Fix Cafe @ HomeTeamNS - JOM Clubhouse

The folks behind Grub at Bishan Park has opened Fix Cafe at HomeTeamNS - JOM Clubhouse. The open concept cafe comes with a workshop look with furniture made from stained wooden plank,  paint buckets and metal pipes. The halal cafe offers a selection of starters, mains and pastries that will delight your taste buds.

3 Cheese Penne Gratin 4/5

As there was quite a big group of us, we managed to try quite a variety of items offered at Fix Cafe. Starting with the 3 Cheese Penne Gratin ($10), we thought this was well executed and balanced. The cheese was not overpowering but instead complemented the penne.

Crispy Soy Chicken Drumlets 3.8/5

The Crispy Soy Chicken Drumlets ($7) will be a delightful snack bite with it's flavourful marination on top of the crumby skin.

Chicken Tikka and Achar Naanwich 3/5

Beef & Kimchi Naanwich 3/5

Giving the tradition naan a new refreshing spin is the Chicken Tikka & Achar Naanwich ($10) and Beef & Kimchi Naanwich ($10). I really like the concept and how well the unique combinations of flavours worked together in harmony. Unfortunately the dish was lacked down by the lackluster naan. If the cafe has the space and equipment to freshly made these naan, I am sure it will get a high score of approval from my humble palate.

Brunch FIX 3.5/5

If you are the all day breakfast person, then the Brunch FIX ($12) would be a welcoming dish for you. On the plate, there are toasted brioche, scrambled eggs, turkey ham, sauteed mushroom and greens. The scrambled eggs were a bit runny for me but I am not too fussy about it. However the highlight on the plate has to be the toasted brioche. The bread was extremely soft and fluffy. It is too good to be missed.

Latte 4/5

Actually this is quite new to me, I have never known there is such thing as Halal coffee beans until my visit to Fix Cafe. The Latte ($4.5) was pretty good with a nice aroma and not too acidic.

Donuts 3.5/5

If you not too hungry and just want a small bite, the mini Donuts ($7) with a choice of Salted Egg or Lemon Custard dip is quite interesting. I thought the salted egg dip was a bit of gimmick lacking in the salted egg flavour I was expecting. The lemon custard dip will be a better choice.

Twice Baked Sourcream Cheesecake 3.8/5

Cacao Barry Chocolate Truffle Cake 4/5

Strawberry Pistachio Rose Tart 4/5

Passionfruit, Mango & Coconut Chiffon Cake 4.5/5

I am not sure it is a good thing or not but the cakes and pastries at Fix Cafe fares better than the mains and starters. Among the various cakes and pastries I tried, my favourite has to be the Butterscotch Arabica Choux and Passionfruit, Mango & Coconut Chiffon Cake. Starting with the Passionfruit, Mango & Coconut Chiffon Cake ($7) which is a light and soft. Cut through the different layers of chiffon cake to have a bit of everything. It was like magical with all the different subtle flavours coming together delighting every sense of the taste buds.

Butterscotch Arabica Choux 4.5/5

For those that prefers something richer and more robust, the Butterscotch Arabica Choux ($6) is not to be missed. Cut right through the choux to reveal the surprise salted caramel filling inside. This is da bomb if you are into sweet pastry.

Although the location can be a bit out of the way, the cafe seems to have found the winning formuale attracting crowds from around the island. I have seen been back to Fix cafe on several occasions and the cafe has been packed. The folks from Grub has also recently opened another outlet, Grub Noodle Bar which is also receiving great reviews from many foodies.


Fix Cafe
HomeTeamNS - JOM Clubhouse
31 Ah Hood Road
Singapore 329979
Tel: +65 62561484
Facebook: https://www.facebook.com/FIXsg
Website: http://fix-cafe.com.sg/
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Daily: 930am - 1030pm

Direction:
1) Alight at Toa Payoh MRT station. Take Exit A. Walk to HDB Hub. Continue walking to Orange Tee building. Cross the road at the overhead bridge further down the road. Turn right at Toa Payoh Swimming Complex. Cut across the park and take across the expressway using the overhead bridge. Cross the canal and walk to destination. Journey time about 20 minutes. [Map]

2) Alight at Toa Payoh MRT station. Take Exit A. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus number 139. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

3) Alight at Toa Payoh MRT station. Take Exit C. Walk to bus stop at Toa Payoh MRT station along Toa Payoh Lorong 2 (Stop ID 52189). Take bus 56, 105 or 153. Alight 1 stop later. Cross the canal. Cut through the cluster of HDB flats and carpark towards block 103 onto Ah Hood Road. Continue walking until the end of Ah Hood Road. Journey time about 15 minutes. [Map]

Cold Soba Using Lee Kum Kee Sweet and Vinegar Spare Ribs Sauce

I have decided to make Cold Soba using Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs. This is a meatless dish. You may add shredded chicken breast or lean pork if you want. Increasing the portion of the vegetables will change it to a more salad.

Fairly simple, you only need to pan fried an egg, a dou gua and cook the soba. Dou gua turns bad easily once it is open. What my mum does is that she will pan fry the entire Dou gua and store it in the fridge to prolong its shelf life. Thereafter, it can be used as toppings for our noodles or as an ingredient for other dishes.

First, I sliced the cucumber, carrot and red capsicum. You may choose the type of vegetables you want. I would normally use cucumber and carrot for the extra crunch. I have ever used kidney beans, straw mushrooms for the colours and texture.

After which, I put the soba to boil. When boiling, I pan fried the egg. I rolled the egg to get a springy texture. Since the sauce is on the sweeter side, I added a pinch of salt into the egg. If the sauce for the soba is a savoury one, such as seaweed sauce which i have used before, I would make tamago instead. I'm not sure about the standard recipe, but I make mine by adding a tablespoon of milk and a pinch of sugar.

To speed things up, I pan fried the dou gua using another sauce pan, which had been soaked in salt water before hand. My mum taught me that this will prevent the dou gua from crumbling, and at the same time, to give it a bit of flavour.

After my soba was done, I scooped it directly into a bowl with a table spoon of Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs. I stirred to mix the soba evenly with the sauce and then put it in the fridge to cool it.

Dish: Cold Soba

Ingredients
- Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs
- Buckwheat noodles
- Cucumber
- Carrot
- Capsicum
- Egg
- Dou gua
- Salt
- Cooking oil

 Directions
1) Soak the Dou Gua in salt water first
2) Throw in the noodles when the water comes to a boil
3) Boil for 5 minutes. As different brands of noodles may have different cooking time, you may want to check the texture after 4 minutes.
4) Put 1 tablespoon of Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs into a bowl. Once the noodles is done, scoop it into the bowl and stir it well.
5) Chill the noodles ih the fridge for 10 minutes.
6) Beat the egg. Grease your cooking pan. Once hot, pour in the beaten egg. Form a thin layer on the base. Once the sides have firmed up, it is ready to be roll.
7) Pat dry the dou gua. Grease your cooking pan. Once hot, place the dou guan flat on the base. Turn it once the side underneath and edge start to brown.
8) After panfried till crispy, dice it.
9) Slice up all carrot, cucumber and capsicum. I feel cucumber is a must, for the refreshing taste. You may also use other ingredients such as kidney beans, beansprouts, cabbage etc.
10) Once all ingredients are ready, simply mix them together.

Creating salad style dishes at times allows me to use up the remnants in my fridge. It’s really all up to you how you want to make use of the ingredients which you have on hand, without having to purchase excess. This shall sum up my cooking session last weekend. Hope my dishes ain't too plain for you guys..!

Lee Kum Kee
Facebook: https://www.facebook.com/LeeKumKeeGlobal
Website: http://singapore.lkk.com/en/Kitchen

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.