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Ji Ji Wanton Noodle Specialist – One of Singapore’s Best Wanton Mee!

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Lately, I have been returning to one of my favourite haunts, Hong Lim Market and Food Centre, to patronise a wanton mee stall that has become my newest obsession. The lunch queue might deter you, but join the snaking line at Ji Ji Wanton Noodle Specialist, and you’ll realise that the noodles are worth the wait. The trip to Ji Ji is memorable for various reasons — one being the affable young hawker who is really easy to talk to. As friendly as the hawker was, she was quite strict on the stall’s no-photography policy due to some awful encounters with other food bloggers.

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The second reason is, of course, the food! Patrons can choose from more than 7 types of noodles. My absolute favourite has to be the Fresh Prawn Dumpling Noodles ($3/$4/$5/$6/$7/$8)! For $4, you get a bowl of springy noodles tossed in homemade fragrant sauce, and a separate bowl of soup comprising three homemade dumplings. Value–for–money? Yes! We observed that the stall owners rely on an automated noodle cooking machine, which is pretty unusual for the hawker trade. The noodles boast an extremely bouncy and springy texture. Sources have stated that the stall owners have arranged for the supplier to manufacture a special type of noodles for their stall, which might explain the noodles’ exceptional texture. After a quick toss with the homemade sauce, the noodles were scrumptious. This has to be one of those few wanton mees that I can slurp down easily even without any accompanying ingredients. 

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The star of the prawn dumpling noodles is definitely the prawn dumplings, which are gingerly prepared and wrapped by hand every day. Each plump dumpling consists of a generous amount of pork and shrimp filling. 

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The Char Siew Wanton Noodles ($3/$4/$5/$6/$7/$8) comprise the same delicious noodles tossed in the extremely palatable sauce. You can top the noodles off with a dose of Ji Ji’s chilli, which lends a smoky and spicy punch to the dish. I especially love the hae bi within the chilli, which perfumed the noodles. You can find larger than average slices of char siew and mushroom here. What you should look forward to is the big pieces of wanton which, like the dumplings, are packed with a generous amount of pork filling. 

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It is only recently that I discovered that many of my friends actually do not fancy yellow noodles that much. Luckily, Ji Ji offers an alternative to their thicker mee kia — Ipoh Hor Fun($3/$4/$5/$6/$7/$8). Our dish arrived with huge chunks of chicken and large mushroom slices resting on thin, flat white noodles. The dish is completed with a bowl of soup with the same wantons featured in the char siew wanton mee. Similar to the mee kia, the hor fun is executed perfectly. We love the slippery and smooth noodles that are extremely tasty when enjoyed together with the homemade sauce.

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Ji Ji Wanton Noodle Specialist continues to operate at Hong Lim Food Centre after nearly four decades of being in the hawker industry. If you love wanton noodles, I’ll strongly urge you to pop by for some noodles!

基记面家 Ji Ji Wanton Noodle Specialist

Address: #02-48/49/50 Hong Lim Market & Food Centre, 531A Upper Cross Street, Singapore 051531

Phone: 6532 2886

Opening Hours: Mondays to Saturdays 6am to 8.30pm. Sundays 6am to 6.30pm.

Facebook: https://www.facebook.com/JiJiWantonNoodleSpecialist

MissTamChiak.com made an 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 Ji Ji Wanton Noodle Specialist. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our article on Yap Kee Wanton Noodles at Holland Drive!

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The post Ji Ji Wanton Noodle Specialist – One of Singapore’s Best Wanton Mee! appeared first on Miss Tam Chiak.


Wow Wok – Famous Halal Zi Char Moves to Woodlands!

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“My name is Alex Kho. I’m also known as Ridhuan.” The self–introduction of the 33-year-old head chef of Wow Wok might be a real puzzle to some. However, readers might find him familiar especially if you have heard of Ridhuan’s Muslim Delights. Yes, he is none other than the famous Chinese-Muslim cook who is known for his Halal Chinese tze char! Ridhuan’s decision to convert to Islam followed after marrying a Malay-Muslim lady. His name, Ridhuan, was given to him by his father-in-law.

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At 18 years old, Ridhuan took the road less travelled. He left his hometown, Sarawak, to pursue a culinary career in Singapore. Although we are now witnessing to what is possibly the peak of Chef Ridhuan’s career, it is not without its struggles. Before Ridhuan’s Muslim Delights and Wow Wok, the chef worked at a tze char stall in Tuas. Ridhuan, a man of integrity, chose to leave after witnessing some of the management’s unethical practices. After a successful, albeit short, culinary stint as the head chef of Ridhuan’s Muslim Delights, Ridhuan moved to an industrial park in Woodlands with the help of some investors.

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Chef Ridhuan is extremely affable. However, follow him into the kitchen and you’ll see him put on his game face. Watch chef Ridhuan assemble the ingredients for his famous Green Chilli Fried Rice ($4.50), and throwing it all into a wok before stir-frying it ferociously. “The green chilli is blended and infused into the rice, so you wouldn’t be able to see it,” Chef Ridhuan shared. A light heat lingered as soon as we took the first bite. It’s really shiok! The grains carried a slight hint of wok hei. This plate of appetite-whetting  dish will definitely satisfy, and keep you craving for more. It definitely deserves its title as one of Ridhuan’s signature dishes.

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It might sound as simple as a plate of fried rice, but there’s so much depth to it. To say that the grains are moist and flavourful would be understating it. While I didn’t really like the peas (personal preference), I enjoyed the bits of corns, shredded egg and chicken bits. This dish is a must-order!

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The fried rice was great, but my favourite was really the Black Pepper Mee Goreng ($4.50), and for many reasons. For one, the black pepper sauce, which is made in-house, gave the noodles a savoury and peppery kick. The wok hei is much more alluring too, promising diners a toothsome experience. Every mouthful came with scrambled egg bits which imparted sweet notes to the noodles.

Black pepper collage

You’ll find a handful of greens, crab sticks and prawns in the mee goreng. Like the noodles, the ingredients are coated in the same peppery sauce. Diners might be slightly overwhelmed by the saltiness. Get a beverage ready, because you’d need it to quell some of the heat from the delicious black pepper sauce.

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We were recommended the absolutely scrumptious Stingray ($12). The stingray is grilled to perfection. Chef Ridhuan adheres to a strict timing and this perfect timing helps to ensure that all the flavours are locked into the stingray. The result? Tasty, succulent, yet delicate, piece of stingray. 

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Unlike traditional stingray, where the cincalok is served separately, the sambal sauce here is actually infused with the cincalok. “I modified the sauce three times to suit my customers’ taste, including the cincalok used for the sauce,” the humble chef shared. While I have not tried the previous versions, I found the chilli here to be hot and flavourful, with an enjoyable smokiness. For its price and portion, I’d say the stingray is a steal.

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All the dishes we had were extremely tasty. As a Woodlands heartlander, I’ll be sure to return for their food. I urge you to drop by for a taste of Ridhuan’s dishes right now!

Wow Wok by Ridhuan

Address: Harvest @ Woodlands, 280 Woodlands Industrial Park E5, #01-47, Singapore 757322

Phone: 8181 6086

Opening Hours: 11.30am to 10pm daily.

Facebook: https://www.facebook.com/Ridhuans-Muslim-Delights-wow-wok-by-ridhuan-466288127051451/

MissTamChiak.com made an 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 Wow Wok by Ridhuan. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also wish to check out our article on Makanista, a new food court in Tampines serving innovative dishes!

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The post Wow Wok – Famous Halal Zi Char Moves to Woodlands! appeared first on Miss Tam Chiak.

Hong Ji Mian Shi Jia – Old School Wanton Mee at Telok Blangah

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Situated away from the highway traffic, Telok Blangah Food Centre houses multiple stalls that are no stranger to snaking queues. On weekdays, the hawker centre draws a huge lunch crowd from nearby office buildings, while families congregate in the morning for hearty meals on weekends. Hong Ji Mian Shi Jia is one wanton mee stall with perpetual long queues on both weekdays and weekends. At first glance, Hong Ji seemed like a typical wanton mee stall but upon closer inspection you will see its stall front decorated with many accolades.

The stall has steadily garnered a fervent fan base over the last twenty years. A magazine clipping detailed how the owner (now well into his seventies) honed his culinary skills under his father for forty years, having started out as a humble push-cart hawker selling bowls of noodles for twenty to thirty cents.

I have always felt that the kind of old school wanton mee Hong Ji does is a dish that people either love, or find it mediocre at best.

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As I visit Telok Blangah Food Centre quite often, this was my fourth or fifth time patronising Hong Ji. I must say that their standards are pretty consistent. As always, I ordered my usual standard Char Siew Wanton Mee ($3).

Heavy eaters will not be satisfied with Hong Ji’s portion. For $3, you get a small serving of noodles, three wantons and a smattering of char siew and chye sim.

Despite the tiny portion, Hong Ji’s springy noodles were nicely seasoned with the addition of a spicy chilli sauce which made the noodles gleam and slick. If you are perceptive enough, you can taste the lard Hong Ji added into their noodles for extra smoothness and fragrance. Upon receiving the hot bowl of wanton mee, mix well before eating! The stall attendants tend to messily plonk the chilli onto the noodles, making them uneven and in need of a good toss.

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The soup comes with three delicious wanton. Although not the biggest nor plumpest, Hong Ji’s wanton was very sweet, albeit a tad powdery, evoking feels of nostalgia. The soup was quite peppery so if you are looking to soothe the fiery burn from the chilli, Hong Ji’s soup will probably worsen it.

I found the char siew rather average. It was too thinly cut and its texture lay oddly in between the sweet and charred types of char siew. Some parts were also too charred and had a strong bitter aftertaste. The few slices of char siew looked measly, and I later found out that for an additional $1, you get a more substantial helping of char siew. Definitely adding that extra dollar next time!

Hong Ji normally puts out a bowl of fried pork lard bits for customers to help themselves to. However, I did not see the fried pork lard during my visit as I went rather late and the stall was closing for the day already.

Overall, Hong Ji’s wanton mee is the kind that you remember from your primary school days. It is not particularly outstanding, but good enough that you would crave the sharp peppery taste of their wantons every once in awhile.

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Hong Ji Mian Shi Jia

Address: 79 Telok Blangah Dr #01-05, Singapore 100079 Telok Blangah Dr, Singapore 100079

Opening Hours: 6am to 6pm daily. Closed on Fridays

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 Hong Ji Mian Shi Jia. We will verify and update from our side. Thanks in advance!

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The post Hong Ji Mian Shi Jia – Old School Wanton Mee at Telok Blangah appeared first on Miss Tam Chiak.

Chilli Pan Mee (Batu Road) – Tasty Noodles in the Heart of CBD!

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Recently, we chanced upon some social media buzz and raving reviews over a new chilli pan mee stall that opened in the heart of the CBD. Curiosity piqued, we made the trip down to Restoran Super Kitchen Chilli Pan Mee (Batu Road) to see for ourselves.

Hailing from Kuala Lumpur, Restoran Super Kitchen Chilli Pan Mee (Batu Road) opened three months ago at Far East Square. It is a Malaysian franchise that has been around for ten years and has 9 stores in KL. The Far East Square outlet is its first in Singapore. The friendly shop attendant explained that many Singaporeans patronise the outlets in Malaysia and seemed to like their rendition of chilli pan mee, which prompted the franchise to expand into Singapore.

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The Chilli Pan Mee Dry ($7.80) is their signature dish. The dry chilli comes separately and you can add as much as you want! I was informed that the store does not use dried shrimp in their sambal chilli, making it safe for those with seafood allergies to consume as well. Other ingredients that go into your bowl of noodles include spring onions, fried shallots, poached egg, ikan billis, pork lard, minced meat.

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The sauce was conspicuously missing and I was worried that the noodles would end up too dry. To my surprise, the chilli oil and runny egg yolk provided the right amount of ‘wetness’ and stuck well to the thick noodles. The star of the dish was the dry chilli — potent, extremely spicy and super shiok to mix into the mee. The saltiness to spiciness ratio of the chilli was perfect, even though I wished that the sambal fragrance could have been stronger. If you get tired of chewing the soft springy noodles, pair them with the crunchy ikan billis to change up the texture a little.

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The Pork Chop Pan Mee Dry ($7.80) is the only selection that comes with gravy and is topped with fried beancurd skin and strips of pork chop. Note that the noodles here is different from the Chilli Pan Mee as it is much thinner and more QQ, very similar to kolo mee. According to the shop attendant, children jokingly call the noodles ‘maggi mee’.

The black sauce made the noodles much wetter and sweeter than the Chilli Pan Mee. I still prefer the former as it was more savoury. Although the pork chop was too dry for my liking, the fried beancurd skin, on the other hand, was so crispy that the entire piece just shattered in my mouth!

The noodles were accompanied by a bowl of wolfberry leaves soup. It was a good call by the store to use wolfberry leaves in the soup as the vegetable lends a natural refreshing sweetness that soothes the burning sensation left behind by the sambal chilli!

During lunchtime, the store is greeted by a massive office crowd. Bearing in mind the high prices of food in the CBD, Restoran Super Kitchen Chilli Pan Mee (Batu Road) keeps their yummy noodles affordable. Hence, the store sees many returning customers.  

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Restoran Super Kitchen Chilli Pan Mee (Batu Road)

Address: #01-01 Far East Square, 22 China St, Singapore 049564

Opening Hours: Monday to Friday: 1030am to 9pm. Saturday, Sunday and PH: 10am to 8pm.

MissTamChiak.com made an 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 Restoran Super Kitchen Chilli Pan Mee (Batu Road). We will verify and update from our side. Thanks in advance!

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The post Chilli Pan Mee (Batu Road) – Tasty Noodles in the Heart of CBD! appeared first on Miss Tam Chiak.

Che Rose Nasi Padang – Arguably The Best Nasi Padang in Toa Payoh!

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Everyone knows that one of the greatest (and yummiest) dishes in Indonesia is nasi padang. While Singapore is replete with numerous nasi padang stalls, we’ll love to bring to your attention what is possibly one of our best nasi padang finds — Che Rose Nasi Padang!

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Meet Rashid and his mother, Che’ Rose. Che’ Rose has been selling nasi padang in Singapore for over 40 years. The padang-born chef is chiefly known for her rendang recipes, which she inherited from her grandparents. “Take a walk along Beach road. Some of the well-known restaurants that you see, such as Sabar Menanti and Rumah Minang, are actually started by my siblings!” Che’ Rose exclaimed. Her son, Rashid, together with his wife, is now currently learning the ropes and has plans to take over the family business.

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The rendang dishes definitely top our list of must-orders. We had both the Chicken Rendang ($3.50/piece) and Beef Rendang ($3 / piece). I felt that the former fared much better in terms of execution. The dry chicken rendang got me hooked on its sweet and savoury notes, and the light heat was addictive. “A lot of spices, such as white onion, serai (lemongrass), ginger and garlic, go into my mother’s recipe,” Rashid shared on behalf of Che’ Rose. Che Rose certainly deserves praise, as the preparation of such an evenly cooked and tasty rempah couldn’t have been an easy task.

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Some parts of the chicken were tender, while other parts were slightly chewier. Some diners might not appreciate the inconsistent texture, but I actually enjoyed it. After all, what’s an authentic rendang experience without biting through both tough and tender parts? Note that the rendang is a little oily, though.

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One of their bestsellers is the Beef Rendang ($3/piece). While it is less oily than the chicken version, it isn’t as tender. The beef cubes have nicely absorbed the spices used in the rempah and possessed a slight smokiness. Expect a distinct nutty flavour, which comes from the use of nutmeg.

beef rendang collage

The beef rendang, which packs a tad more heat than its chicken counterpart, was really enjoyable with rice. Overall, the beef was too dry for my liking.

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How can we forget the Asam Squid Curry ($4/piece), which everyone loves? The squid was slightly chewy. While I am not the biggest fan of squid, I really enjoyed the asam curry gravy. The gravy’s tangy, sweet, and spicy tones, made it so easy to love. If it wasn’t for the gravy’s watery consistency, this dish could have easily made the second place on my list.

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The Sayur Lemak ($1/portion) came with a medley of tahur, cabbage and long beans cooked in a spiced coconut broth. The curried vegetables were executed well, with the cabbage and long beans having a satisfying crunch. The tahur made the dish feel complete. However, it wasn’t as lemak as I had hoped for it to be. You’ll find that the flavours of the sayur lemak nicely balance out the stronger flavours of the meats. 

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Of all the dishes that we had for lunch, the dry chicken rendang has to be my favourite dish. Having a meal at Che Rose Nasi Padang feels like we’re celebrating a joyous occasion. Che’Rose is an amazing find right here in the heart of Toa Payoh.

Che Rose Nasi Padang

Address: 128 Lorong 1 Toa Payoh, 310128

Opening Hours: 7am to 3pm daily. Fridays closed.

MissTamChiak.com made an 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 Che’ Rose Nasi Padang. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may wish to check out our article on Kemono, an online delivery service that offers healthy and guilt-free roast chicken!

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The post Che Rose Nasi Padang – Arguably The Best Nasi Padang in Toa Payoh! appeared first on Miss Tam Chiak.

Chung Cheng Chilli Mee – The Savoury Belacan is Great!

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Do you know the there’s a famous chilli mee stall on the second level of Golden Mile Food Centre? That’s Chung Cheng Chilli Mee!

At first glance, Chung Cheng’s chilli mee may be mistaken for an indulgent bowl of prawn noodles (and yes they sell prawn mee too, as well as laksa). Priced from $3 to $5, the different portions of the chilli mee also determined the kind of ingredients you will get. The $3 starter bowl comes with standard fish cakes, tau pok, bean sprouts, peeled prawns and hard-boiled egg. The $4 version takes it up one notch with the addition of pork ribs, and the $5 bowl basically upsizes everything. Customers can also choose what type of noodles they want — mee pok, kway teow, bee hoon, etc. I ordered the $4 chilli mee with pork ribs and a mix of yellow noodles and bee hoon.

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If not for their signature chilli, Chung Cheng Chilli Mee may well be a regular prawn noodles store. So the star of Chung Cheng Chilli Mee is undoubtedly its belacan chilli. Made in store from a secret recipe, Chung Cheng’s chilli is kept in a large silver pot and you can ask for as much as you want! Fearing that I would be unable to withstand the heat, I meekly requested for a little chilli. Their chilli lies more on the savoury side, rather than spicy, which made sense as the point of concocting your own chilli was to differentiate an otherwise plain bowl of prawn mee from its competition. Too spicy and it risked overpowering the freshness of the prawn and sweetness of the pork ribs. The sweetness of the belacan chilli was balanced out nicely, with the fragrant paste coating the yellow noodles well and leaving a lingering heat also.

chung cheng chilli mee prawn

For the other components of the chilli mee, they were generally alright but none particularly stood out. The prawns were crunchier than usual, providing a nice bite albeit their smaller size. The pork ribs were also flavourful, with the soft bone giving a welcome change in texture. However, Chung Cheng’s pork ribs had a pungent stench of pork and I wished that it could have been removed more thoroughly.

Their soup really impressed me though. I expected it to taste like the usual accompanying soup for prawn mee with just a light prawn fragrance. Instead, there were distinct sweet herbal notes and hints of pepper in the rich soup. I’ll suggest buying an iced cold drink after fighting the fire of the chilli mee instead of washing it all down with the soup as the peppery kick will not do much to soothe the burn.

True to its name, Chung Cheng’s belacan chilli does elevate a simple bowl of prawn mee. Chung Cheng is also a perfect example of how individually, the liao may not be much, but together with the belacan chilli, the liao makes a good hearty bowl of noodles. If you haven’t already been to Chung Cheng, be sure to give their noodles a try when you are in the Lavender area!

chung cheng chilli mee storefront

Chung Cheng Chilli Mee

Address: Golden Mile Food Centre, 505 Beach Road, #01-59, Singapore 199583

Opening Hours: 930am to 630pm daily. Closed on Tuesday

MissTamChiak.com made an 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 Chung Cheng Chilli Mee. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may wish to check out our article on The MeatHouse, a newly opened eatery in Century Square that serves quality steaks at affordable prices!

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The post Chung Cheng Chilli Mee – The Savoury Belacan is Great! appeared first on Miss Tam Chiak.

Hong Kong Jin Tian – Lost & Found Popular Roast Meat Stall in Tiong Bahru

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A huge fan of Hong Kong roast meats? Before the dawn of the millennial era, anyone could drop by Seng Poh Road in Tiong Bahru to have a taste of authentic Hong Kong roasted meats. Family business, Hong Kong Jin Tian 香港锦田, which was helmed by a husband-and-wife duo, was revered by the folks in Tiong Bahru. Their roasted meats, especially the Wrapped Duck Leg (鸭脚包), were exceedingly popular. Due to the increase in rent, the reputed eatery closed down in mid-2014 but soon reopened in the same year at Zion Road. To the surprise of many loyal customers, the stall closed in 2015 for good, or so we thought. We heard that Hong Kong Jin Tian has just reemerged near Tiong Bahru MRT!

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Meet Mr and Mrs Yip, the proud owners of Hong Kong Jin Tian. Despite the never-ending queue, Mr and Mrs Yip never fails to show hospitality to all their customers. Although this was the first time we’ve met, their warm and genuine greeting made it feel as though we had known each other for years. We were filled with a sense of comfort and familiarity as Mrs Yip sat and dined with us. It felt almost like we were a family. “I was born and raised in Kam Tin (錦田), Hong Kong, while my husband was from China. He (Mr. Yip) only came to Hong Kong to learn culinary at 18 years old. In 1986, we finally decided to come to Singapore,” Mrs. Yip recounted.

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It wasn’t an easy journey, but both Mr and Mrs Yip never gave up. Mr Yip’s culinary journey started at Hai Tien Lo in Pan Pacific Singapore. After 14 years, he finally opened his first roast meat stall in Tiong Bahru, back in 2001. Fast forward to 2018, the lovely couple has returned with their highly coveted arsenal of roast meats, which includes roast ducks, soy sauce chicken, roast pork belly, and char siew. “At the beginning, we thought of retiring in 2014. Throughout these years, we also wanted to teach our younger son the tricks of the trade to continue our legacy. Coupled with the fact that we grew increasingly bored during the last 3 years, we finally decided to reopen our stall!” Mrs Yip shared cheekily.

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A plate of Roasted Duck Rice ($3.50) fetches you several thickly-sliced duck served atop nicely separated white grains. Don’t you just love the glaze on the duck? It sure tasted as good as it looked. The skin, which was surprisingly not as fatty as I expected, came out beautifully crisp and delightful. Every part of the duck was moist and juicy. A light herbal flavour accompanied every bite too.

duck collage

Sure, you can drizzle the duck with some gravy to add a sweet and savoury edge. However, I think that the combination of just the duck and rice is thoroughly enjoyable. If you fancy noodles over rice, you can have the same delicious roast duck with noodles at the same price.

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Having Soya Sauce Chicken Rice ($3.50) will never be the same again. Mrs. Yip gave us the authentic Hong Kong experience by guiding us on how it should be enjoyed. Eaten on its own, you’ll find the chicken is tender and soft. However, like any other good soya sauce chicken, the best part of it for me was the skin! The springy yet supple skin, which had absorbed the sweet and savoury essence of the scrumptious marinate, was just divine.

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“Pair the chicken, or anything you want, with this condiment (spring onion, onion and garlic mix). It will make everything delicious,” Mrs. Yip taught us. The chicken paired extremely well with the bright, piquant and herbaceous flavours of the condiment. We agree, Mrs.Yip. the condiment really complements everything perfectly. You’ll probably be going for refills.

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Pick the Char Siew and Roasted Pork Noodles ($4.50) if you want the best of both worlds. The char siew and roasted pork didn’t fare as well as the roasted duck and soya sauce chicken, though. Although it lacked that characteristic fatty texture, the char siew had a great bite, and wasn’t overly sweet. Mr and Mrs Yip’s homemade chilli paired flawlessly with the char siew.

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There were some hits and misses with the roast pork belly. Every piece of pork boasted a crackly skin which I really liked. While the flavour of the pork belly was decent, it was a little on the dry side.

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Apart from their roast meats, Hong Kong Jin Tian boasts a number of a la carte dishes that you can choose from. You won’t regret sharing a bowl of Hong Kong Wanton Soup ($3.50) like we did. Each bowl comprises a good number of homemade wantons that are wrapped in-house. Carrying an excellent ratio of shrimp, pork filling and chestnut mix, these wantons were extremely delectable. I especially loved the crunch that came with the burst of sweet and savoury flavours!

Soup collage

Pick the Lotus Soup ($3.50) if you crave a nourishing bowl of soup. What is unique is the manner in which the soup is presented — in a bamboo bowl. “It is an interesting way of serving our dishes! It’s beautiful, right?” Mrs Yip asked. While the presentation was commendable, I found the soup to be slightly bland.

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Hong Kong Jin Tian is now accepting orders for their signature Golden Coin Chicken, Suckling Pig, Roasted Chicken’s Liver, Roasted Pig and Pipa Duck, all of which must be ordered in advance (refer to number below). Good food, great folks, what’s not to love? I’ll definitely return to Hong Kong Jin Tian. It’s no wonder their regular customers so eagerly looked forward to their return. I hope the stall stays for good this time.

Hong Kong Jin Tian 香港锦田

Address: 34 Jalan Bukit Ho Swee, #01-858, Singapore 160034

Phone: 9383 1318

Opening Hours: 8am to 6pm daily.

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 Hong Kong Jin Tian 香港锦田. We will verify and update from our side. Thanks in advance!

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The ULTIMATE Guide to Amoy Street Food Centre!

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Amoy Street Food Centre

This is the comprehensive guide you have all been waiting for! Located in the CBD area, Amoy Street Food Centre houses both Michelin Bib Gourmand awardees and noteworthy stalls. We have specially compiled 23 stalls worth visiting!

#01-397 A Noodle Story

A Noodle Story serves up a contemporary take on traditional wanton noodles. Consisting of thin and springy Hong Kong style wanton noodles, Japanese cha shu, Japanese-style braised egg and potato-wrapped prawn fritter, the bowl is enhanced with lemongrass scented oil, kombu and dried shrimps.

A Noodle Story

Address: Amoy Street Food Centre, #01-397, 7 Maxwell Road, Singapore 069111

Opening Hours: Mon to Fri 11.15am – 2.30pm; 5.30pm - 7.30pm. Sat 10.3pam - 1.30pm. Closed on Sunday.

Facebook: https://www.facebook.com/ANoodleStory/

#02-95 Ah Seng (Hai Nam) Coffee

amoy street food centre Ah Seng (Hai Nam) Coffee

The coffee is thick with the right balance of sugar and milk. When you bring it close to your nose, you can smell the distinct coffee aroma. The kaya toast bread is a signature dish that cannot be missed. Crispy bread with tasty butter and kaya, plus two half-boiled eggs, is the best way to start your day. They make their own kaya which is neither too sweet nor too greasy. You can also try their French toast which is another signature dish. The bread is coated entirely with eggs and toasted over a charcoal fire.

amoy street food centre Ah Seng (Hai Nam) Coffee storefront

Ah Seng (Hai Nam) Coffee

Address: Amoy Street Food Centre, #02-95, 7 Maxwell Road, Singapore 069111

Opening Hours: 5.30am to 4pm.

#02-131 Ah Tee Ko Ko Mee

amoy street food centre chicken-9

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) in two versions — dry or soup. The stall offers sides, such as Homemade Ngoh Hiang ($1.50) and Handmade Fishcake ($1) as well. What I like most about the ko ko mee here is the variety of ingredients added. You get fishballs, fishcakes, minced meat and even char siew in just one bowl! 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! 

amoy street food centre chicken

Ah Tee Ko Ko Mee

Address: Amoy Street Food Centre, #02-131, 7 Maxwell Road, Singapore 069111

#01-14 Ah Ter Teochew Fishball Noodles

amoy street food centre Ah Ter Teochew Fishball Noodles

Even though their signboard states “fish ball noodle”, I think the “star” is that solid bowl of soup. For $5, you get a bowl full of ingredients such as a prawn, pork slices, kidney slices, liver, fish cake slices and lots of fresh minced meat. Every mouthful of noodles, some ingredients, and soup, is so satisfying. If you want to skip the queue, head there after 2pm.

amoy street Ah Ter Teochew Fishball Noodles hawkers

Ah Ter Teochew Fishball Noodles

Address: Amoy Street Food Centre, #01-14, 7 Maxwell Road, Singapore 069111

Opening Hours: Mon to Fri 7am - 4pm

#01-01 Amoy Street Fried Kway Teow

amoy street Amoy Street Fried Kway Teow

This stall originated from a push cart along Boon Tat Street which started in the 1960s. Boasting a nice texture and good consistency, this char kway teow leans more towards the savoury side. The kway teow was moist, but not wet, and the cockles were fresh.

amoy street Amoy Street Fried Kway Teow storefront

Amoy Street Fried Kway Teow

Address: Amoy Street Food Centre, #01-01, 7 Maxwell Road, Singapore 069111

Opening Hours: Mon-Sat 9.30am to 2.30pm. Closed on Sundays.

#02-90 Big Bowls Project

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Big Bowls Project is a 100% Muslim-owned stall that sells Halal poke bowls. We ordered the Mentaiko Salmon ($8.90) and the Szechuan Black Bean Salmon ($7.90). The former boasts an impressive mentaiko sauce, and a nicely charred and tender salmon. The latter was reminiscent of the black bean sauce smeared atop traditional Chinese-style steamed fish. 

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Big Bowls Project

Address: Amoy Street Food Centre, #02-90, 7 Maxwell Road, Singapore 069111

Opening Hours: 11.30am to 2.30pm on Weekdays

#02-129 Bee Kee Wanton Noodles

amoy street food centre Truffle mee_1

Bee Kee prides itself on its signature truffle wanton mee($6) — a rare sight in the local hawker scene. The noodles are  doused with truffle oil and topped with fried and steamed wanton, char siew and vegetables. 

amoy street food centre Truffle mee stall

Bee Kee Wanton Noodles

Address: Amoy Street Food Centre, #02-129, 7 Maxwell Road, Singapore 069111

Opening Hours: 7am to 3pm.Closed on Saturday and Sunday

#02-78 Coffee Break

amoy street food centre Coffee Break Featured Image

Currently managed by third-generation hawkerpreneurs, Coffee Break’s beginnings can be traced way back to the 1930s. At present, the stall breaks away from tradition by offering innovative and interesting flavours of coffee, tea and toast.  The sea salt caramel latte ($4) is a good modern addition to the hawker kopi scene..

amoy street food centre Coffee Break storefront

Coffee Break

Address: Amoy Street Food Centre, #02-78, 7 Maxwell Road, Singapore 069111

Opening Hours: 730am to 230pm daily. Closed on Saturday and Sunday.

#01-21 Famous Crispy Curry Puff

The handmade curry puffs here are always served hot. There are only two options available – sardine, and the usual potato filling. This is the perfect tea-break snack so do go before 3pm or you’ll run the risk of leaving empty-handed.

Famous Crispy Curry Puff

Address: Amoy Street Food Centre, #02-78, 7 Maxwell Road, Singapore 069111

Opening Hours: 8am to 4pm daily. Closed on Sunday.

#01-07 Grandma Ban Mee

amoy street food centre Grandma Ban Mee

The menu is straightforward with only 3 options (Chilli/ Dry/Soup). We were recommended their signature dry chilli ban mee ($5). The springy noodles come with a moderately spicy chilli paste, egg, ikan bilis and minced meat. The ban mee soup ($4) is lighter than that of many other ban mee stalls, and is topped with ingredients such as mushrooms, black fungus, ikan bills, and vegetables.

Grandma Ban Mee

Address: Amoy Street Food Centre, #01-07, 7 Maxwell Road, Singapore 069111

Opening Hours: Mon-Fri 10.30am-2pm.

#02- 126 Gyu Nami

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To ensure consistency, the chef painstakingly checks that there is 100g of wagyu beef in each donburi.  Gyu Nami’s rendition of beef donburi contains a rather uncommon element — yogurt sauce— which goes well with the medium rare beef.

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Gyu Nami

Address: Amoy Street Food Centre, #02-126, 7 Maxwell Road, Singapore 069111

Opening Hours: 11am to 3pm daily. Closed on Sundays

#02-122 Han Kee Fish Soup

amoy street food centre Fish soup_1

Head here for sliced fish soup with bee hoon, porridge, or rice in three sizes ($5-$9). They also do fish head soup which is more expensive by a dollar. We ordered the medium Sliced Fish Soup Bee Hoon ($7) and the bowl was filled to the brim with many pieces of thickly cut mackerel. The fish was fresh and bathed in a light, clear broth that had a hint of sweetness.

amoy street food centre Fish soup stall

Han Kee Fish Soup

Address: Amoy Street Food Centre, #02-122, 7 Maxwell Road, Singapore 069111

Opening Hours: 10am to 3pm. Closed on Sundays.

#01-42 Hong Kee Beef Noodle

This hawker has been selling beef noodles for almost sixty years. There are soup and dry versions but many prefer the latter for its flavoursome gravy. The beef served here is succulent so look forward to a satisfying bowl of dry beef kway teow!

Hong Kee Beef Noodle

Address: Amoy Street Food Centre, #01-42, 7 Maxwell Road, Singapore 069111

Opening Hours: Weekdays 11am to 730pm. Weekends 9am to 230pm.

#01-18 Hoo Kee Rice Dumpling

Bak Chang can be overly-oily and “gelat” at times but Hoo Kee’s bak chang is well prepared and doesn’t contain fatty meat. Chunks of lean tender meat are complemented by chestnuts and mushrooms of good quality. .

Hoo Kee Rice Dumpling

Address: Amoy Street Food Centre, #01-18, 7 Maxwell Road, Singapore 069111

Opening Hours: 9am to 5pm. Close on Sundays.

#01-11 Koryori Hayashi

amoy street food centre Don_1

This Japanese stall offers a decent variety of dons, udon, ramen and pasta. Prices start at $6, with the most popular dish being the Namban Don. Koryori Hayashi uses mentaiko sauce instead of tartar to make the don more exciting. The nicely fried karaage was moist and juicy. 

amoy street food centre Japanese stall

Koryori Hayashi

Address: Amoy Street Food Centre, #01-11, 7 Maxwell Road, Singapore 069111

Opening Hours: 11am to 2pm. Closed on Saturday and Sunday

#01-48 Lagoon In A Bowl

amoy street food centre Lagoon in a Bowl

Lagoon in a Bowl was launched with ONLY one dish on their menu — Norwegian Salmon Rice Bowl ($10)! The chef created a “salmon swimming in a lagoon” by adding a bed of blue butterfly pea rice. “Swimming” in the “lagoon” is a slab of sous-vide fresh Norwegian salmon topped with homemade mentaiko sauce, and accompanied with ingredients such as furikake and cherry tomatoes.

amoy street food centre Lagoon in a Bowl storefront

Lagoon In A Bowl

Address: Amoy Street Food Centre, #01-48, 7 Maxwell Road, Singapore 069111

Opening Hours: 11am to 3pm daily.Closed on Sundays.

#02-81 Li Xing Nasi Lemak

amoy street food centre Nasi Lemak_1

Our standard Nasi Lemak ($3) came with a chicken wing, luncheon meat, fish cake and ikan bilis. The coconut taste in their rice was quite strong. Mix the sweet sambal into the rice for even more flavour!

amoy street food centre Nasi Lemak stall

Li Xing Nasi Lemak

Address: Amoy Street Food Centre, #02-81, 7 Maxwell Road, Singapore 069111

Opening Hours: 730am to 1pm. Closed on Sundays.

#02-102 Pepper Bowl

amoy street food centre Pepper Bowl Beef4_edited

This humble stall specialises in Black Pepper Beef Hor Fun ($5). With every bowl cooked to order, it might take awhile for you to receive your food, but we promise the food is worth the wait! All dishes come with the option to add an onsen egg($0.60).

amoy street food centre Pepper Bowl Shop_edited

Pepper Bowl

Address: Amoy Street Food Centre, #02-102, 7 Maxwell Road, Singapore 069111

Opening Hours: 11am to 3pm Monday to Friday. Closed on Weekends & PH.

#02-100 Piao Ji Fish Porridge

amoy street food centre Piao Ji Fish Porridge

Having queued for so long, we tried the most expensive item on their menu which was pomfret with fresh prawns soup ($12). The pomfret tasted so much better than the usual batang (mackerel) fish soup. Unlike the red chilli that come with the usual fish soup, Piao Ji’s unique chilli sauce has salted beans, chilli padi, and pickled ginger. 

Piao Ji Fish Porridge

Address: Amoy Street Food Centre, #02-100, 7 Maxwell Road, Singapore 069111

Opening Hours: 10.30am to 3pm (closed on Thursday)

#01-58 SAP Thai Food

amoy street food centre sap thai food_-3

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. The noodles boasted a mild flavour that complements the Thai basil chicken perfectly. The sauce set our mouths and lips on fire but the lingering heat was also strangely addictive. 

amoy street food centre sap thai food_

SAP Thai Food

Address: Amoy Street Food Centre, #01-58, 7 Maxwell Road, Singapore 069111

Opening Hours: Weekdays 10am to 9pm. Weekends 10am to 3pm.

#02-114 Spinach Soup

amoy street food centre Spinach Soup

The stall specializes in 2 types of comforting soups ($3.50), which are boiled from scratch. The male owner uses ingredients such as chicken bones and fresh spinach to create a wholesome soup that is light on the palate(no MSG!) If you wish to have some carbs to fill your tummy, you may opt for a selection of noodles, or rice for 50 cents. The first soup (containing spinach, minced pork, prawns, mushrooms and wolfberry) has a subtle mushroom flavour, which offers the soup some sweetness. The second soup sees century and salted eggs take the place of prawns and pork, and the combination won my heart.

amoy street food centre Spinach Soup storefront

Spinach Soup

Address: Amoy Street Food Centre, #02-114, 7 Maxwell Road, Singapore 069111

Opening Hours: Mon-Fri, 11am-2pm

#02-125 Wah Kee Noodles

amoy street food centre Wanton mee_1

Wah Kee prices their Wanton Noodle at $3.50, and offers other staples such as Dumpling Noodle ($3.50) and Mushroom Noodle ($3.50). We all agreed that it was an above average bowl of wanton mee, with the wetness and seasoning of the springy noodles done perfectly. Wah Kee’s char siew was on the smokier side, and each wanton was plump and packed with more ingredients than usual.

amoy street food centre Wanton mee stall

Wah Kee Noddles

Address: Amoy Street Food Centre, #02-125, 7 Maxwell Road, Singapore 069111

Opening Hours: 930am to 230pm

#02-79/80 Yuan Chun Famous Lor Mee

amoy street food centre Yuan Chuan Famous Lor Mee

The lor mee’s gravy is thick, fragrant, and very rich in flavour. The combination of ngoh hiang, boiled shark’s meat, pork belly bits, was so tantalising. I was worried about the “kee” smell of the yellow noodles, so I opted for a mix of bee hoon and noodles. Don’t forget to add sliced chilli, minced garlic and vinegar to the lor mee. Prices start from $2.50.

amoy street Yuan Chuan Famous Lor Mee storefront

Yuan Chun Famous Lor Mee

Address: Amoy Street Food Centre, #02-79/80, 7 Maxwell Road, Singapore 069111

Opening Hours: Wed–Sun: 7.30am – 3.30pm (Closed on Mon–Tue)

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!

For more food videos, check out our official YouTube channel! You may also want to check out our article on the 10 street food that you should try when visiting Mandalay!

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Tai Seng Fish Soup – Hidden Gem in Ubi Industrial Park

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tai seng fish soup tom yam fish soup_2

I was introduced to Tai Seng Fish Soup many years ago when my parents first brought me here. Located at Bing Garden Eating House in Ubi Industrial Park, Tai Seng has the longest queue in this small coffee shop during lunch hour. I once queued at Tai Seng Fish Soup for 30 minutes, all just to get a bowl of fish soup.

At Tai Seng Fish Soup, there is a friendly uncle who takes orders. He may seem intimidating initially as he asks for orders in a gruff manner. But you will later realise that he endearingly calls everyone (yes, everyone) ah boy and ah girl. He is cheerful, and fatherly in the way that he reminds customers to take the chilli or extra cutlery.

I have tried their Double Sliced Fish Soup Bee Hoon ($5.50) on multiple occasions but seeing as it took over an hour just to get to this inaccessible area, I ordered an extra bowl of Tomyam Soup ($5.50) for good measure.

Tai Seng Fish Soup does their fish soup light, milky and sweet. Trust me, you will want to finish the entire bowl of broth! The milkiness may be due to the addition of evaporated milk, but it also seemed like the careful boiling of soup stock and fish bones contributed to the depth in flavour. However, I must admit that I remembered the soup to be a lot richer two years ago.

tai seng fish soup double fish close up_2

The Double Sliced Fish Soup Bee Hoon comes with both fresh fish and fried fish slices. I loved the firm, fresh and sweet slices of Batang fish which were so tender that it was difficult to kiap them up for a shot without them breaking apart! My only gripe was that the fish slices were rather small, and there seemed to be only a few of them. The fried fish was less memorable, probably as they were soaked inside the soup for too long and became a little chewy. 

Apart from fish slices, Tai Seng Fish Soup offers fried egg strips in their fish soup. The strips were fragrant and soaked up the broth nicely. Do be careful as the egg might squirt out piping hot soup into your mouth! The fish soup was also made healthier with the addition of xiao bai cai. All the well-executed ingredients, together with slippery, slurp-worthy bee hoon, makes for a wholesome meal!

tai seng fish soup tom yam close up_2

It was my first time trying the Tomyam Soup at Tai Seng Fish Soup and it impressed me tremendously. The tom yam soup was sour, with just a hint of sweetness at the end. The first sip fools you into thinking that the spice level is manageable, but it gradually builds up and soon, your lips will be numb and burning! I felt that Tai Seng really nailed the Tomyam soup as not many fish soup places can create that lightness and spice flavour that gets you hooked onto its taste. The tom yam soup comes with sliced fish, onion and cabbage. Although I found it a tad pricey, it was really satisfying, especially when paired with some rice.

When I first visited Tai Seng Fish Soup a couple of years ago, the lunch queue seemed longer and the great quality of fish soup left me yearning for more. Now, their standards seemed to have dipped a little but nonetheless, Tai Seng remains one of my favourite places for fish soup. The next time you head out for a food adventure, why not head to Tai Seng for a bowl of comforting fish soup?

tai seng fish soup storefront_2

Tai Seng Fish Soup

Address: Blk 3024 Ubi Road 3 #01-99 Singapore 408652

Phone: 98780817

Opening Hours: Monday to Thursday: 930am to 330pm. Friday: 930am to 3pm. Saturday: 930am to 230pm. Closed on Sundays and Public Holidays.

MissTamChiak.com made an 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 XXX. We will verify and update from our side. Thanks in advance!

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Mother Dough – New Halal Artisanal Bakery in Bugis!

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Previously a pop–up at various events, Halal artisanal bakery, Mother Dough, has finally moved into a brick–and–mortar space in Bugis. When I was in Australia, strolling past artisanal bakeries and getting a whiff of that alluring aroma of freshly baked pastries always gave me a warm fuzzy feeling. Customers will surely be captivated by the smells escaping through the doors of Mother Dough. Step into the store, and you’ll find Naadhira hard at work, preparing trays of fresh bakes for both new and returning customers.

Mother dough-10

After graduating from the International Culinary Institute in New York in 2012, Naadhira spent four years in the city working at different bakeries and restaurants. A stint at Runner & Stone was a major turning point in her career. It was where Naadhira began an in-depth study of the processes and rhythm of slow fermentation for the sourdough culture used in bread making. Hence, the store’s name, Mother Dough, which refers to the sourdough culture obtained from a tiny bakery in Brooklyn. I was completely enamoured by the parade of freshly baked pastries and cakes on display. The bread and pastries are handcrafted with organic flour sourced from environmentally-conscious grain millers. We hear that their fresh bakes are sold out pretty quickly, so come early!

Mother dough-5

If you’re looking for more than your average croissant, choose the Croissant Almond ($4). Sounds simple enough? The complexity of flavours and textures will hit you as you take a bite. While the exterior is extremely crisp and flaky, it is the inside of the croissant that will enchant you. Its core, which contains luscious almond cream, is remarkably buttery, and creamy. It’s really addictive. Sitting atop the croissant are almonds which add an extra nuttiness.

Mother dough-3

The almond croissant really is nothing like any other croissants I’ve tasted before. Try it, and soon you’ll be making this croissant your newest go-to afternoon treat. With that said, the sweetness of the croissant might deter pastry aficionados who prefer their pastries less cloying. But, I ain’t complaining.

mother dough part 2-2

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Apart from sweet croissants, Mother Dough also offers savoury croissants such as the Onion Mushroom Croissant ($4.20). I was not as impressed as I was with their bestselling almond croissant. The exterior wasn’t as crisp, possibly due to it being left out for quite a while. I would have enjoyed it much more if they had been a tad more generous with the filling. 

Mother dough-6

Don’t judge a book by its cover, this Chocolate Pound Slice ($4) might not look like much, but it is well crafted. The rich cake was fairly dense, amazingly velvety, and moist. Pairing this delicious cake with a cup of tea will surely make your day.

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mother dough part 2-1

Mother Dough also offers a lean menu of beverages. I picked the Iced Chocolate ($6) which was nothing out of the ordinary. The Cold Brew Tea ($6), while a refreshing pick, was also mediocre at best. 

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I can already predict Mother Dough’s rise to fame in just a few weeks. Anyone and everyone can enjoy their delightful Halal bakes. You might also want to grab one of their fresh baguettes home. Currently, Mother Dough is giving out loyalty stamp cards to customers. Get just 8 stamps, and you can enjoy one free coffee on the house.

Mother Dough

Address: 749 North Bridge Rd, #01-01, Singapore 198717

Phone: 6909 6604

Website: https://www.motherdough.com.sg/

Email Address: info@motherdough.com.sg

Opening Hours: Tuesdays to Saturdays 12pm to 7pm. Sundays 11am to 5pm. Mondays closed.

Facebook: https://www.facebook.com/Mother-Dough-781195325419504/

MissTamChiak.com made an 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 Mother Dough. We will verify and update from our side. Thanks in advance!

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Yong Zhen Lor Mee – Hidden Lor Mee Stall in Bukit Merah

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Every Singaporean knows, and possibly loves, lor mee. We all have our own definition on what makes the perfect bowl of lor mee. Well, I love throwing in heaps of minced garlic and a tinge of vinegar in mine. Sure, you could do that with almost any average lor mee. That’s why the lor or gravy is so crucial. Team Tam Chiak headed to ABC Brickworks food centre in Jalan Bukit Merah to check out Yong Zhen Lor Mee, which was said to be on par with the likes of reputable lor mee establishments such as Chia Bee Lor Mee (which has unfortunately closed). Yong Zhen Lor Mee sells only two dishes— Lor Mee ($3), and Prawn Noodles ($3/dry or soup). You’ll notice a husband-and-wife team preparing your orders. “We’ve inherited this business from our aunt,” the couple shared before shying away from any further questions I asked. You know what they say, let the food do the talking.

Yong zhen lor mee-2

I’ll usually look forward to the white fish flakes that sit atop the noodles. Unfortunately, the fish flakes are absent in Yong Zhen’s version. What their lor mee has is the standard thick-flat yellow noodles, and pieces of pork belly, fish cake, and ngoh hiang. Although the noodles retained a slight alkaline taste, I thought its texture was pretty decent. As for the gravy, it was somewhat lacking in that deep savoury flavour and the gooey consistency that we are used to. Feel free to add more garlic to boost the flavours of the broth. Combine both the noodles and gravy, and you’ll get a run-off-the-mill taste that you find in most lor mee.

lor mee ingredients

Yong zhen lor mee-7

What excites me most about a bowl of lor mee is the ingredients. I liked the ngoh xiang, which had a crunch, the most. Most lor mees come with an egg but be prepared to add a braised egg for 50 cents at Yong Zhen. It’s a good bowl of lor mee, just not a great one.

Yong zhen lor mee-3

praw noodles add soup

We also tried the dry prawn noodles which come with yellow noodles, a few prawns, lean pork slices, fish cake slices, and a bowl of prawn broth. The seasoning used for the noodles, which comprises aromatic shallot oil, made the dish pretty flavourful. Packed within the seasoning is a spicy punch. Accompanying the dish is a light broth which paired decently well with the noodles.

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There wasn’t much to shout about the prawn noodles. I do, however, appreciate that the prawns were already de–shelled and ready to be eaten. 

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There’s definitely room for improvement, or maybe it was just a bad day. After all, its decades of history must count for something.

Yong Zhen Lor Mee

Address: ABC Brickworks Food Centre, 6 Jalan Bukit Merah Lane 1, #01-40, Singapore 150006

Opening Hours: 8am to 5.30pm daily. Closed on Wednesdays and Thursdays.

MissTamChiak.com made an 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 Yong Zhen Lor Mee . We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may wish to check out our article on Juxiong, an eatery that serves affordable Putien dishes, or, Tsui Wah, the famous Cha Chaan Teng that recently open its door in Singapore.

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Hock Seng Choon Fish Ball Kway Teow Mee – The Best Handmade Fish Balls

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I have always loved the diversity of food available in our hawker centres. But outside food often tend to be greasy and ‘heavy’, making one feel sluggish and lethargic after a meal. That is why fish ball mee pok with its light, clear soup and relatively ‘healthier’ ingredients is always my go-to, everyday hawker dish. Having tried many mee pok stalls, I set higher standards for them than anything else. Recently, a friend recommended Hock Seng Choon Fish Ball Kway Teow Mee in Bedok South, claiming that their fish balls are nice, even though she has not had them in quite awhile. Thrilled at the introduction of a new mee pok stall, I quickly pencil a date into my calendar to put Hock Seng Choon to my test.

Hock Seng Choon behind the scenes
The storefront of Hock Seng Choon is simple, and without accolades displayed, so you would never have guessed that this stall is extremely popular (apart from the queue giving it away of course). While queuing, my friend surreptitiously whispered that the uncle is known for his bad temper and warned me to not provoke him in any way. Sure enough, the uncle soon berated the customer in front of us for asking for more chilli. Spooked by the uncle’s wrath, we meekly ordered a bowl of Dry Fish Ball Mee Pok with Chilli ($3) and scurried away.

Hock Seng Choon Noodles flatlay
hock seng choon collage
At first glance, this plain bowl of mee pok dashed any initial excitement for Hock Seng Choon. The yellow mee pok looked unappetising on its own as the fish balls were all inside the soup. I had to scoop them out and place them atop the noodles to add more colour. As I expected, the mee pok did not astound me one bit. Yes, it was springy and was certainly not the worst I had, but it was also a tad too wet and bore a strong alkaline taste. Frankly, I have tasted much better mee pok elsewhere. However, I’ll like to highlight that the portion of noodles was more than generous. It’s a pity that it was not a great bowl of mee pok.

Hock Seng Choon fishball
Hock Seng Choon Noodles with fishballs
Hock Seng Choon fishballs closeup
I was all ready for the fish balls to go down the same route as the noodles, but the first bite wowed me! The fish balls were amazing in every way. For $3, you get five plump fish balls with short cute tails. Immediately, you’ll recognise the uneven surfaces and slight difference in the size of every fish ball — a good indication that they are made in-house. The fish balls were soft, but firm, and had a lovely bite. They were also loaded with hints of sweetness. I could eat all five of these spectacular fish balls at one go and, truly, Hock Seng Choon does the best fish balls I have ever had, thus far.

So, if you ask me how was the fish ball mee pok from Hock Seng Choon, I’ll tell you that it was decent. My advice will be to ditch the mee pok, and just get a bowl of their fish ball soup. Or perhaps two or three!

Hock Seng Choon storefront

Hock Seng Choon Fish Ball Kway Teow Mee

Address: 16 Bedok South Rd, #01-50, Singapore 460016

Opening Hours: 12pm to 11pm daily. Closed on Wednesdays.

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

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Ali Khan – Adorable, Buttery & Instaworthy Coin Prata !

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Situated along MacPherson Road, Ali Khan Restaurant is a 24-hour Indian-Muslim joint. We are all familiar with places like Ali Khan because they are our favourite, go-to places for supper! Photos of Ali Khan’s cute looking coin pratas floating on the Internet caught my attention and I knew I had to make a trip specially for these babies.

We were supposed to chat with the manager of Ali Khan, but due to some miscommunication and the timing of our visit (it was lunch hour), the staff at Ali Khan was unable to speak to us. Nonetheless, we ordered a few of their more interesting dishes to try!

ali khan coin pratas
ali khan coin pratas collage
I made a beeline for their famous Coin Prata with Mutton Set ($5.50) straightaway. They were definitely tinier than the pratas we are used to, though not quite the size of a coin either. The fragrant coin pratas were so kawaii looking and tasted superb too — crispy on the outside while fluffy on the inside! Imagine buttery golden layers intricately wrapped around and atop each other to form a delicious, fried disc. It was love at first sight, or rather on first taste! Pratas are known to be quite oily but Ali Khan’s coin pratas are lighter and less oily. There were two mutton curry dips available — a dark red spicy gravy, and the usual curry. Of the two, I preferred the dark red curry because of the sambal sweetness which paired better with the coin pratas.

ali khan briyani_2
Ali Khan briyani collage
ali khan briyani_1
Their Nasi Briyani Dum looked great as well and since the red fried chicken on display was absolutely enticing, we ordered a Fried Chicken Nasi Briyani ($6). The basmati rice was on the stickier side and you can really taste the spices in it. I found the bright red hue of the fried chicken similar to that of tandoori chicken, even though both were completely different in texture. The fried chicken was satisfyingly crispy, and remained juicy even after being left out for awhile. However, it was a tad too salty for me. The savoury spicy chicken curry which accompanied the briyani had a mild spicy kick, which made the briyani even more captivating.

ali khan maggi prata
ali khan maggi prata insides
Ali Khan Maggi Prata Collage
Unfortunately, the Maggi Prata ($4.50) was quite disappointing. This dish really dampened any initial excitement we had. I tried my best to find redeeming qualities in it but struggle to come up with even a single one. The maggi noodles were extremely bland, almost tasteless, and very clumpy with an off-putting, powdery texture. My friend suggested that it was likely the chef had forgotten to put seasoning for the noodles. Perhaps some things, such as Maggi noodles and prata, cannot be forced together as the final product tasted nothing like prata nor maggi.

The location of Ali Khan Restaurant is not exactly the most convenient, especially for those who don’t drive. It is located about a seven-minute walk from the nearest MRT station, Tai Seng. While that might not seem to be too long, trudging under the unforgiving sun in the unbearable heat to get to the restaurant made the journey seemed longer. I suggest visiting Ali Khan Restaurant at night when it is much cooler. Don’t forget to order the must-try coin pratas!

ali khan storefront

Ali Khan Restaurant

Address: 508 MacPherson Rd, Singapore 368207

Opening Hours: Opened 24 hours daily.

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

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Lik Ming Laksa – A Simple Bowl of Laksa that Brings so Much Joy!

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I have a love-hate relationship with laksa. On some days, I get the strongest cravings for them. But instead of travelling to Katong, I will usually settle for some subpar laksa near my place, end up dissatisfied, and swear off laksa for the next couple of months. Extreme I know, but it is maddening how so many laksas are far too watery. Most just fail to get the balance of aromatic coconut milk, spicy laksa paste and rich shrimp stock right. There is no middle ground — if I can’t find a good bowl of laksa, I’ll rather not have it at all.

While scrolling through social media one day, I happened to chance upon a comment claiming that Lik Ming Laksa has the best laksa in Toa Payoh. Now, Toa Payoh is a food haven and the sheer size of its heartland area means that Lik Ming is competing against tons of laksa stalls. Can Lik Ming live up to such a bold claim?

So, I made the trip to the sleepy hawker centre where Lik Ming was situated. When I turned the corner and saw the stall, my first thought was ‘Oh my, how rare is it to find only laksa being sold at a stall!’ Most laksa stalls would usually offer prawn noodles as well due to the similarity in ingredients used for both dishes. Perhaps the laksa was really yummy for Lik Ming to sell only a single item! You will also see many newspaper clippings decorating Lik Ming’s storefront. Now excited, I eagerly ordered a bowl of laksa ($3) and chatted with the pleasant stall owners.

Lik Ming is run by a couple in their sixties. The friendly uncle told me that the stall was originally helmed by his father, and has been around since he was a boy. The couple is now the second generation stall owners. The auntie then told me to grab a seat as she would deliver the laksa to me later.

Lik Ming laksa_2
Lik Ming laksa closeup 2
Lik Ming laksa closeup
Lik Ming noodles
Lik Ming gravy closeup
Lik Ming cockles
The moment the laksa arrived, I knew that it would be good. The laksa gravy rocked a nice vibrant orange. A nice pile of tau pok lay atop the bee hoon, and fish cake, bean sprouts and cockles could be found in the gravy. I greedily took a spoonful and silently rejoiced — Lik Ming’s laksa hit all the right spots! The gravy had the rich creaminess of coconut milk, but it does not overpower the spicy laksa broth. Instead, both components worked together in harmony to achieve a wonderful gravy that is light, yet encompasses so much flavour.

Those with a weak spice tolerance (like me) would be pleased to know that Lik Ming tones the spice level down so that it can be easily enjoyed by all. If you prefer your laksa to be spicier, simply ask the auntie for more dried belacan. In addition to dishing out a great tasting bowl of laksa, Lik Ming is generous with their ingredients. Their cockles, though small in size, are very fresh and not stingy in portion. For a seemingly small bowl of laksa, I was surprised, and happy, to find cockles in every spoonful!

I left Lik Ming Laksa feeling extremely happy and satisfied. A good bowl of laksa, more than anything, requires the careful weighing of all components to ensure that neither outshines the other. It is in such simple food that, sometimes, it is difficult to get the most basic things right. Lik Ming has clearly gotten it right and I have been enthusiastically recommending this stall to all my friends, now introducing it as the best laksa in Toa Payoh.

Lik Ming storefront

Lik Ming Laksa

Address: Stall #01-48, 93 Lor 4 Toa Payoh, Singapore 310093

Opening Hours: 6am to 3pm daily. Closed on Thursdays.

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

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This Secret Fish Soup Stall at 127 Bukit Merah Lane Doesn’t Have a Name!

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Today, I am going to share about this rather obscure sliced fish soup stall at 127 Bukit Merah Lane. This stall has NO name! Let’s just call it 127 Bukit Merah Fish Soup instead.

Yes, you read that correctly. The yellow signboard simply carries the words “Fish Soup. Fried Fish Soup. Seafood Soup. Mixed Pig’s Organ Soup” in green. Interestingly, 127 Bukit Merah Fish Soup also sells mixed pig’s organ soup, a rare combination with sliced fish soup. We went during lunchtime and there was a long queue of office workers. The queue was slow-moving as each bowl of fish soup is carefully monitored and cooked on the spot over a single stove by an uncle. All in all, it took us around twenty-five minutes to get a bowl of Double Fish Soup with yam rice ($5).

127 bukit merah fish soup sliced fish closeup
127 bukit merah fish soup collage

Sliced fish soup is one of those things that I eat often and, hence, my standards for it are higher. The soup looked cloudy and milky, evident of how evaporated milk has been well incorporated into the fish broth which was richer and sweeter than the usual sliced fish soup. I also thought I detected a slight hint of XO brandy in the soup. However, the freshness and sweetness of the fish did not seem to have been sufficiently infused into the soup — the sweetness of the broth tasted like it came from elsewhere. This was a decent bowl of fish soup that’s robust in flavour, but lacking the natural sweetness of the fish.

Moving on to the sliced fish. I know it does not look like much but the fried fish was amazingly crispy. Even after being soaked in the soup for so long, the insides of the fish still remained relatively crisp. Of course, if you want it to look and taste good, don’t leave it till it becomes soggy!
127 bukit merah fish soup sliced fish closeup portrait
I found the fresh sliced fish so-so only. The fish was fresh, definitely, but somehow it was not very tender and its texture was rather lumpy. This is going to be a first for me, but I’ll recommend the fried fish over the fresh sliced fish!

127 bukit merah fish soup fish and rice
I initially wanted to order bee hoon to go along with the Double Fish Soup, but was tempted by the interesting brown yam rice and changed my order at the end. This proved to be a costly mistake because the yam rice was quite a letdown. If I didn’t know better, I would have thought that it was a bowl of wet, overcooked rice with soya sauce. Even the fish soup could not improve the taste of the supposed yam rice. Only the (surprisingly) sweet and sour chilli sauce, which bore a strong spicy kick, marginally made the yam rice better. Oh well, should have stuck to my bee hoon!

I have come across comments on the internet claiming that 127 Bukit Merah Fish Soup is a worthy contender for the title of ‘Best Sliced Fish Soup in Singapore.’ After trying it for myself, I can understand why some would say that as its sweet broth is indeed appealing. However, my personal take is that despite it being a decent bowl of fish soup, I wouldn’t go so far as to place it on my list of top places for sliced fish soup.

127 bukit merah fish soup storefront_2

127 Bukit Merah Fish Soup

Address: 127 Bukit Merah Lane 1, Block 127, Singapore 150127

Opening Hours: 7am to 1015am and 1045am to 2pm daily. Closed on weekends and public holidays.

MissTamChiak.com made an 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 Fish Soup. Fried Fish Soup. Seafood Soup. Mixed Pig’s Organ Soup.. We will verify and update from our side. Thanks in advance!

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Oishii Corner – Uncovering a Halal Japanese Hawker Stall in Toa Payoh!

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Hidden in the corner of Kim Keat Palm food centre, this Muslim–owned hawker stall sells Japanese fare at affordable prices. The menu boasts a modest selection of ramen, udon, donburi, as well as a few side dishes.

Oishii corner-3

One of the most attractive options is the Oiishii Beef Don ($5.50). The dish comes with a generous amount of short grain rice that’s topped with a simple assembly of spicy beef slices, cabbage, cucumbers slices, as well as seaweed flakes and chopped spring onions.

beef don collage

Oishii corner-8

While both tempting and convenient to chow down the beef slices, cabbage, and rice altogether, I highly recommend that you savour just the stir-fried beef first. Don’t say we didn’t warn you : the beef packs a slight fiery punch that will make you go “oishii”! The spicy coating on the beef appeared to be sambal. Packing bright flavours, and a light heat, the sambal chilli resembled the kind that you can find on sambal stingray. I really like how the owners have decided to infuse local flavours into a classic Japanese gyudon (beef bowl). While the texture of the beef was slightly chewy, it was really tasty.

Oishii corner-4

If you’re craving a soupy dish, get your tummy ready for the Terriyaki Chicken Udon ($5.50) which comprises udon, terriyaki chicken and narutomaki slices steeped in udon broth. At first glance, there wasn’t a lot of noodles, but the texture of the udon was pretty decent. The clear broth, with its light and sweet flavours, was quite addictive. I was impressed by how they were able to prepare such a flavourful broth without the use of mirin. If anything, the broth reminded me of a sweet sukiyaki broth.

udon collage

Oishii corner-9

Oishii Corner keeps their udon dishes simple. Our udon came with three thick pieces of teriyaki chicken. The chicken was tender and mildly sweet, and added to the overall richness of the dish. Finally, do what I like and end off the dish with a light and buoyant slice of narutomaki. For a Halal option, I’d say that the terriyaki chicken udon is a pretty decent pick, but not an outstanding one.

Oishii corner-5

How about some simple side dishes to go along with your mains? Customers may enjoy the house-made Chawanmushi ($2), which comprises egg steamed with a couple of narutomaki and mushroom slices. I have to say that the stall’s rendition of chawanmushi is not too bad — the flavour, and texture, is surprisingly good.

Oishii corner-1

It is pretty tough to find Halal Japanese hawker fare in Singapore, so kudos to the team behind Oishii Corner for making Japanese food more accessible! Although the food will not blow your mind, it’s affordable and caters to our Muslim pals too!

Oishii Corner

Address: Kim Keat Palm Food Centre, 22A Lor 7 Toa Payoh #01-161, Singapore 311022

Opening Hours: 11.30am to 7pm daily. Fridays closed.

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

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Shi Xiang Ge – Authentic Shanxi Food at Bishan Bus Interchange!

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I begin this post with a confession: I have an undying, secret love for Chinese food. I have traversed to different parts of China a couple of times and tried the regional varieties of Chinese food they have. But now, you don’t have to travel all the way to China to try authentic Chinese cuisine as all across Singapore, many hawker stalls, eateries and restaurants offering different sorts of Chinese fare have sprung up. Sadly, rarely do I find one that comes close to the experience I had in China.

Shi Xiang Ge, which is run by China nationals, is an unassuming stall located in an obscure kopitiam above Bishan bus interchange. The stall specialises in Shanxi cuisine. The gleaming new signboard gave me the impression that this place was new, but the female attendant corrected me and shared that Shi Xiang Ge has been opened for a few years. My boyfriend was the one to discover Shi Xiang Ge, and raved about their Mala Intestine Noodles. I was initially very skeptical and felt that when Chinese cuisine gets imported into Singapore, its magic somehow gets lost and it doesn’t taste quite the same anymore. However, the noodles proved me wrong.

Shi Xiang Ge group shot_5
Yearning to relive that magic again, I headed to Shi Xiang Ge once more for a full feast. We ordered the Beef La Mian ($5), Minced Meat La Mian aka Zhajiang Mian ($5), Hot and Spicy Intestine Shaved Noodles ($5), Poached Szechuan Dumpling in Spicy Sauce ($5) and Meat Bun ($3.50).

The La Mian and Shaved Noodles are all handmade in Shi Xiang Ge. I found the shaved noodles to be the better of the two. Shaved to just the right thickness, the noodles are not clumpy and will not stick to your teeth unlike most others. As I have had multiple bad encounters with shaved noodles, I can safely say that Shi Xiang Ge really does a fantastic job when it comes to their dao xiao mian.

Shi Xiang Ge beef noodles
The three bowls of noodles that we ordered were perfect for three different kinds of eaters. If you are looking for a light and ‘healthier’ meal, go for the Beef La Mian. Unlike Taiwanese beef noodles, where the soup is thicker and darker, the broth for the Beef La Mian at Shi Xiang Ge is clear but flavourful. Instead of huge beef chunks, expect generous amounts of thinly-sliced Chinese-style beef with a good mix of tendon and lean meat. Although the broth might be slightly salty for some, we concluded that the Beef La Mian was a good, comforting bowl that will be lovely any day.

Shi Xiang Ge zhajiangmian
Shi Xiang Ge zhajiangmian closeup
If you seek stronger flavours in your food, I’ll recommend the Zhajiang Mian. It was one of the few dry noodle options on the menu, and packed a flavourful punch in every mouthful. Don’t let the plain-looking la mian fool you — the finely chopped pieces of minced meat, tau kwa, and QQ bouncy noodles in the sweet and savoury brown gravy tasted excellent!

Shi Xiang Ge mala noodles
Shi Xiang Ge mala noodles intestine_1
Mala lovers should definitely order the Hot and Spicy Intestine Shaved Noodles, which was my personal favourite. The chilli oil-to-broth ratio was perfect the first time I tried this dish. Imagine the gradual build up of heat and numbness (from the Sichuan peppercorn) on your lips that can only be described using one word: shiok! Alas, on my second try, the amount of chilli oil drastically lessened and the shiokness level declined accordingly. Besides the spiciness, the Hot and Spicy Intestine Shaved Noodles also had a lavish serving of fei chang, also known as intestines. I am a big fan of fei chang but the kind found at kway chap stalls usually put me off because of their leanness. The intestines used at Shi Xiang Ge are fat and juicy, and bore that unique fragrance (or some say pungence) associated with intestinal parts. If you are up for a spicy challenge and don’t mind numb lips for an hour, give this a shot!

Shi Xiang Ge wanton
Shi Xiang Ge wanton flatly
Shi Xiang Ge wanton closeup
I usually order the standard Pork and Chives Dumpling at Chinese stalls, but seeing so many customers enjoy the Poached Szechuan Dumpling in Spicy Sauce, I decided to give this a go and boy, was it the right choice! The dumpling skin had just the right amount of thinness that makes it look slightly translucent. Other than the chilli, the other important component in this dish was the vinegar — too much and it overpowers everything, too little and it is not shiok enough. The amount of vinegar used here was perfect, making the dumplings saucy, delicious and extremely appetising. We all agreed that the Poached Szechuan Dumpling in Spicy Sauce from Shi Xiang Ge was a pretty good substitute for those at Din Tai Fung!

Shi Xiang Ge hamburger
The weakest link in the meal was, without a doubt, the poor Meat Bun. I have tried similar versions of it in Chinatown and Shi Xiang Ge’s rendition was a far cry from those. Doughy and overly salty, there was also a strange margarine oil that clashed with the taste of the pork filling. At $3.50, it was a pricey snack which I would not order again.

With many Chinese nationals patronising Shi Xiang Ge for a taste of home, you know the food is definitely pretty authentic. Even though I had a much better experience on my first visit, I think that given its price point, portion, and quality, Shi Xiang Ge warrants multiple revisits.

Shi Xiang Ge storefront

Shi Xiang Ge

Address: Blk 514 Bishan Street 13, Bishan Bus Interchange Level 2, Singapore 570514

Opening Hours: 11am-9pm daily. Closed on Tuesdays.

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 Shi Xiang Ge. We will verify and update from our side. Thanks in advance!

You May Also Like , another authentic Chinese stall selling xiao long bao at People’s Park Food Centre!

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Yaowarat Thai Kway Chap – Famous Thai Kway Chap Comes To Town!

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For Stanly, what started out as a fascination with Bangkok has now transformed into a full-fledged commitment to serving authentic Thai cuisine. “I love going to Bangkok for the food, especially kway chap. With the help of my uncle, Jason, who owns Soi 19, I was able to realise my culinary dream of bringing back to Singapore a piece of Thailand,” shared the young entrepreneur. The venture is inspired by Thai kway chap stalls such as Nai Ek Rolled Noodles in Chinatown, Bangkok. Patrons can now enjoy a range of Thai dishes without hopping on the next flight out to the land of smiles.

Yaowarat Thai Kway Chap-7

The eatery uses only produce that is sourced from Hai Yai, Thailand. Even the tables and chairs are all imported from Thailand. I am rather impressed by the effort put into re-creating the atmosphere that you can find in Chinatown, Bangkok.

Yaowarat Thai Kway Chap-6

The Signature Thai Kway Chap ($5) comes with a myriad of ingredients which include pork belly, pork offal, pork slices, and fish sausages. For the uninitiated, the clear broth is what differentiates a Thai kway chap from our Singapore kway chap which uses a soy sauce-based broth. Interestingly, the noodle sheets you get in Thai kway chap is actually rolled up — a literal twist to the Singapore kway chap variant that comes in broad flat sheets. As much as 15 different types of Thai spices are used in the brewing of the broth which is nicely balanced, and armed with a slight peppery kick. With the number of spices incorporated, I was pretty surprised that the broth wasn’t as flavourful as I had thought it would be. The accompanying ingredients made up for it though. In fact, I was glad that the offal was cleaned thoroughly.

Yaowarat Thai Kway Chap-1

Yaowarat Thai Kway Chap has an array of side dishes too. One of my favourite dishes has to be the Deep Fried Thai Pork Belly ($6/$8/$10). After being smoked for three days, the pork belly has a slightly crackly and crispy skin which made this dish a must-order.

Yaowarat Thai Kway Chap-5

It’s pretty darn addictive when you pair it with the dark sweet sauce, which is filled with minced garlic. The meat, though savoury, was slightly tough.

Yaowarat Thai Kway Chap-4

Order the Thai Mid Wings ($6/$8/$10) if you love yourself some fried goodness. It’s easy to pull the meat apart, which made eating it a breeze.

Yaowarat Thai Kway Chap-2

Although I wasn’t a fan of the Thai Fish Sausages($6/$8), a few of my team members thoroughly enjoyed it. The texture reminded me of Chinese lap cheong, but there is that distinctive sweet and briny aftertaste which I thought was quite an acquired taste. Price-wise, I thought it was slightly on the steeper side. 

Yaowarat Thai Kway Chap-8

Although there are some hits and misses at this relatively new Thai eatery, I’m excited to see this place rise to fame once they have improved their recipes!

Yaowarat Thai Kway Chap

Address: 945 Upper Serangoon Road, Singapore 534711

Facebook: https://www.facebook.com/YaowaratKwayChap/

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 Yaowarat Thai Kway Chap. We will verify and update from our side. Thanks in advance!

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Liang Zhao Ji – You Have Never Tasted Duck Porridge This Good

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Liang Zhao Ji Braised Duck is a renowned hawker stall that has been around since our parents’ time. Last year, they made it to the highly acclaimed Michelin Bib Gourmand list. As a fan who loves to go after award-winning hawker stalls, I went to Whampoa Drive Food Centre to get a taste of this famous braised duck rice.

The first thing that struck me was how plain and nondescript Liang Zhao Ji’s shopfront looked. Its brightly-lit sign board retained that traditional font and old school colour scheme from a bygone era, and evoked nostalgia. The difference between Liang Zhao Ji and its neighbour, fellow Michelin Bib Gourmand awardee, Balestier Road Hoover Rojak, cannot be any bigger. The simple storefront of this braised duck stall is in stark contrast with its neighbour’s, which is decorated with articles and newspaper clippings.

There was already a short queue at 1130am when we popped by. The queue moved painfully slowly as the customers in front of me ordered tens of packets of duck rice. The menu is straightforward – there’s only Duck Rice ($3/$4/$5) and Duck Porridge ($3). You can also order side dishes comprising various duck parts. Interestingly, I noticed that unlike most places, Liang Zhao Ji does not do kway chap. Sticking to the familiar, we ordered the duck rice for two ($10) and a bowl of duck porridge ($3).

Liang Zhao Ji duck landscape
Liang Zhao Ji duck closeup
Liang Zhao Ji duck rice

The mound of glistening duck meat drizzled with a dark coloured braised gravy looked so alluring. However, on my first bite, I felt that it looked better than it tasted. The braised gravy was mostly savoury with just a hint of herbal sweetness. I prefer my duck meat to be boneless but Liang Zhao Ji does the opposite — you will find a sizeable bone-to-meat ratio here. Taking into account all the bony bits, you will realised that the duck rice, which cost $10, is actually quite pricey. The duck meat was generally tough and dry. If I were to judge Liang Zhao Ji solely based on the duck meat, the stall would receive a pretty mediocre score.

For braised duck rice, I like my rice to be soft and flavourful. The yam rice at Liang Zhao Ji was extremely grainy and hard. They certainly have gotten some flavour into the duck rice but, sadly, the texture of it was entirely not to my liking. In fact, I found it difficult to swallow the rice!

Liang Zhao Ji porridge
Liang Zhao Ji porridge closeup
Liang Zhao Ji porridge closeup 2

Here is where Liang Zhao Ji’s game changer comes in — its amazing duck porridge. While queuing up, the uncle kindly informed me that the duck meat is hidden beneath the porridge. I mixed up the braised gravy with the pristine white porridge. On my first mouthful, I instantly saw where Liang Zhao Ji’s strength lies. Unlike many places that serve watery porridge, Liang Zhao Ji’s version is akin to Cantonese-style porridge. It was thick, gooey and velvety smooth. It would be absolutely comforting to have a bowl of this porridge on a rainy day! I thought that they could have been more generous with the portion of duck meat though!

This is my first time trying Cantonese-style duck porridge and I am completely won over! The perfect marriage between the porridge and braised gravy really enhanced the stellar texture and consistency of an otherwise plain bowl of pearly white Cantonese-style porridge. I found myself stirring and scooping the porridge continuously in hopes of finding some non-existent braised peanuts, which would be the cherry on top of this outstanding dish. Until that day, my impression of braised duck has always been that of a heavy, calorie laden meal. Liang Zhao Ji showed me how duck porridge can be comfort food that you can eat everyday.

Liang Zhao Ji closeup_2
liang zhao ji collage

Special mention has to be given to the chilli. Instead of the usual sambal belacan-like chilli, their chilli is lighter in taste and texture, but still very addictive. I suspect that vinegar was used in its making, because it had a zesty tanginess and sweetness that cut through any oiliness of the duck meat, making it lighter on the palate. Sooner or later, you will find yourself emptying the whole platter of chilli into the duck rice to enhance the taste and make it more palatable.

I expected a lot more from Liang Zhao Ji. But what the former two lacked, the duck porridge more than made up for. So, go for the duck porridge!

Liang Zhao Ji storefront

Liang Zhao Ji

Address: 90 Whampoa Dr, Whampoa Drive Hawker Centre, Stall #01-07, Singapore 320090

Mobile: 9450 0893

Opening Hours: 1030am to 330pm daily. Closed on Mondays and Tuesdays.

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 Liang Zhao Ji. We will verify and update from our side. Thanks in advance!

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The post Liang Zhao Ji – You Have Never Tasted Duck Porridge This Good appeared first on Miss Tam Chiak.

Chicken House – Fancy Some Healthy Kampong Chicken?

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I chanced upon a friend’s Instagram story claiming that Chicken House is her favourite place to visit for chicken rice. Since I don’t live in Upper Thomson, Chicken House was a foreign name to me.

chicken house chicken rice group
chicken house collage 1

Chicken House prides itself on the use of kampong chicken. Kampong chicken differs from normal chicken as they feed on anything from bugs, stones and seeds, instead of being reared on chicken feed. More importantly, kampong chickens are allowed to roam freely and hunt without being confined to cages. The way that they’re raised supposedly makes their meat leaner and sweeter, with less fats, even though they’re smaller than the usual cage-bred chicken.

chicken house featured image

We ordered the Kampong Chicken Rice One Person Set Meal ($4.20), a plate of Kai Lan ($4) and a platter of Fried Tofu ($4). On first impression, the kampong chicken looked more yellow than usual. It was relatively fragrant, with a decently smooth skin. But because of the rearing process, its meat will undoubtedly be tougher than usual. For those who like their chicken oily and flavourful, you will be disappointed at Chicken House. Due to its low fat content, the kampong chicken is not as oily. I also did not find the meat to be as sweet as the shop assistant had claimed. In fact, it was bland and fibrous on its own. I guess if you want to go healthy, some compromises would have to be made!

chicken house chicken
chicken house chicken rice

The rice had hits and misses. I loved how Chicken House took the extra effort to achieve the ‘li li fen ming’ effect(near pearly grains of rice so the texture could be clearly felt in every mouthful) in its rice. However, the flavour of the rice could have been improved with the addition of more chicken stock as it was a tad on the bland side. Nonetheless, for those watching their cholesterol levels, the rice at Chicken House would be more suitable than most as it was not as oily.

All the sauces at Chicken House are handmade and freeflow. The chilli deserves special mention for its zesty tanginess and fiery kick, which complemented the chicken rice well. The ginger sauce was quite watery, but the taste of ginger was very pronounced. I would have preferred the sauce to have a thicker consistency.

chicken house kaolin
chicken house tofu

For the side dishes, it was very obvious that the kai lan was old and tough to chew. It was a standard vegetable dish with fried shallots. I would choose other vegetables instead of kai lan next time. But at $4, I must say that the portion was big and sufficient. The tofu, however, was akin to fish cake rather than the usual soft, tender tofu. It came with a Thai chili sauce. The tofu fish cake was fried till a crispy golden brown but still, I like the normal tofu more.

Kampong chicken does seem to be a healthier alternative. Taste-wise, I don’t think kampong chicken is for everyone, especially if you love your chicken rice sinful and oily! If you are on a cheat day and want some semblance of “health”’ while indulging in hawker food, you can consider Chicken House!

PS: Note that Chicken House has GST.

chicken house storefront

Chicken House

Address: 255A Upper Thomson Road Singapore 574382

Phone: 64560698

Opening Hours: 1030am to 930pm daily.

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

For more food videos, check out our official YouTube channel! You may also want to check out our article on Ji Tou Chicken Rice – they serve surprisingly good roasted chicken!

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The post Chicken House – Fancy Some Healthy Kampong Chicken? appeared first on Miss Tam Chiak.

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