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Word has it that Upin was established by people who were once part of Hai Di Lao. Those who have dined at Hai Di Lao should spot the similarities in the concept and flavors. (This is not to be confused with UPOT at SingPost Centre – which offers conveyor belt items with individual hotpot).

Upin Hot Pot at Clarke Quay Central, is relatively new and less well known in the hot pot dining scene.

With the growing popularity of Upin, it opened its second branch at West Coast Plaza in January 2018.

Despite the differences, some foodies don’t mind dining here. That is because they can get an inviting view of the Singapore River, and enjoy hot pot dining at a fraction of a price at Hai Di Lao, minus the long line.

My friends and I chose this place, because we were ’sian’ of the other restaurants’ waiting time, and didn’t mind trying something different.

Price-wise, it attracts those looking for a mid-range hotpot venue – not too expensive (not overly ‘LC’ as well), suitable for most group settings.

For the budget conscious, the trick is to come in a group to try more dishes and boost your dollar power. You are likely to shell out around $35-45 per person.

Similar to HDL, you can customise your own sauces from the wide selection of readily-available condiments. For a fee of $4.00 per person, you can get access to its extensive sauces, seasonings and fruits.

The crowds start to buzz at 6:30pm onwards for dinner and late-night gatherings.

I read that diners will be served up live entertainment during the meal, of traditional Chinese Sze-Chuan art form 变脸 or “Bian Lian” – a face-changing routine presented in the middle of the restaurant as guests enjoy their meal.

However, I got none of that, and so was slightly disappointed.

The menu is entirely ala carte.

While other hotpot restaurants have dual yuan-yang or quadruple pots, Upin serves up a trio of soup bases for $14.00.

Crowd favorites are the Tomato Soup Base, the Spicy Ma La Soup, and the Pork Bone.

Their specialty Tomato Soup Base, was sweet and tangy and went well with anything from pork to seafood.

Good to know the stock was made only with fresh and not canned tomatoes.

For something unusual, go for Black Chicken Soup. It is a naturally sweet stock simmered for 24 hours with herbs like ginseng, red dates, lotus, and angelica fungus.

In terms of recommend items, it included Black Pork ($10.00), Prawn Paste ($12.00), Indian Lettuce ($4.00), Kelp ($4.00), Wide Vermicelli ($5.00) and Mini Sausages ($6.00).

There are imported items like Japanese Kurobuta Pork and Australian Marbled Beef.

Adventurous eaters will love the pig offal platter (kidneys, liver, brain, Sichuan Black Tripe). Not commonly offered in Singapore, you may wanna try this if you are up to it.

To me, I thought most of the items were more or less average, and the one that really stood out was the Assorted Handmade Meatballs for the bouncy texture and flavours.

I would say service here was decent, though not as over-the-top as HDL. I sensed that they were just short-handed and could serve more promptly if there weren’t that many customers.

Upin is to go after a late-night at Clarke Quay, the moderate hotpot place for night owls to satisfy cravings.

Upin Hot Pot (The Central)
Clarke Quay Central #03-87, 6 Eu Tong Sen Street, Singapore 059817 (Nearest MRT: Clarke Quay)
Tel: +65 6884 6884
Opening Hours: 11:00am – 3:00am Daily
https://www.facebook.com/upindining
Reserve Online Now – Upin Clarke Quay Central

Upin Hot Pot (West Coast)
West Coast Plaza #01-02, 154 West Coast Road, Singapore 127371
Tel: +65 6258 5550
Opening Hours: 11:00am – 12:00am Daily
Reserve Online Now – Upin West Coast Plaza

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

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[NEW] My foodie friend @PinkyPiggu excited sent a photo to the group, of her surrounded by 4 muscular guys in a pink restaurant.

Few would have thought that this is actually a hotpot restaurant, decorated in princess-pink, and possibly her dream décor.

This is another Beauty In The Pot? Yeah.

Beauty in The Pot after two outlets at OneKM Mall and The Centrepoint, has opened its newest and largest branch.

Strangely, it is just above its original outlet, at Level 3 of OneKM Mall. (Hey, the other parts of Singapore need some love too.)

What will define this hotpot restaurant over the others is its pink theme inspired by cherry blossoms in spring.

From the entrance to the private rooms, the walls to the ceiling and even the charging points, everything is decked out in different shades of pink.

That is an overdose of PINK, but I guess it works.

Spanning over 7,600 square feet, the 288-seater outlet serves up six soup bases, including the Signature Beauty Collagen Broth (Shark’s Cartilage Soup), Signature Spicy Nourishing Soup (Pork Bone Soup), Herbal Drunken Chicken Broth, Cooling Coconut Broth, Longevity Wild Pine Mushroom Broth (Vegetarian), and Vitamin C Tomato Sweet Corn Broth.

The price of a single pot starts from $14; a quart pot starts from $5 each.

Some of recommended items at Beauty in The Pot include the Homemade Fish Tofu ($2/piece) – made with yellowtail fish, soya bean and egg white; Ebiko Prawn Paste ($18.80) shaped out of 100% prawn meat; Fried Beancurd Skin ($4.90/half; $9.80/full) – my favourite especially when dipped quickly in the collagen broth; and Soft Bone Pork Meatballs ($5/half portion; $10/full).

People usually ask me, ”So,Hai Di Lao, or Beauty In The Pot”?

A quick answer to that is I prefer Beauty’s Collagen Broth which is usually smooth and flavourful and goes well with ingredients of seafood and meatballs.

However, Beauty’s service at certain aspects leaves much to be desired. There are some staff members who would be very polite, but there are other components like the super-hard-to-call-reservation-line, and lack of manpower that affect the dining experience.

Hope they can resolve that soon.

Beauty In The Pot – OneKM (Pink)
OneKM, 11 Tanjong Katong Road #03-38 Singapore 437157 (Paya Lebar MRT)
Tel: +65 62848820
Opening Hours: 11:30am – 3:00am, Last Order 2:15am Daily

Beauty In The Pot – OneKM (Level 2)
OneKM, 11 Tanjong Katong Road #02-21 Singapore 437157 (Paya Lebar MRT)
Tel: +65 67022542
Opening Hours: 6:00pm – 10:30pm, Last Order 9:15pm Daily

Beauty In The Pot – The Centrepoint
The Centrepoint, 176 Orchard Road #05-15/16 Singapore 238843 (Somerset MRT)
Tel: +65 62353557
Opening Hours: 11:30am – 6:00am, Last Order 4:30am

* Photo credit: Nicholas Tan @stormscape.

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I have been craving for a good bowl of braised meat rice since I came back from my Taiwan trip.

While I don’t think any Singapore Lu Rou Fan can match the traditional “古早味” flavour of Taiwanese Lu Rou Fan such as Jin Feng Braised Pork Rice 金峰魯肉飯, this stall which serves “Taiwanese Style, Singapore Taste” Lor Bak Png did piqued my interest a little.

Situated in the quaint neighbourhood of Kallang Bahru, the stall could be difficult to find if you are unfamiliar with the area.

he coffeeshop is located within the carpark, few blocks away from Geylang Bahru Food Centre.

At $3.80, their Braised Pork Rice came with a decent amount of braised pork belly sliced into stripes, capped on short grain rice complemented with hardboiled egg and pickled vegetables.

The pork belly served had a good proportion of lean meat to fats.

I was thinking they probably got their name “San Lor Bak” inspired from “三层肉”. (Three layers of meat you can supposedly find in the cut.)

While I am not sure which part of this tasted “Singapore”, I observed some differences.

While Taiwan’s version usually uses minced meat, the pork belly used was cut in stripes. Taiwanese Lu Rou Fan has lesser but thicker gravy, this was more watered down but more generous with gravy.

Overall, still a hearty bowl of Lu Rou Fan at a wallet-friendly price.

Their Sliced Pork Mee Sua ($4.50), though recommended, fell short of my expectation.

The broth was slightly watery and lacking in flavour. It could have been cooked longer to achieve a thicker and gooier texture.

I did like their Taiwanese Crispy Chicken (盐酥鸡) ($5) which came with chunky chicken meat heavily spiced with seasoning.

However, it could have been tweaked with lighter and crispier batter for more addictive crunch.

Though with hits and misses, I would like to commend their team of young hawkers for bringing more food variety into our local hawker scene and I look forward to their improvement while they get more experienced in the business

San Lor Bak Png
Blk 63 Kallang Bahru, Singapore 330063
Tel: +65 8383 1105
Opening Hours: 11.30am – 9.30pm (Tue to Sun), Mon Closed
https://www.facebook.com/sanlorbak/

* Written by Lewis Tan @juicyfingers, a self-proclaimed coffee addict. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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[Johor Bahru] Café hopping in JB has never been so convenient thanks to various transport hailing apps.

If you are bored of the usual suspects like Replacement Lodge, Bev C and Flowers in the Window, it is time for you to venture further up north.

Mok Mok Brunch & Bistro is situated in Taman Pelangi neighbourhood, and only requires about a 15 minutes’ car ride away from checkpoint.

Furnished with greens from exterior to interior, the key message which they are trying to bring across was distinctive – to bring out natural flavours in food using freshest local produce sourced to prepare farm-to-table meals.

A very good initiative to support their local farmers and suppliers.

Their menu comprises of rice bowls, burgers and desserts.

From their signature rice bowls, one can choose from a variety of meat such as Beef Tenderloin (RM39, SGD13), Grilled Chicken (RM22, SGD$7.30) and Unagi (RM38, SGD12.60).

I went for the indicated “must try” Gyutan bowl (RM28, SGD9.30) which came with thin cuts of well-marinated meat topped with spring onions and chili. Served over Mok Mok’s signature pearl rice seasoned with furikake, shoyu and yuzu.

The meat was tender and flavorful from the shoyu dressing and I enjoyed every mouthful.

You do need to know that Gyutan is actually beef’s tongue. *Gasp*

Compared to rice bowls, burger options are more limited. I opted for the Fried Chicken Burger (RM17, SGD5.60) which was battered with spicy buttermilk, sandwiched between brioche bun with cheddar cheese, shredded cabbage and raita sauce.

I took a liking to their raita sauce which was made from yougurt, cucumber and cilantro. It provided a refreshing take to balance out the heavily spiced chicken patty.

Bringing some attention to their Onion Chips (RM8, SGD2,60) which could also be served as a side dish to the burger. I

t was thinly shredded and deep-fried till airy crisp.

It was so addictive that I could have ordered a second helping, but my friend was concerned about having too much onions which would lead to increase in bowel activity. Opps.

Desserts wise, I dived straight for the Emerald Oasis (RM20, SGD6.60). Served with whipped cream and fresh strawberries, the egg pufflet was sprinkled with matcha powder and matcha sauce for some intense bitter-sweetness.

But other than its insta-worthiness, it tasted kind of ordinary.

On the contrary, The Kumo Ultimo (RM22, SGD7.30) turned out to be the crowd pleaser. Freshly prepared upon order, the petite creamcheese soufflé pancakes turned out moist, jiggly and smell of cheese fragrance.

Its soft and fluffy texture would then almost melt in your mouth. I secretly wished for a bigger serving.

I generally like the greens and laid-back ambience of the Mok Mok, which is a conducive place for me to spend my lazy afternoon.

Mok Mok Brunch & Bistro
78, Jalan Pingai, Taman Pelangi, 80400 Johor Bahru, Johor, Malaysia
Opening Hours: 11.30am – 11.30pm Daily
https://www.facebook.com/mokmokbrunchbistro/
Google Maps – Mok Mok Brunch & Bistro

* Written by Lewis Tan @juicyfingers, a self-proclaimed coffee addict. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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[London] This small coffee shop is the kind most of us think about, when we look for an experience out of the ordinary.

Having started out as a passion project between friends at university, Black Sheep Coffee is the epitome of exciting creativity that stays true to the contemporary café culture that has taken over London.

Just off Goodge Street, at the head of one of the many inlets into foodie Fitzrovia, Black Sheep is easily identified by its simple yet memorable signage and logo.

There are always people there, either having cup whilst hovering over a laptop, chatting with friends or just digging into some of the lovely confections on offer.

Not much for pistachios in desserts, I cautiously dug into my lemon and pistachio slice (£3.50, SGD6.40), only to realise that I actually quite enjoyed it.

Crumbly cake with only a hint of pistachio, it gave way to a citrus vivacity that was perfect with the Blue Volcano (£2.90, SGD$5.30), a specialty Arabica coffee from Papua New Guinea.

The coffee that tasted mildly of black tea and malt, was pleasurable with some notes of red berry.

These guys really care about the coffee they serve: its origins, processes, and flavours are all brought to the fore in every cup.

Which is why I decided to try a brew they call Love Berries (£2.60), another Arabica but this time from Ethiopia.

With the beans being naturally dried, etching them with the latent sweetness of the cherry, this cup of coffee did taste of berries, but more in the way of artisan tea infusions.

While Black Sheep do have all the traditional cups, as well as cult favourites like Vietnamese cold brews (£3.50, SGD6.40), I do highly recommend trying the filtered varieties for their identifiable character.

It is not hyperbole to say that Black Sheep Coffee is committed to serving great products in a warm and welcoming atmosphere.

From the cacti on tables to the concrete, graffiti decorated walls, this place has got personality and then some.

Black Sheep Coffee
5-7 Goodge St, Fitzrovia, London W1T 2PD
Opening Hours: 7:00am – 6:00pm (Mon – Fri), Closed (Sat-Sun)
www.leavetheherdbehind.com/
Google Maps – Black Sheep Coffee

Click HERE for other LONDON Food Entries

* Written by DFD’s London Food Correspondent Leander Dias SaltyCritic. Leander Dias was born and raised in Dubai, a burgeoning city with diverse food culture. Since moving to London to read for his English MA at UCL, he has utterly immersed himself in the local food scene, writing extensively about everything he eats everywhere he goes. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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Kanshoku Ramen Bar is popular for being one of the first (and most successful) ramen shops in Singapore to introduce Truffle Ramen – in both dry and broth versions.

We should be proud that it is also a home-grown brand. Not easy especially in a competitive ramen market peppered with big international and Japanese names.

It has recently opened in the basement of Northpoint City, Yishun’s most happening mall.

As to how you can find them as Northpoint City is like a maze of restaurants and cafes, look out for that prominent looking silver food truck.

The kitchen is contained with the truck, while its interior maintains its signature woody furniture with deep blue accents.

Co-owner Melvin revealed that he wanted Kanshoku to be known for more than its Truffle and Tonkotsu Ramen, and therefore continues to R&D for new offerings.

NEW to the ramen bar is… Yuzu Ramen.

He was open enough to share that he was highly motivated to create his own interpretation, after trying the famed Afuri Ramen in Japan.

While this is no Afuri (yet), the kitchen team experimented with countless times and months before introducing this version.

The Yuzu Ramen ($14.90) contains clear broth made from free-range French poulet, added with Japanese Yuzu for that subtle citrus flavour.

Noodles used are thin, straight Hakata style ramen produced fresh in-house daily.
As for the signature broth, it is boiled over eight hours with filtered water without the addition of added salt and preservatives.

After the first spoonful, I enjoyed that the broth wasn’t heavy, a marked difference from the rich, creamy tonkotsu bases we are used to.

The citrusy-bitter taste of the yuzu came in delicately, okay, almost too imperceptibly if you take bigger gulps. I wished that it could go two-notches up for future incarnations.

For those who love refreshing soup broths, light on the palate.

Here are some of the recommended items from Kanshoku Ramen Bar:

Signature Kanshoku Ramen ($13.90)

Black Garlic Ramen ($14.90)

Spicy Tonkotsu Ramen ($14.90)

Truffle Ramen Dry ($16.90)

Truffle Broth Ramen ($17.90)

Shoyu Ramen ($13.90)

Black Truffle Edamame ($5.90)

Pork Gyoza ($5.90)

Nagoya Chicken Wings ($6.90)

Chicken Karaage ($6.90)

Grilled Miso Butter Corn ($4.90)

For first timers, I would say go for the Signature Tonkotsu or Dry Truffle.

A bowl of Truffle Ramen Dry is made up of long, thin and springy Hakata-style noodles, caramelised charshu, onsen egg, tossed with kombu, truffle oil and shaved truffle imported from Italy.

A simple and fragrant bowl.

Kanshoku Ramen Bar will soon be introducing another NEW ramen flavour. Look out for it at this space.

Kanshoku Ramen Bar
Northpoint City B1-151 930 Yishun Avenue 2, Singapore 769098
Opening Hours: 11am – 10pm Last Order 9:30pm Daily

Other Kanshoku branches:
ION Orchard #B3-18, 2 Orchard Turn Singapore 238801
Tel: +65 6509 8221
Opening Hours: 11am – 10pm, Last Order 9:30pm (Mon – Sun)

277 Orchard Road, OrchardGateway #01-06, Singapore 238858
Tel: +65 6384 4770
Opening Hours: 11am – 10pm (Mon – Sun)

* This entry is brought to you in partnership with Kanshoku Ramen Bar.

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[Kaohsiung, Taiwan] Le Naturalisme 裸體主義 is no stranger to the matcha lovers residing in Kaohsiung, especially with one entire menu offering matcha desserts and drinks.

“Am I in Japan?”

Located in a Japanese-lookalike teahouse with a spacious courtyard, the exterior eludes a sense of “zen”.

Not to take the Chinese words “裸體主義” literally, which refers to being in the “nude form”, we went indoors fully- clothed.

In fact, Le Naturalisme refers to the philosophical meaning of “going back to basic and nature”, which is reflected in the simplicity of the ambience and the true flavours in their food.

Using Marukyu- Koyamaen Matcha powder with more than 300 years of history from Uji, Kyoto, the menu features a selection of Matcha only desserts and drinks.

Prepare to get an overdose of matcha such as Whisked Matcha (NT$200-250, SGD9-11.40), Matcha Latte (NT$220, SGD10) and Matcha desserts (NT$100-180, SGD4.50-8.20).

For the matcha-holic fans, set meals (Single pax NT$400, SGD18.20, Two pax NT$780-820, SGD 35.50-37.20) are available and more economical for those seeking to try a few items on the menu.

Do note that the minimum spending here (like most other cafes in Taiwan) is set as a beverage per person.

We had the Set Meal for 2 (NT$780, SGD35.50) that comes with their signature Intense Matcha Millecrepe Cake (U.P. NT$180, SGD8.20), Matcha Tart (U.P. NT$120, SGD5.50), Matcha Cheesecake (U.P. NT$120, SGD5.50), 2 sets of Dango (U.P. NT$100, SGD4.50 each) and choice of 2 drinks.

My favourite is the Intense Matcha Millecrepe Cake (NT$180, SGD8.20) with alternating layers of thick dark shade of green matcha cream in between the layers of crepe.

So “gao” aka rich, so intense, so satisfying!

The Matcha Cheesecake (U.P. NT$20, SGD5.50) was worth a mention. Instead of the usual texture of a cheesecake, a lighter version of cream cheese frosting was layered on top of the matcha cake, which had a similar texture to that of a pound cake.

The matcha taste was as distinct in the Matcha Cheesecake, with subtle hint of sweetness from the cream cheese frosting on it.

A real-life emoji Dango (NT$100, SGD4.50) made from rice flour was served with Kinako (roasted soybean flour).

Without much difference in flavours between the 3 colours, the dango was soft, chewy and probably one of the better ones around.

4 different types of Matcha beverages (TWD 220, SGD$ 10) were available: Matcha Latte, Matcha Latte with Red Beans, Matcha Latte with Cotton Candy and Genmaicha Latte.

Comes in a tall glass, the milk foam is whisked to form a light and airy structure without overpowering the taste of matcha.

Definitely one of the must-visit place in Kaohsiung for matcha-holics, Le Naturalisme is truly dedicated to their craft in fusioning the most basic form of matcha with current food trends.

Le Naturalisme 裸體主義
新興區達仁街88號, Kaohsiung, Taiwan
No. 88, Daren Street, Xinxing District, Kaohsiung City, Taiwan
Opening Hours: 11am – 6pm (Mon – Fri), 11am – 6.30pm (Sat – Sun)
https://www.facebook.com/lenaturalisme/
Google Maps – 裸體主義

* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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[London] After walking out the doors of Chin Chin Labs there was just one resounding thought in my mind: if this was the future of ice-cream, then by goodness did it look marvellous.

There are 3 places where you can find Chin Chin Ice Cream in London – at Chin Chin Labs Camden; Chin Chin Club Soho; and Chin Chin Dessert Bar Street Feast Hawker House which opens only on Friday and Saturdays from 5 to 11pm.

Being Europe’s first liquid nitrogen ice-cream parlour, it was once named “The Best ice cream Parlour in England”, by The Times.

Chin Chin is not just any kind of ice-cream parlour. In fact, it really isn’t a parlour at all.

It is essentially a lab, an actual ice-cream lab that is open to the public, where all the right kinds of experiments for the good of humanity are taking place.

From the transparent cylindrical containers of cinnamon toast, truffle crumble and grilled white chocolate in caged boxes, to the assembly line of mixers and the large tanks of nitrous oxide, this little place is fitted with the works.

But not in any way that takes from the good vibes of the little café and ice-cream lab.

The place is lit with bulbs attached to metal pipes, has a few wooden tables and chairs that are placed against the walls, and shows-off, what seems like a fixture of the restaurant by now, an ever-present queue of people that extend out into the rest of Camden Lock Market.

All of the customers are either waiting for their choice of famous ice-creams made with liquid nitrogen, or for the temptingly mallowy hot chocolate for which Chin Chin staff bring out their blow torches.

Doubling as a café as well, Chin Chin Lab also offers a selection of well-roasted coffee for those who enjoy some caffeine with their dessert.

In terms of the ice-cream, Chin Chin wow the crowd on three levels: the first being their exciting selection of flavours starting with the similarly priced vanilla-esque Tonka Bean, robust dark Valrhona Chocolate, and Burnt Butter Caramel with a hint of sea salt (£4.45, SGD8.20).

From there it moves on to the more expensive though extravagant, creamy Almond Butter, Cherry Jam & Toast (£5.45, SGD10) and the captivatingly velvety Beetroot & Chocolate Mousse (£4.95, SGD9.10).

The next level comprises the way in which these ice-creams are served.

You can have them in The Warmie (£4.95, SGD9.10) which is a scoop of ice-cream encased in a harden shell of tempered chocolate on a crumbly, warm cookie, a Brownie Cookie Sandwich (£5.45, SGD10), effectively a dollop of ice-cream between two soft, doughy cookies, or in the form of a Sticky Toffee Sundae (£5.75, SGD10.60), a moist toffee pudding cake serves with molten caramel and Tonka ice-cream.

Finally, to literally top it all off, it has got the absolutely incredible assortment of toppings, some of which you’ve probably never heard of before: pistachio and cardamom powder, fleur de sel sauce, torched marshmellow, hazelnut sand, and many more.

I must give special shout out to the grilled white chocolate which was superb with my Warmie and Cookie Sandwich.

Making a trip up to Camden Lock Place is an absolute must for any foodie, if not for the wide variety of street food stalls then for the stunning ice-cream at Chin Chin.

I have only discovered the place a few months ago and I already cannot count the amount of times I have visited.

Chin Chin Labs Camden
49-50 Camden Lock Place, London, NW1 8AF
Opening Hours: 12:00pm – 7:00pm (Everyday)
https://chinchinicecream.com/
Google Maps – Chin Chin Labs

Chin Chin Club Soho
54 Greek Street London W1D 3DS
Opening Hours: 1pm – 9pm (Mon– Thurs), 1pm – 10pm (Fri- Sat), 1pm – 8pm (Sun)

Chin Chin Dessert Bar Street Feast Hawker House
Hawker House Canada Street London, SE16 2XU
Opening Hours: 5pm – 11pm (Fri – Sat)

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[Taipei] To be honest, Jack & NaNa wasn’t on my immediate-to-visit list in Taipei because it was under-the-radar. When I asked the barista from another cafe to recommend one place for good coffee, she went straight for this.

I took a cab right after.

Located at Linyi Street Zhongzheng District, Jack & NaNa Coffee Store is that lovely little coffee shop, that hole-in-the-wall that offers house-roasted coffee.

Jack was there, and he left his marks all around from cute caricatures to photos.

I asked the female staff if she was Nana. She quickly shook her head, ”NaNa is not in today.” I didn’t get to establish the relationship between the two.

The ambience would be what I describe as “文清”, lingering with the mood similar to a quiet bookstore.

I picked up some random books from the shelf, and all seemed to have a common theme of love and self-help. The what-to-do-after-a-breakup type of books.

There were a few other individuals at various corners, reading, not even on their mobiles. An elderly woman was having an Earl Grey Cake, and asked if she could buy the entire dessert home after having a slice.

This is one of the most popular coffee shops in the neighbourhood, simply because their coffee is of good quality and reasonably priced.

You can drink your coffee inside, have it on their dog-friendly terrace, or take it to go.

The baristas are happy to share everything there is to know about the coffee making process. Expect to hear soft Jazz music in the background while watching the baristas prepare your cup of coffee.

I flipped to the first page of the coffee menu. 18 different types of Pour Over Coffee, with beans from Costa Rica, Panama to Burundi. Amazing at how they are dedicated to their craft.

I had an Iced Latte (NT$100, SGD4.50), of light roasted coffee, well-balanced and gently smooth.

They serve up two types of cheesecake, a New York Cheesecake (NT$100, SGD4.50) provided by Little Explosions Sweets Studio; and a Baked Tea Cheeecake (NT$90, SGD4.00) making a suitable pairing with coffee with its non-rich texture and delicate tea fragrance.

Jack & NaNa Coffee Store has imposed a minimum order of a cup of coffee, and 3 hours limit – which is fine because the space is space.

I would recommend it for those who want a reasonably good cup of coffee, and enjoy some unhurried self-reflection time.

The closest MRT station is Zhongxiao Xinsheng station (exit 5), and the shop is located about a 3-minute walk away.

Jack & NaNa Coffee Store
No. 36, Lane 33, Linyi Street, Zhongzheng District, Taipei City, Taiwan 100 (Near Zhongxiao Xinsheng station, Exit 5)
中正區臨沂街33巷36號1樓
Tel: +886 2 2394 7316
Opening Hours: 11 – 8pm (Mon – Fri), 1pm – 8pm (Sat, Sun, PH). The store takes occasional Saturdays Off – check their Facebook for updates.
https://www.facebook.com/jacknanacoffee
Google Maps – Jack & NaNa Coffee Store

Click HERE for other TAIPEI Food Entries

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Fans of Strangers’ Reunion and Curious Palette
will rejoice at the news of their expansion into the hipster Kampong Glam area with its rich heritage and cafe culture.

Wakey Wakey has no meaning to it and sounds like asking someone to “Wake up”.

Located at level 1 of The Concourse right beside Le Canele D’or, Wakey Wakey is a 60 seaters space with tall ceiling and glass windows. Cues natural sunlight for photos.

The interior and vibe is different from the other 2 outlets with an industrial-like setting, hanging bespoke lights, sofa seats and bar tables for people watching.

This is what café hoppers would call an “Instagram Heaven”.

Now in its soft launch phase, the menu includes Sliced Cakes, Chilled Bottled drinks such as Matcha, Sea Salt Chocolate and White Magic (their signature drink), espresso-based coffee, filtered coffee and waffles.

These that can also be found at both Strangers’ Reunion and Curious Palette.

The espresso based drink uses their own Chakra house blend with 60% Ethiopian Yirgacheffe (natural processed) and 40% El Salvador San Carlos (washed process).

Smooth, creamy and robust, definitely a perk-me-up.

Something different I noticed is the absence of colourful coffee cups, which is one of their signature styles in both Strangers’ Reunion and Curious Palette.

Here, the coffee cups are all in the same bluish-grey colour.

The Chilled Matcha with matcha and milk reminded me of the one I had at Old Hen Kitchen, was suitable for takeaway.

As a matcha lover myself, the Chilled Matcha was on the milkier side, and could do with more distinct notes of matcha though.

Apart from their artisanal coffee to keep myself “wakey wakey”, I look forward to other offerings on the menu that will differentiate themselves from Strangers’ Reunion and Curious Palette.

Wakey Wakey
302 Beach Road, #01-04/05, Singapore 199600
Opening Hours: 9am – 6pm (Mon-Sun)
https://www.facebook.com/WakeySG/

* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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For a small country like Singapore, we are relatively populated with ramen eateries of all kinds. There are still so many new ramen shops opening up in recent times, and looks like there are more to come.

The two most anticipated ramen shops include Men-Men Tei By Teppei at Marina One, and duck-focused Ginza Kamo Soba Kyudaime Keisuke at Holland Village.

Kanshoku Ramen Bar
Northpoint City B1-151 930 Yishun Avenue 2, Singapore 769098
Opening Hours: 11am – 10pm Last Order 9:30pm Daily

Yuzu Ramen
Kanshoku Ramen Bar has opened in the basement of Northpoint City, Yishun’s most happening mall.

It’s NEW Yuzu Ramen ($14.90) contains clear broth made from free-range French poulet, added with Japanese Yuzu for that subtle citrus flavour.

After the first spoonful, I enjoyed that the broth wasn’t heavy, a marked difference from the rich, creamy tonkotsu bases we are used to.

The citrusy-bitter taste of the yuzu came in delicately, okay, almost too imperceptibly if you take bigger gulps. I wished that it could go two-notches up for future incarnations. Kanshoku Ramen Bar (Northpoint City)

Ramen Nagi
Suntec City Tower 2, North Wing, #01-512/513, Singapore 038989 (next to the North Atrium taxi stand)
Opening Hours: 11am – 3pm, 5pm – 10pm Last Order 30 mins before closing (Mon – Sun)
https://www.facebook.com/ramennagisingapore

Black King Ramen
The famed Ramen Nagi from Japan has opened its 1st outlet in Singapore at Suntec City Tower 2.

The Black King Ramen is my second favourite bowl, with fragrant blackened garlic and squid in a silky broth.

Compared to original BUTAO King in which the soup base had a cleaner taste, this was the opposite, especially when you mix the black ball completely in.

You get an irresistibly complex mix of fragrant squid ink, black sesame, silky tonkotsu broth, some minced meaty pork and certain kicks of Nagi spiciness. Ramen Nagi (Suntec City)

(Photo credit: Nicholas Tan @stormscape)

Hokkaido Marche Gourmet Hall
Orchard Central, 181 Orchard Road, B2-11 to 29; and B2-44 to 48 Singapore 238896
Opening Hours: 11am – 11pm Daily

Hokkaido Miso Ramen
This is from Sapporo Ramen Shirakaba Sansou 白樺山荘. Famed for their miso-based ramen in Sapporo (capital city of Hokkaido) with medium sized, curly yellow egg noodles, the soup is generally rich, thick and saltier, suitable for the cold climate in Hokkaido.

The broth used is tonkotsu pork based with either Miso flavour ($13), Soy Sauce flavour ($12) or Salt flavour ($12).

Each flavour comes with 3 different variations: Original, Karakuchi aka “spicy” (additional $1) or Char-siu (additional $3).

With a thicker and richer miso (fermented bean paste) and a less “porky” taste in the broth, the Karakuchi Miso Ramen ($14) comes with diced meat (instead of slices), bamboo shoots, black fungus, beansprouts and seaweed. Hokkaido Marche (Orchard Central)

Ramen Champion at Clarke Quay Central
6 Eu Tong Sen St, 03-97/98, Singapore 059817
Opening Hours: 11:00am – 11:00pm

Pink Ramen
Pink Ramen? This is offered by Tonkotsu Ikkyu which created this Special Tonkotsu Pink Ramen ($15.80) at Ramen Champion Clarke Quay Central.

And nope, there is no artificial colouring added. The pink comes from addition of beetroot and blueberries in the soup cooking process.

The soup base thus had that fruitiness with slight sweetness. May need some getting used to.

Satusuma Shimuja
16 Enggor Street #01-01 Altez Singapore 079717
Tel: +65 9066 9448
Opening Hours: 11am – 2:30pm, 6pm – 10pm (Mon – Sat), Closed Sun

Kagoshima Ramen
Despite opening for a couple of months, this ramen shop from Kagoshima remains under the radar.

It serves up Satsuma Ramen ($21) at Tanjong Pagar contained thick pork broth, topped with scallions, sprouts, kikurage mushrooms and kurobuta chashu.

A special feature is the soy sauce used which is made in Kagoshima.

The weakest link was the curly and moderately thick noodles though. I thought it was like soft and didn’t taste overly fresh type (Could be imported and refrigerated? Prefer something chewier.

Zamza at FOMO Singapore
38 Sultan Gate #01-01, Singapore 198486 (Bugis and Nicoll Highway Station)
Opening Hours: 10:00am – 10:00pm Mon – Sun (For Food), Drinks till 12mn Daily

Chicken Based Ramen
A no-pork, no lard ramen stall, featuring Chicken Based Ramen ($10) with either clear or creamy broth.

This is said to be opened by the owner of Jimoto Ya, but I thought Jimoto Ya had more robust broth and springy noodles. Just saying. The chicken slices were tender anyway.

Yaki Ramen at Platform M by MOF
SingPost Centre, 10 Eunos Road Level 2 Singapore 408600
Tel: +65 6747 3585
Opening Hours: 11:00am – 10:00pm (Mon – Sun), Last Order 9:30pm

Japanese Specialty Collagen Ramen
A new brand found at Platform M by MOF (Paya Lebar), Yaki Ramen serves up Japanese noodles with tonkotsu soup bases – slowly simmered for the creamy taste, available in original tonkotsu, spicy tonkotsu, miso, and miso spicy.

The recommended are the Pork Yaki ($9.80) and Seafood Yaki ($9.80) which interestingly contain fried ramen, and you can also top up $3 for pork garlic collagen.

I also spotted Maze Soba (dry mixed Japanese ramen) such as the Minced Meat Maze Soba ($8.80) which I would be keen to try the next time. Platform M by MOF (Paya Lebar)

Tempura Ten Ten
252 North Bridge Road B1-13 Raffles City Shopping Centre (City Hall MRT)
Tel: +65 6336 7457
Opening Hours: 11am – 10pm, Last Order 9:30pm (Mon – Sun)

Tonkotsu Chashu Ramen
I thought its Tonkotsu Chashu Ramen ($15.80) tasted familiar. Turns out that the ramen chef used to work at Buta God at Ramen Champion, and was previously the head chef of Menya Takeichi at Suntec City.

The Hakata style noodles were long, straight and thin with a bite that reminded me of Kanshoku Ramen Bar, broth creamy but not overly rich. Not too bad. Tempura Ten Ten (Raffles City)

And opening soon…

Men-Men Tei
Marina One #B2-28, The Heart, 5 Straits View Singapore 018935
Tel: +65 6282 7280
Opening Soon, End of February

Lobster Tonkotsu Ramen
There is no stopping for Chef Teppei Yamashita, after strings of restaurants from Teppei Japanese Restaurant, Hanare, Syokudo, Daidokoro , to Man Man Unagi.

Next in line is a ramen shop called Men Men Tei, located in the heart of CBD at Marina One basement.

What you can look forward to include Special Ebi Shoyu Ramen ($15) and a whopping Lobster Tonkotsu Ramen ($29.80) added with a whole Boston lobster.

Ginza Kamo Soba Kyudaime Keisuke
16 Lor Mambong Singapore 179022

Duck Ramen
Ramen King, Chef Keisuke Takeda is opening his newest ramen restaurant, Ginza Kamo Soba Kyudaime Keisuke at Holland Village.

Introducing Duck Ramen using the famed hybrid Irish duck, this is Chef Keisuke’s 13th restaurant in Singapore and, situated within the popular Holland Village food enclave.

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

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[Jakarta] If Beijing has Peking duck, then Bali has Crispy Duck.

The dish was originated in the area of Ubud, Bali where each duck is carefully seasoned, steamed or boiled then deep-fried, served with jasmine rice, vegetable and sambal(s) condiments.

It was so well known locally (even internationally) that it did not take too much time for Balinese Crispy Duck to reach Jakarta’s shore.

Chains of Balinese Crispy Duck eateries soon began to pop up throughout the city.

My personal favorite place to get this duck is at HolyDuck – a casual Balinese restaurant which specialize in crispy Balinese Duck of Bebek Goreng.

HolyDuck can be found at the second floor of Holywings in PIK (Pantai Indah Kapuk) area, North Jakarta.

The restaurant interior is done up with Balinese vibes, added with some murals and Indonesian instrumental songs playing in the background.

One bite is all it takes, and I knew right away why they called themselves Holy Duck.

The Signature Crispy Duck (IDR 88k, SGD8.80) was fried just right, complete with soft texture of the meat and seasoning that got up to the bones.

The crispiness was … seductive.

Even some of the boney parts were crispy, cracked ever so lightly and not too greasy.

Served with rice, Balinese Urap and three sambals condiments, the sambals truly add another factor to the duck itself.

Without any doubt, I dare to say that their crispy duck is the best in town. Highly addictive.

If you need more spiciness in your life, then order the “Bebek Lombok Ijo” (IDR 88k, SGD8.80) aka “Duck with Green Chilis”.

The crispy duck was served with rice, urap and sambals condiments, with the eye-catching green chilies spread on top of the duck.

Four different sambals condiments to complement the duck to ensure a spicy treat.

If you don’t fancy a duck, fear not as they do serve up chicken dishes.

I ordered their grilled chicken Ayam Bakar (IDR 72k, SGD7.20) – tender and well marinated.

The Balinese traditional satay Sate Lilit (IDR 35k, SGD 3.50) consisted of fish and chicken meat, wrapped around lemongrass stick, served with fragrant Balinese spices.

Although not their specialty, this Sate Ayam Tabanan (IDR 30k, SGD3) did impress me.

The chicken meat was seasoned well till sweet and savory, served with peanut sauce and kecap manis (sweet soy).

To soothe myself from the ‘heaty’ sambals, I ordered the Es Cincau (IDR 22k, SGD2.20), a glass of grass jelly drink top with rose syrup.

Definitely a refreshing drink to finish off the meal.

If you are craving for some Balinese crispy duck, then Holy Duck is the right place to get your craving fixed, with reasonable pricing, fresh ingredients, and fast service.

HolyDuck
Ruko Crown Golf Blok B No. 52-56 Lantai 2, Jalan Marina Indah, Pantai Indah Kapuk, Jakarta Utara 14460
Tel: +62 811 885 1186
Opening Hours: 10:00am – 10:00pm (Mon – Sun)
Google Maps – HolyDuck

Click HERE for other JAKARTA Food Entries

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

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[Bangkok] Finding ramen in Bangkok may not be on everyone’s hit list, but it is on my target.

Menya Itto 麺屋一燈 at Erawan had been attracting long queues during its launch, a strong competitor to other well-known names of Bankara Ramen, Misoya and Ramen Tsukemen Fujiyama Go Go.

This is despite its moderately substantial price of 270 baht (SGD11.30) for a bowl of Tsukemen.

Inexpensive in Singapore’s context, but Bangkok foodies can get a bowl of noodles at the streets for less than a hundred baht easily.

The ‘honten’ which originated in Tokyo had been consistently rated No.1 ramen in Tabelog for the a number of years, and they strive to do the same in Bangkok.

Known for its signature Gyokai Tsukemen – cold dipping noodles with a thick dipping soup made from chicken and seafood, the queue has subsided and you could much easily get a table now.

Itto means “One Light”. Its founder Chef Yukihiko Sakamoto believes that a person who continuously does their best can be a beacon of light to others.

Chef Sakamoto initially apprenticed under Tashiro Koji of Menya Kouji fame, then went on to work for Chef Tomita of Tomita Ramen fame.

Because of this Tomita connection, Menya Itto uses the same Tsukemen flour specially developed for Tomita Ramen.

Tsukemen may not be as popular as ramen in this part of the world, but I would recommend getting the Noko Gyokai Tsukemen (270 baht, SGD11.30).

The dipping soup was the winner – very hot, and very rich.

To me, it was both complex and intense, created by a reduction of a chicken and seafood soup base, further added with dried Hokkaido scallops.

DON’T drink it plain off the bowl, though I know of people doing that, then complain it was too salty.

The noodles were bouncy with an agreeable chewy bite, added with wheat germ in the flour mix for more flavours.

You seldom get different meat toppings for Tsukemen, and Menya Itto offers a trio of chicken, pork belly and pork shoulder – which tasted like a thicker piece of plain ham.

Some diners may have concerns that the meats look paler and more pinkish than usual. This is because the meats are sous-vide rather than grilled, resulting in that succulent and tender texture.

May need some getting used to.

If ramen is your thing, then get the Noko Gyokai Ramen (195 baht, SGD8.20).

It has a ‘Kotteri’ style opaque white bone thick broth, made with chicken and seafood, instead of pork as used in Tonkotsu ramen which more Bangkok people are used to.

The noodles used are slightly thicker than their Shio Ramen (230 baht, SGD9.60) and made with less water to give more bite to match the richer soup.

While I was not a biggest fan of the noodles, I would recommend Menya Itto for the intense, richly flavour soup. Plus it is just a short walk away from the 4 Face Buddha Erawan Shrine in Chidlom.

Menya Itto Bangkok 麺屋一燈
LG/F Erawan, 494 Phloen Chit Road, Bangkok Thailand (BTS Chit Lom)
Phone: +66 2 250 7669
Opening Hours: 11:30am – 3:30pm, 6pm – 8:45pm Daily
Google Maps – Menya Itto Bangkok

Click HERE for other BANGKOK 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.

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Despite opening for a couple of months, this supposedly famous ramen shop from Kagoshima remains quite under the radar. (Also read: 10 NEW Ramen Shops In Singapore)

Kagoshima Satsuma Shimuja Ramen has opened at Tanjong Pagar’s Enggor Street, right outside Icon Village.

Perhaps the success of a ramen shop in Singapore is a combination of location, branding, and good marketing. I haven’t talked about taste.

The words “Shimuja” 思無邪 have an interesting connotation of the purity of the mind though, perhaps a reflection of the Japanese’s noodle-cooking process.

Shi = Omoi (Thoughts) Mu = Nashi (Without) Ja = Yokoshima (Evil)
“With no wicked thoughts in mind.”

Ramen offerings in Singapore include the Kagoshima Special ($21), Satsuma Ramen ($15), Tokuaji ($19) which is a tonkotsu and chicken based soup, and Dry Ramen ($17).

The Kagoshima Special ($21) contained thick pork broth, topped with scallions, sprouts, kikurage mushrooms and kurobuta chashu.

A special feature is the Kaneyo soy sauce used which is made in Kagoshima.

Unlike other ramen, there are strips of burdock root, adding some crunch, and sweet-earthy flavours. I was more indifferent to it, though my friend found that distracting.

To me, the weakest link was the curly and moderately thick noodles though.

I didn’t mind that it was mid-wavy, but perhaps was cooked too soft. Also, it didn’t taste overly fresh (could be imported and refrigerated?), and would have preferred something chewier.

All in all, a decent bowl of ramen with unique, rich-tasting soup, but perhaps lacking in the visibility aspect.

Satsuma Shimuja
16 Enggor Street #01-01 Altez Singapore 079717
Tel: +65 9066 9448
Opening Hours: 11am – 2:30pm, 6pm – 10pm (Mon – Sat), Closed Sun

* 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.

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”Let’s go to Our Second Home!”, I jio-ed my friends on a weekend morning.

“Where? Bangkok?”

Where is your “Second Home”?

Our Second Home is a cafe concept in partnership with Our Second Nature, a clothing brand that focuses on every day, comfortable wear for the ladies.

Ah I see, so the guys will now have a ‘second home’ to hang out, while waiting for the ladies to get their shopping done.

Located near Chip Bee Gardens where the popular Sunday Folks is located, Our Second Home is a one-stop cafe stop within a boutique.

Walking into the compound feels like “Our Second Home”, a walk-in wardrobe with a collection from Our Second Nature, a dining table with freshly brewed coffee and homemade bakes and comfy furnitures to rest on.

With only 3 tables in the spacious compound, their soft-launched menu features a small selection of coffee and bakes.

Using 60% Guatemala and 40% Nigaragua roasted by Cata Coffee, the Flat White I had was smooth, full bodied, with a chocolatey taste.

I was intrigued by the Kinfolk or MUJI-inspired coffee cups and tableware, simple yet elegant.

A small selection of bakes such as homemade cookies and butter cakes are available.

I had the Butter Cake with Lemon Glaze, which was soft, moist and buttery with a tinge of citrusy notes from the lemon glaze, that balanced out the sweetness.

Our Second Home is a good place to chill and relax for some good coffee and bakes and I would probably drop by often when I’m in the area because it really feels like home.

Our Second Home
43 Jln Merah Saga, #01-66, Singapore 278115
Opening Hours: 10am – 9pm (Mon-Sun)

* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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Market Street Interim Hawker Centre can be a mini-mayhem come lunch time, with long queues at many of the popular stalls, and finding a seat for a group close to impossible.

CBD workers rush to order or ta-bao inexpensive hawker food, ’chope-ing’ tables with packets of tissue paper, name cards, umbrellas and what-have-nots.

It is quite a sight, and rather stressful really.

This is temporary food centre as the iconic Golden Shoe Food Centre was demonlished to make way for a new building.

After having stalls that have been selling local food at Raffles Place for the past 33 years, it was sad to see Golden Shoe Food Centre go.

At least for the good news, most of the stalls (except Market Street Long House Popiah) have relocated to the Market Street Interim Hawker Centre just next to Telok Ayer MRT station, all situated within the ground level.

How I did this guide was to visit one stall per weekday, after observing which stalls have the longest lines and talking to those who work in the vicinity. Here are 10 stalls at Market Street Interim Hawker Centre you can try out:

Ah Liang Ipoh Hor Fun
Unit No: 01-35
Opening Hours: 9:30am – 8pm (Mon-Fri), 9.30am – 3pm (Sat), closed on PH

Slippery Hor Fun, Gravy and Condiments Made From Scratch
”I want to be fast too. Take-away or eating here, let me know when it’s your turn.”

Be sure and decisive when you make your orders here, as this queue is easily the longest during lunch hours.

Most of the office workers are prepared to wait in line for a delicious plate of Ipoh Hor Fun, in varieties of Shredded Chicken with Fried Fish Dumpling & Prawn ($4.50, $5.50); Crab Meat ($3.50, $4.50) – should be crabstick; Prawn ($3.50, $4.50); Seafood Hor Fun ($4.50, $5.50); and Fried Wanton Hor Fun ($3.50, $4.50).

This Ipoh Hor Fun is not quite like the usual hor fun you come across in most Singapore food centres. Served with a flavourful dark sauce, this savoury Ipoh Hor Fun has a recipe that is unique to the stall owner, Mdm Ong.

I liked how slipppery smooth the rice noodles went with the gravy, and the fried fish dumplings are not to be missed.

Golden Nur
Unit No: 01-03
Opening Hours: 7am-7pm (Mon-Fri)

Famous Crispy Fried Chicken
Look out for two things here – Power Boneless Mutton Curry, and Famous Crispy Fried Chicken.

While Golden Nur sells a range of delicious Indian food from Indian Mee Goreng, Murtabak Chicken, to Roti Prata what they are best known for is their Fried Chicken Nasi Briyani ($6).

Fried to a crisp, Golden Nur’s Nasi Briyani will definitely hit the soft spot of all fried chicken lovers. I was surprised that it came out looking velvety red, and the best parts were the crunchy parts mixed with the fragrant long grain basmati rice and sauces. It was somewhat oily but very sedap.

Besides their Fried Chicken Nasi Briyani, their Sardine curry puff is also quite the crowd pleaser. If you are here in the morning or you just feel like having something light, perhaps give their Sardine curry puff a try.

Transit Market Clay Pot Rice & Noodles
Unit No: 01-44
Opening Hours: 10:30am – 2:30pm (Mon-Fri)

The Best of Claypot Delights
If there is anything worth sweating over in your tight office attire, it is perhaps for this pot of a steamy of Claypot Chicken Rice ($5, $6).

Served with chicken pieces, dried salted fish and dark soy sauce, Transit Market’s clay pot rice is a bowl of savoury goodness. I liked it best added with some cut chilli.

The other favourites are the Claypot Eee Mee, Claypot Hor Fun, Claypot Mee Sua, and Claypot Fried Mee Sua, all priced at $4 or $5.

As preparation takes a while, be prepared to wait 15 to 20 minutes before you enjoy your bowl of clay pot wonder.

Wei Nan Wang Lor Mee
Unit No: 01-46
Opening Hours: 10:30am – 3pm (Mon-Fri)

Lor Mee Cooked By Old Uncle and Auntie, Less Salt And Oil Used
What makes Wei Nan Wang Lor Mee stand out from other Lor Mee stalls in Singapore was that its gravy was lighter and less starchy.

There is a slightly sour taste, added with the right amount of vinegar.

While the stickiness of the gravy was toned down, the Lor Mee takes it up a notch with its sizeable portion and generous amounts of ingredients such as fried wanton, handmade ngoh hiang, braised meat, and tau kee. All priced at $3 (or $4 for jia liao.)

Uncle and auntie still helms this stall, and they sure look like an amiable loving couple.

Johnson Western Food
Unit No: 01-37
Opening Hours: 11am – 3pm (Mon-Fri)

For Old School Western Food .
Delectable Western food can come from the most down-to-earth places and the owners of Johnson Western Food certainly know how to serve a plate of irresistible Chicken Cutlet ($5).

Marinated and fried to a crisp, the cutlets are then served with a creamy serving of coleslaw.

If you aree not that into deep fried food, perhaps give their Mixed Grill ($8) a try which is also a pretty popular item on their menu.

Tiong Bahru Wanton Mee
Unit No: 01-12
Opening hours: 7:30am-3pm (Mon-Fri)

Home-Roasted Char Siew
Not to be confused with any other stalls in Tiong Bahru. The distinctive feature is the thick slices of home-roasted char siew which is more charred than usual, with a good amount of fats.

The eggy noodles are tossed in a savoury brown gooey sauce, and makes it quite a delicious combination. Sold at $3.50 or $4.50. (I used to prefer this when it was back at Golden Shoe though.)

Note: There is another stall called Tiong Bahru Roasted Noodle House located at the same food centre, in which the char siew is sweeter.

Market Street Nasi Lemak
Unit No: 01-24
Opening hours: 8:30am – 7:30pm (Mon-Fri), 8:30am-3pm (Sat)

Rice Sets Start at just $3.00
There are 3 sets of Nasi Lemak here – Set 1 with chicken drumstick ($3.50), Set 2 with wings, and Set 3 with fried fish.

The most popular Set 1 consists of quite a variety of ingredients on coconut rice, such as drumstick, fried fish, ikan bilis, fried egg, and otah.

The coconut rice was fragrant and not oily, and service quick.

Say Seng Dry Mee Pok
Unit No: 01-41
Opening Hours: 7:30am – 2:30pm (Mon-Fri)

Home-made Chilli Sauce and Fishballs
Say Seng has an interesting price system. Food is sold at $3 to $6 up to 11:00am, and different $4 to $6 during peak hour lunch.

Established since 1960, Say Seng Dry Mee Pok has been mastering its noodle trade for more than 50 years.

The star is in the bouncy and soft handmade fishballs. The gravy also has a good balance of vinegar, chilli, and light soy sauce.

Teochew Kway Teow Mee (01-08)
Unit No: 01-08
Opening Hours: 6am – 2pm (Mon-Fri)

Opens At 6:00am And A Popular Choice For Breakfast.
The orange bowl of Kway Teow soup looked unassuming and plain, and I was half-suspecting if the broth would be bland. Proven wrong when I took my first sip.

Its warm clear soup was light yet sweet and flavour, which made it a great comfort food. The minced pork added some saltiness into the mix. If you prefer a lighter palette, you might like Teochew Kway Teow Mee’s rice noodles. One of the few times I enjoyed noodles in soup.

Tian Fu Fried Bee Hoon (01-52)
Unit No: 01-52
Opening hours: 8am – 2pm (Mon – Fri)

Sets start from only $2.60.
This economic bee Hoon stall sees long queues on a regular basis, but I suspect it was more popular before the move as the current stall is at a hidden side.

There is a range of sides you can choose from, but popular choices are usually the fried chicken wings and fried eggs.

I won’t say this is exceptionally delicious, but what is great about the fried Bee Hoon here is that it wasnt too oily or too dry, and has just the right about of flavour, texture and more to the wet side.

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

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Huo Yan Shai Zi Niu 火炎骰子牛 was one of those food kiosks with lady luck shining on them before opening, receiving much pre-publicity from many channels such as MediaCorp Channel 8, Mothership, GoodyFeed, EatBook, and Damn Worth It.

My Facebook feed was literally flooded with videos of flamed up beef cubes at one point in time.

What’s the fuss, you may wonder.

They serve up Taiwanese style flamed grilled beef cubes. This street food recently became popular in night markets such as Shilin and Rao He Ye Shi, attracting long queues and wait.

Huo Yan Shai Zi Niu located at the basement of Plaza Singapura is not a Taiwanese franchise though, but a local set-up by two young entrepreneurs.

Its offerings are straight-forward – 130g Angus Ribeye at $6.90; the beef with Japanese rice at $8; and rice with draft beer at $10.

I have yet to experience drinking draft beer while finding a place to eat in a mall basement.

”Come try our beef cubes.” A tall young man (should be the boss) was urging passersby who looked with curious eyes.

There was zero queue when I went during lunch (a reminder to future food owners/marketers that post publicity is equally important.)

I ordered the Angus Beef with Japanese rice, given the choice of garlic and / or seaweed powder to sprinkle on.

”Please eat them soon”, as I asked for a take-away bag, hearing that slight tone of worry.

He was right, as these cubes are best eaten hot.

In the Taiwanese street night, the grilled beef was probably fired and torched up in much higher temperatures and bigger fires. I can only imagine the limitations of operating such a kiosk in a Singapore mall.

So the key difference is, what you get in Taiwan (at least in the good stalls) are supremely hot smoky lightly charred beef with contrasting juiciness.

The ones here were only moderately hot, moderately tender. These were a few pieces which were too tough to chew on.

I enjoyed the fluffy rice, even though the combination was slightly to the saltier side.

In terms of taste, perhaps the average customer (means those who don’t need to IG this) would not find the clear difference between this and Japanese teppanyaki which are dime in a dozen.

Huo Yan Shai Zi Niu may need to create another USP, or perhaps think about having wider offerings to attract repeat customers.

Huo Yan Shai Zi Niu 火炎骰子牛
68 Orchard Road, #B2-49 Plaza Singapura Singapore 238839
Opening hours: 11am – 9:30pm Daily

* 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.

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Michelin-starred chefs who open restaurants in Singapore, are typically accompanied with the expected media fanfare and bookings during the opening days.

Not this.

Mak Hong Kee HK Kitchen 麥康記 has been in operations quite quietly at Keong Saik Road, a stretch known for its hip restaurants and coffee shops – a couple which are Michelin starred or listed.

The chef helming the kitchen is Chef Mak Kip Fu from Hong Kong, who has a lustrous resume of being the ex-Executive Chef at Conrad Macao’s Dynasty 8, and working in the kitchens of famous restaurants such as Lung King Heen 龍景軒 and Fook Lam Moon 福臨門.

This has completely gone under the radar.

So far, reviews have been fairly positive for its authentic Hong Kong fare at inexpensive prices.

The pricing of Mak Hong Kee appear to be mid-range, slightly more affordable that the chains of Crystal Jade, Imperial Treasure and Paradise, yet it still boost of a comfortable environment for group dining occasions.

Its key offerings are the Hong Kong style roast meats, such as Roasted Duck ($12 for portion, $40 for whole), Roasted Crispy Chicken ($18 for half, $36 for whole), BBQ Combination ($20 for two varieties), BBQ Pork with Honey Sauce ($12), Crackling Pork Belly ($12) and Soya Sauce Chicken ($12).

Chef recommended dishes include Steamed Chicken with Lotus Leaf ($16), Stir-Fried Beef Filled with Black Pepper Sauce ($16), Pan-Fried Mashed Tofu with Crab Roe ($14), Prawns with Walnuts ($14), Sliced Fish Steamed with Egg, and Sweet & Sour Chicken ($14).

I guess it would be representative enough to order a “Shuang Pin” – a combination of BBQ Pork and Crackling Pork Belly.

Unfortunately, the former was lean, thick and slightly to the dry side. I couldn’t hide my disappointment as I was longing for that familiar taste of Hong Kong.

To me, the Char Siew is that quintessential item. If a kitchen cannot get the Char Siew right, then half the battle is lost.

Thankfully, the other half was won by the decent “Sio Bak”, of crispy rind and not overly fatty meat.

If I were to order one more item again, it would easily be the Prawn Wanton Noodle ($6.50) – affordably priced in a restaurant setting, boosting five plump succulent dumplings alongside springy egg noodles cooked al dente.

The other dishes ordered were a couple of hits and misses. The Homemade Tofu ($12) had a firm yet smooth texture and delicate beany taste; while the Soya Sauce Chicken could have more succulence throughout.

My friend quipped, ”Hawker Chan better.” In a way, I had to agree.

Once they are able to settle initial teething problems, I think Mak Hong Kee HK Kitchen has the potential to be a constant favourite for those looking for that taste of Hong Kong.

Mak Hong Kee HK Kitchen 麥康記
2 Keong Saik Road, Singapore 089110
Tel: +65 6909 0414
Opening Hours: 11:30am – 3:00pm, 6:00pm – 10:30pm (Sun – Fri), Closed Sat

* 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.

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“This is called a Supper Club?”

“They have early suppers then.”

Didn’t quite know how to reply a friend who asked about this new eatery located at Outram Road, which ends its operations at 9:30pm – indeed early for a place called Iron Supper Club.

It took over Coo Bistro located within the Boutique Hostel – another case of not-bad food, hip location, but extremely low visibility on the social media front.

Iron Supper Club is helmed by local celebrity chef Heman Tan, also known as “IronManChef” due to his active training in Ironman triathlete races.

You may have caught him in one of Kym Ng or Pornsak’s food variety programmes.

(Photo credit: IronSupperClub)

The same friend asked, ”How come he didn’t recognise you….” I must add, I do try keep a low profile, and we have somehow never crossed paths before even on Channel 8.

As Chef Heman is a firm believer of healthy living, he has designed this “IronRiceBowl” menu around Japanese Donburi with a touch of Asian influences.

The dishes are made to be rich in proteins coupled with carefully controlled carbohydrate portions.

Offerings include Signature Slow Braised Beef Brisket ($12.90), Signature Yuen Yang of Crackling Pork and Honey Char Siew ($12.90), Steam Barramundi Fillet with Soy Sauce ($10.90), Assorted Seafood with Hollandaise Sauce ($10.90), Crispy Crackling Pork ($8.90) and Pork Katsu Curry Don ($10.90).

Interesting appetisers are Spicy Mala Sauce Crispy Crackling Pork ($10.90), Gratin Avocado with Jumbo Crab ($9.90), Spicy Buffalo Wings ($9.90), Beer Battered Cheese Fritter ($8.90) and Salted Egg Cheese Fries ($8.90).

I ordered the recommended Signature 3-in-1 Rice Bowl ($12.90), a combination of a Chicken Katsu, Char Siew, Barramundi Fish, resting on a special blend of Low GI Black Berry rice blend, topped with a Sous Vide egg.

After a 40 minute wait for a rice bowl, I thought that the individual components worked well – the chicken katsu was crispy and moderately juicy, char siew sufficiently tender.

The Black Berry rice blend was tasty, but portion could be much smaller than usual as they were trying to keep carbs-down.

Perhaps they could include a dollar top-up or something, just in case some diners need to feel full.

What was lacking was perhaps a unifying component to jell all the parts together – the corn and the lone broccoli seem out of place.

I also ordered the Signature Slow Braised Beef Brisket ($12.90) which looked promising with its rendang-like looking beef, unfortunately suffered from a case of tough difficult-to-chew pieces.

For a Tiong Bahru enclave, the prices are still kept rather wallet-friendly.

In consideration of its setting and low carb meals, perhaps expanding on the range of appetisers and small plates for nibbles could work for winding down the night.

Iron Supper Club
COO Boutique Hostel Sociatel, 259 Outram Road, Singapore 169056
Opening Hours: 11:30am – 9:30pm (Mon – Sat), Closed Sun

* 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.

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Melbourne-inspired brunch fare, white and spacious interior, glass rooftop with natural sunlight, are some of the promising pull factors for Bearded Bella – a new brunch and coffee place at Craig Road.

Plus, one of the owners is a Singapore National Barista Championship winner in 2016.

Located opposite Twins Restaurant (Craig Road) and diagonally across Bingki Korean Desserts , Bearded Bella is a 40 seaters cafe complete with greenery, wood and industrial-like brass elements in its interior design.

The name may sound catchy: union of a Bearded man and a Bella, which represents the fun and quirkiness here.

Currently in its soft-launch phase, the items on the menu are subjected to changes based on customer feedback.

Prices are not stated on my visit, and everything on the menu is on a tipping basis.

A selection of healthy-looking breakfast items such as Toast, Chia Pudding, Smashed Avocado and brunch food such as Dill Cured Salmon, the Bearded Egg and Pulled Brisket Sliders are available.

The Chia Pudding came with chia seeds, seasonal fruits, semi-dried blueberries, coconut and buckwheat for an additional crunch, this colourful creation was well-balanced in taste and aesthetically pleasing.

The food at Bearded Bella definitely scored in the aesthetic department, with Donut Sliders beautifully decorated with raspberry and basil coulis, which added some colours to the otherwise dull-looking donuts.

However, the donuts suffered an unfortunate fate of being a tad dry, that even the yuzu ice cream could do nothing to salvage the situation.

Raving reviews were seen online for their coffee especially when it is brewed by Singapore National Barista Championship Winner 2016, Regina Tay, who had prior F&B experience at Strangers’ Reunion.

Using a house blend of 70% Ethiopian and 30% Honduras coffee beans that they roasted themselves, the coffee was available in single or double shots of espresso and in 3 different sizes: 3oz, 5oz, 8oz.

Perhaps the coffee machine required more calibration at the initial stage or there was a certain expectation from a Championship winner, the Flat White I had was not my cup of coffee.

I had 2 cups of Flat White to confirm its consistency, only to face more disappointment when the frothed milk and espresso didn’t blend well together in both cups, resulting in a lingering acidic sensation in the mouth.

Unfortunately.

Their pastries were actually the highlight there, all made in-house by their own pastry chef.

The Banana Passionfruit was quite memorable, with soft and fluffy banana cake balanced with a tinge of citrusy-ness from the layer of passionfruit encased within a jelly-like exterior.

Even though I couldn’t have imagined the union of banana and passionfruit, the entire combination was light, refreshing and well-balanced.

The Apple Cinnamon was also worth a mention with apple, cinnamon and raisin in it. Pretty much like eating an apple pie in form of a cake.

Singapore is currently having a void of such new cafes of this type, especially this year, so café hoppers will likely head over there in groups very soon.

With that said, the mains and the coffee at Bearded Bella probably need more tweaking in the upcoming days, especially differentiate themselves from competitors such as Cake Spade, Nesuto and Chef Yamashita, who also offers good desserts in the vicinity.

Bearded Bella
8 Craig Road, Singapore 089668 (Tanjong Pagar MRT)
Opening Hours: 7.30am – 5pm (Mon-Sun)
https://www.facebook.com/beardedbella/

* Written by Nicholas Tan @stormscape who loves all things [NEW]. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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