Showing posts with label Hakka Food. Show all posts
Showing posts with label Hakka Food. Show all posts

Monday, May 2, 2022

Pang's Hakka Noodles @ Sprout Hub (Henderson Road) - Traditional Hakka Food By Ex-Antoinette Chef

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I have known Chef Pang back in the dates at Antoinette. After the closing of Antoinette, he has moved on to open Pang's Hakka Noodles, from a restaurateur to being a hawker. I recently paid a visit to his stall at Sprout Hub at Henderson Road.

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Hakka Noodles with Scholar Soup 4.2/5

I had the Hakka Noodles with Scholar Soup ($5.50) which comes with a bowl of soup on the side that consists of radish, fishball, pig's liver, minced pork and pork slices. The tale has it that Hakka mothers during the ancient Qing Dynasty dish cooked the dish for their children taking the imperial exam. It even comes with three cuts of pork, symbolising the top three places in the imperial exam. The highlight to me is the noodle texture that has a delightful bite tossed in a homemade minced pork sauce, and crispy pork lards.

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Hakka Red Wine Chicken Noodle Soup with Egg 4/5

On the menu, a traditional Hakka dish is the Hakka Red Wine Chicken Noodle Soup with Egg ($8). The red wine broth is not as strong, making it more drinkable. On top of the soft and silky mee sua, the bowl of slurping goodness comes with black fungus, tau kwa, tau kee, egg and chicken.

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Hakka Fried Wings 4/5

To complete the meal, you can add on the Hakka Fried Wings ($4 for 2pc) marinated in fermented red beancurd. What sets the chicken wings apart is that extra crunch that is extremely crispy.

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Hakka Braised Pork Rice 3.8/5

Chef Pang has also recently launched the Hakka Braised Pork Rice ($7), which comes with braised pork belly, braised tau kwa, braised egg and salted vegetable. The braised sauce is on the sweeter side, which is tasty when mixed with the fluffy white rice. I only wish the braised meat could be fatter.

I am glad to see Chef Pang holding the torch for traditional Hakka food. It is a cuisine that is not commonly available nowadays. Furthermore, the tasty food is reasonably priced, allowing more people to try traditional Hakka cuisine.

Note: This is an invited tasting.


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Pang's Hakka Noodles
Sprout Hub
102 Henderson Road
Singapore 159562
Facebook
Nearest MRT: Tiong Bahru (EW Line), Redhill (EW Line)

Opening Hours:
Mon, Wed-Fri: 9am - 3pm
Sat: 11am - 4pm
Sun: 9am - 4pm

Direction: 
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus number 132 or 145. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 14 minutes. [Map]

2) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop opposite Tiong Bahru MRT station (Stop ID 10161). Take bus number 16 or 851. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Sunday, May 10, 2020

Dining at Home During Circuit Breaker - Pang's Hakka Delicacies

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How about trying something different during the circuit breaker? Hakka cuisine is not something commonly available. In fact, there are not many restaurants or stalls selling them in Singapore. I would recommend Pang's Hakka Delicacies if you are keen to try some authentic and nostalgic flavours of Hakka cuisine. Pang's Hakka Delicacies is a pet project of Chef Pang from Antoinette to share the unique heritage cuisine and preserve the tradition. It is only available for takeaway and delivery.

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Hakka Mugwort Kueh

I have never tried Hakka Mugwort Kueh until the recent order. The mugwort has a soft mochi-like skin texture filled with white radish, salted turnip, sweet turnip, carrots, minced pork, garlic, dried shrimps, mushrooms and shallots. The greenish skin comes from the mugwort, a herb widely used in Chinese medicine which is also known as wormwood.

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Hakka Mee Tai Mak, Abacus Seeds

Other delectable selections include the Hakka Mee Tai Mak and Traditional Abacus Seeds. The Hakka Mee Tai Mak is stir-fried in pork lard with minced pork, Chinese mushroom, salted radish, chives, carrots, deep-fried beancurd and sprinkled with fried lard and dried sole fish powder.

Customers will be more familiar with the Traditional Abacus Seeds. It is not too soft, still retaining a delightful bite. To bring out the flavours, it is cooked with premium dried shrimps, dried cuttlefish, leek, garlic, black fungus, dried mushrooms, Chinese celery and fresh minced pork.

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Hakka Pang's Lei Cha

For Lei Cha fans, you will enjoy Chef Pang's version. Served separately with their Lei Cha paste which consists of a mixture of mugwort, Thai basil, coriander, peanuts, mint leaves and sesame seeds.
To eat, mix the paste with hot water and pour into the rice. Do note that Hakka Pang's Lei Cha only comes with brown rice. There is a minimum order for Lei Cha too. Kindly check their Facebook for more information.

Order via WhatsApp 90217507. Place order 2 days in advance is appreciated. Delivery available from $10 - $15, 1pm - 6pm


Pang's Hakka Delicacies
30 Penhas Road
Singapore 208188
Facebook
Nearest MRT: Lavender (EW Line)

Opening Hours:
12pm - 6pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to V Hotel Lavender. Walk down Horne Road and turn right onto Penhas Road. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, April 16, 2016

Face to Face Noodle House (面对面) @ City Square Mall - Home of Original Sarawak Noodles with 105 Years of Heritage

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After Kin Kin Chilli Pan Mee, another well known brand in Malaysia, Face to Face Noodle House (面对面) has arrived on the shore of Singapore with its first outlet at City Square Mall. Face to Face Noodle House has 105 years of heritage and 30 outlets around Malaysia, bringing the authentic Sarawak noodles to Singapore. The founder's great grandfather picked up the rare skill of making Jook Sing noodles, one of the rarest forms of noodle making. The noodles at Face to Face Noodle House is handmade daily without any preservatives.

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Traditional Sarawak Noodle 4.2/5

I have not tried the Sarawak Noodle ($8.90) in Malaysia but this is definitely the signature here. The sarawak noodle comes with minced pork, char siew, fried wanton and marinated spring onion. The star has to be the noodles for its springy texture. The char siew if has a bit more fats would be excellent.

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House Specialty Pan Mee 4/5

For those that prefers soup base noodles, the House Specialty Pan Mee ($8.90) comes with minced pork, crispy anchovies and onsen egg. The rich and intense broth together with the bouncy noodle complemented each other excellently for a comforting and satisfying bowl of pan mee.

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Genki Herbal Chicken Soup Pan Mee 4/5

To cater for the locate palate, Face to Face has also created the Curry Chicken Pan Mee and Genki Herbal Chicken Pan Mee ($12.90). I had the latter which comes with homemade noodles in traditional herbal soup served with tender chicken, enoki mushrooms and various herbs. The noodles used is thinner and softer compare to the others. It also feels more substantial with a huge piece of  tender chicken thigh.

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Hakka Yong Tau Foo 3/5

To complete the meal, Face to Face Noodle House also offers Yong Tau Foo and some snacks on their menu. We ordered the Five Treasure Set ($7.50) which has a bit of everything. The basket comes with chilli, ladyfingers, tofu, brinjal and bittergourd with meat stuffings.

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Face to Face Noodle House did manage to satisfy me for the excellent texture and smoothness in their homemade noodles. My only wish is they will open another outlet in the West of Singapore. Bringing their delicious Sarawak noodles nearer to my home.


Face to Face Noodle House (面对面)
City Square Mall
180 Kitchener Road
#02-23/24
Singapore 208539
Tel: +65 65090182
Facebook
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit I. Walk to destination. Journey time about 5 minutes. [Map]

Thursday, February 18, 2016

Hakka Thunder Tea (客家佬擂茶) @ Tanglin Halt Food Centre

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I have known about Hakka Thunder Tea (客家佬擂茶) at Tanglin Halt Food Centre for years but I have never thought of trying it because I am not a big fan of thunder tea. I always think that it is a weird idea to have rice with tea. Anyway I decided give the stall a try as I noticed that they also sells Hakka Yong Tau Foo.

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Hakka Yong Tau Foo 4/5

The greedy me picked almost all the different varieties available. All the Yong Tau Foo comes stuffed with fish paste. There are items such as brinjal, bitter gourd, chilli, mushroom, beancurd, tau gwa, lady finger etc. I am not sure but I suspect these yong tau foo is homemade as you can see the inconsistency in the ingredients.

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Hakka Yong Tau Foo 4/5

The yong tau foo comes in either dry or soup version. I decided to go for the dry version for the reason that almost all the ingredients are deep fried stuff. It will be good if they offer a mix of non deep fried stuff.

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Pardon m but I could not remember the exact price. I think it is sold at sixty to eighty cents per piece.
For those that likes Thunder Tea, it seems that the stall is quite popular with it. Basically most of the people in the queue is ordering that, and I was the odd one out.


Hakka Thunder Tea (客家佬擂茶)
Tanglin Halt Food Centre
Blk 3A Commonwealth Drive
#01-31
Singapore 140003
Nearest MRT: Commonwealth (EW Line)

Opening Hours:
Tue-Sun: 10am - 8pm
(Closed on Mon)

Direction: 
1) Alight at Commonwealth MRT station. Take Exit A. Walk to Tanglin Halt Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Monday, January 11, 2016

National Kitchen by Violet Oon @ National Gallery

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With the much anticipated opening of the National Gallery, we also see a lot of new restaurants opening in the historical building. One of them is the much looking forward National Kitchen by Violet Oon. The restaurant is stunning beautiful with its Peranakan decoration that incorporated a Victoria twist.

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Sambal Timun Nanas 3.5/5

The three of us took a while to decide on the menu as there are so many items that we wanted to try. Eventually, we started with the Sambal Timum Nanas ($4) that is made up of pineapple, cucumber, chillies, onions and lightly sweet rice vinegar. The tangy concoction is a refreshing and tangy starter to whet up the appetite.

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Pineapple Patchree 4.5/5

The other pickle dish we tried is the Pineapple Patchree ($4) that comes with pineapple, raisins, chillies and yogurt in a sweet sour spiced gravy of turmeric, ginger, garlic and shallots infused with the fragrant curry leaves. I could not help associating the sweet sour turmeric gravy to the familiar taste of the fish head curry which is very addictive.

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Chap Chye 4/5

The Chap Chye ($15) is a Peranakan dish that I always order on the menu. The vegetable is cooked to a soft texture but still retaining an enjoyable crunchy bite. Many chap chye comes across on the sweet side but this is well balanced.

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Daging Chabek Beef Cheek 4.5/5

There are three beef items on the menu, llwe decided to try the Daging Chabek Beef Cheek ($35) which is only available at National Kitchen. The slow braised beef cheek is cooked in a rich spicy tamarind gula melaka gravy and coconut. The beautiful flavoured beef cheek literally melted in the mouth. The subtle sweetness hits the palate first before the spiciness starts to grow on the taste buds.

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Cod in Creamy Laksa Sauce 4.5/5

We initially wanted to try the Curry Fish Head but was advised that it maybe too much for our group, as it is good for 5-6 pax. So we ended up having the Cod in Creamy Laksa Sauce ($34). I was disappointed with the portion, I think it is small to be shared among 3 pax. Putting that aside, the buttery cod fish works beautifully in the creamy laksa sauce. I have no regret in ordering it but maybe next time just for myself.

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Hakka Abacus Beads 2.8/5

I was looking forward to try the Hakka Abacus Beads ($16) but turned out disappointed. The abacus beads is on the doughy side in my opinion, and I could not really taste the yam. The minced chicken topping with dried shrimp and dried cuttlefish was also on the salty side.

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Opor Udang Nankar 3/5

A rare dish on the menu is the Opor Udang Nankar ($14). It is young jackfruit stewed with salted fish and prawns in a rich fragrant spiced coconut gravy.  I thought the salted fish will throw the dish off but it is not salty at all. If you have not eaten stewed young jackfruit before, the texture is similar to brinjal.

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Kueh Beng Kah 3.5/5

Moving on to the dessert, we tried the Kueh Beng Kah ($9) and Pineapple Upside Down Cake ($12). The grated tapioca cake is excellently paired with the gula melaka syrup and coconut milk. I personally prefer the texture to be rougher and coarser. The Pineapple Upsdie Down Cake is nothing special but just a light butter sponge topped with pineapple and a butterscotch sauce. The condense milk sauce may comes across too sweet to many but this is my perfect child memories.

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Pineapple Upside Down Cake 3.5/5

After trying the food at National Kitchen, I have to say that there are hits and misses. The price is also on the high side but you definitely can impress your foreign friends or partner for that special occasion. Although the restaurant is beautifully designed, the spacing between diners can be quite uncomfortable. Not to mentioned, when I was there, the full house restaurant can turned into a noisy night market with the noises bouncing off the decorative tiles around the restaurant.


National Kitchen
National Gallery Singapore
1 Saint Andrews Road
#02-01
(City Hall Wing)
Singapore 178957
Tel: +65 98349935
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction: 
1) Alight at City Hall MRT station. Take Exit B. Turn left onto North Bridge Road. Walk down North Bridge Road. Turn left onto Coleman Street. Walk to destination. Journey time about 10 minutes. [Map]

Saturday, November 5, 2011

Mei Zhen Hakka Delicacies (美珍客家美食) @ Shunfu Mart

Thinking of going where for breakfast this long weekend? Why not head down to Shunfu Mart for some Hakka Delicacies? I was back to try more of their Hakka snacks since my last visit in July. You can read about it here.

The Soon Kueh here is quite different from the others. The skin is much thinner and had a nice chewy texture. Love the chopped scallions sprinkled on top of the Soon Kueh.

Soon Kueh 4.2/5

The Taro Cake is my other favourite here. The steamed Taro Cake was soft and fragrant. Eaten together with the sweet sauce was a delight to the palate.

Taro Cake 4.2/5

Suan Pan Zi or Abacus Beads is kind of a heritage dish. Not many places sell or make Suan Pan Zi anymore. Mei Zhen Suan Pan Zi has a bouncy and chewy texture. It will be a pity if you have not try this Hakka delicacies.

Suan Pan Zi (Abacus Beads) 4.2/5


Mei Zhen Hakka Delicacies (美珍客家美食)
Shunfu Mart
Blk 320 Shunfu Road
#02-26
Singapore 570320
Nearest MRT: Marymount (CC Line)

Opening Hours:
Daily: 7am - 2pm
(Closed on Mon)

Direction:
1) Alight at Marymount MRT station. Take exit A. Cut across Shunfu HDB estate. Journey time about 5 mins.

Friday, July 22, 2011

Mei Zhen Hakka Delicacies (美珍客家美食) @ Shunfu Mart

I remembered the first time I have Suan Pan Zi (算盘子, Abacus Beads) was during one of my Chinese New Year visit prepared by my friend's parent. Since then I have not been able to find the dish in eateries around Singapore. When I read about this Hakka stall at Shunfu Mart that sells traditional Hakka food, I was excited and made my way down to the food centre one morning.


A queue was formed at the stall when I reached the food centre. The stall sells a variety of Hakka snacks and food but I only had the Suan Pan Zi (算盘子, Abacus Beads). It made my day though as I finally get to satisfy my craving.

Suan Pan Zi (Abacus Beads) 4.2/5

Suan Pan Zi (Abacus Beads) 4.2/5

To get to Shunfu Mart, alight at Marymount MRT station. From the MRT station, walk across the block of flats for about 5 minutes to get to Shunfu Mart.


Mei Zhen Hakka Delicacies (美珍客家美食)
Shunfu Mart
Blk 320 Shunfu Road
#02-26
Singapore 570320
Nearest MRT: Marymount (CC Line)

Opening Hours:
7am - 2pm (Closed on Monday)