home when supper cravings kick in at night.

Fong Seng Fast Food Nasi Lemak

On the same stretch of eateries where Niqqi’s Cheese Prata shop is located, lies a delightful nasi lemak stall. It specialises in selling nasi lemak with the usual sides such as chicken wing, ikan billis, peanuts, otah and egg etc. We found the chicken wing fried to a perfect crisp golden brown while still retaining its tender, succulent meat within. The otah was fiery hot, with a hint of coconut milk to neutralise its spiciness. However, the rice served was normal steamed rice which Fong Seng makes up for by serving a plethora of other sides that can be paired up according to your choice, which gives you a plate of hearty “cai fan”. There are vegetables, curry, various meats and if you aren’t that hungry, you can opt for their bee hoon instead of rice. Now, we’re kind of disappointed that we aren’t staying nearby or we’d be able to pack some sides back for dinner every day. It’d be so convenient!

G7 Sin Ma Claypot Live Bull Frog Porridge

It’s the perfect time to have frog porridge when the temperature cools down or when it starts raining in Singapore. This is an unforgettable dish for both locals and tourists alike and it’s something you have to try at least once to determine whether you’re gonna have it again. Honestly, I used to shun away as the visual of those jumping amphibians turned me off but I gradually learnt how to appreciate it and now, I enjoy this scrumptious delicacy for supper once in a blue moon. Frog meat has a smooth texture and a tender bite and I personally feel it’s better than chicken. Frog Porridge is priced very reasonably here and what you get will be a combination of hot, smooth and not overly watery porridge and succulent frog meat that’s juicy and has soaked up the thick and sweet sauce really well. It can get quite addictive trying to use your teeth to pick the meat apart from the bones.

Al-Azhar

This is a popular supper spot for west-siders, even on weekday nights. It was full house when we went around 12am on a Monday but perhaps, it could be due to the “Pokemon Go” craze as we noticed many young and old walking around trying to catch pokemons. We shared a Butter Naan ($2.50) which is a crispy Indian bread roasted in a clay oven with the heat of burning charcoal, generously stuffed and topped with slabs of butter. Thankfully, the butter was not too overpowering and oily. It complemented the naan, giving the naan some moist and flavours. We also had Chicken Roti John (4.50) which is kind of like an omelette sandwich with chicken and onion atop a baguette-type loaf and drenched with tomato-chilli sauce. We recommend sharing this dish as it can get quite “gelat” after a few mouthfuls. Nonetheless, we still enjoyed this sinful indulgence.

Boon Tong Kee

It all started in 1979 when Mr. Thian Boon Hua ran a small stall at Chinatown selling Cantonese chicken rice. As his stall started to receive numerous compliments and saw rapid increases in the number of customers, he decided to rope his family members in to start Boon Tong Kee’s first restaurant at Balestier Road in 1983. Mr. Thian’s silky white sauce chicken received overwhelming responses so much so that he decided not to serve roast chicken and focus only on his white sauce chicken. A plate of Boon Tong Kee’s Signature Boiled chicken costs $4.50. We found the rice to be decent and with a good consistency but lacking in the aromatic flavours while the chicken was tender and moist but not fantastic. The chilli was not bad and had a tanginess to it. Boon Tong Kee has diversified its operations in 1999 to include “zi char” dishes, making the menu more extensive.

Mr. Prata

We realised that the supper spots available in the West mostly serve Indian-Muslim food and prata choices are plentiful. Mr. Prata stood out from the rest by offering customers a contemporary-meet-traditional kind of prata flavours like the highly recommended Italian prata ($8) we had. It was generously filled with mutton, mushroom, capsicum, onion and cheese! Some bites were more creamy while others gave a good crunch. Such great textural difference combined in one prata. We actually thought we were having pizza instead. People with a sweet tooth can go for French & Ice Cream Prata ($5) where your traditional prata filled with banana slices are topped with a scoop of vanilla ice cream and lots of chocolate sauce. This makes a really good dessert!

Siam Square Mookata @ Bukit Batok

Mookata is a common sight island-wide nowadays and this stall at Bukit Batok opens till the wee hours. They have quite a wide variety of ingredients, affordably priced between $1.80 to $2.80. Pork belly, sliced pork, chicken and even liver only costs $1.80! More expensive items like pork neck, smoked duck, prawns, squid, oysters etc are priced at $2.80. Big eaters can opt for their buffet at $29/pax. There’s nothing much to shout out about their marination as there are better ones out there but for the pricing, “mai hiam buay pai”. The highlight is their homemade Thai chilli sauces which many places fail to offer. They have three types of chilli sauces in varying levels of spiciness and perfectly complements both seafood and meat. The most spicy one is the best due to its good spicy kick and a citrusy after-taste. We found their fish paste noodle quite interesting as well but do cut down on the broth as it’s filled with lots of MSG.

海鲜煮粥 (Koka Noodles)

It may look like a simple dish of instant noodle yet this particular Koka instant noodle is what makes this stall stand out! Koka instant noodle here is available in two flavours – the original and the seafood. With prices beginning from as low as $2.50, the ingredients that come with the Koka instant noodle soup are generous. We had the big size of the original flavour of Koka instant noodle with an egg ($3.50). The portion consists of liver, minced meat and vegetables. Their broth, which did not consist of MSG, has the sweetness that came naturally from the meat. This stall also sells porridge, crispy noodle, e-mee, mee sua, bee hoon and mee hoon kuey. Be prepared, the wait can be 30 minutes or more.

Choa Chu Kang 302 Foodhouse Ngoh Hiang Bee Hoon

It’s hard to find a ngoh hiang bee hoon stall that opens till late but when we stumbled upon this really yummy stall, we were ecstatic! We love indulging in fried items and the traditional ngoh hiang consisted of four classic items such as the meat roll, liver roll, pink sausages and egg slice. Later on, prawn fritters were also added and have become one of the best-selling items. Nowadays, you can even find tau kwa, fish balls and our favourite – century eggs – and other items that hawkers have added on to provide customers with a more extensive range to choose from. Most items here were very fresh and well-prepared. The sausage was bouncy and had a good balance of lean meat and fats. The meat roll was tasty and aromatic while the prawn fritters had a crispy crust that gives a good textural crunch. The bee hoon was the star! It was sufficiently moist and manages to hit all the right spots! Pairing ngoh hiang items with this bee hoon is the perfect combination! Read more about it here: http://www.misstamchiak.com/choa-chu-kang-ngoh-hiang/

We know that there are some other prata stalls on the west side that opens 24 hours but we’re bringing you the best few in our listing and we hope this listing will help when you crave some comfort food in the middle of the night in future!

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Having a row of hawker stalls dedicated to Malay food at every hawker centre in Singapore is a very common sight. However, you seldom find dishes such as Nasi Rawan nor Nasi Ambeng at hawker centres. Selera Menanti Traditional Malay Cuisine offers quite a number of delicious authentic Malay dishes and we were ecstatic to be able to try most of them due to exploring the Northern part of Singapore in a group of four.

Opened since 1993 in one of the shophouses along Balestier, they have later moved to Wet Market Hawker Centre in Marsiling and served more varieties of dishes for breakfast. Its new dishes, Laksa Chap (Laksa Siglap), Lontong Kering, Nasi Rawon, Nasi Sambal Goreng and Nasi Ambeng have also become famous over the years. They have also D’ Selera Menanti that manages catering.

Besides winning many of its customers’ hearts with its famous Mee Rebus (sold out during our visit), the Soto Ayam ($3) features thick yellow Hokkien noodles and a generous portion of tasty shredded chicken soaked in a spicy chicken broth. The broth is made from chicken cooked with rempah and turmeric. Many ingredients are used to prepare the rempah including ginger, galangal, cumin, fennel, nutmeg etc. We really enjoyed this soto ayam as the chilli gave it a spicy edge.

We also tried their Lontong Kuah ($3.50) and Laksa Siglap ($3). The former consists of fork-tender rice cakes which we found too mushy but still fragrant and manages to soak up the broth really well. The latter, on the other hand, differs from the usual ones we get in Singapore. Laksa Siglap has a super strong coconut aroma and more herbs are added. The noodles are thick and springy, which is different from the rice vermicelli. In this case, raw beansprouts and a big dollop of hot chilli paste are added. It had a little tanginess which reminded us a little of Assam Laksa.

We wanted to try Nasi Ambeng too but unfortunately, it was sold out. Hence, we shared a plate of Nasi Rawan ($4.50) instead. We could choose between chicken and beef rendang and we took the latter. This is a hearty plate of beef rendang with rice, accompanied by achar which was so appetizing it whets your appetite for more, potato, toufu, long beans, aromatic fried coconut and mutton bits. The whole package was simply irresistible and really value-for-money.

Although this neighbourhood is quite hidden and not that accessible, it was worth our time traveling for the food served here. Furthermore, the lady who tended to us was really friendly and helpful. She knows what to recommend when you tell her what you’re craving for. We are already planning our next visit as we really want to try their Mee Rebus, Mee Siam and Nasi Ambeng.

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Two-weeks old Mercado Spanish Food Market has hit the CBD with a splash of colours, lifting up the dull and stressful working atmosphere. Head there for a quick breakfast with their cold-pressed juices that are limited in stock as they get the bottles fresh daily. You can choose to have a healthy lunch at Mercado as well – with its plethora of attractive food items you can feast your eyes on. You can also unwind after a hard day’s work pairing your Spanish rice bowls with Chef-Owner Jean-Philippe Patruno’s (fondly known as JP) own concoction of Sangria Punch!

Mercado is a Spanish word for “market” so the interiors of this restaurant is designed to align to the traditional markets in Spain. The food display counters boast vibrant colours of daily fresh and cooked ingredients, all tinged with the typical Spanish flavours of smokey paprika, hot chilli peppers, saffron, garlic and other assorted herbs and spices. Mercado stands out for us due to its cuisine-specific rice bowls as compared to other healthy rice bowl places where items are somewhat similar. It’s really easy to order so read on for our “step-by-step” guide.

Step 1 – Choose one base. There is the option of paella, coucous and some other bases. Paella flavours change everyday and Mercado offers squid ink paella, mixed meat paella and seafood paella.

Step 2 – Choose one protein. Meats will change on a daily basis but the only constant item is their beef meatballs.

Step 3 – Choose one hot vegetable.

Step 4 – Choose two cold vegetables.

Step 5 – Choose one topping (raisins, walnuts etc.) and one sauce (spicy tomato, garlic aioli, Asian dressing, ginger mayonnaise etc.)

The mixed meat paella very filling, it finishes with a tinge of spiciness. Chef JP is very generous with the amount of meat in the paella and we managed to devour huge chunks of tender, well-marinated chicken meat. We also enjoyed the meatballs, which consisted of a juicy interior that gives a burst of flavours with every bite. At $16.50, you get to create your own bowl of happiness! For those on the go, you can simply take any of Mercado’s ready-made Hola bowls, freshly curated on the day, priced at $14.50.

Note: This is an invited tasting.

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Located almost beside Woodlands checkpoint lies this hidden gem, Madini Food Stall, serving Indian-Muslim food. It was ranked as one of the top 10 Briyani stalls under City Hawker Food Hunt 2012. Madini food stall’s friendly uncle explained that the stalls at Woodlands Centre opens for business around 11pm and closed their stalls around 6am as they focus on catering to the crowd that crosses the Woodlands checkpoint.

Back to Madini Food Stall, we tried the Chicken Briyani ($5.50), since it was rumoured to be so good. Oh boy, were we in for a surprise! The meat was fork-tender and had a good amount of spicy kick while each grain of basmati rice was cooked so well with a good consistency. The rice boasted a really savoury flavour, enhanced by the spices used in cooking it. Its aroma has also been enhanced by the spices used.

We usually are very skeptical about having Mutton Curry ($3.50) because of the strong mutton smell. However, the mutton at Madini’s was very well-prepared. Every customer gets a really generous portion for the pricing. The meat was flavoursome and we did not detect even a hint of gaminess. Mutton was cooked till perfection as the meat falls off its bones very easily and it was neither too chewy nor too soft. One of our dining partners finished the entire mutton and she described it to be one of the better ones in Singapore.

We also had Chapati with Keema ($5). The Chapati was really good as it helped neutralize all the spiciness from the other dishes we had and it goes perfectly well with Keema, a kind of minced mutton curry with peas and potatoes.

Seemed like a really heavy meal with so much carbs and protein but we decided to have some mixed vegetables ($1) consisting of cabbage and long beans just to feel a little healthier and less guilty for indulging but you know it doesn’t work that way.

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Owners, bakers and good friends, Dana and Yuzhong, first met at a baking school. Two years ago, they decided to open up Out of the Cake Box café to start selling their cakes. They set up this unpretentious place in an old-school neighbourhood with the ultimate aim of wanting to win people over with their cakes. Tucked in a cozy little shop-house with charming mosaic floor tiles straight from the 1970s, It’s hard not to fall in love with this place.

What truly attracted us to Out of the Cake Box is their specially curated cake selection. Having earned their pastry diplomas in Singapore and being locally trained, both Dana and Yuzhong love marrying local and seasonal produce with classic techniques. Dana explained that there’s always the ‘80s kid in them so several of their cakes are inspired by the sweets, kueh and desserts they have eaten while growing up.

So, this brings us to the Chendol Fudge ($5.50). Gula Melaka sponge cake is layered alternately with coconut-Gula Melaka fudge, with classic Chendol fillings such as red bean and strips of green rice flour jellies. We were really amazed by the taste and texture. It’s creamy and fluffy and we enjoyed the chendol flavour that has been strongly brought out. It has a natural sweetness that wasn’t too overwhelming.

Fans of classic Burbur Cha Cha, you can now rejoice as there’s a cake version! The B.B.C.C. ($5.50) is made up of purple sweet potato mousse deliciously smacked between two crunchy ice cream wafers. The usual tapioca jelly is chewy and stretchy in its texture but here, you get the colourful agar-agar kind of jelly, which complements the smooth and light mousse very well.

There is also the Takoh Belle ($6.50), consisting of baked pandan cheesecake with a layer of sweet corn mousse and coconut custard and topped with a sweet jelly and sweet corns. There’s a good balance of saltiness and sweetness. The saltiness hits first, before its sweet aftertaste that lingers for awhile.

While on a trip to Bangkok last month, Dana ate a lot of riceberry, a new variety of organic wild rice that was recently developed in Thailand and this gave her a couple of crazy ideas! Look forward to more exciting Asian flavours such as their Mango Sticky Rice Cake, Orh-Bee-Gud and many more. Out of the Cake Box will be opening up two more new outlets at The Adelphi in October and at Tampines Hub in November so you won’t have to travel all the way to Telok Blangah for your cake fix anymore.

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Singapore is one of the top destinations for foodies as we have many different varieties of food to offer due to our multi-cultural and religious mix of citizens living here. So today, we’re bringing you 7 delicious Halal food in Yishun and Woodlands that we feel are worth traveling for.

Super Penyet

As its name suggests, this stall is famous for Ayam Penyet but what people really patronise them for is their unique Ikan (fish) Penyet. Unfortunately, their fish wasn’t ready when we arrived at 11.30am so we could only try the Nasi Ayam Penyet ($5) and Nasi Goreng Ayam Penyet ($5.50). The former comes with aromatic nasi lemak rice enhanced by coconut milk while the latter comes with fried rice. The chicken was marinated so well such that its flavours went into the tender meat. It’s also fried to a crisp golden brown and we couldn’t help but finish the crispy skin first. The chilli sauce that accompanies the dish packs a really good punch – fiery spicy! This hawker also makes their own Malay kuehs such as Ondeh Ondeh ($1.50) and Kueh Lupis ($1), made with glutinous rice that we found were consistent and not too sticky so it doesn’t get stuck onto your teeth when you’re chewing. This is complemented by shredded coconut and a rich thick palm sugar which enhanced its taste.

Selera Menanti Traditional Malay Cuisine

This is perhaps one of the rare few hawker stalls that sell Nasi Rawan, a rice dish accompanied by either beef or chicken rendang and some vegetables. We had the beef rendang nasi rawan ($4.50) which came with an appetisingly sourish azhar, potatoes, toufu, long beans, mutton bits and sinful fried coconut. The beef were cooked so well that it’s fork-tender and boasts a strong savoury flavour and we enjoyed indulging in the mutton bits. The fried coconut gave this entire dish a good textural crunch. We also had Lontong Kuah ($3.50) and Laksa ($3) which we found average. The Lontong is extremely spicy so do prepare lots of water! Our favourite dish is the Soto Ayam ($3). Yellow Hokkien noodles and shredded chicken are soaked in a chicken broth that’s so amazing, we didn’t leave any last drop. We would’ve loved to try their Mee Rebus and Nasi Ambeng but unfortunately, it was sold out at the time we were there.

Madini Food Stall

Located almost beside Woodlands checkpoint lies this hidden gem, serving Indian-Muslim food. We only noticed that it was ranked as one of the top 10 Briyani stalls under City Hawker Food Hunt 2012 upon ordering our food. We had to try the Chicken Briyani ($5.50) since it was rumoured to be so good. Oh boy, were we in for a surprise! The meat was tender and had a good amount of spicy kick while each grain of basmati rice was cooked so well with a good consistency. We also shared Mutton Curry ($3.50) and some mixed vegetables ($1) consisting of cabbage and long beans. One of my dining partners finished the entire mutton cause she described it to be one of the better ones in Singapore. Lastly, we also had Chapati with Keema ($5). The Chapati was really good as it helped neutralize all the spiciness from the other dishes we had and it goes perfectly well with Keema, a kind of minced mutton curry with peas and potatoes.

Citrus by The Pool

This is a Halal-certified Western café conveniently situated at Woodlands Swimming Complex. It’s no wonder we saw a couple of kids greedily tucking into cheese fries and other fried items together. They must have just finished their swim and are filling their stomachs with tasty and affordable snacks. This café is really appropriate for sunny days as they serve ice cream, waffles and cakes too! We had their Rocky Road Treat Waffle ($8.50) served with a scoop of paddle-pop ice cream, marshmallows, berries, bananas and nuts. We would’ve enjoyed more if their waffles were a tad crispier. However, the paddle-pop ice cream brought us back to our childhood days so we really liked it. Another dessert that we had was Rainbow Paddle-Pop Cheesecake ($8.80). This was really creamy but not too heavy, boasting a tinge of sweetness and slight tangy-ness. Looking for somewhere to cool down from the heat? Why not head over to Woodlands Swimming Complex for a quick swim before indulging in some desserts?

Dad’s Corner

This hawker stall is started up with the aim of providing affordable and delicious food. Their menu is quite comprehensive, serving Western food like pasta and burgers, meat and seafood platters, sides and even Asian food. We had Cheese Fries ($3) and Baked Pasta with Grilled Chicken ($9). We wouldn’t say these dishes were fantastic but they’re good enough if you live around Woodlands Community Club and have a random craving for simple and affordable food. We felt that the Baked Pasta could have a little more cheese but the chicken was grilled quite well, boasting tender, juicy meat.

Burger Up

As its name suggests, this café serves unique flavours of burgers that might give fast food joints a run for their money, although they price it a little steeper than fast food joints. Under their Supreme Burgers category, there are the Herba-licious Burger, Relish Burger and Cranberry Chicken Burger. We chose the Relish Burger ($11.80), featuring a succulent, juicy beef burger with caramelized onions, eggs and bacon. The flavours exploded in our mouth and each bite was sinfully satisfying. They also serve Yuan Yang Burger, Surf & Turf Burger and others. Besides burgers, this café also offers rice combos and fried chicken, of which we had two pieces of Chicky Goreng ($7.50). Each bite started with a savoury crunch before we sank our teeth deeper into the tender layer of meat underneath.

Bluestar Islamic Banana Leaf Restaurant

Like most 24 hours Indian-Muslim operated restaurants, Bluestar Islamic Banana Leaf Restaurant also has an extensive menu. We tried Prata Bom ($1.60) and Cheese Chicken Roti John ($5.50). The former was quite fluffy but we found its interior filled with so much sweetness that we felt we could’ve gotten diabetes. Made us wonder just how much condense milk they’ve added to the Bom. The latter, on the other hand, was extremely spicy so be warned, this isn’t for the faint-hearted! The spiciness was too overwhelming that we felt we couldn’t really taste other savoury flavours. However, if you’re a person who loves spicy food, this is a dish that we would highly recommend.

We hope the above helps people staying in the Northern part of Singapore! Either for breakfast, lunch, dinner or supper, we hope all of you find our guide helpful. Time to explore away!

The post 7 Sedap Halal Food To Try in Yishun And Woodlands appeared first on Miss Tam Chiak.

Usually, ladies would visit Bangkok for their super affordable shopping and street food while guys would party hard and soak in Bangkok’s vibrant nightlife. But, all of you have forgotten that without Bangkok’s history and culture, you wouldn’t be enjoying yourselves today. Tourism in Thailand has seen a rapid increase in recent years and became the most visited in Southeast Asia in 2015. With the support from Thai Airways and the Tourism Authority of Thailand, the World Tourism Organization hopes to show the world Bangkok’s majestic temples, its rich culture, old streets, gastronomic delights and impressive skyline.

If you’re interested in exploring Bangkok’s disappearing neighbourhoods, do check out HiveSters as they have participated in the “Appear Project” which explores six hidden gem communities in Bangkok. We had an eye-opening learning journey as we embarked on discovering some of the cultural and heritage places in Bangkok.

Visit Phra Sumen Fort and Chao Praya River

Located right in the centre of Rattanakosin Island, Bang Lamphu was once known as the commercial centre of Bangkok. Similar to today’s Siam Square, it was the hub of shopping and entertainment and was frequented by celebrities and locals alike. It became a bustling multicultural district where many ethnics and races resettled, including Thais, Patani Muslims, Chinese and Mons. However, there are only a few craftsmen such as goldsmiths and silversmiths left. Despite being overshadowed by the neighbouring tourist hub, Khao San Road, there are still lots of interesting arts and rich cultures hidden in the Bang Lamphu neighbourhood.

Phra Sumen Fort is the last one of two forts at present day that still remains from the total of fourteen forts that were built in the reign of King Rama 1. It was made from bricks coated with cement in octagon shape. Its front side faces towards Bang Lamphu Canal. The basements of the fort and the wall are made to be wide flattened bases and are situated 2 metres under the ground. It’s a 3-storey tower and has 3 staircases inside the fort. It also has earthwork and a shelter that protects the ammunition. In the middle of the fort, there are 38 rooms for ammunition and weaponry storage. However, the 7 angle-shaped battle tower and the roof tumbled down during the reign of King Rama 5 and King Rama 7. In 1981, the Fine Arts Department renovated the fort using old photos taken during the reign of King Rama 5 and registered it as a national monument in 1949.

Chao Praya River is the “lifeblood of Bangkok” and approximately 50,000 people use ferries to get around each day. On both shores lie hotels and condominiums, magnificent temples, churches and civic buildings that look 19th century European. If you’re observant enough, you’ll notice old wooden sampan boats selling noodle soups or dried squids to river workers. This river also earned Bangkok the title of “Venice of the East”. The most special Rama 8 Bridge is a sculptural addition to Bangkok’s skyline. It rises from the west bank of Chao Praya River and a series of golden threads stretch out over the river to hold up the road surface.

How to get there:
Bus No. 3, 6, 9, 15, 30, 32, 33, 51, 53, 56, 64, 65, 68, 82 and 524
Alight at Phra Arthit Pier if you’re taking the Chao Praya River Boat Service
Alight at Phra Pin Klao Bridge Pier if you’re taking the Chao Praya River Crossing Ferry

Immerse in Thai’s music and arts culture at Duriyapraneet House

Since its establishment in 1898, the Duriyapraneet House has been actively engaged in preservation of Thai music throughout several generations. The founder of the house and his wife were a part of the Royal Orchestra Band. They had 10 children together and one of their daughters, Sutchit Anantakul, who was also the Princess Sirinthorn’s music teacher, became Thai National Artist in the performing arts (Thai music) and after her passing four years ago, her daughter, known as P-Noy, still continues to offer classes for the people in her community. We were fortunate to be able to dress up in Thai traditional costumes and learn the traditional Thai dance, as well as, play their traditional Thai instruments such as Khim, Ranat and Sor. Bai Tong, the 5th generation, is a really talented girl who taught us how to handle the musical instruments.

How to get there:
It’s just 5 minutes’ walk from Fort Sumen. Facing the Fort, turn right and you’ll come to a bridge. Cross it and continue straight ahead and you’ll spot the house on the right.

Be amazed by the architecture of Wat Bowonniwet

Bowonniwet Temple is a Royal Buddhist monastery of the Dhammayut tradition. It is under patronage of the Chakri dynasty and where many royal princes studied and served their monkhood, including the current king. It is also a residence for the Supreme Patriach. The temple was built during King Rama 3 reign with a perfect mix between architecture of Western colonial, Thai and Chinese styles. There are two gorgeous eye-catching Buddha statues located in Wat Bowonniwet. Both are made from bronze and covered with solid gold on the outside. The “stupa” is built in gold by King Rama 3 and there are four animals around the body of the “stupa” – horse, representing Myanmar, bird, representing the Kingdom North of Thailand, elephant, representing Laos, and lion, representing Singapore.

How to get there:
It’s about 10 minutes’ walk from Fort Sumen and just across the street from Aeisah Rosdee.

Learn about Thai Nakon Nielloware

Famous for its unique nielloware, Thai Nakon was established in 1926 as the first and oldest Nielloware maker in Bangkok. The “niello” came from Thai word “niel” for black, which is enriched on the smooth surface of sterling silver after using acid reaction. There are only a few artisans left who are still continuing the exquisite arts of nielloware making. Everything here is delicately and meticulously handmade step by step. The nielloware is often a precious collectible and souvenir for foreign government and royal guests.

Explore Siam Niramit’s Traditional Thai Village

Walk on foot and explore the Thai ways of life in bygone times which is not easy to find nowadays. You’ll be able to sample traditional snacks such as Khanom Krok, a popular Thai snack which is something like a coconut pudding. You’ll learn about the cultural differences between Northern and Southern Thais’ way of life. You’ll also get to understand the process of making silk and weaving, be attracted to the colourful batik paintings, making shadow puppets and even take boat rides.

About World Tourism Day

World Tourism Day is celebrated on 27 September each year since 1980 to foster awareness among the international community of the importance and significance of tourism and its social, cultural, political and economic value. This year, World Tourism Day is celebrated in Bangkok from 26 September 2016 to 29 September 2016 and aims to introduce and promote Bangkok’s disappearing history and culture to the world such that it becomes sustainable.

We would like to thank Thai Airways, (Amazing Thailand) Tourism Authority of Thailand and the World Tourism Organization for organizing the ASEAN Bloggers Media Trip to Bangkok.

The post 5 Historical & Cultural Spots You Should Visit in Bangkok appeared first on Miss Tam Chiak.

Chendol, with its origins traced back to Indonesia, is a popular iced dessert in Asian countries. Singapore’s traditional version of chendol consists of coconut milk, strips of green rice flour jelly, red beans, atapji (a kind of translucent jelly) with shaved ice and generously topped with Gula Melaka. The modernized version comes with a scoop of vanilla ice cream or a good chunk of durian flesh! Home-grown chefs and bakers would always try to infuse local flavours in their culinary creations so as to reach out to the local palate. Hence, we’re bringing you 7 chendol-inspired desserts, which is one of the best remedies for the crazily hot weather in Singapore.

Durian Chendol

Let’s begin with a traditional Chendol dessert since we’re on this topic. We’re pretty sure residents living near ABC Market and Food Centre would be familiar with Jin Jin Desserts because the queue is almost always never-ending. Many have flocked here for their Power Chendol which has a special gula Melaka sauce that’s sticky in texture like caramel, with a hint of saltiness. The owners use premium raw gula Melaka from Indonesia and cook it painstakingly themselves every day. Their power chendol is already superb so can you imagine how powerful their Durian Chendol ($3) is? They use real durian flesh which gave the entire dessert a “wow” factor!

Chendol Cheesecake

Baker’s Brew Studio is a basically a baker’s dream kitchen, equipped with domestic appliances and a homely interior. There’s a team of instructors conducting baking lessons amidst a warm and welcoming environment. They sell a number of cakes but these are only for take-away. Joining the list of chendol-inspired desserts is their Chendol Cheesecake ($7.80). Although adequate amounts of gula Melaka, red beans and strips of green rice flour jelly were present, we felt that the strong taste of the cheese covered up the chendol flavour. Non-cheese lovers might find it a tad too ‘gelat’.

Chendol Waffle

Shrove Tuesday is famous for their waffles as they use a yeast-raised batter. Upon fermentation, the yeast releases carbon dioxide gas which fluffs up the batter to make it light yet crispy. It also adds a hint of acidity which pairs beautifully with their artisan gelato and savoury dishes. Their Signature Nonya Chendol Waffle ($12.90) includes two scoops of Chendol gelato and vanilla soft serve topped with azuki red beans, green chendol jelly, gula Melaka and coconut flakes. The Chendol flavour was spot on! Coupled with such a fantastic waffle, we can have this dessert any time, any day!

Chendol Fudge

Tucked cozily in a quiet neighbourhood in Telok Blangah lies a hidden gem – Out of the Cake Box café. Their Chendol Fudge ($5.50) features Gula Melaka sponge cake layered alternately with coconut-Gula Melaka fudge, with classic Chendol fillings such as red bean and strips of green rice flour jelly. We were really amazed by the taste and texture of this dessert. It’s creamy and fluffy and we enjoyed the chendol flavour that has been strongly brought out. It has a natural sweetness that wasn’t too overwhelming. This is definitely a Chendol-inspired dessert that’s done right!

Chendol Soft-Serve Ice-Cream

Overrun.SG has made quite a name for themselves in the recent months as they keep selling out nearly every day. It’s 100% owned by Muslims so everything’s Halal in this café. They only accept cash and only do take-outs. We tried their Standard Chendol ($6) soft-serve that came with ice cream, coconut, pandan jelly and gula Melaka. This sinful dessert is a tad too sweet for our liking but we really liked the soft-serve ice cream. They also offer Durian Chendol soft-serve, Chendol milkshake, as well as, Durian Chendol milkshake! Although it’s stated that they open their door at 12noon on Friday, do take note that they might open later as they have to go for prayers.

Kueh Chendol

Harri Anns is an entablishment that has the third-generation still practicing Grandma Chia’s tradition of hand-making all their kueh(s) in the kitchen daily and using the freshest and finest ingredients. Grandma Chia was a street hawker who peddled her delicious Nonya kueh(s) and glutinous rice in the Tiong Bahru vicinity in 1940s before setting up a shop in Seng Poh Road Market in 1950. There is a great variety of kueh(s) to choose from and we tried the Kueh Chendol ($1.10) which we felt was as good as the real chendol! It is so soft and chewy but doesn’t stick onto the teeth.

Chendol Bingsu

Have you ever waited 30 minutes just for one bingsu? That’s what happened to us at Icebox café along Rangoon Road! It’s a really small café that’s not air-conditioned so you have to finish your bingsu as fast as possible as it starts melting almost immediately after it’s served. We shared the Chendol Pak ‘Dol Bingsu Snow Dessert ($12.90). We were expecting a “mini tower” of ice but it arrived looking far from the impressive bingsu(s) we see elsewhere. Well, no complaints as they are very generous with the atapji, red beans and strips of green rice flour jelly. The highlight for us was the coconut ice cream, which had tiny coconut bits hidden within – super shiok on sunny days!

Fans of chendol desserts, you can now spend your weekend café-hopping to satisfy that chendol craving of yours! Beat the heat with our chendol desserts guide!

The post 7 Chendol-Inspired Desserts in Singapore to Get You Through Scorching Hot Days appeared first on Miss Tam Chiak.

There are many good foods around Chong Pang Market and Food Centre, and Super Penyet is one of them. As its name suggests, Super Penyet is famous for Ayam Penyet.

Ayam penyet is basically fried chicken that is smashed with the pestle-and-mortar to make it softer and served with slices of cucumber and a fiery-hot spicy sambal. Super Penyet’s Nasi Ayam Penyet ($5) comes with aromatic nasi lemak rice enhanced by coconut milk. The chicken was marinated so well such that its flavours went into the tender meat. It’s also fried to a crisp golden brown and we couldn’t help but finish the crispy skin first. The homemade sambal sauce, consisting of a blend of chilli, shallots, garlic, shrimp paste, tamarind and lime juice, packs a really good punch!

Nasi Goreng Ayam Penyet ($5.50) differs from the usual ayam penyet as it comes with fried rice. We found the rice very tasty, with a good consistency in texture and having a well-balanced moist – not overly mushy-soft nor overly hard and grainy. The hawker has well-coated each grain of rice with the spices they used while cooking. This Nasi Goreng complements the already superb fried chicken very well. Another popular item in the stall is the unique Ikan (fish) Penyet.

Super Penyet also makes their own Malay kuehs such as Ondeh Ondeh ($1.50) and Kueh Lupis ($1), made with glutinous rice that we found were consistent and not too sticky to the extent it gets stuck onto your teeth when you’re chewing. This is complemented by shredded coconut and a rich thick palm sugar which enhanced its taste.

They also have outlets in Starhub Green and Changi Business Park.

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Opened in 2005, Loof is Singapore’s first standalone rooftop bar. It is a space that celebrates and epitomizes local culture so the name, “Loof” is derived from the “Singlish” way of pronouncing “roof”. You’ll notice Loof’s Mama Shop upon entering the rooftop, which is Loof’s postmodern take on “mom and pop” shops originally found in housing estates in the heartlands, with a curated list of old-school knick-knacks and new age local souvenirs. It really brought back those nostalgic childhood memories for us.

Loof has been a favourite spot for locals, expats and tourists so, to usher in a new decade of food times and local loving, Loof invited one of Singapore’s most ‘notorious’ culinary geniuses, Bjorn Shen, chef-owner of Artichoke and Bird Bird, to develop a menu like no other. Together with Asian-forward cocktails designed by Group Bar Mentor, Julian Serna, Loof’s new menu is bound to whet your appetite for more.

Taking inspiration from local, as well as, Asian cuisine, the new dishes curated by Bjorn Shen are mind-blowing. Fondly recognized as the ‘King of Dude-stronomy’, Chef Bjorn brings his signature ‘no muss, no fuss, simply damn good food’ mantra to the table. The cuisine, aptly coined ‘Dude-Sin (Singaporean)’, is a modern Singaporean riff on typical bar grub done in a style that is anything but ‘atas’.

Divided into four categories – skewers, chips with dips, buns and bowls, the new menu features dishes prepared with a variety of different cooking styles from deep-fried to char-grilled, offering light to heavy flavours to suit the palates of everyone. We had the Bacon Lollipop ($16), consisting of thick pancetta slabs glistening with maple syrup, groundnuts and garnished with Vietnamese Pho herbs, as well as, the Twisties Charred Corn ($13), a curry mayonnaise corn cob topped with shaved cheese, which is a healthier take on the cheesy corn snack Singaporeans know and love.

We also tried the California Crackers ($14) boasting glorious golden brown wanton skins served with a dip that is heavily influenced by flavours prominent in Japanese California rolls with ebiko, avocado and nori tossed together in a delectable mayonnaise sauce. This is so addictive and a really good dish for sharing with friends. The wanton skins and dip will totally be devoured without you noticing if you’re too engrossed in your conversations. Loof’s new menu also offers a great diversity of different chips paired with dips, from sweet potato to waffle-cut fries.

Loof’s signature Chilli Crab Fries ($15) has remained on its menu but sees a lighter, fresher spin whilst keeping the same to-die-for flavours. This revamped classic contains fluffy waffle-cut fries doused in a house-made chilli sauce with a refreshing blue crab dip. We felt that it would’ve been better if Loof came up with probably three levels of spiciness so those who really love spicy chilli crab can opt for the dip that packs a really good punch while those who can’t really take spicy food can opt for the “beginner’s level” just to savour the delicious taste.

For a more indulgent, heartier affair, sink your teeth into the B.C.M. Grilled Cheese ($18). B.C.M stands for our local favourite ‘Bak Chor Mee’! Sourdough bread is generously stuffed with cheese, pork mince and mushrooms – an even more sinful take on our favourite hawker fare. However, we felt that it would’ve tasted better if the ‘Bak Chor Mee’ flavour is stronger and more distinct.

Vegetarians, Loof hasn’t forgotten about you guys! There is the Kimcheeseburger ($18), consisting of grilled haloumi patty, kimchi and caramelized onions. Cheese lovers will go crazy over this dish and we really enjoyed the combination of cheese with kimchi as the kimchi managed to spice up the dish. The caramelized onions also enhanced the flavours so the entire package receives a thumbs-up from us! Forget about eating gracefully at Loof for you must get your hands dirty, let it loose and feast to your heart’s content!

Besides cooking up a storm, Loof’s refreshed cocktail list is very interesting and infused with Asian flavours familiar to Singaporeans. The menu places strong emphasis on local flavours like pandan, coffee and Milo while shining a light on lesser-known tropical fruits like sour plum, calamansi and jackfruit. We had Stylo Milo ($19) which is a malty mix of spiced rum, Milo, roselle, hazelnut oil, orange and vanilla that is sure to satisfy any chocolate cravings. We also had Uncle Tee-Kee ($19) and the Little Pink Dot ($19). The former includes gin, passionfruit and cranberry sorbet, vanilla beans, ginger ale and fresh mint. The latter contains marshmallow gin, mandarin rice wine, dark plum, orange, pink grapefruit, egg white and lavender bitters. There are also other attractive concoctions such as Kaya Lumpur, Kopi Cat, PAP (Pineapple Action Party) and Great Singapore Sail, just to name a few.

Loof is easily accessible from City Hall, Bugis and Bras Basah and boasts such a great chillax ambience, making it an ideal after-work hangout with friends and colleagues. Kick back and relax while tucking in and sipping on a medley of locally-inspired bar grubs and cocktails, Asian beers and whiskeys.

Note: This is an invited tasting.

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Jalan Kayu is a well-known makan place for both breakfast and supper. The row of shop-houses on the same stretch as the church is all in even numbers while the row across the street is odd number-ed. Whether you’re looking for Chinese, Western, Malay or Indian food, Jalan Kayu has many delectable items to offer. We spent two days collecting the best of Jalan Kayu eateries for you. Remember memories, not calories, so grab your family and friends and check out these 9 eateries listed below along Jalan Kayu.

Blanco Prawn Noodle House

This Jalan Kayu coffeeshop sells the similar prawn noodles as the one at Beach Road but if you’re looking for a less rowdy and more peaceful environment, Jalan Kayu is the place to go. We tried the dried version of Jumbo Prawn Noodles ($8.80) and the soupy version of 3-in-1 Combo ($8.80) which consisted of jumbo prawns, pig tails and pork ribs. Both came with super huge prawns that tasted fresh and juicy. We preferred the latter as its broth contained a sweetness from the jumbo prawns and the noodles weren’t too dry. We also shared a plate of tasty Ngoh Hiang ($7.30) that’s sold at the same coffee shop. The dipping sauces accompanying the ngoh hiang were really good.

Thasevi Food – Famous Jalan Kayu Prata Restaurant

Like most other Indian-Muslim restaurants, Thasevi opens 24 hours and offers a very comprehensive menu. There isn’t any menu booklet for you to browse and you have to refer to the huge menu beside their cashier counter for your orders. The display of Indian Rojak ingredients looked super enticing and it’s almost impossible to say ‘no’. However, we decided to try their Paper Prata ($1.80) and Prata Bom ($3.30) as it’s said to be famous. The former was super crispy and as thin as paper, no kidding! The latter, on the other hand, was thicker in dough and less crispy but we enjoyed its fluffiness and the sweetness enveloped within, probably from condensed milk and butter. We also had a fried chicken ($5) but found it too dry and not flavoursome enough.

Selegie Soya Bean

What better way is there to begin the day than having a comfortingly warm bowl of ‘tau huey’ with crispy, savoury fried dough fritters? Selegie Soya Bean started as a hawker stall in Kovan Market in 2001 and has since expanded island-wide over the years. They serve the freshest dessert and fried snacks at really reasonable prices. Besides the usual soya bean curd, Selegie Soya Bean has also started to offer homemade muffins in fruity flavours such as the lemon muffin, strawberry muffin, banana muffin and blueberry muffin. If you prefer chocolatey, raisins or nutty muffins, Selegie Soya Bean also have them. They also sell curry puffs, fried carrot cake and fried yam cake. It’s a really good place for breakfast or a tea-time snack!

Hiang Soon Otar

Hiang Soon Otar, widely known as Jalan Kayu Otar, is perhaps, one of the best otar stalls in Singapore. They offer otar that are wrapped in coconut leaves, as well as, otar that are wrapped in banana leaves. They also offer the non-spicy version, which I’ve grown up eating. Fresh mackerel fish is used for their otar and the spices are really shiok, and thankfully, not overly spicy. While the otar wrapped in coconut leaves felt dryer, the otar wrapped in banana leaves contains more moisture as it is trapped airtight within the huge banana leaves hence, the fish paste steams in its own juices. Children will fall in love with the non-spicy version as it doesn’t have any fishy smell, has a tender bite and can be really addictive. Each otar (spicy/non-spicy) wrapped in coconut leaves costs $0.60 while those wrapped in banana leaves cost $1.20 each.

Soon Huat Bak Kut Teh

Everyone who has been to Johor Bahru would know that Soon Huat’s Bak Kut Teh is quite similar to the Malaysian version of Klang (herbal) bak kut teh. We found Soon Huat’s to be a tad milder, to cater to our local palates. Despite being milder, the broth is still full-bodied with a hint of sweetness. The pork is firm but soft enough to chew and its natural sweetness and juices were evident. We had the claypot dried pork knuckles which was super good, with the fragrance from the cuttlefish slices. These cuttlefish slices gave the depth and a lovely punchy flavour that whets our appetites for more. Moreover, the staffs are friendly and very efficient and we enjoyed our dining experience here.

Jerry’s Barbecue & Grill

Everything about this eatery shouts, “American Diner”, from its interiors to its food offerings. Daredevils must know about Seletar’s chicken wings, with its varying level of spiciness. Well, Jerry’s Buffalo Wings are also highly raved about for their 6 levels of intensity, depending on your tolerance for spiciness. You can begin with Level 1 Smokin’ ($10.95 / 4 wings; $14.95 / half dozen) and gradually, work your way up to Level 6 Jerry’s Insanity 6x ($15.95 / 4 wings; $19.95 / half dozen). We didn’t want to torture our stomachs so we tried Level 1 and don’t find it spicy at all.

We also shared the American Appetizer Platter ($14.95) which consisted of Jalepeno poppers, Mozzarella Cheese sticks and Fizzled Onions. The Jalepeno poppers had a hint of cheesiness to neutralize the natural peppery taste. We enjoyed battling with each other to see who could stretch the mozzarella cheese sticks to its maximum length. However, the fizzled onions were a disappointment as we found it too raw and not crispy enough.

Thohirah Cafeela Restaurant

Looking for another 24hours eatery around North/North-Eastern area? Thohirah Cafeela is here to satisfy that hunger pang of yours no matter what time of the day it is. Their extensive menu covers Halal items with Chinese, Thai, Indian and even Seafood flavours. We had egg prata ($2) and maggie goreng ($5). The egg prata was fluffy, with a crispy exterior and contained super generous portions of egg. We found the maggie goreng savoury, with just the right amount of spice. It’s such a simple dish but when the cooking is done well, we have zero complaints. We found Thohirah’s standard not bad, perhaps that’s why this place is always mad crowded at night.

Le Steak by Chef Amri

Opened by Chef Amri Azim who’s trained in French culinary, this restaurant serves up mouthwatering steak and Western items such as Black Pepper Chicken, Seared Chilean Salmon, pasta, burgers and more. We had PS Ribeye ($21.90) which consisted of 220g of beef steak from the rib section. Due to its excellent marbling in the meat of this cut, the ribeye we had was loaded with flavour and remained tender during cooking. We had it medium-rare, with a side of fries. There are three options of homemade sauces available – black pepper sauce, mushroom sauce and tangy sauce. The mushroom sauce contained fresh champignons, stirred in Le Steak’s secret recipe brown gravy sauce. We found it rich and super tasty and liked that it complemented our steak very well.

We also tried the Teriyaki Chicken ($11.90) that came with roast potatoes and sautéed vegetables. Unfortunately, the chicken tasted a little tough, probably over-cooked but the accompanying teriyaki sauce was perfect and we enjoyed the soft but not mushy potatoes. Overall, this is a restaurant with a nice ambience, whether you choose to sit inside or dine al-fresco and it serves decent food, with steak that’s reasonably priced.

Savoury

This café was super packed on a Friday night when we arrived around 9.30pm. They serve mains but we were more attracted to their colourful display of ice cream, boasting local and unique flavours. Enjoy a plate of desserts after you’ve had your fill of a savoury meal. We shared the Mao Shan Wang Lava Cake ($14.80) which came lukewarm, just nice for the cake and upon slicing it apart, the aromatic lava flowed smoothly out. The taste wasn’t too overwhelming and it wasn’t overly sweet to the extent of being gelat. We selected Mao Shan Wang ice cream to accompany the lava cake but we felt that the ice cream tasted more like D24 durians. For people who aren’t fans of durians, you can opt for Savoury’s salted caramel waffle, chocolate lava cake and many more.

Jalan Kayu has numerous eateries lined on both sides of the road, with some staying open 24 hours. Next time you’re looking for good food around the North side of Singapore, we hope our list will be of a great help!

The post 9 Delicious Eats In Jalan Kayu From Breakfast to Supper appeared first on Miss Tam Chiak.

Situated on Singapore’s finest stretch of sand and graced with panoramic views of the sea, Tanjong Beach Club is a premier coastal retreat from the bustle of the city. There are both indoor dining and al fresco dining, with a pool where you can take a dip or just splash around in the open sea. Relaxing on the canopies while basking in the sun with your favourite book will chase all your troubles away in this stress-free environment.

Since its opening in 2010, it’s the first time Tanjong Beach Club has revamped its food and beverage menu to welcome a refreshed array of offerings that celebrates flavours of the sea and the spirit of summer. The menu is curated with an aggregation of classic international seafood dishes with a unique spin, as well as, a bevy of cocktails that are in line with the idyllic beach life. Under the culinary direction of consultant chef Jason Jones, the new dishes take inspiration from his fondest memories of beachfront vacations all around the world. Prepared with fresh ingredients thoughtfully sourced from the US, Japan, Italy and Australia, the new menu offers premium and modern coastal cuisine with a playful twist.

For starters, standouts include the light and tangy Snapper Ceviche ($23), made with fresh snapper tossed with lime and creamy avocado with a side of crispy tortilla chips, as well as the Barbecued Octopus Salad ($24), which features succulent slices of perfectly grilled tentacles atop a bed of baby spinach, quinoa and pomegranate. We also tried Burrata ($21) which contains jalapeno, basil salsa verde and crostini. You can order a few and share it with friends just to taste as many delectable dishes as possible.

Mains include Tanjong Beach Club’s no-frills take on the Lobster Bun ($38), with toasted burger buns sandwiching generous portions of juicy lobster dressed with lime mayonnaise and avocado. The Market Fresh Fish of the Day ($35) serves up a rotation of selected fish accompanied with a side of tomato and pine nut salsa, tossed in basil emulsion. We also tried the Orecchiette Chorizo ($33), consisting of Spanish pork sausages, scallops, cherry tomatoes and Parmigiano-Reggiano. One mouthful gives a burst of flavours!

No meal is complete without a sweet ending and Tanjong Beach Club has the perfect desserts to satisfy that sweet tooth in you. The decadent Banana Coconut Tarte Tartin ($16) boasts a combination of freshly baked tart, crunchy almond crumble, caramelized bananas and topped with a scoop of vanilla ice cream.

Brunch is available on weekends and public holidays from 10am to 3pm. You get premium renditions of comfort and hearty staples such as the Eggs & Ham ($33), with fluffy black truffle scrambled eggs, Spanish jamón ibérico and crisp sourdough toast. For the conscious palate, you have the option of Tanjong Beach Club’s fruity Acai Bowl ($21), containing a blended base of organic acai berries, bananas and apricot, topped with fresh blueberries and mango and icy inca berry confit, toasted coconut and crunchy hazelnut granola. You get a mouthful of textural crunch, with a really good refreshing aftertaste.

Lastly, nothing says beach life like a cocktail by the sea! Choose to sail into paradise with the Tanjong Spritz ($19) that we had, the Hollywood Punch ($23), The Piña Colado ($23), Resting Peach Face ($21) and Serial Quila ($21), just to name a few.

Tanjong Beach Club is the perfect place to laze your weekend away while catching up with friends and family. We really enjoyed soaking in the resort-life ambience and indulging in their delectable dishes, accompanied by refreshing cocktails.

Note: This is an invited tasting.

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[BANGKOK, THAILAND] Just across the street from Wat Bowonniwet and a stone’s throw away from the over-populated touristy Khao San Road lies this hidden coffee shop, which houses a few hawkers who serve Thai-Muslim food. It’s actually very wonderful to see people coming from different ethnic backgrounds and of different races, living together in the same neighbourhood in Bang Lamphu and bonding with each other. Promoting racial harmony is of major importance in a community. Aeisah Rotdee has been a longstanding coffee shop since Bang Lamphu neighbourhood was labeled, “Hollywood of the Past”.

Upon entering this coffee shop, your stomachs will start growling from the tantalizing smells coming from the first hawker stall. This stall serves mouthwatering Sup Haang Wua (Oxtail soup) which arrived on our tables piping hot. Don’t be deceived by its appearance – although it doesn’t look spicy, it actually packs a fiery punch! You’ll be first hit by a sourish taste, followed by a hint of saltiness. The Thai spices used in this soup perfectly enhanced its flavours. This would be a very ideal meal on rainy days.

Besides serving their super popular Oxtail soup that’s always sold out, this hawker stall also offers Khao Mok (Thai-style briyani). We tried Khao Mok Neua (Thai-style beef briyani) and Khao Mok Gai (Thai-style chicken briyani). The rice was well-prepared, with a good consistency as each grain is individually glazed with just enough chicken stock. Both the beef and chicken were well-marinated with their respective secret sauce and cooked till fork-tender. Don’t forget to try the greenish Thai sauce that accompanies your briyani. It consists of a tinge of herbal taste, with a tangy finish, and completes each mouthful of briyani.

There are a couple of other hawker stalls which sold Satay, Achar, Spring Rolls and Meatballs. Our favourite was the chewy meatball skewers, which look spicy but don’t taste spicy. They cost only 10 baht (40sgd cents) per stick.

Thank you Thai Airways, (Amazing Thailand) Tourism Authority of Thailand and the World Tourism Organization for organizing the ASEAN Bloggers Media Trip to Bangkok this year.

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When I was just a little kid, my parents brought me kite-flying at Marina South almost every weekend and they will settle for their favourite Na Na Homemade Curry which they nicknamed it “Marina South Fish Head Curry”. This super spicy curry recipe belongs to Grandma Khim. She taught her eldest son, Mr. Yap Hock Kee, how to prepare the dish and in 1989, their first stall opened in Marina South. It made a name for itself fairly quickly and people were willing to travel all the way there just to satisfy their curry cravings. However, a spike in rental rates forced them to relocate.

Today, Na Na Homemade Curry has 4 outlets in Singapore and made it to Michelin Bib Gourmand list. We tried the one at Bukit Merah View, run by Grandma Khim’s third son and his wife, Hui Lan, which started 3 years ago. We’re so glad that these stalls stay true to the authenticity of the original recipe. They even have a manufacturing arm to prepare pre-packed curry paste for distribution and offer catering services for events.

According to Hui Lan, although their stall begins business at 11am, the couple arrives as early as 7.30am to prepare the ingredients and cook the curry. We had the Curry Fish Head, with varying pricing, depending on market price. Hui Lan explained that they usually use Ang Go Li (Goldbanded Jobfish) and Ang Sai (Red Snapper) as they can grow to quite a large size so their heads fit nicely into the large claypot. Due to its large size, their heads also contain a lot more gelatinous bits, which Chinese really enjoy savouring.

Moreover, the meat from these fishes are able to hold its shape yet absorb the curry very well when lifted from the bones and not flake apart. The curry arrived looking fiery hot and we were all enticed by the appetizing fish head. Each bite was filled with fine, tender and juicy meat, with an excellent texture. Na Na Homemade Curry’s Fish Head Curry also consists of chunks of savoury yam, besides the usual potatoes, and the yam has been simmered and soaked in the curry till it melts in your mouth.

Not a fan of fish as you’re too lazy to pick the bones, go for the Curry Chicken ($3) or Curry Chicken Drum Stick ($3.50). You can pair your meat with a bowl of Curry Vegetable ($3), as well as, bread and rice at an additional 50 cents. The chicken meat falls off easily from its bones and it’s so tender. Basically, all the curry dishes are extremely spicy but so well executed that it’s really savoury and delicious. We liked that it doesn’t give you the impression that you’re only eating chilli, unlike some stalls where they believe, “the spicier the better” and compromised the natural flavours of their dishes.

Dining at Na Na Homemade Curry relieved my childhood days and brought back memories of my parents’ nostalgic weekends spent on patronizing the super tasty and spicy fish head curry at Marina South. This is a stall we will always return to whenever our curry craving kicks in.

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

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If you want to drink Starbucks Reserve coffees in the past, you’ll need to travel all the way to Resorts World Sentosa but not anymore! Starbucks Reserve™ is now available at 5 other outlets, namely Vivo City Level 1, Rochester Park, Capital Tower, Fullerton Waterboat House and Jurong Point. The latest 7th outlet is now open at Marina Bay Sands B2.

This outlet exudes a cozy and relaxed ambience and there are natural light streaming in the full length glass windows near the entrance to make the environment livelier. Starbucks Reserve™ believes in providing a “rare, exquisite and exotic” experience for customers. You’ll notice a map painted on the wall behind the shelf of Starbucks merchandise. The map portrays the places where the coffee beans for Starbucks are sourced from such as Africa and the Asia-Pacific countries.

Starbucks Reserve™ outlets offer various manual brewing methods such as the Clover Brewed, Chemex, Pour-Over and Coffee Press methods but Marina Bay Sands Starbucks Reserve will be the first to offer the Siphon Method, which is kind of like a dramatic theatrical performance by the coffee baristas as they extract the full flavour potential of the Starbucks Reserve™ coffees through a visually appealing process. There are currently 4 Reserve coffees offered for manual brewing. Papua New Guinea Luoka has bright acidity with lemon and orange citrus notes, smooth body and a cocoa finish while Colombia La Union 16 features effervescent lemony acidity with fresh green herbal notes and the Malawi Sable Farms contains delicate citrus aromas with cranberry notes and a creamy chocolate finish. Finally, Burundi Procasta boasts floral black-tea aromas, bright lemony acidity and cardamom spice notes.

Siphon Method

The earliest known patent for a siphon coffee brewer was filed by Loeff of Berlin in the 1830s, but it was a French woman, Marie Fanny Amelne Massot of Lyons, France – better known as Mme. Vassieux, the name she used on her patent applications – who designed and patented the first commercially successful vacuum brewer in 1840.

The entire brewing process using Siphon method takes around 10minutes. The red light that appears once the machine is switched on radiates heat upwards and water in the bottom chamber will start bubbling. The barista will then insert a filter into the upper chamber before pouring in the coffee powder. The filter gives Siphon-brewed coffee a tea-light, milder aroma and flavour without compromising on its acidity. This coffee is served with a bite-size portion of lemon pound cake to bring out the acidity of the coffee. It is only available in “tall” size and served hot between the pricing of $7.80 and $8.40. The plain water that accompanies the coffee is for filtering your palates so as to ensure you get to taste the authentic original flavour profile of the coffee. The barista recommends Colombia La Union 16 coffee beans for Siphon method. Here’s a little caution: the coffee brewed using Siphon method arrives boiling hot so wait a little while before sipping to avoid burning your tongue.

Clover Brewed Method

Highly precise, the Clover utilises a full-immersion brewing method, paired with vacuum filtration to bring out the coffee’s flavours. It ensures that no air will enter hence, the coffee will not turn sour. Most people know this machine as the “Inverted French Press”. The outcome is a very flavourful cup of coffee that distinct itself from the other brewing methods. Clover Brewed coffee comes in all three sizes – Tall ($6.30 to $6.90), Grande ($6.90 to $7.50) and Venti ($7.50 to $8.10) and you have a choice between iced or hot. We were recommended to try the Iced Coffee using Burundi Procasta coffee beans and really enjoyed it.

Other unique brewing methods include Chemex and Pour-Over. The former is a hybrid brewing method of pour-over and full-immersion that highlights the brighter notes in coffee and yields a clean, sweet aftertaste. It is only served in Grande size, with the price ranging between $6.90 and $7.50. On the other hand, the latter produces a delicious, clean cup of coffee that allows subtle notes to shine. Pour-Over comes in three sizes – Tall ($6.30-$6.90), Grande ($6.90-$7.50) and Venti ($7.50-$8.10).

Besides shining the limelight on Starbucks Reserve’s coffee brewing methods, the usual beverages and light snacks are also available at Marina Bay Sands. This outlet has just become one of our favourite Singapore Starbucks outlets and we’re going to return on a lazy afternoon with a book and catch up with friends over the weekend with good coffee.

Do note that the prices indicated above are just a rough gauge as prices will be based on the seasonal offering of Reserve Coffees.

This post was brought to you by Starbucks Reserve™.

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Japanese cuisine has been influenced by food customs of other nations but has adopted and refined them to create its own unique cooking style and eating habits. Located at the North end of Japan lies Hokkaido, well-known for the finest quality and freshness of its seafood caught in its cold waters, as well as agricultural products grown on its farmlands. You can’t miss out on sampling their high standard seafood products such as kani (crab), ikura (salmon roe), hotate (scallops) and many more at Hokkaido’s fish markets but for those of you who are tied down by work and commitments in Singapore, Triple Three at Mandarin Orchard Singapore proudly presents Hokkaido Harvests buffet promotion. Tickle your tastebuds with a wide array of Hokkaido’s exquisite delicacies and local favourites from 19 October to 30 October 2016.

Have a light lunch and save stomach space for a dinner feast with Triple Three for you’ll be taken on a gastronomic journey of the freshest sushi and sashimi specially flown in from Hokkaido. The Japanese are fond of the idea of the ebi being presented looking something like it did in nature, which is why the tail is left on when it’s served as sushi. We also had the Hotate which gave a rich, sweet taste and soft consistency. These large Hokkaido scallops are generally the most sought after in the sushi world.

Between salmon, tuna and hamachi (yellowtail) sashimi, we enjoyed tuna sashimi the most as we heard that the fishing technique differs for tuna in Hokkaido. A “longline” fishing technique is applied and once the tuna are on deck, they are processed extremely fast. The blood is drained, the nerves are removed, and the internal organs are disposed off before the fish is dropped into a hold filled with ice. This extreme speed at which the task is completed contributes to the great tasting tuna sashimi as it ensures that the lean meat stays firm. We found the tuna sashimi more delicious, with a good mix of fatty portions.

If you want to experience the ultimate taste of each sashimi, go for the luscious bowl of Hokkaido Chirashi, a bite-sized sashimi and creamy avocado on a bed of premium Japanese rice that the chef has curated. Apart from the freshness of the sashimi, the star of this dish is the salmon ikura (roe). Those tiny pops of flavours whets your appetite for more! We really like this bite-sized idea as the tasting portion gave us enough stomach space to try other food.

On the direct opposite of the sushi and sashimi counter, a plethora of seafood awaits! Look forward to savouring succulent taraba-kani (king crab), shirotsubu sakamushi (white top shell), zuwai kani (snow crab) and shucked oysters.

One of the largest of its kind, the Taraba-Kani king crab leg weighs up to 1.5kg and measures up to 45cm long. Caught from the cold waters off the shores of Hokkaido, these king crab legs are first boiled and blast frozen quickly to preserve the juicy and succulent taste of its meat. Triple Three carefully selects each crab leg for its thickness and juiciness for your maximum enjoyment. We challenge you to try pulling out the entire crab meat from its shell. If you succeed, that sense of satisfaction is supreme!

We also enjoyed the Zuwai Kani snow crab, which is nicknamed in Japan as the “queen of the winter taste”. It’s amazing how the meat of snow crab legs change when placed in cold water. The shape sort of resembles a flower, which entice you to try. Of course, it tastes as good as it looks. White, shiny crabmeat peeks out from the legs and your mouth would start watering as you imagine the taste of juicy crab meat spreading across your tongue.

One can never give Hokkaido oysters a miss as Hokkaido’s harsh cold temperatures produce great tasting oysters. In Lake Akkeshi and Lake Saroma, young oysters that have reached a certain stage of maturity are placed in the water as part of an aquaculture method that uses suspended lines to mature the oysters over a longer period of time in a natural environment. In winter time when both lakes are covered by a thick sheet of ice, holes are drilled in the ice to harvest the oysters suspended below the water. It is believed that the oysters are able to absorb a larger amount of glycogen, one of the elements of taste in harshly cold environments. Overtime, these young oysters mature and carry a wealth of minerals, while the edible parts have a springy and supple texture to go along with a rich, savoury taste. We recommend heading to the oysters counter first as they are often so popular and up for grabs that you might miss your chance if you decide to try other dishes first.

Moving on to the robatayaki station, you’ll be tempted by the fragrance of fresh meat, seafood and vegetables grilled to tender, juicy perfection over aromatic charcoal in front of your eyes. Hokkaido Harvests buffet promotion also includes other highlights such as Triple Three’s signature Japanese Wagyu Beef, Hokkaido Beef Curry, Madara Agedashi Shirako (deep fried codfish sperm), Sapporo-originated Ramen noodles, sizzling teppanyaki and croquets.

End your night on a perfect note with Triple Three’s extensive selection of gorgeously decorated Hokkaido desserts, with the limelight shining on the Hokkaido Cheese Tart that Singaporeans are crazy about recently. Originating from Hokkaido, these cheese tarts are made with three types of cream cheese, mainly cheese with a mild flavour from Hakodate in Hokkaido, full-bodied cheese made in Betsukai and a saltier French cheese. The tart pastry is baked twice to make it crunchier so what you get is a good textural difference between the fragrant crunch from the tart pastry, as well as, the creamy filling that wasn’t too overwhelming. We took one bite after another and in no time, one tart was gone. If it wasn’t a buffet dinner, we would’ve devoured so many more cheese tarts.

Besides crowd-pleasers like Hokkaido Yuzu Cheesecake, mocha and red bean green tea roll, we went ecstatic upon trying the unique passionfruit brownie which has a good balance of tanginess and sweetness. We were also amazed by their blackforest cake, which was shaped into an oval and got many people curious about what it is. The gelato ice cream served at Triple Three for this promotional period is also made from fresh ingredients imported from Japan.

The Hokkaido Harvests buffet promotion is available from 19 October to 30 October 2016 only during dinner from 6.30pm to 10pm daily. The pricing is as follows:

• Sun-Wed $118++ (adult); $48++ (child between 6 to 12 years old)
• Thu-Sat $128++ (adult); $48++ (child between 6 to 12 years old)

You also get to enjoy Kirin Draught Beer at only $5++ per glass during this promotion. DBS/POSB card members enjoy 50% for every second adult diner (up to 8 diners per card).

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To celebrate Mondo Mio’s 10th year of serving authentic Italian cuisine in Singapore, the restaurant is proud to introduce a selection of off-the-menu specials on top of their freshly revamped menu. The menu is curated to showcase the vibrant flavours of Southern Italy. Owned by businessman, Gabriele Galdi and helmed by head chef, Antonio Bisogno – both Italian natives, Mondo Mio takes pride in its masterful combination of handmade pastas and secret-recipe sauces that are prepared from scratch. Fresh seafood, tomatoes, citrus fruits, olive oil, zucchini and eggplant feature prominently, as they are widely used in Southern Italian cooking.

From 25 September to 15 December 2016, diners can look forward to relishing a range of seasonal dishes and evergreen signatures in a celebratory 4-course set menu priced at just $45++ per person. You get an appetizer, first course, second course and a dessert with coffee or tea.

Our meal began with appetizers such as Insalata di Baccala ed Agrumi ($16) and Rosoni Di Zucchine alla Griglia Ripieni ($14). The former makes for a refreshing start, where meaty flakes of bay leaf steamed cod dressed with orange olive oil are stacked between zesty layers of kiwi, grapefruit and mandarin segments. The latter, on the other hand, are tantalizingly smoky rolls of zucchini wrapped around mozzarella, ham and caramelized onions and served with mint béchamel.

The following three dishes are all carb-heavy but really tasty! The Pizza con Rucola Pesto ($22) is an inimitable standout, where a piquant spread of homemade rocket and roasted pine nut pesto sits beneath discs of salami, ricotta, melted mozzarella and fresh cherry tomatoes. Mondo Mio’s pizza dough is made in-house, using a straightforward traditional mix of only water, flour and natural yeast. This forms the crisp, thin-crust base for over 10 combinations of toppings.

Besides making the pizza dough in-house, Chef Antonio methodically kneads, rolls, cuts and shapes at least seven types of pasta every week, ranging from well-loved favourites, such as ravioli and gnocchi, to the less-known likes of trofie and black olive tagliolini. Gnocchetti in Salsa di Scampi, Zafferano e Gamberoni ($28) and Tagliatelle Fatte in Casa con Crema di Melanzane e Cicale ($26) will whet the appetites of pasta lovers! The first dish consists of grilled prawns and al dente knobs of curved, shell-like pasta, tossed in a rich sauce flavoured with scampi, Chef’s special seafood stock and wisps of fragrant saffron while the second dish is where ribbons of flat noodles are ensconced in a robust sauce of eggplant, tomato and basil then crowned with sautéed crayfish.

For those hankering after some meat, the Scaloppine al Marsala ($24) glazed with a luscious fortified red wine sauce is sure to hit the spot. This off-the-menu special is prepared by carefully pounding fillets of veal that are 5 months old from New Zealand until thin and tender, then coated in a little cornstarch and finished in a pan with butter. The veal fillets are accompanied by roasted vegetables which change from time to time according to the season.

Finally, chase down the savouries with a leisurely dessert or two, such as the Pistachio Tiramisu ($12) – a spin on the classic favourite comprising mascarpone cheese melded with pistachio paste, sponge fingers soaked in Bailey’s and a generous sprinkling of chopped Sicilian pistachios. Also, don’t miss out on the Cannoli Siciliani con Pera e Ricotta ($12). Cannoli originates from the Amalfi coast but Chef Antonio has infused it with Sicilian flavours. Crunchy Italian pastry studded with caramelized walnuts cradle a fluffy mixture of ricotta, Chantilly cream and diced pear.

Dining at Mondo Mio is a relaxed affair, where customers can catch the chefs bustling in the open kitchen and enjoy their food and wine in a cozy yet spacious environment. The al fresco dining area makes a really good romantic date night for couples. Start the evening with an aperitif and small bites at the bar and finish with a lovely post-meal stroll by the nearby riverwalk. Mondo Mio’s delectable Italian food is bound to make you return for more!

Note: This is an invited tasting.

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In recent years, we’ve seen many young adults entering the F&B industry, most of whom open hipster cafés selling popular brunch items such as French toast and eggs benedict, alongside their self-proclaimed “artisan” coffee concoctions. However, there are other hawkerpreneurs like Desmond, who are taking the road less glamourous, opening Sumo Big Prawn Noodle at a hawker centre in Ang Mo Kio.

This is the talk of town recently. We arrived around 11am on a weekday morning and queued 40 minutes for our noodles. Once in awhile, Desmond will go down the row of queue taking in orders for Lobster noodles (as they take a longer time for preparation). Desmond’s family helps him with the business. Each has their own roles respectively so despite the long queue, they’re quite efficient.

We had the Lobster and Big Prawn Soup with Yellow Noodles ($24.90). You’ll realize that the pricing stated on their signboard is $18.90 but on days when they’re sold out on Asia Lobsters, they’ll replace it with Columbia Lobsters, which are a little pricier as Columbia Lobsters are of a more premium quality and tastes sweeter when cooked.

Our bowl of Lobster and Big Prawn soup arrived piping hot, with a subtle aroma of Chinese wine and buttery fragrance. It consists of a whole lobster, two big prawns and plump, juicy clams. We have read some reviews about the lobsters being tough and dry, but thankfully, the lobster and prawns we had that day were cooked just right, soaking in the richness of the broth without compromising on its natural sweetness. I guess consistency is still an issue here but I believe they will be better.

The Crayfish Bee Hoon Soup ($13) features three crayfish sliced into halves and generous portions of clams. Somehow, the crayfish bee hoon soup tasted slightly sweeter and milder as compared to the lobster soup. My parents love the crayfish as the meat was cooked till tender and sweet. Whether it’s yellow noodles or bee hoon, we enjoyed the entire bowl.

Besides what we had, Sumo Big Prawn also offers Prawn Bee Hoon Soup ($5), Sumo Big Prawn Bee Hoon Soup ($8) and Japanese Lala Soup ($6.90). The soup here really hits all the right spots and it’ll be even more satisfying on rainy days. We may not be seafood experts nor chefs, but as just foodies-next-door, we enjoyed our lunch. I mean… Where else can you get such affordably priced lobster noodle soup that also tastes so good? We’re already planning our next visit back to Sumo Big Prawn!

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

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