Having a row of hawker stalls dedicated to Malay food at every hawker centre in Singapore is a very common sight. However, you seldom find dishes such as Nasi Rawan nor Nasi Ambeng at hawker centres. Selera Menanti Traditional Malay Cuisine offers quite a number of delicious authentic Malay dishes and we were ecstatic to be able to try most of them due to exploring the Northern part of Singapore in a group of four.

Opened since 1993 in one of the shophouses along Balestier, they have later moved to Wet Market Hawker Centre in Marsiling and served more varieties of dishes for breakfast. Its new dishes, Laksa Chap (Laksa Siglap), Lontong Kering, Nasi Rawon, Nasi Sambal Goreng and Nasi Ambeng have also become famous over the years. They have also D’ Selera Menanti that manages catering.

Besides winning many of its customers’ hearts with its famous Mee Rebus (sold out during our visit), the Soto Ayam ($3) features thick yellow Hokkien noodles and a generous portion of tasty shredded chicken soaked in a spicy chicken broth. The broth is made from chicken cooked with rempah and turmeric. Many ingredients are used to prepare the rempah including ginger, galangal, cumin, fennel, nutmeg etc. We really enjoyed this soto ayam as the chilli gave it a spicy edge.

We also tried their Lontong Kuah ($3.50) and Laksa Siglap ($3). The former consists of fork-tender rice cakes which we found too mushy but still fragrant and manages to soak up the broth really well. The latter, on the other hand, differs from the usual ones we get in Singapore. Laksa Siglap has a super strong coconut aroma and more herbs are added. The noodles are thick and springy, which is different from the rice vermicelli. In this case, raw beansprouts and a big dollop of hot chilli paste are added. It had a little tanginess which reminded us a little of Assam Laksa.

We wanted to try Nasi Ambeng too but unfortunately, it was sold out. Hence, we shared a plate of Nasi Rawan ($4.50) instead. We could choose between chicken and beef rendang and we took the latter. This is a hearty plate of beef rendang with rice, accompanied by achar which was so appetizing it whets your appetite for more, potato, toufu, long beans, aromatic fried coconut and mutton bits. The whole package was simply irresistible and really value-for-money.

Although this neighbourhood is quite hidden and not that accessible, it was worth our time traveling for the food served here. Furthermore, the lady who tended to us was really friendly and helpful. She knows what to recommend when you tell her what you’re craving for. We are already planning our next visit as we really want to try their Mee Rebus, Mee Siam and Nasi Ambeng.

The post Selera Menanti Traditional Malay Cuisine – Excellent Malay Breakfast in Marsiling appeared first on Miss Tam Chiak.

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

When a few readers introduced me to the same CKT stall, it made me very curious. Especially for someone like me who lives in Ang Mo Kio, I didn’t even know there is a good char kway teow stall till today!

So I dropped by for lunch at 食得福炒粿條 located opposite AMK Hub and was pleasantly surprised how simple but tasty their noodles were. Mr and Mrs Tan started in 1989 in Toa Payoh Central and they have later moved to Ang Mo Kio. Mrs Tan was a housewife before that and decide to become a hawker after Mr Tan left his car mechanics job.

With the same ingredients throughout all char kway teow, you can still get varying taste based on different cooks. Mrs Tan mixes her own black sauce for the dishes. I stood there as she fries her noodles and she controls the fire very well which makes the noodles come alive.

I ordered a plate of mee tai mak and char kway teow. The fluffy noodles that were coated with spicy, eggy goodness and crunchy bean sprouts. It was slightly wet and coated had enough wok hei that goes with it. They also have stir fry bee hoon. Each plate of noodles cost $3.

READ: 17 Char Kway Teow You Should Try

The post Shi De Fu Fried Kway Teow (食得福炒粿條) at Ang Mo Kio appeared first on Miss Tam Chiak.

In my impression, Woodlands is ulu. Even though I used to give tuition to a student who lives in Woodlands, I find it difficult to find good food after my tuition. Thankfully, my good friend Rae lives in Woodlands and she offered to write 11 Delicious Cheap Eats To Try In Woodlands. Amongst the list, there is Al-Ameen Eating Corner which serves decent Indian food for 24 hours. So we went to check it out last week!

This place was previously at Woodgrove and had only just moved to its current location. Even though the address has the word industrial estate in it, it is really by the road side of Woodlands Ave 5, less than 10 mins walk from Woodlands MRT station. We ordered a whole load of prata for breakfast, including prata kosong, egg prata and prata with egg and onion. The prata is not super crispy, but more on the doughy side.

What we enjoyed is the coin prata with mutton curry. The prata dough is shaped into a circular coin and pan fried till it is crispy. The mutton cubes were tender and not gamey, with shiok curry sauce. Service is friendly and they even acceded to my request to make the prata fresh. It is opened for 24 hours, so if you are living near Woodlands and want to have supper, you know where to go!

The post Al-Ameen Eating Corner – 24 Hours Roti Prata in Woodlands appeared first on Miss Tam Chiak.

Located almost beside Woodlands checkpoint lies this hidden gem, Madini Food Stall, serving Indian-Muslim food. It was ranked as one of the top 10 Briyani stalls under City Hawker Food Hunt 2012. Madini food stall’s friendly uncle explained that the stalls at Woodlands Centre opens for business around 11pm and closed their stalls around 6am as they focus on catering to the crowd that crosses the Woodlands checkpoint.

Back to Madini Food Stall, we tried the Chicken Briyani ($5.50), since it was rumoured to be so good. Oh boy, were we in for a surprise! The meat was fork-tender and had a good amount of spicy kick while each grain of basmati rice was cooked so well with a good consistency. The rice boasted a really savoury flavour, enhanced by the spices used in cooking it. Its aroma has also been enhanced by the spices used.

We usually are very skeptical about having Mutton Curry ($3.50) because of the strong mutton smell. However, the mutton at Madini’s was very well-prepared. Every customer gets a really generous portion for the pricing. The meat was flavoursome and we did not detect even a hint of gaminess. Mutton was cooked till perfection as the meat falls off its bones very easily and it was neither too chewy nor too soft. One of our dining partners finished the entire mutton and she described it to be one of the better ones in Singapore.

We also had Chapati with Keema ($5). The Chapati was really good as it helped neutralize all the spiciness from the other dishes we had and it goes perfectly well with Keema, a kind of minced mutton curry with peas and potatoes.

Seemed like a really heavy meal with so much carbs and protein but we decided to have some mixed vegetables ($1) consisting of cabbage and long beans just to feel a little healthier and less guilty for indulging but you know it doesn’t work that way.

The post Madini Food Stall – Nasi Briyani Near Woodlands Checkpoint So Sedap! appeared first on Miss Tam Chiak.

Owners, bakers and good friends, Dana and Yuzhong, first met at a baking school. Two years ago, they decided to open up Out of the Cake Box café to start selling their cakes. They set up this unpretentious place in an old-school neighbourhood with the ultimate aim of wanting to win people over with their cakes. Tucked in a cozy little shop-house with charming mosaic floor tiles straight from the 1970s, It’s hard not to fall in love with this place.

What truly attracted us to Out of the Cake Box is their specially curated cake selection. Having earned their pastry diplomas in Singapore and being locally trained, both Dana and Yuzhong love marrying local and seasonal produce with classic techniques. Dana explained that there’s always the ‘80s kid in them so several of their cakes are inspired by the sweets, kueh and desserts they have eaten while growing up.

So, this brings us to the Chendol Fudge ($5.50). Gula Melaka sponge cake is layered alternately with coconut-Gula Melaka fudge, with classic Chendol fillings such as red bean and strips of green rice flour jellies. We were really amazed by the taste and texture. It’s creamy and fluffy and we enjoyed the chendol flavour that has been strongly brought out. It has a natural sweetness that wasn’t too overwhelming.

Fans of classic Burbur Cha Cha, you can now rejoice as there’s a cake version! The B.B.C.C. ($5.50) is made up of purple sweet potato mousse deliciously smacked between two crunchy ice cream wafers. The usual tapioca jelly is chewy and stretchy in its texture but here, you get the colourful agar-agar kind of jelly, which complements the smooth and light mousse very well.

There is also the Takoh Belle ($6.50), consisting of baked pandan cheesecake with a layer of sweet corn mousse and coconut custard and topped with a sweet jelly and sweet corns. There’s a good balance of saltiness and sweetness. The saltiness hits first, before its sweet aftertaste that lingers for awhile.

While on a trip to Bangkok last month, Dana ate a lot of riceberry, a new variety of organic wild rice that was recently developed in Thailand and this gave her a couple of crazy ideas! Look forward to more exciting Asian flavours such as their Mango Sticky Rice Cake, Orh-Bee-Gud and many more. Out of the Cake Box will be opening up two more new outlets at The Adelphi in October and at Tampines Hub in November so you won’t have to travel all the way to Telok Blangah for your cake fix anymore.

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

The post Out of the Cake Box – Cakes inspired by our local palates appeared first on Miss Tam Chiak.

There are many good foods around Chong Pang Market and Food Centre, and Super Penyet is one of them. As its name suggests, Super Penyet is famous for Ayam Penyet.

Ayam penyet is basically fried chicken that is smashed with the pestle-and-mortar to make it softer and served with slices of cucumber and a fiery-hot spicy sambal. Super Penyet’s Nasi Ayam Penyet ($5) comes with aromatic nasi lemak rice enhanced by coconut milk. The chicken was marinated so well such that its flavours went into the tender meat. It’s also fried to a crisp golden brown and we couldn’t help but finish the crispy skin first. The homemade sambal sauce, consisting of a blend of chilli, shallots, garlic, shrimp paste, tamarind and lime juice, packs a really good punch!

Nasi Goreng Ayam Penyet ($5.50) differs from the usual ayam penyet as it comes with fried rice. We found the rice very tasty, with a good consistency in texture and having a well-balanced moist – not overly mushy-soft nor overly hard and grainy. The hawker has well-coated each grain of rice with the spices they used while cooking. This Nasi Goreng complements the already superb fried chicken very well. Another popular item in the stall is the unique Ikan (fish) Penyet.

Super Penyet also makes their own Malay kuehs such as Ondeh Ondeh ($1.50) and Kueh Lupis ($1), made with glutinous rice that we found were consistent and not too sticky to the extent it gets stuck onto your teeth when you’re chewing. This is complemented by shredded coconut and a rich thick palm sugar which enhanced its taste.

They also have outlets in Starhub Green and Changi Business Park.

The post Super Penyet – 24 Hours Ayam Penyet Stall in Chong Pang Market appeared first on Miss Tam Chiak.

[BANGKOK, THAILAND] Just across the street from Wat Bowonniwet and a stone’s throw away from the over-populated touristy Khao San Road lies this hidden coffee shop, which houses a few hawkers who serve Thai-Muslim food. It’s actually very wonderful to see people coming from different ethnic backgrounds and of different races, living together in the same neighbourhood in Bang Lamphu and bonding with each other. Promoting racial harmony is of major importance in a community. Aeisah Rotdee has been a longstanding coffee shop since Bang Lamphu neighbourhood was labeled, “Hollywood of the Past”.

Upon entering this coffee shop, your stomachs will start growling from the tantalizing smells coming from the first hawker stall. This stall serves mouthwatering Sup Haang Wua (Oxtail soup) which arrived on our tables piping hot. Don’t be deceived by its appearance – although it doesn’t look spicy, it actually packs a fiery punch! You’ll be first hit by a sourish taste, followed by a hint of saltiness. The Thai spices used in this soup perfectly enhanced its flavours. This would be a very ideal meal on rainy days.

Besides serving their super popular Oxtail soup that’s always sold out, this hawker stall also offers Khao Mok (Thai-style briyani). We tried Khao Mok Neua (Thai-style beef briyani) and Khao Mok Gai (Thai-style chicken briyani). The rice was well-prepared, with a good consistency as each grain is individually glazed with just enough chicken stock. Both the beef and chicken were well-marinated with their respective secret sauce and cooked till fork-tender. Don’t forget to try the greenish Thai sauce that accompanies your briyani. It consists of a tinge of herbal taste, with a tangy finish, and completes each mouthful of briyani.

There are a couple of other hawker stalls which sold Satay, Achar, Spring Rolls and Meatballs. Our favourite was the chewy meatball skewers, which look spicy but don’t taste spicy. They cost only 10 baht (40sgd cents) per stick.

Thank you Thai Airways, (Amazing Thailand) Tourism Authority of Thailand and the World Tourism Organization for organizing the ASEAN Bloggers Media Trip to Bangkok this year.

The post Aeisah Rotdee @ Bangkok – Thai-Muslim Coffee Shop with Superb Oxtail Soup appeared first on Miss Tam Chiak.

How many times have I eaten at Seletar Sheng Mian • Mian Fen Guo (实里达生面·面粉粿)? Minimum once a week ever since they open in Kebun Baru Food Centre about 5 years ago. They used to be at the defunct Seletar Food Centre before the elder brother opens a stall in Toa Payoh Lorong 8 and the younger one at Kebun Baru Food Centre. This is our favourite lunch for my grandfather and I. The queue is long but I really don’t mind queuing for it just to get two bowls of soup ban mian and mee hoon kueh. How time flies, I can still remember them serving two small prawns initially, to one prawn and now one bigger size prawns.

The soup is boiled with pork bones and ikan bilis, which is very sweet. For a $3 bowl of Sheng Mian Soup, you can one super fresh prawns, minced meat, pork, vegetables and egg! When cooked together, the flour from the Sheng Mian actually makes the soup thicker. I have grown to love their mee hoon kueh more because they hand-pull the dough into the soup while many other mee hoon kueh stalls have already been using machines to make it. The minced pork in the soup makes it extra tasty and I can’t help it but to finish the bowl everytime when I am there. It is also very popular among the elderly as they are cheap and delicious!

Recently, I have grown to like the dry version where the owner will mix the sauces and pour it to the kueh or noodles after they cook it. I didn’t think very highly of it but when the chilli sauce is mixed with my mee hoon kueh, you get that umami flavour that is irresistible. Not much heat for the chilli, but the savoury sauce is pretty tasty. Sprinkling some fried shallots and crispy ikan bilis makes it even better. I suggest you add another 50 cents for extra ikan bilis.

READ: Best of Kebun Baru Food Centre

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

The post Seletar Sheng Mian & Mian Fen Guo – Long Queue For Mee Hoon Kueh at Ang Mo Kio appeared first on Miss Tam Chiak.

Fu Zhou Poh Hwa Oyster Cake, is perhaps, one of the very few stalls that still sells oyster cake now. Shaped like a UFO, this traditional Fuzhou snack is made from oysters, flour, peanuts, chinese parsley. Boasting flavoursome fillings that are enveloped within a thin crispy crust, it’s impossible to stop at one!

Owner Mr. Tan said Fu Zhou Poh Hwa Oyster Cake was set up to commemorate his wife Jenny’s grandmother. Jenny grew up helping her grandmother sell oyster cakes along Ophir Road in the 1950s. They stopped selling in 1970 when her grandmother’s home was destroyed by a fire. However, in 1986, Jenny decided to sell oyster cakes again, in memory of her grandmother.

Already in his sixties, Mr. Tan still arrives punctually at 8am to set up his stall and prepare ingredients for the oyster cakes. He has no helper and works together with his wife Jenny. They have to stand the entire day and after taking their last order at 6pm, they will have to clean the stall before going home around 8-9pm. His children aren’t interested in taking over so he has no successor so while they are still frying up really delicious oyster cakes, better take the chance to visit them or you might not even know what oyster cakes are in future.

The normal oyster cake costs $1.80 each and consists of 1 prawn while the oyster cake with extra ingredients costs $2.30 each and consists of 2 prawns. You can differentiate them as the normal one has either ikan billis or peanuts on the exterior while the oyster cake with extra ingredients has both ikan billis and peanuts on the exterior.

We really enjoyed the oyster cakes as it comes out nice and crispy, without any remnants of oil. Upon splitting it into half to “kaypo” what fillings the oyster cakes contain, the aroma took us by surprise and whetted our appetites for more. Each mouthful gives a burst of savoury flavours and different textures – fluffiness from the pancake and crunchiness from the ikan bilis and peanuts and juiciness from the fresh and plump oysters. Perfect combination! These oyster cakes are simply perfect for snacks or even, as sides, accompanying whatever food items you’re having. Oh yes, Go for the chilli! It has a power-packed level of spiciness – super shiok!

The post Fu Zhou Poh Hwa Oyster Cake – So much flavours within a crispy sphere appeared first on Miss Tam Chiak.

Queuing must be Singaporeans’ favourite pastime but would you queue 30 minutes or more for something that will be devoured in less than 5 minutes? Well, when it comes to Hougang Muah Chee, we would! Following his father’s footsteps, Mr. Teo started making muah chee at a tender age of 14 and took over his father as a second-generation hawker. Mr. Teo has been in the business for about 60 years and in the past, he prepares all the raw ingredients by hand, from milling rice to flour, to roasting and grinding peanuts for the muah chee coating. Some of these processes have been taken over by machines nowadays but Mr. Teo strongly insists on manually proportioning each ball of muah chee, meticulously pinching each small globule and dabbing a dollop of shallot oil on them before tossing them in either grounded peanuts or black sesame. Mr. Teo explained that the muah chee loses its springy-ness if snipped with scissors.

Indeed, the muah chee here tastes artisanal as it is so much “tenderer” than the typical chewy types we get elsewhere. We actually went around trying other muah chee stalls after trying Hougang Muah Chee just to make our own comparisons. Another good thing about Mr. Teo’s muah chee is the coating of grounded peanuts and black sesame. It wasn’t overly sweetened with sugar unlike the other stalls where we could detect sugar bits in their peanut coating. The coating here is fragrant and gives a good crunch! It’s so addictive we couldn’t help popping one after the other into our mouths. Moreover, it is served warm so you really get the maximum enjoyment out of this snack!

This nostalgic Hougang Muah Chee brought us back to our childhood days and it’s almost impossible to find such artisanal muah chee that’s still made by hands in the 21st century. Although the big portion we had was priced steeper at $5.50, we felt worthwhile paying due to the tedious, back-breaking manual work that goes behind serving you their delicious plate of muah chee.

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

The post Hougang Muah Chee – Delicious Little Black Gems worth Queuing for appeared first on Miss Tam Chiak.

Timbre+, a hipster joint by Timbre Group, has been offering diners delicious food and great live music. You can find different graffiti designs and spray paint art splashed all over shipping containers and vintage Airstream travel trailers transformed into food trucks at this traditional-meets-modern gastropark. Timbre+ is home to 21 hawker stalls that usually close around 6pm, and 15 restaurant brands that serve you till late night.

* GOOD DEAL * Between 1 to 30 November 2016, a $1 Good Eats campaign will be rolled out from Monday till Saturday after 6pm. This is the perfect chance to savour the dishes/drinks that you might have missed out on your previous visits, at only a dollar! Yes, you heard us right, ONE DOLLAR per dish or drink, with an additional $1 for tray deposit. To be eligible for purchase of the $1 item, note that payment must be made with UOB Cards using Apple Pay, UOB Mighty Pay and Android Pay only.

There are over 200 items available at $1 each day. Whether you crave Indian, Vietnamese, Western, Japanese or other food, Timbre+ offers a wide variety of food choices to satisfy. You name it, they got it! We’ve selected a few items to try, ranging from local favourites to best-selling fusion food.

1. Slurp a bowl of Stew Beef Pho from Tuk Tuk Viethai Cuisine

Chef-owner Shaun See delights in experimenting with improbable flavour combinations that result in a free-world gastronomic dining experience. He favours food that is crafted from a memory or sometimes, even an emotion – shuffling you between the past and future with every bite. Tuk Tuk Viethai Cuisine serves Thai and Vietnamese inspired food. Their menu changes every few weeks to keep things refresh and to ensure variety and uniqueness to set them apart from other similar restaurant concepts. We tried the Stew Beef Pho which came with generous thin slabs of succulent beef. The broth was light yet flavoursome, which made this noodle dish very enjoyable. Now you can have it for only $1!

Usual Price: $10.90
Now: $1
YOU SAVE: 90.8%!

2. Grab the Chicken Katti Roll from Chit Chaat Chai

This restaurant’s name originated from the punning of English word, ‘chit-chat’ for conversation and the Hindi word, ‘chaat’ which refers to a variety of snacks. “Chai”, as everyone already know, refers to a hot cup of Indian tea that owners of this restaurant hope to add a fitting beverage for customers to quench their thirst. Entwining traditional flavours from North India with the snack-bar atmosphere of the West, this restaurant aims to reinvent Indian street food in Singapore. Our first bite of the Chicken Katti Roll gave an explosion of flavours in our mouth. It packed a good punch, which made this dish very satisfying.

Usual Price: $6
Now: $1
YOU SAVE: 83%

3. Enjoy a bowl of Chicken Curry Bowl from Kush

Chef-owner Chung Deming made his passion for food a full-time profession, with his unique take on ModSin (modern Singapore) cuisine. Kush is short for ‘Kushiyaki’, which means grilled meat and vegetables on skewers. Kush is the first to introduce ModSin-inspired charcoal grill skewers and rice bowls concept in Singapore. The Chicken Curry Bowl is complemented by an onsen egg, celebrating Singaporeans’ infectious love for runny yolks. It is also accompanied by sambal kangkong, giving the dish a spicy kick. The curry features strong coconut flavours, peppered with a hint of nostalgia and a touch of modernity. Chef Deming hopes to preserve local traditions and food, as well as, present humble yet amazing local ingredients to the world.

Usual Price: $10.80
Now: $1
YOU SAVE: 90.7%

4. Drink the Bak Kut Teh Soup Set, with rice and 3 sides from Soon Huat

Behind this bowl of Bak Kut Teh is the inspiring story of Jabez Tan, who once spent 12 years in jail. As Soon Huat is a social enterprise, 80% of workers employed here are ex-offenders, as Jabez wants to help them reintegrate back into the community. Soon Huat Bak Kut Teh stands out from the rest as its specialty is the pig innards that come with the full bodied broth that gives a slight sweet aftertaste. Jabez explained that Argentinean pork is used so customers get to taste its natural sweetness and juices. This is the ideal comforting dish on rainy days.

Usual Price: $8.90 per set
Now: $1
YOU SAVE: 88.7%

5. Savour the Barramundi Fish and Chips from Dancing Crab Shack

Dancing Crab Shack is a refreshing, American counterpart to Singapore’s equally famed preferences for seafood, shellfish and rich flavours. As this establishment is supported by one of Singapore’s oldest seafood restaurant leaders, TungLok Group, Dancing Crab Shack sources their shellfish from the same vendors used at the group’s best seafood restaurants. Dancing Crab Shack aims to mirror the happy atmosphere in New Orleans, Louisiana, popular for lively music and high spirits. The Barramundi Fish and Chips feature two fresh barramundi fillets fried to a crisp golden brown, with fork-tender interior. It comes with the usual fries which were very addictive.

Usual Price: $15
Now: $1
YOU SAVE: 93%

6. Have a plate of Signature Seafood Paella (single-portion) from Portico Platos

Portico Platos use the freshest and finest ingredients to deliver a unique Spanish experience, working closely with local farmers to source fresh produce such as sea bass, frog legs and a variety of mushrooms. These fresh local produce are supplemented with authentic Spanish ingredients, like thinly sliced jamon iberico and harlequin olives. The Chef put a lot of thought into curating flavours, textures and presentations in order not to neglect the soul and essence of each dish. The highlight of Portico Platos is their paellas, which are cooked right in front of you. Limited portions are prepared each day so you get the highest quality and freshness. Their signature seafood paella consisted of a huge prawn, mussels, squids and fresh fish. Each mouthful whet our appetite for more and we had such a gratifying meal.

Usual Price: $9
Now: $1
YOU SAVE: 88.9%

7. Meal Platter (3 cubes) from Food Anatomy

Chef-owners Sean Wong Xin Hong and Gee Jia Xin both graduated with a Diploma in Culinary Arts from At-Sunrice GlobalChef Academy and founded Deli and Daint in 2012, selling a variety of Western cuisine which allows customers to create their own salad. Later on, this entrepreneurial couple decided to set up Food Anatomy, with the concept of “design meets culinary”. They believe that dishes should not only be tasty but aesthetically pleasing as well, hence they sell layered food in blocks. We tried Cold Soba, Organic Lasagna and Pork Cheek with Fragrant Rice and found the soba jelly very unique.

Usual Price: $10.80 per platter
Now: $1
YOU SAVE: 90.7%

8. Enjoy a slice of Fat Samurai Pizza from The World is Flat

Originally from the US, Howard grew up in the shadow of Disney World, so the hospitality industry always beckoned to him. He first opened Standing Sushi Bar in 2009 before setting up Tanuki Raw, Shinkansen and running Liberty Spirits Asia and The Secret Mermaid. The World is Flat is Howard’s latest establishment, going into a “revamped” pizza concept, inspired by Californian deep-dish pizzas, fushioned with Japanese tastes. We had a humongous slice of Fat Samurai, which consisted of duck confit, bacon, prawn, burnt onions, smashed US beef, roasted cabbage, Konbu mayo, balsamic Okonomiyaki sauce, crispy bonito flakes, mozzarella and brie, atop an Umami charcoal crust. Honestly, one slice can be shared among 2-3 people as the toppings are very generous. Moreover, with such a deep crust, if can be too heavy if you savour it alone.

Usual Price: $9 per slice
Now: $1
YOU SAVE: 88.9%

9. Finger Lickin’ Good 6-piece Chicken Wings Set with rice/fries and drink from Two Wings

Owner Jeremy learnt to fry chicken wings from his granduncle and further fine-tuned the flavours to cater to the current tastebuds. Using fatter wings from Brazil, Jeremy marinates these wings in a secret formula overnight. Hence, you can smell the distinct aroma of sesame oil for the original-flavoured wings as the flavours have already been well-soaked into the wings. Every morning, Jeremy will meticulously massage the wings to drain off excess marinade before deep-frying them to a golden hue and presenting them on wooden boards that makes this package ‘picture-perfect’. These wings are only freshly fried upon order so you can expect delicious, fragrant wings to arrive piping hot on your table.

Usual Price: $12.90 per set
Now: $1
YOU SAVE: 92.2%

10. Indulge in 12-hour Crispy Pork Belly from Garçons

Founded in 2015 by Chefs Enoch Teo and Immanuel Tee, Garçons is a casual French dining concept that serves up hearty, unpretentious and affordable European food in a casual setting. They believe that French fine dining cuisine should be accessible to everyone hence their focus is on creating fuss-free gourmet dishes using only the best quality ingredients. You can expect authentic French classics with a modern twist. The 12-hour Crispy Pork Belly is one of their best-selling signature dishes, boasting a spice marinated pork belly served with a honey-balsamic glaze.

Usual Price: $17.90 per portion
Now: $1
YOU SAVE: 94.4%

11. Delight in Yakitori Bento (A/B/C) from Teppei Daidokoro

The latest Japanese yakitori concept of Chef Teppei Yamashita, Teppei Daidokoro (‘Daidokoro” means “kitchen” in Japanese) offers yakitori skewers with charcoal-infused yakitori sauce, with a selection of chicken meatball, chicken thigh, pork belly, pork sausages, salmon belly, quail eggs and many more. Chef Teppei spent many months formulating and perfecting his own special charcoal-infused yakitori sauce set to give an intensely charcoal-flavour for yakitori lovers out there. You can look forward to feasting on Yakitori Bento set A, B or C depending on your desired choice of yakitori.

Usual Price: $8.80 per set
Now: $1
YOU SAVE: 88.6%

12. Pig out on Spicy Bellychon with Rice from Iskina Cebu

In the past, the suckling pig was imported from Holland but now, you’ll get a taste of Spanish suckling pig, with generous stuffing of lemongrass, spring onion and other secret Cebu ingredients. Chef owner, Christian Calledo, is very particular with MSG and insists on not using it so customers get to fully experience the depth of each part of the meat. For Cebu cooking, it’s all about salt so Chris wants to remain congruent yet he lowered down the usage to suit localized tastebuds. The crackling skin and soft juicy fats goes perfectly with fragrant rice.

Usual Price: $10 per set
Now: $1
YOU SAVE: 90.0%

13. Chow down Big Bern’s Beef Whoopass Cheeseburger from Big Bern’s American Grill

Chef-owner Bernie Utchenik, also the culinary talent behind Botak Jones and other restaurants and clubs in Singapore since 1996, has set up Big Bern’s at Timbre+. This “American Diner” concept serves up genuine American comfort foods with Southern Louisiana accents. You’ve to go hungry in order to sink your teeth into Big Bern’s Beef Whoopass Cheeseburger! It’s a really big beef patty, with cheese and chilli con carne smacked deliciously between two layers of hamburger buns. You get a savoury, hearty burger which finishes with a tinge of sour and spicy taste.

Usual Price: $13.50 per set
Now: $1
YOU SAVE: 92.6%

14. Relish in sets of 3 Galbi Short Rib Tacos from Vatos Express (opening on 4 Nov 2016)

Behind this successful chain of Korean restaurants are three creative Korean-Americans, hailing from Southern California and Texas. They spent their lives growing up on authentic Mexican food but they were fed a steady diet of homemade Korean food lovingly prepared by their first generation mothers. Thus, leading to the natural progression towards Korean-Mexican fusion cuisine. Vatos Urban Tacos was named the “Hottest New Restaurant in Seoul” and has since garnered many praises for providing exciting new tastes using only the freshest ingredients. You can look forward to devouring the Galbi Short Rib Tacos at Timbre+.

Usual Price: $18 per set
Now: $1
YOU SAVE: 94.4%

On top of mouthwatering food, the $1 Good Eats Campaign also offers 14 bottled beers (choose from Archipelago Brewery’s Singapore Blonde Ale, Vedett Extra White or Little Creatures Bright Ale) and 15 Jim Beam Citrus Highball from the Bottle Shop (usual prices at $10 and $11 respectively) at $1 each daily to complete your night at Timbre+.

Hurry down to Timbre+ as the $1 deal campaign is only limited to 10 to 15 $1 item per restaurant per day and each customer can only purchase one $1 item per restaurant. Note that purchases are for dine-in only and not available for take-aways. Timbre+ boasts a great atmosphere for winding down after a hard day at work, with live music every night after 7.30pm.

Chase away your Monday blues with Johan Lee and Jerome Mak whose music covers a diverse range of genres and eras from the 80s, 90s, to the current top 40s. Relax on Tuesday nights with Good Karma, the band that promises nothing but a great musical sensation, with an innate love for rock and roll, blues and folk songs. Celebrate TGIW and TGIF with SuperSonic, who plays a wide repertoire from Top 40’s to rock to evergreen classics and more, catering to all ages. Unwind on Thursday nights with The Common People, playing the Top 40’s pop rock and party tunes from the 80s, 90s and today’s repertoire. There isn’t any prearranged set list so expect to hear something new everytime and do put down your requests with The Common People. Finally, rock it out on Saturdays nights with O.K READY!, a fresh four-piece band which is entertaining, versatile and massive sounding. They will perform classics and current chart toppers.

So, with such a vibrant scene at Timbre+ every night, wait no further as $1 Good Eats are limited and on a first-come-first-serve basis. Don’t miss out on this opportunity to feast on restaurant food that’s made extremely affordable in a casual, unpretentious environment!

This post was brought to you by Timbre+.

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Bukit Merah View Food Centre is labeled as one of the best food centres in Singapore by taxi drivers. This food centre also caters to the working crowd around Henderson Industrial Park. It’s quite a big-scale food centre even though it’s not that accessible from MRT stations. You’ll be able to find our favourite local hawker fare, as well as, some many delicious food options from different countries. We bring you 7 delicious food stalls that made us shout, “MORE!”

Sisaket Thai Food

Owner-chef Viparat Saibua, affectionately known by her loyal customers as Cat opened this stall in 2014 and has since gained a huge following. Her Thai Mango Salad ($4) consisted of good textural crunch, with a distinct sweetness from the mangoes that balanced out the usual spiciness of Thai salads. Thai Seafood Tom Yam Soup ($5) consisting of fresh, tender fish slices and prawns came with a bowl of white rice which came in handy as the soup lit our mouths on fire. Pineapple Fried Rice ($4) was fragrant and had a good consistency. The pork floss topping enhanced its flavours. Lastly, Phad Thai ($4) were slightly moist, with a strong eggy flavour. The squids were cooked just right and isn’t hard unlike most stalls that tend to overcook their squids.

Na Na Homemade Curry

We’re pretty sure this stall needs no introduction as everyone went crazy over the extremely spicy fish head curry ever since it was included in the Michelin Bib Gourmand list. Ang Go Li (Goldbanded Jobfish) and Ang Sai (Red Snapper) are usually used as they can grow to quite a large size so their heads fit nicely into the large claypot. Due to its large size, their heads also contain a lot more gelatinous bits, which Chinese really enjoy savouring. Moreover, the meat from these fishes are able to hold its shape yet absorb the curry very well when lifted from the bones and not flake apart. Each bite was filled with fine, tender and juicy meat, with an excellent texture.

Not a fan of fish as you’re too lazy to pick the bones, go for the Curry Chicken ($3) or Curry Chicken Drum Stick ($3.50). You can pair your meat with a bowl of Curry Vegetable ($3), as well as, bread and rice at an additional 50 cents. The chicken meat falls off easily from its bones and it’s so tender. Basically, all the curry dishes are extremely spicy but so well executed that it’s really savoury and delicious.

Bukit Merah View Carrot Cake

Having been in the business for over 60 years, the hawker is still painstakingly making carrot cake the traditional way. If you’re wondering why carrot cake here is served in bigger chunks, it dates back to around 50 years ago. The original carrot cake came in big chunks and fried simply in sweet black sauce. This hawker believes in sticking to tradition. There was no chye poh or eggs in the past but it evolved to suit the young crowd’s tastebuds. This is also how the white version came about. Bukit Merah View’s Carrot Cake is served in chunks that feature a crispy exterior. It has a good texture inside, soft but not mushy. It was very flavoursome, with its savoury taste coming from fish sauce, eggs and chai poh. The small portion only costs $2.50.

71 Lor Mee

There wasn’t any queue around 11.30am when we ordered a bowl of Lor Mee but we only realized later on that they cater mostly to the early morning marketing crowd as they were sold out around 1pm when we were about to leave Bukit Merah View food centre. Affordably priced between $2.50-$3, the portion is very reasonable. You can request for a mixture of beehoon and yellow noodles or either one. There were fishcake, wu xiang and little pork bits which gave the lor mee a unique crunch. The lor (gravy) was savoury and did not turn starchy even after it had been left out for awhile (due to photo-taking).

Hong Xing Handmade Fishball and Meatball

This couple makes their fishballs and meatballs every morning before boiling them in a mouthwatering fish and meat stock. Yellowtail is used to make the fishballs which turned out super bouncy, springy and tender. You can taste the freshness and natural sweetness of the yellowtail fish. It’s perfectly executed such that you can’t detect any fishy-ness. The meatballs, on the other hand, are firmer in texture and contain lots of teepo (dried sole fish) which gave it a savoury finish. Our kway teow soup costs $5 as we requested for a mix of both fishballs and meatballs. If you’re observant, you’ll notice that the size of each fishball and meatball differs as they are truly made by hand, unlike those purchased from suppliers that are mass-produced with a uniformed shape at factories.

Charcoal Grilled

This hawker only opens for business in the evenings for approximately 4 hours only. They sell cuttlefish kang kong, rojak and their highly sought-after satay. You can opt for pork, chicken or mutton satay. Pork and chicken satay costs 50 cents per stick while mutton satay costs 60 cents per stick. We shared 15 sticks of chicken satay and 2 ketupat for $8.60. Each stick was glistening but only lean meat is used. One bite of satay was full of flavours, with a slightly charred exterior. The meat was tender and goes very well with the soft ketupat that has a melt-in-your-mouth texture. It was so addictive that we devoured stick after stick and before we know it, the plate was completely empty.

Chai Chuan Tou Yang Rou Tang

It’s hard to miss this hawker stall when there’s always snaking queues. The queue might be very long but the hawker aunties were super efficient and managed to clear the crowd quickly. We paid a total of $7.50 for mutton ribs, mutton stomach and mutton meatball soup, with a bowl of big rice. The soup contained a peppery punch and was full of coriander leaves, with a distinct gamey mutton aroma. The meat falls off the ribs easily and was fork-tender, with pleasant layers of fats and skin. The mutton was not overpowering and had a touch of its natural flavours so for people who don’t really know how to appreciate mutton soup, this is considered acceptable. The good news is that the soup is refillable! Our only disappointment was the chilli as it had no kick and we found it a tad too saltish.

Bukit Merah View Food Centre seemed like a rest-point for taxi drivers so if you’re driving, do go earlier to avoid long waiting time for a parking lot. Besides the above mentioned 7 food stalls, we’re certain that residents staying in the vicinity have their personal favourite stall that we might have missed out. We would return to this food centre due to the wide variety of delectable hawker fare!

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

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The culinary talents behind RedRing Treasure are Boss David and Lady Boss Esther as they gradually improve on their recipes, based on the original RedRing Wanton Mee at Holland Drive, which was developed by Roy, a Chemistry Student from NUS. After tweaking it to Version 5, they kept their recipes locked in a safe and the exact formulation is only known to 4 family members. RedRing Treasures specialize in frying up crispy, succulent chicken, pork and fish cutlets, served either with their signature red sauce noodles or curry rice.

David and Esther believe in serving up quality food hence, they make their own sauces, boil their own broths, slice cutlets and marinade them all painstakingly by hand using their secret recipes. Everything at RedRing Treasures is made meticulously on a daily basis from fresh ingredients obtained from local wet markets.

We tried all the cutlets – chicken, pork and fish – and felt that the chicken cutlet was the star of RedRing Treasures. These cutlets are marinated for 24 hours in their secret marinade to allow maximum infusion of flavour into the meat. Their cutlets are freshly fried upon order so you get a crispy exterior with a tender and juicy interior. The noodles that are made using special high protein flour and whole chicken eggs boast a springy texture and a full-bodied flavour when accompanied by RedRing Treasures’ signature umami rich sauces, which complement the cutlets very well. We really enjoyed RedRing Treasures’ signature red sauce, made with a strong pork bone broth boiled for 4 hours, before it is combined with their secret ‘rempah’ paste that consists of 14 ingredients.

The Chicken Cutlet Noodle costs $5.90 while the Pork & Fish Combo Cutlet Curry Rice costs $7.10. Curry is served in a bowl, with a huge chunk of potato. It really packs a good punch and goes well with the cutlets and rice. Being located in a central area, RedRing Treasures is easily accessible and almost always crowded so you should go earlier to avoid long queues. They also offer squid cutlet and sides such as mushroom fritters, FuPi dumplings and onion blossom.

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

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Opened in 2014, owner-chef Ms Viparat Saibua, affectionately known by her loyal customers as Cat, has been whipping up simple classic Thai dishes that make you feel as though you’re physically in Bangkok savouring authentic Thai food. She came to Singapore 14 years ago and worked at a food court below Orchard Road’s Meridien Hotel, handling both Thai and Korean stalls. Influenced by her own ethnic background and tastes that she has grown up with, it’s no wonder the Thai food served at Sisaket at Bukit Merah View draws a huge crowd.

We went on a Friday night for dinner and waited about half an hour as there were many customers who called in to place their take-away orders before they went down to collect their food. We started with Thai Mango Salad ($4). The vegetables and peanuts gave a really good crunch and the flavours of mangoes were really distinct. We’re glad that the mangoes’ sweetness managed to neutralize the usual spiciness of Thai salads.

The Thai Seafood Tom Yam Soup ($5) consists of fresh, tender fish slices and prawns and it came with a bowl of white rice. The rice came in handy as this Tom Yam soup lit our mouths on fire. Thais really like their food spicy – “phet”. In fact, they like it really spicy – “phet mak”! If you can’t handle too spicy food, ask Cat for something “mai phet” (not spicy) or “phet nit nawy” (a little spicy).

How can one not order Pineapple Fried Rice ($4) when patronizing a Thai hawker or restaurant? The plate of yellow rice arrived looking very ordinary but don’t be deceived! This was actually the highlight of our dinner. The rice was fragrant and had a good consistency – each grain was well-flavoured with the sweetness of pineapple. Furthermore, it was topped with pork floss that made the rice tastier.

Another dish that you can’t miss out on at a Thai eatery is their Phad Thai ($4). Rice noodles are stir-fried with generous amounts of eggs and chopped tofu. Cat’s assistant controlled the fire and timing really well as the noodles were slightly moist, with a strong eggy flavour. The squids were cooked just right and isn’t hard unlike most stalls that tend to overcook their squids.

Sisaket Thai Food stall also offers other commonly found Thai food such as basil leaf minced chicken or pork with rice, green curry chicken and some other dishes. If you’re looking for an affordable place to satisfy that Thai food craving, Sisaket Thai Food is a good choice. Cat is also very friendly and eager to recommend what’s good on the menu. Our dining experience left us in a really good mood!

READ: 7 Outstanding Stalls at Bukit Merah View Food Centre

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

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Owners, bakers and good friends, Dana and Yuzhong, first met at a baking school. Two years ago, they decided to open up Out of the Cake Box café to start selling their cakes. They set up this unpretentious place in an old-school neighbourhood with the ultimate aim of wanting to win people over with their cakes. Tucked in a cozy little shop-house with charming mosaic floor tiles straight from the 1970s, It’s hard not to fall in love with this place.

What truly attracted us to Out of the Cake Box is their specially curated cake selection. Having earned their pastry diplomas in Singapore and being locally trained, both Dana and Yuzhong love marrying local and seasonal produce with classic techniques. Dana explained that there’s always the ‘80s kid in them so several of their cakes are inspired by the sweets, kueh and desserts they have eaten while growing up.

So, this brings us to the Chendol Fudge ($5.50). Gula Melaka sponge cake is layered alternately with coconut-Gula Melaka fudge, with classic Chendol fillings such as red bean and strips of green rice flour jellies. We were really amazed by the taste and texture. It’s creamy and fluffy and we enjoyed the chendol flavour that has been strongly brought out. It has a natural sweetness that wasn’t too overwhelming.

Fans of classic Burbur Cha Cha, you can now rejoice as there’s a cake version! The B.B.C.C. ($5.50) is made up of purple sweet potato mousse deliciously smacked between two crunchy ice cream wafers. The usual tapioca jelly is chewy and stretchy in its texture but here, you get the colourful agar-agar kind of jelly, which complements the smooth and light mousse very well.

There is also the Takoh Belle ($6.50), consisting of baked pandan cheesecake with a layer of sweet corn mousse and coconut custard and topped with a sweet jelly and sweet corns. There’s a good balance of saltiness and sweetness. The saltiness hits first, before its sweet aftertaste that lingers for awhile.

While on a trip to Bangkok last month, Dana ate a lot of riceberry, a new variety of organic wild rice that was recently developed in Thailand and this gave her a couple of crazy ideas! Look forward to more exciting Asian flavours such as their Mango Sticky Rice Cake, Orh-Bee-Gud and many more. Out of the Cake Box will be opening up two more new outlets at The Adelphi in October and at Tampines Hub in November so you won’t have to travel all the way to Telok Blangah for your cake fix anymore.

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

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There are many good foods around Chong Pang Market and Food Centre, and Super Penyet is one of them. As its name suggests, Super Penyet is famous for Ayam Penyet.

Ayam penyet is basically fried chicken that is smashed with the pestle-and-mortar to make it softer and served with slices of cucumber and a fiery-hot spicy sambal. Super Penyet’s Nasi Ayam Penyet ($5) comes with aromatic nasi lemak rice enhanced by coconut milk. The chicken was marinated so well such that its flavours went into the tender meat. It’s also fried to a crisp golden brown and we couldn’t help but finish the crispy skin first. The homemade sambal sauce, consisting of a blend of chilli, shallots, garlic, shrimp paste, tamarind and lime juice, packs a really good punch!

Nasi Goreng Ayam Penyet ($5.50) differs from the usual ayam penyet as it comes with fried rice. We found the rice very tasty, with a good consistency in texture and having a well-balanced moist – not overly mushy-soft nor overly hard and grainy. The hawker has well-coated each grain of rice with the spices they used while cooking. This Nasi Goreng complements the already superb fried chicken very well. Another popular item in the stall is the unique Ikan (fish) Penyet.

Super Penyet also makes their own Malay kuehs such as Ondeh Ondeh ($1.50) and Kueh Lupis ($1), made with glutinous rice that we found were consistent and not too sticky to the extent it gets stuck onto your teeth when you’re chewing. This is complemented by shredded coconut and a rich thick palm sugar which enhanced its taste.

They also have outlets in Starhub Green and Changi Business Park.

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[BANGKOK, THAILAND] Just across the street from Wat Bowonniwet and a stone’s throw away from the over-populated touristy Khao San Road lies this hidden coffee shop, which houses a few hawkers who serve Thai-Muslim food. It’s actually very wonderful to see people coming from different ethnic backgrounds and of different races, living together in the same neighbourhood in Bang Lamphu and bonding with each other. Promoting racial harmony is of major importance in a community. Aeisah Rotdee has been a longstanding coffee shop since Bang Lamphu neighbourhood was labeled, “Hollywood of the Past”.

Upon entering this coffee shop, your stomachs will start growling from the tantalizing smells coming from the first hawker stall. This stall serves mouthwatering Sup Haang Wua (Oxtail soup) which arrived on our tables piping hot. Don’t be deceived by its appearance – although it doesn’t look spicy, it actually packs a fiery punch! You’ll be first hit by a sourish taste, followed by a hint of saltiness. The Thai spices used in this soup perfectly enhanced its flavours. This would be a very ideal meal on rainy days.

Besides serving their super popular Oxtail soup that’s always sold out, this hawker stall also offers Khao Mok (Thai-style briyani). We tried Khao Mok Neua (Thai-style beef briyani) and Khao Mok Gai (Thai-style chicken briyani). The rice was well-prepared, with a good consistency as each grain is individually glazed with just enough chicken stock. Both the beef and chicken were well-marinated with their respective secret sauce and cooked till fork-tender. Don’t forget to try the greenish Thai sauce that accompanies your briyani. It consists of a tinge of herbal taste, with a tangy finish, and completes each mouthful of briyani.

There are a couple of other hawker stalls which sold Satay, Achar, Spring Rolls and Meatballs. Our favourite was the chewy meatball skewers, which look spicy but don’t taste spicy. They cost only 10 baht (40sgd cents) per stick.

Thank you Thai Airways, (Amazing Thailand) Tourism Authority of Thailand and the World Tourism Organization for organizing the ASEAN Bloggers Media Trip to Bangkok this year.

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How many times have I eaten at Seletar Sheng Mian • Mian Fen Guo (实里达生面·面粉粿)? Minimum once a week ever since they open in Kebun Baru Food Centre about 5 years ago. They used to be at the defunct Seletar Food Centre before the elder brother opens a stall in Toa Payoh Lorong 8 and the younger one at Kebun Baru Food Centre. This is our favourite lunch for my grandfather and I. The queue is long but I really don’t mind queuing for it just to get two bowls of soup ban mian and mee hoon kueh. How time flies, I can still remember them serving two small prawns initially, to one prawn and now one bigger size prawns.

The soup is boiled with pork bones and ikan bilis, which is very sweet. For a $3 bowl of Sheng Mian Soup, you can one super fresh prawns, minced meat, pork, vegetables and egg! When cooked together, the flour from the Sheng Mian actually makes the soup thicker. I have grown to love their mee hoon kueh more because they hand-pull the dough into the soup while many other mee hoon kueh stalls have already been using machines to make it. The minced pork in the soup makes it extra tasty and I can’t help it but to finish the bowl everytime when I am there. It is also very popular among the elderly as they are cheap and delicious!

Recently, I have grown to like the dry version where the owner will mix the sauces and pour it to the kueh or noodles after they cook it. I didn’t think very highly of it but when the chilli sauce is mixed with my mee hoon kueh, you get that umami flavour that is irresistible. Not much heat for the chilli, but the savoury sauce is pretty tasty. Sprinkling some fried shallots and crispy ikan bilis makes it even better. I suggest you add another 50 cents for extra ikan bilis.

READ: Best of Kebun Baru Food Centre

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

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Fu Zhou Poh Hwa Oyster Cake, is perhaps, one of the very few stalls that still sells oyster cake now. Shaped like a UFO, this traditional Fuzhou snack is made from oysters, flour, peanuts, chinese parsley. Boasting flavoursome fillings that are enveloped within a thin crispy crust, it’s impossible to stop at one!

Owner Mr. Tan said Fu Zhou Poh Hwa Oyster Cake was set up to commemorate his wife Jenny’s grandmother. Jenny grew up helping her grandmother sell oyster cakes along Ophir Road in the 1950s. They stopped selling in 1970 when her grandmother’s home was destroyed by a fire. However, in 1986, Jenny decided to sell oyster cakes again, in memory of her grandmother.

Already in his sixties, Mr. Tan still arrives punctually at 8am to set up his stall and prepare ingredients for the oyster cakes. He has no helper and works together with his wife Jenny. They have to stand the entire day and after taking their last order at 6pm, they will have to clean the stall before going home around 8-9pm. His children aren’t interested in taking over so he has no successor so while they are still frying up really delicious oyster cakes, better take the chance to visit them or you might not even know what oyster cakes are in future.

The normal oyster cake costs $1.80 each and consists of 1 prawn while the oyster cake with extra ingredients costs $2.30 each and consists of 2 prawns. You can differentiate them as the normal one has either ikan billis or peanuts on the exterior while the oyster cake with extra ingredients has both ikan billis and peanuts on the exterior.

We really enjoyed the oyster cakes as it comes out nice and crispy, without any remnants of oil. Upon splitting it into half to “kaypo” what fillings the oyster cakes contain, the aroma took us by surprise and whetted our appetites for more. Each mouthful gives a burst of savoury flavours and different textures – fluffiness from the pancake and crunchiness from the ikan bilis and peanuts and juiciness from the fresh and plump oysters. Perfect combination! These oyster cakes are simply perfect for snacks or even, as sides, accompanying whatever food items you’re having. Oh yes, Go for the chilli! It has a power-packed level of spiciness – super shiok!

The post Fu Zhou Poh Hwa Oyster Cake – So much flavours within a crispy sphere appeared first on Miss Tam Chiak.

Queuing must be Singaporeans’ favourite pastime but would you queue 30 minutes or more for something that will be devoured in less than 5 minutes? Well, when it comes to Hougang Muah Chee, we would! Following his father’s footsteps, Mr. Teo started making muah chee at a tender age of 14 and took over his father as a second-generation hawker. Mr. Teo has been in the business for about 60 years and in the past, he prepares all the raw ingredients by hand, from milling rice to flour, to roasting and grinding peanuts for the muah chee coating. Some of these processes have been taken over by machines nowadays but Mr. Teo strongly insists on manually proportioning each ball of muah chee, meticulously pinching each small globule and dabbing a dollop of shallot oil on them before tossing them in either grounded peanuts or black sesame. Mr. Teo explained that the muah chee loses its springy-ness if snipped with scissors.

Indeed, the muah chee here tastes artisanal as it is so much “tenderer” than the typical chewy types we get elsewhere. We actually went around trying other muah chee stalls after trying Hougang Muah Chee just to make our own comparisons. Another good thing about Mr. Teo’s muah chee is the coating of grounded peanuts and black sesame. It wasn’t overly sweetened with sugar unlike the other stalls where we could detect sugar bits in their peanut coating. The coating here is fragrant and gives a good crunch! It’s so addictive we couldn’t help popping one after the other into our mouths. Moreover, it is served warm so you really get the maximum enjoyment out of this snack!

This nostalgic Hougang Muah Chee brought us back to our childhood days and it’s almost impossible to find such artisanal muah chee that’s still made by hands in the 21st century. Although the big portion we had was priced steeper at $5.50, we felt worthwhile paying due to the tedious, back-breaking manual work that goes behind serving you their delicious plate of muah chee.

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

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