I am sure that you all have found something good to eat in 2007 through reading this blog. So perhaps you would like to nominate your favourite food stall/restaurant that you discovered through this blog? If there are enough nominees we can even do a poll.
....Read more!With Damien and smart
This is simply the most delicious fish soup I have had this year. I had my doubts at first when smart was lining up for the fish soup, but my first taste of it was quite a Holy Grail experience. OK I admit it, even though I have always called myself a Teochew Ah Hia, I think that I prefer the Cantonese Style milky fish soup to the Teochew version. Oops! I think I can hear my ancestors all turning in their graves.
Forget all that hype about XO, if you've got a tasty fish soup, you don't need to hide behind the veil of XO brandy. Plus the best thing is that you don't have to pay a bomb for the fish soup because it comes in individual servings. The only problem with it is the long queue even in off peak periods. But there is a good reason why there is a queue and it is because each bowl of soup is made individually. But take it from me, the queue is worth it especially when it is someone else who doing the queueing (Thanks Uncle Smart). 4.75/5
Conclusion
It's really shiok. This one I am certain that many will agree.
Jing Hua Sliced Fish Bee Hoon Stall
77 Maxwell Road Food Centre
11am to 8.30pm
Thursday Closed
One of my friends alerted me to the fact that ieatishootipost has been featured in the current issue of i weekly magazine. Unfortunately, my mandarin is not good enough to do an interpretation of the text. So perhaps someone can help do the translation for me?
Thanks again to all readers for your support!
OK here's the translation courtesy of Vale Ng. Also thanks to Khim for providing another version of the translation in the comments!
While flogs did not just emerge in the virtual world this year, in 2007 doctor-blogger Leslie Tay captured the attention of the media, which sparked off a flog phenomenon.
Leslie’s writing style is lively and engaging. The food photographs on the blog are all of professional standards, and just looking at them is enough to whet one’s appetite. Leslie describes in detail the presentation of the dish, the taste, the ingredients, and even includes some additional trivia sometimes.
Yes, in this day and age where dessert stalls are offering a wide variety of desserts, it takes a really special stall to offer just 3 flavours of soup. In fact the stall only has 3 troughs in the display cabinet offering Peanut soup, Red Bean with Brown Rice soup and Tau Suan. You can also add glutinous rice balls if you like.
I tried both the Peanut Soup and the Red Bean Soup and they were both excellent. The Peanuts were fantastically soft and the soup was smooth and full of nutty aroma. One of the best I have tasted. 4.5/5 According to Damien, the Tau Suan also one of the best around. It was too bad they sold out that day.
Conclusion
Got to be really good if you only sold 3 flavours of soup!
Peanuts Soup Stall
75 Maxwell Food Centre
7.30am to 4pm daily
Monday Closed
I am sure you all had your "Defining Moments" in life. You know, flashes of memory that are forever etched in your psyche. My latest one was just before going in for my operation in November. It was quite a stressful build up. Starting from the time I went for the CT scan which revealed that I had gallbladder stones right up to the scheduled date of the surgery. Having to have an operation under general anesthesia is unnerving.
Rationally speaking, general anesthesia is very safe and the vast majority of people wake up from general anesthesia with no problems at all. Well, that is what I tell all my patients. But when you have to go through it yourself, it is a whole different ball game. I guess it is the loss of control over the whole situation that is unsettling. You are basically putting your life into the hands of the anesthetist and the surgeon. I felt helpless and vulnerable.
As I was being wheeled into the operating theatre, I could help but think about the issue of death and other worst case scenarios. "What if I don't wake up from the general anesthetic? What if something goes wrong during the surgery? What if.......what if......."
At least for me, there was not so much fear of death since I am confident that death is simply a transition of my spirit from the earthly reality into the heavenly reality. So it is not so much death that was unnerving, but the thought that my family and especially my kids would have to grow up without their Dad that was sad. I know it might sound a bit "over the top" for a procedure that is considered routine, but those who have gone under general anesthesia might be able to empathize with me.
Finally the moment came when the Anesthetist told me that he is about to inject the Propafol and soon I would be asleep. This the "Defining Moment" I am talking about. As I looked down at the IV line, it slowly turned white and it was at that moment when everything ceased to be of importance. Everything that I had been, everything that I had done, all my friends, my family, my possessions, everything that I had considered important in life, nothing mattered anymore. It was in that 10 seconds or so that I felt really at peace. All the cares of the world have been left behind. My last thoughts was to relinquish control totally to God as I muttered the comforting words of Psalm 23: The Lord is my Shepard, I shall not want. He makes me down to lie..........
Christmas is a celebration of the birth of Jesus. He was born so that anyone who believes in Him may not die, but have everlasting life. My recent experience really reminded me of just how fragile this life can be and it is when I came face to face with my own mortality that I am again thankful that I have a Saviour. So this Christmas, I am celebrating it with a fresh new perspective on life and a greater appreciation of God's wonderful gift for me and indeed for all who would believe.
God has given us eternal life, and this life in in his Son. He who has the Son has life, he who does not have the Son does not have life. 1 John 5:11-12
Hokkien Mee has emerged as Singapore's Favourite Hawker dish! Of the 3898 readers who voted, 38.8% voted Hokkien Mee as their favourite dish followed closely by Chicken Rice with 35.5% of votes. Chicken Rice was initially the top favourite during the nomination round, but Hokkien Mee emerged early in the polls as the clear favourite. Bak Chor Mee was a distant third at 31.4%.
Singapore's Top Ten Hawker Dishes
1. Hokkien Mee
2. Chicken Rice
3. Bak Chor Mee
4. Char Kway Teow
5. Orh Luak
6. Carrot Cake
7. Roti Prata
8. Wanton Mee
9. Satay
10. Fish Soup
Thanks to all 3898 readers who participated in the polls!
Now it is up to you to recommend your favourite stalls selling your favourite hawker dish!
Link to previous blog where 153 people wrote in to nominate their favourite dish. The top 10 hawker dishes were then distilled from those nominees.
It's been a year since I first met Liverpool and blogged about his Ciabatta and Kaya Toast. How time flies. Ever since our first meeting, we have been tossing around ideas on what else would Singaporeans like to eat with their Kopi and Teh C.
If you all have been following the blog, you would know that I'd choose a good old fashion cup of Kopi over Cafe Latte anyday. In fact, our polls showed that 46.7% of those polled also prefer Kopi compared with 32.5% who like western style coffee. There have been so many occasions when I am having Cheesecake or Croissant that I wished I could have a cup of Kopi rather than a Cappuccino. Liverpool felt the same way too. So we have been discussing all sorts of stuff that we would love to eat with a cup of Kopi and one of them was freshly baked scones.
So after the idea had been brewing for almost a year, Liverpool finally shifted to his new premises in Chinatown Point installed a new oven and produced his first tray of freshly baked scones!
I have always liked scones since my trip to Bath in England. Slapping on some strawberry jam and clotted cream onto freshly baked, piping hot scones has always been my idea of the perfect afternoon tea. Now I can have it with my cup of Teh C which is even better!
The scones here are light and fluffy but the problem is that there was no clotted cream! (Liverpool's thinking about it). However, the plus side is that you can have it with Kaya if you wanted. 4/5 (gotta get the clotted cream man!)
If you like you Kopi, you have to try the Kopi here. After going around tasting the various famous Kopi places, I would have to say that the Kopi here ranks as one of the best around. Seriously, I am not just saying this to help him promote his Kopi because he is my friend. I like his Kopi because it is smooth, creamy and fragrant with very little bitterness or acidity. It is just the way I like it. Not only I say, but you can ask any of the "Uncles" sitting around who come three times a day to get their Kopi fix! 4.5/5
Conclusion
Only place in Singapore I know of that you can get freshly baked scones with Kopi and Teh C. And if you pride yourself as a Kopi lover, you should come try the Kopi here and see if you agree with my verdict.
Good Morning Nanyang Cafe
133 New Bridge Road, #03-01
Byron 81331882
Open 8am to 8.30pm Mon-Fri
Sat, Sun and PH 10.30am to 8.30pm
With Damien and smart
Thunder Tea Rice or Lei Cha Fun is one of those dishes that are bound to get very mixed responses. My two makankakis that day wouldn't even spare a calorie to eat it spewing expletives like "It's like prison food" and "Hospital food tastes heaps better". Others are actually hooked on the dish and expound on its wonderful virtues of being able to lower cholesterol, detoxify the body, relieve stress, aid digestion, combat flu, boost the immune system etc etc etc. (With food like this, who would need a doctor?)
OK, so it is a dish which polarizes seemingly homogeneous Singaporeans into two opposing camps just like supporters of Liverpool and Man U. Another assertion made by my makankaki (I shall not reveal which one) is that Thunder Tea Rice is a dish for health conscious ladies. Such statements only serve to ruffle the leg hair of women libbers. Hey some women like their Pork Lard too, OK!
For those in the DON'T know, Thunder Tea Rice is called Thunder Tea Rice because of the bowl of Tea which accompanies the rice. The Tea is made from a mix of Green Tea, Basil, Mint and another herb called Yomogi. These are all ground up in a special bowl and then made into a tea which is to be added into your rice. The other ingredients such as pickled radishes, long beans, peanuts, dried shrimps, fried tofu are all prepared and topped onto the rice.
For those who have not eaten this before, I think your reaction would be similar to my two makankakis. How can pouring a bowl of slightly bitter and astringent Tea into rice be nice? Plus its all veggies man! And it ain't even fried rice!
OK, it wasn't all bad. It was quite ok and tastes even better when you think to yourself "Detox, lower cholesterol, lose weight, unclog arteries, clear complexion.......". Ohhh yum yum. But seriously, peanuts and pickled radishes do go quite well with rice and you do get your carbo rush. But for me, tea in rice really is an acquired taste which I found no absolute need to acquire. 3.5/5
Conclusion
I will think about eating this whenever I am in one of my health conscious moods or when I am out to play a prank on some unsuspecting foreigner looking for "die die must try" Singapore food. But seriously (again), for those who really are looking for healthier choice hawker food, this is really not bad.
Thunder Tea Rice
Stall 86 Maxwell Road Food Centre
10.30am to 3.30pm daily
There's no doubt about it. Teochew porridge is comfort food especially if you are a Teochew Ah Hia. And even more so if you are a sick Teochew Ah Hia. Our resident Teochew Ah Hia, Damien was just recovering from a cold that day so he insisted that he needs to take some Teochew porridge from one of his regular stalls at Maxwell. Knowing Damien, this Teochew porridge's standard must be quite good.
Most of the dishes he ordered were the staple steamed squid, handmade fishcakes, braised pork belly. They were all very good but the one that really caught my attention that day was the Sambal Shark's meat. This was the first time I am eating this and was pleasantly surprised and just how tasty shark's meat can be. This is the kind of dish that goes really well with plain porridge. It coats your mouth with all the tasty goodness that just begs to be washed down with piping hot porridge. 4.25/5
I just wonder: If shark's meat is so nice, why is it that not many more people actually sell it?
Conclusion
Considering how cold the weather has been, I am sure that many are yearning for a nice piping hot bowl of porridge and here is certainly one place where you can go and get your Teochew Porridge fix.
Teochew Rice and Porridge
Stall 98 Maxwell Road Food Centre
10.30am to 8.30pm
Just came across this study conducted by Electrolux on the eating patterns of Asians. It stated that:
" Meal decisions in Indonesia and Singapore are also largely determined by the mother of the household -- 24% of Indonesian respondents -- more than any other group in the region -- said that the mother is the main meal decision-maker, while 20% of Singaporeans -- the second largest group in Asia other than Indonesians -- agree."If you are the reader of this blog, it is most likely that you will be the one who decides for the family where to eat next. So, who makes the decision where to eat in your family?
Laksa Sphaghetti $12.90++
I am a little apprehensive about reviewing Fusion cuisine because I seldom hear people raving about it. In fact, most of the time people tend to utter phrases like "Fusion Confusion" instead. The thing about Fusion cuisine is that people tend to compare the new dish with the original and if the original is really good, it is difficult for the Fusion dish come up to par.
So take the Laksa Pesto Pasta for example. The taste is distinctively "Laksa" because of the generous use of Laksa leaves but just when you think you might be eating Laksa, you realise that it is also akin to Basil Pesto Pasta because instead of coconut cream gravy, you have olive oil instead. Inevitably, you would then compare the new dish with your favourite bowl of Laksa and that's where the problem starts. Especially, when you bowl of Laksa costs $3 while you are paying Cafe prices for the pasta dish. 3.5/5
Olio Cafe 
What do you all think constitutes a classic Wanton Mee? Mee, Char Siew and Wanton are standard. The only difference is the sauce. Do you think Classic Wanton Mee has got tomato ketchup in it or should it be only a dark soy sauce based gravy? Should it be eaten with chilli? I think most people would consider Hong Kong style wanton mee as the dark soy sauce type and the Singapore style ones to be served with chilli and ketchup. What do you all think?
This stall has been around for over 40 years and is a self proclaimed Wanton Noodle Specialist. So they should know right? Their wanton mee is the dark soy sauce type and has quite a regular following. Our friend, Liverpool has his cafe just around the corner and his staff comes almost daily to partake of the Wanton Mee. Sounds like its got some sort of "Gong Tau" (Addictive substance) in it. And while I was buying the noodles, I also met another customer who comes every week to eat the noodles. Hmmmm... this should be good.
The best thing about the Wanton Mee is the noodles. They were lively and springy to the bite. The sauce was good, not really outstanding, but tasty enough. The homemade Char Siew is properly grilled, tender and juicy but the wantons were pretty ordinary. Overall, a decent plate of Wanton Noodles. 4/5
Conclusion
If you are a noodle person you might become one of the regulars at this place. For me, the Char Siew and Wantons play quite a significant role in the dish and I like my sauce with a bit more kick.
Wanton Noodle Specialist
#02-49 Hong Lim Food Centre
10.30am to 8pm
There are updates at the end of the blog
Ravioli stuffed with Stewed Veal cheek $12 (3 pieces)
One of the best things about Bangkok is the number of "Hole in the Wall" type eateries which are opened by Europeans who happen to pass through and decided to stay. These places are often small, rustic and bursting with character. There aren't many places like that in Singapore, so when Davina wrote in to tell me about this little Italian place which just opened in Macpherson (yes, you heard right, Macpherson), I couldn't help but check it out.
In recent years, there has been an "outbreak" of Italian food in our HDB heartlands. But these are often run by locals offering the standard Italian fare like pasta and pizzas. Mind you these places do serve up pretty good pastas, but it is not the same as having a quirky Italian man taking your orders, cooking up your meal and later coming to clean up the table as well. It's the kind of informal setting that I really enjoy.
Although the food here is real value for money (+ no +++), Italian chef Luca does not compromise on the quality of the ingredients and you are not going to get Singaporean tasting Italian food. (The dead giveaway is the use of commercial dried Italian spice mix) Only fresh herbs are used here and the cheeses, prosciutto and other produce are imported. I was pleasantly surprised that you could get a handmade pasta dish for as little as $12! We tried the homemade Ravioli with stewed veal cheeks and it was really quite shiok. You get 3 palm sized ravioli for $12 which is not really enough to fill you up but enough to satisfy the tastebuds. 4.5/5.
Pizza with Cooked Ham $9.50 23cm
Pizzas here are the thin and crispy type and prices start at $7.50 for a 23cm neopolitan pizza. The Rocket and Parma Ham pizza is $14 which I think is probably the cheapest in Singapore. (I am planning to come back for this) The base was really thin and crispy and although it may not be as outstanding as some that I have tasted overseas, it certainly rivals a lot of the more expensive Italian restaurants in Singapore. 4/5
Suckling Pig $11
The Italian suckling pig is a house specialty but don't imagine that you are going to learn about pig anatomy here. The whole pig has been de-boned and then all that skin is wrapped around a strip of tenderloin and spiced with herbs. The skin was nice and crisp as you would imagine and overall it was quite tasty, though I found the loin a tad dry. Worth trying as it is not all that common in Singapore. 3.75/5
Ever wonder why an Italian man would want want to settle in Singapore to open a restaurant? I always ask that question when I meet expats. Inevitably it has something to do with a pretty Singapore girl. Yes, our Singapore girls are doing a great job luring foreign talent to our shores!
That's Luca in the picture showing us a plate of Italian White Truffles. That 250gm plate of truffles costs $2500!! Now Truffles is something that I really never understood. Yeah its nice, but forking out $30 for 4 slivers of truffles over a plate of pasta is not something I get myself doing very often. I would rather get a nice steak for that amount of money. But if you are a truffle lover, I think you'd be making a beeline for the restaurant very soon.
Conclusion
A place where you go just to enjoy good Italian food at a great price. Don't expect great presentation or atmosphere, just good food and a nice friendly chat with an Italian chef.
Updates 6 July 2008
Our readers Lina and perception reports that the original Chef had left and now the standards of the restaurant has dropped.
Update 13 Jan 2009
Some readers have said the standards are back up and worth going back for a visit.
Update 3 May 2009
The new address is:
8 Jln Gelenggang S57819
(off Jln Leban and Up Thomson Rd)
Tel: 62883009
Finalmente Gastronomia
443 Macpherson Road
Between Hotel Winsor and Mazda Showroom
11.30am to 10pm
Closed on Mondays
62883009
Luca Visani 98669752
Recommended by Davina
Damien says it is damn shiok. Makansutra nominated them for street hawker masters for 2007 and they have been around since 1978. So, according to the theory of evolution, this should be good since its the survival of the fittest or should I say, the survival of the tastiest. Yes this sounds like one those stalls I need to add to my collection.
I usually eat the dry version of beef kway teow because I figured that you get the best of both worlds when you eat the dry version since you still get the soup at the side. Also the dry version has got more kick from the sticky thick gravy that covers all the bee hoon.
After all that preamble, it would not surprise you if I said "Hmmm, I thought it should have been better" OK, it is a good bowl of beef noodles but again it lacked that elusive oooomph factor. The soup was robust and sweet but it does not stand heads and shoulders above the other famous beef kway teow previously featured on the blog. Then again, I might have raised my expectations too high after all the hype. 4/5
One thing that really did stand out though was the chilli sauce with chinchaluk (shrimp sauce). Now this chilli really did redeem the situation as I really got a real savoury and spicy kick out of it.
Conclusion
Another famous Beef Kway Teow. Better than most, but not quite the Holy Grail of Beef Kway Teow.
Kheng Fatt Beef Noodles
Golden Mile Food Centre #01-89
11am to 8pm Closed on Wed
With iwatch_ueat and damien
I have made a most momentous decision of my life! I finally decided that Hokkien Mee MUST be fried with thin Bee Hoon and it MUST be dry. Some of you might be wondering how this little revelation can be so momentous. But for me, it was like the words of the World's most famous Hymn, Amazing Grace: I was blind, but now I see.
Revelation is like that. You go through life not knowing what you do not know. Then something happens and suddenly it was as if someone turned just turned on the lights and you realize what the fuss is all about. Know what I mean?
This is one superb Hokkien Mee. It is unlike a lot of Hokkien Mee nowadays which are prepared more like a pasta where the stock simply added at the end and served really wet. This one was fried until all that wonderful stock has been completely absorbed into the noodles and beehoon AND sealed. Every mouthful was such a delight that it really is a plate of Hokkien Mee that I slowly savored every mouthful. 4.6/5
Now the weird twist at the end is this. How come one of the best plates Hokkien Mee in Singapore comes from a stall that calls itself "Hainan" Hokkien Mee? Surely the owner is not making the statement that it takes a Hainanese man to show the Hokkien how to fry Hokkien Mee properly right?
Conclusion
Stands out as one of the best plate of Hokkien Mee I have tasted. Only letdown was the chilli which was not quite fragrant enough and you get a really small portion for $3.
Hainan Hokkien Mee
No 34 Golden Mile Food Centre
62946798
11am to 2pm 3pm to 9pm
Closed on Wed
With liverpool, iwatch_ueat, zanzoo, pk, smart, AlecEe and Kat
What's the difference between a cupcake and a muffin? Like many things in life, it may be hard to define the differences, but when you see a muffin, you know its a muffin. But if you ask me what the real difference is, I'd say a muffin is a bit lighter then a cupcake. Whereas a cupcake has the texture and density of a butter cake, a muffin is more akin to a spongecake. Perhaps the bakers can further enlighten us on the differences?
Anyway, you all know that I am always out and about looking for stuff that is shiok and value for money at the same time. So, "hotel quality muffins at hawker prices" sounds pretty good to me.
I am not big on muffins per se, so if you had asked me before this where the best muffins in Singapore are, I wouldn't have a clue. But now, at least I can tell you of one that has left quite a good impression on me.
So why are these muffins so special? Well, the lady behind the whole thing happened to be the pastry chef of the now defunct Lighthouse restaurant. So her vision is to make quality muffins available at fantastic prices ($1.10 ea). And for that price, she doesn't skimp on the quality of the ingredients either. One of the most popular muffins are her double chocolate chip muffins which uses some exotic chocolate from France.
My favourite part of the muffin is the crispy rim of the crust. This was was crisp and just slightly sticky from the caramelized sugar. Just the way I like it. The inside is light, yet buttery and fragrant. When I eat muffins, I usually take only one, but I have to say that I was very much tempted to take at least 2 or 3 that day. Of course, waiting in the queue for several minutes and smelling the aroma of freshly baked muffins does stimulate the appetite to a large extent! 4.5/5
Conclusion
I am the latest Muffin convert. Still thinking of going down this week to buy some more!
Chocolat N Spice
Blk 1, #01-18 Tanjong Pagar Plaza
Mon to Fri: 8.30 am to 5 pm
Sat: 8.30 am to 3 pm
Closed: Sundays & public holidays
