Shiok Pot @ Bukit Timah Interim Food Centre - A Mother’s Bold Career Switch from MNC to Hawker

Tucked away at the unassuming end of Bukit Timah Interim Food Centre is a newly opened hawker stall that comes with a story worth knowing. Meet Shiok Pot, started by 40-year-old Pei Jin, or PJ, who made a bold career switch from working in a corporate MNC to becoming a hawker after losing her job.

For someone who had a stable corporate career, starting from zero in the hawker trade was certainly not the obvious next step. PJ has no culinary training and no family background in the hawker business. What she does have is a love for cooking — and plenty of encouragement from her family, especially her daughter. Her daughter loved her cooking so much that she encouraged her mum to become a hawker and share her food with more people. That simple encouragement eventually pushed PJ to take the plunge.

At Shiok Pot, PJ serves hearty one-pot meals where diners can customise their meal by choosing their soup base, meats, and staple. Everything is cooked together with vegetables and tofu, making it a fuss-free, comforting one-pot meal.

Diners can choose from four soup bases: Original, Tomato, Sauerkraut, and Mala. For proteins, diners can choose two meats from Beef, Pork, or Chicken, then select one staple from Instant Noodle, Yi Mien, Thick Beehoon, Yellow Noodle, or Rice. It is essentially a build-your-own hotpot, but served as an individual portion, convenient for those who want a warm, filling meal without the commitment of a traditional hotpot.

Original Pork Bone Soup 4/5

For my first pot, I went with the Original Pork Bone Soup ($8.90) with beef and thick beehoon. The broth has a pleasant pork-bone depth and a savoury profile, balanced by the natural sweetness of the cabbage and corn. The soup also has a slight milky creaminess, giving it a comforting quality without making it overly rich. The beef was a substantial addition to the bowl, while the thick beehoon soaked up the broth well. With the vegetables and tofu thrown into the pot as well, there is quite a lot going on in a single serving. What stood out to me was the portion size. At $8.90, the bowl is fairly generous and makes for a hearty meal, especially for those looking for something warm and filling.

Sauerkraut Soup 3.5/5

For the second pot, we tried the Sauerkraut Soup ($8.90) with pork, chicken and Yi Mien. Again, the portion was generous, with a good mix of meat, noodles, vegetables, and tofu, making it another substantial one-pot meal. The sauerkraut broth has a light sourness that gives the soup a different character from the more comforting pork bone version. Personally, I felt the sauerkraut tang could be more pronounced. A little more acidity and perhaps some spiciness would also give the broth an extra kick and make it more distinctive.

That said, PJ shared that this is one of the soup bases she is still tweaking based on customer feedback. It is understandable for a newly opened stall to continue refining its recipes, and it will be interesting to see how the Sauerkraut Soup develops over time.

Unfortunately, I didn’t get to try the Tomato Soup, mainly because the portions were more generous than expected and we were already quite full after the two pots. From what I understand, the Tomato Soup is also one of the more popular choices among customers, alongside the Original Pork Bone Soup. That gives me a reason to return and try it on another visit.

I wouldn’t say Shiok Pot is currently one of those hawker stalls that I would travel across Singapore specifically for. However, for residents living around Bukit Timah and those working in the area, Shiok Pot offers something quite appealing. This hearty, customisable one-pot meal is generous and reasonably priced at $8.90. More importantly, the story behind the stall is rather heartwarming.

What started with cooking for the love of her daughter has now become an opportunity for PJ to share her food with a wider group of diners. It is a bold move for a 40-year-old mother to make such a drastic career change, especially without culinary training or hawker experience. The food may still be evolving as PJ gathers feedback and fine-tunes her recipes, but the passion behind Shiok Pot is clear. Sometimes, a new chapter begins not because you planned for it, but because life gives you no choice but to start again.

Note: This is an invited tasting.


Shiok Pot
Bukit Timah Intermin Food Centre
2A Jln Seh Chuan
#01-075
Singapore 599213
Nearest MRT: Beauty World (DT Line)

Opening Hours:
Tue-Sun: 11am - 8pm
(Closed on Mon)

Direction:
1) Alight at Beauty World MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Xiang Xiang Hunan Cuisine (湘香湖南菜) @ Parkway Parade - Expanding its Footprint to 15 Outlets with New Creations

Xiang Xiang Hunan Cuisine continues to win over Singaporean diners with its authentic Hunan flavours and comforting dishes. Officially opened on 15 March 2025, the 15th outlet at Parkway Parade introduces a line-up of exclusive new dishes that bring even more to love this well-loved brand.

Sizzling Claypot Chicken 4.2/5

Simmered in a claypot with a savoury housemade sauce, the Sizzling Claypot Chicken (Non-Member: $22.90, Member: $18.90) delivers a homely richness that pairs perfectly with their signature 五常米 (Wǔcháng mǐ) rice. The tender chicken soaks up the mildly spicy sauce beautifully, and we’re hoping to see this comforting dish rolled out across all outlets soon.

Stir-fry Spicy Squid Tentacles 3/5

Visually appealing and bold in flavour, the Stir-fry Spicy Squid Tentacles (Non-Member: $22.90, Member: $18.90) is punchy and aromatic. However, the cumin-forward profile may not suit every palate, and we found the tentacles would have benefitted from being cut into larger pieces to better retain their texture.

Braised Beef Brisket with Whole Tomato 3.5/5

This dish brings to mind a hearty Italian Bolognese with a twist. The Braised Beef Brisket with Whole Tomato (Non-Member: $22.90, Member: $19.90) features slow-braised brisket in a tangy tomato broth that’s rich, warming and surprisingly addictive.

Claypot Sweet and Spicy Prawns 3.8/5

As part of the brand's mainstays from other outlets in February, the Claypot Sweet and Spicy Prawns (Non-Member: $22.90, Member: $19.90) stand out. Fresh prawns are gently simmered in a claypot with a secret sauce blend that evokes a touch of spicy Japanese curry. The addition of tender potato chunks soaking up the flavour is a lovely touch.

Braised Luffa 3.8/5

While we usually choose cauliflower as our go-to veggie dish, the Braised Luffa (Non-Member: $15.90, Member: $12.90) surprised us with its delicate sweetness. The luffa is light and refreshing, and the dough fritters were mistaken at first glance for tau pok.

Hunan Stir-Fry Pork 4.5/5

Our must-order at every Xiang Xiang visit, the Hunan Stir-Fry Pork ($19.90), remains a bestseller for a reason. Over 200,000 servings are sold annually. It's easy to see why. Spanish Iberico pork is stir-fried with fiery Shandong screw peppers and crunchy Yunnan white fungus, creating a crave-worthy medley of textures and spice.

Roasted Chili & Century Egg with Mashed Eggplant 4/5

A chilled appetiser with vivid flavour, the Roasted Chili & Century Egg with Mashed Eggplant (Non-Member: $12.90, Member: $11.90) hits all the right notes — pungent, creamy, and deeply savoury. The interplay between the smoky eggplant, spicy roasted chilli, and umami-rich century egg is absolutely moreish.

Xiang Xiang Hunan Cuisine's newest outlet at Parkway Parade not only expands the brand's footprint but also introduces fresh creations that highlight its commitment to flavour, quality ingredients, and thoughtful presentation. Whether you're a long-time fan or new to Hunan cuisine, this is a great time to rediscover its offerings, especially if you live in the East. We're excited to see what's next as Xiang Xiang continues its journey across Singapore.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Xiang Xiang Hunan Cuisine
Parkway Parade
80 Marine Parade Road
#01-30
Singapore 449269
Tel: +65 9137 4773
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Nearest MRT: Marine Parade (TE Line)

Opening Hours:
Daily 11am - 10pm

Direction:
1) Alight at Marine Parade MRT station. Take Exit 1. Walk to destination. Journey time about 3 minutes. [Map]

Kinki Restaurant + Bar @ Customs House - Celebrating 15 Years with a Throwback Menu

Kinki Restaurant + Bar marks 15 radical years in Singapore’s dining scene with its bold identity and innovative approach to Japanese cuisine. Known for reimagining Japanese comfort food into addictive new classics, Kinki continues to push boundaries while staying rooted in tradition.

This March, the restaurant brought back five of its well-loved creations as throwback à la carte dishes, offering diners a nostalgic yet exciting experience. I had the opportunity to sample three of these throwback dishes — Unagi Scallop Maki, Prawn & Spicy Tuna Maki, and Kinki Okonomiyaki—along with a few other menu highlights.

Unagi Scallop Maki 3.5/5

The Unagi Scallop Maki ($33) is a deep-fried maki roll featuring succulent unagi and scallops, complemented by house-made unagi sauce. Unlike traditional maki, this version has a tempura coating, giving it an additional crisp exterior. While the textures were enjoyable, the flavours could have been more pronounced to elevate the dish further.

Prawn & Spicy Tuna Maki 3.5/5

The Prawn & Spicy Tuna Maki ($28) offers a twist on the traditional spicy tuna roll by incorporating tempura prawn for a satisfying crunch. The spicy tuna mayo mixture adds a creamy element, but I wished for a more robust kick in the spice level to enhance the overall experience.

Kinki Okonomiyaki 3/5

Another throwback dish, the Kinki Okonomiyaki ($32), features classic okonomiyaki ingredients such as shredded cabbage, seafood, and streaky bacon. The dish is topped with bonito flakes and shredded nori but is served atop toasted bread, giving it a pizza-like presentation. Personally, I was not a fan of the bread base, which felt like a cost-cutting measure. I would have preferred a more traditional okonomiyaki with an abundance of shredded cabbage holding everything together.

Spicy Buffalo Katsu 1/5

We regretted ordering the Spicy Buffalo Katsu ($32). The katsu itself was very dry, and the spicy buffalo sauce was overwhelmingly spicy, making it difficult to appreciate the pork. Unfortunately, we were unable to finish this dish.

Buta Kakuni Claypot 4/5

Our favourite dish of the night was the Buta Kakuni Claypot ($35). This slow-cooked braised pork belly rice is served in a claypot with a perfectly poached egg. The pork belly was well-infused with the rich braised sauce, resulting in a melt-in-the-mouth texture. Every bite was packed with umami, making it a comforting and satisfying dish.

Matcha Lava Cake 2.5/5

To end the meal, we tried the Matcha Lava Cake ($15). While the matcha flavour was rich and distinct, the cake itself was denser than expected. Additionally, the pairing of matcha with goma (black sesame) ice cream felt mismatched, leaving us unconvinced by the flavour combination.

Kinki Restaurant + Bar continues to impress with its creative approach to Japanese cuisine, but this throwback menu had its highs and lows. While the Buta Kakuni Claypot stood out as a must-try, some dishes, like the Spicy Buffalo Katsu, missed the mark. Nonetheless, Kinki remains a vibrant spot for those looking to enjoy a fun and unconventional take on Japanese classics in a stylish setting.

Note: This is an invited tasting.


Kinki Restaurant + Bar
Customs House
70 Collyer Quay
#02-02
Singapore 049323
Tel: +65 83636697
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Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Go to 2nd floor, take the overhead bridge link across the road. Walk to destination. Journey time about 8 minutes. [Map]

White Rose Café @ York Hotel - Debuts Classic All-Time Favourite Cantonese Claypot Rice Specials

White Rose Café at York Hotel has recently launched its very first Claypot Rice Specials, available for a limited time only from 1 October to 30 November 2023. Four distinctly flavoured claypot rice are on the menu - Seafood Pao Fan, Wok-fried Black Pepper Angus Beef Claypot Rice, Black Olive Shrimp Claypot Rice, and Cantonese-style Chicken and Chinese Sausage Claypot Rice. Executive Chef Ho Chan Fei recreated this classic with all-time favourite Cantonese style to modern Asian flavours, with precise control of time, heat, and balance of the claypot during the cooking process to avoid burnt rice.

Wok-fried Black Pepper Angus Beef 3.8/5

Wok-fried Black Pepper Angus Beef in Claypot was a rare delight, tantalizing with tender Angus beef coated in black pepper sauce and accompanied by an onsen egg. The sautéed onion, ginger, and spring onion added sweetness and a touch of freshness to elevate the overall taste. The onsen egg gave an extra oomph to the dish.

Black Olive Shrimp Fried Rice 4.2/5

Black Olive Shrimp Fried Rice is uniquely delicious, a savoury Thai-Chinese style claypot rice featuring olive fried rice with egg as the base, topped with basil minced pork and crunchy cashew nuts. The texture of this dish was highly enjoyable, and the onsen egg beautifully bound the ingredients together.

Cantonese-style Chicken and Chinese Sausage Claypot Rice 4.2/5

The classic flavour was good. The Cantonese-style Chicken and Chinese Sausage Claypot Rice is loaded with chicken, preserved Chinese chicken sausage, Chinese mushrooms, onsen egg, bok choy, and coated in dark soy sauce. The chicken was tender and exceptionally well-flavoured from marination. The sausages added richness and a mouthwatering depth of flavour to the dish, and I particularly enjoyed the chunks of mushrooms and bok choy, which complemented the meat perfectly.

Seafood Pao Fun 3/5

Seafood Pao Fun features cooked rice soaked in a sweet and savoury broth served with sea prawns, clams, and sliced fish and topped with crispy fried garlic for a burst of flavour. While it was tasty, it was rather average.

Sarawak Kolo Mee 3.5/5

Sarawak Kolo Mee is a new addition to their à la carte menu, served with wanton on the side. The kolo mee is flavoured with scallion oil and crispy pork lard bites, a simple combination that many of us found to be moreish and delicious. Personally, I would prefer the noodles to be more al dente.

Singapore Rojak 4.5/5

Singapore Rojak is an amped-up version that delivers satisfaction. The culinary team went through more than 20 attempts to perfect the rojak recipe, even with precision in the cut of the ingredients. The result is a refreshing dish with chunky pineapples, cucumbers, and turnips, enhanced by the crunch of youtiao and an extra bite from jellyfish, making it irresistibly delicious. The prawn paste was elevated with calamansi, carrying hints of ginger flower, which paired exceptionally well with the distinct flavour of the century egg.

Claypot Rice Specials Promotion
Period: 1 October to 30 November 2023
Time: 12pm to 1030pm (available for lunch and dinner)
Price: S$25*, inclusive of a Jasmine tea.

CREDIT CARD SPECIAL UOB card members enjoy 10% off the claypot rice menu. Valid for dine-in only. Offer is not valid or in conjunction with other offers and promotions.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
Facebook
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

Ah Ching Claypot Delights @ Midview City (Sin Ming) - Former Head Chef Of Geylang Claypot Rice Is Back Selling His Famous Claypot Rice

I first got to know Ah Ching when he was at East Village. He was the former Head Chef at Geylang Claypot Rice before venturing on its own. Ah Ching had gone missing for a while when he left the food establishment at East Village. He has opened a new stall - Ah Ching Claypot Delights, selling his signature claypot rice at Midview City.

Charcoal Claypot Rice 4.2/5

Ah Ching still cooks his Claypot Rice ($8/ $20) over charcoal fire from scratch using old rice grains. It takes about 20 minutes for him to cook each claypot. Ah Ching will constantly tilt the claypot at a different angle over the fire so that the rice is evenly cooked and not burnt. Add dark sauce to the rice to eat and give it a good toss. Besides the fragrant rice, Ah Ching makes an effort to marinate the chunky and tender chicken pieces too. The addition of salted fish and Chinese sausages accentuated the taste profile and aroma.

Claypot Wine Chicken Soup 3.8/5

I usually like to have my claypot rice with a bowl of soup, so we had the Claypot Wine Chicken Soup ($10). It is a comforting and hearty bowl of soup with a distinct aroma from the Chinese yellow wine. While the accompanying chicken pieces are tender, I wish for more ingredients.

Claypot Chicken in Sesame Oil 4.2/5

Lastly, we complete our meal with the Claypot Chicken in Sesame Oil ($8). I really find Ah Ching knows how to handle his chicken. They are well-marinated and extremely tender, just like the other two claypot dishes. Cooking the chicken in sesame oil gives the poultry a delicious lift in enjoyment.


[MOVED]
Ah Ching Claypot Delights
Midview City
18 Sin Ming Lane
Stall No 4
Singapore 573960
Tel: +65 88796850
Facebook
Nearest MRT: Upper Thomson (TE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Upper Thomson Road. Take Exit 2. Turn left and walk down Bright Hill Drive. Walk to destination. Journey time about 6 minutes. [Map]

Hai Tien Lo @ Pan Pacific Singapore - 24 Claypot Specialties That Will Make Your Heart Sizzle

For a limited period from 4 June to 31 August 2018, Hai Tien Lo at Pan Pacific Singapore will be bringing back the well-acclaimed claypot selection for dinner. A total of 24 claypot dishes will be available for dinner from Sundays to Wednesdays at $38.80 for any 2 claypot dishes.

Claypot Baked Prawns with White Pepper 4.5/5

One of the dinner group's favourites is the Claypot Baked Prawns with White Pepper. The used of the white pepper gives an aromatic lift to the dish, on top of the fresh prawns that are huge and sweet.

Claypot Pork Spare Ribs with Goose Webs 4.5/5

I am a fan of goose webs and I usually get to have it during Chinese New Year. Now I can enjoy this in the Claypot Pork Spare-Ribs with Goose Webs. In fact, it even comes with tender spare ribs that has absorbed the flavourful savoury dark sauce.

Claypot Hong Kong Kai Lan with Preserved Vegetables and Pine Mushroom 4/5

Claypot Spinach with Dried Scallops and Fresh Lotus Seeds 4/5

To complete your meal with some vegetables, there are a few choices in the claypot selections. We tried the Claypot Hong Kong Kai Lan with Preserved Vegetables and Pine Mushroom, and Claypot Spinach with Dried Scallops and Fresh Lotus Seeds. Both are delectable choices to go for. The kai lan will be richer in taste with the used of preserved vegetables to intensify the flavour while the spinach which has been poached will be more lighter in taste complemented by the dried scallop and stock.

Claypot White Bean Curd with Fish Puffs in Supreme Stock 4.2/5

Besides the silky tofu in the Claypot White Bean Curd with Fish Puffs in Supreme Stock, the highlight is the spongy fish puff that is made from sotong and dace fish mix. Together with the mushroom and vegetables, this is a hot pipping pot of comfort.

Claypot Bean Gluten with Pork Tendons and Garlic 4.2/5

The dish that I did not expect to enjoy is the Claypot Bean Gluten with Pork Tendons and Garlic. I like the puffy bean gluten which has a very enjoyable texture, soaking up the delicious sauce. The pork tendons are cooked to soft, which has a similar texture like fish maw.

Claypot Pork Shoulder with Assorted Bell Peppers in Truffle Oil 3.8/5

Claypot Sliced Beef with Spicy Szechuan Peppers 3/5

For the meat, I would prefer the pork over the beef. The Claypot Pork Shoulder with Assorted Bell Peppers in Truffle Oil is cooked to beautiful tender with a subtle crunch. It is further perfumed by the aromatic truffle oil. The Claypot Sliced Beef with Spicy Szechuan Peppers on the other hand was slightly dry. It also lacks the peppery and spicy kick that you expect from the Szechuan peppers.

Claypot Roasted Duck with Sea Cucumber in Abalone Sauce 4.5/5

If you are a fan of duck, I would recommend the Claypot Roasted Duck with Sea Cucumber in Abalone Sauce. A land and sea combination that works wonderfully, absorbing the delish abalone sauce.

Claypot Sliced Grouper with Winter Melon in Supreme Fish Broth 4.8/5

A highly recommended dish about the 24 different claypots will be the Claypot Sliced Grouper with Winter Melon in Supreme Fish Broth. The creamy soup is packed with depth and flavours from the fish bones and whole chicken, double boiled for hours. Not forgetting the grouper slices that is fat and soft.

Claypot Mee Sua with Shredded Chicken and Quail's Egg 4/5

Claypot Poached Rice with Prawns and Preserved Vegetables 4/5

If you need your carbo, there are the Claypot Mee Sua with Shredded Chicken and Quail's Egg and Claypot Poached Rice with Prawns and Preserved Vegetables. I can't really make up my mind which is better as they are both deliciously good and worth ordering. Hence it just mean I need to either return for more or bring more friends to join me so we can order more items to try and share.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
Facebook
Website
Nearest MRT: Promenade (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

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