Taj Mahal Teh Halia: Who Invented Teh Halia?

Nothing quite like a cup of hot Teh Halia to wash down all that oil after eating stuff like Nasi Lemak and Nasi Briyani. The Tannin in Tea acts as an astringent to wash down the flavours, the fat in the milk binds to capsaicin (the substance in chilli that causes that burning sensation) which eases the heat, the sugar triggers release of substances from the tongue which also eases the burning sensation and the ginger helps to relief bloatedness and aids digestion. Wow! Which brilliant fellow came up with this wonder "after your spicy dinner" drink?

We don't know who, but we certainly can say that Teh Halia ultimately has its origins in China. Huh? Kidding right? No not really, I said ultimately because the origin of Tea is from China whiles ginger is native to both China and India.

Of course, it was the British traders that smuggled the Tea plant out of China to India to start their own tea plantation. Their attempt to ease the trade deficit caused by too many Britons liking Tea and too little Chinese liking anything English is the reason that Tea became a popular drink in India. However, the word Halia though has Indonesian origins. So it could be that somehow the concept of the milk tea made its way from India to Indonesia and ultimately to Singapore. This part I am only guessing, so maybe some experts can tell us the exact origins of Teh Halia?

Anyway I digress.

What got my attention was the continuous queue of people outside this Teh Halia stall at Adam Road Food Centre. So I decided to try it.

This particular Teh Halia was surprisingly refreshing. Unlike other Teh Halias I have tasted before, this one was not overly milky and had a good balance of ginger and tea flavours. Perfect for washing down all that oil and spices! 4.25

Conclusion

Pretty good cup of Teh Halia! So starts my search for the ultimate Teh Halia in Singapore. Your recommendations please!


Taj Mahal
Adam Road Food Centre Stall 15
Open 24 hours

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Teck Kee Hot and Cold Dessert: Lotsa You Tiao Please!

With smart, liverpool1965, iwatch_ueat and tamago


The one thing that I always complain when I eat Tau Suan is the stinginess of the stallowners when it comes to adding the You Tiao.



Not here, this is their standard serving of You Tiao with their Tau Suan for $1. And before some people start saying that there was more You Tiao because the owner saw our big cameras, let me assure you that I saw other customers walking away with just as much You Tiao, PLUS I kept asking the owner if this was the normal serving and he insisted that it was! So not only you suspicious, I also suspicious, OK?

The Tau Suan was good, though the beans could have bit more bite. It was not too sweet which pleased smart but not liverpool1965. Can't please everybody. For me, one of the better Tau Suans around and definitely happy with the amount of You Tiao given. 4/5



The Cheng Tng did not thrill me much. The lotus seed deserves mention though as they were really nice and soft, not the crunchy type that you get sometimes. 3.5/5

Conclusion

You will be happy seeing all the You Tiao on top! And if you don't please write in the comments and let everyone know!

Teck Kee Hot and Cold Dessert
Stall 31 Adam Road Food Centre
12pm to 12am
Closed on Mondays
64697238

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Noo Cheng Adam Road Prawn Noodle: Its the Chilli that makes it shiok!

With liverpool1965, tamago, iwatch_ueat and smart


This is another prawn mee frequently talked about by forummers. The first thing that really impresses you when you get there is the quality and size of the prawns. The prawns are not the common pond bred tiger prawns that you get at most stalls, they are Wild Prawns harvested from the Sea. The flesh is tender and sweet and really a treat!



We tried both the dry and the soup versions. The soup was very good, though it was a tad diluted that day because of the rain. "Huh? What does rain got to do with the soup being dilute?", I hear you say. Well, because of the heavy downpour, the number of bowls sold in the morning was down, so that means the soup did not get as many blanches with the prawns. (Which is why if you like good soup, you should go after the lunch or dinner peaks!)



The Dry Version was Super Darn Shiok! This is possibly the best Dry Prawn Noodle I have eaten! The chilli is more savoury than spicy and its just got that X factor that kept me thinking about it that night. The stallowner shared that aside from using good belachan, the other secret ingredient is their use of good quality Indian spring onions. $5 for a bowl with medium sized prawns 4.6/5 (Dry version)

Conclusion

Currently my pick for best Dry Prawn Noodle.

Noo Cheng Adam Road Prawn Noodle
Stall 27 Adam Road Food Centre
9.15am to 4pm
6.30pm to 2am

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Selera Rasa Nasi Lemak: At Last! A Nasi Lemak with Good Rice!

At last!!! A Nasi Lemak that is really shiok! This Nasi Lemak is so Shiok that I was told the Sultan of Brunei Tar Paus it back to the Embassy when he comes to visit Singapore! (Why doesn't he just buy over the stall and set it up at the embassy? He got Michael Jackson to come sing him Happy Birthday didn't he?)



Check out the rice in this place. This is the first time I am eating Nasi Lemak made with Basmati Rice! The Basmati Rice gives it a lighter texture, better flavour and the grains are beautifully separated. It is better for Diabetics too since it has got a lower glycaemic index (it does not cause the sugar levels to raise as quickly as jasmine rice). The Sambal Tumis is equally shiok and you should not miss the Sambal Cuttlefish which they offer as an optional side dish.

Conclusion

Currently the best Nasi Lemak I have tasted so far! (Halal version) 4.5/5

Selera Rasa (Adam Road No.1)
No 2 Adam Road Food Centre
7am to 10pm
Monday to Sunday

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