Serangoon Garden is well-known for being a foodie’s heaven. There’s a wide array of food choices in myVillage mall, hawker centres, of which Chomp Chomp outshines everything else, and along the rustic-looking two-storey shophouses. However, if you’re an early-riser, you should definitely check out Serangoon Garden Market. Besides sinking your teeth into delectable, traditional hawker fare, some modernised stalls have made the market their second “home”. We bring you 10 delicious hawker stalls that are worth making the trip to Serangoon Garden.

Seng Kee Mushroom Minced Meat Noodle
Unit: #01-36
Opening Hours: Tue-Sat 7.30am to 1.30pm. Closed on Sundays and Mondays.

Nothing is more welcoming that a rich bowl of fishmaw soup filled with generous servings of minced pork, pork liver, quality fish maw, and braised mushroom slices. Seng Kee has been in business for 36 years. Owner Mr Lee started out in Eunos before settling here in Serangoon Gardens a few years ago. 

We guarantee that you will have no regrets if you go for the $10 bowl. Each bowl of cloudy soup is very tasty and full of flavour. The soup is boiled with pork bones for hours and dried sole fish (ti poh) is added for extra depth and umami. The noodles are cooked till al dente and tossed with chilli and thick mushroom sauce. 

Lad & Dad
Unit: #01-32
Opening Hours: Wed-Sun 12pm to 8pm. Closed on Mondays and Tuesdays.
Facebook: https://www.facebook.com/ladanddadsg/

Lad & Dad is a joint effort between a father and son. Diners can expect British-inspired food with a local touch. The Lad’s Beef Stew ($12) comes with hand-mashed potatoes, seasonal salad and fragrant rice. Flavored with herbs and loaded with huge chunks of beef, the robust stew is the kind of comfort food that brings warmth on a rainy day.

Pancake King
Unit: #01-25
Opening Hours: 7am to 9.30pm daily.
Website: http://pancakeking.com/

Pancake King only uses fresh and natural ingredients. There’s no MSG, artificial flavouring, or preservatives added. They have this policy that if, for any reason, a customer dislikes their products, they will issue a full refund. They serve four flavours of pancakes (mee chiam kueh) – coconut, red bean paste, cheese and peanuts.

Their pancakes are crispy on the outside, yet soft and spongy on the inside. These pancakes are made fresh daily, without any oil used during the cooking process. Their pancake dough doesn’t contain eggs too. They also serve local delights such as curry puffs, carrot kueh, hum ji beng, prawn/peanut/ikan bilis fritters and more. Gorgeous cakes made from top quality butter from New Zealand and Australia can be found here too.

Garden Street Kway Chap
Unit: #01-21
Opening Hours: Tue-Sun 8am to 3pm. Closed on Mondays.

This is quite a gem in Serangoon Garden Market. The kway is soft and delicate, the braising sauce fairly good, the innards not too chewy and the tau pok not too dry. What really caught our attention though, was the meat, as it was not the usual fatty meat. Although the lean meat looked a little dry, it was very tender and well-braised.

Serangoon Garden Bakery & Confectionery
Unit: #01-45/46
Opening Hours: Tue-Sun 6.30am to 3pm. Closed on Mondays.

Serangoon Garden Bakery & Confectionery has been around in Serangoon Garden for at least 30 years. They serve old-school buns like the classic luncheon meat buns, tuna buns, ikan bilis buns, otah buns, and many others. You can also find butter cake, banana cake and walnut cake. We noticed many people taking away their signature marble cake. All these are freshly baked in-house so pair them with a strong cuppa kopi to kickstart your day! We had the tuna bun ($1), which was still slightly warm, as well as, a slice of the banana cake ($0.80).

Aliff Nasi Lemak
Unit: #01-27
Opening Hours: 7.30am to 2pm, or till sold out. Closed on Mondays and Fridays.

There are very few nasi lemak stalls in Singapore that use basmati rice, probably because it costs more. However, we love it! Basmati rice is light and boasts a fluffy texture. At Aliff Nasi Lemak, rice is cooked with only freshly-squeezed coconut milk and pandan leaves. High grade ikan bilis are also used. The wings are marinated with freshly ground spices – each bite had a mix of crisp skin and tender meat. So satisfying! Last but not least, the sambal will definitely knock your socks off!

Serangoon Garden Carrot Cake & Wanton Noodle
Unit: #01-13
Opening Hours: 7am to 4pm. Closed on Tuesdays.

There are a few stalls in Serangoon Garden Market selling fried carrot cake, but this stall is still our favourite. The standard of their fried carrot cake has been consistent throughout the years, and the portion is always very generous. Most importantly, they fry the carrot cake with huge amounts of sweet sauce. If you have a sweet tooth, this plate of greasy goodness will certainly lift your spirits.

Ah Seng Braised Duck Rice
Unit: #01-44
Opening Hours: Mon-Sat 11am to 9pm, closed on Sundays.

This is one of the stalls in the market which always has a super long queue. Ah Seng serves authentic Teochew-style braised duck. Its braising liquid is light but surprisingly tasty. Each slice of duck meat has a good bite and pairs up brilliantly with the side of white rice that has been drizzled with gravy.

Soon Huat Pig’s Organ Soup
Unit: #01-42
Opening Hours: Tue – Sun 9.30am to 4pm, closed on Mondays

Soon Huat is another stall that is used to long queues. The pig’s organ soup comes with the typical ingredients like liver, intestines, pork slices and preserved vegetables. The broth is armed with a balance of saltiness and sweetness, and a slight tanginess from the preserved vegetables. Tip: you can refill the soup for free.

Dip the well-cleaned innards into the chilli sauce and pair it with rice. Don’t forget to order their pork knuckle too. 

Rolina Singapore Traditional Hainanese Curry Puff
Unit: #01-33
Opening Hours: Tue – Sun 7am to 4pm, closed on Mondays
Facebook: https://www.facebook.com/pg/RolinaSingaporeTraditionalHainaneseCurryPuffs/

Rolina has come a long way from its humble beginnings as a roadside stall outside Novena Church more than 50 years ago. Founder, Mr Tham, learnt how to make curry puffs from a sailor when he was just 19. Rolina’s name came from a twist to the word “Novena”. It’s an eye-opener watching the staff wrap curry puffs in the stall. All the spices and ingredients are still prepared by hand and the puffs are made fresh everyday. Deep fried till perfection, the filling is spicy but very addictive. I thought a mouthful is good enough but I finished the whole puff instead. 

There’s an abundance of local fare to treat yourselves to at Serangoon Garden Market, so it’s best to go with a big group so you get to try a little of everything.

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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

The post 10 Delicious Hawker Stalls to Check Out at Serangoon Garden Market appeared first on Miss Tam Chiak.

Opened by two partners in October 2015, Padi Emas Coffeeshop has been pleasing the tastebuds of their customers, especially when it comes to their seafood items. We spoke to one of the partners, Yusof Erksan, who used to be a Real Estate Agent before joining the F&B industry. He manages 7 stalls within this coffeeshop, and we were drawn to one of his latest creations – Beef/Lamb Kut Teh. Yusof hopes to whet appetites by offering this Halal version of locals’ favourite “Bak Kut Teh” dish.

Strictly following the instructions and methods given by a Malaysian chef, the folks at Padi Emas use 14 types of herbs for the broth. There are common herbs such as danggui, cinnamon, star anise, wolf berries, and a couple of secret ingredients. To be honest, I’m not a huge fan of mutton, but Padi Emas’ Lamb Kut Teh has no gamey taste. Each spoonful of broth is flavourful with deep herbal flavours. The lamb ribs are tender, with a good mixture of lean meat and fatty layers. Remember to dip the ribs into their super shiok sambal balachan, which is tangy and fiery at the same time. Each portion of Lamb Kut Teh costs $7, and is best savoured on a cool rainy day. There is also Beef Kut Teh ($6) available here.

You can also treat yourself to a hearty Claypot Rice or Noodles here. It was a pity that the claypot noodles were already sold out, but the Beef Claypot Rice ($5.50) was also appetising. Each slice of beef is well done, but still tender. We love the runny egg which oozes out gloriously out to coat the rice. For us, the best part of claypot rice is always the crispy and smokey grains stuck at the bottom of the claypot. Don’t worry, it’s alright to indulge once in a blue moon!

Looking for midday light bites? The Tahu Goreng ($4) and Goreng Pisang ($2 for 4 pieces) are great choices. Soft and silky tofu is drenched in generous amounts of thick sweet sauce with peanut, and topped with shredded cucumber and bean sprouts. Each bite features a nice crunch, with a nutty finish. The Goreng Pisang, on the other hand, is slightly sweet and crispy. It’s enjoyable and we definitely don’t mind tabao-ing some back as snacks!

Padi Emas Coffeeshop also serves sambal stingray and other seafood choices. We are planning to return for them. For those staying in the West, here’s another coffeeshop for you to explore!

Note: This is an invited tasting.

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

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Fans of Shane Pow should be very excited now as Mojo Singapore, a collaboration between Shane and the team behind Sin Lee Foods, just opened their doors last week! Mojo is a catchy term for magic, and Shane believes that everyone needs some ‘magic’ in their lives, hence the name of the shop.

This Japanese-inspired eatery serves grilled protein rice bowls in the day, and yakitori, small plates, and alcoholic beverages at night. Build your own bowl for lunch (from $14) with options like Salmon Fillet, Wok-Fried Broccoli and Quinoa. In the evenings, enjoy a selection of 12 types of yakitori ($4 each, minimum order of two) and sharing plates.

For your desired rice bowl, just pick a base (quinoa, soba, turmeric rice etc), followed by 1 protein (salmon, beef, chicken etc), 3 vegetables, 1 sauce and 1 topping. We really enjoyed the Japanese Furikake topping which accentuated the flavours of the rice bowl.

We ordered two portions – the first consisted of soba, salmon fillet, beansprouts, sautéed mushrooms, and carrots, drizzled with Japanese sauce and topped with Japanese Furikake. This costs $14. While the salmon fillet was well marinated and fresh, we found the soba a tad overcooked, and the taste of beansprouts confusing. We couldn’t tell whether it’s supposed to be sweet, sour or spicy.

As for the second portion, we chose quinoa, grilled beef, wok-fried broccoli, sautéed mushrooms, and yoghurt-slaw, with the same sauce and same topping for $15. The succulent beef was grilled just right, but it would have been better if it was more flavoursome.

Mojo Singapore is a great escape from the stressful CBD environment. Its prime location near the CBD makes it a convenient place for you to unwind with your friends and colleagues in the evenings. Overall, we enjoyed our rice bowls, and we hope that you will too!

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

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

The post MOJO – Actor Shane Pow adds magic to CBD’s Food Scene appeared first on Miss Tam Chiak.

Before we embark on an overseas trip, we will always do some research on where to find delicious eats. Likewise, if you’re coming to our sunny island, we’re pretty sure you’ll be spoilt for choice the moment you google “what to eat in Singapore” or “hawker food in Singapore”. There are over a hundred hawker centres in Singapore, but, how do you know which ones are worth your visit, especially when time is very limited? Well, look no further as we’ve shortlisted 9 of our favourite hawker centres to satisfy your palates!

Old Airport Road Food Centre

Accessible by Dakota MRT (Circle Line), this hawker centre offers a wide array of food to tickle your tastebuds. You can go for light bites such as kaya toasts from Toast Hut, chee cheong fun from Freshly Made Chee Cheong Fun, porridge from Xin Mei porridge, and the famous soy beancurd from either Lao Ban Soya Beancurd or 51 Soya Bean for breakfast. For a heartier meal, there is Singaporeans’ favourite Xin Mei Xiang Lor Mee, Dong Ji Fried Kway Teow, roasted meats from Roast Paradise, a couple of wanton mee stalls, rojak, and more. If you’ve already tried our local hawker fare at other food centres, you can opt for Unkai Japanese cuisine for fresh seafood,which ranges from grilled scallops to shucked oysters.

East Coast Lagoon Food Village

If you happen to be basking in the sun or participating in some recreational activities at East Coast Park, you might want to drop by this food centre for a meal. Opened since 1977, this food centre features many long-standing hawker stalls. You will find that many of them are now run by 2nd generation hawkers. The curry fish head from Eastern Red Seafood stall and Popiah from Lagoon Carrot Cake stall are good for sharing. The curry is thick, with just the right amount of punch, while the popiah is generously filled. Every bite consists of a great combination of textures.

On rainy days, you can savour Bak Kut Teh and Pork Trotters from Han Jia Bak Kut Teh. The latter is so tender that its meat will melt in your mouth. Supper-goers can share a plate of satay. Remember to dip the succulent meats into their homemade satay sauce for that nutty oomph!

Tekka Market & Food Centre

One of Singapore’s greatest assets is its wet markets which are full of exotic and authentic food. They are also where some of the nation’s oldest butchers and fishmongers chop and scale fresh food any way you desire. Besides the market, Tekka Centre in Little India has a food centre that offers delightful dishes like nasi briyani from Allauddin’s Briyani , prawn noodles from 545 Whampoa Prawn Noodles and duck rice from Heng Gi. The chicken briyani is excellent. The Dhalchat and the chicken curry complement the rice very well. It might be a tad spicy for some of you though.

Tiong Bahru Market & Food Centre

Here, you can find a wide variety of scrumptious hawker food that are familiar to long queues on weekends. Ask any Singaporean and they can name you at least 2 dishes worth trying at this food centre. Our favourite is Jian Bo Shui Kueh. The firm and moist kueh is topped with fragrant chye poh. There are two lor mee stalls serving different variations of lor mee (Tiong Bahru Lor Mee & 178 Lor Mee). You can also find Lee Hong Kee Roast Meat, Tiong Bahru Fishballs and Tiong Bahru Pau (buns and dim sum items). Don’t forget to get some desserts from Liang Liang Garden to put a sweet end to your feast.

Do note that Tiong Bahru Market and Food Centre will be closed for three months from Monday (Feb 20) for renovations.

Changi Village Hawker Centre

Changi Village is a historical spot for Singapore. Learn about our past at Changi Chapel and Museum or take a stroll along Changi Boardwalk. Hungry from your adventures? Head to Changi Village Hawker Centre for a tasty meal. Locals who frequent Changi Village would know about the nasi lemak served at Mizzy’s Corner, and at Sri Sujana Muslim Food. Beware of the sambal chilli which gives a fiery kick. Up for something more exotic? The mushrooms and chicken feet noodles, soaked in their special sauce is an option! You can find this at Jia Mei Wanton Mee. There is also seafood white bee hoon from Woon Woon Pek Beehoon.

Maxwell Food Centre

Maxwell Food Centre is always crowded as it’s located near Chinatown. You will spot two stalls that always have a line forming – Tian Tian Chicken Rice and Xing Xing Tapioca Kueh! The former has been in business since 1986 and defeated Gordon Ramsay at the Hawker Heroes Challenge. That already speaks a lot about their food. The latter serves steamed tapioca cake which is absolutely delightful and lovely. However, our favourite is the ondeh ondeh! The best part about these coconut-coated glutinous rice balls is definitely the filling inside, which literally explodes in your mouth with a burst of gula melaka. The noodles from Guan’s Mee Pork which comes with fish maw and tamago egg is worth trying too. 

Amoy Street Food Centre

Built in 1983, this hawker centre faithfully serves the Central Business District lunch crowd. During peak lunch hours, queues are long and it’s difficult to find a seat. However, at other times, it’s pretty much a ghost town. Food choices range from Thai cuisine from SAP Thai Food, to Western cuisine from Taste Affair, to fusion food from A Noodle Story. It’s a perfect idea to grab a cup of traditional Nanyang coffee with kaya toast and soft-boiled eggs from Ah Seng (Hai Nam) Coffee to perk you up in the mornings.

Timbre+

Timbre+ (Timbre Plus) has transformed the old Ayer Rajah hawker centre into a gastropark. Graffiti and spray paint art are splashed all over shipping containers and vintage Airstream travel trailers that have been transformed into food trucks. Timbre+ is home to 21 hawker stalls that usually close around 6pm, and 15 restaurant brands that serve you till late. Some recommended stalls are Wong Kee Wanton Noodles, Fishball Story, Nora Nasi Padang and Roxy Laksa. The atmosphere here is great and there’s live music every night after 7.30pm. 

Golden Mile Food Centre

This place is ideal if you’re taking a weekend trip to Malaysia, as coaches often depart from Golden Mile Complex, which is opposite the hawker centre. Perhaps, you might want to pop over to the hawker centre for Quan Jia Fu (全佳福) Nasi Lemak, Hainan Hokkien Mee, and 91 Fried Kway Teow Mee, before catching your transport to Malaysia. You can also check out the interesting army market located a level above the hawker centre.

Hope you’ll find our guide and recommendations useful! 

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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

The post 9 Best Hawker Centres in Singapore appeared first on Miss Tam Chiak.

A few years ago, Fu Lin Yong Tofu, now known as Fu Lin Bar & Kitchen, revamped their concept and became one of the many hipster eateries along Telok Ayer Street. Between 10am to 3pm, the usual yong tau foo is served. After 3pm, the menu features Asian Fusion Tapas, along with house wines, sake and beer. The “bar counter” is their centrepiece in the day, displaying a wide variety of yong tau foo ingredients, with bottles of house wines, sake and beer as backdrop.

You have a choice of either the soup and dry version for yong tau foo. A 6-piece set with Fu Lin’s signature noodles cost $6+. The ‘+’ refers to GST, as well as, the additional top-up for more expensive items such as Prawn Roll and Cheese Sausage. Most of their items are deep fried, but you can request for them to be boiled instead.

We had the dry version, where the items of our choice are generously drenched in a gooey brown minced chicken gravy – the chef’s secret recipe. The deep fried items managed to absorb the gravy very well, especially the deep fried bean curd skin. Each bite gives a burst of flavours. This is accompanied by Fu Lin’s signature noodles, thick bee hoon, in a starchy sauce. While some might find this a tad too salty, we liked the texture and strong flavours of the signature noodles.

We also had the soup version, which was definitely too salty. It made us very thirsty after our meal. Thankfully, the tip-top freshness of their yong tau foo ingredients made up for it. Do dip the items of your choice into their sweet sauce. Obviously, the dry version fared better in our opinion. If we wanted a comforting bowl of yong tau foo soup, there are better ones elsewhere.

Fu Lin Bar & Kitchen is easily accessible for those working in the CBD during lunch hours, but we would only recommend the dry version, accompanied by their signature noodles. It’s also not a bad idea to knock back a couple of drinks and unwind with your colleagues or friends in the evening when the bar opens. 

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

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

The post Fu Lin Bar & Kitchen – Heartwarming Yong Tau Foo & Hipster Bar appeared first on Miss Tam Chiak.

Chiffon cakes are quite a common find here, especially our most beloved Pandan chiffon cake. However, do you know that there are many interesting flavours, with unique designs, as well? Did someone say Rainbow chiffon cake? Or Orh Ni chiffon cake? Well, here are 10 different chiffon cakes that range from those infused with local flavours to those infused with citrusy flavours.

Rainbow Chiffon Cake

On a dull day when you’re feeling drained, this is the cake that will lift your mood instantly. The rainbow colours make it so attractive, and you can get it affordably at $6.90 per cake – perhaps the cheapest rainbow dessert in Singapore! There’s a strong coconut fragrance and the cake tasted lighter and fluffier than expected. Our only complaint is the soggy pink bottom layer of chiffon. It would have been better if the cake has been cooled down properly before being packed to avoid the soggy-ness.

Yam Orh-Ni Chiffon Cake

Inspired by the popular Teochew dessert, Orh-Ni, this chiffon cake has homemade orh-ni (yam) and cream layered generously in between light and fluffy sponge. There’s even 2 mini gingko nuts on top of each slice of cake. The cream reminds us of the simple and old-school kind of cream cake we always had when we were kids. Each slice of Orh-Ni chiffon cake goes for $4.10.

Durian D24 Chiffon Cake

Durian chiffon cake, seriously?! Visitors from overseas might shun this, as they would imagine it to be pungent. However, it doesn’t smell as strong as the actual durian fruit. Creamy D24 durian is blended perfectly together with the soft chiffon. Sadly, it tasted a little artificial, somewhat similar to the cylindrical durian paste cake that’s commonly found in Malaysia and Bangkok. Each slice costs $2 and the whole cake is priced at $18.

Strawberry Yoghurt Chiffon Cake

Yummi Chiffon sells round chiffon cakes that are small in size. They look nice and presentable – ideal as a midday snack! The strawberry yoghurt chiffon cake ($1.60) is very reasonably priced for the portion, and boasts a light and airy texture. Its sweetness is not overwhelming. It’s simple and palatable. 

Oreo Cookie Chiffon Cake

Are you a cookie “monster”? The oreo cookie chiffon cake ($1.60) will entice you to gobble it down in a flash. The oreo chiffon cake contains oreo bits and cookie crumbs, and the bottom is drizzled with chocolate. This is an indulgent dessert, yet not as sinful as others.

Banana Walnut Chiffon Cake

Banana chiffon cake is easy to make and many replicate the recipe at home. How does a banana chiffon cake with walnuts sound? Adding walnuts to this simple cake gives it a textural twist. The Banana Walnut chiffon cake ($1.80 per slice / $16 per cake) is a healthy alternative to rich and sweet chocolate cakes. 

Green Tea Honey Chiffon Cake

Fans of green tea will fall in love with this light bite that’s perfect for an afternoon tea. The smooth green tea flavouring is distinct. The cake is buttressed with honey, and is best paired with a cuppa coffee or fruit tea for that sweet finish. This costs $1.80 per slice and $16 per cake.

Golden Citrus Chiffon Cake

Golden Citrus chiffon cake ($1.80 per slice / $16 per cake) is a delightful mix of orange and lemon juices. The tangy aroma is very appealing, and we wouldn’t mind a slice for breakfast.

Hong Kong Chiffon Cake

If you get a chance to travel to Hong Kong, it’s a must to give their cottony, puffy chiffon cake a try! It is shaped like a chimney, and you can also find it here at Tai Cheong Bakery, priced at $1.50 each! Not too sweet with just the right amount of moisture, every bite features a pillowy texture that’s pleasurable. If you happen to buy this home, spread some whipped cream or berry jam atop for the ultimate satisfaction.

Gula Melaka Chiffon Cake

It seems as though Pandan chiffon cake isn’t enough to satisfy traditionalists. Drips has rolled out a Gula Melaka Chiffon Cake ($2.30 per slice) to satisfy those with a sweet tooth and those seeking desserts with a Peranakan twist. The gula melaka enhanced the taste of this chiffon cake, making it sweet and fragrant.

Now that you have a list of chiffon cake flavours to try, do let us know which one turns out to be your favourite! Do let us in on more unusual flavours of chiffon cakes too!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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

The post 10 Fascinating Chiffon Cakes in Singapore (Rainbow or Durian For You?) appeared first on Miss Tam Chiak.

Bak Chor Mee, which translates to minced meat noodles, is a noodle dish tossed in vinegar, minced meat, pork slices, pork liver, stewed sliced mushrooms, meat balls and bits of deep-fried lard. The addition of chilli is optional, and you have a choice of mee pok (flat egg noodles) or mee kia (thin egg noodles). You can also choose between the dry version and the soup version. Traditional hawkers will also add a few small pieces of fried crispy sole fish and Chinese lettuce as garnishing. We have collated a list of 27 Singaporeans’ favourite bak chor mee stalls for you!

MacPherson Minced Meat Noodles

Owner Uncle Yap starts work at 3am every morning. His broth is boiled with old hens, soy beans and anchovies for 3 to 4 hours. The bowl of rich and cloudy soup is really tasty, with a hint of sweetness. Uncle Yap adds the power braised mushroom sauce to the noodles before serving them. The flavours are strong with a tanginess from the presence of black vinegar.

Meng’s Kitchen

Doesn’t matter if it’s 3am or 3pm, this eatery is always packed with customers. The noodles are springy and Meng’s is very generous with the ingredients. The best part has got to be the tiny pieces of pork lard! 

Seng Kee Mushroom Minced Meat Noodle

Nothing is more welcoming than a rich bowl of fishmaw soup filled with generous servings of minced pork, pork liver and quality fish maw. Seng Kee has been in business for 36 years. The owner, Mr Lee, started out in Eunos before settling here in Serangoon Gardens a few years ago. He is known for tossing his bowl up into the air when he is cooking his Bak Chor Mee.

Lai Heng Mushroom Minced Meat Noodles

It’s best to go earlier or you have to be prepared for a 30 to 40 minutes wait during lunch time. The pork is fresh and they also serve a thicker mee kia which is evenly coated with the accompanying sauce. The sauce is very well-balanced, and the fragrance of this bowl of noodles is accentuated by fried sole fish.

Yong He Bak Chor Seafood Noodles

The owner of Yong He is actually the uncle of the owner of Ah Guan Noodles and the brother of the owner of Ah Lam’s Abalone Noodles! For $4.50 at Yong He, you get a bowl of noodles tossed in homemade chilli sauce, with toppings of fresh prawns, clams and a generous dollop of well-braised mushroom sauce. 

Fu Yuan Minced Pork Noodle

The owner of Fu Yuan worked as an assistant at Tai Hwa when he was a young boy. At first glance, the mee pok may look a tad dry. However, mix it with the vinegar-based sauce and we’re sure that you will enjoy it like we did. 

Tian Nan Xing Minced Pork Noodle

With more than 80 years of history, Tian Nan Xing’s BCM is naturally a force to be reckoned with. Tian Nan Xing has minced pork and pork balls in its noodle soup ($3). You can top up a dollar for homemade dumplings.

Seng Hiang Food Stall

There are two bak chor mee stalls at Fengshan Food Centre but we can’t really tell the difference between their noodles. Seng Hiang’s queue is shorter so its piping hot slurp-worthy bowl of bak chor mee arrives more quickly as compared to its neighbour’s. This stall also serves the dry version but if you’re traveling from afar, it’s a must to go for their soup version!

Xing Ji Rou Cuo Mian

This is the other bak chor mee stall in Fengshan Food Centre and the wait is around 40 minutes. You’ll notice the lady boss continuously kneading the dough. Perhaps, this is why the noodles here are a little more QQ as compared to Seng Hiang’s.

Hill Street Tai Hwa Pork Noodle

Ever since Tai Hwa has been awarded a Michelin star, the queue has been crazy! You have to wait for about an hour for your noodles. The mee kia is perfectly cooked and lies in a tasty mix of chilli and vinegar. Also, the pork they use is fresh and well-marinated. 

58 Minced Meat Noodle

We queued for half an hour for 58 Minced Pork Noodle and rewarded ourselves with a larger bowl. There were so much noodles! Do note that the noodles don’t come with vinegar but you can help yourself to it. The mee pok is softer as compared to what we are used to, but it isn’t soggy. The chilli was not bad, too. Perhaps, the usual $3 bowl is more well-proportioned.

Ah Hoe Mee Pok

When a Japanese cooks ramen, we think nothing much of it. But when a Japanese cooks meepok in a coffeeshop, people from different parts of Singapore flock to try it. Naoji-san gave up his job in the finance industry to pursue his passion for cooking. As he slides the noodles into a big bowl, Naoji-san carefully dresses them with chilli sauce, abalone slices, meat balls, minced meat and fresh prawns.

Yan Kee Noodle House

In order to stand out, you have to be different. And, Yan Kee did just that. Their specialty is bak chor mee sua, instead of the usual bar chor mee. The well-cooked mee sua comes with vinegar, chilli, fresh lard, crunchy ikan bilis and a whole mushroom.

Ah Kow Mushroom Minced Pork Mee (Hong Lim)

If you are a fan of Teochew-style Bak Chor Mee, especially those with a heavier vinegar taste, you probably would have tried Ah Kow Mushroom Minced Pork Mee. The stall has been around for more than 60 years. Deep fried pork lard, mushrooms, fresh pork slices, dumplings and fried flat fish lay atop the al dente noodles which have been tossed with a special vinegar from China.  

Ah Kow Mushroom Minced Pork Mee (Bukit Batok)

Ah Kow has passed down his skills to his two sons. In the past, both brothers shared the stall at Hong Lim. Now, the 4th son has his own stall in Bukit Batok. The dry version has soft and flavourful braised mushrooms, chilli, soy sauce and vinegar. What truly makes this dish special is the braised mushrooms and dried sole fish which add a touch of umami to the noodles.

Teochew Fish Ball Noodle

The old couple has been cooking BCM for more than 50 years. They started at Selegie Road, before moving to Jalan Besar, and they are now at Crawford Lane. The uncle is very swift and his skilful tosses of the noodles will make you even more excited about them. Indeed, every strand of mee kia is QQ and springy. 

Guan’s Mee Pork

Guan’s Mee Pok at Vivo City (previously at Maxwell Hawker Centre) has brought our mee pok to another level by serving it with fish maw and seafood. Every bowl of noodles features a Ni-tamago egg (Japanese half-boiled egg with a semi-solid yolk), which is low in cholesterol. 

Ding Ji Mushroom Minced Meat Noodles

The rich soup base is simmered overnight to get all the goodness from the pork bones. Sliced pork, pork liver, dried sole fish (ti po), minced meat and egg are served in a bowl of the aromatic soup, together with a bowl of springy noodles tossed in chilli sauce. From 7pm to 7am, the soup and noodles are cooked by a 74-year-old aunty, so the standard of the noodles might be different.

Ah Ter Teochew Fish Ball Noodles

Gilbert was a trader before he took over his father’s business. The star is that solid bowl of soup. For $5, you get a bowl full of ingredients. Think pork slices, kidney slices, liver, fish cake slices, prawns and lots of fresh minced meat. The mee kia was springy, smooth, and well coated with chilli sauce. Every mouthful of noodles, when paired with the ingredients, is perfection.

Jalan Tua Kong Lau Lim

This is another stall that has received raved reviews from the media. The noodle is cooked al-dente, with a nice bite. Even after leaving it untouched for awhile, the noodles did not turn lumpy. Warning: their chilli is extremely powerful!

Fa Ji Minced Meat Fishball Noodle

There are two very popular bak chor mee stalls at Kovan’s Market & Food Centre that draw huge crowds. Fa Ji is one of them. As compared to Yam Mee, Fa Ji’s flavours are more well-balanced.  Usually, Bak Chor Mee does not come with fishballs and fish cakes but you have it all here. The fishballs and fish cakes are fresh and tasty too.

Yam Mee Teochew Fishball Mee

Yam Mee is the other BCM stall in Kovan that receives crazy long queues. Though the savouriness of the noodles can’t be compared to Fa Ji’s, we enjoyed the chilli sauce which really packs a punch. Some might find the mushrooms too salty but we like it. The addition of fried shallots gave this dish a good crunch, and an alluring aroma.  

Lam’s Abalone

Ah Lam’s Signature Abalone Noodles isn’t your typical bowl of bak chor mee. There is no liver slices in it and no vinegar is added. Instead, you get noodles topped generously with two bite-sized abalones, a scallop, a fried fishball, minced meat, bits of pork lard and half an Ajitsuke Tamago (Japanese flavoured egg). Each mouthful whets our appetite for more.

Sixties Teochew Traditional Minced Meat Noodles

Single-handedly run by an elderly uncle, this stall shares the same coffee shop space as the popular Loo’s Hainanese curry rice stall. The mee pok here is springy, and after a good toss with the condiments, you get an explosion of different flavours and textures in every mouthful.

Punggol Noodles

This admirable hawker uncle lost his right hand in an industrial accident, but is still dishing out delicious bowls of noodles. We have nothing but respect for him. The star here has got to be his handmade meatballs which are tender and bouncy. The ti poh bits hidden within each meatball enhances the flavour. Love it!

132 Traditional Teochew Noodle

Since 1969, this stall has been serving hundreds of bowls of BCM daily. We heard that there’s a batch of Indonesians who always make a special trip here before proceeding to the airport. The noodles are alright, but the fishballs tasted a little too factory-made. Though we requested for lesser chilli, it still made our tongues burn, so do take caution.

Seng Huat Bak Chor Mee

Craving for BCM in the middle of the night? Seng Huat Eating House is a 24-hour establishment serving bak chor mee and fishball noodles. Over at Seng Huat, you get to add your own dose of vinegar. To be honest, I prefer the Yan Kee bak chor mee which is more flavourful. However, this is a good option if you are in the area.

Whether you’re looking for a satisfying breakfast or indulgent supper, we hope that our list of BCM will come in handy. 

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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

The post 27 Bak Chor Mee Singaporeans Love (Which is your Favourite?) appeared first on Miss Tam Chiak.

Who would have thought of having yong tau foo for supper?! Well, Soon Li’s here to entice your palates. Located at Bukit Merah View Hawker Centre, this stall operates as and when they feel like it, so don’t be surprised if it’s closed for business on some nights. Our guess is that this elderly couple has children supporting their livelihood, but due to insomnia, they run their stall for a short 3-4 hours at night just to keep themselves occupied.

The queues might get very long over the weekends, so grab a couple of friends, as one has to select the yong tau foo ingredients, while another queues for payment, and the last has to ‘chope’ a table. There are a large variety of ingredients to choose from. The uniqueness lies in the pork belly, with a good mix of lean meat and fatty layers. You’ll be able to find generous servings of cuttlefish, squid, pig’s innards, and more.

We had a bowl of yong tau foo soup, and also tried the dry version of yong tau foo. Accompanied by a bowl of noodles, these cost us $11 in total. The noodles were slathered with a mix of their yong tau foo sauce and chilli. Beware of the chilli as it’s quite fiery.

Unlike the usual mild and light yong tau foo soup, this soup gave a peppery punch despite being clear and savoury. Their chilli stuffed with fish paste shocked my tastebuds, as I didn’t expect it to be filled with chilli seeds. Stalls usually remove the seeds, but Soon Li definitely wants their customers to feel the kick!

As for the dry version of yong tau foo, we regretted not picking more fried items, as they really go well with the sauce.

To be honest, I wouldn’t take the trouble to travel all the way to Bukit Merah just for yong tau foo in the middle of the night. It’s not as impressive as I expected it to be. However, since this hawker stall is so popular, you might wanna give it a try.

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

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

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Yong Tau Foo, a traditional Hakka Chinese dish, can be eaten dry with a sweet sauce or as a soup dish. Customers are usually attracted by the colourful and mouthwatering display of ingredients lined up or stacked up in rows at the front of a yong tau foo stall. Ingredients usually consist of minced-meat-stuffed tofu or fish-paste-stuffed tofu, as well as, stuffed vegetables, mushrooms, and fried items. You get to pick your choice of noodles (eg. yellow noodles, vermicelli or kway teow etc) to accompany the ingredients that you’ve chosen. With that, we bring you 15 of the best yong tau foo stalls in Singapore!

Xi Xiang Feng Yong Tau Foo

Anyone who has lived in Ang Mo Kio long enough will know about this famous Yong Tau Foo stall, which always has a long queue! Ikan bilis and soy beans are added into its soup, making it very sweet and tasty. Doesn’t matter if you slurp down the entire bowl of soup, as no MSG is added. There are close to 40 food items for you to pick from. Xi Xiang Feng’s bee hoon is slightly different from the bee hoon at other noodle stalls. It is thicker and firmer, which gives it a nice bite. 

Ngee Fou Restaurant – Ampang Yong Tau Foo

At Ngee Fou, a portion of Yong Tau Foo ($4) consists of standard ingredients – kangkong, fried bean sticks, fishballs, tau kwa, tau pok, fried quail eggs, fried wanton, tofu, brinjal, bittergourd and lady’s finger. The ingredients are made fresh daily. There is only the dry version available here and the ingredients are served with rice. 

Yentafo Kruengsonge

Yentafo, our equivalent of Yong Tau Foo, is a Thai noodle dish comprising rice noodles crowned with a myriad of ingredients in a light broth tinted pink with a mildly-sweet ‘yentafo’ sauce. Both the flat rice noodles and pink broth are imported directly from Thailand. There isn’t any soya bean in the broth. Instead, it is prepared by simmering pork bones, radish and coriander root, then tinged with a pink sauce that the owner, Madam Mallika, makes. She uses natural ingredients such as fermented red tofu and cooked Thai red rice in her recipe.

The Beef House (Hakka Food)

Although this eatery is famous for their ping-pong sized beef balls, which is served in a clear soup with thin bee hoon, kway teow or mee kia, the Hakka Yong Tau Foo here is also worth a try. The ingredients for each bowl of yong tau foo are fixed and very fresh. Paired with minced pork and mee pok, which is thinner than those we get elsewhere, every mouthful is full of texture and flavour.

Fu Lin Bar & Kitchen

The dry Yong Tau Foo comprises items of our choice generously drenched in a gooey brown minced chicken gravy(the chef’s secret recipe) and Fu Lin’s signature thick bee hoon in a starchy sauce. The deep fried items absorbed the gravy very well, especially the deep fried beancurd skin. 

Siew Lin Yong Tau Foo

The hawker uncle arrives at his stall at 4.30am every morning, and painstakingly hand-makes the yong tau foo items. With a gradually disappearing traditional hawker scene in Singapore, it’s hard to come across hawkers still hand-making their own yong tau foo ingredients nowadays. There are 3 sets to choose from, with the most expensive being $4.80. 

Goldhill Hakka Yong Tau Foo

The hakka yong tau foo served at this unpretentious eatery took us by surprise! Instead of tau kwa, they use silken tofu with a velvety smooth texture. The fish paste is prepared fresh daily, and used as a filing for the chilli, bittergourd, tau pok and ngor hiang. The sweet sauce is fantastic. Thick, sweet and very shiok! Individual portion costs $5-$6 while sharing portion starts from $8.

Yong Xiang Xing Tau Foo

We’re pretty sure that this stall has many loyal supporters. Every time we pass by People’s Park Food Centre, we spot a long queue here. The hawkers are very efficient, and the queue moves fast. The number of yong tau foo ingredients are pre-set and isn’t accompanied by rice or noodles. You just need to choose the small or big portion. The simple and light broth is very addictive! 

Bagus Yong Tau Fu

This halal-certified yong tau foo eatery serves many variations of yong tau foo broth, ranging from tom yum to laksa. The fiery tom yum yong tau foo ($7) allows you to select 6 pieces of items, which are then accompanied by la mian. 

Bai Nian Yong Tau Foo

Don’t expect a wide selection of ingredients here. The standard yong tau foo ($4) comes with bee hoon, tau kee, minced shrimp balls, mushroom-minced meatball, and more, in a light savoury soup. The items are quite well-prepared and fresh. They will ask if you want the stuffed bittergourd, or have it replaced with other items if you aren’t a fan. The best part? Extra bee hoon is free!

109 Teochew Yong Tau Foo

Those working around Clarke Quay can head here for your yong tau foo fix. 109 Teochew Yong Tau Foo started off 35 years ago manufacturing and selling fishball and yong tau foo items, before they finally opened a two-storey eatery. There are many items for you to choose from, and each bowl of yong tau foo (soup or dry) costs around $6, with a minimum of 6 ingredients.

Cambridge Road Yong Tau Foo

The elderly hawker behind the stall prepares individual items freshly on a daily basis. The ingredients are unique and are mostly steamed, not deep fried. The ingredients go very well with the clear and tasty yong tau foo broth. We prefer the dry version which comes with a sweet sauce that gives the dish an extra oomph. The chilli sauce here is also homemade. It’s not too spicy, and possesses just the right amount of punch.

Koo Kee (Gao Ji) Yong Tow Foo Mee

This ‘brand’ of yong tau foo can be found islandwide. There’s always a line even before lunch time at People’s Park Food Centre. Despite being a chain, the standard of their yong tau foo is good. The star of their stall is actually the noodles that have been drizzled with a mixture of their secret sauces.

Xiu Ji Ikan Bilis Yong Tau Fu

Placing your order is very simple at Xiu Ji, as you just need to inform the hawkers whether you want 6 or 8 pieces, with or without noodles, and whether you want additional ingredients such as fishcake, bittergourd, brinjal, and more. The clear soup is light and tasty, perfect for days when you’re seeking some solace. 

Soon Li Yong Tau Foo

Everyone staying around Bukit Merah or Henderson would be familiar with this stall that operates only after midnight. The broth served here has a peppery kick to it, and you get to choose from a large variety of ingredients. There were even pork belly, pork intestines, and other pork innards for selection. The cuttlefish slices are generously portioned as well. Do expect a queue and be prepared for the stall owners’ grumpiness, though we thought they were in a particularly good mood when we popped by on a Wednesday night. 

After trying so many yong tau foo, we’ve come to realise that there are indeed different variations and different soup bases. Also, you can really taste the difference in standard between handmade ingredients, and those manufactured by factories. Our favourite is Yong Xiang Xing Tau Foo at People’s Park Food Centre. What’s yours?

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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

The post 15 Heartwarming Yong Tau Foo for a Tofu-licious Meal appeared first on Miss Tam Chiak.

The Coffee Bean & Tea Leaf has been a favourite chill-out spot for both the young and old. Besides a large selection of coffee, tea and cakes, they have quite an impressive food menu as well. They have just introduced some new dishes and we went down to check them out.

The All-Day Breakfast menu features new items such as Avocado Tuna Melt ($13.90) and Mediterranean Sandwich ($13.90). The former consists of tuna avocado mix, romaine lettuce, tomatoes and Emmental cheese stacked between two slices of Vienna bread. This satisfying sandwich is accompanied by roasted potatoes and crispy bacon bits.

The latter contains turkey ham, feta cheese spinach, tomatoes, eggs and Vienna bread, under a blanket of Hollandaise sauce. It’s quite a hearty meal, and the creaminess of the Hollandaise sauce isn’t overwhelming. All-Day Breakfast sets are served with the day’s brew, either coffee or hot tea, with free refills daily till 11am. You have the option to add $1 for iced tea, and $2 for cafe latte as well.

Fancy a light lunch or afternoon snack? The Smoked Chicken Salad ($11.90) and Honey Mustard Chicken ($10.50) are new additions that you will fall in love with. The salad showcases smoked chicken breast atop bountiful crisp and fresh greens, cherry tomatoes, cranberries, and almond flakes, drizzled with an addictive roasted sesame dressing. Each bite is full of crunch!

The Honey Mustard Chicken Sandwich allows you to pick your desired choice of wrap (plain or whole wheat), or bread (ciabatta, panini or whole wheat). This is created for those with a heavier spice palate, with shredded chicken breast immersed in honey mustard for that tinge of sweetness, as well as, mayonnaise, paprika, basil, salt and parsley, beautified with tomatoes and lettuce.

Unwind with The Coffee Bean & Tea Leaf ‘s All-Day Dining menu which presents new cream-based pasta Creamy Seafood Fusilli ($14.90). This comes with juicy prawns, scallops and parmesan cheese, and we’re impressed by the pasta that’s cooked to a perfect al dente. The mustard cream sauce is light, with just the right amount of cheesiness.

This new food offerings is available in all of The Coffee Bean & Tea Leaf locations except for JEM, Marine Cove, Holland Village, Compass One, Palawan Beach Sentosa and Imbiah Sentosa.

Besides the kicking off of The Coffee Bean & Tea Leaf’s new menu items, there’s a Mexican Chocolate promotion going too! Hola! From 2 March to 24 May 2017, try the Mexican Chocolate Ice Blended ($7 small /$8 regular /$9 large) or the Mexican Chocolate Latte ($7 small / $7.70 regular / $8.20 large) which have been ramped up with Cinnamon and a mix of spices. There is also a Mexican Chocolate Cake ($6.90 per slice / $59 per 1.6kg cake) with a combination of mousse and chocolate layers.

To celebrate the new items on the menu, pay with The Coffee Bean Card to enjoy $2 off any All-Day Breakfast item, Sandwich or Pasta from 9 March 2017 to 15 March 2017 (except for locations at JEM, Marine Cove, Holland Village, Compass One, Palawan Beach Sentosa and Imbiah Sentosa).

Doesn’t matter what time of the day it is, you will find comfort in the food and drinks at The Coffee Bean & Tea Leaf. Check their website for selected outlet details.

This post was brought to you by The Coffee Bean & Tea Leaf.

The post The Coffee Bean & Tea Leaf – New Menu Items to Jazz Up Your Day appeared first on Miss Tam Chiak.

Laksa is basically a noodle dish with chicken, prawns, or fish, served in a rich and spicy curry coconut milk broth or a sour assam (tamarind or gelzugur) broth. In Singapore, our local “Katong” laksa boasts a milky flavour and a coconuty fragrance, and packs just the right amount of punch. Thick rice noodles are most commonly used. Without further ado, here are 11 places for your laksa fix!

Roxy Laksa

Founded in 1952, Roxy Laksa started as a humble cart parked outside Roxy Theatre. Made with fresh ingredients and rempah which they grind in-house, the thick gravy is rich and robust. It is really lemak yet not overpowering. Each bowl of laksa costs $4.50. Mix in a spoonful of sambal for an extra kick!

Beast & Butterflies

MTM Laksa ($16) stands for “Mee Tai Mak” Laksa. Silver needle noodles are accompanied with fresh cherry stone clams, prawns, fishcake and crispy tau pok, in a tasty Laksa gravy. The broth has a good balance of coconut milk, spices and herbs. It’s not too spicy nor too rich. Although this Laksa doesn’t come with cockles, the plump and sweet cherry stone clams are a delicious alternative.

The Original Katong Laksa (Janggut Laksa)

The special dish that is exclusive to this outlet is Crayfish Laksa! The spicy coconut milk soup base here is creamier with bits of dried shrimp. Short strands of thick bee hoon and beansprouts are blanched with the laksa broth a few times before they are topped with prawns, fishcakes, prawns, cockles, and laksa leaves. It’s extremely delicious and pleasantly aromatic. A regular bowl of laksa starts from $5 while the crayfish laksa is selling at $9.50 a bowl.

Frenzlink Cafeteria

This eatery serves $2 noodles! Yes, you heard us right. Uncle Ah Cai wakes up at 3am daily and heads to the coffeeshop to prepare the noodles. There are a total of 8 different noodles available – mee siam, prawn noodles, laksa, wanton noddles, fishball noodles, bak chor mee, mee rebus, and lor mee. The heartwarming bowl of laksa won the hearts of many office workers, and managed to tickle our tastebuds. You won’t believe that it’s just $2!

Wei Yi Laksa

What makes Wei Yi Laksa special is the menu which allows you to choose your desired combination of ingredients. We had the classic bowl ($3) which consists of prawns, cockles and taupok, topped with a teaspoon of chilli. The laksa gravy is thick, spicy and filled with hae bee (dried shrimp) flavours. They’re quite generous with the cockles, which are fat and juicy.

328 Katong Laksa

This was the first Laksa I was introduced to when I was growing up, thus it always brings back memories of my childhood whenever I dine here. The Laksa broth($5.35 small / $7.50 large) here can be very addictive, with a great balance of flavours from the presence of hae bee (shrimps), coconut milk and chilli. 

928 Yishun Laksa

If you’re not a Yishun resident, it could be hard to identify this hawker stall. The shop doesn’t have a name; just try to spot people eating Laksa from a red bowl, and you’ll know you’re at the right place. The Laksa base features a mild coconut fragrance, and isn’t overly rich. Add a spoonful of chilli and you get the ultimate bowl of Laksa. SHIOK!

Depot Road Zhen Shan Mei Claypot Laksa

Listed under the Michelin Bib Gourmand, this stall serves sizzling hot Laksa in a claypot. Even though the sun is scorching hot during lunch hours, you’ll still see a queue here. The gravy is not fiery spicy, but it’s quite rich, with a lovely hint of coconut. Serving Laksa in a claypot ensures that the Laksa remains warm throughout. 

Famous Sungei Road Trishaw Laksa

There are two variations of the Asia Delight Laksa served here – original and the other one with crayfish. The $7 portion comes with crayfish. The Laksa broth is prepared using fresh coconut, scallops, dried oysters and dried prawns. It was light on the palate and smooth, unlike the usual thicker versions. The hawkers are generous with the ingredients, and the crayfish is fresh and juicy.

Glory Catering

Glory Catering offers Nonya Laksa, which is a crowdpleaser. This Laksa stood out due to its milkier and less spicy gravy. It is served with a generous helping of prawns and fishcakes.

Sungei Road Laksa

Sungei Road Laksa is a humble stall in a coffee shop, and most of the time, is manned by 3 ladies. One of the ladies fills the bowls with ingredients, while another takes orders and the last fills every bowl with the gorgeous broth. The broth is cooked over a charcoal fire which we believe, is extremely difficult to find these days. The laksa gravy is light, easy to drink but still very flavourful. 

After savouring so many bowls of Laksa, our favourite is Sungei Road Laksa. Despite their recent price hike to $4 per bowl (yup, it used to be $2 per bowl), Sungei Road Laksa still has our hearts. Feel free to let us know if we have missed out on other gratifying bowls of Laksa!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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

The post 11 Lak-xurious and Unforgettable Laksa in Singapore appeared first on Miss Tam Chiak.

Opened 3 months ago at Golden Mile Food Centre, also known as Army Market, Prawn Village is a surprising find! Owner Anson was a nurse for 16 years before embarking on his hawker journey.

“My grandparents used to be kway chap hawkers but they refused to pass their skills down to me as they always believed that degree holders shouldn’t pursue hawking as a career.”

7 years ago, Anson was holidaying in Penang, and came across a stall that served superb Penang prawn noodles. He casually asked if the Penang hawker was willing to impart the techniques of preparing prawn noodles to him. To his amazement, they agreed. He went back to Penang a couple of times to master the skills of cooking prawn noodles, before he finally set up Prawn Village.

Similar to other prawn noodles stalls, you get to choose between having the soup version or dry version. You can also select your desired type of noodles from yellow noodles, hor fun, bee hoon, and thick bee hoon. A small bowl of prawn noodles is affordably priced at $3, and Anson sure is generous with the ingredients. The two big prawns wow-ed us, and they were beautifully presented in the bowl.

Anson prepares the broth with pork ribs and chicken bones, and simmer it for many hours, in order to bring out the flavours. Indeed, each spoonful boasts strong flavours. The prawns are blanched on the spot.

If you find the weather too hot for a soupy dish, go for the dry version. Remember to request for the fiery chilli. The yellow noodles we picked were cooked just right, with a springy texture. 

Prawn Village also offers homemade fishcakes at $1.40 per piece. Have you heard of Tom’s Citizoom Mee Pok Tar located at Ghim Moh? Tom is actually Anson’s brother. The fishcakes are prepared by Tom on a daily basis, and Anson gets these pieces of addictive fishcakes from Tom. Each slice is bouncy, with hints of garlic.

You can be sure that Prawn Village is here to satisfy. 

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

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

The post Prawn Village – Gratifying Prawn Mee by a Nurse turned Hawker appeared first on Miss Tam Chiak.

Run by a couple, Tian Yi used to sell economical bee hoon, chwee kueh and chee cheong fan over a decade ago. However, the lady boss sustained a hand injury from excessive frying. As a result, they decided to focus on serving traditional desserts, which is not as taxing for her hand. Hawker Uncle Alan’s wife came from Ipoh, where her family manages a few hawker stalls. Therefore, they are able to innovate and create their own recipes for traditional desserts.

Although there are other stalls islandwide to satisfy your dessert cravings, Tian Yi’s desserts are very special! You’ll be surprised to find out that their Signature Green Bean Soup ($1.80) consists of 22 ingredients, while their Signature Red Bean Soup ($1.80) contains 23 ingredients. Alan and his wife arrives at their stall as early as 5am every morning to prepare the desserts.

They use ingredients such as orange peel, barley, sago, yellow beans and lotus seeds for their green bean soup. For their red bean soup, you can find dried longans and different types of red beans. Each mouthful boasts refreshing flavours that’s light on the palate, while the contrasting textures give these desserts an edge.

Besides their signature items, we also had the Pulut Hitam ($1.50) and Tau Suan ($1.50) – a new item on their menu. Black glutinous rice is generously topped with coconut milk, which makes this sweet dessert creamy and flavourful. The level of sweetness is just right, and the coconut milk is not too rich such that it gets ‘gelat’ after a few spoonfuls.

Tian Yi’s desserts have managed to amaze us thus far, but the Tau Suan is slightly disappointing. It’s too mushy for our liking, as we prefer the mung beans to be a little firmer.

This stall also offers sweet potato soup, bo bo cha cha, and savoury items like cuttlefish peanut porridge and glutinous rice. For those who are looking for a sweet finish to their meals, Tian Yi Desserts is the place for you.

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

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

The post Tian Yi – More than 20 Ingredients in a bowl of Green Bean Soup appeared first on Miss Tam Chiak.

Just like how we would always carry boxes of pineapple pastries from Taiwan or egg tarts from Hong Kong back to Singapore, tourists are also known to lug home boxes of Pandan Chiffon Cakes. It’s definitely not only a hot favourite among Singaporeans, as it is well-loved by visitors too. 

History of Pandan Chiffon Cake

Pandan Chiffon Cake is ubiquitous to South East Asia, in particular Singapore, Malaysia, and Indonesia. However, we don’t know for sure how or where this cake originated from. Perhaps, it’s an evolution of traditional chiffon cake influenced by both the Dutch and English when they colonised these lands.

So, what makes a good Pandan Chiffon Cake?

Everyone has their own criteria when it comes to picking the best pandan chiffon cake. To us, the perfect pandan chiffon cake should taste good, smell good and look good. It’s best made from extracted juices from pandan leaves (screwpine leaves), instead of artificial pandan paste. The chiffon cake’s texture should be fluffy and light, and reasonably sweet.

We went around the island getting pandan chiffon cakes, so let’s begin by introducing these 11 different brands of pandan chiffon cakes.

1933 @ Capitol Piazza

1933 is a themed restaurant by BreadTalk Group. Paying tribute to the year that Capitol Theatre building was completed, 1933 attempts to bring us back to the 1930s by serving the finest rendition of cuisines during that period. The Gula Melaka Pandan Cake ($7.90 standard size) is a childhood favourite that is baked with bits of palm sugar for that extra fragrance and served with delightful Gula Melaka syrup. They also have a tea time set at $8.90++ for this cake and a choice of coffee or tea.

Pure Pandan

As its name suggests, many might already know this shop for their Classic Pure Pandan Chiffon Cake ($1.70 per slice / $15 per cake). The chiffon cakes here are simple, uncomplicated and are made with only the purest pandan juice. No artificial paste, pandan essence or colouring are added. Besides pandan chiffon cakes, they also pride themselves in creating other flavours of chiffon cakes, using only pure juices and natural ingredients.

Bengawan Solo

Bengawan Solo was founded in 1979 by Tjendri Anastasia, from Indonesia. She started baking and selling baked goods from her little home kitchen of her HDB flat. However, officials from the Ministry of Environment caught up with her and her unlicensed food production, resulting in her decision to set up the very first Bengawan Solo Cake Shop in Marine Terrace. Since then, her Pandan Chiffon cake ($1.50 per slice / $15.00 per cake) has been a best-selling item amongst her Nonya kueh(s) and other offerings.

Yummi Chiffon

If you’re working near Tanjong Pagar MRT Station, it’s hard to miss the colourful array of mini chiffon cakes displayed at Yummy Chiffon – too tempting! According to the server, these mini chiffon cakes have no added preservatives and no artificial colouring. “It’s also low in fat,” chimed the server. Perhaps, this might attract many OLs working in the area.

Galicier Confectionery

This is a neighbourhood bakery that I’ve patronised since my secondary school days. It is established in 1998 and has been at Serangoon Central for the past 20 years. They make tasty cakes, pastries and bread, which are sold at reasonable prices. The pandan chiffon cake is one of the crowdpleasers, and it’s almost always sold out if you head down too late. Baking of all their products is done in their kitchen, so you can smell the fragrance of freshly baked goods upon entering the shop.

Joe & Dough

This is more of a cafe, but Joe & Dough’s Gula Melaka Pandan Cake ($5.80 per slice / whole cakes start from $52) uses pandan essence that is extracted the traditional way – by blending the leaves before pressing their juices through a sieve to acquire the bright green liquid. It features a buttery texture, slathered with a thick layer of Gula Melaka, and sprinkled with desiccated coconut and ground almonds.

Moon River

The two outlets aren’t the most accessible but this does not deter their customers from making the trip to purchase their highly raved pandan chiffon cake. If not for online recommendations, we wouldn’t have come across this ‘brand’. So, we’ll try and see how good this is during our taste test.

Love Confectionery

Located near Alexandra Village Food Centre, this old-school bakery features a nostalgic décor and traditional cakes and pastries. Don’t overlook their simple pandan chiffon cake! We heard it’s one of the top favourites among residents living nearby.

PrimaDeli

The scent of PrimaDeli’s waffles always attracted me to their shop, and I’ll end up buying a few of their breads and their pandan chiffon cake for my family for breakfast. Launched in 1992, this home-grown bakery franchise now has outlets all across Singapore.

Balmoral Bakery

Founded by Hainanese “Ah Kohs” (big brothers), Balmoral Bakery started selling cakes and pastries with an English touch in 1965. This bakery garnered a reputation for their delicious, crusty, golden pastries and moist, flavourful cakes that were reasonably priced. Well, the fact that they’ve been around for almost 50 years is a testament that they’re doing something right in their kitchen.

Drips Baker’s Playground

It’s a perfect place for a quick afternoon tea session if you wanna sink your sweet tooth into the bakery’s dainty tarts that are freshly prepared daily. If you’re not into tarts, pair your tea with a slice of pandan chiffon cake for a lovely afternoon.

We roped in a total of 20 people to help with our tasting session and graded the cakes according to the following criteria – (i) appearance, (ii) fragrance, (iii) sweetness, (iv) moistness and, (v) fluffiness and lightness. 5 is excellent and 1 is the direct opposite. Here’s our top 3!

1. Galicier Confectionery
Pandan chiffon cake here scores the highest when it comes to having an airy-fairy feathery lightness. It’s fluffy, with just the right amount of moisture. Its sweetness is also well-balanced. 

2. 1933 @ Capitol Piazza
1933’s Gula Melaka Pandan Cake features a relatively moist texture, with its sweetness enhanced by the layer of gula melaka hidden within the chiffon cake. The whipped cream topping gives this pandan chiffon cake a slightly creamy and delightful texture.

3. Bengawan Solo
As compared to the other two above, Bengawan Solo’s pandan chiffon cake is very moist and soft. Its sweetness is also reasonable. However, its bright-green appearance made it look unappetising – that’s just the first impression.

Hope our little guide will help you decide on which pandan cake to try next!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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

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The Association for Persons with Special Needs (APSN) has recently launched its first social enterprise – the Mystical Café for All. This café is established with the aim to provide trainees with special needs an avenue to gain exposure, and equip them with skills.

We visited the cafe for lunch one afternoon. The café is run by 5 ASPN trainees and an instructor. Though the menu is limited at the moment, offering only 2 mains, with a selection of sides and an assortment of cakes, tarts and beverages, the prices are very attractive, with each item priced below $7. According to the instructor, they are still working on increasing the number of food items at the café, as soon as the ASPN trainees are ready.

Mains are served from 11am to 3pm. We had Grains of Singapura ($5) which is basically Nasi Lemak, as well as Spaghetti Ala Melayu ($4), a mee rebus inspired pasta dish. You can choose either fish or chicken to go with your Nasi Lemak, and it is accompanied by a glorious sunny side up egg, ikan billis, and peanuts. Don’t forget the chilli too!

The Mee Rebus Spaghetti is an interesting creation. Little cubes of tofu, slices of capsicum, and cherry tomatoes gave each bite different textures and flavours. The dish also consists of a hard-boiled egg. The sauce isn’t very spicy, nor too thick unlike the usual mee rebus.

There are cakes ranging from Chocolate Chiffon cake, to New York Cheese cake, and others to complete your meal on a sweet note. The Lemon Meringue ($5) is refreshing and zesty. An ideal afternoon snack if you’re feeling a tad sleepy. It’s quite light too, so one can easily finish it.

APSN Mystical Café for All has a Pay-It-Forward initiative for patrons to buy a meal voucher for others, and the profits will be used to sustain the café. Let’s all play a part in creating a caring society!

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

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

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Do you remember Face To Face, a popular Sarawak noodle brand from Malaysia, which opened its first overseas franchise set-up in Singapore last year? They have just introduced a new foodcourt concept at Cookhouse@Jem on 13 March 2017. Get ready to shake it up and slurp it down with freshly-made noodles and delicious ingredients!

Serving Pan Mee and Kolo Mee in Japanese bowls, their serving size starts from “on diet” portion at $3.90 each. Our favourite is the Chilli Pan Mee served with mince meat, anchovies, kai lan, onsen egg, and house special dry chilli. The noodles have a good bite, while the chilli knocked our socks off. The anchovies accentuated the savouriness of this dish. Being one who favours salty food, the chilli pan mee definitely won me over.

You can also choose interesting flavours such as the Creation Pork Pan Mee, Curry Pan Mee, Mala Pan Mee, and others. Consisting of braised egg, kai lan, crackers and pork, the Creation Pork Pan Mee reminded us of Taiwan’s braised pork rice. The pork is succulent and flavoursome, and we liked the crunchiness from the crackers in each bite.

Mala Pan Mee contains shredded pork, pickled tuber mustard, peanut, roasted seaweed and sesame. It’s more numbing than it is spicy. 

The Kolo Mee is also a bestseller and you can choose to order it in white (traditional), black (dark soy sauce), red (chilli sauce) or mix (black + chilli). This bowl of wriggly, al dente egg noodles served with minced pork, char siew, fried wonton, and kai lan is very enjoyable. The noodles are handmade daily without any preservatives. Check out the takeaway version which is very nicely packaged. This stall uses “chork”, giving you the option to choose from using chopsticks or fork for the noodles.

Shake Mee also offers Chicky Pops ($3 each) which make a really good afternoon snack! They come in two flavours, namely Sea-Yo-Later and K-Pops. The former is drenched in mayonnaise with seaweed and sesame. We already found the little chicken pieces addictive, so we believe that kids will love them too! K-pops is drizzled with Korean spicy sauce with sesame. The taste is quite unusual, and we’re not sure if this will appeal to the local tastebuds.

Have fun shaking it up before slurping it down (that’s why it’s called shake mee)! If you need a meal that isn’t too heavy to perk you up, Shake Mee is here to satisfy.

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

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

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Located beside its sister company, The Ramen Stall, The Dim Sum Place recently opened its doors on 28 February 2017. This new establishment serves Cantonese-style cuisine, infused with local flavours. Look forward to savouring unique items such as braised duck cha shu bun, vermicelli roll with lamb rendang, and beef short rib with black pepper, just to name a few. The recipes at The Dim Sum Place are created based on advice from celebrity chefs and chefs based overseas.

Begin with Pan Fried Taro Cake ($2.90 / 3 pieces) and Pan Fried Carrot Cake ($2.90 / 3 pieces). The former is denser in texture as compared to the latter, but both are made in a similar way, with rice flour as the main ingredient. My dining partner preferred the taro cake, as he described it to be semi-crunchy on the outside yet medium-soft on the inside. However, I preferred the carrot cake as it is lighter in texture.

Molten Salted Egg Custard Bun ($3.90 / 3 buns) has become an indispensable item at Dim Sum restaurants in Singapore, and the ones served here took us by surprise. The moment you take a bite into these little buns, you can feel the molten custard oozing out smoothly. It’s a tad creamy, but not too thick nor too rich, just the way we like it.

The Vermicelli Roll with Lamb Rendang ($8.90) was the highlight of our meal. Rice flour mixture is poured onto a cloth, ingredients are added, and the combination is then steamed for a few minutes. Every strip of vermicelli roll is smooth and slippery. The thick gravy is intensely flavourful, and you get fork-tender mutton that has been thoroughly infused with the rich flavours of the spices.

If you’re looking for something commonly found, Chicken Siew Mai ($3.90 / 3 pieces) which tasted ordinary can be an option. Or, if you have an adventurous palate, you might want to try the Baked Wasabi Bun ($3.90 / 3 pieces). However, to us, it’s just bread drizzled with wasabi mayonnaise. Nothing to shout about.

Not satisfied? Share a bowl of Congee with Beef & Poached Egg ($8.90). Though it looks pretty normal, it’s a decent and heartwarming bowl of congee that’s good for days when you aren’t in your best form.

To round the meal off, share a plate of Traditional Egg Tarts ($3.90 / 3 pieces). They look so dainty served in an oriental-looking “basket”. The slightly flaky pastry encased a sunny yellow egg custard which tasted as good as it looks.

The Dim Sum Place also offers double boiled soup, noodles, claypot items, roasted meats and a variety of sweet desserts. The items on the menu are still being launched in phases, so keep a lookout for unique dishes like exploding squid ball with sliced almond, beef balls with orange peel, and more in the near future.

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

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

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Located just 1.5 hours away from Singapore, Phuket is just a short flight away. And where better to stay at than Laguna Phuket’s resorts? Featuring a collection of hotels and villas, you’ll get to enjoy the holiday of a lifetime with convenient inter-resort transport, a choice of over 30 restaurants and bars under one centralised billing system, and other attractive perks.

From 3 to 5 March 2017, Laguna Phuket launched their inaugural Laguna Phuket Food & Music Festival, a 3-day charity food festival with live music, entertainment and a special appearance by celebrity chef Audra Morrice. This exciting festival aims to heighten Phuket Province’s status as a “City of Gastronomy” which was conferred by the UNESCO, launch and raise funds for “Children First Fund” which was specially set up to support Phuket orphanages, and to create yet another lifestyle destination event within Laguna Phuket. Be sure to mark this event down in your calendar if you’re planning a trip to Phuket next year!

3 March : Ringing in the mood of festivities with various pop-up dinners at Laguna Phuket’s resorts

We dined with Chef Tammasak Choothong at Banyan Tree Phuket’s renowned Saffron restaurant on our first night. Mr. Tammasak is a master chef at Suay Restaurant by Positive Kitchen, and his technique of infusing Thai herbs and spices into his food blew us away.

The meal is priced at 3,000 Baht, or 4000 Baht with alcoholic beverages.

Revel in the Food & Music Festival at Canal Village in the Day & Be in the Limelight at the Charity Gala Dinner

Held along the tranquil lagoons of Canal Village, this fiesta featured live culinary demonstrations by Australia MasterChef Asia Judge Chef Audra Morrice. There were also pop-up concept food booths serving a myriad of cuisines, food trucks. and a dining garden accompanied by professional musical performances. Entry was free for all, and there was also a Kids’ Fun Zone where your little pumpkins could bounce on inflatables and get their faces painted.

As the day turned into a star-studded night, a Charity Gala Dinner with auctions was held at the resort’s grand Latitude Marquee. Proceeds from the auctions will go to “Children First Fund” and monthly contributions of food and necessities from Laguna Phuket will be given to 7 orphanages in Phuket. The Charity Gala Dinner was graced by Thailand’s Minister of Tourism & Sports and the Governor of Phuket.

A 4-course gourmet dinner specially curated by Celebrity Chef Audra Morrice was next. We tossed to the start of the Charity Gala Dinner with Lo Hei, a popular Chinese Lunar New Year dish in Singapore and Malaysia. The colourful tower was made up of Tasmanian salmon sashimi, crispy fish skin, young ginger, chillies, micro herbs, and crispy shallots, with dollops of citrus soy dressing.

To complete our meal, we had ginger brûlée with salted pistachios, cardamom ice-cream, and pistachio filo. The combination knocked our socks off. The Charity Gala Dinner is priced at 3,000 Baht per person, and 28,000 Baht per table of 10 persons.

5 March : Round up the fun-filled weekend with Super Sunday Brunch at XANA Beach Club

This was the first-ever “Super Sunday Brunch” at Laguna. This SUPER Sunday Brunch featured a couple of Laguna executive chefs who came together to whip up gastronomical delights, and award-winning Chef Sean Connolly, who created a Foie Gras Pudding that’s just amazing. The huge seafood selection and medley of desserts were also impressive!

Held by the beach with live music and vocal performances by Fivera, the Super Sunday Brunch is priced at 1,950 Baht per person for food only, and 2,900 Baht with free-flow beverages.

We enjoyed ourselves so much over the 3-day Laguna Phuket Food & Music Festival 2017, and are already looking forward to the next one. 

Where to Stay

We stayed at Banyan Tree Phuket’s Deluxe Pool Villa. Bringing the ocean to your doorstep, each villa is built around a natural landscaped garden with an outdoor jet pool and timber sundecks.

Tamarind is a modern Japanese restaurant serving up premium sashimi and traditional Japanese favourites whipped up by Master Japanese Chef Shiraishi. This open-concept restaurant is just beside the pool. Talk about dining with a view!

Among many other dining options, a wonderfully romantic setting is provided onboard Sanya Rak – “The Promise of Love” – where guests can embark on a long-boat trip and enjoy a memorable dinner under the moonlight.

Banyan Tree Phuket Spa brings bodily relaxation to pleasure-seeking guests, and I had the luxury of enjoying a 60-minute Balinese massage, which left me fully invigorated. If you’re a huge fan of massages, why not stay a couple of nights and rejuvenate with unlimited in-villa massage at the Banyan Tree Spa Sanctuary?

For those craving a workout or adventure, Banyan Tree Phuket’s award-winning 18-hole golf course is also nearby, along with a tennis court, and Quest Laguna Phuket, which provides challenge-hungry guests with a thrilling treetop rope course.

Hosting an intimate wedding or party? The spacious and elegant Double Pool Villas, boasting two private pools and a personal host for every villa, is the ultimate retreat. You’ll simply fall in love with the opulent outdoor space that surrounds a 14.5 meter-long infinity pool. Here, the hustle and bustle of daily life becomes but a distant memory.

This post was brought to you by Laguna Phuket & Banyan Tree Phuket.

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Located in a relatively quiet neighbourhood, where you’d have given this nondescript coffee shop a miss, lies a carrot cake stall which has been rated as one of the “Top 10 Carrot Cake” in Singapore. While queuing, the aromatic, smokey, and slightly greasy smell of carrot cake whets your appetite for a huge plate. This elderly uncle used to hand-make his own carrot cake, but is now outsourcing due to his age catching up with him.

Both white and black versions are available at either $3 or $4. We decided to have the $3 portion for both versions. What arrived were moist-looking plates of carrot cake. Though the carrot cake has been outsourced, the texture is still soft and nice. The elderly uncle is not stingy when it comes to adding cai pok (preserved radish) and eggs. Hence, there’s a good crunch in each bite, and the flavours are brought out by stir-frying his carrot cake with garlic.

We prefer the black carrot cake as it is very fragrant and moist. Each piece of carrot cake is so soft with aromatic charred edges. This elderly uncle is also very generous with the thick and rich black sauce, therefore giving the dish an extra umami. The sweetness and savouriness of this dish is also well-balanced.

Well, who says carrot cakes are only for breakfast? You can have it for supper too! Ang Mo Kio 107 Carrot Cake is certainly worth revisiting.

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Ang Mo Kio 107 Carrot Cake. We will verify and update from our side. Thanks in advance!

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If you think it’s hard to find good food in the West, here’s a stall that might change your mind. Run by a bunch of ladies, the kitchen is busy all through the day. There are two lines forming at this stall – the one on the right side is mainly for Nasi Lemak orders, while the one on the left allows you to order everything on their menu (including Nasi Lemak). Expect the waiting time to be between 30 to 45 minutes.

Since their Nasi Lemak is so raved about, we had to check it out. A plate of Nasi Lemak, with an additional Otah costs $4.80. The Nasi Lemak consists of a chicken wing that’s fried to a crisp golden brown, ikan kuning, an omelette, cucumber and their sambal chilli. The rice boasts a coconut aroma, and the texture of each grain of rice is consistent. Coupled with the shiok sambal chilli, this nasi lemak is so satisfying!

Other hot-selling items on Latiffa Huri’s menu are Mee Rebus ($2.50) and Mee Soto / Soto Ayam ($2.50). The Mee Rebus comes with a well-balanced thick gravy, half an egg, green chilli, and lime. It’s tasty and delicious, with a crunchy finish from the beansprouts.

The Soto Ayam on the other hand, features a clear, turmeric-enhanced soup. A handful of shredded chicken and beansprouts lay atop. The star is the ketupat (rice cakes) that has absorbed the flavours from the soup. It has a nice soft texture, but is not mushy. Don’t be deceived by the clear soup though. It actually packs quite a fiery punch!

We’re pretty sure some residents living nearby are already loyal fans, but if you happen to be in the West next time, you might wanna give this place a shot!

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

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

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