Happy to see more and more noodle hawker stalls expand with their own physical shop space.

Some of the more recent ones include Ah Ter Teochew Fishball Noodle Bar,Ji Ji Wanton Noodle Specialist 基记面家 and Hai Kee Brothers.

Wong Kee Wanton Noodles has also done well enough (they had quite a bit of media coverage), and has set up a shop at Funan Centre basement.

While the focus has always been on the Japanese import Afuri Ramen, I thought this local noodle eatery deserves its spotlight as well.

Founded in 1998, I remember being charmed by Wong Kee Wanton Noodles first at Maxwell Food Centre, though it subsequently shifted to Timbre+.

The founder Mr Wong Wai Keung, is a Hong Konger who specialises in Cantonese cuisine, and has worked in the F&B industry since he was eight.

To me, there are two highlights of Wong Kee: everything is made in-house including the noodles, skin, chilli, all the way to the char siew. Thus, you would find that all the ingredients somehow gel better, whereas it is always said to be difficult to find the ‘perfect’ wanton mee.

Other than the traditional egg noodles, they also offer tomato and spinach noodles at a dollar extra, made using all-natural real ingredients with no preservatives.

As I visited during the opening weekend, I think Wong Kee was still trying to get the system in place.

Nobody really knew where and how to queue (leading to some confusion), and orders took a while to arrive (say about 20 minutes after ordering). They could have flashing electronic numbers, instead of relying on the server to call out loudly.

Signature items include Char Siew Wanton Noodles ($5.80), Char Siew Dumpling Tomato Noodles ($7.80), Beef Brisket Spinach Noodles ($8.80), and Chicken Cutlet Noodles ($7.80).

$5.80 for noodles in a shopping mall is such a good find.

The Wanton Noodles had springy whole egg noodles, relatively thick (at least thicker than the usual ones) char siew, and (to me hard to find) two stalks of soft kailan.

It was a cross between local (the sauces) and Hong Kong style Wanton Noodles (the springiness and vegetables).

Some people may find this on the saltier and saucier side, compared to all the usual wanton mee.

If I needed to nit-pick, I thought that the soup could have been tastier. On another note, due to the air-conditioned environment, the food also got colder much faster.

Once in a while, I would go for the Tomato Noodles which is made using real ingredients drenched with homemade tomato sauce, served with in house roasted char siew and handmade plump dumplings.

If you want to have a local noodles X Italian pasta-like experience, then go for this.

The Beef Brisket Spinach Noodles ($8.80) included beef stewed with a secret recipe for hours.

There were one or two pieces that were on the tougher side, but overall still robust and flavourful. Again, this is not like your typical beef brisket noodles.

While I couldn’t decipher what spinach would taste like in noodles, the texture reminded me of softer mee pok, which somehow worked especially when tossed with the brisket sauce.

Fried Wanton ($5.80) were surprisingly crisp and meaty. With mayonnaise as a dip (I suspect condensed milk was also added), this side dish was very addictive.

Wong Kee Wanton Noodles
Funan B1-28 107 North Bridge Road Singapore 179105
Opening Hours: 8am – 10pm (Mon – Sun)

Other Related Entries
Chef Kang’s Noodle House (Toa Payoh)
Ji Ji Wanton Noodle Specialist 基记面家 (Kreta Ayer)
Eng’s Char Siew Wantan Mee (Tanjong Katong Road)
Wanton Fu (Jalan Besar)
ENG’s Wantan Noodle (Tanjong Katong)

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

You may soon see boomerang or videos of gravity-defying soft serves appearing on your Instagram feed.

These soft serves are from Emma, which has set up its first-ever overseas branch right in Singapore.

Emma?

This could have been your name (or your friend’s), but it came from the Japanese words “絵馬” (ema) which are the small wooden plaques used to write well wishes. Emma aspires to be the place to make wishes come true. So eat your soft serve and make a wish?

The popular brand which specialises in soft serve and tea, has already 7 outlets in Japan despite being relatively new.

The Singapore outlet is located at basement 2 of Plaza Singapura, right next to Taiwanese street food kiosk Snackz It! Ke Kou Wei.

Two products are exclusive to the Singapore market – the Boba Taco Softie (of course we love our boba pearls), and Charcoal Cheese-flavoured Soft Serve.

Boba Taco Softie ($6.80)
A wafer base with milk soft serve topped with bubbles, sprinkled with crushed nuts.

The wafer taco shell is made in-house, which are airy, crisp, light and almost paper-thin.

You get a choice between milk or mix (milk and charcoal cheese) soft serve, and I would say go for the mix for that interplay of flavours.

Since boba is in trend now, this is further topped with “Okinawa brown sugar pearls” – made with a combination of Okinawa brown sugar and kuromitsu which is Japanese black sugar syrup.

I thought that the pearls were decent, with the distinct caramelised sweetness and were soft and chewy. (In fact, I think they should just R&D to sell Brown Sugar Milk since they are already strong in both milk and pearls.)

Note: The pearls come served moderately warm. They make an interesting warm-cold contrast with the soft serve; on the flip-side, the dessert would melt faster so go easy on taking photos.

Emma Soft Milk with Dips ($5.30)
There has been a couple of Japanese soft serve shops opening in Singapore (typically offering matcha flavoured ones), but Emma should be the first that specialises in just milk and charcoal cheese flavours.

There is something about milk soft serve – that pure, smooth, unadulterated mouth-feel.

Emma’s Original Soft Serve uses premium Japanese milk which gives that an extra-rich and thick yet slide-down-your-throat texture.

The Soft Serve is said to be so firm that you can even hold the ice cream upside down, and it will not fall out.

Some may think twice about trying as it puts their $5.30 at risk.

I have put the cones to the test, and it is indeed true, even after some shaking. (However, don’t wait for too long to try it in Singapore’s heat and humidity as they do melt after a while.)

There are four choices of dips – chocolate, strawberry, caramel and matcha, which are also imported from Japan.

The dip coatings add that additional layer of flavour, colour and crunch. Some said reminded them of Pocky Sticks, ”chocolate and sutoroberī”. Come to think of it, yes.

Charcoal Cheese in Charcoal Cone ($5.50)
This was actually my favourite of the lot, as it was somehow not that sweet as the milk version.

The cheese provided just a light touch of savouriness, with a firmer mouthfeel compared to the more delicate milk.

The dark greyish soft serve looked satisfyingly-attractive on black charcoal cones which are also specially imported from Japan.

For the best of both worlds, get the Emma Soft Mix ($5.20).

Emma Bubble Signatures ($5.80)
If you haven’t got enough of bubbles, these are cups of soft serve with pearls topped with different powders or sauces.

Available are Brown Sugar Bubble Soft, Brown Sugar Matcha Bubble Soft, Brown Sugar Kinako Bubble Soft, Brown Sugar Caramel Bubble Soft.

The Kinako Bubble Soft comes recommended the Japanese kinako (roasted soybean flour) powder lends a fragrant, nutty note.

All in all, I would say get the Charcoal Cheese in Charcoal Cone, take a quick pic of it upside down, and go on with the eating.

FINDING EMMA
By the way, for those of you whose names are EMMA, you get to purchase any item on the Emma Singapore menu at 50% OFF for the month of July 2019.

Just need to show your ID or Name Card to the service staff prior to ordering, limited to 01 discounted item per Emma.

Emma
Plaza Singapura, 68 Orchard Road, #B2-45, Singapore 238839
Opening Hours: 11am – 9:30pm (Mon – Sun)

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

Hvala has come a long way since its beginning days as a waffles kiosk at 313@somerset.

After it switched to specialising matcha, it has done well enough to open up a few Japanese-style cafes – at CHIJMES and Onze Tanjong Pagar.

Their new Japanese teahouse is what I would describe as a little oasis in busy downtown.

Not many people would know of its existence (yet), just footsteps away from the busy Somerset MRT station.

The space located at TripleOne Somerset (do check out Coney Donut while you are there) has got almost full-white look with minimalist touch, natural daylight, and Japanese zen-like vibes.

In modern day terms, very instagrammable.

The teahouse is designed such that there are steps in which customers can sit on and sip on matcha latte.

(While I am on this topic, I would recommend people especially girls to think about how to sit and place their legs. This is still not home after all.)

What I appreciated was there are different sections with varying seating arrangements, so those who come alone can enjoy some ‘me’ time, while friends can sit around a table in a group.

I am not entirely sure about the choice of piano music though to create that mood, similar to what I would hear in some Chinese dim sum restaurants.

Similar to the CHIJMES outlet, you can sit at the counter where you can watch the staff prepare tea on the spot.

The menu is categorised into Hot Brew ($4.80), Cold Brew (Cup $5.20 – $6.80/ Bottle $7 – $8), Hot/ Iced Whisked Matcha (Premium $5.30/ Ceremonial $8.80), Hot/ Iced Tea Latte ($5.80), Iced Blend ($5.50-6), Ice Cream ($5.20) and Cakes ($7.80).

Their signature item is the Tea Latte ($5.80) that comes in Matcha, Houjicha and Matcha Houjicha.

The difference is the Matcha powder used here, in this case Tsuki matcha, had distinctive and pronounced vegetal notes with a certain degree of umami-ness similar to that of seaweed.

In terms of desserts, available selection includes Belgium Waffles ($8.80), Chaffogato ($7.80), Lava Cake ($8.80) in flavours of matcha and chocolate.

A selection of cakes such as Goma (Sesame), Chocolate Truffle, Honey Earl Grey Hazelnut, Mango Lavender, Tiramisu, Red Velvet, Lemon Meringue, Sweet Potato, and Matcha Azuki are available.

Each slice is priced at $7.80.

I would generally recommend both the Goma and Sweet Potato, which are the more unique ones and pair better with say a Cold Brew Tea.

Also, the Goma had a delicious, earthy black sesame flavour, matched with smooth and moist texture.

The Houjicha slice, which I believe is a relatively new offering, could have been on the dryer side, and more of that Houjicha-ness would have been better.

I think Hvala has managed to carve out a niche for themselves, in finding that sweet spot between offering quality Japanese tea with some modern interpretation.

If you are finding a place for that quiet time with matcha, this could be it.

Hvala – TripleOne Somerset
111 Somerset Road, Singapore 238164
Opening Hours: 11am – 9:30pm (Mon – Sun)
https://www.facebook.com/HvalaSingapore/

Other Related Entries
Baristart Coffee (Tras Street)
The Matcha Project (Marina Boulevard)
JW360° (Jewel Changi Airport)
Glyph Supply Co. (TripleOne Somerset)
Kagurazaka Saryo 神楽坂茶寮 (Vivocity)

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

[Tokyo] Katsuzen is the ONLY Michelin-starred Tonkatsu restaurant in Tokyo, and that makes you wonder if it truly a (big) cut above the rest.

Tonkatsu (とんかつ) which is a Japanese dish that originated about the 19th century, consists of a breaded, deep-fried pork cutlet. It is typically served with Japanese Worcestershire sauce, rice, and shredded cabbage.

Katsuzen is a family-owned restaurant that specialises in just tonkatsu. For more than 50 years, it is reviewed to have perfected the art of deep-frying tonkatsu.

Chef Etsuo Nagai helms the kitchen, while his family takes charge of the different roles within the restaurant such as the front of house.

Finding it can be slightly tricky. Get to Ginza, look out for Barney’s New York on the ground floor, and find the restaurant on the 4th floor of the same shopping complex.

Some rules though: reservation is a definite must (because they are always full), and no photography is allowed at the counters. (I managed to get the private room.)

It dons a simple entrance (just Japanese curtains) and minimal signage.

A fairly small space with an 8-seater communal bar and a private tatami room for a small group.

They have English-speaking staff and while dishes are thought to be priced relatively affordable for a Michelin-starred restaurant, it is still very much more expensive that any typical tonkatsu restaurants in Tokyo.

And after all, this is Ginza.

You can get a complete lunch set meal for ¥4,000 to ¥5,000, which comes with an amuse-bouche of seasonal veggies, tonkatsu, miso soup, rice, and cabbage salad. For dinner, prepare to spend more, around ¥15,000 per person.

Set dinners are available, you have to order it at the time of the reservation, and everyone in the group has to order the same set menu.

The Kurobuta is priced at ¥9,500 while the Chef’s recommended set is at ¥12,600.

Ala carte orders are available, in which customers generally choose between two varieties of their signature tonkatsu: the Chef’s Selection or Kurobuta (Black Pig).

The latter is a little more expensive since it uses a premium type of pork from the black Berkshire kurobuta pigs from the low-stress farm on the slopes of Mount Kirishima in Kyushu.

Choices include Tonkatsu Loin (¥5,250), Tonkatsu Tenderloin (¥5,750), Shogayaki Roast Loin (¥5,250), Grilled Loin (¥5,450), Iberico Pork Tonkatsu Loin (¥6,800), and Grilled Iberico Pork Loin with salt and pepper (¥6,850).

As an estimation, ¥5,250 is about SGD66 or USD48,70, not exactly considered “affordable”. The restaurant also charges for ”Otooshi” at ¥1,080, a “cover charge” which includes a small appetiser.

Aside from good ingredients, they practice precise cooking time making it crisp yet tender. The owner even makes his own Japanese bread crumbs.

Made fresh to order, it takes about 15-20 minutes before you get your hands on this light and crispy pork served with a dollop of mustard and Worcestershire BBQ sauce.

Here’s the thing, after hearing so much (and paying so much), the Tonkatsu Pork Loin I had fell slightly below expectations.

Not to say it wasn’t tender or flavourful, but there wasn’t a “wow” effect that differentiated this from say other credible Tonkatsu restaurants.

My Japanese friend was rather perplexed that the rice had to be ordered separately, costing ¥500 (SGD6.29, USD4.64) for a rather small portion.

That is because they are freshly cooked, and takes about 20 minutes to prepare.

Given the choice, and if you need some carbs, I would then recommend the Fried Rice (¥1,500) with dried young sardines and Japanese basil seeds. Ignoring the price, it was fragrant and tasty.

Katsuzen
6-8-7, Ginza, Chuo-ku, Tokyo, 104-0061
〒104-0061 東京都中央区銀座6-8-7 交詢ビル4F
Tel: +81 3-3289 8988
Opening Hours: 11:30am – 1pm, 5pm – 9pm (Tue), 11:30am – 2:30pm, 5pm – 9pm (Wed – Fri), 11:30am – 3pm, 5pm – 9:30pm (Sat-Sun), Closed Mon
Google Maps – Katsuzen

Other Related Entries
Maisen Tonkatsu (Omotesando, Tokyo)
Tonkatsu Tonki (Meguro, Tokyo)

Click HERE for other Tokyo 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.

The genesis of Ah Ter Teochew Fishball Noodles was a Chinese immigrant who came to Singapore in the 1950s.

He made a living making fishballs by hand, then opened a stall at Maxwell Food Centre in 1958 called 亚猪鱼圆肉脞面 (literally, “Asian Boar Fish Ball and Minced Meat Noodles”).

In 2003, it relocated to Amoy Street Food Centre as Ah Ter, named after his son (Mr Lim Ter Nee who is the uncle you would spot sometimes cooking in the morning.)

Now run by Ah Ter’s son, Gilbert, the stall specialises in the same handmade fishballs that’ve become popular through the years.

There are possibly a few reasons why the stall got in the radar. It offers a slightly different take of Fishball Noodles and Bak Chor Mee; and son Gilbert was voted “Most Handsome Hawker” and has a nickname of “Hawker Hunk”.

The stall is also listed in the Singapore Michelin Guide with a “Michelin Plate”, and quite recently done well enough to expand with a fishball noodle bar at Lor Telok.

Try their Fishball Noodles ($4, $5, $6) with your choice of noodles: yellow mee, kway teow, vermicelli, mee sau, bee hon, mee tai mak, mee pok, or mee kia.

An order consists of a bowl of soup, with your preferred noodle in a separate bowl – tossed in the signature chili sauce.

What’s special in this sauce is that it’s a blend of 7 ingredients stir-fried continuously for 6 hours.

Made-fresh-daily pork lard and fried shallots are thrown in for added flavour, plus a splash of black vinegar to add sour notes and some tomato sauce.

So when compared to some Bak Chor Mee which are heavier on the vinegar side, this version has a sweeter take in terms of the sauce base. I know some may not like that and prefer a more ‘unadulterated’ taste.

The medium-sized fishballs are made from fresh saury fish, bought fresh daily from the market at 3am, and have a soft, bouncy texture.

The soup has a robust flavour coming from long hours of boiling the pork ribs.

The Fish Ball Soup ($4, $5, $6) includes many ingredients, like minced pork, prawn, pork liver slices, fish cake slices, fish balls and meat balls. You can add an extra ingredient for $1.00, extra noodle for $0.50, and extra vegetable for $0.50.

There are different opinions on which version they prefer – the father or the son. The noodles they cook, I meant.

Ah Ter Teochew Fish Ball Noodles
7 Maxwell Rd, #01-14 Amoy Street Food Centre, Singapore 069112
Opening Hours: 7am – 4pm (Mon – Thurs), 7am – 3pm (Fri – Sat), Closed Sun

Other Related Entries
Ah Ter Teochew Fishball Noodle Bar (Lor Telok)
Hock Seng Choon Fish Ball Kway Teow Mee (Bedok South Food Centre)
Hup Hup Minced Meat Noodle (Ang Mo Kio)
Xing Ji Rou Cuo Mian 兴记肉脞面 (Bedok 85)
Ru Ji Kitchen (Holland Drive)

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

Talk about Singapore’s most iconic dishes, and Bak Kut Teh or Pork Rib Soup will come to mind.

Many tourists and overseas celebrities put this into their travel itinerary, one of the must-haves when they visit Singapore.

Song Fa is one of the most known brands around, in fact the only Bak Kut Teh shop in Singapore awarded the Michelin Bib Gourmand.

I remember my younger days when I had it at New Bridge Road, and it was a source of comfort (especially during cool and rainy weathers). Fast-forward a few years, and it has outlets all over Singapore, China, Indonesia, Thailand, and soon in Taiwan.

There are generally three main styles of Bak Kut Teh in Singapore – the dark, soy sauce Hokkien soup base; the less commonly seen herbal Cantonese style; and the peppery garlicy Teochew style.

Song Fa specialises in the Teochew-style heritage soup.

Its features include fall-off-the-bone tender ribs, and soup that is lighter in colour and aromatic. Served piping hot, the soup displays its trademark clarity and spicy-peppery flavour.

Here are 10 things you may not know about Song Fa Bak Kut Teh:
1. It began in 1969 as a humble push cart with founder Yeo Eng Song selling his own version of Bak Kut Teh along Johor Road. Six years later, he moved to Victoria Street to operate a coffee shop.

2. The name “Song Fa” comes from the founder Yeo Eng Song, while “fa” means prosperity in Chinese.

3. It turns 50 this year. Happy Birthday!

4. The first Song Fa restaurant at New Bridge Road was launched in 2007.

5. The Michelin Guide awarded it the Bib Gourmand distinction in consecutive years of 2016, 2017, and 2018 – the only Bak Kut Teh shop to receive such honours.

6. The business has grown to 10 outlets in Singapore, the two newest at HarbourFront Centre and Jewel Changi Airport.

7. All of their Singapore outlets are designed to reflect the unique feature of the location. For example, the HarbourFront Centre branch has seating booths shaped like cable cars.

8. There is also a pushcart found in every outlet, a replica of the original Mr Yeo used when he first started selling Bak Kut Teh.

9. It has also launched a collection of fun, bespoke merchandise created in collaboration with local design studio Wheniwasfour. One of the cute magnets reads “More Soup Please”, referencing the common request to top up the broth.

10. The collection which includes magnets, keychains, coasters and acrylic pins, are exclusively available at selected Song Fa outlets, including Chinatown Point, Jewel Changi Airport, HarbourFront Centre, The Centrepoint and 11 New Bridge Road.

Aside from pork ribs, they offer other type of pork meats, as well as alternatives for non-pork eaters.

Complement your soups with any of their savoury and fragrant braised dishes, stewed with a variety of aromatic spices. Here are the 10 recommended must-haves at Song Fa Bak Kut Teh:

1. Pork Ribs Soup ($7.60 / $9.80)
This signature dish is a must-try for its soft and tender pork ribs and trademark clear, peppery soup.

The broth is concocted with a blend of garlic and Sarawak peppers which is roasted in-house. You would find the soup alluring in terms of the spices, but not too excessive such that it would mask the sweetness of the pork.

Also, I generally find the soup light enough to have second or even third helpings, without feeling too rich or greasy.

As for the pork used, it comes from the belly side of the rib cage, and has less fats.

You get three chunks of lean pork ribs for each serving of this original Bak Kut Teh, faithful to the recipe of Yeo Eng Song back in the days.

2. Prime Spare Ribs Soup ($9.30)
A variant of the pork ribs soup, this dish comes with prime spare ribs.

What’s the difference between this and the Pork Ribs? Equally fall-off-the-bone tender, the prime spare ribs are meatier.

This type of meat cut also has some fats within making it juicy and succulent. Like the pork ribs, these come from the belly side of the rib cage.

3. Premium Loin Ribs Soup ($13.80)
This upgraded dish uses back ribs, not belly ribs. You get the most meat in a premium loin rib, so meat lovers will delight in this.

It has some fats so expect these ribs to be juicy, but the meat has some body that makes it chewy yet still tender.

4. Pork Tenderloin Soup ($7.40 / $9.60)
Prized for its melt-in-your-mouth tenderness, the pork tenderloin is used in this dish as an alternative.

You still get that soft and juicy slices of pork but without the bones getting in the way.

Those who want a bone-free soup will like this version with perfectly-cooked tenderloin.

5. Sliced Fish Soup ($7.90)
As a lighter option for those who want a substitute to pork meat, the Sliced Fish Soup is recommended.

It is prepared with marinated slices of Snakehead fish, a type of freshwater fish, often used in claypot dishes.

It has a light yet firm flaky white meat with a mild flavour, and no fishy aftertaste. Sometimes I will have this with mee sua.

6. Braised Large Intestine ($8.20)
One braised dish to complement your chosen pork rib soup is the Braised Large Intestine.

These pig intestines are cleaned carefully and cooked for hours until they hit the melt-in-your-mouth level of tenderness. It is hard to resist scooping that dark sauce into your rice.

Or dunk your youtiao (dough fritters) in them. Try it with some Chinese parsley and Song Fa’s home-made chili for maximum flavour.

7. Braised Pig’s Trotter ($7.60)
If you’re not a fan of pork innards, this is something you can consider. You could pull apart the meat with chopsticks!

The deboned pork trotters (pork feet) have a good mix of fatty and lean parts and are stewed in a dark soya sauce with aromatic spices, including the essential star anise.

All that savoury flavour in the sauce make this a good pairing with steamed rice.

8. Homemade Ngoh Hiang ($9.10)
This house-special Ngoh Hiang is made with marinated minced prawn, meat and vegetables, flavoured with a special blend of five spice powder (accordingly, from grandma’s recipe).

The rolls are painstakingly hand-wrapped in bean curd skin then deep-fried in oil. This creates a slightly crispy exterior while the minced interior is still moist and tender.

Dip a slice of this with some sweet Thai chili sauce for a burst of flavours in your mouth.

9. Groundnuts ($1.50 / $2.50 / $3.50)
These groundnuts are prepared with skins intact, and simmered with Song Fa’s own choice and methods of seasoning.

After the right amount of braising, the plump groundnuts become soft without being mushy.

10. Salted Vegetable ($1.60 / $2.60 / $3.60)
This side dish is made of preserved vegetables that are carefully stewed and seasoned to taste. Helps balance the flavours from the sweet, anise flavour of the braised dishes.

Finally, finish your meal and wash those fats away with a hot pot of Kung Fu tea. Here you’ll find a selection of teas exclusively hand packed by heritage tea merchant Pek Sin Choon.

If not, try the King’s Garden Tea with Honey ($1.90).

This house-blend is specially created to complement Song Fa’s Bak Kut Teh. It is a fusion of chrysanthemum flowers, oolong tea leaves and green tea.

Depending on your preference (or the weather), order this tea either hot or chilled. If you like your tea sweet, get the chilled version as it is lightly sweetened with honey.

The perfect finale to refresh and relax your palate after an enjoyable meal.

Song Fa Bak Kut Teh – New Bridge Road
11 New Bridge Road #01-01 Singapore 059383 (Clarke Quay MRT)
Tel: +65 6533 6128
Opening Hours: 9.00am – 9.15pm (Tues – Sun), Closed Mon

New Outlets

Song Fa Bak Kut Teh – HarbourFront Centre
HarbourFront Centre #02-74/75 Singapore 099253 (Harbourfront MRT)
Tel: +65 6272 8966
Opening Hours: 10.30am – 9.30pm (Mon – Sun)

Song Fa Bak Kut Teh – Jewel Changi Airport
Jewel Changi Airport #B2-278/279/280 Singapore 819666 (Changi Airport MRT)
Tel: +65 6214 9368
Opening Hours: 9:30am – 11pm (Mon – Sun)

Other branches:
Clarke Quay, 17 New Bridge Road #01-01 Singapore 059386
Opening Hours: 11:00am – 10:00pm (Mon – Sun)

Centrepoint #02-29/30 176 Orchard Road Singapore 238843
Opening Hours: 10.30am – 9.30pm (Mon – Sun)

Chinatown Point #01-04, 133 New Bridge Road Singapore 059413
Opening Hours: 10:30am – 9:30pm (Mon – Sun)

UE BizHub East (North Tower Office) 6 Changi Business Park Ave 1 #01-38 Singapore 486017
Opening Hours: 10:30am – 9:15pm (Mon – Sun)

The Seletar Mall, 33 Sengkang West Ave #01-39/40/41
Opening Hours: 10:30am – 9:30pm (Mon – Sun)

JEM, 50 Jurong Gateway Road #B1-09 Singapore 608549
Opening Hours: 10:30am – 9:30pm (Mon – Sun)

Northpoint City, #B1-48 930 Yishun Ave 2 Singapore 769098
Opening Hours: 10.30am – 9.30pm (Mon – Sun)

* This entry is brought to you in partnership with Song Fa Bak Kut Teh.

In Singapore, you have your hipster cafes and traditional hawker centres selling kopi.

Banchong Café located at Vanguard Campus (at Kallang Junction) is like a mixture, maybe even a bridge, bringing the two different worlds together.

We are also probably seeing placing selling kopi paying more attention to their interior, offerings and branding.

To be honest, I was still doubtful when I checked out their photo on Instagram, and wondered if it would be another “Instagram vs reality” situation. “So nice place sell kopi?”

Despite the rather ‘local’ sounding name, its décor went for white minimalist with lots of greens – high ceiling, white coloured and clean-lines.

I do need to highlight that the place has no aircon.

So would the Instagram-lovin’ millennials flock to a café selling kopi and curry chicken, which probably cost a fraction of the price of eggy-brunch and waffles?

Maybe not so yet.

The menu in Banchong is like your typical Singaporean coffee chains, the likes of Yakun, Killiney Kopitiam and Toast Box.

It has a rather lean menu of the usual Mee Siam ($4.50), Laksa ($5.50), and Curry Chicken ($5.80). Perhaps they can look into expanding with 1-2 differentiating local dishes that has their “stamp” on it.

The prices are really good, as the French Loaf with Kaya and Butter Set only cost me $4.50, which includes a drink, and soft boiled eggs.

Drinks such as Kopi, Kopi O, Teh C, Milo and Yuan Yang are priced at $1.40 to $1.80 for the hot versions, slightly cheaper than the chain stores.

Maybe the more ‘unusual’ item here would be the French Loaf with Kaya and Butter (SGD4.50 for set, SGD2.20 for ala carte).

The French Loaf was toasted before adding the slab of butter and “Chef GK’s Kaya” spread, and the kaya handmade in-house daily using locally sourced ingredients.

The Laksa (SGD5.50) was more on the rich side, slightly spicy. I really haven’t had such a ‘gao’ and coconuty Laksa in while.

For the price, I have to say they are pretty generous with their ingredients. 2 prawns, 1 full egg, taopok, chicken shreds and fishcake. Prawns were fresh and plump.

Maybe one of the better Laksas in Singapore offered in a café.

The Kopi (SGD1.40 for hot, SGD2.40 for iced) wasn’t overly sweet.

The coffee is also freshly brewed and pulled, which I appreciate. Because more places are going into pre-making beverages such as Iced Kopi in batches – just pour, add ice and serve.

Banchong has made it happen – quality kopi + great looking space.

Hopefully we will see more of such spaces, to keep out local kopi and food culture alive.

Banchong Cafe
1 Kallang Junction, Vanguard Campus, Singapore 339263
Tel: 6732 6966
Opening Hours: 8:30am – 4:00pm (Mon – Fri), Closed Sat, Sun
https://www.facebook.com/banchong.sg/

* Written by DFD’s Café Correspondent @__sy_g. Songyu is a food and travel blogger whose hobby is uncovering hidden hipster cafes. DFD paid for food reviewed unless otherwise stated.

[Sydney] For first time visitors to Sydney, you would realise that the city is more than just the Sydney Opera House, Sydney Harbour Bridge, Bondi Beach and Darling Harbour.

It is also house to some of the best brunch and coffee places around the world. Not exaggerating.

The multi-cultural aspect of Sydney has also given rise to some very creative food, that have become renowned all around the world. Of course, Instagram plays a big part in that aspect.

Here are some of the 10 Must-Eats In Sydney for first-time visitors:

Black Star Pastry – Newtown
277 Australia St, NEWTOWN, NSW 2042 (Newtown Station. Lines serviced: T2 Inner West & South Line.)
Tel: +61 02 9557 8656
Opening hours: 7:00am – 5:00pm Daily
Google Maps – Black Star Pastry Newtown

World Famous Strawberry Watermelon Cake
Black Star Pastry is famous for THAT ONE THING – the Strawberry Watermelon Cake, which propelled the bakery café to almost-international fame.

Not an understatement to say this cake is world-famous.

Tastefully gorgeous with a rather girly style, a layered photogenic cake termed ‘instagram-worthy’ all around, with a taste to match.

A slice of the famed Strawberry Watermelon Cake (AUD7.50) created by Christopher Thé, consists of two layers of almond dacquoise, rose-scented cream, watermelon, strawberries, pistachios and dried rose petal.

Having it was like experiencing ‘happily ever after’ or when you crush invites you for a movie when you were 17. Black Star (Newtown, Sydney)

Hurricane’s Grill Darling Harbour
Harbourside Shopping Centre, Level 2, Darling Harbor New South Wales Australia
Tel: +61 2 9211 2210
Opening Hours: 12:00pm – 2:00pm, 5:00pm – 11:00pm (Mon – Fri), 12:00pm – 10:30pm (Sat, Sun)

Famous For Saucy Flame Grilled Ribs And Steaks
Hurricane’s Grill & Bar at Darling Harbour is always packed, seemingly with tourists. So do go early to make your reservations, if not the wait can be rather long.

It is considered one of Sydney’s leading BBQ meat specialist, situated on level 2 of Harbourside’s Shopping Centre.

I can imagine why it is so popular – it is in close proximity to several places of interest such as the Sea Life Sydney Aquarium, also a short walk from the city centre.

The brand spans more than 20 years with the first Sydney steakhouse opening at Bondi Beach in 1995.

Hurricanes Grill uses an original, unique basting sauces, which complement their ribs, steaks as well as burgers.

For an introduction, you can consider the Hurricane’s BBQ Meat Platter (AUD105.00) which consist of BBQ basted chicken wings, Boerewors, juicy Lamb Cutlets, Top Sirloin and the ribs with choice of either Beef, Pork or Lamb. Should be good for about 4 to share.

Sydney Fish Market
Bank Street Pyrmont (Fish Market Stop on Metro Light Rail), Blackwattle Bay N.S.W. 2009, Sydney Australia
Tel: 02 9004 1100
Opening Hours: 7am – 4pm (Mon – Sun)

Sydney Fish Market for Freshest Fish & Chips and Sashimi
Blue skies, seagulls roaming free, sitting in the open having crispy fresh fish and chips.

Established in 1966 and located on Blackwattle Bay, this is one of the largest working fishing port (after Japan) and wholesale fish market.

And it includes a fresh seafood retail section and eateries where you can order fresh seafood and have them cooked on the spot – deep fried, grilled, fried or sashimi style.

There are many retailers such as Claudio’s, De Costi, Doyle’s, Nicholas Seafoods, but according to a friend who goes to Sydney every year – Peter’s Fish Market is one of the most vibrant and cooks the best seafood.

The Grounds of Alexandria
Building 7A, No 2 Huntley Street Alexandria NSW Australia
Google Maps
Tel: +61 2 96992225
http://groundsroasters.com
Plan your trip via public transport: http://www.transportnsw.info

Cafe & Roastery: 7am – 4pm (Mon – Fri), 7:30am – 4pm (Sat – Sun)
Potting Shed: 11:30am – LATE (Mon – Sun)
Markets: 8am – 3pm (Sat – Sun)

One Of The Best Brunch And Lifestyle Experiences
For café lovers, no visit to Sydney would be complete without stepping into The Grounds Of Alexandria.

In fact, I would write “Grounds of Alexandria” into a list for “What to do in Sydney” along with the usual suspects of Sydney Opera House, Harbour Bridge, Darling Harbour, and Sydney Fish Market.

Transformed from an old pie shop which existed from the 1920s, this is a ‘mega café’ which is a coffee roaster, café, bakery, bar, kitchen garden, weekend market, florist and a mini-farm all rolled in one.

The main and only things that would likely piss people off, are the wait and crowd. Grounds is packed at all times of the week, especially during the weekends due to the markets.

Another key attractive is a little farm, where children are always fascinated by the animals. Note: Kevin Bacon, the famed pig from Grounds, has retired.

Devon Cafe
76 Devonshire St Surry Hills NSW
Tel: 02 9211 8777
Opening Hours: 7am – 4pm (Mon – Fri), 8am – 3:30pm (Sat – Sun), 8am – 3:30pm (PH)
(Kitchen closes at 3pm)
Google Maps – Devon Cafe

Asian Fusion Food On Surry Hills, Go For The Sakuma
It is not hard to like Devon Café, which has managed to find a unique voice in an ever-evolving café scene in Sydney.

Since it opened in 2013 at Surry Hills, Devon Café which is a short 10 minutes’ walk from Central Station, continues to be packing in the crowds.

It used to have a branch at Danks, but has shifted that outlet to the more commercial district of Barangaroo.

Over at Surry Hills, you get items such as the Tropical Chia – chia pudding, almond milk, fresh dragonfruit, mandarin, passionfruit, strawberries; Eggs Blini – Buckwheat blini, poached eggs, citrus cured king salmon, salmon caviar, broccolini, maltaise sauce; Yakuza Burger – Grilled chicken, mozzarella katsu, Devon’s secret sauce, cos lettuce, pickles, milk bun, seasoned chips; and Hojicha Cookies N Cream – Hojicha cream, Hojicha sponge, Hojicha crunch, Hojicha sauce, yuzu gel and mandarin.

The famed Sakuma (AUD26) contained miso grilled king salmon, smoked eel croquette, 63 degrees egg, radish petit salad and kewpie mayonnaise. It was on the expensive side.

The chunky, fresh, smooth, well-seasoned salmon which melted in the mouth, the smoked eel croquette lightly crispy and with smoky hints, and the perfectly cooked egg. Devon Café (Surry Hills, Sydney)

bills
359 Crown Street, Surry Hills, NSW Australia 2010
Opening Hours: 7am – 10am (Mon – Fri), 7:30am – 10pm (Sat – Sun), Lunch from 12pm, Dinner from 5pm
Google Maps

World-Famous Scrambled Eggs
Owned by celebrity chef Bill Granger, bills is famous for breakfast items such as the world famous scrambled eggs and ricotta hotcakes.

The art student turned self-taught cook and restaurateur, and now author and media personality is one of Australia’s best known Chef. (Some refer him as the Australian version of Jamie Oliver.)

Get the Full Aussie Plate (AUD24.50) comes with the signature scrambled organic eggs, sourdough toast, bacon, cumin roast tomat, miso mushrooms, pork and fennel sausage.

The eggs were like fluffy soft (and milky) pieces of yellow clouds. Some say there weren’t as good as they used to be, but I thought they were still pretty decent. (bills)

Bourke Street Bakery
633 Bourke Street Surry Hills
Tel: +61 02 9699 1011 (To order for same day collection from the Surry Hills bakery, you can call +02 9699 1011.)
www.bourkestreetbakery.com.au
Opening Hours: 7:00am – 6:00pm (Mon – Fri), 7:00am – 5:00pm (Sat – Sun)

Life Changing Ginger Brulée Tart & Sausage Roll
There are few things I would describe as life-changing, and two items from the famed bakery would fit that bill – Ginger Brulée Tart and Pork & Fennel Sausage Roll.

Their legendary Ginger Brulée Tart (AUD5) had a firm tart shell, smooth and thick filling of subtle ginger twang that reminded me of Christmas, with a layer of crisp caramelised sugar topped with pistachio.

Unbelievably good.

My first Pork and Fennel Sausage Roll (AUD4.50) was eaten hours later and cold, yet I thought it was a god-sent, literally.

The minced pork filing pleasantly enhanced with funnel seas with buttery flaky pastry was utmostly delicious. Then, I went again to get my second.

Before I forget, other pastries and bakes, are also worth the try. Bourke Street Bakery (Surry Hills, Sydney)

Single O Surry Hills
60 Reservoir Street, Surry Hills, NSW Australia 2010
Google Maps
Opening hours: 6:30am – 4:00pm (Mon-Fri), 7:30am – 3:00pm (Sat), Closed Sun

Coffee At Surry Hills
Single O is formerly known Single Origin Roasters.

The epitome of good coffee is passion. Said to serve the best coffee on Surry Hills, thus the long queues for takeaways, especially during morning rush hours.

Seats are limited. I sat on benches outside the café, literally a hole in the wall.

Many cafes in Australia serve banana loaf, but Single Origin Roasters’s Banana Bread With Espresso Butter (AUD5.50) had my friends buying those every single day we were there. Single Origin Roasters (Surry Hills, Sydney)

Most Popular Gelato Shop In Sydney
Sydney is home to several world-famous gelato shops, including N2 Extreme Gelato, Cow And The Moon, Frangipani Gelato Bar, and Pompei’s… even though it is not, well, Italy.

Talk about the most popular gelato in Sydney, and the answer goes “Messina”. It is also voted “Best Gelato In Australia” by Good Food Guide.

Gelato Messina uses only the finest ingredients in their raw form, with everything made from scratch.

There are no artificial colours or flavours used, and special ingredients that goes into their ice cream (e.g. apple pies, fresh stewed rhubarb, freshly roasted and ground pistachios) are made in store.

Look out for the 5 weekly specials which are advertised on social media, which always draws a crowd.

Most of my friends love it, though a couple think it is over-rated and would rather go for the more indie, less commercialised brands.

KOI Dessert Bar
42–44 Kensington Street, Chippendale Sydney NSW 2008
Tel: +61 02 9212 1230
Opening hours: 10am – 11pm (Tue – Sun), Closed Mon
Google Maps – KOI Dessert Bar
MasterChef Australia’s Reynold Poernomo Creates Some Dessert Magic
Meet Reynold Poernomo, probably one of MasterChef Australia’s most noticeable alumnus, young, good looking (okay, VERY handsome), fit, talented, and successful.

The MasterChef Cakes
A never-before perfect score of 30/30 for his dessert on MasterChef propelled him to further popularity, even though he didn’t win the season in the end.

Reynold serves up his signature desserts, cakes and coffee at the space, with an open air courtyard on the ground floor, and dining room on the upper.

The variety changes all the time, but some of the favourites include The Forbidden Fruit – which is given birth after the first chocolate challenge he had done in Masterchef; and Nomtella which includes flavours of Nutella, caramel, chocolate and coffee.

Click HERE for other SYDNEY 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.

More than just another burger joint, Burger+ provides you that Korean-style gourmet burger experience in the heart of Singapore at Wisma Atria.

This is perhaps the only fast-casual restaurant in Singapore that offer Korean Burgers AND Korean Fried Chicken in the same place.

It is a passion project of a burger-lovin’ couple – food connoisseur Daniel Koh and Director Lee Mihyun – that gave rise to Burger+.

They wanted to take people away from the usual burger routine into a gourmet fast food experience with affordable premium burgers in a stylish setting.

Perhaps this question comes to your mind. What makes a Korean Burger “Korean”?

A lot is about the sauce.

Over here, other than they have created the “B+ Sauce” which has a sweetish-honeyed-savoury take. The sauce can be found in a couple of their burgers.

These knock-out K-burgers use buns made in-house using potato flour. Baking is done daily so you get hot, fluffy buns in every burger.

The meat patty, the heart of the burger, is made from premium beef imported from the US. The cheese is also US-sourced and is exclusive to Singapore.

Read on to find out what’s in store at Burger+, the newest, hottest burger joint at Orchard Road:

Truffle Burger ($21)
Those truffle shavings? They’re the real deal.

The decadent Truffle Burger is a blissful combination of wild truffle shavings, truffle puree, and truffle mayo for that extreme umami flavour.

Plus, this burger has sautéed button mushrooms, baby romaine lettuce, and seared onions to mingle with the juicy, sizzling hot US-beef patty on a bed of freshly-baked buttered potato bun.

Take a bite, and let the aroma hit your nose.

Cheese Burger ($13.80), Double Cheeseburger ($19.50)
The signature Cheeseburger boasts of a special 130g beef-blend patty with an optimum fat-to-lean ratio. This makes the patty juicy enough with a good meaty texture.

Also comes with baby romaine lettuce and tomatoes for freshness in each bite.

The accompanying sauce, secret-recipe B+ Sauce, complements the flavour of the meat and doesn’t overpower it.

The layer of aburi cheese further enhances it.

Double the patty, double the cheese and you get the Double Cheeseburger for twice the indulgence.

Korean Bulgogi Burger ($13.80)
Another must-try item with that signature Korean flair is the Korean Bulgogi Burger, featuring a special sweet Bulgogi glaze and Bulgogi mayonnaise.

A house-made buttered potato bun sandwiches a juicy, premium 130g US-beef patty with seared onions, baby romaine lettuce, and another dose of mayo.

This is not that much of an ingredients-packed burger, so that diners can appreciate the uniqueness of the bulgogi sauce.

Avocado Bacon Cheeseburger ($19.50)
Although burgers are all about indulgence, you can add some heart-healthy avocado to lessen the guilt somehow and throw in a creamy, buttery texture to the mix.

This gourmet burger comes with the same buttered potato bun; the difference is in the crispy bacon and contrasted with creamy slices of fresh avocado.

Bulgogi Hotdog ($11.60 / $12.40)
Remember the burgerfied Bulgogi? Take that, morph it to a hotdog format and you get Bulgogi Hotdog.

You get a juicy, cheesy sausage as the main meat of this sandwich, lying on a fresh-baked hotdog bun.

The same special Bulgogi glaze and Bulgogi mayo are slathered on the sausage, then topped with slices of smoked bacon, sautéed sweet onions, parmesan shavings, chopped English parsley and paprika powder.

You can choose between a Chicken Sausage ($11.60) and the Pork Sausage ($12.40).

Honey Chicken ($15.80 for half, $28.20 for whole)
Moving on to the signature Korean Fried Chicken. Using chicken that is always fresh, never frozen, this dish is available in Mix Parts, Drumsticks, or Wingettes & Drumettes

What I liked is there are variable options, depending if you come dine as an individual or with a group. Drumsticks are priced at $10.80 for 3pcs, $19.80 for 6pcs, $29.80 for 9pcs; while Wingettes & Drumettes go at $9.20 for 6pcs, $17.20 for 12pcs, $24.80 for 18pcs.

Order the all-time favourite Honey Chicken, glazed with the candy sweet honey sauce, another B+ signature sauce.

I personally preferred the Wingettes & Drumettes which are more manageable to eat, and also better marinated on the inside.

Yangnyeom Fried Chicken ($15.80 for half, $28.20 for whole)
The Yangnyeom Fried Chicken found its way to the menu as it is co-founder Lee Mihyun’s childhood favourite.

This traditional Korean fried chicken dish was sweet, tangy and tingly. What I enjoyed was the stickiness of the sauce, that did remind me of the ones I had in Seoul.

This is not as spicy as you would have thought, so if you want more heat, go for the Hot Yangnyeom version.

Truffle Fries ($9.80 for regular, $12.80 for large)
Nibblers will want to order some fries on the side, a burger’s lovey-dovey pair on the plate. You get to choose from the aromatic Garlic Fries, Cheese Fries, crisp-fried Prawn Fritters, or the absolutely indulgent Truffle Fries.

The crisp deep-fried potato fries are peppered with truffle powder, REAL truffle shavings (and not just truffle oil), and a duo of cheese-parmesan & cheddar.

To further amplify the truffle-ness, it is finished with a drizzling of truffle oil with chopped English parsley, then served with home-made truffle mayo as a dip.

I think one of the best real Truffle Fries you can find in Singapore at this price.

Woo Yu Jollypong Ice Cream ($5.80)
End your meal K-style with a serving of Woo Yu Jollypong Ice cream. Jollypong is a puffed rice snack and one of Korea’s favourite cereal made by CROWN Company.

These crunchy pieces are used as topping for this dessert to add that textural contrast.

A cool and playful indulgence (for the kids-at-heart).

Check out their menu which also features a selection of Burger+ exclusive Korean beers, wines, ice cream and milkshakes – get the Hazelnut and Avocado ones.

Burger+
#01-37/38 Wisma Atria Shopping Centre, 435 Orchard Road, Singapore 238877
Tel: +65 6694 1226
Opening Hours: 10am – 10pm (Mon – Sun)
https://www.facebook.com/BurgerPlusSG
https://burgerplus.com.sg

* This entry is brought to you in partnership with Burger+.

Chye Seng Huat Hardware is considered one of Singapore’s most iconic 3rd wave hipster coffee shop, with many foreign visitors making it on their café bucket list in Singapore.

The people behind them are from Papa Palheta, a ‘veteran’ Singaporean specialty coffee roaster and purveyor.

So Papa Palheta has recently rebranded themselves as PPP Coffee, with a new outlet at Funan.

This is interesting on a number of different levels.

Papa Palheta has been rather quiet in terms of café-openings in recent years, so a brand-new outlet for an indie brand in a commercial mall is worthy of note.

This is branded as an employee’s-only initiative, which means staff who have been with the company for a number of years will employ profit-sharing. This exercise is introduced to motivate staff and encourage retention.

The new PPP Coffee will feature a number of unique coffee offerings, alongside an archive of exceptional coffees.

These coffees represent some of the best roast and quite a number from their archive over the years – which have actually been kept frozen in their library below 18 degrees C.

Grinding these ‘vintages’ in their frozen form will allow for better flavour extraction for coffee.

A space is dedicated to an experiential brew bar for customers to have a go at brewing and interacting with coffee apparatus.

In terms of food, the primary focus now is on toasts, with a few interesting options such as Cream Cheese Hebi Hiam on sourdough ($7), Beetroot Hummus on wholegrain ($6), and Hazelnut Chocolate Sea Salt with sourdough ($6).

I am glad that beyond the typical sliced cakes and desserts, PPP Coffee has introduced local kuehs in their display – similar to Chye Seng Huat in which you would find Ang Ku Kueh in flavours of peanut, bean, salted bean, yam and sweet potato.

A highlight is the Ondeh Ondeh with coffee infused gula melaka filling ($5 for 5 pieces), which is perhaps closer to the real thing that the Ondeh Ondeh cakes we see all around.

On a personal level, I think that this Ang Ku Kueh goes extremely well with a Black Cold Brew or Filter Coffee; and can introduce millennials such as these heritage food they seldom get to try.

PPP Coffee
107 North Bridge Road, #02-19 Funan, Singapore 179105
Tel: +65 6299 4321
Opening Hours: 10am – 10pm (Mon – Sun)

Other Related Entries
%Arabica Singapore (Arab Street)
The Kins’ Specialty Coffee (Pasir Panjang)
Glyph Supply Co. (TripleOne Somerset)
Mavrx Coffee Bar (Great World City)
FlagWhite Café (Jalan Jurong Kechil)

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

This is where you can experience more than 100 different authentic Sichuan dishes, in an all-you-can-eat à la carte buffet, all in one seating.

102 to be exact.

The renowned Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road is bringing back its annual special “100 Sichuan Delights, 1 Gastronomic Feast” (一菜一格，百菜百味), and it is returning bigger and better.

For those who have never been to Sichuan itself, you may think that the food is all about “mala” – the recently trending spicy and tongue-numbing flavour.

However, Executive Chef Zeng Feng and team wanted to showcase that the cuisine has more to offer than just the popular “mala” flavour.

Thus, you can really experience a wide variety of dishes, with taste-profiles such as the nutty Sesame and Pepper Sauce (麻酱) to the fragrant and mildly numbing Sichuan Minced Pepper and Spring Onion Sauce (椒麻).

These are also distinct Sichuan flavours that are slowly disappearing.

Here’s how the buffet works: diners will be presented with a menu of 102 Sichuan dishes, in which you can pick and choose your favourites.

You can order multiple portions of those you love; or if you enjoy a variety, you can choose as many different dishes as you wish.

As there are several categories from “Chilli Oil”, “Sweet and Sour Sauce”, “Lychee Flavour” to “Desserts”, my recommendation is to pick one from each (if you have an appetite) to have a sample of various taste profiles.

I went through quite a number of dishes, and here are 20 recommended items from the “100 Sichuan Delights, 1 Gastronomic Feast”:

“Chong Qing” Diced Chicken with Dried Chilli 重庆辣子鸡
For lovers of Sichuan cuisine, Chong Qing Chicken needs little introduction.

This spicy dish is best known for the insane chicken-to-dried chilli ratio, where the deep-fried marinated chicken pieces are wok-fried into cups of dried aromatic chillies, Sichuan peppercorns, minced ginger, garlic and scallions.

While this is traditionally prepared with bone-in diced chicken, Chef Zeng Feng used boneless chicken instead for the convenience of diners.

Evenly deep-fried to perfection, the chicken pieces retain a soft crunch such that you would hear a distinct flaking sound when you drop a piece.

Stir-Fried Sliced Fish in Tomato Sauce 茄汁鱼花
The fish is cut into strips, so that it would open up like a blossoming flower after being deep-fried, then poured over with tangy-sweet wok-fried tomato sauce.

Chilled ‘You Mai’ Vegetables with Sesame Sauce’ 麻酱凤尾
The “phoenix tail” in this cold dish actually refers to the ends of the “You Mai” vegetables – a type of Chinese lettuce.

The deep-roasted sesame sauce adds a savoury-nutty flavour, which makes this like a refreshing Chinese-style salad.

Chilled Sliced Radish in Sweet and Sour Sauce 珊瑚雪卷
An intricate dish that requires skill to make. Shaped like beautiful corals, this cold dish features shredded julienned carrots wrapped around with thinly-cut radish, steeped in sweet and vinegarish-sour sauce.

This may remind some diners of radish kimchi. A good starter to whet your appetite.

Fish Fillet with Dried Chilli 炝锅鱼条
Deep-fried fish fillet wok-fried with garlic, ginger, fermented beans, chilli oil and peppercorns for an aromatic dish with mala tongue-tingling effect.

Pan-fried Toast with Scallop 锅贴带子
A favourite dish amongst many, this addictive dish contains bread cut into circular shape, and topped with prawn paste and succulent scallop.

The pieces are first pan-fried, then deep-fried such that the outer layer is slightly crisp, while the scallop remains juicy.

Chef revealed that before serving, salt and pepper powder (similar to the ones used for Chinese-style popcorn chicken) will be sprinkled atop as seasoning.

Braised Bean Curd in Sichuan Bean Paste 家常豆腐
A comforting dish that would remind Sichuan people of home, fried with Sichuan bean paste sauce.

The overall combination is part-spicy and part-salty – best paired with a bowl of hot steaming rice.

Sliced Pork with Leek in Spicy Sauce 回锅肉
This is one of Sichuan’s most iconic dish. The “twice cooked pork” or ”Hui Guo Rou” has its name obtained from its cooking method.

The meat is first simmered in water loaded with aromatics, then sliced thinly, and finally fried with bean paste. The spicy-seared pork belly is not to be missed in any Sichuan meal.

Steamed Pork Belly with Sichuan Bean Sprouts 咸烧白
A hearty dish of steamed melt-in-your-mouth pork belly and preserved mustard greens. Could remind diners of another similar dish – Mei Cai Kou Rou”.

(The pork belly is called “shao bai” 烧白 due to its fair white colour after being steamed.)

Braised Sliced Pork with Crispy Rice Bubble 锅粑肉片
While the dish is listed under “Lychee Flavour” in the menu, there are actually no lychees used in the making.

The sauce carries a delicately-sweet and sour flavour, which reminds many of the taste of lychee fruit.

Chilled Diced Chicken with Plum Sauce and Sichuan Pepper 陈皮鸡丁
A dish that originated from Hunan, also known as “Orange Flower Chicken” 橙花鸡.

However, this is not just another dish of Orange Chicken. The restaurant’s recipe includes fried hot chilli peppers and other aromatics which helps to enhance the flavour of the orange sauce.

Another aspect is that the chicken is actually first fried until crispy, then coupled with the sweet fruity sauce over low heat.

Stir-fried Bitter Gourd in Sweet Bean Sauce 醬烧苦瓜
A dish using fermented sweet bean sauce that combines particularly well with bitter gourd.

Smoked Fish with Five Spices五香薰鱼
While this is typically cooked with an entire fish or bigger fish pieces in China, the restaurant serves finger-food sized fish pieces which is fried with five different spices including cinnamon and star anise.

Black Mushrooms with Onion Oil 葱油鲜菇
The special feature of this dish is that fresh spring onions are first fried with ginger for fragrance, then added with stock for the black mushrooms to be cooked till soft.

Pork Belly in Chinese Rice Wine 香糟肉
Cooked with Chinese Rice Wine called ”Xiang Zao” (sometimes known as “Lao Zao”), the wine helps to eliminate any ‘porky’ taste and adds a fragrant, rich flavour.

Sliced Pork in Garlic and Chilli Sauce 蒜泥白肉
A popular Sichuan appetiser, the flavours of the “Suan Ni Bai Rou” or Sliced Pork with Garlic Sauce largely comes from the specially-concocted seasoning, because the pork itself is on the bland side.

Eggplant and Minced Meat in Garlic and Chilli Sauce 鱼香茄饼
In Sichuan, this method of cooking and inclusion of sauté garlic, ginger, spring onions and chilli paste is typically used for fish.

However, Chef Zeng Feng uses the same method on eggplants, with delectable sauce that is sweet, spicy, and savoury at the same time.

Stir-fried French Beans with Minced Meat 干煸四季豆
The popular Sichuan dish of French beans flash fried in hot oil till just tender, then stir-fried with minced pork and spicy, flavoured soy bean paste.

Loved the French beans for its crunchiness.

Steamed Pork Belly in Sweet Sauce 龙眼甜烧白
Now that you know that “shao bai” 烧白 refers to pork, this is actually a sweet-savoury dish.

What’s wrapped within the pork belly dish is a thick spread of sweet red bean paste, that is steamed together with glutinous rice till soft.

You can be assured of sweet-savoury interplay, which makes this a fairly interesting yet tasty dish to have. The red dots you see above are made of cut-fruits and refer to the “dragon’s eye”.

Stir-fried Dried Fruits with Flour and Sugar 蜜味锅蒸
Also sweet-savoury, this dish is topped with meringue such that you can almost eat as a dessert.

If you would like to go for something safer as a sweet ending, try the Sichuan Glutinous Pancake, Chilled Peach Resin with Sago, or Glutinous Rice Ball with Red Bean Paste.

Adult diners can also enjoy a complimentary glass of sake.

100 Sichuan Delights, 1 Gastronomic Feast’ (一菜一格，百菜百味)
A total of 102 dishes will be featured in this year’s a la carte buffet, available exclusively at Si Chuan Dou Hua Restaurant, PARKROYAL on Beach Road from 8 July to 30 September 2019.

With a minimum of four adults to dine, the buffet is priced at $60++ per adult and $30++ per child (aged from six to twelve), available daily for both lunch and dinner.

UOB Cardmembers enjoy one dines free with three paying adults on the à la carte buffet.

Quote [DFD] and bring back a bottle of Chef Zeng Feng’s Homemade Chilli Oil upon dining. Per table per bill.

Si Chuan Dou Hua Restaurant – PARKROYAL on Beach Road
7500 Beach Road Singapore 199590
Tel: +65 6505 5722
Opening Hours: 11:30am – 10:30pm (Mon – Sun)

* This entry is brought to you in partnership with Si Chuan Dou Hua Restaurant.

Local tea brand, “Antea Social” does sound a little punny and is a play of the word “Anti-social”.

Shifted from an online shop to a brick and mortar unit at Trywhitt Road, Antea Social is just a stone throw away from the famous Scissors Cut Curry Rice.

The owner believed that Antea Social is about tea and socialising, ie. conversation over a cup of tea, and thus its name.

The entrance of the cafe stood out from the rest of the units along the shophouse.

Decked in baby pink with a huge circular glass window which resembled that of a full moon, the 20-seaters cafe eludes a cosy vibe with a double-storeys tall ceiling and hanging lights inside.

With a small curated menu that offers Hot Tea ($6), Iced Tea ($6.50) and Sliced Cakes ($8 each).

It reminds me of Nesuto at Tras Street which has the same lady-like, pink vibe, desserts and tea which is also supplied by Antea Social.

This “Nesuto 2.0” has a smaller pastry selection compared to Nesuto and focuses more on their tea selection: Lychee Oolong, Hojicha, Oriental Red and Rooibos.

The experience is personal as each tea set is served with a teapot, an hour glass which acts as a timer, an empty glass to pour out the tea once the tea leaves have been brewed for 3 minutes and a small tea cup of your choice (nope, you can’t bring this home).

Each tea set also comes with a small slip of paper which indicates the country of origin, the type of tea leaves and taste profile.

I will prefer if they can include some of these information into the menu instead so that diners can make their decisions before ordering.

To appreciate this cup of tea, I was told to take a deep breath before taking a sip which aids in the full experience.

The Lychee Oolong is my cup of tea (pun intended) among the tea selection as it’s very fragrant and aromatic with fruity and floral notes.

Between the hot and the iced version, I will choose the former which is stronger and less diluted.

Perhaps, a cold brew version will be a better option to prevent the ice from diluting the tea.

An afternoon tea is not complete without desserts.

Sliced Cake ($8) are available on the display shelf: Black Sesame, Honey Earl Grey Hazelnut, Valrhona Satilia 62% Dark Chocolate and Spiced Carrot Cake.

The Black Sesame Cake ($8) is one of my favourite which is soft and moist with distinctive sesame taste and bits sesame seeds in it for additional crunch.

On a side note, some of the cakes look familiar and probably supplied to similar cafes around, and a suggestion would be more tea-infused cakes for better synergy with the brand.

Overall, it is a chill and relaxing experience to sip of a cup of tea at Antea Social away from the hustle and bustle of the city.

I hope to see more items on their menu as the selection is quite limited at the moment.

Antea Social
9 Tyrwhitt Road, Singapore 207528
Opening Hours: 11.30am – 9pm (Sun – Thu), 11.30am – 10pm (Fri – Sat)
https://www.facebook.com/anteasocial/

Other Related Entries
Nesuto (Tras Street)
%Arabica Singapore (Arab Street)
Kura (Kim Yam Road)
Pronto (Capital Square)
Two Bakers (Serangoon)

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

[Sydney] Let’s face it, everyone needs a pick-me-up every now and then. And it is impossible to head down Sydney without trying some of their coffee, unless you are caffeine-intolerant.

Some of my friends used to say they couldn’t find bad coffee in Sydney. Well, I think there are still a couple of generic-places but most are above the average.

Hot, cold, poured, driped, or filtered, these Australian cafés have exactly what you love (and maybe something you haven’t ever tried before, too).

So whether you’re vacationing in the great Down Under or simply searching for a new local coffee shop on your way to work, stop by one of these Top 12 Best Coffee Places in Sydney:

Single O Café
60-64 Reservoir Street, Surry Hills , NSW 2010
Tel: +02 9211 0665
Opening Hours: 6:30am – 4pm (Mon – Fri), 7:30am – 3pm (Sat), 8am – 3pm (Sun)

Single origin, fruit blend coffee at the original Single O Café
Originally named Single Origin Roasters, the first group of customers to enter the cozy location shortened the name to Single O Café—a name still used to this day by the company and customers alike.

As soon as you walk inside, you’ll find a welcoming atmosphere and a menu that offers breakfast, lunch, and a wide array of coffee.

From pourovers to cold brews and espressos, Single O has something for your taste buds to love. Coffee, both hot or cold, will run you around AUD5 at Single O Café.

I find their coffee generally consistently good.

If you’re eco-conscious, fret not. All products are ethically sourced, handroasted, and single origin. Next door, you’ll find Sideshow—Single O’s specialty brew bar.

This is where they created The Juggler: Milk on Tap. Simply order your favorite drink and watch the baristas whip it up in a few seconds flat thanks to this awesome machine.

They recently revamped their look, with the takeaway counter at the side – so regulars may be in for a surprise.

Artificer Specialty Coffee Bar & Roastery
547 Bourke St, Surry Hills NSW 2010, Australia
Opening Hours: 7:00am – 3:00pm (Tues – Fri), 8:00am – 1:00pm (Sat – Sun), Closed Mon
Google Maps – Artificer

Head here if you are just looking for good coffee
Craftsmanship and devotion to the preparation of coffee – no cakes, no pastries, no sandwiches, no tea, just coffee.

Owners Dan Yee (Air Coffee, Salvage) and Shoji Sasa (Single Origin, Mecca) give an incredible feeling of professionalism, source the beans on their own and roast them on-site.

The décor incorporates those Japanese-Nordic styles, with an executive brass counter, plywood walls, but you won’t miss the silver Synesso espresso machine. A world-class coffee roasting machine sits at the back.

The seasonal blend I got (30% Brazil, 70% Columbia) was ultra-smooth; the caffeine would not hit you immediately, coming in slow and gentle.

Brewtown Newton
6-8 O’Connell St, Newtown NSW 2042, Australia
Tel: +61 02 9519 2920
Opening Hours: 8am – 4pm (Mon – Sun)
http://www.brewtownnewtown.com
Google Maps – Brewtown Newton

Cafe in a warehouse, known for sparkling coffee, cruffin and brewnut
Brewtown Newtown calls itself a “cafe, coffee roastery, and artisan bakery”.

Pioneered by two men with serious solid café credentials, Charles Cameron previously managed Single Origin Roasters and Toby’s Estate Woolloomooloo, while Simon Triggs was manager for Toby’s Estate and owns Gnome Espresso at Surry Hills.

The building where it is located at is already worth a mention, converted from a beautiful old warehouse that dates back to 1911.

Coffee is roasted in-house, so that the team can take more ownership and develop into a coffee wholesaler.

Also look out for the Brewnut – their version of the cronut; and B.K.A Brewtown’s Kuoign Amman, added with salted caramel sauce to make it all more seductive.

Paramount Coffee Project
80 Commonwealth St, Surry Hills Sydney 2010
Tel: +61 02 9211 1122
Opening Hours: 7am – 4pm (Mon – Fri), 7:30am – 4pm (Sat), 8am – 4pm (Sun)
https://www.facebook.com/theparamountcoffeeproject
Google Maps

Industrial-Chic cafe on Surry Hills
The Paramount Coffee Project got its name as it is built into the hallway of Paramount House, a gorgeous-industrial space showcasing different styles of quality coffee.

Located in Surry Hills, it came into existence as an alliance between Australian third-wave coffee powerhouses – Russell Beard of Reuben Hills (Sydney) and Mark Dundon of Seven Seeds (Melbourne), and Jin Ng of Paramount House.

For coffee, Paramount Coffee Project uses a different system of a stable rotation of roasters from across the entire continent every four weeks. You get something varied all the time.

In retrospect, the name “Project” does come across quite apt in this case.

The Grounds of the City
500 George St, Sydney, 2000
Tel: +61 2 9699 2235
Opening Hours: 7am – 6pm (Mon – Sun)

The go-to cafe-restaurant in Sydney’s CBD
The team behind the insanely popular The Grounds Of Alexandria hits another home-run with The Grounds of the City at 500 George Street.

This coffeehouse-inspired inner-city hub is said to “transport you back to an era of old-school charm and reignite the heart and soul of Sydney’s CBD”.

If you come individually, perhaps you can plant yourself at The Barista bar, with “coffee sommeliers” serving up The Grounds house-roasted espresso and filter coffees.

Interesting drinks include Deconstructed Hot Chocolate (AUD7), Deconstructed Mocha (AUD7), Coffee Tasting Board (AUD15 for 2) which includes a selection of their single origin coffee using a variety of brewing methods.

Generally, I thought coffee at Grounds was to the stronger, slightly acidic (compared to other Sydney’s cafes) side.

Skittle Lane
CBD 40 King Street, Sydney, NSW 2000
Tel: +61 466 406 463
Opening Hours: 7am – 4pm (Mon – Fri), Closed Sat – Sun

Funny name, serious coffee
If the name didn’t spark your interest, then the coffee sure will. Skittle Lane has at least two hand-roasted brews available every day, as well as other traditional offerings.

So head inside this minimalist shop tucked away from the fast-paced streets of Sydney for breakfast and a drink.

The minimalist décor and large bay windows make the perfect area to get some work done or simply take a break after a long day.

Order the espresso for an elevated experience; it’s jam-packed with silky vanilla and cocoa flavors. For a snack, grab an almond croissant or a ham and cheese bagel.

On Fridays, pick up an order of Brewnuts or New York-inspired toasties.

Mecca Coffee
26 Bourke Road, Alexandria
Tel: +612 9698 8448
Opening Hours: 7am – 3pm (Mon – Fri), 8am -3:30pm (Sat – Sun)

Simply coffee, simply delicious
Mecca coffee opened its doors in 2007 with three main focuses in mind: coffee, people, and quality.

You won’t find any subpar beans or bitter brews here. Instead, you’ll enter into a stark white coffee shop with terrazzo flooring, exposed wooden beams, and high ceilings.

At the main bar, you’ll also find natural wines, tap beer, and cocktails after 10 am alongside several hand-roasted coffee brews and blends.

Pour-overs, milk espressos, and batch brews are just some of the varieties available here daily.

While the menu isn’t too extensive outside of coffee, Mecca does offer a few breakfast and lunch options. Savory dishes include: fried chicken rolls with kimchi, roasted pumkin and blood orange salad, and mushroom rolls.

Campos Coffee (Newtown)
193 Missenden Rd, Newtown, NSW
Tel: +61 2 9516 3361
Opening Hours: 7am – 4pm (Mon – Fri), 8am – 5pm (Sat), 8am – 4pm (Sun)

Ethical, sustainable coffee since 1997
Campos Coffee is no ordinary coffee. Every batch gets cupped every morning to ensure the smoothest, best tasting flavor goes into every mug.

The small, comfortable café has sitting room at individual tables and by the coffee bar so you can hang out with friends or finish up some work while you watch them hand-craft your coffee blend.

Sweet-lovers will fall head over hills for the creamy, rich affagotos—an ice cream and espresso blend that even the pickiest drinkers will love.

Campos also offers coffee-tasting sessions weekly so you can figure out your favorite brew and flavor profile. If you don’t have time to show up to a tasting, simply ask one of the expert baristas—you’ll have a new favorite order before you know it.

Reuben Hills
61 Albion Street, Surry Hills
Tel: +02 9211 5556
Opening Hours: 7:00am-4:00pm (Mon-Fri), 7:30am-4:00pm (Sat-Sun)
http://www.reubenhills.com.au/about-us-2/

Sweet, savory, or shaken—Reuben Hills has a little bit of everything
Rueben Hills has a unique stance on coffee: try before you buy. They offer public cupping at their cozy café every Saturday where you can chill with the brewers for an hour while sipping on various weekly brews.

Coffee options include: black, white, espresso of the day, cold brew, iced lattes, or double filtered brew. Adventurous sippers can order housemade horchata, ginger tumeric lattes, single origin hot chocolate, nutella hot chocolate, rhubarb soda, or a ginger-tumeric tonic.

If that’s not your speed, then stop by any time for a caffeine boost, snacks, breakfast, lunch, or dessert. Hearty dishes include sweet pastries to chicken burgers and salmon kokoda

Edition Coffee Roasters
60 Darling Drive, Haymarket NSW 2000, Australia
Opening Hours: 7:30am – 5pm (Mon – Fri), 8am – 5pm (Sat – Sun)
Google Maps – Edition Coffee Roasters

Nordic offerings with a Japanese twist
Sleek, modern, minimal: these are the words that come to mind when you step inside Edition Coffee Roasters.

Brothers Daniel Jackson and Corie Sutherland opened this shop with the vision of a unique Nordic-Japanese fusion hotspot.

Edition Coffee Roasters is one of the most popular spots in Australia to visit with friends while sipping a Chung Feng jasmine tea or snacking on a Danish filled with Japanese umeboshi plum.

With creativity like this, it’s no surprise that the menu holds some of the most unique dishes to grace an Australian coffee shop.

Kingswood Coffee
World Square, Shop 10, 680 George St, Sydney, NSW 2000
Tel: +61 447 777 567
Opening Hours: 6am – 5pm (Mon – Fri), 8am – 4pm(Sat-Sun)

Elevated coffee at an affordable price
Kingswood Coffee on CBD has made its mission all about customer satisfaction. If you want coffee with extra milk and espresso—you got it.

This cozy shop has paired with Sydney’s premium bread, meat, cheese, and bread suppliers to form a delicious limited menu.

You’ll find milkshakes next to toasted sandwiches and pastries. If you have a sweet tooth, try one of the mile-high stacked donuts.

At Kingswood, you’ll always find an affordable cup o’ joe. Coffee, tea, or hot chocolate cost under AUD5.

Neighbourhood by Seán McManus
16 Buckingham Street Surry Hills 2010, Sydney NSW
Opening Hours: 6:30am – 3:00pm (Mon – Fri), Closed Sat – Sun
Google Maps – Neighbourhood by Seán McManus

This compact eight-square metre coffee place is almost a hole-in-the-wall, with just two benches on the footpath.

It sells coffee, a couple of croissants, and chats (just kidding on the last one).

There is always a steady stream of people getting coffee for takeaways, sit on the bench and have little chats, or stand somewhere around while they rest with their dogs.

“Neighbourhood” is quite aptly named. It is like the neighbourhood coffee place, and baristas Sean McManus and Marc Wiebe know the orders of the regulars, and have no problems engaging in small talk with them sincerely and confidently.

Beans are roasted by McManus and the team at Artificer, milk used is from John Fairley, and the non-dairy alternative is made from oats from Tasmania.

McManus didn’t like the taste of soy in coffee, and experimented with different milks from almond to macadamia that could work better.

After a blooper where espresso was spilled into his oat porridge, he accidentally found that missing link.

Read: Other DFD Sydney Food Entries

Other Related Entries
10 Best Cafes In Surry Hills
Neighbourhood by Seán McManus (Surry Hills, Sydney)
KOI Dessert Bar (Chippendale, Sydney)
Cre Asion (Alberta Street, Sydney)
Brewtown Newtown (Newtown, Sydney)

* 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.

If you are looking for the best place for waterfront dining with the view, The Fullerton Heritage is where you can find some of Singapore’s top restaurants.

Part of the precinct’s charm is how it blends the old and the new, combining historical and contemporary architecture in one area.

Stretching from Collyer Quay along Raffles Quay to Shenton Way, not many may know that The Fullerton Heritage precinct actually consists of The Fullerton Hotel Singapore, The Fullerton Bay Hotel Singapore, The Fullerton Waterboat House, One Fullerton, The Fullerton Pavilion, Clifford Pier, all the way to the Customs House.

As for dining choices, you get a taste of international flavours, from Mexican to Italian, from French to Japanese, from Mongolian to American.

Headliners include 2-Michelin starred sushi restaurant Shoukouwa, 1-starred Saint Pierre, 1919 Waterboat House, Caffe Fernet, Bistro Aseana, Jade, Jing Seafood Restaurant, La Brasserie, Lantern, Longtail – Asian Brasserie & Bar, Palm Beach Seafood, PS.Cafe, Sabai Fine Thai On The Bay, The Clifford Pier, The Courtyard, The Landing Point, and The Lighthouse Restaurant & Rooftop Bar.

Here are 9 of the top restaurants if you are looking to dine at The Fullerton Heritage:

Kinki Restaurant + Bar
70 Collyer Quay #02-02, Customs House, Singapore 049323
Tel: +65 6533 3471
Opening Hours: Lunch 12pm – 2:15pm Last Order; Dinner 6pm – 10:15pm Last Order (Mon – Fri)
Bottomless Brunch: 12pm – 2.30pm Last Order; Dinner 6pm – 10.15pm Last Order (Sat, PH)
Closed Sun

Black Dragon. Golden Mentaiko. Hot Dynamite. No, these are neither anime nor ninja characters.

Instead, these are some of the must try Maki Rolls at Kinki Restaurant + Bar.

A refreshing urban concept, Kinki extends to a rooftop bar on the third floor, giving you breath-taking views of Marina Bay waterfront and skyline.

Graffiti is scattered across the bar reflecting an edgy vibe typical of Tokyo’s hip street watering holes.

Recommended main courses for dinner include Tiger Prawn Wasabi Chilli Miso ($25++) with sautéed prawns in a home-made wasabi chili sauce and cereal flakes; and Wagyu Garlic Teppanyaki ($55++). The expertly seared premium Wagyu striploin is glazed in a garlic butter soy and served with assorted vegetables.

Recommended: All-Star Ninja ($68++)
If you are here for lunch, catch the exclusive set lunch All-Star Ninja ($68++), a curated set of Kinki’s best flavours.

You’ll get sashimi (Kinmedai, chu toro, hotate, ikura, ama ebi), sushi (chu toro, foie gras & scallop, buta, salmon veggie, tai truffle konbu), hot appetisers (foie gras Chawanmushi, miso soup), cold appetisers (ocean salad, snow crab & century egg tofu), and dessert (yuzu or peach sorbet).

This is quite a value-for-money lunch set for the freshness of the sashimi slices and mouth-watering presentation. (Note that due to seasonality and availability, some of these items may be changed.)

L’Entrecôte The Steak and Fries Bistro Customs House
70 Collyer Quay, #01-01, Customs House, Singapore 049323
Tel: +65 6690 7565
Opening Hours: 12pm – 3pm, 6pm – 10:30pm (Mon – Thurs),
12pm – 3pm, 6pm – 11pm (Fri), 5:30pm – 11pm (Sat)
11am – 5pm (Sun)

After delighting its guests with French-style steak and fries at the flagship in Duxton Hill, L’Entrecôte The Steak & Fries Bistro opens its second outlet in Customs House.

Because of its location, this is a great place for a casual date or post-dinner drinks at the breezy bar terrace while sharing the magnificent view of Marina Bay.

This bistro serves authentic French fare, including one of its signature dishes Escargots de Bourgogne ($18++), a 6-snail platter prepared with garlic and parsley butter.

The House-made Duck Foie Gras Terrine ($26++) served with sugar-glazed onions and baguette is also highly recommended.

If you’re here for drinks, bottled beers, house pours and French aperitif Ricard are available for only $8++ each. Add something to nibble from their brand-new Bar Bites menu, such as Pan-Fried Wagyu Beef Cubes served with their Legendary L’Entrecôte Sauce ($22++), Beef Tartare Toasts ($6++ per piece, with a minimum order of 3 pieces), and the Porcini, Wild Mushrooms and Comté Tarte Flambée ($26++).

Recommended: Trimmed Entrecote Steak ($36.80++)
What people really come here for is the plat du jour – the Trimmed Entrecôte Steak.

This famous sliced steak is generously served with a legendary secret sauce, flanked by mixed green salad with walnuts and French fries.

Though the fat content being extremely low, and therefore corresponding lean and somewhat ‘muscular tasting’, the meat was still easy on the chew and flavourful.

Did I not mention that the golden French FRIES are all-you-can-eat?

Super Loco Customs House
70 Collyer Quay, #01-04 Customs House Singapore 049323
Tel: +65 6532 2090
Opening Hours: 12pm – 3pm, 5pm – 10:30pm (Mon, Tue)
12pm – 3pm, 5pm – 12am (Wed, Thurs), 12pm – 12am (Fri), 5pm – 12am (Sat)

Go to Super Loco Customs House if you are hankering for some Mexican food.

You can’t miss it at the end of Customs House Building, located in front of the OUE Bayfront and next door to the Fullerton Bay Hotel. This seaside cantina offers its diners a panoramic dining experience to go along with its food offerings.

Food wise, it is authentically Mexican but they have made it quite modern. Whether you are here for almuerzo (lunch time), dinner, or antojitos (snacks), expect the dishes prepared using only fresh and premium ingredients.

Pair them with curated concoctions with bursts of Mexican-inspired flavours. They even offer rare artisanal tequila and mezcal.

Start off with an antojito (snack) like Elotes ($8++), one of the many vegetarian options in the snack menu. It is a street food-style grilled corn on the cob seasoned with chipotle mayo and lime juice. Cheese lovers will get to taste the hard and crumbly Hispanic-style Cotija cheese (named after the Mexican town of Cotija) sprinkled all over it.

The lunch menu also features tacos, and Taco de Baja ($11++) is quite popular. A word of caution: this dish bears the Super Loco Spicy icon so expect some heat. The soft corn tortilla wraps a crisp-fried fish fillet, mixed with a refreshing chilli mango salsa, mint, and shredded cabbage.

If you are dining in a group, go for the Cerdo ($32++) which made for sharing. Also bearing the Super Loco Spicy icon, this dish is made of roasted pork belly, agave habanero pineapple, pickled red onions, and apple slaw.

Recommended: Huitlacoche Quesadilla ($18++)
In the mood for a quesadilla? Don’t leave without trying Huitlacoche Quesadilla, a 10-inch fresh wheat flour tortilla encasing roasted huitlacoche (corn fungus or Mexican truffle), oyster mushrooms, sweetcorn, and a 3-cheese mix with Cotija cheese.

It is topped with green yoghurt salsa and herbs, and a squeeze of fresh lime juice.

Monti at 1-Pavilion
82 Collyer Quay, The Fullerton Pavilion, Singapore 049327
Tel: 6535 0724
Opening Hours: Brunch/Lunch 11am – 5pm, Dinner 6pm – 10:30pm (Mon – Sun)

From Customs House, move to The Fullerton Pavilion and find Monti at 1-Pavillion, a sleek multi-concept F&B lifestyle destination.

It is an elegant contemporary Italian restaurant that evolves into a pulsating night out spot, complete with tasty tipples and hip DJs.

Monti serves authentic Italian cuisine, capturing the soul of Italy’s culture. For antipasti, the Pan Seared Hokkaido Scallop ($38++) is recommended, with truffle caviar, porcini mushroom, chestnut and celeriac. Or complement your world-class steak with the Acquerello Risotto ($42++) prepared at your table. This Italian rice dish is infused with seasonal truffle and Parmigiano Reggiano.

The House-Made Spaghettoni Aglio Olio Gamberi ($24++) and Butternut Squash Tortelloni ($30++) are a couple more recommended specials.

Recommended: Monti-Exclusive Mayura Full-Blood Wagyu T-Bone ($320++)
Taste Mayura’s buttery and nutty flavour plus other aged steaks with “The Fiorentina Experience”. Presentation is on point.

The Australian-sourced Mayura Full-Blood Wagyu T-Bone Steak has an impressive marbling score of 9+ (Signature Series MBS).

Steak lovers know how sexy that score is, setting this 1.1kg Monti-exclusive steak in a class of its own.

Monti’s chefs will be flambéing your steaks before you, cooking with precision to achieve tender texture and optimum succulence.

Cap off your meal with Monti’s Tiramisu ($18++) featuring Morello cherry, espresso caviar, Frangelico mascarpone, and pistachio & coffee soil. The dessert is smoked right in front of you, so get your camera ready.

Forlino
1 Fullerton Road #02-06, One Fullerton, Singapore 049213
Tel: +65 6690 7564
Opening Hours: Lunch 12pm – 2:30pm, Dinner 6:30pm – 11pm (Mon – Sun)

If Italian fine dining with a view excites you, then reserve a table at Forlino – one of Singapore’s best-known destination for dining on the bay.

Sitting stylishly at level 2 of One Fullerton with floor-to-ceiling windows, it rewards you with stunning views of the Marina Bay waterfront while you partake of its chef-specialty dishes.

World Gourmet Awards 2019’s Rising Chef of the Year, Matteo Ponti, has curated Forlino’s menu showcasing culinary influences from North to South Italy.

The Agnello ($48++), one of his favourite dishes growing up, is a lamb loin brined in peppermint tea for 30 minutes to remove its gaminess. This is also an elegantly presented dish, thoughtfully plated to reflect the landscape of Liguria in North Italy.

The Le Due Isole ($42++, also part of degustation menu) prepared with “Rosso di Mazara” (red prawn carpaccio from Sicily) and Sardinian Red Mullet Bottarga.

What’s an Italian meal without pasta? Order the hand-crafted Ravioli del Plin ($32++) stuffed with slow-braised beef chuck coated with aged Parmigiano fondue and porcini mushrooms. Made from a family recipe, this dish is served with fresh black truffle shavings.

Recommended: Vitello
The Vitello comes part of Forlino’s 5-couse Dalla Terra degustation menu available for $148++ per person. The dish is also available in a larger portion from the A La Carte menu at $46++.

The Vitello is an elevated take of the classic beef tartare, using grass and milk-fed veal instead to bring about light and sweeter flavours.

The tartare is topped with luxurious Schrenckii Caviar, added with cream egg yolk confit custard to create a visually stunning dish.

As for that one final step (before eating), guests would be invited to pour in the shallot-infused jus made from a reduction of veal bone marrow and sweet marsala wine, which marries all the flavours together.

OverEasy Fullerton
1 Fullerton Road #01-06 One Fullerton, Singapore 049213
Tel: +65 6684 1453
Opening Hours: 11:30am – 1am (Mon – Fri), 10am – 1am (Sat), 10am – 11pm (Sun)

OverEasy is the ultimate All-American diner in Singapore, bringing about timeless recipes, a little Southern hospitality and a stateside experience.

In food lingo, this translates to bangin’ burgers, good ol’ mac & cheese, and tasty shakes.

With its good location, OverEasy Fullerton boasts of sweeping views of the Marina Bay skyline. Here you can enjoy an American meal in a modern space reminiscent of the classic American diner.

Some may find it convivial respite from the daily grind in the business district.

Start off with burger. There are many out there that are to-live-for. But OverEasy’s burger is literally the “To-Die-For” Burger ($25++). The homemade bun sandwiches a freshly ground chuck patty with a special OverEasy sauce, quite similar to thousand island. Served with freshly cut haystack fries (thicker than toothpicks) with parmesan and rosemary.

OverEasy has two versions of the Mac & Cheese, the Good Ol’ Fashioned Mac & Cheese for lovers of the classic, and the Truffled Lobster Mac & Cheese for those looking to step it up a notch.

Recommended: Beer Can Chicken ($58++)
If you’re dining as a group, get the Beer Can Chicken ($58++). It features a whole chicken, enough to be shared among 2 to 3 persons.

As you can probably tell by its name, this tipsy chicken has been marinated with beer plus a secret blend of spices. After 18 hours of marination, the chicken is roasted along with fresh vegetables for about 40 minutes.

This timing is just right so the meat stays moist and juicy, while the skin is perfectly roasted to a golden brown.

Finally, drown everything with a glass of the quintessential diner drink – the Milkshake.

The Pelican
1 Fullerton Road, #01-01, One Fullerton, Singapore 049213
Tel: +65 6438 0400
Opening Hours: Lunch 12pm – 3pm Last Order 2:30pm, Dinner 6pm – 11pm Last Order 10:30pm (Mon – Fri)
Lunch 12pm – 4pm Last Order 4:30pm, Dinner 6pm – 10pm Last Order 9:30pm (Sat – Sun)

The Pelican is a surf and turf type of restaurant at One Fullerton, serving up seafood, steaks, an extensive selection of drinks.

The concept, though, is inspired by the pelican – sighting a pelican means they are homeward bound.

Functioning as a seafood bar and grill, The Pelican transforms from a luxurious comfort dining space to a bar into the night.

Dressed in dark wood tones and a sophisticated feel, it makes a good venue for social dining, corporate events, or just a couple of drinks after a long day.

Popular dishes include Pelican Classics such as Old-Fashioned Crab Cakes ($24++) served with pickled vegetables; Ribeye Steak ($58++) with anchovy butter and fries; and The Pelican Lobster Burger ($68++) included with chunks of fresh lobster, bacon, cheese, and Old Bay-seasoned fries.

Recommended: The Snapper Pie ($40++)
Among the mains, the Snapper Pie deserves your attention. Baked to golden brown, this classic pie has a buttery and flaky puff pastry crust.

On it lay soft chunks fish (snapper) with chopped mushrooms and asparagus, altogether covered with a flavourful cream sauce. Takes about 25 minutes to prepare this, so be ready to wait.

Good things come to those who wait.

Little Sheep (Xiao Fei Yang)
One Fullerton, 1 Fullerton Rd #01-05 Singapore 049213
Tel: +65 6222 9959
Opening Hours: 11:00am – 11:00pm (Mon – Fri), 11:00am – 2:00am (Sat – Sun)

This Little Sheep has made its way from Inner Mongolia to the picturesque waterfront hub of One Fullerton.

It is a premium hotpot chain with over 300 outlets across China, United States, Canada, and Japan, and this is its first outlet in Singapore.

The hotpot restaurant has been wowing guests with its delicious 36-spice soup base, which is the House Original Soup. You will find goji berries, black cardamom pods, jujubes, ginseng, and herbs bobbing on the surface, enlivening this white-coloured broth cooked with beef bones and Kampong chicken.

For a mala broth in your hot pot, order the House Spicy Soup complete with the fiery numbing peppercorns and red chili oil.

Other soup bases to explore include Mushroom and Tomato.

Recommended: Beef and Lamb Rolls Platter
As its name suggests, Little Sheep serves a number of Mongolian lamb delicacies.

If you want some lamb in your hot pot, get their bestselling Beef and Lamb Rolls Platter – just in case someone in your group likes beef over lamb.

You will get a luxurious plate of finely marbled lamb rolls that turn tender and flavourful once dipped into their signature Mongolian-style broth.

Town Restaurant
The Fullerton Hotel Singapore, 1 Fullerton Square Singapore 049178
Tel: +65 6877 8911 / +65 6877 8912
Opening Hours: All Day Dining 6:30am – 11:00pm (Mon – Sun)

Town Restaurant at The Fullerton Hotel Singapore serves up local and international flavours through a variety of buffets and an extensive à la carte menu. Go far and wide with the Weekday International Buffet Lunch ($57++ per adult) that features both Eastern and Western specialties.

For your usual family weekend get-together (minus the alcohol), go for the regular Sunday Brunch ($120++ per adult; $60++ per child), which is perfect if you have kids as it comes with a dedicated kids’ craft and activity room. You can also try the Daily Brimming Buffet Dinner ($59++ per adult from Sun to Thu, $89++ per adult on Fri and Sat).

Recommended: Lobster Nasi Lemak ($35++)
Here just for a quick meal? Go a la carte and order the Lobster Nasi Lemak ($35++), highly recommended for its luxe take on a perennial local favourite.

This special dish comes with a whole lobster marinated with tangy chilli, sugar and white pepper, then deep-fried to a crisp exterior.

The lobster meat remains succulent, and its flavour is complemented with an aromatic coconut-infused rice and omelette.

* This entry is brought to you in partnership with The Fullerton Heritage.

I am always on a lookout for affordable Omakase restaurants in Singapore, and this new Japanese place comes with Omakase Lunches from $68++ and Dinner from $88++. If you are in for a quicker yet substantial meal, Lunch Sets start from $29++.

MAI by Dashi Master Marusaya located along Bukit Pasoh Road doesn’t just serve the usual sashimi or kaiseki meals.

In fact, it is probably the only one of its kind in Singapore.

It specialises in incorporating quality all-natural dashi (Japanese soup stock) in its cuisine, the quintessential component responsible for “umami” in many Japanese dishes.

Foodies would be familiar with the term “umami” which is more commonly used of late, one of the five basic tastes which is distinct from sweet, sour, bitter and salty.

Perhaps you may not know how “umami” and dashi are related.

The taste profile was coined by a Prof Kikunade Ikeda who actually discovered the taste from kombu dashi itself. Dried bonito flakes also contains another type of umami substance.

Marusaya, a renowned wholesaler of katsuobushi since 1962, has launched this restaurant – MAI by Dashi Master Marusaya, that uses a top calibre dashi in its dishes.

The Japanese restaurant takes pride in its Satsuma 2-year-old hongare-honbushi – a specially aged bonito.

Most katsuobushi (dried bonito flakes) is simmered, smoked, and dried for about a year or so, but the hongare-honbushi made from skipjack tuna is processed for two years.

This umami taste is thus concentrated in this premium ingredient.

Together with premium kelp from Rishiri, it creates a flavourful, nutritious, and healthy broth, and you will find and taste this signature dashi infused into almost every dish at MAI.

MAI offers a range of specialty dishes featuring all-natural dashi prepared from their signature katsuobushi: Shabu-Shabu (hot pot), Toban Yaki (hot plate) and Donabe (claypot).

Here are some of the recommended items from MAI by Dashi Master Marusaya:

MAI Signature Donabe (Claypot Rice) – Unagi River Eel Donabe ($38++)
A must-try main at MAI is the donabe – an aromatic claypot rice cooked with dashi, soy sauce, Japanese sake, and well-simmered with the flavours of fresh seafood.

If dining with a group, each order is good for sharing among 4 persons. Find it under the a la carte section of the menu.

It takes about 45 minutes for each Donabe to be prepared from scratch, so it is best to pre-order before you come.

Even if you are familiar with the local claypot rice, this Japanese Donabe version comes across with less salty with more of that deep-lingering taste of dashi.

That is because food that is cooked in donabe is higher in natural umami flavour and healthier as well, as less seasonings are needed to enhance the taste.

As for the rice, the famous Hokkaido Yumepirika rice is used, known for its soft fluffy taste, and glossy appearance. Another winning element is the layer of crisp rice found at the bottom of the pot (which we Singaporeans will call guo ba).

For the toppings, you can pick either the Salmon and Ikura Donabe, or Unagi River Eel Donabe. The Unagi River Eel Donabe comes highly recommended.

Enjoy the freshwater eel’s smoky grilled taste in the tender, delicate flesh that is so fatty good.

Dashi Shabu Shabu Set Lunch – A4 Wagyu ($49++)
Drop by for lunch and be spoilt for choice for their dashi-centric set meals from $29++. You can choose from an array of Shabu-shabu and Toban Yaki set lunches all using quality ingredients.

All lunch sets include Chawanmushi, Tsukemono, Wasabi Konbu, Ikura, Katsuobushi, Dashi Rice, and Miso Soup, which is quite value-for its money.

To your dashi rice, add this trio of condiments for best flavour: Japanese pickles, premium ikura and wasabi-flavoured konbu. Together, they further heighten the taste of your flavourful rice.

If you want to savour the authentic and sublime flavours of MAI’s signature dashi, get the Shabu-Shabu set.

The sets are accompanied by fresh seasonal vegetables as well as two house dips – dashi ponzu and sesame – for those who like their meats full-flavoured.

With no MSG nor other chemical seasonings, you are guaranteed the dashi is 100% all-natural.

For your meat, choose from Black Angus Beef ($29++), Hokkaido Pork ($29++), White Fish and Salmon ($39++), or the most popular among the set A4 Japanese Wagyu ($49++).

Just a shy away from A5, the A4 Wagyu is a very good quality meat that has a beautiful fat marbling and melt-in-your-mouth tender texture.

Toban Yaki Set Lunch – Japanese Prawn, Scallop and Oyster ($32++)
If you are craving for the grilled flavour, go for the Toban Yaki Set Lunch which comes with choices of the main protein.

Toban-yaki means to roast on a toban, a Japanese ceramic plate which keeps the heat longer and roasts food in an even fashion.

This lunch set features a trio of seafood – prawn, scallop, and oyster – prepared hot plate style. All Japan-sourced, they are imported twice a week from Japan prefectures Mie and Hyogo.

I would have initially thought that all the seafood items would just be added to the hot plate and cooked. However, I realised the intricacies and effort needed in every step to make this the perfect dish.

The prawns and scallops were first lightly grilled over charcoal to give them slight smoky flavour; some of the vegetables were flash-fried for the crispier outer layer.

Toban Yaki Set Lunch – Hokkaido Pork Cutlet and Egg with Bonito Stock ($35++)
For a heftier appetite, order the same toban-yaki set lunch but with Hokkaido Pork Cutlet and Egg.

This protein-rich dish will fill you up with a meaty pork loin sourced from the Hokkaido prefecture, plus an egg flavoured with the bonito stock.

Dashi Flavour Deep Fried Chicken ($16++)
MAI offers a few side items to complete your meals. Try the Dashi Flavour Deep Fried Chicken ($16++) which uses the same signature broth to flavour this chicken dish.

A simple dish that is perfectly deep-fried to a crunchy exterior, while the juicy chicken meat is infused with dashi for a subtle taste of bonito.

If you prefer more indulgent dining, then I would recommend leaving it up to the chefs and go Omakase.

From value-for-money Omakase lunch course (from $68++) to full Omakase dinners (starts from $88++), you’ll get the premium Japanese broth incorporated into the dishes.

The Omakase Set Lunch ($68++) includes a variety from Chawanmushi, 2 kinds of Sashimi, Dashi Shabu Shabu OR Toban Yaki, Dashi Rice and Miso Soup, accompaniments (of Pickles, Salmon Roe, Konbu Tsukudani), and Dessert.

That is quite a spread.

Reserve a MAI dinner for something more special, as the dinner menu showcases a wide array of a la carte dishes and specialty sides (you might taste the Half Dried Bonito Fish Jerky).

Make it even extra special with a fine sake on your table.

MAI by Dashi Master Marusaya X DFD Promotion
Quote “DFD” to enjoy a FREE DESSERT for every set lunch purchased.

Terms and conditions as follows:
– Promotion is available from 15 July (Mon) to 13 September (Fri) 2019
– Only applicable for set lunches available from Mondays to Saturday, 12pm to 2:30pm (Restaurant is closed on Sundays)
– Not valid with other promotions, privileges, discounts or vouchers
– Complimentary dessert is Homemade Pandan Chiffon Cake with Ice Cream (U.P $8) but subject to change depending on availability.

MAI by Dashi Master Marusaya
46 Bukit Pasoh Road, Singapore 089858
Tel: +65 6327 8414
Opening hours: 12pm – 3pm, 6pm – 11pm (Mon – Sat), Closed Sun
https://www.bitejapan.sg/mai

* This entry is brought to you in partnership with MAI by Dashi Master Marusaya.

When people talk about the “Best Beef Noodles in Taipei”, it is usually a toss-up between Yong Kang Beef Noodles 永康牛肉麺館 or Lin Dong Fang Beef Noodles 林東芳牛肉麵.

Though there are also supporters for other humble-looking but renowned shops such as Liu Shandong Beef Noodles 劉山東牛肉麵, Niu Dian Beef Noodles 牛店精燉牛肉麵, and Halal Chinese Beef Noodles 清真中國牛肉麵食館.

While you never had Beef Noodles in Taiwan before, I must say they are quite unlike any others you have tried before – mostly with thick noodles, different parts of the beef such as shank and tendon, tupically in two types of soup choices.

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

Here are some of the best you can Taiwanese Beef Noodles you can find in Taipei:

Lin Dong Fang Beef Noodles 林東芳牛肉麵
No. 322, Section 2, Bade Road, Zhongshan District, Taipei City, Taiwan 104
104台北市中山區八德路二段322號
Tel: +886 2 2752 2556
Opening Hours: 11am – 3am (Mon – Sat), Closed Sun
Google Maps – Lin Dong Fang Beef Noodles

Lin Dong Fang Beef Noodles has recently moved with a spanking-new look, much different from the “hole-in-the-wall” eatery that it used to be like.

On the menu are the signature bowls of Beef Noodles (NT$160, NT$190), Half Tendon Half Beef Noodles (NT$210, NT$260), Beef Tripe Noodles (NT$210, NT$240), and Beef Tendon Noodles (NT$240, NT$270).

I ordered a bowl of Beef Noodles, which at NT$160 is an affordable SGD7 or USD5.20.

The light aroma arrived before the bowl, and while the soup looked slightly clear, it was surprisingly flavourful underlying with taste of herbs and spices that didn’t overpower the rest.

Compared to other beef noodle soups that are more robust (especially if you order a ”hong shao”), this had a cleaner, pleasing taste that was still complex and appetising.

The stock is said to be cooked over 20 hours, using beef bones and a secret blend of herbs.

As for the side dishes, the must-order is recommended to be the “Hua Gan” (NT$40) – dried tofu cooked in beef stock. Lin Dong Fang Beef Noodles 林東芳牛肉麵 (Zhongshan District, Taipei)

Yong Kang Beef Noodles 永康牛肉麺館
No. 17, Lane 31, Section 2, Jinshan South Road, Da’an District, Taipei City, Taiwan 106 (Near Dongmen MRT, Exit 4)
台灣台北市金山南路二段31巷17號
Tel: +886 2 2351 1051
Opening Hours: 11:00am – 3:30pm, 4:30pm – 9:00pm (Mon – Sun)
Google Maps – Yongkang Beef Noodles

Yong Kang Beef Noodles 永康牛肉麺館 is known to be one of the best Taiwanese beef noodle joints in Taipei, well-known for its spicy soup.

This two-level restaurant serves up signature Beef Noodles with tender Australian beef and chewy noodles in a flavourful broth, definitively a winner judging by the line in front of this dining establishment. (The other famous shop in the neighbourhood is 老张牛肉麵店 Lao Zhang Beef Noodles.)

Their signature dish is the Braised Beef with Noodles in Spicy Broth (NT$200 for small, NT$230 for large, SGD9.00 and SGD10.30).

I enjoyed the “Hong Shao” style of beef broth. It was hearty, aromatic, with that distinct and unique herbal taste. Moderately on the spicy side, the soup was hot and flavourful, that I didn’t have problem finishing.

The Clear Broth Beef Noodles, named “To Stews With Beef Noodles” on the menu (NT$230, NT$200), had a cleaner soup base which reminded me of shio ramen.

The soup base would less intense and you could appreciate the natural flavours of the beef better.

Another feature of the noodles was the Australian beef used, more tender and robust. Yong Kang Beef Noodles 永康牛肉麺館 (Yong Kang Street, Taipei)

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)

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 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. Liu Shandong Beef Noodles 劉山東牛肉麵 (Zhongzheng District, Taipei)

Jian Hong Beef Noodles 建宏牛肉麵
No. 7, Xining Rd, Wanhua District, Taipei City, Taiwan 108
台湾台北市万华区洛阳街45-6号
Tel: +886 2 2371 2747
Opening Hours: 24 Hours
Google Maps – Jian Hong Beef Noodles

While the eatery is not located near a train station, getting here is not that hard – about a 5 to 10 minutes’ walk from the main Ximending food street.

The one feature is that the beef noodle joint opens 24/7, which can satisfy your hunger from wee hours of the morning to middle of the night.

To a tourist who cannot read traditional Chinese, ordering may be tricky as there is no English menu.

Offerings include Beef Noodles, Mixed Beef Noodles, Beef Innards Noodles, also available in soup versions.

They all come in 3 sizes, priced at an inexpensive NT$90 for small, NT$100 for medium, and NT$110 for a large bowl (SGD4, 4.40, 4.85.) This is considering some stores are selling theirs double the price.

Another plus point: Diners can get refillable soup and noodles.

To be honest, while the Australian beef and tendon were cooked quite tender, the same cannot be said about the soup.

The broth with mild herbal taste was decent enough though not particularly memorable, when compared to the other famous brands. Perhaps it could have been more robust, flavourful with more depth. Jian Hong Beef Noodles 建宏牛肉麵 (Wanhua District, Taipei)

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)

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.

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.

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. Halal Chinese Beef Noodles 清真中國牛肉麵食館 (Xinyi District, Taipei)

Niu Dian Beef Noodles 牛店
No. 91, Kunming Street, Wanhua District, Taipei City, Taiwan 108
108台北市萬華區昆明街91號
Tel: +886 2 2389 5577
Opening Hours: 11:30am – 2:30pm, 5pm – 8pm (Tues – Sun), Closed Mon
Google Maps – Niou Dien Beef Noodles

Despite having a rather ‘short’ history of slightly more than 10 years, Niou Dien Beef Noodles (or Niu Dian) 牛店 has won quite a number of accolades, including the Michelin Bib Gourmand.

It is not difficult to find a larger-than-large queue outside the shop, also because it is a short walk away from the popular Xi Men Ding and Red House.

They are most popular for its Man Han Beef Noodles滿漢牛肉麵 (NT$280) which includes beef shin, tendon and tripe all together. The other types cost NT$200 for a small, NT$250 for a large bowl.

The noodles are like thin udon, with a chewy QQ bite; while the soup is flavourful as it is cooked with many hours. The chilli is da bomb, so do not forget about adding some.

Other Related Entries
Yong Kang Beef Noodles 永康牛肉麺館 (Yong Kang Street, Taipei)
Liu Shandong Beef Noodles 劉山東牛肉麵 (Zhongzheng District, Taipei)
Halal Chinese Beef Noodles 清真中國牛肉麵食館 (Xinyi District, Taipei)
Jian Hong Beef Noodles 建宏牛肉麵 (Wanhua District, Taipei)
Lin Dong Fang Beef Noodles 林東芳牛肉麵 (Zhongshan District, Taipei)

Click HERE for other TAIPEI 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.

With no pun intended, some of us are wondering if the bubble tea bubble would burst again. But it seems like the trend is still going through.

The Moment Singapore 這一刻 is the latest to arrive in Singapore, originating from Zhongli District, in Taoyuan City Taiwan.

It is a relatively new brand established in 2017. The Moment was founded by Nikki and Emily, two individuals with a shared passion for crafting bubble tea concoctions.

Both founders gained considerable experience by working in various shops before finally deciding to open their shop called “The Moment 這一刻”. Were they inspired by Stephanie Sun’s hit song?

The Singapore store is located at Telok Ayer, offering six types of drink series including Flavoured Tea, Fresh Milk Tea, Fragrant Milk Tea, Fresh Lemon Juice, Fruit Tea, and Small Cup Limited.

If you are deciding what to get, their recommended drinks include Oolong Green Tea ($2.50, $3.20), Winter Melon Latte ($4.30, $5.30), Ceylon Milk Tea ($2.90, $3.90), Plum Lemon Green Tea ($4.80), Passion Fruit QQ ($4.90), and Fresh Milk with Pearls ($4.90).

I asked and there is no Brown Sugar Milk, just in case you are wondering.

That one drink that many of the CBD workers are getting, is the signature drink of The Moment Grey Milk Tea ($5.80, $6.80). I thought it is slightly on the expensive side though, but maybe rental in the CBD is higher..

The drink is a good-looker, with the shades of grey coming from bamboo charcoal with fresh milk.

The charcoal itself didn’t have a strong, distinct flavour, but it did provide a rather earthy yet smooth feel.

I thought that the boba pearls were slightly on the hard side, and could be more appealing with there was more caramelised sweetness. Will give other drinks a try when I am there again.

The Moment Singapore 這一刻
51 Telok Ayer Street, #01-06A, Singapore 048441 (Telok Ayer MRT Exit B)
Tel: +65 9654 5289
Opening Hours: 10am – 8pm (Mon – Fri), 10am – 3pm (Sat), Closed Sun

Other Related Entries
Milksha (Suntec City)
The Alley Luxe (Orchard Cineleisure)
HEYTEA Bobo Tea (ION Orchard)
ARTEA (Vivocity)
MuYoo+ (Bedok Mall)

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

From Los Angeles, California to a small shopfront at the basement floor of Wheelock Place along tourist-centric Orchard Road, Little Damage has opened its first outpost in South-east Asia.

With a white counter where orders and collection of soft serve is made, the entire space (including the wall and the floor) is decorated in black, grey and white geometric patterns.

Previously seen on CNN, BuzzFeed, INSIDER and Time Out LA, I had high expectation for this Gothic-looking soft serve which was previously trending on Instagram.

Well, it seem like grey-black food is back in trend, such as the gravity-defying Black Sofserve from Emma at Plaza Singapura and Black Sesame Milk from Milksha at Suntec City.

On a side note, Little Damage resembles a darker version of Aqua S at Orchard Xchange.

Instead of the conventional flavours, Little Damage offers unique ones which rotate on a regular basis.

The soft serve is prepared daily in small batches using ingredients from local dairy farms without any preservatives.

Note that there will always at least one vegan option available for those who are lactose-intolerant or those who prefer a dairy-free option.

At the time of visit, four flavours are available – Coffee Caramel ($7), White Chocolate ($7), Unicorn Tears ($7) and Vegan Cookie Butter ($7.50).

Activated charcoal would be added to one of the flavours to turn it black, and in this case, it was the Coffee Caramel.

Each soft serve comes with 1 complimentary topping such as popcorn (additional $1), rainbow sprinkle, chocolate chips, rainbow cornflakes, chocolate balls and desiccated coconut.

“Once you go black, you’ll never go back”, I decided to get the black cone (additional $2) instead of the cup version #ForTheGram.

Known to be infused with charcoal for its additional health benefits, the black waffle cone is thicker than most other cones I had come across, giving an additional crunch to the soft serve even though the charcoal itself didn’t have any distinct flavour.

On a side note, the friendly staff actually allowed me to try out all the various flavours available before making my decision.

My favourite was the coffee caramel, with notes of bitter espresso balanced by the sweet caramel.

Even though black soft serve may look “Instagram-worthy”, it actually stained the teeth and tongue easily. So take note if you are going on a blind-date after.

Generally, the texture of the soft serve wss smooth and velvety, but leaned towards the sweeter side.

The Unicorn Tears stood out among all visually with its bold blue appearance.

However flavour-wise, it tasted pretty much just like a vanilla soft serve, even though it was supposed to be cookies and cream.

Compared to Aqua S which is a short walk away, the flavours of the soft serve are less sophisticated, more predictable and (much) pricier.

Perhaps, if you are seeking a little damage (pun intended) to your wallet or your diet plans, this will be a spot for some indulgence.

Little Damage Singapore
Wheelock Place, 501 Orchard Road, #B1-05A, Singapore 233880
https://www.facebook.com/Little-Damage-1836243869973106/

Other Related Entries
Emma (Plaza Singapura)
Aqua S (Orchard Xchange)
Emack & Bolio’s (Jewel Changi Airport)
Moosh (Our Tampines Hub)
Birds Of Paradise (Jewel Changi Airport)

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

Sentosa GrillFest is back again, this time bigger and better.

If you haven’t been to Sentosa GrillFest before, this is Singapore’s only food street by the beach, that stretches 1km for you to eat and dine by Siloso Beach.

1KM? If you still guilty eating too much, this is also opportunity to walk it away.

There is something about taking a slow-stroll along the beach, basked under the festive atmosphere with delicate fairy lights lined along the walkways at night, and entertainment from roaming performers such as stilt-walkers and percussionists.

Great for a romantic pa-tuo (dating) night or friends’ group outing.

The event will happen over four weekends from 19 July to 12 August 2019 – 19 to 21 July, 26 to 28 July, 2 to 4 August, and 9 to 12 August, running from 4pm to 11pm.

There will be 27 F&B establishments which will offer a range of more than 130 tasty delights and exclusive drinks.

These include favourites from previous runs and new participants, from Gelatissimo, Ola Beach Club, Binjai Brew, W Singapore, Homeground Grill, Co+Nut+ink, FOC Sentosa, Siloso Beach Resort, Wave House Sentosa, Keng Eng Kee Seafood, AJ Hackett Sentosa, MeatHaus by Harummanis, Shangri-La’s Rasa Sentosa Resort & Spa, The Catering Concerto by TCC, The Goodburger, to Craft’B.

Some of the food items you can look forward to… Gelatissimo’s “instagrammable” GrillFest Gelato Bomb, Charcoal Grilled Durian, Bamboo Nasi Lemak and the plant-based Impossible Burger.

Here are 10 more food establishments you can find at Sentosa GrillFest 2019:

Slake Modern Asian BBQ – Mala Parmesan Pearl Corn, Egg Slut Slider
This is barbecue with a difference, as it is held in 3m-tall tepee BBQ pit on the beach.

Look forward to having premium barbecued meats and dishes by Chef Jeremy Cheok of Slake.

Other than that, the Slake team will also prepare Mala Parmesan Pearl Corn, Prawn & Toast, and Egg Slut Slider which is fresh egg deep-fried in beef fat, sprinkled with sea salt and served with bourbon BBQ sauce between mini milk bun halves.

Now, the sound of it is already making me very hungry.

The Quarters – Salted Egg Chicken Burger, Durian Crème Brulee
Mod-sin concept The Quarters is known to create unique food items that celebrate Singapore’s progressive heritage.

Its signature item is the Ayam Shiok Burger ($10) aka Salted Egg Chicken Burger, containing oat-battered buttermilk-infused chicken thigh drizzled with salted egg sauce, between soft buns.

Other interesting finds include Fwah! – Foie Gras, Kaya, Toast and Scrambled Egg ($14), Chargrilled Grassfed Ribeye – Truffle Ribeye Steak ($20), Buah Keluak Fried Rice ($10), Shiok Bak – Roast Pork with Lemak Curry ($14), and Bibiks Steak and Rice – Buah Keluak Fried Rice with Grassfed Ribeye and Rendang ($20).

For something to nibble on, get the shoe-string “Shiok Fries” ($14) with salted egg and chilli crab sauces.

Have a sweet ending with a Durian Crème Brulee ($8) complete with caramelised top and ‘aroma’.

One Faber Group: Roast Steamship Round of Beef with Sweet Thyme, Bamboo Rice Nasi Lemak Ayam
With 4 booths this year, there is extensive range of food offered by the One Faber Group, cooked up by Chef Kenny Yeo and team.

Even though the steamship is known to be one of the toughest cuts of beef, the Roasted Steamship Round of Beef with Sweet Thyme ($22) is prepared both tender and flavourful by slow cooking at 80 degrees for 20 hours to soften it.

It is also seasoned three days before to allow the marinate to penetrate the meat.

Instead of using the usual Nasi Lemak and pandan leaf rice, the Bamboo Rice Nasi Lemak Ayam ($18) features basmati rice which is first steamed until half-cooked in individual bamboo stems and then moved to the barbecue pit to complete the cooking process.

This cooking method infuses the fragrance of the pandan, coconut and bamboo flavours in the rice.

Last year’s favourite Lobster Hokkien Mee ($18) makes a return. The noodles are stir-fried with seafood and eggs to achieve that desired smoky fragrance, and finished off with succulent baby lobster. Don’t forget about the sambal chilli.

Angliss Singapore – Whole Lobster with Homemade Chilli Sauce & Mantou, Hyogo Oyster
While exploring all the vendors at GrillFest, do not forget to stop by the Sentosa GrillFest Gourmet Discovery at the Emerald Pavilion.

This section is done in collaboration with Angliss.

Simply make your selection, hand the raw ingredients over to the chef, and watch your creation come together as a one-of-a-kind meal.

The Angliss Singapore team has also prepared favourites such as Whole Lobster with Homemade Chilli Sauce & Mantou ($26), Teppan Wagyu Beef Austige ($20), Hyogo Oyster ($20 for half dozen), and Tata Gem with Chilli Crab Sauce ($10).

Durian Edition – Charcoal Grilled Durian
You have your normal durians and … charcoal-grilled ones. What?

Grilling durians not only helps it given it an added level of smokiness and caramelisation, the flesh remains sticky and creamy. Yums.

Kinsa Sushi – Japanese Wagyu Truffle Don
Kinsa Sushi aims to bring a selection of Japanese street food to the beach, with the offerings of Japanese donburi (rice bowls) and sides to GrillFest.

Expect an indulgent Lobster Aburi Mentai Don, Cheesy Prawn Don ($12) and Smoked Duck Don ($14); along with Cheesy Prawns ($10 for 5 pieces), Laksa Mentai Soft Shell Crab ($12), and Gyoza Aburi Mentai ($8).

The best-selling Japanese Wagyu Truffle Don ($18) makes it return, which features A4 Hokkaido Wagyu seared to medium on rice, drizzled with truffle essence and topped with onsen egg for an oozy finish.

Bellyphant – Panang Red Curry Beef Burger and Green Curry Chicken Burger
Bellyphant is a new Thai-Fusion food concept that draws on the principles of traditional Thai food preparation and cooking but with a modern twist.

Chef Pond who designed Bellyphant’s menu was born and raised in Bangkok and is a formally trained chef with a focus on Thai Street cuisine.

Their focus always has been on Panang Red Curry and Thai Green Curry pastes, which are freshly made and modified with an in-house recipe.

The two stand out items include the Panang Red Curry Beef Burger ($14), which consists of marinated double beef patty, tomato, red onions, greens and melted cheddar drizzled with Panang Red Curry sauce between a toasted buttery brioche bun.

The other is the Thai Green Curry Chicken Burger ($12), which has marinated whole boneless chicken thigh, tomato, red onions, greens and melted cheddar paired with special Thai Green Curry sauce within a toasted charcoal bun.

All the burgers come with a choice of either homemade savoury banana chips or curly fries.

Wu Ke Shu Hainanese Satay – Assortment of Satay
2nd generation hawkers and young hawkerpreneurs are upping their game in the local food offerings.

If you are craving for the good-old hawker food of satay, Wu Ke Shu Hainanese Satay will be offering a variety of food.

This includes BBQ Pork Belly with Rice Cake ($18 for half dozen), Chicken Satay with Rice Cake ($12 for half dozen), BBQ Chicken Wings with Fries ($12 for half dozen), and BBQ Spring Chicken with Fries ($12 for half, $20 for full).

Big O – Butterfly Peaflower Bubble Milk Tea
Big O is most famous for desserts such as mudpies and the Spike D – a durian mousse dome cake covered with dark chocolate available at our outlets.

For an Instagram-worthy treat, get the Butterfly Peaflower Bubble Milk Tea ($5).

The tea is freshly brewed and infused from real butterfly pea flowers topped with milk and brown sugar pearls.

A refreshing drink and soy milk is also offered as an alternative for those who are lactose intolerant.

Besides the Bubble Milk Tea, Big O will be also offering Handmade Pan Fried Gyozas and Chicken Teriyaki Don.

Brewerkz – Siloso Saison Pale Ale
Brewerkz microbrewery is known for creating award-winning craft beers for every type of beer fan.

Their beers strike a perfect balance between the bitterness from the hops and the sweetness from the malt. These well-balanced beers are often topped off with a fruity and tropical twist, ensuring every sip is light and fresh.

Check out the Siloso Saison Pale Ale by Brewerkz, a refreshing beer brewed exclusively for Sentosa – best sipped by the beach.

And what better way to enjoy great beer than with amazing food – look out for their Grilled Chicken Tandoori Kebab and Kombu Truffle Fries.

Sentosa GrillFest is a cashless event and guests will be able to make payments via credit cards and EZLink cards. Booths will be available at the event for guests to top up their EZ-Link cards if they run low in value.

Getting to Sentosa GrillFest
Score $5 off your Grab ride into Sentosa by using the code “SentosaGrill”. The promotion is valid on each day of Sentosa GrillFest from 10am to 12am (except between 12pm to 2pm).

Redemptions are limited to three redemptions per user and there are limited codes available so do come early.

Alternatively, take advantage of FREE ways to enter Sentosa, then make a beeline for Siloso Beach where Sentosa GrillFest will be located:
– From VivoCity, stroll across the Sentosa Boardwalk and into Sentosa for free. Once on the island, enjoy free travel on the Sentosa Express, Sentosa Buses and Beach Trams.
– NTUC Union members enter Sentosa for free all-day on weekdays, and up till 12noon on weekends. Just flash the NTUC Plus! card at the VivoCity Sentosa Express station or at the manned lanes at the Sentosa Gateway vehicular gantry.
– TransitLink Child Concession Card holders enjoy free entry into Sentosa via the Sentosa Express.
– Only the usual distance-based bus fare applies if guests take SBS Transit’s Service 123 into Sentosa, as no additional island admission fee is charged.
– Island admission is also waived for guests travelling into Sentosa in BlueSG cars.

Sentosa GrillFest 2019
Dates: 19 – 21, 26 – 28 July; 2 – 4, 9 – 12 August 2019 (Fri – Sun & PH)
Time: 4pm – 11pm
Venue: Siloso Beach

Head over to www.sentosa.com.sg/grillfest for more information.

*This entry is brought to you in partnership with Sentosa Development Corporation.

Beef Brisket Noodles aka Ngou Lam Mien is one of those quintessential Hong Kong food, and it is not that easy to find a quality plate in Singapore.

There is Fatty Ox HK Kitchen located in the quieter side of Chinatown Complex Food Centre – also Singapore’s largest hawker centre with over 260 stalls.

Finding this stall (#02-84) is quite tricky, and I usually first head towards Xiu Ji Ikan Bilis Yong Tau Fu, and Fatty Ox would be located at the row behind.

Because of its exact spot in the maze of stalls, it offers you an airy ambiance as you admire the heritage buildings around you.

While the queue didn’t look that long the couple of times I was there (say 5 to 10 customers), the wait was unexpectedly longer. This is especially if customers in front decide to do large takeaways.

The recipes here are said to be by Hong Kong-born chef Cheung Sun Kwai (and I read from @ieatishootipost that his disciple is Fatty Cheong from ABC Brickworks Food Centre).

This hawker stall specialises in Hong Kong-style Cantonese food, also recognised by Michelin Guide with a “Michelin Plate” for its wide array of noodles, beef brisket, pork trotter and barbecue meats.

Offerings include Soy Sauce Chicken Noodles, Roast Duck Noodles, Roast Chicken Noodles, Hei Zou Noodles, Braised Chicken Feet Noodles, Beef Brisket Rice, and Dumpling Soup. Each is priced $3 to $5.

The aromatic Beef Brisket and Tendon Noodle ($4) is highly recommended. They serve generous chunks over a bed of springy Hong Kong style egg noodles with a braising sauce that is quite addictive and has that Hong Kong flavour.

Fatty Ox’s mildly flavoured braising sauce is balanced in sweetness and savoury. For a spicy kick, add their house-made sambal chili paste.

As for the Soya Sauce Chicken, the chicken meat was plump and tender with a nice golden-brown glaze.

However, there are many famous Soy Sauce Chicken stalls in this food centre itself (from the Michelin-starred Liao Fan Hawker Chan, Emerald Chicken, Ma Li Ya Virgin Chicken etc) which have stronger flavours.

So some customers may find the soy sauce chicken paling (just slightly) in comparison.

The Roast Pork was done Cantonese style – thick, meaty, with a thin layer of fats. While the thin 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, with black fungus (loved it) wrapped within.

For first timers, I would say go for the Beef Brisket Noodles which I felt was the most outstanding dish here, and is frequently sold out by lunch.

Fatty Ox Hong Kong Kitchen 肥牛食家.过桥面档
Blk 335, Smith Street #02-84 New Bridge Road Hawker Food Centre, Singapore 050335
Tel: +65 9638 5345
Opening Hours: 8am-2pm (Wed – Sun), Closed Mon, Tues

Other Related Entries
Hong Kong Soya Sauce Chicken Rice and Noodle (Chinatown Food Complex)
Xiang Jiang Soya Sauce Chicken (Alexandra Village Food Centre)

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