By now, almost every Singaporean should know about Golden Mile Food Centre and the army of good food it markets (no pun intended). I cannot seem to put my finger on why the food here is so tasty. Perhaps the nation believes that we need to feed our defenders better before or after they shop for supplies on the second floor. In any case, the rest of the country isn’t complaining. Nestled in the basement, Ah Xiao Teochew Braised Duck is one of the best food options in the Army Market.

Nothing triggers my OCD (Obsessive-Compulsive-Disorder) more than ordering a packet of duck rice and having the meat cut in different shapes and sizes. I love that their meats are uniformly cut — I don’t have to worry about which piece to eat first. I tend to save the thickest piece for last, to savour the final bit of goodness. … Just me? Okay.

The duck was doused with a braising sauce that had been boiled for a long time. The braising sauce is made according to a traditional recipe. The duck was incredibly tender, and would have been awesome on its own, but the braising sauce just made it even more delicious. Don’t be surprised if you find yourself ordering another plate of duck to go along with your unfinished rice.

This might shock you but I LOVE CORIANDER. I’d print that on a shirt and wear it if I could. Coriander makes everything more fragrant. Not overly “pungent” as some would describe it. The handful of coriander added just the right amount of fragrance to the bowl of soft kway. Of course, this could potentially be a hit or miss, depending on how big a fan of coriander you are.

Enough about the kway. What about the slightly viscous sauce? The chap will run smoothly down your throat, without any stickiness/gooey-ness. Ah Xiao sticks close to the traditional Teochew recipe.

Owner, Rui Hai, mentioned that their sauce is what makes their stall stand out.

Surprised? Ah Xiao’s owner is a young chap! (no pun intended x2). Rui Hai found the need to learn, retain, and safeguard the recipes, as his parents are retiring. “It would be a waste if we close down the shop,” he said.

Well, we are glad that Rui Hai has decided to carry on his family’s legacy. May Ah Xiao Teochew Braised Duck prosper under his wing and may our tummies forever be satisfied!

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Chicken Rice Balls – a noteworthy dish in Malacca. For those who have not had the luxury of eating one before, a chicken rice ball is basically chicken rice moulded into a ball. It takes a lot of effort to make a rice ball like this. My dad, born and raised in Hainan, has said before that women will wake up in the wee hours of the morning just to mould the balls for sale in the afternoon. Undoubtedly, the delicious tennis ball-shaped treat will change the chicken rice game for you forever. I’ve visited this chicken rice stall several times. Once located in Allenby road, and now back in business at Toa Payoh Lorong 1, Block 111, Good Year Local Hainanese Chicken Rice Ball will always have a special place in my heart.

TBH, I can eat the rice ball on its own, without adding any extra condiments or anything at all. I like how the meal can be eaten like a snack. There’s nothing quite like it.. You won’t be able to taste the oiliness of the rice because of how sticky it is. Generally, I dislike chicken rice that is too wet, or too dry. Good Year Local’s chicken rice balls are pretty close to perfection. You can taste a subtle hint of shallots and garlic, but they won’t overwhelm your tastebuds.

I love their chicken because it’s so smooth and tender! I’m sure we’ve all encountered dry and unappetising chicken. The silky smooth skin, though coated with a lot of oil, was delicious. I’ve tried their roasted chicken before, and the standard was about the same, but I just love white chicken more.

What do you usually add to your chicken rice? Dark soya sauce? Chilli? Or a little bit of both? Well, whatever camp you’re in, their homemade condiments will surely leave you wanting more. Their chilli is packed with lots of garlic and spices that could potentially be lethal for people who are unable to take spicy food. On the other hand, the dark soya sauce is sweet and luscious. Me? I like to mix both my sauces together because I love having the best of both worlds.

Half a chicken and 4 balls of rice cost $16.50 — can’t be compared to the prices you get in Malacca but definitely worth it! Besides, you don’t have to beat the jam and drive over 2-3hours to get a taste of this iconic dish. Good Year Local Hainanese Chicken Rice Ball is in my list of top 10 chicken rice in Singapore. Their balls always manage to hit the right spot for me!

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

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If you’ve watched Talladega Nights, you will probably remember the scene where Will Ferrell and Sacha Baron Cohen were fighting over the saying “I love really thin pancakes”. The scene was so memorable because even though the two comedians were arguing, and their friends were adding fuel to the fire, everyone came together and said, “Hey, no matter the outcome, can we go get some crepes later?” Well, crepes are definitely enough to bring joy and reconciliation, and Galettes aims to bring joy to their customers too.

Galettes is a café hidden in Ang Mo Kio. It serves crepes, mille crepe cakes, coffee, tea and ice cream. About time another neighbourhood café shows high-end cafes who’s boss!

Although their signature flavour, the Crème Brûlée crepe, was available, I decided to order the Strawberry Mille Crepe Cake ($6.50) to kick off my Galettes experience because of its pretty pink hues. On my first bite, I realised that the cake tasted really familiar — Strawberry Glico’s Pocky.  I loved the strawberry snack so much when I was a kid, that I would wail in public should my mother not conform to my requests of getting at least a box. The powdered sugar added a gentle touch of sweetness to the strawberry cream, and the thin cake layers were so moist.

After a sweet strawberry Mille Crepe Cake, I believed it was only fitting to order a sinful Banana Chocolate Crepe Suzette ($7.50). The rich chocolate sauce that’s drizzled over the crepe, coupled with fresh sweet bananas, proved to be a winning combination. The homemade ice cream was an indulgent fudge ice cream that complemented the sugared flour pancake to the T.

When I glanced over at a neighbouring table, I saw patrons indulging in the Har Cheong Gai wings ($8), and I knew I had to get it. Before you question my decision, may I add that the Sweet Crepes and Har Cheong Gai wings combination is just a more French-Chinese adaptation of the Fried Chicken and Waffles trend. However weird as it may sound, it was an excellent side to have because the savouriness of the prawn paste chicken was even more addictive after an overload of sweet treats. The Har Cheong Gai was pretty good, but the sweet creations are the real star, of course.

Longan Paradise tea ($5) – ‘nuff said. The Longan infused brew made me feel like I was in paradise. The lingering sweet and fruity notes were especially enchanting. I was tempted to buy the tea home!

The trip was definitely a cause for concern. I may never love again. And it has resulted in me throwing out my membership cards at other known crepe cake joints.  Well, but Galettes really shone so bright.

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

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Good Malay food is naturally hard to find in Fortune Centre, where most patrons and shop owners are Chinese. That’s why when I found out about Syam Corners Muslim Food, I was ecstatic. Syam Corners was where you could always find me during my lunch breaks when I was still in school. Whenever the makcik called me “sayang”, I get butterflies in my stomach. It’s safe to say that Syam Corners will always hold a dear spot in my heart. I love nasi padang, the Malay version of my Chinese favourite zhap cai png.

Syams Corner is a humble, family-operated restaurant. You will see both the young and old working the counter, and running up and down to get the dishes prepared. A plate of rice with a big chicken drumstick, sotong, and my favourite sambal goreng tempeh tofu and long beans only costs $5.80! Everyone knows that nasi padang is more expensive than other Malay dishes, but Syams Corner’s is absolutely affordable!

When I asked Cik for a recommendation, she gave me this sweet and spicy chicken drumstick. She even said that it was her favourite of all the meat dishes that she cooks! The biting spiciness of the sambal was well masked by the honey that coated the chicken. So yummy with just mouthfuls of plain rice!

While most things are pretty outstanding here, the star is undeniably the belacan. The housemade belacan will make you go “sssst” and “ahhh”. If you’re not good with spicy food, beware!

Unfortunately, I came too late this time round, and some of my usual orders, like the begedil and curry chicken were already sold out. Make sure you arrive early or you’ll miss out on the favourites! The early bird catches the begedil!

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

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Back when I was a student, I often passed by Hot Spot. I have noticed a steady crowd at all times of the day. Indeed, Bugis isn’t the best place to find cheap food because it is considered ‘town’ area. Boasting a “排排站，查查看” logo, I was curious about the Northern Thai Tom Yum Noodles which operates as a stand-alone stall within the restaurant.

I already know that the fish head noodles here are amazing, but what about their Tom Yum Noodles($5.80)?

Caution: this is not for the faint of heart. I really liked how their tom yum soup is a lot spicier than it is sour. In Singapore, most tom yum soups are more sour than spicy. Anyone who has been to Thailand knows that the key to a good bowl of tom yum is getting the right balance of sweetness, sourness and spiciness. I never thought that I would be able to get such an authentic bowl of tom yum soup in Bugis. Don’t forget to get a drink before you dig in!

By the way, you can choose your preferred type of noodles(thick beehoon, yellow noodles, kway teow, etc). Well, for me, tom yum and instant noodles are a match made in heaven!

An added bonus was definitely their seafood! The crustacean delights were fresh – the squids were springy, prawns were crunchy, and fish was firm and soft. On top of that, they were very generous with the portion of seafood. Not a fan of shellfish? There’s a fried fish option at the same price! Remember, they are famous for their fried fish noodles, so the fried fish tom yum is definitely an awesome choice.

The next time you are in the area, make sure to check out the authentic Northern Thai tomyum noodles at Hot Spot. You have to go early, because they sell out really quickly. Go before 3pm, but even by then, you might be getting the last bits of the soup and seafood!

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

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Ever since I got back from my trip from Vietnam, I’ve not stopped thinking about one of the phos that I had at a street stall. Ask any friend of mine, and they will know that I do not like pho. However, the pho from a specific stall in Vietnam changed my mind, and my life. Three weeks later, I’ve gone to at least four different places to see if anyone of them could replicate the pho-tastic experience I had. I was apprehensive about Saigon Food Street when I heard about it because it was not heavily reviewed, but I put my scepticism aside and paid the stall a visit.

You can most definitely smell my desperation from a mile away because I travelled all the way to Jurong West to try it. Taking the public transport early in the morning all the way down to the far west of Singapore from the east was almost the same amount of time I took to travel to Vietnam by plane!

I’ve heard about this place having one of the cheapest phos in town. $3 for a bowl of beef pho? That’s the same amount of money I paid in Vietnam(50,000 VND)! I ordered the sliced beef version ($5) because “why not treat myself to a more premium cut?” After all, this was the first Vietnamese food place in Singapore, that I’ve been to, that is operated by a Vietnamese!

Perhaps I was tired from all the travelling, but I sure felt like I was transported back in time. Three weeks to be exact, to when I was in Vietnam. I couldn’t believe my mouth! It tasted exactly like the pho I had back in ‘nam. To me, the best part of pho is the greens – mint leaves, coriander, onions, scallions etc. You name it, and I love it. The pho bowl was so aromatic that I didn’t even add any fish sauce in until I was almost done! I totally forgot that I hadn’t put the fish sauce in!

You can tell that the sliced beef is different from the ones you usually get at other Vietnamese chains because of how tender it is. The owner also gave an extremely generous portion of beef and noodles. I struggled to finish the bowl! Is that a good or bad thing? You be the judge.

How can one end off a Vietnamese meal without spring rolls ($4/3pc)? The skin was crispy, and the filling which was made of mushroom and pork was soft and tasty. Every bite was so addictive!

I’m so happy that I can get authentic Vietnamese food in Singapore and at Vietnamese prices too! I’ll be eagerly waiting for the day that the stall expands and opens up at a more convenient location. Until then, thank you Saigon Food Street for bringing me back to happier times.

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Chen Shu Cheng, veteran Mediacorp artiste, has partnered award-winning Chef Austen Ong once again in his second culinary venture — The Chinese Kitchen: Taste of Taiwan. The duo’s pioneer endeavour, The Chinese Kitchen, has seen much success on Cavan Road. I was excited to see what Chef Austen is bringing to the local hawker scene, since he’s especially known for his creativity in his dishes.

Looking at the menu, it was apparent that I was not going to encounter classic Taiwanese food. The Lu Rou Fan caught my attention immediately, and I noticed the word “miso” right next to it. Curious, I asked,“Chef, why did you use miso?” Chef Austen explained that the traditional Taiwanese Lu Rou Fan is too sweet for the local palate as it uses dark soya sauce. Chef decided to use miso as it makes the dish savoury, but not too sweet. I followed up by pointing out the different elements that contrasted with Taiwanese cuisine. A smile broke out on Chef’s face and he told me that a good chef should be able to produce a menu that delights the customers. Chef brings his experience in Nanyang cuisine into the preparation and execution of the dishes at Taste of Taiwan — he hopes to bring something unique to the table.

Let’s bring in the dishes. The plating was a tad Japanese, with the lu rou fan looking like a donburi, and it was also a tad Korean, with a number of “side dishes” accompanying the mains.

Miso Lu Rou Fan ($4.50)

True enough, the miso lent a saltiness to the braised meat and rice. The meat, which was spiked with 5-spice powder, was fragrant and tasted great with short-grain pearl rice. My only gripe was the fattiness of the meat — it was a tad too lean.

Passionfruit Sweet and Sour Pork, Pearl Rice ($6.80)

The pork, which is coated in a light batter, is deep-fried, and tossed in a pan with a passion fruit sauce concocted by Chef Austen. The pork is then placed in a pool of plain-looking brown sauce which caught us by surprise with its sharpness and tartness. Each portion is cooked on order.

Pan-seared Beef Sirloin, OJ Pineapple Sauce, Pearl Rice ($9.80)

Have you ever tried pan-seared beef sirloin slices with an orange juice and pineapple sauce? It was no surprise that the sauce is going to be bright and acidic. Interestingly, a spicy kick followed after the sweetness and sourness. Regrettably, the beef slices were slightly overdone and were too chewy.

Grilled Salmon Fish Fillet, Mild Spicy Coriander Sauce, Pearl Rice ($9.80)

The zesty and spicy coriander sauce did its best to salvage the salmon which I felt was overcooked. The texture of the salmon left more to be desired, but this could easy be rectified. I guess they need some time to iron out the kinks in their operations at the moment.

From the refreshing sauces to the execution of the dishes, Chef Austen’s creativity was evident in each and every dish. He even tries to balance the set meals — heavy dishes come without the Lu Rou Fan, and lighter dishes such as the okra are complemented by fattier ingredients.

Singaporeans are known to always look for novelty in their meals. To meet this demand, the duo has plans to launch a new dish every three months. I’m excited to see what they come up with next!

Note: This is an invited tasting.

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We arrived a little past 11am and were momentarily taken aback by an unlit signboard. Relieved by the sight of an auntie busy with preparations, we were informed that the stall will be ready at 11.30am. We ordered our kopi and took our seats, but noticed that a line was already forming — a sure sign that the chicken wings which we were going to try were going to be worth the calories.

Victor’s Famous Fried Chicken Wing has been around for over 30 years. They may be better known as Carona Fried Chicken, a household name that enjoyed a certain level of fame back in the 1980s. Victor, the owner, told us that he sold the Carona franchise to a friend years ago. The Carona brand has been discontinued but the recipe lives on with this stall. Their customer base comprises loyal fans who grew up eating Carona fried chicken. Now already 62, Victor joked about how he has seen kids, who used their pocket money to buy fried chicken from him years ago, now all grown up and bringing their family for a meal at his stall.

We ordered the Famous Fried Chicken Wing Rice ($3) and decided to try the Roasted Chicken Rice ($3) as well.

The fried chicken wings were really crispy, even after being left out in the open for 15 minutes. I ordered another plate right away as I already felt that the 2 chicken wings that came with the rice were not going to be enough (additional fried chicken wing @ $1.20/pcs). The seasoning of the chicken, which had hints of spices, was distinctly different — unlike that of the typical chicken wings. Needless to say, the wings lived up to their reputation, and were incredibly addictive.  I finished the two chicken wings in no time at all.

The chilli took me by surprise as it left a lingering mouth-numbing sensation that became increasingly intense. The acidity and fragrance of the chilli really increased the shiok factor of the wings.

The roasted chicken and rice were pretty decent. The stall offers chicken soup which diners can help themselves to. I really appreciated the soup after having a satisfyingly oily start.

I’m glad I finally got to try the famous Carona fried chicken wings. When asked about his future plans and if there will be anyone taking over the Carona recipe, Victor explained to us the challenges of being a hawker today and that it is highly unlikely that anyone wants to take over. He informed us that he will likely go about his business for a couple more years, before retiring. I think it is safe to say that I will be back several more times before that happens.

FOR ONE STALL/RESTAURANT/CAFE:
MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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You’re stuck in downtown Singapore. The weather is scorching and you badly crave an iced beverage to beat the heat. The usual hawker centre or coffeeshop is nowhere in sight and now, you’re dying for a drink. Well, why not go to Jiak Zua? Yes, you heard that right. In Singlish, “jiak zua” means “eat snake” which implies that one is skiving. Imagine the face on your superiors when they overhear you telling your colleagues “Hey, let’s go Jiak Zua”.

Jiak Zua brings refreshing ice fruit tea and tasty cheese tea together. The space really makes you feel like “jiak zua-ing”, especially in the middle of a busy work week or day. “There are very few spaces for the working crowd to hang out at, and we hope that Jiak Zua will be the go-to spot for working people to chill,” shared Anna, director of Jiak Zua. Wouldn’t it be nice to take a break, sip on a cup of fruit tea, while enjoying a great view of the skyline?

The Mix Fruit Tea ($6.90) is one of the bestsellers. It’s made with freshly brewed jasmine tea, and cut fruits which include mango, watermelon, lime, calamansi and passion fruit. This tall cup of concoction is everything you desire in our never-ending summer. Not only is it a pretty and tasty beverage, it contains some serious health benefits. While the fruits are packed with essential vitamins, the jasmine tea aids in digestion, and lowers blood pressure and cholesterol.

What sets Jiak Zua apart from the rest is its offerings of healthier tea options. “Healthy? Don’t these drinks have sugar?” You may ask. Yes, but Jiak Zua uses their own sugar which is made in-house with lemons and no additives. The recipe for their healthier sugar syrup actually originated from China. Besides the fruit tea, the same sugar is added to their Ice Red Tea ($3.40) as well. While the mixed fruit tea was a delight, the ice red tea did not impress. Its tasted like teh-o, so I didn’t think it was value for money. I’ll suggest that you pick their fruit tea which is so much tastier.

So, you’ve tried Liho’s version of cheese tea and ticked it off your food bucket list? Then, you have to try Jiak Zua’s rendition. I’ve tried Liho’s and Jiak Zua’s cheese tea, and I can safely say that Jiak Zua’s homemade cheese foam wins hands down. It’s much creamier and thicker, with a mouthfeel and taste similar to that of cheesecake. Super delicious! You might dislike it if you aren’t a fan of sweet stuff though.

I ordered two of their cheese teas — Dragon Fruit Cheese ($6.90) and Peach Oolong Cheese Tea ($5.40). Drink it how you want, but the staff recommends drinking it with the cup tilted 45 degrees to get the best of both worlds. I found the dragon fruit cheese tea slightly bland. With the 45-degrees tilt, the sweet cheese foam gave the dragon fruit blend some depth. The pairing might be slightly exotic for many, but if you’re up for something unique, try it! According to the owner, dragonfruits are rich in antioxidants and vitamin C which strengthen our immune system, and prevent diseases.

The peach oolong cheese tea here is a star Before being served, the tea is actually blended so that the tea is more aromatic.. That explained the intense oolong fragrance which perfumed each sip. Unlike the dragon fruit cheese, the cheese foam marries exceptionally well with the peach oolong. This will be my g0-to beverage whenever I visit Jiak Zua!

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

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Inspired by her Popo (a stern Nonya grandma) and Nana (a loving Eurasian mum), Grace, the owner of Popo & Nana’s Delights, decided to be the first Eurasian and Peranakan hawker in Singapore. The past 4 years hadn’t been easy for Grace. After some experimentation, she concluded that running the stall on her own brings about the greatest efficacy. Well, that is truly commendable!

Since she was young, Grace would observe her Popo cooking without asking many questions, because her Popo was an extremely strict Peranakan Nonya lady. Grace started the stall to recreate the dishes that her popo and nana used to cook when she was a child. She wants to share her memories and experiences with others through her food.

Starting the day really early almost everyday, Grace prepares all her dishes before opening the stall officially at 11am. While she gets most of her ingredients from suppliers, she will specially head to the wet market to purchase beef each day.

Note that the pictures below feature tasting portions. Each actual Nonya set comes with a funnel (literally) of rice or brown rice (additional $0.50), a choice of vegetables (Chap Chye, Achar or others), a choice of meat, and a complimentary bowl of soup of the day. For just $6, each set promises a decent portion of meat, and is especially satisfying.

Popo & Nana’s Nonya Chicken Rendang was well marinated. Grace purchases her meats daily, thus, no frozen meat is ever used. Even the breast meat was moist and pretty tender. The sweet rendang sauce was addictive and paired really well with my delicious brown rice.

By the way, Popo & Nana’s rice is scooped with a funnel. It is quite amusing, so be sure to catch Grace in action if you’re curious.

Handmade with fish paste, minced pork, bamboo shoot and crab meat, the Nonya Bakwan Kepiting was huge! I liked that the meatballs were firm and flavourful on their own. Don’t forget to dip them into the house-made sambal belachan! I also really enjoyed the light broth which was boiled with pork bones and fermented beans.

Nonya Pork Rib Buah Keluak was new to me. The dark pork ribs were immensely enticing, and my first ever taste of it made me go “wow”. I believe that not everyone will appreciate its taste, but my friend who has had Buah Keluak numerous times before said that this was above average! The tender pork ribs fell off the bone effortlessly. The medley of lemongrass, turmeric, fresh and dried red chili, onions and galangal gave the entire dish a lovely aroma that I fell head over heels in love with.

Once again, handmade with minced pork, mashed potatoes and herbs, the Eurasian Pork Cutlets which were wonderfully crispy on the outside, were just a delight to tuck into. It may look simple but it’s the perfect finger food for me!

The Tuna Pasta Pie was topped with a layer of melted cheese. The tangy creamy pasta within was mixed with broccoli, cauliflower, carrot, hard-boiled egg and heaps of tuna! The baked cheese just made everything even more yummy!

Interestingly, Grace manages Popo and Nana’s Facebook page too! Thus, she posts her daily menu the day before to inform her followers and patrons what will be available the next day. Everything (even the beans, sauces, and pepper) that Grace uses is free of MSG and preservatives.

Even her sambal belachan chili is made fresh every single day! Sometimes, customers buy a small cup of sambal belachan from Grace for $6. And that’s if she has enough to serve for the day! She firmly believes in serving good quality and healthier food for her patrons. Popo & Nana’s Delights promises a taste of home!

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

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Hammee’s owners, Kelvin and Vivian, sold white seafood beehoon previously.  Being burger lovers, they decided to venture into a burger business. Although Hammee’s has kept a relatively low profile, the burger stall has already amassed a large pool of regulars.

Hammee’s gets its buns directly from a baker. I especially love the slightly crispy edges of the toasted soft bun which has been slathered with butter. Great buns are essential to making good burgers, thus this is already a win for the dish! Note that Kelvin does not use MSG in his creations.

Selling just 2 burgers initially — Classic Beef Cheeseburger ($6) and Fried Chicken Burger ($5.50) — Hammee’s has been consistently experimenting with new flavours to develop a larger menu. All burgers come with shoe-string fries, which I felt could use a tad more salt.

Officially introduced 2 weeks ago, Hammee’s Premium Beef Cheeseburger ($8) has been well-received by its patrons. Hence, I decided to give it a try! I’ve also added smoked bacon (additional $2) as recommended by Kelvin.

The burger is a solid outfit of lettuce, tomato, slow caramelised onions, American cheese, chopped pickled jalapeños, homemade sauce and a 120g handmade beef patty. The difference between the Classic Beef Cheeseburger and Premium Beef Cheeseburger is that short ribs are used in the Premium Beef Cheeseburger, making it juicier. Self-rendered beef tallow (basically beef fats) is used as the “oil” to grill the premium beef patty, the beef is more flavourful.

I love Hammee’s slow caramelised onions as it added some sweetness to the burger. Grilled for less than 2 minutes on each side, the hand-formed beef patty was indeed juicy! It would be even better if the patty was firmer.

You can go for the original burger, or the spicy rendition. Also recommended by Kelvin, the spicy version was what I went for. I love spicy food and I seldom come across fried chicken burgers with a spicy option, so I was excited!

The fried chicken thighs are first brined and marinated with cayenne pepper and other spices, before they are coated in flour and fried.

Surprisingly, I actually prefer the chicken burger to the Premium Beef Cheeseburger (despite the fact that I am a fan of anything beef). Fried to a golden crisp, the chicken thigh was tender and juicy! The spicy kick from the cubed jalapeños was lovely and it kept me coming back for more. I will probably order the spicy version again because I really enjoyed it!

After the soft launch of the new Premium Beef Cheeseburger, Kelvin had been requesting for feedback from his patrons. I admire his humility in accepting feedback and his passion in experimenting with new recipes, striving to provide better burgers for his customers. Will definitely come back for the Classic Beef Cheeseburger as this was the most highly raved out of all the burgers!

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

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I kid you not when I say it does not have a signboard. Finding this place was already not easy, and finding the stall was even more difficult. This stall, which sits in a corner, can be easily missed as it just looks like a spacious kitchen.

Started in 1988, along Victory Street, by Sadiq’s father, Koothurar Nasi Briyani moved to Blk 17 Beach Road and became known as the famous Beach Road Nasi Briyani. Sadin, the current main chef, who learnt and took over his father’s business some time back is polite and friendly. His objective is simple and clear — he wants to serve his customers the best.

Although Koothurar Nasi Briyani is a relatively small stall, there were at least 7 people, including Sadin, performing different roles in it. I noticed 3 people in the kitchen, and 4 preparing to serve customers.

A staff starts stacking aromatic basmati rice from a huge pot onto plates, before another piles on mutton, chicken or fish masala. This keeps going on until everything is sold out.

The workers work systematically at top speed and ensure that the queue moves along quickly. However, there tend to be a few regulars who order a big volume for takeaway so be prepared to still wait a little. Fortunately, I came early and I manage to get a seat in the coffeeshop.

Pickled cucumber and carrot provided a refreshing contrast to the spicy dish. The dalcha curry (an Hyderabadi Indian curry made from mutton, tamarind and split chickpeas) served on the side is watery, but grainy, and not spicy at all to me. I actually preferred the mutton gravy with my basmati rice. The mutton gravy was more savoury and thicker than the dalcha curry. The more I ate, the spicier it got!

I chose nasi briyani with mutton tulang because I knew that the meat nearer to the bone tends to be more tender. And true enough, the meat was fork-tender and I earned myself a flavourful tulang. A pleasant surprise was the tendon-like soft marrow! Loveeeeee it! But be careful to not choke from sucking the tulang as it requires some effort to get all the juices out.

The mutton was just a tad gamey. At $6, the mutton is definitely a solid choice to pair with the fragrant nasi which was fluffy, light and not too oily.

Something interesting which I noticed within the basmati rice was pandan leaves! Initially, I was just curious about the short stripe of light green ingredient so I gave it a smell. The sweet and pleasant smell was so familiar and I thought to myself “Is this PANDAN LEAF?!” I clarified with Sadiq and gosh, it really was pandan leaf! No wonder the basmati rice was so fragrant!

Koothurar Nasi Briyani serves other Indian dishes too, but you have to try the nasi briyani!

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

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There are many hawker stalls in Bendemeer Market and Food Centre worth checking out. But there’s one with a perpetual long queue — Indonesia Curry Rice which started in 2000. The stall offers plenty of options, and I was spoilt for choice. All the items look really appetising!

Auntie kindly recommended their fried chicken cubes and beef rendang! Seeing the kangkong with dried shrimp and chili looking bright and appealing, I decided to get that too!

Curious about the yellow rice as it is seldom sold in mixed vegetables rice stalls, I asked Auntie what was the difference between white and yellow rice. She explained that the yellow rice is actually Indonesian-style nasi lemak. Nasi kuning (Indonesian for “yellow rice”) or nasi kunyit (Indonesian for “turmeric rice”) is an Indonesian rice dish cooked with coconut milk and turmeric. Indonesian Curry Rice’s nasi kuning has a very mild coconut flavour, which was not what I expected as the usual nasi lemak has a very strong fragrant coconut flavour.

After coating the rice with some beef rendang curry, I realised that the beefy curry complemented the mildly-flavoured yellow rice perfectly. The beef cubes were adequately fatty and quite tender! I thoroughly loved the beef rendang as it actually tasted like a fusion of Chinese and Indonesian curry. The dish would fare even better if the potatoes were softer.

Lightly coated with batter, the fried chicken cubes were surprisingly crispy. There was a trace of prawn paste in it. The leafy kangkong was crunchy and the dried shrimps added an umami and sweetness to it.

Indonesia Curry Rice states its prices clearly for every item. I appreciate this as a patron because I know how much I will be paying without the need to clarify. There is a lot less chance of getting scammed, which you might have been at other infamous stalls.

I overheard some patrons commenting that the prices are slightly more expensive than that of other stalls, while some others said that the prices are actually reasonable. Well, try it yourself and share your thoughts with us!

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

The post Indonesia Curry Rice – Indonesia’s Special Yellow Rice Draws Queue Daily appeared first on Miss Tam Chiak.

Ask any Commonwealth residents where to eat and they will direct you to Commonwealth Crescent Market & Food Centre. Not because of its proximity but for good reason — it is a food haven that sells cheap and good food that’s comparable to the food at Old Airport Road Food Centre! Here are 7 stalls that you should try in Commonwealth Crescent Market & Food Centre.

1. 牛车水阿婆卤鸭

When it comes to braised duck rice, the zhup (sauce) is everything. Let me just say that the Braised Duck Rice ($4) at 牛车水阿婆卤鸭 hits just all the right spots. The sauce had the perfect balance of savoury and sweet notes and it was more on the watery side (which I love). The meat was also tender.

Unlike other braised duck rice stalls, 牛车水阿婆卤鸭 serves a scoop of hae bi hiam (dried spicy shrimp) with its rice! Trust me, the hae bi hiam makes ALL the difference.

2. Henry’s Chicken Rice

Whenever I am in Commonwealth Crescent Market & Food Centre, I always make sure to buy myself half a chicken ($12) and a plate of rice ($0.50) from Henry’s Chicken Rice! The couple running this stall has been serving the same, consistent plate of chicken rice since 1985! While there are other options such as steamed chicken and roasted chicken, I always go for the roasted option because of its glistening and addictive skin, and the roast chicken (yes, even the breast meat) is always moist and tender!

Remember to get yourself a portion of chilli. Henry’s Chicken Rice’s chilli is so good that I am willing to call it sacred. And you are only entitled to one portion of chilli for each plate of chicken rice! Come early because Henry’s Chicken Rice sells like hot cakes!

3. Hao Hao Noodle House

I have always loved wanton noodles and the Wanton Noodles ($3) at Hao Hao Noodle House really evokes nostalgia. Serving old-school wanton noodles and various other noodle dishes, Hao Hao is helmed by a pastry chef-turned-hawker who has been cooking wanton noodles for the past 2 decades!

Hao Hao Noodle House’s wanton noodles is served with a sprinkling of lard, which I liked a lot. It wasn’t overly salty and I enjoyed the noodles!

I watched the hawker as he was cooking my wanton noodles and he is very skilful! He boils the mee kia, rinses it, then launches it up into the air to aerate the mee kia! The end product is a plate of wanton noodles with super springy & QQ noodles that is ugh, so irresistible.

4. Huang Da Fu 黄大福 Bak Chor Mee

Don’t let the young hawker behind 黄大福 fool you, because he serves great and affordable Bak Chor Mee ($2.70)!

The sauce in the bak chor mee was a mix of chilli and vinegar which coated each strand of mee pok evenly. The bak chor (minced meat) really got me! It was perfectly cooked and was so irresistibly soft and tender!

It’s not the best bak chor mee that I have eaten, but for its price point, 黄大福 definitely deserves some credit, and warrants a visit.

5. Hong Kee Porridge

Hong Kee Porridge has been serving the ultimate comfort food —cantonese-style porridge— for the past 4 decades.

The Pork Porridge with Century Egg ($3.50) and the Fish Head Porridge ($3). were smooth, thick, yet not viscous, and so flavourful! I particularly loved the Pork Porridge with Century Egg; there was a fine mix of pork slices and marinated pork balls that made for a really comforting and filling bowl!

I spoke to the stall owner and he said that he is not getting any younger and intends to retire soon. So make sure to get yourself a bowl of porridge before he closes shop.

6. Milah Hokkaido Curry Puff

While you are here, you should snack on the curry puffs made by Milah Hokkaido Curry Puff. This is no ordinary curry puff stall.

In operation for about 8 months now, Milah Hokkaido Curry Puff uses 100% “Wonderful Traded Flour” from Hokkaido. Milah Hokkaido Curry Puff sells 4 flavours of curry puffs — Potato, Sardine, Mentaiko Cheese, and Cinnamon Banana. A piece of curry puff starts from $1.20, and you can get 3 for $3. I decided to get all but the Sardine curry puff.

*TIP: The curry puffs taste the best when they are fresh out of the fryer. The first batches are ready for sale at 11am.*

The Mentaiko Cheese and the Cinnamon Banana Curry Puff really dazzled my tastebuds! The Cinnamon Banana puff can be likened to an apple pie, and the cheesiness in the Mentaiko Cheese puff was just lovely. You really have to savour the puffs at their best, when they’re piping hot. The puffs here are really  unique and the light crust of each puff is just delightful.

7. Hammee’s

Selling just 2 burgers initially — Classic Beef Cheeseburger ($6) and Fried Chicken Burger ($5.50) — Hammee’s has been consistently experimenting with new flavours to develop a larger menu.

Hammee’s Premium Beef Cheeseburger ($8) has been well-received by its patrons. The burger is a solid outfit of lettuce, tomato, slow caramelised onions, American cheese, chopped pickled jalapeños, homemade sauce and a 120g handmade beef patty. The difference between the Classic Beef Cheeseburger and Premium Beef Cheeseburger is that short ribs are used in the Premium Beef Cheeseburger, making it juicier.

Surprisingly, I actually prefer the chicken burger to the Premium Beef Cheeseburger (despite the fact that I am a fan of anything beef). Fried to a golden crisp, the chicken thigh was tender and juicy! The spicy kick from the cubed jalapeños was lovely and it kept me coming back for more. I will probably order the spicy version again because I really enjoyed it!

8. Xi Le Ting 喜樂亭,

For homey traditional desserts, Xi Le Ting is the stall to go. This traditional Chinese dessert stall at Commonwealth Crescent Food Centre is run by a granny who has been making desserts using the same recipes for almost half a century.

There are four types on offer here: green bean soup, red bean soup, cheng tng and sweet wheat porridge – all served hot. I like the sweet wheat porridge with coconut cream in it. It is not too sweet and the wheat pearls come with a nice chewy bite. The green bean soup is also fragrant and cooked with sago and coconut milk. For something refreshing, get the cheng tng. It comes with longan, barley, dried persimmon, white fungus and more.

9. ASiP Fresh Cold Press Juice

What better way to end your meal than with a cup of fresh & organic Avocado Milkshake ($3.50) from ASiP Fresh Cold Press Juice!

The avocado milkshake consists of only three premium ingredients: halved avocados, gula melaka syrup, and Greenfield’s UHT Full Cream Milk. They don’t even put ice into their milkshake! Of course, you can request for ice to be added into your milkshake, but I like mine super thick.

On first taste, the avocado milkshake was extremely thick and creamy, just like how avocado milkshakes should be!

But what I like best about this stall is that the auntie asks questions(e.g. whether you want more ice, more gula melaka syrup etc) pertaining to your drink in order to tailor a shake to your liking. It’s a nice touch, especially in a hawker centre setting.

Have I got you salivating already? Commonwealth Crescent Market & Food Centre has so much more to offer! Wait no more, head over to Commonwealth Crescent Market & Food Centre for lunch or dinner today!

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

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

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I’ve grown up eating kolo mee. My mother and her family originated from Sibu, Sarawak, so we would always fly back over the holidays to visit my grandmother. Every time without fail, kolo mee will always be the first and last dish that I will consume when I am in Sibu.

Due to work and basically just life, I now do not visit Sibu as often as I used to. I really miss having a comforting bowl of kolo mee though. Thankfully, I discovered 林玉梅 Lin Yu Mei Kolo Mee!

Run by two sisters who are Eastern Malaysian, 林玉梅 Lin Yu Mei Kolo Mee serves two dishes: Kolo Mee ($4/small & $5/large) & Sarawak Laksa ($6). I decided to have both.

I first tried the Kolo Mee. The Kolo Mee here is different from the one I usually have back in Sibu. Apart from the usual meaty char siew, it has crispy pork lard and simmered minced meat!

Of course, the heart of a bowl of kolo mee is its noodles. At first glance, the noodles may look plain and dry, but looks are indeed deceiving!

While the sauce may only barely coat the noodles, it’s more than sufficient! The fragrant lard oil used makes the bowl of noodles incredibly aromatic.

Next, we had the Sarawak Laksa ($6).

Sarawak laksa is quite interesting. While curry laksa is made from coconut milk and Assam laksa from tamarind paste, Sarawak laksa is made with both coconut milk and tamarind paste!

The Sarawak laksa comes with beehoon, a few average-sized prawns, chilli and lime. The beehoon soaked up all that flavourful broth!

 I can understand why Sarawak laksa may not be especially popular with Singaporeans, as we may not be as accustomed to the broth, which is less rich than the usual curry laksa. I really liked the broth though!

The kolo mee here really evoked nostalgia. I was reminiscing my childhood memories in Sibu, Sarawak, as I was savouring the noodles! I understand why Sarawakians frequent this stall. If you want authentic kolo mee, you can get your fix at 林玉梅 Lin Yu Mei Kolo Mee.

The post 林玉梅 Lin Yu Mei Kolo Mee – Kolo Mee that Reminds Me of My Childhood appeared first on Miss Tam Chiak.

Hippo Family Restaurant is owned by a lady who moved to Singapore from Jiangsu, China, in 1992. Hippo Family Restaurant first started 10 years ago, and has been popular with the office crowd and families.

Understanding that F&B manpower is scarce in Singapore, especially when it comes to skilful chefs, the lady boss was firm on not opening more outlets. So, you can be sure that you won’t find another franchise of Hippo Family Restaurant, and that is what makes this place irreplaceable.

We ordered classic zichar dishes such as curry fish head, shrimp paste chicken wing, sambal kangkong and hotplate tofu to get a rough idea of the standard of the food at Hippo Family Restaurant, since it was our first time here.

At $19, the curry fish head boasted a fish head that was bigger and meatier than expected. Also, a generous amount and variety of ingredients such as taupok, cabbage, long bean, eggplant and lady’s finger were inside the claypot. You just need some rice to go along with it. The spiciness of the curry was just right, while the sourness of the tamarind was satisfying. This will be even better on a rainy day!

Usually, shrimp paste chicken is priced at at least $8 per serving (typically for 8 pieces), but here at Hippo Family Restaurant, it’s only $6.50 (for 7 pieces)! Even though we only had it after a while, it was still very crispy. In the end, everyone was fighting for the last paiseh piece!

The sambal kangkong($5.50) was just enough for 4 of us. Hippo Family Restaurant’s sambal kangkong is moderately spicy so that it is acceptable for most. The kang kong didn’t have a very strong dried shrimp or sambal flavour, but I like how crunchy the stems were.

We ordered the hot plate tofu without looking at the price, so when it arrived we were a little disappointed as the portion looked slightly pathetic. After checking the menu, I was surprised to learn that this dish was only $6.50!

The egg yolk was runny and went very well with rice! Honestly, the amount of tofu was too little for 4 people. If there’s an option to get a bigger portion, I will definitely get that.

The lady boss was very friendly and thoughtful. We actually ordered more than these 4 dishes but she advised us to stop at 4 dishes since we only had 4 people. Thankfully we heeded her advice because we were belly-full and we had leftovers in the end.

I can foresee myself bringing my family here to try the other dishes Hippo Family Restaurant has to offer. The food is good and I don’t have to worry about  burning a hole in my pocket!

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 Hippo Family Restaurant. We will verify and update from our side. Thanks in advance!

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KS Indian Multi Racial Food Stall

If not for random research on the internet, I will never know about UE Print Food Court’s existence. I actually came here for the nasi goreng ayam masak merah (fried rice with chicken cooked in red chilli sauce), but the stall owner of KS Indian Multi Racial Food Stall said there is no such dish and recommended its Mutton Briyani ($6) and Nasi Goreng with Chicken Masala ($7).

We went ahead with his recommendation. Unfortunately, the mutton briyani was disappointing as the mutton was tough and the nasi mediocre. Fortunately, the nasi goreng saved the day.

Firstly, the nasi was huge in portion. Secondly, it was flavourful and had a spicy kick! The chicken masala was thick, just like how I like it to be! The chicken was almost fork-tender and complemented the nasi goreng really well.

I will actually order this if I’m here for lunch again. It was so satisfying and well-loved by all of my colleagues too!

Ban Mian. Fish Soup

This stall had the longest queue in the food court. It has a good variety of handmade noodles, mee sua, and koka noodles.

Apart from the usual minced meat, sliced fish and fried fish noodles, the stall also offers seafood, and tom yum noodles. You’ll need multiple visits to try all the different combinations!

Having tried the famous koka noodle soup at Bukit Panjang, I decided to try the dry version this time, and added beancurd skin to it. It was a match made in heaven! The thin yet chewy beancurd skin made the dry Koka Noodles ($3.50) more palatable! I also liked how the Koka noodles were cooked just right such that it was springy and firm.

I also ordered the dry version of ban mian (Chinese block noodle, $3.50). The sauce is actually the same as the one in the Koka noodles. I enjoyed the Koka noodles more as the ban mian hardened quite quickly.

If you’re looking for something spicy and tangy, do give the tom yum soup a try! My colleague really loved this seafood tom yum ban mian soup ($4.50)!

Look at the sheer number of noodle dishes available! There is really something for everyone!

I can’t seem to find the opening hours of UE Print Food Court, but to be safe, head down during lunchtime on weekdays to avoid disappointment.

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 UE Print Food Court. We will verify and update from our side. Thanks in advance!

The post UE Print Food Court – Underrated Nasi Goreng Ayam & Handmade Noodles! appeared first on Miss Tam Chiak.

Not sure if you remember Joo Chiat Prawn Mee which used to sit at the junction of Crane Road & Carpmael Road. It shut its doors sometime ago but has recently re-opened at Ayer Rajar Food Centre!

Mdm Lee Xiu Chun’s father came to Singapore from Xiamen and started to cook prawn noodles to make a living. They are relatives with the owners of Blanco Court, Jalan Sultan and Beach Road Prawn Noodles. Plus, they also taught Ruifang’s late grandfather who started 545 Whampoa Prawn Noodles how to cook hei mee too! Mdm Lee closed her shop previously to take care of her husband. Now, she has re-opened Joo Chiat Prawn Mee with her son-in-law.

I had the bee hoon mee dry($5) with chilli. It came with three prawns, some pork ribs and fresh kangkong. The chilli was strong and shiok enough, and makes you want to finish your noodles in no time.

The prawns were partially de-shelled in the middle. Unfortunately, they were slightly overcooked on our day of visit. The pork ribs were tender and the meat came off the bone easily. You can also add pig’s tail to your noodles.

I usually prefer the dry version when it comes to prawn noodles, but I love the soup prawn noodles here more. Joo Chiat Prawn Noodles’ murky soup was hearty and comforting. It boasted a good balance of savoury flavours and sweetness from the prawns and pork bones. Chilli powder is provided, but we think the broth is flavourful enough on its own.

This is one of the better prawn noodles that I have tasted. I am in love with their soup!

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

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The post Joo Chiat Prawn Mee – The Secret is Out, the Master of Hei Mee is Back! appeared first on Miss Tam Chiak.

Craving for ayam penyet and not sure where you can get a solid one? Well, Pondok Pantai Timur is the answer.

Originally located in Changi Village, Pondok Pantai Timur is run by a tight-knit Malay family. They are known for their ayam & ikan penyets which many patrons come for during lunch time. They also serve other Malay fare that is sure to make you say “sedap” with every bite. I’m not even exaggerating.

I ordered the Ayam Penyet ($5.50) & Ikan Penyet ($6-6.50. Depends on size of fish).

Let me just say that the presentation was simply superb. Sambal is spread evenly across the circular wooden plate. They sure know how to make their dishes look good! I really applaud the attention to details, it’s a nice touch! The ayam penyet is deep fried without any batter. While it looks dry, I assure you that it is every bit tender.

You know the rice that is served alongside the penyets? It’s actually chicken rice! I really like how the moist chicken rice complemented the penyets so very well. But the most important thing was definitely the sambal. The sambal really got kick one, no joke!

Similar to the ayam penyet, the ikan penyet was enjoyable. It was especially crispy on the outside, as it was coated with batter before it was fried. However, there was a slight fishiness to it. That is not a deal breaker though.

We also tried the Soto Ayam ($3) & Mee Reebus ($3).

The soto ayam comes with lontong, beansprouts and strips of chicken. The broth was flavourful and spicy, and I found myself reaching for more incessantly. The mee reebus was also great. The gravy which was sweet and savoury was thick and sufficiently spiced.

Pondok Pantai Timur is one of those stalls that place emphasis on not just the taste of its food, but on the presentation as well. This will definitely go into my book of recommendations!

The post Pondok Pantai Timur – Glorious Penyet in Ubi That Will Wow Your Tastebuds! appeared first on Miss Tam Chiak.

Golden Mile Food Centre is really the birthplace of all things nice. There is a new kid on the block that’s ready to whip up a storm: Chef Choo Signature!

Mind you, the title is not a clickbait! Choo Siew Leong, the 32-year-old behind the newly opened Chef Choo Signature, used to cook in a 5-star hotel restaurant before striking it out on his own. Chef Choo Signature serves up a rather lean Western menu that boasts 11 mouthwatering items.

The first dish that we ordered was the Sizzling Seafood Spaghetti ($12.90; serves 2) and I must say that it has the ‘WOW’ factor. It’s served on a sizzling hot cast iron skillet which is placed on a wooden coaster. A tantalising fragrance hit us before the dish even arrived, and our stomachs growled in response.

The Sizzling Seafood Spaghetti contained a good portion of prawns, mussels and clams. The seafood was cooked just right, and the spaghetti was al dente. I liked how the tomato sauce bound the spaghetti and seafood together beautifully, but I thought that the sauce could have been slightly thinner

We also had the Norwegian Salmon ($5.90) & Porkchop ($5.90). Each dish comes with rice and a glorious sunny side up egg! While the Norwegian Salmon was slightly overcooked, I loved the sauces that accompanied the dish. The salmon is topped with teriyaki sauce & garlic cream sauce which was a stunning combination.

Between the two, the Porkchop is definitely my favourite. It’s doused in mushroom cream sauce and it was oh so tender! A small chunk of pork chop, some rice and some runny yolk is all it takes to bring you to cloud nine.

Finding restaurant-worthy food in a hawker centre, at crazy affordable prices, seems unbelievable, but Chef Choo Signature has made the impossible a reality.

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

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