There are some restaurants which get their names out even before opening, with the right flair of networking, personality and style. I am talking about CreatureS, which is almost fully reserved for several consecutive days in its initial days.

Singaporeans are hungry for restaurants with both substance and style, though more openings are inclined towards the later of late. On quick check on its Facebook, this modern bistro has a total of 53 5-star review already on its second week of opening.

CreatureS has an extensive menu which blends Western culinary dishes with Asian and local flavours. Plus it is set at the used-to-be-more-dodgy Desker Road which gives it a dash of hipness and mystery.

I had readers asking me to review this restaurant WAY BEFORE it was opened. Where did they even get that news from?

Opened by the affable photographer Dennis Chong (who skips between tables in bow tie and shorts) and IT personal Kok Keong, the menu of CreatureS inspires one to try this, this, this, this and that.

Look at it: Zhu Burger ($22), Chap Chye Fusilli ($18), Prawn and Pork Buah Keluak On Prata ($15), 5-Spice Pork and Rice Broth ($23), Italian Yong Tau Fu ($10) and Orh Nee Cake ($9), this is one menu that will make jaded customers sit up and take notice, and chor chor wonder if these are any good.

In a nut-shell, I thought some of the dishes had potential given some fine-tuning, though my other 3 foodie friends were inclined to think there were hits and misses, and prices were a few dollars up north.

The dishes we liked – the Roast Duck and Pear Salad ($16) which had an appetizing-invigorating plum sauce dressing, and a Western-meets-Nyonya Babi Pongteh ($20) slow cooked pork belly served with French baguette with the right touch of tenderness and flavouring.

My wild guess is many dishes are tilted towards home-style cooking, therefore could come across as ‘healthy’ or ‘could be more flavourful’ – depending on how you see it.

Therefore, the signature dish of Miso Cod and Ulam Onigiri ($30) while fresh and succulent, could do with more pronounced miso and seasoning.

The recommended dish that we weren’t so sure about was the Zhu Burger ($22), which supposedly had pork patty marinated with XO Cognac, but was puzzlingly lacking in taste.

With that said, the team does have to juggle between two stories of a packed restaurant, and ambitious menu involving skillful intricacies and balancing. We are talking about Peranakan cuisine here, PLUS a Western slant.

The people behind CreatureS obviously put a lot of thought into the interior design and finer details, incorporating the creatures-meet-jungle theme almost faultlessly. Classy, and distinctive.

CreatureS
120 Desker Road Singapore 209639
Tel: +65 6291 6996
Opening Hours: 10:30am – 10:30pm (Mon, Wed, Thurs), 10:30am – 11:30pm (Fri), 9:30am – 11:30pm (Sat-Sun), Closed Tues
Additional note: Order early as some items get sold out early

Other Related Entries
Babette (Tyrwhitt Road)
Wild Rocket (Upper Wilkie Road)
House Of Peranakan Petit (Tiong Bahru)
Violet Herbs (Tras Street)
Monochrome Fusion Bistro (South Bridge Road)

* Daniel’s Food Diary pays for food reviewed unless otherwise stated.

The post CreatureS – Stylish Interior, Western Meets Asian Dishes With A Touch Of Peranakan appeared first on DanielFoodDiary.com.

SG50. 10 Singapore Food Bloggers. 9 Favourite Local Hawker Food. I start this post by saying a big “Thank You” to all 10 blogger friends who chipped in for this entry.

This post started when I was truly curious about what hawker food my foodie friends like, especially since their childhood days, and if there are any interesting and memorable stories to share.

Many food bloggers choose a focus for their writing. Take for example Johor Kaki who writes on food places across the Causeway. I know we really eat just about anything from home-cooked meals, street food, cafes to restaurants, but don’t exactly blog about everything.

So what is that one local hawker dish and stall that holds that special place in our hearts?

One thing to add is, I am proud to be part of this local food blogging community where friends provide advice, help and support, other than the occasional makan sessions when we do meet up. Thank you Catherine, Charleen, Leslie, Tony, Brad, Maureen, Nicole, Nat, Seth and Derrick for your help.

10 Singapore Food Bloggers and Their Favourite Hawker Food (listed in alphabetical order).

Camemberu – Catherine Ling
http://www.camemberu.com

My favourite hawker food isn’t one that I allow myself to eat too often. It’s Oyster Omelette or “Or Luak”.

It’s the combination of crispy egg, gooey starch and the unmistakably seductive flavour of oysters that make this irresistible. Dip it into a good tangy chili sauce and let the flavours rrrrip!

It is worthwhile tracking down the better ones to make this sinful grease bomb a worthwhile treat. Also because nothing is worse than badly made Or Luak.

I like three places:
– Katong Keah Kee Fried Oysters (Singapore Food Trail, Singapore Flyer, 30 Raffles Avenue)
– Hup Kee (Newton Circus Food Centre, Stall no.73)
– Ah Chuan Fried Oyster Omelette (Blk 22 Toa Payoh Lorong 7)

I discovered that you shouldn’t go too early. The griddle benefits from being heated up for some time. Yes, wok hei is important – I once tried oyster omelette too early and it was just not the same.

So this is a rare but beloved treat. Luckily I love plenty of other hawker dishes too, like kway chap, satay, sliced fish soup, hokkien mee and char kway teow (oddly I am not fond of chicken rice. I can go years without eating it). But a good plate of oyster omelette always cheers me up.

GNineThree – Charleen Neo
http://gninethree.com

Hainanese Curry Rice because the Hainanese in me loves a messy and an intense complexity of flavours in her food. This dish in particular, satisfies that criteria deliciously well.

Truly Curry Rice (formerly at Blk 79 Telok Blangah Drive Food Centre, #01-29 which has now moved to 153 Kampong Ampat, Jun Jie Industrial Building, #07-05) is one of my favourite places to go for Hainanese Curry Rice. It has recently been renamed as Truly Test Kitchen.

I first ate at this stall about 8 years ago when it was formerly run by the senior Tan in Telok Blangah. Now that his daughter and her business partner have taken over, and even expanded the stall to a coffee shop, I am happy to see the continuity and evolvement of this humble curry rice stall. Not forgetting of course, the consistency of the quality of their food and the piquant curry that covers every single grain of rice, making the whole plate a winning formula through the years.

ieatishootipost – Dr Leslie Tay
http://ieatishootipost.sg

Hokkien Mee. When I was a kid, there was a Hokkien Mee stall in a coffeeshop opposite my flat and I would use to buy it home to share with my brothers. One packet was never enough for 3 hungry boys! But we always looked forward to a Hokkien Mee supper.

If I wanted to have really good Hokkien mee, I would look up Alex of Geylang Lor 29 Hokkien Mee.(At 396 East Coast Road) He has been frying for over 40 years and is still using charcoal! I have never been disappointed and all my guests always leave impressed.

I invited Alex to be one of our hawkers in the very first ultimate hawker fest and we had to go through so much trouble to get him a portable charcoal fire! When we finally managed all that, it rained so hard during the day of the festival! But the people continued to just queue up in the rain just to get their plate of Hokkien Mee. It would always bring a smile to our faces whenever we talk about it!

Johor Kaki – Tony Johor Kaki
http://johorkaki.blogspot.com

Wanton Mee. Perhaps because when I was a child, my immediate next door neighbour in Toa Payoh is a popular wanton mee hawker. I like the fragrance of fresh egg noodles and remember that as children, we were thrilled taking our turns to ride and bounce on the fat bamboo pole used to knead that giant lump of egg and flour dough. I also like the rumbling sound of the trembling rickety dough cutting machine.

My favourite in Singapore is Fei Fei 肥肥 in Yuhua food centre in Jurong East (not Fei Fei 飛飛 of Joo Chiat). It’s got most of the elements of good wanton mee just right. Soft al dente, angel hair eggy noodles, aromatic tasty sauce laced with savoury sweet roasted char siew drippings, chunky tender charcoal roasted marbled 半肥 char siew, anchovy based broth, and wantons with fresh shrimps all for SGD3.00 a set.

I have been eating at this stall long before I was a blogger. We used to come here every Sunday for brunch after 2 hours climbing Bukit Timah hill. Gladly struggled to find a car park lot and then stood and queued for up to an 1 hour sweaty and tired just to get our weekly fix.

Ladyironchef – Brad Lau
http://www.ladyironchef.com

Char Kuay Teow, and my favourite place to have it is at Zion Road Riverside Food Centre.

I like Char Kuay Teow because it has all my favorite ingredients like egg, beansprout & the Chinese sausage lup cheong in it. I like the glittering of oil on the surfaces of the noodles and kuay teow, and I like how the lard enhance the flavor and taste of the dish.

Few people would know I grew up eating from this stall. Always love watching the action in action and how he dedicatedly fry every single plate based on each customer’s preference.

Miss Tam Chiak – Maureen Ow
http://www.misstamchiak.com

Black Carrot Cake. I like the eggy-ness and the dark sweet sauce.

Song Zhou’s (at Bedok North Interchange) black carrot cake is very very fragrant and wet. Each piece of carrot cake is so soft with aromatic charred edges. What I love about it is, they are very generous with the eggs and black sauce, hence giving it a sweet and savoury taste.

This is one of the hawker dishes which brings back a lot of memories. Because there used to be a carrot cake stall at the food centre near my house and my grandpa will always buy it for me for supper, or during tea time.

That carrot cake stall may not be the best, but whenever my grandpa buys for me, it always make me so happy because it is like ‘jia liao’ (adding ingredients) to our usual meals.

PinkyPiggu – Nicole Poi
http://www.pinkypiggu.com

Chicken Rice and Wanton Mee counts among my favourite Singapore hawker food, but when it comes to one which also holds extra sentimental fondness, Fried Carrot Cake takes the special spot.

Having had first-hand experience in running a stall selling this local delight when I was much younger, I’ve learned to appreciate the preparation behind this seemingly simple dish. One stall which I frequent is located just across my (previous) office at Zion Riverside Food Centre.

Peter Goh, owner and chef of this Fried Carrot Cake stall is not just your regular hawker. Being deaf since young, it did not deter him from getting on in life by learning the art of frying carrot cake from his father and eventually succeeding the business. He’s always friendly and smiley every time I patronize the stall, lip-reading my order and frying each plate ala-minute so as to maintain its freshness. The White Carrot Cake ($4/$5/$6/$8) is especially lovely with coat of crispy egg enveloping soft pieces of carrot cake and generous dosage of chye poh (preserved radish). Equally winsome is the Black Carrot Cake ($4/$5/$6/$8), pan-fried in sweet sauce to perfection with nicely charred edges. More often than not, I always order the Mixed Black & White Carrot Cake ($5/$6/$8). Why choose when you can have best of both worlds on one plate? :p

Rubbish Eat Rubbish Grow – Aaron Nathanael Ho
http://rubbisheatrubbishgrow.com

Bak Chor Mee, because it is under-rated, and because it is the only Singaporean dish you cannot find anywhere else in the world, not even Malaysia. (Malaysia has a variation of BCM but it’s not the same.) It is the first food I eat when I return to Singapore after a trip.

Some stalls have amazing Bak Chor Mee, a cut above the rest. But most stalls are good or average; you very seldom get a bad bak chor mee. If it’s really bad, just ask for more vinegar to douse the noodles. So I just eat at the stall below my block.

I have no interesting story about the stall below my block, except the auntie calls me shuai ge, and she knows my order without me ordering: mee pok dry, less chilli, more vinegar.

SETHLUI.com – Seth Lui
http://www.sethlui.com

My favorite hawker food is Chicken Rice.

I used to go to Leong Yeow famous Waterloo St Chicken Rice very often when I was still a student at SMU since it was nearby.

Queues were always very long at Leong Yeow especially during lunch time. The chicken is really oily and that’s how I liked it, while the char siew has a great honeyed marinate. Once I queued a good 30 mins at the main queue before reaching the front and the uncle told me da bao can queue separately, faster. Since then I always ‘cut’ queue by queuing for takeaway but would still end up eating at the coffeeshop.

SG Food on Foot – Derrick Tan
http://www.sgfoodonfoot

My favourite hawker food is Laksa. Since young I have like spicy food like otah otah, curry chicken, har bee hiam etc. More important. it comes with my favourite cockles. That is why laksa has always been my favourite hawker food.

My favourite stall to go for laksa has to be Sungei Road Laksa at Jalan Berseh. It is probably the only laksa stall that still insists in cooking their laksa gravy over charcoal fire. The gravy itself was not too lemak and oily. It also has a nice aroma from the dried shrimps.

The bowl of laksa is served with only a spoon. You do not need chopsticks as the thick rice noodles were already cut into smaller strips for easy consumption. Topped with slices of fishcake, beansprouts, cockles and laksa leaves at only $2 a bowl, this is probably also one of the cheapest laksa stall in Singapore.

Do support these Food Blogs from Singapore at:
http://www.camemberu.com
http://gninethree.com
http://ieatishootipost.sg
http://johorkaki.blogspot.com
http://www.ladyironchef.com
http://www.misstamchiak.com
http://www.pinkypiggu.com
http://rubbisheatrubbishgrow.com
http://www.sethlui.com
http://www.sgfoodonfoot

* All photos are provided by the respective blog owners.

The post 10 Singapore Food Bloggers and Their Favourite Local Hawker Food! appeared first on DanielFoodDiary.com.

Don’t you use love it when our Singapore restaurants execute some creativity into their food? Using our Singapore National Dish Hainanese Chicken Rice as a form of inspiration, these foods are created to inject an element of fun. Okay, some worked, some needed getting used to.

Chicken rice on pizza? Bread dipped into chicken rice chilli sauce? (I am so waiting for Chicken Rice Gelato to surface.)

So step aside Tian Tian and Chatterbox for the moment. Here’s 7 Singapore Hainanese Chicken Rice Based Food – Pizza, Salad, Bread, Xiao Long Bao, Sushi!

Beer Market
3B River Valley Road #01-17/02/2 Clarke Quay Singapore 179021
Opening Hours: 6pm – 10am (Tues, Wed, Thurs, Sun), 6pm – 3pm (Fri, Sat), Closed Mon

Chicken Rice Pizza
Weird. Chicken Rice on Pizza ($17.90)!! The creation of this dish according the owners “was an accident”, but ended up being one of their most popular bar bites. Almost everything that should be on chicken rice is on that pizza – roast chicken, RICE grains, cucumber, garlic, oil, BUT the chilli sauce. A pity.

I wished I had better ways to describe the taste, but it was exactly like oily chicken rice topped on pizza. Baby, sometimes love just ain’t enough.

Crown Bakery & Cafe
557 Bukit Timah Road, #01-03 Crown Centre, Singapore 269694 (5-10 min walk from Botanic Gardens MRT)
Opening Hours: 7.30am – 8.30pm (Sun-Thu), 7.30am – 9.30pm (Fri-Sat)

Hainanese Chicken Bread
Imagine the aromatic smell of chicken rice drifting right in front of your nose, only to realize that it is a loaf of bread instead of that plate of glistening chicken skin and white tender chicken meat.

The Hainanese Chicken Bread ($4.50) from Crown Bakery Café, is made from chicken soup, skinless chicken thigh, garlic, ginger and shallots. Wished there were more chicken chunks though.

Do not forget to dip the bread pieces into the chicken rice chilli sauce, which is one of the key players in a successful plate of chicken rice.

Meat and Green
84 Circular Road Singapore 049436 (Boat Quay, Raffles Place MRT)
Opening Hours: 11am-9pm (Mon-Sat)

Hainanese Chicken Salad
For those of you who on diet but still craving for chicken rice (I know how it feels). Meat and Green deserves a mention for its inventive variety of salads and wraps.

Priced between $10 and $12, there are local inspired items such as Chicken “rice” (no rice, but there is still the chilli and garlic), and Pulled Pork Bakutteh Salads.

Probably for those who usually order chicken-rice-without-the-rice.

Cook and Brew Singapore
The Westin Singapore · Level 33 · 12 Marina View, Asia Square Tower 2, Singapore 018961
Tel: +65 6922 6948
Opening Hours: 11am – 12am (Mon-Thurs), 11am – 1am (Fri), 6pm – 1am (Sat), Sun (for private events)

Singapore Chicken Rice Wrap
Chicken, pickled cucumber and sticky glutinous rice in a tortilla wrap, served with ginger, dark soya sauce and chill sauce on the side, and clear chicken soup in a little glass bottle (which reminded me of chicken essence).

The texture and taste bore huge resemblance to the dim sum Lo Ma Gai. Executive Chef Aaron Foster who is Canadian, just wanted to have some fun and creativity.

Lepark
1 Park Road Level 6 People’s Park Complex, Singapore 059108
Opening Hours: 4pm – 11pm (Tues-Thurs), 4pm – 12am (Fri), 11am – 12am (Sat), 11am – 11pm (Sun)

Poached Chicken Sushi
It is only a matter of time that local chicken rice finds its way into Japanese sushi.

Lepark’s Poached Chicken Sushi ($8) combines a homemade chicken rice recipe infused with fresh herbs and garlic rolled into a sushi ball, topped with traditional poached chicken, a dollop of garlic chilli and all tied together with a strip of seaweed. Can image that it is almost like the real deal.

Crystal Jade La Mian Xiao Long Bao
Takashimaya S.C. #04-27, Jurong Point JP2 #03-96, Holland Ave 241, Great World City #02-043, Bugis Junction B1-04A
Crystal Jade Jiang Nan Vivocity #01-52

Hainanese Chicken Rice Xiao Long Bao
An SG50 special. Crystal Jade incorporates Singapore signature dishes Hainanese Chicken Rice and Chilli Crab into Chinese dumplings Xiao Long Bao ($7.80 for 4 pieces). Two red and two white XLBs. Almost feeling patriotic.

With fillings of minced chicken, there is a faint tinge of resemblance in terms of the stock within the XLB. Minced garlic is on the side for more likeness. Otherwise, quite gimmicky leh, but every almost table was ordering this.

The Diner by The Travelling COW
CT Hub, 2 Kallang Ave #02-16 Singapore 339407

Chicken Rice Burger
I went down wanting to try The Travelling COW’s Chicken Rice Burger – deep fried rice bun with chicken leg meat as the ‘patty’. The owner said that it would not be ready yet in the new few weeks during to labour shortage.  Two more weeks. (I will be back).

Let me know if there are other chicken rice based dishes you see.

Other Related Entries
10 Singapore Heritage Bakeries and Shops
10 Favourite Stalls From Tiong Bahru Food Centre
5 Heritage Chinese Restaurants in Singapore
5 Favourite Zi Char Places in Singapore
5 Stalls To Try at Maxwell Food Centre

The post 7 Hainanese Chicken Rice Based Food – Pizza, Salad, Bread, Xiao Long Bao, Sushi! appeared first on DanielFoodDiary.com.

Behind this bowl of Soon Huat Bak Kut Teh is the inspiring story of Jabez Tan, who once spent 12 years in jail.

On the walls of the shop were the words “Hard-core criminal turned entrepreneur” and “Break free”. This is one owner who is not afraid to share his past, hoping to encourage more to find hope in life.

No formal skills, and possibly no future. However, from a kitchen washer in Changi Prison, he strived on to be the main chef in the kitchen.

Now, Jabez has found God, is happily married with children, and is the owner of 3 Soon Huat Bak Kut Teh shops and stalls (Simpang Bedok, 11 Woodlands Close, 24 Sixth Ave), with one more to come. This accomplishment did not come easy, and thus you may appreciate every sip of the soup more.

(Note: This shop is not related to the New Soon Huat Bak Kut Teh at Jalan Kayu.)

Being a social enterprise, 80% of workers employed at Soon Huat are ex-offenders and the homeless, as Jabez wanted to help them build skills and reintegrate back into the community.

I find great comfort every time I drink their Bak Kut Teh soup.

The claypot version ($5.90 for 1 person, $11.80 for 2 persons) comes with piping hot soup and ingredients of enoki mushroom, beancurd skin and tender pork ribs.

This seems to be cross between the Singapore and Malaysian version, and a style you cannot quite pinpoint – it’s a bit of this and that. Robust and not overly herbal, flavoursome and not peppery, a type you won’t mind adding more soup. “Lao ba, jia tang!”

Another unique style is the Dried Bak Kut Teh ($6.90) – pork ribs and lady fingers in dark gooey sauce, best to go with a bowl of fragrant rich.

Those crispy thin strips you see at the top? Dried cuttlefish.

My favourite dish is the unsuspecting humble dish of Braised Tow Ki ($3.90), also served in a sizzling claypot. These light crisp beancurd sheets are half submerged in a braised sauce.

I suggest you not to mix, take a bite at each sheet to enjoy the contrasting textures – from crunchy then end off with the part soaked in gravy.

This is a new stall at Sixth Avenue, with neighbours of Thai Mookata, May’s Kopi Bar and Yi Jia Curry Fish Head.

Soon Huat Bak Kut Teh
Good Good Eating House, 24 Sixth Avenue Singapore 276481
Opening Hours: 11:30am – 9:30pm Daily

Other Outlets
302 Bedok Road “Simpang Bedok” Singapore 469460
11 Woodlands Close #01-46 Singapore 737853

Other Related Entries
10 Singapore Food Bloggers And Their Fav Hawker Food
Hong Ji Bak Kut Teh (Ang Mo Kio)
Lau Wang Claypot Delights (Serangoon)
Founder Bak Kut Teh (Rangoon Road)
Song Fa Bak Kut Teh (Chinatown Point)

The post Soon Huat Bak Kut Teh – Ex-Prisoners Turned Cooks. Claypot BKT Shop Opens At 6th Ave appeared first on DanielFoodDiary.com.

Fu Lin Yong Tofu gets a revamp and goes ‘hipster’, selling Asian Fusion Tapas after 3pm along with house wines, sake and beer.

Located at Telok Ayer Street near Amoy Food Centre, Fu Lin appears like any other generic bar with an industrial concrete look matched with high tables and seats. Why all look the same ah? (They probably got their cue from the modern Wanton Seng’s Noodle Bar a minute or two walk away.)

BUT, uncles and aunties were still around serving customers food. (Night time is a different team.)

Fu Lin Bar Daytime
It was disconcerting to see metal trays of Yong Tau Foo placed in front rows of alcohol, just not too used to this.

The price of the food did not get overly ‘hipster’ yet – A 6 piece set with Signature Noodles cost $6.00+. The ‘+’ is for the GST, or for more expensive items such as Prawn Roll and Cheese Sausage which they could equate in price as 3 items instead of 1.

I think I gave that look when my set turned out to be $7 plus. Uncle was quick to comfort, “Government’s GST…”

For those intending to eat Yong Tau Foo to save some calories, I would advise you to look another way. Their items are DEEP FRIED. You can request for them to be boiled instead.

With that said, Fu Lin’s style is a class of their own – a dry version where the items are covered in gooey brown minced chicken gravy made from a secret recipe. The ‘signature noodles’ turned out to be thick bee hoon in a starchy sauce similar to beef noodles.

I found the sauce both appetising and salty.

No wonder the wide selection of deep fried items such as you tiao and deep fried bean curd skin which would absorb the ‘zup’ (sauce) like a sponge. There were moments it felt like eating Ipoh Horfun without the Horfun. I wished there was some accompanying soup.

Fu Lin Bar Night Time
The Yong Tau Foo disappears after 3pm, and that section will be transformed into a place for happy hours serving Asian inspired tapas and small plates.

Some of the recommended dishes include Hanging Tender Beef ($13) – wrapped with bacon and covered with chestnut puree, Iberico Steak ($23), Camembert Toast ($8), Crispy Pork Belly ($10), and Prawn Pasta ($21).

At the end of the section of the menu was a Bacon Bak Gua ($12) which I felt intrigued to try. I mean, how would this be different from the typical brands, other than being sprinkled with tobiko?

Okay, this did taste like a GOOD brand of bak kwa, evenly grilled and added with some smoked cream to complement the drier pieces of sweet-savoury ‘bacon’. I wished for more substantial portion for it to be a more pleasurable bar-bite.

Both the desserts were stronger relatively in my opinion.

The Key Lime Pie with Chocolate Soil ($7) was straight-forward decent – light- tangy, soft creamy filling with a firm buttery crust.

How adventurous. A Sesame Puff Ball ($7) which we occasionally see in a dim sum restaurant, filled with chocolate mousse. The contrast would have worked perfectly if Chef could find a way to execute a hot crispy crust with a much colder interior.

Fu Lin Bar
127 Telok Ayer Street Singapore 068596 (Tanjong Pagar, Telok Ayer MRT)
Opening Hours: 10am to 3pm (Mon – Sat), Tapas Bar Opens After 3pm

Other Related Entries
80 Singapore Hawker Food And Their Calories
Wanton Seng’s Noodle Bar (Amoy Street)
Nam Seng Noodle House (Far East Square)
Lepark (People’s Park)
Soon Huat Bak Kut Teh (6th Avenue)

The post Fu Lin Bar – Hipster Yong Tau Foo In The Day, Asian Fusion Tapas At Night appeared first on DanielFoodDiary.com.

In an examination-obsessed country like Singapore, the very sound of “A-One” can trigger off sensations of achievement and pride.

A-One Claypot has the right name then. Famous for their dried scallop porridge, the local restaurant chain has further diversified into Bak Kut Teh business, offering Singapore’s 1st Claypot Bak Kut Teh Porridge.

A-One’s porridge and hot-plate dishes at some outlets have been comforting on occasions, and we were curious to try its take on this famous local delicacy.

Our first verdict, they may need to re-sit for this test. (Sorry A-One!)

The Pork Ribs soup ($10.90) didn’t come in those traditional claypot as we would have expected, and we wondered about the container’s actual effectiveness. (Foods cooked in proper claypot are generally more flavourful with tastes sealed in, and retain heat better.)

The Bak Kut Teh ($10.90) and Pig’s Organ Soup ($9.90) were just one-dimensional peppery, and somewhat salty. The entire clear stock was overwhelmed by pepper, and it is a pity diners cannot really savour the natural goodness from the pork bones.

The pork ribs wasn’t as tender as we would have imagined as well.

Our neighbouring table noticing our mildly-pained faces, gave us a thumbs-down hand signal and resigning smile. Food does bond people together.

She walked over and said, “Try the Ampang Yong Tau Foo next time. At least it is good.” Noted.

A-One Bak Kut Teh
The Star Vista, 1 Vista Exchange Green #01-46, Singapore 138617 (Buona Vista MRT)
Tel: +65 6734 6567
Opening Hours: 10:30am – 9:30am (last order)

Other Related Entries
Hong Ji Bak Kut Teh (Ang Mo Kio)
Soon Huat Bak Kut Teh (6th Avenue)
Song Fa Bak Kut Teh (Chinatown Point)
Founder Bak Kut Teh (Rangoon Road)
BKT by Kong Kee (Far East Square)

The post A-One Bak Kut Teh – BKT At The Star Vista, Passable appeared first on DanielFoodDiary.com.

If you invite a friend over to Singapore, where would you bring this guest? To share your favourite local dishes, to bring them to a place of interest, to show a slice of Singapore.

Singapore Invites is asking for all who are living in Singapore to share their stories of Singapore that they would like their friends or family from overseas to experience and why.

This got me thinking, “Where would you bring them and why?”

In fact, I have been asked this question countless times. While food is always the focus, my choices could have a combination of hawker centres, cafes and restaurants.

Some factors for my choices – it should be worth going or have certain significance, hopefully be near an MRT station for convenience, and within walking distance to some of Singapore’s most famous landmarks.

So allow me to be crazy to suggest 26 places to bring this friend of mine.

Presenting The A-Z List Of Where To Eat, Where To Go Around Singapore.

Andre
I spent my last birthday at Restaurant Andre, and that meal was by far probably one of the best I ever had, fine dining wise. This is after all Singapore’s best restaurant under S.Pellegrino’s World’s 50 Best Restaurants, and lauded by The New York Times as a “top 10 restaurant in the world worth a plane ride”.

Address: 41 Bukit Pasoh Road Singapore 089855
MRT: Outram Park MRT
After the meal: Exploring the nearby shophouses at Neil Road and Keong Siak.

Bengawan Solo
Two words: Pandan cake. Some friends overseas always get me to ‘tompang’ a few of Bengawan Solo’s pandan chiffon cakes when I travel, especially to Hong Kong. On a usual day, I get just one slice, and enjoy the pillowy soft goodness, humming that famous song in my head, “Bengawan Solo, Riwayatmu ini…”

Address: Various, such as Ion Orchard, Takashimaya, Plaza Singapura
MRT: Orchard MRT
After the slice: Shopping at Orchard Road.

Colony
Rarely do I get so excited about a buffet restaurant. Colony at The Ritz-Carlton, Millenia Singapore, where Greenhouse used to be, has a gorgeous British-colonial setting. Eight different conservatory kitchens incorporating live cooking offer Singapore heritage cuisine and more. One place where you can bring your foreign friends to try out our local delicacies all at one go. While you are here, it is a necessity to leave with the signature Colony Laksa with Homemade Lobster Ball. The gravy is lemak (coconut-y), mildly spicy and out-and-out satisfying.

Address: Level 3, The Ritz-Carlton, Millenia Singapore, 7 Raffles Avenue Singapore 039799
MRT: Promenade
After the meal: A short walk to Singapore Flyer, that giant Ferris wheel, for a different view of Singapore.

Department Of Caffeine
Oh, a hipster café? Well, the Telegraph listed Singapore’s Department Of Caffeine (D.O.C.) as one of the world’s best coffee shops.

Address: 15 Duxton Road Singapore 089481
MRT: Chinatown or Outram (10 min walk)
After the meal: Surrounding areas such as Duxton, Keong Siak, Ann Siang, and Chinatown are great places to explore.

Edge
I personally would recommend Edge for its spread of dishes to buffet lovers. The restaurant offers a heritage lunch called Makan Makan (means ‘eat and eat’) on Saturday afternoons, with nostalgic treats including Babi Pongteh (a Peranakan dish), Lobster Ngoh Hiang (minced meat rolls), Tai Lok Mee, Ice Kachang (ice shavings) and Orh Nee (yam paste dessert).

Address: Pan Pacific Hotel 7 Raffles Boulevard Singapore 039595
MRT: Promenade
After the meal: Pan Pacific Hotel is connected to Suntec City, and a short 15-20 minutes’ walk to Marina Bay Sands, Esplanade – Theatres on the Bay, Singapore Flyer, Gardens by the Bay.

Fishball Story
Douglas Ng is a ‘hawkerpreneur’ I would like to introduce my foreign friends to, for being one who makes fishballs by hand. Douglas is very outspoken and not afraid to share. His fish balls are made at 4am in the morning, using all pure fish meat and no flour, which he proudly said “Quan yong gong fu da chu lai de”, which means they were all produced by true skills.

Address: Golden Mile Hawker Centre #01-85, Beach Road, Singapore 199583
MRT: Bugis (15 min walk)
After the meal: Beach Road Army Market upstairs, or explore ‘mini-Thailand’ at Golden Mile Complex

Goodwood Park Hotel
Described to “taste like heaven, but smell like hell” – Durian is many Singaporean’s favourite fruit. Goodwood Park Hotel’s Durian Puffs are some of the best known, and a must-have even for non-durian lover like myself. The puff looks like a profiterole with light mousse-y durian flesh, is dainty, and fits into one mouthful.

Address: Coffee Lounge, Goodwood Park Hotel, 22 Scotts Road, Singapore 228221
MRT: Orchard (10 min walk)
After the meal: More Orchard Road shopping, especially affordable fashion items from Far East Plaza a 5-minute walk away.

HarriAnn
The story of HarriAnn touched me. The stall was founded by couple Harry and Ann who learnt traditional Nonya kueh making from Harry’s mother. Harry’s mother Mdm Chia had to raise the family single-handedly. Other than its glutinous rice (which tastes almost like what my grandma used to make), I think our foreign friends should try our local version of the ‘rainbow cake’, the Nonya-style Rainbow Lapis.

Address: 230 Victoria Street #01-01A Bugis Junction Towers Singapore 188024, and Tiong Bahru Food Centre
MRT: Bugis
After the slice: Bugis Village for bargain hunting and young fashion buys.

Imperial Treasure Super Peking Duck
Our very own Imperial Treasure Super Peking Duck is ranked one of Asia’s 50 Best Restaurants 2015, making it the only Chinese restaurant from Singapore on that list. I once brought friends from New Zealand here, and they left feeling satisfied, saying “This is the best Chinese meal we have ever eaten.” Plus having and wrapping Peking Duck together, helps bonding.

Address: Paragon #05-42/45, 290 Orchard Rd. Singapore 238859
MRT: Orchard
After the meal: Some higher end shopping at Paragon with up-market and luxury products.

Jian Bo Chwee Kueh
Many Singaporeans would agree that Jian Bo offers one of the best chwee kuehs around, a simple dish of smooth and soft steamed rice cakes topped with oily preserved radish. This is actually what I eat regularly since I was a child. Simple, yet so very satisfying and nostalgic.

Address: Tiong Bahru Market & Food Centre, 30 Seng Poh Road, Singapore 168898
MRT: Tiong Bahru (15 min walk)
After the meal: Order more food around, such as Tiong Bahru Pau, Zhong Yu Yuan Wei Roast, Koh Brother Pig’s Organ Soup, and Teck Seng Soya Bean drink. Then go downstairs to have a look at the local wet market.

Killiney Kopitiam
Kopitiam is a common part of Singapore, where a typical drink stall would sell coffee (kopi), tea (teh), milo and other soft drinks, along with breakfast items such as kaya toast and soft-boiled eggs. This is our way of life. There are Killiney Shops around, but what better way to have it at… Killiney Road! I will introduce friends to slurping half-boiled eggs with pepper and dark-soya sauce, both disgusting-looking but delicious. Also, our Nanyang-style coffee is in a class of its own.

Address: 67 Killiney Road Singapore 239525
MRT: Somerset (5-10 min walk)
After the meal: A Killiney Curry Puff a few shops down, or back to Orchard Road which is 5 minutes away.

Labyrinth
Restaurant Labyrinth exemplifies creativity in cuisine, a Mod-Sin (modern Singaporean) restaurant which presents “familiar flavours with a twist”. Self-taught Chef Owner Han Li Guang creates items such as Chilli Crab – deep fried soft shell crab with a scoop of chilli crab ice cream; Siew Yoke Fan – a tender slab of roasted pork served on risotto cooked in ramen broth and topped with quail egg cooked sous-vide style; and Hainanese Curry Rice made of quinoa. Some of the dishes I tried were quite mind-blowing.

Address: 8 Raffles Avenue, #02-23 Esplanade Mall Singapore 039802
MRT: Esplanade
After the meal: Of course it would be a walk around “the durian”, the other name for Esplanade – Singapore’s most important arts venture. We can watch some performances here, or do a guided tour which takes us through the front-of-house facilities.

Muthu’s Curry
Muthu’s Curry at Race Course Road has a long history of over 40 years, and has emerged as an icon serving hearty South Indian fare. Having their Fish Head Curry with rich gravy blended with aromatic spices plus a glass of Mango Lassi can be an unforgettable eating experience.

Add: 138 Race Course Road#01-01 Singapore 218591. Other branches at Suntec City Mall, Dempsey Road Blk 7
MRT: Farrer Park (for Race Course Road)
After the meal: Mustafa Centre, one of my favourite malls, which sells almost EVERYTHING. Plus, Mustafa is opened 24/7.

No Signboard
Chilli crab can be said to be one of Singapore’s most representative dishes, and I like dipping deep fried mantou into that gooey spicy-sweet-orange sauce. So good. This is also the kind of food that can get our hands dirty with lots of laughter from sharing stories around the round table.

Address: 414 Geylang Singapore 389392, Vivocity, The Central at Clarke Quay, The Esplanade
MRT: Aljunied
After the meal: A walk down Geylang for the king of fruits – durian.

Old Chang Kee Curry Puff
My mum looooooves Old Chang Kee curry puffs (even though I will try not to let her eat so many deep fried stuff). This is also one of the snacks we grew up with, though OCK is more commercialised now. Their hot crispy potato and chicken filled curry puffs can be considered the most popular in Singapore. Sometimes, I grab one on-the-go when my mouth is itching for food.

Address: Various outlets, many in Central area such as Orchard Road. One of the most original places is at Rex Cinema, 2 Mackenzie Road #01-01 Singapore 228673
MRT: Little India
After the snack: Off to Little India to immerse in this historic district of vibrant cultures and ethnic-inspired shopping.

Punggol Nasi Lemak
Nasi lemak is a fragrant rice dish cooked in coconut milk and pandan leaf. Punggol Nasi Lemak serves theirs with favourite add-ons such as crispy wings, fried fish, egg, luncheon meat, long bean, spicy shrimp floss, homemade archar and lady’s fingers. Thai Hom Mali grain is used for the rice, which did give it an edge – long grained, aromatic, resonating with flavours of coconut milk.

Address: 371 Jalan Besar #01-01 Singapore 208998, or 965 Upper Serangoon Road Singapore 534721, 238 Tanjong Katong Road Singapore 437026
MRT: Lavender (15 min walk)
After the meal: To café hotspot of Jalan Besar

Queensway Lau Tan Tutu Kueh
“Tu Tu” comes from Hokken word “push push”. (My dad is Hokkien.) These Tutu cakes came about in the 40s, where immigrants with the surname Tan sold these snacks on the streets on push carts, therefore the name. These cakes made of rice flour with sweet coconut and grounded peanut are still meticulously hand made to retain its original flavour.

Address Queensway Shopping Centre, Ion Orchard, Chinatown Point, Bedok North St 1
MRT: Orchard (for Ion Orchard), Chinatown (for Chinatown Point)
After the snack: A tour down Chinatown for some Lim Chee Guan at New Bridge Road, souvenirs at Pagoda Street, and other shophouses along Smith street.

Rendezvous Nasi Padang
A long time ago, I had a family lunch at the original Rendezvous Restaurant Hock Lock Kee and I remembered sitting at a long table, enjoying those homely and varied Western Sumatran Nasi Padang dishes. Even though the restaurant has moved, we can still go back time to time, to have our regular favourites of beef rendang, chicken curry, and sambal sotong.

Address: 6 Eu Tong Sen St, #02-72 to 75/77/92 Clarke Quay Central, 059817
MRT: Clarke Quay Central
After the meal: A walk down the scenic Singapore River and the neighbouring famous quays: Boat Quay, Clarke Quay and Robertson Quay.

Satay By The Bay
There is a part of me that misses the old Satay Club. The Satay By The Bay is a good alternative, with many stalls selling satay and local barbecued fare. All these while being surrounded by lush greenery before a waterfront, and a walk away from the beautiful Gardens by The Bay.

Address: 18 Marina Gardens Dr, Singapore 018953
MRT: Bayfront (Long walk though)
After the meal: Gardens by the Bay.

Tian Tian Chicken Rice
Probably one of Singapore’s most famous chicken rice stalls, Tian Tian’s winning formula to me has to be its rice. Even Anthony Bourdain said that the chicken rice is so fragrant and delicious that it can be eaten on its own. The rice is warm, fluffy, fragrant, good enough to just eat with the chilli sauce.
HOWEVER, I did think that the standard of Tian Tian has dropped, ironically after winning in the “Gordon Ramsay vs Tian Tian” Hawker Heroes Challenge. Fame has found the stall, tourists all over the world come here to queue for a plate.

Address: Maxwell Food Centre, 1 Kadayanallur St, Singapore 069184
MRT: Chinatown
After the meal: Too many stalls not to miss out at Maxwell. Zhen Zhen Porridge, Jin Hua Sliced Fish Bee Hoon, China Street Fritters, Lao Ban Beancurd, Hoe Kee Congee, Lim Kee Banana Fritters, Fried Sweet Potato Dumplings, Maxwell Fuzhou Oyster Cake and Hum Jin Peng.

Udders
It can be quite fun with unexpected tastes when it comes to trying out offerings from a local ice-cream shop. Local-inspired flavours from Udders include Mao Shan Wang Durian, D24 Durian, Coconut Sherbet, and Nian Gao.

Outlets: Novena, Serangoon Garden, Upper Thomson, Siglap, Lor Kilat
MRT: Novena
After the ice cream: A short bus ride to Balestier or Orchard.

Violet Oon
Violet Onn has been described as “Singapore’s Julia Child”. Her traditional Nyonya dishes are some of the MUST TRIES in Singapore, because they are unique, hard-to-find, time consuming to prepare and contain an explosion of tastes.

Address: 881 Bukit Timah Road. Opening at National Gallery Singapore, 1 St Andrew’s Road Singapore 178958
MRT: City Hall (for National Gallery)
After the meal: Visit National Gallery and its exhibitions. This is Singapore’s brand new visual arts museum, refurnished from the former Supreme Court.

Wild Rocket
Singapore’s Prime Minister Lee Hsien Loong brought his foreign friends here. Of course we should be proud of our homegrown chef Willin Low. Plus, this guy is an auntie-charmer I tell you, and he can make guests feel right at home. He is also one of the first Singaporean friends to introduce ‘Mod-Sin’ cuisine, incorporating local Singapore flavours into restaurant food.

Address: The Hangout Hotel, 10A Upper Wilkie Road, Singapore 228119
MRT: Dhoby Ghaut
After the meal: A walk to Tekka Centre, Singapore’s largest indoor ‘wet’ market. (Perhaps Chef Willin can give you tips on what to buy there.)

Xiu Ji Ikan Bilis Yong Tau Fu
Not many stalls make Yong Tau Fu like Xiu Ji anymore – handmade, fresh and simple. Plus add the deep fried anchovies for some flavours and crunch. Long queue though.

Address: Chinatown Complex Market 02-88, 335 Smith Street, Singapore 050335
MRT: Chinatown
After the meal: So much more to eat at Chinatown Complex. The shops downstairs are interesting to explore too.

Ya Kun Kaya Toast
Ya Kun Kaya Toast is probably THE shop that started the entire wave of local kopi toast chains. Founded by Loi Ah Koon in 1944, one of its most original shops is at Far East Square. After they started franchising in 2000, Ya Kun never looked back. Many Singaporeans love their thin, brown crispy grilled bread, spread with homemade kaya comprising of coconut milk, sugar, eggs and fragrant pandan.

Address: Various locations, including 18 China Street #01-01 Singapore 049560
MRT: Raffles Place / Telok Ayer
After the meal: Telok Ayer near the CBD is actually home to many Chinese temples and Muslim mosques, including the Thian Hock Keng Temple (built for the Hokkiens), Fuk Tak Chi Temple (for the Hakkas and Cantonese), Nagore Durga Shrine (for Indian Muslims), the Al-Abrar Mosque and the Telok Ayer Methodist Church.

Zam Zam
Zam Zam, opposite the famous Sultan Mosque, is popular with its Nasi Briyani and Murtabak. Do you know that they have been around since 1908? That makes it 107 years old! The restaurant is supremely crowded, the service staff exude an air of arrogance, and note that you MUST order either a briyani ($6.80) or murtabak ($8.00) if you sit on the second level. Some say the murtabak is the best in Singapore; while others say the standard has dropped. Still, how many restaurants in Singapore can say they have been around more than a century?

Address: 697-699 North Bridge Road Singapore 198675
MRT: Bugis
After the meal: Visit the colourful Arab Street, filled with shops selling textile, jewellery, Persian carpets and local souvenirs.

Singapore Invites
Do you have any experience in Singapore you would like to share with a foreign guest?

Singapore Invites is about discovering real and authentic voices of Singapore, and it is calling for people living in Singapore to share what they would like their friends or family from overseas to experience in Singapore and why.

Winners will be able to bring their guests to Singapore for a 4D3N stay, complete with accommodation and air travel. A total of 25 winners will be picked, and they may invite up to three people each.

Who I would choose to bring to Singapore
One of my most memorable travel experiences was a homestay at Chia Yi Taiwan. This is Madam Wang Xiao Yun王筱雲, my host family for the week I was there. I am still very thankful to her for preparing my breakfasts, ensuring I had a comfortable bed to sleep at, and arranging my itinerary there.

The last meal we had together was dough sticks and soy bean milk at a breakfast café. If there is one place I would bring her to in Singapore, it would be Tiong Bahru market because this is near where I grew up.

And yes, I will treat her to a breakfast of Tiong Bahru Teck Seng soya bean milk drink and Jian Bo chwee kueh.

Singapore Invites Contest Details
– Upload a photo that depicts your dream experience in Singapore.
– Say who you wish to invite and why this dream experience is meaningful to you, in up to 150 words.
– Submit your entry on Instagram and hashtag it with your country of residence and #SingaporeInvites.
– Entries can also be submitted via www.yoursingapore.com/singaporeinvites .
– The contest ends on Dec 6.

* This entry is brought to you in partnership with Singapore Tourism Board.

The post Singapore Invites – The A-Z List Of Where To Eat, Where To Go Around Singapore appeared first on DanielFoodDiary.com.

Labyrinth won the Best Asian Fine Dining in the Restaurant Association of Singapore (RAS) Epicurean Star Award 2015.

It was a close fight between all the nominees, but Labyrinth won in how it was able to create unexpected dishes inspired by the Singapore food culture itself, and also presented the menu in a methodical story.

Banker turned self-taught chef Han Li Guang took a leap of faith in his late 20s, opened Labyrinth, and found relative success in a manner of short few years.

His main training was from At-Sunrice Globalchef Academy, books, self-experiments and short stints at Garibaldi and Tanuki Raw Bar.

Chef Han calls his cuisine “Neo-Sin”, using food science and modern technology to re-present familiar Singapore flavours in unexpected forms.

I half-suspect the “Neo-Sin” is to draw comparisons away from “Mod-Sin” which is very closely tied to lawyer-turned-Chef Willin Low’s Wild Rocket.

But lessons can still be drawn from Willin. After a break, he did elevate the ‘Mod-Sin’ menu to another level, generating more exciting unanticipated tastes while balancing international-meets-local cuisine in the kitchen, while still being the ‘media darling’ (and can I add Instagram) in the forefront.

Labyrinth currently at the Esplanade features a signature “Experience Tasting Menu” is themed on a typical day’s breakfast in Singapore – from breakfast, lunch, dinner, supper and breakfast again.

The multi-course dinner starts with amuse-bouche of “street snacks” such as Radish Cake and Kaya Butter, moves on to “Bak Chor Mee” and “Roast Meat Rice”, to “Century Egg Porridge” and ends with “Soft Boiled Eggs”.

Two thoughts: I come from a local’s point of view, who has some preconceived idea and bias on how certain dishes will and should taste; and a foreigner would have an entirely different take on this same menu.

In addition, I wonder if this chronological story enhances or in fact restricts the type of dishes we see, and sequence they are presented.

Some dishes worked; some required some thought in refining.

Having the local hot signature dish of Chilli Crab in the form of a cold Ice Cream presented an excitement to my palate.

I must had a twinkling in the eye, a surprise moment, that this opposition of spicy-cold actually somehow worked. That somehow worked as a side ‘sauce’ for the deep fried soft shell crab.

The Beef Hor Fun was presented in the form of A4 Japanese Wagyu with thinly sliced radish as the ‘hor fun’. I wondered if actual thin flat rice noodles would have worked better, but Chef explained he wanted a non-carb accompaniment.

My choice dish was the SG Breakfast – looks like the actual thing, but the set contained soft boiled eggs containing mango ‘yolks’ eaten with sugary ‘soya sauce’ and ‘pepper’ made from ground almond. Elements of interaction, fun and nostalgia at the same time.

There was a particular starter, with Nasi Lemak transformed into Chwee Kway which didn’t quite work for me, because I have eaten really smooth rice cakes elsewhere.

Overall, I see influences from ‘elBulli’ type restaurants, with some parts of Labyrinth reminding of New York’s Eleven Madison Park, Bangkok’s Gaggan and more so Hong Kong’s Bo Innovation in its attempts and ambition.

In terms of execution, I would objectively say 60-70% or so can be lauded for what it hoped and could achieve, while some of the other dishes had components which didn’t feel balanced, or not spot-on enough.

Story telling is an important element and forms an integral part of the introduction to the dishes. Some more polished restaurants (usually overseas fine dining) do a sophisticated show-and-tell, while Labyrinth adopts a more straight-forward sharing.

During my anonymous visit, Chef Han did most of the introduction, and to the other tables as well. You can immediately sense his passion and dedication, which I admit is integral in the appreciation of the dishes.

Apart from the new Experience tasting menu, Labyrinth will also launch the following menus:
– Lunch Menu 3 or 4 course at $38 (3-course) and $48 (4-course);
– Lunch Tasting Menu with 5 courses at $88;
– Pre-theatre Menu with 4 courses at $48;
– Dinner Discovery Menu with 5 courses at $98 and 6 courses at $105; wine pairing option available at $50 supplement
– Dinner Experience Tasting Menu with 9 courses at $168; wine pairing option available at $60 supplement
– Ala Carte Bar Bites Menu;
– Bar Tasting Menu (recommended for 2 pax) at $58.

Restaurant Labyrinth
8 Raffles Avenue #02-23 Esplanade Mall Singapore 039802
Tel: +65 6223 4098
Opening Hours: Lunch 12.00pm – 2.30pm (Mon – Fri), Dinner 6.30pm – 10.30pm (Mon – Sun)
Pre-theatre 5.30pm onwards (last order at 6.30pm)

Other Related Entries
Wild Rocket (Upper Wilkie Road)
Restaurant Andre (Bt Pasoh Road)
Odette (National Gallery Singapore)
Cook and Brew (Westin Singapore)
Portico (Alexandra Road)

The post Restaurant Labyrinth – Best Asian Fine Dining Restaurant In Singapore appeared first on DanielFoodDiary.com.

When the children of the founders of Outram Park Ya Hua Rou Gu Cha欧南园亚华肉骨茶 wanted to set up a shop on their own, they were not allowed to use the original brandname.

In a bold move, owner Mr Gwee Song How wanted his children to learn more about entrepreneur and hardship from ground zero, Thus, this new Bak Kut Teh shop at Tiong Bahru Kim Tian Road is called “Tuan Yuan Pork Ribs Soup 团缘肉骨茶” instead, which symbolizes reunion and togetherness.

Tuan Yuan Bak Kut Teh occupies a space previously occupied by a kopitiam, which cost the family $4.75 million and another $500 in renovation and equipment. The shop is briskly occupied by many families on a weekday’s night visit.

It is BKT looking a lot more modern – you can take orders on an app before arrival, orders are done electronically, the eatery is fully air-conditioned, service crew in uniforms.

The vibe given was also friendly and lively, with the staff coming repeatedly to every table to ask if they need more stock.

Menu includes the Tuan Yuan Pork Ribs Soup ($8), Spare Rib Soup ($10), Premium Spare Rib Soup ($20), Sliced Tenderloin Soup ($8), Pork Ball Soup ($8), and Fresh Sliced Garoupa Fish Soup ($12).

Even though Tuan Yuan is related to Ya Hua, the Bak Kut Teh tasted like there were differences – the stock is ‘cleaner’, not as peppery and salty, and I was more willig to have my seconds and thirds.

Also, this is one of the few times when we were served You Tiao (doughsticks) both crispy and fluffy. Fresh-tasting, unlike what some BKT eateries may offer in reality.

While the pork ribs were still tender (I requested for a more fatty version), I thought that the portion could be larger.

Perhaps they wanted us to create some space for its side dishes – Braised Dried Beancurd ($2), Braised Fried Beancurd ($2/$4), Braised Tau Kee ($2/$4) and Braised Peanuts ($2/$4). Note: slightly to the salty side.

There are ambitious plans for Tuan Yuan Pork Ribs to go further, to make it the one-stop shop for a Bak Kut Teh outing. I think it has the potential.

Tuan Yuan Pork Ribs Soup 团缘肉骨茶
Block 127 Kim Tian Road #01-01 S(160127), Singapore 160127
(Tiong Bahru’s MRT station, Exit B, take the escalator up & take Bus 121 from Tiong Bahru’s Plaza bus stop. Alight at the next bus stop)
Tel: +65 6684 0123
Opening Hours: 5pm – 12am (Tues – Sun)

Other Related Entries
Hong Ji Bak Kut Teh (Ang Mo Kio)
Founder Bak Kut Teh (Rangoon Road)
Soon Huat Bak Kut Teh (6th Avenue)
Song Fa Bak Kut Teh (Chinatown Point)
A-One Bak Kut Teh (Star Vista)

The post Tuan Yuan Pork Ribs Soup 团缘肉骨茶 – Ya Hua Sets Up Another Bak Kut Teh Eatery At Tiong Bahru appeared first on DanielFoodDiary.com.

I wrote this entry on a cool, rainy day, dreaming about having Claypot Bak Kut Teh with the hot, steaming soup providing much comfort and warmth.

Claypot dishes work well because the food inside the pot loses little to no moisture because it is surrounded by steam, creating a tender, flavorful dish. Also, less oil needs to be added with this cooking method.

Of course, claypot dishes really more time and patience to cook. Due to the fast-moving society where time is money, many stalls choose to cook the food separately first, THEN transport to a claypot. And still label it “Claypot”. Oh well.

10 Best Claypot Dishes In Singapore – So Hot, So Comforting

Depot Road Zhen Shan Mei Claypot Laksa (Bukit Merah Lane)
Blk 119 Bukit Merah Lane 1 #01-75, Alexandra Village, Singapore 150119 (nearest MRT Queenstown, but need to take a bus from there), Tel: +65 9088 9203
Opening Hours: 8:30am – 3:30 pm (Closed Mondays)

Claypot Laksa
This stall originated form the Depot Road Zhen Shan Mei Claypot Laksa near CMPB, and word has it that the old couple sold their recipe to its present owners. While the present version is said to be less sizzling hot, loyal customers would still say it is more or less than same.

Alexandra Village’s Claypot Laksa is really the best laksa I ever had – the gravy is spicy, lemak and so so tasty. Warning though: a bowl of lemak laksa is 696 calories according to HPB, so go easy on the gravy. (Read: Claypot Laksa Alexandra Village)

Kim Keat Hokkien Mee
Toa Payoh Lor 4, Blk 92 #01-264, Singapore 31009 (10-15 min walk from Bradell MRT)
Tel: +65 9456 0413
Opening Hours: 11:30am – 9:30pm (Mon), 11:30am – 9:30pm (Wed-Sun), Closed Tues

Claypot Hokkien Mee with Sio Bak
This Hokkien Mee stall got into the radar last year partly because Dr Leslie Tay of ieatishootipost wrote about how the owner who was an ex-prisoner “turned over a new opeh leaf” after being baptized; and film producer Daniel Yun published an article how the hawker (whose family used to own Heng Heng Hokkien Mee) found redemption.

Fans of ’zup zup’ variants of Hokkien Mee will take pleasure in Kim Keat’s version, as you scoop the somewhat salty sauce (some say overly salty) at the bottom to pour over the noodles.

Cooking good Hokkien Noodles requires great skills and time. We thought that the noodles and sauce could have been better ‘fused’ together as one. (Read: Kim Keat Hokkien Mee Toa Payoh)

Hong Ji Claypot Bak Kut Teh
Ang Mo Kio Ave 4, St 11, Blk 107 #01-38 Singapore 560107
Opening Hours: 8:00am – 9:45pm

Claypot Bak Kut Teh
Their rendition reminds me of what I had in Kuala Lumpur. It turns out that the owner had bought the recipe from a Malaysian hawker for $10,000, and improved the formula to its current adaptation.

Hong Ji’s selling point is the aromatic hot piping broth which takes 6 hours to cook, made with herbs such as dang shen, dang gui and dried tangerine peel. Before it is served, you can already smell the fragrance a few metres away. The soup is light and not overly salty or overpowering, and I could easily finish two bowls of this. (Read: Hong Ji Bak Kut Teh AMK)

Soon Huat Bak Kut Teh
Good Good Eating House, 24 Sixth Avenue Singapore 276481
Opening Hours: 11:30am – 9:30pm Daily

Other Outlets
302 Bedok Road “Simpang Bedok” Singapore 469460
11 Woodlands Close #01-46 Singapore 737853

Claypot Dry Bak Kut Teh
Other than the soupy Bak Kut Teh, a unique style offered here is the Dry version ($6.90) – pork ribs and lady fingers in dark gooey sauce, best to go with a bowl of fragrant rich.

Those crispy thin strips you see at the top? Dried cuttlefish.

Being a social enterprise, 80% of workers employed at Soon Huat are ex-offenders and the homeless, as owner Jabez wanted to help them build skills and reintegrate back into the community. (Read: Soon Huat Bak Kut Teh 6th Avenue)

Crystal Jade La Mian Xiao Long Bao
Holland Avenue 241 Singapore 278976 (Holland Village MRT)
Tel: +65 6463 0968
Opening Hours: 11am – 10pm Daily

Claypot Lion Head
This is called Braised Minced Pork Ball with Mushroom & Bamboo Shoot on the menu, inspired by the famous signature delicacy of Huaiyang China – Lion’s Head, better known as ‘shi zi tou’.

Crystal Jade La Mian Xiao Lao Bao’s meatballs come in smaller sizes, and thus easier to consume and not as richly-filling. The hand-beaten pork balls are skilfully cooked with a moist inner texture, braised with cabbage till steaming hot in a claypot. (Read: Crystal Jade La Mian Xiao Long Bao)

Malaysia Boleh! Food Court
Jurong Point II, Level 3, 1 Jurong West Central 2, #03-28 Singapore 648886 (Boon Lay MRT)
Opening Hours: 10am – 10pm

Claypot Rice
Malaysia Boleh! Is the one-stop space where you can get the best of authentic food offerings from Penang, Kuala Lumpur and Ipoh.

My must-order dish here is from Petaling Street Famous Claypot Chicken Rice, with generous servings of Chinese sausage and succulent well-marinated chicken pieces. (Though I know there are many, many good claypot rich stalls around too!)

Mellben Seafood
232 Ang Mo Kio Ave 3, Singapore 560233 Tel: +65 6285 6762
Opening Hours: 4:30pm – 11:30pm (Reservations needed, except weekends when you have to queue)

Claypot Crab Bee Hoon
Service is almost atrocious but people still come in droves to queue during the weekends. After about an hour wait, we finally got a table. Quickly order the crabs because they may run out (yah, that sounds ridiculous for a crab place).

For their Crab Bee Hoon served in claypot, I am prepared to overlook all the trouble. The soup is richly flavoursome with a multi-layered creamy taste, and that is also when you can savour the sweetness of the crab meat. If you want more, just request to ‘jia tang’ – add beehoon with soup for a price without the crabs.

Good Chance Popiah
No. 1 Jalan Berseh #01-15 New World Centre Singapore 209037
Tel: +65 96229445
Opening Hours: 11.00am – 2:30pm, 6pm – 9.30pm

Blk 149 Silat Ave #01-58 Singapore 160149
Tel: +65 62710698
Opening hours: 11am – 2.30pm, 6pm – 9.30pm. Closed Mon

Claypot ‘Popiah’
Being a first-timer, I asked auntie about the ‘bang kuang’ (yam bean) which came in a claypot, she quickly commented, “Not just bang kuang, okay?” Then I learnt there were more than 7 ingredients in the fillings which included cabbage, carrot, long beans, bamboo shoots, garlic and shrimps.

Wrapping your own may be more expensive than your usual hawker stall prices (or Qiji) outside – 4 rolls are at $16.80, 6 rolls at $22.80, 12 at $42.80, and 18 for $59.80.

Chinese sausage, prawns and crab meat at additional cost – $5.80, $7.80 and $7.80. If you throw in all ingredients, and using the 4-roll combination as a reference, it would have cost $38.20 to wrap your own popiah, almost $10 for one! (Read: Good Chance Popiah Jalan Besar)

Lau Wang Claypot Delights 老王砂煲小厨
Blk 263 Serangoon Central Drive, #01-43, Singapore 550263 (10 minute walk from Serangoon MRT), Tel: +65 9001 0814
Opening Hours: 10am – 10pm
Claypot Kang Kong

Lau Wang Claypot Delights 老王砂煲小厨 has been serving claypot dishes since 1985, though it was just months back when the young boss took up the entire corner shop at this block.

Many of these dishes were homely and unassuming. It was like what some grandmothers would have cooked for family dinners such as Claypot Sesame Chicken, Frog Leg Herbal Soup, Ginger and Spring Onion Pig Organs, Gong Bao Frog Legs, and Spicy Pig Trotters. (Read: Lau Wang Claypot Delights Serangoon)

“Yes” to the Sambal Kang Kong ($4.00) as well.

Joyden Canton Kitchen
HillV2 Shopping Centre, 4 Hillview Rise #02-21 Singapore 667979
Tel: +65 64659988
Opening Hours: 1130am – 930pm (Daily), 1130am – 430pm (Dim Sum)

Claypot Glass Noodles
This is one Chinese restaurant that enjoys long queues every weekend, packed with families who go for their comforting appetizing Cantonese cuisine.

Other than the Signature Soy Sauce Chicken ($12/$18/$32), my other favourite dish is the Fish Maw and Prawns with Glass Noodles in Homemade XO Sauce ($18.80), flavoursome, packed with fresh ingredients and complete with wok hei. Please enjoy this piping hot.

Quick question: Claypot frog’s porridge. Where’s the best now?

Other Related Entries
Crystal Jade La Mian Xiao Long Bao
Kim Keat Hokkien Mee (Toa Payoh)
Hong Ji Bak Kut Teh (Ang Mo Kio)
Lau Wang Claypot Delights (Serangoon)
Good Chance Popiah (Jalan Besar)

The post 10 Best Claypot Dishes In Singapore – So Hot, So Comforting, So Shiok! appeared first on DanielFoodDiary.com.

The old Rasa Singapura Food Centre still spells fond food memories for many, previously located at Tanglin where some of the best hawker stalls in Singapore congregate. When things were much simpler, and perhaps happier.

To pay tribute to the space, a restaurant bar newly set up at Tanglin Post Office calls itself “New Rasa Singapura”, offers favourite local dishes, and even have their website domain as hawker.com.sg

New Rasa Singapura was cooling after a late-afternoon rain as I walked into the alfresco space with turquoise-coloured and wood tables, surrounded by some greenery that could make you feel that you are away from the city.

Even though the busy Orchard Road is just a stone’s throw away.

Favorite Singaporean cuisines such as fish head curry, chicken rice, laksa, char kway teow, satay, and soup kambing are available, some given a modern touch by incorporating into pasta and focaccia breads.

The one thing to note is New Rasa Singapura is a social enterprise.

It provides training and employment opportunities to the underprivileged, including people with certain impairment, recovering from medical condition, as well as the vulnerable elderly.

Food preparation process has been designed and segmented into smaller tasks for the kitchen staff to perform, so that they find it easier to re-integrate to society.

As we went in a big group, these were some of the dishes that we tried:

New Rasa Chicken Wings (6 pieces $12, 12 pieces $20)

Satay served with onions, cucumber, ketupat (6 sticks $12, 12 sticks $20)

Fried Mantou (4 pieces $8) with pan-seared chicken in black pepper sauce

New Rasa Dry Laksa ($12, $20)

Beef Rendang Pasta ($14)

Mom’s Curry Chicken ($12, $20)

Beef Rendang ($14, $24) – tender beef slow-cooked in coconut milk and spices.

New Rasa Soup Kambing ($14, $24) – lamb ribs with tender bone in rich broth

Crispy Chai Tow Kway ($12, $20)

Smoky Curry Fried Rice ($12, $20)

Black Pepper Char Kway Teow ($12, $20)

If I were to recommend, it would be the Rasa Chicken Wings gloriously juicy with the slightly har cheong flavor; Dry Laksa in which the gravy is well-absorbed by the thick vermicelli, and Beef Rendang Pasta where the two merges quite brilliantly.

There may be occasions when the food may take slightly longer than usual to arrive, or that some dishes are still under the stage of fine-tuning.

The challenge for New Rasa Singapura would be to adjust their processes, and to up the presentation of the dishes (Taste-wise, many are actually quite fine). Because it would be inevitable for some diners to compare between this, and say a much cheaper foodcourt right opposite.

Do inform the staff if you are really in a rush. If not, just chillax by the corner.

New Rasa Singapura
56 Tanglin Road #B1-02 Tanglin Post Office Singapore 247964
Tel: +65 98188102
Opening Hours: 12pm – 10pm (Mon), 12pm – 10pm (Wed – Sun), Closed Tues

Other Related Entries
A-Z List Of Where To Eat, Where To Go Around Singapore
10 Singapore National Dish
10 Best Claypot Dishes In Singapore
Soon Huat Bak Kut Teh (6th Avenue)
Fu Lin Bar (Telok Ayer)

The post New Rasa Singapura – Social Enterprise Restaurant Serving Good Old Hawker Food appeared first on DanielFoodDiary.com.

Does anyone find the name “Da Lan Pai” 大懶排 mildly offensive? Maybe try saying it in another dialect. I was actually more amused than anything, at the tongue-in-cheek derivation from Hong Kong’s cooked food stalls.

“Big Lazy Chop” is the literal translation, and the actual name of this dining joint at Short Street.

The eatery is located at the ground floor of the Centurion Student Living Student Hostel (diagonally opposite Rochor Beancurd), making it a ‘cafeteria’ of sorts if the youths want a Chinese-style meal. (Was intending to try Sixty6 but was somehow distracted.)

This Big Lazy Chop大懶排 presents zi-char fare in a more modern setting, emphasizing on their concoction of varied in-house sauces.

Take for example their dish of Saucy Fried Chicken ($13) which would provide options of Salted Egg, Thai Mango, Milk Butter, Champagne, Coffee and Citrus Orange. All sounding rather tempting.

The rest of the menu consist of the typical zi-char fare such as Sweet and Sour Pork ($10), Nyonya BBQ Sotong ($16), Crab Meat Money Bag ($18), Fish Head ($22) and Hotplate Black Pepper Beef ($16).

I had the Black Pepper Beef Rice ($9) and Salted Egg Pork Ribs Rice ($9) which comes with side servings of vegetable and soup (cooked with gogi berries and ribs).

Both dishes were worth recommending (for its price), and the sauces rich and carrying distinct flavours, were indeed their strength. Meat was fried with wok-hei, enveloped with sauces, while maintaining the right tenderness.

In an attempt to go more up-market, the fare was served on these heavy black stoneware, that staff were finding a struggle carrying two in both hands.

Although this would cost $1 – $3 more than the mainstream coffeeshop price, Big Lazy Chop provides an air-conditioned environment (al fresco option available) with sincere service. Possible for a return-visit.

Big Lazy Chop
1A Short Street #01-04 Singapore 188210 (Off Selegie, Opposite Rochor Beancurd)
Tel: +65 6238 8443
Opening Hours: 11:30am – 2:30pm, 5:30pm – 10:30pm (Tues – Sun)

Other Related Entries
8 Must Try Zi Char Places In Singapore
The Chicken King (Toa Payoh)
Lepark (People’s Park)
Nam Seng Noodle House (Far East Square)
Fu Lin Bar (Telok Ayer)

The post Big Lazy Chop – “Da Lan Pai” Serves Meats With Salted Egg, Milk Butter, Champagne, Coffee Sauces appeared first on DanielFoodDiary.com.

I would consider Keng Eng Kee at Bukit Merah View one of Singapore’s best zhi char restaurants – some original signature items, dishes with wok hei, and actually good service with no (or few) grumpy aunties.

Chef Wayne of Keng Eng Kee is giving it a modern touch with its new outlet at Pandan Gardens (ulu for many, I know). A shortened snappy name using the acronym of KEK, progressive Zi Char fare, of familiar local favourites given a twist.

KEK calls it Mod ‘C’, which represents Modern Cze Char, and you get fares such as Chilli Soft Shell Crab Spaghetti ($15), Prawn Paste Chicken Spaghetti ($10), Lala Spaghetti ($10), Mango Prawn Fritters ($4 per piece) and Prawn Toasts ($8/$16).

No Mingzhu Roll though. #alamak (at least they are trying to keep both branches different), but the signature Moonlight Horfun with that bright yellow raw egg yolk is still available, along with a ‘Western’ version of Moonlight Spaghetti with pork lard and Chinese sausage.

Unlike the usual pasta cooking method, the spaghetti here is wok-fried for more ‘wok-hei’, that means more of that distinct Asian-style flavour and heat.

My guess is the Salted Egg Yolk Crab Spaghetti ($15) will easily become one of its best-seller.

The yellow creamy smooth-textured salted-egg yolk works beautifully with the deep fried soft shell crab, though overall I thought the pasta didn’t gel that well together.

Or at least everything tasted rather greasy as a whole. Perhaps some greens could help ease that greasiness.

A highlight dish is a Seafood Platter and The National Dips ($28, meant for 4 pax), co-created with Makansutra’s KF Seetoh during the 2015 World Street Food Congress.

In a platter with prawns, fried calamari and fried brinjal, the accompanying dips are supposedly ‘national sauces’ – which includes chilli crab, salted egg yolk and black pepper.

The black pepper sauce was somehow the weakest (tasted too generic, like it was out of a packed bottle), while salted egg yolk remained the table’s favourite.

My humble suggest is that a laksa or satay sauce would have been more representative.

Keng Eng Kee next to Alexandra Village seems to offer more hearty fare, while KEK at Pandan Gardens is now trying to balance at mid-point – some favourites, some more ‘test-market’.

I see this as a positive move. In Bangkok, Tom Yum pasta and the likes are common finds, even in many more upscale cafes. It is time we bring local flavours on a different level, some may not work, but at least somebody tried.

KEK Keng Eng Kee Seafood Pandan Gardens
200 Pandan Garden #01-12 Singapore 609336
Tel: +65 6694 3044
Opening Hours: 11:30am – 2:30pm, 5pm – 10pm Daily

Other Related Entries
8 Must Try Zi Char Places In Singapore
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Good Chance Popiah (Jalan Besar)
Ponggol Nasi Lemak (Jalan Besar)
Fu Lin Bar (Telok Ayer)

The post KEK Keng Eng Kee – Modern Zi Char Fare At Pandan Gardens, Including Salted Egg and Moonlight Spaghetti appeared first on DanielFoodDiary.com.

Taxi uncle got lost bringing me to Kampong Ampat, even though he sounded with great confidence of knowledge of its location.

I was going to Truly Test Kitchen, which is the Version 2.0 of the successful Hainanese hawker stall Truly Curry Rice.

Truly Test Kitchen is a sprawling 3000 square feet canteen / coffeeshop situated on LEVEL 7 of a Jun Jie Industrial Building, housing a total of 5 food stalls which include Truly Curry Rice, Miàn, Handmade Meatball Porridge, Truly Western and drinks.

Most of the local food here cost between $2 – $4.50, at large portions (of course costing more, if you add ingredients or ‘upsize’.)

How to get there: Cab / Grab / Uber, or MRT to Tai Seng and walk for 10 minutes, or bus to MacPherson.

Look out for a Jun Jie Industrial Building, walk to the elevator to the back (careful of workers who may be moving goods), and take the lift up to Level 7. May sound like an adventure for some.

The number of people at Truly Test Kitchen is a testament of two things 1) Singaporeans can travel ANYWHERE for food. “Look at the crowd. The kopitiam is packed. And it’s the hipster people!” 2) Many read and trust MissTamChiak because and she was the only person who blogged about it.

Moving to this location from the various hawker stalls (now all closed) is a great leap of faith.

Here are some unique features about Truly Test Kitchen:

ALL five stalls are single-handedly created and meticulously managed by hawkerpreneurs Joel and Deniece who are both graduates, left their comfortable jobs to do this.

Prices are kept consistently low, with most items averaging $3.50. Homemade-Traditional Yam Cake? $2.00. Pork Ball Porridge $3. Chicken Chop Hong Kong Mee, Curry Chicken Pasta, Meatball Marinara Pasta all at $3.50. Western food such as Pork Chop Baked Rice and Chicken Waffles at $4.50!!!

Portions are HUGE. Check out the Homely Noodles and Curry Chicken Noodles which is full to the brim, packed with ingredients (yes, at $3.50).

You can tell the owners truly care about their customer base, mainly workers and office crowd in the surround industrial area who need the carbs for energy.

Many food items are handmade and a reflection of items the owners enjoy during the growing up years, such as the Handmade Meatball Porridge and Fried Traditional Yam cake.

The yam and carrot cake made from scratch, Cantonese-style porridge cooked and stirred for more than 2 hours constantly with no additional starch added for the gooey effect.

We all had differing opinions about the food.

My favourite dishes that day was the Handmade Meatball Porridge which was of smooth consistency with bouncy moist meatballs; the Chicken Waffles which had juicy tasty deep fried chicken (though waffles drenched in a weird buttery sauce and fries oily); and the Hong Kong style Pork Chop Baked Rice.

On the last dish, one said “too sweet”, the another “but this is Hong Kong cha chaan teng style.”

I thought I preferred the Truly Curry Rice at its previous location at Telok Blangah. Some of the dishes tasted salty and oily; and the curry seemed to be spicier this time round with less of the oomph.

Truly Test Kitchen is no mean feat, and you can tell from the owners’ visible loss of weight.

Level 7 – no problem. “We want to bring to our customers food that is 7 times better, up to 7 times cheaper.” Their passion is truly admirable.

Truly Test Kitchen
Jun Jie Industrial Building, 153 Kampong Ampat #07-05 Singapore 368326 (Tai Seng MRT, 10 – 15 min walk)
Opening Hours: 7am – 2pm (Mon – Sat), Closed Sun
(Breakfast at 7am, Curry rice and noodles at 9am, Western at 11am)

Other Related Entries
10 Singapore Food Bloggers And Their Fav Hawker Food
8 Must Try Zi Char Places In Singapore
Soon Huat Bak Kut Teh (6th Avenue)
Ponggol Nasi Lemak (Jalan Besar)
Good Chance Popiah (Jalan Besar)

* This meal was a treat from Joel & Deniece.

The post Truly Test Kitchen – Hawkerpreneurs Set Up Coffeeshop, Big-Portioned Food At $2, $3.50, $4.50! appeared first on DanielFoodDiary.com.

Behind this bowl of Soon Huat Bak Kut Teh is the inspiring story of Jabez Tan, who once spent 12 years in jail.

On the walls of the shop were the words “Hard-core criminal turned entrepreneur” and “Break free”. This is one owner who is not afraid to share his past, hoping to encourage more to find hope in life.

No formal skills, and possibly no future. However, from a kitchen washer in Changi Prison, he strived on to be the main chef in the kitchen.

Now, Jabez has found God, is happily married with children, and is the owner of 3 Soon Huat Bak Kut Teh shops and stalls (Simpang Bedok, 11 Woodlands Close, 24 Sixth Ave), with one more to come. This accomplishment did not come easy, and thus you may appreciate every sip of the soup more.

(Note: This shop is not related to the New Soon Huat Bak Kut Teh at Jalan Kayu.)

Being a social enterprise, 80% of workers employed at Soon Huat are ex-offenders and the homeless, as Jabez wanted to help them build skills and reintegrate back into the community.

I find great comfort every time I drink their Bak Kut Teh soup.

The claypot version ($5.90 for 1 person, $11.80 for 2 persons) comes with piping hot soup and ingredients of enoki mushroom, beancurd skin and tender pork ribs.

This seems to be cross between the Singapore and Malaysian version, and a style you cannot quite pinpoint – it’s a bit of this and that. Robust and not overly herbal, flavoursome and not peppery, a type you won’t mind adding more soup. “Lao ba, jia tang!”

Another unique style is the Dry Bak Kut Teh ($6.90) – pork ribs and lady fingers in dark gooey sauce, best to go with a bowl of fragrant rich.

Those crispy thin strips you see at the top? Dried cuttlefish.

My favourite dish is the unsuspecting humble dish of Braised Tow Ki ($3.90), also served in a sizzling claypot. These light crisp beancurd sheets are half submerged in a braised sauce.

I suggest you not to mix, take a bite at each sheet to enjoy the contrasting textures – from crunchy then end off with the part soaked in gravy.

This is a new stall at Sixth Avenue, with neighbours of Thai Mookata, May’s Kopi Bar and Yi Jia Curry Fish Head.

Soon Huat Bak Kut Teh
Good Good Eating House, 24 Sixth Avenue Singapore 276481
Opening Hours: 11:30am – 9:30pm Daily

Other Outlets
302 Bedok Road “Simpang Bedok” Singapore 469460
11 Woodlands Close #01-46 Singapore 737853

Other Related Entries
10 Singapore Food Bloggers And Their Fav Hawker Food
Hong Ji Bak Kut Teh (Ang Mo Kio)
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The post Soon Huat Bak Kut Teh – Ex-Prisoners Turned Cooks. Claypot BKT Shop Opens At 6th Ave appeared first on DanielFoodDiary.com.

Check out that glistening piece of fatty Char Siew covered with saucy marinate, that literally melts in your mouth.

Char Restaurant known for their Roast Pork, Roast Pork Belly and Roast Duck has moved from Guillemard Road to Jalan Besar (a few shops away from Ponggol Nasi Lemak, right opposite Kok Kee Wanton Noodles).

This is quite a unique eatery, offering Cantonese Roast meats which are prepared using a special blend of Asian and Western techniques, and zhi char items in a restaurant of industrial hipster décor.

Its new location at 363 Jalan Besar, is a four storey conservation building owned by the Lee Clan Association.

The ground floor consists of a combination of round and square tables for families and small groups; while upstairs incorporates a full bar with a range of craft beers.

Char’s Special Char Siew ($7 per 100g, min order 300g) arrived looking artery-clogging, every piece gleaming with grease as the light shone upon. Orh-lu-lu and pui-pui, which means black and fatty.

Heck it, just eat!

As I stuffed a piece into my mouth, that sticky salty-sweet sauce (somewhat like hoisin) stuck to the tongue like a 3M post-it pad, then followed by feeling the tender yet oily piece disintegrate in the mouth… Ho-Sek!

It achieved what it was set up to do. It was delicious.

But after three to four pieces, it did get moderately cloying, and I was eyeing at my expanding waistline with guilt thoughts.

The Crispy Pork Belly ($7 per 100g, min order 300g) had a medium-thick crackling, was decent in texture, overall above the average, but not earth-shattering good.

Between the Shredded Duck Noodle Soup ($10) and Beef Hor Fun ($12), I would say go for the former.

The soup had a light yet flavourful broth which complemented well with both the vermicelli and shredded roasted duck; while the stir-fried hor fun was too oily and lacked strong wok-hei.

Since Salted-Egg-anything is in the rage now… The Salted Egg Pork ($14) consisting of boneless rib meat deep fried, then stir fried in salted egg sauce, chilli and curry leaves were a worthy-try, more for the tenderness of the meat though.

If the sauce had been more creamy, it would have been two thumbs up.

Char Restaurant is likely to appeal to the younger demographics craving for appetizing zhi char fare and roast in a comfortable, air-conditioned setting. This new location, should pack in the crowds.

Char Restaurant
363 Jalan Besar, Singapore 208994
Tel: +65 6842 7759
Opening Hours: 11:30am – 2:30pm, 6pm – 10pm (Tues – Sun), Closed Mon

Other Related Entries
KEK Keng Eng Kee (Pandan Gardens)
Truly Test Kitchen (Kampong Ampat)
Big Lazy Chop (Short Street)
New Rasa Singapura (Tanglin)
The East Bureau (Marina Square)

The post Char Restaurant – New Location at Jalan Besar, Still Serves That Glossy, Delectable Char Siew appeared first on DanielFoodDiary.com.

This list of best restaurants in Singapore is derived from the Asia’s 50 Best Restaurants 2016.

Things will drum up when the Michelin Guide Singapore is officially announced 3rd quarter this year, and some restaurants here (if not all), should get a star or two. Or praying for the lucky three.

The selected restaurants are picked by a panel of “an influential group of over 300 leaders in the restaurant industry across Asia” and they must have eaten at their chosen restaurants within a time period. Voting ended the previous year, otherwise we would most likely see bright new stars such as Odette somewhere up there.

I am personally happy that ‘newcomers’ and younger LOCAL chefs from Corner House and Wild Rocket have made the cut. And I wasn’t surprised at all. It is about time.

On the downside, I wished there was more Asian cuisine represented. This year Imperial Treasure Super Peking Duck dropped out of the ranks for the first time. Not surprising too, think it’s the inconsistency and being off the radar.

The short write-up below contains some key information you would like to know, such as reservation details, signature dish, price of the tasting menus and my one-liner take. Note that those listed here typically require reservations. For Andre, it is recommended to be at least 6-8 weeks in advance.

The 10 Best Restaurants In Singapore 2016
Restaurant Andre (Bt Pasoh Road)
Waku Ghin (Marina Bay Sands)
Les Amis (Shaw Centre)
Burnt Ends (Teck Lim Road)
Corner House (Botanic Gardens)
Shinji by Kanesaka (Raffles Hotel)
Jaan (Swissotel the Stamford)
Tippling Club (Tanjong Pagar)
Wild Rocket (Upper Wilkie Road)
Iggy’s (Hilton Hotel)

Restaurant Andre
41 Bukit Pasoh Road Singapore 089855 (Outram Park MRT)
Tel: +65 6534 8880
reserve@restaurantandre.com
http://restaurantandre.com/booking.php
Opening Hours: 12:00 – 2:00pm, 7:00 – 11:00pm (Tues – Sun, Closed Mon, PH)

Chef-Owner Andre Chiang, Executive Chef Johnny Jiang, Pastry Chef Mohamed Al-Matin Bin Mohamed Hussain
Style: Southern French nouvelle cuisine reinterpreted
Dish: Octaphilosophy of eight dishes
Price: $198++ for lunch (Wed & Fri only), $350++ for dinner (Tues-Sun)

Chef Andre Chiang is going places, with Restaurant Andre being commonly known as Singapore’s best restaurant. Not excluding the successful Burnt Ends (Singapore), Porte 12 (Paris), RAW (Taipei) which are all under his care.

Restaurant Andre’s philosophical menu ($350++ per person sans wine) is based on an “Octaphilosophy” theme of eight dishes, representing Pure, Salt, Artisan, South, Texture, Unique, Memory and Terrior.

There is no signature dish per se, the only constant is “Memory”. Even if it is on the same day, guests may be offered different dishes for the same theme. Read: Restaurant Andre Bt Pasoh Road)

I say: My dining experience was subtle and dreamy (in a good way). You need to appreciate Restaurant Andre’s food in its entirely, as a symphony of sorts, because some single items may well, throw you off.

My friends say: Quoting RubbishEatRubbishGrow, “…uniqueness monotonous, without variation, without surprises after 8 courses.”

Waku Ghin
The Shoppes Atrium 2, Marina Bay Sands #02-02 (via escalator opposite Artbox Level 2), 10 Bayfront Avenue Singapore.
Tel: +65 6688 8507
wakughinreservation@marinabaysands.com
Opening Hours: 6:00pm and 8:30pm (Two seatings)

Chef-Owner Tetsuya Wakuda, Executive Sous Chef Mosahiko Inoue, Pastry Chef Yasushi Ishino
Style: Modern Japanese
Dish: Marinated botan shrimp with sea urchin and oscietra caviar
Price: $400 for 10-course degustation menu

Opened by Celebrity Chef Tetsuya Wakuda, ‘Waku’ is to ‘spring forth’ and ‘ghin’ means silver which happens to be his favourite colour.

Waku Ghin at Marina Bay Sands can be considered Chef Tetsuya’s dream ‘playground’, a 10,000 square feet expensive space, meant to serve maximum of 25 customers at one time. Interesting, Waku Ghin received better reviews during recent times compared to the original Tetsuya’s in Sydney. I ate both – I agree Waku Ghin feels more exciting.

The 10-course degustation menu has very hefty price tag of $400++ per person, noting that most of the ingredients used – trout, lobster, wagyu, caviar, the expensive luxurious types.

My recommendation is to get the later seating of 8pm, it should feel less hurried, and you can slowly have desserts and coffee overlooking the Singapore skyline. (Read: Waku Ghin at Marina Bay Sands)

I say: One of my favourite meals ever, but I am not sure if I am willing to part with that much money for a meal again.
My friends say: It’s freaking $400++. With just a glass of wine, it is over $500!

Les Amis
1 Scotts Road, #02-16 Shaw Centre, Singapore 228208 (Opposite HSBC Bank, Tanglin Branch)
Tel: +65 67332225
lesamis@lesamis.com.sg
Opening Hours: Lunch 12.00pm (Last seating at 2.00pm), Dinner 7.00pm (Last seating at 9.30pm), Opened Daily

Chef Sebastian Lepinoy, Pastry Chef Cheryl Koh
Style: Contemporary French
Dish: Caviar on Potato Salad – Kristal caviar surrounded with petals of Roseval potatoes with capers, smoked salmon and fresh herbs
Price: $155 for lunch tasting menu (Lunch express is also available at $65), $295 for dinner tasting menu

Les Amis filled the void of fine-dining French restaurants in Singapore during the 1990s, and quickly became one of the most recognisable names in the industry. However, the group seemed to have shifted focus to their mid-tier restaurants such as Aoki, La Strada and Bistro Du Vin and casual dining concepts of Nam Nam and Pepperoni Pizza.

Chef de Cuisine Sebastien Lepinoy, who is protégé of Joël Robuchon, joined the restaurant in 2013. The Dinner Degustation Menu ($295) includes Oscietra Caviar from Kaviari with Cold Angel Hair and Sherry Vinegar, and Pan Seared Foie Gras and French River Eel accompanied by Cherry Fruits. A more affordable Lunch Express ($65) which can be served within 45 min is available. (Read: Les Amis Shaw Centre)

I say: I must say the desserts were quite impressive.
My friends say: A must try but forgettable.

Burnt Ends
20 Teck Lim Road Singapore 088391
Tel: +65 6224 3933
http://www.burntends.com.sg
Opening Hours: 11:45am – 2pm(Wed-Sat), 6pm to Late (Tues-Sat), Closed Sun, Mon

Chef Dave Pynt
Style: Barbecue
Dish: Leek, hazelnut and brown butter
Price Tag: Varies, no degustation menu

The most unconventional restaurant in this list. More casual than fine. A modern Australian barbecue restaurant which offers counter seats and open kitchen.

This is no ordinary barbecue. Chef Dave Pynt (backed by Loh Lip Peng and Chef Andre Chiang) customised these machines, ovens and grills where food can be smoked, roasted, or even cooked directly on coals to 700 degree Celsius. The heat is up, and flavours are enhanced.

Do not miss the Burnt Ends’ Sanger ($20) – one of the best brioche burgers ever, and King Crab and Garlic ($65). The taste of that crab was so intense, it is pretty unforgettable. (Read: Burnt Ends Teck Lim Road)

I say: I would recommend Burnt Ends in a heartbeat, for its uniqueness and its take on barbecue that is probably not available anywhere else in the region.
My friends say: Intense. Bu-zhua! (meaning ‘heaty’)

Corner House
1 Cluny Road, Singapore Botanic Gardens, EJH Corner House, Singapore 259569
(Drive in from Nassim Gate, Park at Carpark A or B)
http://www.cornerhouse.com.sg
Opening Hours: 12-2:30pm, 6:30-10:30pm (Tue-Sat), 11:30am-3pm, 6:30-10:30pm (Sun & PH), Closed Mon

Chef Jason Tan
Style: Modern French
Dish: Carabinero prawn: varieties of best season tomato, vintage sherry, Kristal de Chine caviar
Price: Lunch Discovery 5 courses at $98++, Menu Gastronomic $178++, Discovery Menu at $248++

The Gastro-Botanica cuisine created by Chef Jason Tan would a shoo-in for one of the best fine dining meals I had in Singapore. I won’t deny that there is this element of support for a young and talented Singaporean chef.

Located in the black-and-white bungalow EJH Corner House within the Singapore Botanic Gardens, Chef Jason’s cuisine could be described as French with some twists inspired from food from his growing up years and travels. There was also inclusion of strong botanical elements – sustainably-sourced seasonal produce and vegetables, due to its unique location. (Read: Corner House Botanic Gardens)

I say: A beautiful experience.
My friends say: Worth a Michelin star.

Shinji by Kanesaka
Raffles Hotel #02-20 1 Beach Road (via Seah Street lobby) Singapore 189673. Branch at St Regis Singapore
Tel: +65 6338 6131
reservations@shinjibykanesaka.com
Opening Hours: 12pm – 3pm (Lunch), 6pm -10.30pm (Dinner), Closed Sundays

Chef Koichiro Oshino
Style: Japanese sushi
Dish: Uni Gohan
Price: $250 for Omakase lunch; $220/$300/$450 for Omakase dinner

Watching the skilled Japanese chefs at work feels like an art, orchestra, and performance at the same time.

Tucked away at the iconic Raffles Hotel, Shinji by Michelin-starred Chef Shinji Kanesaka is an Edo-style sushi restaurant, serving sashimi and sushi at the most superior quality at an intimate setting. Probably one of the best you can get outside Japan at this part of the world.

The Omakase Wa ($300) includes appetiser, assorted sashimi, assorted cooked dishes, sushi, soup and Japanese fruit while the upper tier is at $450. I specially requested for Master Chef Koichiro Oshino, which is both serious at work, and humorous as he does his explanation in the most candid manner. (Read: Shinji by Kanesaka Raffles Hotel)

I say: Less intimidating than Jiro.
My friends say: I will come here for sushi ALL THE TIME if I have the money.

JAAN
2 Stamford Road, Level 70, Equinox complex, Swissotel the Stamford, Singapore 178882 (City Hall MRT)
Tel: +65 9199 9008
reservations@equinoxcomplex.com
http://www.jaan.com.sg
Opening Hours: 12pm – 2pm (Lunch Mon-Sat), 7pm – 10pm (Dinner Daily except PH)

Chef Kirk Westaway
Style: Modern French
Dish: Tomato Collection
Price: Lunch 3 Course $78 (including coffee). 5 Course Menu $198 (Wine Pairing $130); 7 Course Menu $238 (Wine Pairing $190), Krug Dinner Pairing Artisanal Cuisine $498

The word ‘Jaan’ is derived from the ancient Sanskrit word for ‘bowl’. Its 5 course degustation menu is at $198 (wine pairing $130), 7 course artisanal menu at $238 (wine pairing $180). Do not miss the signature Soft Organic Hen’s Egg with purple artichoke, chorizo iberico and buckwheat.

With the departure of Chef Julian Royer, JAAN did have a void and big shoes to fill, but Chef Kirk Westaway managed to helm his own with a modern take on French cuisine. (Read: Jaan Swissotel the Stamford)

I say: Have yet to try the food under the new chef.
My friends say: Chef looks like Tom Cruise (forgive the frivolity).

Tippling Club
38 Tanjong Pagar Road, Singapore 08846
Tel: +65 6475 2217
Opening Hours: Lunch 12-3pm (Mon-Fri), Dinner 6pm-11pm (Mon-Sat), Bar 12pm-12am (Mon-Sat), Closed Sun
Tippling Club Tanjong Pagar)

I say: The food can be well, interesting?
My friends say: Gimmicky, but in a good way.

Wild Rocket
The Hangout Hotel, 10A Upper Wilkie Road, Singapore 228119
Tel: +65 63399448
http://www.wildrocket.com.sg
Opening Hours: 12.30pm – 3.00pm Lunch, 3.00pm – 6.00pm Coffee, Cocktails and Cotta, 6.30pm – 10.30pm Dinner (Mon-Sat, Closed Sun)

Chef Willin Low
Style: Mod-Sin
Dish: Beef short rib with rendang and kaffir
Price: Set Lunch $35, Omakase Lunch $80-$120, Omakase Dinner between $120 and $160 depending on what is served.

Chef Willin Low is known to be one of the first to introduce “Mod-Sin” (which mean modern Singapore) dishes in Singapore.

The reinvention of Wild Rocket saw the introduction of an omakase menu ($120++ for 8 courses) at the Chef’s table, where Willin would personally introduce the dishes and concept. This guy is an auntie-charmer I tell you, making all the ladies (and some guys) laugh at the 8-seater table.

Each dish in the omakase menu has a captivating story, inspired by Willin’s travels, childhood in Singapore or love for hawker food.

My personal favourite dish was a Laksa Risotto & Pesto with Seared Hokkaido Scallop. The coconutty-laksa base bizarrely reminded me of a long-forgotten taste, a particular laksa gravy tang that I was fond of as a child. (Read: Wild Rocket Upper Wilkie Road)

I say: Lawyer turned chef cum media personality is testimonial to fight-for-your-dreams.
My friends: The restaurant to recommend overseas friends. (Even PM Lee feels the same way.)

Iggy’s
Level 3, The Hilton Hotel, 581 Orchard Road Singapore 238883 (Orchard MRT)
Tel: +65 6732 2234 or send text message to +65 8188 3200
www.iggys.com.sg
Opening Hours: 12pm – 1:30pm (Mon-Fri Lunch), 7pm – 9:30pm (Mon-Sat Dinner), Closed Sun

Culinary Director Ignatious Chan, Chef Julian Tan, Pastry Chef Teresa Tan
Style: Global eclectic
Dish: Capellini with sakura ebi, konbu and shellfish oil
Price: Lunch Tasting Menu $150++, Dinner $195++, Gastronomic Menu $225++, $250++ or $275++

Prior to Restaurant Andre, Iggy’s had been known to be Singapore’ Best Restaurant, named after respected restaurateur Ignatius Chan. It has been is in The World’s 50 Best Restaurants since 2009, the first restaurant in Singapore to be on the coveted list.

Other restaurants have caught up, and Iggy’s has somehow surprisingly stayed off the radar.

It is tough to categorise Iggy’s food. Some call it European, fusion, or east-meets-west. More correctly said, Iggy’s create dishes based on its founder’s favourite food and combinations, incorporating inspirations from the Asian, European and Australian continents. (Read: Iggy’s at Hilton Hotel)

I say: Some dishes were impressive, though a good half was not as memorable or mind (taste)-blowing.
My friends say: Hits and misses.

Have you tried any of these restaurants, and what is your take?

Other Related Entries
A-Z List Of Where To Eat, Where To Go Around Singapore
Asia’s 50 Best Restaurants 2016
10 Singapore Food Bloggers And Their Fav Hawker Food
10 Singapore Heritage Bakeries and Shops
10 Best Hotel Buffets & Sunday Brunches In Singapore

* Daniel’s Food Diary pays for food reviewed, unless otherwise stated.

The post 10 Best Restaurants In Singapore 2016 – Andre and Waku Ghin Lead The Way appeared first on DanielFoodDiary.com.

“Joo Koon. Serious?” For the love of Salted Egg Crabs, we journeyed to the extreme west for Crab Corner 蟹天王.

Fortunately for those of us who stayed in the north and west (ie Queentown), the SMRT train ride didn’t take too long. Also Crab Corner is located within Joo Koon Fair Price Hub which is connected right next to the MRT station via a bridge.

Looking on the bright side, it is just 2 stops after Boon Lay. (NTU students, are you reading this?)

You WILL NOT miss the restaurant once you get to Level 3 by the escalator, right next to the FairPrice Warehouse Club, with the signage “Crab Corner” almost screaming at you.

The owners of Crab Corner found that there was a lack of seafood restaurants in the West and therefore, they put their first step in. Brave.

Before I go on talking about the food (we ordered by items), let me put you on high alert first: There is an Ala Carte Buffet available at $28.80++ per pax. Well, terms and conditions apply and selected dishes available (read bottom of post), but still very worth it.

Tasty Salted Egg Crab (Seasonal price)
More than 10 types of crab are available at Crab Corner, which include Chill Crab, Tasty Salted Egg Crab, Secret Home Made Black Pepper Crab, Stewed Crab, Butter Crab, Steamed Crab, Ginger and Spring Onion Crab Bee Hoon, Thick Bee Hoon Crab, and Thicky Tang Hoon Crab (that’s how they spell it, it’s the sauce that is thick anyway.)

Crab Corner’s version was the creamy, saucy, thick type that could be considered lip-smacking good as the sauce coated the crabs quite evenly and abundantly. The meat was sweet and fresh… lovely.

Would have preferred if there were stronger hints of curry leaves. Still my favourite crab tasted there.

Chilli Crab
A sweetish, eggy not too spicy sauce base that would go well with deep fried mantou. Initially, I wasn’t that used to the chilli paste which had a peculiar flavour, but somehow tasted better as I went along.

“The crabs didn’t die in vain,” I thought.

Ginger and Spring Onion Crab Bee Hoon
This was strongly recommended by one of the co-owners, “It’s the customers’ favourite.”

If you want to savour the sweetness of the crabs without getting distracted by sauces, then go for this.

The smooth, milky broth was mostly good, but perhaps there was too much ginger slices which created that zip and peppery-like sensation in the mouth.

Fish Head Curry ($26)
A friend said this was too lemak, but that was precisely why I kept going on to slurp up the gravy, especially with the ladies fingers and tau pok which would soak the orangey goodness up. Thankfully not too oily.

The base was not the tangy Assam kind, more milky and sweet, and less of the spiciness. The fish head was fresh with chunks of meat.

(Lunch alert: A Curry Fish Head set-lunch with kang kong, omelette and rice suitable for 2-3 pax is available at $32.90.)

Fried Rice with Salted Egg Crab Meat ($15)
Yes, yes, I could have this again (if I do not care about the cholesterol).

Yang Chow style fried rice with a separate serving of salted egg with generous crab meat, then poured all over the rice.

The fried rice faced with sudden improvement once the bowl was added. You can choose to mix it up, or take three spoonful of rice with half a spoon of that thick golden yellow salted egg sauce.

Special Sauce Crispy Beancurd with Crabmeat ($20 / $25 / $30)
“This is nice de.” Have to agree. The beancurd had a light crisp, and the velvety pumpkin sauce wok-fried with crabmeat poured over.

Pork Ribs with Special Sauce ($16 / $22 / $26)
Ah, the pork ribs were almost fall-off-the-bone tender, with didn’t have that ‘porky’ aftertaste. The sweet, buttery sauce that gave an even coat of glaze was suitably.

One of our table’s favourite here.

Crispy Crab Meat Rolls ($15 / $22 / $30)
At first we thought this was a plate of chicken wings. The pieces also looking like goreng pisang reminded me of ngoh hiang (five-spice meat roll) that was deep fried in a crunchy batter.

Fried Chicken With Garlic ($14 / $18 / $22)
This is like a zhi-char version of Korean fried chicken, with the chicken parts coated in this dark sweet-savoury sauce with deep fried garlic and sprinkling of sesame seeds attached to its coating.

House Special Fried White Bee Hoon ($8 / $12 / $16)
The key to a sumptuous plate of White Bee Hoon is in its stock, a flavoursome one that would be soaked up by the vermicelli with that stoke of wok hei

Crab Corner’s version was decent, cooked in rich stock, though I would have wished it was a whisker robust.

The selection at Crab Corner is extensive, the crabs mouth-watering, with a few stand-out dishes.

There is a certain old-school flavour to the restaurant which would appeal to families and groups to go the distance for a hearty meal.

Plus, service was personable and setting comfortable (with VIP room). I think it just needs a push of publicity.

Well friends in the West, you know where to go now for crabs.

$28.80++ Ala Carte Seafood Buffet Terms & Conditions
Promo timing: 11am – 5pm (Lunch only for Sat, Sun, PH)
5pm – 9pm (Dinner only for Mon, Tues, Wed, Thurs)
Reservations required at Tel: +65 63336969
Minimum 3 pax per table
Limited to 1 order of Tasty Salted Egg Crab, Black Pepper Crab, Chilli Crab, OR Crab with Thick Bee Hoon Soup per table of 1-4 pax. (2 crabs for 5-8 paxs, 3 crabs or more for 9 pax onwards)

Crab Corner 蟹天王
1 Joo Koon Circle, #03-26 Singapore 629117, Singapore 629117 (next to Joo Koon MRT)
Tel: +65 6333 6969
Opening Hours: 10am – 10pm
http://www.crabcorner.com.sg
https://www.facebook.com/crabcornerjookoon

A video posted by Daniel's Food Diary (@danielfooddiary) on Mar 10, 2016 at 4:23am PST

* This entry is brought to you in partnership with Crab Corner.

The post Crab Corner – $28.80++ Ala Carte Seafood Buffet! Journey To The West For Salted Egg Crabs appeared first on DanielFoodDiary.com.

Big Street is another one of those café-restaurants going under the radar, located in a conservation shophouse along Jalan Besar.

There are some promising elements – local and fusion food, comfortable-enough interior, with free wifi.

It is also accredited by the Ministry of Social & Family Development as a pro-family and handicapped friendly F&B establishment, and welcomes children, the elderly and guide dogs.

On paper, that ticks almost all the boxes.

However, what about that ‘hipster’ element, whatever that word means. It needs to be ‘cool’ to hang out, and is perhaps demonstration that any new F&B businesses in Singapore need more than just the token Facebook and Instagram pages to stand out.

There are actually some possible ‘instagram-worthy’ dishes, namely its Chilli Crab or Prata Bag In Prata Bag ($80 – $128 per kg).

The price point though, may not be a correct fit for its target customers.

So I had the Chunky Crab Meat wrapped in Prata ($12.80) instead to get a feel of their signature dish.

It was actually not that bad, except that the presentation looked awkward.

One question we had, “How to eat?” without creating a mess (slightly tough to tear the prata apart with the spreaded vegetables ‘blocking’ the way.)

When we ‘undressed’ the prata, there were generous portions of crab meat in a sweetish gooey garlic chilli sauce. Personal preference, this would have been a bingo if it was slightly spicier.

This looks totally weird, but the Chilli crab is 'dressed' in this Prata like bath robe. As we stripped it apart, we had generous portions of crab chunks in sweet sauce (spicier will be nicer). Not many cafés in Singapore serve local food, so we find this place refreshing.

A video posted by Daniel's Food Diary (@danielfooddiary) on Feb 9, 2016 at 3:02am PST

The Prata Coins were also fun to have, coming with mutton ($13.80), chicken ($12.80), or crab sauces ($28.80) AND a cup of Teh or Kopi Tarik.

Among Big Street’s offerings are some of Singapore’s local favourite dishes such as Hokkien Mee ($16.80), Char Kway Teow ($16.80), Pepper Crabs (Seasonal Price), Red Snapper Fish Head Curry ($28.80), Satay ($9.80 for half a dozen), Nasi Briyani ($15.80) and Roti Prata ($6.80).

You know – local diners want it delicious, cheap and good. Well, the price is higher than what many are willing to pay, but at least it is in an air-conditioned environment with service. My humble suggestion is to up its ‘coolness’ factor – it has the potential.

Opened till 5am, can try to woo some of Swee Choon’s crowd.

Big Street
104/106 Jalan Besar Singapore 208828 (short walk from Swee Choon, near Jalan Besar Food Centre)
Tel: +65 61002661
Opening Hours: 5pm – 5am (Tues – Sun)

Other Related Entries
Redpan (Marina Square)
South Bronx (Selegie)
Black Nut (Emerald Road)
Naughty Nuri’s (Capitol Piazza)
Mr & Mrs Maxwell’s (Ann Siang Road)

The post Big Street – Chilli Crab Prata Wrap At Jalan Besar, Opens Till 5AM appeared first on DanielFoodDiary.com.

The next time you walk past basement 4 of ION Orchard, do not be surprised if you see another long queue stretching from the corner shop unit.

Not for another food fad, but good old humble Nasi Lemak and Teh Tarik.

CRAVE houses both the popular Adam Road Nasi Lemak by Selera Rasa, as well as the Amoy Street Teh Tarik by Rafee’s Corner in the same place.

Two local hawker delights in an upscale shopping mall? Why not? (Other than ION Orchard, Hougang Mall, Bedok Mall, Waterway Point and the latest addition of Parkway Parade are where you can find CRAVE.)

Selera Rasa’s Nasi Lemak
Prime Minister Lee Hsien Loong served this Nasi Lemak to Indonesian President Joko Widodo when he was here in Singapore; the Sultan of Brunei would request this frequently whenever he visited Singapore.

A normal Nasi Lemak set would be between $4.90 and $5.90 (good to know it is still possible to get cheap and good food at Orchard), while a Royal Rumble with Chicken Wing, Bergedil and Kuning Fish is at $6.90. Top up $1 for Otah Otah.

So what is the “secret to success”?

The current owner attributes it to the family recipe that emphasizes on the 4 key ingredients: basmati rice, sambal chilli, chicken wing and otah otah.

Basmati rice?

That is a type of rice variant commonly used in Biryani, but not that typical for Nasi Lemak. The longer rice grains supposedly absorb water but do not become overly wet. Perhaps for reason of habit, I would have preferred fluffier shorter grain rice.

The winning element to me was the Sambal Chilli, specially cooked with both Indian and Japanese chillies.

The story goes that the owner’s grandmother wanted a less spicy version of the chilli to cater to more customers. Thus, the store created this sweet-savoury-spicy version of sambal that just elevates the taste of the crispy fried chicken wings. So sedap, can?

In the end, I finished three pieces of Otah Otah on my own. The fillings made with ground mackerel fish meat was so moist and fresh-tasting, and grilled on the spot in the store itself. (I also spotted the diner next to me order Otah and nothing else!)

The Bergedil was also yums.

Rafee’s Corner Teh Tarik
If you are a loyal customer to Amoy Street Food Centre in the past, you might have seen Raffee’s Corner serving fragrant smooth Teh Tarik. The stall is no longer at Amoy though.

Owner of Rafee’s Corner Mohamed Rabeek mixes and matches different types of tea dust to create his own unique version. A cup of Teh Tarik or Teh Halia goes for $1.80, while an iced version is $2.20.

I liked that there was a strong tea taste without being overly siap-siap (bitter), and not thoroughly sweet. In fact, it was one of those occasions I didn’t need to ask for siu-dai (less sugar) for the iced version.

To note that the line during lunch time can get rather long, and thus also difficult to find seating space in the cramped area. So I would advice, if possible to go during off-peak hours.

It is heartening to see hawker stalls entering shopping malls and finding support. Plus, CRAVE has managed to keep prices affordable. Will return for more wings with power sambal chilli.

CRAVE @ ION Orchard
Ion Orchard #B4-58/59, 2 Orchard Turn Singapore 238801
Tel: +65 6238 7181
Opening Hours: 9:30am – 9:30pm

Other CRAVE outlets
Hougang Mall #B1-11
Bedok Mall #B2-22
Waterway Point #B1-K7
Parkway Parade

* This entry is brought to you in partnership with CRAVE.

The post CRAVE – Adam Road Nasi Lemak & Amoy St Teh Tarik, The Best Of Both Worlds At ION Orchard appeared first on DanielFoodDiary.com.