Category: Local

Old Bibik’s Nasi Rendang – Mouthwatering Rendang From Grandma’s Secret Recipe

By , January 1, 2013

Old Bibik is a new stall at Lavender Food Square serving chicken and beef rendang, made from a secret recipe which has been passed down 3 generations.

A serving of this stall’s beef rendang ($5.50) comes with rice, stir fried long beans, a slice of omelette, papadum and tender chunks of mouthwatering rendang drenched in spicy gravy. Order the Chicken & Beef Rendang combo ($6.00) if you can’t decide on which meat to have.

The beef rendang is really quite sedap (Malay for ‘delicious’), and I was hooked to the rempah sauce which is prepared using fresh ingredients every day. Authentic Peranakan is indeed a hard find at the local hawker centres, moreover at such a value-for-money price. Old Bibik would have been proud of her grandson.

Full Post at InSing.com – Old Bibik’s Nasi Rendang

Old Bibik’s Nasi Rendang
380 Jalan Besar, #01-30 Lavender Food Square, Eminent Plaza Singapore 209000, Tel: +65 9797 2842
Opening Hours: 12:00pm–11:00pm (Mon-Thurs), 12:00pm–1:00am (Fri-Sat), 11:00am–11:00pm (Sun)

Other Peranakan Entries
Chinta Manis (MyVillage)
My Peranakan Spice Box (Toa Payoh)
Where To Find Nonya Food

Family Stove + Family Wok – Yong Tau Foo Sold By A Fashionista

By , December 31, 2012

There behind an inconspicuous stall at the food court is this youngish-looking 30-something, who wears a straw hat, tight purple shirt, silver shoes and accessorized with a self-designed pendent.

Never would you ever imagine that a former artistic director and fashion stylist would switch jobs to sell… yong tau foo! And at all places, a food court within Orchard Towers.

Fashionista Cedric Tan has proclaimed that he has “seen it all” (by mid-30s) and wants to challenge himself to try something different. Having been inspired by little eateries in Japan, he wants to start-up an equally unassuming food business in Singapore.

I do know of many ‘fashionable’ friends who toy with the idea of opening a ‘nice little cafe’, but it’s all up there in the mind. Cedric Tan is really that one guy who shows that you should just do what you want at least once in your life. And he has clearly no qualms about the ‘status’ of the food he is selling.

The homemade Yong Tau Foo offerings are quite affordable, with a minimum order of 6 pieces at $3.80, and additional pieces at 60 cents each. A must-try is the curry version which is light, tasting rather similar to lontong gravy.I was initially worried about the calorie content, but drank it clean because it was just too sumptuous.

Full Post at InSing.com – Family Stove + Family Wok

Family Stove + Family Wok
1 Claymore Drive, #02-01 Eateries Paradise (above Jasons Supermarket), Orchard Towers, Singapore 229594 (Orchard MRT) Tel:+65 8688 2559
Opening hours: 12:00pm-9:00pm (Mon-Fri)

Other Related Entries
Singapore’s Most Popular Noodle Stalls
Claypot Laksa (Alexandra Village)
Ah Guan Mee Pok (Syed Awi)
Beach Road Scissor Cut Curry Rice (Jalan Besar)
Nam Seng Noodles (Far East Square)

Alexandra Village Claypot Laksa – Best Sizzling Hot Laksa Ever

By , November 6, 2012

Alexandra Village Food Centre is one of those hawker centre gems that is not so populated, underrated, and filled with above-average hawker stalls. Interesting, I noticed many customers ordering various claypot dishes of bak kut teh, sausage rice, mushroom chicken, prawn noodles and pork trotters.

You can almost call Alexandra Village Food Centre a “claypot heaven”. (Read: Alexandra’s Village Soon Lee Fire-Pot Stew Beef)

Of course, its most famous claypot stall is the Claypot Laksa? Never had it before? Then you are missing a huge deal.

This stall originated form the Depot Road Zhen Shan Mei Claypot Laksa near CMPB, and word has it that the old couple sold their recipe to its present owners. While the present version is said to be less sizzling hot, loyal customers would still say it is more or less than same.

Alexandra Village’s Claypot Laksa ($4.50) is really the best laksa I ever had – the gravy is spicy, lemak and so so tasty. Warning though: a bowl of lemak laksa is 696 calories according to HPB, so go easy on the gravy.

Full Post Alexandra Village Claypot Laksa – Best Sizzling Hot Laksa Ever

Depot Road Zhen Shan Mei Claypot Laksa (Bukit Merah Lane)
Blk 119 Bukit Merah Lane 1 #01-75, Alexandra Village, Singapore 150119 (nearest MRT Queenstown, but need to take a bus from there), Tel: +65 9088 9203
Opening Hours: 8:30am – 3:30 pm (Closed Mondays)

Other Related Entries
Soon Lee Fire-Pot Stew Beef (Alexandra Food Village)
Golden Mile Claypot Rice (Golden Mile)
Hock Leng Satay Beehoon Lok Lok (Old Airport Road)
Kidney Mee Sua (Kaki Bukit)
Nam Seng Noodles (Far East Square)

Casuarina Comes To Town

By , March 23, 2009


71 Killiney Road Tel: 91017191 Open Daily 7am to 12am

Ask me for my favourite prata, and I would say Casuarina Road.

Also because I had fond memories of this prata place. It was where the army gang would pig out after book-out as it was near Nee Soon Camp. And I remember bringing a date here during my school days, only to be caught by a whole ging-gang of schoolmates. (Lesson learnt: Never bring dates to prata places.)

What surprise I had when I found out I didn’t have to travel all the way down Thomson just to take a bite of the crispy prata.

The Food
For the ‘usual’, you can have the plain, paper, egg, plaster, garlic, onion or chilli, all priced between $0.90 to $1.50.

What’s prata without some innovation right? So you can try the creative options like chicken floss, milly, mushroom, jagong, cheese sausage, pineapple cheese (hawaiian?), plaster double (Woh!) or the ultimate mushroom + cheese + onion + garlic + chilli. Everything lah!

You will like Casuarina’s prata, if you prefer the crispier, flatter and thinner version, compared to say Jalan Kayu’s round, chewy and more layered version.

I absolutely heart teh-cino. What an yummilious invention. Layered tea with evaporated milk, and it’s not too thick or sweet.

The Ambience
The store being at Killiney Road, just opposite Singtel, attracts a fair mix of youngsters, foreigners and a more hip crowd when compared to the Thomson branch. It’s air-conditioned, but there’s not much greesy smell and feel in the air. Be prepared to wait a little while. And what’s good is, they don’t serve pre-cooked pratas which many places to. Nothing beats a freshly thrown and fried one.

The Verdict
The Prata Shop feels more commercialised, but I am not complaining. 3.0*

Chin Mee Chin – A Walk Down Memory Lane

By , March 12, 2009


240 East Coast Road (closed on Mondays)

When you talk about coffee and toast in Singapore, the names of “Killiney” and “Yakun” has almost become synonymous with the local breakfast culture. Of course after the franchising, they are now considered a lot more contemporary and commercialised. Then you know there is something missing…

For a taste of the old-styled coffee shops where you can step back into the memory lanes, the residents of Katong should be more familiar with Chin Mee Chin Confectionery, otherwise known as CMC.

The Hainanese coffeeshop along East Coast Road, presently owned by Mr. Tang See Fang, was founded by the owner’s father in 1925. There is a certain nostalgic charm in this little shop, with mosaic blue/white tiles, marble top tables, a mixture of wooden chairs and ceiling fans.

The Food
Other than kaya toast, this confectionary offers pastries like custard puffs, curry puffs, swiss rolls and fruit cakes, lined up in aluminum trays within old-looking metal shelves. People go for the hot piping tarts when they come out straight from the kitchen at the back, filling up the signature white boxes with delights for the family.

My favourite is the French Toast with the thick slab of butter and sweet aromatic kaya hand-made in traditional style. The Custard Puffs, served in little plastic dishes, are also a draw with the dark yellow custard, lightly prepared and not too sweet to the tooth.

The Ambience
The smell of kaya, butter and coffee is prominent and in the air, and this isn’t a quiet place. The waitresses may nag at you to stay at a straight queue, and aunties at the back kitchen rattle on as they prepare the daily fix. I can never understand the queue system here (You pay before you get a table), and the shop being very crowded doesn’t really help. But the familiar residents of Katong seem to know how this coffeeshop system of ordering, serving and paying works, and blends in smoothly with the rustle-bustle.

The Verdict
Having a meal here can be a history lesson on its own for the young children, though I highly suspect they will much prefer chilling up at Starbucks and CoffeeBean. When I brought my friends here, they all thought they were tourists in their own country. So how well are you familiar with the rich and fading coffeeshop culture?

Chin Mee Chin – A Walk Down Memory Lane. 3.0*

River Hongbao Food Street Goes Asian

By , January 29, 2009

Other than the buzz at Chinatown, the Singapore River Hongbao is an annual Chinese New Year cultural exposition which has taken place for the last 23 years. This year, it will last for nine days (till this Sunday) and is held at the Marina Bay floating platform for the first time.

Though short of the usual carnival rides and stalls, there are still the popular displays of the Chinese Zodiac Animals and God of Fortune who sprinkles lucky gold paper at intervals. Oh, and the Singapore pools counter is conveniently located just beside it.

I was more enticed by the Food Street, which is said to gather some of the best 48 stalls selling specialities from different parts of Asia.

My question is: Would the Food Street still appeal to Singaporeans?

We are getting more pasar malams in all the housing estates, selling the usual ‘staple’ of Taiwanese sausages, deep fried food sticks, Ramly burgers and fried bee hoon. So when these ‘usual suspects’ turn up at the Food Street again, people would want to expect more variety.

There is indeed more diversity this year from Thai Street Food (Tuk Tuk Thai), Turkish kebabs, Indian Vardai to Korean BBQ Squids. But locals might already get a taste of that from expanding food sections at shopping malls such as Bugis Junction and Plaza Singapura.

Indeed, Singaporeans are more globalised and exposed now, and always game to try newer, fresher things. For example, Korean Street Snacks may be a novelty 5 years back, but not now. Therefore, the Food Street may want to play the ‘cultural card’ – selling food that could be forgotten such as the Hakka’s Abacus Beads.

With that said, I am still happy to immerse in the Chinese New Year festive spirit here as people jostle for a bite.

For a change, many families brought their food up to the (National Parade) seating area which was a breeze compared to previous years. And it could be quite a visual feast as well as you watch the skyline, along with the God of Fortune spreading luck to people holding inverted umbrellas.

Because of the economic climate, lesser established food stalls may want to shun from an event which is only open from evening onwards. Unfortunately, budget is always a major consideration.

If there is a wish-list, I would like to try all the signature cuisines from the different Chinese dialect groups all brought under one roof. And I don’t mean Taiwanese sausages.

Daniel’s Top 10 Food of 2008

By , January 5, 2009

2008 was certainly a fruitful year. And with the start of this food blog with OMY last June, it spelt many tasty treats and a bigger waistline. Here’s my Top 10 personal favourites of the year. No 大鱼大肉 for me,but mainly comfort food that were memorable and added levels of happiness after a tiring day of work. In alphabetical order….

Ah Chew Desserts (Liang Seah) – Mango Sago and Pomelo
In this variation, a touch of coconut cream is added on top of the usual evaporated milk, giving it fragrance and extra texture. The Mango Sago and Pomelo is made of fresh fruits as I have seen the staff cutting the ingredients on the spot. The sweetness of the ripe, juicy mango chunks is complimented by the refreshing, citrus pomelo pulps that bursts and crunch at every mouthful!
http://blog.omy.sg/danielang/archives/6

Hong Kong Street Chun Kee (Bt Merah) – Prawn Paste Chicken
Just a ten minute walk from IKEA, almost every patron was ordering the San Lao Horfun and Prawn Paste Chicken (Ha Cheong Gai) everytime I visited. The prawn paste smell was quite pungent (or aromatic if you look at it another way), and the crispy skin and well-marinated flesh made it a delectable comfort food.

Ice Cream Chefs (East Coast) – Ice Cream
This is where you can choose your own mix-ins for your ice cream, and then ‘fried’ on the spot. The conservative me had a Mrs. Smith with Banana Nut Crunch. The result was a smooth creamy rich ice cream with sweet/sour apples and a great chomp as your teeth sinks in to the crunchy bits.
http://blog.omy.sg/danielang/archives/543

Koi Café (Toa Payoh) – Bubble Tea
While the Bubble Tea bubble busted years back, it is slowly coming back again. Although you may not really predict what you can get in other stalls (too sweet or diluted), Koi Café’s milk bubble tea is consistently tasty and milky. Choose the mini-bubbles version (slightly bigger than sago) for a different bite. Just like how it is done in Taiwan, choose the sugar level from full (100%) to no sugar (0%).

Miharu (Gallery Hotel) – Sapporo Ramen
Eating the Ramen made me feel that I was in Tokyo once again as the homely ambience reminded me of little ramen shops in Japan. The Shoyu stock was very rich and flavouful, chashu soft and tender, and tamago with the delicately prepared runny yolk. Some may say the stock is too salty, but does warm your tummy on a cold day.

Por Kee Eating House (Tiong Bahru) – Black Bean Sauce Beef Horfun
The wok hei flavour, thick sauce and chewy tender beef suggested that the cooks were very skilled in frying them and controlling the fire so that it is not overcooked. The friend said it was even better than Geylang’s anytime, but the corn’s out of place. At $7 a plate, the heavier price may put some people off.
http://blog.omy.sg/danielang/archives/531

Pu Tien’s Restaurant (Kitchener Road) – Heng Hwa Bee Hoon
If you are a fried bee hoon fan like me, you have not tried the best until you tried the Heng Hwa Bee Hoon. It is cooked in stock with minimal ingredients like peanuts and clams, garnished with strips of seaweed. The surprisingly thin and tasty bee hoon is imported all the way from China, which assures diners of its traditional taste and quality.
http://blog.omy.sg/danielang/archives/date/2008/06

Royal China (Raffles Hotel) – Har Kau
Hailing from London, Royal China with it’s unique turquoise and white décor has offers deliciously delicate dim sum. The Steamed Prawn Dumplings with its thin skin and fresh succulent prawn stuffing is almost to die for. Many other inferior versions come with flour or poor quality pork stuffing, but this is just the real good stuff.

Sun with Moon Japanese Dining & Café (Central) – Matcha Tiramisu
Tiramisu means ‘pick me up’in Italian. I swear this piece right in front of me said the same. “Pick me up! Pick me Up!” If you have tried making a Tiramisu your own (like I did), you would have realized it’s extremely challenging to have up fixed. While the Matcha Tiramisu stood firmly up, the soft and delightful cream crumbled right in the mouth.
http://blog.omy.sg/danielang/archives/366

Tom Ton’s (Central) – Black Pig Curry Rice
Rarity comes with a price. The Top Grade Black Pig Curry Rice came with a steep cost of $25.60. But my friend literally stopped for seconds and felt like he went to heaven after eating the pork culet, and remarked that the pork tasted as succulent and tender as chicken. Sure enough, the luscious meat within the special bread crumbs, dipped in mild spicy curry was simply oishii.
http://blog.omy.sg/danielang/archives/date/2008/05

Food Trends for 2009

By , January 2, 2009

The big global food trends for 2009 predicted by experts include comfort food, nostalgia, scratch cooking and home baking. This is because as consumers want to save money as well as feel good about themselves and the food they eat just like mum or grandma did.

Also, Beauty foods – Foods that enhance your inner or outer beauty and raw food that retain all of their natural goodness may appeal to those who care more about their health and wellness. Therefore, the emerging of Anti (this and that) foods that fight certain conditions and aliments. Look and feel younger? We all want to.

How about Singapore? Here’s a quick prediction, and feel free to agree/disagree.

Local Western food
Aston Specialties came and offered quality steaks at a reasonable price. Botak Jones have reached out to the coffeeshops and now at the Youth Park. We used to have Hans, but most places are bringing the once ‘up-market’ food to the heartlands. We are not complaining.

Local Ice Cream
Ben and Jerry’s closed at Suntec (I wondered why). Haagen Dazs’ price is a little too steep. With numerous options such as Island Creamery, Daily Scoop, Udders, and Icekimos who turn D24 durian and chendol to ice cream and soupsop and mango to sorbets… These refreshing new flavours set them apart from the big boys.

Local Nonya Food
Chor Chor may not agree with the drop in quality, but all the Peranakan restaurants around are getting popularity faster before the series ends. Time to sink your taste buds into the likes of Ayam Buaj Keluak, Assam Laksa, Babi Chin and Chap Chye. Not forgetting the Kueh Kuehs (or Kuih) with delicious and colourful layers of kaya, coconut and corn.

Local Coffee
Killiney, Yakun, ToastBox, Wang, Coffee & Toast have been blooming around for the last few years, and nothing seems to be stopping them. Almost every working person is in need of some caffeine, and when the Starbucks and Glorias can be too pricey as we need to be more thrifty, a delightful Kopi-Ping could do the job. Bring in the Milo dinosaurs and Teh-cinos in soon okay?

How about the Thai Street Food, Hong Kong cafes, Taiwanese bubble tea/chicken and Korean grills? They should be still around, and what’s coming up quickly is the Japanese Ramen. The springy noodles, with soft tamago and thick miso is fast catching up. We’ll wait and see. 🙂

Carousel – Buffet for New Year’s Day

By , December 30, 2008


25 Scotts Road GF Royal Plaza on Scotts Tel: 6589 7799

Think of the word ‘Carousel’, and you would imagine amusement parks and Merry Go Round with little ponies. This unique dining place at Royal Plaza on Scotts may not have the kind of childhood entertainment you are looking for, but the ambience sure is very uplifting.

This buffet meal I had was a Christmas-New Year treat from my ‘students’, and you may just like to consider coming here to welcome 2009. Lunch is priced at a rather affordable rate of $37.00 ($39.00 for weekends) and $47.00 ($56.00 for weekends). Check for the separate credit card promotions as well.

Continue reading 'Carousel – Buffet for New Year’s Day'»

Looking Back 2008 – What’s Not Hot?

By , December 19, 2008

Not x 3 – Taiwanese Fried Chicken
The deep fried chicken which hailed from the famous Taiwan Shilin Market, sprinkled with spices, salt (or plum powder), has ceased operations at several places. Prices have went up and the chicken has been drier and smaller. Stop cutting that small piece off my original chicken. Hao Da at Taipei is consistently big and crispy, and that’s the way we like it.

Not x 2 – Mega Burgers
If one’s not enough, make it two. No, four! But that’s not the point. The health conscious Singaporeans can’t wait to hit the gyms and here there is a 1000 calories burger with 4 dry patties. Army boys on their book out days may want to sink into one of them, but lets keep away from saturated fat and sodium.

Not x 1 – Donuts
Despite having hundreds of calories, many teaspoons of sugar and trans fat in a single ring, the glazed donut has become the Singapore’s latest addition to the long list of food fads. Getting a box of Donut Factory was the pride of those who waited hours at Raffles City, but with the entry of J.Co and Munchy, the queues are long gone with the wind. You can’t eat them for breakfast, lunch and dinner, so what’s the fun? Even Donut King Krispy Kreme ended its operation its Hong Kong.

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