New Hawa: Ultimate Prata Challenge: Round 2 of 2

The Prata over at Syed was excellent but it just lacked the taste to make it the Ultimate Prata. By this time, the criteria for obtaining the Ultimate Prata was quite clear. Syed's one was almost there, but it lacked the taste. So the obvious next step was to find a shop which makes it's own dough!



I repeated my instructions to the young Prata Chef and he happily obliged, slapped on 2 pieces of dough and started demonstrating his Prata Flipping Skills. Round and round it goes, overhead and under his nose...... (just kidding). Then I asked them whether they used Ghee and Evaporated Milk in the dough. They told me that they use Carnation Milk and margarine. But if I wanted Ghee, they can use it in the frying. Without any hesitation, I told them use Ghee instead of oil to fry the prata. Mmmmm.....looking good!



Now, please remember to save your calories for this AND to eat in moderation if you have high cholesterol levels! Ghee is clarified butter, so it is high in saturated fats. Actually, a lot of people would say that they don't want ghee because they are being health conscious. However, one must also bear in mind that the margarine they use may also be high in Trans Fats, which is just as bad as Saturated fats. So ghee or no ghee, if you have high cholesterol levels, prata may not be a good thing for you.

But I digress....and I hope I did not spoil your appetite.

The prata is crispy and fluffy but just slightly less fluffy then Syed's. This guy has less of a bench top to work with. But the taste was just awesome! There was no smell of cheap margarine. Instead you get a buttery aroma and taste which to die for! (literally) So good you can eat it on its own, but even better when you eat it with the savoury curry mutton.

Conclusion

The winner for this round of the Ultimate Prata Challenge! The perfect prata would be the Syed Chef flipping New Hawa's Dough and frying it with Ghee! But I am not complaining......much! 4.5/5

Oh, if you happen to head down to New Hawa, the team featured is the morning team who work a 12 hour shift until about 7pm. Ask for the "Ultimate Prata" which will cost $1.80. (2 doughs = $1.20 plus $0.60 for the ghee)

Addendum:

How to get the Ultimate Prata:

I think if you approach any reasonable Prata Stall, you should be able to get quite a good Prata. The following characteristics are important:

1. They need to make their own Prata Dough
2. The Prata Chef has to be skillful and obliging
3. Make sure their working area is big enough
4. Ask for 2 doughs and specify that you want it thick and fluffy
5. Stick around when they are flipping and specify you want them to flip it as big as possible then fold into many layers
6. Make sure they allow the prata to rest for at least 2 minutes
7. Fry it in Ghee (QBB)
8. Eat it as soon as it hits your plate!

New Hawa Restaurant
Simpang Bedok (Next to the Market)
Bedok Road
Open 24 hours
Click here to link to Syed Restaurant

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Syed Restaurant: Ultimate Prata Challenge: Round 1 of 2

The response to my last blog on Thesevi's Jalan Kayu Prata hit the record for the most number of comments ever! Spurred on by the tremendous response, I set out on a quest to find Singapore's Ultimate Prata. Now, given that I have already sampled most of the Prata places recommended by our readers, I knew that in order to get the Ultimate Prata, it had to be a special order. So the plan was to find a reasonable prata place and get them to make me a prata to my specifications. (Same way the ieat SuperBurger and Godzilla Da Pao was born) For me, the Ultimate Prata would have to be big and fluffy on the inside, crispy on the outside and taste really good.

I knew there were several pretty reasonable Prata places at Simpang Bedok. Being a Centre for Roti Prata, the chances of finding a reasonable one should be quite good. We visited four Roti Prata Stalls and repeated the same order at each stall ie "I want a big Prata, use 2 dough and make into one Prata. I want it thick and crispy but not too oily. The best Prata Kosong you can give me!"

Out of the four stalls, 2 emerged with a Prata which I consider to be well worth your calories! Actually most Prata Chefs are quite happy to oblige when they are not too busy. (I went in the afternoon when there is no crowd). Prata making can be quite mundane, so when you give them the challenge of making the Ultimate Prata, most of them are quite happy to oblige!



Now here is a man I consider the Prata Champ. He's from Chennai and had been making Prata in Malaysia for 10 years before coming over to Singapore where he has been working for a few years. If you stacked all the pratas that he has made in his life, you'd get a tower of prata stretching from Singapore to KL. (Assume 15 years making Prata @700 per day, each prata being 1cm in thickness = 383.25km)

Just look at how thin he stretches the dough! He as the advantage of having a large work area, giving him lots of room to flip the prata till it is almost 3/4 of a meter in diameter. After that, the Prata is folded and left to rest for a few minutes before being flattened and fried. They use a commercial dough here, which is commonly used by many prata places.



Be still my trembling tastebuds! Now this is a Prata worthy of praise! Crispy on the outside, light and fluffy with microthin layers of dough on the inside, this is probably the best Prata I have had in terms of texture. Unfortunately, tastewise the Prata faltered. Instead of a buttery, savoury flavour, the taste of cheap margarine was predominant.

Conclusion

Almost there but not quite. The texture was excellent, but in order to get the Ultimate Prata, I think the dough has to be made in house. Still this Prata beats any Pratas I have eaten so far hands down. 4.25/5

Syed Restaurant
326 Bedok Road
Simpang Bedok
62425412
Open 24 hours
Click here to link to the next Ultimate Prata Challenge

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Teck Kee Wanton Mee: All Egg Noodles!

Why is it so difficult to find a perfect bowl of Wanton Mee? Afterall, Wanton Mee one of our favourite foods. Yet, you always hear people say that the Wanton Mee in Hong Kong is so much better. When I was younger, I did not really appreciate the role the noodles played in the Wanton Mee. For me it is about the Char Siew. I used to trade Noodles for Char Siew with my younger brother. But as I started on my food adventure around Singapore, I began to appreciate the differences in the quality of the noodles.



In the past, a lot more hawkers made their own noodles. Nowadays, most would procure standard noodles from the manufacturer. However, the better noodle hawkers would order their noodles made to a specific receipe for their own stall. The difference in cost may be as much as five times in some instances.

The noodles in this stall are specially made and according to the stallholder, it is "All Egg" noodles which means they use a lot more eggs than the normal ones. I think this has to be one of the best noodles I have come across in terms of the QQness. Some noodles are QQ but borders on being too firm to the bite. This one was just right, really springy, yet easy to chew.

They also use a soy based sauce which I prefer over tomato ketchup. The sauce was more on the sweet side and would be nicer if it was more savoury. The char siew was acceptable and the wantons were tasty but a tad small. What was nice was the fried wanton which is included in the $4 portion. The skin was thin and crispy and they use a fish paste for the filling. Too bad they used only a smidgen of fish paste, Zia Boh Gao (Not enough to eat!) 4/5




The Sui Gao here is very good and worth trying. In contrast to the wanton, the filling is generous and I especially liked the roughly chopped waterchestnuts which added a sweetness and crunch to the savoury mince. 4/5

We had an extra platter of roasted meats. The Duck was nice and tender and would have been great if they had provided some plum sauce. 4/5 The Sio Bak was not that great, the skin was a bit chewy. 3.5/5

Conclusion

Fairly good wanton mee. Noodles and fried Wanton was very good. If they improve on the sauce and charsiew, it could well become a Celebrity Wanton Mee.


Teck Kee Wanton Mee
56 Zion Road (Opposite the Food Centre)
97984776

Acknowledgement: lovemakan recommended this in the makansutra forum

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FAQs

I have decided to put the FAQs on one page for easy reference! Wonder why I did not do this earlier?

1. What camera do you use?

Most of my shots are taken using a Canon 450D SLR with a Canon 60mm f2.8 macro lens. Natural lighting is used most of the time but when the need arises a 430EX flash is used. This set up is quite basic but I like to be mobile and not have to lug around too much equipment. Most shots are taken freehand without a tripod.

2. Are the shots touched up with software before posting?

Yes they are. There are many software available which can do this. Some of these are free for download on the internet. Most of the time, I use the colour balancing, contrast, sharpness, resizing and text functions.

3. How do you manage to post so frequently?

Well, first of all, hawker food is cheap and you can afford to eat it everyday. My group of makankakis meet once a week and go to one destination where we try a few stalls. At each stall, we order one dish and everyone tries it and gives their opinion. Then the pics are collected and processed and posted. It only really takes my about 15 mins to post a single blog.

4. Are your visits prearranged?

Most of the time we just arrive incognito, buy the food and start taking pictures. Nowadays there are stallowners writing to me requesting for me to review their food. I always make it clear to the owners that I will only blog it if the food is up to a certain standard. If the food is not so good, I will only give feedback and offer to return if they can make improvements.

5. Is the food Zhnged (dressed up) to make it look nicer?

Well, most of the time we buy it straight from the hawker and maybe ask for extra garnishing to make the food look better. Then I rearrange whatever is on the plate to make it more attractive. I often tend ot ask for better cuts of meat, eg chicken thigh. Some hawkers notice that we are taking pictures and naturally want to make the food look better, I usually try to dissuade them but sometimes it doesn't work.

6. Do you get paid for the reviews?

No.

7. How do you manage to find so many lobangs (places to eat)?

By reading forums, notably the makansutra forum, other people's blogs and recommendations from friends and especially from readers of this blog! Now that our own forum is up and running, there is a lot of recommendations from our forummers

8. Why is most of your ratings either a 4 or above? Don't you blog the bad stuff?

Most of the time, the stalls are already pre-selected ie these are stalls already highly recommended by other people, so they are of a certain standards. Sometimes I blog interesting new discoveries, these will more often get lower grades if their food is not good. They are included because of the novelty factor. Sometimes a eatery gets a lukewarm review because they are famous but the quality has suffered. If a hawker is particularly bad and the food is not anything new, I prefer not to blog it.

9. Can I join your group of makankakis?

Sure! But you have to be available in the afternoons around 2.30pm, have a good appetite and love food!

10. How do you eat all this stuff and still maintain your weight?

By saving up calories! Most of the time I eat one big meal a day. The other 2 meals are mainly cereal and fruit salad.

11. Where do you find so much time to blog?

I don't do much else besides my work, my family and church. Don't watch too much TV, play computer games, go drinking and socializing. In fact this is where I meet most of my friends. Not that I don't want to, just that my clinic hours are odd. When other people are having fun, I am working. So when I have time off, everyone else is working. So what to do, blog lah!

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Ding Xian Lou: All dishes $4.80! Real or Not?

This place is closed!

With smart, damien and iwatch_ueat


When Damien told us about this particular restaurant that sells all dishes for $4.80 including stuff like sharks fins soup, lobster, prawns and crabs, the normal Singaporean response would be "Zhing Ar Se Geh?" (Real or Bluff one?) Ha, there must be a catch or some hidden clause somewhere, right? While the prospect of being Ketok (Swindled) was reprehensible, our curiousity got the better of us. So we prepared ourselves to be ripped off just so we can find out the truth.

When we got to the restaurant, the feeling of apprehension deepened! The place actually looked quite decent, like a proper Chinese Restaurant complete with aquariums with live fish! Comfortably airconditioned, Chorox white table cloths and proper cutlery. Yah right, $4.80 per dish, you'd expect someplace more like a Cze Char with pink plastic table cloths and worned out variegated pink chopsticks. Smart reminded me that we had already prepared ourselves as lambs to the slaughter..... so ok lah let's order.

"Siao Jie! Everything really $4.80 ah? Real or Not?" I asked innocently. "Real! Everything you see on the menu is $4.80!" She replied. "OK, so can we have the Pepper Crabs and the Sauteed Lobster please?" I asked "Sorry, no more lobster and crabs today! Sold out!" was her reply. Why was I not surprised? Obviously, these items are just put there for show what!

Already committed, can't back out now, so I ordered 7 dishes from the various essential food groups ie prawns, venison, frog....... and resigned to my inevitable fate of "wasting some calories" that afternoon.



Obviously, you can tell I am setting you up right? OK lah, the food wasn't all that bad and at the end of the day, we felt a lot of the items were good value for money. The first picture was the stir fried frog legs with dried chilli. There were about 6 legs per serving and the taste was actually quite good. The meat was tender and you'd have to agree that $4.80 for 3 pairs of frog legs is pretty good value. 3.5/5

Next, we were presented with 5 drunken prawns which came in a steaming hot claypot. The soup was good and was adequately spiked with alchohol and herbs. The prawns were obviously live prawns. 5 prawns for $4.80. Maybe not that cheap but definitely a place that you can come if you have a craving for drunken prawns but can't organize for friends to share the meal. 4/5



The venison was surprisingly good. Tender and flavoursome, there was enough ginger and shallots in the sauce. Definitely worth $4.80 and the portion is almost the same as a small portion ata Cze Char. 4/5



We felt that $4.80 for a bowl of shark's fin is about market price. So not really cheap but good if you are hankering for some thickened chicken broth with crabmeat and collagen fibres. 3/5



We got one whole tilapia fish which looked ghostly white, but it tasted fresh and it was done with a typical Cantonese style sauce. Damien even ordered rice to go with the sauce. Good value. 4/5



Not the best Abalone, but Abalone nonetheless. You can taste that it came straight from a can. The spinach was pretty decent though. 3.5/5



The Guiness Stout Ribs were actually quite tasty and the meat was tender. Smart felt that the meat was not fresh. Damien and I still liked it. Quite a decent portion for the price. 4/5

Conclusion

Not die die must try food, but if you and 3 friends want a 8 course chinese lunch, you can get a pretty decent meal for $10 per head! Works out to be cheaper then a Cze Char and you get a decent Aircon place to eat. Now, before you go, try to call them first to ask if there is lobster and crab that day. I still don't know whether that part of the menu exists!

7.5(T2.5+V2.5+S1.5+E1) Value for Money

Ding Xian Lou
6001, Beach Road #01-50/51
Golden Mile Tower
11am - 10.30pm
63968376
www.sbestfood.com/dingxianlou.htm

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House of Briyani: Nice Rice! Briyani Challenge Round 3 of 3

I am not sure if it is fair to enter this Briyani as a challenger because they don't actually sell Indian Briyani. They sell Afghan, Iranian and Turkish Dum Briyani instead. At $5.80 per plate it is definitely one of the more expensive Briyanies around. But as you will see, it is a matter of, "Yi Fen Chian, Yi Fen Huo" (you get what you pay for)



Just look at how beautiful the rice is! Every grain is perfectly steamed, fragrant, aromatic and firm to the bite. They must have used a good grade Basmati. The curry lamb was fantastic. They use the back of the lamb (T-bone I think) to cook the curry, so the meat was very tender. The thing to die for is that Tomato Sambal they provide. It was sweet, not overly spicy and had large pieces of well caramelised onions in it.



Conclusion

House of Briyani is the winner in this round of the Briyani Challenge! 4.5/5



The rice we had was the Afghan version. It was not oily and most similar to what we know as our local Briyani. On the right of the picture above is the Turkish Dum Briyani which is a tad oily and has raisins and nuts in it. I found the Iranian Briyani on the left too much like normal boiled rice.

House of Briyani
Cnr of North Bridge Rd and Kandahar St
Open for lunch and dinner
Open 11am to 7pm
Closed on Sundays, Mondays and Public Holidays

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Famous Islamic Beryani: 90 years and still going! Briyani Challenge Round 2 of 3

Now this is probably the GrandDaddy of Briyanies and definitely one of the oldest eateries that I have blogged. Its been around since 1911 and when you walk into the restaurant, it feels as if you just walked through a time portal. Man, when this place was fashionable, my father wasn't even an idea yet!

They serve Dum Briyani here. For the uninitiated, Dum Briyani just means that the chicken is cooked together with the rice. Anyway, the rice, like Allaudin is monochrome and it was good but nowhere as great as I had expected it to be. Texture wise, though the grains were separate and unbroken but it did not have as good a bite as others. Overall taste did not measure up to my expectation especially after so many people have raved about this restaurant. $4.80 3.75/5



Oh, I did like the Lemon drink which had a unique flavour and really refreshing with the Briyani. You should try this.

Conclusion

Perhaps it's because I ate there at 3pm in the afternoon and the Briyani was freshly cooked, but ultimate Briyani it was not. It is however one of the better ones around.

Famous Islamic Beryani Shop
754 North Bridge Road
Jn of North Bridge Road and Klapa Road
10.30am to 9.30pm daily closed 1pm-2pm on Fridays

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Thohirah Restaurant: Briyani Challenge Round 1 of 3

With iwatch_ueat and SuperSatayMan


Since my blog on Allaudin's Briyani, people have been writing in recommending their favourite Briyani's around Singapore. So I have decided to go on a Briyani Pilgrimage to try to find Singapore's, dare I say, "Ultimate" Briyani. My first stall is one which I frequent and up till last week, my favourite Briyani. People look for different things in a Briyani. For me the rice is of prime importance, then the meat and the curry and I also like the cucumber achar/salad to be nice and sweet to contrast with the savoury flavours of the curry. I opt for fried chicken rather than curry chicken because my stomach complains when I have too much curry.



The rice at this stall is nicely done. Every grain is separate and unbroken. The springy texture is satisfying to the bite. The cucumber achar at this place is also very good. I love just eating the rice by itself without the gravy. 4.25/5 I have to concede that overall, the combination of the curry, the rice and achar was not as shiok as others I have tried.

Conclusion

Rice texture is tops, taste is great but not quite the ultimate Briyani.


Thohirah Restaurant
258 Jalan Kayu (Next to the carpark)
64812009
Opened 24 hours

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Thasevi Food: Famous Jalan Kayu Prata!

Ah Prata! One of the reasons I left Australia to come back to Singapore! You can't beat fresh Roti Prata and a cup of Teh Tarik for breakfast in the morning! Given that Roti Prata is one of my favouritest foods, its amazing that this is the first Roti Prata I am blogging after over 200 entries!



What better Prata to start with then the arguably most famous Prata in Singapore? Oh yes, its like counterfeit watches, everybody copies only the really famous brands. Similarly, everyone wants to call themselves Jalan Kayu Prata when the fact is that the restaurant does not have any branches! "Jalan Kayu" is synonymous with Prata and the name nowadays means more than a location. It's come to mean a typical style of Prata that Thasevi had made famous ie the small, round and crispy type.



The prata is good. Its crispy on the outside, flaky on the inside and surprisingly, not too oily! My complaint is that it is too small such that you really need to eat 4 to satisfy the prata craving. 4/5 The curry was very tasty and complemented the prata well.

Conclusion

I continue to lament the falling standards and decreasing size of Singapore Prata. This is the most famous prata but even this still falls short of the ultimate prata. My dream prata would be one that is made from Ghee and Evaporated Milk, big, thick, crispy on the outside and fluffy on the inside. The last time I had a really memorable one was at the Shangrila Resort in Sentosa during my Wedding Night. (Yes, I remember the prata, can't remember what happened after that). Most of the prata in Malaysia would easily beat Singapore's. For Prata's sake, won't someone just give us an ultimate prata?

Thasevi Food
237 & 239 Jalan Kayu
64811573
Opened 24 Hours

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Le Papillon: Crouching Tiger (Prawn), Hidden Konbu

Fresh Green Crab Salad with Tomato Fondue, Gazpacho Espuma and Basil Oil

Presentation of food is an Artform that is done relatively well by most chefs. I seldom hear of anyone trying to grade the presentation of dishes (though I am quite sure they do). I have to say that presentation must be easier to master than taste as all the food I had over the last 2 weeks (I had 3 Menu Degustations) rated high on presentation but none actually got my taste buds resonating. The relationship between presentation and taste is like a typical computer game. Most offer incredible eye candy, but only a special few has got gameplay that gets you hooked! At the end of the day the crux of computer games is the gameplay and similarly when it comes to food, the "be all and end all" is the taste.

Our starter was a good indication that this meal wasn't going to be just eye candy. I was hooked after my first mouthful of the Green Crab Salad. Now, one can rarely go wrong with the combination of Tomatoes, Basil and Olive Oil, but under expert hands, the same stuff that you make pizza sauce from can be transformed into something exceptional! The combination of the sweetness of the crabmeat with the tang of the frothy Gazpacho was already a delight, but wait till you hit the crescendo that was the aromatic basil oil right at the bottom of the martini glass....ohhhh mama! 4.5/5


Escargot with Herb-Garlic Butter Crust on Button Mushroom Gratinée, Parsley Oil and Arugula Salad

I have never thought much about Escargot. It is rubbery and salty and most of the time you taste mainly the Garlic Butter. However, this time I thought the Escargot combined quite well with the button mushroom. There was a natural sweetness then you bite into the mushroom that was really delightful. But again, I am not sure how much the snail actually added to the whole taste experience. 4/5


Rigatoni Pasta Tossed in Crustacean Oil, Shaved Bottarga, Tiger Prawns, Seaweed and Baby Spinach Salad

The Rigatoni Pasta is one of Chef Anderson's signature dishes and it is not hard to understand why. It's got that, "I am planning to come back very soon to eat this again" quality about it. Chef Anderson doesn't overdo the fusion bit. Instead he takes what is distinctively European, adds just a dash of Asia and transforms it into something vaguely novel, yet not so foreign that your brain has difficulty interpreting it. In this case, finely chopped Konbu was added to the Crustacean Oil to gave the dish that extra Umami boost. (Konbu has the highest concentration of naturally occurring MSG). It works really well! The only problem was that I had only a tasting portion! 4.5/5


Silk Hen Consomme with Crabmeat Tortelinni

Translated to Singlish, this dish is "Wanton in Chicken Broth". I liked the unique taste of the Consomme which was made from Silk Hen (posh name for Black Chicken). It had that sweet, herbal with a slightly bitter bite to it which was quite refreshing. I just couldn't decide if this was more Asian or European dish. 3.75/5


Medallion of Lamb Crusted with Pommery Mustard and Chopped Herbs Slow Cooked Lamb Neck in Red Wine, Goat Cheese, Pesto and Tomato Jam “Cigar”

Lamb neck is not something I come across often. The meat is akin to lamb shank and tastes really great when its cooked till all the sinews have gelatinized. You might be relieved to know that even though gelatinized sinews (tendon) tastes really smooth and "fatty", they are actually denatured collagen fibres and are not high in calories or cholesterol (like fat). In fact, people with Osteaoarthritis often take supplementary collagen for their condition. (Please don't start eating lots of Lamb neck for your Osteoarthritis!)

The lamb medallion could have been more tender and I would have liked the "Cigar" (Singlish: Poh Piah) to have a little more Tomato Jam to sweeten it. 3.75/5


Mixed Seasonal Berries and Stone Fruits with Rum Sabayon
Rose Water Scented Orange Jelly

Dessert was a light Rum Sabayon (Frothy egg, sugar and rum) over Seasonal fruits which was a light yet satisfying way to end a great meal! 4/5

Conclusion

I am very happy that Chef Anderson had decided to "Chuang Hui Jiang Hu" (Make a comeback onto the local food scene) after a 6 year stint as Executive Sous Chef for SATS Catering. It's a crime to restrict his talent in culinary metamorphosis to those who fly First Class!

Enough said, I am heading back soon for a big serving of the Green Crab Salad and Rigatoni!

Note: Le Papillon is French for The Butterfly.

The 7 course Prestige Menu is $80, Starters $14-$26, Mains $26-$38. The photos depict a tasting portion and not a full portion.

8.5/10 (T3.5 +V2+S2+E1)

Le Papillon
28 Maxwell Road #01-02
Reddot Traffic Building
www.le-papillon.com.sg
63274177
Closed on Sundays

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Penang Delights: Authentic Penang Fare! Geylang East Central Part 6 of 6

With liverpool, smart, iwatch_ueat and tamago


The last time I was in Penang was almost 30 years ago and the last time I ate Penang food was around that time too. Oh yes, everyone says that Penang food is so great, but the problem is you can't get great Penang readily in Singapore (so they say). So as a result Penang food has never been on my radar screen. Luckily for me, Liverpool and his wife are big fans, so they provided some expertise to the review of the food here.

Penang Assam Laksa is very different from Singapore Laksa. It is sourish and a lot of the taste is derived from the Kembong Fish (Small fish akin to the Selar). Liverpool remarked that he usually finds Penang Laksa too sourish but this one is well balanced. Certainly, the spicy, fishy, sourish soup is an acquired taste. If you are a Penang Laksa Afficianado, please give this a try and let us know what you think! 4/5



Penang Char Kway Teow, like the Singapore version is a very simple dish where Kway Teow is flash fried with lard and some soy sauce/fish sauce. A lot depends on the skill of the hawker who needs to control the wok fire to get the perfect texture for the Kway Teow. I felt this stall managed to do it quite well. The Kway Teow came out soft and slippery which enough burnt bits, fish sauce and pork lard to flavour it. 4/5



Conclusion

Quite authentic according to our Penang Food expert. Good enough for him to bring his wife back to taste it.

Authentic Penang Hawker Food
Geylang East Food Centre
Blk 117 Aljunied Ave 2 #01-60
Lucy Tan 97330658
Closed on Monday (except Pub Holidays)

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Mypaper Feature

I just want to thank all my readers for your continuing support and encouragement which continues to spur me on! I dedicate this feature to all ieatishootipostees!

I never dreamed that my blog would ever get featured in a newspaper! Praise God "who is able to do exceedingly abundantly above all that we ask or think!" Eph 3:20

Remember guys: "Don't ever waste your calories on Yuckky food!"

Very Sincerely,

ieat

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Vegetarian Poh Piah: Poh Piah with a Serious Crunch! Geylang East Central Part 5 of 6

With smart, liverpool, iwatch_ueat and tamago


Finding a Vegetarian Poh Piah is not easy. Finding a Vegetarian Poh Piah which is also good to eat is even harder. That is why this Poh Piah is being featured! The skin is handmade, so it is nice and chewy. But it is what lurks inside that makes it stands out from the rest. When you bite into this Poh Piah, you will immediately be delighted with super crunchy tasty bits reminiscent of the old "Nestle Crunch" ads. (The one where every bite causes an earthquake)



Those following my Poh Piah trial will know that so far I have yet to find a Poh Piah to rave about. This Poh Piah is very good and better then some of the more famous ones I have blogged previously, but it still lacks that ravability (sic) factor. I found the turnips not soft and sweet enough (? lack of dried shrimp) and of course the absence of animal proteins meant that my umami receptors suffered from neglect. However, the crunchy stuff is so good that it almost made up for its other shortcomings. 4/5



Conclusion

Considering that it is all vegetarian, this Poh Piah still managed to put other Poh Piahs to shame! However, I am still on the trail of the ultimate Poh Piah, so if you have one to recommend please let me know yah?

PohPiah/Rojak Stall
Silver Stream Cafeteria
#01-54
Blk 119 Aljunied Ave 2

Specially for ET who requested more vegetarian food!



Update 2 May 2009

The stall has now shifted to this new address:

Silver Stream Cafeteria
Blk 226F
Ang Mo Kio Ave 1
#01-697
Singapore 566226

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