As one nation of food lovers who enjoy congregating over food, we find no better way of celebrating than to feast on delicious meals with good deals.

This National Day, many restaurants are also coming up with Singapore Specials, from Bak Kut Teh Xiao Long Bao, Baked Chilli Crab Casserole, to Durian Penyat Pancakes.

Plus, ChopeDeals’ National Day Sale brings foodies great discounts.

Get as much as $55 off by taking $5.50 off your next 10 purchases when you pay with DBS PayLah! (Use code “SG55”. A minimum spend of $35 per order is required.)

Save big time at more than 800 dining joints all over Singapore, including Violet Oon Singapore, Chatterbox, Extra Virgin Pizza, Vatos Urban Tacos, Noosh Noodle Bar & Grill, REDPAN, Godmama, Yàn, Alter Ego, Providore, and Wine & Chef.

Hurry as this promo runs only from 3 to 9 August 2020. Here’s more:

Chatterbox
333 Orchard Road Level 5, Mandarin Orchard Hotel Singapore 238867
Opening Hours: 11am – 11pm (Mon – Sun)

Known as the home of the legendary Mandarin Chicken Rice, Chatterbox is an award-winning Asian cuisine restaurant offering all-day dining. Singapore Prestige Brand has awarded it the Hall of Fame distinction as a Heritage Brand.

Do not miss out on its popular signature dishes like Chatterbox Lobster Laksa ($38), King Prawn Fried Hokkien Noodles ($28), Char Kway Teow ($28), and Salted Egg Chicken Wing ($20).

For seafood lovers, the Chatterbox Signature Lobster Laksa ($38) gives you a whole Boston lobster.

This laksa comprises thick rice vermicelli, quail eggs, chunks of fish cake, and dried beancurd all blended in a spicy coconut gravy.

Special: Mandarin Hainanese Chicken Rice
Of course, Chatterbox has taken the iconic Singapore dish chicken rice and elevated it to world-famous status with the Hainanese Chicken Rice ($27).

This Singapore Special is composed of tender-boiled chicken in a flavourful chicken soup, and soft and fluffy jasmine rice.

Season this chicken-rice combo with traditional condiments homemade chili, ginger, and dark soya sauce.

ChopeDeals: $40 or $45 for $50 cash voucher; $80 or $90 for $100 cash voucher
Book a seat here: Chatterbox

Extra Virgin Pizza
8 Marina View #01-04 Asia Square, Singapore 018960
Opening Hours: 11am – 9:30pm (Mon – Fri), 5pm – 9am (Sat), Closed Sun, PH

While there is the popular EVOO or extra virgin olive oil, there is also EVP or Extra Virgin Pizza – a playfully named resto serving pure (“virgin”) and natural pizzas.

What’s special about EVP is that it was the first pizzeria in Singapore to use Caputo double zero pizza flour.

Known as the world’s best pizza flour, Caputo is specially imported from Naples, Italy and used by EVP in all its pizzas.

With the best pizza flour, you need the best natural, artisanal ingredients such as Californian Saporito tomatoes (100% organic), premium EVOO from Verona, Italy, and Campanian Bufala mozzarella. Find out why the classic Bufala Margherita is a fan fave.

Specials: Pistachio & Pumpkin Pizza, Pepper Pig, Roasted Shrooms
Signature pizzas to taste include Pistachio & Pumpkin Pizza ($24), Pepper Pig ($30), and Roasted Shrooms ($27).

Made with pistachio-pesto base, the Pistachio & Pumpkin Pizza is topped with chunks of roasted pumpkin chunks and peppery baby arugula.

Pepper Pig is a popular choice among meat-lovers, using a trio of spicy pepperoni, pork sausage and guanciale, an Italian cured pork jowl or cheeks.

Finally, Roasted Shrooms. This umami-packed pizza combines roasted mushrooms and onions, béchamel sauce, and splash of aromatic truffle oil.

ChopeDeals: 1-for-1 Mains @ $35.31 nett (U.P $70.62)
Book a seat here: Extra Virgin Pizza

Vatos Urban Tacos
36 Beach Road #01-03, Singapore 189766
Opening Hours: 5pm – 11pm (Tues – Fri), 12pm – 11pm (Sat – Sun), Closed Mon

A proponent of fresh ingredients, Vatos Urban Tacos is the creation of three Korean-Americans who envisioned a new concept for Korean diners.

What they did, together with their culinary team, is to fuse Korean and Mexican cuisines and create a fun food experience.

Specials: 5-Pax Set Menu
Vatos Urban Tacos is offering a limited 5-Pax Set Menu, consisting of Kimchi Carnitas Fries, Mama’s Nachos (choose between Chicken or Pork Belly), your choice of Quesadilla (any Quesadilla from ala carte menu excluding Mango Prawn), choice of 3 sets of 3 Tacos (any taco from a la carte menu excluding Galbi), and Nutella Nachos for dessert.

Plus, you can get any 5 beers or medium Classic Margaritas.

The Kimchi Carnitas Fries is not something you’d find anywhere. This unique French fries is dressed up with sautéed kimchi and braised pork carnitas. Adding extra flavours are melted cheese, sour cream, fresh cilantro and chopped onions, and Vatos hot sauce.

The Barbacoa Taco is a signature item in their menu. Using home-made tortillas, this taco cradles a generous serving of barbacoa, ie pork shoulder slow-braised in spicy-sweet seasoning. For freshness, it is served with chopped cilantro, onions, and Vatos hot sauce.

You can also have your tacos filled with braised carnitas, also made with pork shoulder but with a hint of citrus.

ChopeDeals: 5 Pax Set Menu by Vatos Urban Tacos @ $173.02 nett (U.P $247.17)
Book a seat here: Vatos Urban Tacos

Noosh Noodle Bar & Grill
8 Raffles Avenue #01-13B, Esplanade Mall, Singapore 039802
Opening Hours: 12pm – 10pm (Mon – Sun)

If you are adventurous in food, the variety of dishes at Noosh Noodle Bar & Grill will delight you. Here they offer an amalgam of cuisines, with some unique fusion dishes to tease your taste buds.

You can relax and unwind in its cosy ambiance as you choose your craving for the day. With plenty of choices, how about some Balinese Crispy Ayam Satay Pasta?

You can go Korean and have some Baked Cheese Ddeoboki. Or maybe you’re in the mood for Japanese-inspired Clam Vongole Udon.

Specials: Noosh Lobster Thermidor
Feel like indulging in seafood? They have Noosh Lobster Thermidor ($44.90, good for 2), a full 400-500g lobster baked with the melty goodness of cheese.

Steak lovers, make sure to try Noosh’ signature Noosh Dome Filet Mignon Surf And Turf ($38.90).

Featuring a premium cut tenderloin, this steak is served on a creamy bed of potato salad. Flanking the turf is a surf of grilled tiger prawns, plus grilled asparagus. As a finale, it is served with brown mushroom sauce drizzled with béarnaise.

Another signature, Jjajangmyeon Noodle ($22.90), takes stir-fried noodles tossed in a sweet bean paste sauce, and pairs them with striploin steak on a sizzling hot plate (Get your cameras ready). Served with steamed seasoned veggies and fried egg.

ChopeDeals: $25.50 for $30 cash voucher; $51 for $60 cash voucher
Book a seat here: Noosh Noodle Bar & Grill

REDPAN
6 Raffles Boulevard #02-03/04 Marina Square, Singapore 039594
Opening Hours: 12pm – 10pm (Sun – Sat, PH), 12pm – 11pm (Fri)

When it comes to local fun dining, REDPAN hits the spot as a young and vibrant venue. If you’re looking for a convenient location, creative dishes and wallet-friendly prices, this is one attractive option for you.

REDPAN’s Mod-Sin menu is anchored on local ingredients and accustomed tastes, offering its signature dishes Prawn & Hae Bi Hiam Pasta ($18.50), Bak Chor Foie Gras Pasta ($18.50), Soft Shell Chilli Crab Pasta ($18.50), and Oriental Duck Confit ($20).

Specials: Prawn & ‘Hae Bi Hiam’ Pasta
The all-time fave Prawn & ‘Hae Bi Hiam’ Pasta ($18.50) is a spicy pasta dish prepared with sautéed juicy, bouncy prawns, tossed in a flavour-packed shrimp paste aka hae bi hiam, and served with a wedge of lime.

Aside from the spiciness, regulars love its distinctive umami taste of the in-house shrimp paste, complemented with the acidity of lime juice.

ChopeDeals: $35 or $45 for $50 cash voucher; $70 or $90 for $100 cash voucher
Book a seat here: REDPAN

Godmama
107 North Bridge Road #04-07 Funan Mall Singapore 179105
Opening Hours: 11am – 10pm (Mon – Fri), 10am – 10pm (Sat – Sun)

Godmama is a modern Peranakan kitchen and bar offering a centrally-located venue at Funan to gather and bond over food. You will not only satiate your appetite for the bold flavours of Peranakan cuisine, but also feel the warmth of dining together.

Start off with Ayam Buah Keluak, a staple dish of the Peranakans. This classic Nyonya spicy and tangy chicken stew features the seeds of the buah keluak fruit, and is infused with turmeric and lengkuas aka blue ginger, a citrus-scented galangal that tastes piney and sharp.

Specials: Peranakan-style Brunch
Enjoy their specials via a Peranakan-style brunch, including innovative main dishes.

Try the Babi Assam Baked Eggs ($17.90) combining pork belly with brunch-staple eggs. The pork is simmered in a fragrant tamarind stew, then served with baked eggs and freshly-baked sourdough.

If you love pasta, get the Buah Keluak Bolognese Pasta ($19.90) using al dente linguine with a beef Bolognese sauce. What makes it especially Peranakan is tossing it in a classic Nyonya spicy and tangy black nut (buah keluak) stew.

For dessert, the Durian Pengat Buttermilk Pancakes ($18.90) is highly recommended. An order gives you a trio stack of buttermilk pancakes a la mode with vanilla bean ice cream. Served with a sprinkling of coconut crumble and a dollop of smooth and luxuriously creamy durian pengat.

ChopeDeals: $32.50 or $45 for $50 cash voucher; $65 or $90 for $100 cash voucher
Book a seat here: Godmama

Yàn
1 St. Andrew’s Road #05-02 National Gallery Singapore, Singapore 178957
Opening Hours: 11:30am – 2:30pm, 6pm – 10:30pm (Mon – Fri), 11:30am – 2:30pm, 6-10pm (Sat – Sun)

Take this time to discover Yan and its impressive spectrum of Cantonese dishes helmed by Head Chef Ng Sen Tio.

You can even book a private room to enjoy your fave Cantonese classics with no minimum spending required.

Among the Chef’s Signature Creations, try the Signature Crispy Roast Suckling Pig served 3 ways – crispy skin, carved shoulder, and oven-baked fillet with lemongrass.

Specials: Steamed Xiao Long Bao with White Pepper Soup, Deep-fried Sambal Crayfish Roll
Available for a limited period and during lunch, the Steamed Xiao Long Bao with White Pepper Soup ($5.80 for 4 pieces) is a special dim sum delight that draws inspiration from Singapore’s well-loved dish of Bak Kut Teh.

Each handcrafted pork dumpling highlights the bold pork broth with the fragrance of white peppercorn. Take a bite and it is as though sipping on a piping hot bowl of Bak Kut Teh.

Also to look out for is the Deep-fried Sambal Crayfish Roll ($12 for 4 pieces), in which you would find succulent crayfish stir-fried with piquant sambal, wrapped within crispy deep-fried spring roll.

ChopeDeals: $35 or $45 for $50 cash voucher; $70 or $90 for $100 cash voucher
Book a seat here: Yàn

Alter Ego
8 Raffles Avenue #01-13D Esplanade Mall Singapore 039802
Opening Hours: 12pm – 11pm (Mon – Fri), 11am – 11pm (Sat – Sun)

True to its name, Alter Ego offers you split options to eat health and indulge in dirty.

Famous for its health poke bowls (available until 9pm daily and weekend brunch), it balances the menu with fat and carb loaded meals, decadent desserts, brunch staples and booze.

Start with the favourites of Truffle Fries ($10), Har Cheong Kai ($11), Nachos ($14), Calarmari ($15), to Fish Skin ($7).

Then move on to sumptuous mains such as the Steak Rice Bowl ($25) Grilled Salmon Rice Bowl ($25), to Double Cheese Burger ($22), Creamy Chicken Mushroom Pasta ($18), Seafood Pasta ($20) with squid ring, king prawns ands and spaghetti tossed in homemade marinara sauce.

Specials: Wasabi Yuzu Dragon Poke Bowl
Healthy eaters can always go for the Original Poke Shaker ($17) loaded with fresh ingredients.

This is one of Alter Ego’s best-seller, a bowl included with sushi rice, honey pineapple, cherry tomato, Japanese cucumber, wakame seaweed, furikake, lime avocado, spiced cashew nuts and tobiko.

For added tangy-citrusy flavours, go for the Wasabi Yuzu Dragon with crunch coming from smoked almonds and tempura crisp. You can also swap for brown rice for a healthier alternative.

ChopeDeals: $35 or $45 for $50 cash voucher; $70 or $90 for $100 cash voucher
Book a seat here: Alter Ego

Providore – Downtown
6A Shenton Way #B1-07 Downtown Gallery, Singapore 068809
Opening Hours: 8am – 10:30pm (Mon – Fri), 9am – 6pm (Sat – Sun, PH)

Providore – Mandarin Gallery
333A Orchard Road #02-05 Mandarin Gallery, Singapore 238897
Opening Hours: 9am – 10:30pm Last Order 10pm (Mon – Fri), 9am – 10:30pm (Sat – Sun, PH)

Chillax in this light and contemporary all-day-dining concept. Talk about convenience – they have a café, bakery, deli, and retail shop all under one roof.

Here you can find handcrafted coffees, European-style breads, cakes and pastries alongside artisanal cheese, charcuterie, wine, gourmet ingredients, even home-ware and gift items.

Using fresh seasonal produce, they offer elevated comfort food best paired with their coffee line-up.

Specials: Baked Chilli Crab Casserole
For the National Day specials, they take the classic Chilli Crab and make it into a casserole.

With fresh crabs as the main ingredient, Baked Chilli Crab Casserole ($24.50) includes eggs, water chestnuts, and radish, and served accompanied with breadsticks and toasted baguette.

The local fave mutton satay takes a different spin as Lamb Skewers ($22.50), served with creamy peanut sauce. Add some side dishes like banana leaves-wrapped steamed rice cakes and crisp bitter belinjau crackers. Both mains are available 12pm onwards.

Cool down with The Providore’s rendition of Milo Godzilla, concocted with their own drinking chocolate topped with gula melaka ice cream coated with Valrhona chocolate. It is twice the choco goodness with the Double Ice Chocolate Godzilla ($10.50), the perfect meal-ender.

ChopeDeals: $35 or $45 for $50 cash voucher; $70 or $90 for $100 cash voucher
Book a seat here: The Providore @ Mandarin Gallery
Book a seat here: The Providore @ Downtown

Wine & Chef
7 Keong Saik Road, Singapore 089115
Opening Hours: 12pm – 11pm (Mon – Sat), Closed Sun

Wine & Chef serves up “semi fine-dining food” at pocket friendly prices. A big reason why they are able to keep costs lower is because the restaurant imports Italian wine directly from the wineries and boutique wine producers, in turn passing on the savings to the consumers.

While its menu has previously been categorised as “Mod-Sin”, I would say these are Italian dishes with a creative Asian take.

Dishes that Wine & Chef recommends include the Wagyu Beef Tartar, 100 Day Grain Fed Ribeye Steak, Salmon Crudo, ‘Due’ Finger, Seared Scallop, Roasted Baby Chicken, Salmon Risotto, Pork Collar, Scallop Capellini, Truffle Fries, and ‘Tea’ramisu.

Special: Hokkaido Scallop Capellini
This is a cold Capellini dish, and probably that one item that left the deepest impression.

This was largely due to a combination of the al dente pasta and fresh sashimi grade Hokkaido scallops.

The truffle flavour was strong on this one, but it was the soy dressing with a Japanese touch that was both aromatic and appetising.

ChopeDeals: $35 or $45 for $50 cash voucher; $70 or $90 for $100 cash voucher
Book a seat here: Wine & Chef

Here’s how you can enjoy massive savings with ChopeDeals in 4 simple steps:
Step 1 – Choose: Choose an offer from a list of curated restaurants available on the Chope app or ChopeDeals website
Step 2 – Get Deal: Purchase the discounted voucher and receive it via the Chope app (‘My Vouchers’) or your email.
Step 3 – Dine: Inform the staff that you will be using your voucher prior to ordering.
Step 4 – Redeem: Present your voucher during payment to offset the bill and enjoy your savings.

Remember to pay with DBS PayLah!, so that you can get as much as $55 off by taking $5.50 off your next 10 purchases (Use code “SG55”. A minimum spend of $35 per order is required. Limited to first 1500 redemptions only.)

Save extra $55 off with ChopeDeals now.

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

It has been a while since a new Japanese sushi omakase has opened in Singapore, and this restaurant has attracted enough buzz among the Japanese community that it is fully booked for many days ahead.

Sushi Kou 鮓煌 is a new sushi restaurant at the ground floor of Holiday Inn Singapore Orchard City Center.

This is a concept redefining traditional Edomae-style sushi, where the freshest fish and shellfish are given minimal treatment. Unlike other styles of sushi-making, this approach brings out the food’s natural flavours and oils.

Named after Kou 煌, the founder’s son, Sushi Kou is helmed by Chef Yoshio Sakuta with 20+ years of experience. This Hokkaido-born chef worked in several renowned sushi restaurants in Sapporo (such as 2-Michelin-starred Sushizen) before venturing to Singapore.

If omakase lovers find him familiar, that is because he was the previous head chef of Shoukouwa, the only sushi restaurant to receive Two Michelin Stars in Singapore.

Chef Yoshio’s artfully-executed sushi masterpieces respect the nuances of each seasonal ingredient. Only the freshest and finest Japanese fish and produce are sourced, air flown directly from Toyosu Fish Market.

To ensure diners receive full attention and quality-prepared dishes, there is only one seating per session for lunch and dinner.

Choose either the Aya Menu ($380++) which gives you 10 pieces of sushi and three dishes, or the Kou Menu ($450++) for 10 pieces of sushi and five dishes.

These are some of the highlights I have experienced from the Kou Menu: (Note that items are seasonal and rotational depending on ingredients imported.)

Steamed Egg with Hairy Crab
Start off with a delicate and savoury Japanese steamed egg custard (chawanmushi) combined with the sweetness of Hairy Crab.

Sourced from Northern Japan, these sweetest crabs are Hokkaido’s spring delights since they often show up in warmer waters.

Enjoy this smooth & silky classic appetiser item topped with kinome.

Menuke Shabu Shabu with Ponzu Sauce
The delicate, nutty, sweet flavour and lean, medium-firm texture of Menuke (red rockfish) make it suitable as a light starter.

Quick blanching techniques (similar to cooking the shimofuri or “web of fat” in Japanese beef) bring out the best textures in this rare fish from Hokkaido.

Add a sparkling acidity by dipping it in the accompanying ponzu sauce.

Wild Ocean Eel
Compared to robust farmed eels, wild-caught eels have a more pleasing texture and flavour. As they are sustainably sourced, you’re assured the marine ecosystem isn’t endangered.

Grilled ‘til crisp and tender, this wild ocean eel will delight the most discriminating unagi aficionados.

Steamed Abalone with Abalone Liver Sauce
Of all the dishes, this is one of my personal favourites, so take time to watch the preparation and savour the piece.

This dish prepared by steaming the abalone, cooking it simply with sake, water and kelp. The secret lies in how long it’s cooked for maximum flavours.

For 5 to 6 hours, the abalone is cooked in a traditional Japanese stone pot to maintain the right heat.

The sauce is made from steamed abalone liver that gives it that added distinct rich taste, contrasted with the soft-chewy texture of the abalone slice.

Water Shield with Vinegar Sauce
The astringent and medicinal leaves of the Water Shield are often eaten as a salad with vinegar, sake and soy sauce. Its young curled leaf tips are coated with a thick transparent mucilage.

Considered a delicacy in Japan, the Water Shield is served topped with two types of uni.

Eat both in a spoonful, and experience that delightful creamy texture and delicate sweetness in the mouth.

Baby Sea Bream Sushi
Moving on to the sushi pieces, Sushi Kou’s shari (sushi rice) is delicately polished and marinated with various types of salt and vinegar.

Cooked the traditional way in a clay kettle, it is bound to be served to you at the perfect temperature.

Don’t let its size dictate the taste for this baby Japanese sea bream aka madai.

This firm-flesh white fish has a very mild flavour yet it has a wonderful, agreeable taste. Perfect as intro sushi since it is not very “fishy” in flavour.

Enjoy this as a clean refreshing pause towards stronger-flavoured sushi.

Marbled Flounder Sushi
Marbled Flounder aka Shiroshita Karei is a top-quality seafood item that is sweet in taste.

This fish’s nice marbling contains all the flavourful oils.

With as little handling as possible, Chef also squeezes a touch of fresh lime juice just before serving. Adding helps accentuate the flavour as the acids interacts with the oils.

Golden Eye Snapper Sushi
Golden Eye Snapper Kinmedai is a fatty fish best eaten in the winter when it if often caught.

Often served at traditional Edomae sushi restaurants, this is typically aged for 2 to 3 days to break down the proteins in the flesh.

Enjoy this sushi as the aging makes it more flavourful and the texture improved.

Medium Fatty Tuna Sushi
Next up is the chūtoro, which is the name of medium fatty part of a Bluefin tuna. Usually found near the skin on the back and belly, this part is not-too-fat like the otoro nor not-too-lean like the akami.

It fuses the sweet tenderness of otoro and the light flavour of akami.

After the chūtoro sushi, diners will be a served a Fatty Tuna Sushi aka toro.

Sea Urchin Sushi
Feel its creamy and rich texture in your mouth, and experience its strong ocean scent. This bright orange coloured sea urchin makes it a special luxury.

Black Throat Sea Perch on Rice
This black throat sea perch dish carries a unique flavour combination.

The smoky flavour of the freshly grilled fish combines with the tart taste of the warm vinegar-infused rice in a bowl.

Before eating, gently push it with a spoon to release its aromatic oils onto the rice. Mix it up, and would be an unforgettable taste experience.

Japanese Egg Cockle Sushi
Cockle is a classic and rare Edomae sushi treat, and Sushi Kou serves it. While torigai or Japanese cockle can be eaten raw, it is flash boiled to bring out its full flavour.

Bite into its soft meat that’s light and full of sweetness. Considered the tastiest shellfish for Edomae sushi.

Giant Japanese Tiger Prawn Sushi
Kuruma-ebi (Japanese Tiger Prawn) is a high-end ingredient that is often used for Edomae-style sushi.

Its firm and crunchy texture gives it an exciting mouthfeel, as you taste its natural sweetness.

Compared to other shrimps, it is richer in umami flavour too. Served slightly warm, its firm flesh contrasts the liver’s soft texture.

After the Prawn Sushi, there were also courses of Sea Eel Sushi, Miso Soup, and Dessert of sweet seasonal fruits to give it a beautiful ending.

Décor is modern-minimalist, combining sand and beige tones with textured satin-finish taupe walls.

The intimate dining room features a blond 12-seater hinoki wood counter made from 300-year-old trees, a relaxing venue both for business or leisure. (Due to social distancing, the 12-seat restaurant is reduced to 8 seats during “Phase Two”.)

Sushi Kou also offers a carefully-crafted selection of world-class sake, wine and champagne to complement its premium omakase.

Reservations for a few weeks in advance is highly recommended.

Sushi Kou 鮓煌
Holiday Inn Singapore Orchard City Centre, 11 Cavenagh Road, #01-13/14 Singapore 229616
Tel: +65 8591 1933
Opening Hours: 12pm – 3pm Last Seating 1:30pm, Dinner 6pm – 10:30pm Last Seating 8:30pm (Mon, Wed – Sun), Closed Tues
https://sushikou-sg.com/
https://www.facebook.com/sushikou.Singapore/

* This post is brought to you in partnership with Sushi Kou.

Mee Siam which means “Siamese noodle” in Malay, is a local hawker dish which makes for an ideal breakfast type of food. (Okay, so I wanted to write this because it is quite under-rated.)

A basic Mee Siam comprises of rice vermicelli (bee hoon) along with tau pok and hardboiled egg, all of which are in a tangy and sweet-spicy gravy.

While there are dry versions around, this listicle focuses on the wet style which is more commonly found in Singapore.

For this Mee Siam guide, I generally highlighted stalls which has Mee Siam as the star dish. There are a couple of stalls around which offered not-bad Mee Siam, but they may have ‘stronger’ Mee Rebus or Mee Soto (thus you may find some of your favourite stalls in future guides).

Also, there are a couple of chain stores such as (some) Killiney Kopitiam, Qiji and Kaffe & Toast which serve up pretty-decent Mee Siam as well.

Jia Xiang Mee Siam
#01-35 Redhill Food Centre, Blk 85 Redhill Lane, Singapore 150085
Opening Hours: 9am – 8pm (Mon – Fri, Sun), 11:30am – 5pm (Sat)

Two words – old school!

There is usually a steady queue for the Mee Siam ($3), Lontong ($3) and Nasi Lemak ($3). All of which were reasonably priced considering the portion size.

The owner has been serving up Mee Siam for more than 50 years, having learnt the recipe from her mother. Don’t be fooled by the faded signboard, because it is the food that really matters.

You get a myriad of ingredients spread atop the orange bee hoon such as hard-boiled eggs, tau pok, tiny fried crouton-like flour puffs (which makes this really different), a thin piece eggs, fried ikan billis, and finished with a dollop of chilli and self-made shallot oil.

Once you taste the gravy, you know where the magic is – the right proportion of sourness with that zing. Some people may find this more sour and tangy than the average version, but I find this is where the allure is.

Also, this is one of the few Mee Siam stalls in which you can ‘upgrade’ your plate with other ingredients such as ngor hiang, fish cakes, fried omelette and tau kwa.

The Royals Café
19 Upper East Coast Road, Singapore 455209
Tel: +65 8481 0080
Opening Hours: 9:30am – 9pm (Mon – Sun)

On its menu and website, you would find that The Royal Café’s Mee Siam is rated “Best Mee Siam In Singapore”.

The Royals Café has a bakery style setting, for diners to enjoyed a nice spot at the Crescendo Building. Most people visit the place to buy baked goods such as whole cakes and breads. The dining area itself is a bit small and cramped, but has a laid-back and causal vibe which is ideal to enjoy your meals in a peaceful setting.

The Signature Nyonya Mee Siam ($7.90) contains ingredients such as prawns, egg, bean sprouts, taupok chives and homemade sambal chilli on beehoon.

The paste itself is said to be made using 12 – 15 different ingredients to give it that richer and tastier flavour.

There was something unique about the gravy of this particular Mee Siam, mainly in the texture which was rich and creamy with semi-thick consistency.

Not forgetting a tangy punch to balance the savoury components of the dish.

Delicious 美味 Mee Rebus, Mee Siam, Lontong
7 Tanjong Pagar Plaza, #02-02 Singapore 081006
Opening Hours: 8am – 1pm (Mon – Tues, Fri – Sun), Closed Wed, Thurs

This stall only sells 3 items – Mee Rebus, Mee Siam and Lontong, all affordably priced at $3.50.

It is quite an under-rated stall looking at how little coverage it received, but the line of customers and regulars do not lie. Some of its items are sold out quite early during the day (like lunch time) so do not come too late.

The Mee Siam, complete with the thin orange rice vermicelli and tangy piping-hot gravy, tasted rather old-school (like those I had while growing-up) – a taste that is fast disappearing.

Mazni’s Family
Amoy Street Food Centre #01-71, Singapore 069111
Opening Hours: 6:30am – 2pm (Mon – Fri), Closed Sat, Sun

Mazni’s Family was initially known for its Ayam Penyet and was previously located at Changi Airport Terminal 1, but they have shifted all their focus to the classic Malay treats like Mee Siam, Mee Soto, Lontong and Mee Rebus.

All the dishes are prepared with wholesome flavors and authentic taste, and reasonably priced to make them an instant favorite of the crowd.

Mazni’s Family’s Mee Siam ($3) is one of my most favourite dishes at the stall.

You cannot help but devour every spoonful even if you are not that hungry. I loved that sweet and tangy orangey gravy that coated every strand of the vermicelli noodles.

Plus the Mee Siam came in a bowl, so you are getting quite a bit of that decadent gravy.

You can also get a begedil ($0.60) to add a rich texture and a perfect balance of savouriness to the dish.

Lao Chao Zhou 老潮州
Ghim Moh Market and Food Centre #01-18, Block 20 Ghim Moh Road, Singapore 270020
Opening Hours: 8am till sold out (Mon – Sun)

The stall opens at 8am, and is usually completely sold out by afternoon. There are two items on its menu – Satay Bee Hoon ($4, $6) and Mee Siam ($3) which are both popular.

Their Mee Siam ($3) with beansprouts, taupok, egg, chives, chilli and tiny shrimps, is definitely worth a try with a lovely assam twang. Yup, not many Mee Siam come with crispy shrimps which add some light crunch and saltiness.

The sweet-spicy gravy was just slurp-worthy tasting like how a grandma would prepare with a well-guarded recipe.

The broth has a bright Assam tang and not so sweet unlike some that makes you want to surrender your fork immediately after the first bite.

Squirt in the wedge of lime, mix in some sambal and there is the comforting bowl of noodles that hits the right points on sweet and sour.

Grandma Mee Siam
665 Buffalo Rd, #01-311, Tekka Centre, Singapore 210665
Tel: +65 9634 1228
Opening Hours: 8am – 3pm (Mon – Sun)

This stall at Tekka Food Centre is running successfully for over 40 years, so one can only imagine the homely flavours with a recipe of Mee Siam passed down from generations.

What is special about this stall is that you can also order ngor hiang pieces on the side, with items such egg roll, sausage, cuttlefish, fried fish fritters, and meat balls (priced between $1 to $3 per item).

At only $2.50, the Mee Siam itself was quite inexpensive and filling, with plenty of spring onions for garnishing and a touch of sambal for that kick.

The gravy itself had some slight sweetness and tanginess, though I would think some may refer a gravy that is richer and more robust.

Hup Hup Mee Siam
80 Circuit Rd, Singapore 370080
Opening Hours: 6am – 2pm (Mon, Wed – Sun), Closed Tues

Hup Hup Mee Siam gained quite a bit of social media attention from the “Hawkers United” group on facebook.

This 2nd generation hawker stall serves a variety of dishes that make for the perfect comfort food on a rainy day, from Mee Siam, Laksa to Lor Mee.

There are two serving sizes of Mee Siam ($3, $3.50) in which the vermicelli noodles were topped with bean sprouts and fried bean curd, and there was split boiled egg on the side to complement the dish.

The gravy is made with fresh coconut milk instead of prepacked ones, and also has a different taste from the usual.

I thought that it was the homemade chilli that gave it that special ‘lift’, but it could be considered very spicy for some.

Shi Xian Mee Siam
409 Ang Mo Kio Ave 10, #01-24, Singapore 560409
Opening Hours: 7am – 12:30pm (Wed – Sun)

Shi Xian Mee Siam at Ang Mo Kio’s Teck Ghee food centre attracts a single long queue, for customers craving for simple and homely Mee Siam (and Mee Rebus) with wholesome flavors and homemade gravy.

But they are considered quick, and the wait would be about 15 minutes or so?

All their normal bowls are priced at $2.50 – very affordable, but you can always top it up for a larger portion for just $0.50.

The plate did look very simple in presentation, but it was the flavoursome gravy that was fragrant and rich along with the little fried shrimps and onions that would win fans over.

The bee hoon itself was also soft and supple, complementing the wholesome gravy really well.

Famous Sungei Road Trishaw Laksa
Blk 531A Upper Cross Street, Hong Lim Market & Food Centre #02-66, Singapore 051531 (Chinatown MRT)
Opening Hours: 10:15am – 3pm (Mon – Sat), Closed Sun

When I texted my friend I wanted to try Hong Lim’s famous Fruit Juice Crayfish Mee Siam, she thought I left out the “and” and meant fruit juice and clayfish and mee siam.

No, no, no. This dish is everything in one.

This Michelin Bib Gourmand listed stall serves up Fruit Juice Mee Siam which can divide opinions (some love, some not quite), because it is just so different from all the rest.

Hawker Daniel Soo uses only fresh products and ingredients because health for customers is his number one priority.

The Mee Siam is more tangy, sour and slightly citrusy, very unlike any other mee siam you ever tried. There is no assam added, only some “secret ingredients” which he refused to reveal.

A special blend of juices is concocted in place of the usual tamarind water used. This not only cuts through the richness of the Mee Siam gravy, but lends a fruity fragrance to the dish.

Robert Mee Siam
91 Whampoa Drive, #01-43, Singapore 320091
Tel: +65 9838 8229
Opening Hours: 9am – 2:30pm (Sat, Sun, Tues, Wed), Closed Mon, Thurs, Fri

The Robert Mee Siam stall is quite economical, and a good option when you want to eat something delicious and filling on a budget.

Their signature dish is Mee Siam at $3, with additional egg or bee hoon at 50 cents each.

At first glance, a regular serving of Mee Siam seems quite different than what you’d expect. Instead of the thick orange gravy, the colour looks on the paler side.

But once you dig into your meal, you will discover a hint of sweet and assam-sour taste from the gravy.

This is not as rich as I would have loved, but a not-bad nostalgic tasting plate. The topping of chives added a nice crunch.

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

When talking about Yakitori in Singapore, Japanese restaurants such as Nanbantei, FUKUDA, Sumire, JiBiru, Yakitori Yatagarasu, Omotenashi Dining Gosso, Shin Kushiya, Mikawa, Bincho at Hua Bee and Amazing Hokkaido may come to mind. (Well, TORI-Q aside.)

Shirokane Tori-Tama 白金酉玉 シンガポール located at Robertson Walk has the honours to be the only yakitori restaurant in Singapore with a Michelin Bib Gourmand.

This is an outpost of the Tokyo-based Toritama group.

Therefore, it is always recommended to get a reservation, especially during Fridays and Saturdays. (It is closed during Sundays.)

Yakitori 焼き鳥 is a style of Japanese dining which involves skewered chicken grilled over charcoal fire, in which the meats are seasoned with tare sauce or salt.

Many izakaya do serve it as part of their bigger menu.

However for Yakitori buffs, they could delight over the variety of their skewered meats and internal organs over at Shirokane Tori-Tama.

They even have a chicken anatomy diagram to help customers better appreciate the cuisine.

The restaurant specialises in using almost every part of the chicken for their Yakitori and the rest in side dishes such as soups and salads.

The meats served include kawa (skin), soroban (neck meat), yagen (cartilage), engawa (midriff), kubikawa (neck skin), aburatsubo (lower back), bon jiri (tail), Kashiwa (thigh), obi (a part of the thigh), tsukune (chicken ball), emon (breast meat), tebasaki (middle wing), tebamoto (drum stick), sasami no mitsubamaki (chicken fillet roll with mitsuba), sori-resu (special thigh).

And that moves on to the internal organs of maruhatsu (whole heart), teppou (gullet), Gatsu (stomach), chigimo (liver), hatsu (heart), saezuri (windpipe), Azuki (spleen), sunagimo (gizzard), kanmuri (cockscomb), ginkawa (edge of the gizzard), Kokoro-nokori (a special part of the heart), and otafuku (along the neck meat).

Overwhelmed with the choices?

Start with seven sticks for $27.00, or 10 sticks at $39. If chicken is not your thing, they have a few pork options such as US Black Pork Neck ($5), Kagoshima Kurobuta Shoulder ($10), and Pork Belly ($6) to round up the list.

Due to the live grilling and that takes time, be prepared to wait.

There are quite many online reviews which feedback about the long waiting time, say an hour or more for sticks. So that may deter customers from ordering their second or third rounds of sticks.

I think perhaps there could be other ways to ‘appease’ customers, from expanding repertoire of other side dishes to keeping them updated.

While I didn’t meet with any “arrogant” service, I won’t say that service was exceptional (no big smiles, irasshaimase! type of welcomes) and I was pretty much left alone. (I got my food after half an hour, on a non-peak day.)

Objectively saying, the sticks were a couple of hits and misses.

They looked paler than what I had expected, but there was some pretty-amazing light crisp on a couple matched with tender meat.

Obviously not heavily dependent on the tare sauce to season, but to appreciate natural flavours of the chicken.

Shirokane Tori-Tama
Robertson Walk, #01-02, 11 Unity St, Singapore 237995
Tel: +65 6836 5680
Opening Hours: 6pm – 11pm (Mon – Sat), Closed Sun

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

While most Chinese restaurants have a certain look and décor, Red House Seafood at Grand Copthorne Waterfront Hotel makes a welcoming difference.

Contemporary, elegant interior with natural daylight, greenery and locally commissioned artwork.

Renowned for its fresh seafood with Asian flavours and signature red lanterns, Red House Seafood is one of Singapore’s oldest and most iconic seafood restaurants.

The place you think about when you talk about Chilli Crabs.

From the original colonial house on Upper East Coast Road established in 1976, it has grown to three outlets at Prinsep Street, Clarke Quay, and the newest at Grand Copthorne Waterfront Hotel (this has moved from Robertson Quay).

While the original ‘Red House’ evokes nostalgia from loyal patrons, the contemporary setting at Grand Copthorne Waterfront outlet will appeal to a younger generation of diners.

Walking through the passageway, you would be impressed with the 7 private rooms, main spacious dining room in pastel colours, and perhaps even the washrooms (the attention to details went to that level).

Its menu, a mix of Chinese, Malay, Indian and Peranakan flavours, represents Singapore’s cultural diversity.

At its core is high-quality, sustainable seafood, shipped weekly from the North Sea, Indian Ocean and Oceania region. Red House Seafood’s signature dishes have endured over the years, and here are some of the recommendations:

Red House Chilli Crab (seasonal price)
No trip to Red House Seafood is complete without sampling its signature dish Crab in Red House Chilli Stew, a tangier and slightly sweeter version of the iconic Singaporean dish.

Choose among three types of crabs – Sri Lankan Mud Crab, Scottish Brown Crab or Alaskan King Crab – to customise your dish.

The firm, meaty claws of the Sri Lankan Mud Crab and the sweet and delicate Alaskan King Crab are recommended for chili crab.

One thing that strikes me was the amount of eggy sauce given – the crabs are literally quite drowned in it. Good for those who loves saucy crabs.

If sweet tangy tomato-like sauce without much spiciness is your kind of thing, then you probably enjoy Red House’s version. Plus point: It does not become overly gooey or clog up even if you leave the dish there for a while.

Get some of the with steamed or fried mantou to soak up the luscious sauce.

Alaskan Crab with Braised Bee Hoon (seasonal price)
This signature noodle creation combines the divinely sweet, meaty yet lean Alaskan crab with a mix of local bee hon and Korean jap chae aka potato starch glass noodles.

Stir-fried with ginger and spring onions to impart herbal notes, the wok hei-infused noodles serve as the bed for the generous servings of Alaskan Crab legs.

This Chef Special noodle dish uses a savoury crab-infused stock, allowing both noodles to simmer in it and soak up all the flavours.

Beautifully presented and embraced by a whole crab in its shell. For your convenience, ask the serve to cut up the crab for you, then savour its juicy, chunky meat.

* Red House at The Grand Copthorne Waterfront Hotel is currently having an Alaskan King Crab promotion at $98++/kg (U.P $248++/kg).. Very value for its money.

’Kueh Fei’ Crab in Claypot (seasonal price)
Other than the Red House Chilli Crab, I would recommend the “Kuei Fei” Crab In Claypot, featuring a not-so-common Scottish Brown Crab (you can also choose other crabs) in a savoury, milky broth with sliced ginger, a hint of Chinese wine and thick white noodles.

Other styles of crabs diners can choose include black pepper, white pepper, salted egg yolk, steamed with shredded ginger & Chinese wine, sautéed with ginger & spring onion.

Lobster with Signature Creamy Custard Sauce (seasonal price)
Celebrate over a whole, decadent lobster served with Red House Seafood’s signature creamy custard sauce.

This velvety milk-based sauce which was addictively-sweet, coats the firm flesh of lobster.

Other styles of lobsters you can get include braised with supreme stock, ginger & spring onion, charcoal grilled, Thai spicy sauce, sesame sauce, lobster baked in cheese, steamed with egg white & Chinese wine, and steamed with minced garlic.

Soft Shell Crab with Salted Egg ($20, $40)
Among the appetisers, make sure to try this Chef Special – soft shelled crab halves coated in a salted egg sauce and deep-fried to a light crisp.

The gentle crunch and the umami taste can be an addictive combination so you may not stop at one.

Spicy Seafood Combination ($38, $76)
Don’t miss this item among the Chef’s Handmade Specialties – probably the favourite of many,

The Spicy Seafood Combination is a mix of seafood including scallops, prawns, fish and squid, served in a Thai-inspired curry.

Their house-made Red sauce is one-of-a-kind, sweet and tangy with kick of spiciness.

You may want to order some extra fried buns or bowl of warm rice to soak up the rich sauce.

Steamed Scottish Bamboo Clams with Minced Garlic (seasonal price)
These razor clams are cooked in the classic way, steamed stock with splash of wine, with vermicelli (tang hoon) and loads of minced garlic.

While the clams were juicy and fresh, I thought that the base soup could do with more robust flavours.

Red House Seafood Mee Goreng ($15, $30)
This brand-bearing signature fried noodle dish combines traditional Hokkien-style egg noodles in a medley of fresh seafood and veggies.

Together they are tossed in a savoury and slightly-spicy sauce that captures Indonesian flavours, complete with wok-hei.

Dim Sum – Chilli Crab Buns ($10 for 3 pieces)
Too full for a full-scale Singaporean seafood meal? Have some dim sum as a lighter alternative.

The Red House dim sum offerings include Pork & Shrimp Dumpling Siew Mai, Shrimp Dumpling ‘Ha-Kau’, Loutus Leaf Glutinous Rice, Crispy Vermically Roll, BBQ Pork Char Siew Crispy Bun, Egg Tart, and Steamed Rice Roll with You Tiao.

Try their Chilli Crab Buns, a different way of enjoying the classic Singaporean Chili crab.

These soft, fluffy Takesumi (bamboo) charcoal buns are stuffed with a chili crab-based filling.

I liked the exterior which was crispy and fluffy, almost like the texture of a Hong Kong style baked bun. Though I would have wished that the fillings were wetter with more sauce. So recommendation: do eat the buns warm when the dish is freshly served.

Dim Sum – Truffle Wild Mushroom Dumplings ($6 for 3 pieces)
Away from the spicy side of the spectrum lie these savoury dumplings.

Indulge in the earthy goodness of mushroom filling made with assorted wild mushrooms, and elevated in taste with the addition of premium truffle oil.

Chilli Chocolate with Ice Cream
It’s hard to get wrong when ordering ice cream for dessert, but adding a kick of chili on chocolate makes it rather surprising.

This interplay of heat and cold makes this dessert a fun item to add to and complete your spread.

Red House Seafood National Day Set Menu at $55++
In celebration of Singapore’s 55th birthday, Red House Seafood has launched a 5-course National Day set menu for just $55.

Dishes include Chilled Tomato served with Japanese Goma Sauce, Double-boiled Soup with Mushroom & Bamboo Pith, Pan-fried Barramundi Fillet with Nyonya Sauce, Stir-fried Wild Mushroom & Asparagus in Truffle Sauce, and Alaskan King Crab Meat Pao Fan.

Available till 10 August, the celebratory menu is available across Red House Seafood restaurants at Prinsep Street, Clarke Quay and its newest outpost at Grand Copthorne Waterfront Hotel.

Diners who order the National Day set menus and/or its dim sum buffet at Prinsep Street will also receive a $55 return voucher to be used at any of the restaurants in their next visit.

There is also a takeaway option at $55+ (good for 2 pax) which includes Crab Meat Prawn Roll, Pan-fried Barramundi Fillet with Nyonya Sauce, and Seafood Pao Fan.

Red House Seafood – Grand Copthorne Waterfront
Grand Copthorne Waterfront Hotel (Level 2), 392 Havelock Rd, Singapore 169663
Tel: +65 6735 7666
Opening Hours: 12pm – 2:30pm Last Order 2pm, 5pm – 10pm Last Order 9:30pm (Mon – Sun)
https://www.facebook.com/RedHouseSeafood

Red House Seafood – Prinsep Street
68 Prinsep Street, Singapore 188661
Tel: +65 6336 6080
Opening Hours: 12pm – 2:30pm Last Order 2pm, 5pm – 10pm Last Order 9:30pm (Mon – Sun)

Red House Seafood – Clarke Quay
3C, River Valley Road #01-02/03, The Cannery Singapore 179022
Tel: +65 6442 3112
Opening Hours: 12pm – 2:30pm Last Order 2pm, 5pm – 10pm Last Order 9:30pm (Mon – Sun)

* This entry is brought to you in partnership with Red House Seafood.

It seems like the Teochew style of “Pao Fan” 泡饭 is gaining traction in Singapore, with a couple of Chinese restaurants and zi char places including the dish in their menus.

“Pao” 泡 would mean “submerging”, while “fan” 饭 refers to rice.

While looking similar to porridge, the styles of preparation are quite different.

Porridge is cooked using rice grains simmered in water or stock; while the rice grains are first steamed then drench in the broth for Pao Fan.

Chao Ting 潮亭 located at Far East Square is probably the first Pao Fan specialty store to offer this dish in individual portions.

You can say it is a sister outlet to the neighbouring Zui Yu Xuan 醉宇轩 which specialises in Teochew cuisine.

It is popular with the CBD workers as it makes for a simple yet hearty meal, only opened during lunch hours from 11am to 3pm.

There are three types of Pao Fan offered at Chao Ting – King Prawn Pao Fan ($11), Sliced Fish Pao Fan ($9) and Fried Fish Pao Fan ($9).

Each bowl is topped off with fresh coriander, spring onions, fried shallots, fried egg floss and golden crispy rice – which differentiates this from the usual porridge.

The broth is slow-cooked with whole prawns, pork, chicken and fish bones for over five hours daily.

While looking light, it was nevertheless flavourful and had a peppery slant to this – not as strong as Bak Kut Teh but delicate and still appetising.

What people would like would be the combination of the fragrant jasmine rice, along with crispy grains which give that characteristic crunch.

However, they won’t be that dramatic, hot-piping effect of pouring seen in some Chinese restaurants.

Pro tip: Recommended on the add-on menu is the Fried Egg Floss and Fried Fish Skin ($3) which gives those added savouriness and textures when dipped in the broth.

Chao Ting 潮亭
132 Amoy Street, Singapore 049961 (located within Far East Square)
Opening Hours: 11am – 3pm (Mon – Sun)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

I was rather intrigued when I came across Gerill Bab, a Korean grilled meat ricebowl speciality store found at AMK Hub basement food kiosk area.

The store stood out with its concrete brick counter which was modelled after traditional Korean Hanok for the vibes. (This may remind you of 9PM Kkochi at Causeway Point.)

In Korean language, Ge-rill is the direct pronunciation of English word, grill, and Bab refers to rice.

So, they sell grilled items on rice, very literally.

While the term grilling is being loosely used, their grilling style is more of like Japanese Teppanyaki, which involves cooking ingredients over a metal griddle.

Their menu is relatively straight forward – pick a choice of meat as main to go along with base option such as rice, noodles or salad.

They offer meat options such as Chicken ($6.80), Fish ($7.80) and Beef Patty ($7.80). For those who prefer better quality meat, Premium Beef ($11.80) is also available.

I went for Beef ($7.80) on Rice, which was assembled with sides such as Kimchi, Sliced Cucumber, Sous Vide Egg and Seaweed flakes.

The beef was tender and savoury from cooking with Korean BBQ sauce, with hints of sourish-spiciness when eaten together with kimchi.

Their Garlic Butter Prawn ($8.80) also left an impression with garlic butter fragrance infused into fresh prawns when pan grilled.

While ricebowl should be their default speciality, their noodle base took me by pleasant surprise as it was deliciously tossed in seasoning such as sesame oil and soy sauce with an alluring aroma.

If I had to nitpick, I would probably prefer ramyun noodles to be more al dente with some firmness to its texture.

For the price that I am paying for, it is an affordable hearty bowl of Korean ricebowl or noodles which can serve as a quick fuss-free meal.

Good news for our Muslim friends, they do not serve pork and are in the midst of applying halal certification.

Gerill Bab
53 Ang Mo Kio Ave 3 #B2-19, Ang Mo Kio Hub, Singapore 569933
Opening Hours: 11am – 9pm (Mon – Sun)
https://www.facebook.com/gerillbab.sg/

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* Written by Lewis Tan @juicyfingers, a self-proclaimed coffee addict. DFD paid for food reviewed unless otherwise stated.

Dolc Patisserie is the newest kid on the block located along the stretch of shophouses at Kampong Bahru Road (somewhere near where Strangers’ Reunion was).

Specialising in French techniques with modern flavours and incorporating influences from Spain, Dolc Patisserie wants to introduce a piece of Barcelona in their pastries to the locals.

It also hopes to provide a familiar taste of hometown to the Spanish expats residing in Singapore.

Before stepping into the shop, one will be greeted with the flower motif “El panot de flor” found on the glass window, one of the most representative symbols of Barcelona street tiles.

The 20-seaters white and minimalist space is warm and cosy, with 2 display shelves for the pastries and the desserts respectively.

The desserts display features their current selection of the day, ranging from Fruit Tart ($8+) to Bananier ($8+) made from chocolate and banana, Elsie ($8.50+), Passionfruit Meringue ($7.50+), Charlotte ($8.50+), chocolate with coffee Royale ($8.50+) and Mango Shortcake ($8+).

It was indeed rewarding and therapeutic to look at these pretty and dainty desserts that are beautifully crafted.

I ended up with the velvety red Charlotte ($8.50+) made of Strawberry, Basil and Mascarpone.

Appearance-wise, the Charlotte reminded me of the Mango Mousse Spring cake from Two Bakers, except that the latter is yellow in colour.

Slice the Charlotte into halves and you will see layers of basil sponge cake with a strawberry core on top of a butter cookie.

I was intrigued with the first bite, mainly due to the basil sponge that resembled the savoury pesto pasta.

It was love at first bite (or sight).

The basil taste was distinctive yet not overwhelming, pleasantly balanced with the sweet strawberry coulis with a touch of creaminess from the mascarpone layer.

Since Basque Burnt Cheesecake is currently trending, I decided to go with Elsie ($8.50+), an elongated cheesecake encased within a white chocolate tart shell filled with cream cheese and yogurt.

The texture was interesting and tasted like a Magnum bar – fluffy light cream with a denser cheesecake sandwiched by a sturdy chocolate tart shell.

The desiccated coconut embedded within the white chocolate added more crunch to the textures.

Pastries such as Croissant (Plain $3.80+/ Ham & Cheese $4.50+), Napolitana ($4.50+), Donuts ($3.20+ – $3.80+) and Curry Muffins ($3.50+) are available on the other display shelf.

Beverage-wise, the usual selections such as Espresso (Single $3.50+/ Double $3.80+), Latte/ Cappuccino ($5+), Mocha ($5.50+), Tea ($5.50+) are available.

Coffee beans used were roasted by Tiong Hoe Speciality Coffee, and my cup of Latte ($5+) was decent.

The ladies here (referring to the names of the cakes) definitely stole the limelight.

Dolc Patisserie offers quite a selection of beautifully crafted desserts with interesting flavours and I foresee myself coming back to try the other desserts.

Dolc Patisserie
67 Kampong Bahru Road, #01-00, Singapore 169371
Opening Hours: 9am – 6pm (Mon – Sat), 10am – 4pm (Sun)
https://www.facebook.com/dolcpatisserie/

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There is a part of me which cannot believe I found and ate more than 10 different Pao Fan 泡饭 in Singapore (and in turn put on a kg or two). (“You mean there are so many?”)

“Pao” 泡 means “submerging”, while “fan” 饭 refers to rice. Some restaurants called this “Poached Rice” and it is gaining traction in many Chinese restaurants and zi char eateries.

No, NOT porridge by the way.

Pao Fan is not to be confused with the usual porridge, say Lobster porridge. In terms of the cooking process, porridge is cooked using rice grains simmered in water or stock; while for Pao Fan the rice grains are first steamed then drenched in the broth.

Some restaurant’s broth tend to be on the lighter side in line with Teochew style of cooking in Singapore. Nevertheless, I feel that the base should still be flavourful and tasty to contrast with the plain rice.

The other component not to be overlooked is the addition of crispy rice, to add that element of varied textures. Some restaurants do it dramatically and with flair; and some just pour it in without us diners catching that moment on the phone.

Here are 10 places to find Pao Fan 泡饭 in Singapore:

JUMBO Seafood – ION Orchard
2 Orchard Turn, #04-09/10, Singapore 238801
Tel: +65 6737 3435
Opening Hours: Lunch 11:30am – 2:30pm Last Order 2pm, Dinner 5:30pm – 10pm Last Order 9:15pm (Mon – Fri)
11:30am – 10pm Last Order 9:15pm (Sat, Sun, PH)

While JUMBO Seafood is known for its live crab dishes and signatures, not many people may know that they have actually two lavish Pao Fan options.

The two renditions are the King Prawns and Fragrant Rice in Rich Seafood Broth ($38) and Live Boston Lobster and Fragrant Rice in Rich Seafood ($78).

Both are served with piping hot broth topped with crispy rice grains which sizzle when added to the pot.

I had the King Prawns version, and enjoyed the umami-rich prawn broth rendered by simmering prawn shells for several hours.

There were some undertones that actually me of lobster bisque soup, that special seafood twang that made me want to have this again.

The contrast of both crispy and fluffy jasmine rice was also sumptuously-enjoyable.

East Bistro
1 Maju Ave, #02-01 MyVillage, Singapore 556679
Tel: +65 6634 2998
Opening Hours: 10am – 10pm (Mon – Sun)

This Chinese restaurant is helmed by acclaimed head Chef Tony Wong, who spearheaded well-known Michelin-starred Cantonese Restaurant Lei Garden.

The dishes are created through three main criteria – freshness, fragrance and flavour.

A must-order is the Pao Fan dish of Crispy Rice with Crab in Superior Soup ($55). Keep your eyes peeled (or phone cameras focused for a video) for the crackling of the golden fried rice crisps when they are tossed into the porridge.

This made a very comforting dish, warming to the belly, and I thoroughly enjoyed the sweetness of the seafood absorbed within the grains and stock.

There are also the Clam, or Prawn & Clams versions. East Bistro 東小馆 (myVillage)

YUN NANS – Westgate
3 Gateway Drive #03-07 Westgate Singapore 608532
Tel: +65 6970 9891
Opening Hours: 11:30am – 10pm (Mon – Fri), 11am – 10pm (Sat – Sun)

YUN NANS – Jewel
Jewel Changi Airport, #02-217 Singapore 819666
Tel: +65 6908 3677
Opening Hours: 11:30am – 10pm (Mon – Fri), 11am – 10pm (Sat – Sun)

YUN NAN’s Golden Poached Rice with Seafood in Prawn Broth ($16.90) aka Pao Fan is a newly included dish, of poached rice along with fresh seafood such as clams and prawns, cooked in YUN NAN’s signature prawn broth.

The dish is then topped with crispy rice pops.

What I found was the broth had both the sweetness and freshness of the seafood, but didn’t go overly rich. There was quite a bit of rice given, so I won’t say this is a broth-heavy dish.

Other than the flavours of the broth, its strength was the crunchiness of the rice pops, which added a good interplay of textures. YUN NANS (Westgate)

SHAO 燒
117 Frankel Avenue, Singapore 458232
Tel: +65 6610 9233
Opening Hours: 11am – 3pm, 5pm – 11pm (Mon – Thurs), 10am – 3pm, 5pm – 12am (Fri, Sat), 10am – 11pm (Sun)

So I went all the way to SHAO which is near Siglap, and the modern restaurant offers Teochew cuisine, roast meats and seafood.

I liked the vibes there, very homely and good for small family meals.

Shao’s Pao Fan comes in a couple of styles – sliced fish ($28, $48), sliced grouper ($36, $56), sliced pomfret fish ($38, $58), oyster claypot ($28, $46), and mixed seafood ($32, $52). The portions are good for 2 to 6 pax.

Comparatively, the Pao Fan’s broth was on the lighter side, but it came piping hot and so was very comforting. Proportion of soup to rice was on the higher side, so good for those who would love a second or third helping.

While there were some crunchy bits, I thought that the rice would have a fluffier crisp.

I ordered the mixed seafood, and prawns and oysters were fresh-tasting.

Tong Kian Coffee Shop – T.K Kitchen
Blk 37 Teban Gardens Road, 01-303, Singapore 600037
Tel: +65 8330 7554
Opening Hours: 11:30am – 3pm, 4pm – 10pm (Mon – Sun)

Zi Char eatery T.K Kitchen got into the radar due to its Flower Crab Seafood Pao Fan being heavily promoted on social media. I mean, it is $38 NETT.

Where to find at this price?

Other than the stock being prepared using old mother’s hen, the ‘secret’ formula is with the rice.

Through many times of experimentation, they decided to switch from normal plain white rice to egg fried rice for that added fragrance and wok hei.

I thought that the soup had a certain level of sweetness to it as well, though it wasn’t as rich as I would have initially imagined it to be (perhaps also because I heard so much about this place. Expectations, expectations.)

If I got a little suggestion, I thought that some work could have been put on the crispy rice, to better differentiate the textures.

Other than Flower Crab Seafood Pao Fan, there is also a Ginseng Chicken Pao Fan available. TK Kitchen is also looking into expanding their Pao Fan range.

Summer Pavilion
The Ritz-Carlton, Millenia Singapore, 7 Raffles Avenue, Singapore 039799
Tel: +65 6434 5286
Opening Hours: 11:30am – 2:30pm, 6:30pm – 10:30pm (Mon – Sun)

Summer Pavilion is a 1-Michelin star restaurant located at the The Ritz-Carlton.

Executive Chinese Chef Cheung Siu Kong helms the kitchen and aims to excite palates with a repertoire of exquisite, contemporary Cantonese cuisine.

Compared to other Pao Fan here which are more meant for group servings, this Poached Rice and Lobster Meat ($25) is meant for an individual portion.

This delicate dish contained rice of dual textures (part crispy), topped with chunky lobster meat, and superior stock poured into the bowl upon serving.

The play on the different textures of rice was perfectly balanced against the richness of the seafood and the clear, light stock. One of the must-orders at Summer Pavilion. Summer Pavilion (Ritz-Carlton, The Millenia Singapore)

Famous Treasure Chinese Restaurant
13 Stamford Road, #02-28 Capitol Singapore, Singapore 178905
Tel: +65 6881 6668
Opening Hours: 10:30am – 3pm, 6pm – 10:30pm (Mon – Sun)

Famous Treasure hidden on the second level of Capitol Singapore (previously called “Capital Piazza”) serves up “Nanyang Fare” which celebrates cuisines of the Teochew, Hokkien, and Cantonese groups.

I initially wanted to order the Poached Rice with Seafood ($30, $40, $60), until the waitress informed me that the Poached Rice with Lobster was on 50% due to their 2nd anniversary. (Lucky me, as the dish worked out to be slightly more than $50 in the end for 600 grams of lobster.)

The soup was flavourful but not too rich or salty; and lobster meat was sweet and chunky. Area to improve: the rice was actually not that crispy.

Chao Ting
132 Amoy Street, Singapore 049961 (located within Far East Square)
Opening Hours: 11am – 3pm (Mon – Sun)

Chao Ting 潮亭 located at Far East Square is probably the first Pao Fan specialty store to offer this dish in individual portions.

There are three types of Pao Fan offered at Chao Ting – King Prawn Pao Fan ($11), Sliced Fish Pao Fan ($9) and Fried Fish Pao Fan ($9).

Each bowl is topped off with fresh coriander, spring onions, fried shallots, fried egg floss and golden crispy rice – which differentiates this from the usual porridge.

The broth is slow-cooked with whole prawns, pork, chicken and fish bones for over five hours daily.

While looking light, it was nevertheless flavourful and had a peppery slant to this – not as strong as Bak Kut Teh but delicate and still appetising. Chao Ting 潮亭 (Far East Square)

Paradise Teochew – VivoCity
1 Harbourfront Walk VivoCity #01-53. Singapore 098585
Tel: +65 6221 0159
Opening Hours: 11:30am – 3pm Last Order 2:30pm, 6pm – 10:30pm Last Order 10pm (Mon – Fri)
10:30am – 3:30pm Last Order 3pm, 6pm – 10:30pm Last Order 10pm (Sat – Sun, PH)

This is the Teochew arm of the Paradise Group, emphasising on natural flavours, light seasonings and fresh ingredients in the preparation of dishes.

Paradise Teochew offers a Poached Crispy Rice with Crab Meat in Seafood Broth ($26), only available at the VivoCity outlet.

The dish is served with crab meat, prawn and scallops in a light and flavourful broth boiled using fried flounder fish and dish soup.

Red House Seafood – Grand Copthorne Waterfront
Grand Copthorne Waterfront Hotel (Level 2), 392 Havelock Rd, Singapore 169663
Tel: +65 6735 7666
Opening Hours: 12pm – 2:30pm Last Order 2pm, 5pm – 10pm Last Order 9:30pm (Mon – Sun)

In celebration of Singapore’s 55th birthday, Red House Seafood has launched a 5-course National Day set menu for just $55++.

Available till 10 August, the celebratory menu is available across Red House Seafood restaurants at Prinsep Street, Clarke Quay and its newest outpost at Grand Copthorne Waterfront Hotel.

The highlight dish is the Alaskan King Crab Meat Pao Fan.

Other items include Chilled Tomato served with Japanese Goma Sauce, Double-boiled Soup with Mushroom & Bamboo Pith, Pan-fried Barramundi Fillet with Nyonya Sauce, Stir-fried Wild Mushroom & Asparagus in Truffle Sauce.

Also available is the Lobster Pao Fan ($88++) with superior broth which is slow-cooked with pork bones, fish bones and lala for eight hours.

Upon serving, crispy rice is added for that finishing touch. Red House Seafood (Grand Copthorne Waterfront)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights.

Taking over the space previously occupied by Jok Jok Mor, Daizu Cafe is the newest addition to the cafe scene along Rangoon Road.

The Farrer Park Hood is no stranger to avid cafe hoppers that is known for bustling with cafes such as Old Hen Coffee Bar, Brunches Cafe and Enchanted Cafe in the early days.

Daizu means “大豆” in Japanese and can be reflected in some of the items on their Japanese- Western fusion menu with the use of soy products.

Double-storey cafes are uncommon in the space-constrained Singapore but at Daizu Cafe, they can accommodate up to 58 people in their 3 sitting areas: alfresco, level 1 and level 2.

The mini alfresco dining area in the front area of the cafe has ample natural sunlight, perfect for people watching; whereas the indoor seats are more homely and cosy.

Daizu Cafe retains some of the white tiles look from the defunct Jok Jok Mor.

The first floor could sit about 20 pax at its maximum capacity, and I liked that it was really bright and spacious.

The second storey was dimmer with a private room that will be serving alcoholic drinks in the future.

Their brunch menu featuring Daizu Brunch ($22) and Lemon Miso Egg Benedict ($24) is available daily from 11am to 3pm; whereas Rice Bowls ($14 – $17) and Udon ($16) are available from 11am till 3pm and 5pm onwards.

Soybean powder is used to make the batter in some of their Japanese dishes such as the Kitsune Udon with Tempura Prawn ($16) and Chilli Soft Shell Crab Rice Bowl ($17).

The Chilli Soft Shell Crab Rice Bowl ($17) came with edamame, soy beans, mushroom, soft shell crab, sous vide egg and sprinkled with curry leaves.

The soft-shell crab had a golden-brown crispy texture on the surface and tender on the inside.

Unlike the usual chilli crab sauce that we are familiar with, their sauce has a spicier punch with minimal sweetness in it.

I must say it tasted more like Hainanese Chicken Rice chilli instead, but it mixed quite well with other components in the bowl.

Sides dishes with a Japanese touch such as Curry Aioli Fries ($8), Chicken Karaage ($10), Tempura Enoki ($10), Mentaiko Fries ($12) and Tempura Pumpkin ($12) are available from 11am till 9pm.

The desserts and pastries menu are short and concise, mainly Croissant (Butter $4, Almond $5.50), Kouign Amann ($5), Chocolate Belgian Cake ($8), Carrot Cake ($8) and Chia Seed Key Lime Tart ($8.50).

The Chia Seed Key Lime Tart ($8.50) had a glossy gelatinous layer with a citrusy tang, with a base that was firm with a subtle sweetness.

Coffee is brewed using a 3-beans blend, and is available in both Black ($4 – $5.50) or White ($6 – $7).

My cup of Flat White ($6) was full bodied, smooth, robust and chocolatey.

(Note that only coffee and pastries are available from 3pm – 5pm as the kitchen is closed to prepare for dinner service.)

Interestingly, the Strawberry Latte (Hot $6.50/ Cold $7) caught my attention as this is not common in the Singapore cafe scene.

I was expecting the Strawberry Latte to be somewhat layered pink in colour, but it came with a single of espresso and looked just like any cup of latte.

Let’s just say that strawberry milk and espresso didn’t work as well together as the drink will end up with clashing sweetness and bitterness.

The staff mentioned that they will be launching more soy products on their menu in the near future as what the name of the cafe – Daizu implies.

Stay tune to new items such as Soy Creme beverages and Soy Pudding desserts.

Daizu Cafe
129 Rangoon Road, Singapore 218407
Opening Hours: 10am – 10pm (Mon with coffee and cakes only), 10am – 10pm (Tue – Thu), 9am – 10pm (Fri – Sun)

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* Written by Nicholas Tan @stormscape who loves all things [NEW]. DFD paid for food reviewed unless otherwise stated.

Småkagers? These are Danish cookies, and does not just refer to the usual butter cookies that we are familiar with.

From Denmark to Singapore, Leckerbaer has recently opened at Shaw House Isetan Scotts with a café concept.

More exciting things to come as Luke’s Lobster will be neighbours and a brand-new Shake Shack is just across the road at Liat Towers.

These are no ordinary Danish cookies – both price and taste wise.

Leckerbaer was founded by two pastry chefs, Gabi and Jakob Baer Mogensen, who have extensive experience in the Scandinavian Michelin-Star scene.

The pastry shop makes everything from scratch and there are 8 Småkager in the counter to choose from.

Flavours in Singapore include Banana, Milk, Chocolate, Vanilla, Passionfruit, Raspberry, Lemon, and Caramel.

Over in Denmark, the eight types are always rotating to keep customers interested, I guess it should be so here as well.

However, these are not your usual-priced cookie, with each piece slightly bigger than a 50 cent coin costing $2.80.

If you would like to do a takeaway, they do not sell by per piece but by boxes. A box of 8 pieces goes for $22 (that means $2.75 per piece of cookie), 12 at $32, and 16 at $40.

I did a price comparison and a box in Denmark would work out to be DKK 100 (SGD21.70) which is about the same. There were some customers in the queue who were slightly surprised at the pricing, and there was one who ended up leaving.

What I appreciated was that each cookie tasted distinctly different from the other with its own personality.

The Passionfruit had a softer-and-chewy not-too-crumbly cookie base and sour-sweet custard centre that would appeal to those who love all things tart-y.

For those who prefer something chocolatey rather than fruity, the Milk reminded me of the Black and White cookie with vanilla filings sandwiched between dark chocolate biscuits.

Do I love them?

Kind of, but I wasn’t sure if I would spend that kind of money on a regular basis (than say on a good slice of cake).

Other than cookies, tarts, cakes, summer sundae, ice cream sandwich and breakfast sets are also available.

Savoury tarts from priced at $11 – $13, while a Breakfast Set is at $13.

The Lemon Tart ($7) had a conical meringue layer that tasted like soft clouds in the mouth, but could prove to be too sweet for some.

You must have it together with the base – somehow the extreme sweetness and sharp lemon zing balanced out.

I have no doubt that Singaporeans are quite willing to spend on food, including sweet treats; but the buzz surrounding these Danish cookies may not be as strong as initially anticipated. May be a slight struggle to gain wider acceptance here.

Leckerbaer Singapore
350 Orchard Road, Shaw House Isetan Scotts #01-K2 & #01-K3, Singapore 238868
Opening Hours: 11am – 8pm (Mon – Sun)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Being a Wanton Mee fan, I won’t mind seeing more hawker stalls doing well enough to set up their own eateries.

Drama aside, ENG’s Wantan Noodle, Eng’s Char Siew Wantan Mee, Wanton Fu, Ji Ji Wanton Noodle Specialist, Wanton Seng’s Noodle Bar and Wong Kee Wanton Noodles are just some examples of Wanton Noodle specialty shops in Singapore. More to come.

Laifabar is one of the few that didn’t have beginnings as a hawker stall, so it may need some work on the awareness component.

Its name “Laifabar” is actually a play on the Mandarin words which means ”let’s prosper”.

It is located within The Scarlet Hotel, not far away from both Maxwell Food Centre and The Coconut Club.

Maybe people would just walk past without noticing, or could be ‘intimidating’ to walk into a hotel bar without knowing what to expect and what prices to pay.

There are differing views on its $5.50 Wanton Noodles.

While it is pricier than the average hawker stall, it is considered inexpensive and humbly-priced for a sit-down restaurant with service near the CBD.

Other than Wanton Noodles, on the menu are Crispy Pork Noodles ($6.5p0), Char Siew Noodles ($6.50), Char Siew & Crispy Pork Noodles ($7.50), Dumpling Noodles ($7.50), and Shrimp Wanton Noodle Soup ($6.50).

The Wanton Noodles did arrive in a small bowl, without soup – to me, that was the big-something-missing. I personally won’t mind paying a small top-up for the soup with sprinkling of spring onions.

The noodles were cooked to the softer and soggier side, with bu jian tian char siew and tiny wantons that complete the bowl.

This was definitely better than the average Wanton Noodles, but there were components that could be fine-tuned so that it could attract return customers.

The complex chilli sauce was its strength, reminding me Soon Kee Wanton Mee at Pek Kio food centre, but going lesser on the fiery kick. I can imagine people coming here just for the chilli sauce.

On the other hand, noodles could have better springiness; while wantons were more skin than on actual fillings, which was a pity on the overall package.

During a return visit, I topped up with a Dumpling Soup ($7.50), but was slightly surprised it was served in a small soup bowl.

The shui jiao were great as they were plump, packed with shrimp and water chestnut, but there was not enough soup to go around.

In additional, some drizzles of sesame oil would have been great otherwise, but due to the small bowl, the soup became rather oily overall.

You can pair the noodles with sides such as Prawn Fritters ($2.50), Satay ($14 for 10 sticks of chicken, $16 for pork belly), Chicken Wings ($8 for 6), Pot Stickers ($7), Fried Dumpling ($8), Fried Wanton ($7) and Ngoh Hiang ($7).

This has a potential to be a great-tasting bowl, but so hope they can work on the weaker areas, because choices are aplenty in this vicinity.

Laifabar
33 Erskine Road, The Scarlet Hotel, Singapore 069333
Tel: +65 8439 2104
Opening Hours: 10:30am – 4:30pm (Sun – Thurs), 10:30am – 8:30pm (Fri – Sat)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

A small bistro which seats less than 12 pax, WADO Dining specializes in European Western Cuisine and sells affordable 3-course set meal from $23 onwards.

Inconspicuously located at Promenade@Pelikat (somewhere in Hougang), it is probably not the most convenient place for a restaurant to be at.

Perhaps the more notable dining places in the vicinity are such as Lorong Ah Soo Market, Ciel Patisserie and Flavour Flings.

WADO refers to the acronym of “Whip A Dish Out”.

The owners hope to bring usual high-end European fares to the heartland at wallet-friendly price point, without compromising on the quality of ingredients.

Available all-day, they serve set course menu with 3 price tier – 3 course set ranging from $23, $28 $34 and 4 course set from $27, $32 and $38.

Ala-carte menu is not available at point of visit.

I was first served with Soup and Appetizers of Mushroom Soup, Pumpkin Soup, Bruschetta and Crab Cake.

Worth a mention was the Deep-Fried Crab Cake which came with crab meat mayonnaise fillings in breadcrumb crust, coupled with spiced bechamel sauce.

It was so good that I would gladly pay for a second helping, or a bigger serving of crab cake.

Some of the mains available were such as Grilled Lamb Rack with Pomegranate Sauce, Crumbed Chicken and Battered Fish & Fries with Yuzu Tartar.

Being a fan of cream-based pasta, my attention went to the Soft Shell Crab Pasta which was loaded with creamy mentaiko sauce, topped with seaweed and bonito flakes for a touch of Japanese flavour.

The al dente spaghetti was generously coated with mentaiko cream, which leads to every mouthful filled with savoury umami-ness.

The chef previously served in Moon’s Steakhouse at Swissotel Grand in Shanghai and I was looking forward to try their Grilled Beef with Truffle Red Wine Sauce.

Using meltique beef striploin, it has a rather consistent fat-to-meat ratio which leads to tender juicy meat texture when grilled.

While it was a decent serving of grilled beef, the thickness of the meat could be further refined to differentiate themselves from general commercialized eateries in neighbourhood shopping malls.

My grilled beef was also cooked till medium-well. I would usually prefer service staff to prompt and ask for choice of meat doneness as I usually go for medium-rare steak.

There was a time when plated desserts were done in such a way where the messier it was presented, the more artistic it looks.

Their Baked Chocolate Tart and Smoked Candied Turkey Bacon Toast came served with whipped cream, ice cream and drizzled with fruit compote and sauces.

While it looks very much eye-catching for the Instagram, I couldn’t bring myself to finish everything as it was too much the calorie bomb.

For the price that I am paying for a set course menu, I think WADO’s offering is still value for money and worth a visit for those staying around the area.

WADO Dining
183 Jalan Pelikat #01-18, Promenade@Pelikat, Singapore 537643
Opening Hours: 11am – 10pm (Tue to Sun), Closed Mon

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

It has been a long delay due to COVID-19, but the Michelin Guide Taipei has finally announced its Bib Gourmand selection for 2020.

There are 54 awardees, of which 31 are restaurants and eateries; while 23 are street food stalls found in the iconic night markets.

The 7 new entries include North Indian restaurant Taj, Tainan cuisine eatery Yijiazi, and Chang Hung Noodles at Huaxi Street Night Market.

While Taiwanese Beef Noodles shops used to take up several places on the list, several has fallen out of the ranks including the famous Liao Jia Beef Noodles 廖家牛肉麵, Liu Shandong Beef Noodles 劉山東牛肉麵 and Lin Dong Fang Beef Noodles 林東芳牛肉麵.

Famous ‘regulars’ such as Din Tai Fung, Fu Hang Soy Milk 阜杭豆漿, and Hangzhou Xiao Long Bao 杭州小籠湯包 have secured their places, while surprise dropouts include Fu Zhou Shi Zu Pepper Bun 福州世祖胡椒饼 and Jin Ji Yuan 好公道金雞園 famous for its Xiao Long Bao.

Taipei Michelin Bib Gourmand 2020 – The Full List

1. A Cheng Goose (Zhongshan)
2. A Kuo Noodles 阿國滷味 New Entry
3. Chili House (Da’an)
4. Dian Shui Lou (Songshan) 點水樓 (松山)
5. Din Tai Fung (Xinyi Road) 鼎泰豐 (信義路)
6. Do It True (Xinyi)
7. Fu Hang Soy Milk 阜杭豆漿
8. Halal Chinese Beef Noodles 清真中國牛肉麵食館 (Xinyi District, Taipei)
9. Hangzhou Xiao Long Bao 杭州小籠湯包 (Da’an District, Taipei)
10. Jen Ho Yuan
11. Lao Shandong Homemade Noodles 老山東牛肉家常麵店
12. Mai Mien Yen Tsai
13. Mao Yuan 茂園
14. Mirei
15. MoonMoonFood (Qiandao East Road)
16. Mother’s Kitchen
17. My Tsao My 灶
18. Niu Dian Beef Noodles 牛店 (Ximending, Taipei)
19. Peng Family 彭家園
20. Rong Rong Yuan
21. Serenity 祥和蔬食
22. Saffron Fine Indian Cuisine
23. Serenity (Zhongzheng)
24. Shih Yeh Shiao Ju (Nangang)
25. Sung Kitchen 宋廚菜館
26. Taj New Entry
27. Tao Luan Ting Roast Peking Duck Palace 北平陶然亭
28. Tien Hsia San Chueh
29. Tsui Feng Yuan
30. Yi Jia Zi
31. Yongkang Beef Noodles 永康牛肉麵

Street Food from Night Markets
1. A Kuo Lu Wei 阿國滷味 (Raohe Night Market)
2. Beef Noodles and Beef Entrails Soup 紅燒牛肉麵牛雜湯 (Raohe Night Market)
3. Cabbage Rice and Pork Rib Soup 高麗菜飯原汁排骨湯 (Yansan Night Market)
4. Chang Hung Noodles (Huaxi Street Night Market) New Entry
5. Chen Tung Pork Ribs Medicinal Herbs Soup 陳董藥燉排骨 (Raohe Night Market)
6. Chung Chia Sheng Jian Bao 鍾家原上海生煎包 (Shilin Night Market)
7. Da-Qiao-Tou Tube Rice Pudding 大橋頭老牌筒仔米糕 (Yansan Night Market)
8. Fang Chia Shredded Chicken On The Rice 方家雞肉飯 (Ningxia Night Market)
9. Good Fried Cold Noodles 好朋友涼麵 (Shilin Night Market)
10. Hai You Pork Ribs 海友十全排骨 (Shilin Night Market)
11. Hsiung Chi Scallion Pancake 雄記蔥抓餅 (Gongguan Night Market)
12. Lan Jia Guabao 藍家割包 (Gongguan Night Market)
13. Liang Chi Lu Wei 梁記滷味 (Linjiang Street Night Market)
14. Liu Yu Zai 劉芋仔芋餅 (Ningxia Night Market)
15. Lo Chi Hsiao Chao 駱記小炒 (Tonghua Night Market)
16. Rong’s Pork Liver 豬肝榮仔 (Ningxia Night Market)
17. Shih Chia Big Rice Ball 施家鮮肉湯圓 (Yansan Night Market)
18. Stinky Tofu Boss 臭老闆 現蒸臭豆腐 (Nanjichang Night Market)
19. Unnamed Clay Oven Roll 無名推車燒餅 (Nanjichang Night Market)
20. Wang’s Broth (Huaxi Street Night Market)
21. Wu Wang Tsai Chi (Nanjichang Night Market) New Entry
22. Yu Pin Yuan Iced and Hot Tangyuan 御品元冰火湯圓 (Linjiang Night Market)
23. Yuan Fang Guobao (Huaxi Street Night Market) New Entry

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Raohe Night Market 饒河夜市 (Taipei)
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Ningxia Night Market 寧夏夜市 (Taipei)

Click HERE for other TAIPEI Food Entries

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

For the younger Singaporeans, perhaps their idea of Kaya Toast & Kopi places is Yakun, Killiney Kopitiam and Toast Box.

There is an almost forgotten part of history located at North Bridge Road near Lavender.

Heap Seng Leong 協勝隆 is one of those treasures in Singapore, a short walk away from the famous Michelin-starred Hill Street Tai Hwa Pork Noodles.

It is known for its extremely old-school setting that is caught in a time-warp of the 70s, from the tables, chairs, tiles and décor.

The coffeeshop opens from 5am to 5pm (shortened after COVID-19 days), and also has a Malay stall known for its Nasi Lemak, Mee Siam and Curry Puffs.

I can just imagine unsuspecting people walking past the shop and not giving it a chance.

Walk inside and you would feel that time stood still. The rustic-looking walls, tables, old-school titbit containers and the butter aroma lingering in the air reminded me of Singapore in the 1980-90s.

This place has been here apparently from 1974.

Uncle Shi is the iconic person here, often filmed for making traditional kopi in his white singlet and stripped pajama pants.

You can order its Kopi Gu You, local coffee with a slab of butter dropped within for caramelised flavour and softer notes of the coffee beans.

Local style bulletproof coffee.

Some of you may be uncomfortable with butter in your coffee, but it supposedly provides a slower, more sustained energy high, and kicks the body into fat-burning drive first thing in the morning (not if you also eat loads of other stuff).

Taste-wise, I loved the aromatic Robusta coffee that just had the right amount of bitter notes.

The butter other than giving a greasy aftertaste, made the texture of the coffee more silky.

A set with toast and eggs go for only $3.60. While the kaya toast may not be the crispy-thin style that many would have liked, it was thick and fluffy – charcoal grilled and big on taste of nostalgia.

Heap Seng Leong
10 North Bridge Road, #01-5109, Singapore 190010
Tel: +65 6292 2368
Opening Hours: 5am – 5pm (Mon – Sun)

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Bloom Artisan Cafe is the newest gelato shop opened in Yishun within the housing estates.

There are quite a number of new ice cream or gelato cafes opening up in the heartlands of late, such as Sweet Cheeks Gelato (Tai Thong), SugarTree Gelato (Hougang), Wishes Café (Macpherson), One Stone Three Birds (Clementi), and OCD Café (Ang Mo Kio).

However, note that the seating area here at Bloom Artisan is quite limited (especially so after social distancing), approximately 10 pax at its maximum capacity.

Their menu features 12 gelato flavours (Single scoop $3.50/ Double Scoops $6/ Premium +$0.70) at any one time.

Flavours ranging from the more basic Chocolate Mousse and Cool Choco Chip Mint, to interesting ones such as Wheatmilk, Whiskey Crancherry, Apple & Mint Sherbet and Hojicha & Red Bean.

Available in Cups, Cones (+$0.70) and Brown Butter Sourdough Waffle ($4), the gelato are also available for takeaways in 2 sizes: 16oz ($12) and 26oz ($18).

I decided to go with a single scoop of Whiskey Crancherry (Single Premium $4.20) in a Waffle Cone ($0.70) as recommended by the staff. (Also note that ice cream tasting is not allowed for hygiene purposes.)

True enough, the alcoholic smell and taste were strong and distinctive, with tiny bits of cran-cherry (cranberry and cherry) that added some textural contrast to the smooth and creamy gelato.

With each bite into the Whiskey-soaked cranberries and cherries, the alcohol taste was intensified and would satisfy the ‘alcoholics’.

After having the Whiskey Crancherry, I was initially confident of the flavours they had to offer, but both the Toasted Black Sesame and Hojicha & Red Beans fell slightly short of expectation.

As a matter of fact, I still love their smooth and creamy texture but the flavours combination and balance didn’t quite work.

The sweetness from the red beans are usually paired with matcha to balance out the bitterness in the latter, but here at Bloom Artisan, hojicha (roasted green tea) is used instead.

The combination of hojicha and red beans gelato unfortunately turned out to be too sweet (considering I don’t mind sweet things), so much so that the roasted scent and the earthly tone of the hojicha was overpowered.

The Toasted Black Sesame gelato was also on the sweeter side, falling short in the earthly and nutty flavour.

The Brown Butter Sourdough Waffle ($4) was the saving grace, being softer and more chewy compared to the usual Buttermilk waffle that offers a crispier and aromatic fragrance.

Bloom Artisan may not be easy to locate. It is situated in between 2 MRT stations: Khatib and Yishun, opposite Khoo Teck Puat Hospital.

Bloom Artisan
645 Yishun Street 61, #01-322, Singapore 760645
Opening Hours: 11am – 10pm (Mon – Sun)

Other Related Entries
Carmen’s Best (Capitol Singapore)
Monarchs & Milkweed Gelato (North Bridge Road)
SugarTree Gelato (Hougang)
Tom’s Palette (Bugis)
Gelato Labo (Cavan Road)

* Written by Nicholas Tan @stormscape who loves all things [NEW]. DFD paid for food reviewed unless otherwise stated.

When it comes to authentic Sichuan cuisine in Singapore, Si Chuan Dou Hua Restaurant is a pioneer.

This premier-dining restaurant is popular for its high quality Sichuan and Cantonese delicacies served in three locations across the island – TOP of UOB Plaza, PARKROYAL on Beach Road, and PARKROYAL on Kitchener Road.

For those looking out for dining deals, Si Chuan Dou Hua Restaurant is offering 40% discount (applicable with a minimum purchase of $500 worth of vouchers) exclusive for UOB Cardmembers.

Coming in denominations of $50.00, this is a substantial discount for those who enjoy their wide selection of delectable specialties, from authentic Sichuan dishes, handcrafted dim sum, nutritious double-boiled soups to roast suckling pig (suckling pig a specialty at PARKROYAL on Kitchener Road).

To make your dining choices easier, here are 10 of Si Chuan Dou Hua Restaurant’s 10 top recommendations:

Roasted Peking Duck (served in two courses, $70 for whole duck)
The Peking Duck is a must-try centrepiece meal. This decadent chef-recommended dish presents a whole duck done two ways.

For the first course, enjoy the duck’s thin, crisp amber-coloured skin the traditional way rolled inside a thin pancake.

Watch how the skin is delicately carved out and sliced in front of you, and then wrapped with seaweed, cucumber strips, fresh spring onions, and a thick, homemade sweet sauce.

For the pancake, you get two kinds: regular and green spinach-flavoured.

The default second dish will be “Sautéed Minced Duck Meat wrapped in Lettuce”.

Diners can also choose to use the meat for Fried Rice or Noodles, or even deep-fry and seasoned with salt and pepper, at an additional charge of $20.

(Also available exclusive for UOB Cardmembers is 15% OFF the Deep, Duck Secrets Set Menu at $58/pax, available at TOP of UOB Plaza.)

Chong Qing Diced Chicken with Dried Chilli
This spicy dish is best known for the insane chicken-to-dried chili ratio, where the deep-fried marinated chicken pieces are wok-fried into cups of dried aromatic chilies, Sichuan peppercorns, garlic and sliced ginger.

While this is traditionally prepared with bone-in diced chicken, the chefs here use boneless chicken instead for the convenience of diners.

The Sichuan peppercorns give this dish a unique peppery tanginess and tongue-tingling character.

While the dish didn’t look that intimidating, let’s just say you have been warned.

Bean Curd in Spicy Minced Meat Sauce
Si Chuan Dou Hua Restaurant’s “Ma Po Tofu” uses soft bean curd formulated with a special recipe and has an acclaimed heavy soy taste but a velvety texture.

Combined with a spicy minced meat sauce, this dish has flavours that are bold and spicy.

Recommended to be eaten with rice for a more balanced flavour, or by itself to experience its subtle numbing spiciness.

Stir-fried French Beans with Minced Meat
This veggie-and-meat combo is a popular Sichuan dish, made with fresh French beans quick-fried in hot oil until just tender.

While still crunchy, the French beans are stir-fried with minced pork to allow flavours to blend.

Glutinous Rice Roll with Chicken Floss wrapped in Banana Leaf
Your Si Chuan Dou Hua Restaurant meal is not complete without a serving or two of their signature dim sum.

Available during lunch only, some of the recommended Dim Sum & Snacks include Deep-Fried Taro Puff with Scallop in Curry Paste, Minced Meat Dumpling in Sour and Spicy Stock (Hong You Chao Shou), Steamed Crystal Dumpling with Mushrooms, Xiao Long Bao, and Steamed Custard Bun.

A dim sum inspired from a Sichuan snack, get the green-tinged Glutinous Rice Roll (also called ”Ye Er Ba”) infused with spinach to impart that fresh colour.

Inside, the sticky roll is filled with chicken floss, allowing its savoury-sweet taste to wonderfully balance the spiciness of your main courses.

Sichuan Pumpkin Pancake
Inspired from the pumpkin pancakes sold in the streets in Sichuan, this dim sum is crafted by the restaurant’s Dim Sum chefs to resemble a pumpkin.

Admire its beautiful exterior before biting to experience its mochi-like texture.

Homemade Fine Bean Curd with Wolfberries
This warm, soothing, silky smooth tofu pudding or dou hua highlights Si Chuan Dou Hua Restaurant’s homemade fine bean curd as a dessert.

So smooth it slides down your throat effortlessly.

It is drizzled with a not-too-sweet wolfberry sugar syrup, made with water, sugar, wolfberries (goji berries) and a pinch of corn starch to thicken the syrup.

The following are exclusive dishes to Si Chuan Dou Hua Restaurants at TOP of UOB Plaza, PARKROYAL on Beach Road, and PARKROYAL on Kitchener Road.

Fried Rice with Sliced American Wagyu Beef and Truffle Sauce – Exclusive to TOP of UOB Plaza ($28, $42, $56)
Elevate your rice experience with this signature fried rice dish, tossing fluffy grains with hefty chunks of Wagyu beef.

Adding a depth of umami flavour and heady aroma to the rice is a drizzling of truffle sauce.

Finally, it is served topped with a poached egg. Break the yolk and mix it with the rice for a silkier texture.

Boiled Sliced Fish with Spicy Chilli Oil aka “Fei Teng Yu” – Exclusive to PARKROYAL on Beach Road ($28, $42, $56)
Popularly served in China’s Sichuan specialty restaurants, Sichuan Boiled Sliced Fish with Spicy Chilli Oil (“fei teng” means “boiling”) is prepared with lots of Sichuan peppercorns, dried red chili peppers, and oil.

These powerful ingredients bring flavour to the mild and delicate fresh fish fillets, marinated and poached briefly in seasoned water.

Signature Bean Curd Medley – Exclusive to PARKROYAL on Kitchen Road ($24, $36, $48)
Featuring bean curd in three different forms, this signature dish is the perfect dish for tofu lovers.

The medley consists of homemade fine beancurd (dou hua), tofu and yellow soybeans fried ‘til crispy golden brown.

Together, they are served together with savoury minced meat sauce and veggies.

Exclusively for UOB Cardmembers:
Enjoy 40% OFF your bill, and a complimentary bottle of Prosecco worth $78 when you purchase $500 worth of dining vouchers at $300 using your UOB Credit or Debit Card.

Vouchers can be used on takeaway and dine-in orders from now till 31 December 2020 at all three Si Chuan Dou Hua Restaurant outlets.

To make your purchase online, please click here.

T&Cs:
– Valid from now till 30 December 2020
– Valid for sale at all Singapore Si Chuan Dou Hua Restaurant outlets
– Valid with a minimum purchase of $500 worth of vouchers (come in $50 denomination)
– Purchase of this voucher must be made through a valid UOB Credit or Debit Card.
– Valid at all Si Chuan Dou Hua Restaurant outlets in Singapore during lunch and dinner.
– Valid for redemption on eve of public holidays and public holidays.
– Voucher is not valid for redemption on the day of purchase and/or without legible issue date.
– Valid for both dine-in and takeaway for self-pickup and voucher must be presented at point of order.
– Voucher is not valid for delivery orders.
– Balance payment must be made with an UOB Credit or Debit Card.
– Valid for à la carte menu and standard beverages only and not valid for redemption at Tian Fu Tea Room and Chuān @ The Sixtieth (川).
– UOB Dining Privileges General Terms and Conditions apply.

For more UOB Dining Privileges, head over to https://www.uob.com.sg/personal/promotions/cards/dining.page

Si Chuan Dou Hua Restaurant – TOP of UOB Plaza
80 Raffles Place, #60-01, UOB Plaza 1, Singapore 048624
Tel: +65 6535 6006
Opening Hours: Lunch 11:30am – 2:30pm, Dinner 6:30pm – 10:30pm (Mon – Sun)
Reservation: top@sichuandouhua.com

Si Chuan Dou Hua Restaurant – PARKROYAL on Beach Road
7500 Beach Road, Singapore 199590
Tel: +65 6505 5722
Opening Hours: Lunch 11:30am – 2:30pm, Dinner 6:30pm – 10:30pm (Mon – Sun)
Reservation: douhua.prsin@parkroyalhotels.com

Si Chuan Dou Hua Restaurant – PARKROYAL on Kitchener Road
181 Kitchener Road Singapore 208533
Tel: +65 6428 3170
Opening Hours: Lunch 11:30am – 2:30pm, Dinner 6:30pm – 10:30pm (Mon – Sun)
Reservation: douhua.prskt@parkroyalhotels.com

* This entry is brought to you in partnership with UOB Cards Dining Privileges.

The weather is so HOT of late, that it would be so refreshing to have an iced cold Matcha Latte.

Matcha has traditionally been part of Japanese tea ceremonies, and its modern version of Matcha Latte has become popular with café-goers.

I love it for its smooth, creamy mouthfeel, and after-taste of distinct subtle bitterness.

As to the difference between Matcha and normal green tea, Matcha powder contains the whole ground tea leaves, and is said to contain up to 10 times antioxidant of the standard type.

However, do be careful about drink Matcha too late at night.

Matcha also contains caffeine, which is is alkalizing (rather than coffee which can be acidic) and is released into the bloodstream slowly.

Here are some 12 Matcha Latte & Drinks that can be found in Singapore:

The Matcha Project
2 Marina Boulevard, #B1-08C, The Sail, Singapore 018987 (Raffles Place, Downtown MRT Station)
Tel: +65 9223 0245 (General Enquiries)
Opening Hours: 8am – 6pm (Mon – Fri), Closed Sat, Sun, PH

The quaint little shop tucked in a corner of The Sail in the CBD , specialises in Japanese Matcha beverages, indicating readers’ interest in Matcha drinks.

The Matcha Project imports Matcha and other tea powders directly from Kyoto, Uji in Japan, and prepares their Matcha Latte ($5.50 for hot, $6.00 for iced) ala minute.

The matcha powder is a summer-harvest type, where flavours are bolder and stronger, and flavours can cut through the milk.

The additional good thing is, their Matcha Latte has minimal sweetness for us fans to enjoy the original flavours of the matcha. The Matcha Project (The Sail, Raffles Place)

Kurasu
331 North Bridge Road, Odeon Towers #02-01 Singapore 188720
Opening Hours: 10:30am – 5:30pm (Mon – Sun)

A friend bought me a takeaway cup, and I went ”This is LEGIT”, and IMMEDIATELY went down to the café to try more after that.

The Matcha Latte ($5) available in both hot and iced, was made using Morihan matcha powder from Kyoto.

Morihan is one of well known, long established green tea shops over in Japan.

Smooth and slightly milky, with distinct matcha notes – this Matcha Latte was delicious. Kurasu Singapore (Odeon Towers)

Tsujiri
6 Eu Tong Sen Street, Clarke Quay Central #01-74, Singapore 059817
Tel: +65 6221 4282
Opening Hours: 11am – 11pm

Probably one of the most known Japanese green tea cafés in Singapore. Tsujiri is said to be a 155-year-old traditional Japanese tea brand serving the highest quality Matcha with a contemporary twist.

However, do not confuse them with Japan’s Gion or Saryo Tsujri – which the Japanese are more familiar with.

The O-Matcha Latte ($5.60, $6.20) is a customer favourite, made using matcha harvested from Tsujiri’s own plantation in Uji, Kyoto.

I found the latte slightly sweeter than the usual Japanese style, but was still a smooth, refreshing drink.

Hvala
111 Somerset Rd, TripleOne Somerset, Singapore 238164
Opening Hours: 11am – 9:30pm (Mon – Sun)

Hvala has changed its concept from waffles, egglets to… MATCHA.

The owner revealed they always wanted to do “Matcha”, but finally got the chance when its previous neighbour Tsujiri moved away. They currently have outlets at CHIJMES and TripleOne Somerset.

They currently serve Matcha Latte using matcha from 2 different regions in Japan – the Uji Matcha Latte ($5.20) in which the flavour profile is described as “vegetal and slightly astringent”; and Nisho Matcha Latte ($5.60) with a rounder flavour and more vibrant colour comparatively.

I was pleasantly surprised to see my Matcha on the Latte being hand whisked (to ensure freshness), and am currently hooked on its Matcha + Houjicha Latte.

Matchaya – The Cathay
The Cathay, #01-08/09, 2 Handy Road, Singapore 229233
Opening Hours: 11am – 10pm (Sun – Thu), 11am – 10.30pm (Fri – Sat)

Established since August 2015, Matchaya aspire to be the first locally branded modern Japanese teahouse in Singapore, and they source their raw materials from different prefectures in Japan.

Their Matcha Milk ($4.50 for hot, $4.90 for iced, $5.40 for bottled) contains matcha specially sourced from 4th generation tea farmers in Uji and a 3rd generation grand tea-master in Shizuoka.

Only the 1st flush spring harvest shaded green tea is utilized, which is shaded for a minimum of 14 days.

We found their Matcha slightly on the lighter side, and preferred the Houjicha – if we need to choose one.

The Assembly Ground
2 Handy Road #01-21, The Grand Cathay, Singapore 229233 (Dhoby Ghaut MRT Station)
Tel: +65 6733 3375
Opening Hours: 11:30am – 9pm (Mon – Fri), 11:30am – 9:30pm (Sat – Sun)

Even though The Assembly Ground which is set up by the Benjamin Barker team (which is technically not a Japanese café), their Green Tea Latte has gained some popularity among café hoppers.

The Green Tea Latte ($6.50 Hot, $8.00 Iced), is known for its creaminess and frothiness, with a good balance of the bitter notes of matcha and sweetness.

They have also just introduced a Matcha Cold Brew ($8) if you want your drink in a convenient takeaway bottle.

Nana’s Green Tea
The Atrium @ Orchard, Plaza Singapura, 60B Orchard Road, #03-80/82, Singapore 238839 (Dhoby Ghaut MRT)
Tel: +65 6684 4312
Opening Hours: 11am – 9:30pm (Mon – Sun)

Established 15 years ago in Tokyo, Nana’s Green Tea is a Japanese cafe specialising in matcha from Kyoto.

The Matcha Latte ($6.50) contains premium fine powdered green tea leaves blended with milk.

Take note that the hot version is unsweetened, while the cold latte is sweetened. Nana’s Green Tea Café (Plaza Singapura)

Tachihara Coffee
9 Raffles Boulevard, #01-96 Millenia Walk, Singapore 039596
Opening Hours: 7am – 8:30pm (Mon – Fri), 9am – 7:30pm (Sat – Sun)

Pullman Bakery, famous for their Hokkaido curry buns and other Danish pastries, is a name that Japanese bread lovers should recognise.

Do you know that it first started off as “Tachihara Bakery” way back in 1978 in Hokkaido Japan?

The Ice Matcha Latte ($4.50) was relatively sweet, overpowering everything else. As a matcha lover, I would have preferred more distinct notes of green tea. Tachihara Coffee (Millenia Walk

Maccha House Singapore
Orchard Central, 181 Orchard Road, #B1-40, Singapore 238896
Opening Hours: 11am – 10pm (Mon – Sun)

Maccha House specialises in traditional Maccha beverages and desserts created from this fine green tea powder, all sourced from Kyoto Japan.

While they also serve hot food items, most are really here for their desserts, such as the Maccha Soft Serve Anmitsu with Rice-flour Dumplings, and Maccha Parfaits which come with rice flour, chocolate or soy milk pudding.

They serve the Hot Maccha drink the traditional way – whisked with a bamboo chasen out of a bowl.

Their Maccha Latte is considerately not as bitter, so some may like this version? Maccha House (Orchard Central)

108 Matcha Saro
Suntec City Mall #B1-K5, 3 Temasek Boulevard, Singapore 038983
Opening Hours: 10am – 9pm (Mon – Thurs, Sun), 10am – 9:30pm (Fri – Sat)

This is 108 Matcha Saro’s first outlet in South-East Asia, located at the revamped basement level of Suntec City (the escalator leading to the money changer).

The Iced Matcha Green Tea ($4.90) is hand-whisked using a bamboo whisk upon order for Iced and Hot Matcha Latte ($4.90) with an option of either milk or soy milk for the lactose-intolerant.

However, it could be slightly too sweet, and sadly, there are no options to reduce the sugar level.

Other options include Jelly Matcha/ Hojicha Latte ($5.90), Matcha Almond Milk Tofu ($5.90/ Float $6.90) and Matcha Smoothie ($5.90/ Float $6.90).

%Arabica Singapore
56 Arab Street Singapore 199753
Opening Hours: 8am – 6pm (Mon – Thurs, Sun), 8am – 8pm (Fri – Sat)

%Arabica originally from Hong Kong technically (then Kyoto Japan), is known to be one of the best coffee shops around.

Other than coffee, a recommended is the Matcha Latte ($8.60 for hot, $9.60 for iced), which has a beautiful balance of powdery bitter green tea and full bodied milk, which I thought had the perfect texture – neither too diluted nor heavy.

Kagurazaka Saryo 神楽坂茶寮
VivoCity, 1 Harbourfront Walk, #01-59, Singapore 098585
Opening Hours: 11:30am – 10pm (Mon – Sun)

Known to have 9 outlets in Japan with 14 years of history, Kagurazaka Saryo’s first flagship store in Singapore is located at VivoCity.

One of their highlights is the Nitro Tea ($7.90) prepared directly from taps with nitrogen infused in it to create a smooth and creamy texture in addition to the usual matcha and hojicha.

Coming in 2 different flavours, Matcha (no sugar added) and Matcha Hojicha, both drinks are served with a set of warabimochi and kuromitsu (black sugar syrup) by the side.

The first sip of the nitro matcha was delightful, strong, fizzy, refreshing with distinctive matcha taste in it.

The hojicha layer, on the other hand, was sweet and rich and overpowered the refreshing layer of matcha.

I will definitely recommend the Matcha Nitro Drink instead of the Matcha Hojicha Nitro Drink.

Other Related Entries
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* Compiled by Daniel Ang @DanielFoodDiary and Nicholas Tan @stormscape.

I first came in contact with Rong Xing Yong Tau Fu when I was doing a Tanjong Pagar Food Centre Hawker Guide, and the chatty lao ban niang left quite an impression, recommending me enthusiastically which items I should take.

This is one of Tanjong Pagar Food Centre’s most popular stall, yet it is still slightly under-rated in terms of the Yong Tau Foo ‘arena’.

Due to the filming of Hawker Academy 小贩学院 for MediaCorp Channel 8, I came in contact with boss Anne again who was the mentor for the two trainee hawkers; while I was the judge of the Yong Tau Foo episode. (You can still catch it on MeWatch Hawker Academy Episode 2.)

Her passion to the craft is undeniable. As the stall opens from 7am, she would be there for the prep work from 2am!

There is so much that goes into a humble dish of Yong Tau Foo, from the soup cooked with ikan billis and soya bean; the braising and cooking of thirty over individual YTF pieces; not forgetting about the homemade chilli sauce which requires strength in frying.

Note: A family member has also opened a “Rong Xing Hakka Yong Tau Fu” located at the Taman Jurong Market & Food Centre but let’s leave the family drama out of this.

Over at Rong Xing Yong Tau Fu, a piece goes for 70 cents here, with a minimum order of $3.50.

Do come before peak hour lunch, as its popularity does result in a long queue. And it is sold out right after lunch.

The best part of this dish here would be the soup with umami, cooked with soya beans for that light sweetness.

In fact, you would find quite a number of soft soya beans within the soup which I enjoyed.

If you are undecided at what pieces to choose from, the all-time favourite includes the meat balls and fried tau-kee.

There are both deep-fried and soup versions of the meat balls, which were all handmade to a reasonably large size, and were quite bouncy and juicy.

My vote would go to the deep-fried balls for a better contrast with of the crispy exterior and meaty fillings. Oh yes, the stall would cut the meatballs into two so that it is easier for the customers to consume without staining their tops.

Another winning aspect is the mixture of sweet dark sauce and chilli – added with dried shrimps. Use them sparingly.

Rong Xing Yong Tau Fu
Tanjong Pagar Plaza, Block 6 #02-04, Singapore 081006
Opening Hours: 7am – 2.30pm (Tues – Sat), Closed Sun, Mon

Other Related Entries
10 Must-Try YONG TAU FOO In Singapore
Bai Nian Niang Dou Foo (Albert Street Food Centre)
Yong Xiang Xing Dou Fu 永祥興豆腐 (People’s Park Food Centre)
Soon Li Yong Tau Foo (Bt Merah View)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

There are many hidden cafes in Singapore, but this… a glasshouse cafe surrounded by with greenery at Changi Airport.

Wait, Changi Airport?

I did a double-take when I saw the stated address, which directed me to Terminal 2 (T2).

Since we are not travelling anytime soon, and T2 is closed for expansion and renovation for the next 18 months till end of 2021, I wondered where exactly this cafe was.

It turned out that Hub & Spoke is the newest project by Changi Airport Group that will take off in end September or early October this year.

And it is located right next to T2 and not within the main building. (To get to this place, check out the directions at the end of the article.)

Linking the East Coast Park connector and Changi Airport, Hub and Spoke is a pit stop for cyclists to park their bicycles and rejuvenate.

The entire glasshouse setting is a 30 seaters space (24 indoors, 6 outdoors) decked in black and white colonial style with ample natural sunlight pouring in during daytime.

Opened at 7.30am from Mondays to Saturdays, Hub and Spoke Cafe offers a menu ranging from local Breakfast Toast ($3.20 – $4.50) and Kopi/ Teh ($1.30 – $2.10) to cafe-style Brunch ($6.80 – $15.90), Pasta ($11.90 – $12.90) and Sandwich ($7.80 – $14.80).

What caught my attention is the trendy Bubble Tea ($3.40), Macchiato ($4.20) and Avocado Shakes ($4.80) on the menu that are not available at my time of visit.

The Brunch menu features dishes such as Scrambled Egg on Toast ($6.90), Egg Benedict ($7.90), Salmon Benedict ($9.90) and Big Breakfast ($15.90), and are very reasonably priced compared to many cafes out there.

I decided to go with the Salmon Benedict ($9.90) that comes with two poached eggs drizzled with Hollandaise sauce set on top of Toasted English Muffin, smoked salmon, salad and sprinkled with smoked paprika.

I must say that even though Egg Benedict was a trend few years back and pretty uncommon these days, the Salmon Benedict ($9.90) here was pretty-decent, considering the price point. (Plus, prices of brunch items just seem to keep going up elsewhere.)

For the sandwiches, flavours range from Avocado Toast ($14.80), Grilled Cheese ($7.80), Chick & Ave ($8.90), Atlantic Pollack ($11.90) to Steak Sando ($11.90), each served with a soup of the day.

The Chick & Ave ($8.90) came with Grilled chicken, roasted tomatoes drizzled with Hollandaise sauce on toasted sourdough bread.

I enjoyed the citrusy zest in the Hollandaise sauce, complemented with the toasted sourdough bread with a smokey flavour.

The Soup of the Day was a bowl of comforting tomato soup that came with chunks of tangy tomatoes drizzled with some olive oil.

If you are searching for some artisan coffee with latte art here, I guess you will be disappointed.

The kopi and teh ($1.30 – $2.10) served here are brewed the traditional method, strong, robust and an energy booster for the cyclists here.

I enjoyed the ambience, space and the natural sunlight here, especially when the food here is reasonably priced, tasty and not too fancy.

The only problem now is probably the location, which is not that accessible via public transport.

By Car/ Grab/ Taxi: Drop off at South Carpark located beside the multi-storey carpark 2A and head opposite to the red cyclist track.

By MRT: Head towards the Departure Hall of T2 and towards the other end of the Departure Hall. Enter the lift to get to Level 1 and cut through the Multi-storey carpark all the way to the end.

There will be a sky train track above you and keep a lookout for the red cyclist track which will lead you to Hub and Spoke.

Hub And Spoke Cafe
60 Airport Boulevard #01-T2S-02 Kampong Changi, Singapore 819643
Opening Hours: 7.30am – 10pm (Mon – Sat), Closed Sun
https://www.facebook.com/hubandspokecafe

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* Written by Nicholas Tan @stormscape who loves all things [NEW]. DFD paid for food reviewed unless otherwise stated.