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How To Change PUBG Mobile Graphics, Resolution Settings, Fix Lag, More

By | April 1st, 2018

Casual gamers tend to stay away from games like PUBG Mobile. That’s because the hardcore gaming elite takes it very seriously, and, quite frankly, are in it to win it.

So, with that in mind, it stands to reason that Android device owners playing PUBG Mobile will want to have the game running as smoothly as possible in order to be in with the best possible chance of being the last person standing.

It’s already been shown that PUBG Mobile performs better on iOS than it does on Android, even on high-end Android devices. So, you can only imagine what it’s like playing against someone with iPhone X when you have a cheap low-end Android smartphone. Following these steps should definitely get that hardware performing better for you where PUBG Mobile is concerned.

How to fix PUBG Mobile lag by tweaking graphics, resolution settings, more:

NOTE: This process is going to involve interacting with the Android file system and using a third-party application to replace the UserCustom.ini file with a modified one for better performance. Please only do this if you feel confident with this type of behavior.

Step 1: You’re going to need the ES File Explorer application in order to navigate the file structure. Launch the app and navigate to: SD card > Android > Data > com.tencent.ig > Files > UE4Games >Shadow Tracker > Shadow-Tracker- >Saved > Config > Android > UserCustom.ini

Step 2: Make a copy of the existing UserCustom.ini file and paste it into an empty secure folder somewhere safe.

Step 3: Download the custom UserCustom.ini file from here. Copy and paste the file into the following location:  SD card > Android > Data > com.tencent.ig > Files > UE4Games >Shadow Tracker > Shadow-Tracker- >Saved > Config > Android.

Step 4: Exit out of the ES File Explorer app, launch PUBG Mobile on your device and go to Settings > Graphics to view the changes. Once inside, change the Frame rate to HIGH, Graphics Quality to Ultra HD, and Style to Realistic.

Step 5: Remember, the installation of this file is recommended if you have a low-end Android-powered device that may struggle to run this resource-intensive game.

How to change in-game server for better Ping-rate:

Step 1: This change is going to happen in the actual game itself. Launch PUBG Mobile and make sure that you are signed in.

Step 2: On the Home screen, look for the Server at the top of the interface and tap on it. Make sure that you select either the Europe or Asia server. These are the two latest servers to be added and should provide you with a better ping-rate and reduce lag.

Hopefully, with these fixes in place, you would experience smoother frame rates as well as gameplay on your Android phone, or even iPhone / iPad for that matter should you change the game server.

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Seafood Kitchen @ Pasir Ris Elias Mall – Popular neighbourhood Zichar Restaurant

Seafood Kitchen @ Pasir Ris Elias Mall – Popular neighbourhood Zichar Restaurant


Seafood Kitchen is located in an air-conditioned food court (Orient Success Coffee House) next to the Elias Mall, the Chinese zichar restaurant occupying up to half of the food court’s area while the balance space are occupied by other food stalls.


Seafood Kitchen to the left and food stalls to the right

We were recommended by a friend whom is a resident staying around the corner to try this place. It was the weekend and Seafood Kitchen almost a full house when we were half way through the meal, it was a good testimonial for Seafood Kitchen judging from the positive response.

Crab Mee Hoon $ 57 ($ 3 for extra mee hoon) market price

This is the signature dish here, the crustacean was fresh, sweet and meaty, cooked with mee hoon in a broth that complemented well the crab. The essence of a good crab mee hoon highly relied on the seasoned broth, Seafood Kitchen signature dish may have fulfilled the basic of a good crab mee hoon but to call it the signature dish may be a little overblown, somehow the wow factor was not present or distinct enough to make the dish an exceptional one.

Homemade Beancurd (Hakka style) $ 8/12/16


It was not too appealing when the homemade beancurd was served, the first impression was just another ordinary zichar dish but the Seafood Kitchen delivered the dish in the speculative manner, flavourful and nice tofu texture best to describe the dish, it is definitely justified named it as one of their signature dishes.

Salted Egg Chicken $ 12/18/24


We had been eating salted egg chicken that served with lots of small chicken cube coated with the salted egg yolk sauce, however, Seafood Kitchen had taken the easier way with big chuck of chicken pieces instead, though salted egg flavour was mildly present, the smaller size will be more appreciative.

String Bean $ 8/12/16


Reasonable tasty.

Fried Rice $ 8


We didn’t have too much of the expectations but the sambal fried rice was packed with charred flavour and seasoning was impressive enough to keep your spoon busy to and fro the rice and the mouth.

Fu Rong Egg M $ 8/12/16


Deep fried fluffy Fu Rong egg, a welcoming dish for alł.

Our verdict

Seafood Kitchen has garnered the support from the patrons with its acceptable dishes, it may not make you over the moon but if you are looking for some reasonably acceptable zichar food, Seafood Kitchen is probably worth a try.

Exclude 7% GST

A: Blk 623, Elias Road, #01-01, Elias Mall, S 510623

H: 12pm to 12am

T: 6582 3158 HP: 9836 7636

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iOS 11.3 Enables FaceTime On iPhones Sold In Saudi Arabia

By | March 31st, 2018

Now that iOS 11.3 is finally out in the wild, we are unbelievably still finding things out about software that has been through a rigorous beta program yet still has some surprises up its sleeve.

One of those is apparently the fact that FaceTime is now being officially enabled for use in Saudi Arabia, after previously not being the case.

This is due to Apple flicking the big switch by enabling FaceTime as part of the iOS 11.3 release and the fact that the Saudi government lifted a ban on not just FaceTime, but a host of other video and voice calling apps back in September of last year.

The original ban was implemented in 2013 following the government’s wariness of secure and encrypted internet communications. The lifting of the ban will, apparently, help to kick start the local economy which at the time was reeling form low oil prices according to telecoms regulator CITC.

“Digital transformation is one of the key kick-starters for the Saudi economy, as it will incentivise the growth of internet-based businesses, especially in the media and entertainment industries,” a statement from the information ministry said. “Access to VoIP (voice over internet protocol) will reduce operational costs and spur digital entrepreneurship – that’s why it is such an important step in the Kingdom’s internet regulation,”

The reason iPhones and iPads were not immediately able to make or receive FaceTime calls was because those sold in Saudi Arabia had the feature completely blocked, meaning a software update was required in order to bring the video calling feature to iOS users in the country.

As of OS 11.3’s release yesterday, that has now happened.

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Shanghai Renjia: Chemically Engineered Exploding Shen Jian Bao

If you define “favourite restaurant” as the place that you eat at most often, then Shanghai Renjia would be our family’s favourite restaurant.  My kids have literally grown up eating there and we would be there at least once or twice a month.

I first discovered them in 2007 while on reservist at Nee Soon Camp.  At that time, they were at their old location along Upper Thomson road just down the road from camp.  I was immediately impressed at how much passion Anthony Zhang had for his food.  At the time, he was the only one I knew of that was making shen jian bao the proper way — by shallow frying freshly made dumplings in a covered pan so that the bottom is fried while the top is steamed at the same time.   Most restaurants simply pan fry pre-steamed baos to crisp the bottom as it was much easier to do it that way.

Anthony had arrived in Singapore to work at a flour mill and when he left the job, he had to find other means of making  remaining in Singapore.  That was when he decided to opened a restaurant selling the dishes he enjoyed while growing up.  They had to close for a few years when their lease was up but fortunately, they eventually found a new location in Ang Mo Kio where they have been serving their dishes for the last 6 years.

For many years our family favorites were the Xiao Long Bao, spring-rolls, pork chop noodles and fried eggs.  But recently, new dishes have started appearing on the menu which have become new “must order” dishes!

The inspiration behind the new dishes comes from their son, Steven who decided to join the family restaurant after earning his honours degree in chemical engineering at NUS.  He has been working full time at the restaurant for two years now, but it’s only recently that dad has allowed him to showcase his own dishes.  He jokingly told me that he had to pay his dues before dad would allow him to make changes to the menu!

I am not sure if cooking can be considered “Chemical Engineering” but the straight A Hwa Chong alumnus is doing a great job in creating new dishes that represent the next generation of Shanghainese cuisine.

His latest dish is a shen jian bao which is so full of soup that it literally explodes when you bite into it!  This new style shen jian bao is currently very popular in Shanghai and was made famous by Yang’s Dumplings which started the trend more than two decades ago.  Shen jian bao has been a Shanghainese staple for years, but its popularity had been waning in the 90’s as it took a lot of effort to make.  It took a new generation entrepreneur, Xiao Yang,  to re-engineer the shen jian bao to make it hip again.

The new dumplings differ from the traditional version in that they hold more soup and are fried upside down.   In order to do this, the recipe for the skin of the bao had to be modified so that it doesn’t absorb the soup, yet remain fluffy on top and crunchy at the bottom.

These dumplings are a real a joy to eat!  They combine the soupiness of a xiao long bao with the fluffiness of a steamed bun and the crunch of a guo tie!  One of the biggest reasons we love to eat at Shanghai Renjia is that they insist on using quality ingredients to make their dishes.  They use only fresh lean pork and would take the trouble of removing the blood vessels and sinew before mincing it themselves.  I have eaten there for years and the minced pork filling is always fragrant and never too fatty.  It is so good that for years Anthony had refused to provide black vinegar as a dip as he insists that you really don’t need it to mask any off-putting porky stench. However, our new generation restauranteur has been more accommodating and now they do provide black vinegar if you ask for it! (I don’t think you need it)  4.6/5

The other new creation by Steven is a fried wanton that is a cross between a guo tie and a boiled wanton.  This dish was introduced last year and it has become one of our “must order” dishes there.

Steven recalls that as a young kid growing up in Shanghai,  they would often eat a dish of cold noodles and wonton.  Sometimes to warm the dish up, he wantons would be deep fried.  So he started experimenting with deep fried wantons. At the same time, many customers were also asking for guo tie (pot stickers) and that was when he decided to shallow fry the wantons so that it has a crispy base and a chewy top!

The skin of the wanton is quite unique.  Unlike the typical wanton skin, it is made without kee (alkali) and so the texture and flavour of the skin is quite different.  The crunch at the bottom is more papery  while the top is chewy like a xiao long bao skin and it’s drizzled with a delicious sweet vinegar sauce which helps to cut through all the fat.  It’s a very unique wanton which you won’t find anywhere else!  4.5/5

Conclusion

Restaurants like Shanghai Renjia are real gems and honestly, I am quite hesitant to write this post as it may mean that I won’t be able to get a seat in their tiny restaurant.  However, Steven is doing a great job at creating new dishes and I think it is only fair that he gets some recognition for his effort!  Just one piece of advise before you start heading there.  Do ring up and reserve your table first and be prepared to wait for your food as they make everything fresh so sometimes it does take a while for the food to arrive.

Postscript

Their xiao long bao, springrolls, fried eggs and noodles are also excellent!  You can read about them in my previous post.

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How To Update Apple HomePod Software / Firmware To Latest Version

By | March 30th, 2018

You are no doubt already familiar with the process for updating your iPhone, iPad, or even Apple TV, but with the HomePod receiving its first software update today, it’s likely that many people are not aware of how to get iOS 11.3.0 onto their new(ish) smart speaker.

The process, as it turns out, is actually pretty simple, but as always, if you don’t know what to do, it’s difficult to do it.

That’s where we come in, because the last thing you want to have to do with something that should make your life better is to fight to get an updated version of its software onto it. If you have a HomePod, and need to update it now or at any point in the future, here’s the process you need to follow.

Step 1: On your iOS device, open the stock Home app.

Step 2: Select the “Home” tab from the bottom.

Step 3: Now tap on the arrow in the top-left corner of the screen.

Step 4: Scroll down and under SPEAKERS, you should find Software Update section. Tap on it.

Step 5: Now, if there is an update available for your HomePod, it will be listed here. If an OTA update shows up, just hit the Install button and you’re off to the races.

That’s all there is to it; once the process completes, your HomePod will be all updated and running the latest version of the OS, just as Jony Ive would want.

You can, of course, set your devices to automatically update, too, should you prefer to just let the system work its magic silently. I like to know exactly when updates are being applied, but it’s your choice entirely.

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Shanghai Renjia: Chemically Engineered Exploding Shen Jian Bao

If you define “favourite restaurant” as the place that you eat at most often, then Shanghai Renjia would be our family’s favourite restaurant.  My kids have literally grown up eating there and we would be there at least once or twice a month.

I first discovered them in 2007 while on reservist at Nee Soon Camp.  At that time, they were at their old location along Upper Thomson road just down the road from camp.  I was immediately impressed at how much passion Anthony Zhang had for his food.  At the time, he was the only one I knew of that was making shen jian bao the proper way — by shallow frying freshly made dumplings in a covered pan so that the bottom is fried while the top is steamed at the same time.   Most restaurants simply pan fry pre-steamed baos to crisp the bottom as it was much easier to do it that way.

Anthony had arrived in Singapore to work at a flour mill and when he left the job, he had to find other means of making  remaining in Singapore.  That was when he decided to opened a restaurant selling the dishes he enjoyed while growing up.  They had to close for a few years when their lease was up but fortunately, they eventually found a new location in Ang Mo Kio where they have been serving their dishes for the last 6 years.

For many years our family favorites were the Xiao Long Bao, spring-rolls, pork chop noodles and fried eggs.  But recently, new dishes have started appearing on the menu which have become new “must order” dishes!

The inspiration behind the new dishes comes from their son, Steven who decided to join the family restaurant after earning his honours degree in chemical engineering at NUS.  He has been working full time at the restaurant for two years now, but it’s only recently that dad has allowed him to showcase his own dishes.  He jokingly told me that he had to pay his dues before dad would allow him to make changes to the menu!

I am not sure if cooking can be considered “Chemical Engineering” but the straight A Hwa Chong alumnus is doing a great job in creating new dishes that represent the next generation of Shanghainese cuisine.

His latest dish is a shen jian bao which is so full of soup that it literally explodes when you bite into it!  This new style shen jian bao is currently very popular in Shanghai and was made famous by Yang’s Dumplings which started the trend more than two decades ago.  Shen jian bao has been a Shanghainese staple for years, but its popularity had been waning in the 90’s as it took a lot of effort to make.  It took a new generation entrepreneur, Xiao Yang,  to re-engineer the shen jian bao to make it hip again.

The new dumplings differ from the traditional version in that they hold more soup and are fried upside down.   In order to do this, the recipe for the skin of the bao had to be modified so that it doesn’t absorb the soup, yet remain fluffy on top and crunchy at the bottom.

These dumplings are a real a joy to eat!  They combine the soupiness of a xiao long bao with the fluffiness of a steamed bun and the crunch of a guo tie!  One of the biggest reasons we love to eat at Shanghai Renjia is that they insist on using quality ingredients to make their dishes.  They use only fresh lean pork and would take the trouble of removing the blood vessels and sinew before mincing it themselves.  I have eaten there for years and the minced pork filling is always fragrant and never too fatty.  It is so good that for years Anthony had refused to provide black vinegar as a dip as he insists that you really don’t need it to mask any off-putting porky stench. However, our new generation restauranteur has been more accommodating and now they do provide black vinegar if you ask for it! (I don’t think you need it)  4.6/5

The other new creation by Steven is a fried wanton that is a cross between a guo tie and a boiled wanton.  This dish was introduced last year and it has become one of our “must order” dishes there.

Steven recalls that as a young kid growing up in Shanghai,  they would often eat a dish of cold noodles and wonton.  Sometimes to warm the dish up, he wantons would be deep fried.  So he started experimenting with deep fried wantons. At the same time, many customers were also asking for guo tie (pot stickers) and that was when he decided to shallow fry the wantons so that it has a crispy base and a chewy top!

The skin of the wanton is quite unique.  Unlike the typical wanton skin, it is made without kee (alkali) and so the texture and flavour of the skin is quite different.  The crunch at the bottom is more papery  while the top is chewy like a xiao long bao skin and it’s drizzled with a delicious sweet vinegar sauce which helps to cut through all the fat.  It’s a very unique wanton which you won’t find anywhere else!  4.5/5

Conclusion

Restaurants like Shanghai Renjia are real gems and honestly, I am quite hesitant to write this post as it may mean that I won’t be able to get a seat in their tiny restaurant.  However, Steven is doing a great job at creating new dishes and I think it is only fair that he gets some recognition for his effort!  Just one piece of advise before you start heading there.  Do ring up and reserve your table first and be prepared to wait for your food as they make everything fresh so sometimes it does take a while for the food to arrive.

Postscript

Their xiao long bao, springrolls, fried eggs and noodles are also excellent!  You can read about them in my previous post.

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Apple-Watch-pride-face

iOS 11.3 Final Code Hints At New Pride Face For Apple Watch

By | March 29th, 2018

Alongside the newly released 9.7-inch iPad, Apple has also made available iOS 11.3 final version for the said device ahead of the software going out to the public for every other device.

As Apple tends to keep a feature or two back during the beta process, only adding them in that final or Golden Master release, tinkers have been looking through this 9.7-inch iPad specific final version release in order to see what’s new. As it turns out, there might be something new, but it’s not likely to be something you expected.

According to developer Guilherme Rambo, writing for 9to5Mac, there are new references to an equally new watch face, potentially set to arrive as part of watchOS 4.3. The new pride face will apparently be made up of “ribbons of pride undulate independently in surprising patterns as they approach consolidation.”

The strings were apparently spotted inside what Rambo describes as an accessibility bundle, a component that is used to provide audio descriptions of features within iOS for those who are visually impaired. The suspicion is that this bundle will be one that is used for the Apple Watch app on iOS, the same app that is used for configuring an Apple Watch.

Apple had a history of pride related accessories, selling a pride watch band for a period of time, although it is no longer available.

The arrival of a pride watch face makes plenty of sense given Apple’s past support for pride as a whole, and we expect to learn more about this either when iOS 11.3 ships for all devices or watchOS 4.3 final arrives on the Apple Watch.

(Source: 9to5Mac)

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Shanghai Renjia: Chemically Engineered Exploding Shen Jian Bao

If you define “favourite restaurant” as the place that you eat at most often, then Shanghai Renjia would be our family’s favourite restaurant.  My kids have literally grown up eating there and we would be there at least once or twice a month.

I first discovered them in 2007 while on reservist at Nee Soon Camp.  At that time, they were at their old location along Upper Thomson road just down the road from camp.  I was immediately impressed at how much passion Anthony Zhang had for his food.  At the time, he was the only one I knew of that was making shen jian bao the proper way — by shallow frying freshly made dumplings in a covered pan so that the bottom is fried while the top is steamed at the same time.   Most restaurants simply pan fry pre-steamed baos to crisp the bottom as it was much easier to do it that way.

Anthony had arrived in Singapore to work at a flour mill and when he left the job, he had to find other means of making  remaining in Singapore.  That was when he decided to opened a restaurant selling the dishes he enjoyed while growing up.  They had to close for a few years when their lease was up but fortunately, they eventually found a new location in Ang Mo Kio where they have been serving their dishes for the last 6 years.

For many years our family favorites were the Xiao Long Bao, spring-rolls, pork chop noodles and fried eggs.  But recently, new dishes have started appearing on the menu which have become new “must order” dishes!

The inspiration behind the new dishes comes from their son, Steven who decided to join the family restaurant after earning his honours degree in chemical engineering at NUS.  He has been working full time at the restaurant for two years now, but it’s only recently that dad has allowed him to showcase his own dishes.  He jokingly told me that he had to pay his dues before dad would allow him to make changes to the menu!

I am not sure if cooking can be considered “Chemical Engineering” but the straight A Hwa Chong alumnus is doing a great job in creating new dishes that represent the next generation of Shanghainese cuisine.

His latest dish is a shen jian bao which is so full of soup that it literally explodes when you bite into it!  This new style shen jian bao is currently very popular in Shanghai and was made famous by Yang’s Dumplings which started the trend more than two decades ago.  Shen jian bao has been a Shanghainese staple for years, but its popularity had been waning in the 90’s as it took a lot of effort to make.  It took a new generation entrepreneur, Xiao Yang,  to re-engineer the shen jian bao to make it hip again.

The new dumplings differ from the traditional version in that they hold more soup and are fried upside down.   In order to do this, the recipe for the skin of the bao had to be modified so that it doesn’t absorb the soup, yet remain fluffy on top and crunchy at the bottom.

These dumplings are a real a joy to eat!  They combine the soupiness of a xiao long bao with the fluffiness of a steamed bun and the crunch of a guo tie!  One of the biggest reasons we love to eat at Shanghai Renjia is that they insist on using quality ingredients to make their dishes.  They use only fresh lean pork and would take the trouble of removing the blood vessels and sinew before mincing it themselves.  I have eaten there for years and the minced pork filling is always fragrant and never too fatty.  It is so good that for years Anthony had refused to provide black vinegar as a dip as he insists that you really don’t need it to mask any off-putting porky stench. However, our new generation restauranteur has been more accommodating and now they do provide black vinegar if you ask for it! (I don’t think you need it)  4.6/5

The other new creation by Steven is a fried wanton that is a cross between a guo tie and a boiled wanton.  This dish was introduced last year and it has become one of our “must order” dishes there.

Steven recalls that as a young kid growing up in Shanghai,  they would often eat a dish of cold noodles and wonton.  Sometimes to warm the dish up, he wantons would be deep fried.  So he started experimenting with deep fried wantons. At the same time, many customers were also asking for guo tie (pot stickers) and that was when he decided to shallow fry the wantons so that it has a crispy base and a chewy top!

The skin of the wanton is quite unique.  Unlike the typical wanton skin, it is made without kee (alkali) and so the texture and flavour of the skin is quite different.  The crunch at the bottom is more papery  while the top is chewy like a xiao long bao skin and it’s drizzled with a delicious sweet vinegar sauce which helps to cut through all the fat.  It’s a very unique wanton which you won’t find anywhere else!  4.5/5

Conclusion

Restaurants like Shanghai Renjia are real gems and honestly, I am quite hesitant to write this post as it may mean that I won’t be able to get a seat in their tiny restaurant.  However, Steven is doing a great job at creating new dishes and I think it is only fair that he gets some recognition for his effort!  Just one piece of advise before you start heading there.  Do ring up and reserve your table first and be prepared to wait for your food as they make everything fresh so sometimes it does take a while for the food to arrive.

Postscript

Their xiao long bao, springrolls, fried eggs and noodles are also excellent!  You can read about them in my previous post.

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Watch: Apple’s “Let’s Take A Field Trip” iPad Event On-Demand Video Now Available Online

By | March 28th, 2018

If you missed the Apple education event at Lane Tech College in Chicago this morning, then you are not alone, and with Apple choosing not to livestream it, most people were left watching from the sidelines.

Fear not, though, folks, because Apple has made the entire event available as a video-on-demand stream after the fact. That means anyone who wants to see Apple announce a new, low-cost iPad as well as a suite of software for teachers and students, can do exactly that, right now.

Today’s event can be viewed via the Apple Events app on an Apple TV or the unofficial Apple Events app if you prefer to use a Mac. However, for whatever reason, as of right now, the event cannot be streamed via Apple’s website, although that is surely likely to change at some point. If you want to watch the event via Safari, though, you can do so via the direct link to the video that can be viewed right over here.

The event itself was fully focused on education, with a new low-cost 9.7-inch iPad announced that also includes support for the Apple Pencil. There’s a new “Everyone Can Create” curriculum and a new Schoolwork app as well, alongside the ClassKit framework that underpins the whole thing.

Apple’s iWork also received some much needed attention, meaning those who jumped ship to Google Docs may be able to consider moving back at some point.

We’ll keep an eye out for the event appearing on Apple’s website, but for now, we suggest sitting back with an Apple TV and watching the whole thing on a big screen TV.

It’s the way Tim would want you to watch, after all.

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The Naughty Chef – Delicious Calzone Pizza in A Hawker Centre

Having Italian food in Singapore can usually be quite costly, but what if I told you that you can get quality Italian dishes in a hawker centre? Would you believe me?  

Located at The Bedok Marketplace, The Naughty Chef is a stall run by Augustine Koh and his wife, Charlene Koh. The Naughty Chef isn’t new to the food and beverage scene in Singapore. They first started out in Tanjong Pagar in January 2017, before moving to their current location.

chicken

chicken-4

This no-frills hawker stall serves up affordable Italian dishes, such as pizzas and pastas. Despite having a small kitchen space, The Naughty Chef has an extensive menu with 15 different types of pizzas. In addition, diners get to choose their favourite type of pizza crust, such as double-baked, freshly hand-stretched, or calzone.

chicken-7

We tried the Porchetta pizza (10”: $ 13, 12”: $ 18) done as a calzone. The pizza features homemade Italian roasted pork belly, fresh cherry tomatoes and mozzarella cheese, all encased within the oversized puff.

chicken-10

We enjoyed the chewy and flavourful calzone. The richness of the cheese complemented the sweet and tart cherry tomatoes, but what stole the show was the smoky pork belly which had a crispy crackling.

chicken-6

An interesting pick from the ‘Wholesome Pasta’ category would be the Vodka Crab Meat Pasta ($ 11). Penne is tossed in the stall’s ‘addictive pink sauce’, a dash of vodka and a good amount of minced garlic, shredded crab meat and grated parmesan. Although the sauce turned out to be more reddish than pink, we still enjoyed the sweet and tangy sauce that coated the penne well. We couldn’t taste any vodka though.   

Augustine shared that he is a firm believer that tasty food does not require msg, and that belief is upheld at The Naughty Chef. In fact, most of the sauces, such as the pomodoro sauce, are made in-house. We definitely could taste the passion and dedication that goes into the food!

chicken-5

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

Justyn

An avid fan of the local food scene in Singapore, Justyn loves to recreate hearty hawker meals during his free time at home.

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Miss Tam Chiak