Quite a number of overseas food brands have set up outlets in Singapore.

Among those featured this month include NY Night Market 뉴욕야시장 from Seoul; 1st Jjamppong eatery in Singapore Nipong Naepong; Thai restaurant chain Baan Ying; and Malaysia’s Penang Road Famous Teochew Chendul.

NY Night Market
Westgate #01-08, 3 Gateway Drive, Singapore 608532
Tel: +65 6816 1018
Opening Hours: 11am – 10pm, Last Order 9:30pm (Mon – Fri), 11am – 11pm, Last Order 10:30pm (Sat – Sun)
www.facebook.com/NYNightMarketSingapore

Popular SEOUL Restaurant Serving International Street Foods
The popular NY Night Market 뉴욕야시장 from Seoul has arrived in Singapore at Westgate shopping mall.

While it is called a “Night Market”, the Korean fusion restaurant inspired by the cosmopolitan food markets in NYC is opened by day time at 11am.

In terms of food, you can say it is a menu of popular Western comfort food from fried chicken, pastas, pizzas and stews, many with that unique Korean twist.

The recommended highlights include the 50cm Baguette ($13.90) loaded with bulgogi beef, shredded cheese and assorted vegetables, Cream the Curry ($13.90); topokki red curry topped with whipped cream, Finger Steak ($14.90) with homemade gorgonzola butter, and Waterfall Cheese Shrimp ($13.90) doused in cheese fondue on a sizzling hotplate. NY Night Market 뉴욕야시장 (Westgate)

Patbingsoo Korean Dining House
VivoCity #B2-27 1 Harbourfront Walk Singapore 098585
Tel: +65 9187 0372
Opening Hours: 11:30am – 10:00pm Last Order 9.30pm (Sun – Thurs), 11:30am – 10:30pm Last Order 10:00pm (Fri – Sat, Eve PH, PH)
https://www.facebook.com/patbingsoosin

Hip Korean Street Food And Bingsoo At VivoCity
Patbingsoo Korean Dining House with its first outlet at Plaza Singapura has opened at VivoCity.

There is a wide selection of savoury offerings, largely inspired by the popular street food in Korea, so you get anything from the hearty Budae Jjigae (Army Stew), Tteokkochi (Rice cakes in sweet red chilli sauce) to a creative Seafood Sundubu Pasta.

The House Special Ramyeon ($12.90) turned out to be my favourite, most likely due to the rich, spicy soup which was quite shiok and not too diluted. The kimchi added a layer of mouth-watering tanginess. Patbingsoo Korean Dining House (VivoCity)

Nipong Naepong
JEM #01-16, 50 Jurong Gateway Road, Singapore 608549 (Jurong East MRT)
Tel: +65 6262 4078
Opening Hours: 11am – 10pm Last order 9.30pm (Mon – Fri); 11am – 11pm, Last order 10.30pm (Sat – Sun)
https://www.facebook.com/NipongNaepongSingapore

1st Korean Jjamppong Specialty Restaurant Opens At JEM
Nipong Naepong which loosely translates to “your ppong, my ppong”, is Singapore’s first “ppong” specialty restaurant.

Classic Jjamppong, Vongole Jjamppong, Alfredo-Jjamppong, Thai Jjamppong, Tomato Jjamppong, and even Salad Jjamppong… you get this dish transformed in 9 different renditions inspired by flavours from around the world.

Get the Cha Ppong ($15.80) which is the Classic Jjamppong noodles, a bowl which came loaded with fried cabbage, mussels, squid, prawn, and quail eggs.

The soup was actually quite addictive, of richly flavoured seafood broth, balanced with the sweetness of the broth. Nipong Naepong (JEM)

Baan Ying
Royal Square, 103 Irrawaddy Rd, #02-07, Singapore 329566 (Novena MRT)
Tel: +65 9111 7852
Opening Hours: Lunch 11am – 3pm, Dinner 6pm – 12mn Daily

Popular Thai Restaurant From Bangkok Opens In Singapore
Baan Ying, the popular Thai casual dining restaurant from Bangkok, has opened in Singapore at Royal Square Novena (located in the same building as Hai Di Lao 海底捞.

I must say that this restaurant in Singapore is a bold and brave attempt – a 126-seater space decorated in a pleasant, elegant way. (The group also owns Dink Dink Thai Street Café downstairs.)

The space was bright with tall ceilings, window allowing soft natural sunlight to shine in, with light wooden furniture and greens for comfortable surroundings to dine in.

Some of the recommended items include the Signature Baan Ying Omelette (Starts from $3.80), Deep Fried Sea Bass with Crispy Herbs ($32.80), Squid Stir Fry with Salted Egg ($11.80), Fried Morning Glory Salad ($10.80), and Thai Basil Stir Fry – ($10.80). Baan Ying (Novena)

Penang Road Famous Teochew Chendul Singapore
Northpoint City South Wing #01-168/169, 930 Yishun Avenue 2, Singapore 769098
Opening Hours: 10:30am – 10:30pm

Popular Chendol Shop Opens At Northpoint City
Penang Road Famous Teochew Chendul has opened in Singapore at Northpoint City.

Foodies who have been to Penang should have tried or at least heard of this chendol store at Lebuh Keng Kwee (the other popular store is Ais Kachang).

Over at Northpoint City, the main meals included Penang Curry Mee ($7.90), Assam Laksa ($8.90), Penang Prawn Mee ($7.90), Pandan Nasi Lemak Chicken Kunyit ($8.90) and Penang Fruit Rojak ($5.90).

I read differing opinions on their Facebook page, with almost equal number of 1 star and 5 stars reviews, ranging from ”food was so so only, nothing fantastic to crave or praise”, to ”food to be very authentic and yummy.” Penang Road Famous Teochew Chendul Singapore (Northpoint City)

New Ubin Seafood CHIJMES
CHIJMES #02-01, 30 Victoria Street, Singapore 187996
Tel: +65 9740 6870
Opening Hours: Lunch 11am – 3pm; Dinner 5:30 pm – 10:30pm Daily

Zhi Far Fare At More Centralised And ‘Atas’ Location
New Ubin Seafood has opened at CHIJMES, a more convenient location which is a short-walk from City Hall MRT.

They do not just sell the typical zhi char dishes, with recommendations of signature U.S. Angus Rib-eye Steak ($16 per 100gm), St Louis Grilled Pork Ribs ($40 for half rack), Boss Style Bee Hoon ($12), Hei Chor ($17.00 for small), and Satay ($6 for 5 sticks) among the top selling dishes.

Unfortunately, the U.S. Angus Rib-eye Steak ($16 for 100gm) was served luke-warm at most, lacking in the characteristic smokiness and succulent pieces. Think they are still working on fine-tuning the processes. New Ubin Seafood (CHIJMES)

The Salted Plum
10 Circular Road Singapore 049336
Tel: +65 6260 0155
Opening Hours: 12pm – 2:30pm, 6pm – 9:30pm (Mon – Sat), Closed Sun

Taiwanese Inspired Dishes At Mainly $5 And $10, At Circular Road
The Salted Plum can be said to be a version 2.0 of the now-defunct Five Ten, known to serve Taiwanese-inspired dishes at $5 and $10. Unfortunately that excludes service charge.

Helmed by Head Chef Shawn Koh who was previously of Salted and Hung, the dishes are mostly inspired by Taiwanese kuai chao stir-fry restaurants.

Some of the recommended dishes included Brussel Sprouts with Shiitake Mushrooms ($5), Fried Eggplant with Dried Shrimp ($5), Chicken Hearts with Ginger ($5), Sirloin Steak with Picked Cabbage ($10), Fried Chicken with Nori Mayonnaise ($10), Braised Pork Belly ($10), Taiwanese Sausage Patties ($10), Barramundi poached in Dashi Broth ($10), and Oyster Steamed Egg ($10).

Mr. Sheng Jian 生煎先生
8 Liang Seah Street #01-01 Singapore 189029
Opening Hours: 11:30am – 8:30pm

Soup And Cheese Filled Pan-Fried Buns
Mr. Sheng Jian in Singapore serves up three different types of Pan-Fried Buns – Classical Flavour ($5.50 for 4), Kimchi with Prawn ($8.oo) and a Cheese with Shrimp ($10.00) which they named “Nice To Meet U”.

If I were to order again, I would just stick to the Original Flavoured ones, with slight crunchy bottom and piping sweet porky soup.

Great that they tasted fresh. These weren’t the best, but quite close to what you would get from Shanghai. Mr. Sheng Jian 生煎先生 (Liang Seah Street)

Broth Noodle Bar
Blk 4 Jalan Bukit Ho Swee #01-164 Singapore 162004
Opening Hours: 10am – 9:30pm (Mon – Thurs, Sun), 10am – 10:30pm (Fri – Sat)

Beef Noodle Shop Took Over Sin Lee, At Bukit Ho Swee
Broth Noodle Bar specialise in noodles in ‘homemade’ broth cooked from bones and vegetables, without the use of additional MSG.

There are two main options for noodles, with beef broth or pork bone broth.

I had the Double Combo Braised Beef ($10.80) served with bak choy, pickles and braised egg.

Actually, it vaguely reminded me of the hearty Taiwanese style of hong-shao noodles, with flavourful soup, and meat with good balance of fat and tendon. Broth Noodle Bar (Bukit Ho Swee)

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

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

Men Men Tei has opened at the basement of Marina One.

Two interesting ramen to look forward to include Creamy Sardine Ramen – a combination of dried baby sardine stock and tonkotsu soup; and Red Snapper Ramen – made from Kagawa red snapper’s extracted stock.

Other Related Entries
10 NEW Restaurants Singapore March 2018
10 NEW Cafés In Singapore March 2018
14 NEW Cafés In Singapore February 2018
10 NEW Restaurants Singapore February 2018
12 NEW Cafés In Singapore January 2018
10 NEW Restaurants Singapore January 2018

* 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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[Hong Kong] Desserts in Hong Kong are generally divided into two different categories.

You have the so-called old-school treats from Gai Gai Dessert 佳佳甜品, Fook Yuen 福元湯圓, Kai Kee Desserts 佳記甜品, and the newer desserts which you can find here at Cong Sao Star Dessert 聰嫂星級甜品 and Honeymoon Dessert.

Most of Cong Sao’s desserts include plenty of jellies, durian, and mango.

Those who are interested in trying some durian can check out this cool dessert joint in Causeway Bay.

It is opened till 12:30am, great for those looking for a late-night dessert spot.

Funny that when we were in Hong Kong, my friends wanted ”tang shui” (literally meaning sweet water) every night. Of course these desserts are said to have beautifying properties (but they don’t tell you what they do to the waistline.)

Cong Sao Star Dessert is quite popular and there is usually a very long line in front of the place, so in order to avoid large crowds of visitors, it is best to come off-peak like after lunch hours.

The interior of this place is quite basic with a couple of tables and small round chairs.

Keep in mind that you will probably need to share a table with other people, as there is little space inside the restaurant.

As for the service, it is Hong Kong standard-fast and an English menu is available.

On the menu, you will find a large variety of Cantonese-style desserts including both hot and cold desserts that consist of purple rice, durian, tapioca, coconut, mango, jellies, and longan.

Some of the top recommendations include Longan Sorbet with Nata De Coco (HK$49), Mango Milkshake Custard (HK$49), Durian Pancake (HK$36), Durian with Crystal Seeds (HK$49) and Mango Sorbet with Nata De Coco (HK$45).

Most people come to try the Sweet Mango Soup 杨枝甘露 (HK$49). Where they got it right was that it was neither too sweet nor diluted, not too heavy on the palate.

My favourite was the Longan Sorbet with Nata De Coco (HK$49) which was refreshingly light, and didn’t have that syrupy taste.

One of the signature desserts is the Durian with Crystal Seeds (HK$49), which is basically a creamy durian topped with tapioca pearls.

Make sure to try the Durian Pancake (HK$36), which is filled with tasty cream. The pancake was thin, and cream not that sweet and paired perfectly with durian.

Some of the other popular dishes here include Mango Tapioca in Coconut Milk, Black Sesame Glutinous Rice Balls, and Mango Sago with Grass and Mango Jelly in Coconut Milk.

The easiest way to get to Cong Sao Star Dessert is by reaching Causeway Bay MTR Station. Take the exit A and this amazing dessert joint is only a 4-minute walk away

Cong Sao Star Dessert 聰嫂星級甜品
G/F, 11 Yiu Wa Street, Causeway Bay (Causeway Bay MTR Station, Exit A)
銅鑼灣耀華街11號地舖
Tel: +852 22782622
Opening Hours: 12:30pm – 12:30am Daily
Google Maps – Cong Sao Star Dessert

Other Related Entries
Yee Shun Milk Company 義順牛奶公司 (Causeway Bay, Hong Kong)
Oddies Foodies (Central, Hong Kong)
Via Tokyo (Tsim Sha Tsui, Hong Kong)
SHARI SHARI Kakigori House 氷屋 (Causeway Bay, Hong Kong)
Mammy Pancake 媽咪雞蛋仔 (Causeway Bay, Hong Kong)

Click HERE for other HONG KONG 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.

* 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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The durian season is back with new durian shops opening around the island. But this caught my attention.

Durian fans may want to give this a try, with a shop called “Double Durian” at Jalan Besar selling the King of fruits.

At a first glance, Double Durian resembles Mao Shan Shang Cafe by Four Seasons Durian at Temple Street, Chinatown .

Both specialise in an extensive selection of durian desserts and pastries.

However, the selection of durian pastries at Double Durian is smaller with “safer” options such as Durian Snow Ice ($6.50/7.50), Durian Ice Cream (Single $4.80/ Double $6.80), Durian Sticky Rice ($6.80), Durian Cheesecake/ Crepe Cake ($6.50), Durian Smoothie ($5.80/6.80) and A&W Durian Float ($6.50).

While their menu does have a fair selection of Durian desserts and pastries, there is offering of Western cuisines such as Pasta ($12-12.80), Pizza ($10-22) and Burgers ($16-20) for the non-durian lovers.

The recommended dishes include Double D Burger, Triple Cheese Pizza, Chicken Seaweed Fried Rice and Pork Ribs Tower.

Their signature item (but not in their menu) is the Baked Durian (Musang King, Black Gold or Kings Durian) with seasonal pricing, prepared with 3 different methods:

1. Charcoal Baked – an entire durian including the durian shell is grilled over charcoal for an hour at an addition $5. Minimum 2 hours in advance order required.

2. Yin Yang Baked (4 seeds at $15) – frozen durian are baked for 10 – 15 minutes before serving.

3. Traditionally Baked – durian baked without the shell.

I had the Durian Smoothie ($5.80) which came in an interesting-looking cup (which toppled easily on the table top) perched on a wooden cup holder.

Coming with a single chocolate Pocky stick, the durian flavour was distinct but could be stronger for the hardcore durian lover.

Unfortunately, there were bits of ice within, and the texture could be creamier to provide a richer sensation.

All their pastries are made in house, including the Durian Crepe Cake ($6.50) with 3 layers of durian puree sandwiched between layers of mille crepe.

However, the layers of mille crepe were quite thick and starchy, with only subtle notes of durian in it.

They will probably need to Double the Durian. Pardon the pun.

There is potential for Double Durian in this market as their offerings are quite interesting. However, they could work on the taste element of some of their desserts.

Double Durian
8 Hamilton Road, Singapore 209179
Opening Hours: 11am – 11pm (Mon-Sun)
https://www.facebook.com/doubledurian/

Other Related Entries
Mao Shan Wang Café (Temple Street)
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* 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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Fans of Bundt by The Backyard Bakers will be glad to know that there is a second outpost by them at NEWest, which is also home to Nasi Coco and Birdfolks.

The café at West Coast Drive is relatively remote, surrounded by landed property and the highway.

Great for those seeking a peaceful and quiet place to chill the afternoon away.

As if the location wasn’t ulu enough (which may not be a good thing for footfall), Graze takes up the corner unit at the far end of NEWest.

It faces a pleasant patch of greenery though, which has been taken full advantage of with the floor-length windows.

The café gave off that airy and comfortable vibes, letting in natural sunlight with none of the glare or heat.

There was also a large communal table for large groups, as well as counter seats facing the window – so you can watch the world go by with a cuppa by your side.

The somewhat modest seating indoors was complemented by several tables outside for those seeking alfresco dining.

A pity it had just rained before I arrived. Would have definitely sat outdoors otherwise.

The menu consists of all-day breakfast items such as Baker’s Big Breakfast ($16.00 onwards), French Toast ($12.00), Signature Pulled Pork Toastie ($14.00) and mains like Kong Bak Pau ($10.00, 3 pcs), Seared Chicken Thigh ($16.00) and Signature Barbeque Pork Ribs ($30.00 for half rack, $48.00 for full rack).

Aside from a small selection of wine and draft beers, cold-brew coffee seems to be the main focus of the beverage menu here with several variations of it such as Signature Iced American Black ($5.00), Australian ($7.00, with milk and ice-cream) and Irish ($10.00, with Baileys, ice ball and milk).

Patrons will also be glad to know that Graze does not charge GST or service charge.

The Rise & Shine with Hash ($14.00) consisted of a hearty portion of Signature Pulled Pork, an onsen egg, shredded hash brown and a serving of salad.

I added a spicy Bratwurst ($3.00, you can opt for two other choices of Chicken and Cheddar).

The well-marinated and juicy pulled pork was the star of the dish. Together with the crispy hash brown bits and the spot-on egg, each mouthful was rich and savoury.

I appreciated that the salad was left plain in order to balance out the heavier components of the dish – something like sesame dressing would weighed the dish down and balsamic vinegar would have clashed with pulled pork’s seasoning.

The bratwurst was spicy enough to give an enjoyable kick and also thoughtfully halved before being fried.

Unfortunately, it was on the salty side.

The Guinness Beef Stew ($18.00) was served with either chunky mashed potatoes or cheese soldiers.

The cheese soldiers were toasted to a crisp and filled with some kind of generic sliced cheese. While enjoyable on their own, they didn’t go particularly well with the beef stew.

Perhaps sticking to mashed potatoes for the side – the classic accompaniment to beef stew could have been a better choice.

As for the stew, the flavours felt a little weak and didn’t leave me with long-lasting savoury notes typical of something that has been cooked down for hours.

The beef chunks were a tad too tough as well.

The stew probably could have used a longer cooking time at a lower temperature in order to concentrate its flavours further and tenderise the beef chunks without overcooking them.

The Signature Iced American White ($5.50) was a great ending to the meal – rich and smooth with barely any acidity.

The ice ball of coffee was a lovely touch that kept the coffee chilled without further diluting it.

Graze by The Backyard Bakers
1 West Coast Drive, NeWest #01-109. Singapore 128020
Tel: +65 9638 6769
Opening Hours: 12:00pm – 9:30pm (Mon, Wed – Sun), Closed on Tues

Other Related Entries
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* Written by Simon Koh, who believes that a great meal is truly a incredible thing. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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[Hong Kong] Trusty Congee King 靠得住 is the first congee restaurant ever to be included in the Michelin Guide’s Bib Gourmand listing.

While it was recommended in the guide from 2011 to 2016, it finally earned the recognition of offering “exceptionally good food at moderate prices” status by the Michelin Guide in 2018.

What makes Trusty Congee King different than other congee joints in the city is the fact they specialise in fish broth, and their dishes come with intense umami-laden flavours.

The owner thought that his own fish congee recipe was very delicious and “could be trusted upon”, thus the name.

(I was there before the shop opened…)

The main focus here is congee cooked from fish broth made from 6 different types of dace fish, stewed for over 4 hours.

They do not use MSG in their cooking and therefore there is no need for any additional toppings.

Recommended dishes include Rice Dumpling stuffed with Salted Meat (HK$28, SGD4.68), Poached Fresh Fish Skin (HK$48, SGD8), and Pork Liver & Scallop Congee (HK$68, SGD11.36).

Trusty names them the “3 treasures of the shop”.

In terms of congee, there are other choices of Eel and Pig Liver (HK$78), Scallops Congee (HK$68) Shrimp and Chicken (HK$68), Pork Liver & Fish Belly (HK$60), Rabbitfish Congee (HK$50) and Guangdong Style Boat Congee (HK$40).

Initially, I wanted to opt for something ‘safe’, say the Sliced Fish or Sliced Beef Congee since I was not the greatest fan of Pig Liver.

Till I noticed the name of the Pork Liver & Scallop Congee, cleverly called “心肝宝贝” in Chinese – a play of the words of liver and scallop, and has the meaning of “precious baby”.

I had many congee in my life, but to be honest, nothing quite like this.

The texture was more watery than what I was familiar with, but there was still that pleasurable smoothness and thickness in terms of consistency.

There was that natural seafood-y sweetness, and yet it didn’t have that fishy smell or taste typically associated with fish porridge.

Talking about that, the liver slices were fresh, crunchy and didn’t that that powdery gamey mouthfeel that could be off-putting; the Hokkaido scallops plump and scallop.

Worth its money for all the ingredients that went into that bowl. One of the best congee I ever had.

Well, thanks to the Michelin Guide, Trusty Congee King is highly popular with tourists.

When it came to the interior, the restaurant looked like it just undergone a round of renovation.

The dining area was modern, not too cramped and there were plenty of tables available. However, Trusty Congee King gets crowded during lunch hours and sometimes there is a line in front.

The service is straight-forward, and is a walk of about 8 to 10minutes from Wan Chai MTR station.

And oh yes, while Google stated that closing hours were till 12am, the restaurant closes by 9:45pm or so. I learnt this the hard way. Emm… sometimes it is not so “trusty” after all?

Trusty Congee King 靠得住
7 Heard St, Wan Chai, Hong Kong (Wan Chai MTR Station Exit A5)
灣仔克街7號地下
Tel: +852 2882 3268
Opening Hours: 11am – 10:45pm (Mon – Sat), 11am – 9:45pm (Sun)
Google Maps – Trusty Congee King

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Ho Hung Kee 何洪记 (Causeway Bay, Hong Kong
Wing Wah Noodle Shop 永華麵家 (Wan Chai, Hong Kong)
Joy Hing Roasted Meat 再興燒臘飯店 (Wan Chai, Hong Kong)

Click HERE for other HONG KONG 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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Marugame Udon & Tempura, known to be the No. 1 Udon noodle restaurant chain in the world, has finally opened in Singapore at ION Orchard basement 4.

Those who frequent Japan should have seen this brand around, also known as Marugame Seimen 丸亀製麺.

It is named after Marugame 丸亀, the city in Kagawa Prefecture known to serve the best of these thick wheat flour noodles.

There are more than 1000 stores in the world, and I heard from the grapevine that Singapore’s first outlet is the 1001th shop.

With so many ramen shops locally, it is about time we get more Udon eateries.

The brand is known for its freshly made Sanuki-style Udon at affordable prices, starting at $5.90 for a classic regular Udon. Inexpensive considering ION Orchard is at the heart of town.

Sanuki Udon is probably one of the most commonly found types of Udon noodles, characterised by its square shape and flat edges.

To make these special noodles, the restaurant in Singapore is equipped with a specially-imported machine that stimulates traditional methods to efficiently knead the flour.

Kneaded, cut, boiled, and cooked fresh in the store.

Similar to the Japan restaurants, Marugame Udon & Tempura in Singapore operates in a self-serve style where you first can choose the Udon, then add your preferred tempura.

After paying, there is a toppings seasoning bar to further customise your bowl. Choose from coriander, spring onions, grated ginger, wasabi, and agedama – deep-fried batter bits from cooking tempura.

The Udon can be ordered in regular or large portions; and I think that the former should be filling enough for the average diner with its thick, chewy strands.

Here are some recommendations from Marugame Udon & Tempura in Singapore:

Udon with Seasoned Cod Roe & Half Boiled Egg ($11.90, $12.90)
One of the best sellers and my personal favourite is a dry udon with mentaiko and seaweed strips.

After mixed together, the roe imparted a layer of complex salty-sweetness, while the egg helped to balance the dish.

You still get to appreciate the chewy texture and mild flavour of the Udon noodles.

Clam Udon in Bonito Broth ($11.90, $12.90)
A brothy bowl with slight umami, and natural briny flavour from the shellfish. Comforting when you are in need of something more soupy and savoury.

Pork Udon in Spicy Miso Soup ($11.90, $13.70)
Marugame creates their soups daily with varieties of stock from sardine, mackerel, and bonito, then added with Japanese kelp and soy sauce to further enhance the flavours.

The Pork Udon in Spicy Miso Soup which is another of its best seller, may take some getting used to as it is not quite the same as rich ramen miso that most local diners are used it.

In case you are wondering, the spiciness was not too strong, with that slight level of kick.

Beef Udon in Bonito Broth ($11.90, $13.90)
A Nikutama Udon which features a sweet dashi and bonito beef broth, topped with tender seasoned sliced beef slices.

Beef Curry Udon ($9.90, $11.60)
A combination of two Japanese popular food – Udon and Japanese curry, for something more hearty and rich.

I would suggest adding on some crispy tempura for that dip into the smooth gravy.

Japanese Classic Original Udon with Bonito Soy Sauce ($5.90, $6.90)
This is actually what most of the Japanese would go for, the classic Udon at its simplest, served in a wooden bucket.

For more flavours, the noodles can be dipped into the accompanying bonito soy sauce dip, or added with toppings such as spring onions and battered tempura bits.

Japanese Classic Cold Udon with Bonito Soy Sauce ($5.90, $6.90)
Suitable when you are feeling the heat from Singapore’s weather, as the cold version of the classic is a summertime treat.

The tempura station serves up choices of freshly fried karaage chicken, shrimp, chikuwa (Japanese fish cake), cod fillet, fried dumplings, lotus root, sweet potato, fried mixed squid and vegetables, and a ball of mixed vegetables. My favourite was the Karaage Squid Tentacles.

Prices start from $1.50.

You may just notice a few pieces of the tempura in the tray at another one time, reason being they are all freshly fried. If your choice is not available, you can make an order first and wait for a couple of minutes for it to be ready.

Just in case you want something other than noodles, a selection of Donburi such as Beef Curry Rice ($6.90), Miso Pork Rice ($8.90) and Beef Rice with Half Boiled Egg ($9.90); and Eel or Seasoned Cod Roe Onigiri ($2.20) are available.

For a first timer, I would say get one of their soup-based Udon, then feel free to top up with some of those tempura flakes.

As for Udon lovers, this should be great news that Japan’s most popular Udon is finally here, at comparatively inexpensive prices.

Marugame Udon & Tempura Singapore 丸亀製麺
2 Orchard Turn #B4-67/68 ION Orchard Singapore 238801
Tel: +65 6732 0687
Opening Hours: 11am – 10pm Daily

* This entry is brought to you in partnership with Marugame Udon & Tempura.

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[Hong Kong] Traveling to this part of the world won’t be complete without experiencing the crisp skin and succulent flesh of this bird delicacy.

Ki’s Roasted Goose Restaurant 棋哥燒鵝餐室 has been in the Hong Kong food landscape for more than 4 decades. (Thank you @EpicurusHongKong for recommending this shop, as it may have gone under-the-radar for Singaporean readers.)

Founded on May 20, 1976, it is one of the go-to places when it comes to roasted goose, undeniably one of Hong Kong’s iconic dishes.

This Guangdong-style restaurant is located near Victoria Park. Electric Road has plenty of eating places and shops, making it an interesting road to just walk along.

There is also another Ki’s store along Hennessy Road in Wan Chai.

Because they have the same core product, Ki’s is often compared to Michelin-starred Kam’s Roast Goose in Wan Chai. Despite the comparison with more prominent roast meat restaurants, Ki’s offers good value for your money.

The façade looks dapper with a black signage with white texts in both English and Chinese. There are menus in Chinese posted on the glass panels, where you can peek to view the diners enjoying their Hong Kong fare with gusto.

Now don’t be intimidated if you don’t see any English menu around. They do have one, but you have to ask for it.

Inside, tables and chairs are arranged close together. As they say, when you are in Hong Kong expect to share tables with others. The place gets packed, especially during tea time.

Of course, it wouldn’t be complete without the line of roasted geese hanging on the display case.
Their shiny, crisp skin glistening and enticing you stop, gawk and buy.

Joining the geese are some plump steamed chicken, roasted pork, and char siu.

The whole roast goose for HKD498 (SGD83.31).

If you are a solo diner, don’t worry. Order a drumstick instead. That should be enough to satisfy your cravings. Get Ki’s Roast Goose Leg on Rice, HKD108 (SGD18.07).

Fans of Ki’s rave about its crispy, glistening skin crackling in every bite, a stark contrast to its tender and juicy flesh.

What makes the roasted goose flavourful are the mixture of herbs and spices blended into the roast. Plus, the natural fat in the bird makes its skin crisp and the flesh tender.

While the name makes it obvious what its signature dish is, there is more to this Cantonese restaurant than roasted goose.

For pork, there’s Chinese BBQ Pork a.k.a. Char Siu, Crispy Roast Pork, and Preserved Pork Knuckle. Each is priced at HKD53 (SGD8.87) and comes with rice and a hot drink.

To me, the real star was the Char Siu which was a sweeter version than usual, with a pleasurable bite of good proportion of lean meat and fats. And oh, the oil drizzled on the rice.

If I had the room, I would have ordered one more plate of the BBQ Pork on Rice (HK$53, SGD8.85).

The Roast Suckling Pig is more premium priced at HKD63 (SGD10.54) for the rice meal, and HKD668 (SGD111.75) for an entire suckling pig.

Should you prefer chicken, opt for the Steamed Chicken or Soya Chicken.

For the really fussy ones, i.e. you can’t make up your mind, there are combo meals available for you. Simply pick any 2 from the selection, you’re good to go. Rice can be changed to noodle, by the way.

It was quite unexpected to find Cha Chaan Teng style meals here, with Char Siu Noodles, Toast and Egg and a drink together at a set going at (HK$45, SGD7.52).

But it’s not all rosy. Some diners are baffled with the long line of people when they didn’t find anything extraordinary with the roasted goose.

No doubt, Ki’s extremely popular among the locals – they come, order, eat, and leave.

For first timers, the place is easy to find. It’s a mere 3 to 5 minute walk from Exit A2 of Tin Hau MTR Station. (Make Cheung Hing Kee Shanghai Pan-fried Buns 祥興記上海生煎包 another stop while you are here.)

When paying, hold the plastic. Be ready to pay with cash.

Ki’s Roasted Goose Restaurant (Tin Hau) 棋哥烧鹅餐室
G/F, Fat Cheong Building, 79-81 Electric Road, Tin Hau
天后電氣道79-81號發昌樓地舖
Tel: +852 2703 0628
Opening Hours: 10:00am – 10:30pm Daily
https://www.facebook.com/kisroastedgoose
Google Maps – Ki’s Roasted Goose Restaurant (Tin Hau)

Other Related Entries
Kam’s Roast Goose 甘牌燒鵝 (Wan Chai, Hong Kong)
Yat Lok 一樂燒鵝 (Central, Hong Kong)
Joy Hing Roasted Meat 再興燒臘飯店 (Wan Chai, Hong Kong)
Yung Kee (Central, Hong Kong)
Ho Hung Kee 何洪记 (Causeway Bay, Hong Kong

Click HERE for other HONG KONG 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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Sultan Plaza peppered with hairdressing salon and other random shops, may not be on your immediate radar for hipster cafes, but there are actually two coffee places here – The Pound and The Cook & The Barista.

The Cook & The Barista is considered a hidden find located at the corner of Sultan Plaza, which is a short walk from Lavender MRT.

What would attract the office workers nearby, is that all their weekday set lunches are priced below $10.

That includes free drink, side, dessert, with no additional GST or service charge. (I hope they have worked out their sums! Maybe rental is very affordable there.)

For the ala carte orders, the humble place serves up home-style fare of Mum’s Chicken Curry ($6.90), Pork or Chicken Katsu Curry ($7.90), The Cook’s Signature Soba ($8.90), Gyudon ($9.90) and other daily specials.

For a lighter meal, Daily Greens ($4.80), Potato salad ($5.50), Egg Mayo or Tuna Mayo Sandwiches ($2.80), and a Cook’s Premium Sandwich ($4.80) are available.

With that many Gyudon shops in the market, I think the shop stands out with its pricing. I wished that the beef slices were more marinated and soft, and just be a tad on the dry side.

The Katsu Curry ($7.90), again one of the most inexpensive ones around, was not bad but perhaps lacked in the finesse expected of a Japanese dish.

So despite its name, the most memorable item to me was the cake – a Pandan Gula Mela Cheesecake with coconut shavings.

Loved the texture and how the flavours come together, without being too sweet.

Perhaps because it is still in its opening months, it just needs to focus on creating and perfecting those few highlight dishes to generate more buzz with the public.

Oh yes, the coffee was VERY strong.

The Cook & The Barista
100 Jalan Sultan, Sultan Plaza #01-26C Singapore199001
Tel: +65 9852 1156
Opening Hours: 9am – 8pm (Mon – Fri), 11am – 9pm (Sun), Closed Sat

Other Related Entries
The Pound (Sultan Plaza)
Alchemist (Hong Leong Building)
Two Men Bagel House 2.0 (Novena)
Seven & Ate (Horne Road)
Moosh (Haji Lane)

* 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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[Hong Kong] In Singapore, Ben & Jerry’s is one of our go-to ice cream shops for a sugar rush.

Since Hong Kong no longer has Ben & Jerry’s, the closest equivalent here would be Emack & Bolio’s.

It was already known to be an instagrammable treat, but the Korean drama series A Korean Odyssey (or Hwayugi 화유기) further intensified my cravings when the lead characters Son Oh-gong and Samjang (acted by Lee Seung-gi and Oh Yeon-seo) kept up having them.

Birthed in Boston, USA, Emack & Bolio’s was started in 1975 by a music lawyer/self-declared hippie as a place that musicians could go to after their gigs to satisfy their munchies.

Fast forward to this day, the chain currently has outlets all over the US and plenty more all across Asia, from Hong Kong, Malaysia, Philippines, Thailand, China, to Korea. (Em, except Singapore… why?)

Famed for their outrageous ice cream flavour combinations, you literally have to leave your diet and calorie count at the door.

Just let your cravings guide you to choose from two dozen different available flavours.

Besides the ice cream looking really fun, Emack & Bolio’s promises to use ingredients of the highest quality – they don’t add dyes or use milk from genetically hormone-induced cows.

Knowing those facts already makes me feel twice more healthy, and half less guilty for stuffing my face with a cone of multiple scoops.

Peace, Love, Rock and Roll – that is the thematic inspiration behind their shops, paying tribute to their Boston roots of being at the heart of the 70s music scene.

To me, ice cream parlours are happy places and their funky ice cream cones on display at the front of the shop call out to you like a child looking into a candy shop.

From the same window, you can watch batches of their cones being dipped into melted chocolate and dunked into a pool of sprinkles.

I would recommend the shop is located at Wan Chai’s Lee Tung Avenue (Wan Chai MTR Exit A3) which boosts 28 seats within.

It is more spacious compared to the other very popular branch at Central.

Other than ice cream, they also have many different sweet offerings on the menu like smoothies, milkshakes and some homemade chocolate barks and chocolate-coated treats like cashew turtles, oreo cups, cosmic brownie.

However, the star here is their ice cream on funky cones. You can choose from cone flavours like melted marshmallow and fruit loops, rice krispies, crushed oreos, and chocolate sprinkles.

When you thought you are finally done with the tough part, you are presented with another 22 different ice cream flavours – Maple Walnut, Grasshopper Pie, Chocolate Salted Peanut Butter Cup, Beantown Buzz, Cosmic Crunch and flavours with no-sugar, non-fat or low-fat options.

My personal favourite was the Peanut Butter with Oreo (pictured with a Rainbow Sprinkle Cone) – HK$65 (SGD11) as I like how the salty peanut butter balances out the sweetness.

I also had the Salted Caramel Chocolate Pretzel on Chocolate Krispies Cone and the Chocolate Moose on Fruit Loops Cone.

The chocolate-coated cones are priced at HK$15 (SGD2.50) and the marshmallow cones are HK$20 (SGD3.50) each. Ice cream goes for HK$45 (SGD7.50) a scoop.

As for the texture, it is neither Italian gelato nor the light Hokkaido soft serve but closer to American-style ice cream – which means a rich scoop that is full on flavour (and sugar too).

Probably not something I would eat alone but better for sharing – with your date. (*hint hint*)

By the way, it s a common sight to see people snap pictures of their Emack & Bolio’s ice cream.

I highly suspect it is their photo-worthy cones that are keeping them in the popularity game.

Their motto of “ice cream that rocks!” worked, and the friendly staff team could complete the entire feel-good effect.

I wonder how they would fare should they enter the Singapore market, since there have been rumours about them “coming soon” to Singapore.

Emack & Bolio’s
Shops G09 & G10, Lee Tung Avenue, 200 Queen’s Road East, Wanchai, Hong Kong (Wan Chai MTR Exit A3)
Tel: +852 2952 3883
Opening Hours: 11:00am – 11:00pm 
Daily
https://www.facebook.com/emackandbolioshk/



Emack & Bolio’s – Central
26 Cochrane St, Central, Hong Kong
Opening Hours: 11:00am – 11:00pm Daily

Click HERE for other HONG KONG Food Entries

* Written by DFD’s Hong Kong Correspondent @kara_the_explorer , who is the Singaporean “tai tai” living the foodie dream in Hong Kong. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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[Hong Kong] Hong Kong’s Cafes, better known as Cha Chaan Teng 茶餐廳, are a class of their own not found in other parts of the world.

These are NOT places where you sit down quietly and slowly to drink a cup of coffee.

In fact, Hong Kong Cha Chaan Teng which are better known for their tea, are you should finish your food as efficiently fast as possible. People are waiting for your seats.

Here are some distinct characteristics of Hong Kong Cafes
– Hong Kong style milk tea is served, or more commonly known as ‘si mud’ silk stocking tea.
– Many sell almost everything under the roof, from toast, instant noodles, barbecued meat, congee, curry, steak to desserts. Order the sets if you are lost.
– Due to their colonial influence; food generally has an east-meets-west twist. Like curry spaghetti, and pork chop burgers.
– Some cafes open for extremely long hours. If you crave for midnight supper, you know where to head to.

Here are 10 Hong Kong Cafes you can look at heading down. For a quick summary, go Australian Dairy Company and Capital Cafe for the scrambled eggs, Lan Fang Yuen for milk tea, Tsui Wah for variety, Yee Shun for milk puddings, Star Café for tomato noodles, and Mido for nostalgic ambience.

Australia Dairy Company 澳洲牛奶公司
G/F, 47-49 Parkes Street, Jordan, Hong Kong (Jordan MTR Exit C2)
佐敦白加士街47-49號地下
Opening Hours: 7:30am – 11:00pm (Mon – Wed, Fri – Sun), Closed Thurs

At one of Hong Kong’s most popular and famous Hong Kong café (Cha Chaan Teng) Australia Dairy Company, expect attitudes, partly rude service, chaotic ambience, long queues, and a very good plate of scrambled eggs.

The morning set at HK$32 or HK$38 (SGD5.34 or 6.34) consisted of a buttered toast, scrambled eggs, macaroni soup with ham and coffee or tea.

The eggs were fluffy and tasty, some say the secret ingredient is canned cream soups.

Warning: This café is always a frantic battle zone during peak hours. Tip: Join the queue, get your way in, squeeze into a table, order and enjoy your food. Some say “over-rated”, but go if you are curious how crazy it gets. Don’t take it personally if you are scolded. Australian Dairy Company 澳洲牛奶公司 (Jordan, Hong Kong)

Capital Café 華星冰室
Shop B1, G/F, Kwong Sang Hong Building, 6 Heard Street, Wan Chai, Hong Kong (10 min walk from Wan Chai MTR)
灣仔克街6號廣生行大廈地下B1號舖
Tel:+852 2666 7766
Opening Hours: 7am – 11:00pm

Capital Cafe 華星冰室, sometimes known as Chrisly café, offers similar meal sets with Australian Dairy Company.

The breakfast set (HK$38 SGD6.34, served from 7am – 12pm) came with two scrambled or fried eggs, macaroni with ham, butter toast, and coffee or tea.

Their scrambled eggs were excellent for its price – creamy as it is fried with Hokkaido milk, fluffy, every mouthful tasty while staying hot.

But the ‘bombshell’ was the Scrambled Egg Toast with Black Truffle (HK$42, SGD7), superbly creamy and with wok-hei (heat).

The dining environment was pleasant for its price, with big open spaces and comfortable booth seats. More sane place to dine at.

Note: They have opened up several branches, though reviews commented that standards might not be consistent. Capital Café 華星冰室 (Wan Chai, Hong Kong)

Lan Fong Yuen 蘭芳園
2 Gage Street Central, Hong Kong (MTR Sheung Wan Exit E2 or Central)
中環結志街2號
Tel: +852 2544-3895/ 2854-0731
Opening Hours: 7:30am – 6:00pm (Mon-Sat), Closed Sun

Lan Fong Yuen is most famous for two items: Pork Chop Burger (HK$44, SGD7.34 with a drink, HK$2 extra for iced drinks) and ‘Silk Stockings’ Milk Tea (HK$16, SGD2.67).

They are said to be the creator of the pantyhose milk tea (wonder how they even got it started) so it is the must-have here, even if it may not be the best.

Lan Fong Yuen has been established for more than 50 years, started as a ‘Dai Pai Dong’, thus the inconspicuous shop entrance.

Tip: You are likely to walk past and miss it. Look for the shop sign ‘Lan Fong Yuen’ and walk all the way inside. Don’t assume it is closed even though it looks like it.

There is another branch at Chungking Mansions basement, at Tsim Sha Tsui.

Tsui Wah Restaurant 翠華餐廳
Various locations, including 15-19 Wellington Street, GF-2F, Central, Hong Kong Island (Central MTR)
77-81 Parkes Street, Jordon, Kowloon
Opening Hours: 24 hours Daily for certain locations

Before I fly away from Hong Kong airport, I would get a cup of “I love Tsui Wah” milk tea, or pre-packed bottles so that the taste of Hong Kong will still linger after I reach home.

Tsui Wah had its beginnings as a ‘bing sut’, a predecessor of tea cafes way back in 1967 at Mong Kok.

Already a listed company, they are the pricier Hong Kong cafes around. Know not what to order?

Get one of their “Top 10” food listed in their menu which includes Crispy Pork Chop Bun (HK$35, SGD5.84), King Prawns in XO Sauce with Tossed Noodles (HK$51, SGD8.51) and Swiss-style Chicken Wings(HK$51, SGD8.51).

Tsui Wah can be found in many parts of Hong Kong, but its most popular branch at Central opposite Yung Kee near Lan Kwai Fong. (Tsui Wah Restaurant 翠華餐廳 is also opening up in Singapore at Clarke Quay.)

美都餐室 Mido Cafe
G/F, 63 Temple Street (Yau Ma Tei MTR Exit B2)
油麻地廟街63號地下
Tel:+852 2384 6402
Opening Hours: 9:00am – 9:00pm (Mon – Tues, Thurs – Sun), Closed Wed

My friend who stays in Hong Kong says Hong Kong directors actors like to hang out at the old and nostalgic Mido Café.

Sure enough, I spotted veteran actress Zheng Pei Pei in the corner, silent and dignified.

Some of the recommended food at Mido are the Spare Ribs Baked Rice, Fried Noodles with Pork and Ying-Yang, a mixture of coffee and tea.

Many Hong Kong cafes are becoming a part of history. Before Mido would ever disappear, just go to experience this ‘time machine’.

Tip: Take the corner booth. That’s the ‘Hong Kong celeb’ corner.

Honolulu Coffee Shop 檀島咖啡餅
G/F & Mezz Floor, 176-178 Hennessy Rd., Wan Chai (Wan Chai MTR Exit A4)
灣仔軒尼詩道176-178號地下及閣樓
Tel: +852 2575 1823
Opening Hours: 5:15am – 1:30am (Mon – Sun)

Jacky Cheung and Tang Wei filmed “Crossing Hennessy” here, if you are the sort who like to go on celebrity hunts.

Most tourists come all the way here for their egg tarts, which are divinely smoothly filled and fluffy crusted.

Get a ‘simple’ budget set at HK$26 (SGD4.34) which can include an Egg Sandwich, Beef Satay Nissin Noodles and Hot drink.

The food is nothing fanciful, but that is a typical Hong Kong café culture for you. The true star is the Egg Tarts. Honolulu Café 檀島咖啡餅店 (Wan Chai, Hong Kong)

Kam Wah Cafe & Bakery 金華冰廳
47 Bute St, Prince Edward, Hong Kong (Prince Edward MTR Station Exit B2, 5 – 10 min walk)
太子弼街47號地下
Tel: +852 2392 6830
Opening Hours: 6:30am – 11:00pm (Mon – Sun)
Google Maps – Kam Wah Cafe & Bakery

Kam Wah Cafe & Bakery 金華冰廳 on Prince Edward Road is known for its Pineapple Polo Buns and Egg Tarts.

Other recommended Kam Wah items included Large Pork Chop (HK$21), Pork Chop Polo Bun (HK$21), Club Sandwich (HK$37), Hot Dog Bun (HK$17) and Satay Beef Bun (HK$21).

There are other fuller meals available such as Sing Chow (Singapore) Bee Hoon (HK$44), Stir-Fried Beef Rice Noodles (HK$44), Yang Chow Fried Rice (HK$44) and Chicken Chop Fried Rice (HK$46).

There was something about the signature Polo Bun (HK$10) which came with a slab of butter sandwiched in between – the contrast between hot bun and cold butter, sweet and savoury was alluring to the palate.

Best to go with some Hong Kong Milk Tea to ‘wash down’ some of the oiliness. Kam Wah Cafe & Bakery 金華冰廳 (Prince Edward, Hong Kong)

Star Café 星座冰室
36 Basement Champagne Court Block A 16 Kimberley Road, Tsim Sha Tsui, Kowloon, Hong Kong (Tsim Sha Tsui Exit B2, next to Mira Hotel)
Tel: +852 2724 4408
尖沙咀金巴利道16-20號香檳大廈地庫36號舖
Opening Hour: 8:00am – 9:00pm (Mon – Sat), Closed Sun

You cannot imagine the excitement when I finally found this café, this very old-looking place which looked transported back in time to the 1970s.

Finding Star Café is a challenge. Look out for Dadol Hotel sign, get to Champagne Court beside the Mira Hotel, go to the basement where you will past by a doughy-looking Moon Spring Foot Massage shop.

What do people come here for? Tomato noodles.

The Tomato Beef Noodles (HK$28, SGD4.50) was covered in bright-red sauce, you know it has to be prepared fresh on-the-spot.

The sauce was unexpectedly refreshing, without that extreme sour-tangy aftertaste. Okay, the draw-back was that it could get gooey and some might find it tough to stomach that many tomatoes. Star Café 星座冰室 (Tsim Sha Tsui, Hong Kong)

Yee Shun Milk Company 港澳義順牛奶公司
G/F, 506 Lockhart Road, Causeway Bay, Hong Kong (Causeway Bay MTR Station Exit C)
銅鑼灣駱克道506號地下
Tel: +852 2591 1837
Opening Hours: 12pm – 12am

The famed product is the “Double-Skin” Steamed Milk Pudding 雙皮奶, made using a special technique of steaming, which results in smooth runny milk pudding with a thin sheet of milk on top.

First timers should really go for their Original Double Skin Steamed Milk Pudding (HK$36, SGD6) for that taste of the unadulterated, curdy smooth pudding.

The milk used, which has higher water content, is provided by their own buffalo farms in China.

Tourists sometimes overlook that Yee Shun Milk Company functions like a Cha Chaan Teng (Hong Kong Café), offering savoury food such as Ham & Egg Toast (HK$27), Macau Pork Chop Bun (HK$31) and French Toast (HK$33).

In terms of quality, it doesn’t depart far from the average Hong Kong café. So go for the Milk Puddings which are truly the star here. Yee Shun Milk Company 義順牛奶公司 (Causeway Bay, Hong Kong)

Kam Fung Cafe 金鳳茶餐廳
41 Spring Garden Lane, Wan Chai, Hong Kong (Wan Chai MTR Station, Exit B2)
灣仔春園街41號春園大廈地下
Tel: +852 2572 0526
Opening Hours: 6:45am – 7:00pm Daily
Google Maps – Kam Fung Cafe

The old style Hong Kong café enjoys brisk business and support from tourists, many came armed with guide books.

The Chicken Pie (HK$11, SGD1.85) was one of my favourite items, with a butter-heavy crust and hot and moist flavourful fillings.

Although the Pineapple Polo Bun (HK$6, SGD1) came colder than I would have liked it to be, the exterior layer and sweet and crisp – to the point of slightly crunchy, with a nice contrast to the fluffy interior that tore apart easily.

Some might have overlooked that the Cold Hong Kong Milk Tea (HK$22, SGD3.70) came without ice, which meant it stayed non-diluted with that smooth milky texture and delicate bitterness. Kam Fung Cafe 金鳳茶餐廳 (Wan Chai, Hong Kong)

Other Hong Kong Entries
Yee Shun Milk Company 義順牛奶公司 (Causeway Bay, Hong Kong)
Kam Wah Cafe & Bakery 金華冰廳 (Prince Edward, Hong Kong)
Kam Fung Cafe 金鳳茶餐廳 (Wan Chai, Hong Kong)
Honolulu Café 檀島咖啡餅店 (Wan Chai, Hong Kong)
Capital Café 華星冰室 (Wan Chai, Hong Kong)

Click HERE for other HONG KONG 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.

The post 10 Must-Visit Hong Kong Cafes aka Cha Chaan Teng – From Australian Dairy Company, Mido To Lan Fong Yuen appeared first on DanielFoodDiary.com.

Korean Chinese cuisine 중화요리 or “Junghwa Yori” 中華料理 seems to be getting traction in Singapore.

After Nipong Naepong specialising in Jjamppong has opened in JEM to some fanfare, Hong Jjajang 홍짜장 which signature dishes include Jajangmyeon has arrived at 93 Tanjong Pagar (next to Hokkaido Izakaya).

Twins Restaurant at Craig Road and O.BBa Jjajang along Tanjong Pagar Road – both a short walk away from Hong Jjajang, also serve up Korean-Chinese dishes.

This is considered a hybrid cuisine developed by ethnic Koreans in South Korea, influenced by Chinese dishes from Beijing and Shandong.

The 3 dishes that characterises these Korean-Chinese restaurants include Jajangmyeon 자장면 – noodle dish topped with thick black bean sauce; Jjamppong 짬뽕 which is a spicy noodle soup flavored with vegetables, meat or seafood; and Tangsuyuk 탕수육 – a Korean version of the sweet and sour meat dish.

To make things easier, I ordered a Jajangmyun, Jjamppong and Tangsuyuk set ($42) at Hong Jjajang. Considering the portion, this is considered value for its money (Plus there was free steamed egg during opening specials.)

Surprisingly, I enjoyed all 3 dishes, though of varying degrees. I haven’t eaten enough of these in Korea itself to vouch for its authenticity, but reviews among Korean friends have been generally positive.

The Jjamppong was my favourite, because the soup base was fiery hot and addictive, brimming with flavours of seafood.

On a scale on 1 to 10, I would say it was around 6-7 in terms of spiciness. Not enough for you to break out in big sweat, but sufficient for you to feel the kick and reach for more water.

As for the Jajangmyun, this tasted most different from others I had tried before. The thick, gooey sauce had sweeter notes within, without the strong fermented bean character.

It felt more modern overall, and still very flavourful. (However, it does get boring after eating this for a while, and an accompanying dish would most definitely helped.)

Do not compare the Tangsuyuk with a typical sweet and sour pork dish.

Hong Jjajang’s version was lightly battered, and the strips of meat still soft and tender. Perhaps they were not as crisp as I would have liked.

There are varied ways of having them – plain on their own, dipped with the sweet tangy sauce, or pour the sauce over.

I would suggest dipping so that it doesn’t get overwhelmed by the strong-sweet sauce.

There are multiple variations of the Jajang noodles, from Jaengban Jajang ($28) – noodles in black bean sauce; Hong Jajang ($12) – spicy sauced noodles; Samseon Jjang ($14) – Seafood and noodles in black bean sauce; Gochu Jjampong ($16); Udong ($14) to Ulmyun ($14).

Korean noodle lovers can have a party here.

Hong Jjajang 홍짜장
Tel: +65 6909 5171
93 Tanjong Pagar Road Singapore 088514
Opening Hours: 12pm – 11pm

Other Related Entries
Nipong Naepong (JEM)
Patbingsoo Korean Dining House (VivoCity)
Twins Restaurant (Craig Road)
SBCD Korean Tofu House (Millenia Walk)
Kimchi Korean Restaurant (Suntec City)

* 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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Looking for quality dim sum and exquisite Cantonese food?

Hua Ting Restaurant at Orchard Hotel can be said to be one of the best, and earliest Chinese hotel restaurants in Singapore – established since 1992.

(You can also quote strong>”DFD” and enjoy 10% OFF Hua Ting’s Summer Tea-Pairing Set. More details at the end of the post.)

As one of the 5 dining establishments in Orchard Hotel, Hua Ting Restaurant is an award-winning restaurant specialising in an outstanding repertoire of classic and modern Cantonese dishes.

Note: It is different from Hua Ting Steamboat, which is an offshoot of Hua Ting Restaurant offering gourmet Cantonese hotpots.

For many years, it has graced family and company get-togethers. Thus you are likely to find many regulars dining there – a testament to its reputation and quality.

It recently underwent a 4-month multi-million makeover, and finally reopened.

The new Hua Ting’s entrance and reception area looked grander and more impressive, definitely an improvement from the previous seemingly more dated area.

As you enter the spacious corridor, you would be greeted by the wide selection of wines (and the staff, of course).

MasterChef Chung Lap Fai, who has been with Hua Ting for over a decade, is still the head chef. An exceptional culinary professional, he was once crowned Asian Cuisine Chef of the Year at the World Gourmet Summit Awards of Excellence.

Aside from a more sophisticated space, the renovation also brought with it a revitalised menu to level up their game.

New signatures include Chilled Marinated South African Baby Abalone with Japanese Sake, Double-boiled Chicken Soup with Sea Whelk, Spike Sea Cucumber and Organic Black Garlic, and Stuffed Sliced Crispy Suckling Pig with Prawn Paste and Foie Gras.

But wait, there’s more. Here are 12 Hua Ting recommended dishes you can look out for:

Smoked Peking Duck infused with Aged Pu-Erh, Yuzu Sauce ($45 for half)
Iconic Hua Ting dishes include the Peking Duck; and the Hua Ting Signature Crispy Roasted Duck.

Picture this: the duck fat has been perfectly rendered off to create a crisp, caramelised skin, while the meat remains succulent and tender.

Now you are probably drooling.

The smokiness added an alluring fragrance and earthiness, which you get when you eat it after freshly cut. (So please don’t wait too long.)

This is really one of the most memorable Peking Ducks I had in Singapore of late. My dining partner took a bite, and kept going “Hou sik, hou sik…” – eyes wide opened with an exclamation of its deliciousness.

Baked Empress Chicken Drumstick, Abalone, Fungus Chinese Herbs ($32)
If you want something head-turning (and playful, perhaps?), order the Baked Empress Chicken Drumstick, Abalone, Fungus and Chinese Herbs.

You get a chicken-sculpted crust encasing some baked chicken, abalone and fungus. The crust can be dipped into the marinade with Chinese herbs.

It reminded me of the dish of the nutritious-tasting “Yao Cai Ji”, otherwise known as Herbal Chicken, with the added doughy crust.

I had the chance to see MasterChef Chung Lap Fai create this dish from scratch – from the dough to a baked chicken with fillings. Certainly demonstrated his intricate skills.

Do remember to order this 45 minutes in advance, as this is lovingly handmade.

Dong Xing Garoupa Rice, Crispy Rice, Superior Stock ($28)
Likewise, the Dong Xing Garoupa Rice is a must try. With the different colourful ingredients, this was inspired by Korean bibimbap.

Served with slices of wild-caught Dong Xing Garoupa fish, hot superior stock ispoured over , instantly cooking the fish and also adding comfort to this rice porridge dish.

The surprise came in the form of added crispy rice, which provided this light textured crunch every spoonful.

Lovely – I could just have this if I was in need of a lighter meal.

Chilled Marinated South African Baby Abalone with Japanese Sake ($12)
Some ‘drama’ in this dish, with dry ice adding that smoky effect. Beyond the presentation aspect, the splash of sake attached that subtle sweetness.

Charcoal Grilled Spanish Iberico Pork Char Siew ($18)
Not sure if it is a coincidence that both my favourite dishes happen to be the under the “barbecue roast” section.

I had the Trio Combination ($38). Not saying that the Crispy Roasted Pork and Soy Marinated Chicken were no good, but the Char Siew was the overall winner with its appealing honeyed sweetness, glossy exterior and tender yet lean meat.

Crispy Squid Tentacle, Chilli Padi, Almond Flake ($15)
A family favouriteof scrumptious tender squid tentacles in light batter. The almond flakes added some crunch while the chilli padi gave the dish a suitable kick.

Stuffed Golden Crab Shell, Fresh Crab Meat, Wild Mushroom ($22)
Rich stuffed shells packed with a mixture of crabmeat and mushrooms, then deep-fried to a golden-buttery exterior.

Steamed Fresh Crab Claw, Egg White, Spring Onion, Ginger Puree ($28)
The Steamed Fresh Crab Claw is intricately delicate with egg white, spring onion and ginger puree.

Japanese Wagyu Beef in Hot Stone Bowl ($68)
Tender wagyu beef with outstanding marbling instantly cooked, when the black peppercorn sauce is poured into the hot stone bowl.

Fried Rice, Fresh Crab Meat, Salmon Roe, Egg White with Black Garlic ($34)
My friend believes that Fried Rice is the true test of a Chinese Chef’s skills. This rendition passed with flying colours.

Even though it has been left on the table for a while, steam was still ‘released’ from the inside as I scooped up the rice.

A gorgeous lightly browned colour, chunks of crab meat, fluffy grains that were not sticky and fragrance from the fermented black garlic fried in the midst.

Signature Baked Mango Chicken Tartlet ($6.60 for 3 pieces)
For dim sum, there is a wide selection from Steamed Shrimp Dumpling with Cordycep Flower ($6.60), Steamed Shrimp Dumpling with Dried Yamakurage ($6.60), Steamed Custard Bun with Salted Egg ($6), Deep-fried Fresh Scallop Pastry and Garlic ($6.60) and Deep-fried Shrimp with Seaweed in Crispy Bean Curd Sheet Roll ($6.60).

Try the Hua Ting Signature Baked Mango Chicken Tartlet – an all-time favourite.

Or indulge in a delicacy with the Baked 16-Head Abalone Tartlet with Diced Chicken and Abalone Sauce ($11.80 per person).

Wok-fried Turnip Cake with Homemade X.O. Sauce in Hot Stone Bowl ($12.00 per order)
The Wok-fried Turnip Cake with Homemade X.O. sauce and served on a hot stone bowl is also a popular choice.

Rumoured to be MediaCorp’s ‘Queen’ Zoe Tay’s favourite dish at the restaurant.

Teas are a must, available from $3.50 per person.

Choose from nine premium grades of tea such as ‘Jade Spring’, ‘Long Jing’ and ‘Jin Jun Mei’; while exclusive blends inspired by the four seasons appeal to tea connoisseurs, such as Dawn of Spring’ (Jasmine Pearl with Rosemary); and ‘Golden Rays of Summer’ (Raw Pu-Erh with Glutinous and Pandan).

In the revamped Hua Ting menu, MasterChef Lap Fai has also introduced a new unique tea pairing experience with the Hua Ting Tea Degustation Menu (SGD98++ per person).

As dishes may change, Tasting Menus are the way to go for that total Hua Ting experience, available for both Lunch and Dinner.

The Tasting Lunch Menu (SGD68++ regular, SGD88++ premium, per person, minimum of 2) has the house specials including Hua Ting Signature Crispy Roasted Duck, Turnip Cake, and Kurobuta Pork.

Those who have tried the Tasting Dinner Menu ($138++ regular, $168++ premium, per person, minimum of 2) raved about the Charcoal-Grilled Spanish Iberico Pork Char Siew and the Japanese Wagyu Beef with Wild Mushroom and Black Peppercorn in Hot Stone Bowl.

Depends on your taste (and budget), you can choose from 5 Set Dinner Menus, all good for a table of 10 persons, priced from $888++ to $1888++.

For those looking at doing a corporate booking, the main dining space is flanked by 3 semi-private areas and a naturally-lighted main dining room. There are 7 private rooms with different capacities.

The ultra-luxe private Chairman’s Room is the biggest of the 7, with a 4-meter 20-seater-table with an automated Lazy Susan.

Lavish carpeting adds elegance to the space. The interiors combine luxe furnishings with modern chinoiserie influences, including the exclusive gold-kissed tableware from RUYI by French design house LEGLE. In some areas, the wall coverings are specially-commissioned hand-painted silk.

For those who have yet to dine there, this revamped stalwart should impress.

Hua Ting Restaurant
Orchard Hotel Level 2, 442 Orchard Road, Singapore 238879
Tel: +65 6739 6666
Opening Hours: Lunch 11:30am – 2:30pm (Mon – Fri), 11:00am – 2:30pm (Sat – Sun);
Dinner 6:00pm – 10:30pm (Mon – Sun)
Email: huating.ohs@millenniumhotels.com
Website: www.huatingsingapore.sg

Quote DFD and enjoy 10% OFF Hua Ting’s Summer Tea-Pairing Set
Taste the art of tea pairing at the newly-revamped Hua Ting Restaurant. Savour a six-course menu showcasing delicately-crafted signatures and creative classics.

The pairing includes Chilled Abalone with Dong Ding Oolong, Crispy Sea Perch and Summer Fruits with Fruit Noon Tea and Braised Pork Rib, Bacon Crisp with Lychee Red Tea.

Quote ”DFD” and enjoy 10% OFF the Summer Tea Pairing Set.

Terms and Conditions:
– 1 redemption per table.
– Prior reservations required. Quote promo code “DFD” to utilize offer.
– $98++ per set, and a minimum order of two sets is required.

* This entry is brought to you in partnership with Orchard Hotel Singapore.

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You can never quite guess that Monki Café is actually a Taiwanese café in Singapore. (Incidentally, 5 Little Bears at Paya Lebar Square is also a Taiwanese eatery. What’s with the animals?)

Monki Café is located at Holland Drive, serving up Taiwanese-Western savoury meals and icy snow flake desserts.

Too under-the-radar.

The interior is of primary yellow, with toys of monkey placed throughout. It has contrastingly cheery yet quiet, peaceful vibes.

The menu was of a mish-mash of items, such as Home Made Curry Chicken Set ($9.00), Stewed Beef Brisket ($12.80), Mushroom Soup Set ($8.00), 3 Amigos Sausage Set ($11.00), Thick Toast ($3.80) and Salads ($7.80 – $9.80).

I was more inclined towards the Taiwanese Braised Pork Rice ($9.00), which was a special item of the day. They should really keep this Lu Rou Fan a permanent item there.

Served by a Taiwanese lady who was also the cashier and the cook (one-woman operation), the rice was fragrant and fluffy, topped with savoury pieces of braised pork which must have been stewed for a while.

It reminded me of the pork fillings of a bak chang (rice dumpling).

This tasted like what a Taiwanese mum would cook at home for her children – I meant it in a good way. Warm and comforting, but perhaps lacking in that commercial finesse.

Motivated to order more, I had a Watermelon Snow Flake Dessert ($6.50).

Other options included Chocolate Banana, Mango, Mocha Azuki, Peanut Butter and Mixed Fruits, priced between $6.50 to $8.80. Hey, half the price of a bingsu.

For its price, I found the Water Snow Flake a delightful, refreshing treat – fluffy ice with the sweetness that reminded me of the actual fruit.

Monki Cafe
43 Holland Drive, #01-41, Singapore 270043
Tel: +65 6258 8112
Opening Hours: 10:30am – 5pm (Mon), 10:30am – 9:30pm (Tues – Sun)

Other Related Entries
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The Salted Plum (Circular Road)

* 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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[Updated from previous entry] ”Eh, where’s Tuk Tuk Cha?”

The familiar Tuk Tuk Cha that I used to walk past all the time at Suntec City, has been converted to “Siamese Cat” at both Suntec City basement and Novena branches.

The rest (Raffles City, Sun Plaza, Tampines 1, Junction 8, Jurong Point, 313@Somerset, Waterway Point, NEX, Hillion Mall, Bugis Junction, Harbourfront Centre oulets) remains as Tuk Tuk Cha.

Reason being: A partnership fallout, but I won’t dwell into the drama and details.

This branch of Siamese Cat is where you can have Chinese La Mian with Thai Milk Tea. Slightly disjointed, I know.

The La Mian value meal which includes one noodles, one side and drink, cost $10.90 onwards.

They are mostly fusion of Chinese and Thai flavours – Szechuan Spicy Chicken Dry La Mian, Beef La Mian, Wonton La Mian, Dry Minced Pork La Mian, Szechuan Dan Dan Noodles and Tomato Egg La Mian.

Differing reviews.

Widely known as Lan Zhou La Mian (hand-pulled noodles), the noodles are freshly made and prepared in their open concept kitchen by Chef Liu, who had 16 years of experience working in Crystal Jade Singapore.

“Piak Piak” the startling sound echo-ed throughout the shopping mall as Chef Liu prepared the dough and pulled each noodle strand by strand.

My favourite was the Beef La Mian ($7.80), a common dish in China.

The clear soup made with beef shank, spices and coriander was light, which did not over-power and complemented well with the springy, al-dente noodle (the highlight of the dish).

While the Tom Yum Seafood La Mian ($10.80) might sound quirky with the choice of noodle used, the tom yum flavour leaned towards the spicy profile.

Not the type of tum yum I had expected, and I preferred a more balance of sour and spicy flavour.

Just like all other Chinese restaurants, side dishes priced between $3.80 and $5.80 were available.

The side dishes weren’t exceptional and included Dou Miao Pork Strips ($4.80), Pickled Cucumber ($3.80), 5 Spices Beef ($8.80), Floral Century Egg ($4.80) and Beancurd Strips ($3.80).

The Thai Milk tea selection comes with the option to choose sugar level (I usually go for the lowest at 5%).

Most of the drinks were available in 2 sizes: Regular and Large (at an additional $0.40- $0.60).

I had the Thai Iced Milk Tea. At $3.30, it seemed cheaper than “the other version” but I wondered about the considerable amount of ice. Also, there was a stronger bitter ”siap siap” aftertaste.

Compared to the one I was familiar with, I would still say about 70% the same?

Diners will get to sit down and enjoy their noodles with Thai Milk Tea, with the occasional fountain performance as entertainment at this outlet.

Siamese Cat Café
Suntec City #B1-173/174, 3 Temasek Boulevard Singapore 039593 (5-10 min walk from Promenade MRT)
Novena Square #01-68/69, 238 Thomson Rd, Singapore 307683

Other Related Entries
10 Best Thai Iced Milk Tea In Singapore
18 Thai Milk Tea Desserts In Singapore
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* Written by Daniel Ang @DanielFoodDiary and Nicholas Tan @stormscape. Daniel’s Food Diary paid for food reviewed unless otherwise stated.

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[Bangkok] Sühring is the first German fine dining restaurant in Bangkok, open since February 2016.

It was quickly debuted as No. 13 in the 50 Best Restaurants in Asia, a list sponsored by S.Pellegrino and Acqua Panna. For Asia’s 50 Best Restaurants 2018 list, the restaurant was highly ranked at No. 4.

It also earned the top spot as No. 1 in BK Magazine’s Top Tables 2017, as well as a special award as Best Debut Restaurant.

You may not know this, but Gaggan Anand of Gaggan, the best restaurant in Asia for 4 years running, is an investor of Suhring. (Perhaps it is psychological, but you may see traces of inspirations from him in the food presentations.)

It showcases the best of contemporary German cuisine, inspired by childhood memories, family recipes and years of travelling experience of twin German chefs Mathias and Thomas Suhring.

Together they combined the essence of traditional dishes with contemporary Central European influences.

(The other twin was not around.)

After years of working experience in Germany, the Netherlands, Italy and Thailand, Thomas and Mathias settled down in a charming 1970s villa situated in the heart of Bangkok to open Suhring.

It became the twins’ home for their culinary creativity and the venue where they invite guests and friends to taste their take on German gastronomy.

Suhring’s ambience was relaxed and homey yet elegant, particularly located in a quiet neighbourhood in the centre of Bangkok.

The glass house is a beautifully restored townhouse on Yen Akart Road that retained the building’s original floor plan. Floor-to-ceiling windows give you a great view of the outside world, overlooking a tropical, rustically-landscaped garden.

Like a home, it has cookbooks lined up on shelves, and comfortable cushions all around.

There is a mezzanine where you can go to enjoy your drink or listen to music.

The house has 3 sections: Wintergarten (Winter Garden), Wohzimmer (Living Room), and Kuche (Kitchen).

The winter garden allows guests to dine in the most relaxed atmosphere. The living room is the main dining area where you can choose from a private round table or a seat by the window. The kitchen is open-type, so guests can watch the chefs in action. The large open-plan kitchen is located at the back part of the house, with an area for an intimate chef’s table.

Explore Suhring’s 12-course or 8-course dinner menus where the chefs will guide you to a culinary adventure through a series of small plates.

Prices are at 3,400 baht or 2,900 baht (SGD143,SGD122) for the “Sühring Klassiker”; 4,400 baht or 3,800 (SGD185, SGD160) for the “Sühring Erlebnis”. The “Klassiker” presents more of their hits, while “Erlebnis” is for most up-to-date creations.

Most dishes are light, contemporary fare using seasonal ingredients and technical skills. Occasionally, the chefs take on classic German dishes appear in tasting menus.

The small plate creations change continuously. Dinner starts with a small beer mug of shandy and goes on to finger-food items and main dishes like Cured Arctic Char Cornet, Currywurst in Potato Wafers, Frankfurter with seven-herbs sauce, Herring with bread, Simmental beef tartare and smoked eel, Brotzeit: Sourdough bread with spreads and cold cuts, Spatzle pasta with mountain cheese and truffle, Hungarian duck with spinach, quail egg and chervil, and Buttermilk with gin and tonic.

Suhring is known for their brotzeit (literally means bread time) sharing selection of breads, spreads, cold cuts and pickles.

The little surprise was the offering homemade sourdough and soft pretzel served with Oldenburger butter, schmalz (lard), obatzda cheese dip, pickle, Black Forest ham and dry-aged beef.

After all, pickling is a popular German cooking method as well as smoking. These methods are combined with modern gastronomic flair in dishes like the pork knuckle sandwich topped with Riesling sauerkraut cream and sous-vide Simmental beef, grilled over charcoals and presented to the guests with kasespatzle (German-style pasta cooked with cheese).

There is also a Speisekarte (A La Carte) menu where you can enjoy a limited selection of the twins cooking.

Their Weinkarte (Wine List) is predominantly old-world wines from the regions of Rheinhessen, Pfalz, Burgenland, Alsace, and Burgundy.

An exceptional meal with that element of fun. Many surprises throughout the meal – I won’t spoil it for you.

Reservation recommended. You can reserve your table or an event online via their website. For a piece of action, get the kitchen counter seats.

Restaurant Sühring
No. 10, Yen Akat Soi 3, Chongnonsi, Yannawa 10120 Bangkok
Tel: +66 2 287 1799
Opening Hours: 6:00pm – 10:00pm (Mon-Sun)
info@restaurantsuhring.com
http://restaurantsuhring.com
Google Maps – Suhring

Other Related Entries
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Issaya Siamese Club (Sathorn, Bangkok)

Click HERE for more BANGKOK Food Entries

* 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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Singaporeans who travel to Bangkok often should be familiar with the “Soi 19” Sabx2 Wanton Noodles – who went on a “No Branch In Singapore” over-drive.

Over-rated? Over-priced? Rude? The price has also doubled from the previous, from 50 baht to 100 baht (SGD$4.10). Oh well. We (Singaporeans) still go and queue what.

It is obvious. We love our Wanton Noodles.

This Thai style of wanton mee, sometimes called “Bak Mee Moo Daeng” uses Chinese-style egg noodles, and is simple, plain, unassuming, tossed in minimal sauce, not without some aromatic pork lard.

While there are many different versions around, Singaporeans generally take the “Soi 19” Pratunum shop as point of reference.

Here are 6 places to get Thai style wanton noodles in Singapore. (I updated the previous piece because so many of the previous – Baan by Rochor Thai, Foon’s Thai Recipe have closed.)

Soi 19
Block 151, Ang Mo Kio Avenue 5, stall number 5 Singapore 560151
Opening Hours: 7am – 3.30pm (Wed-Sun), Closed Mon-Tues
Tel: +65 9613 3340
https://www.facebook.com/pages/Soi-19-Thai-Wanton-Mee/511834992185973

The Thai-style wonton mee stall with the most number of media coverage in Singapore.

The stall literally propelled to fame after online reviews, and queues could take anything between 15 minutes to an hour. Bowls go from Regular ($4), Regular Extra ($5), Large ($5), to Jumbo ($6).

The winning parts were the QQ chewy egg noodles, cured fish sausage and dried chilli flakes. No sauce was added so customers could find it dry. Add your own condiments, yah?

Kind of a cross between local and Thai style wanton noodles. Not fantastic-fantastic, but good enough for me.

They have branches at Upper Serangoon Shopping Centreand Blk 130 Jurong Gateway Road as well.

Fatty Thai Wanton Mee
341 Beach Rd, Singapore 199567
Opening Hours: 9am – 3pm (Mon – Sat), Closed Sun

While the coffee shop stall looked kind of unprepared when I visited, the bowl of Ba Mee Kiao Moo Dang ($5) was on point.

Owned by 3 young friends, the noodles were thin and springy, with simple yet flavourful sauce.

The char siu was in a pleasant red colour, roasted by themselves at the back of the coffee shop.

One other thing, they close by 3pm which means it is not possible to head over there after work.

KinMoo
2 Tan Quee Lan Street #01-02 Singapore 188091 (Bugis MRT)
Tel: +65 9767 7784
Opening Hours: 11.30am – 3pm, 5.30pm – 10pm Daily

The BaaMee Moo Dang ($6.50) aka Wanton Noodles was probably one of the closest versions that would remind me of Thailand. Told my friends, “80% Chat Thai”.

Loved the texture of the springy chewy egg noodles and its seasoning. It was tossed in pork lard oil (have to) which gave this aroma and authentic flavour, and a special sauce which was adequately salty.

Special mention of its plump dumplings, and accompanying radish soup which made the meal almost complete.

Aoy’s Thai Noodle Bar
Changi Airport Terminal 3, Basement 2, 65 Airport Blvd, Singapore 819663
Opening Hours: 9am – 11pm (Sun – Thurs), Open 24 Hours (Fri – Sat)

Won’t say this is a must-try, so much so that you can have come all the way here, but worth a mention.

The toppings for the Wanton Noodle are pieces of chicken chop rather than char siew made of pork. No sign of the Halal symbol though.

Thus, you can tell they are trying to make the best out of their limitations, with no pork lard in the seasoning.

Noodles were al dente and springy – surprisingly not bad. Quite a filling bowl with generous portion.

Soi Thai Soi Nice
321 Alexandra Rd, #02-01 Alexandra Central Mall, 159971
Opening Hours: 11:30am – 3pm, 6 – 10pm Daily

A pity that this mall is slightly unknown and unoccupied.

Make your way to Level 3 and you would find Thai restaurant Soi Thai Soi Nice known for its Royal Thai Hot Pot with choices of Tom Yum or Fish Broth.

Check out their Mak Mee Kiao Heng ($9.80) or Soi Thai Dry Dumpling Noodles. See how their pork slices are arranged so neatly across the bowl.

Their sauce was actually one of the most sumptuous and flavoursome I had in Singapore, IF ONLY their noodles were not served cold. Can imagine this would be tasty if hot. I could only imagine.

Thai Boat Noodle
799 New Upper Changi Road, Bedok Point #02-32/34 Singapore 467351 (Bedok MRT)
Tel: +65 64459932
Opening Hours: 11:30am – 10pm Daily, Last Order 9:15pm
https://www.facebook.com/boatnoodlesg

Thai Boat Noodle used to be known as Khun Mee Thai, and its Ba Mee Kiao Moo Dang – Traditional Thai Egg Noodles were their main recommended dish. Then they switched brand and signature dish.

The Ba Mee came with a Lava Egg ($7.20), with egg noodles imported from Thailand.

The sauce though minimal was quite tasty, char siew soft and tender, not the typical style as that was made from pork collar and marinated overnight. The pork balls were rather out of place though.

Not the best I had here, not the worst either.

Other Related Entries
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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.

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Call this the Man Man effect.

We are seeing more Unagi-specialised Japanese restaurants opening up in Singapore, when eels used to be once-upon-a-time part of an extensive menu.

After Uya at Wheelock Place, the next is Unagiya Ichinoji which has opened in Singapore at Riverside Walk, Robertson Quay.

Finding the restaurant can be tough for first timers, as it is located behind the other Japanese restaurants, where Daikokuya used to be.

Miyagawa Honten is one of Tokyo’s famous unagi restaurants, with a history that spans 125 years, now operating 20 outlets in Japan alone.

Its outlet in Meguro-ku, Tokyo has recently been awarded Bib Gourmand in Michelin Guide Tokyo 2018.

However, it is called “Unagiya Ichinoji” in Singapore instead of its parent-name. Instead of speculating too much, this could be a perceptive business decision should the local entity need to depart in terms of concept, branding or menu.

The success of Miyagawa Honten is said to be attributed to the chefs’ grilling techniques, temperature control of the charcoal grill and special inhouse tare (sweet basting sauce) whose recipe has been passed down for four generations.

The Japanese head chef at Unagiya Ichinoji has undergone three months of training at Miyagawa’s outlet in Japan to master the skills.

The 34-seater restaurant will serve unagi in three different styles: Hitsumabushi ($19.80), Seiro Mushi (S$19.80) and Mamushi Donburi ($18.80).

The small Hitsumabushi at $19.80 should be the one of the most inexpensive in Singapore. But to say Unagiya Ichinoji offers the “cheapest” unagi may be far-fetched.

The medium and large are priced at $26.80 and $32.80 respectively, compared to Man Man’s at $26.80+ and $35.80+ (without service tax); and Uya’s $35++ and $48++.

I ordered a medium Hitsumabushi ($26.80). Comparing portion to portion, I honestly thought it was sufficient, but not say overwhelmingly-fantastic. (Those you seen on Instagram could have been L or XL $77.80 version).

There are three ways to enjoy the Hitsumabushi: Enjoy the first portion of the eel on its own and relish the eel; then add nori (seaweed), wasabi and green onion to the Hokkaido rice and eel; and lastly For pour in some of the the clear dashi to the abovementioned mix.

Perhaps I have read too many positive reviews, and so my expectations were raised.

The eel pieces which were first steamed then grilled were unexpectedly tougher and more charred than expected, with that slight fishy taste.

It was thankfully saved by the accompanying spicy sauce in a bottle, which was very tasty, but I wished I didn’t need to go there that often.

Two other types of Unagi dishes are available exclusively at the Singapore outlet – the Seiro Mushi and Mamushi Donburi which is served with Japanese yam, mentaiko, kinshi eggs and onsen egg.

The Seiro Mushi ($19.80, $24.80 with Chawanmushi) is a special version hailing from Yanagawa, Fukuoka.

The slab of unagi is first charcoal grilled, then steamed in a bamboo steamer together with kinshi egg and Hokkaido rice mixed with sweet sauce for five minutes before serving.

I thought most of the rest of the ingredients were fine, from the fluffy rice, egg to the sweet sauce.

The three components which I thought were the weakest links were the Chawanmushi which tasted over-steamed, rather diluted dashi stock, and unfortunately the eel that was slightly lacklustre in terms of texture.

Opening jitters, maybe?

The overall experience was actually not bad, but I won’t make a special trip to queue – if there is one.

Unagiya Ichinoji
01-05 Riverside View, Robertson Quay Singapore 238251
Tel: +65 6732 1970
Opening Hours: 11:30am – 3pm; 5:30pm – 10pm Daily

Other Related Entries
Man Man Japanese Unagi Restaurant (Duo Gallery)
Man Man (Keong Saik Road)
Uya (Wheelock Place)
SBCD Korean Tofu House Unagi Special (Millenia Walk)
Kogane Yama (Bugis Junction)

* 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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A “socially-conscious multi-concept lifestyle store”, The Social Space has taken over the corner unit left behind by Les Délices at Blk 333 Kreta Ayer.

This is a gorgeous and elegantly done up café with Bali vibes (I would say), which also features several social enterprises under one roof.

(On another note, the wall mural was indeed painted by an artist from Bali.)

There are ethical products and fashion items, a refill station (for soaps and cleaning products), and a soon-to-be-launched The Nail Social.

The Nail Social is known to offer vocational training programme for underprivileged women, and uses only non-toxic and cruelty-free products.

Perhaps sustainable living and social enterprise are terms that are still foreign to many of us, but great that people are taking those baby steps.

Other than tea from artisanal tea producers Amba Estate, there is a small selection of Cold Brew Coffee supplied by 1℃ which is developed by “Elderpreneurs” Richard and Bee Yan.

The food menu is currently limited as it is still opening days, with offerings of Open-Face Toasts and Smoothie Bowls.

The toast varieties ($7 onwards for single portions) includes Toasted Banana with Peanut Butter, Avo with Egg, Roasted Mushrooms and Crème Fraiche, Macerated Strawberries and Cream Cheese, along with Smoked Salmon and Cream Cheese.

The Roasted Mushrooms and Crème Fraiche ($8) was a straight-forwarded combination of earthy roasted mushrooms and melted cheese over sour-toast toast.

Quite delightful actually, though the portion would most likely be suitable for those watchful of their diet.

The smoothie bowl of Matchanana was a pleasant surprise, with lovely smooth texture. The taste of bananas came up very strongly, with hints of coconut milk and hint. The matcha though, could have taken on an overly secondary role.

Another thing that caught my attention was the cups the coffee is served in.

These are done by artists from The Ketumu Project, an art collective and social enterprise hybrid based in Indonesia and Singapore. They provide therapeutic art programs for people living with schizophrenia.

The cups and several of the artwork you see around the café, are also available for purchase.

A beautiful space, with beautiful hearts.

The Social Space
333 Kreta Ayer Road #01-14, Singapore 080333

Other Related Entries
Five &2 (Punggol Park)
Lina’s Café (Jalan Pisang)
Seeds (Margaret Drive)
The Community Coffee (Far East Plaza)
New Rasa Singapura (Tanglin)

* 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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[Bangkok] In the shopping district of Siam in central Bangkok, it is rather difficult to find cheap authentic Thai food.

Small independent shophouse restaurants have been slowly closing down and relocating due to increasing rent costs and the emergence of shopping mall food courts and chain restaurants.

One place, however, that has stood the test of time and is still serving the same classic Thai dishes they have for decades is Rod Dee Det.

Ok, so they too have shut their original shop but have opened a new branch just around the corner on Siam Square Soi 2 selling all of their classic dishes. I thought it was about time to check out the new restaurant.

The original Rot Dee Det was a no-frills Thai shophouse without air conditioning.

The new Jeib Rot Dee Det is set in a more modern, industrial space, with everything painted in black.

Although there is still no air con downstairs but there are lots of big fans inside to keep the Bangkok heat at bay.

The “Kuay Teow Neua” Beef Noodle Soup (50 baht, SGD2.10) is what Rot Dee Det is famous for.

I ordered two bowls, one with wide rice noodles and one with rice vermicelli. For me, I thought that the wide rice noodles were better, as they had that soft, chewy texture, which was much more pleasant than the stringy hard vermicelli noodles.

At 50 baht a bowl, though, you could order two and see which one you prefer!

Condiments wise, the soup came with the usual chilli vinegar, chilli flakes, sugar and fish sauce. I added the chilli vinegar and the chilli flakes. The fish sauce was definitely not needed, as it was rather salty soup to start with?

With that said, the soup had an intense, beefy flavour and once you add the sharp vinegar, there should be that good balance between salty and sour.

Also included were tender stewed beef, blanched fresh slices of beef and a processed beef meatball.

The best thing about the soup was the stewed, Chinese spiced beef – Nuea Pueay, it literally melts your mouth. I could eat a whole bowl of the beef on its own.

The other famous dishes at Rod Dee Det are the “Khao Na Gai” Chinese Style Chicken Stew On Rice (50 baht) and the “Khao Stew Neua” (50 baht) Chinese style beef stew on rice.

The chicken stew was made up of tender pieces of chicken in a thick soy sauce based sauce and served with freshly sliced green spur chillis.

Without being amazing, this was still a very comforting dish. A solid stew that won’t leave you disappointed for the price you pay.

The beef stew was darker in colour than the chicken version but had almost the same salty soy-based sauce.

The difference was that it was spiced with Chinese five spices which was the perfect partner to the extremely tender beef.

Other dished on the menu include Moo Waan – sweet pork, claypot chicken and various curries all costing, you guessed it, 50 baht a plate.

The bottom line is that if you are in the Siam area, want something authentic and local and don’t want to pay over inflated prices, then you could do far worse than checking out Jeib Rod Dee Det.

Jeib Rod Dee Det
236/3-4 Siam Square Soi 2, Pathum Wan, Bangkok 10330, Thailand
Tel: +66 92 654 4654
Opening Hours: 9am – 10pm Daily
Google Maps – Jeib Rod Dee Det

Other Related Entries
Sawang Noodles (Phetchaburi Rd, Bangkok)
Raan Jay Fai (Mahachai Road, Bangkok)
Jeh O Chula (Soi Charat Muean, Bangkok)
Thip Samai Pad Thai (Bangkok)
Go-Ang Pratunam Chicken Rice (Pratunam, Bangkok)

Click HERE for more BANGKOK Food Entries

* Written by DFD’s Bangkok Correspondent @the_roaming_cook. Gary Butler is a self-taught cook from London currently based in Bangkok. When he is not cooking, he is roaming the streets in search of the Bangkok’s best local food.

The post Jeib Rot Dee Det – Famous Classic Beef Noodle Soup At Siam Square Bangkok, Most Dishes At 50 Baht appeared first on DanielFoodDiary.com.

Unagi ウナギ which means freshwater eel, used to be a minor part of an extensive menu in many Japanese restaurants. This is before Man Man came along.

The Japanese restaurant opened to huge fanfare, insane queues, to an eventual Michelin Bib Gourmand listing.

These led on to other Unagi specialty restaurants such as Uya at Wheelock Place and Unagiya Ichinoji at Robertson Quay opening up.

Other restaurants which serve up Unagi meals in Singapore include Chikuyotei Japanese Restaurant at Intercontinental Singapore, and Unagi Nara at 72 Tanjong Pagar Road (opened by Kko Kko Na Ra). Though I am pretty sure they won’t be the last.

The Unagi is typically served as part of unadon – a donburi dish with sliced eel served on a bed of rice. Prized for its quality and sweet taste, the eel however, is facing shortage due to decreasing supply and increasing international demand.

Man Man Japanese Unagi Restaurant – Keong Saik
1 Keong Saik Road #01-01 Singapore 089109
Tel: +65 6222 0678
Opening Hours: Lunch 11:30am – 3:00pm Last order 2:30pm,
Dinner 6:00pm – 10:30pm (Mon – Sat, PH), Closed Sun

Man Man Japanese Unagi Restaurant at Keong Saik Road has been attracting long lines, especially after the Michelin Bib Gourmand win.

The queue is said to be anything from 30 minutes to 2 hours, and the safest bet would be to go early evening, or late lunch (before last orders though).

The Unagi supply comes solely from the Mikawa Isshiki region, famous for supplying high quality freshwater eel.

Chef Nakagawa, who had been working in a Mikawa Unagi shop for more than 20 years, (or his team members) will cut the unagi live in front of diners. That’s part of the thrill, I guess.

There are three recommended steps to enjoy the don. First, you can enjoy Unagi itself with rice. Secondly, include the spices. Lastly, pour the dashi stock over the bowl.

To me, it is “Very oishii!” Beautifully char-grilled unagi with the light crisp, matched with top-grade rice, and tantalising sauces. No fishy taste too.

However, the queue is madness (and very hot) lah, and there are people who go “over-rated”. Man Man Japanese Unagi Restaurant (Keong Saik Road)

Man Man Japanese Unagi Restaurant – DUO
7 Fraser Street, Duo Galleria #01-48, Singapore 189356
Opening Hours: Lunch 11:30am – 3:00pm Last order 2:30pm,
Dinner 6:00pm – 10:30pm (Mon – Sat, PH), Closed Sun

Man Man’s second branch is located at DUO #01-48, a contemporary twin-tower integrated mixed-use development, located on a site bordered by Ophir Road, Rochor Road and Beach Road.

The DUO branch has an in-house exclusive of “DUO Unagi” ($39.40+) in which a bowl contains both Tokutoku Kabayaki (seasoned with Unagi sauce) and Tokutoku Shirayaki (broiled and seasoned with salt).

Seems on the expensive side, and the broiled eel wasn’t as impressive as the grilled pieces.

Also note that this newer place is more cramped, stuffy, and has more uncomfortable bar stools, which affected the dining experience.

BUT a place for you to try Man Man without that much LONGer queue. Man Man Japanese Unagi Restaurant (Duo Gallery)

Uya 四代目菊川
501 Orchard Road, #02-15/16 Wheelock Place, Singapore 238880 (Orchard MRT)
Tel: 6732 1096
Opening Hours: Lunch 12:00pm – 3:00pm (Last Order 2:30pm), Dinner 6:00pm – 10:00pm (Last Order 9:30pm)

Uya 四代目菊川 located at level 2 of Wheelock Place, aims to offer affordable and authentic Japanese traditional unagi cuisine to the masses in Singapore.

The eels at Uya are said to be selected to ensure the ideal quality in colour, plumbness and tenderness.

The tare used is made using a sauce base that has been a family secret for over 4 generations and was specially brought over from Japan to Singapore.

The price of the Hitsumabushi Set is at $35++ for the medium, and $48++ for large.

So while the unagi was of reasonably good quality, it lacked that slight char and smokiness one would come expecting (perhaps it was an ‘off’ day when I visited.)

The good thing is, those who find Man Man’s version too sweet, could prefer this as you can savour more of the natural flavours of the eel. Uya (Wheelock Place)

SBCD Korean Tofu House
Millenia Walk, 9 Raffles Blvd, #01-114, Singapore 039596
Tel: +65 6873 6441
Opening Hours: 11:30am – 10:00pm (Mon – Sun)

The Korean Soontofu Restaurant has also introduced Jang-Eo (장어) dishes – fresh water eel imported from Korea.

While the Jang-Eo is popular during the hot summer days in Korea, you seldom see it in Singapore, at least not yet. Therefore, the restaurant chose to call these dishes “Unagi” in the introduction phase.

When the sizzling hotplate dish arrived, I could not tell initially what the difference was, at least purely from appearance.

The portion should leave an impression, so much for $19.90. Reasonably inexpensive.

The eel cut up to several small pieces, had a satisfyingly soft texture, mild richness, and sticky sweet taste from the sauces.

They were thick yet tender, very tasty when eaten hot with rice. (The differences between this and the usual unagi to me, is that the pieces were softer without that crispy outer layer.) SBCD Korean Tofu House Unagi Special (Millenia Walk)

Unagiya Ichinoji
01-05 Riverside View, Robertson Quay Singapore 238251
Tel: +65 6732 1970
Opening Hours: 11:30am – 3pm; 5:30pm – 10pm Daily

Miyagawa Honten is one of Tokyo’s famous unagi restaurants, with a history that spans 125 years, now operating 20 outlets in Japan alone.

Its outlet in Meguro-ku, Tokyo has recently been awarded Bib Gourmand in Michelin Guide Tokyo 2018. However, it is called “Unagiya Ichinoji” in Singapore instead of its parent-name.

The success of Miyagawa Honten is said to be attributed to the chefs’ grilling techniques, temperature control of the charcoal grill and special inhouse tare (sweet basting sauce) whose recipe has been passed down for four generations.

The 34-seater restaurant serves up unagi in three different styles: Hitsumabushi ($19.80), Seiro Mushi ($19.80) and Mamushi Donburi ($18.80).

The eel pieces which were first steamed then grilled were unexpectedly tougher and less flavourful than expected, with that slight fishy taste. Unagiya Ichinoji (Robertson Quay)

It was thankfully saved by the accompanying spicy sauce in a bottle, which happened to be very tasty. Unagiya Ichinoji (Robertson Quay)

Other Related Entries
Man Man Japanese Unagi Restaurant (Keong Saik Road)
Man Man Japanese Unagi Restaurant (Duo Gallery)
SBCD Korean Tofu House Unagi Special (Millenia Walk)
Uya (Wheelock Place)
Unagiya Ichinoji (Robertson Quay)

* 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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