PinkyPiggu

Recently opened in August 2014, The Company of Cats at Mosque Street (Chinatown) joins Neko no Niwa, The Cat Cafe, Cuddles Cat Cafe and Meomi Cat Cafe as the 5th cat cafe in Singapore. There are many reasons to visit a cafe, but at these feline-themed joints, one reason surpasses them all: To spend time with some furry friends! Meow~ Meow~

The concept is simple: Besides the usual enjoyment of the cafe's coffee and food, customers get to delight in the company of its resident cats upon paying an entrance fee. Watch them, play with them, stroke the little bundles of furry cuteness, and if you're lucky, you might get even get a kitty curling up on your lap.

Some would describe it as an indoor pet rental service, or maybe in a more exaggerated way: being in an uncommitted relationship but enjoying the fun that comes with companionship. You get the gist.

Though the concept has already caught on in popularity in Japan for the past few years, Singapore didn't see its first cat cafe until December last year. Who would have imagined that, just within a space of a few months, we would have the luxury of 5 cat cafes to choose from, each housing a varied number of cats to visit and lavish our affections upon.

But I can imagine how happy some of my cat-loving friends must be, especially those who are unable to keep cats in their own home for whatever reasons.

I wouldn't say I'm a cat lover, but possess enough liking for them to wanna check out The Company of Cats cafe. The experience is all very new to my friend and I, from the moment we have to remove our shoes upon entering the premises, to being briefed on the house rules, and washing our hands before we're allowed into the "cat room", where the cats roamed around freely.

Like most other cat cafes, The Company of Cats imposes a cover charge for entering the "cat room". Paying $14 for the first hour and $5 for each subsequent half-hour block will get each patron one standard drink of canned drink or mineral water, or we can choose to top up a little bit more money to get our preferred beverage of juices, tea or coffee.

Affordable but not cheap when you lost track of time and stay longer than intended, I take heart that part of the profits are donated to Animal Lovers League, a non-profit organization giving lodging, food, love and care to many forsaken dogs and cats.

Cats may be the main attraction here, but the cafe does serve up decent cuppas using beans from our local roaster, Highlander Coffee. Though the flavored Vanilla Latte ($5) was not to my friend's liking, my usual Caffe Latte ($4.50) was enjoyably smooth and easy on the throat. No denying that the etched coffee art was very lovely too. Quick quick, must post on Instagram!

Be mentally prepared that the Mini Lava Cakes (1 flavour $3.50 / 2 flavours $6.50) are really mini, finishing the whole thing off in two or three bites shouldn't be an issue at all, especially when its center are oozing with pistachio, lemon, rum & raisin or hazelnut deliciousness. Light bites such as their signature Chicken Bak Kwa & Cheese Pocket Toasties ($6.50) and Caramelized Onion, Mustard & Cheddar Cheese Pocket Toasties ($5.50) are also available.

Cup sleeves were provided for our coffee and food were served in covered containers, a gesture which I must say was thoughtful and necessary because you wouldn't want to share your food and drinks with any roaming kitty paws or tongues. Haha but most probably it would take a very tam chiak (gluttonous) cat to attempt that. We are not allowed to feed them by the way.

The Company of Cats' eight resident felines all seemed to be very docile in personality, with each having a distinct look and radiating loads of charm. All of them are so cute! It saddens me to know that they were previously either strays or abandoned pets, before they were rescued and sheltered at the cafe. We all need a home, including animals. Through this cafe, The Company of Cats hope to inspire more understanding and love for our feline friends and help raise awareness levels for animal welfare in Singapore.

There is indeed a very homely feel about The Company of Cats, it felt like I'm visiting a friend's house rather than a cafe. Big couches inviting you to sink in, shelves with interesting reads, cozy nooks which made you just wanna lay back and relax. My advice: Wear clothing which is comfortable to lounge around in (I was wearing a short skirt, bad mistake).

Visitors are capped at 15 people even though the space can accommodate a higher capacity, as the owners does not want the cats to be overwhelmed and stressed out by our presence.

We wouldn't be chased away, and can stay for as long as we like inside the "cat room", but of course the cover charge would subsequently adds up to much higher. With additional order of food and drinks, the whole experience can add up to being more expensive than what I would usually spend at a normal cafe. But then again, it was a change which provided a refreshing break from the monotonous cafe hopping scene lately.

Now now, I wonder if there will be other "pets cafe" coming up next! Rabbits, maybe?

The Company Of Cats
Address: 6B Mosque Street, Singapore 059486
Contact: +65 6220 3835
Website: http://www.thecompanyofcats.sg/
Facebook: https://www.facebook.com/thecompanyofcats
Opening Hours: Tue-Fri 12pm-10pm / Sat-Sun 11am-10pm / Closed on Mons

Too often, I get comments from friends: "You always eat good (restaurant) food!" Not that I'm complaining, but sometimes all I wanna do is to stay in the comfort of my house and have a simple meal. Stir-fry Minced Pork with Thai Basil fits the idea perfectly! Easily prepared in less than 30 minutes, convenient to eat (I served everything in a deep bowl and ate in front of the TV lol), aftermath of washing is very minimum, and most importantly it serves as a tasty and satisfying one-dish-meal. Let's get cooking!

STIR-FRY MINCED PORK WITH THAI BASIL

==========================================================

Ingredients (serves 2 pax)

300g Minced Pork (you can substitute with chicken or beef if preferred)
Thai Basil Leaves
2 Chili Padi (sliced)
2 Garlic Cloves (finely chopped)
2 Tablespoon Cooking Oil
2 Tablespoon Water
Pepper

Seasoning

2 Tablespoon Fish Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Soya Sauce
1 Teaspoon Sugar

Method

Heat cooking oil in a pan till hot, add chili padi and garlic, saute till aroma is released.
Add minced pork, breaking up the clumps and stir-fry till pork is almost cooked.
Evenly mix the seasoning with the pork and continue to stir-fry till pork is done.
Add water and basil leaves, cooked till leaves are wilted.
Sprinkle dashes of pepper to taste.
Serve with white rice and sunny-side-up.

Most of us would have been enticed initially by the popular specialty breads and pastries (ooh la la those large macarons!) to visit PAUL French bakery-restaurant at some point since its Singapore flagship store at Ngee Ann City opened in January 2012, but its savory range of pancakes, crepes, salads and simple main courses has soon proved to be of affordable and reasonably good quality as well. Their recently-launched executive lunch and dinner set featuring some of the all-time favourites from PAUL's menu at their Westgate and Tanglin Mall outlets looks pretty attractive in a value-for-money way too!

At just $13.90++ for the Set Lunch (main course + coffee/tea/ice tea), we get to pick from a good selection of main courses: Roulade de Daurade (pacific dory flavoured with paprika and served with creamy tomato sauce), Cuisse de Poulet Rotie (roasted chicken leg served with salad and roasted potato), Salade Nicoise (tuna salad with olives and eggs) and Club Poulet (smoked chicken sandwich served with salad and olives).

Set Dinner goes for $18.90++ (main course + soup of the day + iced lemon tea/iced mint tea) with heartier main course choices: Traditional Beef Stew (beef in rich brown sauce served with French country bread), Roulade de Daurade (pacific dory flavoured with paprika and served with creamy tomato sauce), Salade Caesar (grilled chicken marinated in herbs), Saute de Poulet aux Champignons (roasted chicken chunks in a creamy sauteed, mushroom sauce, served with French country bread).

So without much hesitation, we decided to visit PAUL's outlet at the newly opened Westgate mall in Jurong East. The restaurant interior mirrors the casual yet chic sophistication throughout all its outlets, I especially like the high ceilings which gives a non-claustrophobic feel and the comfortable deep purple plush seating.

The soup of the day, Carrot Soup, was smooth, naturally sweet and served competently well as a warm prelude albeit the slightly raw taste. Among the mains of simple yet refreshing Tuna Salad, Roasted Chicken Leg and Beef Stew with chunks of lovely soft potates (I wish there was more sauce to soak my bread in), the chicken was easily the standout with its moist tender meat and flavourful seasoning.

While the dishes I've tried might not be of mind-blowing standard, they were nevertheless decent and satiated our growling tummies with their generous portions.

The executive set lunch is availble from 11.30am to 2.30pm, Mondays to Fridays, except on public holidays.

The executive set dinner is available from 6pm onwards, Mondays to Thursdays, except on public holidays.

PAUL Singapore
Website: http://www.paul-singapore.com/
Facebook: https://www.facebook.com/PAUL1889.singapore

Outlets
Tanglin Mall
Address: 163 Tanglin Road, #01-16/17 Tanglin Mall, Singapore 247933
Contact: +65 6736 3205 (Bakery) / +65 6736 3257 (Restaurant)

Westgate
Address: 3 Gateway Drive, #01-03 Westgate, Singapore 065832
Contact: +65 6369 9082 (Bakery) / +65 6369 9080 (Restaurant)

Takashimaya Shopping Centre
Address: 391 Orchard Road, #03-16/17 Ngee Ann City, Singapore 238872
Contact: +65 6836 1914 (Bakery) / +65 6836 5932 (Restaurant)

Ocean Financial Centre (L1)
Address: 10 Collyer Quay, #01-01, Singapore 049315
Contact: +65 6634 9068 (Bakery) / +65 6634 7686 (Restaurant)

Ocean Financial Centre (B1)
Address: 10 Collyer Quay, #B1-01, Singapore 049315
Contact: +65 6634 3093 (Bakery)

One of the requisites when I was hunting for a place to live was: It must be near FOOD! Nothing beats the convenience of walking down your apartment to find a good variety waiting to satisfy the hunger when it strikes. I imagined residents living around Blk 151 in the heartlands of Bishan would be happy for this reason alone because, not only do they get a decent selection from the coffeeshop, they're now pampered with more choices from the casual eatery next door, Chang Thai at 151, which serves delicious and affordable Thai cuisine!

Chang Thai is founded by three young lads, John, Mitsu and Ian (they're only in their late 20s to 30!) who are brought together by the passion for Thai food and fueled by a desire to share quality Thai cuisine at reasonable prices.

They entrusted the kitchen to Head Chef, Alex (also known as "Somkid"), who started cooking since age 12! Wow, we're talking about more than 13 years of culinary experience!

Chef Alex's repertoire of dishes is nothing less than mind-boggling, with over 50 items on the menu!

Comprising of appetizer, salad, soup, curry, mains of chicken, beef, pork, seafood, fish, vegetables, as well as noodle and rice dishes, we can expect to find perennial favorites such as Mango Salad ($6), Tom Yum Seafood Soup (S/$7, M/$10), Green Curry (S/$7, M/$10), Phad Thai (S/$6, M/$9), Pineapple Fried Rice (S/$6, M/$8) and Pork Basil with Rice (S/$6.50, M/$8.50).

Nothing is priced over $10, except for fish dishes such as their signature Steam Whole Seabass with Lemongrass ($25). Still, it's a steal when there is no additional service charge or GST.

It can be dangerous in an indulgence way when my friends left me to do the ordering, because I always tend to over-order. Lol! Between the four of us, we shared and finished all the 10 dishes + 2 desserts you see in this post here. The reason is simple: Overall, all the dishes we had were delectable, albeit to varying degree. We know it's unrealistic to expect every single dish to be executed to authentic perfection, but also wondered if flavors of some dishes are purposely muted a level down to better suit the heartland crowd it's targeting.

Standouts include the Prawn Cake (3pcs/$5.80) with a thin crispy batter enveloping fresh bouncy prawn paste, tender and succulent Thai-style Grilled Pork (S/$7, M/$9), deep-fried golden nuggets of Garlic Honey Chicken (S/$6, M/$8) tossed in a lip-smacking sweet sauce, and nondescript-looking Thai-style Kangkong in Garlic & Chilli (S/$6, M/$8) which surprise! surprise! has the elusive smokey wok-hei flavor and beautiful crunch in each mouthful! These are simply delightful!

If I have only tummy space for a simple one-dish meal, I will choose the Beef Noodle Soup ($7). A sip of the broth imparted a robust beefy flavor that wonderfully filled the entire mouth, warm and inviting the chunks of meltingly tender beef to come right in. Beef balls did taste a tad generic but nevertheless enjoyable. The skinny rice noodles were thin and smooth, definitely worth every carb-calories! All in all, it was an utterly slurpilicious combination!

There's only 3 type of desserts available, Red Ruby with Jackfruit ($5), Mango Sticky Rice ($6) and Tapioca with Coconut Milk ($4), but we thought three might be too much of a crowd in the tummy and went for the former two only (regretting now).

Chang Thai's rendition of chilled red ruby is one of the best I've tasted, homemade water chestnut balls with a nice balance of starchy and crunchy bite, nicely complemented with sago, coconut milk, and the refreshing taste of jackfruit. The paring of sweet ripe mango and evenly cooked soft sticky rice is one classic which you wouldn't wanna miss either.

My friends enjoyed the food that evening and had no complains about the place I've chosen either (phew!). In fact, they love Chang Thai for its homely cosy ambience in air-con comfort (there's al fresco seating too), a place where they can dress down, totally relax and eat without worries of fitting into the pretentiousness of hipster joints. They even suggested we should go to another neighbourhood gem for our next makan outing again!

A neighbourhood gem. Chang Thai at 151 certainly is!

Chang Thai At 151
Address: Blk 151, Bishan Street 11, #01-195, Singapore 570151
Contact: +65 8556 6899
Website: http://changthaisg.com/
Facebook: https://www.facebook.com/pages/Chang-Thai-at-151/607131619335422
Opening Hours: Sun-Thu 11am-2.30pm, 5.30pm-10pm / Fri-Sat 11am-2.30pm, 5.30pm-10.30pm

I was half-expecting to see a lady named Sarah behind the counter at Sarah's The Pancake Café, but still true enough to its name, this new Halal establishment at East Village Mall in the Simpang Bedok vicinity focuses on mainly pancakes, serving up both sweet and savory version. What the concise menu lacks in variety, the café certainly made it up with touches of creativity. Homemade potato pancakes or chendol-inspired crepes, anyone?

Yes for this PinkyPiggu and friend, as we went ahead to order the Ala Dol ($12), a chendol-inspired crepe filled with fresh red bean paste, and topped with crunchy sweet corn kernel, green pandan jelly, attap chee and refreshing coconut ice cream. I would say this is a very interesting twist to the well-loved dessert, but perhaps a bolder drizzle of quality gula melaka (palm sugar) would pull the overall flavor together better.

Other sweet choices such as The MJ ($14) - white and dark chocolate chip pancakes served with caramelised banana, and Sweet Tropical ($12.50) - coconut pancakes accompanied by slices of mango and homemade butter, sounds no less enticing, but we wanna give the savory pancake a try as well. Tummy space and calories has to be spent wisely, especially when portion seems to tip towards the generous end. Best is to share.

Even so, both of us couldn't finished the recommended Al Istanbul ($14), a stack of pancakes with grated potato within and served with smoked turkey ham slice. Though competently executed to a fluffy texture, the taste felt a bit flat and eating it became a tad monotonous beyond the first piece. Still, it was something different from the usual The Benedicte ($15) with smoked salmon and poached eggs, or Morning Run ($12) of pancakes with turkey bacon and scrambled eggs.

A tiny selection of Sides and Pastas ($4.50 to $11.50) are available as well, and Coffee ($4 to $5.50) is brewed using Santino's house blend. We ordered the ice version, not just due to the sweltering heat outside, but also partly because they don't do latte art here, which somehow made the whole coffee drinking experience incomplete.

They can do Batter, and hopefully better.

Sarah's The Pancake Café
Address: East Village, 430 Upper Changi Road #01-62, Singapore 487048
Contact: +65 8333 5451
Facebook: https://www.facebook.com/pages/Sarahs-The-Pancake-Cafe/1510133592538587
Opening Hours: Sun-Thu 9am-10pm / Fri & Sat 9am-11.30pm

Love love love my foodie friends for always sharing about great food places! When messages came excitedly through our whatsapp group chat that "Gastrosmith is one of the best new cafés to open recently", it came to a no-brainer conclusion that the place is definitely worth checking out. (Daniel, you're like the big brother whom Nat and I really trust!)

Founded by the makers of The Humble Loaf who closed down the establishment at Katong Shopping Mall in favor of a bigger space to better accommodate its regulars, GastroSmith Bistro & Bakery, though comparatively more spacious, is unexpectedly still quite intimate with no more than a few indoor tables.

What I like better now: The casual bistro occupies the corner unit of Marrison Hotel at Beach Road, along Tan Quee Lan Street which faces an open field. Less of the claustrophobic feel than previous, more bright and cheery with natural daylight streaming in.

The alfresco area along its corridor adds a little to the seating capacity, and the adjourning unit where the coffee bar stands provided an "express" takeaway service for those in need of a quick caffeine fix. Brewed using blends from Highlander Coffee, my Latte ($4.50) was full bodied and glided smoothly down the throat without much acidity. If you're feeling adventurous, the Shoyu Caramel Latte ($5) would be a very interesting try!

Foodwise, GastroSmiths aspires to bring us globally-inspired comfort food. I would take that to mean a fusion of East and West flavors, as well as familiar favorites, which more or less make up their menu of great-for-sharing Snacks/Starters, 63° Eggs, Sandwiches/Bruschettas served on freshly baked breads, Pastas, Mains, and Desserts/Pastries which are crafted in-house.

I would highly recommend their Sea Salt Fries ($7.50), a perfectly hot and crispy delight with option of added truffle oil (+$2) and parmesan (+$2). My advice: Just add both! Truffled Chopped Eggs & Caviar Bruschetta ($12) would be another decadent treat for fans who like anything truffled.

Though a tad disappointed to find the tempura wings (highly raved by Daniel) already taken off the menu (after receiving feedback that these are too cumbersome to eat) by time of my visit, I was very much consoled to find its reincarnation - Crispy Chicken Bites ($10), chunks of juicy, tender boneless meat encased in a crunchy batter - very much an enjoyment too.

Nothing can be faulted of the Slow-cooked Pork Collar Pasta ($21) and Onglet Steak ($25.50). Though beautifully executed, they did not leave as much of an impression when compared to the other two main dishes, Atlantic Cod Fried Misua ($24) and Hokubee Ribeye Don ($28.50) which we had the good sense to order and would definitely wanna order again on our return visit.

The Atlantic Cod Fried Misua ($24) had me hooked at first mouthful. I couldn't stopped my fork from reaching out to those strands of thin wheat noodles which was cooked till soft yet still retaining a springy bite and wonderfully infused with subtle spiciness of homemade kimchi puree and sweet mirin. Paired with Atlantic cod which is another well-prepared component flaking to layers of moist goodness, the whole dish came across as an comforting amalgamation of textures and flavors. This is a must-try!

Another main which had my friends and I gushing over its deliciousness was the Hokubee Ribeye Don. ($28.50, +$2 for 63° egg), a bowl dish brimming with Japanese rice spiked with doses of furikake, lightly seasoned with rice vinegar and topped with 200 grams of thickly-sliced Hokubee beef and 63° egg oozing with yolky creaminess (must add the egg!). Though the Hokubee beef is not a premium cut, being injected with soluble oil to yield a more desired marbling and is often refered as "poor man's Wagyu", it nevertheless won us over with its melt-in-the-mouth juiciness and well-charred exterior.

We rounded our meal with their daily dessert special, a very refreshing Lychee Shaved Ice ($11) with lychees, pineapples and lemongrass jelly, as well as the Strawberry "Shortcake"($12.50) which came nothing like what we expected, but were all pleasantly surprised by it. It looked like a deconstructed version of sorts, featuring cubes of light fluffy Japanese cheesecake, cookie crumbles, strawberries, blueberries and served with pistachio ice cream. Very prettily plated indeed, and we polished it off in its entirety.

Feeling thoroughly satisfied as we left GastroSmiths, it's nice to have another place on our list which serves both good food and coffee. Go before it gets too crowded!

GastroSmiths Bistro & Bakery
Address: 103 Beach Road, Tan Quee Lan Street, Singapore 189704
Contact: +65 6336 3680 / +65 9772 9511
Website: http://www.gastrosmiths.com/
Facebook: https://www.facebook.com/gastrosmiths
Opening Hours: Tue-Sat 11.30am-2.30pm, 6pm-9.30pm / Sun 11am-2.30pm / Closed on Mon

Ask me what my favorite "all-day breakfast" item is and my reply would not be the usual egg benedict (even though I'm addicted to eggs of all kinds) or sausage and toast, but a localized version which is very close to my heart ~ Fried Bee Hoon & Chicken Wings!!! Yummy!

Usually a breakfast staple and found in hawker centres or coffeeshops, most economic bee hoon stalls serving this delight are usually sold out by afternoon, but we do get a couple of places such as Eng Kee Chicken Wings 榮記炸鷄翅膀 at Blk 117 of Commonwealth Drive which operates late into the evening. This means we get to eat this fantastic combo at almost all times during lunch, dinner or supper! Yay!

Eng Kee is accessible by the nearest Commonweath (EW20) mrt station and a couple of bus services running through the mature HDB estate. On day of our visit, parking was a breeze too, as the coffeeshop stall faces a spacious open-air carpark (oops cannot use "finding carpark lot" as an excuse for being late haha!).

I was very much excited as my footsteps approached Eng Kee which has already established quite a name for themselves in the "One of the Best Fried Chicken Wings in Singapore" arena.

The stall itself looks typical of any economic bee hoon stall across in Singapore, featuring trays of fried rice vermicelli and noodles, as well as an array of toppings such as otak, fishcake, luncheon meat, beancurd, ngor hiang, stir-fried cabbage and sunny-side-up amongst many others. It's easy to get tempted and go happily "finger-pointing" to select more food than what we intended, but the one thing which almost every customer comes for is - Fried Chicken Wings!

Eng Kee prides themselves on using bigger wings from Brazil, which yields a more satisfactory meaty bite. None of any sophisticated fryer with temperature or timing control can be found in the stall's kitchen as well, each piece of wings is still being churned out the good old-fashioned way: Deep-fried in a big wok filled with hot oil. Whether the chicken wings will turn out well is really highly dependable on the frying skills of their "wings specialist".

And after tasting the chicken wings, I dare say that their wings specialist has performed the role to a fantastic level! Two thumbs up!

I was astounded when I held up the piping hot wing and tore off the layer of skin with my teeth... oh my goodness! So thin and shattering crisp, I wish I can have a plate of just the wings skin alone! (Made mental note to bring friends who do not eat chicken skin next time, so that I can "help" them eat it lol).

Marination seems to be simple, none of any distinct flavor of spices like tumeric or har cheong (prawn paste), but the meat was tasty and flowing with juiciness. And and and, it sells for only $1.20 per piece!

No wonder there is always an unceasing queue at the stall. It's actually a good thing though there will be a slight wait because the wings are always cooked in fresh batches due to the high turnover.

No wonder customers can order 50 wings at one go for takeways.

No wonder Eng Kee once sold a record of over 1000 wings on a good day! (Yes, over one thousand wings, no typo error here).

As what their huge chicken wing signboard states, "All Are Welcome!" This is definitely one delicious chicken wings I'd gladly welcome into my tummy. The combination with soft and springy fried bee hoon and sweet chill made it an ideal happy meal.

My only grouse is that the coffeeshop can be overly hot and stuffy in the merciless afternoon heat, but no one stopping us from coming over in the evening when it's cooler or taking away my "all-day-breakfast" and enjoy it in the air-conditioned comfort of my home or office.

I must quickly plan my next visit to happen soon :)

Eng Kee Fried Chicken Wings 榮記炸鷄翅膀
Address: Blk 117 Commonwealth Drive, Singapore 140117
Contact: +65 9233 9330 / +65 9363 7382
Opening Hours: Mon-Sat 12pm-10.30pm / Closed on Sun

Ooh yes I finally made it before it's gone!!! Talking about none other than Shin-Sapporo Ramen's seasonal menu which has already been launched since 1st August, and is available till end of this month, 31st October 2014, at all their outlets at Orchard Gateway, Akexandra Retail Centre, Century Square and Changi Business Park.

Serving more than just miso ramen which they're best known for, Shin-Sapporo presents a trio of summer specials which deviates from the usual traditional Japanese dishes, delivering light and healthy options that are perfect for battling the perpetual hot weather in Singapore.

Notably so is the Ebi Tofu ($6.80) which combines silky beancurd and crunchy fresh prawns with an aromatic homemade sesame sauce. Nicely chilled, it makes a refreshing and appetizing start to any meal.

I thought the heavier tasting Miso Tofu Steak ($6.80), served sizzling hot in a heated plate, doesn't really fit into the summer menu theme which should focus on a lighter deliverance to the palate. But when the unlikely party of deep-fried beancurd, potato slices (hidden beneath the tofu) and saltish homemade miso paste actually worked deliciously well together, who cares? Just eat lah!

My favorite item from the seasonal specials is undoubtedly the Tenchirashi Ramen ($15.80). Unphotogenic as it may be, the haphazardly plated medley of crispy tempura prawns, ladyfingers, shiitake and shimeji mushrooms bites over strands of al-dente noodles tossed with dashi broth wins for its utterly clean and balanced taste. Give the poached egg a gentle poke and let its gooey loveliness slither all over the mixture, adding just a bit of mustard for an invigorating jolt to the senses. Highly slurpilicious!

Why do we have only a few more weeks to enjoy it? This chilled ramen should be made available all year round!

Shin-Sapporo serves up a huge variety of ramen with soup bases ranging from tonkotsu, spicy tonkotsu, shio to shoyu, with noodles of varying thickness complementing it. Of course, we couldn't leave without trying their signature Miso Ramen ($14.80, add butter $0.50), a hearty marriage of rich creamy miso tonkotsu broth and thick curly noodles with generous toppings of sweet corn, stir-fried cabbage, tender chashu and ajitama (marinated lava egg). Flavors were robust, yet of an acceptable level of saltiness which will suit most tastebuds.

Gyoza, what I always feel to be the quintessential side dish to ramen, is unfortunately a neither crisp or juicy letdown here. What was more memorable is the Gyu-Yakiniku Don ($14.80), a luscious bowl of sauteed beef slices over Japanese white rice, aced with a runny egg. Yummy!

The extensive food items which Shin-Sapporo carries can rather mind-boggling which made us all the glad that "friends" and "family" set menus (suitable for 2-4pax, comprising of ramen, side dish, appetizer, dessert and drink) are available to aid us in ordering. While the dining experience might not be earth-shattering or life-changing, it would certainly be one which would satisfy a general need for a pleasing meal.

Shin-Sapporo too deserves an encouraging applause for keeping our gustatory sense excited with their seasonal delights. Let's all enjoy the season while it lasts :)

Shin-Sapporo Ramen
Website: http://shin-sappororamen.com/
Facebook: https://www.facebook.com/shinsappororamen

Outlets
UE BizHub East
Address: 6 Changi Business Park Ave 1 #01-31, North Office Tower, Singapore 486017
Contact: +65 6702 0130
Opening Hours: Mon-Fri 11am-9pm / Closed on Sat, Sun & PH

Century Square
Address: 2 Tampines Central 5 #B1-10/11, Century Square, Singapore 529509
Contact: +65 6783 6304
Opening Hours: Daily 11am-10pm

Alexandra Retail Centre
Address: 460 Alexandra Road #02-23, Singapore 119963
Contact: +65 6276 5708
Opening Hours: Daily 11am-9pm

Orchard Gateway
Address: 277 Orchard Road #B2-04A/05, Orchard Gateway, Singapore 238858
Contact: +65 6702 4906
Opening Hours: Daily 11am-9pm

The season is back for hairy crabs, but I say, it's the season for good food all year round at Mouth Restaurant (地茂馆)! Serving up Cantonese dishes and freshly made dim sum for more than two decades, it has earned quite a reputation as one of the most trusted food establishments in Singapore.

After saying goodbye to its former location of many years at Chinatown Point, it's hello to the current premises at China Square Central (shophouse unit directly facing Hong Lim Complex). The other branch is situated just as conveniently within Plaza Singapura in the heart of Orchard Road.

I was none at all surprised by the red and gold interiors of their branch at China Square Central which cascades from the main dining hall to the private rooms. Very typical of a traditional Chinese restaurant, yet contemporary in a way.

That aside, I'm more in anticipation of the Treasure Pot Feast 九大簋盆菜 which we've came specially to savour. Taking inspiration from olden village celebrations where ordinary people indulge in a communal dish of Poon Choi (multi-dishes served layered in a big basin) while wealthy family feast on a more luxurious version over nine courses, the special promotion set menu looks set to enthrall our tastebuds with its spread of nine delectable dishes.

The Treasure Pot Feast九大簋盆菜 ($29.80++ to $31.80++ per pax) commenced with a delicacy that is available only for a short period each year ~ Shanghai Hairy Crabs 上海清蒸大闸蟹! Just lightly steamed to retain its natural flavour and sweetness, the essence is really in its ooh-so-lovely creamy roe.

This sparkled my yearly obsession with those coveted crustaceans again. Very tempted to come back real soon to indulge in their Shanghainese Hairy Crab Set Menu ($38.80++/$48.80++/$88.80++ per pax for 5-6 courses) which includes Steamed Hairy Crabs and salivating-sounding Hairy Crab Roe Xiao Long Bao.

But before I drifted too deeply into my hairy crab fantasy land, I was quickly brought back to the treasure pot feasting by the bowl of tummy warming Early Days Sharks Fin Soup街头碗仔翅 which brimmed with a loadful of ingredients. The consistency of the broth was just right, and need just a touch of vinegar to enhance its flavors. Crispy strands of fried wonton skin is provided by the side, and my advice is: Add more of those, you'd love the textural contrast it brings to the soup.

Nostalgia Whole Prawn怀旧窝貼虾 soon followed. The all-time favorite prawn and toast combination is given a modern interpretation, boasting of specially cultivated whole prawn (instead of the usual prawn paste) over crispy toast.

The Traditional Braised 'Pi-Pa' Tofu月滿抱琵琶 is another familiar dish with the mixture of silky beancurd and minced meat taking shape of the Chinese musical instrument, and cooked to an alluring golden brown hue. Enjoyable as it was, it did not wowed me as much as the next dish Sautéed Basil Grouper Fish Meat in 3-Cup Sauce三杯酒班球.

The name of the dish pretty much explains what goes into the dish itself: Chunks of deboned fish meat sautéed in a lip-smacking 3-cup sauce which classically calls for equal parts of soy sauce, sesame oil and rice wine, with the addition of basil leaves elevating it to another dimension. I thought this is a brilliant variant of the classic 3-cup chicken dish 三杯雞, one level up even! The presentation itself was a pleasing visual treat with the fish's head and tail fanning out beautifully in the sizzling hot pot. Flavors were highly addictive, fish was fresh and smooth, there's nothing more which I would have asked for... oh, maybe a bowl of white rice to go with it! (I almost did :p)

What's a feast without premium ingredients such as sea cucumber, fish maw and mushrooms? The Braised Trio Sea Treasure in Abalone Sauce鮑汁三海味(海参,冬菇,魚鰾) encompasses all of these sumptuous goodies into one luscious pot.

While some of my dining companions were obviously in awe of this rich-tasting dish (I saw them going for repeated servings), I prefer the deceptively simple-looking, but none the less gratifying Sautéed Asparagus with Wild Mushroom in Truffle黑松露野菌露荀. Crunchy greens with earthy loveliness of mushrooms made a tad more decadent with truffle oil and real truffles! Major love!

The next major love dish but tinged with a little bit of hate (relationship status: it's complicated) is the carbs-laden HK Temple Street Claypot Rice香港庙街砂煲饭. Oh my goodness, the gigantic pot of rice looked as if it can feed the entire village!

I wouldn't have care for the dish if not for its aromatic flavors which seduced me into committing a calories-busting sin. The claypot rice was evenly-cooked to grains of soft, comforting perfection, and the chunks of chicken were of a most tender and succulent bite. Our bowls were made even more awesomerrific by the humble sauce of garlic, chilli and vinegar sauce which we generously lavished over. Who would have thought a mandatory rice/noodle item to round up the savory courses of a Chinese meal would be this good.

The warm dessert of Double Boiled Ginger Tea with Glutinous Rice Balls双煮姜茶汤 was supposed to end us off on a light note, but never underestimate a table full of food bloggers! Lol! Yes, on top of the nine-course Treasure Pot Feast, we still had stomach capacity for more food.

I've heard much of Mouth Restaurant's Legendary Baked Salted Egg Yolk Bun, but would never imagined it to be of such a mindblowing experience! Eschewing the usual soft bun versions, its outer crust was baked to a thin crisp crumbling excellence (much like Tim Ho Wan's baked BBQ buns), gingerly holding the molten mixture of grainy salted egg yolk and premium butter which burst with utter deliciousness at each orgasmic mouthful. We also stuffed ourselves happily with the fluffy Squid Ink Char Siew Bun filled with juicy barbequed pork, certainly another dim sum delight not to be missed.

Satisfied. We were all very very very satisfied indeed. Would I return again? Definitely yes! And with prices surprising reasonable for the quality food rendered, I would recommend my family, friends and you my readers to come too!

The Treasure Pot Feast (九大簋盆菜) is available till 15th December 2014, and is priced as follows (terms & conditions apply):

For 10 pax & above: $29.80++ per person
For 6 pax to 9 pax: $31.80++ per person

1) Valid daily except for Sunday lunch (11.30am till 3.30pm), PH lunch (11.30am till 3.30pm) and Saturday dinner (5.30pm till 8.30pm).
2) One day advance phone reservation for booking of Treasure Pot Feast.
3) Valid for dine in and takeaway. $15 surcharge for packaging for every 6 to 9 pax. $20 surcharge for packaging for every 10 pax.
4) Valid till end of 15th December 2014.
5) Maximum 2-hour dining time.
6) Not valid for VIP room.
7) Strictly no outside food to be dine in the restaurant.

Mouth Restaurant 地茂馆
Website: http://www.mouth.com.sg/
Facebook: https://www.facebook.com/mouthrestaurants

Branches
China Square Central
Address: 22 Cross Street #01-61, China Square Central, South Bridge Court Shop House, Singapore 048421
Contact: +65 6438 5798

Plaza Singapura
Address: 68 Orchard Road #02-01, Plaza Singapura, Singapore 238839
Contact: +65 6337 7446

Admittedly, I'm already quite tired of the recent café scene. So many new openings, so many disappointments that I wouldn't even wanna waste my time writing about them. But surprisingly, the relatively new The Alley Café along Keong Siak Road at Chinatown drew me back for a repeated visit (which is quite a rarity considering the abundance of café choices we have).

The Alley Café does not stand out particularly for its decor nor food nor coffee, but there is a well-balanced element residing in all these factors combined. It's like a trusted old friend whom does not induce any heart-thumping excitement, but is surely dependable when you wanna retreat into moments of comfort.

And those soft, cushiony couch seats certainly provided much physical comfort for my tired body as I sank into them. The dim lighting made it all the more cozy, making it the perfect setting for sitting back and chillax over a cup of coffee.

Thumbs-up to the free wifi, friendly and efficient service is another plus point too.

Brewed using their special house blend of Sumatra, Ethiopia and Brazil beans. I thoroughly enjoyed my cup of Latte ($5) which is always lusciously full-bodied with right balance of acidity, and without much bitterness.

I do love their latte art which is simple yet came out consistently beautiful. Some may argued it's a superficial touch which does nothing to enhance the taste of the beverage, but IMHO, the entire coffee drinking experience would not seem complete without it. No latte art? Unthinkable.

The food menu sticks to the safe side at initial glance, with the usual Greasy Spoon ($16), a hearty breakfast item of sausage, mushrooms, salad, tomato, baked beans, muffins, hashbrown, bacon and sunny-side-ups, Eggs Benedict ($13), FatJacks Pancakes ($10), Half Pounder Beef Burger ($22), Fish & Chips ($16), Aglio Olio ($12), as well as the recommended Sawadee-Chicks Wings ($12) providing some substantial bites.

But there are surprises too! My friend and I totally adored their Truffle Mac & Cheese ($15) with ham and truffle paste, a fancified take on the traditional baked macaroni and cheese dish. 4 different types of cheese were specially used, smothering the al-denta pasta with a blanket of savory deliciousness. The combination sounded a tad surfeit but it was strangely not at all too heavy on the palate. Certainly addictive, with the lovely scent of truffle hooking it to us even further!

If you're a fan of anything truffled, perhaps this is also where you can overdose yourself with Truffle Carbonara ($15) and Truffle Egg Mayo Sandwich ($8) too. I can see myself returning for these :)

The Alley Café
Address: 21 Keong Siak Road, Singapore 089128
Contact: +65 6223 1334
Website: http://www.thealley.com.sg/
Facebook: https://www.facebook.com/thealleycafesg
Opening Hours: Sun-Mon 9am-9pm / Wed-Thu 9am-9pm / Fri & Sat 9am-12am / Closed on Tue

What I have been constantly craving for lately: Ice cream at Ice Queen! The recent newcomer to our local ice cream scene joins the likes of 320Below, Just Like It and Cloud & Cream, specializing in churning out instant frozen delights using liquid nitrogen! I had always thought the concept sounded a tad gimmicky, but a visit to Ice Queen's shop at East Coast Road (opposite Chin Mee Chin, next to Spizza) soon proved me wrong. I want more and more of their cooler than cool deliciousness!

But be prepared to enjoy these lovely treats on one of the stools lined up against the wall, or take it for the road, as the ice cream parlour is currently still awaiting approval from the higher authorities for tables to be fitted in. Just a small inconvenience, I can overlook it. I'm there ultimately for their ice cream!

The pretty lady churning out the cold confection behind the counter is none other than the "ice queen" herself, owner Eelin Goh, who decided to leave her long-time finance world behind and pursue what she really wanna do: Serving up "royally delectable" ice cream fit for the royals.

Why liquid nitrogen ice cream and not the traditionally made ones then? Because using liquid nitrogen to rapidly freeze the mixture causes fewer ice crystals to be formed, resulting in a smoother and creamier concoction.

Ooh yes, I'm already sold on that. There's nothing more yucky than those pesky icy bites which developed due to the longer freezing processes that most regular ice cream suffers from.

The use of liquid nitrogen also meant that any need for chemical ingredients such as stabilizers and emulsifiers is being eliminated.

Visually, it is also quite a theatrical sight as the instant freezing process creates an impressive cloud of vapour. We contributed some audio aspect to it with our "oohs" and "ahhs" and the clicking of cameras.

Premier flavours such as French Vanilla, Nutella, Hazelnut, Sea Salt Caramel, Strawberries & Cream goes for $4.90 per scoop, while alcohol infused ones such as the Chocolate Strawberry Margarita cost more at $9.90 per scoop. Still reasonable lah.

My order of Drunken Fresh Young Coconut Sorbet came looking very unphotogenic, just a dollop of plain snowy whiteness sitting on a lonely throne of plastic martini glass. But next thing I knew, I fell in love with its refreshing taste and bites of coconut shreds in every mouthful. The amount of Bacardi rum was just right, complementing the fruity taste of coconut without overpowering it.

But when at the Ice Queen, what you should really go for are their Delectably Specials ($6.50 per cup), ice cream paired with various toppings inspired by Eelin's favourite food and happy times.

Japan Hour is interpreted as matcha (green tea) ice cream on jelly topped with sweet red beans and homemade black sugar mochi, Chendol is very much like our local dessert with salted gula melaka ice cream embraced by a medley of sweet red beans, pandan jelly and attap seeds.

The liquid nitrogen ice cream's texture is indeed silky and creamy, though the matcha flavor erred a little to the milker side. We felt the salted gula melaka flavor can hold back a bit on its saltiness too.

My friend joked that "pantang" aka superstitious people cannot eat Death By Chocolate, a cup of rich Valrhona chocolate ice cream topped with oreo crumbs and finished off with a "RIP" butter cookie. Haha we are not "pantang" and was rewarded with its intensely rich chocolatey taste. A must-try for chocolate lovers.

I would also highly recommend the Mango Sticky Rice, a combination of mango and cream ice cream paired with coconut sticky rice. The nitrogen cream was so luscious, so lovely with the fresh sweetness of mangoes, and when eaten with the soft, evenly-cooked sticky rice, it tasted almost like the real Thai dessert. I think I've found my favourite at Ice Queen already. Come and look for yours ♥♥♥

Ice Queen
Address: 217 East Coast Road, Singapore 428915
Contact: +65 6440 8098
Facebook: https://www.facebook.com/icequeensg
Opening Hours: Tue-Sun 12.30pm-10pm / Closed on Mon

Nocturnal fellows alert! GRUB Noodle Bar could possibly be the best new place for you to have a hearty and wholesome meal when those late-night hunger pangs strikes! Just opened yesterday on 16th October 2014 along Rangoon Road (opposite the stretch where Ng Ah Sio and Founder Bak Kut Teh are), their daily operations only begins at 7pm for dinner, and opens all the way till 12.30am (good lah, not that late too so that we can still get home early to have our beauty sleep).

Much thanks to Cookyn Inc which brings us their latest dining concept! If the name rings a familiar bell, it's because they are the same folks behind the successful GRUB at Bishan Park and FIX Café at HomeTeamNS.

First thing first, let's talk about their noodles since GRUB Noodle Bar is foremost a noodle bar. Their signature item is the Beef Noodles, which comes with fresh egg noodles in house-made sauce, 100% beef meatballs, minced beef & mushroom stew and a bowl of beef broth with choice of different beef cuts: Pasture-fed Brisket ($12), Pasture-fed Rump ($15), 100% Hormone & Antibotic-free 150-day Grainfed Angus Sirloin ($17) or 100% Hormone & Antibotic-free 150-day Grainfed Angus Ribeye ($19). All the beef are imported from Australia.

I would describe the beef noodles as being in an unique league of its own, very untypical of the gooey Hainanese-style version, nor those herbal soupy type.

Each bowl is served with Japanese ramen-style egg noodles that are freshly made daily with no preservatives by a local supplier. Its minced beef & mushroom stew reminds me of the local bak chor mee, and when tossed together with noodles and savory in-house sauce, it seems to be a beefy rendition of Chinese-style zha jiang mian. Meatballs are made of 100% beef and felt rather Swedish, definitely unlike the generic ones from hawker stalls. The broth hinted of a French mirepoix soup base using carrots, onions and celery.

You can see the beef noodles as dispelling conventions, or an amalgamation of different cultures. I prefer to let the taste speak for itself. Though some of its elements can be improved (the noodles can be more springy, beef balls can do with more seasoning and moisture), the overall combination is still good and makes for a very comforting meal.

I particularly enjoyed the soup, so slurpilicious light yet sweet with a nice beefy flavor without any MSG or artificial flavours. And those generous shabu shabu-style slices of ribeye swimming in it was divinely luscious with a tender bite! Fans of chinchalok can dip the beef slices into the housemade fermented shrimps concoction for added oomph!

Surprisingly, the only other noodle item offered is the Assam Laksa ($13). It was adequately sourish, spicy and tasty, but somehow lacked the robust complexity which gripped me when I had the dish in Penang. Comparison aside, the bowl of thick bee hoon with fresh prawns and refreshing cucumbers and pineapple chunks in sardine fish gravy still makes a satisfying and appetite-whetting alternative if one is not into beef.

Another appetite-whetting dish is the utterly delightful Kang Kong Salad ($7). Finally a kang kong dish done differently! Instead of being stir-fry in sambal, the crunchy greens is being presented as an appetizer tossed with nonya achar (pickled vegetables) and house dressing. Crunchy, nutty, zingy, all at once. This is a definite must-try!

Also not to be missed are the seafood appetizers. Having a reliable supplier undoubtedly gives GRUB Noodle Bar an upperhand in procuring quality seafood produce. Its freshness was apparent in every mouthful.

Usually I would not care for raw dishes, but the Hokkaido Scallop Tataki ($15), thinly-sliced and lightly torched with mustard glaze and Mandarin orange segments was so fresh and sweet like lychees that I polished everything off effortlessly and had a hard time restraining myself from poaching more from my dining companions' plate lol! The Venus Clams ($15) were all of plump and juicy goodness sauteed in a lip-smacking beer, toasted ginger & lemongrass broth. Live Tiger Prawns ($15), steamed in sake, garlic and ginger glaze, were big, crunchy and superbly delish!

All of these are so awesome, I had a hard time deciding which is my favourite. Hmm... actually I don't need to. I will order all of these again during my next visit!

GRUB Noodle Bar also carry a selection of craft beer from German and Belgium, as well as ciders from UK. Some deep fried indulgence would make the perfect accompaniment, so take your pick from the crowd-pleasing Chicken Drumlets ($9), Baby Cuttlefish ($9) and Soft Shell Crab ($15), all well-fried to yummy crispiness without much greasiness.

I'm a person who can't sleep with an empty stomach, and is always the one proposing to have a late meal after an evening of shopping or movies. But finding a decent place for food beyond the usual dinner hours can be quite challenging. Most cafés close early, bars are too noisy for conversations, and sometimes I don't feel like enduring the heat and sweat at those food stalls along Geylang (especially when you are out on a date and wanna stay pretty)

GRUB Noodle Bar filled all these gaps beautifully. Their late opening hours is perfect. Food is good and reasonably-priced. Décor is bright, clean, and minimalist. Ahh... it comes with air-conditioned comfort too! I like this casual eatery a lot!

Tonight... We are young... So let's the set the world on fire.. We can burn brighter than the sun! Hmm well... on second thoughts, maybe not... having some delicious grub at Grub Noodle Bar is a far better idea :p

GRUB Noodle Bar
Address: 221 Rangoon Road, Singapore 218459
Contact: +65 6341 5631
Facebook: https://www.facebook.com/GRUBNoodleBar
Opening Hours: Tue-Sun 7pm-12.30am / Closed on Mon & last Tue of the month

Chicken Rice is a local staple food which can be found in almost every corner of Singapore, from the most inconspicuous coffeeshops (such as Yishun 925) and hawker centres (such as Tian Tian) to eateries (such as Boon Tong Kee, Wee Nam Kee, Loy Kee) specializing in this well-loved national dish. Atas-ified versions can even be found in 5-star hotels, most famous being the award-winning Mandarin Chicken Rice at Chatterbox in Mandarin Orchard.

If you ask me, one of my favourites and personal best has to be Yet Con Hainanese Chicken Rice 逸群鸡饭! They have been serving their style of authentic Hainanese chicken rice at the exact same spot in Purvis Street (near the iconic Raffles Hotel) since 1940! Oh my goodness, we're talking about an age-old institute that has survived world war II and is already in business for 74 years!

Yet Con has been operating at the very same spot since 1940, with its décor kept like the kopitiams of the 1960s. Its reputation for Hainanese Chicken Rice has also survived through the ages, along with the real Hainanese tradition of serving its chicken without any dressing sauce. Keeping to the old recipe also means that their chicken is not soaked in cold water and is cooked to the bone, both allowing the chicken taste to star. The rice here is more tender than fluffy, with a savoury aroma that may be salty to those unused to it. Other must-tries include their Hainanese Pork Chops, which are breaded and deep-fried till crispy on the outside and juicy on the inside, and served with a sauce with potatoes and onions. Be warned, that sauce is highly addictive! - See more at: http://www.citynomads.com/reviews/singaporean/959/5-rising-chicken-rice-masters-you-have-to-try-in-singapore#sthash.59lBJr1N.dpuf

This world-famous staple in Singapore is available almost everywhere, including hawkers, school canteens and restaurants, and variations of it can also be found in different parts of the world - though any local would tell you the best is right here on our sunny island. This dish has crucial elements of fragrant oily rice topped with tender chicken, accompanied by a trio of sauces: chilli sauce containing sriracha, lime juice, chicken broth, ginger and garlic; dark soy sauce; and a garlicky ginger sauce.
Although simple-looking in appearance, chicken rice is unique in its depth of flavours that come from utilising different techniques and chicken parts in cooking. The rice grains, for example, are first fried in chicken fat before being cooked in chicken broth and sometimes ginger. The chicken, which has to be at the perfect size to produce enough oil for flavour but is not tough, is often soaked in ice-cold water right after cooking to ensure the meat stays tender – which is why it is often served at room temperature or even cold.
- See more at: http://www.citynomads.com/reviews/singaporean/959/5-rising-chicken-rice-masters-you-have-to-try-in-singapore#sthash.59lBJr1N.dp

One noticeable betrayal of what modernization has done to this bastion of authentic Hainanese Chicken Rice is the cool blast of air-conditioning when one steps into the restaurant, otherwise Yet Con retains that old-school vibe (completed with matured servers communicating in the Hainanese dialect) which gave us a glimpse of how dining out in olden Singapore feels like.

The set-up is simple and functional: Closely-spaced marbled table tops and wooden chairs maximizing the capacity of the fluorescent lighted dining area, a cash counter which facilitates the collection of payment (check out the vintage-looking abacus and orange coin phone!) and an 'execution ground' located right next to the restaurant entrance which bear witness to the countless number of cooked chickens that are being chopped up each day.

Unlike most places which hang up their chickens, the tender-boiled poultry at Yet Con are being laid on enamel trays to prevent the juices from dripping so that flavors are better retained. Also holding true to Hainanese traditional way of preparing the dish, the chickens are not immersed in cold water to instantly reduce the temperature and put an end the cooking process.

Which is why you wouldn't find that silky gelatinous 'jelly-like' layer under the chicken skin, but what we have instead is a very pronounced 'chickeny' flavour that's missing from a lot of commercial chicken rice stalls which gave their chicken the water treatment. Just lighted salted without any overwhelming drench of soy sauce seasoning, the natural taste of chicken came through intensely in every meaty bite. I love the chicken taste at Yet Con!

I also like it that the chicken is cooked to the bone, without any slightest hint of pinkish blood, yet remained adequately tender. Some might find the boned chicken pieces a tad difficult to consume, but there is also this theory that less moisture is lost if chopped this way.

Though the yellowish hue chicken at Yet Con might not look the most appetizing or photogenic, nor its texture most succulent compared to other versions, there is a rustic charm to it which appeals greatly to my tastebud, especially when paired with their amazing rice!

The rice is always seductively aromatic with the lovely scent of ginger, shallots and chicken stock flavour, and each savory grain is cooked to a great texture without being greasy. So so so good, I can eat it on its own! The accompanying chilli and ginger dip are a tad too watery for my liking, but still holds sufficient power to enhance the overall Hainanese Chicken Rice meal experience.

Many a times I've seen other tables order tucking into another of Yet Con's highly recommended dish, which is described on the menu as 'Roast Pork with its crunchy, crispy skin served with pickled cabbage raddish and sweet black sauce'. But sadly when we finally decided to order it too, the meat our mouth chewed on was dry and hard. We couldn't go beyond a piece each.

It might be wiser to stick to just the chicken rice, or if you must have variety, their deep-fried Hainanese Pork Chop with potatoes, onions and green peas coated in a luscious sweet & sour sauce and Mixed Chop Suey of stir-fry assorted vegetables and meat are safer, tried-and-tested-to-be-good choices.

You will find that the menu does not state the prices of food items, and perhaps will have a question or two on how your meal's final amount is deprived at. I tried to make out the scribbles on the billing chit, I tried to ask the old uncle presiding at the cash counter once, my conclusion is: It's easier to just pay and go.

Service can be non-existence, but it's not that bad enough to deter me from returning to have one of the best Hainanese chicken rice in Singapore. :)

Yet Con Hainanese Chicken Rice 逸群鸡饭
Address: 25 Purvis Street, Singapore 188602
Contact: +65 6337 6819
Opening Hours: Daily 11am-9.30pm

Not to be confused with the Japanese-Peruvian fusion (Nikkei) restaurant in London bearing the same name, the Chotto Matte I'm gonna share with you is a recently-opened tapas bar that sits within the tranquil ambience of Blair Road right here in Singapore (nearest mrt station: NE3 Outram Park). So peacefully charming, we can even hear the birds chirping and sound of piano playing from the nearby private residence as we strolled towards our intended destination for a dinner of Japanese-inspired dishes with European influences.

Occupying two back-to-back shophouse units which also includes an alfresco area that looks like the perfect spot for chilling over after-work drinks, we were first ushered into the dimly-lighted cosy dining hall where we commenced our evening meal, before being told that Chotto Matte has a separate room for omakase specials and sushi. Needless to say, my inquisitive nature told me to check that out.

And look who we found behind the 6-seater sushi bar counter! Chef Roy Chee!

For the uninitiated, Chef Roy is one of the main persons behind Standing Sushi Bar when it began operations back then. Mentored by famous veteran Chef Yoshio Nogawa (who also trained Chef Lawrence Chia of Shinzo), Chef Roy spent more than a decade honing his skills overseas, before coming back to Singapore to helm Standing Sushi Bar, and now Chotto Matte.

(Read: Shinzo Japanese Cuisine at Carpenter Street)

Chef Roy's repertoire of sashimi and sushi delights uses seafood produce specially imported into Singapore twice a week. We can see his evident pride as he enthusiastically showed us the trays of fresh fishes, all ready to go under the knife and into our tummies.

I'm not one who will list raw meat as one of my favorite food but the generously-cut slices of shiro maguro, shima aji and hirame paired with petite dollops of sushi rice were so naturally sweet and meltingly tender, I astounded myself with how much I relished them.

My friend like how the sushi rice is freshly molded by hand (we've been tortured too often by the commercially machine-molded mediocre ones), and is comparatively delicate in taste without being overly-seasoned.

Chef Roy then shared with us that the sushi rice is meticulously cooked with "spring water" to yield a softer, cleaner taste. And the spring water actually comes from a machine that he carried all the way back from Japan, which puts our piped water through a purifying process and converts it into the desirous spring water.

The Omakase Tasting Menu starts at a reasonable $100 per pax and focuses much on these exquisite morsels of seafood freshness. Sets of Chotto/Matte Sashimi ($68/$48, 7/5 types of chef's sashimi selection), Chotto/Matte Sushi Platter ($68/$48, 8/5 kind of sushi with 3 cuts of maki) are also available.

I would perhaps order one of these sets, or maybe the ala-carte Aburi Salmon Maki ($19, torched salmon roll) and Foagura Unagi Maki ($28, pan-seared foie gras & eel roll) on my next visit because there are other numerous tantillating-sounding items on the menu which I wanna try as well! Too much food, too little tummy space necessitate some serious planning. Lol!

We were started off with a serving of complimentary Edamame, while waiting for our orders to arrive. Torikawa ($3, chicken skin) and Tebasaki ($3, chicken wings) came nicely grilled with bits of charred edges. Though there's nothing special or outstanding about both the skewers, it was still decidedly enjoyable as side-dish nibbles or when paired with Chotto Matte's extensive range of Japanese single malt whisky, sake, wine or beer.

There wasn't any doubt when it comes to the decision of ordering the Buta Kakuni ($29, braised pork belly with sweet sauce), mainly because my dining companion and I love this part of the pig where luscious fats and lean meat interlay each other, and another friend who has visited Chotto Matte prior to mine told me it's 'yums' and 'must-try'. We felt the savory sweet sauce is 'yums' indeed but the pork belly itself needed that tad more of tenderness before we can verdict it to the 'must-try' status.

Our recommended must-try dish went to the Wagyu Foagura Fried Rice ($18, fried rice with wagyu beef and foie gras). Admittedly I was skeptical when my eyes saw its less-than-stellar appearance (I was envisioning bigger chunks of beef and foie gras), but my nose smelled its highly aromatic potential and told me not to simply dismiss it. And when our tongues finally tasted the delicious grains of garlicky eggy rice with bursts of beefy goodness and duck liver's fatty creaminess, we were made happy. We experienced bliss in a bowl.

Service was efficient and friendly, the door hostess even came over to our table and gave me a gentle reminder when she saw that I was taking quite awhile with the photo-taking: "Girl, eat first before the food gets cold". Haha, just like a concerned mummy!

Though still fairly new, I was told that Chotto Matte is already quite popular with corporate customers for evening drinks and private events. And fans of Chef Roy Chee know where to find him now. "Chotto Matte" means "wait a second" in Japanese, and my take on this is: Don't wait too long to visit this lovely establishment with food is worth waiting for :)

Chotto Matte
Address: 54 Blair Road #01-01, Singapore 089954
Contact: +65 6222 8846
Website: http://www.chottomatte.sg/
Facebook: https://www.facebook.com/chottomattesg
Opening Hours: Daily 5pm-12am

We can never get too much of ice cream! Rabbit Owl Depot, another indie parlor specializing in these icy delights has opened its doors a week ago at North Bridge Centre, right across where our National Library is situated (nearest mrt station: NE12/DT14 Bugis). Very convenient! Also, I like its close proximity to my favorite chicken rice place Yet Con at Purvis Street, which makes it the perfect spot to chill out after my regular indulgence for more indulgence! Lol!

Rabbit Owl Depot (ROD) is opened by a pair of lovers, Joseph and Alena, who are sweeter than the ice cream they sell. Being their friend, I've always thought their endearing nicknames "OotOot" and "BitBit" for each other are downright mushy haha! And it came as no surprise that they named and built the theme of their first business venture together around these animals.

Check out the custom-made stools, inspired by rabbit ears! And the numerous owl ornaments and coasters dotting the cosy café. So cuuuute!!! Aiyah, but my bum is a tad too big for those tiny cargo container-like seats which felt uncomfortable after sitting on it for a while.

It has been quite some time since we last made mooncakes together, and now Alena has graduated to making ice cream. Yes, all the flavors selection at ROD are prepared by Alena and Joseph themselves, result of numerous trial & error and feedback to achieve the desirous texture and flavors. The key elements that goes into an ice cream might be more or less the same, but it's the individual recipe that makes the difference.

For one, ROD do not use any preservatives for their ice cream, and essential additives such as stabilizers are kept to a minimum. Two, instead of relying heavily on concentrated flavoring, 'real' ingredients like vanilla beans, roasted nuts and fresh mangoes are used.

There's no lack of flavor choices at ROD, with no less than 15 varieties behind the display freezer screaming, "Try Me!" The focus is very much on safer classics such as Vanilla, Minty Chocolate, Cookies & Cream, Sea Salt Caramel and Green Tea (single scoop $3.90 / double scoop $6.90 / cone +$1) and premium flavors (+$1) of Dark Chocolate, Rum & Raisins, Pistachio, HazelnutRoche and Coconut.

I wish some fancy toppings can be added to prettify my scoops, or to see some unique flavors on top of the usual (maybe seasonal Halloween Pumpkin or Christmas Eggnog?) but ROD does not want to get experimentally crazy at this point yet. Their foremost concern is to get the basic execution of their ice cream's texture and flavors right. Even the slate stone-like black plates used are of thoughtful gesture, which is said to sustain the ice cream shape better (compared to ceramic ones).

Standouts for me include the Coconut, utterly refreshing with bits of coconut flesh, Strawberry Cheesecake for its creamy sweetness, Hazelnut Roche for its intense nuttiness and Black Sesame, distinctively bold with a gritty contrasting texture. The ice cream were rich, smooth and doesn't melt too quickly.

The most "wu hua" price worthy order could be the Ice Cream Platter ($9 / +$1 for each premium flavor), where we get 3 scoops together with 2 homemade love letters. I almost dismissed the love letters as mere sidekicks, until I bite into its lovely crispiness filled with eggy and white sesame fragrance.

I would also highly recommended their SnowFlakes Waffles ($6.50 / $9.50 with 1 scoop of ice cream / +$3 for additional scoop). Beautifully shaped like snowflakes with a sprinkling of icing sugar, wonderfully aromatic with whiffs of buttermilk, delightfully crispy and fluffy, this is one of the best waffles around in town!

For one who love both ice cream and coffee, the Affogato ($7.50) is one of my favorite perk-me-ups. Rum & Raisins with a shot of strong espresso made a real potent combination. It left me feeling heady and high on happiness.

ROD uses a blend of Sumatra and Columbia beans locally roasted by Bettr Barista for their coffee. Though the latte art of our Flat White ($5) was barely passable, the full-bodied taste makes up much for it.

The local café scene is becoming rather saturated, but Rabbit Owl Depot could be one of the stronger contenders to survive. Their ice cream and snow flakes waffles are definitely worth a try. Go quick, the owl and rabbit are calling you :p

Rabbit Owl Depot
Address: 420 North Bridge Road, #01-06 North Bridge Centre, Singapore 188727
Contact: +65 6336 4075
Facebook: https://www.facebook.com/rabbitowldepot
Opening Hours: Daily 12pm-10pm

Think I've found possibly the loveliest place in Singapore to enjoy some pretty cakes and delicious desserts ~ Henri Charpentier! Yes, the renowned French-inspired Japanese patisserie with 81 stores across Japan has recently opened in Singapore, choosing the idyllic enclave of Dempsey Hill as the location to nestle their first overseas outlet.

My first impression of Henri Charpentier was: "It's very CHIO (pretty)!!!", feeling like a princess and full of anticipation as I sashayed down the eye-catching hot pink carpeted walkway into its spacious indoor area.

Decked in shades of fuschia and purple, with champagne-color drapery over the gazebo-like couch seats and chandelier balls glistening over its table, the entire setup utterly spells of femininity, and puts me in a romantic mood right away.

Perhaps the best seats are those next to the full-height glass windows overlooking the lush greenery. There is a great sense of serenity and laidbackness as I sank comfortably into the elegant armchairs (adorned with Henri Charpentier's logo no less), until a glance at the menu made my eyes pop opened to reality.

Aah... loveliness comes with a expensive price tag.

Beverages prices starts at $7 for a Coffee, to $9 for a Café Latte and $11.50 for a Matcha or Caramel Flavored Café Latte. Comparatively higher than most cafés, but would the taste be necessarily better?

Our Coffee ($7), described on the menu as "Henri Charpentier's original coffee blend with a clean flavor", was weak in body and diluted in taste. I asked my friend how was his Iced Royal Milk Tea ($13) which used "a generous amount of high quality assam tea leaves". His reply was "like that lor, taste like teh-peng".

Their cake selection might not be extensive, but the variety is good enough to satisfy varied tastebuds: Mont Blanc ($9) for you who like the buttery almond taste of financiers with chestnuts, Chocolatine ($9.50) for chocolate lovers, Strawberry Shortcake ($9.50) and Fruit Tart ($8) will suit those who prefer a lighter and refreshing bite.

We all liked the Lemon Tart ($7.50)! The crumbling crust was of just the right thickness and hardness, embracing a bottom layer of almond filling and topped with smooth sour lemon cream which sent our tongues tingling with zesty notes of happiness.

The Mille-Crêpe ($9), a stack of soft crêpes with rich custard cream snuggled in between and supported by a sponge cake base, was just as satisfying. I wish for a caramelized top layer for that extra bit of sugary crunch, but still, this was almost as good as the one we had at Lady M. Definitely one of the best mille-crêpes around town.

Crêpe Suzette ($22) is the signature dessert which I've already decided to order even before I stepped into Henri Charpentier. Afterall, the café is named in honor of Henri Charpentier, a famous 19th century French chef who created the crêpe suzette: Crêpe steeped in orange juice, topped with orange liqueur and lit up by a magical blue flame.

Yes, the crêpe suzette will be prepared by your tableside so get those cameras and handphones ready for photos and instavideo moments! Lol!

Each serving comes with two pieces of sweet thin crêpes, which were decidedly smooth and soaked up the warm luscious orange concoction well, but the alcoholic taste came across as a tad too strongly for a teetotaler like me. The lack of textural contrast with no toppings of any kind also rendered the crêpes monotonous after a few bites. Agreeably delicious, but boring. Best to share.

There are some Special Desserts ($15 to $29), specially created and available exclusively in Singapore. A few sounds enticing enough, such as Rouge ($19), parfait of marinated strawberries, financier and passionfruit with strawberry sauce, Coupe de Pêche ($21), a gorgeous, refreshingly cool dessert of peach sauce finished with fresh lime caramel sauce and Flower Temptation ($25), sautéed pineapple and two types of chocolate mousse are added to a flower-shaped sugar bowl and flambéed with orange liqueur, watch the flames dance like flowers in a bloom. Wow!

But wait, what if the flambé performance didn't happen as expected? Would you feel shortchanged?

Thankfully, our Dome ($29) was successfully encased in gorgeous blue flames for a few seconds, before disintegrating into a ugly mess. Very impressive.

I was expecting to be overwhelmed by a flood of rich sweetness, but surprisingly, with all that chocolate and strawberry sauce, it was none at all cloying. In fact, the combination of textures and flavors was superb! A bit of crunchiness, a bit of creaminess, a bit of sweetness mingled with a bit of bitterness, and a whole load of yummilicious-ness!

We had deliberated for quite a while before deciding to order the chocolate sphere because it is rather costly, and eventually went "what the heck!". But I probably wouldn't order it again unless I'm in the right (or wrong?) mind to splurge.

The Financiers and Madeleines (which my friend described as "divine") could be the most affordable indulgence in Henri Charpentier at $2.90 a piece.

With all the hype surrounding Henri Charpentier, having to queue for a table during busy weekends is kind of expected but they don't seemed to have an efficient waiting or reservation system in place yet. Our orders then took quite awhile to come, after repeated reminders to the Japanese staff. Language also created a slight communication barrier, with us managing to get our takeaway order only after much confusion.

Still, I wouldn't say my first experience at Henri Charpentier is a bad one. Afterall, their confectionery are indeed of a worthy standard and the place is lovely for tête-à-têtes. I will be back when the craving for their lemon tart strikes, or maybe when I'm feeling tai tai and..... rich! Haha.

Henri Charpentier Singapore
Address: 9A Dempsey Road, Singapore 247698
Contact: +65 6479 5518
Website: http://www.henri-charpentier.com/shop/sin/
Facebook: https://www.facebook.com/henri.charpentiersg
Opening Hours: Daily 11am-10pm (last call 9.30pm)

Mention bak kut teh (pork ribs soup), those Teochew-style kick-ass peppery hot versions from the popular big boys like Founders, Ng Ah Sio and Rong Cheng Bak Kut Teh effortlessly comes to mind. But hey hey, recently I was introduced to a "old little brother", Lau Ah Tee Bak Kut Teh!

Located at a block of HDB flat within the Whampoa West estate (nearest mrt station: NE9 Boon Keng) in a nondescript coffeeshop-style eating house, it can be easy to dismiss it as just another bak kut teh stall, but those who are in the know will know about the rich history of Lau Ah Tee Bak Kut Teh. They are one of the pioneers to sell the well-loved soupy delicacy in Singapore.

Mr Sim Choon Lian, better known as "Lau Ah Tee", is the eponymous founder of Lau Ah Tee Bak Kut Teh. At a young age of 16, after short working stints at a Teochew porridge stall and also a braised duck stall, he started learning the ropes of cooking bak kut teh under the strict tutelage of his uncle (who is also the founder and father of Ng Ah Sio Bak Kut Teh). Eventually he set up his own stall, and has not looked back on this choice of career path since then.

Now well into 67 years of age, Lau Ah Tee is a still regular fixture at his eatery, personally overseeing the preparation of bak kut teh broth as well as the repertoire of accompanying dishes, ensuring the fare are of a consistent standard. No ambition for expansion, no plans to have his next generation succeed the business, all that Lau Ah Tee sincerely wants is to continue with what he does best: Serving up bowls of simple, heartwarming broth which has delighted his customers all these years.

I had the honor of having a bak kut teh meal with this affable gentleman and he shared with me the evolution of this heritage dish seen through his eyes.

Bak Kut Teh started out as a Teochew-style pork broth mostly eaten (with white rice) by Chinese coolies who believed that the dish provides a good source of energy replenishment, often taking it for breakfast to boost themselves physically for a day of laborious work ahead. The dish eventually gained popularity among the masses, and now it's not uncommon to see people enjoying it at almost anytime of day, and night.

A host of other items such as you tiao (dough fritters), salted vegetables, groundnuts, pig trotters and braised innards are then slowly introduced to complement the main star.

Apparently, a customer always brought along his own you tiao to eat with his order of bak kut teh in those early days, and stubbornly refused to stop this practice despite warnings that "no outside food is allowed". It is then realised that the deep-fried you tiao actually soaked up the pork rib broth deliciously well, and is being offered as one of the staple side dishes ever since.

Unlike the Hokkien variant where soy sauce is added to the broth, or Cantonese-style redolent of herbal flavors, Lau Ah Tee's bak kut teh still sticks to the way it was prepared since decades ago: Teochew-style using a broth base of pork ribs, pepper and garlic, with minimum seasoning.

I was surprised to learn that the pork ribs soup is cooked for only 30 minutes, and it's ready to be served."真的吗? Really just cooked for 30 minutes? Will the soup have enough flavor? Got enough time to soften the meat meh? Don't think Lau Ah Tee will bluff me hor?" All these doubts were running through my mind as I was about to take a sip of the broth.

Surprisingly, the clear broth has all the characteristics of what a good bowl of pork ribs soup should have: Distinctively peppery and garlicky, aromatic with a subtle natural sweetness of pork. Its body is considerably lighter than what we are accustomed to, and with none of the jerlat (surfeit) afterfeel. The taste grew steadily on me, and I found myself continuing drinking refills of the soup, even after my tummy is already quite full from the pieces of tender prime ribs.

Looks like the premium fresh Indonesian pork and quality Sarawak peppercorns which Lau Ah Tee prides on using and his years of experience with mastery control of fire and seasoning really does make a difference!

The second surprise during my visit was to know that Lau Ah Tee also serve Teochew classic dishes such as steamed fish and squid, which is considered quite unusual for a humble stall. The Ikan Kurau (Threadfin) was simply steamed with ginger, preserved vegetables and tomatoes to accentuate its freshness. And fans of squid, be excited because not only the version here is perfectly executed to a bouncy, succulent texture, it comes bursting with jelly-like roe in every slice!

Bak Kut Teh is literally translated as "meat bone tea", but tea is not added to the dish itself. It is often served alongside the soup, as tea helps to cut through the greasiness often associated with the pork-centric meal.

Only when I met up with Kenry Bai (seen in the picture above with Lau Ah Tee), 4th generation owner of Pek Sin Choon, the oldest tea merchant in Singapore which supplies tea to almost all the bak kut teh stalls in Singapore, I learnt that tea-drinking has a much deeper meaning: It's about connecting people, just like how we are connecting over a bak kut teh meal with a pot of tea by the side.

More on Kenry and Pek Sin Choon, coming to you very soon on this PinkyPiggu's Blog and Youtube channel!

If you're unable to view the embedded version, please follow this link:
https://www.youtube.com/watch?v=oDopW7D6qJw

Lau Ah Tee Bak Kut Teh 老亚弟肉骨茶
Address: Blk 34, Whampoa West #01-67, Singapore 330034
Opening Hours: Daily 7am-3pm

Hello November! This month, the spotlight is on..... our beloved hawkers and their delicious fare! The Ultimate Hawker Fest (UHF) (终极街头美食节) returns for a 3rd year with a unique focus on celebrating Singapore’s Hawker Heritage, as part of Singapore’s Jubilee (SG50) celebrations. Keep your day free for this iconic one-day event, which will take place at Suntec Convention Centre Halls 401-402 on 22 November 2014, from 11am to 5pm.

Organised by TOUCH Community Services and featuring celebrity food bloggers Maureen Ow (www.MissTamChiak.com), Derrick Tan (www.SgFoodOnFoot.com) and Ian Low (TheSilverChef.blogspot.sg) who combined their gourmet expertise to bring together more than 20 chefs to create the Ultimate menu, what we can expect are our local delights showcased over three food zones namely Ultimate Original Recipe (食代相传), Ultimate Pursuit of Happiness (食膳为心) and Ultimate Ingredients (食材科举).

Below are the list of wonderful dishes you get to savour at the Ultimate Hawker Fest 2014. Don't say #bojio / good things never share hor! Get ready for a delicious hawker feast and contribute to a good cause at the same time! It's okay to be kiasu! Get your food coupons now at: https://www.ultimatehawkerfest.sg/

All profits will go to 32,000 beneficiaries under Touch Community Service, regardless of race and religion.

Ultimate Original Recipe

The Ultimate Original Recipe (食代相传) zone honours the heritage of pioneer generation hawkers through stalls helmed by chefs from the second, third and fourth generations of pioneers.

Bak Kut Teh with a Pot of Tea – by Rong Cheng Bak Kut Teh
Rong Cheng Bak Kut Teh's signature clear soup. Natural Pork Ribs cooked longer than usual for that tender bite in Rong Cheng Bak Kut Teh's signature clear soup, served with you tiao and a pot of tea from one of the oldest tea suppliers Pek Sin Choon.

Nonya Kueh Assortment – by Lek Lim Nonya Cake Confectionery
An assortment of traditional handmade nonya kueh including soon kueh, kueh lapis and kueh salat.

Traditional Carrot Cake – by Chey Sua Carrot Cake
Stir-fried white raddish cake - An all-time local favourite that is sure to tantalise your every taste bud!

Ke Ai Ji Fried Chicken with Coleslaw – by TenderFresh
Tender cuts of marinated chicken fried to crispy golden brown, accompanied by a refreshing helping of coleslaw.

Longtong – by Asam Tree Cafe, Bakery & Restaurant
Aromatic curry with freshly steamed rice cubes.

Shrimp & Crab Popiah – by Good Chance Popiah Eating House
A traditional Hokkien springroll bursting with fresh seafood goodness and handrolled on-site.

Herbal Crocodile Soup – by Crocodile King
Crocodile King returns specially for this year’s Hawker Fest! Low in fat and high in protein, the combination of crocodile meat and Crocodile King’s nutritious herbal soup is the perfect choice for the adventurous and health conscious foodie.

Ultimate Pursuit of Happiness

The Ultimate Pursuit of Happiness (食膳为心) zone features budding chefs and hawkers who have been driven by their passion for food to leave jobs in other sectors to join the culinary industry.

Madam Tan Nasi Lemak with Crispy Chicken – by Hiok Kitchen
Crispy fried chicken served on a bed of fluffy lemak rice doubled steamed with fresh coconut juice.

Penang Prawn Noodles – by Penang Kia
Noodles served with crunchy and joyously huge prawns, topped with thick, savoury broth made robust with prawn and pork flavours.

Dry Fishball Noodles – by Fishball Story
Handmade with pure yellowtail fish meat and no flour at all, enjoy the soft and bouncy texture of Fishball Story's fishballs with sambal and XO sauce coated mee pok done al-dente. The artisan fishball noodle to beat!

Mee Siam Pie – by Food Glossary
Stir fried mee siam with egg stuffed in buttery pastry pie. So good that you want to have another one!

Pau Assortment – by Teochew Handmade Pau
A delicious platter of steamed buns for the pau enthusiast! Comes in a set of five which includes: Pork bun, Char Siew bun, Braised Pork bun, Siew Mai and Longevity bun.

Rendang with Achar – by Old Bibik
Slow cooked meats marinated in freshly hand-blended spices. Grandma's recipe never goes wrong. Choose from a selection of beef or mutton.

Power Chendol and Durian Mango (Gangster) Ice - by Jin Jin Dessert
Chendol with premium gula Melaka as thick as hot fudge! Refreshing shaved ice with thick chunks of lusciously juicy Thai mangoes and topped with a generous scoop of fresh durians!

Ultimate Ingredients

The Ultimate Ingredients (食材科举) zone, a mainstay of previous editions of UHF, will once again showcase traditional fare made with the finest ingredients to create ‘ultimate’ versions of the original dish. Celebrity chefs Eric Neo (from Intercontinental Hotel), Tan Yong Hua (Restaurant HOME), Melvin Lim (Ramada and Days Hotels Singapore) and Shen Tan will be cooking local dishes such as Otah, Roast Duck, Nasi Lemak.

Prata with Poached Egg and Indian Hollandaise Sauce – by The Prata Place
Aromatic buttery prata topped with runny egg yolk and drizzled with Indian spiced hollandaise sauce. This is one fusion dish you wouldn't want to miss!

100 days Anxin Chicken Rice – by Tian Tian Chicken Rice
Smooth, luscious Anxin chicken served with fluffy rice infused with a hint of garlic. Up the shiok factor with Tian Tian's homemade chilli lime sauce!

Savoury Beancurd with Grass Jelly – by Mr Bean
Glistening smooth tau huay beancurd topped with minced chicken, mushroom bits, fried shallots, chilli oil and a dash of vinegar. Served with a cup of grass jelly on the side.

Sea Perch & Prawn "Otah Otah" Panggang – by Chef Eric Neo, Intercontinental Hotel
Smooth and delicate Sea Perch flesh blended with the sweetness of prawns, grilled on-site for the ultimate smoky aroma.

Lychee Wood Roasted Duck Rice – by Chef Tan Yong Hua, Restaurant HOME
Roasted to perfection, every slice of juicy duck meat is infused with delicate aromas and flavours of imported lychee wood. You will never go wrong with Celebrity Chef Tan's signature dish!

Elongated Glutinous Rice with Abalone – by Geng Shu Mei Shi Shi Jia (根叔美食世家)
The ultimate Lo Mai Gai elegantly prepared with glutinous rice cooked to perfection and combined with finest quality Hong Kong lup cheong and decadent abalone.

Ultimate Ah Hood Bun - by Chef Melvin, Ramada and Days Hotel
Savoury 'Kong Ba Bao' with a decadent twist! Go fusion with a choice of Salted egg yolk lobster crab cake with homemade curry mayonnaise OR Grilled prime ribeye with black pepper sauce.

Seafood Satay Bee Hoon – by Centre Satay Bee Hoon
Be blown away by slices of shabu shabu pork belly and the freshest mussels, prawns and cuttlefish in this Teochew dish. Seal the deal with the boss' signature nutty Satay sauce.

Premium Sio Bak – by King Roast
Chinese roast pork belly with a Western flair. Each crispy piece is roasted beautifully and topped off with savoury mustard sauce.

Javanese Satay – by Moonshee Satay
For the satay purist. Classic chicken and mutton satay served with fragrant rice cake, peanut gravy, cucumber and onions. Served in a set of 12.

Foie Gras Rojak - by Onaka
A unique combination of you tiao, tao pok and baked pineapple slices on a platter, topped with caramelized foie gras and homemade prawn paste.

Ultimate Hawker Fest 2014

Event Information
When: Saturday, 22 November 2014, 11am - 5pm
Where: Suntec Singapore Convention & Exhibition Centre Halls 401-402

Food Coupon Purchase

Food coupons (SGD50 per booklet) can be purchased at the Ultimate Hawker Fest website at www.ultimatehawkerfest.sg. Coupons purchased online can be collected at TOUCH Community Services main office (Blk 162 Bukit Merah Central, #05-3545, Singapore 150162) or on the event day at Suntec Convention Centre Halls 401-402.
Food coupons are sold while stocks last and patrons are advised to purchase their coupons early to avoid disappointment.
Admission to UHF 2014 is free and proceeds from the event will go towards supporting the services and programmes of TOUCH in meeting the needs of the disadvantaged.

About TOUCH Community Services
TOUCH Community Services is a not-for-profit charitable organisation, dedicated to meeting the needs of children from low-income or single-parent families, youths at risk, needy families, people with special and healthcare needs, and the frail elderly. Through its network of 18 services, including an international arm, TOUCH is committed to serving people of all ages, races, religions and backgrounds. Each year, its programmes and services meet the needs of more than 28,000 clients and 211,000 service users. For more information on TOUCH, please visit www.touch.org.sg

All items on the menu are correct as of 20 October 2014. Food sold at Ultimate Hawker Fest 2014 is on a first come first served basis and while stocks last. The Organisers reserve the right to amend the stalls and dishes without notification.

Event information and photo credit goes to TOUCH Community Services, Miss Tiam Chiak, SG Food On Foot and The Silver Chef.

"You mean there's good 小笼包 (steamed soup dumplings) so near to me?" My friend asked me in disbelief as I visited her shop in Bugis Village after a scrumptious dinner at Jing Hua Restaurant (京华小吃). "Yes! Delicious, affordable, and located just around the corner", I said. It goes to show how much the humble-looking eatery is under the radar.

Though this outlet at Rochor Road (nestled amidst the row of shophouses in Bugis Village where Four Seasons Keisuke Tonkotsu Ramen King is) has only opened for only a year, Jing Hua Restaurant has been established since 1989 at their flagship venue along Neil Road (Chinatown), and will soon expand with a third outlet at Palai Renaissance (Orchard). Now, 25 years on, it continues to serve up "Jing Hua Cuisine", a term fondly coined by the native-Singaporean founders to reflect their host of Tianjin-inspired delicacies which has been thoughtfully tweaked to better suit local tastes.

Currently in the hands of the 2nd generation owner who took over the reins from his retired parents, Jing Hua's menu and recipe is said to remain unchanged since the beginning. Repertoire includes their noodle bowls and variety of signature dumplings, most famous being the Little Juicy Steamed Meat Dumplings (小笼汤包, $7++ for 7 pieces).

I was initially amused by the retro "movie" poster in the restaurant which cheekily implied their fare as "无法抗拒的诱惑 - irresistible temptation", but after trying Jing Hua's steamed meat dumplings which burst with flavorful minced pork and luscious broth underneath that thin translucent skin, it's really a case of "他放不下, 他们停不了". I don't want to put down my chopsticks, I don't want to stop eating those little morsels of addictive deliciousness. My only gripe is that a few of the dumplings broke too easily at the bottom and my spoon couldn't travel fast enough to salvage whatever is left of the broth which came gushing out. Aiyoh, so wasted.

No idea what came over meat-lover me that evening, but an inner voice urged, "order the Steamed Vegetarian Dumplings (素饺子, $7++ for 7 pieces), and I really did!" Oh my goodness, it turned out to be such a surprisingly wonderful meatless experience!

Each steaming hot parcel was plumped up generously with turnips, carrots, black fungus and tau pok (beancurd puff), the mélange of textures was utterly delightful. One doesn't need to be a vegetable lover to appreciate the allure of this simple beauty.

It looked dangerously like a case of dumpling overdose as the Mixed Seafood & Pork Dumplings (三鲜饺子, $8++ for 10 pieces) and Pan-Fried Mixed Seafood & Pork Dumplings (三鲜锅贴, $8++ for 10 pieces) made their appearance on our table too, but with the food so delectable, no one complained.

Filled with pork, shrimp and crab, both the steamed and pan-fried versions tasted equally good, but the latter left a deeper impression for its unique "open-end" appearance. BFF said the pan-fried dumplings still tasted as delish as when he first tried it 10 years ago, but we both agreed that to have the ends fully-wrapped would perhaps lock in its juices better.

Another item which had us raving about was the Chinese Pizza (三鲜盒子, $10++). Looking suspiciously like a flatten round rendition of a curry puff or calzone, the pancake was filled with minced pork and chives then deep-fried to a golden brown outer. Each bite was savory and highly enjoyable, especially the crispy curry puff-like edges! Do not missed this if you are dining at Jing Hua!

Noodle with Minced Pork & Soya Bean Sauce (炸酱面, $5++) was a hearty bowl of substantial carbs. Using freshly-made noodles with no preservatives added, this specialty of Jing Hua was slurpiliciously satisfying with a meaty sauce that tasted lighter than usual and rested more easily on the stomach. The julienned cucumbers lifted the dish with a refreshing crunch that was very much welcomed.

Desserts did not disappoint as well, with the perfectly-executed Crispy Red Bean Pancake (豆沙锅饼, $10++) astounding us with its smooth sweet red bean paste and a thin mochi-like chewy layer beneath its hot, crispy exterior. The Sweet Osmanthus Flower Rice Ball Soup (桂花汤圆, $3++) was light and fragrant with little spheres encompassing different fillings such as black sesame, peanuts, red bean and lotus & walnut paste.

I enjoyed the food at Jing Hua Restaurant tremendously. It is heartening to know that Jing Hua places a high emphasis on consistent quality and still source their ingredients from Chinatown's wet market, while keeping the prices competitively affordable. Definitely a gem which deserves repeated visits!

Jing Hua Restaurant (京华小吃)
Website: http://www.jinghua.sg/
Facebook: https://www.facebook.com/JingHuaXiaoChi

Outlets
Neil Road
Address: 21 Neil Road, Singapore 088814
Contact: +65 6221 3060
Opening Hours: Thu-Tue Lunch 11.30am-3pm, Dinner 5.30pm-9.30pm / Closed on Wednesday

Rochor Road
Address: 159 Rochor Road, Singapore 188434
Contact: +65 6337 7601
Opening Hours: Daily Lunch 11.30am-3.30pm, Dinner 5.30pm-10pm / All Day Weekends & Public Holidays

Palais Renaissance(opening soon)

All prices are subject to service charge and GST.
Payment in Cash only, Nets & Credit Card services are not available.

After "I-love-SALTED-EGG-YOLK-anything", my next love is undoubtedly "I-love-TRUFFLE-anything!" My dear bought a bottle of white truffle oil sometime back, and judging by its utilization rate, we wondered when we're ever going to finish it. Time to get cooking! Lol! #PinkyPigguDomesticGoddessWannbe

It so happened that we were given some fresh egg noodles and wonton wrappers by a friend whose family runs a business supplying these foodstuff, so..... tadah! We decided to cook TRUFFLE WONTON MEE!

If you know this PinkyPiggu's style, experimenting in the kitchen is one thing which she really enjoys, so preparation method or combination of ingredients might not always conformed to the usual (Haha I wonder if that's a good or bad thing for my dear?).

My version of wontons are stuffed with minced pork and sautéed mushrooms with onions, just lightly seasoned with soy sauce, salt, pepper and truffle oil. We made around 35 pieces of truffle wontons, the "leftover" fillings were then sautéed with sliced mushrooms, tossed with egg noodles, and finished with a drizzle of extra virgin olive oil. Served it with some blanched greenies, and what we had for dinner that evening was a satisfying one-dish meal :)

TRUFFLE WONTON MEE

Ingredients

2 portion Fresh Egg Noodles
35 pieces Wonton Wrappers
250g Minced Pork
½ Onion (peeled and diced)
10 Fresh Brown Mushrooms (diced)
5 Fresh Brown Mushrooms (sliced)
Green Vegetables of your choice (I used baby kailan)
2 teaspoon Light Soy Sauce
Truffle Oil
Extra Virgin Olive Oil
Salt & Pepper

Method

Truffle Wontons

Marinate minced pork with soy sauce, salt & pepper for 15 mins.
Meanwhile, sauté onions with olive oil till aroma is released.
Add diced mushrooms, season with salt and pepper when done.
Combine cooked onions and mushroom with marinated pork, add desired drops of truffle oil, mix well.
Place a teaspoon of wonton filling in the center of a wonton wrapper, wrap and seal edges with water.
Blanch wontons in boiling water till cooked. Remove and set aside.
Drizzle more truffle oil over the wontons if desired.

Egg Noodles

Blanch noodles in boiling water for 2 mins.
Plunge in cold water to stop cooking process. Drain well and set aside.
Sauté sliced brown mushrooms and "leftover" truffle wonton fillings with olive oil in heated pan.
When cooked, add in noodles and tossed well.
Season with salt & pepper, finished with a drizzle of extra virgin olive oil.

Green Vegetables

Add salt and oil to pot of boiling water.
Blanch vegetables till soft, but still crunchy (around 2 mins)

Serving

Place noodles in individual bowls.
Topped with truffle wontons and vegetables. Serve and enjoy!

The Company Of Cats @ Mosque Street (Chinatown) ~ Another New Cat Cafe In Singapore!

Stir-Fry Minced Pork with Thai Basil (Recipe Included!)

STIR-FRY MINCED PORK WITH THAI BASIL

PAUL Singapore Launches Lunch & Dinner Sets! Exclusively At Westgate and Tanglin Mall Outlets!

Chang Thai At 151 Bishan ~ Casual Thai Eatery With Delicious & Affordable Food! What A Neighbourhood Gem!

Sarah's The Pancake Café @ East Village, Simpang Bedok

GastroSmiths Bistro & Bakery @ Tan Quee Lan Street, Beach Road ~ One Of The Best New Openings This Year!

Eng Kee Chicken Wings 榮記炸鷄翅膀 @ Commonwealth Drive. Fried Bee Hoon + Chicken Wings = Best All-Day-Breakfast!

Shin-Sapporo Ramen ~ More Than Just Ramen, The Seasonal Menu Delights!

Hairy Crab Treasure Pot Feast At Mouth Restaurant (地茂馆), China Square Central ~ A Seasonal Special Not To Be Missed!

The Alley Café @ Keong Siak Road, Singapore

Ice Queen ~ Liquid Nitrogen Ice Cream Parlour @ East Coast Road, Singapore! Must-Try!

GRUB Noodle Bar @ Rangoon Road ~ The Place For Late-Night Delicious Grub!

Yet Con Hainanese Chicken Rice 逸群鸡饭 @ Purvis Street ~ One Of My Favourites and Personal Best

Chotto Matte @ Blair Road, Singapore ~ Delicious Sushi & Japanese-inspired Food!

Rabbit Owl Depot @ North Bridge Road ~ Their Ice Cream & Snow Flakes Waffles Are Definitely Worth A Try!

Henri Charpentier ~ Renowned Patisserie From Japan Opens In Dempsey Hill, Singapore! Lovely Place For Cakes & Desserts, But Expensive!

Lau Ah Tee Bak Kut Teh 老亚弟肉骨茶 @ Whampoa West ~ Oldie But Goodie

Ultimate Hawker Fest 2014 (终极街头美食节) ~ Feast On Our Local Delights For A Good Cause!

Ultimate Original Recipe

Ultimate Pursuit of Happiness

Ultimate Ingredients

Ultimate Hawker Fest 2014

Jing Hua Restaurant (京华小吃) @ Rochor Road (Bugis Village)

TRUFFLE WONTON MEE (Recipe Included!)