DanielFoodDiary.com

[Seoul] Located just a stone throw away from Garosu-gil (Ginkyo tree-lined streets) which is known for being a trendy, upmarket and fashionable district, is the Ganjang Gejang 간장게장 Alley.

Ganjang Gejang would refer to “soy-marinated raw crabs”.

“Gejang” is made up of 2 words: “ge” means ‘crab” while “jang” means sauce, and thus it means crab marinated in sauce.

As a traditional exotic delicacy in South Korea, Ganjang Gejang caters to a specific group of diners who enjoys raw crabs, marinated in soy sauce, salt and alcohol for few days before it is chilled and served.

Walking along Ganjang Gejang Alley (Sinbanpo-ro 47-gil), many shops there (and thus the name) can be seen selling soy-marinated crabs with live crabs in their tanks, some of them are opened for 24 hours so diners can get them at any time of the day.

The one place that stood out the most will be Pro Soy Crab 프로간장게장, with an entire building (5 storeys high) on its own and offers valet parking services.

Well loved by the local artists and celebrities, many photos and autographs can be seen hanging on the walls. Menu is available in English and Chinese, with photos of the dishes included to aid in ordering.

Note that they have 2 outlets in Japan and 3 in China too.

Opened in 1980 and believed to be one of the pioneer Ganjang Gejang restaurants, Pro Soy Crab 프로간장게장 uses female blue crab harvested from the West Sea of Korea (around Yeonpyeongdo Island) during Spring (April – June).

This is when the female crabs are full of roe and have firmer flesh.

The crabs are then marinated in their secret soy sauce “Jeopjang” for 3 days to get fuller flavours.

Their signature dishes prepared using the blue crabs include Ganjang Gejang (Large KRW 100k, SGD121/ Big KRW 87k, SGD105/ Small KRW 67k, SGD81) and Spicy Yangnyeom Gejang (Large KRW 105k, SGD127/ Big KRW 90k, SGD 109/ Small KRW 70k, SGD85).

Not exactly cheap.

However, each dish comes with 2 crabs, beautifully sliced into halves to show the golden crab roe from the female crabs.

My favourite part of the Ganjang Gejang is the crab shell coated with the soy sauce.

Add some rice and crab roe to get a good mix of everything.

Gejang is also known as the “Rice Thief” due to the saltiness of the marinated crab, and one might be eating more rice than usual to balance out the taste.

The first bite into the chilled soy-marinated crab meat is quite similar to sashimi dipped in soy sauce, until the strong fishiness smell hits me in my face.

Well, it is quite an experience though I am not exactly a fan of the frozen jelly-like texture.

Unlike cooked crabs, the meat was translucent, somewhat raw and may not be suitable for everyone.

Pro Soy Crab 프로간장게장
9 Gangnam-daero 97-gil, Jamwon-dong, Seocho-gu, Seoul, South Korea (Sinsa Station)
Opening Hours: 24 hours (Mon – Sun)

Click HERE for other SEOUL Food Entries

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

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Another coffee place has opened at International Plaza Tanjong Pagar.

Perhaps the success of Alchemist which has ventured to its 3rd outlet will spur others to set up coffee shops in this part of the CBD.

Nexus Coffee is the CBD outpost for Community Coffee Bar located at Far East Plaza.

Coffees served at both cafes are roasted themselves in small batches, to highlight the qualities that are unique to each coffee’s varietal, processing method and origin.

Nexus can be slightly hard to find. I first assumed it would be INSIDE International Plaza, then I realised it was outside facing Tanjong Pagar Centre (3 units right of Old Chang Kee).

The name “Nexus” symbolises a place of connections, in which the owners envision it to be a space where good coffee and conversations converge.

Its teal-blue coloured interior was a draw, though this is primary a take-away kiosk with only 2 stools at the side if you need to rest your legs. I also found the space slightly warm to sit for long.

There are seasonal single origin coffees for both espresso and filter selections, which change every 2 to 3 weeks depending on the harvest season and availability.

They are currently featuring a washed Red Bourbon varietal from Finca El Tambor (Guatemala) for espresso-based drinks, which include White ($4.50, $5.50), Black ($4, $5), and Mocha ($5).

These options can be prepared Iced and/or with Oat Milk for an additional charge.

I had an Iced White ($5.50). While I enjoyed the bright citrus flavour, it wished it would be fuller-bodied and more robust.

Perhaps it was also because I was used to stronger types of coffee in the CBD, or there was proportionally too much ice.

On the filter menu, there are two coffee options of a washed Pacamara varietal from Los Pirineos (El Salvador); and a washed Heirloom varietal from Tore (Ethiopia).

These coffees are brewed with an Aeropress, to allow for consistent beverage preparation and reduction of wait times.

Other than coffee, there are also other beverages such as Matcha Latte – from The Matcha Project and Chai Latte (Hot $5, Iced $6).

Vibes are friendly here, and this should be a place you can strike up conversations with the baristas to find out more about coffee.

Nexus Coffee
10 Anson Road, International Plaza #01-15 Singapore 079903
Opening hours: 7.30am – 4pm (Mon – Fri), Closed, Sat, Sun, PH

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

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There are a number of themed cafes in Singapore, but not every place stay consistent with that concept ALL THE WAY.

When I heard about the Afro café Kafe Utu at Jiak Chuan Road (next to Keong Saik Road), I initially wasn’t sure what to expect, half-wondering if it would be another gimmicky place.

Then I did a mini-tour of the space, and realised they mean serious business.

The attention to details… from the menu design, sofa, cushions, decorations, paintings, doors to even the panels, you know a lot of thought has been put into the collection and planning of the space.

Check out the specially hand-carved doors and water glasses hand-blown from Kenya, ceramic coffee cups and saucers, leather menus and bill folders, to the 8M long African Mahogany banquet table.

When you want to know if a café is obsessive about their theme, go to their toilet to see if the design extends all the way.

This does.

Kafe Utu serves up brunch items, East and West African food, as well as specialty coffee. Owner Kurt Wagner grew up in Kenya and wanted to bring a piece of home to Singapore.

Food items on the menu include Swahili Fish Curry ($29) with red snapper, tamarind, coconut milk, house curry paste, habenero and coconut rice; Liberian Peanut Chicken Stew ($28); West African Spicy Greens ($28) with chicken thigh and smoked fish; and Caribbean Goat Curry ($28).

If you would prefer something safer and more familiar, go for the more ‘brunchy’ items such as Curried Avocado with Raw Garlic and Toast ($16) and Ricotta Hotcakes ($23).

As I was there for brunch, I went for the Pulled Pork Breakfast ($24) of fresh pork shoulder, curried avocado, corn salsa, poached egg and potato hash.

For those who want more excitement from the usual Eggs Benedict, this should present some diversity with the saucy and tender pulled pork, along with a very-delicious spiced avocado mash.

However, I did wish that portions could be slightly more substantial. For example, there could be two poached eggs rather than just one?

I also had the Buttermilk Fried Chicken ($15), accompanied with home-made sauces of Congo Bongo, Fresh Mango Chilli Marmalade and House Chilli.

Special mention goes to the coffee, using a house blend called “Ubuntu” consisting of Uganda, Mexico and Brazil beans, added with Hokkaido Milk for their lattes which giving it a fuller-body mouthful.

I did enjoy the coffee, with a rich buttery texture and a strong dark chocolate finish.

While it is too early for me to give a conclusive verdict on the food, it was so-far-so-good.

Well, I do think some diners may be uncomfortable about the price for the portion.

There is a lot of heart that went into the design of the menu and space, and the 3-storey space is something out of the ordinary from we have experienced in Singapore.

Kafe Utu
12 Jiak Chuan Road Singapore 089265 (Outram/Chinatown MRT)
Tel: +65 6996 3937
Opening Hours: 8am – 5pm (Tues – Sun), Closed Mon

Utu Lounge: 6pm – 11pm (Tues – Thurs), 6pm – 1am (Fri – Sat), 11:30am – 5pm (Sun)

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

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[Hong Kong] Nested in the crazy busy area of Mongkok is a secret garden-themed cafe.

The Hut is a quiet rustic garden that is hidden away from the hustle going on in one of Hong Kong’s busiest area.

The café is super cosy and is decorated with plenty of dried flowers, reading books and distressed furniture.

And if you didn’t know better, you might have thought you are in Taiwan or Japan since the ambience feels very “slow life”.

Did I also mention there are cats roaming around free in the café?

It is not an animal-patting café, as the cats belong to the owner and are free to relax and play in the café during the day. You are allowed to pat the cats but they are not obligated to be friendly back at you.

The Hut is a pretty spot to grab some tea brew and light bites.

They also have main meal items and the food seem to focus on being “healthy but tasty” – Sakura Shrimp Pomelo Salad, Japanese grain rice with salmon flakes etc. Their desserts are produced in small quantities and cake items change seasonally.

Apparently, their cakes are homemade and supplied by a sister-café – Lucy Coffee and Food.

I ordered a Torched Pear Almond Tart (HKD65, SGD11.20) and a Matcha Cheesecake with Purple Rice (HKD68, SGD11.70).

The pear tarts are made in small batches daily using Dutch pears and are only available while the fruit is still in season.

The tart was not overly sweet, the crust buttery and with a pleasant flavour of grounded almonds.

The matcha cheesecake is made with imported matcha powder from Japan.

Unlike the light fluffy Japanese cheesecake, this version was heavier (much like the texture of German cheesecake) and bitter on the matcha flavor.

Might be a hit with the true-blue matcha fans, unfortunately not my cup of tea.

I had the Iced Rose Osmanthus Oolong Tea (HKD58, SGD10) and the Plum Soda with Cherry Blossom (HKD52, SGD9) to wash the desserts down with.

The drinks were lightly sweetened so you can still taste the flavour of the tea brew coming through.

The Pistachio Cheese Nachos (HKD68, SGD11.70) were pretty basic, would not order them unless I was feeling really peckish.

If you have a few hours to unwind and read a book, this café is a great spot – that’s if you don’t get too distracted by the wandering cats there.

The Hut is located on the second level, along Sai Yeung Choi Street in Mongkok.

You will have to look out for the sign directing you upstairs as it is hard to notice where it is on the ground floor.

The Hut 小房子
Room C, 2/F, Cheong Kee House, 4 Sai Yeung Choi Street South, Mong Kok (Mong Kok MTR Station Exit E2)
旺角西洋菜南街4號昌記大廈2樓C室
Tel: +852 55266 122
Opening Hours: 2pm – 10pm (Mon – Sun)
Google Maps – My Cup of Tea

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. DFD paid for food reviewed unless otherwise stated.

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[Taipei] Hailed as one of the best beef noodles in Taipei, Liu Shandong 劉山東牛肉麵 is a well-loved eatery in the Zhongzheng district.

It has been around since 1951.

Liu Shandong Beef Noodles was also awarded the Bib Gourmand in the inaugural Taipei Michelin Guide.

Founded by 劉佩芹 who came to Taiwan in 1949 post-war and started a street side stall selling beef noodles made Shandong-style, his hometown.

With many people from Shandong missing that hometown flavour, it became an instant hit and business flourished.

It is now run by second generation owner 劉少麟 who returned to his dad’s beef noodle stall 30 years ago after his initial business failed.

Known for its specialty Beef Noodles made with beef braised the Shandong way and chewy handmade heavy gauge noodles that need 15 minutes cooking time.

Liu Shandong is the only place in Taiwan to get this type of extra thick noodles.

Popular for its huge portions at an affordable price, Liu Shandong’s rich and robust beefy stock is made with beef bones as well as fat and tendon trimmed from strips and chunks of beef.

What’s unique at Liu Shandong is its use of beef breast and not beef shin which is more commonly used in other beef noodle shops.

The beef breast has that intense meaty flavour yet none of the tendon.

The beef is cooked two ways: Taiwanese beef in a clear broth, and Australian beef braised in a spiced soy sauce.

Located close to Taipei Main Station, this unassuming hole-in-the-wall type of eatery is tucked in a small side alley, occupying a small space you might actually miss it on your first visit.

The walls are filled with newspaper and magazine articles.

It is patronized mostly by locals, many of whom are seniors who pine for their hometown flavours.

Offering scant seating with only 6 tables, this 25-seater shop isn’t the place to have a comfortable, leisurely, and relaxed sit-down meal.

Here people come, eat, and go.

You’ll probably line up if you arrive on a rush hour. Menu in Mandarin is hanging on the wall. Staff don’t speak English but there’s an English menu with pictures, with Japanese and Korean texts to help international visitors.

Diners are served on a first come-first served basis, and they are likely to sit you wherever there is room. It is normal to share a table with a complete stranger.

Once you are seated, finish your meal in 15-20 minutes to accommodate those who are waiting.

If you are able to sit near the kitchen, you could witness the frenzied pace in prepping the orders.

For the past 70 years, Liu Shandong Beef Noodles are faithfully made the same way, without using soy sauce nor herbs to flavour its stewing stock.

Its signature Braised Beef Noodle Soup 紅焼牛肉麺 (NT$150, SGD6.60) has all the flavours and aroma of the soup.

This features braised beef that’s tender and tastier, a glistening, oily broth, and lots of chopped green onions.

While the broth is flavourful, it could leave a greasy feeling in your mouth after eating.

The Pure Braised Beef Noodle Soup (NT$150, SGD6.60) comes with a leaner cut of beef, and not as rich as the braised version.

Usually, I prefer to go for the ”Hong Shao” or Braised Soup for more layered and robust taste of the soup.

The “pure beef” tasted like it was just boiled, but allows you to savour the tender texture and more natural flavours of the beef.

The main thing I didn’t quite fancy was the thickness of the noodles (though it was chewy and had a good bit), almost larger than Sanuki-style udon, which could give a heavy feeling especially if your appetite is small.

The menu features appetisers like Pure Braised Beef (NT$90), Braised Beef (NT$90), and Fried Pork Chop (NT$80). These are essentially the same meats minus the noodles.

The soup is served in large bowls but if you need MORE soup, you can request for more.

If you need more layers of flavour in your soup, there are available condiments on the table: dou-chi or chili black beans, chili oil, soy sauce, and chili paste.

Liu Shandong Beef Noodles 劉山東牛肉麵
No. 2, Lane 14, Section 1, Kaifeng Street, Zhongzheng District, Taipei, 110
台湾台北開封街一段14巷2號
Tel: +886 2 2311 3581
Opening Hours: 8:00am – 8:00pm (Mon – Sat), Closed Sun
Google Maps – Liu Shandong Beef Noodles (Taipei)

Click HERE for other TAIPEI Food Entries

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

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While ramen continues to enjoy widespread popularity in Singapore, I feel that more can be talked about udon – which is still quite under-the-radar.

Talking about “under-the-radar”, other than Kohaku Tendon and Menya Kokoro at Eat At Seven, perhaps it is time to venture further inside this Japanese dining enclave at Suntec City.

(Click PLAY for video highlights of Udon Kamon.)

Udon Kamon, an udon specialty house just opened at Eat At Seven – the food cluster consisting of 7 top Japanese food specialist concepts including Unagiya Ichinoji Dining.

Helmed by Executive Chef Kamogi Noriyuki, Udon Kamon specialises in Sanuki udon, the most popular type of udon in the Shikoku region.

It is also found in the neighbouring Kansai region and throughout Japan.

If you are wondering what “Sanuki udon” is, the noodles are characterised by its square shape and flat edges, made with Japanese wheat flour, salt and water.

At Udon Kamon, all noodles are homemade and made fresh daily.

Another key selling point is that this Japanese concept offers different types of udon broths, the widest range available in Singapore.

These include Kyoto-style dashi soup broths, tonkotsu soup broths, a spicy Tom Yam soup broth, and an equally intense spicy Magma broth. If you are at lost at what to order, the signature dishes at Udon Kamon include:

Prawn Tonkotsu Udon ($14.80++)
This signature udon dish takes the tonkotsu broth to the next level.

Prawn paste and homemade prawn oil are added to the hearty bowl of creamy broth made with white miso and pork collar, creating a dish imbued with mildly-rich prawn flavour.

Topped with tiger prawns and Sakura-ebi, half an aji tamago, chopped green onions, bamboo shoots, and wood ear mushrooms.

The flat-edged udon noodles are perfect in picking up this type of broth.

What’s special is also the addition of Sakura ebi, which gives that bit of crunch and more layered taste to the broth.

Tom Yam Spicy Udon ($13.80++)
Don’t think you get many Tom Yum Udon in Singapore.

Served in a hot marbled stone bowl to maintain the heat, the Tom Yam Spicy Udon with spicy-sour broth inspired by the flavours of northern and central Thailand.

Made with the aromatic tom yam spices, this spicy udon dish leans more on the sour side than spicy.

This soup is brimming with treasures of the sea like tiger prawns, mussels, sliced rings of squid, and Asari clams aka Manila clams or Japanese cockles.

Also features sliced straw mushrooms to add more texture, and chopped green onion to impart freshness to your palate. A potentially addictive item.

Magma Spicy Udon ($13.80++)
Like the Tom Yam Spicy Udon, this dish will satisfy those with a penchant for spicy soups.

Also served in a hot stone bowl to keep the dish piping hot, the Magma Spicy Udon combines the bland tasting Sanuki udon with the intense flavours of red chili peppers that make the broth bright red.

It is not called Magma Spicy for nothing.

Generously topped with Black tiger prawns, Kampong chicken, bamboo shoots, half an aji tamago, and chopped green onions.

Between the two spicy udon, I would personally prefer the Magma as it had stronger, more intense fieriness overall.

Smoked Duck Udon ($11.80++)
Duck lover gourmands will find this signature item irresistible, as it features thin slices of smoked duck especially air-flown from Italy.

The pinkish-coloured duck meat thankfully didn’t taste too gamey, with succulent layer of fatty duck skin. Delightful proteins to add heft to your meal.

The Sanuki udon noodles sit on a light and refreshing broth, a traditional wafu broth made with dashi stock.

Aside from the smoked duck toppings, it has aged Kagoshima bonito flakes, kombu (an edible Japanese kelp), kamaboko (a type of cured surimi), chopped green onions, and a bit of yuzu peel that imparts a citrusy aroma.

Special mention goes to the accompanying freshly shaved bonito flakes (which is seldom given emphasis).

Udon Kamon imports premium bonito (katsuo fish) from Kagoshima that has been aged for at least two years, which imparts a light smoky-savoury accent to the light broth.

Beef Udon ($11.80++)
That same bonito flakes can be added to the Beef Udon.

Dashi broth serves as a base, while the aged Kagoshima bonito flakes, kombu, narutomaki, chopped green onions, and bits of yuzu peel build up to add subtle flavours to the broth.

The firm and chewy udon noodles are smoothly slurped with this type of broth combination.

As for the protein, the beef in Shabu Shabu cut is marbled with some fat and rendered tender to the bite.

Apart from the soups, Udon Kamon offers a selection of rice dishes, including the Spicy Minced Pork ($4.80), Beef Rice ($6.80), Pork Rice ($6.80), Mentai Takana ($4.80), and a special Daily Rice ($4.00).

As for side dishes, you can pick from any of these 9 items: Healthy Tofu Salad ($4.80), Pork Shabu Shabu Salad ($5.80), Beef Plate ($6.80), Deep Fried Chicken ($5.80), Takoyaki ($5.80), Deep Fried Oysters ($6.80), Deep Fried Prawns ($5.80), Chicken Wings ($5.80), and Edamame ($3.80).

The Chicken Wings are worth the order.

Udon Kamon 1-For-1 Opening Special
Get 1-for-1 Udon at Udon Kamon Eat At Seven, from 21st to 23rd Feb (Thurs – Sat)

T&C:
– Minimum 2 diners to enjoy 1-for-1 promotion.
– Lower priced udon dish will be discounted.
– Limited to dine-in only. Not valid for split table receipts.
– The offer is not valid in conjunction with other discounts, offers, promotions, privileges, and vouchers.
– This promotion is valid from 21st Feb (Thurs) to 23rd Feb (Sat) 2019 (both dates inclusive).
– The management reserves the right amend these terms and conditions without prior notice.

Udon Kamon
Eat At Seven, 3 Temasek Boulevard #03-315, Sky Garden Suntec City, Singapore 038983
Tel: +65 6266 5338
Opening Hours: 11:30pm – 3:00pm, 5pm – 10pm (Mon – Fri), 11:30am – 10pm (Sat – Sun)

* This entry is brought to you in partnership with Udon Kamon.

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Beef Hor Fun is considered a commonly ordered Zi Char dish that is sometimes overlooked.

Although this popular dish has huge fans throughout, it is never termed as one of the local delights, and hey… no food blogger has written a “Beef Horfun” listicle. (Okay lah, just joking.)

There are many average versions around, and sometimes we are unlikely to find clumpy ones, pale in colour (this is not San Lao!), tasteless and thin sauce (not enough seasoning), tough beef (too long on the wok) and lack of the flavour (control of the fire which only seasoned chefs can handle).

After a poll on Instagram, I went to try more than 15 Beef Horfun in Singapore (seriously I think I ate one every day), here is a round-up on 10 of the best (in no particular order).

Geylang Famous Beef Kway Teow
237 Geylang Rd, Singapore 389296
Tel: +65 9388 0723
Opening Hours: 12pm – 2:30am (Tues – Sun), 4pm – 2:30am (Mon)

Better known as the “Geylang Lor 9 Beef Horfun”, this shop actually has a Michelin-recommendation.

Priced at $7, $12, $18, $22 and $28, the plate is known for its generous portion of tenderer-than-tender beef slices (suspected too much tenderiser), cooked in thick gravy.

This was once considered THE Beef Hor Fun. I remembered the very first time I had it, it was as though this was the most wonderful thing that I had ever eaten in my entire life.

While I still enjoy it, the quality has dropped throughout the years. The wok-hei was not as strong as before, and sauce thinner as compared to the past.

However, the generous portion and almost-too-tender beef still continue to save the day if you need a comforting treat.

Bee Kia Seafood Restaurant
1 Thomson Rd, Singapore 300001
Tel: +65 6254 8490
Opening Hours: 12pm – 11pm (Mon – Sun)

Bee Kia Restaurant is located near a coffee shop at Thomson Road, opposite Thomson Medical Centre.

If you noticed, almost every table would order the two signature dishes – Beef Hor Fun and Prawn Paste Chicken – which were indeed crispy on the outside and juicy on the inside.

Their signature Beef Hor Fun ($8) was actually enough to feed two people. The velvety smooth rice noodles were cooked to appetizing charred flavour, accompanied with succulent beef slices.

The meal slices were drenched in luscious black bean and cut chilli which added mild spiciness, making every mouthful rather full of flavour.

Termed as Geylang’s closest competitor, its edge would be the succulent beef full of bite, compared to Geylang which might be overly soft. You feel there is substance.

The sauce was less distinctive than Geylang’s though. The black bean sauce, sprinkled with chilli has a lot of texture. What’s missing was that X-factor.

Teck Hin Fried Hor Fun
20 Ghim Moh Rd, #01-56, Singapore 270020
Tel: +65 9752 1215
Opening Hours: 10am – 3pm, 5pm – 8:30pm (Tues – Sun), Closed Mon

Of all the recommendations that came through IG, most were supportive of “that Beef Horfun from Ghim Moh”.

The bright red signboards are very easy to spot, and the stall is jam packed with hungry customers during peak lunch hours every day. Note: I went a couple of times and they happen to sell out before the indicated closing hours.

The stall is run by two chefs in an open kitchen where you can spot them furiously frying and cooking to create their signature smoky wok hei taste.

The price is $5 for all their dishes, and you can choose combinations that come with sliced fish, prawns or mui fan as the base.

As the dish is assembled (ie beef and sauce poured over ready-cooked rice noodles), you may not get that much wok-hei depending on which batch you receive.

However, there was still that smokiness in the noodles, and juicy tasty beef slices which were quite alluring. Definitely worth a try if you are at Ghim Moh.

Kee Hock
448 Clementi Ave 3, Singapore 120448 Clementi Ave 3, Singapore 120448
Opening Hours: 5pm – 10pm (Mon – Wed, Fri – Sun), Closed Thurs

Kee Hock is located at Clementi Central Hawker Centre and Market, and serves up has Zi Char dishes like Seafood Hor Fun, Sliced Fish Hor Fun, and Mui Fan.

All affordably priced at $4.50.

If you are a fan of thick, eggy sauce, then you are in for a treat, especially when the dish came piping hot.

The only thing was the beef slices could be lacking in flavours, and you would find yourself reaching out for more of those green-cut chilli.

Good Day (Amoy Street Food Centre)
Amoy Street Food Centre #01-25, 7 Maxwell Road, Singapore 069111
Opening Hours: 10:30am – 7pm (Mon – Sun)

There are other dishes such as Sin Chow Bee Hoon, Yang Zhou Fried Rice, and Beef Fried Rice, but people are really here for the Beef Horfun ($4.50, $6.00).

I read that this is opened by siblings of the owners of Bee Kia at Thomson Road.

For $4.50, I really cannot complain about the portion, especially when you see how much beef is given.

The beef was thinly sliced, very tender and tasty, cooked in a thick dark sauce. Even the rice noodles were imparted with a wonderful savoury flavour (though they were pre-fried).

I could totally have this dish again and again. However, as the stall is trying to gather to a huge lunch crowd and long line of customers, the wok-hei could be lacking in this one.

Pepper Bowl
Amoy Street Food Centre #02-102, 7 Maxwell Road, Singapore 069111
Opening Hours: 11:00am – 3:00pm (Mon – Fri), Closed Sat – Sun

The Pepper Bowl stall is helmed by a self-taught couple, and recently got quite popular after being featured in a number of food blogs.

The stall has a few main signatures including Spring Onion Beef Rice ($5.50), Spring Onion Pork Rice ($5.00), and Black Pepper Beef Rice or Horfun ($5.50). You can request for “double meat” at an additional $3.50.

Additional ingredients such as onsen egg ($0.60) can be added on, and the stall actually has a highly customisable menu with a variety of combinations available.

I liked that the bowl was quite full-on and ‘powerful’ in the black pepper flavour, and no lack of wok-hei. The wait can be slightly long as the chef is frying up bowl by bowl, but it is well-worth the queue.

Quan Ji
Amoy Street Food Centre #01-56/57, 7 Maxwell Road, Singapore 069111
Opening Hours: 11.00am – 2:00pm, 4:30pm – 10:00pm (Wed – Sun), Closed Mon – Tues

The stall may look like typical Zi Char stall, but they serve up dishes relatively fast, and their rendition of Beef Hor Fun and San Lou Hor Fun are one of the best I had in Singapore.

I once interviewed fashion designer Keith Png, and he said the Beef Horfun here was his favourite, “It serves the best beef horfun I have ever had. The kway tiao has a slightly burnt taste to it, the amount of gravy and beef are generous and the beef is ohhhhhhhhh soooooooo tender yummy.”

The winner here was indeed the black bean sauce. Once I added some of the red chilli sauce, and turned out to be a delicious combination.

Most of the dishes are also affordably priced, such as $5 for the noodles, which also come with strong wok hei.

Mongkok Dim Sum
8 Cheong Chin Nam Road, Singapore 599733
Tel: +65 8686 8829
Opening Hours: 11am – 2am (Mon – Sat), 11am – 12:30am (Sun)

214 Geylang Road, Singapore 389274
Opening Hours: 24/7

Who would have thought that a eatery known for its inexpensive dim sum items would serve up a rather decent rendition of Beef Horfun.

The Beef Horfun ($6.80, $14) is labelled as “Geylang Lor 9 Beef Horfun”. *cough cough* Like that also can. “Copying” is the best form of flattery, is it?

Actually, the style was so similar – super-over-tender beef, thick sauce with that touch of spiciness, that I think some people would not be able to tell the difference if there was a blind-taste test.

Por Kee Eating House
69 Seng Poh Lane (Tiong Bahru), #01-02, Singapore 160069
Tel: +65 6221 0582
Opening Hours: 11:30am – 2:30pm, 5:30pm – 11:30pm (Tues – Sun). Closed Mon

A surprise find, since I am usually there for the other Zi Char dishes such as Champagne Ribs and Braised Tofu. The Black Bean Sauce Beef Horfun was surprisingly good.

The wok hei flavour, thick sauce and chewy tender beef suggested that the cooks were very skilled in frying them and controlling the fire so that it is not overcooked.

The friend said it was even better than Geylang’s anytime, but the corn was totally out of place. Its heavier price might put some people off, and Por Kee has seen better days.

Hor Fun Premium
Alexandra Village Food Centre, 120 Bukit Merah Lane 1, Singapore 150123
Phone: +65 6474 0439
Opening Hours: 11am – 9pm (Mon – Sun)

Hor Fun Premium is a very popular stall at the Alexandra Village Food Centre.

The three parts of Beef Hor Fun ($4.50) are cooked separately. The smooth and broad kway teow would usually be completely drenched in saucy egg gravy, and the layers do not clump together.

I like that they are generous and also include crunchy-fresh kailan, just that it could overall be on the saltier side.

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[Seoul] If you are lost at where to find Korean Fried Chicken in Seoul , a street at the back of Myeongdong lined with KFC shops should be a good-enough option.

You might have imagined that Seoul would be littered with “Chimaek” (fried chicken and beer) shops at every corner.

However, the South Koreans actually prefer to order deliveries, and tourists may have difficulty navigating with Google maps in the city (Use Naver instead).

This row at Myeongdong is lined with shops such as BHC Chicken, Chir Chir, Oppadak, while Two Two Chicken and Noo Na Hol Dak are not that far away.

678 Chicken is one of the most popular Korean Fried Chicken you can find there, sandwiched between all the other shops.

The element of celebrity-power cannot be under-estimated.

Owner by Korean host and comedian Kang Ho-Dong, you would find a standee of him welcoming you at the door in super-hero costume, and the walls lined with comic-style illustrations. Incidentally, the group also owns Baek-Jeong which is a well-liked Korean BBQ chain.

Recommended dishes in the menu include Chilli Fried Chicken (18,900 Won), Crispy Fried Chicken (18,900 Won), Hot Bomb Sauce Chicken (18,500 Won), Bulgogi Garlic Sauce Chicken (19,000 Won), Sweet Honey Sauce Chicken (18,900 Won), Spice & Cheese Chicken (18,900 Won), Soy Sauce Chicken (18,900 Won) and Savory Butter Chicken (18,900 Won).

18,900 Won is about SGD22.70 or SGD16.75. I find a portion good enough for about 3 to 4 people to share. If you are a lonesome traveller, sorry there are no individual sets for you.

Though I usually prefer sauced versions, the Original Crispy Fried Chicken (18,900 Won) looked way too enticing.

It arrived in a grease-proof paper lined aluminium tray of about 14 pieces (could be more), which you could slowly devour with a friend over a beer of Cass.

If you love your light, crunchy batter, then you are in for a treat.

The 678 Korean Fried Chicken was pleasantly crispy without being too oily; the chicken meat inside retained its moisture and you just might find juices within that you could suck off the drumstick.

However, the law of diminishing marginal returns set in quite quickly, and I was quite done after my fourth.

While 678 Chicken was not impressionable enough to say it is the best I ever had, its crunchy batter matched with juicy meat makes it a worthwhile visit. And hey, it is opened till 3am every day.

678 Chicken 치킨678
199-40 Euljiro 2(i)-ga, Jung-gu, Seoul, South Korea
서울시 중구 을지로2가 199-40
Tel: +82 2 3789 6780
Opening Hours: 11am – 3am (Mon – Sun)

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[Taipei] If you are craving for a taste of authentic Hong Kong desserts in Taipei, Kai Kai Dessert 佳佳甜品 has opened at Keelung Road, Shin Kong Mitsukoshi Xinyi Place A11, and Sogo Zhong Xiao Road basement 1.

Imagine slurping up one of their hot Almond Soups during winter, or a refreshing Stewed Papaya with Rock Sugar during hotter summer times.

The traditional Cantonese dessert shop from Hong Kong Jordan has been around in business for 40 years, and has recently been awarded the Michelin Bib Gourmand for the original branch.

Said that because the shop has been listed in other categories for a number of years, and finally gained a higher Bib Gourmand recognition.

The interior over at the Taipei branch has a clean, white, modern look, with small seating area of about 6 tables.

Not the kind place to have long conversions; you sit, order; eat and go.

However, this is as good as it gets to having a taste of Hong Kong sweetness, as there are not many similar “tong sui” shops found in the city.

The menu is not as extensive though, serving up a lean selection of 12 different bowls.

These include Black Sesame Paste (NT$95), Sago in Taro Puree with Lotus Seed (NT$95), Sweet Walnut Soup (NT$95), Red Bean Soup with Lotus Seed (NT$95), Sweet Almond Soup (NT$95), Black Glutinous Rice with Coconut Milk (NT$95) and Dried Beancurd and Ginko Nuts (NT$105).

Most are available in hot and cold versions. The exclusive choice is the Hot Stew Fungus in Sweet Almond Soup (NT$105).

NT$95 is SGD4.20 or USD3.10 for current rates.

Its Black Sesame Paste (NT$95) was possibly the best rendition I ever had, made by grinding black sesame seeds from scratch into a silky-smooth paste that was close to perfection.

So smooth that it would trickle down your throat, with that aromatic nutty flavour and mellow-sweetness.

Choose to add on glutinous rice dumplings for NT$45.

Some foreigners may not be used to seeing papayas being cooked into a sweet dessert, but do give the Stewed Papaya with Snow Fungus (NT$99) a try.

The papaya pieces were cooked till soft, with mild sweetness coming from the rock sugar, making this a refreshing thirst-quencher as well.

The Dried Beancurd and Ginkgo Nuts (NT$105) was unlike other versions I had, in which the barley was cooked till almost disintegrated.

There was an alluring lightness to the texture, that you wouldn’t feel heavy even if you decide to go for a second bowl.

I know some people do not fancy Almond Desserts as there is typically either a powdery texture or weird smell. However, Kai Kai Dessert somehow managed to do theirs just right, well-balanced in sweetness.

Kai Kai Dessert 佳佳甜品台灣
No. 145-2, Section 1, Keelung Road, Xinyi District, Taipei 110, Taiwan
基隆路店信義區基隆路一段145號之2
Tel: +886 2 2769 7998
Opening Hours: 12pm – 11pm (Mon – Fri), 12pm – 12am (Fri – Sat)

KaiKai Dessert – Shin Kong Mitsukoshi Xinyi Place A11
No. 11, Songshou Road, 2F, Taipei 110, Taiwan
新光A11信義區松壽路11號2樓 (A11二樓空橋)
Tel: +886 2 2769 7995
Opening Hours: 11am – 9:30pm (Mon – Sun)

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Fans of their Wanton Mee should be delighted to read this piece of news… Kok Kee Wanton Mee 国记云吞面 has announced that they would make a return this March 2019.

The location is set to be at 30 Foch Road, close to defunct Lavender Food Square where the stall previously was.

(There is another Kok Kee Wanton Mee stall at 505 Jurong West Street 52 #01-14, said to be operated by the niece of the owners.)

There are those who call Kok Kee the “Best Wanton Noodles in Singapore”.

Well, some say it is overrated. I am just very happy to have it back.

Kok Kee’s winning element was probably the special secret recipe sauce, poured all over the springy noodles with an agreeable bite.

To be honest, the thin char siew (that sometimes borders on tasting card-boardy) and pretty-average wantons were nothing to shout about.

BUT the overall combination was sumptuously addictive, and can keep fans coming back again and again.

I ate this since I was a teenager, when it was priced at $3.50 – from what I remember, it was considered very expensive then.

My other regular orders included the Vegetables and Deep-Fried Wantons which were crisp and light.

After Lavender Food Square closed and the stall moved to Hoa Nam Building, standards differed slightly as well.

When Kok Kee closed all of the sudden a few years back, stating health reasons of the owners, Wanton Mee fans were at a loss and had to find alternatives.

During these 2 years, we have also seen more Wanton Mee shops and expansion, from ENG’s Wantan Noodle AND Eng’s Char Siew Wantan Mee, Wanton Fu, Tanjong Rhu Wanton Mee, Ji Ji Wanton Noodle Specialist 基记面家 at Kreta Ayer.

Shall see if standards still remain when they re-open. Anyway, welcome back Kok Kee. I have missed you!

Kok Kee Wanton Mee 国记云吞面
30 Foch Road Singapore 209276 (Re-opening March 2019)

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The café trend has declined in the last 1-2 years in Singapore, and Everton Park which used to be occupied with quite a number of coffee places and cake shops has also become less ‘hip’ with time.

I know this doesn’t sound very encouraging for the start of a write-up of a NEW café.

The point I wanted to raise is, despite the challenging route and loads of horror F&B stories, there are café-owners who decided to go all out and live their dreams.

Little Oasis which I found situated at the corner of Block 3 Everton Park, was indeed that dreamt-upon cosy place.

It was relatively quiet with soft music in the background, and vibes of calming charm. A place where you can read a book over a cup of tea.

The café started off as Little Wooden Table, an online home bakery, doing healthier bakes with reduced sugar, natural flavours and colouring, specializing in chiffon cakes, pound cakes, and customized birthday cakes.

It is a joint ownership with friends who helmed that dream of opening up a café since university days.

Starting an online bakery before the café allowed them to refine their recipes and get more experience in the F&B industry. Opening up a space is still a leap of faith to them, knowing that it may be an experience that would cost them to lose their savings.

The cakes are baked in house, with flavours of the chiffon and pound cakes rotated throughout the week.

The signatures include the Lemon Drizzle Cake ($6.50), Earl Grey Lavender Chiffon Cake ($2.50), Banana Yoghurt Loaf (healthy bake) ($4.50), along with Banana-Oatmeal Waffles ($7 for half portion, $12 for full portion).

The Lemon Drizzle Cake ($6.50) is created using freshly squeezed lemon juice and reduced sugar, and indeed would send some thrills down your senses when the sourness hits you.

This is the first time I am saying something like this about a cake… the piece I had was more wet than moist. So there were parts that had that strong tangy-lemon-juicy flavour, while I thought it would have been more moist on the whole.

Still a good cake if you love your lemon desserts.

One of their most popular chiffon cakes is the Earl Grey Lavender ($2.50), made with freshly brewed earl grey tea infused with lavender flowers and further decorated with lavender florets on top.

They also offer Matcha Chiffon and Yuzu Chiffon on a rotational basis.

There was a lovely fluffy and yes moist texture, not too sweet – I like, though I was half-wondering if customers would prefer a slightly bigger slice.

Little Oasis also offers all-day breakfast items such as Peanut Butter Banana Toast ($5), Granola Cup ($5), Avocado Egg Bagel ($7, $12), Banana-Oatmeal Waffles ($7, $12) with greek yoghurt and fresh fruits, and lunch items such as Taco Green Bowl ($10), Chicken Salads ($11) and Salmon Soba ($13).

I ordered the Honey Miso Salmon Salad ($14), with edamame, shimeiji mushrooms, tomatoes, topped with nori.

While I thought that the slab of salmon was reasonably fresh and chunky, lightly seasoned, I thought that the overall plate could do with more cohesiveness in terms of flavours and presentation, otherwise might come across as being ‘basic’.

With the name “Little Oasis”, the owners hope that this space in the old neighbourhood would be one that family and friends can catch-up over healthy cakes and coffee. I do think that it does live up to its name.

Little Oasis
Blk 3 Everton Park #01-79 Singapore 080003 (Outram Park Exit G)
Opening Hours: 9am – 5pm (Tues – Sun), Closed on Mon, 2nd & 4th Sun

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[Taipei] For Muslim friends travelling to Taipei, worry not as there are quite a number of Halal food establishments to be found in the city.

One of which is Halal Chinese Beef Noodles 清真中國牛肉麵食館, known for its Taiwanese-style Beef Noodles. The restaurant was also awarded the Bib Gourmand in the inaugural Taipei Michelin Guide for its good value dishes.

There are two branches to be found: the original at Yanji Street which is more casual and old-school, and the swankier branch at the food-court basement of Shin Kong Mitsukoshi A8.

Halal Chinese Beef Noodles boosts of over 60 years of history, known for using fresh Taiwanese beef that is not frozen in order to best retain the natural flavours and texture.

Note though: I didn’t see any English menus around.

The recommended to order are the “Qing Dun” (清燉) or “Hong Shao” (红燒) Taiwanese Beef Noodles (NT$185 or NT$260 for a set with a starter and plum drink). NT$185 is SGD8.10 or USD6 when converted to current rates.

The side dishes are to be picked on your own at the fridge, with varieties such as beansprouts, braised tofu, broccoli and preserved vegetables.

The “Qing Dun” comes with a clear broth with no soy sauce added, typically with lighter taste; while the “Hong Hong” is with a dark, more flavourful, mildly spicy soy-infused stock.

I ordered a Hong Shao Noodles which came with braised beef which was tender and tasty, and broth which had that deep-beef flavour, aromatic, slightly greasy but manageable.

The beef stock is said to be simmered all day to develop deep flavours without much greasiness.

After trying quite a number of broths and must say that their version was indeed quite flavourful, which could be a shoo-in for Top 3.

The handmade noodles were of medium thickness with a soft bouncy bite, not too heavy on the palate.

Other than noodles, the restaurant also serves up a number of Northern Chinese style dishes such as Meat Wrapped Pancakes (NT$130) and Steamed Dumplings (NT$150).

Halal Chinese Beef Noodles 清真中國牛肉麵食館
No.1 Lane 137, Alley 7 Yanji Street, Da’an District, Taipei, Taiwan
Tel: +886 2 2721 4771
Opening Hours: 11:30am – 2pm, 5pm – 8:30pm (Mon – Sun)

Halal Chinese Beef Noodles
Shin Kong Mitsukoshi A8 Basement 2, 110, Taiwan, Taipei City, Xinyi District, Songgao Road
12號B2號新光三越
Tel +886 2 2722 2646
Opening Hours: 11am – 9:30pm (Sun – Thurs), 11am – 10pm (Fri – Sat)

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Compared to ramen, udon does not get as wide-spread popularity in Singapore, and I thought it is about time someone does a listicle specifically on UDON.

Udon うどん is a type of thick wheat flour noodle used frequently in Japanese cuisine, served in both hot and cold versions depending on the season.

Interestingly, even though Singapore is summer all year round, we find more hot soupy versions such as the Kake Udon – the simplest form of noodles in hot soup. This is usually topped with ingredients such as tempura, tofu-pockets, or meat slices.

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

Tamoya Udon Singapore たも屋うどん-シンガポール
177 River Valley Road, Liang Court Shopping Centre, #01-32, Singapore 179030
Opening Hours: 11:00am – 9:30pm (Mon – Sun)

Founded in 1996 in Kagawa prefecture, Tamoya’s udon propelled to fame after it won the “Best Udon Maker of Kagawa Prefecture” in a television champion show in Japan.

Good to know (and see) that its udon dishes are handmade on site with ingredients imported from Japan, from flour to shoyu to bonito.

The noodles blend 3 types of different flour, and will change their combination ration by the seasons depending on the temperature and humidity.

Therefore, you would find it having more bite and chewiness unlike some others who can be soggy or just plain rubbery.

As for udon items, the ever favourite are the Beef ($10.80) and Pork Udon ($9.80), with prices still remained UNCHANGED from opening days of 2013.

You can also try the Curry Niku Onsen ($12.20 for beef, $11.20 for pork) which contains mildly spicy (more to the sweet-savoury side) Japanese curry topped with sliced meat. Tamoya Udon (Liang Court)

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

Marugame Udon & Tempura, known to be the No. 1 Udon noodle restaurant chain in the world, can be found 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.

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.

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.

Get the 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. Marugame Udon & Tempura 丸亀製麺 (ION Orchard)

Udon Kamon, an udon specialty house just opened at Eat At Seven – the food cluster consisting of 7 top Japanese food specialist concepts.

All noodles are homemade and made fresh daily.

Another key selling point is that this Japanese concept offers different types of udon broths, the widest range available in Singapore.

These include Kyoto-style dashi soup broths, tonkotsu soup broths, a spicy Tom Yam soup broth, and an equally intense spicy Magma broth.

The Prawn Tonkotsu Udon ($14.80++) is topped with tiger prawns and Sakura-ebi, half an aji tamago, chopped green onions, bamboo shoots, and wood ear mushrooms.

Prawn paste and homemade prawn oil are added to the hearty bowl of creamy broth made with white miso and pork collar, creating a dish imbued with mildly-rich prawn flavour.

The flat-edged udon noodles are perfect in picking up this type of broth.

What’s special is also the addition of Sakura ebi, which gives that bit of crunch and more layered taste to the broth. Udon Kamon (Suntec City)

Fu-Men Japanese Udon
16 Raffles Quay, #B1-17/18 Hong Leong Building Singapore 048581
Tel: +65 6224 1134
Opening Hours: 10am – 8pm (Mon – Fri), 10am – 2:30pm (Sat), Closed Sun

Fu-Men serves up Hakata-style Udon from Fukuoka, characterized by mildly thick, soft and tender noodles.

The noodles are slightly slimmer as compared to the Sanuki style more commonly found in Singapore.

It is officially Halal-certified, and half size portions are available for those watching your carb-level.

Varieties such as Tempura Udon ($15), Big Fish Cake Udon ($12), Bean Curd Sheet ($8), Chicken ($12) and Premium Beef ($15) are available.

I went for the signature Gobo ($12) which came topped with Burdock Tempura, reminding me of the exceptional Zagin Soba from Hong Kong.

As for burdock, I do not think many diners in Singapore are that familiar with it yet, as they are typically used in soups and can have an overly-earthy taste.

Surprisingly, the tempura burdock was deep fried with a light, not-too-greasy batter, with a soft crunch and retained its unique woodiness. Fu Men Japanese Udon (Hong Leong Building)

Idaten Udon
Changi City Point #B1-12/13 5 Changi Business Park Central 1 Singapore 486038
Tel: +65 6636 1736
Opening Hours: 10am – 10pm (Mon – Sun)
Other branches at NEX #B1-02, Jurong Point #B1-75, CityLink Mall #B1-21, Tampines 1 #B1-07, IMM #02-52

Idaten is a Udon restaurant where you can mix and match smooth udon, sides and tempura.

Customising your own udon bowl is fun, and I noted they have Original, Matcha and Japanese Pepper Togarashi flavoured Udon.

If you like the more ‘original’ taste, go for their specialty Kamatama Udon which comes with a half-boiled egg. Complete the Udon Meal with a choice of tempura for below $12.

My recommendation would be the Spicy Miso Pork Udon ($9.20) which has a kimchi soybean broth, and Seafood Udon ($10.80) generously added with tiger prawn, scallop, crabstick, and oyster mushroom.

Inaniwa Yosuke
435 Orchard Road Japan Food Town #04-45 Wisma Atria Shopping Centre, Singapore 238877
Opening Hours: 11am – 10pm (Mon – Sun)

This eatery found within Japan Food Town at Wisma Atria Shopping Centre specialises in Inaniwa Udon.

This style of noodles is thinner than the conventional udon and are slightly chewy in texture. The making technique is said to be passed down the Sato Yosuke family line for hundreds of years, known as one of Japan’s best udon noodles.

The menu revolves around the Inaniwa Udon, with both chilled and hot versions.

Hot udon includes Kake Udon ($18.30), Hot Udon with Tempura ($29.80), Beef Udon ($24.80), Japanese Curry Udon ($22.80), Carbonara Udon ($24.80); while the cold versions are Bara-Kakiage Udon ($21.80), Onsen Egg Udon ($16.80), and Zaru Udon ($49.80 for 400g, meant for 3-4 pax).

My favourite was the Tempura & Ajikurabe ($34.60) – comprising of both hot & cold noodles, served with 2 types of Tare: Soy sauce with wasabi and Sesame based with ginger.

The former tasted similar to our usual style of eating soba whereas the latter was richer and more flavourful Oishii!

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Satay bee hoon is one of those fast-disappearing dishes in Singapore, and I won’t be surprised if some of the millennials have yet to even try it before.

The local hawker dish is said (accordingly to Wikipedia) to be invented by the Teochew people who immigrated to Singapore … one of those foods that is proudly created here that nobody is taking claims of its origins yet.

This is essentially hot satay sauce poured on bee hoon (vermicelli), added with ingredients such as pork slices, prawns, cockles, cuttlefish and kang kong.

Its appearance might not be enticing and looks can hardly be recongised as “instagrammable”, but this is one of those dishes you should get your hands on.

Some of the stalls you can get your fix include Sin Chew Satay Bee Hoon at Bukit Timah Food Centre, and Bak Kee Teochew Satay Beehoon at 85 Redhill Food Centre.

Shi Wei Da 食为大 located at Fengshan Market and Food Centre – better known as “Bedok 85” (famed for Soup Bak Chor Mee), was recently awarded the Michelin Bib Gourmand in Singapore.

This stall serves up Teochew Porridge in the daytime, and the famed Satay Beehoon from 5pm till midnight.

Price is very affordable, at $3 and $4, so it is not difficult finding a long line here even before the stall opens.

A one-man-show operation, be prepared to wait even if the queue is not that long.

Owner Mr Ng Kim Song prepares his sauce from scratch, including the roasting of peanuts and removal of the skin. No pre-mixes.

He then pours that thick, luscious peanut gravy over thin vermicelli and ingredients of pork, pork liver, tau pok and kang kong.

I actually liked it that there was no cuttlefish to be found because not every stall prepares this ingredient well, and its chewiness seemed to be out of sync with the rest of the dish.

This was one of the best Satay Beehoon sauces I had, which was rich, unique and tasty – with layered flavours of savoury, sweet and only a tinge of spiciness.

The pork slices and liver were tender and almost melted in the mouth, especially shiok when mixed with the hot sauce.

Satay Beehoon may not be everyone’s cup of tea, but this is a pretty-good version to be found in the east of Singapore.

Shi Wei Da 食为大
Fengshan Market and Food Centre, 85 Bedok North Street 4, #01-41, Singapore 460085
Opening Hours: 5pm – 12am (Mon – Sun)

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From the team which founded South Union Park (Kembangan), Elevens Strands is their latest Italian and French dining concept which have found themselves a home in Serangoon.

Despite being slightly secluded, this “Hidden Gem of Kembangan” has been one of my personal favourite dining spots which I would make an effort to travel for.

Taking over the defunct Kombi Rocks Diner, Eleven Strands has revitalized the space with simple yet elegant touches, from lapis blue signage, golden molecular chandelier to nautical inspired decors.

Leveraging on their former strength, they serve up 13 different kinds of pasta offerings – from garlicky Bacon Aglio Olio ($19), tomato-based Beef Bolognese ($21) to dairy-based Bacon Cream Pasta.

Contrary to South Union Park) in which they are famed for speciality pastas, Eleven Strands’s offerings were more of ‘classic choices’.

Probably to cater to preference of general masses.

Fans of their handmade tagliatelle would be pleased to hear that it is also available at Eleven Strands, however with a nominal top up of $4.

I had the Crab Meat Pasta ($25) that came tossed in tangy red tomato sauce and crab meat woven in between, which can be tasted with every mouthful.

The Vongole Pasta ($22) also left an impression with its plump juicy clams simmered in light aromatic white wine sauce and further scented with garlic & herb fragrance.

While the ingredients used are generally simple, I believe it was the skilful cooking techniques and preparation methods which allows them to bring out the flavours in every different pasta.

Non-pasta mains such as Wagyu Beef Burger ($26), Grilled Pork Chop ($24) & BBQ Baby Pork Ribs ($24) are also available.

I would recommend the Braised Beef Cheeks ($26) which were braised till tender soft and melts in your mouth.

Drizzled with red wine sauce and served with sautéed bacon, mushrooms and mashed potatoes for the extra flavour.

To complete the meal, starters and small bites options such as French Onion Soup ($11), Truffle Konbu Fries ($15) and Oven Baked Escargot ($13) would probably do the trick.

Spotted a familiar dish, Chicken Liver Pate ($14) from SUP and dived straight for it.

Even though not a fan of innards, I had previously taken a liking to their spread due to its concoction with pickled red onions which neutralizes the usual bloody, metallic flavour of chicken liver.

I was secretly hoping to see their SUP Brownie on menu. But nope, I was recommended to the French Apple Tart ($13) instead.

Made using caramelized apples stuffed in baked Feuille de Brick pastry, I like how the thin pastry wrapping provided a light crisp to the sweet dessert.

Think apple pie fillings wrapped with popiah skin for the nearest taste reference.

Talking about “ulu-ness”, Eleven Strands is located a stone throw away from The Plain Jane, and the nearest landmark would be Serangoon Stadium

More than welcome to have good old F&B establishments serving affordable quality food in the neighbourhood.

Eleven Strands
66 Yio Chu Kang Road, Singapore 545568
Tel: +65 9487 1398
Opening Hours: 12pm – 11:30pm (Tue to Sat), 12pm – 10pm (Sun), Closed Mon
https://www.facebook.com/elevenstrands

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

The post Eleven Strands – Affordable Italian & French Dining At Serangoon, Sister Cafe Of South Union Park appeared first on DanielFoodDiary.com.

Nestled at Changi Airport Terminal 3 is Terminal M, its first aviation-themed gourmet food hall featuring a mix of Asian fare from 5 stalls all under one roof.

And the good news is, Terminal M implements a “No Pork, No Lard” policy, and its Halal Certification is in-process.

You may find the names of the stalls familiar, as these are are spin-offs of the best brands under the Ministry of Food (MOF), such as Yu Long Quan (Ju Hao), Hanssik (Ssiksin), Café Papa (Café Mama), Ten-ya (Tensho) and Kaisen-ya (Kaisen-Tei).

You can say it is a “sister food court” to Platform M at Paya Lebar SingPost Centre.

What makes the 150-seater Terminal M a potential winner is its dining practicality, combined with a relaxing ambiance.

With prices that start from $3.50 with no service charge, expect restaurant quality and quick meals at affordable food court prices.

Stop by and delight in varied cuisines, including Korean, Chinese and Japanese. Here are what to expect at the 5 stalls from Terminal M:

Yu Long Quan (Chinese Cuisine)
Start off your gustatory journey with Yu Long Quan, for a taste of Northern Chinese fare (This is the spin-off of Ju Hao, known for its La Mian and dumplings.)

Their Signature Xiao Long Bao aka steamed soup dumplings, are handmade and made fresh on the spot by a team of dexterous staff.

Yu Long Quan’s version is filled with chicken and come in 6 different Singaporean flavours: Black Pepper, Salted Egg Yolk, Chili Crab, Teochew Herbs & Spices, Laksa, and the Original Chicken flavour.

Get 6 pieces of the original Chicken Xiao Long Bao for $8.50, and $14.00 for 10 pieces. Just add $0.30 to get the 6-in-1 flavours. It may get some getting used for the chicken meat, otherwise the broth was sweet and skin still suitably thin.

If you are on the look-out for Singapore-meets-Hakka style Yong Tau Foo, with a number of fried food items in a thick braised sauce, you can find it here.

All ingredients are fresh and springy, and the braised sauce with mushroom and minced chicken (a secret MoF recipe) was quite enjoyable.

For fried rice, try either the Fried Rice with Chicken Cutlet ($12.50) or Fried Rice with Prawn ($11.50). Both are classic comfort food, wok-fried, prepared Chinese-style.

While I liked the crispiness of the chicken cutlet, I thought that there could be more wok-hei for the fried rice.

Not forgetting to end the meal with a ‘dessert’ of Red Bean Pancake ($8.80), of crispy sesame-d outer layer with soft and sweet red bean wrapped within.

Hanssik (Korean Cuisine)
Relish a variety of Korean cuisine from rice-based dishes to noodles, soup, stews, and hotpot at Hanssik.

Just for the rice dishes alone, choosing could be tough: bibimbap (mixed rice), fried rice or deopbap (Korean rice bowls with toppings)?

If you picked bibimbap, go for the sizzle. For an extra $2.00, get your Beef Bibimbap ($12.00) or Chicken Bibimbap ($11.00) in a hot stone pot for a heightened dining experience.

The Kimchi Pancake ($11.80) is a classic Korean snack you shouldn’t miss, also available in Seafood ($10.80) and Chives ($12.80) flavours.

If you get tired and chilly at the airport, warm up with a bowl of Ginseng Chicken Soup ($15.80) to boost your energy, Seafood Soybean Stew with Rice ($13.80), or the more filling Beef Bulgogi Hotpot ($33.80).

Got kids in tow? Get them a Corndog for only $5.00. Let them choose from Hotdog, Mozzarella, or Ddeok/Rice Cake Corndog. Even the adults should enjoy a Korean snack or two.

Café Papa (Korean Casual)
If Hanssik is not enough to satisfy your Korean cravings, right next to it is Café Papa, a more casual joint that likewise offers authentic Korean fare like the classic Dosirak aka “Shake Shake” Rice.

Get the spicy Chicken Bulgogi Dosirak ($10.90), which comes with rice, chicken bulgogi, fried egg, seaweed, kimchi, and seaweed soup.

If you are hankering for noodles, go for the Budae Jjigae (Army Stew Spicy Ramen) Speciality Myeon ($10.90). I loved that there are individual portions for this, as the Army Stew is typically served in large family-sized portions in restaurants.

This should satisfy your appetite with its medley of ingredients served in a heavy cast iron bowl, including noodles, slices of luncheon meat, mini chicken sausage, slivers of dried seaweed, an onsen egg, shredded vegetables like carrots, cabbage and green onion, and melted cheese.

Enjoy the cheese with the noodles, or blend it into the broth to create a creamy soup.

Café Papa’s Budae Jjigae also comes in bigger portions, good for sharing among 3-4 persons, and available in traditional, fishcake, chicken, beef, and seafood variants. The Beef Budae Jjigae ($37.90) is a hot pot filled with beef, assorted mushrooms, cabbage, and noodles in either clear or budae jjigae broth.

If you are feeling nibblish, the Fried Chicken Platter with Cheese Dip (starts at $16.90 for 6 pieces) is perfect for group diners, and comes in 6, 10 or 16 pieces.

These succulent chicken pieces are fried till crisp golden brown and glazed with an in-house Korean-style sauce, available in original, soy, spicy or a mix.

The chicken platter also comes with fried topokki (Korean rice cake), fries, crisscut fries, and onion rings.

Need a quick snack-on-the-go? Get the Kimbap ($8.90) in kimchi, tuna mayo, chicken sausage, or Korean fishcake filling.

Ten-ya (Japanese Tendon)
This stall is a Japanese specialty tendon restaurant that provides wholesome tempura donburi at affordable prices.

The Ika Tendon ($13.80) is a brand new dish that has squid, French beans, pumpkin, shiitake mushrooms, eggplant, and onsen egg.

Two other recommended signature dishes are Anago Tendon ($15.80), with sea eel, ebi, onsen egg, and vegetable tempura, and Ebi Lover Tendon ($14.80) with 4 pieces of prawns, onsen egg, and vegetable tempura.

All Tendon dishes are served atop Japanese rice.

Ten-ya also serves Tempura Udon/Soba Sets. Diners can choose between prawn and vegetable tempura, paired with either soba or udon noodles served either hot or cold. Try the Tempura Cha Soba Set or Tempura Udon Set (both priced at $13.80 each)

If you prefer tendon to go with your noodles, order the Mini Tendon Set with Cha Soba or Udon for $13.80.

As needed, you can upgrade to Set Meal for $3.00 which adds Chawanmushi and Miso Soup to your order. And don’t forget the special Ten-ya sauce to liven up your meals, available in Original or Spicy.

Kaisen-ya (Japanese Donburi)
Finally, there’s Kaisen-ya, a friendly and casual dining concept where you can personalise your donburi with fresh sashimi cubes, salmon, seafood and vegetables on top of soft fluffy rice.

The Kaisendon is a complete rice bowl, a perfect healthy takeaway meal for diners on the go.

With 11 kaisendon bowls to choose from, start with the Signature Kaisendon ($16.30), Aburi Salmon Mentai Mayo ($15.20), and Aburi Maguro Mentai Mayo ($15.20) for they are the really popular ones.

The Signature Kaisen Salad ($16.30) is another top pick if you’re watching your calories. You get the flavours of the fresh toppings and light seasoning minus the sugar from the rice.

Kaisen-ya also offers its Signature Cold Udon with Mix Sashimi, Maguro or Salmon in Sesame Sauce ($16.30).

Consistent with its aviation theme, there are 6 free-seating First-Class cabins complete with comfy booth seats and phone charging ports. Recharge your gadgets while recharging your tummies.

If you are a first-timer to Terminal M, just a note that ordering has to be done at the electronic boards outside, and you would wait for your orders to be called on the “flight information board”.

You get a “flight number” upon order at the kiosk, so look out for the “gate” and “flight status” on the panel. Don’t wait till it’s “Last Call”!

Are your taste buds ready for take-off? Head out to Terminal M at Changi Airport T3 and see, taste and experience what it is all about.

Terminal M
Changi Airport Terminal 3 #B2-32, 65 Airport Boulevard, Singapore 819663
Tel: +65 63823550
Opening Hour: 11am – 10pm Last order 9:15pm (Sun – Thurs & PH), 11am – 10:30pm Last Order 9:45pm (Fri, Sat, Eve of PH)

* This entry is brought to you in partnership with Terminal M.

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[Hong Kong] Dim Dim Sum 點點心點心專門店 has been enjoying a huge popularity with locals and tourists alike.

Started as just one shop in Jordan, they tapped into the casual dim sum concept initiated by Tim Ho Wan 添好運 and rode on the waves.

There are now branches in Hong Kong’s Mongkok, Wanchai, Sha Tin, and even outlets in Shanghai and South Korea.

With their own central factory producing the dim sums and then delivering to the 4 different outlets across Hong Kong, individual Dim Dim Sum outlets prepare the dim sum fresh only after you have placed the orders.

Their menu focuses on the usual dim sum items, but also boost a good selection of rice and noodle dishes, fried food items and vegetable side dishes.

They have recently renovated and doubled the space of their Mongkok outlet and the casual eatery feels very warm and cosy.

However, don’t mistake it for a place to linger too long, since there is always a crowd waiting to get in.

The most-ordered and signature item on their menu is their Piggy Custard Buns (HKD24, SGD4.15) – an item that distinguishes them from Tim Ho Wan 添好運 or One Dim Sum 一點心.

The piggy buns are not filled with pork despite the association but are actually filled with piping hot egg yolk custard that seriously flows.

So remember to keep some tissue on hands because it can get messy. These buns are lusciously- good and is a must-order.

The Beancurd Rolls with Shrimp Filling (HKD25, SGD4.30) was prepared upon ordering.

The skin was thin and crispy without being too greasy.

I ordered the Crispy Rice Flour Rolls with Shrimp (HKD33, SGD5.70) which was fried battered shrimps wrapped with steamed rice roll, giving it a more textured bite compared to the usual shrimp rice rolls.

The sweet soy sauce is served on the side so you can decide how much sauce you like to drench over your rolls.

Mini Glutinous Rice Wraps with Chicken (HKD27, SGD4.70) are the usual steamed rice parcels but in a cute size, which is perfect when you want to try so many different dim sum items but don’t want to fill up your appetite with a heavy rice dish.

My friend was curious about the Steamed Fish Maw and Chicken with Chinese Medicine (HKD27, SGD4.70), which is a steamed dish flavoured with Chinese herbs.

This dish didn’t wow and tasted quite bland. Would recommend skipping it unless you were looking for something very light on the palate.

Overall, the food at Dim Dim Sum was pretty decent for the taste buds and so easy on the wallet.

From Mongkok Station, exit from D2 and it is just the next street (Tung Choi Street). Just keep a close look for the shop as I almost walked past it a few times since the shop signage was well hidden behind the scaffoldings.

Dim Dim Sum 點點心點心專門店 (Mongkok)
112 Tung Choi Street, Mong Kok, Hong Kong
九龍旺角通菜街112號地下
Tel: +852 2309 2300
Opening Hours: 12:00pm- 3:30am (Mon – Sat), 11:00am – 2:00am (Mon – Sun)

Wan Chai: 7 Tin Lok Lane, Causeway Bay, Wan Chai, Hong Kong, China
香港灣仔天樂里7號地下
Opening Hours: 10am – 12pm (Mon – Sun)

Jordan: G/F, Man Wah Building, 23 Man Ying Street, Jordan
佐敦文英街文華樓23號地下
Opening Hours: 10am – 1am (Mon – Sun)

Sha Tin: Shop 108, 1/F, Citylink Plaza, Shatin, Hong Kong, China
沙田連城廣場1樓108號舖
Opening Hours: 10am – 10pm (Mon – Sun)

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. DFD paid for food reviewed unless otherwise stated.

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Chinatown Complex Food Centre located at Block 335 Smith Street is the largest hawker centre in Singapore with over 260 food stalls, also boosting the world’s first Michelin hawker stall.

Come here during lunch time, and you would find an interesting mix of the local elderly, office executive and curious tourists.

The food centre will also close for renovations from March onwards, so time to head there to try out your favourite dishes before they take this long break.

Here are 10 Must-Try stalls at Chinatown Complex Food Centre:

Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle 香港油雞飯麵
335 Smith St, #02-126, Singapore 050335
Opening Hours: 10:30am – 8:00pm, or till sold out (Mon – Sun)

Of course this is the stall that most tourists (and perhaps locals) would head for.

Liao Fan Hong Kong Soya Sauce Chicken Rice and Noodle and Hill Street Tai Hwa Pork Noodles at Crawford Lane are the first street hawker stalls in the world awarded 1 Michelin Star.

At $2 (USD1.47) for a plate of Soya Sauce Chicken Rice, this is THE CHEAPEST Michelin Star Meal you can get anywhere.

Chef Chan Hon Meng (now marketed as “Hawker Chan”) used to helmed the stall, but now his business has expanded to chains around the world. But to get the best taste of his food, I think it still has to be at this food centre.

The stall serves up items of Soya Sauce Chicken Rice, Soya Sauce Chicken Noodle, Roasted Pork Rice, Char Siew Rice, and Char Siew Noodles at unbelievable prices of $2 – $3.

A whole chicken goes for $14. VERY affordable, for one of the most expensive countries in the world.

The Soya Sauce Chicken I thought was slippery skinned, tender and smooth meat, good enough to have without adding more chilli sauce. Whether it is “over-rated” or not… really depends. (By the way, there are many other Soya Sauce Chicken stalls you can try at this food centre, such as Maria Virgin Chicken, Emerald Soy Sauce Chicken.)

Lian He Ben Ji Claypot
335 Smith St, #02-198/199, Singapore 050335
Tel: +65 6227 2470
Opening Hours: 4:30pm – 11:00pm (Fri – Wed), Closed Thurs

Lian He Ben Ji Claypot 联合本记砂煲饭 located at the corner of Chinatown Complex Food Centre is one of the most popular claypot rice stalls in Singapore.

It has also made it as one of the 50 restaurants and hawker stalls in the Michelin Bib Gourmand Selection list.

The average waiting time can be anything from 30 minutes to more than an hour, as they have no shortage of customers. (So call to reserve if you can.)

With this tried-and-tested-for-years cooking method in the claypot which takes a long time, the rice turns out fluffy, tender yet retains a subtle firmness. Moist but not too wet. Each grain is distinct, not mushy.

They do not scrimp on ingredients and use good chunks of chicken in bone, duck liver sausages, pork belly, and slivers of salted fish, wax meat, and lup cheong (Chinese sausage).

And for those who like guo-ba, that’s the best part.

Zhong Guo La Mian Xiao Long Bao 中国拉面小笼包
335 Smith St, #02-135, Singapore 050335
Tel: +65 9743 5287
Opening Hours: 11:30am – 3pm, 5pm – 8:30pm (Wed – Sun), Closed Sun

Zhong Guo La Mian Xiao Long Bao offers a great value for your money with delicious handmade Xiao Long Bao and noodles such as Sour & Spicy Noodle, Beef Noodles, Dumpling Noodles and Sour & Spicy Noodles (each priced at $2.50 – $4).

Who doesn’t love a good dumpling? Digging into that smooth skin to find steamy and belly warming soup and juicy filling awaiting you is a blissful experience.

The Xiao Long Bao are considered affordable too, at $6 for 2 baskets of 5.

The Chinese couple running this stall makes thousands of delicious XLBs on a daily basis. The dumplings are only $0.60 per piece and have generous fillings of tasty and broth which is on the sweetish side. Add some vinegar and chilli for a better experience.

You could also enjoy their Szechuan style Spicy Wantons ($5 for 10 pieces) and Pan-Fried Dumplings aka Guo Tie ($6 for 10 pieces).

Jin Ji Teochew Braised Duck & Kway Chap 金记潮州卤鸭
335 Smith St, #02-156, Singapore 050335
Tel: +65 9018 9052
Opening Hours: 10am – 7pm (Sat – Thurs), Closed Fri

Jin Ji Teochew Braised Duck & Kway Chap stall helmed by Melvin Chew and his mum gives a modern twist to our familiar local hawker dish.

Having a braised duck with golden lava egg is something that you don’t usually find on the menu card, but you can enjoy this ingenious concoction at this stall.

The Duck Rice Bento is priced at $8, and has a generous serving size. This platter includes yam rice rolled in the shape of balls, braised duck cooked till tender, offals, bean curd, a variety of pickled vegetables and Japanese style lava eggs with runny yolk.

The succulent duck slices is the true winner of this dish, bursting with flavor in every mouthful. You can also get braised duck and pig’s organ porridge starting at $3.

Ann Chin Popiah
335 Smith St, #02-112, Singapore 050335
Tel: +65 8189 4699
Opening Hours: 8am – 8pm (Mon – Sun)

Those who grew up in Singapore will be quite familiar with Popiah. Getting Popiah at the Ann Chin is not just about the dish, but a whole experience. You get to see the friendly staff preparing everything from scratch every day, including the popiah skin.

They are quite fast in the wrapping, so you probably wouldn’t have to wait that long.

They charge $1.60 per Popiah roll, and also include other varieties such as Kueh Pie Tee ($4 for 4 pieces), Yam Roll ($1.60), Deep Fried Spring Roll ($1.60), Curry Spring Roll ($1.60).

The best parts to me are the juicy turnips and crunchy bits, balanced by the light and sweet sauce wrapped in smooth and silky skin. Tasted fresh and moist in every bite. There is no pork and lard used in this stall.

Jia Ji Mei Shi 佳記美食
335 Smith St, #02-166 Singapore 050335
Tel: +65 6222 7209
Opening Hours: 6am – 10pm (Mon – Sun)

Jia Ji Mei Shi is also known as the “Photogenic Memory Delicacies” for its tasty steamed dishes at a great value.

This stall serves up a variety of breakfast type of items (though they open till late), such as Sooh Kueh (80c), Economic Bee Hoon ($1.00), Economic Noodles ($1.00), Yam Cake with Chee Cheong Fun ($2.00), Green Bean Rice Dumpling ($3.00), Pork Rice Dumpling ($3), Glutinous Rice ($2.00) to Century Egg Minced Meat Porridge ($3.00).

I tried a couple of their items such as the Economic Noodles and thought they were okay – similar to what you get from other stalls.

What was more special was the Yam Cake with Chee Cheong Fun, as the Yam Cake was very smooth, soft and flavorsome, drenched flavourfully in sauces.

Xiu Ji Ikan Bilis Yong Tau Fu 秀記江魚仔釀豆腐
335 Smith St, #02-88, Singapore 050335
Opening Hours: 5:45am – 3pm (Mon – Sun)
Xiu Ji Ikan Bilis Yong Tau Fu is one of those stalls that enjoy the longest queues in this food centre.

Their Yong Tau Foo, priced at $3.00 with 6 pieces (cannot choose your own) with bee hoon or noodles is a class of its own.

Part of the fact is that they make their own special fish paste which adds that level of freshness of ‘genuine’ flavor, instead of using the factory-made varieties. Those deep fried anchovies also add some flavours and crunch.

You can also get a bitter gourd or eggplant included to your order for an additional $0.50.

Fatty Ox Hong Kong Kitchen
335 Smith St, #02-84, Singapore 050335
Tel: +65 9638 5345
Opening Hours: 7:30am – 2:30pm (Wed – Sun), Closed Mon, Tues

This is one of those places where you can get quite authentic tasting Hong Kong noodle dishes.

Run by a Hong Kong born chef, you can find that taste of Hong Kong in dishes such as Beef Brisket Noodles ($4), Soy Sauce Chicken Noodles ($3, $4), Roast Chicken Noodles ($4), Pork Knuckles Noodles ($4), Roasted Duck Noodles ($5), and Char Siew Noodles ($4).

Okay, the guy in front of me bought every last plate of the Beef Brisket Noodles (which everyone tells me is the best thing here), so I had the Char Siew Wanton Noodles ($4).

While the thing egg noodles had some of that characteristic alkaline taste (just a bit), it had an enjoyable springy texture. The char siew was chunky and tender, while the dumplings were generously wrapped and plump.

The 1950s Coffee Wu Shi Nian Dai 五十年代
335 Smith St, #02-48, Singapore 050335
Opening Hours: 7am – 8:30pm (Mon – Sun)

Charge up with freshly brewed kopi (coffee) and variety of breakfast toasts at this stall.

Wu Shi Nian Dai serves up typical kopi tiam items such as Traditional Toast ($1.20), Peanut Thick Toast ($1.20) and Kaya Thick Toast ($1.20) that have a decent taste matched at inexpensive price.

Okay, I won’t say that the toast or eggs are anything to shout about, it is the kopi that has a fragrant aroma, not too bitter and smooth texture.

Old Amoy Cendol
335 Smith St, #02-008, Singapore 050335
Tel: +65 8748 7590
Opening Hours: 10:30am – 9pm (Mon – Sun)

Run by young hawkers, I would say that Old Amoy Chendol is one of the best versions I had in Singapore, with rich and thick gula melaka.

Get a delicious bowl of the famous cold dessert at only $2 for a bowl, and this stall is dedicated to just this one dessert. The cheap price doesn’t take away from the serving size or great and filling quality of the dish.

It was light with a lovely coconut taste, smoky and fragrant gula melaka to complement the soft and sweet red beans.

Smith Street Chinatown Food Complex will be closed for repairs and renovation from 01 March to 31 May 2019, anticipated to open 01 June 2019.

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

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When people go for Prawn Noodles aka Hae Mee, it is always about the broth.

It has to be flavourful, brimming with seafood-goodness, with tinge of sweetness and most importantly taste gao-gao (intensely rich).

Of all the prawn noodle stalls in Singapore, I visit the Zion Riverside Food Centre’s most frequently.

Not because it was super rich, but it was a safe, comforting choice. And I haven’t got bored of its taste, yet.

Then it got listed into the Michelin Bib Gourmand.

Being a regular customer myself, I was so afraid that the line would even get much longer, but thankfully it was still manageable. Avoid peak dinner-hours if you are too hot to wait.

Some stalls would completely milk their Michelin-fame, while for others… life goes on. This stall, I suspect is more of the latter.

It is a branch of the original at Adam Road, and as such there are some difference in terms of taste of the two.

Also, it used to be known as “Noo Cheng Adam Road Big Prawn Mee” till it changed name to a more generic-sounding “Fresh Taste Big Prawn Noodle”. Which I think is a really boring and forgettable name, unfortunately.

As this is typically a one-man show, even if you see 5 customers in the line, you may already need to wait say about 10 minutes. Then again, if one person decides to ta-bao for the village…

The stall serves both dry and soup versions of their signature prawn noodle from $6 onwards.

Some new-comers may just scream at the price, at $6, $8, $12, $16, $20, $25. Do not be surprised, I actually hear the $20/$25 orders more frequently than expected.

The size and number of the prawns and ribs do get progressively larger with the prices, but I always order the most affordable bowl.

Because I am there really for the soup.

Cooked for hours with pork ribs and prawn head, the broth was incredibly tasty (and I don’t get MSG attacks after).

Some soups taste artificially sweet, but this doesn’t thankfully.

The only thing is, I noticed of late that the intensity may not be as consistent as before, and sometimes it may not be as full-bodied.

There are prawn mee lovers who like bowls as if an ocean of prawns died within to create that stock. This isn’t one of them, but was still flavourful.

The prawns come fresh and chunky, cut into half.

Do not worry as the shells come off the meat easily so much so that you won’t likely need to use your hands if you have reasonably-good chopstick skills.

Another interesting aspect is the type of bee hoon used.

We typically see the thin (the economic bee hoon type) or perhaps thick vermicelli (the laksa type), but Fresh Taste Big Prawn Noodle uses something that is in between in terms of thickness.

Order the dry version, ask for some chilli, and you would find a spicy bowl of ‘al dente’ medium-thick bee hoon addictively tasty with fragrant fried shallots.

Fresh Taste Big Prawn Noodle or Noo Cheng Adam Road Big Prawn Mee
Zion Road Food Centre #01-04, 70 Zion Road Singapore 247792
Opening Hours: 6:00pm – 11.30pm (Tues, Wed, Fri), 6:30pm – 11:30pm (Thurs), 12pm – 3pm and 6pm – 11:30pm (Sat), 12pm – 1am (Sun)

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

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[Seoul] If Kyochon has an English website or something, they would probably do even much better with the international tourists.

Kyo” means wisdom and enlightenment, while “Chon” means village.

The chain is to be known to serve up one of the best Korean Fried Chicken in South Korea, and the endorsement from celebrity Lee Min Ho helped a lot.

The Chimaek (chicken + beer) brand is well-liked, with branches in the United States, China, Thailand, Philippines, Indonesia, Malaysia… BUT Singapore.

The love of Korean Fried Chicken can be attributed to Korean dramas such as My Love from The Star, and the power of celebrity endorsements.

Plus, the Kyochon Chicken is known to be free of antibiotics, growth hormones, and drugs; use less batter and less greasy than other fried chicken brands.

Finding a Kyochon branch in Seoul was slightly tricky for me because they are not many in the central-central areas, not much information on Google (I ended up using Naver instead), branches have moved, and the South Koreans tend to order more chicken deliveries.

The outlet at the Hongdae area is one of the most popular, and quite conspicuous with a modern looking interior.

Oh, quite a place to people watch too.. where young undergraduates date over a Chimaek meal, or you can watch a group of petite Korean girls chomp them that basket of wings.

Kyochon serves up a quite a variety of chicken, such as the Kyochon Original – soy garlic sauced whole chicken, Honey Original, Red Original with spicy flavor of Korean Chungyang red capsicum sauce, and Sal Sal – rice-crumbled batter.

The chicken is priced at about ₩16,000 to ₩19,000 (SGD19.30 to SGD22.90 or USD14.30 to USD16.95).

If you would like to try a mixture of flavours, get a Half and Half (₩19,000) of Kyochon Original and Red, available in whole chicken, sticks, wings and drumettes and combination.

Had the Half & Half of signature and spicy flavour as I wanted to try a combination of both. The wait was about 20 minutes or so, as they are supposedly prepared upon order.

The Kyochon wings, drumettes and drumsticks came in a spicy, sticky sauce, absorbed into the crust.

While that added licking-good flavours in the process, the pieces were somewhat soggy.

The Honey series is well-received by many fans, but unfortunately this is NOT available in half and half. That means I got to order one more.

Their chicken wings which is hand-cut, prepared fresh upon ordering, had a delicious honey-sweetness on the batter, and this worked because the outer layer was crisp.

It was almost like having a snack.

As for the meat, I wished it was juicier and more flavoursome. Not saying this is no good, but in contrast with all the other Korean Fried Chicken available in Seoul, this would fall somewhere in the middle.

To get a group of friends to help conquer the Kyochon Chicken, otherwise the sweetness may just get over you.

Kyochon Chicken 교촌치킨
371-3, Seogyo-dong, Mapo-gu, Seoul, South Korea
Tel: +82 2 338 1300
Opening Hours: 12pm – 2am (Mon – Sun)

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