At Tai Thong Crescent, there is a new bak kut teh stall called Rong Shu Xia Rou Gu Cha (榕树下肉骨茶). Yes yes *clears throat* 路边一棵榕树下, 是我怀念的地方 ~~ But this place is not located under the banyan tree. The owners from Perak, Malaysia call it this name because there are always food stalls located under the banyan tree and he would always meet his friends there to makan. Hence, 榕树 resonates with alot of Malaysian.

Started a few months ago, Rong Shu Xia Rou Gu Cha serves cantonese style bak kut teh, which is also known as Malaysian Bak Kut Teh. Unlike our peppery version, spices and herbs are added into their broth. We went for lunch last week and tried a few of their signature items.

First off, the steaming hot Pork Ribs Soup ($5.90). This reminded me of Restoran Shoon Huat BKT in Taman Sentosa. Not as herbal as I expect, the clear and watery broth is vague and a lot less herbal than the Klang style. So if you are looking for a kick in the soup, this is a little mild. Good thing is, the gentle soup does not snatch the limelight from the sweetness of the pork ribs. It’s quite tender and fall-off-the-bone easily. They currently only serve pork ribs now, but I hope they will add more toppings like liver, intestine and pig’s stomach to go with the soup in future.

To pair with bak kut teh, we ordered Preserved Vegetables ($1.90) and Stewed Peanuts ($1.90). The former is not bad, it still retains its crunch and not overly salty. Because of their opening special, they are having 50% promotion on weekdays from now till 1 July 2016 for selected items. On our day of visit, the Special Fried Pork is selling at half price ($3.20), so we ordered as well. Deep fried till golden brown, it is like biting into popcorn – crispy and flavourful with fatty meats in between.

The sizzling pot of Ginger Wine Chicken ($5.90) is tender while the savory sauce goes great on rice. I would prefer the chicken to be braised a little longer so that the sesame oil can be infused further. The Pig Trotter’s ($5.90) decent with a great mixture of fatty skin and lean meat.

Our meal ended with a bang, when the owners serve us a pot of XO Spare Ribs Prawn Noodle Soup ($5.90). This is like the best creation from Rong Shu Xia! The broth is made from shell and heads, added with intense XO sauce to develop a rich and umami laden flavours. Not the big prawns that you find in some other stalls, but the broth won us over.

Don’t expect much service. I called to ask their opening hours and the waitress was talking to someone while answering my phone. Upon reaching there, I had to repeat my orders to the waiter so many times. Well, I guess it is the teething issue that they are still working on. Look forward to better service next time.

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Started from Jurong Point’s food court selling mixed organ soup, owner Mr Ong decided to open a bak kut teh stall in Boon Tat street. After 3 years rental contract ended, he moved to Cecil Street, in a coffeeshop where they sell roti prata. It’s not easy to locate it but if you do, climb up the stairs and enjoy the air condition while enjoying bak kut teh.

The essence of having bak kut teh ($10.50) is to have fresh pork ribs. Like all other BKT stalls, their pork ribs are cooked with garlic and peppercorns. The result is an unassumingly clear bowl of soup that is full-bodied, garlicky and peppery with a subtle sweetness from the pork. The staff will go around to top up the soup for you.

Hwa Ji also serves Dry Bak Kut Teh ($10) where pieces of pork ribs is cooked with dark soya sauce, enhanced with dried chili, lady’s fingers and dried cuttlefish. What makes this dish stand out is the strips of dried cuttlefish that gave the depth and a lovely punchy flavour.

The stall welcomes a lot of Japanese tourists so they have created Katsuobushi Beancurd ($6.50) where the soft beancurd is deep fried and topped with bonito flakes.

Preserved Veg Braised Pork ($7) still comes with a bite and not too salty. I thought the pork ribs were a little on the tough side.

Note: This is an invited tasting.

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After an extensive two-month renovation, Food Opera re-opens with an impressive tally of 27 stalls and mini restaurants in late May 2016. I frequent this outlet in ION Orchard for its fishball noodles and nasi padang. After renovation, the food heaven has more delicious and heritage dishes from parts of the world, including local hawker delights and traditional street snacks.

Here are our 7 favourites.

Xing Lou Seafood White Bee Hoon

Seafood white bee hoon is recently in trend with many new stalls offering it. Riding on this trend is Food Opera’s latest addition – Xing Lou Seafood White Bee Hoon. Enhanced with shellfish such as “la la” (clams) and crayfish, as well as, prawns, it sounds like a simple dish, but the stock makes or breaks this dish.

The talented Malaysian chef from Xing Lou Seafood White Bee Hoon first wok-charred the vermicelli before braising it with seafood and pork ribs broth. One appeal is the stall front, with an ice bed mount of crayfish and scallops. They are committed to using only the freshest catches ferried into Singapore daily from Endau, a Malaysian fishing port. The all-important stock comes easy on salt with no MSG, so you taste the subtle richness of the seafood. A single portion of white bee hoon with prawns and clams starts from $6.90, and you can add crayfish for $8 or scallops for $4.

Ah Yat Kitchen

Ah Yat has been a household brand since 1970, and is regarded as the master of abalone with its repertoire of abalone dishes and Cantonese favourites. If you want to eat abalone for anything less than $10, that’s quite impossible. But here’s the good news – you can enjoy Ah Yat Abalone Baked Rice for only $8.80 in Food Opera!

Tender baby abalone and mushrooms are basted with a homemade abalone sauce, placed over a bed of aromatic egg fried rice, then baked to perfection. Ah Yat also serves Roasted Chicken Rice or Fries, Baked Spare Rib Rice, Special Braised Shark’s Fin with Rice, and Double-Boiled Spare Rib Soup with Carrot & Corn.

Scotts Hwa Heng Beef Noodles

Being a Hainanese myself, beef noodles is usually one of our staples. It’s real hard work just to prepare the beef stock. Scotts Hwa Heng Beef noodles started out in the 1940s at a humble stall along Bain Street. Dishing up piping hot bowls of Hainanese-style Traditional Beef noodles; dry or soup versions are available, the stall has kept to its original proprietary recipe which has nourished many generations of customers.

We were surprised when we took our first bite of the dry Beef Noodles Combo Set Meal ($7.50). The gravy was thick and starchy, with beefy goodness. The sliced beef adds bite to each mouthful of springy thick vermicelli. Tender and fragrant, the set also served with beef balls in soup. It’s a pity they do not serve with preserved vegetables anymore; but luckily the chilli and chinchalok dip added a comfortable mix of salty-tangy and spicy flavour to the dish.

Great World Noodle House

Many of us know that You Men is best known for his Hong Kong-style roast meats and noodles, which he mastered under the tutelage of Hong Kong chefs in the early years of his career. But at Food Opera, he has challenged himself with the opening of Great World Noodle House.

Their new Fried Pork Chop Noodle ($5.80) is super solid. Tender & juicy meat is marinated and deep fried to yield a juicy and crispy pork chop. Don’t play play ok! They also have Signature Chicken Chop with Noodle, Crispy Pork Chop with Fried Rice, and You Men Noodle Soup.

Ya Hua Bak Kut Teh

I am very surprised to see Ya Hua Bak Kut Teh in Food Opera. This is the only brand that my husband and I always visit during our dating days. Started in 1973 by Madam Gwee Peck Hua, she learnt the tricks of the trade while working at a bak kut teh stall and have created her own recipe since then.

Using only garlic and the finest grade of white pepper from Sarawak, its Signature Prime Ribs ($11.50) is a medium-bodied clear soup that’s just a touch fiery. The chilled ribs are air-flown from Australia and Indonesia. They are boiled for hours to get the maximum flavour and to ensure its tenderness, but also careful to not mask the sweetness of the pork ribs with garlic. Here, you can also enjoy new menu items like Pig Trotters ($9.50) and Claypot Tofu ($8.70) featuring silken tofu with pork balls and egg in claypot… so homely!

Lam’s Signatures

There are many well-respected heritage brands in Food Opera at ION Orchard. Another one is Lam’s Signatures where owner Mr Yap Eng Lam is the man responsible for bringing abalone to the local masses. We first tried his signature Abalone Noodles at a coffee shop in Race Course Road, and later made another positive impact in the food scene when he debuted his Mini Wok Noodles.

Not only can you try the said dishes here, they have other tempting dishes like Salt-baked Chicken Thigh with Rice ($6.90). The moist chicken thigh is freshly marinated with sea salt and herbs before baking it till a beautiful golden brown. That Thai style chilli brought the dish to another level. We tried to ask for the recipe but the manager only said, “Coriander, fish sauce, sugar, chilli padi and other ingredients I cannot say lah…” Ok aunty, you win. I will come back just for the chilli.

Pepper Lunch Express

Hinging on their do-it-yourself concept using a special electromagnetic iron plate, Pepper Lunch has been a crowd-pleaser since it entered Singapore’s bustling food scene. Now, customers at Food Opera ION outlet can look forward to savouring an exclusive Scallop & Chicken Chilli Crab Pepper Rice ($10.80).

Accompanied by a scrumptiously spicy chilli crab sauce made with a medley of spices, it adds complexity of the taste with the spiciness kicking in towards the end. The scallops were plump and works great with the robust sauce and Australian short grain rice. Cook the way you like it to experience the smell and taste. If you like beef, they also have Beef Pepper Rice with chilli crab sauce.

Other popular stalls include Riverside Indonesian BBQ, Thye Hong Fried Prawn Noodles, and Guan Chee HK Roasted Duck.

MissTamChiak.com will be rewarding 5 readers with $30 Food Opera’s dining voucher each.

All you need to do is:
Step 1 – LIKE Miss Tam Chiak & Food Republic Singapore on Facebook
Step 2 – SHARE this entry on Facebook
Step 3 – Comment below: What dish would u like to try in Food Opera at ION Orchard?

Closing date: 22th September 2016. Good luck!

This post was brought to you by Food Opera.

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After the major revamp at The Centrepoint, we had our first round of makan in August where we tried Ollie Kitchen & Bar, Chicken Up, Dapur Penyet, Souper Tang and Ministry of Food.

Just two weeks ago, we invited 5 lucky readers with their plus ones to join me on a food trail to savour another 5 new restaurants at The Centrepoint’s brand new food precincts, Gastro+ and Food Hall, which offer over 30 new food concepts across five levels. The trail was a mix of local, Cantonese and Japanese cuisine. We had such a good time eating sooooooo many dishes at different outlets! Which is your favourite?

Tendon (天丼) is the new Japanese food trend in Singapore. It is a type of donburi where crispy tempura is laid over freshly steamed Japanese rice and topped with a delicious light soy dressing. Riding on the wave, MOF has opened Tensho – a Japanese specialty tendon restaurant with wholesome and quality tempura donburi at affordable prices.

They currently only have two items on the menu – Mixed Tendon ($14.90) or Vege Tendon ($13.90). For seafood lovers, go for the Mixed Tendon featuring crispy prawns, dory fish, Onsen egg and vegetable tempuras served on Japanese rice, served together with Chawanmushi and Miso Soup. Made upon order, the batter is crispy but fluffy, and the sauce offers a good balance of sweet and salty.

Vegetarian friends can choose otherwise which works equally well. The addition of soft boiled eggs kind of gels everything together. Especially when you dip the vegetables into the egg yolk, we went like “oooomph!”. You can also help yourself to the pickles on the table. For their opening special, enjoy a free drink with any tendon order!

Kyoaji means “taste of Kyoto”. Newly opened at The Centrepoint, the restaurant exudes a warm Japanese ambience with fresh Japanese cuisine.

Freshness is ensured here because the seasonal seafood is air flown. They even have their own vessel to catch the fish and each supply is stored at an ultra-low temperature storage facility in Singapore. Its Sashimi Moriawase ($88) features a plate of premium assorted raw fish that is fresh. We also had the Shiro Maguro Aburi Maki ($22) with seared white tuna roll which has a subtle sweetness and smoky aroma.

Kani Tofu (Crab Meat Bean Curd, $6) is a Japanese style cold dish which features a soft handmade cold tofu, drenched with a generous dollop of creamy century egg yolk and wrapped with crab meat. The generous amount of Tobiko adds crunch to this dish. Zuwai Kani Tama Mushi ($16) is a smooth bowl of steamed egg served with snow crab meat and salmon roe.

The star of the meal is Gyuniku Fagura Sauce ($35) where the chef pan fried cubes of Australian striploin beef with goose liver sauce. Tender and succulent beef cubes are drizzled with the rich and creamy goose liver sauce. It was so good that we couldn’t stop!

If you wish to enjoy classic Cantonese cuisine with your family at The Centrepoint, the newly opened Crystal Jade Kitchen is a good option. We shared a whole table of dishes including dim sum, HK roast, congee, noodles and classic wok dishes.

Its Roasted Meat Combination ($18.80 for 2 combination; $23.80 for 3 combination) lets you choose from a variety of meat – signature pork belly, roasted pork belly, roasted honey BBQ pork, roasted duck, kampong chicken or soya sauce chicken. The roasted honey BBQ pork is slightly charred, and beautifully caramelized.

The congee is smooth and silky. We had the Classic Ting Zai Congee ($8.80) with sliced fish, cuttlefish and shredded pork. We liked the Handmade Pork Meatball Congee ($9.80) that was incredibly juicy.

Fortune 5 Chicken ($20.80 for whole; $12.80 for half) features paper crisp skin and succulent meat, served with five sauces to enhance the flavours. It was the favourite dish on the table. On top of that, we also had Smoked Chinese Yam with Whole Garlic ($14.80) and Braised Beancurd with Vegetable ($12.80), which went well with rice. I like the crunchy strips of Chinese yam!

From now till 31 October 2016, enjoy 10% off a la carte food bill at Crystal Jade! This promotion is valid on weekday dinners and weekends, full day. T&CS applies.

With a humble beginning since 1969, Song Fa Bak Kut Teh is well known for their peppery and aromatic soup. Today, under the stewardship of the founding family’s second generation, the brand has since expanded significantly with a new outlet in The Centrepoint! The interior of this outlet provides a unique experience, inspired by Glutton’s Square, the popular hawker street of Orchard in the 1960s.

As with all Pork Ribs Soup ($7 / $9), the quality of the dish depends strongly on the quality of the pork. Keeping this in mind, Song Fa uses good quality pork that is carefully simmered with garlic and pepper to achieve the clear and peppery soup. The peppery kick is not overpowering, balanced off with the sweetness from pork ribs. Another signature dish is the Braised Pig Trotters ($7 / $9) stewed with a range of spices to achieve the intense flavour and mouth-watering tenderness.

Song Fa has also launched new dishes in their menu, including the Spicy Pork Belly ($8) cooked with dark soya sauce, and enhanced with dried chili, dried cuttlefish and lady’s fingers. What makes this dish stand out are the strips of dried cuttlefish that gave the depth and a lovely punchy flavour that pleased our palates. They also serve handmade prawn roll ($8.50) filled with marinated minced prawn, meat and vegetables wrapped in beancurd skin. Don’t forget to have some King’s Garden Tea to complement the bak kut teh.

Honolulu Café at The Centrepoint is their first international outlet. Originating from Hong Kong, it is famous for its egg tarts, pineapple buns as well as Hong Kong Milk Tea.

Their egg tarts are famous for its flaky pastry and soft egg custard center. The dough is frozen overnight so that they can fold a total of 192 layers. That is a lot because usually normal egg tarts only fold 100 layers. That’s probably the reason why the pastry is so flaky. Baked fresh everyday, I am more intrigued by its soft and smooth egg custard. Don’t forget to pair it with Honolulu Coffee (Hot $3, Cold $3.20).

In addition, they also serve a range of classic Cantonese dishes such as Curry Fish Ball ($3 for 5), Chicken Wings with Sweet Sauce ($6 for 4), Beef Brisket Soup ($6) and Fish Fillet Curry Rice ($8.50). We like the curry fish balls because they are deep fried before serving with curry, hence creating that bouncy texture. The curry is imported from Hong Kong.

REDEEM $10 DINING VOUCHER AT THE CENTREPOINT’S DINE.POST.REDEEM CAMPAIGN

Surprise! There’s yet another chance to win a $10 Dining Voucher at The Centrepoint! Simply post a picture of your delicious meal when you dine at The Centrepoint’s food precincts called Gastro+ and Food Hall and redeem a $10 Dining voucher! Hashtag with “TCPGastro” or “TCPFoodHall”, “TheCentrepoint” and lastly, don’t forget to hastag the restaurant’s name.

Redemption at Customer Service Level 3 and limited to first 1,000 diners only. Terms & Conditions apply.

A big thank you to The Centrepoint for hosting us! I am giving away another $10 worth of The Centrepoint F&B dining vouchers to FIVE LUCKY READERS!

All you have to do is:
1. Like The Centrepoint and Frasers Centrepoint Malls on Facebook
2. Share this post on Facebook.
3. Share with us any memories you had with The Centrepoint.

Closing date: 29 October 2016, 23:59. Good Luck!

GIVEAWAY CLOSED! Congratulations Rebecca Sim, Goh Hui Peng, Tan Li Ling, Daphne Fong, Muhammad Irman for winning the vouchers!

The post The Centrepoint – 5 New Restaurants Opened in Orchard Road + GIVEAWAY appeared first on Miss Tam Chiak.

Owned by the children of Ya Hua Bak Kut Teh, Tuan Yuan unites “reunion” and “fate”, and this is exactly what they are about. They hope that customers will enjoy a special dining experience, that promotes togetherness as they savour authentic Teochew Bak Kut Teh. The restaurant interior and friendly service staff made us feel very welcomed. The menu includes Tuan Yuan pork ribs soup, pork liver soup, pork kidney soup, steamed fish, an array of vegetables and side dishes.

Tuan Yuan Pork Ribs Soup ($7) packs a good peppery punch, with flavours enhanced by the large cloves of old garlic. Only quality ingredients like fresh pork from Indonesia, Sarawak white pepper and old garlic are used. Pork bones are boiled for hours, resulting in the full-bodied broth. Do you know, a light-coloured pork flesh means the pork is fresh, as compared to those that are dark or reddish? The ribs are fall-off-the-bone tender, hence very easy to eat.

For a complete, hearty bak kut teh meal, order the Classic Tri-Mix ($6) which consists of braised peanuts, braised soy knots (tau kee) and salted vegetables. These go very well with rice! Also, don’t forget to order the Fried Dough Stick ($1.50) which is superb when dunked into the heartwarming broth.

As Tuan Yuan is about reunion and gatherings, bigger groups can go for Tuan Yuan’s steamed fishes. Diners can choose from steamed threadfin fish tail (teochew style), grey mullet, and baby grey threadfin. We shared a Steamed Threadfin Body ($15) prepared in Teochew style. The meat is very fresh, with a tinge of sweetness. The gravy complements the fish, while the tomatoes accentuate its sweetness.

Tuan Yuan Pork Ribs Soup is not just a good place for rainy days. We will patronise whenever we have a gathering with friends and family to enjoy comforting bowls of peppery broth in a homely environment.

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 Tuan Yuan Pork Ribs Soup. We will verify and update from our side. Thanks in advance!

The post Tuan Yuan Pork Ribs Soup – How Successful is Ya Hua Bak Kut Teh’s Descendant? appeared first on Miss Tam Chiak.

Opened by the brother-in-law of the owner of Rong Cheng Bak Kut Teh, Joo Siah Bak Koot Teh was started more than 3 decades ago. In 2015, they relocated from Yuhua hawker centre to a coffee shop just two blocks away. It was also then, that the second-generation took over the stall. As compared to other bak kut teh stalls in Singapore, Joo Siah’s broth is very peppery, perhaps one of the most peppery ones around.

The Spare Ribs Soup ($7.50) arrived piping hot, with an intense peppery aroma. The broth is steeped with flavours and the tender lean meat detaches easily from the ribs. Dunking the you tiao ($1) into the peppery broth makes these fried dough sticks very addictive. We also had preserved vegetables ($2) to accompany our bak kut teh but it didn’t fare well. We suggest that you skip it.

You should also forget your diet and sink your teeth into the Pig’s Trotter ($5.50). After going through hours of marinating, boiling and simmering, this herbal pig’s trotter is exceptionally tender and well-braised. It contains a substantial amount of lean meat enveloped within a gelatinous layer. Mix your rice with the dark gravy and you’ll get a match made in heaven.

Do go hungry so you’ll not be torn between finishing the pig’s trotter and slurping down the peppery bak kut teh broth. We always leave this stall feeling very satisfied!

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

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

The post Joo Siah Bak Koot Teh – Wonderful Peppery Broth For Rainy Days appeared first on Miss Tam Chiak.

Bak Kut Teh is a pork rib dish cooked in broth, commonly found in Singapore and Malaysia. Bak kut teh comes in either a peppery broth or a herbal-based broth. This heavenly bowl is very comforting, especially during the rainy season. We bring you a list of 19 eateries serving piping hot bak kut teh. Let us know which type of broth you prefer!

Ah Hak Bak Kut Teh

Ah Hak Bak Kut Teh in Kai Juan Coffeeshop (or some called it Kai Juan BKT) captured our attention with their old-school interior. The rusty gates, granite floor, patterned bowls and wooden tables, made us feel like we are living in the 70s. A bowl of bak kut teh for 1 person, together with a bowl of rice and preserved vegetables, cost $7.50 in total. The bak kut teh has a clear broth and is moderately peppery. The pork ribs are not very tender, but the older generation prolly loves it.

Eng Kee Bak Kut Teh

Even though Eng Kee sells bak kut teh, the star of our lunch is actually the huge plate of pig’s trotters ($5) which were tender and very well-braised with dark soy sauce. Just give us a bowl of white rice to pair with the pig’s trotters, and we’ll be very happy. As for the bak kut teh ($6), there was nothing much to shout about. The soup was slightly peppery and sweet, but the meat was tough. We had to kinda rip the meat off the bone.

Founder Bak Kut Teh

Since 1978, Founder Bak Kut Teh has been consistently dishing out bowls of delectable Teochew-style pork rib soup to legions of fans. You may ask, what is their formula for success? Well, we think it’s the soup that is made using the freshest pork and a blend of pepper and spices from a recipe created by owner Mr Chua. Using only superior cuts of meaty long ribs or premium short ribs in a clear soup, the peppery bak kut teh isn’t too intense but still gives a decently spicy kick that will jolt us awake.

Hong Ji Claypot Bak Kut Teh

Herbal-based broth in a claypot? That’s special. Usually, it’s the peppery version that comes in claypots. The herbal and flavoursome soup is cooked with more than 10 herbs such as dang gui and dang shen. The owner learnt the recipe from a Malaysian hawker and improved the formula to its current adaptation. The herbs are cooked for 6 hours in the broth and the tender pork ribs are also cut into smaller and more manageable pieces.

Hwa Ji Bak Kut Teh

It all started in Jurong Point’s food court where owner Mr Ong was selling mixed organ soup. A bak kut teh stall at Boon Tat street was his next project. After 3 years, he moved to a coffeeshop in Cecil Street. It’s not easy to locate the stall but it’s worth the effort. Like all other BKT stalls, their pork ribs are cooked with garlic and peppercorns. The result is an unassumingly clear bowl of peppery and garlicky soup that armed with a subtle sweetness that stems from the incorporation of fresh pork ribs.

Joo Siah Bak Koot Teh

The Spare Ribs Soup ($7.50) arrived piping hot, with an intense peppery aroma. The broth is steeped with flavours, and the lean meat is tender and can be easily detached from the bones. Dunking the you tiao ($1) into the peppery broth makes these fried dough sticks even more addictive.

Kam Hiang Food Stall

Don’t be deceived by the name of the stall, Kam Hiang doesn’t sell chap chye peng! Instead, expect decent bowls of bak kut teh and pig’s trotters. The broth is made with a formidable assortment of ingredients and each order is individually prepared in a claypot. For us, a piping hot bowl of peppery broth with mee sua is most heartwarming.

Klang (Jln Meru Lim Kee) Bak Kut Teh

Lim Kee serves their bak kut teh in a claypot, as is commonly done in Malaysia. Inside, there are pork ribs, bean curd skin and tau pok. The pork ribs were very tender. The soup was mildly-infused with flavours from the herbs and balanced with a light sweetness. This definitely calls for a copious amount of steamed white rice to go along with!

Leong Kee (Klang) Bak Kut Teh

Like the ones in Malaysia, this has a herbal aroma and there was a generous portion of pork ribs in the claypot. The meat was so soft that you can pry it off the bones just by using your chopsticks. However, the broth suffered from a lack of oomph. Despite appearing dark and promising, we felt that it was too thin and light. You can choose to have bak kut teh with pork ribs ($6) or bak kut teh with pork ribs and intestines ($6).

Ng Ah Sio Pork Ribs Soup Eating House

Mr Ng Ah Sio’s father started selling this Teochew-style peppery herbal soup in the 1950s, in the present-day River Valley and Hill Street vicinity. The Bak Kut Teh was accompanied by Chinese donuts (You tiao) and a strong brew of Chinese tea. Mr Ng Ah Sio took over the business in 1977, after his father’s retirement and began serving crowds at New World Amusement Park (current Kitchener Road) with 7 staff. In my opinion, this is one of the most peppery bak kut teh soup in Singapore. However, we just can’t stop at one sip. The good combination of pepper, garlic and fresh pork ribs makes the soup really fragrant and tasty.

Old Street Bak Kut Teh

Besides traditional soupy bak kut teh, Old Street created a dry bak kut teh. The Pork Ribs Soup ($6.80 small) has a nice aroma, enhanced by huge amounts of garlic. It isn’t as peppery as the likes of Joo Siah Bak Koot Teh or Founder Bak Kut Teh, but the subtle herbal flavour is pleasant. The Dry Bak Kut Teh ($8 small) could use a more generous serving of the gravy as it dries up very quickly. The gravy is spiced up by chilli padi and goes very well with a bowl of plain rice. Unfortunately, the meat of the pork ribs is too tough.

Old Tiong Bahru Bak Kut Teh

The flavoursome pork ribs served are tender and pair beautifully with the velvety peppery broth. It totally floored us, giving a satisfying punch right from the first sip. Old Tiong Bahru Bak Kut Teh also offers vermicelli with their broth, and a variety of other dishes such as pig’s trotters.

Rong Cheng Bak Kut Teh

Rong Cheng has been faithfully serving Singaporeans traditional Teochew Bak Kut Teh since 1976. The first outlet at 22 Sin Ming Road is started by Uncle Lim, while the one at Midview City is managed by his son, Lionel. The bak kut teh soup is prepared daily by cooking fresh pork ribs in water with just garlic and pepper. The clear soup is medium-bodied and peppery, and you can taste the sweetness of the meat in the soup. Do you know that they are the first to introduce loin ribs (dragon ribs), also known as 龙骨?

Rong Hua Bak Kut Teh

This is a typical bowl of clear peppery pork ribs soup ($7). The garlic and pepper provide just enough kick without overpowering the sweet and tasty broth. The broth is best drunk steaming hot. Remember to pair some gongfu tea ($4.50) with the bak kut teh. If the gong fu tea is too strong, you can go for the floral tea ($7) which is more delicate.

Rong Shu Xia Bak Kut Teh

Rong Shu Xia Rou Gu Cha serves cantonese-style bak kut teh, which is also known as Malaysian Bak Kut Teh. Unlike our peppery version, spices and herbs are added into their broth. The Pork Ribs Soup ($5.90) reminded us of Restoran Shoon Huat BKT in Taman Sentosa. The soup is a lot lighter on herbal notes as compared to Klang-style bak kut teh. So if you are looking for a kick in the soup, this would be a little mild. The good thing is, the light soup does not snatch the limelight from the sweetness of the pork ribs. It’s quite tender and falls off the bone easily.

Song Fa Bak Kut Teh

Owner Yeo Eng Song used to serve these mouthwatering bowls of bak kut teh at tables set up beside his pushcart stall in 1969. Fast forward to today, Song Fa bak kut teh has become a household name in Singapore. Each bowl boasts a good balance of garlicky and peppery flavours, with a hint of porcine sweetness from the ribs. The lean meat on the ribs are tender and juicy. We will always slurp up even the last drop of broth, shiok!

Soon Huat Bak Kut Teh

While the usual bak kut teh is served with a few pieces of pork ribs and soup, Soon Huat’s Bak Kut Teh ($5.90 for 1 pax, $11.90 for 2-3 pax, $22.90 for 4-5 pax) comes with pig innards. Kinda similar to the Malaysian version of Klang bak kut teh, Soon Huat’s version is milder to cater to local palates. Don’t get us wrong, the broth is milder but still full-bodied with a slight sweetness. The pork used has also been switched to Argentinian pork which is firm but soft at the same time. 

Tuan Yuan Pork Ribs Soup

Owned by the children of the folks behind Ya Hua Bak Kut Teh, Tuan Yuan hopes that customers will have a special dining experience that cultivates togetherness as they savour authentic Teochew Bak Kut Teh. Tuan Yuan Pork Ribs Soup ($7) is not as peppery and salty as Ya Hua’s and we couldn’t stop refilling the broth. 

Ya Hua Bak Kut Teh

Together with her sister, Gwee Guek Hua, founder Madam Gwee Peck Hua has worked tirelessly to perfect the recipe for the finest bowl of Teochew-style Bak Kut Teh, since 1973. In 2006, due to overwhelming demand, Madam Gwee and her sister opened another branch at Keppel Road. This is where we frequent, especially for supper on cold nights. The peppery soup, with tender pork ribs, hits all the right spots.

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Doesn’t sipping a cup of freshly-brewed Chinese tea sound good on a weekend morning? So does dipping you tiao in the bak kut teh broth! If you’re already salivating, it’s time to tick off the places from the list of bak kut teh options we’ve just listed. Enjoy!

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 stalls listed above. We will verify and update from our side. Thanks in advance!

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I chanced upon Old Street Bak Kut Teh as it’s just a stone’s throw away from where I stay. Founded in 2010, Old Street created the dry bak kut teh which is a marriage of east and west approaches. It started off as an eatery located along Upper Paya Lebar Road, and has expanded into shopping malls. It has also introduced a unique pairing of soy milk with bak kut teh.

It was pouring heavily last Saturday, causing us to crave for something warm and comforting. Hence, we decided to visit the original Upper Paya Lebar eatery. The Pork Ribs Soup($6.80 for a small bowl) contains huge amounts of garlic, contributing to its aroma. It isn’t as peppery as the likes of Joo Siah Bak Koot Teh or Founder Bak Kut Teh, but the subtle herbal flavour is pleasant. However, the pork ribs were not as tender as we expected. The you tiao ($1.70) remains slightly crispy, even after being dunked into the broth.

We had vermicelli ($1.70) to go with our pork ribs. The vermicelli served in Old Street bak kut teh’s broth is good enough to be eaten alone. However, eat it as soon as possible or the vermicelli would become too soft and mushy.

The Dry Bak Kut Teh ($8 small) could use a more generous serving of gravy as it dries up very quickly. The gravy is spiced with chilli padi, and is very savoury. It goes very well with a bowl of rice. Unfortunately, the meat was too tough. This dish is also served with lady’s fingers. Overall, the seasoning is good, but it would have been better if the meat was more tender.

As it was raining very heavily when we were there, we requested for a few rounds of refill of the piping hot broth. So shiok! Next time you’re here, order a cup of soy milk to go with your meal too – it’s really good!

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 Old Street Bak Kut Teh. We will verify and update from our side. Thanks in advance!

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With the popularity of vegetarian and vegan diets, lots of hawker food options have been closed off to our vegetable loving friends. Fret not, you can now bring your vegetarian AND vegan friends to Xuan Miao Vegetarian for hawker favourites such as chicken rice, banmian and even bat kut teh!

We tried the U-Mian Dry ($6.50), Banmian Soup ($6) and the Bat Kut Teh Soup ($7). All of the items here come with fried vegetarian fish maw, mock meat slices, and a generous portion of chinese spinach (amaranth). 

The U-Mian Dry ($6.50) has its noodles separated from the ingredients and comes with a blob of xiang chun sauce, a type sauce made with Chinese toon leaves. It coated the noodles evenly after a few tosses and has a strong garlicky taste, which some may find too overwhelming. Black sauce which had more savoury than sweet notes sealed the deal the for us, complementing the xiang chun perfectly. 

If you can take a slight spice, do request for chilli oil to be added to your bowl of dry noodles as the noodles can get a little dry after being left out for some time. *Note that it contains garlic*

While the soup may taste a little bland for some, rest assured that you’re getting in your five a day with the amount of chinese spinach (amaranth) in the bowl! Filled to the brim with vegetables and accompanying ingredients, you’d wonder if you’re ordering noodles with a side of vegetables, or vegetables with a side of noodles. Hmm… No complaints though!

The Banmian soup ($6) surprised us as the noodles texture is similar to kuay teow. Instead of being opaque like our usual banmian noodles, these were ever so slightly translucent.

The portion honestly looks rather intimidating. It comes in a larger bowl since the load of veggies are included in the same bowl as the noodles. This wasn’t as satisfying as the dry version, since the xiang chun and black sauce were absent, leaving the flavours almost bland with none of the tasty goodness to cut through the soup.

Bak Kut Teh ($7) is one of those dishes that two camps of people can never seem to agree on. We have the Teochew camp that prefers the clear peppery soup, and the Hokkien camp that lives for the darker herbal broth. Its surprising to find a vegetarian version of bak kut teh, as the name translates directly into ‘meat bone tea’.

The herbal camp will rejoice in this case, as the bak kut teh here had no peppery taste whatsoever. While we found it disconcerting to drink bak kut teh without huge chunks of pork bones floating in the soup, the absence of jelat-ness from the fat-laden soup that usually kicks in after half a bowl was a welcome change.

The mock meat was different from the ones in the U-mian and Ban Mian, and looked unsettlingly like the real deal. However, it tastes worlds apart from actual pork meat. I would recommend if you’re looking for a healthier choice, but you’re better off getting some non-vegetarian bak kut teh if you’re craving for something heavier.

With long queues during peak hours, Xuan Miao Vegetarian has proven that Vegan food need not be boring and bland. While it might not taste anything like their non-vegetarian originals, you can rest assured that you’re taking one step in the right direction for your health and the environment. Your food might take between 10-15mins to arrive, so grab a seat and keep waiting for the buzzer to beep!

*Other branches in Tampines Mall and Sengkang Compass One.

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

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There are many established eateries offering Teochew style bak kut teh in Singapore, but Leong Kee (Klang) Bak Kut Teh is one of the few serving Malaysian style bak kut teh. While the Teochew version boasts a clear soup with a peppery taste, the Klang version is thick, cloudy, and features a herbal taste. We can’t say which one is better as it all depends on your preference. However, if we compare across eateries that serve Klang style bak kut teh in Singapore, Leong Kee is the undisputed winner!

The Bak Kut Teh ($19.80 for 3 pax) comes with pork ribs, liver, stomach, intestine, beancurd skin, and vegetables, soaked in a broth that has a strong and pleasant herbal aroma. The meat is so tender – you can pry it off the bones just by using your chopsticks. The broth is thick and rich in flavour, making every mouthful very enjoyable. Leong Kee also serves Herbal Mutton Soup ($6.60 per portion) for those who do not fancy pork.

The Dry Bak Kut Teh ($10) contains pieces of pork ribs cooked with dark soya sauce, enhanced with dried chilli. The amount of gravy is just right and doesn’t dry up quickly. We adored the fine balance of sweet and savoury flavours.

We also ordered salted vegetables ($1) and you tiao ($1) to pair with our bak kut teh. If you like some garlic, chilli padi, and dark sweet sauce to go with the dishes, they are available as well.

Open till late in the vibrant Geylang district, Leong Kee (Klang) Bak Kut Teh is one of our favourite supper spots to go to whenever we crave a bowl of comforting soup, especially on cold nights. If you know of another good spot for herbal bak kut teh in Singapore, do let us know!

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

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Leong Kee (Klang) Bak Kut Teh. We will verify and update from our side. Thanks in advance!

You may want to check out our Ultimate Beach Road Food Guide to find out what other tasty Singapore dishes you can fill your tummy with!

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Comforting. Peppery. Rich. Garlicky. That is how a memorable bowl of Bak Kut Teh should be like. And when we are talking about the epitome of “soup for the soul”, you simply can’t miss out on Founder Bak Kut Teh, one of Singapore’s longstanding Teochew-style bak kut teh eateries. Expanding from their Balestier and Hotel Boss outlets, Founder Bak Kut Teh has set up a new branch in Bugis (conveniently located just across the street from Bugis Junction). Look forward to mouthwatering new dishes, which are exclusive to the Bugis outlet, to complete your BKT experience!

Nothing can be better than a bowl packed with amazing pork flavour enhanced by fragrant herbs and spices. Every bowl boasts of the freshest pork ribs, which is one of Founder Bak Kut Teh selling points. Don’t forget to dip your fried dough fritters into the broth to soak it up. That combination, just takes the cake. Even while presented with an entire table full of food, we still couldn’t resist finishing every piece of you tiao that’s completely soaked up the delicious broth.

Let’s dive straight into the exciting new items on the menu, shall we? The Steamed Cod Fish ($18.80) is the most eye-catching dish on the menu which comprises around 3 dozen options. The cod Is complemented by a traditional soy-sauce based sauce. The tender and sweet flesh of the cod is hard to resist, but do watch out for bones. We fell in love with the fresh slab of fish and this was easily one of our favourite items of the day.

I enjoyed the Trio Steamed Egg ($5.80) which consists of a simple egg custard graced with bits of salted egg and century egg which lent the dish extra creaminess and saltiness. The velvety smooth egg custard is bound to curry favour with all ages.

Here we have Crispy Prawn Rolls ($5.80/$10.80), commonly known as Ngoh Hiang. Adopted into many households and eateries, this dish shouldn’t be foreign to most of us. Minced meat and prawns are encased in a thin and crisp brown skin that carries the earthy taste of 5-spice powder. This is definitely a great side dish to go with your BKT.

The Steamed Minced Meat ($6.80) is another classic Chinese dish that is easy to prepare, but not easy to perfect. It’s close to the hearts of many, so if you love this dish but don’t get to savour it often, you might delight in the tasty rendition here. Expect a juicy, tender and moist meat “patty” that holds crunchy chestnuts chunks, laying in a flavourful sauce.

Founder BKT’s new outlet is situated in such a convenient location, so there’s nothing separating you and this quintessential Chinese dish. Perfect for any time, any day, this bowl of legitimate goodness will replenish your energy and rejuvenate your soul. You may wish to try out some of the crowd’s favourites such as Pig Trotters ($9.80/$12.80) and Braised Pig’s Intestines ($8.80/$11.80) as well. Quick! Gather your family and friends for a hearty meal at Founder Bak Kut Teh! Pssss there’s no service charge too!

This post was brought to you by Founder Bak Kut Teh.

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Geylang is known for a couple of pleasurable things but you probably only care for those in the odd-numbered Lorongs right? Joke aside, even today, Geylang still reigns as a popular buzzing food haven in Singapore especially after the sun sets. Without further ado, here’re 12 of our favorite places that we frequent in Geylang!

Kwong Satay

Tucked away in a small coffee shop, Kwong Satay offers a delectable assortment of satay skewers to fill your supper tummy. We love the Kurobuta Pork Belly Satay. There’s a minimum order of 10 pieces($12) so you’d better bring someone else along to share the joy. While it was more expensive than regular satay, I thought that it was worth it since the quality of pork belly was superior and the serving was really generous. I liked that it was really fatty and nicely charred. The rich sauce had a nice flavor without being too sweet. Although the waiting time was a little longer than usual, I think that you’ll find yourself going back for more once you’ve tried it.

Swee Guan Hokkien Mee

If you happen to be going for your satay fix at Lorong 29, then you might as well get a plate of hokkien mee too. For $5, you get 3 medium-sized prawns, sotong, a rather generous serving of pork slices and a plate of noodles that carry a smoky hint. Although spicy, the fragrant chili added a fiery punch that really elevated the flavor of the dish. 

Leong Kee Bak Kut Teh

Bak Kut Teh (BKT) is one of the popular dishes that Singaporeans just love. I prefer the peppery version but the herbal BKT at Leong Kee Bak Kut Teh surprised me, in a good way. The light-colored broth was fragrant, surprisingly peppery, and not too oily. However, it could have been more flavourful. We also had the dry Bak Kut Teh which sees pork ribs covered in a dark, rich, and thick sauce. I liked the consistency of the sauce which complemented the pork really well.

Bali Nasi Lemak

As you probably already know, eating supper isn’t healthy. So if you’re going to eat supper, might as well make the best of it right? Bali Nasi Lemak is bound to quell your midnight cravings for oily food. The nasi lemak comes with a generous serving of crispy fried chicken, and a special Indonesian black sweet sauce chicken that just hits the spot. The otah was thick and I liked that it didn’t have a fishy taste. The vegetables were a tad disappointing though – they weren’t fresh, and were bland. Nevertheless, if you’re craving nasi lemak late at night, Bali Nasi Lemak is the place to visit. 

126 Eating House

Yet another popular supper spot, 126 Eating House is known for their dim sum. Good dim sum is difficult to find and most Singaporeans usually like either 126 Eating House or Swee Choon. I prefer Swee Choon but 126 isn’t too shabby either. The eatery opens for 24 hours so this is one place you can always go to to satisfy your dim sum cravings, except on Tuesdays. We had Siew Mai, Century Egg Porridge, Prawn Chee Cheong Fun and Braised Pork Belly Bun. I’ve always liked the prawn chee cheong fun because the fresh prawns are very crunchy and succulent. I don’t usually order porridge when I come to 126 but I was impressed by the gooey texture and pleasant flavors. 

Eminent Frog Porridge

Frogs aren’t the best-looking animals on earth (aka ugly) but somehow, they taste really good when they are cooked well. Although Eminent also offers tze char dishes, you’ll notice that almost everyone, if not everyone, is here for frog porridge. For $16, you get 3 frogs (buy 2 get 1 free)! We ordered a pot of 3 frogs with spring onion, and another pot of 3 frogs with chicken essence. The gooey porridge is served separately. The frog dish with the spring onions was very fragrant, and the frogs were fresh. I especially loved the sauce! The frogs with chicken essence had a distinct sweetness. Overall, I preferred the frogs with spring onions, and will be back for more!

Yong He Eating House

Yong He eating house is dedicated to soya bean products – including everyone’s favorite traditional tau huay zui (soya bean milk) and tau huay (soya beancurd). It could be because of the heat or the savory food that we had earlier, but the soya bean milk was just heavenly. Because 油条(dough fritters) tastes exceptionally delicious with cold soya bean milk, we recommend ordering a stick or two to pair with your chilled soya bean drink. They also serve other variants of tau huay (soya beancurd) which may please the more adventurous. Since it is pretty near to the rest of the places listed here, you really shouldn’t miss Yong He.

JB Ah Meng

If you’re heading out with your family or a group of friends, it’s not easy to find a place that will satisfy everyone. Fortunately, JB Ah Meng serves a wide array of delicious tze char dishes that will more than please your dinner companions. As featured in the 2016 Michelin Guide, JB Ah Meng restaurant is famous for their white pepper crabs and a very special 三楼米粉 (San Lou Mi Fen). Unlike common black pepper crabs which come in a rather heavy and savory sauce, the white pepper crabs offer the same great flavor with a pleasant peppery taste. Although the crabs are not impressively big, I thought that the sweetness of the crabs complemented the pepperiness of the sauce. The三楼米粉 is another dish that you have to try. Although it doesn’t look super attractive, the dish carries a fragrant wok hei. The contrast between crispy and charred beehoon, and soft and moist beehoon will win your heart. They’re so popular that there’s no way you can just walk in and get a table. We advise that you call ahead to get a table so you don’t have to starve whilst watching people enjoy the good food.

Fishball Story

If you’re looking for something less extravagant, yet fulfilling, Fishball Story could just be your be-all and end-all bowl of fishball noodles. Also featured in the 2016 Michelin Guide, Fishball Story is not your run-of-the-mill fishball noodles. Helmed by a young hawkerpreneur, Douglas, Fishball Story started off as a small hawker stall which has since grown to what it is today. The firm and bouncy fishballs that he sells are made fresh daily from 100% yellow tail fish, without the addition of flour. We usually go for their premium handmade fishball noodles ($6) which comprises fishballs, fishcakes, fried fish skin, a fried bean curd, fish skin, and QQ noodles. For $6, this bowl of fishball noodles is really well worth the money. You can also opt for the regular fish ball noodles ($4.50) if you don’t have a big appetite. 

Penang Seafood Restuarant

Located near Aljunied MRT, Penang Seafood Restaurant is known to be packed, especially on weekends. What makes this restaurant stand out from its competition is their offering of authentic Penang dishes. One of the bestsellers is the Penang Char Kway Teow ($5/small, $7.50/medium and $10/large). The light-coloured kway teow comes packed with ingredients such as cockles, bean sprouts, egg, and prawns! The star of the restaurant is actually the Assam Laksa ($5), which we loved. The rich broth has shredded mackerel in it, and the entire dish is just delicious. 

Geylang Lorong 9 Beef Hor Fun

Generally, hor fun isn’t something that many of us get excited about. However, Geylang Lorong 9 Beef Hor Fun supposedly dishes out the best beef hor fun in Singapore. There have been rumours that the standard had dropped so we had to try it for ourselves. We’ve tried it on multiple occasions but it seems like there’s no consistency. At times, we get a plate of nicely charred kway teow with a generous amount of fragrant beef slices, but we have also received kway teow drenched in a diluted and bland gravy before. Nonetheless, the beef hor fun still makes for quite a satisfying meal. 

L32 Handmade Noodles

Lorong 32 Geylang Handmade Noodles serves up a comforting bowl of ban mian. The superior broth is boiled for at least 10 hours before it is served. We tried the dry ban mian as well, and were impressed by the dark sauce that they use in the dish. The sauce coats the noodles evenly, lending it an inviting fragrance that will make you salivate before you even start eating. I liked that the sauce wasn’t overly sweet, nor too salty. Give the noodles a good toss, and you’re all set for a good meal. Don’t believe me, try it for yourself.

Eating in Geylang can be a chore if you don’t drive. Besides the far distances you have to trot, you also have to be vigilant not to wander onto the dark alleys of Geylang. If you’re willing to go the extra mile (pun intended) for the food, walking from Aljunied MRT shouldn’t pose much of a problem. Make sure you plan your route well and I assure you, you’ll be back for more.

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!

The post 12 Supper Places in Geylang That Will Tickle Your Pickle appeared first on Miss Tam Chiak.

Although it is believed that breakfast is the most important meal of the day, supper happens to be our favourite meal of the day. Singapore has no lack of supper spots, but there are some that are really worth putting on the calories for. Here’s a list of 23 supper spots in the East that you should totally visit. 

Mizzy’s Corner

It is said that everyone would leave Mizzy’s corner with satisfied tummies. 2The standard chicken nasi lemak set costs $3.50 and comes with a fried chicken wing, a fried egg, ikan bilis, sambal and a slice of cucumber. You can add a piece of mackerel otak otak for $1.

Sri Sujana Muslim Food

Also located at Changi Village, this stall is Mizzy’s direct competitor. We queued for 20 minutes for just two plates of nasi lemak. The best part about the nasi lemak here is the sambal. While some sambal tend to be sweeter, Sri Sujana’s version is spicy and fragrant enough. Their ikan bilis give a good crunch, and the chicken wings have a nice crispy skin.

Mei Lin Leng Re Yin Pin

When the nights get too warm, it’s a good idea to indulge in a refreshing bowl of Commando Dessert ($2). This unique sweet treat gets its name from the soldiers training at the Commando camp nearby. Basically, you get shaved ice drizzled with condensed milk, longans and red tea-infused jelly. There are also other off-the-menu items such as 5th Coy and 6th Coy at $2 per bowl.

Al-Azhar Eating Restaurant

The highlight here isn’t the prata, but the naan. The Garlic Naan ($2.80) and Butter Chicken Curry ($7.50) had us drooling. You just can’t leave without trying this stunning combination. 

Saffron’s Cafeteria

The fiery Mee Goreng ($4.50) here will delight those with a penchant for spicy food. You should also order a portion of their famed biryani which is served on a huge banana leaf. 

Seng Kee Black Chicken Herbal Soup

For $4, you get a hearty bowl of mee sua with kidneys, innards, and lean meat. The thick and rich herbal soup is simply irresistible. The steamed fish is another noteworthy dish. 

Spize

Spize has an extensive menu that boasts Asian and Mediterranean delights. They are open till the wee hours to ensure that you’ll have a satisfied tummy before you head to bed. Spize offers delivery, so you can enjoy your supper in the comfort of your bed.

Mahmoodiya Restaurant

Look forward to classic Indian dishes such as butter chicken, tandoori chicken, biryani, and of course, prata. For just a dollar, you get a thick piece of plain prata with two different curries. The standard isn’t that consistent, but sometimes, you’ll get a super crispy prata with a buttery and soft centre.

Tang Tea House Hong Kong Cafe

This Halal-certified restaurant offers more than 200 items on their menu. Crowd favourites include Assam Curry Fish Head and Char Kway Teow. The signature Pan-Fried Crispy Bee Hoon ($11), which is a must-order, sees sotong, prawns, fish cakes, and bee hoon, encased in a round omelette. 

Tian Nan Xing Minced Pork Noodle

Besides the two popular bak chor mee stalls at Bedok 85, you should also try Tian Nan Xing’s minced pork noodle. The stall is now managed by the 3rd and 4th generation, and each bowl is flavourful and tasty. We recommend topping up a dollar for their homemade dumplings.

Xing Ji Rou Cuo Mian

This is one of the two popular bak chor mee stalls at Bedok 85. If you want to have a taste of their noodles, you have to be prepared to queue. If you take a peek into the stall, you’ll notice the lady boss kneading the dough continuously. This is probably the reason why the noodles here are a little springier as compared to the other stall, Seng Hiang.

Seng Hiang Food Stall

The queue here is usually shorter than the one that forms at Xing Ji. The soup isn’t as flavoursome as Xing Ji’s, but if you’re in no mood to wait, this is good enough to satisfy. They also serve dry bak chor mee, but we recommend the soup version.

Chai Chee Pork Porridge

This heartwarming bowl of porridge never goes out of style. The consistency is great, and the serving is pretty generous. Add 50 cents for an egg and you’re set for a comforting and delicious supper. 

Chan BBQ

There are quite a number of stalls offering sambal stingray at Bedok 85, but we always frequent Chan BBQ. Served on a banana leaf, the stingray here is slightly meatier than the ones you get elsewhere. In addition, the sambal packs a good punch without overwhelming the natural flavours of the stingray.

Sin Heng Claypot Bak Koot Teh

This is another place where you can get a herbal bak kut teh in Singapore. Sin Heng’s Special Claypot Bak Koot Teh ($8 small, $14 medium, $22 large, $32 extra large) comes with a mix of pork ribs, intestines, kidney, and liver. The eatery also whips up a range of tze char dishes.

Bali Nasi Lemak

What makes Bali Nasi Lemak stand out is its offering of two different types of chicken – fried chicken, and Indonesian black sweet sauce chicken. The fried chicken is crispy and juicy, while the latter is tender and carries a hint of sweetness.

Eminent Frog Porridge

For $16, you get 3 frogs (buy 2 get 1 free)! If you’re dining with a few friends, get a pot with spring onion, and another pot with chicken essence. The gooey porridge is served separately. The dish with the spring onions was very fragrant, and the frogs were fresh. I especially loved the sauce! 

JB Ah Meng

This eatery is famous for their white pepper crabs and a very special san lou mi fen. Unlike common black pepper crabs which come in a rather heavy and savory sauce, the white pepper crabs offer the same great flavor with a pleasant peppery taste. The三楼米粉 is another dish that you have to try. Although it doesn’t look super attractive, the dish carries a fragrant wok hei. The contrast between crispy and charred beehoon, and soft and moist beehoon will win your heart.

Geylang Lorong 9 Beef Hor Fun

Geylang Lorong 9 Beef Hor Fun supposedly dishes out the best beef hor fun in Singapore. The standard is quite inconsistent here though. At times, we get a plate of nicely charred kway teow with a generous amount of fragrant beef slices, but we have also received kway teow drenched in a diluted and bland gravy before. Nonetheless, the beef hor fun still makes for quite a satisfying supper.

Yong He Eating House

Specializing in soya bean products, Yong He serves everyone’s favourite traditional soya bean milk and soya beancurd. Because 油条(dough fritters) tastes exceptionally delicious with cold soya bean milk, we recommend ordering a stick or two to pair with your chilled soya bean drink. 

Leong Kee Bak Kut Teh

This is perhaps the best herbal bak kut teh stall in Singapore. The light-coloured broth is aromatic and not too oily. There’s a surprising hint of pepper, which is a nice touch. You should also try the dry bak kut teh which features pork ribs in a dark, rich, and thick sauce.

126 Eating House

This eatery needs no introduction, as they are very popular. We had prawn chee cheong fun, siew mai, braised pork belly bun, and century egg porridge. The filling for the prawn chee cheong fun is crunchy and succulent while the siew mais are meaty and juicy.  The gooey porridge was simple, but tasty.

Madina Restaurant

If you’re staying around Ubi, you would be familiar with this prata stall. The prices here are really reasonable. We had a plain prata, an egg prata, and a cup of teh tarik for only $3.60. We were surprised by the curry which was thick, rich and good.

We hope that our list of supper spots will fill your weekend nights with good food! Do let us know if you have other stalls to recommend!

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 stalls listed above. We will verify and update from our side. Thanks in advance!

The post 23 Supper Spots in the East That Will Satisfy Your Midnight Hunger Pangs appeared first on Miss Tam Chiak.

Bak Kut Teh is a perennial favourite amongst Singaporeans and Malaysians. If you’re a fan of the Malaysian version, which serves the herbal variety of bak kut teh, you’re in luck! Situated in Midview City is ABC Herbal Claypot Bak Kut Teh, which delivers bowls of Malaysian-style bak kut teh. The owner, who comes from Malaysia, has been working in Singapore for over 6 years. “We were interested to bring a taste of Malaysian bak kut teh to Singaporeans,” shared the owner.

I’ve always preferred bak kut teh to be cooked over a charcoal fire, as I enjoy watching chefs control the blazing fire with an old-fashioned straw fan. The Herbal Claypot Bak Kut Teh ($5) here is prepared using a gas stove, so I didn’t get to see any intense fanning. The garlicky broth boasted a light herbal taste. However, I was expecting this Malaysian bak kut teh to deliver a much more robust herbal flavour. I thoroughly enjoyed the sweet tones of the broth’s aftertaste though. The pork ribs were decent, but not outstanding. Some ribs were tender, while some were tough. The delightful garlic-chilli mix will be able to save the tough ribs. The broth also came with pork intestines, enoki mushrooms and tau kee. I loved that the intestines were cleaned well. Portion-wise, each serving is definitely sufficient for one.

Since the stall specializes in Malaysian bak kut teh, we definitely had to order the Dry Bak Kut Teh ($6.50). Watching it being prepared right in front of eyes made us drool! A clay pot is placed over the fire, and ladies’ fingers and chilli are added. Shortly after, the cooked pork ribs are thrown in before the entire mix is doused in a sweet soya sauce. The beautifully caramelized pork ribs and charred spices in a sizzling clay pot will captivate you with just its aroma. Each pork rib carried a strong wok hei. The sauce could have been sweeter though. Thankfully, the light heat in the sauce made up for it. We suspected that this dish was overcooked during our visit.. Similar to the herbal clay pot version, the texture of the pork was pretty inconsistent. 

I was pretty surprised by the Sesame Oil Chicken ($4). While the ones I had in Malaysia usually come in a thicker and more flavourful sauce, the version here is different. The sauce was pretty watered–down and lacked that crucial sesame oil flavour. What you get is a watery gravy with a hint of ginger. Unfortunately, the chicken was not well-executed too. It took some effort to chow down the fibrous and stringy flesh. While the dishes can use some work, the portions are pretty generous. 

ABC Herbal Claypot Bak Kut Teh’s usage of clay pots definitely contributes to the authenticity of their dishes. However, there is still some room for improvement.

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

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

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The post ABC Herbal Claypot Bak Kut Teh – Authentic Malaysian-Style BKT! appeared first on Miss Tam Chiak.

My dear Muslim friends, let me introduce you to a place where you can try halal bak kut teh! Anak Bapak has been in business for more than 20 years already. Mr Kamal, the owner, manages the stall with his son. You’ll find dishes such as beef bak kut teh, char kway teow, mee bandung, soya sauce chicken noodles, and more on their menu. Don’t worry if the dishes that I’ve mentioned aren’t your cup of tea— their menu boasts more than 20 dishes!

“What do you recommend?” I asked Mr Kamal. “Everything is nice! Many like my beef bak kut teh and noodle dishes. Up to you la!” Mr Kamal replied. I’ve never tried halal bak kut teh and I was excited to see how it differs from the Chinese bak kut teh. So I ordered the Beef Bak Kut Teh ($6), which comes with a plate of rice.

The beef bak kut teh was served piping hot in a claypot. The herbal and garlicky aroma was unmistakable. I find that the highlight of bak kut teh is the soup. Even if the meat is just so-so, at least the fantastic soup will make up for it. The very first spoonful of bak kut teh already impressed me! Mr Kamal prepares his soup with the typical bak kut teh ingredients such as dang gui, wolfberry and garlic. The soup doesn’t differ much from the Chinese version, and that’s really commendable. The herbal flavour was strong, yet not overwhelming. I could also detect a subtle beef flavour. So yummy!

There were five pieces of meat in the soup — two were big chunks, whereas the other three were bite-sized pieces. “I use beef ribs. It’s more tender and better,” Mr Kamal shared. Indeed, they were fall-off-the-bone tender. I can’t imagine finding tough meat in my bak kut teh! I liked that the meat was cooked for a long enough time and had absorbed the flavours of the soup.

I didn’t think too highly of the rice as I thought it was just white rice infused with pandan. Boy, was I wrong! It was actually chicken rice! It tasted even better than the chicken rice from some Chinese chicken rice stalls. The grains were nicely separated, and not sticky. I’ll give this two thumbs up! The house-made sambal, which was fiery and fragrant, complemented the rice really well.

I love both herbal and peppery soups. As long as they taste good, I don’t see a reason to not like it! If you prefer the herbal bak kut teh, or just want to give halal bak kut teh a try, you now know where to go!

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

The post Anak Bapak – Halal “Bak Kut Teh” In the East! appeared first on Miss Tam Chiak.

Rangoon road seems to be a bak kut teh street. Recently, we discovered a new bak kut teh eatery just opposite Tie Fun Wan – Jia Bin Klang Bak Kut Teh (嘉宾巴生肉骨茶).

The main difference between Jia Bin and other bak kut teh eateries along the street is that they serve traditional Malaysian-style herbal bak kut teh. Jia Bin Klang Bak Kut Teh originated from Seremban, Malaysia. The family has brought the Klang-style bak kut teh to Singapore.

If my memory doesn’t fail me, the first time I tried dry bak kut teh was at Leong Kee when they were still at Beach Road. Soon Huat Bak Kut Teh came later and both blew my mind with their dry bak kut teh that’s sprinkled with dried cuttlefish.

As for Jia Bin Bak Kut Teh, the Dry Bak Kut Teh ($8.80) and Spicy Pork Belly ($8.80) are stir-fried in their special dark soy sauce and has an intense aroma. The gravy was slightly sweet and savoury, with a hint of spiciness from the dried chilli. The ribs were pretty tender and paired well with rice. However, I wished they had cuttlefish too to give the dish a little more flavour.

I like the signature Jia Bin Bak Kut Teh ($8.80 small / $17.50 Large). The pot of herbal broth was cooked with more than 10 different ingredients, but the herbal taste is not too pungent nor overpowering. The soup comes with pork belly, tau pok, pig stomach and pig intestine.

If dry bak kut teh is not your thing, go for the Hua Diao Wine Chicken ($8.80) which sees juicy chicken chunks cooked with aromatic hua diao wine.

There are a few side dishes to go with the bak kut teh, including the Pig’s Hock ($10), Choy Sim With Oyster Sauce ($5), You Tiao ($2.50) and Salted Vegetable ($3.50). I simply could not resist the Pig’s Hock which was cooked really well. Just look at that shiny gelatinous skin! The meat was also really tender and I bade farewell to my diet. The You Tao and Salted Vegetables are great accompaniments to the bak kut teh.

Note: This is an invited tasting.

The post Jia Bin Klang Bak Kut Teh (嘉宾巴生肉骨茶) – Malaysian-Style Herbal Bak Kut Teh in Rangoon Road appeared first on Miss Tam Chiak.

When you think of ‘Hong Lim’, the first thing that comes to mind is probably the Speakers’ Corner at Hong Lim Park. Hong Lim Market and Food Centre may not be as popular as Maxwell, Chomp Chomp, and Old Airport Road but this two-storey food centre near Chinatown MRT actually serves a plethora of Singapore’s finest delicacies!

Here are just 19 stalls out of the hundred over that stood out to me! Some of which you may already know, such as Heng Kee Curry Chicken Bee Hoon Mee, Ma Bo Lor Mee, Teo Heng Porridge Stall, High Street Tai Wah Pork Noodles, oandSungei Road Trishaw Laksa. Nonetheless, I hope to have uncovered a few hidden gems in this listicle!

Hiong Kee Dumplings

Hiong Kee Dumplings has two stalls at Hong Lim Food Centre! The one on the ground floor is used purely for the production of their dumplings before they are brought upstairs to be cooked and sold! Their Zongzi (粽子) or Bak Zhang is one of the best!

This is their Pork Dumpling ($4.20) consisting of salted egg, mushrooms, chestnut, and chunks of pork belly! I remember feeling cheated after biting into dumplings that did not have enough meat I am glad to report that the dumplings from Hiong Kee Dumplings have chunks of lean pork meat which are huge, tender, and chunky!

You have to try their Nonya Dumpling ($3.50)! It’s sweeter than the normal dumplings as its lean pork fillings are cooked with diced winter melon strips!

基记面家 Ji Ji Wanton Noodle Specialist

There’s always a snaking line at Ji Ji Wanton Noodle Specialist during lunch hour, but you’ll realise that the noodles are definitely worth the wait! There are more than 7 types of noodles to choose from. I ordered the Fresh Prawn Dumpling Noodles ($3/$4/$5/$6/$7/$8)!

For $4, you get a bowl of springy noodles tossed in a homemade sauce, and a separate bowl of soup comprising three homemade dumplings. Value-for-money? Yes! Sources have stated that the stall owners have arranged for the supplier to manufacture a special type of noodles for their stall, which might explain the noodles’ exceptional texture. This has to be one of those few wanton mees that I can down easily, even without any accompanying ingredients.

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

The Char Siew Wanton Noodles ($3/$4/$5/$6/$7/$8) comprises the same delicious noodles tossed in the extremely palatable sauce. You can top the noodles off with a dose of Ji Ji’s chilli, which lends a smoky and spicy punch to the dish. Like the prawn dumplings, the wantons are packed with a generous amount of pork filling too! I also noticed that they use larger-than-average slices of char siew and mushrooms!

Hainanese Curry Rice

This is one of the most severely-underrated stalls! Normal set meals cost $3.80 and come with rice, meat, a fried egg, and vegetables! The set meals available are the Fried Fish Set, Pork Chop Set, Braised Meat Set, and the Chicken Wing Set.

I purchased the same Pork Chop Set with an added portion of Braised Meat for $5.30 twice in the past week! The lady boss mentioned that these were her two most popular types of meat, and it’s not hard to see why.

The Pork Chop was crispy and tender while the Braised Meat was soft and juicy!  Overall, it may look like one huge sloppy mess but trust me, this simple dish soaked in delicious and flavourful curry was not too spicy, nor too salty or jelak. The lady boss was very generous with the tasty vegetables too!

Ma Bo Lor Mee

Opened in May 2013, this outlet of Ma Bo Lor Mee is just one out of six islandwide! Although they serve laksa too, the stall’s signage suggests that lor mee is their speciality so I ordered their Fried Fish Lor Mee ($3/$4)!

The stall has a no MSG policy. All their flavours come from natural ingredients. Made with seven herbs, the gravy is prepared the night before. Flat yellow noodles, thick gooey gravy, five pieces of deep-fried battered fish, and half an egg — what more could I ask for?!

The gravy was lovely. It wasn’t too starchy, or too thick. I loved how the fresh chilli and cilantro brought life to the dish. Don’t forget to spoon in some house-made chilli sauce and chopped garlic for more heat and flavour! The flesh of the fish, which was encased in a crisp golden brown jacket, was sweet and tender too!

I also tried the Laksa ($2.50/$3.50). I was surprised to see fried fish in my laksa, but I’m not complaining of course. The consistency of the broth was perfect, and I loved that the hae bi and coconut flavours were strong. I helped myself to more chilli as the heat was quite mild. The cockles were really fresh and slightly bigger than what I’m used to getting in my laksa.

All in all, Ma Bo Lor Mee whips up pretty great lor mee and laksa. You will most likely witness a long queue, but good food is always worth queuing for, right?

Kaya Kaya 咖爷咖爷

This kaya toast breakfast stall on the first floor of Hong Lim Market & Food Centre was an unexpected find!

I ordered the Vanilla Butter Kaya Toast with Teh Ping for $3.20! The bread was toasted to a nice crisp and I loved the vanilla flavour. It’s something different from the ordinary kaya toast, and was delicious!

Kaya Kaya also serves Honey Vanilla Butter Toast($3)! Two halves of a mini loaf of bread are slathered with butter, drizzled with honey, and popped into the oven. Condensed milk is then drizzled over the toasted bread. I heard that even though the vanilla flavour isn’t as prominent, all the ingredients come together beautifully!

Dong Sheng Beverage (东生咖啡)

Dong Sheng Beverage (东生咖啡) is another breakfast stall at Hong Lim Food Centre that serves hot and cold drinks. They also sell affordable breakfast food such as toasts and half-boiled eggs!

I started my Tuesday morning with a cup of their aromatic coffee! The Nanyang Kopi from Dong Sheng Beverage stays true to its roots with an old-school taste that appeals to both the young and old.

The kaya toast was warm and crispy, but the soft-boiled eggs were a little overcooked this time. I’ll be sure to order a cuppa Nanyang Kopi from Dong Sheng Beverage the next time I’m at Hong Lim!

Heng Kee Curry Chicken Bee Hoon Mee

There are two famous stalls that sell curry chicken noodles at Hong Lim Market and Food Centre. One is Ah Heng Curry Chicken Bee Hoon Mee at level 2, while the other is Heng Kee Curry Chicken Bee Hoon Mee at level 1. The latter, I must say, is quite impressive.

Don’t judge the stall for its messy display of Hainanese-style poached chicken. .

At $4, each bowl comes piping hot with large pieces of Hainanese-style poached chicken, potatoes and juicy curry-soaked tau pok. The greasy curry was so addictive that I almost emptied the entire bowl. It was aromatic, quite sweet, slightly savoury, and just mildly spicy!

Tai Wah Pork Noodle

High Street Tai Wah Pork Noodle is one of the proud recipients of the Michelin Bib Gourmand award 2018! Tai Wah Pork Noodle is helmed by Mr Tang, who also happens to be the younger brother of the boss of Hill Street Tai Wah Pork Noodle (the ever-popular 1-Michelin star minced pork noodle at Crawford). Although both stall owners inherited the same recipe from their father, they have each tweaked it differently.

While both stalls incorporate sole fish into their recipe, the preparation methods are slightly different. Our beloved boss astutely pointed out that the Hill Street stall tosses the noodles together with the ingredients but the High Street stall tosses the noodles before adding in the ingredients.

I decided to order the dry version which is more popular with the customers and is what the stall is famous for! It comes in two sizes, either $6 or $8!

Upon receiving my food, I dived straight into the perfectly cooked mee pok/ mee kia that’s been mixed well with an irresistible concoction of chilli, vinegar and lard oil. I especially liked the texture of the springy noodles, and the chilli really made it exceptionally delectable. Generous portions of meatballs, bak chor and wanton — a real steal for the price that we’re paying.

Outram Park Fried Kway Teow Mee

Located directly opposite Tai Hwa Pork Noodles, Outram Park Fried Kway Teow Mee is another awardee of the Michelin Bib Gourmand award 2018! Many consider this to be one of the best char kway teow in Singapore. And, it’s no surprise why. While many char kway teow stalls tend to pre-fry their noodles before re-frying it when you order, Outram Park Char Kway Teow does not. Despite the long queue, the uncle is actually very fast and cooks the char kway teow in batches. We ended up waiting for a shorter time than expected.

To me, a solid plate of char kway teow must be packed with wok hei. And you can definitely expect that from this stall’s char kway teow which is coated in a dark sauce and fiery chilli, and completed with bean sprouts, cockles and fried pork lard to complement the tasty egg.

Diners have the option of adding cockles for $2, or a beaten egg for 50 cents. I especially love the bits of moist beaten egg that’s stuck to the kway teow. Overall, the char kway teow offered an excellent balance of sweetness, umami, spiciness and smokiness. What a delicious meal for just $4!

The Old Stall Hokkien Street Famous Prawn Mee (老檔著名福建街虾面)

Located on the second floor near the linkway to the multi-storey carpark is The Old Stall Hokkien Street Famous Prawn Mee (老檔著名福建街虾面)! A mouthful right? I know. The stall makes their own chilli powder, and does not use MSG in their food.

I ordered the Pork Ribs Noodle with Prawns($5). Although the prawns were not exceptionally big, they were generous with the noodles and the pork ribs were cooked to perfection! For me, when it comes to prawn mee, the broth is always the highlight of the meal.

The stall’s broth is what I believe to be old-school and traditional, in the sense that it does not have a very strong and intense prawn flavour. It was cloudy, thick, and rich, with a slightly alkaline aftertaste! It wasn’t really for me but the lunch crowd seems to think otherwise!

Hokkien Street Bak Kut Teh (福建街肉骨茶, 炖山瑞)

There are two Bak Kut Teh stalls on the first level of Hong Lim Market & Food Centre. In the corner, there is Morning Bak Kut Teh, and right in the centre of the hawker centre is Hokkien Street Bak Kut Teh (福建街肉骨茶, 炖山瑞)! I decided to try the latter because it had a longer queue!

Apart from Bak Kut Teh, the stall also offers a variety of side dishes! The lady boss suggested that I have the $5 portion of Pig Trotter to accompany my $4 portion of Bak Kut Teh!

The Bak Kut Teh is as the stall’s signage suggests, Hokkien style! This meant that they use a variety of herbs and soy sauce to create a more fragrant, textured, and darker soup. True enough, it had a rather strong and slightly bitter herbal taste.

The Pig Trotter’s meat was tender and juicy with the right amount of fat and lean meat! The gravy was not too salty either, and paired well with my rice.

Tuck Kee (Ipoh) Sah Ho Fun

We seldom see crayfish in hawker centres except at some cze char stalls. I ordered the Crayfish Hor Fun($6.50)!

This stall really knows how to spoil its customers! The crayfish is cut into half and the prawns are deshelled. Not only were the crayfish and prawns easy to eat, they were really fresh!

The hor fun was very smooth. Unlike the usual thick hor fun which we see in cze char stalls, the Ipoh style hor fun is thinner.

If you don’t feel like having crayfish, you can go for other options such as hor fun with just prawns, or even chicken hor fun!

Dong Fang Hong Sotong Ball Seafood Soup

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

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

The $4.50 bowl of seafood soup comes chock full of ingredients. There are about 5 balls in the bowl (a mixture of squid, fish and meatballs), herh kiao (fish dumplings), seaweed and fried garlic chips. The portion was extremely generous!

When I sank my teeth into the sotong ball, I finally understood what the hype was all about. The sotong ball was very springy, well-seasoned, and definitely addictive. The fish balls were slightly different from the usual factory made ones. It had little chunks of fish meat studded throughout the ball instead of being just smooth and springy. The meatballs were great as well.

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

Do get here early, because the stall closes once they sell out! (And they usually sell out quite fast, so I’ve heard)!

Tang Kay Kee Fish Head Bee Hoon

Tang Kay Kee brings traditional and modern zi char together.

The Mixed ($5), which features hor fan stir–fried with garlic tender pork slices, fish slices, battered enoki mushrooms, and sous–vide egg, really won me over. I was hooked on the battered enoki, which was made using 4 different flours and salt. The result was a uniquely salty and crispy mushroom which was extremely addictive!

Next, I opted for the Cai Po as part of the fried rice menu, which comprised fried rice with eggs, chinese sausages, crab meats, spring onions, preserved radish as well as a sous–vide egg. Unlike the Mixed hor fun, the wok–hei in this dish was much milder. Like good zi char–style fried rice, the grains were sufficiently oily.

Famous Sungei Road Trishaw Laksa

Being a Michelin Bib Gourmand awardee is huge. Established in 1997, the Bib Gourmand is awarded to eateries that serve good and consistent food at moderate prices. Famous Sungei Road Trishaw Laksa has won the Bib Gourmand award for three years in a row! I guess the word ‘famous’ in the stall’s name is there for a reason.

The Asia Delight Laksa ($4/$5) looks absolutely mouth-watering. My eyes were immediately drawn to the two sizeable halves of crayfish that sat atop the thick bee hoon. I haven’t had a laksa with crayfish in it, so this was definitely an interesting creation for me! The dish also featured a few pieces of prawns and cockles. As for the laksa broth, Mr Soo actually simmers it with dried scallops and dried oysters.

One whiff of the deeply aromatic laksa broth had me salivating. By using less coconut milk, the broth is less rich and sinful, allowing the flavours of the scallops and oysters to come through. The scallops and oysters added a tinge of sweetness and a strong hit of umami to the broth. However, the broth is really mild in terms of heat, so adding the spoonful of sambal chilli is a must if you prefer a spicy kick in your laksa.

I loved the freshness of the seafood. Even those who aren’t normally fans of cockles should give it a try at this stall. Each toothsome morsel added a burst of briny flavour. Although not mind-blowing, the crayfish had a decent amount of flesh and gave the laksa that ‘premium’ edge. This dish is well-worth the $4 price-point!

Teo Heng Porridge Stall

Teo Heng Porridge Stall is one of those places where you can find homey comfort food such as soups, stews, and porridge! Perfect for rainy days or when you’re feeling under the weather!

The star was none other than the fish. They serve three types of fish, but the aunty recommended the bai du yu (rabbit fish). It’s smaller than the other two fish, but the serving was perfect as I was alone. The fish was cooked in a huge pot of salted vegetable soup, then served with a generous sprinkling of salted vegetables. It might look plain to you, but it looked immensely appetizing to me.

The fish wasn’t seasoned before it was cooked, but just a mere five minutes of soaking in the salted vegetable soup allowed the flavours of the soup to penetrate the flesh of the fish. The fish was slightly sweet and very tender. Just this and plain porridge, and it’s a perfect meal for me. Moreover, the salted vegetables had just the right amount of sweetness and saltiness, which made the entire combination even tastier.

The squid at Teo Heng Porridge Stall deserved a notable mention too. One bite and you’ll know that it was skillfully executed. It was soft and easy to chew through.

The braised pork and duck meat were tasty, but a little dry. But just pair them with a spoonful of porridge and condiments, and all’s good. The fish cake was so delicately soft and bouncy — almost like tofu, but firmer. I dipped it in the chilli and boy, was it good!

Cantonese Delights

The stall’s famous Curry Chicken Cutlet Noodles ($4) is a must-order! You can choose between fried chicken cutlet or curry chicken drumstick. For those who do not appreciate spicy food, you are in for a treat. The fragrant and thick curry is slightly sweet, not very spicy, and rather “lemak”.

I also ordered their Chicken Feet Noodles ($3.50) which came with huge chicken feet! What makes this chicken feet different from what you get elsewhere is the generous amount of meat clinging onto the chicken claw! This is pretty rare — I haven’t seen chicken feet so meaty before! For just $3,50, the portion is pretty value for money!

Ah Kow Mushroom Minced Pork Mee

If you are a fan of Teochew-style Bak Chor Mee, you need to try Ah Kow Mushroom Minced Pork Mee! The stall has been around for more than 60 years. They started from Hill Street and moved to Hong Lim a few years back. It is now managed by 2nd generation brothers who have been trained by their dad, Ah Kow.

Ah Kow uses the best and freshest pork, wanton skin, mushrooms etc.

The al dente noodles are blanched well and tossed with special vinegar from China. Deep fried pork lard, mushrooms, fresh pork slices, dumplings and fried flatfish are then added to the noodles. There is a good balance of savoury, sour, and spicy flavours. Each bowl of noodles costs $3.50.

Ah Nian Braised Duck Rice Kway Chap Noodle

Ah Nian Duck Rice serves up braised duck, and other braised items such as intestines and pork belly!

Ah Nian Duck Rice braises their own ducks, despite the process being extremely tedious and time-consuming. The extra effort pays off, indeed!

I got the Braised Duck Rice Set ($4.50), which came with a medley of braised items – duck, peanuts, half a boiled egg and beancurd. The braised duck meat carried the fragrance of the spices that it was braised with and I enjoyed it very much.

I also tried the Kway Chap ($4++). The thin square sheets of kway were not overcooked and had a little bite to them.

The assortment of ingredients that came with the kway chap includes the usual braised pork belly, pig intestines and tau pok. There was nothing particularly fantastic about the intestines, but a good thing was that it was washed very thoroughly. There wasn’t any funky odour or sandy texture.

Hong Lim Market & Food Centre is the perfect stop for a quick breakfast, a sumptuous lunch, family dinner, or even a fuss-free takeaway! Instead of heading to the more popular food centres in the area such as Chinatown Complex or Maxwell Food Centre, consider Hong Lim Market & Food Centre instead!

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!

The post Hong Lim Market & Food Centre – Exercise Your Freedom to Eat (& Love) at These 19 Hawker Stalls! appeared first on Miss Tam Chiak.

I often have a long curated list of food places to visit when I visit Johor Bahru (JB), and Kota Zheng Zong Bak Kut Teh is one of them.

The good news is, Singaporeans will get to have a taste of it without having to travel to Johor because Kota Zheng Zong has opened at Holland Village.

While waiting for Singapore’s outlet to open, we decided to drive to JB just to have a taste of it. Kota Zheng Zong is a popular family-run restaurant specializing in claypot herbal bak kut teh since 1980. The owner, Mr Pang Kow, started selling bak kut teh from a roadside pushcart in Kampung Kelantan. He later handed his business over to his son, Mr. Pang Kong Pee, who partnered with local Johorean Dato’ Lai Sing Yai to open the eatery in JB in 2018.

Kota Zheng Zong Bak Kut Teh currently has two outlets in JB – Taman Nusa Bestari and Taman Sentosa. Many Singaporeans who are looking for a bak kut teh fix will head to one of the outlets, which explains the steady flow of regular patrons from early morning. At about 12pm, the place was packed with people.

Bak kut teh was created for Chinese labourers in the early 20th century but it has become a beloved dish for many Chinese businessmen. “I eat bak kut teh. Every week. Sometimes twice a week,” Dato’ Lai announced proudly. He and his friends meet for bak kut teh and spend hours doing pretty much what he was doing at that moment – eating, drinking tea, talking business, welcoming friends and pausing now and then to chat on cell phones.

The second generation Mr Pang is very particular about using only fresh and quality ingredients. He still follows his father’s special recipe and cooking techniques to provide the authentic taste of bak kut teh. Here at Kota Zheng Zong, different chunks of meat are first cooked in a herbal broth over charcoal fire, before they are heated up again upon every order.

We simply couldn’t wait for the hot, bubbling pot of meaty pork ribs. Boiled for at least an hour and a half with 18 Chinese herbs, the signature Claypot Bak Kut Teh (RM14 per pax) comes with beancurd sheets and spring onions. Customers can choose from various types of meat such as pork ribs, pork belly, pork tail or pork trotter.

I love my bak kut teh dark, concentrated and strong. The soup was dark and flavourful, and the taste of herbs was not overpowering. There is just something about this bak kut teh that clears my sinuses and jolts me out of my zombie state.

You can amp up your bak kut teh with premium Spanish Iberico pork (RM 38). Note that it requires 40 minutes to cook. We also ordered the Three Mix Pot (RM12) consisting of pig’s kidneys, liver and intestines. If you want extra flavour, you can request to add a drizzle of Hua Diao wine or Martell cognac to your claypot.

The White Pepper Pig’s Stomach Soup (RM12) is another top seller at Kota Zheng Zong. The white pepper is specially imported from Sarawak and boiled in-house for at least 2 hours with local fresh pig’s stomach. The pig stomach was boiled to the right tenderness. The clear and delicately sweet broth had a distinct peppery flavour which added more depth. It had given me a case of warm soup belly.

Bak kut teh is best enjoyed with a medley of sides that includes salty preserved vegetables, fried dough fritters, Braised Pork Trotter and Otah. Prepared according to a traditional recipe, the pork trotter promises fresh trotters that have been braised for at least 2 hours. Just look at that chewy collagen-rich pig’s skin! We also had a plate of Otah made from Spanish Mackerel Fish.

Kota Zheng Zong has opened its first Singapore outlet at Holland Village. It’s going to be air-conditioned so you can enjoy their herbal bak kut teh in comfort. I am excited about it and hopefully I will get a chance to try the premium Iberico Bak Kut Teh.

Imagine having a piping hot bowl of bak kut teh on a rainy day. So comforting.

The post Famous Johor Kota Zheng Zong Bak Kut Teh Opens in Singapore! appeared first on Miss Tam Chiak.

Hwa Xing Bak Kut Teh is one of the remaining stalls that still serve tea along with their bak kut teh (delivering the teh in bak kut teh).

There are two versions of bak kut teh — the peppery version, and the herbal version. Hwa Xing Bak Kut Teh serves the former.

Oh, the bak kut teh ($5) was peppery alright. That intense spiciness just hit me and left that tingly sensation at the back of my throat. It will either make you go “SHIOK!” or your face will scrunch up. The soup was robust, and tasted several notches better than other peppery bak kut tehs that I’ve had. I loved that the meat fell off the bone very easily.

The pig’s trotters ($6) were fatty and the meat came apart from the bone quite easily. The gravy was a tad salty in my opinion, so do eat it with rice ($0.50/bowl). If you’re fan of pig’s trotters, you should definitely try this.

You can add on mui cai ($1) if you feel like jazzing up your bak kut teh a little.

You should definitely visit Hwa Xing Bak Kut Teh if you love peppery bak kut teh. It is a gem that still honours the old school way of serving bak kut teh with a pot of tea.

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 Hwa Xing Bak Kut Teh. We will verify and update from our side. Thanks in advance!

The post Hwa Xing Bak Kut Teh – Super Shiok Peppery Bak Kut Teh! appeared first on Miss Tam Chiak.

After a long day at the beach, the best way to end off the day is with some good food. And all the regular beach-goers at East Coast Parkway will know that East Coast Lagoon Food Village is the best place to unwind and eat your heart out.

From satay, to bak kut teh, to barbecued stingray, East Coast Lagoon Food Village has a rather good pool of stalls to choose from. Here are 5 stalls that you absolutely can’t miss!

Haron Satay

There’s honestly nothing better than eating satay that’s straight off the grill. We got 5 sticks of mutton, beef, and chicken ($0.70/per stick) each. The tender meat was very well marinated, and carried hints of smokiness.

Dip the satay in the peanut sauce for that sweet, savoury crunch and extra nutty flavour. I really like the peanut sauce here for some reason. Normally, I wouldn’t touch the plain ketupat, but I dipped them in the peanut sauce and finished them all. Haron Satay definitely lives up to its reputation for having one of the best satays in Singapore.

Han Jia Bak Kut Teh

This is the first time I’ve seen a hawker stall with their own delivery app (named HANJIABKT). You can place your order through WhatsApp or by calling them.

If you’re indecisive like me and can’t decide whether to get the bak kut teh or the pig’s trotter, you will be pleased to know the you can have the best of both worlds by ordering the set ($9.50), which comprises bak kut teh, pig’s trotter, and a bowl of rice. You can also add on mui cai for $2.

My colleagues loved the pig’s trotter. The meat was tender and you can pick it off the bone so easily with just your chopsticks. The soy sauce flavour was really pronounced throughout too. The sauce is quite salty so be sure to have it with rice.

The pork in the flavourful bak kut teh fared just as well. Fall-off-the-bone-tender meat in a bowl of hearty soup. I must warn you though, it is quite peppery.

Ah Hwee BBQ Chicken Wings & Spring Chicken

Crispy, sweet and savoury skin, and juicy and succulent chicken. What’s not to love? The owner is really careful about how he barbecues his chicken. He ensures that the grease doesn’t fall onto the charcoal, which would normally emit an unhealthy smoke if that happens. This makes his barbecued chicken wings slightly healthier.

The delicious wings ($1.30 each) have this beautiful golden brown sheen. I highly recommend squeezing a bit of the line and dipping the chicken in the chilli sauce. The tanginess of the lime plus the spicy kick from the chilli just enhances the taste of the chicken. Trust me, you will be clamouring for more.

Song Kee Fried Oyster

The fried oyster ($4) can’t be missed. The really free oysters were cooked perfectly. Each bite of the oyster is like a flavour bomb of the ocean. The oysters were sweet and creamy, with a slight brininess. The eggs were not super starchy and wee still a little crispy by the time I had it. The whole plate was gone in no time. I would’ve gotten another if I wasn’t so full.

Stingray Forever BBQ Seafood

Barbecued seafood is quintessential beach-side food and it is no exception at East Coast Lagoon Food Village. And sambal stingray? The undisputed king of barbecued seafood. Stingray Forever BBQ Seafood wraps their stingray in banana leaf before placing them on the grill. This locks in the moisture of the fish, and introduces a fragrance to it.

The flesh was oh-so-tender and juicy, and it passed the “lift off the bone super easily with a pair of chopsticks” test. The fragrant and sweet sambal packed the right amount of the heat. You have to dip the meat into the cincalok. Its salty and tangy notes really complement the spicy fish! Even if you’re not a fan of the smell, you should still give it a try.

Going off on a tangent, stingray bones are edible, so it’s okay if you accidentally get one or two in a piece of fish, but you have to chew them well of course. They’re kinda like eating chicken or pork cartilage.

If you’re around East Coast Parkway, do pop by East Coast Lagoon Food Village for some good food! The place really comes alive in the evening, so come for dinner!

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

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

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The post East Coast Lagoon Food Village – 5 Stalls You Must Order From appeared first on Miss Tam Chiak.