The Cook and The Barista is a quaint eatery located at Jalan Sultan, and is aptly named because it is run by… a cook and a barista! Jyoji Masuda is the Japanese barista who owns the restaurant, while Zuno is the Singaporean cook who runs the restaurant alongside Jyoji. Both Jyoji and Zuno are friendly and personable, and these traits have helped them draw and retain customers, whom they first got by distributing flyers.

Opened just 2 months ago, The Cook and The Barista has been gaining steady traction, drawing a pretty strong lunch crowd from office workers. They specialise in Japanese and local food, and almost everything is made in-house, including the sauces.

We decided to try their Katsu Curry ($7.90), which comes with either pork or chicken katsu. Unfortunately, the pork katsu was sold out by the time we visited. Hence, we settled for the fried chicken katsu. The chicken had a crunchy, crispy breaded exterior, and was quite flavourful, albeit a tad salty. The Japanese curry tasted like the standard Japanese curry, with bits of chopped tomatoes and potatoes dotting the thick, brown sauce. I must say that the portion is quite substantial, and at $7.90, the dish is a huge bang for your buck, especially considering the fact that we were dining in a cafe.

We also tried The Cook and The Barista’s Gula Melaka Cheesecake ($6). The cream cheese had a lovely pale green hue, and was extremely soft and creamy. Coconut shavings which sat atop the cake added an extra chewy texture, and the drizzle of gula melaka sauce lent a lovely smoky sweetness. According to Jyoji, The Cook and The Barista introduced the gula melaka cheesecake simply because they wanted to add even more local flavour to their fusion menu. Apart from the gula melaka cheesecake, other cake flavours such as earl grey lavender are available too.

Of course, we had to try the eatery’s signature dish — The Cook’s Signature Soba ($8.90). The bowl of soba here is entirely homemade, including the pool of sauce at the bottom of the bowl. The savoury sauce was cold, salty and quite garlicky, with strong hints of mushroom. This particular soba bowl reminded me of wanton mee, as it was decorated with pieces of crispy wanton skin. The crispy wanton skins added a huge contrast in texture to the soba noodles, while the mushrooms and hanjuku egg introduced an unexplainable homeyness to the dish.

As we were enjoying our food, a repeat customer walked into the place and started a jolly conversation with Jyoji. Apparently, this regular customer had already pre-booked her meal, even before 12 noon! According to Jyoji, many regular customers are in The Cook and The Barista’s broadcast list, which notifies subscribers when a new dish is added to the menu, or when the “Daily Special” has been decided on. The “Daily Special” adds an element of surprise and variety to the menu. Jyoji stressed that the ingredients for the “Daily Special” are sourced from the market each day.

Finally, we were served the Osmanthus Jelly ($2.90/3 pcs, $5.50/ 6pcs, $9.90/ $12), which is also made in-house. Dried osmanthus flowers and wolfberries were embedded in the transparent jelly. The firm jelly carried a light and  pleasant sweetness that comes from the wolfberries. The osmanthus jelly was truly a delight, and a really refreshing way to round off the meal!

The Cook and The Barista serves quite a tasty spread at affordable prices. Considering that they opened just 2 months ago, the lack of teething issues and the sophisticated systems already put in place to attract customers are very impressive. While the weekday crowd is currently quite strong, the Jyoji and Zuno are hoping to attract a larger weekend crowd. The Cook and The Barista also serves speciality coffee by the way. Note that they accept only cash or grab pay at the moment.

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

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Is searching for the best beef noodles on your Bangkok bucket list? Or have you not had your first mindblowing bowl of beef noodles yet? Then, you might want to check out Nai Soi. Filled with hints of its long history, this charming eatery has a simple, no frills menu that offers several variations of beef noodles. The concrete floor, metal tables and plastic stools seem to take customers back in time to when Nai Soi first started out decades ago.

Located on Khao San road, Nai Soi has gained popularity among backpackers, and Korean tourists for some reason. 

The view of the cauldron full of beef stock and hot steam whetted our appetites. The Soup Braised Beef Noodles consists of a generous amount of braised beef, kang kong, fried garlic and thin rice noodles sitting in a hot broth. We also ordered a dry version which came with meatballs, as well.

Between the two, we all preferred the former. The lightly-flavoured broth, fragrant garlic and al-dente rice noodles formed a very cohesive flavour profile that left us craving for more. Several condiments such as chilli flakes, vinegar and chilli are available should you wish to add them to your noodles. For the dry noodles on, the sauce wasn’t as tasty as we had hoped for. Furthermore, the rice noodles in the dry version clumped together in just minutes, so this is a dish that you want to tuck into as quickly as possible!

More importantly, the tender beef chunks were really yummy. Nai Soi is also pretty generous with the beef — every mouthful will definitely contain some!

Nai Soi warrants a visit should you be in the vicinity. However, I don’t think the beef noodles deserves the extra mile of travelling. Despite that, Khao San road, also known as “the centre of the backpacking universe”, is an interesting place to check out, even if not for the beef noodles.

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When 2 Thumbs Up was introduced to us, I couldn’t contain my excitement. The stall, which sits in a coffeeshop near Clementi, is known for their Hainanese Curry Rice. I rushed to join the snaking queue at lunch hour, and was very eager to tuck into my very own plate of curry rice. Patrons can choose their preferred ingredients to pair with white rice, or go for the curry rice sets that won’t break the bank.

During our visit, we grabbed Set A ($4.80) which comprised of curry chicken, Hainanese pork chop, chap Chye and a fried egg. The ingredients are first laid atop a mountain of white grains before the ensemble is doused with curry and braising sauce. I asked about the making of the sauce, only to be turned away as the cashier needed to tend to the long line of customers.

I had high hopes of the curry when I saw the queue. Unfortunately, this is yet another case of the food falling short of expectations. The curry carried a mild spiciness, but I felt ithat t was missing some oomph in terms of flavour. The braising gravy itself was watered down, and not the thick and gooey kind you find in good Hainanese curry rice.

The focus is always on the Hainanese Pork Chop. Sadly, the pork chop ($1.50 ala carte) was rather disappointing. The pork chop wasn’t crispy, and the meat was dry. It also wasn’t dressed in the tangy sauce that usually comes with Hainanese pork chops.

The curry chicken ($1.50 ala carte) was blanketed in a slightly rich sauce. The curry wasn’t very aromatic, though. We were hopeful when the meat fell off the bone easily, but the chicken was dry and stringy.

Their chap chye (80 cents onwards) added sweetness to the saucier dishes. I love how soft and simple the chap chye was. It paired excellently with the rice too! Overall, I liked how the set meal, which was quite generous in portion, filled us up.

For just $2, patrons can grab a serving of braised pork belly. When eaten on its own, the pork belly was pretty mediocre. Although the braising sauce was mild, you can add a splash of curry to enhance the flavours of the pork belly. The pork belly wasn’t as fatty as I had hoped. We are sad to report that each piece was stringy and tough.

You might want to try the Handmade Meat Balls ($1.50). The meatball boasted soft and crunchy textures, but it could have been better marinated. 

2 Thumbs Up serves up affordable and filling Hainanese curry rice. You can go for it if you’re looking for a fuss-free, no-frills lunch option. There are more misses than hits during our visit, so we’ll suggest that you don’t expect the most scrumptious meal here.

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 2 Thumbs Up. We will verify and update from our side. Thanks in advance!

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456 Mian Fen Guo is currently run by Dickson, who is a third-generation hawker. The 27-year-old shared that he learnt how to make handmade noodles from his grandmother.

There is only a handful of noodle stalls that churn their own noodles. Of the few, most of them pre-cut the noodles, and cook it on demand. 

However, it’s slightly different at 456 Mian Fen Guo — the noodles are only cut upon ordering. Dickson shared that cutting the noodles only when there is an order, ensures that the noodles are  chewy and springy. He does not use wheat gluten in his noodles, hence the noodles won’t give the soup a murky appearance.

We tried their Mian Fen Guo (Dry: $3.50/Soup: $4), which is more commonly known as mee hoon kueh. The broth, which was well-seasoned and flavourful, was indeed much clearer as compared to the broth from other ban mian stalls. My favourite thing about the bowl of handmade noodles was the kueh.

The hand-torn pieces of mee hoon kueh were of a nice thickness and I enjoyed the springiness and QQ texture of the kueh. I also enjoyed dipping my marinated minced meat into the homemade chilli sauce, which gives a tart and spicy kick.

The stall also has dry ban mian, which is tossed in a sweet and savoury dark sauce. We had the dry option with u mian, and the noodles were also springy and chewy, just like the mee hoon kueh.

The stall offers fried pork lard which you can add into your noodles. The pork lard is all made in-store, and some diners shared that its really fresh, crispy and addictive.

Dickson shared that when he first introduced dry ban mian, it came with lard. Soon, many customers who ordered noodles with soup also wanted a side of lard. That was when Dickson decided that he would just leave a batch of lard as condiments, to which diners can help themselves.

Dickson quipped that he doesn’t know the origin of the stall name ‘456 Mian Fen Guo’, but said that it could be because his grandmother used to live in Block 456 in Pasir Ris.

456 Mian Fen Guo currently has two outlets — one in Bedok and the other in Tampines. If you’re in the east, and craving for a bowl of piping hot noodles, 456 Mian Fen Guo is where you should be headed!

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

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Dapur Minang Dapur Melayu is one of the stalls that come to mind when we discuss epok-epok. The stall at Seah Im Food Centre is known for their epok-epok, which is made in-house. Dapur Minang Dapur Melayu actually isn’t the stall’s true name. Meet #MakanBoleh, the real and rightful owner to the famous Malay-style curry puff. Dapur Minang Dapur Melayu, which #MakanBoleh has been operating under, actually belonged to the stall’s previous tenant. When #MakanBoleh took over, they did not replace the signboard. Unfortunately, patrons began associating the famous epok-epok with the old signboard after a while. Till this day, Dapur Minang Dapur Melayu continues to dominate Google’s search results if you’re looking for the highly-raved curry puff online. Today, we’re very excited to announce that #MakanBoleh has finally changed their signboard!

It takes the collective effort of the entire family to prepare the perfect epok-epok. While the husband painstakingly fries the epok-epok, his wife meticulously wraps and pinches every single epok-epok to create that signature pleated edge. The rest of the family run the daily affairs of #MakanBoleh, such as taking orders from hungry patrons. It gets really busy after 4.30pm, because that’s when the curry puff is available and everyone is queueing up for a bite of the famous puff!

Each epok-epok goes for a mere $1, and you’re definitely getting a huge bang for your buck. We dissect the puff for you, starting with the golden brown pastry which was thick and buttery. Unlike regular curry puffs, the crust held the filling really well, and did not disintegrate into flaky bits upon each bite.

The kentang (potato) version rewards you with potato cubes, as well as a quarter of an egg, in a tasty curry paste. Kentang lovers will enjoy the potato, which was consistently firm and moist. When we broke the puff, the potato was still smoking hot. Such a toothsome treat!

Similar to the kentang version, the sardine puff carried a lovely hint of spices. Stuffed in the epok-epok were delightful sardine chunks. What hit us hard was a tingling hot flavour that left us coughing for a bit. With such robust flavours, the sardine puff was my favourite!

Epok-epok fans will definitely enjoy #MakanBoleh’s homemade curry puff. Just remember to look out for the new signboard (which is in white) when you drop by!

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

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Ko Ko Mee is similar to the fishball noodles today. However, it gets its characteristic name from the way the noodles were sold in the past.

Back in the day, when policemen wore shorts, many hawkers peddled their food from push carts. To inform customers that the noodle vendor had arrived, they would knock two bamboo sticks together, one larger than the other, to a rhythmic beat. The different types of noodles, such as fishball noodles and wanton mee, would have their own beats.  Customers would then run out of their homes onto the streets, shouting “Ah Tee”, which means brother in Teochew, to catch up with the pushcarts and order their noodles.

Although the tradition of knocking two bamboo sticks together to solicit business has come to a halt, we are still able to get a taste of yesteryear at Ah Tee Ko Ko Mee. The brand first started in 1965. Now, Ah Tee Ko Ko Noodles has two brick and mortar stalls — one in Jalan Berseh and the other in Amoy Street Food Centre.

Unlike many other fishball noodle stalls, Ah Tee Ko Ko Mee doesn’t have an extensive menu. There’s only Ko Ko Noodles ($3.50 / $4), and diners can have the dry or soup version. The stall offers sides, such as the Homemade Ngoh Hiang ($1.50) and Handmade Fishcake ($1) as well.

What I like most the ko ko mee here is the variety of ingredients added to the noodles. You get fishballs, fishcakes, minced meat and even char siew in just one bowl! Although the noodles are not made in-house, I enjoyed how the noodles had an oily finish that was very satisfying. If you’re a fan of chilli, you’ll be glad to know that the chilli served at Ah Tee Ko Ko Mee packs quite a punch!

My friends who worked around Amoy Street told me that the ngoh hiang at the stall is a must try. I did enjoy the ngoh hiang, which had a strong five spice fragrance. The meat was a little on the drier side, and I thought that it would be better if the ngoh hiang was more garlicky. However, $1.50 for a homemade ngoh hiang is quite a steal, so I’m not complaining!

During my visit, I noticed that many who patronised the stall were from the younger generation! It’s heartening to know that ko ko mee still lives on, and is still very loved by the masses.

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

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He may call himself the ‘Beng who cooks’, but he doesn’t really seem like an Ah Beng at all! Meet Jason Chua, the co-owner cum chef at Beng Who Cooks.

Jason got his moniker from his friends, who all claimed that he behaves like an ah beng. The straightforward 26-year-old was very willing to share his story.

During his childhood days, he would help out at his parents’ fruit shop. That was when he slowly realised that he had a passion for cooking. He then worked in a few restaurants in Singapore, grabbed an education in culinary arts, and opened his own hawker stall.

When asked why he wanted to start a hawker stall, Jason said that it was because it was the cheapest alternative to starting a restaurants or cafe.

The hawker shop is co-owned by two other Muslim partners. One of the two is Muhamad Ridhwan, a professional Singapore boxer.

His partners gave him quite a free rein on the dishes sold at the stall. This allows Jason to showcase his culinary talent fully. Jason said that he changes the menu every two to three months, to keep things fresh for returning customers.

The stall is known for their poke bowls, and Jason shared that he sees poke bowl as the modern version of chap chye png. He prepares and cooks a variety of different dishes, before assembling each dish on demand.

The ordering process is simple, and similar to the many other poke bowl eateries in Singapore. Ordering is done via an order chit.

The stall has two options — the Hawker Bowl ($6) or Towkay Bowl ($9). The Towkay bowl is basically an upgraded version of the Hawker bowl, which comes with a carbohydrate, a protein, two sides, a topping and sauce.

We tried the beef stew, which is braised for at least 24 hours. The meat was well flavoured and juicy, and wasn’t too stringy.

Another item under the protein section that might interest you is the Sweetheart Chicken Thigh, which is something very different from the usual chicken breast. The chunks of chicken thigh were tender, but were a tad under seasoned.

For sides, the fried tempeh was an interesting option. Tempeh is a very traditional Malay ingredient, which is nutty and savoury when fried. Other than that, the usual offerings of roasted cherry tomatoes, edamame and onsen egg can all be found.

Each bowl comes with a serving of sauce. The minty yoghurt, which reminded us very much of Indian raita, and Beng’s Salted Egg Sauce, an explosion of sweet and savoury notes, are great options. The addition of curry leaves in the salted egg sauce spiced things up a little as well. 

Jason is well loved by his neighbours, who poke fun at him and bring him food. He does his fair part by making poke bowls for them, and chatting with them. I guess that’s the traditional ‘kampong spirit’ that used to be prevalent in our tiny nation. It’s great to see that this spirit still lives on!

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

The post Beng Who Cooks – There’s a New Ah Beng in Town & He’s Cooking! appeared first on Miss Tam Chiak.

Moist and tender meat, which is encased in a crispy brown skin, make up the golden formula for mouthwatering chicken wings. After a visit to Yon Yan, I have been on the lookout for the best chicken wings, as well as economical bee hoon, in Singapore. Initially, what began as a trip to Commonwealth drive to seek out a well-reputed bak chor mee led us to Eng Kee. To find it, keep your eyes peeled for an open-air stall where workers are diligently tending to a fast-moving queue. While there is a decent spread of dishes available for diners to choose from, everyone is surely here for the chicken wings.

Each Chicken Wing ($1.30/pc) is fried to perfection — crispy skin, juicy and moist meat. Despite being left out for a while, the chicken meat remained piping hot. It’s amazing how the chef has managed to keep the seasoning on every wing consistent as well. Eng Kee is proof that one does not have to resort to complex spices or too much seasoning to make great chicken wings. Sandwiched between its crispy coating and tender meat is a thin layer of fat, which enhanced the flavour of the meat. The chicken wings here are pretty greasy, though. Grab a cup of tea to cleanse your palate after!

Eng Kee also offers economical Bee Hoon (80 cents/plate), which is a great option for all 3 meals of the day. For its price point, the portion of bee hoon and noodles was very generous. We loved the noodles, which were sufficiently oily, and surprisingly taste. Did you know that Eng Kee was awarded a “Certificate of Recognition” by the Health Promotion Board for serving healthier bee hoon? Patrons may like to pair the sweet and watery chili with the noodles for extra flavour.

Even though the beehoon and noodles are tasty, you shouldn’t be eating it plain! Add some long beans (50cents/portion) and spicy otah ($1.20/pc) to your plate! While the otah was smooth and soft, it had a stronger fishiness than the usual otahs. Other ingredients such as sausages ($1.10) and ngoh hiang ($1.10) are available as well.

If you’re nearby and looking for an affordable and tasty lunch, Eng Kee is the place for you. Eng Kee definitely deserves its title of serving one of the best chicken wings in Singapore.

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 Eng Kee Chicken Wings. We will verify and update from our side. Thanks in advance!

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Located along Killiney Road, Da Shi Da is a quaint little restaurant that specialises in Prawn Mee. The restaurant opened early 2018, and is run by Seth Sim and his wife, Yvonne.

You may find the Da Shi Jia brand quite familiar. In fact, the restaurant is part of the Big Eater Restaurant group, which is a famous zi char brand with many outlets island wide. The brand is owned by Seth’s father.

Seth shared with us that he learnt the art of cooking prawn noodles from a hawker in Boon Lay. He then decided to open his own restaurant specialising in prawn noodles. He will return to help his dad with the chain of zi char restaurants when his prawn noodles business takes off. His wife, Yvonne, also left her banking job to support her husband in his new business.

As you enter the shop house, you will be greeted by a beautiful mural of the ‘Eight Immortals Crossing The Sea’. The mural exudes an oriental vibe, which gives the restaurant its finesse. This is, after all, a Chinese style restaurant that specialises in prawn noodles!

There are many price points for the prawn noodles at Da Shi Jia. The prices increase along with the size of the prawns. It starts from $5.80, all the way to $16.80 for the extravagant Da Shi Jia Signature Prawn Noodle. In Mandarin, it reads as “大食家大大大虾面”, and has three “big” written in its name! I’m sure you know why!

Diners can choose from a variety of noodles, such as yellow noodle, kway teow and bee hoon. We tried the dry version, which features al dente yellow noodles coated with a savoury black sauce. Toss the noodles up, together with the homemade pork lard and kang kong. As you take a bite of the noodles, do not forget to also grab a bite of those fresh and sweet huge prawns. Seth shared that he does not usually get a fixed variety of prawns each day and relies solely on the catch of the day.

If you’re looking to get a mixture of meat with your prawns, you can opt for the Da Shi Jia Pork Ribs Prawn Noodle ($13.80). We tried this as a soup version and it came with a side of chilli sauce for dipping and extra flavour!

When tasted alone, the homemade chilli sauce does pack a punch. When diluted with the prawn broth however, the sauce instead flavours the soup with a tangy and spicy mouthfeel.

Fans of bai mee fen would be thrilled to know that the restaurant also has their version of the famous zi char classic. The Da Shi Jia Wok Fried Big Prawn White Bee Hoon ($16.80) is definitely a must try.

The prawns are first fried over a high heat, which gives it a nice char and a beautiful wok hei aroma. Next, the bee hoon is then fried, together with shallots, garlic, kang kong, slices of pork and lard, before it is allowed to simmer in a prawn broth to absorb all its flavour. The result: an immensely flavourful and garlicky plate of bee hoon, topped with pieces of wok hei-rich prawns.

As an accompaniment to our bowl of prawn noodles, we ordered a plate of Shrimp Prawn Rolls ($5.80) to share. Freshly deep fried, these prawn rolls are addictive when dipped with mayo. Otherwise, they were a little under-seasoned for our liking.

Not to worry if you’re coming here as a group because for those who do not eat prawns, the restaurant also offers Century Egg Minced Pork Congee ($5, $5.80 with egg).

The menu spread at Da Shi Jia may not be extensive, but there’s definitely something for everyone.

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

The post Da Shi Jia 大食家大大大虾面 – A New Next-Gen Prawn Mee Stall! appeared first on Miss Tam Chiak.

Hong Lim Food Centre boasts a delectable selection of culinary treasures. Apart from the famous Sungei Road Trishaw Laksa, which was awarded a bib gourmand in 2017, you’ll also discover traditional hawker food stalls (Dong Fang Hong Sotong Ball Seafood Soup) alongside modern day hawker fare (such as Beng Who Cooks) all under one roof. One of these hawkers stands out from the rest and it is none other than Tang Kay Kee- a zi char stall which marries the best of both traditional zi char and modern zi char lunch bowls into one stall!

Tang Kay Kee Fish Head Bee Hoon has been a household name amongst regulars of Hong Lim Food Centre. While the stall has been “wok–ing” zi char fare for dinner goers since 1946, it has finally opened its doors to the lunch crowd with its newly launched modern-day wok–hei infused lunch bowls in January 2018! Fourth–generation hawkers, Debbie, 27; and Kamen, 21, are the brains behind this new concept. “Before the stall shifted into Hong Lim Food Centre, my great grandfather was peddling along Upper Hokkien Street prior to the establishment of Hawker Centres. Tang Kay Kee is actually derived from my great grand father’s name Tang Pak Kay,” Debbie revealed. “We were initially known as Kay Kee 祺记, but added a “Tang” in front of only after the renovation of Hong Lim in 2009 because we wanted to better commemorate this long tang heritage that is important to my grand Aunty, who is also the stall owner!”

A fresh spin is put on the classic hor fun. The Mixed ($5), which features hor fan stir–fried with garlic tender pork slices, fish slices, battered enoki mushrooms, and sous–vide egg, really won us over. “We infused modern ingredients into our hor fun for the younger crowd. This is very different from our traditional hor fun served at dinner time, which comes with the usual liver slices and prawns,” shared the duo. We couldn’t agree more. I was hooked on the battered enoki, which was made using 4 different flours and salt. The result was a uniquely salty and crispy mushroom which was extremely addictive! “Also, we use a sous–vide machine to cook perfect eggs at 63 degrees” Kamen added. While the choice of ingredients was captivating, it was the alluring wok–hei that really had me going for spoonfuls.

I opted for the Cai Po as part of the fried rice menu, which comprised of fried rice with eggs, chinese sausages, crab meats, spring onions, preserved radish as well as a sous–vide egg. Unlike the Mixed hor fun, the wok–hei here was much milder. Like good zi char–style fried rice, the grains were nicely oiled and separate. You definitely need to spoon a big portion of rice to savour all the elements of the fried rice, including the distinct sweet and salty cai po. I do wish that they could be a bit more generous with the cai po though!

The fun (or rather, crucial) aspect of zi char is ordering a ton of dishes to share with your loved ones. While Tang Kay Kee serves numerous traditional ala carte zi char dishes in the evening, their lunch menu also consists of a lean selection of snacks that are inspired from their traditional menu. For example, the Prawn Paste Chicken ($10) (which is also an excellent choice to have). Their version of har jeong gai comes in boneless cubed, bite–sized portions that are perfect for the working crowd to chow on while avoiding the hassle of removing the chicken bones. The chicken were juicy and crispy (and dare I say, finger lickin’ good!) and made even more perfect with a touch of their homemade mustard mayonnaise sauce. I doubt there would be any leftovers from this extremely toothsome snack. Traditionalists need not fret though as the regular har jeong gai wings are still available during dinner.

There’s something for everyone here at Tang Kay Kee. With modern wok–hei dishes by day and traditional zi char fare by night, I’d say Tang Kay Kee deserves multiple return visits. I mean, where else in the hawker scene would you be able to find such an unusual yet classic take on tze char?

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 Tang Kay Kee Fish Head Bee Hoon. We will verify and update from our side. Thanks in advance!

The post Tang Kay Kee – Traditional Zichar Stall Launches New Wok Hei Lunch Bowls! appeared first on Miss Tam Chiak.

You might have heard of the famous Singapore musical cabaret group Dim Sum Dollies, but have you heard of the Yang sisters?

The three sisters currently run Dong Fang Hong Sotong Ball Seafood Soup, a hawker stall located at Hong Lim Market & Food Centre.

Besides sotong (squid) balls, the stall also has meat balls and fish balls up for grabs. If you are wondering what’s so special about the balls here, you’ll be glad to know that each and every ball is painstakingly handmade by the three of them!

The sisters shared that they picked up their culinary skills from their father, who was a very good cook. The brand first started out as a roadside stall along High Street. The oldest of the three sisters, who is now in her 60s, started helping her father since she was 13. That’s a whooping 50 years of experience!

We arrived at around 3pm on a Monday afternoon but to our dismay, the stall was already closed! However, we managed to catch the sisters preparing their sotong, meat and fish balls for the next day. It has been such a long time since I’ve seen (and eaten) fish balls that were handmade.

Not wanting to miss it a second time, we arrived at around 11am the next day, bright and early to get a taste of the delicious sotong balls that had been highly raved about by netizens. The affable sisters remembered me from the previous day, and were very happy to cook up a bowl of seafood soup for me.

They have only one item on the menu, which is the Sotong Ball Seafood Soup. This comes in three different sizes ($4.50, $5.50, $6.50). You can add noodles, such as ee mian, mi tai mak, kway teow, mee sua or bee hoon for $0.50, or have it with a bowl of white rice at $0.50.

A $4.50 bowl of seafood soup comes chockfull with ingredients. There are about 5 balls in the bowl (a mixture of squid, fish and meat balls), together with herh kiao (fish dumplings), seaweed and then fried garlic chips as garnish. For $4.50, I do think that it’s an extremely generous portion!

When I sank my teeth into the sotong ball, I finally understood what the rave was all about. The sotong ball was very springy, well-seasoned, and definitely addictive. The fish balls were slightly different from the usual factory made ones. It had little chunks of fish meat studded throughout the ball instead of being just smooth and springy. This uniqueness was testament to it being handmade. The meat balls were great as well. Although they looked like they were made from minced meat, the balls were still chewy instead of just crumbly. 

The broth itself was tasty too! Although not as heavily flavoured as the balls, its delicate and subtle savouriness complemented the sotong, fish and meat balls perfectly.

The queue at Dong Fang Hong Sotong Seafood Soup is never-ending. Although we didn’t witness a long line at the stall, there were always customers waiting for their bowl of tantalising seafood soup. In fact, I even saw an uncle placing a bulk order (he had a notepad filled with orders)!

Do reach there early, because the stall closes once they sell out! (And they usually sell out quite fast, so I’ve heard). Do note that there isn’t a stipulated rest day for the sisters, as it is dependent on whether they are able to get enough produce for the day.

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

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Yunos N Family has been open for a whopping 38 years, making it one of the pioneer Mee Rebus stalls in Ang Mo Kio. Famed for its mouthwatering Mee Rebus and satay, the stall is currently run by a pair of brothers. It bears their late father’s name, “Yunos”, who initially opened and ran the business.

Upon locating their stall in 724 Ang Mo Kio Food Centre, we immediately noticed their extensive menu of meats. This includes chicken, babat (tripe) and ekor (oxtail), to name a few, and can all be added to your bowl of Mee Rebus.

At a base price $3.00 for a bowl of Mee Rebus, the bowl is generously filled with springy yellow egg noodles and thick luscious gravy. The noodles are garnished with a hard boiled egg, dried shrimps and tau kwa (fried firm tofu). Topped with chopped chilis for a gentle kick, a slice of lemon for some acidity and rich nutty gravy, this hearty dish is a complete meal in itself.  

If you are looking for a lighter dish, they also offer Mee Soto ($3.00). This dish is less oily and also milder in spice when compared to other Mee Sotos out there. We also added a bagedel (fried potato patty) for an additional $0.70. After being mixed into the gravy, the bagedel soaked up all its flavour, making the overall dish even more scrumptious. 

Yunos N Family also offers mutton, beef, chicken and even tripe satay. Each stick of satay costs $0.60 (minimum order of 10 sticks). We opted for the mutton and chicken satay, which comes with peanut sauce, chopped cucumber and red onions. The satay had just the right amount of char, a smokey aroma and a slightly crispy texture. Although the satay was cooked over a charcoal grill, the meat itself remained moist and tender. The mutton one was particularly delightful with its lovely sweetness which complemented its chargrilled smokiness.  

Despite having been opened for almost four decades, Yunos N Family continues to show that it is here to stay for many more years to come.

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 Yunos N Family. We will verify and update from our side. Thanks in advance!

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Everyone loves a good martabak manis. Pan–fried to a thick pillowy texture before being stuffed with different kinds of fillings, this pancake is well-loved all around the world. The classic Indonesian delicacy is almost impossible to miss when one is travelling along the streets of Indonesia. Back in Singapore however, while martabak manis may not the most popular street food, there are still a few stalls selling this delightful snack, and one of them is Terang Bulan.

Terang Bulan is a quaint little store selling martabak manis with unique stuffings in East Village Mall. Chocolate, banana and cheese are some of the common stuffings found in the Indonesian pancake. But Nutella spread? Kitkat stuffing? That’s pretty unique! Dita, the owner of Terang Bulan, is the proud creator of these special martabak flavours. Before embarking on the F&B path, the Surabaya–born was formerly working as a marketing executive in a humanitarian organization. “My husband and I love martabak manis, and I decided to learn how to make the delicacy from a school, which teaches the recipe for martabak manis,” shared Dita. “We have also reduced the sweetness and thickness of the martabak manis to suit the taste of Singaporeans,”she added. 

Dita churns out a fresh batch of batter on a daily basis, so patrons can look forward to freshly–made martabaks for each order. There are five types of martabak to choose from, including the standard flavour, premium flavour, red velvet edition, pizza terbul as well as mini terbul. Team Tam Chiak decided to order the Terbul Chonana ($7) from the standard section, and the Terbul Kitkat ($8) from the premium section.

Our all–time favourite, Terbul Chonana, featured a huge fluffy pancake stuffed with classic chocolate sprinkles and sliced banana, and finished with a generous drizzle of condensed milk. Some of the martabaks I’ve had in the past came either slightly burnt or undercooked, but the one here at Terang Bulan was executed just right. While the exterior was nicely browned and crispy at the edges, the insides remained consistently fluffy and chewy. “We made our pancakes more fluffy using our secret recipe,” Dita explained enthusiastically.

Prior to serving, each whole martabak – which can feed up to 4 to 5 persons –  is cut into bite-sized pieces. Having it served this way definitely offers much more convenience for patrons! We highly recommend the Terbul Chonana to all martabak lovers. 

Aside from classic flavours, Terang Bulan also offers variants of the Indonesia treat which sees their delicious pancakes stuffed with more unconventional flavours. The Terbul Kitkat had a generous spread of nutella and kitkat crumbs, a sinful combination that will surely give you a sugar rush! This is only for those with an especially sweet tooth. 

While Terang Bulan offers really good martabak manis, it’s not really accessible (unless you’re staying near East Village). Lucky for us, Terang Bulan offers island-wide delivery with just only an additional $10 surcharge (from Tuesdays to Sundays). Dita can get really busy with the orders at peak hours, so remember to call to order in advance. If you’re in the vicinity, why not drop by to have some freshly made martabak? Terang Bulan also co-shares the space with fried banana fritters specialist Pisang Keju, a stall helmed by Dita’s husband. If martabak isn’t enough, you can always order some fried banana fritters! We promise you’ll leave the place contented and satisfied. 

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

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Many Singaporeans have heard of the famous kolo mee from Sarawak. For those who haven’t, kolo mee is a simple and light noodle dish that first originated in Sarawak. The curly noodles are made without any ‘kee’, or alkali, and are tossed in some oil and light soy sauce before being served.

But did you also know that there is another type of noodles that is very similar to koko mee?

We are talking about kampua noodles. Just like kolo mee, kampua noodles also originate from Sarakwak and have the same distinct taste and texture. The only difference is that kampua noodles are straight, unlike its curly twin.

Located in a coffee shop in Aljunied, Q Gen is a 10-month-old hawker stall that specialises in kampua noodles. This 24/7 stall is run by the Chua brothers, and has quite an extensive menu!

If you’re looking to try the traditional version of kampua noodles, go for the Speciality Dry Noodle ($3/$4). Mr Chua shared that they make the noodles themselves daily, which ensures freshness and consistency of that signature QQ texture.

You may assume that the cooking process for kampua noodles is very similar to that of mee pok or mee kia. However, Mr Chua shared that cooking kampua noodles is actually much harder than it looks. If it’s cooked too long (even for a split second), the noodles will turn soggy very quickly.

The noodles are seasoned very lightly with a mixture of shallot oil, lard and soy sauce. We were told that the light seasoning allows for the natural flavours of the noodles to shine through. The accompanying fried wantons and slices of char siew added a different texture and dimension to the noodles. That said, I wouldn’t mind having the noodles alone just because it was so flavourful!

For those who enjoy a bowl of noodles that is richer and has more depth, you may want to opt for the Dark Sauce Dry Noodle ($3/$4), which is the “black” version of kampua noodles. It’s exactly the same as its white counterpart, except for the addition of the sweet and savoury dark soy sauce.

If you’re reminiscing for mom’s cooking, the “Martell” Chicken Vermicelli Soup ($5) will satisfy that craving. This hearty bowl of chicken soup is cooked with cognac and lots of ginger, which gives the broth a spicy and robust flavour. Most of the alcohol in the soup has been boiled down, which leaves a delicate, and sweet flavour that balances out the heat from the ginger.

The bowl of mee sua also came with a few pieces of chicken (which was a bit too tough for our liking), a perfectly cooked hard-boiled egg as well as braised mushrooms, which provided some umami to the dish. Because of its warming properties, this is great for rainy weathers or even for soothing an upset stomach.

Q Gen is a great place for locals to experience kampua noodles, as well as our friendly Malaysian expats to get a taste of home. What’s more, the stall is opened 24/7, making it accessible at any time of day to grab a quick meal!

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

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Our Tampines Hub is home to a plethora of different hawker stalls. Selling unique items like potato noodles and sushi popiah, it is no surprise that a stall selling Iberico char siew has popped up too!

Jia Le Roasted Food is owned by Chef Charles, who was born and honed his cooking skills in Hong Kong. Upon arriving in Singapore, he decided to set up a stall selling Cantonese roasts. Having opened and closed a few stalls in various areas around Singapore, Jia Le Roasted Food has finally found a home at Our Tampines Hub hawker centre. In fact, there are plans to further expand the stall and open even more outlets.

We were excited to see Iberico char siew and suckling pig on the menu when we headed to Our Tampines Hub one weekday. Unfortunately, we were informed upon arrival that Jia Le Roasted Food only serves their Iberico pork on weekends and public holidays, while the suckling pig had to be ordered in advance for special occasions. Contrary to popular belief, the suckling pig here is also no longer sold in small portions at the stall either. Oh what a bummer! We ended up having to wait till the next weekend to try the Iberico pork.

Nonetheless, we decided to try their other roasted meats, and ordered the Bbq pork and roasted pork rice ($4.80) and Chicken drumstick rice ($4.80) to share. Most stalls at Our Tampines Hub hawker centre operate using a “cash vending machine”, where you deposit money and receive your change from an unassuming black vending machine.

The roasted pork slices in the Bbq pork and roasted pork rice ($4.80) were sliced quite thinly. However, the roasted pork (siew yoke) skin was still crispy and had the distinct “crackle sound”. Although the bbq pork (char siew) was rather lean, I took comfort in the fact that it was healthier than the usual fatty char siew. Drenched in a slightly sweet sauce and paired with the very spicy and sour garlic chilli (which was really “shiok”), this dish actually nothing spectacular.

Fun fact: Did you know Jia Le Roasted Food actually tweaked their dishes to suit the Singaporean taste bud? According to their staff, Singaporeans prefer both the rice and meat drenched in sauce (which is what Jia le has adopted for their dishes). On the contrary, Hongkongers prefer the sauce only on rice, because they believe the roasted meats should retain their original taste. How interesting!

I very much enjoyed the soya sauce chicken rice ($4.80). The incredibly tender soya sauce chicken was perfectly marinated while the texture was smooth and enjoyable. Drenched in a wonderful mix of chicken juices and soya sauce marinade, the chicken rice was moist, albeit a little rich.

Another fun fact: Did you know soya sauce chicken is almost always paired with a ginger scallion sauce in Hong Kong? However, most places in Singapore have swapped the ginger sauce out for a fiery garlic chilli.

According to Jia Le’s friendly staff, they make all their sauces in-house. These include their duck sauce, char siew sauce, chicken sauce and 2 types of chillis.

When the weekend finally came, we headed back to Jia Le for a taste of the Iberico pork that eluded us our first visit. The glistening Iberico pork was slathered in sauce, and looked evidently darker as compared to the regular char siew. Sadly, the Iberico char siew rice ($6.80), fell a little short of expectations. While the slightly fattier Iberico char siew was tender, a tad charred and quite meaty, it lacked a robust flavour characteristic of satisfying roasted meats. It was also sliced really thin, making it hard to taste the very fatty essence of the pork. I liked that the gravy was not too sweet, though I doubt I would make a return visit and pay a whopping $6.80 for this version of Iberico char siew. In my personal opinion, there are tons of char siew that taste similar or even better than this Iberico char siew, which can be found at a much cheaper price.

Jia Le Roasted Food is famed for its Iberico char siew and suckling pig. While I unfortunately did not get to try their suckling pig (since they no longer serve it in small portions), I thought the Iberico pork was nothing mind-blowing. Nonetheless, it is quite rare to find this cut at most roasted meat stalls in Singapore. For those interested, Jia Le Roasted Food has plans to expand and they will be setting up a new Central Kitchen soon at 153 Kampong Ampat, Jun Jie Industrial Building, #07-05, (S) 368326.

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

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You might be familiar with the Teochew delicacy, Ang Ku Kueh, which is also known as Red Tortoise Cake. These mounds of crimson red kueh are usually stuffed with mung bean or peanut, but have you ever tried versions that are stuffed with green tea, coconut, or even durian? Well, we sure have not.

We recently stumbled upon Poh Cheu, a kueh shop in Bukit Merah. The brand carries a rich history of over 30 years, since it began in 1985. Not only does Poh Cheu sell the traditional ang ku kueh, which is usually filled with mung bean or peanut, the shop also has another 10 variations of this Chinese classic!

The stall was first established by Mr Neo Poh Cheu and his wife in 1985. Back then, they peddled their kueh by the roadside in Boon Lay. Mr Neo recalled the times when the police would catch him for his illegal hawking, but he had no choice as it helped to put food on the table.

The 77-year-old shared that he and his wife used to work for various eateries, and that was how they picked up the skill of making kueh.

With time, the couple’s hard work paid off and soon, they were able to open a brick and mortar stall in Jalan Kayu, before moving to Bedok, and eventually settling at its current location in Bukit Merah. Over the years, the brand has won many accolades for their offerings, and has garnered a fair bit of media attention too.

Every piece of kueh is painstakingly hand made: from the cooking of the filling, to the rolling of the dough. Though labourious, these are essential requirements to ensure tip top standards. We could definitely taste the love that went into making each kueh!

When we asked what makes a good ang ku kueh, Mr Neo replied that the filling has to be generous, and the skin has to be soft with a QQ consistency. The ang ku kuehs ($1.10) at Poh Cheu definitely meet this golden standard.

As age catches up with Mr Neo, his daughter, Esther, son-in-law and niece, Lay Hoon, also help to run the stall.

On how they came up with so many modern varieties of ang ku kueh, Esther shared that it was all thanks to her late mother. “Sometimes, customers would come and ask for a certain flavour. My mom would then try to make that flavour and add that to our list of ang ku kueh offerings.”

Some of the more unique flavours of ang ku kueh include fruit variations, such as durian, mango and pineapple. However, we found the flavouring a little too artificial for our liking.

On the other hand, the flavours such as coffee, green tea and yam, were delicious. These interesting twists reminded us of Japanese mochi, with its springy skin, and flavourful and aromatic filling. The yam ang ku kueh was like a local take on Japanese mochi, incorporating the flavours of orh nee – Teochew yam paste – into the ang ku kueh filling.

Besides the 12 different ang ku kueh varieties, Poh Cheu also churns out other old school kuehs, such as soon kueh, png kueh ($1.30), yam cake and even the traditional Hakka dish, abacus seeds ($2.30 onwards)!

Even for their soon kueh ($1 to $1.30), the stall has three versions of this timeless savoury snack. Diners can choose from bamboo shoots, gu chye (chives) or the standard mang kuang (turnip). Each kueh is packed with a generous portion of filling, and we especially enjoyed the unique addition of tau pok in the gu chye kueh. It gave the kueh a different mouthfeel, and lent a natural saltiness to the overall filling.

Esther shared that they use more yam than flour in their abacus seeds, which ensures that the abacus seeds still taste of earthy yam instead of bland flour. The abacus seeds were also soft and chewy, which, when paired with the accompanying ingredients such as fried onions, hei bi and mushrooms, gives a good play on texture.

Esther’s son, Jerome, has decided to take over his grandfather’s shop. He used to work part-time for the stall, and has learned the ropes and art of making kueh. The 24-year-old is an accounting graduate, and decided not to pursue a job in accounting mainly due to filial piety. He shared: “Because my grandfather is getting old and his health issues, he can’t continue the business. That’s what triggered me to take over from them”.

Although he is of Hokkien descent, Mr Neo said in Hokkien: “I don’t have to be Teochew to make Teochew kueh. As long as I enjoy what I do and make it well, that is all that matters.”

The family plans to expand into selling their kuehs online. I think its heart-warming to see a third generation taking over a brand that has been going on for over 30 years. By putting a modern spin to a timeless classic, it definitely helps Poh Cheu stay ahead of the competition!

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

The post Poh Cheu – Where Traditional Delights Come With A Unique Twist! appeared first on Miss Tam Chiak.

Tong Bee Kopitiam may be well known for being home to the famous Boon Kee Fishball Mee, but there’s a new tenant in the house called Sizzling K’pot, and they are selling aromatic claypot dishes!

Sizzling K’pot is a 100% Muslim owned hawker that specialises in claypot dishes. The stall is run by Anuar, who left his full time job to pursue his passion for cooking. He shared that Sizzling K’pot is his first venture into the food and beverage industry following his previous job in a design firm.

The stall has two menus- breakfast and lunch. Breakfast items include homemade lontong ($3.50) and mee soto ($3.50). It is only during lunch time that they start firing up the gas burners, and preparing the various claypot dishes to feed the hungry lunch time crowd.

Anuar shared that their signature dish would be their Claypot Asam Pedas, with a choice of either mackerel ($5) or red snapper ($5.50). Like their claypot curry, each order is served with a side of white rice and papadum, making it a complete meal.

The Assam pedas may appear extremely spicy with its deep red colour, but it really is not. Instead, the distinct tartness of the Assam shines through and pairs beautifully with the natural sweetness of the fish.

The Claypot Curry ($5/$5.50) served at Sizzling K’pot is rather different. The gravy is thinner in consistency than the usual creamy variations but not to fret as the flavour is still robust and piquant. 

The curry sauce tasted similar to their Assasm pedas sauce and personally we felt that the “lemak” taste was lacking in the former. Maybe more coconut milk would have done the trick!

For the Assam pedas and curry sauce, Anuar shared that they are his family recipes, which makes the dishes here so unique. He quipped: “The sauces are well liked by my family, and so I wanted to share this with others too.”

If you are not a fan of spicy food, the hawker stall also offers Claypot Chicken Rice ($4). Although the well-seasoned rice was flavourful and coated evenly with black sauce, we felt that it was a little too watery and it didn’t have the crispy charred base that was characteristic of claypot rice. Nevertheless, we enjoyed the well marinated and juicy chicken meat.

Although Tong Bee Kopitiam may not be the most accessible (it’s a 10 minute walk from the main road), it is still worth a visit for some affordable and halal claypot dishes!

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

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Upon walking into Mayflower Food Centre, it isn’t hard to spot the Ang Mo Kio 453 Wanton Noodle stall. A long queue awaited us as we arrived at 10am – a testament to its popularity! They had previously set up shop at Chong Boon Food Centre at Blk 453 Ang Mo Kio Avenue 10, hence the stall’s name. Run by a husband and wife duo, their Wanton Mee is prepared following a well-kept family recipe passed down from generation to generation. Despite moving to this new location last year, it would seem that this Wanton Mee continues to be a local favourite.

After a 15-minute wait, I was finally ready to eat. I first tried their signature Wanton Mee which comes in two sizes ($3.00/ $4.00). I opted for the smaller $3.00 version which comes with three wantons. Though for an additional $1.00, you can get a larger plate of noodles and extra wantons. The noodles were topped with char siew, fried lard and chopped spring onions. It also came with some sliced green chillies, which you may opt to have served on the side instead of on the plate itself. The noodles were drier and less saucy compared to other Wanton Mees out there. Despite this, I found that the fried lard had released enough oil to sufficiently coat the noodles. I also found that adding some of the soup from the bowl of wantons helped to loosen up the noodles as they were drying up.

However, I did feel that the chilli sauce slightly overpowered the taste of the noodles, making its eggy flavour less apparent. I do think that the noodles themselves were cooked decently though – they were al dente and retained their springy texture. The char siew, which was not dry and quite tender, had a slight char that complemented its slightly sweet flavour. In fact, the char siew is actually roasted in-house on a daily basis. This is impressive considering the the small space that they have in their stall! With all the fattiness of the pork lard and char siew, mixing in the green chillies really helps to add a sour tang to cut through the oiliness of the dish. The addition of chopped spring onions also adds a refreshing touch to the dish.

The wantons, which are served in a slightly peppery broth, are handmade by the stall owners every day. The wantons were tasty as they had a good ratio of dumpling skin and meat filling. The wanton skin was silky and had just the right thickness, while the minced pork and shrimp filling retained its meaty texture.

I also tried their Prawn Dumpling Noodles which is slightly pricier ($3.50/ $4.50). This time, I went for the larger version and got four prawn dumplings. The prawn dumplings were the star of the show for me. These plump dumplings were generously filled with meat filling. I really liked the fact that the dumpling actually contained a whole piece of prawn, instead of minced prawn which is sometimes used. This and the addition of water chestnuts in the prawn dumpling made for a springy and delicious bite. If you decide to visit 453 AMK Wanton Mee, I would recommend giving the Prawn Dumpling Noodles a try!

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Ang Mo Kio 453 Wanton Noodle. We will verify and update from our side. Thanks in advance!

The post Ang Mo Kio 453 Wanton Noodle – Value for Money Wanton Mee! appeared first on Miss Tam Chiak.

Located at Chinatown Complex, Chinatown Special is run by Mr Sow. He shares that he has been selling fried rice in Chinatown since 1986 (which is stated on his signboard), and actually learnt how to cook fried rice by himself.

On why he only sells fried rice, Mr Sow shares that it’s something he does well, and it is much simpler to have only one item on the menu.

Every order of fried rice is cooked ala minute, which ensures that diners get freshly fried rice every time. His version of fried rice was reminiscent of the home cooked type that mum usually whips up in the kitchen, instead of the lavish versions you get at restaurants or zi char stalls.

He fries his rice together with a generous amount of basic ingredients, such as char siew, egg and prawn. Although seemingly simple, these ingredients lend a tasty flavour to the fried rice, and add different textures to the toothsome dish. The prawns are bought fresh from the market, and do not have that overly springy texture that you’d get when eating frozen prawns.

For those who prefer their fried rice with lots of wok hei however, you may be disappointed here as there is no wok hei in this plate fried by Mr Sow! Despite this, the queue at Chinatown Special can stretch for quite a bit! This is probably attributed to how flavourful the fried rice is.

Diners can also ‘customise’ their fried rice by adding extra ingredients, such as fried luncheon meat ($1), sunny side up egg ($0.50) and hei bi floss ($0.50), which lend a delectable sweetness when mixed in the fried rice. If you’re looking for a little heat, the accompanying chilli sauce is very spicy and slightly tart, though we would have preferred it to be fried together with the rice.

Mr Sow, who is in his seventies, shared with us that because of his age, he doesn’t operate his stall for very long hours. In fact, his operating hours are as lean as his menu: the stall is only opened for 2 to 3 hours on weekdays! His affable character and nimbleness when stir frying rice helps to mask his age well. We all thought he wasn’t a day over 50!

Mr Sow shares that his customers are usually regulars, and they order large quantities of fried rice at a single go. In fact, he cooks over a 100 portions in a day, within that short time frame that he operates. Therefore, it’s best to go early, and get a plate of home-cooked fried rice before it gets sold out!

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

The post Chinatown Special – Fried Rice Paradise In Chinatown! appeared first on Miss Tam Chiak.

Located at Marine Parade, three-month old Kampung Kia’s Nasi Lemak is definitely eye-catching with its blue butterfly pea infused rice. The stall is run by a dynamic duo of chef-owners who go by Jack and Ann, hailing from Penang and Ipoh respectively. Interestingly, both chefs have an extensive background in Chinese cooking but have no prior experience in cooking Malay cuisine. However, the pair shared a common love for Nasi Lemak and decided to develop their own recipe!

I first tried their Rendang Chicken Nasi Lemak ($5.50). I found that the portion was quite generous given its price! The rice was fluffy and moist, having just the right balance of coconut flavour. Sat atop the rice was a beautifully fried egg – it was not rubbery and the yolk was still runny! Alongside the rice you get a large chicken drumstick that is juicy and well-coated in the rendang. The rendang itself is aromatic with a strong scent of lemongrass. Their sweet and sour sambal chilli, which is made in-house, only has a hint of spiciness and is a lovely complement to the savoury richness of the dish. The dish also came with the typical accompaniments of ikan bilis and some soft curried vegetables.

I also tried their Curry Chicken Nasi Lemak ($5.50), which instead comes with a drumstick smothered in delicious Malaysian-style curry. The gravy itself is thick and rich with a wonderful blend of spices. A few pieces of potato are also added to the curry to absorb all of its delicious flavour. As a Malaysian living in Singapore, this dish really brings back memories of the home-cooked curry I would have at my grandparents’ house. If you are a fan of Malaysian curry, I think this is as authentic as it gets!

Kampung Kia doesn’t just prepare delicious Nasi Lemak, it also sells Assam Laksa ($4.80)! This enticing bowl of laksa comes topped with a whole sardine, though mackerel is more traditionally used. The thick and white rice noodles, which Kampung Kia imports weekly from Malaysia, are nice and springy in texture. I found that the Assam broth was more subtle in flavour when compared to others that I have tried in Singapore. The broth was mildly sweet but could have been a bit more tart to add more sharpness. The laksa was also topped with sliced bamboo shoots, cucumber, red onion, as well as chopped red chillies for a bit of heat. The sardine was well-cooked and briny, which brought a much needed savoury element to the laksa. Overall, it was a decent and light bowl of Assam Laksa but could have done with a bit more acidity.

If you are looking for a heartier bowl of noodles, look no further than Kampung Kia’s Curry Mee ($5.50). Their Curry Mee contains a mixture of thin bee Hoon and thicker egg noodles for a combination of textures. The bowl is filled generously with their deep and rich Malaysian curry. The curry was packed with flavour but I found it to be slightly too spicy for my liking. The bowl was also topped with dried tofu, chunks of potato and green beans. The dried tofu had soaked in the curry, providing a burst of flavour once bitten into. The green beans added a bit of crunch to give additional texture to the Curry Mee. In addition to a chicken drumstick, the dish came with a few slices of fish cake and even a few chunks of sio bak (roast pork)! Definitely value for money if you ask me.

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

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