Start your celebrations early and let Ellenborough Market Café at Swissôtel Merchant Court, Singapore usher in the Lunar New Year for you and your family from 10 January to 8 February 2020.

It will offer a grand all-you-can-eat Prosperity Buffet featuring a wide array of premium Chinese celebratory specials, local dishes and Peranakan signatures to welcome CNY.

Share the warm goodness of Fish Maw Soup, along with a whole steamed Red Garoupa to increase your prosperity. Indulge in the auspicious Braised Dried Oyster with Black Moss. For traditional, heart-warming fare brimming with flavour, the Waxed Duck and Sausage Claypot Rice is recommended.

Also available is a Prosperity Yu Sheng for you and your family to toss to an auspicious year ahead.

The dinner buffet celebration at Ellenborough Market Café also includes the much-talked about Rock Lobster in Black Pepper Sauce. Make your meal more memorable with premium seasonal items such as sweet and flavourful Snow Crab Legs served on ice.

Here are the highlights from the Prosperity Buffet at Ellenborough Market Café:

Rock Lobster in Black Pepper Sauce
This seasonal catch is served with a rich and savoury sauce, with a punchy pepper flavour that matches the natural sweetness of the wok-fried Rock Lobster filled with succulent morsels of meat.

Golden Cereal Softshell Prawns
You should love the contrasting yet complementary flavours of this dish, showcasing a blend of sweetness from the cereal and spiciness of the chilli padi.

The prawns, prepared with their soft shells intact, are coated in a simple batter made of flour and beaten eggs and deep-fried ‘til golden brown.

A golden brown, caramelized mixture of cereal, sugar, and milk powder is then dusted over the prawns, making for a coating of sweet and crunchy flavours and textures.

Fish Maw Soup
Start off your celebratory meal with this thick, viscous soup. A traditional CNY savoury delicacy, Fish Maw Soup has a luscious texture which complements the soup’s premium ingredients.

Known for being a good source of collagen, protein and nutrients, the fish maw is cooked in a superior stock until it absorbs the flavours from the broth’s tasty ingredients such as conpoy and house-made superior stock.

Steamed Red Garoupa “Hong Kong” Style
This highly-coveted fish, with a notable lack of bones, is perfectly suited for steaming Hong Kong-style.

Time honoured seasonings of superior soy sauce, a touch of sesame oil and sprinkling of cilantro complete this delicious feast.

You’ll taste and feel how the Red Garoupa’s succulent flesh remains moist and firm from an ideal steaming time at high heat. Feasting on this fish with family and loved ones is a must-have for CNY to enhance everyone’s prosperity and surplus for the whole year.

Stir-fried Asparagus with Scallop in XO Sauce
A lovely, fragrant dish, this combines crunchy stir-fried asparagus with juicy and plump seared scallops.

What gives it an extra spark is the XO Sauce, a spicy and aromatic condiment that livens up the duo of ingredients, delivering maximum flavour.

Braised Sea Cucumber with Mushroom and Broccoli
An auspicious Hakka-style dish comprising a trio of sea cucumber, shiitake mushrooms, and broccoli florets. Sea cucumbers and sliced mushrooms are braised together in a tasty sauce till they achieve a melt-in-the-mouth softness, complementing the crunchy stir-fried broccoli.

Braised Dried Oyster with Black Moss
A special dish during CNY, the Ho See Fatt Choy is something you typically eat just once a year.

Braising these intensely-flavoured sun-dried oysters creates a highly aromatic dish, and a lucky one at that – ho see or dried oysters symbolises good tidings. Combine that with fatt choy or black moss, which symbolises prosperity, and you will get a doubly auspicious dish.

Waxed Duck and Sausage Claypot Rice
Another CNY staple is the Lap Mei Fun or Waxed Meat Claypot Rice featuring slices of waxed duck thighs and Chinese pork sausage.

The smoky, crusted rice is infused with the aroma of the waxed, cured meats, resulting in an explosion of flavours in your mouth.

Peranakan Highlights
Don’t miss the showcase of perennial Peranakan classics, prepared using original Straits Chinese recipes.

Choose from a tempting selection of savoury and spicy dishes, such as Babi Pongteh, a Nyonya style braised pork dish with fermented soy bean sauce; Nyonya Chap Chye, a mixed veggie stew; Ayam Buah Keluak, a braised chicken dish with thick and spicy tamarind gravy with Indonesian black nuts; Prawn Nanas, a pineapple-prawn combo curry, and many more.

Steamed Nian Gao with Grated Coconut and CNY Cookies
Make it a sweet and sticky ending with the Steamed Nian Gao, the quintessential Chinese New Year cake.

Served with grated coconut, this traditional, chewy almond-flavoured and brown sugar-sweetened dessert also pairs well with other local favourites such as Snow Fungus, Longan and Peach Gum, Pulut Hitam with Coconut Cream, and Yam Paste with Gingko Nut.

Don’t forget to taste their signature Durian Pengat and nibble on assorted Chinese New Year cookies.

Prosperity Buffet at Ellenborough Market Café
10 January to 8 February 2020
Lunch: $68++ (adult), $34++ (child)
Dinner: $88++ (adult), $34++ (child)
Weekend High-tea: $48++ (adult), $24++ (child)
*Items are available on a rotational basis.

Prosperity Takeaway Treats from 10 to 31 January
For a fuss-free Lunar New Year celebration, irresistible takeaway highlights include the Lobster and Fruit Yu Sheng, Braised Buddha’s Temptation Claypot, and selection of Chinese Roasts.

When it comes to Yu Sheng, you can choose from 3 kinds of prosperity tosses. Go for the fruity rendition with a colourful array of dragon fruit and berries, combined with healthy veggies like purple cabbage, cucumber, and leek. It also features a premium Australia-sourced Rock Lobster prepared sous-vide style to ensure maximum succulence is preserved in the cooking process.

For a more traditional type of Cantonese-style Yu Sheng with raw fish, pick either the Prosperity Smoked Salmon Yu Sheng or the Prosperity Abalone Yu Sheng.

For a luxurious treat for the family, the Braised Buddha’s Temptation Claypot aka “Poon Choy” brims with sea treasure delicacies of abalone, sea cucumber, dried oyster and tiger prawns along with roasted pork belly, XO Chinese sausage and Shiitake mushroom.

Also popular for takeaways are the succulent roast meats from glistening Roast Duck with Plum Sauce and Roasted Honey-Glazed Char Siew to Crispy Golden Pork Belly. For those who prefer a mix, try the Roast Platter which contains a combination of the favourites.

Prosperity Takeaway Treats are available from 10 to 31 January at Ellenborough Market Café.

Ellenborough Market Café
Swissôtel Merchant Court, Singapore
Level 1, 20 Merchant Road, Singapore 058281
Reservations: +65 6239 1847, +65 6239 1848
Email: dining.merchantcourt@swissotel.com

* This entry is brought to you in partnership with Ellenborough Market Café.

[Bangkok] Ekkamai may be known to Singaporeans for its café culture, but one eatery you should try out, especially if you love pig intestines soup and salted vegetable is Arunwan.

If you been to their old shop and noticed that “they are gone”, worry not as the restaurant has moved just steps away to the side road.

It is cleaner, more spacious, and more organised now. English menu provided as well.

Arunwan is sometimes referred to the locals as “Tue Huan Ekkamai”, in which “Tue Huan” refers to pig intestines, and they offer pork offal in various forms.

As one of the 50 plus eateries which earned the Bib Gourmand distinction in Bangkok, Arunwan has been around since the 1960s, founded by a Chinese immigrant.

Locals and tourists come here for the noodles, either rolled or egg, combined with mixed meats and veggies.

The signature dish to get is Pickled Cabbage Soup with Everything (70 baht, SGD3.10) which includes crispy pork, stomach, intestines, and minced pork.

There’s only 1 base for their soup, but lots of possible ingredients.

Choose from assorted boiled meat offal, from blood cubes to liver, stomach, intestine, and kidney, with price ranging affordably from 70 to 80 baht per bowl.

Not too keen on offal? You can add crispy pork, minced pork, sliced pork or wonton. And throw in some veggies too, they have some pickled cabbage.

Or the signature Crispy Pork with Rice (60 baht). Oh, that black sauce.

I would be honest to say I am not the biggest fan of offal, but the soup here was just another thing all together. It was mildly salty and sour, very refreshing, and just whets your appetite all together.

Most people do not like pig offal for the occasionally smelly taste, but there was very little of that, and the intestines and stomach were both chewy and soft to the bite.

Typically, we have salted vegetables paired with duck meat back home, and this soup reminded me a lot of that. It was mildly salty and sour, very refreshing, and just whets your appetite all together.

If you do not like roll noodles, go for the Egg Noodles with Crispy Pork and Wonton (70 baht).

It was almost like your Wanton Noodles with springy thin mee tossed with light seasoning and pork lard fragrance.

This, plus Crispy Wontons, Sticky Rice with Peanuts, Steamed Wontons, Crispy Pork are available as sides.

Refresh with either their homemade Thai style iced black coffee or chrysanthemum tea.

Arunwan
293 ซอยเอกมัย 15 Sukhumvit Rd, Khlong Tan Nuea, Watthana, Bangkok 10110, Thailand
Tel: +66 2 392 5301
Opening Hours: 9am – 3pm (Mon – Sun)
Arunwan – Google Maps

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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.

Singapore Airlines has always been one of Singapore’s greatest pride; and SQ’s Business Class was ranked No. 3 in the World’s Best Business Class Airline in 2019 (I know people will ask “Why not No. 1?”)

I am here to talk about the food.

Interestingly, for the Best Business Class Onboard Catering 2019, Singapore Airlines was ranked No. 6.

One of the key features of the Suites, First Class and Business Class bookings (other than the seats and service), is the “Book the Cook” (BTC) selection.

How BTC works is that you can choose from a selection of meals, including creations inspired by SQ’s International Culinary Panel, up to 24 hours before your flight. Sometimes people do forget about this, or are too late.

What you can expect to have include 6 oz. Rib-Eye Steak, Grilled Beef with Balsamic Onion Sauce, Seared Nut-Crusted Veal Fillet, Grilled Angus Beef Burger, Seared Lamb Loin, and Oven-Roasted Chicken Breast. This is also a “Deliciously Wholesome” selection.

I was very keen to write a BTC food review, but this needed a certain time period and I had to be sure to order different items during business trips to and fro.

The disclaimer is: I was keener to try out the Singapore local food so this guide is more Asian-food skewed; and the same dish can be quite different when being served on another flight (eg Chicken Rice). And yes, #notsponsored.

Classic Lobster Thermidor
Lobster tail sautéed in butter, flambéed in brandy, sprinkled with cheese, and served with creamy mushroom sauce, garlic and spicy mustard, and buttered asparagus.

This is probably BTC’s most famous dish; the item to order if you are a first timer to Business as it is often seen to be most ‘value-for-money’. I mean, why not?

For airline standard, the Lobster Thermidor is always well-presented, almost as though you are having a fine dining meal (especially with all that champagne.)

While occasionally you may get dryer lobster meat, most of the time the lobster is rather chunky, buttery, though can be on the saltier side. Accompanying rice is tasty.

Nasi Lemak
Fragrant rice cooked in coconut milk, accompanied by spicy sambal prawns, fried chicken, fried anchovies with peanuts, an omelette wedge, and grilled fish cakes (otah) (inclusive of Breakfast service)

My personal to-go-for dish if I am not ordering the Classic Lobster Thermidor. This is somehow very consistent.

While the rice may not be as aromatic as what you get at the famous hawker stalls, the side ingredients are noteworthy, from the juicy chicken, moist otah, crunchy ikan bills to delicious sambal chill with a tinge of sweetness.

Nasi Biryani
An Indian specialty, fragrant Basmati rice, cooked with aromatic spices, herbs, tomatoes, saffron and milk, is served with tender chicken simmered in gravy (inclusive of Breakfast service)

While I consider myself as a ‘noodle person’, I found the rice dishes on BTC to be stronger.

If you need something really flavourful and Asian, then go for the Nasi Biryani for its rich and mildly spicy curry. And the chicken can be quite fork-tender.

Singapore Chicken Rice
Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce and fresh chilli and lime sauces.

I had good and not-so-tasty ones. Usually it is because the chicken meat is not marinated enough or dry. The rice may not be as fluffy (and oily) as what you get in the hawker stalls.

The saving grace then would be the combination of sauces, from the thick dark soy sauce to chilli with a touch of tanginess. With that said, a not-bad dish to order.

Singapore Laksa
Rice noodles in a rich, coconut cream seafood gravy with prawns, fish cake, deep-fried beancurd and bean sprouts (Only available on flights with flight time above 4 hours)

A safe choice. While it lacked that coconuty-fragrance and not as spicy as expected (perhaps because we are so used to Katong Laksa), the gravy is still slurp-worthy and there’s a lot of ingredients.

Singaporean Style Chicken Satay
Marinated, skewered and grilled chicken slices. Served with cucumber, ketupat rice cakes and spicy peanut sauce.

A lot of people say they look forward to having SQ’s satay, and I can understand why.

The meats are usually tender and chunky, and there is that element of classiness when the peanut sauce is slowly poured over.

However, I am hesitant to order this alone for BTC, as it is sometimes served complimentary on flights (I can’t verify, but it’s those 5-7 hours flight.)

Peranakan Hokkien Mee Soup
A rich pork-prawn broth with pork, prawns and vegetables on top of egg noodles and rice vermicelli – a Peranakan version of a popular Singaporean hawker dish (Only available on flights with flight time above 4 hours)

If I need to order a noodle dish on BTC, this will be it.

It’s for the soup with the slight umami-ness coming from the seafood broth. The noodles are tad limpy though.

Bak Chor Mee Dry Style
Thin noodles with seasoned vinegar sauce, garnished with sliced and minced pork, pork ball, braised mushroom, fried pork lard and dried sole. Served with chilli sauce and additional black vinegar on the side (Only available on flights with flight time above 3.5 hours)

You may be imagining a bowl of vinegary mee kia, but this was served on a plate with a mee pok like noodles. Didn’t’ work that well, I thought.

The noodles were slightly overcooked till soft, and pork slices had a funky taste. You can add vinegar on your own, but it is not that brand that is often used in hawker stalls so doesn’t have that addictive ‘spike’.

Note: You can also order the soup Bak Chor Mee.

Straits Chinese Chicken Curry
Tender chicken and potato simmered in spicy coconut milk, served with bread rolls and steamed rice (Only available on flights with flight time above 3.5 hours)

If you need something spicy and rich on board.

Perhaps because I am so used to rich and fragrant home-cooked curry, this lacked of that comforting flavours, but at least the chicken is cooked tender and potatoes soft.

Keisuke Miso Tonkotsu Ramen
Noodles in creamy miso pork broth garnished with sliced pork, cloud ear fungus and spring onion. (only available on flights with flight time above 4 hours)

Well, I am generally a fan of Keisuke’s Ramen, though I felt that the noodles didn’t do the original ramen any justice.

Also, the sliced char siu had a funky taste that I did not appreciate. I need my ramen to be piping hot.

Dim Sum Selection
Selection of dim sum with steamed radish cake.

Actually, I didn’t even know why I ordered this on BTC, perhaps I ran out of things. Dim Sum not steaming hot, just doesn’t cut it.

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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.

[Seoul] Myeongdong has become a tourist-favourite when it comes to street food and beauty-product shopping, but perhaps not many would know of the coffee scene there.

If you need to find an indie, non-chain type cafe, some considerations are Coffee Libre, Luft Coffee, and the newly opened Center Coffee.

Center Coffee 센터커피 is not an unfamiliar name with serious coffee drinkers in Seoul.

It is headed by Sang-ho Park who was the champion in 2013 UK Brewers Cup and 2015 Coffee in Good Spirits, with a Master’s graduate in Sensory Science and resume of the Head of Quality for East-London’s Square Mile Coffee Roasters.

The first outlet is a two-storey café at Seoul Forest, with the lower level focused on coffee preparation, and a second more-spacious space for chilling out and relaxing.

This new café at Myeongdong is a quaint find, as not many have discovered it yet.

The building is ‘hidden’ away from the hustle and bustle of the shopping street to just relax and enjoy the comfort.

To find it, walk towards the direction of Myeongdong Cathedral, and you would find a stand-alone café with a contemporary façade surrounded by greens.

This is a really beautiful café with a rustic, serene vibe and lovely trees planted outside that offer an amazing view.

From the quaint interiors to the design of cups, everything just provides a calmness and sets the mind at ease.

Ah, the attention to details. One thing I noted was that even the tables and furniture were designed to fit the colour and the design of the logo.

The white walls and glass windows with wooden layout provide a neat and tranquil look.

Worry not if you do not speak Korean, as the service is also quite friendly and the coffee is understandably, undeniably good. Since they are known to use beans of exceptional quality.

Take not that price is on the higher side.

Coffee lovers love their “K72” Geisha brew (7000 Won, SGD8.10). The name has a special meaning behind it, signifying the process through which it is brewed.

72 is a combination of natural processing for 24 hours, coupled with Kenya processing for 48 hours that adds a tasteful sweetness to the brew.

Try their Americano (4000 Won, SGD4.65) to get a taste of freshly grounded coffee beans at its finest.

Another specialty is their Ssuk Latte (6,500 Won, SGD ) included with Korean mugwort (often used in Korean cakes) that provides that touch of herby, earthy, part-bitter aftertaste.

Center Coffee 센터커피 – Myeongdong
89 Myeongdong-gil, Jeodong 1(il)-ga, Jung-gu, Seoul, South Korea
Tel: +82 70 4177 0124
Opening Hours: 8am – 9pm (Mon – Fri), 10am – 10pm (Sat – Sun)

Center Coffee – 센터커피 Seongdong-gu
28-11, Seoulsup 2-gil, Seongdong-gu, Seoul, South Korea
서울 성동구 서울숲2길 28-11
Tel: +82 70 8868 2008
Opening Hours: 10am – 9pm (Tues – Sun), Closed Mon

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

Laksa must be one of Singapore’s most iconic hawker food, and “Katong Laksa” has become synonymous with this bowl of spicy and coconuty rice noodle dish.

You use only your spoon to eat the short strands of vermicelli. No fork. No chopsticks.

Who’s the most original, who’s the real “Katong Laksa”… debatable, but guess it doesn’t really matter that much now.

Laksa is complete when a lot of delicious components are brought together in one bowl to give you an authentic taste of Singaporean cuisines, with the sweetness of prawns, fishcakes and cockles, the springiness of thick bee hoon and the tang and spice of coconut-based soup.

While I worry for my cholesterol after finishing this Laksa guide… well, we have to agree it is a hearty and wholesome dish that is comforting and quite reflects the unique Singapore food culture.

Here are 10 Must-Have Laksa in Singapore:

Sungei Road Laksa
27 Jalan Berseh, #01-100, Singapore 200027
Opening Hours: 9:30am – 4pm (Mon – Tues, Thurs – Sat), Closed Sun, Wed

No chopsticks. No photos. Sungei Road Laksa may be occupied within a coffee shop that is slightly hard to get to (no MRT stations nearby), but people come from far away for their Laksa with traditional and rich flavors.

The queue continues to be long throughout their opening hours, and the stall is managed by 3 ladies, but they work together well like clockwork not make the hungry customers wait too long.

A single serving size of their Laksa is for $3. Maybe one bowl is not enough.

One of the few stalls who still cook the gravy using charcoal, it is served in a typical Katong style with spoon, and the lovely orange gravy shines through and fills up the senses with a tantalising aroma.

There’s also a generous amount of cockles, and garnishing with green laksa leaves to give it more flavor. I loved how the gravy was light enough to make it easy to drink and not feel too heavy after consuming the whole bowl.

Janggut Laksa
1 Queensway, Queensway Shopping Centre, Singapore 149053
Opening Hours: 11am – 9pm (Mon – Sun)

There are a number of “Janggut” Laksas around, from Upper Paya Lebar Road, Wisma’s Food Republic, Chinatown Point basement to Katong.

But I go to the Queensway outlet most often. Fans say they continue with the traditional taste of “Katong Laksa” from the original makers.

You come over here, sit in a counter facing inwards, and must order a side of Otah (or even curry chicken and bread.)

This stall remains one of the best ones when it comes to the genuine, authentic-tasting dish with freshly prepared ingredients.

The special thing about their Laksa which sets them apart from competitors is the soup base and sambal chili that is prepared with meticulous care.

There are three serving sizes for their Laksa, $4 for a small bowl, $5 for medium and $6 for large serving. A portion is generally generous with ingredients and bursting with a myriad of flavors.

I liked that the whole bowl was comforting, flavourful, light and not too rich on the coconut milk – balance just right.

928 Yishun Laksa
928 Yishun Central 1, #01-155, Singapore 760928
Tel: +65 9731 9586
Opening Hours: 8:30am – 7pm (Mon – Sat), Closed Sun

Yishun may not have the most positive reputation in Singapore. It is considered ‘dangerous’ because of some reports and news – we know it is over-exaggerated, but the Yishun Laksa stall still attracts people to visit this side of the town and feast on a delicious meal.

To find this on Instagram, search for “Yishun 928 – the Very Nice Laksa Stall”.

The queue here is very long, and can easily make you wait for half an hour or more. (Note: if you fine in the other coffee shop space, you MUST order something there like a dessert.)

The Laksa is quite cheap, starting as low as $2.80 per bowl, but you can add more ingredients for just $0.50, while cockles are $1 extra. I found the serving size surprisingly generous for the given price.

You can choose the noodles you want, and the ingredients are plentiful from crabstick (kind of unusual), crunchy bean sprouts, fish cakes, boiled egg and bean curd puffs.

The gravy was on the light side, some would prefer a richer and heavy going bowl.

The thing that stands out the most is their delicious homemade sambal that gives the dish an extra kick of dang and spice. Perhaps considered a ‘hidden’ food gem in Yishun.

Terry Katong Laksa
51 Upper Bukit Timah Rd, Singapore 588172
Tel: +65 9812 0630
Opening Hours: 8am – 7pm (Mon – Sun)

This was a surprise find during one of my trips to Bukit Timah Food Centre (there is another outlet at Chinatown Food Centre). Consider this the ‘healthier; version of laksa with still flavorful gravy

This stall serves a healthy variety of Laksa that contains no pork, no lard, no added sugar, MSG or evaporated creamer in its preparation.

Surprisingly, even after taking out all of this, the authentic and delicious flavors and taste still remains, which makes it a very desirable dish so you can stay healthy while enjoying your favorite meals.
A regular serving bowl of Laksa cost $3.50. You can require for additional cockles, prawns for a dollar; and fish cake for $0.50

The standout ingredient of this dish is definitely their gravy. It ties the whole dish together and blends in well with every ingredient to impart a mild and comforting taste.

They also serve Nonya Otah ($0.60) and Nasi Lemak ($1.60) at their store.

Zhen Shan Mei Depot Road Claypot Laksa
120 Bukit Merah Lane 1, #01-75 Alexandra Village Food Centre, Singapore 151120
Opening Hours: 9am – 3pm (Mon – Sat), Closed Sun

The Michelin Bib Gourmand listed stall located at Alexandra Village Food Centre is known for its Laksa ($4, $5) served in a claypot, which is not quite the usual.

This ensures that the laksa gravy remains piping hot.

The broth is supposedly slow cooked over two hours using a unique blend of spices and ingredients, resulting in a thicker and more flavourful gravy.

Coming with toppings including prawns, cockles and fishcakes, I remember it used to taste a lot hotter and better in the ‘good old days’ though.

Sungei Road Trishaw Laksa
531A Upper Cross Street, #02-66 Hong Lim Food Centre, Singapore 051531
Opening Hours: 11:30am – 4:30pm (Mon – Sat), Closed Sun

Sungei Road Trishaw Laksa located at Hong Lim Food Centre has continually received the Michelin Bib Gourmand as well.

The Asia Delight Laksa is also one of a kind.

The gravy cooked using fresh coconut, scallops, dried oysters and dried prawns was rather flavourful, yet with thin texture somewhat like chicken soup.

Not as ‘lemak’ (coconuty) or thick like the normal (unhealthier) ones, so some customers might not enjoy this version as much.

Owner Mr Soo was also generous with the ingredients with fishcake, prawns, cockles, tau pok and slices of chicken added. He also sells a strange-sounding fruit juice Mee Siam.

328 Katong Laksa
51 East Coast Road, Singapore 428770
Tel: +65 9732 8163
Opening Hours: 10am – 10pm (Mon – Sun)

To the foreigners, perhaps 328 Katong Laksa has become synonymous with “Katong Laksa”, perhaps because there was the Gordon Ramsay effect.

328 Katong Laksa has many branches throughout Singapore, but the one in East Roast Road is the most famous, especially after it was graced by a visit from the “MasterChef” himself. (He previously ‘lost’ to 328 Katong Laksa in a Hawker Heroes Challenge cookoff years ago.)

The walls are adorned with posters of celebrities.

Albeit a bit pricey, their Laksa ($5.50 for a small serving) can be upgraded by paying $2 extra.

While most fans would say this used to taste much better in the past, there is still something special about the gravy – t balance of coconut flavour, richness, and freshness and sweetness of seafood.

Wei Yi Laksa & Prawn Noodle
48A Tanglin Halt Rod, Singapore 148813
Tel: +65 9782 1012
Opening Hours: 5:30am – 12:30pm (Wed, Sat, Sun, Tues)

This stall shares the same name as song by Wang Leehom, and perhaps one of the reasons why well loved by locals and tourists alike.

Their Laksa and Prawn Noodles so famous that you can see a short line forming even before the stall opens to serve their customers.

I got a bowl of their Bao Ga Liao Laksa ($5) which was quite generously filled. I loved the enticing presentation and the mouthwatering aroma of the dish with bright and lovely colors from all the different ingredients.

Won’t say that I totally enjoyed the gravy as I found it lacking in that particular “oomph” and was a tad oily, but the coconut flavour was pleasantly mild so some would like that aspect.

The chicken slices, prawns and tau pok were deliciously when well soaked in that gravy.

Guang Fa Laksa
22A Havelock Road, Havelock Cokked Food Centre #01-08, Singapore 161022
Tel: +65 6271 2936
Opening Hours: 8am – 3pm (Mon – Fri), 8am – 2pm (Sat), Closed Sun

Perhaps one of the most under-rated Laksa store around.

This version departs from the more-popular Katong style, and you get a bowl of deep-orange gravy that is spicier, richer and perhaps oiler than usual (can be ‘scary’ if you see that much of red floating.)

There was a generous amount of springy and chewy bee hoon that was topped with crunchy bean sprouts.

The tau pok, fish cakes and the delicious cockles were very well prepared, and I loved the coconut milk gravy that was on the spicier side and gao-gao (rich) coconut goodness.

Khoon’s Katong Laksa & Seafood Soup
590 Upper Thomson Rd, Sembawang Hills Food Centre #01-26, Singapore 574419
Opening Hours: 10am – 7pm (Tues – Sun), Closed Mon

Another variation of the “Katong Laksa” and this comes served in a metallic bowl, available in options of $3, $4, and $5. I ordered the $4 bowl.

The thick vermicelli is cut into rather short strands, so you just need to scoop all up with a soup.

Compared to other styles of Laksa, their gravy do not add that much coconut milk so you would find it easy to slurp without being too cloying. Yet it is still on the creamy side.

Would have preferred if it was slightly more aromatic.

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10 Must-Try Wanton Noodles In Singapore

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Conveniently located outside one of the entrances of Chinatown MRT Station, People’s Park Food Centre somehow has been better known for its large number of Sichuan stalls in recent years, especially for Ri Ri Hong Ma La Xiang Guo.

There are many other notable hawker stalls there, including Yong Xiang Xing Yong Tau Fu, Bai Nian Niang Dou Fu (yes, there is a branch there), Toh Kee Roast Duck, See Sean Rice Stall, Koo Kee Yong Tow Foo Mee, and Hong Peng La Mian Xiao Long Bao.

Another stand-out stall is Zhen Zhu Fang Roasted Delights 珍珠坊香港烧, which has been listed in the Michelin Guide with a Michelin Plate for a number of years.

Strangely, the Michelin Guide lists the stall as “People’s Park Hainanese Chicken Rice”, but what it is really known for are its Cantonese roasts.

Some of the reasons why it is that popular is due to its consistency taste, affordable pricing (starts from $3.00), and its location right next to the entrance of the food centre.

The stall is quite a favourite spot for local seniors.

Expect to find delights such as Roasted Duck Rice ($3.50), Char Siew Rice ($3.00), Twin Mix Rice ($5.00), Roasted Pork Rice ($3.00), Roasted Duck Noodles ($3.50) and Wanton Noodles ($3.50).

There are also soups offered including Herbal Chicken Soup ($5.50), Salted Vegetable Duck Soup ($4.50), Pork Ribs Lotus Soup ($4.00) and Pork Ribs Watercress Soup ($3.50).

Enticed by the glistening look of the Soy Sauce Chicken Rice ($3.00), it was well-worth its price for the succulent and soft, tender meat.

Something I noted about its rice that it was slightly greasy and flavourful, so you won’t need to drizzle too much sauce or mix in the chilli sauce.

While I won’t say that the Char Siew Noodles ($3.50) is out of this world, there is something about that dark sauce and well-marinated roasted pork that gave it that familiar Cantonese flavour.

Would I say this is the best roast stall in Singapore? Maybe not, but certainly above the average, and all at inexpensive price points.

Chicken rice lovers should enjoy the tender and succulent poached chicken prepared the traditional way, with flavourful seasoned rice or saucy noodles.

Zhen Zhu Fang Roasted Delights (珍珠坊香港烧) or People’s Park Hainanese Chicken Rice
34 New Market Road #01-1098 People’s Park Food Centre, Singapore 050032
Opening Hours: 9am – 9pm (Mon – Sun)

Other Related Entries
Hua Kee Chicken Rice (Redhill Food Centre)
New Rong Liang Ge Cantonese Roast Duck (Queen Street)
Fatty Ox HK Kitchen (Chinatown Food Centre)
Xiang Jiang Soya Sauce Chicken (Alexandra Village Food Centre)
Hong Peng La Mian Xiao Long Bao (People’s Park Food Centre)

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[Osaka] This was a surprise find as I was exploring the lesser-visited lanes around Dotonbori, Osaka. Though I have also seen this at Asakusa at Tokyo.

A moderately long queue, that ‘steam’ coming out from the baked Taiyaki, the look of satisfaction as customers take a bite off… can’t be that wrong.

Taiyaki 鯛焼き which literally means “baked sea bream” is a Japanese fish-shaped pancake that is commonly filled with red bean paste.

You may find other versions with custard, chocolate, cheese, and sweet potato.

Naruto Taiyaki Honpo 鳴門鯛焼本舗 is quite a famous Taiyaki chain which you is located at various parts of Japan from Tokyo (Asakusa, Yoyogi, Shinjuky), Osaka (Tenjinbashi, Nihonbashi), Kyoto (Nakagyo) and Kobe (Kitanagasadori, Chuo Ward).

They use a “Ten-nen” method of making Taiyaki, which means they are baked in individual moulds which require good control of time and fire.

This is contrasted with large iron griddles which is more ‘mass’ in production and quite commonly seen.

The shop offers two signature flavours – Red Bean (200 Yen, SGD2.45) and Sweet Potato (220 Yen, SGD2.70) though there can be seasonal fillings such as Custard.

While there was a line of about 10 people, it cleared relatively fast. Say about 5 to 10 minutes.

One thing for sure, the Red Bean Taiyaki felt very hot on the hands, even though it was within paper bag. Can just imagine having this during cold winter days.

I noticed that the edges were crispy and thin, with light aroma. Please don’t bring them back to the hotel room or something where it would get cold and soggy. Have them there and then.

That moment of bliss when I had the red bean fillings, it was smooth and full, packed till almost the tail of the fish pancake.

Accordingly, the highest grade azuki beans cultivated in Tokachi Hokkaido are used, and cooked with natural water.

There was just something about having higher quality red bean – soft but not yet molten, and not too sweet.

I told myself I must have this again, and got the Sweet Potato on another occasion.

This tasted almost like sweet potato in a pancake, and it had that rich flavour without being overly fibrous. I want to have this again.

Naruto Taiyaki Honpo – Osaka Tenjinbashi
5 Chome-7-1 Tenjinbashi, Kita Ward, 530-0041, Osaka, Japan
Opening Hours: 11am – 11pm (Mon – Sun)

Naruto Taiyaki Honpo – Osaka Nihonbashi
2-1-1 Nambanaka, Naniwa-Ku, Osaka 556-0011, Osaka, Japan
+81 6-6649-1119

Naruto Taiyaki Honpo – Tokyo Asakusa
1 Chome-9-1 Asakusabashi, Taito City, Tokyo 111-0053, Japan
Tel: +81 3 3865 7766
Opening Hours: 10am – 10pm (Mon – Sun)

Naruto Taiyaki Honpo – Tokyo Yoyogi
1 Chome-38-6 Yoyogi, Shibuya City, Tokyo 151-0053, Japan
Opening Hours: 11am – 11pm (Mon – Sun)

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[Seoul] A trip to Seoul Korea is not really complete without a meal at an authentic Korean BBQ restaurant.

For tourists heading to Myeongdong, Wang Bi Jib 왕비집 otherwise known as 王妃家 or ‘Imperial Princess’s House’ is easily the most popular BBQ restaurant in the area.

There are three outlets found within Myeongdong itself, and actually all of them can get pretty packed during meal-times. I went to the outlet on the 2nd level of Beautiplex building.

As the number of tables are not that many, I would recommend going slightly off-peak to secure a table, or at least you do not have to wait that long (we are talking about an hour or two).

Part of the reason why it is so successful is its offering of a variety of premium meals at rather inexpensive prices. Talking about quality here.

For beef dishes alone, there are offerings of Assorted Premium Korean Beef, Sirloin, Tenderloin, Beef Belly, Rib Finger, Ox Tongue, Short Rib, Finger marinated in soy sauce, beef ribs marinated in soy sauce, and even Beef Tartare.

The Assorted Beef Platter goes for 36,000 Korean Won (SGD42) for a 150gram portion meant for one.

As for the Pork Belly, it goes for 15,000 Won (SGD17.50) for a 150 grams portion, and the more convenient plate of Assorted Pork is pried at 33,000 Won (SGD38.50) meant for two diners.

One thing that I noted that it didn’t smell like a BBQ restaurant. With a good exhaust system in place, you do not have to worry that much that you would smell like smoked meat.

When it comes to ordering, the service staff can speak functional English or Mandarin.

Even though business was generally brisk, service was prompt and there would be a staff that would help you barbecue the meats and change grills when it is time to. (However, Korean servers are more straight-forward in getting their job done, so do not expect them to get smiley and all.)

What I really enjoyed was that the meats were cooked just right with a touch of char, and as diners getting distracted, we do not have to worry about them getting back.

Even when I ate the meats plain with just a slight sprinkling of salt, the pieces were richly flavourful with a good bite and not overly fatty.

I was glad there were mushrooms as well, which were piping hot after being grilled for a while, yet retaining their juices within. Be careful of scalding your tongue.

Wangbijib 왕비집 王妃家
2F 26 Myeongdong 8ga-gil, 63-6 Chungmuro-2ga, Jung-gu, Seoul, South Korea
Tel: +82 02 3789 1945
Opening Hours: 11:30am – 10pm (Mon – Sun)

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BHC Chicken (Myeongdong, Seoul)

Click HERE for other SEOUL Food Entries

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

It doesn’t matter if you like black or white.

Finding some of “the best Carrot Cake in Singapore” can be very debatable, as every stall’s offering can differ from crisp, soft, eggy, greasy, rich, sweet, savoury… and all will have their own fans.

Carrot Cake is well-loved local hawker dish, also known as “Chai Tow Kway. For foreigners reading, this is not to be confused with the slices of sweet “Carrot Cake” with cream cheese.

It is a dish of cubes of radish cake, stir-fried with eggs, preserved radish (called “chai po”, and other seasonings, then added with spring onions.

Oh, no carrots within? This is due to a loose Hokkien translation of “radish pastry” (chai tow) which can mean radish or carrot.

“Chai Tow Kway” is commonly available in white and black versions – which is added with dark sweet sauce.

Some of the notable stalls to get it include 618 Sim Carrot Cake (618 Yishun Ring Road), Ghim Moh Carrot Cake, Yuan Cheng Carrot Cake (Telok Blangah Drive), AMK 107 Carrot Cake, Hai Sheng Carrot Cake (Ang Mo Kio Ave 6), Good Spice Carrot Cake (Pek Kio Market and Food Centre), Heng Leong Carrot Cake (also at Pek Kio), and Guan Hin Carrot Cake (Geylang Bahru).

Over at Pek Kio Food Centre, you can get a plate from $2. So affordable. Here are 10 other place you can find delicious Carrot Cake in Singapore:

Chey Sua Carrot Cake
Blk 127 Toa Payoh West Market & Food Centre Lor 1 #02-30 Singapore 310127
Opening Hours: 6am – 1pm (Tues – Sun), Closed Mon

Sisters Grace and Shirley man the stall, staying true to how their parents have done the dish over the years.

The prices are still very reasonable at $2, $3, $4, and there is only a ‘white’ version, not the sweeter black kind. there may not be a line per se, but everyone around the stall are just waiting.

So after a 30-minutes wait (or more), the ‘chai tow kway’ looking like a pancake arrived.

Unlike some of the other variants, Chey Sua’s version is fried like rectangular blocks, crisp brown on the outside, spread with a thin layer of chilli, looking thinner and flatter than usual.

Beneath the outer layer contains soft, small pieces, and I liked the texture which was moist and soft (unlike factory-made ones which have a certain firmness). Though some may find this version very oily.

There is something nostalgic about this, like the Carrot Cake of my growing up years. Chey Sua Carrot Cake (Toa Payoh Lor 1)

Fried Carrot Cake
#01-45, Blk 448 Clementi Ave 3, Singapore 120448
Opening Hours: 6am – 12pm (Tues – Sun)

Some call this the “Best Carrot Cake in Singapore. This is probably the stall at Clement 448 Food Centre with the longest queue, and people love this for its old-school flavour.

The stall which used to be owned by an old uncle Mr Ng, who has passed his skills to his son and grandson.

Brace yourselves for at least half an hour long wait with long queues. They sell both the white and black variety of the carrot cake ($3, $4), and the dish is cooked fresh upon order.

Hard to say which version I preferred, but the White Carrot Cake had a nice crisp generally more on the soft and slightly mushy side. I noted that the pieces were cut and fried till very small.

The Black Carrot Cake included dark sauce slightly on the sweet side, while both were fried with generous amounts of egg.

He Zhong Carrot Cake
51 Upper Bukit Timah Rd, #02-185, Singapore 588172
Opening Hours: 7am – 10pm (Mon – Sun)

Probably one of the most famous White Carrot Cakes around, though Bukit Timah residents may say that this used to be crispier and better in the past.

Note: While the stall only sells White Carrot Cake, there is a stall a few rows behind serving quite a decent rendition of Black Carrot Cake (Called 134 Yong Ji).

This stall is special for many reasons. It isn’t in the usual flat or scrambled style, but chunky blocks that are almost rectangular and piled on top of the other.

The big chunks of white carrot cake have a tempting eggy aroma, generally more to the soft and fluffy side.

For only $2.50 onwards ($3, $4, $5) per serving, you get quite a generous amount of carrot cake. I do enjoy the springy and flavourful chunks, mildly salty chai poh and hints of garlic.

Another bonus: they send the food to your table.

Heng 興
Newton Food Centre #01-28, 500 Clemenceau Avenue North, Singapore 229495
Opening Hours: 6pm – 1:30am (Mon – Sun)

Heng 興 which has been around since 1971, was awarded the Michelin Bib Gourmand.

The stall is known for selling Carrot Cake ($4, $5, $6, $8) in both black and white versions. No pork, no lard.

The owners from Heng still steam their own Carrot Cake, which is getting more unusual in Singapore as many stalls simply get supplies from the factory.

Typically, I find that ‘homemade’ carrot cakes have a more wobbly texture with less generic taste – sometimes you can feel those strips of radish.

Be prepared to wait if you go during peak hours, though they would likely send the plate to your table if you sit nearby. So if you ordered a couple of dishes from various stalls, this may be the last to arrive.

The White Carrot Cake was quite ‘eggy’ with soft and moist cubes, though I could imagine some people finding this on the bland side and would reach out for more chilli. Heng 興 (Newton Food Centre)

Fu Ming Carrot Cake
#01-49 Redhill Food Centre, Blk 85 Redhill Lane, Singapore 150085
Tel: +65 9641 0565
Opening Hours: 5pm – 1am (Mon – Sat), 6am – 1am (Sun)

Of all the new entrants of the Michelin Bib Gourmand Singapore Guide 2019, perhaps the most surprise entry would be Fu Ming Cooked Food 福明熟食.

Fu Ming Cooked Food is quite popular as a supper treat for its Fried Carrot Cakes ($3, $4, $5), available in both white or black versions. The stall also sells Bak Zhang on the side for $1.40 each.

To look out for the stall, find the “Mickey Mouse” on their signboard.

Good to know that this stall still steams their own carrot cake, and thus you would find it softer and more watery, compared to many others who simply get their supply from factories.

Get the black version. There is this soft texture and flavour along with hint of radishes, some pieces of eggs, dribbled with sweet black sauce which was added twice for extra sweetness. Fu Ming Cooked Food (Redhill Food Centre)

Song Zhou Fried Carrot Cake
208 New Upper Changi Road, #01-37 Bedok Interchange Hawker Centre, Singapore 462208
Opening Hours: 7am – 8pm (Mon – Sat), Closed Sun

While Song Zhou gets their carrot cake from a supplier and quality may not be consistent depending on who’s frying it, their Black Carrot Cake probably still ranks as one of the tops you can find in Singapore.

Accordingly, they have a secret which makes their carrot cake cubes softer and therefore delicious.

The pieces are fried with fresh chai poh and garlic, and later with egg batter, fish sauce and black sweet sauce.

Most people would order the Black ($3, $3.50, extra egg $0.50) in which each piece would be coated with the sweetness from the sauce, and slightly charred eggs.

A good balance of savoury and sweet. Get the extra eggs version.

Lau Goh Teochew Chye Thow Kway
Zion Riverside Food Centre #01-26, 70 Zion Road Singapore 247792
Opening Hours: 11am – 3:30pm, 6pm – 11pm (Mon, Wed – Sat), 8:30am – 4pm (Sun). Closed Tues

Carrot Cake seller Peter Goh might seem to be your usual hawker at first sight. In fact, he was extremely polite and smiled thoroughly, asking if you wanted more chilli and pepper.

It was only after reading a sign that I realised that he was deaf, and had to take orders by either lip-reading or through gestures.

Disability had not prevented him from taking over this popular stall from his father (who is Lau Goh).

The stall specialises in classic Teochew style carrot cake and sells both black and white carrot cake ($4 onwards depending on portion size). Those who cannot decide between the two options can simply get the black and white mixed version – the best of both worlds.

I found his version to taste ‘healthier’ and less greasy than usual, probably because Peter used vegetable oil instead of lard.

Guan Kee Black Carrot Cake
270 Queen Street, Albert Food Centre, #01-59, Singapore 180270
Opening Hours: 7am – 6pm (Tues, Wed, Fri, Sat), Closed Mon, Thurs, Sun

This stall only opens a few days per week, and so do get a chance to try it while you are there.

You can choose between white (salty) or black (more sweetish), though more would go for the black.

The Black Carrot Cake ($3) had a smooth and soft texture. The uncle was quite skillful and experienced in manning those flames to get the chunks just right with crispy edge wok hei along with plentiful pieces of egg.

Bukit Merah View Carrot Cake
115 Bukit Merah View #01-37 Singapore 151115
Opening Hours: 7am – 1:30pm, 4:30pm – 1:30am (Mon – Sun)

One of the under-rated Carrot Cake stalls in Singapore, this is my go-to place for late-night cravings as it is opened till 1:30am.

The bonus? The stall is opened from 7am.

This is where both White and Black versions have their own fans. A pity that while they used to mill their own rice and steam the cakes, they have switched supplies.

A positive thing is while the cakes are generally in bigger cubes, they remain soft with distinct trace of radish. Also, loads of eggs given.

The black version is unlike the usual, with a tinge of savoury-sweetness, though I personally prefer a richer version.

Ang Mo Kio 409 Fried Carrot Cake
Stall #24, 20 Kensington Park Rd, Singapore 557269
Opening Hours: 4pm – 11:30pm (Tues – Sun), Closed Mon

This stall is famous for both its Fried Oyster ($5, $8, $10, $12), and Carrot Cake ($3, $4, $5).

While a number of online reviews sing praises of its Orh Luak (which I thought was more to the starchy side and would prefer more eggs), I thought that the more stand-out dish was its Chye Tow Kueh.

Its Carrot Cake comes in both the white and black variety, and pay $5 and you can get a yuan-yang plate of half and half.

The white version had a slight crispy texture, contrasted with its soft and smooth radish cake which was quite pleasurable. The black version was also not bad, but I would prefer more distinct flavours of the sweet black sauce.

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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.

There are two “Shi Le Yuan” 實叻園 found within Redhill Food Centre – one serving Kway Chap, the other Teochew Muay (porridge).

And while you are there are the food centre, other stalls you can check out include Fu Ming Cooked Food (selling Carrot Cake), Hua Kee Chicken Rice, Yan Chicken Wings and Bee Hoon, Bak Kee Teochew Satay Bee Hoon, and Hong Seng Curry Rice.

Shi Le Yuan 實叻園 (selling Kway Chap) was once listed in the Michelin Guide Singapore in 2017, and made its return back in the 2019 list with a Michelin Plate.

This is considered one of the best Kway Chap you can find in Singapore, though its reputation may not be as famous as some of the others such as Garden Street Kway Chap (Serangoon Garden), Quan Lai Kway Chap (MacPherson), Blanco Court Food Centre Kwap Chap (Old Airport Food Centre), Blanco Court Kway Chap (Holland Drive Food Centre), and Cheng Heng Kway Chap and Braised Duck Rice (Holland Drive).

We have to agree that Kway Chap is not a dish for everyone, comprising of braised pork belly and offal such as intestine, skin and other parts; paired together with flat, broad rice sheets called the kway in a soupy soy sauce base.

There is usually a moderate queue at Shi Le Yuan, and the Kway Chap is affordably priced at $3 or $4 for individual portion, $6 or $7 if you intend to share. (Though I read online reviews portions could be bigger.)

What I enjoyed was that the kway (rice noodles) was very smooth, and broth was light and not overly rich.

The fried shallots also added a delightful crisp and fragrance.

It can be accompanied with an assortment of ingredients like pig’s intestine and skin, fish cake, hard-boiled eggs, tau pok, and tofu, all braised together in the sauce.

I enjoyed that the intestines were soft and without that wonky after-taste. Perhaps the pork belly could have been softer, and customers may prefer tender and fattier melt-in-your-mouth texture.

Compared to some other stalls which are usually heavier and dark braising sauce, could tell that this takes on a milder and perhaps ‘healthier’ approach. Maybe it has got to do with the customer base being generally more elderly.

Have to acknowledge that not all customers would thoroughly enjoy this style.

Also available are Pig’s Organ Soup and Meat Ball Soup. The couple-hawkers were friendly and sincere as well

Shi Le Yuan 實叻園
Redhill Food Centre, 85 Redhill Lane Singapore 150085
Opening Hours: 11am – 8pm (Mon – Sun)

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Cheng Heng Kway Chap and Braised Duck Rice (Holland Drive)

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

[Bali] Italian food might not be your first choice when visiting Bali.

If you’re happen craving for some Italian cuisine from handmade pastas, woodfired pizzas to breads, pay a visit to Uma Cucina – located in a laid-back town of Ubud (at COMO Uma Ubud), known for its lush greenery, craftments and paddy fields.

With open pavilion, high ceilings and two outdoor terraces, the interior was designed to utilize with the surrounding, allowing air to flow freely and offers rustic and homely feel.

Uma Cucina is also known to use locally sourced produce for their dishes.

With some complimentary assorted bread to begin with, the Italian-styled bread pieces were fluffy and rich with herbs.

As it was their sixth anniversary and was recommended to try their Anniversary Set (IDR 395k, SGD39.50) a four-course menu which consisted of Fritto Misto, Tiger Prawns, Char Grilled Tonkuzen Sirloin, and Strawberry Tarlet.

The Fritto Misto turned out to be great start for the course, with lightly battered zucchini stuffed with mozzarella.

The pieces were crisp on the outside, almost molten on the inside, served with refreshing tomato and basil salsa.

The Tiger Prawn was fresh and quite evenly-grilled. While I was not the biggest fan of eggplants, I thought they nailed in achieving a smooth and tasty puree.

This was served with wheat salad, added with hints of lemon juice for some acidity.

As for the Char Grilled Tonkuzen Sirloin, the meat was cooked just the way I like it, medium rare, juicy and well-seasoned too.

The accompanying salsa verde deserved the love too, though portion was smaller than I had expected.

As for the Strawberry Tartlet, it was pretty way to end the set, with glazed strawberries placed on top lemon and ricotta tart.

Good combination of sweet and sour.

While the “Anniversary Set” was reasonably priced, it could have been improved portion wise.

Still not that full, I decided to order other dishes such as Black Ink Linguine (IDR 150k, SGD15) and Red Snapper (195k, SGD19.50).

For the linguine, the pasta was al dente (a plus point), black ink was not too heavy yet it enhanced the texture of the pasta, squid slices were firm and chewy.

Great ideas with chopped tomatoes that added “freshness” to the pasta. Overall tasty with generous portions.

The Red Snapper was thick, juicy and fresh, skin was fried till crispy which give a “crunchiness” texture to the dish.

I liked how they cooked it with capers which bring out the tangy “lemony” flavor to the fish.

For dessert, I prefer something citrusy, not too sweet and I was asked to try Semifreddo (IDR 75k, SGD7.50) happened to be Uma Cucina’s most popular dessert.

Loved the sourness from the passion fruit puree and mango slices, some bitterness from the ginger crumbs.

As for the Chocolate Nemesis (IDR 75k, SGD7.50), the flourless chocolate cake tasted like any average chocolate cake.

Texture was on the dry side, and some cream or ice cream would have help balance out that ‘rough’ texture.

If you are planning to chill out or simply having a casual dining, Uma Cucina is the place you want to visit with great ambience, prompt services and affordable price tag. Can possibly be one of the best Italian restaurants in Bali.

Uma Cucina
Jl. Raya Sanggingan No.21, Kedewatan, Kecamatan Ubud, Kabupaten Gianyar, Bali 80561, Indonesia
Tel: +62 36 197 2448
Opening Hours: 12pm – 10:30pm
Google Maps – Uma Cucina

* Written by DFD͛’s Jakarta Food Correspondent @iknowhowtoeat who loves exploring NEW food places in both Indonesia and Singapore. DFD pays for food reviewed unless otherwise stated.

There are 7 NEW Michelin Plate hawker stalls featured in the latest Singapore Michelin Guide.

They include Hua Kee Chicken Rice, Poh Cheu (for Ang Gu Kueh), Koka Wanton Noodle, New Rong Liang Ge Cantonese Roast Duck, Shi Le Yuan (for Kway Chap), San Bao Soya Sauce Chicken (which appears to have closed or moved), and R&B Express.

Of all the listed names, R&B Express located at Newton Food Centre appears to be the most unfamiliar one.

The stall serves up BBQ Chicken Wings ($1.40 per wing, min 10), Satay ($0.70 for a stick, min 10 sticks), Popiah ($4 for 2), and Kueh Pie Tee ($4 for 6).

While Newton Food Centre may have gotten a new wave of attention to the Hollywood Blockbuster “Crazy Rich Asians”, it has always been known to be a ‘tourist-favourite’ rather than where the locals would go to.

Talking about Chicken Wings, more prominent stalls there would have been TKR Yummy Chicken Wings, Weng’s BBQ Chicken Wings, and Chong Pang Huat. But I decided to give R&B Express a try.

The Michelin inspectors described the wings as, ”Chicken wings grilled with charcoal are crispy and juicy while the spicy sauce adds to the flavour.”

Okay.

Have to say these were decent barbecued chicken wings – evenly grilled till there was that enticing brown colour, thin and lightly-crisp skin, and moderately juicy on the inside.

The accompanying chilli sauce with its tanginess helped ‘lift’ up the taste.

Were these “Michelin” wings?

I am not quite sure. They were slightly above the average in terms of juiciness, but customers may have preferred bigger sized and more flavourful ones.

The Satay ($0.70 per stick, min order 10) with chicken, mutton and beef options were also well-grilled such that they do not get overly charred.

There was a tender bite on the chicken, but I thought it was lacking in enticing flavours and the satay sauce did little to differentiate this from the other average stalls.

The Popiah ($4.00 for two rolls) with slightly dry skin, was probably its weakest link. Can order only if you have cravings, and find it convenient to get everything from the same stall.

R&B Express
Newton Food Centre #01-072, 500 Clemenceau Ave North, Singapore 229495
Opening Hours: 6pm – 3am (Mon – Sun)
 
Other Related Entries
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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.

Good news to all Taiwanese night market lovers, Asian Night Market kicks off its first edition with Taiwan’s critically acclaimed touring food exhibition 士林嘉年华 here in Singapore for the very first time.

Spanning from Siloso Point to Siloso Beach, the Sentosa event will run from 16th of January to 9th of February 2020, from 5pm – 10:30pm every night (except 20 to 22 Jan).

Asian Night Market will feature more than 30 food stalls and more than 100 delicious Taiwanese street food found at the famous Ningxia Night Market 宁夏夜市, some not commonly available in Singapore.

Nicknamed “Taipei’s stomach”, Ningxia is one of Taiwan’s most well-liked night markets with over 40 years of history.

Snack on popular Taiwanese street food like Sweet Potato Balls, Flaming Beef Cubes, Braised Pork Rice, Taiwanese Oyster Omelette, Egg-bombed Scallion Pancake, and many more.

The Night Market is split into two zones – one with a view of the Siloso Beach; the other on green grass where you can watch Reflections at Keppel Bay at a distance. Can be pretty romantic at night.

Are you extremely fond of Taiwanese beef noodles? Check out the stall of award-winning Taiwanese entrepreneur Chef Cheng Cheng Chung 郑正中 and taste his rendition of this iconic dish. The man is in Singapore himself.

Your Taiwan Food Festival experience will not be complete without trying Taiwanese sausage. Don’t miss the Taiwanese Sausage with Glutinous Rice (aka Da Chang Bao Xiao Chang) by Singer and “Pork King” 猪肉王子 at Tsai Hsiao Hu 蔡小虎.

Here are some of the recommended Taiwanese Street Food you can find there:

Beef Noodles by Chef Cheng Cheng Chung正立牛肉面 (Stall 13)
Savour large chunks of uber tender beef along with Taiwanese noodles in a flavourful soup. This Zheng Li Beef Noodle Restaurant creation is known even outside Wanhua, Taipei where it had been perfected by Chef Cheng Cheng Chun 郑正中.

You may just spot the jovial Chef Cheng at the stall itself.

Chef revealed that the broth is cooked for 48 hours straight to obtain that rich, flavourful taste. Matched with chewy noodles and chunks of beef, having a sip of this comforting broth may just transport you back to Taiwan.

If you have time for only one dish, GET THIS.

Fried Chicken Cutlet by Fun Sun G 炸鸡排 (Stall 13)
Fun Sun G’s Ji-Pai or breaded chicken cutlet is another popular Taiwanese snack item known for its large portion and wide, flat shape.

Pounded chicken breast is seasoned with spices, battered and quickly deep-fried to achieve a crisp exterior while keeping the meat moist and tender.

Check out the size of the Chicken Cutlet – could be bigger than some of your friend’s face. (Note: the Taiwanese would serve it the way the do back home – without cutting into pieces.)

Salted Chicken 盐水鸡 (Stall 17)
Another dish for fans of chicken snacks, the Salted Chicken is a savoury item that stays crispy even after one hour.

Marinated boneless bite-sized chicken meat is seasoned with salt and pepper, battered, and deep-fried until golden brown.

Grilled Meat Skewers 烤肉串 (Stall 17)
Smell and see that street food vibe with these skewered meats, grilled before your nose and eyes.

A fun and portable way to enjoy assorted meats, like chicken, beef, pork, and even lamb, Taiwanese-style.

Taiwanese Sausage with Glutinous Rice 大肠包小肠 by Tsai Hsiao-hu 蔡小虎 (Stall 19)
A recommended must-try item, this Taiwanese sausage is presented laid on top of a “bun” made of glutinous rice.

In between is a mix of veggies and seasonings to balance the flavours and textures.

Deep-Fried Smelly Tofu 六浩店臭豆腐 (Stall 3)
Love it or hate it, the smelly tofu has gained reputation for its strong fermented aroma and flavour. While some prefer it steamed, this deep-fried version has that delectable crunchy texture.

To be honest, this was not as ‘smelly’ as I would have imagined, perhaps to cater to the local market.

You can also request for top-up of spices, and even though I have the “medium spicy” (zhong la), there was already quite a good kick.

Oyster Omelette 蚵仔煎 and Oyster Mee Sua 蚵仔面线 (Stall 6)
The famous Taiwan oyster omelette aka “Orh Ah Jian” is a crowd-drawer for its abundance of textures and flavours.

Pre-shucked oysters, batter, eggs, celery leaves, and scallions, and cooked on a hot flat plate, then served with a sweet-sour tomato sauce.

Pair it up with the Oyster Mee Sua, a slurp-worthy noodle soup thickened with oysters and braised pig intestines.

Flaming Beef Cubes 火焰骰子牛肉 (Stall 9)
Wait ‘til these raw chunks of beef are flame-grilled via torching to perfection.

Then sink your teeth onto this succulent melt-in-your-mouth tender meat, served with a variety of seasonings.

Egg-bombed Scallion Pancake 月氏激蛋葱油饼 (Stall 20)
This Taiwanese delicacy, far from the fluffy pancake of the West, is prepared from a dough instead of a batter.

Cong You Bing or “onion oil pancake” is crisp on the outside and chewy on the inside, and this egg-bombed version is served like a stuffed taco. One of my personal favourites.

Sweet Potato Fries 甘梅薯條 and Deep-Fried Mushrooms 黃金珊瑚菇 (Stall 20)
Munch your way through the festival with deep-fried sweet potato fries, packed with nutrients and crunch.

While at Stall 20, grab some of its crispy mushroom counterpart for a mix of flavours in your mouth.

Five Spiced Meat Roll 五香肉捲 (Stall 22)
Looking for Taiwanese style ngoh hiang? You’ll find it at Stall 22, with minced meat bursting with flavours as it mingles with Chinese mushrooms, carrots, water chestnuts, spring onions, and of course, five-spice powder aka ngoh hiang powder.

Fried to golden brown and cut into bite-sized pieces, this meat roll is a savoury dish you can’t resist.

Sweet Potato Balls and Yam Balls 芋泥球.地瓜球 (Stall 22)
Taro balls, a chewy Chinese snack that originated from Jiufen, Taiwan, find their way to Sentosa to treat foodies with these addicting taste and texture.

Their soft, sweet and slippery surface makes this dessert a sure knock-out item.

As for the Yam Ball itself, be careful as the inside contains oozy molten salted egg. Plus at $2 for 2 pieces, these are worth your money.

Fruit Teas (Stall 14, Stall 23)
In between tastings, rehydrate with refreshing beverages from Stall 23 such as Super Berries & Rose Mocktail, Mint & Lime Mocktail, Calpis & Lemon Mocktail, and a special “Romantic Siloso” specially created for this event.

If you like it sweet, go for the Brown Sugar Boba with Caramel Milk, Brown Sugar with Caramel Milk, Strawberry Milk Caramel with Bubble, or Taro Milk Caramel with Bubble.

Papaya Milkshake 木瓜牛奶 (Stall 14, Stall 23)
Cool down with a serving (or two?) or Papaya Milkshake, a smooth and silky blend made with chopped papaya, cold milk, and sweeteners.

Apart from delicious treats and games to keep the young ones entertained, there will also be popular Mandopop performances by local artistes – Wang Weiliang, Bunz, Ruth Kueo, Tay Kexin, Cold Cut Duo, Marcus Lee, AnchorBlanc, Jumpstart, Music Heart Band and Garrick & Gavin.

Asian Night Market: Taiwan Food Festival featuring Ningxia Night Market
Venue: Siloso Point, Sentosa
Date: 16th Jan – 9th Feb 2020 (closed from 20 – 22 Jan 2020)
Time: 5pm – 10:30pm
Entry to Asian Night Market is free. Sentosa’s island admission rates apply.
Note: This is a cashless event. Mastercard, Visa, Wechat Pay, Alipay, Apple Pay, Samsung Pay and EZ-link card are accepted.

Promotions: T&C apply.
Enjoy 10% OFF F&B with MasterCard® at participating F&B outlets at event ground
Enjoy $5 OFF your Grab ride to Sentosa with promo code “SentosaSpring” (Pick up between 10am to 8pm, limited to 1 time use per Grab user)

Flash your membership card and redeem $8 vouchers
Sentosa Islander members: Redeem $8 vouchers for food
NTUC members: Redeem $8 vouchers for food
SAFRA members: Redeem $8 vouchers for drinks
Civil Service Club Members: Redeem $8 vouchers for drinks

* This entry is brought to you in partnership with Asian Night Market.

[Seoul] Gotgan by Lee Jong Guk (곳간 by 이종국) is a 1-star Michelin-starred restaurant (used to be 2) in Seoul specialising in Korean cuisine.

It is located at the top of one of Korea’s tallest towers, and tagged as “worthy of a detour”.

Specialising in modern Korean cuisine, it is owned by self-taught Korean chef and food researcher Lee Jong Guk, considered a pioneer of modern Korean haute cuisine. He has been doing his style of cooking for almost 20 years.

As the culinary mastermind of Gotgan, he attributes his lifelong obsession with food and cooking from his late mother.

If there’s one thing his mother taught him about cooking, it’s the regard for the people you are cooking for. For him, no matter how incredible a recipe is, if done without regard to those who will be eating it, is dead food.

He’s a firm believer that cooking, like any other creative endeavour, is about making beautiful things. No wonder he creates and puts out dishes that are delicately and masterfully plated in simple yet elegant ways.

At the core of its restaurant operations are dishes prepared with much style and elegance, from the dainty pieces of amuse bouche to individual soy brushes meticulously made from freshly-picked pine needles.

Pricing in on the higher range. There are 3 set menus that range from 150,000 Won to 300,000 Won (SGD183 to SGD365).

Gotgan’s menu changes frequently along with the season and market availability, so it would hard to keep up. Like ordering the spring porridge cooked with stone octopus in sometime in December.

Like a story that could change, the menu, from the amuse bouche to the dessert, could change too.

Here’s a sample of small dishes as part of a set menu, typically arranged on a tray: baked tofu, seafood dumplings, steamed beef cabbage rolls, seaweed tempura, pheasant, and ice Jeju citrus tea.

These are small bites, easily finished off in a bite or 2.

My meal started with “8 Assorted Appetisers” – I would say another interpretation of “banchan”. They included sweet fried pheasants, Neungi mushroom dumplings, spaghetti squash, peanut salads, grilled pork potato and Korean beef seaweed roll.

To create genuine and authentic flavours, all of these dishes are made with seasonal ingredients prepared with traditional recipes. This allows him to preserve the unique flavors inherent to Korean cooking.

At Gotgan, there’s no room for artificial seasonings. Here, they use various pickled vegetables made with soy sauce and soybean paste that have been fermented for over 30 years.

In fact, Lee Jong Guk’s private residence in Seongbuk-dong reveals 24 refrigerators containing (you guess it right!) pickled vegetables of all kinds, plus kimchi, aged soy sauce, salted fish, and fermented seafood. All made from scratch.

The highlight dish to me was the Braised Han-u Oxtail Bansang, in which the meat was braised till tender. A single bite would reveal a mixture of flavours from light-spiciness, and delicious earthiness from the Paju Jangdan soybean.

But to be honest, maybe at the end of the meal, you don’t get a firm impression of any single one of the dishes, but view it as a symphony of varied components working together to form a final canvas.

Apart from its elegant food, what sets Gotgan apart from other restaurants is the sweeping panoramic view of Seoul from the 50th floor of FKI Tower.

This equally elegant 50-storey 245-meter high skyscraper (known by its full name Federation of Korean Industries Head Office Building) is the 6th tallest building in Seoul.

Gotgan literally takes your dining experience to the highest level, offering you an elegant meal on Yeouino island while overlooking Han River

Décor in the common areas are modern and minimalist but the dining room itself is quite homey.

This is an exclusive private-dining-only establishment. You won’t find any public dining area where you can simply walk in and eat. This setup affords you an intimate dining experience with your family or friends, or the seclusion required for an important business lunch with your clients.

Gotgan by Lee Jong Guk
50F, 24, Yeoui-daero, Yeongdeungpo-gu, Seoul
지번주소 서울특별시 영등포구 여의도동 28-1 전경련회관 50F
Tel: +82 2 2055 4445
Opening Hours: Lunch 11am – 2pm; Dinner 6pm – 9pm (Mon – Sun)
http://gotgan.modoo.at
Google Maps – Gotgan by Lee Jong Guk

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* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

After the success of Birds Of Paradise (do you know they are Michelin-listed?), more botanical-flavoured gelato shops are opening up in Singapore.

The latest include Bread & Butterfly By Saveur (at Wisma Atria), and Monarchs & Milkweed Gelato.

“Monarchs & Milkweed Gelato” does not have the conventional name, and may take a while for people to remember.

The name came about as the owners fell in love with the Milkweed flower. Upon research, they learnt that the flower is integral to the existence of the Monarch butterfly species.

As such, they felt that the relationship between the two is symbolic to the relationship that humans have to food.

Monarchs & Milkweed Gelato serves up gelato, waffles and coffee along North Bridge Road.

Good to know that owners had varied culinary experience – one with the renowned Blue Hills at Stone Barns at New York; the other worked at Le Clarence Paris. They both crossed paths at the former Cheek by Jowl.

The gelato is made in small batches, with interesting and unique flavours such as Brown Butter Sage, Burnt White Chocolate, Soursop Mint, Ispahan, Roasted Sesame, Sea Salt Gula Jawa, Rhubarb Buttermilk, Soursop Mint to Lavender.

They also offer the more ‘conventional’ flavours such as Match, Tahitian Vanilla, Lavender, Chocolate Sorbet, and Pistachio.

I must say that made me quite excited to try more, as it offers beyond the run-of-the-mill flavours.

Single Scoop goes for $4.90, Double Scoops at $8.00, while premium flavours and waffle comes are at a $1 extra each.

And they did not disappoint at all.

When I tried the Brown Butter Sage, it had a delightful, creamy texture, and the flavours were pronounced but not overwhelming.

Just right on the sweetness level that you feel like you could have more.

The safer choice of Mango Coconut was pleasant as well, with the distinct tropical taste of the fruity mango, though I wished that the coconut could come through a little more.

Cones are freshly made on the spot, and had complemented well with its crispiness.

Items to look forward to in the future would be yeast-risen waffles that have a similar character and complexity to that of bread.

I have the feeling Monarchs & Milkweed Gelato will become a new favourite to many, with their innovative flavours.

Ah yes, during the soft-launch till 24th Jan, there is a 50% OFF the bill.

Monarchs & Milkweed Gelato
802 North Bridge Road, #01-01, Singapore 198770
Tel: +65 9665 7534
Opening Hours: Soft Launch Period 12pm – 10pm (from 18 – 23 Jan) 12pm – 3pm (24 Jan)
12pm – 10:30pm (Sun – Thurs), 12pm – 11pm (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.

It is not that easy to find Hokkien Mee fried on charcoal fire anymore.

Located at an inconspicuous coffeeshop at Geylang Lor 29, there is always a moderately long queue here, with fans waiting patiently in the heat for a plate of delicious Hokking Mee.

Note: The owner’s brother also has a stall called Geylang Lor 29, but this is located at East Coast. To prevent confusion, this stall’s name is changed.

A plate now starts at $6, but most people go for the $8 or $10 options – for a plate with that edgy, smoky taste due to the use of the charcoal.

I would say it terms of wok-hei, portion, flavours, texture, this is quite balanced overall – difficult to fault.

Certainly one of the best versions you can get in Singapore.

One thing to note: There is no rice vermicelli used, just the semi-thick yellow noodles which gives it a slight sticky, sweet texture. Some people may feel that there is a stronger alkaline taste therefore.

Swee Guan Hokkien Mee
5 Lor 29 Geylang, Singapore 388060
Phone: +65 98175652
Opening Hours: 5pm – 10pm (Thurs – Tues), Closed Wed

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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.

With many bubble tea chains opened in Singapore, and BBT market getting slightly saturated, seeing a quaint brewed tea café like this is indeed quite refreshing (pun not intended).

Steeped Tea Bar which is located at Tan Quee Lan Street (next to Kin Moo), uses espresso machines to brew tea to order (Well, may just remind you of CHICHA San Chen).

This process allows them to extract a brew that allows the tea’s natural flavours stand out in their beverages.

With that said, they are not the first in Singapore to introduce this.

The difference is that while most of such drinks are found in kiosks, Steeped Tea Bar adopts a sit-down café concept with white minimalist deccor, offering fruit teas, milk latte, accompanied with tiramisu cakes.

Cakes are supplied by L’Atelier Tiramisu at Clarke Quay Central.

The signature drinks are the fruit tea “mocktails”, with offerings of Pear High Mountain Oolong ($6.30), Grapefruit Sencha or Genmaicha ($5.80), Soursop Sencha ($6.60), Lavender Blueberry ($6.30), Rose Lychee Raspberry ($7.20), and Lime Mint Sencha ($6.30).

What will appeal to customers is that only real botanicals and fruit juices or purees are used, and not any flavoured syrups, colouring, or concentrates.

Also, whole tea leaves are used, instead of ‘tea dust’ or pre-ground tea that allows you to savour the natural taste of the tea better.

I had the Grape Oolong ($6.60) and found it having a pleasant balance between the sweet-tartness of the grapes and delicate flavour of the tea.

In fact, the tea is on the much lighter side and doesn’t have the pronounced ‘bitterness’ that some people may associate with oolong.

This was more apparent when I ordered the Pear High Mountain Oolong ($6.30) which uses fragrant Williams pear puree. I think this is what differentiates this with the usual bubble tea joints.

There is also a milk latte series included with Hokkaido Milk, and there is option to add $0.50 for Oat Milk.

While I usually have a Matcha Latte, I was most intrigued with the Melon Fruit Latte ($5.80).

Certainly did not disappoint with its smooth and soothing mouthfeel, with that lovely honeydew-like melon taste.

Their menu does feature uncommon fruit flavours from soursop, blueberry, to pear, which is a draw.

My main concern that it is located at a less-visible part of Tan Quee Lan Street, and may not attract that much foot traffic. I hope they do well.

Steeped Tea Bar
2 Tan Quee Lan Street, #01-01, Singapore 188091 (Bugis MRT Station)
Tel: +65 9120 1169
Opening Hours: 11am – 9pm (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.

[Taipei] Fly back to the past by visiting Fong Da Coffee 蜂大咖啡, one of Taiwan’s original café established in 1956.

You can find this shop in the Ximending area, near the The Red House. It combines a cosy coffee shop, a roastery and a retail store.

You’re bound to find at least 12 different blends available for dine-in (espresso style or syphon) or brewing at home. The Blue Mountain No. 1 is recommended.

Fong Da is renowned for boldly introducing iced coffee to Taipei. Try their version of this famous drink called the FD Iced Coffee (NT85, SGD3.80) prepared from a special iced coffee maker.

This meter-tall apparatus is made up of 3 glass chambers where ice melts and drips onto ground coffee.

Not exactly the fastest machine – it only makes 4 cups every 6 hours. So be prepared to wait.

Inside you’ll spot more vintage coffee equipment – roasters, grinders, brewers, which they choose to use up to now.

Aside from the seats by the bar, they have an inner deck which offers you more space.

You may need to share tables or squeeze with others in the limited area, almost like Hong Kong cha chaan teng style.

This is a coffee-focused place, and food is limited to Ham & Egg Sandwich (NT120), Toast (NT40), or Ham with Egg (NT50).

If you need a bite, get their American Breakfast Set (NT100, SGD4.50) available 8am – 11am, which comprise of toast, butter, jam, fried eggs and ham.

Just a caution though: it comes with a basic, light-bodied black coffee NOT their famous iced coffee.

I won’t say there was anything fantastic about the breakfast, just basic items. But it was quick.

People really come here for the nostalgic old-school charm and coffee beans.

Fong Da Coffee 蜂大咖啡
No. 42, Chengdu Road, Wanhua District, Taipei City, Taiwan 108
108 臺北市萬華區成都路42號
Tel: +886 2 2331 6110
Opening Hours: 8am – 10pm (Mon – Sun)
Google Maps – Fong Da Coffee 蜂大咖啡

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[Taipei] Shilin Night Market 士林夜市 is considered one of the must-visit night markets in Taipei, and a popular eatery you can find within is Hai You Pork Ribs 海友十全排骨.

A Michelin Bib Gourmand shop (Michelin Guide calls it “Hai Yu”), Hai You Pork Ribs Soup has been in operations for over 45 years.

It is known for its herbal style Pork Rib (NT$100, SGD4.50) and Chicken Drumstick Soup (NT$100), cooked using a secret recipe made with over 15 herbs.

The eatery is always bustling with customers, with a prominent yellow frontage that can reminds you of a medical hall.

They also proudly state that this is their only outlet, and there are no branches around.

You may be enticed with the herbal fragrance of the big pots of soups, actually placed right near the entrance as staff continually scoops. Oh, the grease too.

One thing to note: there is no English menu around, and descriptions and prices of dishes are hung on wooden panels on the wall.

The top-selling dish is the Pork Rib Soup (NT$100, SGD4.50) in a dark, partly oily broth. Compared to the usual style of Teochew Bak Kut Teh which what Singaporeans are used to, this is worlds apart.

I actually expected a stronger-flavour of herbs, but it actually came across rather light but no less nourishing.

The pork ribs were unfortunately towards the tough side, and overall could be too oily for me.

Comparatively, I enjoyed the Herbal Drum Stick Soup (NT$100, SGD4.50) better, as the chicken was at least tender and soft.

To cut the grease from the soup, I think it could be worthwhile to order some of the side dishes such as Dry Mee Sua (NT$30), Braised Pork Rice aka Lu Rou Fan (NT$30) or Poached Vegetables (NT$40).

Actually, the Mee Sua was my favourite thing here.

Hai You Pork Ribs Soup 海友十全排骨
Dadong Road No. 49, Within Shilin Night Market Taipei
Tel: +886 2 2888 1959
Opening Hours: 2:30pm – 1:00am (Mon – Sat), 2:30pm – 12:00am (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 ate more than 20 plates for the Hokkien Mee listicle, but this was the one plate that made me stood up, stop, and go ”wow”. Because it had a rather surprising taste.

Operated by the brother Alex (see here), this Hokkien Mee is still being prepared in the traditional charcoal fire.

Therefore, be prepared to wait, say up to 20 to 30 minutes as uncle Alex takes his time to cook up a storm. (However, heard that standards won’t be as consistent if it is other people cooking it.)

The regular serving size of Hokkien Mee costs $6 and can even be sufficient enough for two people. If not, you can order than $10, $15 and $20 versions to get your fill.

What I loved the most about their dish was the distinct, classic flavour that can only come through the charcoal fire preparation of this famous dish.

The smokiness is its unique factor, and a class of its own and very ‘sexy’. You can even find those black bits throughout.

The noodles were perfectly wet, laden with robust flavours and complimented with ample amount of prawns and squid.

img src=”http://danielfooddiary.com/wp-content/uploads/2020/01/geylanglor297.jpg” alt=”” width=”450″ height=”300″ align=”middle” />

Geylang Lor 29 Hokkien Mee
396 East Coast Road, Singapore 428994
Tel: +65 97331388
Opening Hours: 11:45am – 9pm (Tues – Sun), Closed Mon

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