Si Wei Xiao Chuan Chuan (思味小串串) @ Mosque Street - Best Tomato Soup Base For Hotpot

The folk at Si Wei Mao Cai (思味冒菜) has opened a new Chuan Chuan Xiang concept - Si Wei Xiao Chuan Chuan (思味小串串)  just a few doors down the road at Mosque Street. It is a hotpot concept whereby the dishes comes in sticks and cooked in the hotpot.

Ordering here is quite simple. First is to chose the soup base among the 7 different choices. We went for the Mixed Pot ($12) with two choices of soup base. For the soup base, we had the Sichuan Spicy Soup with Butter Oil and Tomato Soup. The sichuan spicy soup base is really fragrant while the tomato soup impressed me a lot. Made with real tomatoes, you can taste the different and freshness in it compare to those cost saving restaurants. It is the best tomato soup base I have eaten.

Next is to pick your ingredients which comes in sticks from the ordering sheet. Each stick ranges from 30 cents to 50 cents. A variety of meats and vegetables are available on the menu.

Chuan Chuan Xiang Hotpot 4/5

The last step which is the most simplest is to dip the sticks into the boiling soup base and cook the ingredients for consumption.

Special Dipping Sauce 4.5/5

A note worthy is the Special Dipping Sauce which complements the food excellently. It is made up of a concoction of garlic, oyster sauce, sesame oil and minced peppercorn

Chinese Herb Shrimp Paste 4/5

Pork Balls with Coriander 4/5 and Scallops 4/5

Besides the different ingredients that come in stickers, there are also more premium ingredients that are served plated ranging from meat, seafood and vegetables to make it an even more sumptuous meal. Some of the items we ordered are Chinese Herb Shrimp Paste ($8.80), Scallop ($3 each) and Pork Balls with Coriander ($6.80).

Beef Tendon 4/5

There are also so exotic ingredients on the menu for more adventurous diners such as the Beef Tripe, Beef Tongue, Beef Tendon, Frog and Fresh Pig Brain. Guess I am the adventurous type as I ordered the beef tongue. I have always enjoyed the crunchy texture of it.

Beef Tongue 4.2/5

I was so excited when I saw Pig's Brain on the menu. It is a dish I have not eaten for a long time. The pig's brain here is cooked in a spicy mala sauce which complements the creamy texture excellent. I think I was basically the one finishing up the whole bowl.

Pig's Brain 4.5/5

A great hotpot place needs to have 2 basic elements, good soup base and fresh ingredients. Si Wei Xiao Chuan Chuan (思味小串串) has definitely manage to do so. In addition, it is quite a fun and interactive experience to be cooking and eating with a group of friends.

Note: This is an invited tasting.


Si Wei Xiao Chuan Chuan (思味小串串)
31 Mosque Street
Singapore 059509
Tel: +65 69261630
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Nearest: Chinatown (DT Line, NE Line)

Opening Hours:
Daily: 12pm - 11pm

Direction:
1) Alight at Chinatown MRT station. Take Exit A, E or F. Cross the road and walk to Mosque Street. Walk to destination. Journey time about 5 minutes. [Map]

Tok Tok Indonesian Soup House @ Ann Siang - Bringing The Wonders of Warungs To Singapore

Experience the warungs of the sidewalks in Indonesia through the dishes of Tok Tok Indonesian Soup House. Serving you street-style soups and dishes representative of those served from push-cart stalls on the streets of Indonesia, Tok Tok takes you through the rich flavours of Warung.

Soto Betawi - Jakarta Beef Bowl 3.5/5

Soto Madura - Madura Beef Soup 2.8/5

We tried 2 of their signature soups, Soto Betawi - Jakarta Beef Bowl ($9.50) and Soto Madura - Madura Beef Soup ($8.80). I like the Jakarta Beef Bowl which carried the sweetness of tomato, hints of herbs and spices and a touch of milk that gave it a body. The Soto Madura is prepared using beef broth and lemongrass but somehow it had the flavour of instant mee soup which didn't resonate with the ingredients.

Nai Campur Bali 3.5/5

Nasi Campur Bali ($9.90) to me is a feast for both lunch and dinner, especially for people who love sambal which is delicious here. The platter consists Balinese style beef rendang, sambal shredded chicken, sliced beef tossed with sambal, sweet and spicy fried tempeh, Balinese stir fried long bean and beef skewers with basted homemade sambal. My favourite is the beef skewers with chunky beef cubes and the sliced beef. Though the latter were almost like beef jerky, they were moreish to chew on. On the other hand, the chicken and beef rendang were much drier than they should be.

Nasi Tumpeng 4/5

For a merry good time, Nasi Tumpeng is the dish to go for. Good for 10 pax or more, feast on Indonesian turmeric rice served with traditional galangal fried chicken, fried vermicelli, sliced omelette, fried potato cake, sweet and spicy fried tempe, garlic crackers and homemade sambal. I love its colors, the mood that it evokes and the hearty dishes. You will see the fried potato cakes flying off the plate the fastest, followed by the fried chicken, which was fragrant and crisp on the outside and juicy on the inside. The rice was very pleasing too and remained so even after it got cold.

Ayam Bakar 4/5

Ayam Bakar ($8.80) the famous Indonesian grilled chicken is highly recommended. The sweet glaze on surface was caramelised to release strong hints of smokiness and the flavours stood out even more with the sambal.

Siomay Bandung 2.5/5

What didn't quite sit well with me is the Siomay Bandung ($8), a popular snack in Indonesia, especially in Bandung. With close resemblance with our Yong Tau Foo but the fish meat which is made by blending with flour and tapioca, was not as appetising - I find them to be just lumps of flour being stuffed into a variety of ingredients. The homemade peanut sauce, Kecap Manis was superb but failed to elevate the dish any further.

Es Cendo 3.5/5

Good for any weather is their Es Cendol ($3.80). The homemade pandan rice jelly was quite soft and the Javanese palm sugar had the fragrance and sweetness but not cloying. I like the diced jackfruit which provides crunch and natural sweetness to the dessert.

It is not difficult to spot Tok Tok when it is one of the few buzzing with life along the shophouses of Ann Siang Street. Apparently, Tok Tok has already gotten the stamp of approval from the Indonesians community in Singapore, as the go-to place for authentic Indonesian street food. Small but cosy, do experience it yourself.

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.


Tok Tok Indonesian Soup House
18 Ann Siang Road
#01-01
Singapore 069698
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Website
Nearest MRT: Chinatown (NE Line), Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily: 11am - 10pm

Directions:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Maxwell Road towards Kadayanallur Street (beside URA building). Turn right onto Kadayanallur Street. Walk to destination. Journey time about 12 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill. Walk to destination. Journey time about 10 minutes. [Map]