Annie's Peanut Ice Kachang: The Original Peanut Ice Kachang?

With iwatch_ueat, AlecEe, Kat, liverpool, pk, zanzoo and smart


Do you think that Ice Kachang is the quintessential Singaporean Dessert? When you think of a typical Singaporean dessert, does Ice Kachang immediately come to mind? I think it is, even though I seldom order Ice Kachang nowadays, preferring Cheng Tng or Tau Suan. But if you should ask me to draw a Singaporean dessert, I think I would draw a Ice Kachang. It's like if someone were to ask yo to draw a pet, you would draw a dog or a cat. Ice Kachang is the icon of Singapore dessert. Agree or not?

So how to make your Ice Kachang stand out from the rest? Do what Annie does and cover the mountain of ice with a thick layer of mushy red beans and top that with freshly roasted ground peanuts. This must be a good idea given that after Annie's started doing this, other Ice Kachang stalls have also decided to copy this idea. (As I am told)

The mushy red beans were done the way I like them - nice and mushy and not overly sweet. But it was the ground peanuts that really impressed me. In a day and age where these can easily be bought from a supplier, it is heartening to see a tray of freshly roasted peanuts sitting in the stall. This sort of passion for details is what makes the difference. 4.25/5

Conclusion

Still not a huge fan of Ice Kachang, but it is deeply rewarding to taste freshly ground roasted peanuts on Ice Kachang.

Annie's Peanut Ice Kachang
Blk 6 Tanjong Pagar Road
#02-36 Tanjong Pagar Mkt and Food Centre
81635678
10.30am to 7.15pm Weekdays
10.30am to 6pm Weekends

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Tanjong Pagar Fried Kway Teow: Should the Kway Teow be thick or thin?

With AlecEe, Kat, zanzoo, iwatch_ueat, liverpool, pk and smart


The review of this Char Kway Teow is mixed. I thought that it was very good, but others in our group thought it was good but not that good. However, being a 30 year old stall, I am sure that they will have their regular supporters.

The thing that is distinct about their Char Kway Teow is the use of thin Kway Teow rather than the usual wider version. Somehow I felt this made the Kway Teow more lively. Sometimes, the thicker Kway Teow can be a little flat and limp, if you know what I mean. The look and texture of the Kway Teow was reminiscent of Penang style Char Kway Teow but tastewise, this is your typical Singaporean Teochew style Char Kway Teow. It is also a little on the sweeter side which really agrees with my palate. However, it fell just short of crossing the Wok Hei threshold. A bit more charred flavour could have pushed it up to the "Must Try" rating! 4/5



Conclusion

If you are a Char Kway Teow afficianado, you should have this one on your "Been there, done that list". Something you would want to try if you are within the one kilometer radius and yearning for good Char Kway Teow.

BTW, do you all feel that classic Char Kway Teow should have the wider Kway Teow or not?

Tanjong Pagar Fried Kway Teow
Blk 6 #02-09 Tanjong Pagar Food Centre
9am to 4pm daily
62276749

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Rong Xing Cooked Food Stall: Take a Queue Number and Relak one Corner!

With AlecEE, Kat, iwatch_ueat, pk, smart and zanzoo


One sure way of making your stall stand out from the rest is to install a queuing system. We Singaporeans just love a queue. Well, we don't actually love TO queue, but we love how the queue is such a reassurance that we are not going to experience some mediocre food that will waste our calories. (Sometimes this assumption is proven false)

So, a numbering system which we all have used before in the Doctor's clinic is a symbol perhaps, of how successful the stall is. I wonder if some stalls have installed a queuing system as a means to attract more customers rather then to actually manage the queue? If I were to chance upon any stall with a queuing system, I would automatically assume that the food has to be good in order to warrant a queue numbering system, won't you?

Anyway, I think the queue numbering system here is warranted. The Yong Tau Foo here is very good. The 40 or so items are all made on the premises and the owners take a lot of pride in the fact that they make their own fish and meat pastes as well as all the other items on the menu. We got there a bit late so there were only a few items left. I especially liked the handmade pork balls which were very savory and tasty. They use silken tofu for some of the items here, so it is really soft and silky and the soup has a strong taste of ikan bilis. 4.25/5

Conclusion

Another good Yong Tau Foo Stall which I can heartily recommend if you are around the area.

Rong Xing Cooked Food
Blk 6 Tanjong Pagar Road #02-04
Tanjong Pagar Mkt and Food Centre
7am to 2.30pm
Closed on Thursdays, Sun, PH

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King's Fish Soup: Savvy 21st Century Hawkers

This stall is closed

With AlecEe, Kathleen, smart, pk, iwatch_ueat, liverpool and zanzoo


It's interesting to observe how our hawkers are evolving. If you think that the typical hawker is your dialect speaking, internet unsavvy, middle aged Auntie/Uncle, then think again. There is a new generation of young and hip hawkers that will transform the local hawker scene during our lifetimes.

These young hawkerpreneurs don't start with the concept of opening just one stall to sell their food. No, they incorporate a Pte Ltd company with the vision of opening chain stalls. They think about the marketing aspects of their dishes, trying to differentiate on quality, and carving out a niche for themselves by focusing on key competitive advantages.

Now why am I saying all this? Well, its because King's Fish Soup is just one great example of the 21st century hawker. The lady (one of our blog readers) who invited us to her stall turned out to be no hawker mama. She's young, attractive and also happens to hold the title of the Business Development Manager!

The food also reflects modern thinking.

Traditionally, fish soup tends to be Teochew in origin, but these people proudly declare that theirs is Cantonese Fish Soup. According to them, its different because its been boiled longer and they have the addition of the shredded deep fried eggs on top. They also make the big point that there is no MSG added to the soup. Rather then using the cheaper Dory for the fried fish, they use fresh Batang for better flavour.



I found the fried fish very tasty and the deep fried eggs are sinfully good. But redemption for that sin comes from the MSG free soup which was tasty and sweet, although with no MSG, it did lack that extra ooomph. 4/5

Conclusion

MSG free soup and fried Batang fish sets this stall apart from the rest. And of course, you get to order from a Business Development Manager cum Customer Relations Officer!

King's Fish Soup
Blk 6 #02-18 Tanjong Pagar Plaza
Tanjong Pagar Food Centre
Mon-Sat 11am to 7pm
64668187
Disclaimer: We were invited to review this stall by Claire

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