Showing posts with label Peanut. Show all posts
Showing posts with label Peanut. Show all posts

Tuesday, November 8, 2016

Kee Hiong Bak Kut Teh @ People's Park Centre - The Original Klang Bak Kut Teh Since 1940

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The taste of Bak Kut Teh varies from places to places. However, the herbal style bak kut teh's parentage is said to be in Klang. Kee Hiong Bak Kut Teh, the pioneering Klang Bak Kut Teh restaurant from Klang since 1940s, is now in our People's Park Complex! I learnt that any well-known bak kut teh outlet in Klang that you have stepped into, it’s likely to be run by a Lee. Lee Boon Teh is the man who brought bak kut teh to Klang from Fujian in the 1940s. Kee Hiong Bak Kut Teh is now run by the third generation Lees, who open up branches separately. History aside, what's fascinating to me is that when the dish was known as bak kut (pork bone) at the beginning, but since it was brought in by Lee Boon Teh, it was known as bak kut teh over time.

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Klang Cut 3.5/5 Steamed Fragrant Garlic Rice 4/5

Klang Cut ($7.50) is a bowl with assorted parts, so we had the short ribs, pork belly, lean meats etc. Apparently this is quite common in Klang which is similar to my experience back in Malaysia. When ordering bak kut teh, if you didn't specify the portion you want, you will be served with assorted meats. I like their Steamed Fragrant Garlic Rice ($0.90) more than I thought I would. It looked plain to be honest. When the crunchy garlic bits released its fragrance into my mouth and mixed with the rice, the taste was heavenly. Made with more than 10 traditional Chinese herbs, simply the soup and the garlic rice will make a good meal!

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As we dine in air conditioned environment, the bak kut teh is served in claypot to keep them warm. Due to space constraint, they are unable to offer bigger claypot for sharing portion, like those in Malaysia. I wish they could so that I could have the heaps of greens, mushrooms immersed in the soup, which is one of the reasons why I have always like their style of bak kut teh.

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Big bone ("Tua Kut") Bak Kut Teh Soup 3.5/5

Perhaps, this is the only bak kut teh shop in Singapore that you can find a tulang - Big bone ("Tua Kut") Bak Kut Teh Soup ($9). Limited to only 8 to 9 pieces daily. On good days, all will be lapped out by the lunch crowd by afternoon. This is the part with lots of collagen and gelatine. Not forgetting the buttery bone marrow. I would prefer the fatty portion to be a lot more tender, like a well-braised pig trotter but you might enjoy the firmer texture of this Big Bone.

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Dry Bak Kut Teh 4.2/5

The Dry Bak Kut Teh ($8.50) really took me by surprise. For the longest time, I'm sceptical about the dry version when it looks so black and saucy. The sauce is a mixture of a reduction of the bak kut teh soup, black soy sauce and Chinese white wine, both specially imported from Malaysia. I now fully understand why mum loves Malaysia's black soy sauce so much. It not only give a nice glaze to a dish, it gives a deep caramelised flavour that most of the local sauces fail to offer. Like the Klang Cuts, there are assorted parts, such as pig trotters, lean meat and pork belly. The meats were tender and infused with the complexity of the sauce. One could easily scrap the pot clean.

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Chicken Feet with Mushroom 4/5

Same for their Chicken Feet with Mushroom ($4). The mushrooms had fully soaked up the sauce, firm and meaty. The chicken feet simply fell into bones with slight pressure. This is exactly the kind of taste that I look for in braised dish. You get all the flavours but not the salt.

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Braised bean Curb Skin, Braised peanuts, Braised Tau Pok 3/5

There are other side dishes on the menu such as Braised Bean Curb Skin ($2.50), Braised Peanuts ($2.00) and Braised Tau Pok ($1.60). What's missing is the preserved vegetables aka cai wei, which is traditionally not served in Klang. However, due to popular demands from the locals, it will be up on their menu soon. To me, bak kut teh and this pickled vegetables is like German pork knuckle with sauerkraut. My appetite is only half open without it. They also started offering Mee Sua ($2.20) after feedback from customers.

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The chefs are direct from the Malaysia kitchen! Impressive. That means you really get the real deal. The soup can definitely be more herbal which they have tuned it down so as to cater to the locals' preference. That, however, is not necessary as I believe that herbal bkt itself has a strong fan base and whoever likes peppery style are unlikely to switch to herbal. The owners are constantly gathering feedback to maintain and up the standard and quality of this original Klang Bak Kut Teh. I would highly recommend the dry version which will not only please your taste buds and that of your parents' too.

Written and photography 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.


Kee Hiong Bak Kut Teh
People's Park Centre
101 Upper Cross Street
#01-05L
Singapore 058357
Tel: +6565320380
Facebook
Nearest MRT: Chinatown (DT line, NE Line)

Opening Hours:
Daily: 11am - 9pm

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

Thursday, August 18, 2016

Gambateh Cafe (甘巴茶) @ ABC Brickworks Market & Food Centre - Crispy Pandan Waffle With 5 Different Spread

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Located at ABC Brickworks Food Centre is an unassuming hawker stall by the name Gambateh Cafe (甘巴茶). Not known to many people, this stall sells their special Crispy Pandan Waffle with five different spreads. As per their facebook page, no artificial coloring or preservative are used. The stall extract the green coloring of the waffle 100% naturally from pandan leaves. No wonder there was a fragrant pandan smell when I approached the stall.

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Crispy Pandan Waffle with Peanut and Blueberry 4/5

I ordered the Crispy Pandan Waffle with Peanut and Blueberry ($1.50 each). Other spreads that are available on the menu are chocolate, kaya and cheese. The waffle here is very crispy on the outside while the interior is fluffy and has a beautiful pandan scent.

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The crispiness of the waffle felt like eating a toasted focaccia sandwiched with your preferred spread. Of the two I tried, I preferred the peanut spread more than the blueberry spread. Ok I admit I am biased here as I like peanut butter. Basically there is a choice for everyone. You can also top up fifty cents for a scoop of ice cream.

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Grass Jelly 3.8/5

For a light and refreshing dessert, there is the Homemade Grass Jelly ($1.50). The wobbly and tender grass jelly is made from the extract of aged and slightly oxidized stalks and leaves of Mesona chinensis after long hours of boiling. The only thing I dislike is the ice cubes. I would prefer shaved ice instead.

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Do drop by the stall to try their crispy pandan waffle. It is something different for a change. This is probably a hidden find that is not known to many yet.


Gambateh Cafe (甘巴茶)
ABC Brickworks Market & Food Centre
6 Jalan Bukit Merah
#01-52
Singapore 150006
Facebook
Nearest MRT: Commonwealth (EW Line)

Opening Hours:
Mon-Sat: 10am - 9pm
Sun: 10am - 5pm

Direction:
1) Alight at Commonwealth MRT station. Take Exit B. Walk to bus stop at Commonwealth MRT station (Stop ID 11169). Take bus number 147, 196 or 198. Alight 6 stops later. Journey time about 12 minutes. [Map]

Thursday, June 30, 2016

Jtown Cafe @ Midpoint Orchard - Where You Can Get Martabak (Sweet Thick Pancake), A Common Indonesia Street Food

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At the stretch of Orchard Road, you will be surprised to find a cheap eat place at Jtown Cafe, Midpoint Orchard offering authentic Indonesian street food where you can get a meal for under ten dollar. Furthermore the restaurant is Halal certified.

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Bakmie Ayam/Bakmie Ayam Cabe Ijo 2.8/5

I have to say I was a bit naive when I placed my order as I am not familiar with Indonesian cuisine. When I asked the owner whether there is any different between the Bakmie Ayam (Indonesian Chicken Noodle) and Bakmie Ayam Cabe Ijo (Green Chilli Chicken Noodle), she told me that they are actually different. Well it turned out that both bowls of noodle looked the same, except one is more spicy. Thank you for the advice, it was very helpful..zzz...

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Bakmie Ayam/Bakmie Ayam Cabe Ijo 2.8/5

Anyway we did not enjoy both bowls of noodle. We felt the texture of the noodles is too mushy and soggy. If this is what the locals like, then I am not used to the texture. I prefer the texture our own Chinese's noodle dishes. The diced chicken meat was hardly noticeable too. I also suspected that chicken seasoning powder is added to the noodle to give it a chicken flavour.

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My main purposes of visiting Jtown Cafe is to try the Martabak, a common food that can be easily found in the street of Indonesia. It is a type of sweet Indonesian thick pancake, a bit similar to our Chinese's Ban Jian Kueh. It is traditionally consists of condensed milk, chocolate, cheese, fruits and crushed peanuts.

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Martabak Campur 3.5/5

We had the Martabak Campur ($3.90 regular) which is a mix martabak with chocolate, peanut and cheese. It is rather sweet but I like the fluffy and spongy texture of the martabak. It even have a Martabak Duran ($4.50 regular) using D24 durian and Martabak Special OVOpop with premium ovomaltine spread and cheese.

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I have not known of any other places that sells martabak. Until I am aware of another place where I can eat this common Indonesia street food, Jtown Cafe will be the place to go to for me to sink my teeth into these fluffy pancakes.


Jtown Cafe
Midpoint Orchard
220 Orchard Road
#B1-04/05
Singapore 238852
Tel: +65 92305040
Facebook
Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 12pm - 9pm
Sat-Sun: 11am - 9pm

Direction: 
1) Alight at Somerset MRT station: Take Exit B. Walk to the ground level. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Tuesday, March 29, 2016

Si Wei Yan (思味筵) @ Club Street - Home to Classic Sichuan Cuisine

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We have known Singapore as a melting pot where we can get different cuisines from different races and nationalities. Over the years, with globalization we have seen more Chinese immigrants work or settle down in Singapore. This also leads to more Chinese restaurants offering cuisines from different part of China. Si Wei Yan (思味筵) at Club Street is one of these restaurants serving authentic Sichuan cuisine which is opened by the same folks behind the popular Si Wei Mao Cai at Mosque Street.

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Mixed Vegetables in Special Si Chuan Sauce (思味上上签) 3/5

Our dinner started with the Mixed Vegetables in Special Si Chuan Sauce ($14). Chicken feet, black fungus and potato are skewered to the bamboo stick. The concept is like lucky pick. You never know which ingredient is at the end of the bamboo stick unless you drawn it out from the cup of mala chilli oil. A simple cold dish to kick start the dinner with the fiery special Sichuan Sauce.

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Chicken in Chilli Oil with Minced Spices (思味搓椒口水鸡) 3.5/5

Poached chicken is nothing new to Singaporean but the Chicken in Chilli Oil with Minced Spices ($14) is a red hot introduction to the local palate. I like how the minced spices and chilli oil lifted the flavour of the poached chicken but the meat itself was a bit on the dry side.

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Eggplant Topped with Homemade Green Chilli (烧椒茄子) 4.2/5

For those that can't really take spicy food, the Eggplant Topped with Homemade Green Chilli ($11) will be my recommendation. The homemade green chilli does not have that fiery kick, instead it gives a more garlicky, crunchy dimension to the dish which complements the eggplant excellently. A worthy note is how the chef prepares the eggplant to a nice crunch.

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Beef Tongue Slices with Ginger (仔姜牛舌) 4/5

Beef Tongue Slices with Ginger ($16), may sounds rather acquire but it is actually quite nice. The beef tongue is sliced to thin slices which some what felt like eating bamboo shoot with its crunchy texture.

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Raw Peanut in Spicy Soy Sauce (酒鬼花生) 3/5

It took me a while to get used to having Raw Peanut in Spicy Soy Sauce ($6). The more I chew into the raw peanut, the more I start to appreciate the new found taste. An interesting dish that may take a while for locals to accept.

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Beef Shank Slices in Si Chuan Sauce (米椒拌牛腱) 4.5/5

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Beef Shank Slices in Si Chuan Sauce (米椒拌牛腱) 4.5/5

One dish that I would highly recommend diners to order is the Beef Shank Slices in Si Chuan Sauce ($16). Look at how beautiful the beef shank is being sliced with the pretty marbling. Drowned in the pool of spicy Sichan sauce, this accentuated the whole flavour to a tongue wagging enjoyment.

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Matsutake Millet Soup (小米松茸) 4.2/5

After all the spicy food, we have a break for some non-spicy items. Sichuan cuisine is not just about hot and spicy food. The Matsutake Millet Soup ($12) is timely to cool off the tongue. I like the millet in the soup which has a creamy texture like mash potatoes and fluffy like rice. It felt like having a bowl of comfort porridge.

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Stewed Beef Brisket with Vegetables in Pork Bone Soup (粗粮牛腩) 4.2/5

The Stewed Beef Brisket with Vegetables in Pork Bone Soup ($22) is light and refreshing but yet flavourful. Borrowing a quote from one of the diners in the group - it felt like drinking ABC soup.

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Stir Fried King Oyster Mushroom (小炒杏鲍菇) 4/5

The Stir Fried King Oyster Mushroom ($18) is probably the most popularity dish on the table. Thinly sliced and fried to crispy like potato chips, this is the first dish to disappear from the plates. I do not even have the opportunity to go back for a second helping.

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Corn Fried with Salted Egg Yolk (金沙玉米) 2.5/5

While most of the dishes are hits, the Corn Fried with Salted Egg Yolk ($18) is a miss. First of all, I find the dish too costly. In addition, I could not even taste the salted egg yolk. All I tasted was the sweetness of the corn kernel.

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Signature Beef Belly Slices in Sour Soup (酸汤肥牛) 4.5/5

For those that like sour stuff, you will enjoy the Signature Beef Belly Slices in Sour Soup ($32). This is my first time being introduced to the dish. The tanginess of the soup definitely entice the appetite. Together with the beef belly slices, mushroom and black fungus, this is a hearty and comforting bowl of soup.

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Garlic Chives Flavoured Beef Slices (韭香牛柳) 4/5

In Hokkien we have the Kong Bak Pau but I didn't know that in Sichuan, they have the Garlic Chives Flavoured Beef Slices ($26) with steamed bun too. The beef slices are cooked to a beautiful tender that literally melted in the mouth.

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Si Wei Signature BBQ Pork Ribs (思味王排) 3.8/5

Spectacular in presentation is the Si Wei Signature BBQ Pork Ribs ($48). The gigantic pork ribs is first braised, then grilled and finally deep fried before topping it with the different spices and spring onions. You can request the kitchen to chop up the pork ribs into smaller pieces for easy consumption. I thought the meat was a bit tough and dry but my dining partner actually enjoys the textural bite.

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Red Grouper in Si Wei Dry Chilli (炝锅红斑) 4.5/5

I personally prefer the Red Grouper in Si Wei Dry Chilli (Seasonal Price) more than the Pork Ribs. The fish is steamed to a lovely moist and dressed in a coat of dry chilli. The star is the dry chilli that emits an aromatic scent when eaten together with the fish.

PROMOTION TO READER - DISCOUNT OF 10% OFF TOTAL BILL

Great news for SG Food on Foot readers. Si Wei Yan will be giving readers a discount of 10% off the total bill for the month of April 2016. All you need to do is to quote "DERRICK10".


[CLOSED]
Si Wei Yan (思味筵)
1 Club Street
Singapore 069400
Tel: +65 62216836
Facebook
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 530pm - 10pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]