Picture juicy, glazed whole chicken hanging in a row at a hawker food stall. The ubiquitous influence of Hainanese Chicken Rice can be felt everywhere, be it humble hawker spots or even major restaurants. Team Miss Tam Chiak can’t help but indulge in Singapore’s national dish every so often, and we are eager to share with you our top 9 chicken rice picks. Some of our favourite go-to chicken rice stalls are found in hawker centers, so you might want to grab an ice-cold can of Coca Cola as you enjoy your favourite (or to-be favourite) chicken rice.

Chin Chin Eating House

Chin Chin Eating House is one of the pioneers of chicken rice in Singapore. Chin Chin compels us to revisit with their rendition of traditional Hainanese Chicken Rice. A portion of halved steamed chicken ($14) comprises huge chunks of chicken breasts, tenderloins, wings, legs and thighs served with a splash of fragrant soy sauce and sesame oil. You’ll pretty much fall head over heels in love with the moist and tender meat. While the rice appeared to be less oily, it was fragrant and made even tastier with the added aroma from the tangy chili and earthy ginger dip. You have been warned, the chilli packs a punch so you might want to enjoy it with a refreshing, fizzy beverage like Coca-Cola!

Boon Tong Kee

My love for Boon Tong Kee continues to endure from my prepubescent years, when I was first introduced to one of the best Cantonese chicken rice. Boon Tong Kee started in 1979 – Mr. Thian Boon Hua was running a small stall at Chinatown selling Cantonese chicken rice. Shortly after his chicken rice skyrocketed to fame, Mr Thian started his first restaurant in Balestier Road in 1983. Here, a plate of Signature Boiled Chicken costs $4.50. Silky white chicken is served on order. The poultry pairs excellently with the rice, which boasts a good consistency and mild aroma. Don’t forget to add in their in-house sauces especially the chicken rice chilli which is tangy and spicy.

Chicken House

What makes Chicken House stand out is their use of kampong chicken. Here, diners can enjoy the best of both worlds – steamed chicken and soy sauce chicken ($14). The meat possesses an addictive chewiness. The steamed chicken was decent, but it’s soya sauce counterpart triumphed as it was softer and more flavorful. You might notice a cup of green-colored condiment that’s unfamiliar – that’s probably the ginger, And, the best part? The half chicken was absolutely boneless so it was pretty much a fuss-free eating experience. Make your meal moment even more complete by ordering a round of Coca-Cola to share with your family or friends!

Hua Kee Chicken Rice

Founded 30 years ago by Mdm Tan, Hua Kee Chicken Rice is now run by her son Mr. Lim. The steamed chicken is chopped into large chunks, with skin and bone still attached to ensure that the meat retains its natural juices and flavours. The chicken was tender, juicy and full of flavour. The aromatic rice was pretty fluffy and oily – just the way I liked it. Hua Kee delivers one of the tastiest cucumbers – the savoury and sweet juices from the chicken clung to the sides of these crunchy slices of cucumbers!

Delicious Boneless Chicken Rice

It’s rare to see a queue forming for chicken rice late in the afternoon, but at this unassuming hawker stall, you might have to wait up to 30 minutes for your chicken rice fix. Make your waiting time more bearable and beat the sweltering heat by getting yourself an ice-cold can of Coca-Cola! The refreshing taste will help rejuvenate your taste buds and prepare you for the delicious meal that awaits you. First of all, their chicken rice is really value for money. For $18, you get free-flow achar, a big bowl of appetizing pork rib soup, 2 plates of rice, and half a chicken. The serving of the chicken is generous, with each piece of meat chopped into big chunky pieces. Coating the chicken is a savoury sauce which carries a sweet undertone that pairs well with the rice. Complete the experience with a dollop of chilli.

Ming Kee Chicken Rice

Do you know how it feels like to fall in love (with chicken rice) all over again? Ming Kee’s steamed chicken is soaked in ice water quickly after cooking to create a gelatinous layer underneath the skin. The result? One of the most succulent, and moist chilled chicken in Singapore. Pair the delicious chilled chicken with warm, steaming rice, and you might just have a small taste of heaven. The chicken itself is flavorful and juicy even without dipping it into the chilli.

Tian Tian Hainanese Chicken Rice

Perhaps one of the most famous stall, Tian Tian Hainanese Chicken Rice has come a long way from its humble beginnings in Maxwell Market in1986. Madam Foo and her daughter, Ms. Loi, still tend to all outlets with a watchful eye. Tian Tian definitely takes the cake as one of our chicken rice favourites. If you need more persuasion, you might remember Tian Tian actually defeated Chef Gordon Ramsay at the Hawker Heroes Challenge in 2013! American Broiler chicken is steamed before it is served and coated with a thick sweet sauce. Do they owe their success to their refreshing and lightly chilled chicken meat, or the garlicky, buttery rice? That’s for us to know and for you to find out. Even celebrity chef and host Anthony Bourdain said that the rice here is so good that you can eat it on its own!

Wee Nam Kee Chicken Rice Restaurant

Wee Nam Kee boasts a couple of outlets islandwide. Out of the three types of chicken (poached, soya sauce and fried) served here, we enjoy the poached chicken the most. It is executed well and sits in an appetizing sauce. The meat holds a pleasant taste of ginger, and possesses a juicy and tender interior. As for the rice, you’ll find each long grain rice mildly fragrant, and not too oily. I have to say that the chilli was simply amazing –a well-balanced blend of ginger, vinegar and spice culminating in a tangy sensation.

Shi Mei Hainanese Chicken Rice

Laying beneath succulent thick cuts of chicken is a bed of crunchy beansprouts, which we absolutely loved. For $14, we had half a chicken (equal serving of steamed and roasted chicken). The roasted chicken was a clear winner for me – its lightly crisp skin stole my heart. The steamed chicken was pretty good too. It tastes even better when you pair it with their homemade chili – a classic chicken rice chilli combination of spicy-zesty flavours. Assemble the chicken, beansprouts, as well as rice, on a spoon, and pop it into your mouth. I promise that you will be pleased. But wait – how can a shiok meal not have a shiok drink? You have to top it off with a flavourful can of Coca-Cola to ensure that everything paired together makes it EXTRA SHIOK!

No meal is ever complete without a refreshing drink like an ice-cold can of Coca-Cola® – one that brings out the flavors of your food and makes your meal taste even better! There’s just something so unique about Coca-Cola® that goes oh so perfectly well together with our local delicacies, don’t you think so?

This article is brought to you in partnership with Coca-Cola®, the opinions are the writer’s own.

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

The post Here’s Our Best 9 Chicken Rice Picks in Singapore! appeared first on Miss Tam Chiak.

Life just got better for the health conscious office crowd at Raffles Place. From the same people behind WHEAT, comes Cook Mee. They have 3 different types of nutritious bowls for you to choose from – Musclemen (dry ramen noodles), Soupermen (dry ramen noodles with double boiled chicken/pork soup) and the classic poke bowls. All bowls come with a runny sous vide egg, and the noodles are imported all the way from Japan.

The Musclemen bowl ($9.90), comes with a choice of roast beef, char Siew pork, salmon sashimi or salted egg fried chicken. You have a choice of non-spicy sauce or hae-bi chilli.

We tried the Musclemen with Roast Beef and hae-bi chilli and it was the perfect combination. Our bowl was covered with thin slices of roast beef. The marinate was flavourful, but the beef which was not fatty at all, was a tad too tough. If it was more tender, it would’ve been the ideal add-on to our noodles.

Other than the Muscleman, the Souperman ($9.90) is another alternative that lets you get ramen noodles AND soup. More options are given, whereby you can choose what ingredients goes in your soup. The soup is double boiled, and you can choose from a whole lot of combinations.

First, you choose between chicken and pork based double boiled soup, with spicy and non-spicy options. Secondly, you get to pick 2 ingredients from prawns, white clams, mussels, diced salmon and shredded chicken breast. Finally, you get to pick 3 ingredients from tofu, corn kernel, leek, broccoli, mushroom, cabbage, edamame, bean sprouts, kimchi and seaweed. 

We got the double boiled chicken soup (non-spicy) with white clams, shredded chicken breast, tofu, broccoli and kimchi. While it sounds flavourful, it was actually too healthy tasting for me. The ingredients are not tossed with the noodles like I expected, but are placed at the bottom of a smaller accompanying bowl before being covered with the soup.

The noodles were simply blanched before being topped with a generous portion of beansprouts, cucumber and the usual sous vide egg. They could have mixed in some sauce to make it more appetising, as it got bland after a few mouthfuls.

This is definitely the option that tasted the healthiest.

Finally, the Poke Bowl ($9.90). You have a choice of red rice or furikake pearl rice. We tried the red rice with salmon poke. It arrived with what looked like half an avocado which was perfectly ripe. The cubed salmon was fresh and had a light soy marinade. The entire bowl is mixed with cut cherry tomatoes and cucumber.

My favourite part of the bowl would be the red rice, which was mixed with black sesame and Japanese furikake. It had a good mouthfeel and each bite was slightly crunchy and tasty! I could even eat the rice just on its own. 

If you’re not that into sashimi, the roast beef that we had with our dry ramen is one of the other options that are available as well, along with tuna poke and pork belly.

This little eatery is perfect for an affordable mid-day meal (all bowls are $9.90 NETT!) that won’t cause you to go into a food coma after lunch. My favourite would be the salmon poke bowl because I enjoyed the texture of the red rice.

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

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Gyu Nami is the latest addition to Amoy Street Food Centre! You heard that right – It’s Gyu Nami and not tsunami. Co-owner, Daniel, shared that the name of the shop was derived from the iconic “The Great Wave Off Kanagawa”. “Nami” means wave, while the word “Gyu”means beef.

Daniel, who was previously in sales, was inspired to bring the idea of Wagyu Beef Donburi back to Singapore after discovering a similar concept in Japan. With the help of his cousin, who co-founded Ash & Char, Gyu Nami was born.

Upon order, Gyu Nami takes a bowl and fills it up with Japanese short-grained rice that is covered with a spicy siracha sauce. Delicate slices of wagyu roast beef are then arranged on top of the pearl rice. To ensure consistency, the chef painstakingly checks that there is 100g of wagyu beef for each bowl.

It’s almost as if it’s a work of art, when the chef tops it off with an onsen egg and spills sweet onion sauce all over. Gyu Nami’s rendition of beef donburi also contains a rather uncommon element – yogurt sauce which is made from yogurt, sesame and a touch of Japanese mayo.

If you noticed the lack of marbling in the wagyu, that’s because the beef cut is the eye of round. Done to a medium rare, the beef is pretty lean and tender. I enjoyed the sweetness from the onion sauce as well, which made up for the lack of beefy flavour in the beef. The yogurt sauce  did well in balancing out the light and sweet profile of the dish with its rich and sour taste.

The rice, which was sticky, pairs nicely with the spicy siracha sauce. While there’s a subtle tingling sensation from the spice, I would have preferred more heat to give the dish a punch. You might want to break the yolk which has a custard-like consistency. It will bring the whole dish together.

A lot of thought has been put into assembling the Wagyu Roast Beef Donburi. For only $10, the donburi is really value for money! Wagyu Roast Beef Donburi is the only item on their menu, so that spares you the agony of deciding what to eat.

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

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Prata is a staple for all Singaporeans and seems to hit the spot every single time. Crispy on the outside and doughy on the inside, the South-Indian flat bread is made by frying stretched dough which gets its flavour from ghee, a type of Indian clarified butter. Sadly, expanding waistlines don’t allow for too much indulgent prata suppers.

Mr Sax Choa aims to bring the goodness of prata, without the guilt, to the heartlands. His stall, MIDAS Every Touch is Gold, is has moved from Jalan Kukoh Market to the new Yishun Park Hawker Centre. Mr Choa, who was previously in the operations side of F&B for 25 years, is bringing healthy BAKED prata to the table. In his rendition of roti prata, there is no oil used at all! Wow, how’s that for healthy?

We tried the Master Touch Chicken Curry Set B ($5.80), which comes with 2 Golden Touch Baked Roti Pratas and a bowl of Master Touch Curry. You have a choice of original and spring onion prata. We got one of each to try. So what exactly is Master Touch Curry?

Mr Choa told us that he came up with the top-secret curry after modifying the recipe 4 times. The curry is neither Indian curry which tends to be oilier, nor Chinese curry which usually has coconut cream added. It toes the line between the two styles of curry, with a lingering taste of mustard. The curry is rich and fragrant, with a homey feel to it. It comes with generous chunks of succulent fork-tender chicken, a whole potato and a hard boiled egg. You’re definitely getting your money’s worth with this $5.80 set.

The stall’s signature Golden Touch Baked Plain Roti Prata is much fluffier than normal pratas. The baked prata resembles a puff pastry, being extremely crisp with thin layers throughout the prata. It really did not feel greasy or oily at all! Honestly, it was as satisfying as normal prata for me. 

Currently, there are 2 flavours of baked prata available – original, and a spring onion variation. The spring onion prata seems to be slightly more buttery as compared to the plain one. Both look rather similar in appearance and there isn’t a significant difference in the taste.

The baked prata soaks up the rich curry after being dipped in, and tastes excellent.

Another dish which was recommended to us was the Golden Yolky Baked Roti Prata ($5). It consists of 2 pieces of their signature Golden Touch Baked Roti Prata, drizzled with Masala Salted Egg Yolk sauce. Mr Choa told us that the recipe for the Masala Salted Egg Yolk is created by him as well. He makes the sauce from scratch! The sauce was chunky and clumpy instead of being creamy like we expected, but it was satisfyingly savoury and was an excellent accompaniment to our plain baked pratas. We thought that it got a little cloying as the buttery pratas and the rich sauce makes the dish too heavy on the palate. Do consider getting this as a side dish to share, as it is worth a try.

I would return as Mr Choa is always coming up with new creations such as Golden Pocket Murtabak Puff (Sardine/Corn Beef). He has also introduced a Pan-Fried Golden Onion Omelette Roti Prata ($2.50) if baked pratas are not to your liking. My favourite part of the meal was the unique chicken curry. Be sure to try it if you’re there.

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

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When we talk about good chicken rice in coffee shops, places like Ming Kee comes to mind. I frequent the  western part of Singapore pretty often and I haven’t really come across many good chicken rice stalls in this part of our little red dot. Recently, a friend introduced me to Shi Mei Hainanese Chicken Rice, which has been said to be the childhood dish amongst millennials living near Bukit Gombak.

For a dainty stall, they do serve quite an impressive variety of roast meats and unique side dishes, including sesame chicken and Thai Style Beancurd. Let’s begin with the star of the meal – the chicken. You will not regret sinking your teeth into the slices of tender chicken meat which are coated in a thick and savoury gravy. We got the best of both worlds – steamed and roasted chicken. The latter won over my stomach, with its lightly crisp skin that was addictive.

If it slipped your mind to order a plate of greens, don’t worry! Lying beneath the succulent chicken pieces is a bed of crunchy beansprouts. Savour the combination of chicken, bean sprouts, and a spoonful of lightly oiled rice! Add a splash of their homemade Chilli, a classic combination of spicy and sour notes, and you’ll soon forget about the other dishes on the table.

The Char Siew is coated with a viscous and slightly sweet gravy, which I found appetising. The char siew slices were, unfortunately, too thin, and it definitely lacked the fattiness and bite that I was looking forward to. 

Emerging from Shi Mei’s repertoire of roast meats is the Sesame Chicken, which is an unusual find. You get chicken meat heavily coated in sesame seeds and a sweet gooey sauce. A roasted and nutty flavour follows every bite. We found that the nutty fragrance complements the sweetness of the sauce. I would have preferred a stronger sesame flavour on the chicken, though.

The Oyster Sauce Vegetable is your typical chye sim which is stir fried, and doused with savoury oyster sauce. Nothing to shout about.

The amount that we ordered was enough to feed at least a table of 6. Best part? It was only $30! This place is definitely good for your wallet, especially if you are looking for affordable and delicious hawker fare for lunch. Come early if you want to skip the lunch crowd!

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

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Besides Clementi 448 Food Centre’s famous porridge stall, there is a hidden gem at Yuhua Village Market & Food Centre where you can get a comforting bowl of delicious porridge too . This stall only opens in the morning, and you’ve to be prepared to brave the queue. We arrived around 9.30am on a Saturday morning, and had to wait around 30 minutes before we were served.

The Sliced Fish Porridge ($2.50 / $3 with egg) consists of a generous amount of fresh fish. It is topped with you tiao, spring onions, shallots, coriander, and preserved vegetables. We liked the slight crisp of the shallots, which gave a little crunch to the otherwise “soft” porridge. Moreover, the porridge isn’t watery, nor too thick. The texture is just right, and you can feel and taste each softened rice grain. Don’t forget to complete this satisfying porridge with an egg!

The Century Egg Lean Meat Porridge ($3 / $3.50 with egg) fares better than the fish porridge, for me, as I dislike coriander. The smooth porridge has a creamy consistency and it is also not as greasy as the one at Clementi. The well-marinated lean meat, together with the century egg, makes this bowl very flavourful. You will find that the porridge is well worth its price tag ($3.50 with the addition of an egg).

Start your day on a lovely note with bowls of heartwarming porridge here. West-siders, the next time you need a porridge fix, you might want to pop by Xiang Ji. 

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

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As the self-proclaimed Banmian Queen, I knew I couldn’t miss trying the L32 Geylang Banmian. My friends have raved about their handmade noodles for ages. I was a little put off by the seemingly inaccessible location, but it’s actually only a 10-minute walk away from Paya Lebar MRT. No more excuses then!

This stall is actually owned by a couple in their late 30s. Ben and Shirley bought over the stall from another owner. Having no prior experience in cooking banmian, the recipes are born out of Shirley’s love for banmian

The soup is cooked for over 10 hours, from 10.30pm the night before. The star ingredients have got to be the pork and the anchovies. The noodles are made by hand at the stall daily.

Unlike other banmian stalls which have rather limited toppings, L32 Geylang Handmade Noodles has a pretty impressive variety of toppings, ranging from good ol’ pork to prawns, and even clams!

We ordered the Dry Pork Banmian ($4.30) and the Fish Soup Banmian ($6).

The Dry Pork Banmian contains both sliced pork and minced pork. The pork slices used here are of the leaner variety, hence, they were a little tough. It’s perfect for the more health-conscious crowd though. I liked the addictive savoury-sweet dark sauce that coated the noodles.  

I was wondering where the usual egg that comes with the soup version of banmian was, initially. I found it  hiding in the soup! Don’t miss out on the runny yolk before it gets overcooked from sitting in the soup for too long. 

The Fish Soup Banmian includes thick slices of fish. Dip them in the tasty chilli and you just can’t go wrong. The anchovy-based soup of the banmian is very clear, with no MSG taste at all. It can get a bit warm in the coffee shop, as you savour the hot soup in Singapore’s sweltering heat, but the perspiration stains on your shirt might just be worth it. 

Both the dry and soup versions use the same handcrafted egg noodles, which are crafted with egg, flour, water and salt. While the noodles found in both variations have a nice bite, I’ll recommend going for the dry version if you’re craving for something heavier and more flavourful. After all, you still get a taste of their soup which comes in a small bowl.

The cherry on top of any bowl of banmian would be the fried anchovies which add an extra crunchy texture to the bowl of noodles. The fried anchovies here have also been raved about, as they are crispy and not too salty.

I’ve heard countless warnings about the long waiting time. Be prepared to queue for 30 minutes to an hour. We only waited for 10 minutes when we arrived at 1.30pm on a Thursday afternoon though. Perhaps, its more crowded in the evening?

If your stomach can’t stop growling, as you wait for your noodles, you can curb those hunger pangs with some ngoh hiang from the stall just next to L32 Geylang Handmade Noodles. 

Note that they serve the banmian to your table after you place your order at the counter. At least you won’t have to stand around and wait after you have placed your order!

I’ll definitely be making many return visits!

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to L32 Geylang Handmade Noodles. We will verify and update from our side. Thanks in advance!

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The closure of Erich’s Wuerstelstand in Chinatown, back in May, may have come as a shock to its regulars. However, if you are a regular, you can heave a huge sigh of relief as the Austrian eatery has reopened at another coffee shop in Dover Crescent! For those who have not heard of Wuerstelstand, it is actually a sausage kiosk that serves authentic Austrian dishes.

According to the Austrian chef, Erich, Wuerstelstand was initially built to accommodate the changing demographics that arose from economic and social changes around the world. One of the changes is a higher propensity for people to move into the heartlands. Hence, Erich decided to set up his eatery in a hawker setting. 

“We only serve customers who can eat pork, because all our sausages and meat cuts are purely pork. We do not serve chicken or beef,” Erich shared. Since that wasn’t an issue with us, we ordered a Kaesekrainer ($4/pc) – a smoked pork sausage with cheese that is well loved by Austrians. Each pork sausage is actually mixed with a secret cheese recipe, so pork and cheese lovers must try this! The sausage is sliced into pieces, and served with tomato sauce and mustard. The sausage has a slight char on the outside, while the inside had bits of melted cheese. I find that the pork sausages go really well with the tomato sauce which is imported from Germany. 

I paired the Kaesekrainer with a Crispy Dinner Roll ($1), which has a slightly tough texture.

If you prefer a traditional grilled pork sausage, Bratwurst ($3/pc) is available. Similar to the Kaesekrainer, the bratwurst is sliced and placed on a plate with condiments on the side. The seasoning in the bratwurst is good, with discernible bits of herbs and spices. I paired the Kaesekrainer with an Onion Bun ($1). Erich shares that his Austrian breads are made in a Singapore bakery. Indeed, the texture of the bun is fluffy. You can also find bits of dried onions inside. I would definitely recommend the onion bun over the crispy dinner roll.

As we were about to leave, one of Wuerstelstand’s regulars whom we spoke to raved about the Meatloaf Sandwich ($5) – a staple in Austrian German cuisine. We tam chiak right, so we definitely had to get it. The sandwich is a simple assembly of three thick slices of meat loaf, German mustard and two slices of dinner crispy roll. If you haven’t tasted meat loaf, it tastes like our usual luncheon meat but is less salty, less oily and better seasoned. 

Chef Erich mentioned that his pork sausages are not made in house. The pork sausages that you get at Wuerstelstand are imported from a German company which delivers quality pork sausages. If you’re craving for good German pork sausages, Erich’s Wuerstelstand is worth a visit. Do drop Erich a Whatsapp or SMS with your first name and a positive (hopefully) comment about his food and you’ll receive a $1 discount on your next order!

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

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It all boils down to the braising sauce when we encounter a plate of braised duck rice. Whether it is sweet or savoury, watery or thick, there is definitely a certain type of braised duck sauce that we all fancy. “Braise” (Brace, get it?) yourself for some of the most delicious braised duck rice in Singapore.

Ah Xiao Teochew Braised Duck

It is hard to discern authentic Teochew braised duck from the many braised duck rice that floods our hawker centres and coffee shops. Luckily, I can always count on Ah Xiao for a hearty plate of Teochew Braised duck rice. “You can tell whether the braised duck is truly Teochew based on the braising sauce. The Teochew version is more watery, whereas the sticky sauce is a modified recipe,” owner Rui Hai shared. The braising sauce has a subtle herb flavour, which I really enjoy. For only $4, you get a generous portion of thickly sliced duck meat on a bed of white grains, along with a braised egg. The duck meat is surprisingly lean, making it easy to bite into. Pair the duck rice with their homemade chilli sauce, which packs a fiery punch.

Rong Ji Braised Duck Rice & Noodles

Hidden in Pasir Panjang Food Centre is Rong Ji, which opened in April 2016. Like most duck rice, Rong Ji serves up slices of duck meat with white rice, sliced cucumbers and parsley. Each piece of meat is soft, and the skin fatty. I would have preferred yam rice instead of white rice. The only complaint I have is perhaps the portion of the duck meat, which is quite little, consider its price ($3.50).

Hup Seng Duck Rice

Hup Seng serves Teochew-styled braised duck rice. You should come earlier to avoid the crowd that swarms this hawker. It really is one of the best braised ducks in the hawker scene. Throw in the slurping-good kiam chye tng or salted vegetable duck soup, and your meal is complete!

Tong Kee Traditional Braised Duck

With more 50 years of experience in the kitchen, Mr Lim delivers braised duck that is heavily imbued with a taste of tradition. The savoury gravy complements the delicious duck meat really well. The glistening skin is fatty, and I enjoyed it very much. 

Ying Yi Kway Chap & Braised Duck Rice (穎毅粿汁鹵鴨飯麺)

Apparently, Ying Yi is the go-to stall for duck rice for residents in Ang Mo Kio. The pretty lady boss, Lily, who took over her Dad’s business, is now dishing out innumerable plates of braised duck rice. The braising sauce is concocted from a myriad of herbs and spices such as star anise, garlic, dang gui, galangal. However, I felt that the sauce has a rather subtle flavour, and isn’t thick enough. The duck itself is tender, with no gamey taste. The rice might be slightly too dry for some, though.

An Kee Braised Duck Rice

The shine on the duck skin caught our attention immediately! The duck was perfect – the size of every piece was uniform and the tenderness was captivating. The braised soy sauce is fragrant as well. The unique rice deserves a mention. As opposed to the usual white or yam rice, An Kee uses the braising sauce to cook the rice.

Jin Ji Teochew Braised Duck & Kway Chap (金记潮洲卤鸭)

Jin Ji recognizes the need to keep up with the ever-changing palates of diners, so the stall has modernised their classic Teochew braised duck rice. The Duck Rice Bento ($8) comes with yam rice balls, tender braised duck, beancurd, offals, pickled vegetables and Japanese-style runny yolk lava eggs. The slices of duck meat are succulent and tender. The yam rice is topped with dried shrimps and fried shallots, and daikon slices separate the rice balls.

Redhill Lor Duck Rice & Noodle

Famous for duck rice which follows a 50-year-old recipe, Redhill Lor Duck Rice & Noodle will, unfortunately, be ceasing operations within the next 2 years due to the owner’s deteriorating health. I’ll definitely miss their braising liquid, which is simmered daily. To achieve the rich aroma, Uncle Tan fries white sugar until it caramelises, before slow cooking it with soy sauce and herbs such as cinnamon, cloves and blue ginger. The duck is simmered in the braising sauce to acquire a beautiful shade of brown with sweet and savoury notes. The duck meat is tender and addictive. The yam rice is served with a generous portion of fried shallots for a crunchy finish.

Ah Di Braised Duck Rice Kway Chap

Ah Di Braised Duck Rice remains a perennial favourite amongst many foodies. Formally known as 769 Yishun Duck Rice Kway Chap, the ex-owner, Ah Luck, passed the stall to his son ‘Ah Di’, who then renamed the shop to what Ah Di Braised Duck Rice. Coating the duck meat was a starchy yet smooth braising sauce which has a good balance of sweet and savoury flavours. The meat itself could have been more tender though. Ah Di serves two kinds of chilli – fragrant sambal, and tangy dip.

South Buona Vista Road Famous Teochew Boneless Duck Rice

Located near Sam Leong Road, the South Buona Vista Road stall draws a crowd especially during lunch time. The owner uses imported duck from Malaysia, with each duck weighing less than 3kg each. The duck is nicely tender and juicy, with no hint of gaminess. My only complaint was that the duck is sliced too thinly. The duck is covered in mildly fragrant braised soy sauce, which pairs excellently with rice. Each plate of duck rice starts from $3.50. The stall serves other signature sambal dishes such squid, prawn, kangkong and tofu too.

Ah Heng Duck Rice

Uncle Yang, who was the previous owner of the well-loved Heng Gi Goose and Duck rice, could be seen tending Ah Heng Duck rice at Hong Lim Food Centre. Fortunately, there isn’t much of a crowd on a weekday afternoon. The braised duck is decent, but I recommend that you pair the thinly sliced duck meat with their super shiok chilli sauce. The braising liquid is thin and watery, but still pretty sweet – just the way I like it.

Heng Gi Goose & Duck Rice

I mentioned previously that Uncle Yang from Ah Heng Duck Rice was the original owner of the famous Heng Gi Goose & Duck. Currently, his disciples run Heng Gi. The quality of duck remains consistent. The braising sauce is highly fragrant, but what really stood out was the tender and flavourful duck meat. It really is one of the best! Their chilli has vinegar and garlic. Come early if you want a taste of Heng Gi, because everything will be sold out by 2pm.

Ah Seng Braised Duck Rice

Located just opposite Nex, this stall 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 brilliantly with the light and smooth kway chap that’s soaked in a flavoursome gravy.

Sean Kee Duck Rice

Sean Kee Duck Rice was taken over by 3 brothers, after their father retired. You get to savour the freshest here, as the brothers get up at 5 am daily to prepare all ingredients by hand – from braising the eggs to concocting the chilli. One of the owners, Albert, shared that their awesome braised sauce is cooked in a cauldron in their central kitchen in Bedok. The braised sauce is well-balanced, and the duck meat was firm and tasty. While delightful, I felt that they could’ve been more generous with the amount of duck meat.

Long House Soon Kee Boneless Braised Duck

After the closure of Longhouse food court at Upper Thomson Road, Soon Kee Boneless Braised Duck relocated to Ang Mo Kio. Despite the move, the quality of the duck rice remains the same. There is a nice caramelization on the braised sauce, which gives the duck meat sweet undertones. The duck rice ($4) comes with a braised egg, as well as a generous garnish of peanuts and coriander. Soon kee also uses yam rice instead of white rice, which is lightly fragrant.

Did we miss out on your favourite duck rice? If we did, please let us know where else we can find awesome duck rice!

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

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

The post 15 Delicious Braised Duck Rice That Are Waddle-ry Good! appeared first on Miss Tam Chiak.

My aunt loves cooking tau suan so this is my favourite dessert since I was young. She would usually cook a big pot while my grandfather would buy fried dough fritters (you tiao) from the food centre to pair with it.

When we rented an office space near Bugis, one of the things I got excited about was being able to have tau suan for breakfast regularly because Zheng Xing Mei Shi is just nearby, at Albert Centre. Dessert lovers will definitely know this stall as they sell only 4 types of dessert – Tau Suan, Green bean with sago and coconut cream, Bubur Terigu, Bubur Pulut Hitam. In addition, they are only open for 4 days each week.

Dried longan is added into the Bubur Pulut Hitam ($1.60) to give it a pleasant sweetness. The Bubur Terigu ($1.50) has a generous portion of gula melaka and coconut cream which makes the dessert thick and creamy.  I love the consistency of both the pulut hitam and bubur terigu.

Zheng Xing Mei Shi prepares their Green Bean Soup ($1.50) using traditional methods. Common rue (a bitter herb that carries a special aroma) is just one of the ingredients used to create the comforting soup. My favourite has got to be the Mung Bean Soup ($1.60). Every spoonful has a lavish amount of firm mung beans.

There’s nothing like a sweet bowl of hot, piping dessert to round off your lunch. Note that the shop closes on Monday, Thursday and Saturday.

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

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“You’ve found us!”, screams the signage plastered on the glass display. Behind it hangs all the beautifully charred charsiew, crispy roasted pork belly, and both roasted and poached chicken.

Mei Feng Roasted Chicken Rice is known for their roasted delights. Every day, the man behind this stall, Mr Chin, barbecues his own charsiew and roasts his own chicken and pork right here at his stall. His culinary journey first began when he was 14, when he learned to cook at Boon Tong Kee. At 38, he started his own stall at Waterloo Street. He moved to Clementi West five years later and has not looked back ever since.  

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Try googling good food in the West and you’ll see articles recommending Yuhua Village, Taman Jurong Food Centre, and Boon Lay Market.

However, the west has got so much more than that! Food options in the west may pale in comparison to what you may find in the east, but that doesn’t mean that the west doesn’t have any good food!

Located in Clementi West with 60 stalls selling different cuisines, 726 West Coast Market Square is a foodie haven. Here are 7 stalls that you can try.

Ming Kee #01-164
Tues – Sun 6am till finish. Closed monday.

On days when I’m really feeling under the weather, my body would yearn for a piping hot bowl of porridge. I am very picky with the porridge I have – it musn’t be watery and it has to have a nice balance of ingredients and porridge. The porridge at Ming Kee is creamy, comforting, and thick from all the fully disintegrated grains of rice. As I was stirring the porridge, I couldn’t help but marvel at how generous the aunty mending the stall was. The Specialty Porridge ($3,50) came chock full of chicken slices, cuttlefish, sotong, minced pork balls and pig kidney. Other porridge options cost $3, and they are equally as generous with the ingredients.

Mani Food Stall #01-178

Where can you find meesiam that costs less than $3?

This bowl of meesiam ($2.80) served at Mani Food Stall is different from the conventional – the soup that comes with it is thick, sweet and milky. Judging from the perpetually long queues,there must be other delicious dishes besides meesiam!

吉星 Hainanese Curry Rice #01-173
Daily 11am-9pm

I hardly eat Hainanese curry rice but I must say that this is a decent place to get your curry rice fix. Not only does the pork cutlet have a nice ratio of crust to meat, it was wonderfully seasoned and perfectly fried. I love the sweet Hainanese curry that’s drizzled lavishly over the rice. It was such a joy to tuck into this plate of comforting goodness. 

Mei Feng Roasted Chicken Rice #01-181
10am till 8pm daily

Served on a bed of fragrant chicken rice, the char siew was lean, yet tender and moist. The sio bak had a beautiful proportion of fats, and meat. The fats melt almost immediately in your mouth. The pork rind was not roasted till hard and crunchy, but was delicately crispy. 

Pair all the components with the glistening thick black char siew sauce, and you’re ready for a good lunch!  

Slice Fish, Fish Head, Seafood Soup #01-138

If you are craving for something healthy and light on the stomach, this stall is for you!

Featuring a clear savoury soup with a distinct taste of preserved radish, the fish soup ($5) here is light, delicate yet robust. It is flavourful even without the addition of evaporated milk. It is even yummier when eaten together with the fish slices, which were thick, fresh and firm.

Yong Tou Foo #01-159

If you love the soup version of Yong tau foo, this is one stall you mustn’t miss. 

The soup is light tasting, but it is flavourful nonetheless. Although customers can’t pick the number of ingredients, nor the type of ingredients they want in their yong tou foo, they will still be pleased with the pre-determined mix of homemade ingredients which are pretty big, and filled with generous amounts of fish and meat paste. Denser as compared to other fish paste fillings out there, the fillings are delicious and mildly sweet. A bowl of Yong Tau Foo Soup starts from $3, and $5 for a Happiness Bowl (shown in picture – with vegetables). If you’re craving for something richer, their curry Yong tau foo ($4) is a fantastic option.

合记 Braised Duck Rice Porridge Noodle #01-162
Daily 8am till sold out. Closed Wed.

This is the kway chap I grew up eating. The kway here is smooth, and the herbal broth is particularly tasty.

The pig innards have no stench nor grime to it – a testament that they are well and thoroughly cleaned. It doesn’t come as a surprise that this stall is featured on our local TV series ‘Our Makan Places: Lost and Found’. On a side note, their braised duck rice and noodles are amazing too!

Know of any other stalls that should have made this list but didn’t? Leave a comment and we’ll head down ourselves to give your recommendations a try!

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

The post 7 Great Stalls To Try At 726 West Coast Market Square! appeared first on Miss Tam Chiak.

Nestled in 726 West Coast Market Square, this stall selling duck rice and kway chap is popular amongst residents staying in the vicinity. Having been featured in one of the episodes of local TV series, Our Makan Places: Lost and Found, this stall has the longest snaking queue in 726 West Coast Market Square.

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The braised duck rice ($3) will not disappoint. Beneath the smooth duck skin lies superbly tender and moist duck meat that has been skillfully sliced. Even though it is already good and flavourful on its own, the thick reduced duck sauce makes it even more sublime. You would want to douse the rice with the sauce… And devour it all.

A portion of kway chap goes for $3.50 and makes for a wonderful lunch. The kway is delicate, smooth and totally slurp-licious with the light broth that is oh-so-fragrant. Although slightly bland, the springy pig innards are wonderfully braised till succulent. The pig innards have no stench nor grime to it – a testament that they are well and thoroughly cleaned. 

If you are craving for some good braised duck, this is a stall you can try!

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

The post He Ji Braised Duck Rice Porridge Noodle – Lost & Found Duck Rice! appeared first on Miss Tam Chiak.

Many hawkers are hopping onto their surfboards, hoping to ride the “luxurious” seafood wave that is still rocking the hawker scene. Well, if they do it right, their dish could very possibly be the next in-thing. So, will throwing in some crab meat give our old-school wanton mee a fresh and exciting flavour profile – one that we never thought would work?

Housed in a coffeeshop which is about a 10-minute walk from Tai Seng MRT station, Crab Meat Wanton Mee sells precisely what the stall name says. Previously owned by a Gen Y hawker, the stall ceased operations last year. It has recently opened its doors again. However this time, the stall is helmed by his uncle instead. I have heard positive reviews about their creation, and being a fan of seafood, I was pretty excited to try it myself.

Besides the mini chunks of fresh crab meat sprinkled on the pile of noodles, crab meat is also allegedly incorporated into the pork fillings of their dumplings. However, the wantons lacked the crabby flavours that we were hoping for. Putting that aside, the dumplings had a good filling to skin ratio, and we enjoyed the crunch from the chestnuts. However, I preferred the fried dumplings which have a crispy exterior. Could it just have been a bad day for them? I’m not sure.

Char siew is just as important as dumplings, for me. Well, their char siew was decent, but definitely leaves a lot to be desired in terms of its marination.

The egg noodles were cooked to a delightful QQ texture and were evenly coated in their special sauce. Unlike the Singaporean version of wanton mee, the dark soya sauce found in the KL-style black sauce is widely known to carry a hint of sweetness. I just wish that the sauce could be more flavourful though.

The idea of crab meat in one of our favourite local dishes is certainly appealing. However, the actual execution of this dish failed to deliver. However, with some tweaks, it might draw a crowd.

MissTamChiak.com made anonymous visit and paid for 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 stall listed above. We will verify and update from our side. Thanks in advance!

The post Crabmeat Wanton Mee – The Next Crabilicious Hype? appeared first on Miss Tam Chiak.

Economical bee hoon is one of Singaporeans’ favourite food to have for breakfast. Pair it with your favourite toppings such as luncheon meat and chicken wings, and you have yourself a very satisfying breakfast.

When I was still staying with my grandfather, he would always buy a packet of fried bee hoon for me before I go to work. It wasn’t exactly economical bee hoon for me because he added a lot of toppings for me – chicken wings, cabbage and onion egg. Sometimes, when I am hungry, I can order up to 4 toppings.

After I moved to my new house, I don’t get to eat economical bee hoon much anymore. Or rather, I don’t have breakfast as often. Recently, I was craving for fried bee hoon for breakfast, so I googled for a economical bee hoon stall that’s nearby, and found 327 Fried Bee Hoon. They moved from 309 Hougang Avenue 5 to the current location.

By the time I visited, they have already run out of nasi lemak. The stall is run by a couple – the husband cooks the dishes at the back of the stall, while the wife attends to the customers. The texture of the bee hoon is just right. It’s well seasoned and not too dry. With a pleasant fragrance of garlic, every strand is springy and moist.

Just like any other economical bee hoon stall, they serve the usual toppings such as luncheon meat, vegetables, sausages, eggs etc. But one topping that you die die must order is the deep fried chicken chop. The golden brown chicken thigh is crispy, tender and juicy. The best combo is fried bee hoon, chicken thigh and sambal chilli. The chilli is rather sweet, and not overly spicy.

Make sure to go early, because the queue can get quite long, especially on weekends.

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

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Curry Png is essentially curry-coated rice topped with your daily dose of proteins and vegetables. What’s not to like, really? Don’t say I bojio, because I’m about to unveil a list of curry rice outlets, as well as some of my personal favourites.

Eleven Fingers (Eukee) Scissors Curry Rice

Vying for the title of Best Curry Rice in Singapore is my all time favourite curry rice. Eleven Fingers is an unassuming hawker stall found in a small corner of 3838 Eating Place. Their curry is thick and robust, and a slight fire follows every spoonful of curry. For $10.50, we got curry chicken, pork belly, fried egg and curry vegetables enough to feed two. What stood out was the pork belly – the pork is soft and well marinated. Eukee, unfortunately, doesn’t offer a huge variety of ingredients but I promise you that it’s really delicious. 

Hong Seng Curry Rice

Possibly one of the best tasting curry rice, Hong Seng already has three outlets in Singapore. If you’re lucky, you can even get a glimpse of Gen Y hawkerpreneur, Lim Jia Han, hard at work at the Redhill outlet. The two of us ordered the curry chicken, pork belly, radish egg and rice ($12). There are a couple of stand-outs, including the slightly spicy curry. Their curry chicken is a must-order!

Yong Fa Hainanese Curry Rice & Curry Fish Head

For $5.40, I got curry vegetables, pork belly, stir-fried ham with egg as well as stir-fried hairy gourd. The curry is fragrant and carries just the right amount of taste, texture and spice. The vegetables have a great texture too – the stems are crunchy and the leaves are soft. Don’t miss their stir-fried luncheon meat with egg, which adds a homey touch to the meal. 

Long Xiang Hougang Hainanese Curry Rice / Economic Bee Hoon

One of my go-to places for curry rice is Long Xiang Hainanese Curry Rice. It can get pretty busy during peak hours. For $4.90, we got a pretty decent portion of rice with curry, pork cutlet, pork belly and curry vegetables. Long Xiang’s curry vegetables is a tad sweeter, which really pairs well with the spice from the curry, and white grains. Although the pork cutlet was slightly underwhelming with its thin texture and mild flavour, Long Xiang makes up for it with their amazing rendition of braised pork belly.

Loo’s Hainanese Curry Rice

Loo’s Hainanese is located within the Tiong Bahru estate. The signature Hainanese dishes that you have to order are the pork chop and stewed chap chye. Do also have a go at their asam sotong if you are feeling more adventurous! Long queues are always observed here, so you have to be prepared to brave the queue. 

No Name Hainanese Curry Rice

If you manage to conquer the long queue, you’ll be rewarded with a delicious curry rice treat. A word of advice, you might want to come early before the ingredients run out. I would highly recommend the pork chop, which was unique, crispy and tasty! In addition, the rest of the dishes were as delicious! Overall, we had a satisfying and value-for-money lunch here. 

Jin Soon Fa Curry Rice

What differentiates Jin Soon Fa Curry Rice from other curry rice outlets is the availability of brown rice. For $4.30, we had a good portion of brown rice slathered with sticky curry, curry chap chye, pork cutlet and braised pork belly. The curry is slightly sweeter and richer, with a slight heat that follows after each bite. Although the braised pork belly and pork outlet were at best ordinary, I did like the curry cabbage which was good in flavour and texture. 

Ga Li Xi Shi

Xi Shi offers an array of ingredients to pair with your curry rice. For $4, I asked for a serving of curry vegetables, pork chop and stir-fried egg with tomatoes. The star was the stir-fried egg with tomatoes – the combination of sweet and tangy flavours made it enjoyable even on its own. Come here if you prefer your curry rice to be spicier than usual.

Redhill Curry Rice

Apart from the famous Hong Seng Curry Rice, there are a couple of curry rice stalls in Redhill Food Centre that are worth checking out. According to their signboard, Redhill Curry Rice has evidently received a few public mentions for their curry rice. I had my plates quickly filled with a portion of stir-fried hairy gourd, curry chicken, and white rice ($3). The curry is light in terms of taste and texture, which will suit curry-lovers who prefer mildly-spicy curries. I highly recommend the delicious mao gua.

Beach Road Scissors Cut Curry Rice

Located in the heart of Jalan Besar is the well-known Beach Road Scissors Cut Curry Rice. We got a generous portion of pork belly, fishcake, curry chicken wings and beansprout on a bed of curry rice for $5.50. The thick curry was satisfying, and the thick pork belly won our hearts. 

Dragon Village Hainanese Curry Rice

Do visit early as the ingredients usually run out around late afternoon. Fortunately, we were able to snag a plate of rice ($3.70) topped with cut potatoes, chap chye, braised pork belly and egg tofu. The curry was a tad watery and bland for my taste. My favourite dishes were the pork belly and curry chap chye. 

Hainanese Curry Rice

The Hainanese Curry Rice from Maxwell Food Centre attracts large crowds during lunch hour. We actually managed to get a decent portion of rice drizzled with curry, egg, pork chop and stewed chap chye for just $3.20! We love the thin and crispy pork chop here. 

Sin Chie Toke Huan Hainanese Curry Rice

The first thing that captures your attention should be the myriad of ingredients displayed at the front of the stall. We grabbed a few ingredients to go along with our rice – minced pork patty, chilli sotong, curry chicken, stewed cabbage and pork chop. The minced pork patty, which was nicely marinated, has a springy texture, and won us over instantly. I also enjoyed the perfectly-stewed chap chye, which was soft and sweet.

Do share with us your recommendations too! We would love to fill our tummies with more yummy curry rice!

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

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

The post Feel The Fury With Singapore’s 13 Best Hainanese Curry Rice appeared first on Miss Tam Chiak.

Bugis Street is a shopping haven. Apart from rows of apparel retailers, modest street foods options can be found as well. It is quite a challenge to discover delectable food here, but we have found 11 street eats that might just be the fuel you need, to go on a longer shopping spree. 

Ground Level – Chick It

Look out for stall 15 which specializes in crispy fried chicken chop, as well as a variety of bento sets. To start off our adventure in Bugis Street, we got a Hot & Spicy Korean Yang Nyeom Chicken Chop ($5.20) which came in a disposable lunch box. The portion is pretty generous. Although it wasn’t as spicy as I had hoped for, it had a mild tanginess, and just the right amount of sweetness. Dig into the chicken quickly, before it gets soggy.

Ground Level – Crispy Pancake

Located beside Chick It is a stretch of food stalls managed by the same company – Crispy Pancake. We couldn’t resist the traditional Muah Chee ($2). Their version isn’t as sweet and fragrant as what I am used to, but the rice cake is chewy – just the way I like it.

I had the Hakka Yam Cake ($4), also known as Abacus seeds. Each portion contains a generous amount of small yam cakes, fungus, sliced mushrooms and fried shallots, covered in a sweet starchy sauce. Since it was my first time trying this, I could only liken the texture of the cakes to that of soon kueh skin. For $4, I consider it to be a very satisfying portion for people who can appreciate yam cakes. Just be careful of the fiery chilli!

8 small Kaya Balls for $2.50 sounds like quite a good deal. Each kaya ball contains a sparse kaya filling that is mildly flavourful and sweet. Encasing the kaya filling is a dough that I found slightly dense. It’ll probably taste much nicer if it is made fresh on the spot.

Ground Level – Hong Kong Roasted Delight

There lies a section called Bugis Food Street which plays host to a number of Asian cuisines. Right at the beginning of the street lies a stall that serves local roast meats. The owner claims that most of his meats are of the freshest quality so we definitely had to try. The Duck and Chicken Rice ($6) consisted of one portion of duck and roasted chicken meat served on a bed of ordinary-tasting rice. I found the chicken to be slightly dry, but the duck was soft and well seasoned. Take note of the stall’s closing time, which varies according to the availability of the roasted meats.

Ground Level – Quan An Vat

Located just a few stalls from Hong Kong Roasted Delight is Quan An Vat, a stall serving Vietnamese cuisine. We opted for the Spicy Beef Noodle Soup ($7.90) which consisted of beef broth, luncheon meat, beef slices, coriander and kang kong. Unfortunately, we had thick rice vermicelli in place of the usual banh pho noodles because they were out of stock. While the noodles are at best average, the highly addictive beef broth is light and flavourful. 

Ground Level – Buddy’s Cafe Thai Food

There are surprisingly a couple of Thai food stalls here in Bugis Street. Buddy’s Cafe appears to deliver authentic Thai cuisine as its chefs and waitresses are all Thai. One of their unique selections is probably the Thai Hor Fun ($5.50) – a pot of rice noodles, prawns, and squid drenched with starchy gravy. The gravy was starchier than normal, but I loved how every spoonful was deliciously eggy, and carried a waft of smokiness.

Ground Level: Asian Delights

At the back of Bugis Street lies the Taste Buds Food Court. Asian Delights Food Stall is one of the stalls here. They serve quite a number of dishes including Ampang-style yong tau foo, ayam penyet and ikan penyet that do not contain any traces of pork or lard. For $6, you can get a hearty set of ayam bakar that consists of rice, fried sambal chilli, vegetables, and a portion of roasted chicken.

Ground Level – Tianfu Delicacy

You can get a taste of traditional Sichuan dishes here. We had the Sliced Pork Rice ($7) which comes with stir-fried pork bacon, fried leeks, and black beans coated in a black bean sauce. I enjoyed the stir-fried leek, which was sweet and light. Do have a go at their stir-fried spicy chicken, and hot & spicy dumplings, which are both crowd favourites.

Ground Level – Khao San

Khao San is the latest addition to the line-up of food stalls in Taste Buds Food Court. One of their signature dishes is the Deep Fried Fish with Rice and Mango Salad ($9.80). Expect a bowl of rice, 2 fried tilapia, and a generous portion of mango salad. The salad is light and flavourful, with a slight sourness that pairs well with the well-seasoned tilapia. The dish was not as spicy as I thought it would have been, but you can always grab a spoonful of Thai green chilli sauce to add some heat to the dish.

Second Floor – Ned’s Crepes

Ned’s Crepes delivers a variety of housemade crepes. Think soft chewy crepes, as well as delicious crispy crepes, that come with either sweet or savoury fillings. I decided to go for a crispy Choco Berry ($4.50) crepe, which contains freshly-sliced strawberries covered in a thin layer of Nutella spread. Do go during non-peak hours because the queue can get really long. 

Third Floor – Mae Noi Thai Food

After scouring the entire Bugis Street for your desired apparel under the scorching weather, you must drop by Mae Noi Thai Food for a refreshing glass of Thai Ice Milk Tea ($1.80) or even Thai Ice Lemon Grass ($1.80). Mae Noi also serves a Thai Green Curry Chicken with Rice ($5) that is highly addictive. I loved the creaminess of the green curry, and the slight fire that hits you when you bite into the soft chicken chunks. Don’t miss the Seafood Tom Yum Soup ($5) which comes with a choice of thick or clear broth!

Third Floor – Yi Lu Fa F&B

Right beside Mae Noi Thai Food is Yi Lu Fa F&B that serves a variety of local tze char dishes as well as our favourite mala xiang guo! Yi Lu Fa charges based on portions instead of charging by weight. We ordered a portion of hot dog, enoki mushrooms, crab sticks, kang kong, luncheon meat and chicken slices, which amounted to about $9. This is VERY CHEAP for a mala xiang guo. Granted, it isn’t as fragrant or savoury as other mala xiang guos that I have had, but for it’s affordability and accessibility, I’d return here to satisfy my mala cravings.

Who knew Bugis Street was home to so many eateries? I would definitely be back to try other stalls, and for Mae Noi Thai Food too! Meanwhile, if you’re here shopping, why not try some of the dishes on our list and let us know your comments? We’ll be waiting!

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

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

The post 11 Cheap Street Eats in Bugis Street – Yay More Money for Shopping! appeared first on Miss Tam Chiak.

Thin skin and rich ingredients make an excellent roll of popiah. The Hokkiens believe that wrapping popiah is akin to wrapping gold and silver, which is a symbol of good luck. In the past, popiah was only prepared during major festivals. However, we are now able to get our popiah fix anytime and anywhere – lucky us! Popiah was said to have started in the Ming Dynasty, when an imperial officer was too busy writing his official documents to have a proper meal. His wife chopped up some ingredients and wrapped it in a thin flour skin for her husband. And so, the humble popiah was born.

Here is a list of 13 popiah stalls where you can get your popiah fix. With more hawkerpreneurs jumping on the popiah bandwagon and bringing new and innovative fillings to the table, the popiah scene is sure to get more interesting with time.

Ann Chin Popiah @ Chinatown

With 7 outlets under their belt, Ann Chin is one of the most popular popiah places in Singapore! Their main outlet, which is the one we visited, is nestled on the second level of Chinatown Food Complex. The skin of the Popiah ($1.60 for 1, $3 for 2) is handmade in-store and is especially thin. Instead of getting soggy, the popiah remains dry, chewy, and crunchy. I loved the spicy chilli which provided a real kick and elevated the flavours of the popiah. The popiah usuals such as green shredded lettuce leaves, beansprouts (tau gay), sliced carrots, garlic, crispy bits, peanuts and eggs are included in this roll of 5, but they have lesser cooked turnip, as compared to other stalls.

If you’re looking to have a popiah party in the comfort of your own home, you can get their DIY sets (from $30).

Mr Popiah @ AMK Hub

Established in 1995, Mr Popiah boasts a wide range of innovative flavours. Think salmon popiah pizza, fish fillet popiah and fruit popiah cups. Madam Li Li Hong first started pushing out these unique popiah after she attended a food fair in Germany with her son in 2015. They realised that the versatile popiah skin can be adapted to cater to the tastebuds of youngsters in Singapore and overseas markets.

Of course, they have the classic Nyonya Popiah ($2) as well. The friendly aunty manning the store recommended the Popiah Chicken Burrito ($5) which is their bestseller. It is an interesting combination of a Mexican burrito with coleslaw and roasted chicken, and the traditional Chinese popiah with peanuts and Chinese-style vegetables. The ‘fusion’ dish worked surprisingly well! The roasted chicken came with onions and was warm and flavourful. However, the thin skin got soggy and disintegrated mid-way through our meal. So, eat quickly.

Glory Catering

If your favourite part of a popiah is the sauce, then Glory Catering’s popiah is for you. The popiah has so much sauce that it leaks out onto the plate! Mixed with a liberal amount of garlic, the popiah is simply bursting with ingredients. As Glory Catering is primarily a peranakan store, they serve the Nyonya version of popiah.

What’s so special about it? Well, unlike the usual popiah skin which is made from wheat flour mixed with water and some salt, the Nyonya version uses egg roll wrappers. This means that egg is added to their dough! As a result, it is chewier, has a richer taste and almost feels ‘elastic’. They also use freshly-ground chilli instead of the normal chilli sauce in our usual Singaporean-style popiah. The cooked prawn which is added inside is probably why it has a higher price point at $3 a roll. Instead of hard boiled egg, shredded cooked egg is added.

Although I prefer popiah with a drier skin, many peranakan families swear by Glory’s Catering’s traditional popiah, and it’s worth a try!

Old Long House Popiah

Since 1930, Old Long House has been selling Popiah with no MSG, no artificial colourings, no preservatives, no pork & no lard. Their turnip is very juicy and sweet. Eggs, bean sprouts, coriander are some other ingredients added into the thick but chewy popiah skin. They add crispy fish batter into their popiah and we love that extra crunch!

My Cosy Corner

At a corner in level 2 of Coronation Plaza stands My Cozy Corner, a homely and no-frills eatery. Mr Leong has been serving up his popular popiah at Coronation Shopping Plaza since 1988. Following a recipe from his famous aunt, the late cookbook author Leong Yee Soo, Mr Leong crafts big fat rolls of popiah. The skin is very soft and carefully kept in a special air-tight container so that it doesn’t lose its moisture. Each popiah is made to order, and served to you fresh and piping hot. What makes this particular popiah special is the incorporation of a generous amount of crispy bits that are made from parboiled rice. The Peranakan owner uses Nyonya-style fiery and aromatic chili sauce that promises to leave you craving for more!

P.S. While you’re there, try their excellent Nyonya-style laksa, mee siam, mee rebus and kueh pie tee as well.

Kway Guan Huat

Kway Guan Huat (Joo Chiat Original Popiah Skin & Kueh Pie Tee) is one place you can visit to see the workers making popiah skin on the spot. With most popiah stalls getting their skins from suppliers, it is rare to find popiah skin that is made on the spot. Kway Guan Huat started since 1938 and has been around for more than 70 years! 

We tried their Crab Popiah ($2). The skin was still warm when served, and it was thin and soft. The popiah was packed to the brim with generous fillings such as turnip, carrot, egg, lettuce and beansprouts. Although the crab fillings were not visible, the sweetness of the crab was evident. Also, Kway Guan Huat adds fried fish crips, which gives a crunchy texture.

Jit It Thai San Popiah 日益太山薄饼

Jit It Thai Sun is run by 2 elderly. The queue might look short but the wait for the coveted popiahs might go up to 25 minutes. As age has caught up with the stall owners, do be patient! The popiah here stands out for a few different reasons. Firstly, the skin of the popiah is thin and soft. The skin is wrapped rather loosely around turnip, beansprouts, hardboiled eggs and peanuts. Secondly, the popiah comes with garlic. Although it is common, the garlic here is especially strong and fragrant. The flavour of the popiah is enhanced as a result. Lastly, they have a special chilli reminiscent of sambal. The combination of chilli and garlic makes for a scrumptious and delectable roll of popiah.

By the way, the beansprouts are cooked in small batches to ensure that they stay warm. So now you know, good food is worth the wait!

Good Chance Popiah

Good Chance Popiah Eating House brings back the joy of wrapping popiah. Good Chance’s version of popiah is extremely old-school and authentic. The restaurant, which has 2 outlets, was founded by Mr. Hou Shen Hu in 1977. He was born in Long Xi, Fu Jian Province, and cultivated his culinary skills under the guidance of his parents.

Fillings include ribbons of omelette, beansprouts, lettuce, coriander, chopped peanuts, sweet soy sauce, garlic, chilli paste, prawns and crab meat. 

Ping Kee Popiah

Ping Kee is well known among residents who stay around this area. This homey-tasting popiah is moist, yet not soggy. In just a single bite, you can taste the freshness and juiciness of the ingredients and feel the crunchiness of the bean sprouts wrapped within, all at the same time. The ‘mengkuang” (Malay for shredded turnip) is perfectly marinated. Overall, the popiah has the right balance of sweetness and fragrance and leaves me feeling very satisfied. Do remember to request for additional chilli for a higher level of spiciness – just for a good kick!

Souperstar @ East Point Mall

This interesting concept was started by two sisters in their 20s, Wei Ting and Wei Ling. Having spent the bulk of their childhood helping out at their parents’ family business (Fortune Foods which specialises in popiah skins), they came up with the idea of “a living craft – popiah” to appeal to more people, especially the younger generation. Using the traditional popiah skin that they are familiar with, the sisters created jazzed up versions of the traditional popiah. For those who are watching your diet, the Sesame Chicken Popiah ($3.80) is a good option with tender slices of roast chicken, juicy cherry tomatoes, coral lettuce and creamy white sesame sauce. 

They also have The Traditional ($2.50) which has a beautiful harmony of more than 10 ingredients skillfully wrapped into a full-flavoured traditional Chinese popiah. We couldn’t resist the slow-cooked turnip with chopped peanuts, crispy bits, boiled eggs, shredded cucumbers and cilantro. Add a little sweet sauce, minced garlic and shrimp sambal and you have the perfect combination.

Lagoon Carrot Cake

Although this stall doesn’t have the word ‘popiah’ in its name, their popiah is awesome! The stall was first set up by Mr. Ang’s father at a back alley located in MacPherson. Currently, Mr. Ang, a 2nd-generation hawker, is running the stall at East Coast Lagoon Food Village. The stall was originally known for their fried carrot cake. It was only 13 years ago that Mr. Ang started selling popiah after learning the secret recipe from a friend. Mr. Ang’s popiah won the “Best of the Best” popiah in City Hawker Food Hunt last year. The popiah was generously filled and has a good combination of textures. We love the juiciness, as well as, the crunch from the beansprouts.

Qing Tian Yong Tau Foo

Although the sign states that the popiah counter is open from 11am onwards, we had to wait till 12.20pm for it to be ready. Do grab a bowl of their yong tau foo while waiting, as it seems to be rather popular and had a steady queue. Their popiah is popular as well, with most customers buying in bulk to take away. Our roll of popiah came with the usual chilli, sweet sauce, garlic, hard boiled egg, peanuts, crab meat bits, beansprouts, whole lettuce leaves and turnip. The popiah skin here is thicker and chewier compared to the rest that we have tried, but it holds the ingredients well. The well-seasoned turnip helps to balance out the strong garlicky taste. Their chilli packs a punch as well!

Fu Cheng Popiah 富城食品

I originally wanted to try Qin Carrot Cake’s Popiah (#01-156). However, they were not available on the day that I went. The aunty manning the store kindly suggested that I try Fu Cheng’s popiah instead, and I did not leave disappointed. They have a few branches around Singapore and the one at Old Airport Road serves excellent popiah! The peanuts and crispy bits were well portioned out, and the fillings were tightly wrapped in a thin skin that was slightly crispy. The turnips are well drained, but are slightly bland. Do ask for more chilli to get an extra kick and to balance out the sweetness of the nuts! By the way, they are halal-certified as well.

P.S. There are THREE popiah stalls at Old Airport Road Food Centre! Let us know which one is your favourite!

Popiah is one of those foods that make for a great snack in between meals, or even as a meal if you’re looking for something lighter. You can even order a few rolls to share. We hope that this list of popiah spots will satisfy your tummies!

MissTamChiak.com made anonymous visit and paid its own meal 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 13 Delicious Popiah Rolls that You Need in Your Life appeared first on Miss Tam Chiak.

Welcome to City Hall, home to monumental structures with an impressive history that dates back to the 1920’s. City Hall boasts an impressive amount of food options, most of which come with quite a hefty price tag. If you work in the City Hall area, lucky you! We have come up with a guide that will help you spend no more than 50 BUCKS on breakfast, lunch and dinner in 5 days.  We stretched a little to Bugis, because it was really a challenge to find affordable food in City Hall. Read on and find out how to eat well, and save at the same time!

Monday Breakfast: Makanan Bollywood Restaurant

Makanan Bollywood serves a pretty dope chicken curry that comes with 2 pieces of Roti Prata ($2). Found in the basement of Peninsula Shopping Centre, the quiet air-conditioned coffee house guarantees you a short escape from the hustle and bustle of humid Singapore. I found the texture of the prata slightly doughy, but the chicken curry was surprisingly rich in texture and in flavour. Start the day right with a sweet and savoury combination by dipping the Prata in curry and sugar!

Monday Lunch: Supreme Pork Chop Rice

This is a hidden gem. It has always been my go-to lunch spot if I’m in the area. The Chicken Chop Fried Rice ($4.80) comes with a portion of fried rice, chicken chop coated with mushroom sauce, sunny side up or braised egg, and a choice of vegetables. I highly recommend the salted vegetables over the mixed vegetables. Each piece of chicken is tender and well marinated, and pairs excellently with the watery chilli sauce that you can get at the counter.

Monday Dinner: Eleven Fingers (Eu Kee) Scissors Curry Rice

They offer a variety of dishes that go well with their curry rice but you can opt for a basic combination of curry rice with a piece of curry chicken wing and curry cabbage for only $3. Although it doesn’t sound like much, the deliciously rich curry gravy will fill your tummy. 

Total Cost: $9.80
Remaining: $40.20

Tuesday Breakfast: Si Ma Lu Goreng Pisang

Fancy something light for breakfast? Drop by Si Ma Lu Goreng Pisang in Albert Centre and grab a Green Bean Goreng ($0.80) to go! The exterior remains crispy even after it’s been left out for sometime, and the green bean filling is flavourful. The stall also offers their famous goreng pisang in the morning. 

Tuesday Lunch: Leong Yeow Famous Waterloo Street Hainanese Chicken Rice Branch

For $3.80, you get a plate of rice, and chicken on a separate plate. The rice was mild tasting and lacked the usual taste of ginger and garlic. However, the taste of the rice can be elevated with an added dose of their chilli, which is pleasantly spicy and citrusy. Although I found the portion of the chicken slightly insufficient for its price, each piece is soft and tender. It isn’t the best chicken rice, but it is not bad an option if you’re looking for affordable chicken rice.

Tuesday Dinner: Mother’s House

For 5 dollars, you’ll get a portion of rice with 2 veggies, 1 meat, as well as a bowl of soup. The shop’s Burmese rendition of Chinese economy rice is similar to our chap chye peng. Dishes include pork belly, kang kong and corn. Although the Kang Kong and corn weren’t the best, the braised pork belly was flavourful. There is even a free flow of bean sprouts and chilli sauce. If you’re new to Peninsula Plaza’s basement, be prepared to brave an unfamiliar pungent smell that lingers in the premises.

Total Cost: $9.60
Remaining: $30.60

Wednesday Breakfast: YY Ka Fei Dian

One of the best breakfast deals lies in YY Ka Fei Dian, a quaint coffee shop along Purvis Street. Baked in-house, their soft Kaya Buns ($1.20) boast a crisp light crust and a fluffy and super soft interior. Within this delicious bun, you’ll find a generous portion of kaya and a slab of butter that might make this place your new favourite breakfast spot. If you want to stretch your budget a bit, you could always grab a cup of kopi to complete your breakfast!

Wednesday Lunch: Tony Cafe

This unassuming chap chye peng eatery serves up fried chicken that you absolutely must try! Come early to beat the lunch queue if you’ll like a taste of Tony Cafe’s Chicken Wing Set ($3.50). The fried chicken was a stunner in every aspect – seasoning, taste and texture. Adapted from corona chicken recipe, the skin was beautifully golden and addictively tasty. The well-seasoned chicken wings were immensely tender and juicy! No wonder almost every table ordered it. Just take note that Tony Cafe serves the fried chicken wings only on Mondays, Wednesdays and Saturdays!

Wednesday Dinner: Penang Laksa

You can grab a bowl of Penang Laksa ($4.50) at Esplanade Xchange. Each bowl contains noodles, and a generous amount of sliced onions, chilli padi and sardine flakes. You have the option of adding prawn paste, so do ask for it if you like a splash of heh ko. Although the broth lacked the usual sourness, it might be the perfect lunch for those who like their Penang Laksa less tangy. 

Total Cost: $9.20
Remaining: $21.40

Thursday Breakfast: May’s Delicacies

Esplanade Xchange has a Chee Cheong Fun Set ($2.50) that you must try. It is a simple assembly of rice cake, fish cake, fish-flavoured beancurd skin, and homemade sweet sauce and chilli. The novel addition of fish cake and beancurd skin really adds a delicious twist to the traditional chee cheong fun. If you’re feeling sleepy, the fiery chilli will jolt you awake.

Thursday Lunch: Thunder Tea Rice

An unnamed corner in Chang Cheng Mee Wah Food Complex at Queen Street has been selling Lei Cha AKA Thunder Tea Rice ($4) since January 2017. Each set comprises a bowl of basil tea soup, a bed of rice, fried anchovies, and various greens which include diced french beans, cabbage, kailan, and more.  A healthy, tasty, and affordable lunch option!

Thursday Dinner: Noodles

Pop by Waterloo Street for an array of dinner options. Go for the Fu Zhou Fishball Noodles ($3.50) that can be found at the stall with the word ‘Noodle’ embossed in red. The noodles have an al dente texture and a mild alkaline aftertaste. You’ll find in each fu zhou fishball a slightly salty pork filling that complements the noodles.

Total Cost: $10.00
Remaining: $11.40

Friday Breakfast: Zheng Xing Mei Shi

TGIF! For breakfast, you might like to savour a hot bowl of Tau Suan ($1.60) topped with crispy you tiao. There is a generous amount of mung beans. There’s no better way to celebrate the start of Friday than with a sweet little treat for breakfast, right?

Friday Lunch: Auntie Teo Place

The Adelphi is home to another pocket-friendly find. Auntie Teo serves local cuisine that does not contain any pork or lard. For just $4, we got a very filling meal of nasi campus – rice, chicken rendang, and sunny side up egg (you can substitute the egg with a vegetable of your choice). The rendang chicken is sweet and savoury, and the big portion surprised us. Don’t forget to mix in into their homemade volcano sambal chilli.

Friday Dinner: Claypot Rice

To celebrate surviving City hall with only 50 bucks, dive into this Kong Pao Chicken Claypot Rice ($5.70) which is found in The Gallerie food court at Marina Square. Where else can you enjoy claypot rice in an air-conditioned setting, with a view of the Marina Bay skyline? The claypot rice contains marinated Kong Pao chicken and sliced dried sausages laying on a sizzling bed of rice.You can watch your very own claypot rice being cooked over the fire, as you stand in the queue. The bottom half of the rice is nicely crisp while the top half remains moist and flavourful. The chicken is also tender and well marinated. This is a hearty meal to round off the work week. 

Total Cost: $11.20
Remaining: $0.10

Still think it’s impossible to navigate the eateries around City Hall with only 50 bucks for 5 days? We (barely) did it. Although some of the eateries are nearer to Bugis, we hope that our guide will keep your bellies satisfied! 

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

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

The post 50 Dollars Challenge: Surviving 5 days in City Hall appeared first on Miss Tam Chiak.

Noodles? Meats? Sounds typical, but it’s not. The former executive chef of Arteastiq, Firdaus Nasir, has brought Noods & Meats to this quiet part of Yishun. The Muslim-owned stall might be only two months old, but don’t underestimate its menu offerings. There are easily more than 15 delectable dishes to try. It’s a pity we did not get to speak to the chef about the food. So, we’ll let the food speak for him instead.

Out of all the homemade pasta dishes, I ordered the Di Kicap ($9.90) as it’s the only pasta that is more “Asian”. 

I loved the al dente spaghetti. However, it was the sweet sambal sauce that stole my heart. Each strand of spaghetti was thoroughly coated in the mildly viscous sambal sauce, so every bite delivers a fiery blow. Now, I love spicy food so the di kicap is enjoyable. If you can’t take the heat, get ready a cup of teh bing at the side before you dig in. Seated above the spaghetti is a roasted chicken leg. If there’s anything to improve on, it has to be the texture of the chicken, which was too dry. However, the chicken was flavourful, and still tasted pretty good when eaten with the sedap sambal sauce.

They have a range of meats that are smoked in-house here. Each main comes with a complimentary side. We opted for the Bebek Meat ($12.90), which marries both Western and French cooking styles. The sauce is commendable!

Unfortunately, the sauce overshadowed the star of bebek meat – the duck confit. Although I liked that it did not carry that distinct strong taste of duck, it was too dry. Besides the complimentary dish and accompanying greens, you’ll get a beef broth soup as well. Sadly, the soup is too salty. Regardless, the bebek meat is definitely a steal for just $12.90! One more thing, heed our advice and you won’t regret it. Opt for the potato salad as your side when you order the duck confit. Each piece of potato is coated in a savoury mayonnaise mix that is highly addictive.

Noods & Meats is still pretty new so I believe they are still working certain things out. Hence, I’ll definitely be back to give the food another 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 Noods & Meats. We will verify and update from our side. Thanks in advance!

The post Noods & Meats – The Ultimate Fusion Halal Eatery in Yishun appeared first on Miss Tam Chiak.