The rice bowl trend is taking Amoy Street Food Centre by storm. First Gyu Nami, then Big Bowls Project, and now Lagoon In A Bowl! Opened just a month ago, Lagoon in a Bowl was launched with ONLY one dish on their menu — Norwegian Salmon Rice Bowl($10)! It might sound pricey on first impression, but I assure you that its quality and portion make it a huge bang for your buck.

The amiable young owner, Zilch, shared about the stall’s beginnings. “My friend, Daniel, has a stall there selling wagyu beef don at Gyu Nami. So, I decided to take a stall there too. To avoid clashing with him, I went with salmon rice bowl instead. So we’re kinda like surf & turf,” commented the owner. Zilch is also managing Don, a hawker stall dishing out Japanese-Western fusion rice bowls.

Zilch created a “salmon swimming in a lagoon” by adding a bed of blue butterfly pea rice. It’s not everyday that you meet Calrose sushi grains dyed with a natural blue dye in rice bowls. I am pretty certain that the alluring blue hue will attract die-hard Instagram users, as well as curious foodies. First things first, the serving of blue-stained grains is extremely generous. I was assured that only fresh rice is served. While done well, the sticky rice might get a little jelak for some, after a couple of mouthfuls. 

You can always count on rice bowl stalls to add a medley of colourful greens, which includes cherry tomatoes, Japanese cucumbers, and corn to their rice bowls. 

“Swimming” in the “lagoon” is a slab of sous-vide fresh Norwegian salmon. You don’t need a fish expert to deduce that the moist salmon has nailed a beautiful medium rare centre. I’m not a fan of sashimi, but I dare say that even most will enjoy the tender fish. The salmon is topped with homemade mentaiko sauce, which is torched to add a touch of smokiness. 

The onsen egg is just the cherry on top. The perfectly-cooked egg is sprinkled with furikake for a burst of umami.

Beyond just tasting and looking good, the dish is also nutritious. I wouldn’t mind braving the lunch crowd for this bowl of goodness!

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

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If you’re loitering around Orchard and looking for a place to get an affordable and quick lunch, you might want to consider Signs A Taste of Vietnam Pho.

Located in Midpoint Orchard, the shop is run by Anthony and Angela, a deaf couple. Anthony shared that the couple were encouraged by their friends to set up a shop, after they have tried Angela’s cooking. It’s a step in the right direction as Angela whips up tasty Vietnamese dishes, without the use of msg.

The no-frills eatery serves up affordable Vietnamese street food, such as pho and spring rolls.

The portion of the Sliced Beef Ribeye Pho ($6) was very generous. The pho noodles were slightly thicker than the ones that I’m used to, but I enjoyed it as it wasn’t mushy, and had a good bite. My colleague enjoyed the soup very much.

I’m a fan of Vietnamese Spring Rolls and I usually make them at home. It is quite hard to ensure that the wrapped roll is taut and plump. Too much ingredients will cause the skin to tear, and too little ingredients will make the roll look limp.

The version done by Angela scores full points in the looks department. These plump rolls ($5 for 2 rolls), which are made fresh upon order, are filled with prawns, egg, and either pork or chicken. The rolls are served with a peanut sauce. The nutty flavour and savouriness of the sauce worked in tandem with the minty fragrance.

They serve their Vietnamese Black Coffee ($3) in a Vietnamese stainless steel coffee filter, and you can watch as your coffee is ‘brewed on the spot’.

The couple shared that they do face difficulties running a food and beverage business because of their disability. For example, it’s hard for them to order from suppliers as suppliers usually entertain calls instead of messaging, which results in Anthony having to buy the supplies himself from supermarkets or the wet market.

It is heart-warming to know that Anthony and Angela have managed to overcome all the challenges, and started their business. The couple does whip up tasty Vietnamese dishes which are priced really affordably.

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

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Located in Hougang Avenue 4, Tan Koon Curry Rice sells a plethora of dishes to go with your rice. Dishes include the typical Hainanese curry rice favourites, such as pork chop and Hainanese chap chye.

The most important dish for me when having Hainanese curry rice would be the chap chye. The cabbage shouldn’t be too mushy and should be sweet and savoury. The chap chye served here did meet my expectations. Cooked with a medley of cabbage, carrots, black fungus and tang hoon, the vegetables held just enough crunch, and were well seasoned.

I tried the braised fish, which was actually a fried fish doused in a ginger and tau cheo sauce (soybean paste).  The fish was cold and mushy, and the salty sauce was not flavourful even though there were leeks and ginger in it. 

Another must-have dish for Hainanese curry rice would be pork chop. Here, the deep-fried pork chop is cut into large cubes which are then tossed with peas, tomatoes and onions in a ketchup mixture. I did enjoy the sweet and sour sauce, but the pork chop was very tough and stringy.

Thankfully, I enjoyed the curry chicken very much. It was rich, creamy and had a decent amount of coconut milk. The curry wasn’t overly lemak or cloying, which made it great with plain white rice. The chicken wing was tender, and the meat fell off the bone easily.

I spent a total of $13 for 2, which was rather affordable, considering the amount of meat that I ordered (3 meats, 1 vegetable). Tan Koon Curry Rice sees a long queue during dinner time (from 5pm onwards), so be prepared to jostle with many other diners.

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

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Unusual food pairings that involve char kway teow are hardly seen. I haven’t come across any unique char kway teow combination which could beat the one at Heng Huat (cooked with radish and topped with generous amounts of chye sim) until now. Online reviews, coupled with the recommendations of dear friends, convinced us to order this plate of char kway teow from Lai Heng. What caught our attention was their special pairing of char kway teow and otah. Doesn’t it sound delicious!

Moist and flavourful char kway teow seems almost impossible to achieve, but Lai Heng has done the impossible. We urge you to slurp up the plate of noodles before it turns dry! We love that they were generous with the amount of eggs too. However, the char in the char kway teow was lacking. We were told that Lai Heng’s char kway teow usually carries a distinct smoky aroma. Perhaps, consistency is an issue here.

Our plate was filled with a fair amount of hum, so cockle lovers, this plate of char kway teow is for you! I don’t usually fancy the bloody bivalves but they give the char kway teow a characteristic sweet and savoury flavour that we all love. 

What sets Lai Heng apart from the rest of its hawker counterparts is its unique offering of huge otahs ($1). After a quick stay on the grill, the piping hot otah was a wonderful treat. Unwrap the banana leaf, and savour the well-seasoned fish paste. The fragrant otah has a smoky flavour that complements the char kway teow very well. A word of caution : the otah is pretty spicy! 

Who knew? Pairing otah with char kway teow is actually such a great idea!

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 Lai Heng Fried Kway Teow. We will verify and update from our side. Thanks in advance!

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Forget the fancy pleasantries. No amount of flowery language can do yummy hawker fare, as good as Jia Jia Xing, justice. The pig’s organ soup appears to be the star of Jia Jia Xing, but I urge you to go for the pig trotter with 卤 (lor) as well. It’s mind-glowingly good. Jia Jia Xing is helmed by an affable lady who handles the never-ending queue single-handedly. We had the Pig’s Organ Soup ($4.50), the Pig’s Trotter with Lor ($5.50 regular, $7 large), as well as a bowl of yam rice ($0.50).

The pig’s trotter here is executed perfectly. Although deemed as confinement food by most people, this is one dish that I’ll gladly eat every other day. The regular bowl contains two trotters. Each trotter carries tender fall-off-the-bone meat. Covering the delicious flesh is a collagen-rich skin that’s thick and gelatinous.

Pig’s trotter with vinegar is a common pairing. However, we were recommended to try the lor version. I guarantee that you will slobber after you’ve had just a small taste of the savoury sauce which carried an intense herbal flavour. Gorging ourselves on the tender pork and full-bodied sauce was shiok! Soak up every bit of the sauce with a bowl of rice!

Talk about a tale of two extremes. The lor of the pig’s trotter made the pig’s organ soup seem very delicate and clean tasting. The soup possesses a peppery hint which quickly faded into a lingering tanginess. The salted vegetables slices gave the soup even more tang, making it more addictive.

I was expecting more pig’s innards to be swimming in the murky broth. But the soup is packed with an equal, if not more, amount of lean pork slices and pork belly. Each pork slice was tender, and firm. I love the pork slices because they were pretty thick and gave a satisfying bite. I’m not a fan of offal, partly due to sanitary concerns, but the innards here were. cleaned and cooked throughly. The texture of the innards was commendable. The only item that I didn’t fancy as much was the liver, which was tough and gamey.

The lor of the pig’s trotter here truly left an impression. The long queue at Jia Jia Xing bears testament to how delicious the food here is. I promise you’ll be like us, planning for a return visit after you’ve tried their dishes.

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

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

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Imagine my surprise when I first heard about 33 Vegetarian, which sells mock chicken rice. Surprise, surprise! Regrettably, I couldn’t really have a conversation with the hawkers. They were busy preparing food for their customers, many of whom were monks. Although the menu boasts a myriad of dishes, I gathered that the mock chicken rice dishes are the patrons’ favourite, and the Healthy Vegetarian Chicken Rice Set ($6.80) is probably the bestseller.

The vegetarian chicken rice set is legit. Our portion came with both roasted and steamed mock chicken, achar, bai cai with oyster sauce, oily rice and a bowl of soup. The presentation of the chicken rice set was commendable. The rice was well executed, delivering a mouthfeel that’s similar to our usual chicken rice. The rice separated nicely, and each grain was oily and flavourful. I preferred the steamed chicken to its roasted counterpart. I don’t expect the mock chicken to taste like real chicken, especially when both lacked that fibrous texture of real chicken meat. However, the steamed version actually successfully fooled my mind into thinking that I’m devouring chicken skin. On the other hand, the roasted chicken tasted very much like cut-up tofu skin rolls,

Online reviews report that the owners used to sell real chicken rice, before they became vegetarians. Perhaps that’s the reason for their superb chilli sauce, which is homemade. The chilli is robust, and delivers a balanced mix of tanginess and spiciness which adds depth to the mock chicken rice. The chilli leaves a lingering heat on your tastebuds, which I love in a good chilli. Pair it with the steamed chicken rice, and you might find it hard to differentiate the mock chicken rice from the real deal. 

I wanted to find out if the Thai Vegetarian Chicken differed vastly from the patrons’ favourites. The hawkers stay true to the use of vegetarian goose in the preparation of their Thai chicken. We enjoyed the paper-thin skin which was fried to a perfect crisp. The splash of Thai sauce was a tad too sweet though.

I had a pleasant experience at 33 Vegetarian. The amount of thought and effort put into designing a balanced and complete mock chicken rice meal is truly laudable. Before you leave 33 Vegetarian, be sure to finish the bowl of homemade soup. It’s delicious!

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 33 Vegetarian. We will verify and update from our side. Thanks in advance!

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Nothing warms the heart like a piping bowl of congee. Diving into a hot bowl of gruel on a cold and wet morning is just indescribably comforting.

Thong Heng Porridge is run by 72-year-old Madam Merry Khoo. She has been cooking for more than 2 decades and had set up shop in Hougang and Kallang Bahru, before moving to the current space in Ang Mo Kio Avenue 4. She shared with us that she has built a steady customer base — many customers have been patronising her stall since its humble beginnings in Hougang.

Although Madam Khoo is of Teochew descent, she cooks Hainanese-style porridge. Many of us are more familiar with the grainy Teochew mui and gooey Cantonese zhok, and may never have heard of Hainanese porridge. Hainanese porridge looks mushy, but you can still feel the individual grains when eating it.

Thong Heng offers a variety of porridge, such as Sliced Fish ($3.50), Century Egg ($3) and Pork ($3) porridge. We tried the century egg, and pork porridge, and both contained a generous amount of ingredients. What I loved the most about the porridge is that it had a “mi xiang”, which loosely translates to “rice fragrance”. It reminded me of my childhood, when I would sit in the kitchen and watch my grandma prepare dinner. The kitchen would be perfumed with the aroma of cooked rice.

When you’re going to Thong Heng, pay special attention to the Chinese spoons that come with the porridge. Madam Khoo shared with us that she bought it all the way from Swatow when she went back to visit her relatives!

Note that the stall does not have stipulated rest days!

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

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Sembawang Hill Hawker Centre isn’t actually located in Sembawang; it sits on the edge of Upper Thomson. The hawker centre is located in the midst of rustic terrace houses and boutique restaurants, and there’s even a defunct ‘Sembawang Hill Estate Taxi Service’ kiosk that gives the whole estate an old charm.

Makan Food Stall, a Halal-certified and Muslim-owned stall, is just one of the many stalls at the hawker centre. Do not let the plain signboard and old decor turn you away. Makan Food Stall serves up Nasi Lemak ($3), Lontong ($3), Mee Siam ($3), Mee Rebus ($3), as well as Nasi Campur, which is essentially the Muslim version of zhap cai png.

We tried the stall’s mee rebus, which was a hearty bowl of yellow noodles drenched in gravy.

Makcik was very generous with the amount of thick viscous gravy that she poured over the noodles. The sauce packed a small amount of heat, and its savouriness and sweetness were further enhanced by a squirt of black sauce.

Another typical Malay dish would be mee siam, which is also known as Siamese noodles.

The bee hoon is first fried with chilli, and spices, before it is thrown into a sweet and spicy soup. The dish is then topped with a hard-boiled egg, an additional serving of chilli, a piece of lime, before it is garnished with fried shallots and spring onions. I felt that the mee siam wasn’t fragrant enough, and was a tad too sweet for my liking. The broth was a little thin and watered down. The mee siam can definitely use some work, in my humble opinion. 

The two noodle dishes are pretty simple, but you’re able to taste the hard work that goes into the making of the dish.

Their nasi campur seemed to be really popular — almost everyone ordered it. I didn’t try it this time round but I’ve made a mental note to head back for it!

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

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It’s uncommon to find hawker stalls selling Xing Hua cuisine. Usually, you can only find Xing Hua delicacies in restaurants. Recently, we stumbled upon a hawker stall that specialises in Xing Hua cuisine! Located in Sims Vista Market & Food Centre. He Xing Ban Mian Zhi Jia sells Xing Hua-style bee hoon, as well as handmade noodles.

When I ran a search online, I noticed that many people visited the stall for their Xing Hua Bee Hoon ($4). I decided to try the Xing Hua Rice Cake ($4), instead of the bee hoon, as it is a rare find in a hawker setting.

The owners shared with us that even though they make their noodles themselves, they don’t have the capability to make the rice cakes. Even though the rice cakes are not made in-house, they were chewy, and springy. For $4, the dish came with a generous portion of “liao”. Sitting on top of the rice cakes were a few pieces of prawns and clams, which were fresh and sweet. Although the signboard showed pieces of meat in the dish, I couldn’t find any in mine. Did uncle forget to add it in?

I particularly enjoyed the chup which was salty, aromatic and a little sweet. The sauce coated each piece of rice cake evenly, and there was never a bland mouthful. If you’re a fan of spicy food, don’t forget to pour in the chilli mixture!

When I arrived at around 3pm, the stall owner was churning out pieces of dough. I was glad to be able to witness him passing sheets of dough through a machine. Its heartwarming to see stalls still making their own noodles, even though it is so much more convenient to purchase ready-made ones.

The mee hoon kueh pieces were chewy, and had a firm bite. Although the broth was a little bland, I didn’t think much of it as I know that Xing Hua cuisine is usually lighter in flavour. Nevertheless, the taste of the broth grew on me. It had a pleasant aroma of Chinese wine, which flavoured the broth even more. 

I enjoyed the food at He Xing Ban Mian Zhi Jia, especially the Xing Hua rice cakes. The prices are really affordable, don’t you think? If you’re in the vicinity, why not pop by for lunch?

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

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We seem to have an affinity with Taiwanese cuisine. No doubt, its street food never ceases to amaze with its variety and appeal. After I returned from a recent trip to Taiwan, I’ve been craving for some of Taiwan’s greatest eats, such as 卤肉饭（braised pork rice). To our surprise, a hawker serving up classic Taiwanese fare sprung up near our office.

Mei Ming Taiwan Delicacy was born out of the owner’s passion and love for all things Taiwan. “I used to be in construction, but I left to learn culinary from a master in Tainan, Taiwan for a year,” Zen shared. Right now, there are only 5 items available on the menu. The 卤肉饭 lu rou fan is a must try, but I was drawn to the 刈包 especially since we ate quite a bit of it back in Taiwan. Let’s see how it fares, shall we?

If you’ve read our article on the origins of guabao 刈包, you’ll discover that it’s actually another name for kong bak bao 扣肉包. Like its Taiwanese counterpart, a slab of braised pork is sandwiched between a steamed bun ($3). One thing that we noticed was that crushed peanuts aren’t included, unlike the traditional Taiwanese guabao. The soft pork belly was adequately flavourful and I thoroughly enjoyed the excellent fat to meat ratio that it possessed. The saltiness of the preserved vegetables further brought out the braise flavour of the pork. I thought that the individual elements of the guabao could have been melded with an added splash of braising liquid, to really bring them all together. 

Now, the star of Mei Ming, lu rou fan ($3.80)! What I love most about the rice is their use of 珍珠米 pearl rice. The sticky and plump grains absorbed the braising sauce nicely, adding depth to every mouthful of rice. The rice was strongly perfumed with the characteristic aroma of five spice as well. Chunks of  braised minced pork sat atop the little hill of rice. However, the meat was slightly bland. There’s a reason for this, so read on!

The Lor Kway Chap ($3) also has room for improvement. While the amount of ingredients was sufficient, the usual innards were absent. Fortunately, they replaced the entrails with braised pork belly which is totally alright. Only the soft and moist pork belly stood out. Overall, the braising sauce leaned towards the bland side.

The broad rice sheets are steeped in a broth that could also use some work. Zen shared that the braising sauce, which he prepares 2 months in advance, can be overpowering especially for the elderly patrons. Thus, he dilutes the sauce before serving the dish. We tried the concentrated braised gravy, and man was it yummy! The braise was fragrant and full-bodied just the way lu should be. Don’t be afraid to ask for a concentrated version if you like.

The 大腸包小腸 is an unusual find in coffee shops. “My mentor specializes in selling 大腸包小腸 across Taiwan, so I learnt that and brought it back to share with the heartlanders in Singapore”. However, I thought that the 大腸包小腸 ($6.60) was slightly underwhelming for its price point. The overall mouthfeel of the dish didn’t seem right. Unlike the ones in Taiwan, the elements within the 大腸包小腸 appear to be detached from each other. Kudos to Zen for putting together a medley of greens, including salted vegetables, sliced cucumbers and coriander, which gave the dish appropriate tang. However, the sausage used isn’t the fat and juicy kind that you get in Taiwan. Taking the place of a succulent sausage is a thin and slightly dry cylindrical piece of meat, which might explain the discontinuity between the sticky rice sausage, greens and the pork sausage itself.

There are hits and misses, but Zen is one passionate chef who is very accepting of feedback. We believe that his food will be a huge hit, once they’ve been perfected!

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 Mei Ming Taiwan Delicacy. We will verify and update from our side. Thanks in advance!

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This unnamed family business has made great strides since its humble beginnings. It started out as a food delivery business, and eventually expanded to a physical stall at 13 Crane Road. Diners can place an order via the usual food delivery services, or directly with the stall. The boss actually delivers island-wide personally. Now, isn’t that laudable? “What’s their signature dish,” you may ask. Well, sources pointed us to one thing — Salted Egg & Buttermilk Chicken Rice. Apparently, this dish is very popular with legions of national servicemen. According to Gary, and his mother, orders from SAF camps and bases make up the bulk of their business.

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

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

Our journey to 13 Crane Road has been rewarding, albeit exhausting. I’ll probably place an order online the next time! If you have a huge order in the middle of the night, the boss may consider delivering it to you. How nice! 

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

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

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

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

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

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

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

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

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

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

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

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

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We know that the bubble tea craze in Singapore will never really come to an end. What was first assumed as a passing phase, is now a permanent fixture in our food and beverage scene!

If you’re looking for new-fangled flavours as opposed to the usual milk tea, Bunny Tea has it all! The bubble tea store is located at Duo Galleria, and is quite different from other bubble tea stores.

Bunny Tea is an actual store — there are seats available (even though limited), so you can rest, relax and enjoy your bubble tea. Other than bubble tea, the store sells light snacks as well! Apart from sandwiches, muffins and croissants, the store also does their own tortillas wraps that are great for a grab-and-go meal.

If you’re wondering why the shop is named Bunny Tea, there isn’t any reason to it! The owners just thought of a name and decided to stick with Bunny Tea. 

We tried the Chicken Tortilla with Pesto Sauce ($6.50), which we felt was quite a disappointment. There was very little filling inside the flatbread, and everything just didn’t come together harmoniously.

Bunny Tea isn’t missing out on the current craze — cheese tea. Under their Cream Cheese Top Series, patrons can choose from options such as Tea King (medium: $3.80 /large: $4.80), an oolong red tea blend, and Peach! (large: $5.80), a refreshing and fruity peach tea with peach ice blend.

We decided to go for the Rosy Rose (medium: $4.80/ large: $5.80) which is one of the recommended items. This refreshing drink is made from rose oolong tea, with actual rose petals in the drink. Every sip gives off a delicate floral scent. The tea is sharp and fragrant, and what I liked the most about it was that the natural aroma of the tea wasn’t masked by sweetness. Floating on top of this flowery tea is a layer of creamy cheese. I was never a fan of the cheese topped bubble teas, and am still not a fan after trying Bunny Tea’s version. The creaminess of the cheese didn’t go well with the light flavours of the tea, and I prefer my tea as it is.

Another unique tea flavour would be the Nuomi Hong (medium: $2.80 / large: $3.80), which is essentially a sweet glutinous red tea. The tea had a subtle rice fragrance, and the robustness of the red tea shines through. The addition of Strawberry Boba ($0.50) is great. The spheres of strawberry liquid promise a sweet and fruity explosion which blends well with the sweet red tea.

If tea isn’t up your alley, the Avocado Milkshake ($4.80) might appeal to you. The green drink is rich and creamy. I could taste the avocado, and I really liked how the drink was a little “oily”. Although it’s flavoured with gula melaka, the drink wasn’t overly sweet or cloying.

Although the drinks are interesting, I don’t think I would make a special trip here for them. However, if I’m nearby, I might come in for a quick drink to escape the heat.

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

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I have a penchant for Thai food. Sawadee khrup! So, imagine my joy when I found this humble eatery which offers possibly one of the most authentic Thai dining experiences in Singapore. SAP Thai Food serves them up with a twist. Not only are the usual Thai staples served here, 

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

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

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

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

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

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

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

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

Cuppage Plaza isn’t the trendiest mall along Orchard Road, but it is home to many eateries and drinking establishments.

Located on the first floor of Cuppage Plaza, Orchard Yong Tau Fu is a no-frills yong tau fu stall that gets quite busy during lunch hour. There are very few seats available, so get there early, or take your lunch away. 

The stall has a wide variety of ingredients such as the classic stuffed tofu, ladies’ fingers, bitter gourd slices, and some uncommon items which include stuffed tomatoes, pumpkin and even salted duck eggs and century eggs, up for grabs. Prices start at $4.90 for a bowl of 7 ingredients.

It may be difficult to identify what makes a good yong tau fu, but apart from the variety of ingredients available, the other deciding factor is the broth. The broth at Orchard Yong Tau Fu may look pale and light, but it is actually very rich and flavourful. The savoury and sweet broth is made with a combination of dried anchovies and soy beans.

Diners have the option of adding yellow noodles, bee hoon, kuay teow or a bowl of rice to their dry or soup yong tau fu. I opted for the dry version, and the dish came with a generous serving of chilli sauce, sweet sauce and sesame seeds. After a good toss, the harmonious mixture of chilli and sweet sauce coated every piece of yong tau fu evenly. 

Although Cuppage Plaza might be a bit of a walk from the heart of town, if you have time to spare, and are looking for a tasty and affordable meal, Orchard Yong Tau Fu is a great option. 

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

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Belinda, the proud owner of Belinda’s Pancakes devotes herself to the making of traditional min jiang kueh, crispy pancakes and puttu mayam. Her delicious and affordable breakfast treats are always sold out by noon, or earlier.

During business hours, the amiable stall owner welcomes each customer merrily. This might be the reason why her customers keep coming back. Wouldn’t it be nice to be greeted with a wide and sweet smile every morning? “I make my own pancakes, using a long-time recipe that was passed down from my father,” Belinda shared humbly. It is heartwarming to see that Belinda is carrying on her father’s legacy.

To create min jiang kueh, batter is first poured into a circular metallic pan that sits on a gas stove. When the edges of the pancake are nicely browned and the insides still semi-molten, copious amounts of shredded coconut or crushed peanuts are generously poured across the pancake. The pancake is then folded, and removed from the pan.

The soft and fluffy pancakes warmed my soul. Belinda’s pancakes reminded me of my childhood. The pancake was dense and moist, and especially delicious when it was served piping hot. I thought that it could be likened to a thick mochi but without the stickiness. If you are taking it away, I recommend re-heating it before you savour it. The min jiang kueh comes in three flavours — peanut, coconut and red bean (all 90cents/pc).

My favourite of the lot was definitely the Coconut Pancake. The excellent filling-to-pancake ratio is what makes Belinda’s pancakes stand out from other min jiang kueh. Shredded coconut was spilling out with every bite, and we definitely are not complaining about how generous Belinda is with the filling. 

You can’t miss the classic Peanut Pancake. Who doesn’t love spongy pancake with sugar and crunchy peanut? At just 90 cents, this delightful pancake is a steal.

Apart from min jiang kueh, homemade Puttu Mayam ($1.60/2pcs) is available as well. The making of puttu mayam is a tedious process, so I was rather surprised to learn that Belinda’s sister actually makes them by hand. Each portion contains a generous amount of steamed vermicelli-like noodles, granulated gula merah and grated coconut flesh. When eaten alone, the string hopper was slightly salty. When eaten all together, there’s an explosion of sweetness. If you feel like having something a little sweeter for breakfast, go for this.

Belinda’s Pancake is a true gem. We hope that Belinda continues to provide yummy pancakes with a big smile, and keep her father’s legacy alive. 

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 Belinda’s Pancake. We will verify and update from our side. Thanks in advance!

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A name can be rather telling of a person. Or in this case, a food stall. From I Love Burger Lah’s stall name, I can infer 3 things. Firstly, the owners are Singaporeans. Secondly, the owners love burgers. Lastly, the owners are pretty unconventional. After all, how often do you see a stall name with a singlish word added in? Rarely so, indeed.

I Love Burger Lah is a Muslim-owned stall that offers a range of Western favourites. The stall has 2 main menus — the “I love burger” and the “I love fries” menu. The comprehensive fries menu encompasses fries of every flavour imaginable. Looking through the menu made me feel like a kid in a candy store — lost yet exhilarated at the prospects of picking my favourite flavours. Trying to shortlist the fries from the myriad of options was a challenge, but it was one I took up with great gusto. Alas, we settled for the Salted Caramel Fries with Himalayan Pink Salt ($4) and Salted Butterscotch Fries ($4).

The fries arrived drenched in their respective sauces, looking like a dream. The freshly-fried fries were light and did not taste oily, which made them delightful. While both fries tasted quite similar due to their salty-sweet nature, the butterscotch fries had hints of vanilla  and cinammon. In comparison to the salted caramel fries, the salted butterscotch fries had a sweeter butterbeer and toffee taste, almost as if someone had added in a few toffee drops into. Both fries were also sprinkled with a liberal amount of himalayan pink salt, which provided a very salty crunch. I have to say though, that I Love Burger Lah is extremely generous with their sauces, which is evident from the fact that every single fry was coated with sauce.

We also ordered 2 burgers, the Har Cheong Gai Burger ($4) and King’s Burger ($4.50). The fried chicken patty in the har cheong gai burger had a strong prawn taste from the har cheong (prawn paste). The stall owner dusted some spices atop the fried prawn paste chicken, before squeezing bbq sauce and maple syrup on top. The lettuce and tomatoes added some crunchiness and freshness to the heavy burger. However, the toasted bun was a little dry and floury.

The King’s Burger ($4.50) had a flavourful beef patty, even though it was a little too mushy for my liking. I Love Burger Lah is heavy-handed with their seasoning, and I felt as if I was eating a mouthful of spices. Mayonnaise and chilli sauce were squeezed atop the patty, making this quite a mess to eat. In conclusion, I am not too big a fan of the King’s Burger. The egg was underwhelming and the burger was overloaded with spices.

Nonetheless, I Love Burger Lah earned bonus points for their innovation and creativity. If you intend to visit, I recommend skipping the burgers and heading straight for the fries. This not only saves you some space in your stomach, but gives you the chance to try more flavours! If I revisit, I think I will give the Chilli Chocolate Fries ($4) or Truffle Fries ($5) a try. After all, $5 for truffle fries is really affordable!

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

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After lunch at Millenia Walk, Team Tam Chiak stumbled upon what appears to be the official launch of Supertea on the ground level of the retail haven. If you’re like us, slogging away to meet tight deadlines, then you might like to drop by for a mid-week treat. Supertea is one of Koufu’s latest concepts. The kiosk is situated in the middle of Millenia Walk, and has three 4-seater tables. Supertea’s variety of teas is definitely a refreshing change from the usual offerings from coffeehouses in Millenia Walk. Apart from the usual suspects (milk teas and fruit teas), the kiosk has also come up with a series of premium ‘hand-pressed’ teas.

We were recommended the Iced 23 Oolong Rich Machiaato + Fresh Milk ($4.60/medium, $5.30/large) . The brew was delicate and smooth, with a light roasted aroma. The layer of milk lent a mildly sweet and creamy edge to the drink. Remember to stir the mixture well! Patrons can opt for their homemade pearls as well. These little copper-coloured bubbles are the epitome of quality boba — soft and chewy.

One of their must-try fruit teas is the Blossom Pineapple ($6.80). Our cup was brimming with a medley of fruits, such as passionfruit, calamansi and pineapple pulp. The tartness from the pulps surprised us as we quaffed the refreshing beverage. The mixture of fruits worked harmoniously to deliver a mellow, fruity flavour. So delightful!

Apart from beverages, unique cream-filled buns are available at Supertea too! Dubbed Goody Bun, these artisanal bread actually resemble mini bread loaves instead of the usual buns. Currently, the buns come in three flavours — Matcha ($4.80), Chocolate ($4.50) and the exclusive Milk Tea w/ Pearl Goody Bun ($4.80). The buns are consistent in terms of taste and texture. A generous sprinkle of sugar frosting and flavoured powder(depending on the bun’s flavour) covers the top of every bun.

While the bread was a little too hard for me, the fillings were stellar. I was VERY excited to try their exclusive Milk Tea w/ Pearl Goody Bun ($4.80). Never have I tried such a creation before! The milk tea cream, which was rich and buttery, carried a strong tea fragrance that we adored very much. Hidden inside the bun are a few chewy pearls. 

There seems to be a flavour for everyone. Matcha lovers will love the matcha goody bun! While it was as sweet as the milk tea bun, the fragrance of green tea was not as strong as we had expected. The chocolate bun was very similar. I preferred the chocolate cream as the cocoa flavour melded excellently with the custardy smooth cream.

Stop by Supertea if you need a good dose of tea. The assortment of goody buns, and range of teas, will perk you up. They offer sandwiches too, if you desire a quick lunch!

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

The post Supertea – Singapore’s First Ever Milk Tea & Pearl Bun! appeared first on Miss Tam Chiak.

Upper Thomson has something for every foodie! Besides lovely cafes and known eateries, did you know that there is a hawker centre with extremely affordable food? Sembawang Hill Food Centre is home to pretty awesome food. Whether you belong to the lower or higher SES group, Sembawang Hill Food Centre will not disappoint.

#01-35 39 Coffee Stall

Start your breakfast with an excellent pick-me-up from 39 Coffee Stall. The smooth kopi has a slight acidity, and isn’t too bitter. What a pleasant cuppa to start our morning!

#01-36 Fresh Fish Seafood Soup

The simple, yet filling, bowl of Fish Soup with Maggi Noodles ($4.50) might evoke nostalgia. Consisting of maggi noodles, homemade fish broth and firm and fresh fish slices, the fish soup noodles is a great choice if you desire a lighter-tasting lunch. The noodles itself are basically instant noodles, so there’s nothing much to shout about.  Add a splash of soy sauce and a sprinkle of chilli padi to give the noodle dish some kick.

#01-23 Jing Ji Fishball Noodles

There are only two items on the menu — Teochew Meatball Noodles ($3) and Fishball Noodles ($3). Despite having such a lean menu, Jing Ji always sees a long queue during peak hours. Opt for all the condiments, including the tomato sauce and vinegar, to be added to your dry Teochew meatball noodles when asked. You won’t regret it. The mouthwatering mix of seasoning coated the al dente mee pok adequately, and we polished the bowl in no time. I’ll recommend the flavourful dry Teochew meatball noodles over the soupy fishball noodles, which tasted average at best . 

#01-10 Jia Jia Xing Pig Organ Soup

The lor sauce from the Pig’s Trotter with Lor ($5.50 regular, $7 large) is impeccable. I guarantee that you will slobber after you’ve had a sip of the savoury sauce which holds an intense herbal flavour. Gorging on the tender pork was super shiok! Don’t waste the sauce, remember to pair every bit of it with a bowl of rice! The pig’s organ soup ($4.50) seemed a lot more delicate and clean-tasting when compared to the trotters. There was a subtle peppery hint in the pig’s organ soup which faded into a light tanginess that lingered. 

#01-14 Fried Carrot Cake

I’m usually on team black carrot cake, but both the white and black carrot cake here won my heart. What struck me first was the radish cake cubes, which were pretty soft. For $3, you get a good serving of carrot cake with a satisfying eggy texture. If you like your carrot cake sweet, you’ll enjoy the carrot cake here as it boasts a sweeter flavour profile. The chilli here packs a punch as well. The carrot cake here surely qualifies as one of the more flavourful carrot cakes in Singapore. While delicious, that distinct smokiness that we all love was, unfortunately, missing.

#01-32 Ping Kee Popiah

If you crave a snack, or an added side, the popiah ($1.50 / piece) from this stall is a wonderful option. Cooked vegetables, and lap cheong, are encased within a thin skin. Lap cheong is a surprising, and unique, addition and the sweetness and taste of sausage stood out quite a fair bit. The sturdy skin held the filling together without breaking apart but was a tad too dry and chewy. 

#01-15 Lai Heng Char Kway Teow

Moist and flavourful char kway teow seems almost impossible to achieve, but Lai Heng has done the impossible. We urge you to slurp up the plate of noodles before it turns dry! We love that they were generous with the amount of eggs too. What sets Lai Heng apart from the rest of its hawker counterparts is its unique offering of huge otahs ($1). After a quick stay on the grill, the piping hot otah was a wonderful treat. Unwrap the banana leaf, and savour the well-seasoned fish paste. The fragrant otah has a smoky flavour that complements the char kway teow very well. A word of caution : the otah is pretty spicy! 

#01-17 Makan Food Stall

Our Muslim friends would be delighted by the offerings at Makan Food Stall. We ordered two noodle dishes — Mee Siam ($3) and Mee Rebus ($3). Although palatable, the mee rebus could be better seasoned. The mee siam was a standout with its luscious gravy that was sweet and spicy. Give the nasi lemak a try as well. It’s highly raved about!

Out of the 9 stalls featured here, which is your favourite? Share with us your favourites and recommendations!

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!

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When I think of chee cheong fun, the first thing that comes to mind is those factory made rice rolls, drenched in a dark sweet sauce and topped with sesame seeds. It doesn’t look the most appetising, but it’s a simple and fuss free breakfast option.

Homemade Chee Cheong Fun doesn’t sell your typical chee cheong fun. The stall, which is located just outside Admiralty MRT station, serves fresh rice rolls that are made upon ordering. It’s definitely much more labour intensive, hence it carries a higher price tag. 

Other than having it plain ($2.20), diners can opt to add fillings into their rice rolls, such as char siew ($3.50), prawns ($4), omelette ($2.50) and even abalone ($16.80), if you’re someone of a “high SES”.

Instead of the thick sweet sauce, the stall uses a thinner, saltier soy sauce, and tops the freshly made rice rolls with fried shallots, spring onions and sesame seeds.

The stall mills their own flour right in the shop with the large stone mill, located just behind the counter. I didn’t get the opportunity to witness such a medieval way of churning out flour, but I believe that it would be an eye-opening experience.

I thought that the addition of omelette in rice rolls is quite unique. The eggs gave the chee cheong fun a different texture. The rice roll was a little springier and firmer, and had a delicate eggy aroma. The ingredients are simple, but the roll is very tasty.

A common filling for chee cheong fun will be char siew. The char siew used at this stall does look very different from the char siew that we are used to. The char siew didn’t boast a signature red hue, but instead, was pale grey. Although it didn’t look appealing, the char siew was sweet and meaty, just like how char siew should taste.

Similar to the omelette cheong fun, the char siew version was drenched in soy sauce, fragrant oil, and topped with scallions and fried onion. We opted for chilli on the side, which didn’t pack as much heat as we expected.

It’s a pity that I didn’t get to witness the churning of the flour. I’m a firm believer of traditional methods as they deliver the most authentic flavours. Auntie told me that she usually churns the flour at around 10am, after handling the morning breakfast crowd, and before the lunch hour hits. I really enjoyed the tasty rice rolls at Homemade Chee Cheong Fun, and will definitely come back should I ever be in the vicinity.

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

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