Antoinette: Infusing Hakka Flavours to French Food!


Hakka Gnocci $ 24

I have been a strong advocate for local cafes adopting more Singaporean flavours rather than serving the kind of stuff you can get in cafes all round the world.  The way I see it, any tourist would want to experience something that is unique to our island, don’t you think?

I was glad to learn that Chef Pang of Antoinette had made the bold decision to incorporate some of our heritage flavours into his wildly popular Parisian patisserie cafe.   Not many chefs can pull off a fusion dish, but as Chef Han of Labyrinth has shown us, if it is done well, it can be good enough to win a Michelin Star.


Bread Basket $ 5

What I like about Chef Pang’s approach is that he has been able to come up with a few new twists on mod-Sin cuisine.  There was nothing in his menu with laksa or rendang in it, which, I am sure you would agree, has been done to death.

Instead, he has leveraged on his Hakka heritage to come up with things like his Hakka gnocci which I really enjoyed.  Based on the Hakka suan pan zi, Chef Pang makes his “abacus seeds” by hand, from a dough made from mashed yam and tapioca flour.  He combines these delightfully chewy gnocci with a sauce made with ground pork, dried shrimps, cuttlefish and brings it altogether with foie gras cream.  It works very well and the flavours are well balanced and packed with umami!  4.5/5


Kale Caesar $ 22

Another local flavour profile that Chef Pang has incorporated into his dishes is the flavour of the Chinese five spice mix.  That’s the savoury sweet flavour you get when you bite into a hum chim peng.  Chef Pang has added this flavour to puff pastry and fashioned it into an escargot which worked surprisingly well.  You can order it as part of the bread basket ($ 5) which comes with four different butters: Chye poh (preserved radish), rempah, fried shallots and nam yu (red fermented bean curd).  Well worth ordering as a side dish. 4.25/5

The five spice flavour is also used in the chicken roulade which is part of the Kale Caesar salad and it tastes like a refined version of the roast chicken you find at the chicken rice shops.  The Caesar salad is flavoured with salted fish which actually makes quite a nice substitute for anchovies.  I found the Kale a little too fibrous and would have preferred romaine lettuce.  4/5


Chicken Rice $ 26

His chicken rice is done very nicely.  The breast meat was cooked sous vide at 65°C and was tender and juicy.  Instead of rice, Chef used a barley risotto.  It was nice but the barley didn’t quite have that nutty flavour I was looking for.  The chicken skin was deep fried to a crisp and placed on top. I have come across various renditions of chicken rice before and Chef’s is one of the better ones.  However, I still felt it didn’t quite capture some of the aspects of chicken rice which I really enjoy.  The slippery jelly like texture of the chicken skin which I look forward to whenever I eat chicken rice is missing, as well as the robust ginger and scallion flavour.  4/5


Chilli Crab Arancini $ 16

The dish I didn’t like was the chilli crab arancini which tasted more like hae bee hiam. (dried prawn sambal)  The deep fried rice balls with chilli crab filling just didn’t remind me of chilli crab at all. Nasi Lemak arancini might be a more apt name of it.  3/5


Pandan $ 14

Pastries are certainly Chef Pang’s forte.  His delightful pandan dessert pays rightful homage to the prince of local flavours.  Here the flavours of pandan are presented in different textures, from the chewy pandan infused sago beads, to the creamy and airy mousse and spongey texture of cake.  The pandan flavour is paired with its usually accomplice, gula melaka to which salt has been added, transforming it into our local rendition of salted caramel. 4.25/5


Petite Orient $ 9

My favourite pastry is the Petite Orient which brings together a lotus paste mousse, coconut cake, salted peanut sesame praline and salted egg creameux.  The mooncake inspired flavours come together in a more refined form that is light on the palate and a perfect accompaniment to afternoon tea!  4.5/5

Conclusion

Chef Pang has done an admirable job of infusing local flavours to his Parisian style cafe, transforming part of the menu into a showcase for Singapore heritage flavours!

Disclosure
This was a media tasting.  That means the food was provided without obligations and no fees were paid for this write-up.

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Misato: High end food, casual prices

We have all come across eateries which we regard as “hidden gems” before.  These are places that serve really good food but are not well known.  There are a whole host of reasons why these gems remain undiscovered.   It could be because of its location, poor marketing or simply that it is serving food that only a small segment of the market appreciates.

In Misato’s case, the problem lies primarily with its concept.  If you stood outside the eatery, you would be quite confused about exactly what they are selling.  The menu shows a hodgepodge of different items with no distinct theme.   They serve matcha but there isn’t a wagashi menu to go with it, only a solitary warabi mochi.  There is okonomiyaki but it’s only available in one flavour. There is the odd sweet and sour pork on the menu that is not currently available.  If this is supposed to be a Japanese restaurant, then where is the sashimi and tempura?  If it’s a cafe, where are the coffee and cakes?  How do you explain the eclectic mix of Japanese dishes in the menu?  Is there any logic behind it?


Seafood kaminabe $ 20.80

In order to understand Misato, you need to think of it not as a restaurant, but more like someone’s home kitchen.  If you ever get invited to a meal at someone’s place, it is not inconceivable that you might get a Japanese curry alongside a sweet and sour pork, okonomiyaki, some breaded fried items and a German pudding for dessert.  Your host would have just served you some of his best dishes which he feels confident you would like.

In Misato’s case, the kitchen belongs to eccentric, self taught chef, Tony Young.  Tony had been in the fashion industry until an accident forced him to switch career track.  He decided to open a Japanese restaurant because he was loves the food and had made multiple trips to Japan just to taste and perfect his dishes.


Hoba A5 Japanese Wagyu Beef $ 38.80+

Being a perfectionist, he would master one dish and be content just to serve that in his menu.  With an eye for aesthetics, he invested $ 400,000 on the crockery alone which doesn’t make much business sense since he is pricing his dishes at the level of mass market Japanese eateries.  Not only that, he tries to keep everything authentic by using mostly Japanese ingredients to cook his dishes and still insists on selling it at mass market prices!

He has recently introduced his Hoba Wagyu beef where he lightly sears 100g of A5 Ohmi Wagyu sirloin and then places it on top of a delicious miso sauce made with miromi miso and serves it on a Hoba leaf over charcoal.  Only the charcoal is locally sourced while the rest of the ingredients including the mushrooms and negi are from Japan.  You can expect to pay at least $ 80-120 for this at a top end Japanese restaurant but he is selling it at a ridiculous $ 38+ because he wants to make it accessible to everyone. 4.5/5

NB: When we were there earlier in the week, it took some time for the leaf to heat up.  They are now working to rectify the problem.


Okonomiyaki $ 14.90+

His seafood nabe which sells for $ 20.80 comes with imported Japanese vegetables, live tiger prawns, salmon and dashi made daily from Hokkaido konbu and niboshi. Even the cabbage and mountain yam used for his okonomiyaki $ 14.90 are imported from Japan!  The okonomiyaki is delicious and is one of the dishes that I would order whenever I eat there.  4.25/5


Ebi Katsu Curry $ 20.80+

The ebi fry at Misato is the best I have tasted at a casual Japanese restaurant.  Most casual dining places selling ebi fry will use frozen pre-breaded prawns which just needs to be deep fried and served.  I don’t think you can find anywhere else using live tiger prawns and fresh panko and sell it at $ 20 with Japanese rice and homemade curry.  4.25/5


Gyoza $ 6.90+ 6 pieces

Their gyozas are made fresh daily with minced chicken and chopped scallions.  The rectangular shape looked a little odd to me, but the gyozas are delicious and some of the best I have tasted.  4.25/5


Sanshoku Warabi Mochi ($ 8.80+)

There are only a handful of desserts on the menu but they are all  very good.  The sanshoku warabi mochi is made daily at the restaurant and has a sublime texture that is a joy to eat.  Misato uses a specially imported Yugen matcha powder from made by Marukyo Koyamaen a traditional maker of matcha founded over four centuries ago.  The matcha powder alone costs $ 45 per 40g can! (price + airfreight) Tony tells me that he had tried switching to a cheaper brand but it didn’t taste as good.  Again, it doesn’t make business sense to use such quality matcha powder and still sell a dish at $ 8.80.  Most people won’t even appreciate it! But I hope now you can see why I call this place a hidden gem!


Matcha Bavarois $ 7.90+

Their matcha bavarois is top notch instagram fodder! You run the risk of being hypnotized if you stared at it long enough. It’s made of hokkaido milk, Yugen matcha powder and gelatine. It’s so wobbly you could use it to study sine waves if you happened to be so inclined.   They make only 12 every day so you need to be early to avoid disappointment.  4.5/5

Conclusion

There is no doubt that Misato serves quality food at very reasonable prices. But the success of a restaurant depends on more then just good food.  The concept, service and ambience must all make sense.  Misato is serves high end dishes in a casual cafe environment at prices that make you wonder how they make money.  Their hodgepodge menu might be a disconnect for the masses but for those who know the true value of good food and are prepared to wait,  it really is a hidden gem.

Disclosure
This review was done as part of a media tasting.  That means that the food was provided but no fees were charged for the write up.

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Chicken Hotpot Review @ Bedok Point 鸡公煲

Chicken Hotpot Review @ Bedok Point 鸡公煲

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We were caught by a whiff of the herbal scent when passing by the Chicken Hotpot outlet at Bedok Point, it smelt good and we finally succumbed to the temptation and decided to give it a try.

Chicken Hotpot is originated from Shanghai and has received some rave reviews from the media since inception in early 2000.

4 types of pots are available – Chicken, Shrimp, Beef & Fish.

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We ordered the Chicken Hotpot and the Couple set.

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This is their house specialty, come with Small, Medium and Large, you can have a choice of the level of spiciness, Non-Spicy, Mild-Spicy or Spicy. We opted the Mild-Spicy but frankly, you hardly can taste the chili sensation at all, it was just a little of chili flakes added more on presentation than to spice up the broth.

The broth was made of a special sauce which was thick and inundated with piquant herbal flavour, taste is subjective and some will like the strong bold flavour but could be over-bearing to others. There were capsicum, onion and celery added with chicken piece.

Chicken Hotpot used Kampung chicken for the hotpot and that reflected well from the tender chicken in the pot. Ala Carte side dishes like meat and vegetables are available and you can add to the soup for more flavour. Broth can be refilled but with bone stock so the gravy was gradually got diluted so do the flavour.

Scandalously Spicy Shrimp 

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The broth was closely resembling the Thai TomYam soup with sweet, sour and mild spicy flavour. Cooked with Celery, cucumber, lemongrass and shrimps with FRENCH FRIES!! Can you image putting French fries in a pot of broth? May be it helped to increase the serving size and made the pot of hotpot looked full but with French fries?? Sorry, we totally cannot appreciate it. The prawns were way over-cooked and lost the tenderness and juiciness. A mediocre hotpot in our opinion.

Pork and Chive Dumplings (6 pieces) $ 6.8

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Freshly made Pork and Chive Dumplings, not too bad with the juicy and flavourful filling.

Add on dishes are available and self service.

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Our verdict on Chicken Hotpot

Among the two hotpot we have tried, Chicken Hotpot may deem acceptable with the taste and the tender chicken, however, the Scandalously Spicy Shrimp was far off the mark dampened by the soggy French Fries and ordinary broth.

Couple set (which comes with a small signature chicken hotpot, a small Scandalously spicy shrimp hotpot and 2 drinks for $ 33.80++.

Family set which comes with large Hotpot, large Scandalously spicy shrimp hotpot or Fish in a pot, Chef handmade shrimp paste and 4 drinks for $ 59.80++

Ala Carte price ranges from $ 1.80 – $ 3.80 to Premium plates ranges from $ 4.80 – $ 6.80.

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Chicken Hotpot  鸡公煲

A: 

East Branch:

799 New Upper Changi Road, #02-35/36, Bedok Point, Singapore 467351

Please refer to their website for other outlets

T: 6242 2592

H: Mon – Sun, 12 noon – 10pm

W:http://www.chickenhotpot.com.sg/

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Misato: High end food, casual prices

We have all come across eateries which we regard as “hidden gems” before.  These are places that serve really good food but are not well known.  There are a whole host of reasons why these gems remain undiscovered.   It could be because of its location, poor marketing or simply that it is serving food that only a small segment of the market appreciates.

In Misato’s case, the problem lies primarily with its concept.  If you stood outside the eatery, you would be quite confused about exactly what they are selling.  The menu shows a hodgepodge of different items with no distinct theme.   They serve matcha but there isn’t a wagashi menu to go with it, only a solitary warabi mochi.  There is okonomiyaki but it’s only available in one flavour. There is the odd sweet and sour pork on the menu that is not currently available.  If this is supposed to be a Japanese restaurant, then where is the sashimi and tempura?  If it’s a cafe, where are the coffee and cakes?  How do you explain the eclectic mix of Japanese dishes in the menu?  Is there any logic behind it?


Seafood kaminabe $ 20.80

In order to understand Misato, you need to think of it not as a restaurant, but more like someone’s home kitchen.  If you ever get invited to a meal at someone’s place, it is not inconceivable that you might get a Japanese curry alongside a sweet and sour pork, okonomiyaki, some breaded fried items and a German pudding for dessert.  Your host would have just served you some of his best dishes which he feels confident you would like.

In Misato’s case, the kitchen belongs to eccentric, self taught chef, Tony Young.  Tony had been in the fashion industry until an accident forced him to switch career track.  He decided to open a Japanese restaurant because he was loves the food and had made multiple trips to Japan just to taste and perfect his dishes.


Hoba A5 Japanese Wagyu Beef $ 38.80+

Being a perfectionist, he would master one dish and be content just to serve that in his menu.  With an eye for aesthetics, he invested $ 400,000 on the crockery alone which doesn’t make much business sense since he is pricing his dishes at the level of mass market Japanese eateries.  Not only that, he tries to keep everything authentic by using mostly Japanese ingredients to cook his dishes and still insists on selling it at mass market prices!

He has recently introduced his Hoba Wagyu beef where he lightly sears 100g of A5 Ohmi Wagyu sirloin and then places it on top of a delicious miso sauce made with miromi miso and serves it on a Hoba leaf over charcoal.  Only the charcoal is locally sourced while the rest of the ingredients including the mushrooms and negi are from Japan.  You can expect to pay at least $ 80-120 for this at a top end Japanese restaurant but he is selling it at a ridiculous $ 38+ because he wants to make it accessible to everyone. 4.5/5

NB: When we were there earlier in the week, it took some time for the leaf to heat up.  They are now working to rectify the problem.


Okonomiyaki $ 14.90+

His seafood nabe which sells for $ 20.80 comes with imported Japanese vegetables, live tiger prawns, salmon and dashi made daily from Hokkaido konbu and niboshi. Even the cabbage and mountain yam used for his okonomiyaki $ 14.90 are imported from Japan!  The okonomiyaki is delicious and is one of the dishes that I would order whenever I eat there.  4.25/5


Ebi Katsu Curry $ 20.80+

The ebi fry at Misato is the best I have tasted at a casual Japanese restaurant.  Most casual dining places selling ebi fry will use frozen pre-breaded prawns which just needs to be deep fried and served.  I don’t think you can find anywhere else using live tiger prawns and fresh panko and sell it at $ 20 with Japanese rice and homemade curry.  4.25/5


Gyoza $ 6.90+ 6 pieces

Their gyozas are made fresh daily with minced chicken and chopped scallions.  The rectangular shape looked a little odd to me, but the gyozas are delicious and some of the best I have tasted.  4.25/5


Sanshoku Warabi Mochi ($ 8.80+)

There are only a handful of desserts on the menu but they are all  very good.  The sanshoku warabi mochi is made daily at the restaurant and has a sublime texture that is a joy to eat.  Misato uses a specially imported Yugen matcha powder from made by Marukyo Koyamaen a traditional maker of matcha founded over four centuries ago.  The matcha powder alone costs $ 45 per 40g can! (price + airfreight) Tony tells me that he had tried switching to a cheaper brand but it didn’t taste as good.  Again, it doesn’t make business sense to use such quality matcha powder and still sell a dish at $ 8.80.  Most people won’t even appreciate it! But I hope now you can see why I call this place a hidden gem!


Matcha Bavarois $ 7.90+

Their matcha bavarois is top notch instagram fodder! You run the risk of being hypnotized if you stared at it long enough. It’s made of hokkaido milk, Yugen matcha powder and gelatine. It’s so wobbly you could use it to study sine waves if you happened to be so inclined.   They make only 12 every day so you need to be early to avoid disappointment.  4.5/5

Conclusion

There is no doubt that Misato serves quality food at very reasonable prices. But the success of a restaurant depends on more then just good food.  The concept, service and ambience must all make sense.  Misato is serves high end dishes in a casual cafe environment at prices that make you wonder how they make money.  Their hodgepodge menu might be a disconnect for the masses but for those who know the true value of good food and are prepared to wait,  it really is a hidden gem.

Disclosure
This review was done as part of a media tasting.  That means that the food was provided but no fees were charged for the write up.

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Sum Kee – The Famous Tze Char Restaurant Has A New Outlet At Yung Ho Road

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We’re pretty sure Sum Kee restaurant needs no introduction as many of us are familiar with their first restaurant at Telok Blangah which is always crowded. They have done so well that a second outlet has been established about a month ago at Yung Ho Road, just opposite SuperBowl Jurong. The menu is similar, but this new outlet offers more luxurious seafood items.

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The Curry Fish Head ($ 26) is Sum Kee’s signature item. We were surprised by the size of the fish head, as it is big and very meaty. Do order some fluffy white rice to pair with the curry gravy. The rempah is grounded in-house, hence it is fragrant, and lemak enough without being too overwhelming. Red snapper is used, and the fish is prepared really well such that the flesh is smooth and tender. If you’re lucky enough, like us, you’ll get to indulge in fish eggs too! It’s so unusual to find fish eggs when you’re having fish head curry, but we found two huge fish eggs in ours. The curry also includes long beans, brinjal, lady’s fingers, and taupok.

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The other popular dish is the Ultraman Chicken ($ 12/$ 18/$ 24) which is simply popcorn chicken coated with salted egg sauce. The sauce is very buttery and quite thick, but it would’ve been better if there were more sauce drizzled over the chicken. This dish is more like a snack, but the small pieces of chicken are so addictive, that we couldn’t resist popping one after another in our mouths.

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The XO Sum Lor Hor Fun ($ 8/$ 15/$ 28) features flat white noodles with an XO sauce that contains ingredients such as dried scallops. The noodles are silky smooth, while the XO sauce is savoury with a hint of spicy twist. The beansprouts give this noodle dish a nice crunch, and there are slices of Chinese sausages to enhance the savoury taste. We regretted not ordering the $ 15 portion.

Sum Kee’s second outlet is not very accessible, and there are limited parking spaces. The entire restaurant is air-conditioned, and the place isn’t as rowdy and crowded as compared to their Telok Blangah outlet. If you prefer a modern environment which is more conducive to hold conversations over a meal, you should check out the second outlet.

Address: 19 Yung Ho Road, Singapore 619592

Phone: 6873 3069

Website: http://www.sumkee.com.sg/

Opening Hours: 11.30am to 2.30pm (lunch) and 5pm to 10.30pm (dinner) daily.

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

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

Mu Qin Toh

Adventurous at heart, Mu Qin loves challenges and enjoys exploring the world. She believes in counting memories instead of calories and will travel anywhere and everywhere for food. Her short disappearance from social media is due to her being too engrossed in her favourite romance novels. She has launched a food guide “Eat Muse Love” with her mother which is available in all major book stores.

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Miss Tam Chiak

Hi Leskmi Nasi Lemak – Affordable Nasi Lemak with Awesome Sambal!

The concept of infusing elements of traditional national dishes into modern cuisine has been trending.  Even McDonalds has jumped onto the bandwagon with their Nasi Lemak burger. Forget trends, for I have here with me a hidden gem that sells delicious Chinese Style Nasi Lemak! Opened in 2002, Hi Leskmi Nasi Lemak had its name derived from the Hindu goddess of wealth, health, fortune and prosperity, Lakshmi. On behalf of Carol, older son Jonathan explained that the family-run Nasi lemak hawker stall was inspired by the belief that people should have access to delicious food at affordable prices.

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“We do remember faces and try to engage with returning customers by remembering their likes and dislikes. It’s pretty personal in that sense, where customers actually turn into friends.”

With a friendly demeanour, Hi Leskmi Nasi Lemak welcomes patrons with an array of scrumptious ingredients, including stir-fried brinjal, grilled otah and crispy fried chicken wing.

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If it’s your first time here, be prepared to brave the queue that would have already formed even before the store opens. All good things must wait right! While waiting, you can decide if you want to get set A, B or C, or build your own dish. I love to customise my Nasi Lemak, so I chose to pair my rice with stir-fried cabbage, grilled otah, crispy chicken wing, egg, and tahu goreng with long beans ($ 5).

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Remember to ask for their sambal chilli, which is to die for. Every mouthful of sambal is delicious. You can definitely almost taste a subtle wok hei in the chilli. The family adds tamarind paste to the chilli, which gives it its sweetness! And the best part? The chilli pairs excellently with every ingredient, adding a sweet and spicy note to each. “The sambal chilli is also a huge favourite of our customers. More often than not, our customers tend to tell us to give them more,” said Jonathan.

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The cabbage is light, yet crunchy and sweet, and isn’t too oily.

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They make a delicious tahu goreng with long beans. Though I’m not usually a fan of fried tofu, the tau goreng, which is fried to perfection, had me at hello. Add a dose of their chilli and be amazed by the combustion of flavours. This ingredient alone made all the difference for me.

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The fresh and soft otah has a strong char and is definitely something you must try! The chicken wing is slightly on the drier side, but the skin is still nicely crisp and the meat well marinated.

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This is definitely one good nasi lemak that will put all other nasi lemak-inspired dishes to shame. The family also runs the minced meat noodles stall (#01-69) and the economical rice stall (#01-67), which are opposite the nasi lemak stall. Now that’s hawkerpreneurship. Jonathan and his younger brother, who are working full time at the stalls, have also shared with us their dreams of taking over the stalls in the future. We wish Carol and her family all the best in their upcoming ventures!

Address: 90 Whampoa Drive #01-24 Singapore 320090

Phone: 9830 1929 (Carol) or 8328 3144 (Jonathan)

Opening Hours: 11.15am to 9pm daily.

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

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

Sean Ng

Battling perpetual food coma while indulging in a menu that fills both the stomach and soul.

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Miss Tam Chiak

Istimewa Kitchen – Affordable Nasi Padang in Bedok Industrial Park

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A good friend of mine does wedding styling in Singapore. I met up with her over lunch recently and she was telling me one of her clients owns a nasi padang stall in Bedok industrial estate. “This bride-to-be is very chio, I can’t believe she wakes up early every morning to pack rice at the stall,” she said.

A chio bu selling nasi padang? This is something. So we met for lunch (again) the following week, at Bedok Industrial Park. I arrived before lunch and there was already a short queue in front of Istimewa Kitchen. Started 3 years ago by Sara and her fiancé Kenneth, they wanted to venture into F&B and thought nasi padang was a “niche market”. Roping in a family friend who is a chef, Sara then left her job as a underwriter and set up Istimewa Kitchen.

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27-year-old Sara stood behind the counter to take orders. The wide array of food displayed behind the glass counter is enough to whet one’s appetite. Their signature mutton rendang, being a favourite among many, goes easy on your palates as it is moderately spicy with coconut, and spices helped to bring out its aroma. The lean pieces of mutton has been braised for at least 2 hours to ensure that it deliciously melts in your mouth. Indeed, the meat was tender and had no gamey taste at all, making it a pleasure to savour.

Another hot favourite is the assam fish which has been infused with tamarind sauce and red chilli, served with a variety of vegetables such as lady fingers, tomatoes and brinjal. It was almost sold out during my visit, so I only managed to try a small piece. But it’s good enough to know that the sauce has a perfect balance of tanginess and spiciness.

I was craving for fried chicken wings that day hence I just had to order them. The batter was ordinary but I paired it with their sambal belacan imbued with tangy limau kasturi and an assortment of chilies. Ahhh… all these food talk is making me hungry.

A complete Nasi Padang meal usually includes a balance of vegetables and variety of meat. Check out the curry vegetables, a yellow creamy dish. The spices are finely blended before cooking. Coconut milk is slowly added to ensure a creamy texture.

So happy to find a decent nasi padang stall in an industrial estate (not because Sara is chio of course). They may be moving out soon so be sure to check their Facebook page before heading down!

Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.

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Miss Tam Chiak

Zion-Road-Blk-91-Seafood-Soup-1

Zion Road Blk91 Ann Shun Seafood Soup Review

The freshness of the fish and the flavourful deep-fried fish able to uplift overall taste in this dish, quality of the fish will further substantiated by the succulent soup, the result is a bowl of quality fish soup.

Zion Road Blk91 Ann Shun Seafood Soup

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We were at the coffeeshop for the Don’s Signature Crabs, two stalls away was Zion Road Blk91 Ann Shun Seafood Soup, the long queue caught our attention and led to our return two weeks later.

From the signboard ones probably can tell the original birth place of the stall. Zion Road Blk91 Ann Shun Seafood Soup seems to have some diehard fans after shifted to the new location.

Zion Road Blk91 Ann Shun Seafood Soup offers fish slice and fish head soup with various combinations.

Sliced Fish Soup $ 4.5 / $ 5.5

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We opted the fish slice combination, the Batang fish was as fresh as right after harvesting from the ocean, texture was right on the spot. Fried fish slices were served in a separate bowl to keep its crispiness and allow you to enjoy the fragrance of the well-seasoned batter. Fish meat was not compromised and able to retain the tenderness and moistness.

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The soul of the fish soup lies with the preparation of the broth, the slightly milky soup has a hint of natural sweetness from the simmering process.

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Our verdict on Zion Road Blk91 Ann Shun Seafood Soup

The freshness of the fish and the flavourful deep-fried fish able to uplift the overall taste in this dish, quality of the fish will further substantiated by the succulent soup, the result is a a bowl of quality fish soup.

Zion Road Blk91 Ann Shun Seafood Soup

A: 206 Toa Payoh North, #01-1197, Bee Chow Hng Eating House Singapore 310206

H: Daily 10am to 7pm, Closed on Sundays

FB:Zion Road Blk 91 Seafood Soup – Singapore – Seafood restaurant | Facebook

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I Eat And Eat

AM Bakery – AMazing Artisanal Bread & Pastry!

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Armed with years of experience in F&B, Andrew aims to bring European artisanal breads to the heartlands of Singapore. “Artisanal breads are usually available only in town, so we want to make it more accessible to people in the neighbourhood,” Andrew said.

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Interestingly, the A in AM Bakery was derived from the first alphabet of the names of both owners – Andrew and Anson. The M was derived from both their zodiac signs – Monkey and Mouse. AM also reflects their desire to start customers’ mornings with fresh bakes and warm smiles.

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Opened on 23 July 2017, the bakery embraces a takeaway concept. French influences can be detected in their bakes – from the ingredients to the fermentation process. “The flour that we use is a type of flour commonly applied in French bakery. For the butter, we use AOP butter. It is really well received in France,” Andrew explains.

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We couldn’t help but grab their bestselling Almond Croissant ($ 2.50) – a straight form croissant laminated with AOP butter. A sugary white almond paste and crunchy almond flakes coat the flaky and crispy croissant. The croissant boasts an ethereal interior, with alternating layers that are moist and light. It’s classic counterpart, the Croissant ($ 2.30), is as flaky and crispy. Unlike the almond croissant, the buttery fragrance is more distinct. I enjoyed the almond croissant more since there is more going on in terms of texture and taste.

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Unlike commercially-produced bread, where yeast is directly added into the bread recipe to streamline the process, the bread here is made using French Levian aka Mother dough, which is a pre-ferment or sourdough starter. “Subjecting the pre-ferment under longer fermentation gives the bread more taste.” The natural fermentation stretches the bread out, creating a thick exterior while helping the inside remain soft and moist.

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Andrew recommended the Banana and Pecan Nut Bread ($ 3.80), which is a whole round bread. The aroma of banana and roasted pecans will strike you immediately when you bite into it.

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One of AM Bakery’s special items to celebrate National Day was their SG52 Banana Cake ($ 5.20). It was absolutely delicious! The exterior is crumbly and crisp while the inside is moist and aromatic. The whole cake is so huge, so it definitely is worth every penny. 

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For a savoury option, you could try the Cheese Twist ($ 1.80) – a bread stick filled with cheese filling. I would have liked it better if there was more cheese. Remember to toast it before eating.

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Unfortunately, the tasty banana cake is not available anymore. I hope it does make a comeback because it is really yummy! AM Bakery recommends all breads to be consumed within 3 days from the day of purchase. The breads are good for 5 days if they are kept in the refrigerator. It is best to consume the pastries by the next day.

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

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

Sean Ng

Battling perpetual food coma while indulging in a menu that fills both the stomach and soul.

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Miss Tam Chiak

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Hua Yu Wee 华友园海鲜 – Cheap and Reasonably Good

Hua Yu Wee 华友园海鲜 – Cheap and Reasonably Good

Hua Yu Wee occupies a big colonial style bungalow along East Coast Road. The Chinese restaurant has been in operation for the last few decades with its cheap and good accolades received from many of the loyal diners.

Hua Yu Wee has a huge dining area with both in-door air-conditioned and outdoor settings.

When we were there over the weekend, it was a full house and we were limited to 2 hours to complete the dinner to give way for subsequent reservations. The overwhelming business reflects well its popularity.

We ordered the set menu $ 268 + GST 20.16 ++ on top of the few more add-on dishes from the menu.

Platter:Prawn roll, BBQ Pork, Baby Squids

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Amongst the three, the roasted pork was reasonable good with well marinated flavour and juicy texture, the rest were just tasted ordinary.

Fish Maw with Crab Meat Thick Soup

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Starchy gravy with little crab meat but generous with the fish maw and serving size. Taste wise was ordinary and nothing to short about.

Poached Prawns with Hua Diao Wine

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Prawns were sweet and fresh with a hint of Hua Diao flavor, not overdone and steamed to the perfect texture.

Duck Meat with Seafood Paste wrapped in Crepe

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The duck meat was mashed with the seafood paste, wrapped in crepe and deep-fried, you can’t ready figure out the duck and the seafood in the end, generally acceptable but don’t leave you with too much of the impression.

Feng Sha Chicken

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A popular Cantonese originated dish famous with it crisp skin, tender meat and flavourful seasoning, usually taste better than the roasted chicken. Overall we have to agree the dish meet the minimum expectation of a good Feng Sha Chicken.

Stir Fried Green

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We have fried Kai Lan and a well-executed dish with right crunchiness and flavor.

Braised Pork with Bun

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This is probably the least favorite dish on the set menu, the meat was missing the needed spices to elevate the flavour of a good braised pork. Texture of the buns was not refined and overall a big disappointment.

Butter Crayfish

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There is no fresh fish or fried fish on the set menu but instead butter crayfish was served, something different and we did enjoy the nice buttery coating with its tender meat.

 Silver Fish Fried Rice

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There was charred flavour from the wok frying but nothing too exciting that worth to mention about this dish.

Crab Ketchup with Chilli $ 7.28/100g

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The gravy was spicier than most of the chili crab we have tried elsewhere, not so much of eggs went into the gravy and purely relied on the Chili and Ketchup with garlic to whip up the taste. Some likes the tangy chili flavour but the opposite expressed less enthusiastic about the dish for its meagerness of the right fragrance.

Yi Fu Noodles $ 10.7 / 16.1 / 21.4

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We must agree the texture of the Yi Fu Noodle was superior, smooth and slithered through the month. Definitely one of the better Yi Fu noodle around.

Sambal KangKong $ 10.7 / 12.84 / 17.12

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Need to give the chef the credit for the right sambal chili, as well as the culinary skills to retain the natural green with the right texture of the veggies.

Lala White Bee Hoon $ 16.1 / 21.4 / 26.8

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The Lala white bee hoon is the recommendation from a friend who has tried the dish here. The white bee hoon was permeated with the sweetness of the seafood and the generous plump and juicy lala made the overall a satisficing dish.

Our verdict

Hua Yu Wee Seafood attraction lies with its reasonable price, generous serving size, comforting food though some duds in a few dishes. However, for the price we paid, we can’t really complaint too much about it.

A: 462 Upper East Coast Road, Singapore 466508

H: 4pm – 11.30pm daily

T: 6241 1709 after 11am

T: 6442 9313 after 4pm

FB:https://www.facebook.com/pages/Hua-Yu-Wee/168868969797523

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I Eat And Eat