Showing posts with label Best Eat. Show all posts
Showing posts with label Best Eat. Show all posts

Friday, December 31, 2021

SG Food on Foot - Best Eats In 2021

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I didn't put together a list for 2020 as we were hit by the Covid restriction and was not able to dine-in most of the calendar year. Since the restriction has been somewhat relaxed for 2020, I was able to check out a number of places. With that, I will bring back the annual tradition to recap my food journey for the past one year. Here is my best eats for 2021.


Ah Five Hainanese Chicken Rice


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One of my best discovery for 2021 is Ah Five Hainanese Chicken Rice near Mayflower MRT station exit 3. What caught my attention was a petite young lady behind the chopping board. It is a rare sight in the hawker scene. The stall, run by a sister and brother team, is inside a coffeeshop at block 158 Ang Mo Kio Ave 4. They are the children of Mr Lee Tai Keng, the founder of Five Star Chicken Rice.


Firangi Superstar


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Firangi Superstar at Craig Road is born out of love and memories of the country India. Stepping into the restaurant is a cinematic journey, transporting diners to an Officer's Club, Old Railway Room, Elephant Palace and Jungle Lodge. Here, the food takes classic Indian cuisine in unexpected forms in Head Chef Thiru Gunasakaran's hand, giving it a modern approach.


Joo Chiat Place Fried Kway Teow


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All of us probably has our own favourite char kway teow stall, and mine is Outram Park Fried Kway Teow Mee at Hong Lim Food Centre. I am glad to discover an underrated Char Kway Teow stall at Joo Chiat Place Fried Kway Teow. It is located in a corner coffeeshop along Joo Chiat Place. In my opinion, it is comparable to Outram Park Fried Kway Teow.


Ju95


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JU95 is a modern izakaya restaurant located at Boat Quay opened for about 3 months. From what I understand, the kitchen is helmed by Chef Louis who supposed to follow a 2 Michelin starred chef to Belgium which was put off due to the pandemic. I am impressed with the food at Ju95. The dishes I tried are creative and tasty with touches of finesse, giving a modern take of traditional izakaya. Ju95 is one of the best restaurants I have eaten this year, and I recommend you check it out.


Rempapa


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I have been following Chef Damian D'Silva heritage cooking when he had a stall at Timbre+ Ayer Rajah, followed by Folklore and Restaurant Kin. But, unfortunately, he didn't stay long at any one place. Hence I was glad to hear he is making a come back with a new restaurant - Rempapa at Park Place Residences at PLQ. Rempapa offers an all-day dining concept where the eclectic menu caters for different times of day - Breakfast, Brunch, Lunch, and Dinner.


Revolver


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Revolver is the latest and hottest restaurant to be opened at the bustling Tras Street. The restaurant embraces the fire of Indian cooking sensibilities, world-class premium produce and carefully selected global spices to create a progressive and exciting dining experience. There is three tasting menus - Discovery Menu ($139++), Experience Menu ($179++) and Vegetarian Menu ($129++).


Ristorante Pietrasanta


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I could not believe this was my first time visiting Ristorante Pietrasanta until it recently relocated to Connexis Tower, Fusionpolis. It moved from Portsdown Road to the current location, which is more accessible. It is so much accessible now located just beside the One-North MRT station. A must-have is the pasta dishes at Ristorante Pietrasanta. They handmade all their pasta daily.


Tai Er Chinese Sauerkraut Fish


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Popular Tai Er Chinese Sauerkraut Fish, with nearly 300 stores in China, has opened its first outlet in Singapore at Changi Jewel Singapore. The restaurant is known for its Chinese Sauerkraut Fish seeing daily queues at the stores to savour the fish fillets in a spicy and sour broth. A must have is the Chinese Sauerkraut Fish ($48/$68/$88) that comes in a huge plate with the tender fish slices swimming in a pool of soup, brimming with red chillis, Sichuan peppercorn and pickled cabbage. If I am not wrong, they use tilapia fish for the dish. The combination of mala, spicy and sour flavours is super shiok. I can understand why it is so popular in China now.


Teochew Fish Ball Noodle


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I have heard about an excellent Teochew fishball noodle stall at Crawford Lane. Still, I always end up going to the one Michelin-starred Hill Street Tai Hwa Pork Noodles. So finally, I got a chance to visit the area and took the opportunity to check out Teochew Fish Ball Noodle, located inside a coffeeshop at block 462 Crawford Lane. Between the mee pok and mee kia, we find the mee kia goes better with the concoction of sambal chilli and vinegar. Though the vinegar is not as punchy compared to Hill Street Tai Hwa Pork Noodles, you still get that sourish kick balanced with the sambal for that slurping goodness. Overall, Teochew Fish Ball Noodle offers a good bowl of fishball noodles. However, if you find the queue at Hill Street Tai Hwa Pork Noodles is too long, you may consider making a slight detour to try the fishball noodle just a few blocks away.


Yang Ming Seafood


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Having seen a lot of postings from my foodie friends, I have to make my way to Yang Ming Seafood (扬名海鲜) at Bishan Street 11. The zichar place is located in a coffeeshop among the HDB estate. You will notice we ordered mostly seafood dishes because this is their forte. The highlight for the night has to be the Lobster Chee Cheong Fan ($88). It is a dish my friend shared with the owner what he had in Hong Kong, and after much R&D, the chef created this dish which becomes a hit with a lot of foodies. The highlight is the silky chee cheong fan accentuated by the fried shallot, fried garlic and premium soya sauce.

With this, I present to you my Best Eat In 2021. I also like to take this opportunity to thank all my readers and followers for the supports all these years. After two years of Covid, I hope things will get better and we can resume things back to norm. Last but at least, wishing everyone a safe, healthy and wonderful 2022.

Tuesday, December 31, 2019

SG Food on Foot - Best Eats In 2019

BestEat2019

As an annual tradition, I will recap my food journey for the past one year. Looking back at 2019, it is another delicious yearn with good food as well as getting to know new friends over a meal. The bubble tea craze continued to boom with more oversea brands landing on our shore. Several new ramen restaurants also opened in 2019. Unfortunately, none of these made it to my Best Eat In 2019 list. Without further ado, let me unveil my best eats for 2019.


Ah Hua Teochew Fishball Noodle


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Ah Hua Teochew Fishball Noodle is a stall run by a father and daughter team in the quiet neighbourhood in pandan gardens. The highlight of the stall is their handmade fishball dumpling and meatball. The fish dumpling has a silky texture with a crunchy bite, wrapped in real fish skin. The handmade meatball is soft and flavourful packed with the aroma of dried sole fish.


Artichoke


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Having been around for nine years and still standing tall is Artichoke. The restaurant offers Middle Eastern-inspired cuisine, which is the least authentic Middle Eastern restaurant. The funky take of the cuisine draws inspiration from Middle Eastern flavours and ingredients while injecting the element of fun and creativity into the dish.


Chef Kang Noodle House


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Winning Michelin Bib Gourmand 2019 in less than a year of its opening is Chef Kang Noodle House by Michelin starred Chef Ang Song Kang of Chef Kang's Kitchen. For five dollars, you get a plate of noodle with fatty char siew, pork lard, greens and wantons. What impresses me at Chef Kang Noodle House is down to each component on the plate of wanton mee. The char siew is fatty with a nice char on the exterior that comes with a beautiful layer of fats and lean meat. The noodle is springy with a delightful bite, complemented by the delicious dark sauce. The wanton was plump and generous filling such as prawn, minced pork, black fungus and water chestnut.


Chuan Hung


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Chuan Hung is a noodle bar that specialises in Mian Yang rice noodles with a choice of different broths, and a variety of toppings such as braised beef and pig intestines. The thin, slippery noodles here are specially sourced from a particular artisan who lives in a village deep in Sichuan. It took close to a year and dozen of personal trips to convince the artisan to supply the noodles. Fast forward, the noodles now served in Chuan Hung are found nowhere else in Singapore or South East Asia. The specially sourced noodle made from rice, is smooth and silky, almost like mee sua. Perfect for soaking up the delicious broth.


La Dame de Pic


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With Raffles Hotel Singapore reopening after its restoration work, the hotel welcomes La Dame De Pic by Anne-Sophie Pic, one of the world's top female chefs with a total of seven Michelin stars under her belt. This is also her debut into Asia. This is probably one of the most exciting restaurants to be opened in 2019, and it has great potential to get at least a Michelin star next year. Hence do visit the restaurant before the price goes up after their Michelin star next year.


Lee's Confectionery


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A hidden gem in the West, Lee's Confectionery caught the attention of social media with its beautiful plated dainty cakes and tarts. Most importantly, they tasted delicious. The coffee at ee's Confectionery is worthy of a shout out. Although the coffee does not come with elegant latte arts, they are quality coffee using the beans from Tiong Hoe.


Izy Fook


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This is a hard one. I was torn between picking Fook Kin or Izy Fook in which I enjoyed the roasted meats from Roasted Paradise. I decided to pick the latter as the menu has a wider variety of dishes that is not just focused on the roasts from Roasted Paradise. The izakaya centric menu includes other delicious items such as the cereal soft shell prawns, wagyu 2gr oyster blade, superior prawn mee pok and more.


Red Lips


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With over 40 outlets in China within five years of its establishment, Red Lips is the largest new-age mala tang chain from Shanghai. Customers can customise their hotpot-in-a-bowl choosing from over 45 food items, authentic hotpot base and secret spices. The ingredients include seafood, meat and vegetables, noodles and other speciality offerings, selected for their freshness, quality and taste. Unlike most mala fragrant pot stalls that serve frozen ingredients. What holds everything together is the secret spicy sauce that comprises of peppercorns, and a blend of over 20 ingredients and spices. It has a bold, full-bodied flavour with depth, leaving a pleasing and lingering aftertaste. I would recommend mixing it up with the creamy sesame sauce which kicks up the flavours by several notches. The sauces really go well with the ingredients and its very convenient for takeaway.


Soon Heng Pork Noodles


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If you like the Bedok 85 style of Bak Chor Mee, then you are in for some great news. Soon Heng Pork Noodles at Neil Road serves a good bowl of the soupy style bar chor mee. Unlike other bak chor mee stalls, the broth here is almost like a ramen broth that is rich and intense. This is achieved by simmering pork bones overnight for that heavenly flavour.


Yun Nans


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Yun Nans (云海肴), the world's biggest Yunnan F&B chain with over 150 outlets in China specialises in 高原料理 or highland cuisine, featuring the ingredients in Yunnan's natural highland terrain that is free from pollution. Singaporean's only knowledge of Yunnan cuisine probably is the 过桥米线 (Cross Bridge Vermicelli). What Yun Nans has given Singaporean is a whole new array of Yun Nans dishes foreign but yet close to our palate.

With this, I present to you my Best Eat In 2019. I also like to take this opportunity to thank all my readers and followers for the supports all these years. Last but at least, wishing everyone a wonderful 2020.

Tuesday, September 17, 2019

Michelin Guide Singapore 2019 - For The First Time We Have Two Michelin 3-Stars Restaurant In Singapore

Michelin Guide Singapore 2019

Michelin Guide Singapore has announced the winners of 2019. This year a total of 44 restaurants have made it to stardom, receiving their star. This is an increase of 5 starred restaurant compared to 39 last year.

9 new restaurants received their one star this year making it into the 2019 listing. There are five 2-star restaurants. Zen is new entry getting 2 stars in its debut while Saint Pierre gets promoted to 2-star restaurant, joining Shisen Hanten, Shoukouwa and Waku Ghin.

Finally, a new era in Singapore's gastronomy scene with the birth of two new 3-star restaurant - Les Amis and Odette.


Michelin Starred Restaurants 2019


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3 STARS
Les Amis
Odette

2 STARS
Saint Pierre *PROMOTE
Shisen Hanten
Shoukouwa
Waku Ghin
Zen *NEW

1 STAR
Alma
Basque Kitchen by Aitor *NEW
Beni
Braci
Buona Terra *PROMOTE
Burnt Ends
Candlenut
Cheek Bistro *NEW
Chef Kang's
Corner House
Cut
Garibaldi
Hawker Chan
Hill Street Tai Hwa Pork Noodle
Iggy's
Imperial Treasure Fine Teochew Cuisine (Orchard)
Jaan by Kirk Westaway
Jag *NEW
Jiang-Nan Chun
Labyrinth
Lei Garden
Lerouy *NEW
Ma Cuisine
Meta *NEW
Nouri
Putien (Kitchener Road)
Rhubarb
Shinji (Bras Basah Road)
Shinji (Tanglin Road)
Summer Palace
Summer Pavilion
Sushi Ichi
Sushi Kimura
Table65 *NEW
Terra *PROMOTE
The Song of India
Vianney Massot *NEW

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Like what I have mentioned in my visit to Jag, my prediction was correct that the restaurant will get a star this year. Congratulations to Chef Jeremy Gillon. The other new 1-star restaurants are Basque Kitchen by Aitor, Buona Terra, Cheek Bistro, Lerouy, Meta, Table65, Terra and Vianney Massot.

Unfortunately, Crystal Jade Golden Palace and Whitegrass have fallen from the list this year. Whitegrass didn't make it to the list after it reopened under a new chef this year when Chef-owner Sam Aisbett closed the restaurant back in December 2018 after bagging one Michelin star in 2017 and 2018.

Do visit Michelin Guide Singapore https://guide.michelin.com/sg/en for more details.

Sunday, December 30, 2018

SG Food on Foot - Best Eats In 2018

Best Eat 2018

We have come to the end of the year and it is another delicious year with lots of food. Year 2018 has been a year where we saw the boom of bubble tea and the emerge of private home dining scene. I will take this opportunity to do a wrap up for 2018, recapping the top ten places I have dined in 2018.


Tinoq Private Dining


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I have the privileged to have a group of like-minded foodies who have been my greatest companions to check out a number of private home dinning places that have sprung up in recent time. One of them is Tinoq Private Dining by celebrity make-up artist, Tinoq Russell Goh. Tinoq is my opinion is my best private dining experience offering the full package. He i a good cook, preparing everything very scratch, as well as a entertaining host.


Mustard Seed Pop Up


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Another private dining spot that make into my best eat for 2018 is Mustard Seed Pop Up. It is a Kaiseki style private home dining by Chef Ming Kiat. The food at most private home dining places are more homely style while Mustard Seed offers a more refine and restaurant style. I also like the chef's take of incorporating local ingredients into his kaiseki style dining.


Lucky House Cantonese Private Kitchen


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Lucky House Cantonese Private Kitchen is probably the hottest private home dining spot in Singapore now. I heard that it is fully booked until October 2019. That is 10 months waiting list, probably longer than any other Michelin starred restaurants. I am lucky to score two seating in 2018 at Chef Sam Wong's home before he gets some popular that it is impossible to get a reservation. What I enjoyed here it is rustic cooking using natural seasoning, charcoal cooking, allowing the fresh ingredients to shine.

The Spot


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One of the newest restaurant in 2018, The Spot at Marina One impresses me with the creative and mastery in fusing modern European cuisine with Southeast Asian ingredients by Chef Lee Boon Seng. And what makes me look forward to in each dish, is the unique sauce that is paired with the food. It's like embarking a discovery tour on the different type of sauces he will be using to pair with the mains.


Origin Grill


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It has been a while since I have a good piece of steak, I am lucky enough to be able to check out Origin Grill at Shangri La Singapore, another new restaurant in 2018. Over here, I was able to indulge in the priced meat such as the John Stone Grass-fed Dry-aged for 35 days, Snow-aged Full Blood Wagyu A4 and Shiro Kin Full Blood Wagyu.


The Chinese Kitchen (厨神私房菜)


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Probably under the radar is The Chinese Kitchen (厨神私房菜) in Lavender. It is opened by opened by local renowned Chef Austen Ong, the former president of society of Chinese cuisine Chef (Singapore). He is also dubbed the 厨神 (God of the Kitchen) by the culinary industry, probably from his numerous achievement such as winning the Gold medalist of Asian Cuisine in the 8th FHA International Salon Culinaire, Most Creative award in the 4th World Championship of Chinese Cuisine and Champion of Taipei's World Culinary Contest in both 2005 and 2007. The food here is reasonable priced, comfort traditional dishes with a touch of fineness.


Chui Huay Lim Teochew Restaurant


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Being a Teochew, I always have a soft spot for good Teochew Cuisine. Chui Huay Lim Teochew Restaurant makes it into the list because it is a new discovery for 2018. I have not known of its existence until I visited back in September 2018. It is located inside the historical 170-year-old Chui Huay Lim Club at Keng Lee Road, in the Newton area. The restaurant under Jumbo Group has been around for 7 years.


Folklore


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I have lost count the number of times I have visited Folklore at Destination Singapore. I never get tired of the food here. There is always something new on the menu. Chef Damian seems to have a magic hat where he will consistently put on the menu heritage dishes that is lost or rarely served in restaurant anymore.


L32 Geylang Handmade Noodles


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There are also a couple of hawker stalls that make it into my best eat in 2018. One of them is L32 Geylang Handmade Noodles at Geylang Road. In 2018, I managed to visit a number of ban mian stalls but this stall stood out for me as it gets the ticks for the noodle, soup and chilli. It has everything that I am looking for in a bowl of good ban mian.


Charlie's Peranakan Food


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My last spot in the list is reserved for Charlie's Peranakan Food at Golden Mile Food Centre. Charlie is a baba chef who comes out of retirement after 8 years to open the stall selling Peranakan food. I am glad that I have the chance to try his cooking and dishes. Who says we can't find cheap and delicious Peranakan cuisine in the hawker centre.

With this I present to you my Best Eat In 2018. I am also like to take this opportunity to thank all my readers and followers for the supports all this years. Last but at least, wishing everyone a wonderful 2019.

Saturday, December 30, 2017

SG Food on Foot - Best Hawker Eats In 2017

Best Hawker 2017

Mentioned in the earlier post, I decided to have a separate list for my best hawker eats for 2017. Some of these stalls are not really new, in fact most of the them have been around for a while. Besides the travelling to different parts of the island, most hawker stalls only opens from morning to around 2-3pm. It is a bit hard to visit them when you have a day job, unless for the weekends. Guess this is probably why it told me so long to visit some of these household name hawker stalls. Anyway, below is the list based on my dining experience and the fact that these stalls are near to MRT stations.


Aw's Signature Noodle


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Aw's Signature Minced Pork Noodles at Tanglin Halt Food Centre is a rather unknown stall selling a very different type of bak chor mee at Tanglin Halt Food Centre. Besides the bak chor mee, it also sells other noodle dishes such as their signature noodle, fish maw beehoon, braised pork noodle and shredded chicken hor fun. The most exciting part in the discovering of this stall is that it is run by Gen-Y stall owner. The highlight for me is actually the Fish Maw Beehoon ($4). At first glance, it looks like a bowl of lor mee but it is not. The sauce is not gooey or starchy. Instead the braised sauce gravy complemented the silky beehoon excellently. The star is the soupcon of orange coloured looking chilli that elevated the whole experience to the next level. It definitely packed a punch. I will definitely asked for more in my next visit. Similar to the signature noodle, the bowl of beehoon comes with generous serving of fried meatball, quail egg, shredded chicken, fish maw and minced pork.


Claypot Delights


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Located inside Kallang Basin Industrial Estate is Yew Yi Hup Kee Eating House which housed a number of food stalls providing cheap and comfort food for the workers in the area. With the opening of the downtown line 3, I made my way down to Claypot Delights (砂煲小吃), a hidden gem in the industrial estate offering a variety of claypot dishes for only $4. A bowl of rice comes at additional cost of $0.50. My favourite goes to the Claypot Assam Fish ($4). I really enjoyed the sourish of the assam that I drowned my rice with it. I suspect the fish used is the frozen type but for the price, I am not complaining.


Eat 3 Bowls


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Eat 3 Bowls (呷三碗) at Seah Im Food Centre is a new stall opened by 2 young men. The Braised Pork Rice ($2.50) or also known as Lu Rou Fan is top notch. The braised sauce is not overly sweet with hints of spices such as star anise and cinnamon. The minced pork literally melted in the mouth which has absorbed the essence of the braising sauce which complemented the soft and pearly rice excellently. Their signature Intestine Mee Sua ($3.50) is also not to be missed. Using the red mee sua, the rendition by the 2 young gentlemen reminded me of my Taiwan trip. This is probably the best and closest I have eaten by far. Add some garlic and vinegar to complete the full appreciation of the mee sua.


Fei Zai Pork Rib Prawn Noodle


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Located inside a coffeeshop along Pasir Panjang road at the corner of Pepys Road is Fei Zai Pork Rib Prawn Noodle (肥仔排骨虾面). The stall only opens in the morning and its usually sold out by 1pm. During my visit on a Saturday morning, there was a snaking queue and it told me about 30 minutes to savour the bowl of prawn noodle. The highlight is the hae bee him or spicy dry shrimp sambal chilli sauce. It has a good punch in it which goes very well with the noodles. The pork ribs was cooked to folk tender without the porky taste. It fell off the bone with ease. The soup was also robust and sweet. I could taste the essence of the prawn shells that has been boiled for hours.


First Street Teochew Fish Soup


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I have grown up in Hougang but I did not know about this awesome fish soup stall near my home. It is only after I moved to the West then I know about its existence. I have to travel all the way back to the East to visit First Street Teochew Fish Soup (第一街潮州鱼汤) to find out for myself why the stall has a constant long queue of customer willing to wait up to 30-45 minutes, just to have their fish soup. The stall offers a variety of fishes for the fish soups such as batang (mackerel), promfret and red garoupa. Customers also have a choice to add rice, porridge or mee sua to go along with their fish soup. My favourite among the dishes I tried is the Mixed Soup ($5/$7$10) which comes with batang fish, greens, squid, fish maw, fish cake, prawn, salted vegetables, ginger, fried shallots and minced pork. The highlight is the minced pork with is mixed with tee poh (dried sole fish). The stock of the fish soup is all the same but the additional of the minced pork with tee poh gives the soup an extra punch, elevating the flavour to a new level.


Hua Kee Chicken Rice


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Hua Kee Chicken Rice at Redhill Food Centre is one of those stalls that I wanted to visit the longest time. I have friends who even declare this as their number one chicken rice stall in Singapore. Hua Kee was founded over 30 years ago by Mdm Tan's husband. Now the stall is run by Mdm Tan and her son, Mr Jay Lim the 2nd generation. I like that the chicken here is chopped into chunky pieces which is tender and juicy. Most important I released what my friends meant that their chicken has that chicken taste while a lot of other places tasted rather bland. The other component for a good plate of chicken rice is the rice. I understand that the stall cooks their chicken rice with chicken oil and sesame oil in smaller batches using several smaller pots instead of one big pot. The chicken rice comes with a mild chicken aroma, fluffy, grainy and not greasy.


Kopi More


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Kopi More at Golden Mile Food Centre is set up early in the year by 43 years old Lawrence who used to work in the petroleum industry. What makes Kopi More different is the introduction of espresso machine into the hawker scene. He used a blend of Indonesia Robusta and Columbian Arabica beans, roasted with sugar and margarine to achieve the Nanyang flavour. For freshness, a small batch of the coffee powder is grounded each time. Every cup of coffee is made like how a barista at a cafe will do so. Using the espresso machine, each cup of coffee is pressed out from machine instead of using those coffee sock to make them. The process of using the pressure gives the coffee a creamer texture as well as reducing the acidity. This is indeed a really good cup of Hot Coffee ($1.50). The full bodied coffee has a smooth and creamy texture. It also has a nutty and toasty flavour. The coffee is slightly expensive by a few cents compared to other drink stalls but you are getting a good cup of quality and robust coffee. Not forgetting this is much cheaper than those artisan coffee from cafe


Mei Mei Roast


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I got to know about Mei Mei Roast at Ubi Road 1 when I came across a posting by my fellow foodie kaki, Uncle Bob. It got me even more excited to read that the stall is operated by Kay Lee's younger sister. Hence I decided to make my way down to the stall on a Sat to check it out since it is now more accessible with the new Downtown Line 3. My favourite is their Roasted Duck. The bird is given a coat of crispiness with a nice hint of charred smokiness. The meat was also tender and juicy.


Rahim Muslim Food


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I manage to travel to Ang Mo Kio to try the legendary Power Mee Rebus from Rahim Muslim Food. It is understand that they have been around since 1960s and this is their fifth location. When I reached the stall on a Saturday afternoon, there was already a queue and it took me about half an hour to savour the bowl of noodle. I did not regret queuing up for the bowl of Mee Rebus ($3). It is indeed quite special. Not only does it come with the regular ingredients such as tau pok, bean sprouts and egg, there is also chunky pieces of poached chicken. Just before serving, satay sauce was ladled on top for a nutty finishing. Give the noodle a good toss in the gooey gravy which is neither too watery or starchy for a slurping shiokness. You probably would like to add more chicken for an additional 80 cents.


Rahmath Cheese Prata


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Rahmath Cheese Prata is run by Mr Ali, who used to operate in Ang Mo Kio before relocating to the current place at Toa Payoh Lorong 4. He sells a total of 13 different types of prata, from savoury to sweet. We ordered both the Plain and Egg Prata which is freshly cooked upon. I disliked having prata that has already been pre-cooked which is cold and stale. A minimum order of 2 is required for the Plain Prata ($1.80 for 2pc). The prata had a nice buttery aroma which is fluffy, doughy and slight crispiness on the exterior. It is the type of prata texture that I enjoy, not those that is overly crispy. The Egg Prata ($1.50) is as good too. The egg gave the prata an additional layer of texture and bite. Not forgetting the curry, dip into it for a complete enjoyment of these fried flatbread.

Friday, December 29, 2017

SG Food on Foot - Best Restaurant Eats In 2017

Best Restaurant 2017

In an blink of an eye, we are coming to the end of 2017. It is another exciting year with many new restaurants opening in the little red dot. Like previous years, I will be putting together a list of my best eats for 2017. For this year, I decided to split the annual round up to a restaurant list and a separate hawker list. The listing is based on my dining experience and the fact that it is near to the MRT stations.


Chef Kang's Kitchen


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The newly awarded one Michelin Star restaurant in the Michelin Guide Singapore 2017. Chef Kang's Kitchen is a private kitchen with only 4 tables. It is very hard to get a reservation with a waiting list of up to 2 months. Many people has commented that its not worth eating at Chef Kang's kitchen because it is very expensive for zichar food. I agree with the pricing but we need to recognise this is a private kitchen. Chef Kang cooks every dish himself. In fact he has given refinement to the dishes.


Chen's Mapo Tofu


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If you find it too expensive to dine at Michelin 2-Star restaurant Shisen Hanten by Chef Chen Kentaro at Mandarin Orchard, you will be glad to know that he has opened an offshoot called Chen's Mapo Tofu offering casual dining priced dishes at OUE Downtown Gallery. His signature dish is the Mapo Tofu and you can try his recipe at Chen's Mapo Tofu at an affordable price of less than $10. The Mapo Don at $8.80 comes in a huge plate of rice topped with the signature mapo tofu or you can have the it a la carte at $6.


Five Ten


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All these years I have not been a big fan of tapas or small plate concept because I find the portion not only small but overpriced. However with Five Ten entering the dining scene, this has broken the mould with a new concept inspired by Taiwanese street food, putting customers' pockets first without scrimping on quality. What is more attractive is the pricing. Every item on the menu is priced at $5 or $10.


Folklore


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I am so happy to hear about the opening of Folklore at Destination Singapore Beach Road because the brainchild behind it is non other than Chef Damien D'Silva. Having tried his food when he was at Timbre+ and getting to know about his culinary philosophy, I am excite to know that I once again have the opportunity to find Singapore heritage dishes at his new restaurant - Folklore, which is like a losing art in Singapore. These are dishes that are hardly available on the menu nowadays. Dining at folklore is not just about enjoying good food prepared from scratch but also about preserving and propagating Singapore culinary heritage.


Lotus Kitchen


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Lotus Kitchen at Chinatown Point is a new vegetarian restaurant, which is the spinoff from the famous Lotus Vegetarian Restaurant at Quality Hotel. Diners can find new creations as well as some of the best selling mainstays from predecessor. I am very impress with the vegetarian dishes at Lotus Kitchen. Especially on the creativity behind the dishes. It definitely changes my perspective on vegetarian cuisine. Vegetarian food is not just about deep fried flour items and greens. After trying the food here, I felt that their vegetarian dishes can convert even a carnivore.


Nouri


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I have been a fan of Chef Ivan Brehm's food was when he was at Bacchanalia, Coleman Street back in 2013. I was really impressed by his cooking and philosophy of using Asian ingredients to reinvent classic dishes. Not to forget he led The Kitchen at Bacchanalia to 1 Michelin Star in 2016. Moving forward, Chef Ivan has ventured out on his own and opened Nouri at Amoy Street. Nouri by Chef Ivan Brehm is definitely an exciting new restaurant to look out for. The new restaurant may not be there yet for the Michelin Guide Singapore 2017 but I think it was the potential to get a star in the next edition in 2018.


The ART (Assumption Restaurant for Training)


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The ART (Assumption Restaurant for Training) is not your usual restaurant. Located inside Assumption Pathway School at Cashew Road, the restaurant provides the training ground for the students to put their F&B knowledge and skills into practice. The ART has recently extended its operating hours on Fridays (during school term) to include dinner. Set dinner will be served for dinner except on the last Friday of each month, where it is replaced with Porridge Buffet. For a mere $12, there is an eclectic selection of traditional condiments and dishes to go with either the normal porridge or porridge with sweet potatoes. Besides the array of unlimited traditional condiments and dishes to go with the porridge, very table will have a plate of Braised Duck and Steamed Seafood that will be served once. The restaurant may not be run by celebrity chefs but the students have put their heart into it. The food here is actually quite delicious and value for money. By the way, do be patient with their service as the place is run by students that are still learning the trade to gain practical experience experience from what they have learnt in classes.


Tono Cevicheria


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The first ever Peruvian Cevicheria, Tono Cevicheria has landed on our shore at Duo Galleria. The restaurant is the brainchild of Peruvian Chef Daniel Chavez, co-owner and chef of OLA Cocina del Mar at MBFC. The kitchen at Tono Cevicheria is headed by Executive Chef Mario Malvaez with a dynamic team of Lima-trained Latin American chefs. If you are new to Peruvian cuisine, you have to check out their beautiful food with rich and robust flavours.


Venue by Sebastian



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When one door shuts, the other door opens. With the closing of Restaurant Ember, Chef-Owner Sebastian Ng has opened his latest concept - VENUE by Sebastian at the new OUE Downtown Gallery. With former Head Chef of Artichoke joining his culinary team, the restaurant offers a menu featuring modern European culinary techniques and quality ingredients, imbued with a refreshing touch of Asian flavours. This is my first time trying Chef Sebastian's food. I have not been to Ember hence I could not compare the difference. Others have told me that his food is light but flavourful, I kind of agree from the vegetable dishes I tried. However I thought he is better in meats, as I enjoyed them more than the greens.


Wakanui Grill Dining



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WAKANUI Grill Dining located on the level 4 of the new Marina One complex. The restaurant is situated in a stunning glass structure on the fourth floor of the West Tower offering New Zealand Ocean Beef and Wakanui Spring Lamb which are grilled over Japan-sourced Binchotan charcoal. It also offers New Zealand seafood, such as Ora King salmon, New Zealand-sourced sashimi-quality fresh fish and green lip mussels, and other seasonal produce and dairy products imported from New Zealand. WAKANUI Grill Dining is a culinary experience enjoyed in a quiet oasis, where the views of the lush central gardens of Marina One provide a welcome respite from the bustle of city life. Pricing maybe a bit on the steep side but the dry-aged beef and lamb here are top quality and well executed.