BiTES - The Scoop on Good Eats (January 2017) by BiTES - The Scoop on Good Eats

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DownloaD the issue DownloaD thehere issue at

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2016 111/03/

come makan with bites P3

inside DESTINATION: BUGIS p12

The best food finds hidden in the malls and streets

SUpERMARKET SLEUTH p14

Start the new year with healthy green tea recipes!

DRINK TANK p15

Bottle shops that help you save money

WOK & TALK p16

In search of fried porridge and cheesy prawns

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From kitchen cipes equipment to re it’s and caterers— ng ni the ultimate in di at home.

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Contests, promotions and signature session, Makan on BiTES.

D is co v e r o n e x cl u si v e s l in e that y o u w o n ’t f in d in t h p r in t v e r si on, and ea e sh a r in g b sy b r in g co n t u t t o n s t h a t t o F a ce b o o e n t st r a ig h t k, a n d Y o u T u bIn st a g r a m e, y o u r f r ie n a n d ds

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Where to find your B i t e s ? PiCk us uP! Free at over 100 venues | bite into us online bites.com.sg bitessingapore Cafes & restaurants Bonta Italian Restaurant & Bar (District 10) • BRussels spRouts - Robertson Quay • California pizza Kitchen Forum • emicakes @ Kovan • eN Grill and Bar • Farisya's Kitchen • Ginkhao Restaurant • Ginza lion Beer Hall • Joe & Dough (Kallang) • K.Kook Korean & BBQ Buffet • Milagro spanish Restaurant • ootoya Japanese Restaurant • oriole Coffee + Bar • outback steakhouse • oyster Bar & Grill Wharf • pu3 Restaurant • Ramen Champion • Roti Mum • selfish Gene Cafe • serenity spanish Bar & Restaurant • spinelli (all outlets) • starbucks (all outlets) • tc c - the Connoisseur Concerto (all boutiques) • the Rustic Bistro • the Marmalade pantry IoN • Yellow submarine (toa payoh) • ZeN Japanese Cuisine • 31 Bar & Kitchen Cooking sChools Cookyn Inc • the eureka Cooking lab Country & Private Clubs British Club • China Club • Club HDB • ee Hoe Hean Millionaire Club • Hollandse Club • Jurong Country Club • Keppel Club • laguna National Golf & Country Club • Nuss - Kent Ridge Guild House • Nuss - Bukit

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timah Guild House • Nuss - suntec City Guild House • orchid Country Club • Raffles Marina • seletar Country Club • sentosa Golf Club • serangoon Gardens Country Club • singapore Chinese swimming Club • singapore Cricket Club • singapore Island Country Club • tanah Merah Country Club • the American Club • the swiss Club • tower Club hotels Amara singapore • Carlton City Hotel • Changi Village Hotel • Concorde Hotel singapore • Copthorne King’s Hotel singapore • Dorsett singapore • Furama City Centre • Furama RiverFront • Hilton singapore • Holiday Inn singapore Atrium • Hotel Miramar • Hotel Re! • ibis Hotel singapore • Intercontinental singapore • Mandarin orchard • Nostalgia Hotel • Novotel • singapore Clarke Quay • orchard Hotel singapore • pan pacific orchard • park Hotel Alexandra • peninsula excelsior Hotel • Ramada and Days singapore at Zhongshan park • studio M Hotel singapore • the elizabeth Hotel • the Quincy Hotel • the scarlet Hotel • Village Hotel Bugis • York Hotel Malls orchard Central • sVC@IoN orchard • the Grandstand national tourisM offiCes Australia tourism • Japan National tourism organization • Korean tourism organization suPerMarkets Meidi-Ya singapore • pasarBella salon Jean Yip Hairdressing Also hand-distributed at: outsiDe Mrt stations Ang Mo Kio • Bedok • City Hall • Jurong east • Raffles place • Woodlands • Yishun

Cover image Baked puff with lotus paste, from si Chuan Dou Hua, pARKRoYAl on Beach Road. Available from 9 Jan-11 Feb only.

Publisher Cecilia Goh editor June lee staff Writer Katie Boon editorial intern olivia ong art Director Jenn Chew Design intern Clair ong Contributing Designers Kayli lim, sharon lee business Manager sam sin assistant business Manager Rhea Ng Marketing executive Justina liew Publishing admin Manager

(admin & Circulation) siti Haneymah it & Digital Manager Jun evangelista accounts Manager linda Ng group Publisher Ho sum Kwong group Managing editor Adeline Wong is published 12 times a year by Magazines Integrated pte ltd. 85 playfair Road, #04-02 tong Yuan Building, singapore 368000 tel: +65 6848 6884 Fax: +65 6748 3453 Website: www.bites.com.sg Advertising enquiries: 6848 6882 bites.editorial@magsint.com bites.advertise@magsint.com bites.marketing@magsint.com

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Copyright by the publisher. Reproduction in whole or in part without the written permission of the publisher is strictly prohibited. Views and opinions expressed in B i t e s are not neccessarily those of the publisher and the editors. Although every reasonable care has been taken to ensure the accuracy and objectivity of the information provided in this publication, neither the publisher, editors and their employees and agents can be held liable for any error and omission, nor any action taken based on the views expressed or information provided within this publication. You should always seek your own professional advice. All prices are in singapore dollars unless otherwise stated and exclude miscellaneous taxes, unless stated.

CheCk out More neWs at

bites.CoM.sg Where you’ll be partying… Zouk Goodbye, Jiak Kim street and hello, Clarke Quay! Zouk’s new 30,000 sq ft space features a modern-industrial setting with crisp quality sound and dramatic lights. Bop to hip-hop and trap on Wednesdays with resident DJ leNeRD, and drink at five concept bars without worrying about your bags—compartments are available under each seat. the Cannery, 3C River Valley Road. tel: 6738 2988 kilo lounge After a yearlong break, Kilo lounge is back—and able to host 400 partygoers in its bigger, industrial space. If you tread past walls of graffiti and artwork, you’ve got the right place. the cocktail bar transforms into a nightclub on Friday nights and weekends. You may meet hip-hop legend, the pharcyde or art rock band, BRAIDs. #01-02, 21 tanjong pagar Road. tel: 9069 3397

Where you’ll be chilling… upper Place Bistronomy dishes in tiong Bahru are enjoyed at pocket friendly prices. think slow cooked pork belly tacos ($10), Reconstructed laksa Risotto ($27) with lobster and shrimp with pumped up laksa flavours, and creamy matcha parfait ($8). the casual chic setting comes with bonus rooftop views, hence its name. 231 outram Road. tel: 9643 4366 Phat Cat laundry using Asian ingredients in both their cocktail and food offerings, diners can look forward to cheeky dishes like truffle prawn egg rolls ($14) as well as Brontosaurus Char siu Beef Rib ($25). Impressing us further is their tea-infused cocktails ($22) especially the Black tea + Bergamot featuring earl Grey creme gin, rich syrup, handpressed citrus and egg foam. 4 Jiak Chuan Road. tel: 6221 8262 dal.komm Featured in Korean drama Descendants of the sun, dal.komm claims to be the first to integrate music as a core theme in its lifestyle concept. three Arabica bean blends ($4.50-$8.50), K1 to K3, offers individual flavour profiles, while non coffee lovers sip on mojito black vitali tea ($8). Don’t miss cherry tomato bingsu ($10.90/regular, $15.90/ large)—plum powder and sweetened milk sauce delightfully complement the fruity, tart tomatoes. #01-01/06 and #01-102/103 the Centrepoint, 176 orchard Road. yogurtland expect rotating flavours every three weeks at the brightly lit suntec City outlet, as eight flavours are offered each time out of their 200-plus range. prices start from $3 per 100g, with a delightful topping bar filled with both healthy and indulgent options such as fresh fruits, nuts, a variety of chocolates, cookies, and delicious syrups. #B1-165/166 Fountain Court, suntec City Mall, 3 temasek Boulevard.

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Feast into the Rooster year! We CheCk OUT The gOOdieS ThAT YOU dON’T WANT TO miSS ThiS FeSTive SeASON. PARK HOTEL CLARKE QUAY

SwENSENS

YU SHENG Park Hotel Clarke Quay is ushering in the year with their new CNY menu featuring the Tower of Fortune crab meat lo hei ($88)—assembled to look like a eightlayered tower, this dish has the usual lo hei veggies, along with crisp sweet potatoes, garnished with sweet snow pears, surrounded by crabmeat and prawn rolls with salmon roe, with little quail eggs sitting on a ‘nest’ of pomelo adding a nice finish to the dish. Other notable dishes include the braised seafood rice in superior broth. Advance reservations required. Till 11 Feb. 1 Unity Street. Tel: 6593 8825 Toss to prosperity with Swensens’ Fortune 18 Yu Sheng made with thick salmon slices and 18 auspicious ingredients, such as sweet pomelo, shimeji mushrooms and crispy wonton skins. This unique spin on the CNY classic is also available for takeaway ($32.80, 8 pax) till 11 Feb. At all Swensens outlets. Sakae Sushi’s Rong Yu Sheng (from $30.88 for 2-3 pax) has been a perennial favourite with its large portions of Norwegian salmon sashimi or Australian jumbo abalone, drizzled with their signature plum sauce. Order from now till 12 Feb from any of their outlets or www.sakaedelivery.com

DINING OUT head chef victor Lee at Jia Wei Chinese Restaurant has pulled out all the stops for a reunion to remember. Start your feasting with glorious Prosperity Salmon Yu Sheng, and followed by signatures such as yuan yang seafood rice with caviar, and steamed garoupa in light soya sauce. Reunion meals start from $298 for 4 pax, 6 courses, to $888 for 10 pax, 8 courses. Till 12 Feb. grand mercure Singapore Roxy, Roxy Square, 50 east Coast Road. Tel: 6340 5678 established since 1920, Moi Lum has been dishing out authentic Cantonese fare. don’t miss out on signature dishes such as their majestic roast chicken, in celebration of the year of the Rooster. All festive sets come with Prosperity abalone lo hei ($160 for 2 pax, 6 courses; $388 for 5-6 pax, 7 courses; to $1,080 for 10 pax, 9 courses). Till 11 Feb. #01-01/02 Airview Building, 38 maxwell Road. Tel: 6226 2283 hold your reunion dinner ($59/adult, $29/child 5-11 years) at York Hotel’s White Rose Café for dishes with a home-cooked feel on 27 January, from 6.30-10pm.

Braised Premium Pen Cai is filled with layers of the most auspicious ingredients like abalone, fish maw, pork tendon and dried oyster in a big casserole pot, and Fa Cai eight Treasure Chicken. Other festive dishes include steamed imperial herbal Chicken in lotus leaf, stir-fried pork ribs as well as the fragrant fried rice with preserved meat wrapped in lotus leaf. 21 mount elizabeth. Tel: 6737 0511

BAKERZIN

SNackS aND DRINkS

SAKAE SUSHI

JIA wEI CHINESE RESTAURANT

Bakerzin’s original pineapple tarts ($22.80 for 18pcs) now come in lemongrass and fish floss flavours. go for the Triple Bundle Joy ($49.80) to get the full variety, including the good Luck Cookies Collection, which comes with six assorted flavours such as classic Black Sesame and zesty Lemon. www.bakerzin.com get nostalgic with Pokka Retrolicious’ newest additions green Spot and RC Cola, alongside the Pokka Classic Soda Festive Fun Pack that includes familiar favourites like kickapoo Joy Juice and Sinalco Special. Sip on Yeo’s Juscool sparkling juices, just in time for reunion. These come in peach, apple, yuzu, grape, passionfruit and orange flavours. it contains 25 percent less sugar than regular carbonated sodas, perfect for the those watching their sugar intake.

Maka

# m a k a n o n b i t e s

on BiTES GUeSS anD WIn!

each month, we’ll feature a fresh makan place—whether it’s a new outlet of a familiar brand, revamped concept or completely new entrant—for you to guess what/where it is. Correct answers will be entered in a draw to win a dining experience with us!

JanUaRY: 5 ReaDeRS StanD to WIn DInneR FoR 2

Located on the 4th floor, this 260-seater international buffet restaurant is paradise for seafood lovers. Other than fresh crustaceans on ice, the halal-certified buffet stations serves an array of Asian and western dishes— think local favourites like chilli and black pepper crabs, as well as roast beef or lamb. The newly renovated dining area boasts two new stations of Japanese and Chinese delights. While you dine with a view of the city skyline on one end of the restaurant, the other opens up in full view of the hotel’s atrium. (hint: The hotel is accessible via marina Square.) give us your best guess of the hotel and restaurant’s name between 1-18 January to dine on 9 February, 7pm! For full details and to enter, visit www.bites.com.sg/makanonbites

B i T E S reserves the right to publicise winners’ names and pictures. By entering the contest, you grant us a non-exclusive, royalty-free license to publish publicity photos and video in any format without limitation. Participants to ensure they can dine on 9 Feb at 7pm. more on www.bites.com.sg/makanonbites

Makan on BiTE

eAT Five SqUARe AT gR eASTeRN CeNTRe eR, 7Pm Hen: 8 deCemB

W HeRe:

kaisendon » Oyakodon • Cinqo Tapas • The grill knife a zz pi d oo af » Se » Beef, salmon and be cu » Pork belly cod mixed grill s le ck co lic » gar party platter ith w ci lac vio Ra » • Just Pho Fun spinach and » BBq pork and a ar in ar m in ta ot ric chicken dr y » Casseraci with vermicelli stuffed porcini in » Pork spring roll truffle cream » vietnamese mini o ud ok • Teppei Sy pancake i ag un ed pp » Cho

W Hat W e ate:

Facebook at BitesSingapore

Situated in the CBd area and bathed in warm vintage lighting against a brightly lit bar, Five Square was a fresh find for some of our makan on BiTeS winners and their companions. Normally, each guest would order and pick up their food from the individual stalls, but we were treated to special service with the best selections from each stall. Before we knew it, our tables were filled with a wide variety of dishes. We started off the evening with vietnamese dishes from Just Pho Fun; the pork spring roll was crispy on the outside and delightfully juicy on the inside. The refreshing dry vermicelli with BBq pork

was a balance of sweet and sour flavours, and it really whetted our appetite for the rest of the dishes. teppei Syokudo’s signature kaisendon was a crowd favourite, with chunky pieces of raw fish tossed with their signature soy sauce. Cinqo tapas’ garlic cockles was a unique dish to be savoured, even as their pizzas and seafood fueled us up. The grills from the Grill Knife were served on wooden boards and perfect for sharing, with generous amounts of grilled chicken, bratwurst sausages and crispy fries. All these, combined with $5 beers and wines, contributed to a warm flow of conversations that evening.

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motto:

sLeep is for the weak

oWnerS of HarriannS (left to right)

Loof

Sharon tan, 36 (third-gen owner & sister) alan tan, 44 (third-gen owner & brother) Sharon Goh, 40 (wife of Alan)

H t Seat

In thIs serIes of lIght-hearted IntervIews, Bites celeBrates homegrown food companIes headed By theIr next generatIon of famIly memBers. we get a glImpse of the storIes BehInd the Brands and the personalItIes In the Boss' seat. By Katie Boon, photography by clair ong How is grandmother like? [Alan] Age is catching up on her and she’s beginning to forget things. But there are memories I cherish dearly. When I was in lower primary, grandma would sometimes carry her metal pail filled with glutinous rice and walk around my school compound calling my name to find me, just so she could deliver me a piece.

[Sharon T] When I was eight years old, I remember building the charcoal fire for grandma every evening. The fire was used to braise the peanuts and fry the lard for the glutinous rice. Grandma even let me chop up the lard too! Not many kids were allowed to handle such tools at that age, but she let me. the key to a successful family partnership. [A] I think you have to ask them. (laughs) I would say there is a certain degree of democracy in the company. Although it’s a family business, I’m trying to move towards the corporate direction. [ST] Set ground rules. From the beginning, all of us agreed that we had to be objective and not take comments personally. Having an open heart is also important, so that we can accept ideas and rejections. Of course, being persuasive benefits you too, just so you can win them over. (laughs) [Sharon G] Give and take. Learn to communicate and thresh out ideas. What were the steps taken to modernise the business? [A] The first step was when we opened our central kitchen in 2010 to cope with the growing demand. From there, we decided to expand our range of offerings and add in new products. In 2013, when I joined HarriAnns full time, I decided to distribute our kuehs to hotels too. How did you overcome the challenge of making

kueh attractive to millennials? [A] Our kuehs are softer and less sweet, which we realise is what foodies like. We also strive to make our kuehs beautiful, or as we like to call it, Instagrammable. Smaller, bite sized kuehs were also introduced to allow them to sample different flavours. [SG] We make our own line of kuehs you don’t see elsewhere like lavender-flower, red beans and chendol. We also revitalise kueh culture through workshops. Why the decision to still make kuehs by hand? [ST] We are not just a business creating food; we are carrying on a legacy. We want to continue the tradition and food is our end product. Our success is about sharing the value, culture and tradition of our kuehs. It's going back to our tagline, ‘Handmade is Happiness’. What is your favourite Chinese new Year snack? [A] Pineapple tarts! I remember when I was living in Kuala Lumpur for eight years; mom would always come up to visit me during Chinese New Year bearing pineapple tarts. One year, the pineapple tarts were sold out. My son and I were so disappointed. [ST] I like almond cookies. I remember chopping almonds for grandma, so it has a special meaning to me. Where will you be having your Chinese new Year reunion? [SG] We won’t be stepping into the kitchen that’s for sure! (laughs) [A] We will be having dinner at a restaurant.

Brief timeline of HarriannS

1940s

1950s

1980s-1990s

2010-2013

2014

2016

Grandmother Chia Nguk Eng loses her husband to a freak accident when she moved to Singapore. She starts cooking and peddles her glutinous rice in a pushcart around the Tiong Bahru area to raise her two sons.

Ministry of Environment clamps down on street hawkers. Madam Chia attains a food-handling license as well as moves to Seng Poh Road Market (Tiong Bahru Market). Eldest son, Harry Tan, quits school to help out.

Grandma retires, passing down her treasured recipes and market stall to Harry and wife Ann. 13-year-old Alan Tan coins the stall name ‘HarriAnns’ by combining his father’s and mother’s name.

In 2010, Alan and Harry set up a central kitchen in Jalan Bukit Merah to cater to the increasing demand. By 2013, Harry hands the reins of the business to Alan, who sets up HarriAnns Pte Ltd. HarriAnns starts supplying their kuehs to hotels as well as conducts educational workshops in schools.

HarriAnns Nonya Table, the first stand-alone concept café, is set up in Bugis Junction. Aside from kuehs, authentic Peranakan dishes and western pastries boasting traditional flavours were also added to the menu.

Second outlet, HarriAnns Nonya Table opens at Ocean Financial Centre.

one farrer food street WHEN: 3-4 DECEMBER WHERE: ONE FARRER HOTEL & SPA

Guests were once again treated to delicious nosh at One Farrer Hotel & Spa’s third and final edition of Food Street for the year. To add to the December holiday spirit, the spiffy hotel also gave festivalgoers a sneak peek into their Christmas menu. Here are four foodie highlights of the fun event:

chrIstmassy roast We got into the festive mood as we sunk our teeth into their Australia lamb leg ($6) that was served with a dollop of mint sauce. The lamb leg was tender and moist, bursting with meaty goodness in every bite. We were also impressed with the slow-baked Angus prime rib of beef ($8) that melted in our mouth. It was certainly a perfect start to the jolly holidays!

yuletIde sweets We were spoilt for choice with 10 warm and chilled desserts ($4) gracing the menu. Chocolate lovers weren’t able to resist the rich Gran Couva Crunchy Tart. Many diners were snapping photos of the gorgeous mini Christmas fruit pavlova, which was (almost) too pretty to eat. Classic Christmas items like the toothsome Pumpkin Pie with Fluted Crust and Milanese Panettone were also a winner among punters.

merry drInKs To go with their selection of mouth-watering dishes were three festive drinks ($8 each): Hazelnut Frappuccino, Velvety Wonderland and Christmas Praline Mocha. We indulged in the Hazelnut Frappuccino, which was well-blended with nutty nuances.

local lovIn' It was not all about Christmas nosh at the food street. Favourites like the authentic Singapore Hokkien mee ($8) and Spanish seafood paella with spam ($6) also made an appearance. Despite having these sumptuous dishes during the previous food street, we still couldn’t help but order them again! After all, how can you say no to good and tasty food?

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m N u ati S o im It's not just something you eat with your grandparents anymore—today's dim sum is likely to be served to you by a fast train, at a modern lounge with a DJ, and in irresistible Instagrammable shapes. Here's where to get your fix anytime, anywhere, in Singapore. By June Lee

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< moDerN StYle Dim Sum >

Dim sum no longer looks the way it did in Hong Kong movies from the 1980s. And ModChinese restaurants are sleeker and sexier following the likes of Hakkasan in London. Check out Mitzo (Level 4 Grand Park Orchard, 270 Orchard Road. Tel: 6603 8855), which breaks the mould of what Chinese restaurants look like with its mirrored surfaces, mixology bar and lounge vibes. The menu stays close to the familiarity of Cantonese cuisine, while bringing luxe ingredients to the fore. It’s all about presentation in the steamed dim sum platter ($28), comprising baby abalone with shrimp and pork dumpling; chicken and shrimp dumpling; and royal shrimp dumpling.

tip: Dinner can be a pricey affair, so go for the weekday lunch sets for best value. You'll also catch some natural light, which make it easier to take good pics! 6

VLV (#01-02, 3A Merchant’s Court, River Valley Road. Tel: 6661 0197) takes on a large heritage mansion and turns it into a glossy lifestyle venue—read: restaurant, bar, club and lounge. The cuisine under former Lei Garden chef Martin Foo is fine but not experimental, and includes Kurobuta siew mai, Kurobuta pork bun and Canton roast duck. These are available on the a la carte menu, or in the highly recommended all-you-can-eat Sunday brunch ($58). With a DJ spinning house tunes then, the restaurant serves up nine live stations and over 40 menu items, which have been chosen to pair with freeflow of Bauget Jouette Champagne (additional $40 per person).

< iNStagrammable chickS >

Friends will groan as the morsels on your table grow cold and soggy, but you could argue that these creations were made for Instagram fame. Here's where some of the most creative dim sum can be found.

WHat: Signature dim sum platter ($10.80), comprising prawn and carrot dumpling with black truffle, assorted mushroom dumpling, osmanthus dumpling with prawn and celery and water chestnut dumpling with olive and parsley. WHere: A la carte menu, Crystal Jade Prestige, #02-01 Ground Plaza, Marina Bay Financial Centre, 8A Marina Boulevard. Tel: 6509 9493

WHat: Hong Kong style baked pork belly bun with taro ($2). WHere: A la carte menu and Nostalgic Dim Sum Buffet at Si Chuan Dou Hua, PARKROYAL on Kitchener Road, 181 Kitchener Road. Tel: 6428 3170

WHat: Miniature panda with red bean paste ($3/piece, minimum 3 pieces), Created by master dim sum chef Peng Yi Chun in 2012 to celebrate the arrival of Jia Jia and Kai Kai pandas in Singapore. WHere: Three days' notice required. Si Chuan Dou Hua, PARKROYAL on Beach Road, 7500 Beach Road. Tel: 6505 5722

WHat: Goldfish dumplings ($$6/3 pieces), specially created for the kids, with fish meat and egg white filling. WHere: Peach Garden @ Orchid Country Club, #02-35 Social Club House, 1 Orchid Club Road. Tel: 6759 3833

WHat: Golden Phoenix ($6.90/3 pieces), a crisp deep-fried glutinous pastry containing Japanese curry chicken. WHere: Lunch only at east Ocean teochew restaurant, #05-08/09 Ngee Ann City, 391 Orchard Road. Tel: 6235 9088

tip: order two of each dish so your friends can tuck in first and you can snap photos to your heart's content.

WHat: Baby Snail ($6.90/3 pieces), a combination shortcrust and puff pastry pineapple confection. WHere: Lunch only at east Ocean teochew restaurant, #05-08/09 Ngee Ann City, 391 Orchard Road. Tel: 6235 9088

WHat: Mini piglet BBQ buns ($6/3 pieces) with savoury char siew and onion filling. WHere: At both outlets of tungLok teahouse, #01-73 Square 2, 10 Sinaran Drive. Tel: 6893 1123

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< oN track > Your folks probably grew up with the old school dim sum trolleys at red Star (#07-2354, Block 54 Chin Swee Road. Tel: 6532 5266) and Swatow (#02-602, Block 81 Lorong 4 Toa Payoh. Tel: 6363 1717), complete with gruff matrons pushing their wares. reD Star

Also open 24 hours is Mongkok Dim Sum (214 Geylang Road). Just 3 blocks away from 126 Eating House, it serves up a more economical range of dim sum in a bright yellow, clean and airy kopitiam, with a lady out front making fresh cheong fun rolls (a feature that's repeated at its East Coast restaurant). A picture menu and order form makes for easy ordering of steamed rice rolls ($4 with fritters), house special prawn dumpling ($4.20) and signature pork dumpling ($4.20). The siew mai is stuffed so generously that it can't stand up, and the har gow is similarly endowed.

But there's a new shinkansen in town, and it's at tungLok teahouse (#01-73 Square 2, 10 Sinaran Drive. Tel: 6893 1123). The dualdelivery delivery track serves up orders via trays holding up to 10kg of dim sum, roast meats, soups and noodles—right to your table. Using the iPad installed at the table, load up your 'train' on the menu screen with up to four dishes, which will then be despatched speedily to your tableside. Xiao long bao ($5.30), signature Teahouse rice rolls ($7.80) and har gow ($5.30) are reliable and still warm on arrival. It's fun and easy enough, though real waiters are still needed to clear the plates once you're done.

A name that needs no introduction, tim Ho Wan opened its fifth outlet at Kallang (#01-01/02/03 Aperia, 12 Kallang Avenue. Tel: 6684 2000) to serve up its much-hyped dim sum. It’s still a reliable spot to munch on signature pan-fried carrot cake and the supper specials of congee, such as the Hong Kong styled boat congee. Opening hours: daily 9am-3am

< For the club kiDS> Since 1985, 126 eating House (126 Sims Avenue. Tel: 6746 4757) has been dishing out its Hong Kong style dian xin to breakfast and supper hunters alike. It's open 24 hours (occasional Tuesday off), and has since spawned a Serangoon outlet with shorter hours (till 2am). Over the years, the somewhat dingy and no frills restaurant has added some cooked dishes as well, but the endearingly handwritten menu is still a thick tome of mainly dim sum items with helpful pictures. There's lightly curried xiao long bao ($4) alongside the usual soupy version— both with extreme thin skins prone to leaks. Scallop siew mai ($6) and signature bean curd with mango salad ($6) are comfort food gone upmarket, but the real winners here are the hearty porridge, from century and minced pork ($3) to topshell ($6). It does live up to its informal name, derived from 126—wan dou sek, or found something to eat, so expect a constant queue.

Although it also cooks up noodles and tze char style dishes, tang tea House (357/359 Bedok Road. Tel: 6445 9100) offers 40 varieties of dim sum items from baos to dumplings to steamed and fried dishes. As this is a halal-certified establishment, chicken is used in place of pork. When in doubt, go for the flluffy favourite BBQ chicken pau ($3.80/3 pieces), pan-fried carrot cake ($3) and Golden Sand Bun ($4.80/3 pieces). Opening hours: Sun-Thu 11am-2am, Fri-Sat & PH 11am-3am

tip: at night, harsh flouresecnt lighting can throw off your pics. use an auto white light balance or incandescent setting on your phone/camera if possible.

A favourite of late-night dim sum diners is Swee Choon timSum restaurant (183-191 Jalan Besar. Tel: 6225 7788) that specialises in both Shanghai and Hong Kong-style dim sum as well as cooked dishes. Diners often spill out of its airconditioned shophouse premises onto its atmospheric, gritty back alley. Signatures include Shanghai xiao long bao, Sichuan oil chilli wanton, Shanghai pork chop la mian, while other more unique offerings include mee suah kueh, a deep-fried savory cake made of thin wheat noodles, and layer pancake with egg and meat floss. Opening hours: Mon, Wed-Sat 11-2.30pm, 6pm-6am; Sun and PH 10am-3pm. 6pm-6am

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From hotpots, skewers to ala carte dishes, we bring you a list of flavourful Chinese buffets, with enough spice, punch and variety to satisfy even the pickiest of taste buds.

11 CHINESE BUFFETS [A LA CARTE] [$] Ban Heng Restaurant [ ] Ban Heng serves up a variety of appetisers, soups and seafood such as their fried prawn with cereal, crispy fried squid rings, as well as noodle and rice dishes. For lunch (daily 11.30am-3pm, 6-10.30pm; from $22.80++ adult, from $13.80++ child below 1.2m), you can also choose from a variety of dim sum such as the steamed siew mai and steamed BBQ pork buns. For dinner (from $26.80++ adult, from $15.80++ child below 1.2m), try the Teochew braised duck and venison with ginger and onion. Minimum four adults to dine. #11-01/02 Orchard Central, 181 Orchard Road. Tel: 6238 1516 Chow Fun Eclectic-chic Chow Fun is known for their menu of noodle small plates, signature snacks, mains and desserts. A mid-week buffet runs every Wednesday, priced at $39.90 per adult, while kids under 10 eat for free (1 adult to 1 child). You’ll be spoilt for choice with dishes such as chilled ginger and scallion rice noodles to bone marrow, lemon and Parmesan with spaghetti. The Asian-inspired plates include chicken skin with salted egg yolk dip, fish roe fish ball, and Peranakan roasted honey pork. #01-08 The Grandstand, 200 Turf Club Road. Tel: 6464 6900 Crystal Café A value-for-money find in the heart of Orchard, Crystal Café’s Taiwan porridge buffet ($14.80++, Mon-Fri 12-2.30pm, Mon-Thu 6-10pm; $16.80++, Fri 6-10pm, Sat-Sun 12-10pm) serves up home-style dishes to accompany hot gruel. The spread includes their highlyraved-about braised pig trotters and chicken feet, and desserts like durian pengat. We can see why they have been around for over a decade. Level 1 Orchard Grand Court Singapore, 131 Killiney Road. Tel: 6830 2020 LEE’S TAiWAnESE

menu which includes cold cuts, sautéed sliced beef with black bean sauce and sambal mussels. Also, enjoy their range of dim sum dishes during their lunch buffet. Minimum four persons to dine. #11-05 Orchard Central, 181 Orchard Road.Tel: 6834 4888

[sTEAmBoAT And skEwERs] LEE’s Taiwanese This a la carte buffet (lunch $16.90++, Mon-Fri 11.30am-5pm; and dinner $19.90++ Mon-Fri 5pm onwards) offers authentic Taiwanese grub. Load up on favourites like pig intestines, Taiwanese beehoon, signature Taiwanese beef noodle soup, sweet potato fries and crispy chicken chop. No MSG is used. #0305 Jem, 50 Jurong Gateway Road. Tel: 6694 1588

Bay Front Steamboat Buffet Enjoy the sea breeze along Gardens by the Bay at the hawker centre during the weekend ($25 nett, Fri-Sun 6pm-2am) when specialty seafood such as giant crabs and flower crabs are made available. Laksa and tom yam soup bases are added to the weekday ($20 nett, Mon-Thu 6pm-2am) broth selection of chicken and herbal soup. Crowd favourites here include Korean marinated pork and barbecued beef, remember to place your last order by 11.40pm. 18 Marina Gardens drive. Tel: 9030 4275

Si WEi YAn

Si Wei Yan Satisfy your spice cravings with the a la carte buffet at Si Wei Yan, by the same folks behind Si Wei Mao Cai. Lunch and dinner buffets are priced at $38.80++, featuring 70 options such as the signature cumin flavored crispy lamb ribs, boiled fish fillet in Sichuan style, chicken in chilli oil, and matsusake millet soup. The restaurant takes their authentic Sichuan cuisine seriously, bringing in not just dried but fresh Sichuan peppers. Try the beef belly slices in sour soup for another dimension to Sichuan cuisine. 1 Club Street. Tel: 9479 5736 TungLok Seafood This a la carte buffet has both lunch (from $26.80++adult, from $16.80++ child aged below 12) and dinner (from $38.80++ adult, from $28.80++ child aged below 12) options. Pick from their wide

Chuan Yi Pin This bustling steamboat buffet ($24.80++, Mon-Fri 11.30am-2am; $26.80++, Sat-Sun 11.30am-2am) occupies two units in Bugis and begins to fill up even before dinner time. Along with Sichuan-style appetisers, customers can enjoy seafood such as cockles and mussels, pork and beef sliced to order by staff. With an optional BBQ element to the buffet, be prepared to walk away smelling of the grill! #01-01 Bugis Point, 530 North Bridge Road. Tel: 6884 4582 The House of Steamboat This unique steamboat buffet ($20 nett, daily 12pm-12am) uses a crystal steamboat pot for all their eight kinds of broths, including traditional ginseng chicken soup, fish bone soup, and sour and spicy soup. Other than the freeflow fried food, free drinks and ice cream, a steamboat with BBQ buffet ($22 nett, daily 12pm-12am) is offered

BiTEs GuidE: PRiCE guidE (nETT) $ wallet-friendly (below $50) $$ just can’t resist a splurge ($50-100) $$$ a special occasion ($100-150) $$$$ indulgence galore (above $150)

Certified halal does not serve pork or lard Kid-friendly facilities Veg-friendly

Zao Lek Lok Lok [ ] Lok lok has never been this unique with Zao Lek Lok Lok. Aimed at the heartland crowd, this family-friendly, al fresco place offers four different types of Lok Lok (fried, soup, BBQ and fruit) at $24 nett weekdays, $27 nett for weekends. They also offer eight types of dipping sauces and six types of soup bases, with the tom yum and herbal bak kut teh being two of the most popular. Paya Lebar Kovan CC, 207 Hougang Street 21. Tel: 6282 4005

THE HouSE oF STEAmBoAT

here. For the health-conscious, its soup bases are MSG-free. 7 Tan Quee Lan Street. Tel: 6336 2875 Xu Ting The sister restaurant of Chinese hotpot restaurant, the nearby Guo Fu, is focused on northeast Chinese and Taiwanese cuisines. Xu Ting offers up an individual hot pot buffet concept (Lunch 11.30am–3pm at $23.90++, dinner 3pm-10.30pm, Mon-Thu $25.90++, Fri-Sun $27.90) with over 60 options of meat, vegetables and seafood (the broth is charged separately). The new addition of char-grilled Chinese style skewers and small sharing plates (a la carte pricing) will please those who love variety. #01-01 Far East Square, 19 China Street. Tel: 6443 1255

under $50

Xu Ting

ZAo LEk Lok Lok

NETT

BrEakFaST BUFFETS

aH MENG rESTaUraNT [ ] Kick-start your trip to the Singapore Zoo by having the most important meal of the day with the animals! Graze on an international spread (daily 9 -10.30am; adults $35 nett, child 6-12 years old $25 nett) consisting of Western and local-style breakfast items like pastries, dim sum, fried bee hoon and an egg station. Get your photos taken with orangutans, lemurs, and if you dare, while holding a snake. The buffet is held within the ticketed areas of the zoo. Admission charges apply. 80 Mandai Lake Rd, Singapore Zoo. Tel: 6269 3411

BREAkFAST iS THE moST imPoRTAnT mEAL oF THE dAY, So WHY noT SPLuRgE A LiTTLE And TREAT YouRSELF To A LAviSH SPREAd? drink is infused with local flavours to offer a destinationfocused discovery. Le Méridien Singapore, 23 Beach View, Sentosa. Tel: 6818 3305

MarrIoTT CaFé One of the best breakfast spreads (daily 6am-11am; $42++) in town; the variety here is tip-top with breads and pastries galore, as well as a shelf of decadent donuts! Walk up an appetite as you slice your own ham or load up on bacon. don’t miss out on popular favourites like the piquant chilli crab omelette and fluffy

rE!FILL Have a hearty morning repast and not break your bank at Re!Fill cafe’s buffet breakfast ($20++, 7-10am). Feast on waffles, sandwiches, pastries and desserts alike at this affordable breakfast spread. Expect goodies like Nyonya kueh, layered cakes and even a laksa station. Reservations are recommended for walk-in guests. Hotel Re!, 175A Chin Swee Road. Tel: 6827 8226

SaNdBaNk

LaTEST rECIpE Wake up to a glorious breakfast at sunny Sentosa with Latest Recipe’s international buffet breakfast (daily 7am-10.30am; $38++). The mouth-watering spread comprises assorted cheese, salads, sausages, French toast and a live egg station. On top of that, be sure to sip back fruity concoctions of varying flavours, aroma and colours at the “Eye Openers” station, where each

roti prata. Singapore Marriott Tang Plaza Hotel, 320 Orchard Road. Tel: 6831 4605

LATEST RECiPE

it’s easy to see why Sandbank’s international breakfast buffet (2 hours seating, Sat-Sun & P.H 8.30am-12pm; $19++) is popular among families— there’s a plunge pool for kids to play in! While the spread isn’t extensive, it is certainly worth every penny. Enjoy local delights like nasi lemak and roti prata as well as egg Benedict prepared a la minute at the live station. #01-28/32 Parkland Green, 920 East Coast Parkway. Tel: 6247 7988

d e s t i n a t i o n

d i n i n g

Best of Bugis Named after the OraNg Bugis—aN ethNic grOup frOm sOuth sulawesi, iNdONesia—seafarers whO used tO trade iN a large caNal that raN thrOugh the eNclave, Bugis was ONe Of siNgapOre’s mOst flOurishiNg ecONOmic zONes. after wOrld war ii, iNterNatiONal pOpularity fOllOwed wheN hawkers traNsfOrmed the street iNtO a BustliNg hOtspOt iNtO the wee hOurs Of the Night.

Fu Lu Shou

By katie Boon and Olivia Ong, photography by clair Ong

et R

Albert Centre

chuan seng Kway chap

St ia g

ser Kee ducK rice

Ya n

Bugis Street

chuan seng Kway chap (#01-96) The star of the show at this stall is their aromatic bowl of kway teow ($4). The broth was bursting with umami goodness while the kway teow was al dente and smooth. The ingredients were fresh, although we wished they could be more generous with their pig innards.

Located on Albert Street that’s named after Prince Albert, the consort of Queen Victoria of England. Albert Food Centre is a famous eating haunt among the Chinese, with Fu Lou Shou Complex—a Taoist and Buddhist centric mall—just next door. The hawker centre is also known for their dried goods sold on the third floor.

alBert Food centre (270 Queen street)

ser Kee ducK rice (#01-43) Best known for their braised duck rice ($4), the duck meat is tender to bite. The portions are quite good too, with a balanced ratio of meat to rice. Don’t forget to ladle up their spicy chilli for a nice tangy zing.

Bugis+

Bugis+ 201 Victoria street

49 seats (#07-04) Give your wallet a break and enjoy a value-for-money meal at this laidback bistro where prices are capped at $16.90 nett. Favourite among punters is the Tom Yam Pasta ($14.90) that’s crowned with mussels and juicy prawns, and leaves a tangy, spicy taste. Tel: 6225 4332 ramen champion

ila

Bugis is a haven for shopaholics out there with three shopping malls, as well as a shopping street, all within walking distance to each other. Each of the four retail havens also boast great dining options including popular Korean cafe churro 101 (#04-01 Bugis+), everything with Fries (#04-05 Bugis Junction) as well as ming tang Jiu gong ge hotpot serving their giant 9-grid mala hotpot that feeds four to five hungry diners (#01-02 Bugis Cube).

shopping mall delights

Did you know: Made in 1995, Bugis Street the movie glorifed the colourful yet notorious era of Bugis during the 1950s through 1980s, and has only been released for viewing in Singapore in 2015 after a 20-year ban.

Bugis Junction 200 Victoria street

BangKoK Jam (#02-46) Modern Thai cuisine is the specialty of this this bistro restaurant. Dine on green papaya salad with deep fried soft shell crab ($12.90), tasty mixed grill of squid, prawns, chicken and beef short ribs ($25) and durian panna cotta with sticky rice ($8.90). Bonus for parents: The place not only offers a play area to entertain little ones, but complimentary children's meals as well for every paying adult.

InterContinental e

Bugis Cube

ramen champion (#04-10) Offering an arena-style dining concept, the six ramen stalls located here are voted in by the public every year. The décor is distinctively Japanese, with timber fittings and lanterns, reminding us of family-run ramen restaurants in Tokyo. Current stores include Torimaru, Tonkotsu Ikkyu and three-time consecutive winner, Buta God. Tel: 6238 1011 hood Bar and caFé (#05-07) This live music bar is a well-kept secret among gig-goers. The space is huge, with an al fresco garden at the back offering a view of Bugis. The food is not to be disregarded too with moreish delights including their signature Wagyu burger with bacon ($18) and homemade pesto angel hair pasta with Hainanese pork chop ($16). Tel: 6221 8446

my FaVourite caFé pancaKe Boss

Bugis cuBe 470 north Bridge road

pancaKe Boss (#04-15) You don’t have to fly all the way to Indonesia for their decadent Martabak Manis. True to the taste of this popular Indonesian street food, try the classic ($8) filled with choco rice and premium kacang. But if you’re feeling more adventurous, order the Red Robin ($14.80) featuring a tangy lemon cream cheese and crushed Oreo stuffed in

a red velvet base. They are all freshly pan-fried on the spot. Best to order in advance via a phone call. Tel: 9066 2912 my FaVourite caFé (#02-10) The second branch of the popular yong tau foo stall at Lucky Plaza, this lunch favourite (queues were still forming past 1pm) is best known for their deep-fried pork meatballs—it gets sold out real quick! We recommend waiting in line for their fresh batch to ensure the balls are freshly crisp. Prices are affordable at $4.80 for a minimum of seven yong tau foo pieces with noodles or rice.

ramen KeisuKe (158 rochor road) Run by Keisuke Takeda, this ramen chain is one of the better branches in Singapore and is very similar to ramen shops in Tokyo. As spice lovers, we like the Summer ramen ($13.90) that features three types of chilli— Japanese shichimi, cayenne pepper and Sichuan pepper. This outlet attracts a large crowd so expect to queue for about 20 minutes during dinner time. Tel: 6333 5740

the cat caFé (241B Victoria street) Coffee, cakes and cats—what else could be better? Cuddle with friendly felines as you sip back a nice cuppa of latte. Entry fee is kept at $15 and comes with a soft drink. Only children above six years old are allowed in. Tel: 6338 6815

coyoro singapore (eFl-4l, 4 new Bugis street) Commonly known as the ‘Dragon Breath’ dessert, this cool snack comes in Original (corn crackers; $6), Didi (cereal; $6.50), and Sweet Kiss (meringues; $7), all of which are made of liquid nitrogen, giving you a smoky mouthful with every bite.

Bugis DT14 EW12

Tan Quee Lan was a prominent Hokkien merchant and landowner who owned many fruit plantations along Bukit Timah as well as estates along Club Street. Among the quaint restaurants and bridal shops are six pre-war shophouses (9-14 Tan Quee Lan Street) built by Wee Chong Keng, a Hainanese community leader. These shophouses were given conservation status and preserved for their architectural heritage, only the timber windows from yesteryear have been replaced.

coyoro

Joo Bar (5 tan Quee lan street)

tan Quee lan

Nestled in a shophouse along Tan Quee Lan street, Joo Bar is your ideal place for after work dinner and drinks. One of their specials include the Makgeolli Sampler Set ($35) where you can try different flavours of their in-house fermented rice wine, such as yuzu and grape. To complement your drinks, they also offer nifty dishes such as warm kimchi with tofu and spam ($16) and Joo wings ($18). Tel: 8138 1628

nunsongyee Korean dessert caFé (534 north Bridge road)

Bugis Junction Tower

Bugis Junction

nunsongyee Korean dessert caFé

n Ta

r th

Get your bingsu fix at Nunsongyee. Situated along the main road facing Bugis Junction and open 24/7, take your pick from the variety of flavours such as oreo, cheesecake or Injeolmi ($12.90-15.90, $18.90 for premium flavours), and they also offer a range of signature toast bread ($8.90-12.90) and Korean rice cakes ($6.90-8.90). Tel: 9712 1122

ah Bong’s italian (#01-02, 103 Beach road)

ue e La n St re

ah Bong's italian

Ah Bong’s Italian never fails to surprise us with their menu changes. Pasta dishes start from an affordable $9 and you can’t miss out on their starters such as Almost There pork belly ($12) and Comfort eggs ($8). Tel: 9650 6194

Se ah St re et

h Be

Park View M

Ah Bong's Italian

Bugis street

liang seah street

Named after late Teochew millionaire, Seah Liang Seah, the street is a foodie’s paradise, with steamboat restaurants and dessert shops among the many eateries occupying both rows of shophouses. It is also a car-free zone every Friday to Sunday from 7pm to 12am, so you can enjoy dining on the street itself.

Fat Bird (16 liang seah street) Specialising in Sichuan Cuisine, the restaurant is run by chef Tang De Hai, who is a distinguished figure back in his hometown, Sichuan. Great on a rainy day is their numbing and fiery chicken hotpot ($26/$34) that’s loaded with a variety of spices. Unlike the usual hotpot, this version is drier, with the ingredients simmered in a wok. Tel: 6337 0612

ah chew desserts (#01-11 liang seah place, 1 liang seah street) Expect a long queue at this famous eatery serving Chinese-style fresh fruit desserts. The refreshing mango sago ($4) is not too sweet and comes with chunks of fresh mangoes. The homemade black glutinous rice with vanilla ice cream ($4.20) is also a winner with its nice nutty flavour and smooth consistency. Tel: 6339 8198

s u p e r m a r k e t

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matcha powder is often used in desserts, but we’re giving this earthy flavour a fresh kick in our recipes. kick off 2017 with a brilliant pop of green! By Olivia Ong, Photography by Clair Ong B i T E S paid for our own groceries

! a h Matc COLD MATCHA PASTA

Matcha Yoghurt Popsicles

You’ll need: • Nissin Instant Pasta ($4.50, FairPrice) • olive oil • salt and pepper, to taste • mayonnaise • canned tuna • 1 tsp matcha powder Follow the instructions for the instant pasta. Once done, drain and lightly toss in olive oil. Drain canned tuna and add mayonnaise, salt, pepper, matcha powder and mix well. Combine with the pasta and garnish with a light sprinkle of matcha powder to your taste.

You’ll need: • 2 tsp matcha powder • sugar • plain yoghurt • marshmallows • popsicle mold Combine the yoghurt and matcha powder in a bowl and add sugar to taste. Cut the marshmallows into bite-sized pieces and spoon the yoghurt mixture into the molds, alternating between marshmallow pieces and yoghurt to create a delightful marbled look. Freeze for 5 hours.

Tip:

Serve chilled for a more refreshing taste.

Matcha Vinaigrette Fruit Salad Ingredients • 1 tsp Ito-en matcha powder ($7.90, Meidi-Ya) • seasonal mixed fruit • salt and sugar, to taste • 1 tbsp rice wine vinegar • minced ginger Combine rice wine vinegar, matcha powder and minced ginger, adding salt and sugar to balance the taste to your preference. Pour over mixed fruits and serve.

Tip:

Works particularly well with berries and stone fruits!

t h e

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Booze up The perfecT house parTy sTarTs and ends wiTh These—wines, spiriTs, boTTled beers and even cockTails! wheTher as a hosT or in search of The besT parTy gifT, we’ve goT you covered wiTh a lisT of alcohol reTailers To sTock up on ‘em boozes! By Katie Boon and Justina Liew

liquor Bar

a comprehensive selection from australia to spain, narrow down to what suits you best through tasting sessions held daily at The standish’s retail store. if the taste of 2010 vasse felix chardonnay ($48) or 2012 chateau cissac ($62) wines don’t appeal, discover your hidden flair in bartending as The standish also offers an extensive range of spirits—ales, gin, rum and vodka (from $8.50). #02-33 holland road shopping centre, 211 holland avenue. Tel: 6469 8336

Bottles & Bottles wine buffs will be pleased with the extensive list of old and new world wines bottles & bottles have to offer. located in many heartland malls including parkway parade and Tampines mall, prices are kept low and you can get a bottle of white wine for just $16.30. brands include marques de vitoria and hocus pocus. #04-05, 10 changi south street. Tel: 6388 4102 Brewer’s Craft There are craft beer from multiple labels across 15 countries here. Think, hefeweissbier from germany to numazu lager from Japan. put together the perfect gift by customising a beer pack of six or 12 with exclusive labels—ale, stouts or ipa. #01-181, blk 354 clementi avenue 2. Tel: 9815 2613 CellarBration This all-in-one bottle shop is ideal for those throwing a massive party on a budget—score a bottle of Tanqueray gin at $58! Their warehouse at ubi will leave you spoilt for choice. from beers to fancy champagne, the sprawling space is packed with everything. follow their facebook to get updates on their attractive promotions, which happens frequently. psst…they also offer free delivery for online purchases made above $98. #04-00 octopus building, 361 ubi road 3. Tel: 6222 9191 liquor Bar serious about spirits, liquor bar retails just about any labels you can think of, including limited edition bottles. Their prices range from $48 for an absolut blue to $1,760 for a limited edition hibiki 21 years mount fuji. perfect for aspiring mixologists, liquor bar also stocks a wide range of bitters, unique liqueurs and bar tools. head online if you plan on spending more than $300 to enjoy free delivery. #02-21 parklane shopping mall, 35 selegie road. Tel: 6253 2153

thirstY Craft Beer shop

thirstY Craft Beer shop it’s no surprise why Thirsty is frequented by beer geeks. boasting over 300 craft beers, the store lets you create your own six-pack, so you can—eventually—try them all. They also offer taster packs, starting from $43, for those weaning their way into the craft beer scene. our favourite? The discover pack ($45) that features six different beer styles from labels like alley cat, hong kong beer co. and widmer upheaval. #02-34 liang court shopping centre, 177 river valley road. Tel: 8307 1995

the outpost trading Co. This snazzy retail-bar offers american craft beers and cult wines, as well as awardwinning vino from all around the world. order a pint of craft beer on tap from freshly squeezed ipa to wild Turkey bourbon barrel stout, before exploring their range of american craft beers and cult wines on the shelves—look to labels like mendocino and dry creek valley from california. if you’re feeling peckish, you will be glad to know they serve cheeses and charcuterie meats too. 61 Joo chiat place. Tel: 6345 6457 the standish all you need to know about wines begin with this wine connoisseur. with

w o k

t a l k

Beary good gruel After greedy goldilocks Ate their supper, the hAngry fAmily of beArs went on A seArch for A decAdent bowl of porridge thAt would fill them up just right… by katie boon, photography and art by clair ong

"WaiT, sToP! is ThaT The fried Porridge from Penang?"

"i'm sTarving mama!" I! A M M U

fried sHallots green onions dried sHrimps yam cubes cuttlefisH pork lard

previously known as malaysia famous fried porridge, tHis tze cHar stall Has since moved to focH road and renamed as royal J's seafood

mmmhmm

"We no longer have To Travel To malacca for This cheesy delighT!"

"tHe royal cHeese prawns are even better! tHe oceanic flavours from tHe tiger prawn combines perfectly witH tHe gooey, cHeesy sauce, making it super addictive."

"Honey, can you make porridge like tHis? tHe ligHt wok Hei aroma pulls tHe disH togetHer. tHe texture is also topnotcH, especially witH tHe added cruncH from tHe crisp, dried ingredients." opened by ipoHborn cHef JoHn ng wHo owns an establisHed tze cHar stall back Home, He brings to singapore a slew of unique malaysian disHes.

THE VErdicT

"Time for zzzzss"

tHe crispy garden cHicken was fried till crisp and albeit dry on tHe inside. we also feel tHat tHey sHould cut down on tHe ginger, as tHe taste was overpowering. address: 30 focH road. tel: 9337 3993

➔ Great if you're lookinG for a comfortinG meal on a chilly day. the porridGe is Good on its own, and we like that it's not as wet as the usual conGee. the royal cheese prawns are Great too and will please seafood and cheese lovers alike. the prawns were fresh and meaty, and the cheese was rich, without beinG too saturated in taste. skip the crispy Garden chicken, which didn't deliver quantity or quality.

THE bill ➔ crispy Garden chicken $12 (small) ➔ royal cheesy prawn $28 (small) ➔ royal J fried porridGe $6 for 2 paX

THE scorE ➔ value

➔ variety

➔ taste

Have a favourite Hawker Haunt? talk to us at [bites.editorial@magsint.com] *bites dined incognito and paid for our own meal

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