BiTES - The Scoop on Good Eats (August 2016) by BiTES - The Scoop on Good Eats

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bites 11 15 /70/ 30 /32/ MCI( P( )P )1 MCI g s g . s . m m o c c. o . b. ibti et se .s ww ww w r2 02 10 61 5 w e t b s u o t g c u o a

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T h e s c o o p o n

g o o d

e at s

02 10 61 5

OF T O P G N I T L ME

Come Makan with BiTES p3

inside

y r r u c

GREEN OASIS p6

Live music and fabulous food at The Oasis, Changi City Point

nd, a t s e w Un i te d h e s e b e h in d t r i e s f i ve c u r of our l a n d p8

DESTINATION: KALLANG p14

Hidden food gems and fun spots around Kallang Basin and the Sports Hub

WOK & TALK p16

Meet granny Leong, 87, who has been cooking wanton mee for 51 years!

KITCHEN PLAYGROUND p20

+ A taste test of instant laksa noodles p18 + Drink your nasi lemak and more in a cocktail! P19

Making ice cream is as easy as 1, 2, 3

paw Fest Singapore’S leading magazine for pet loverS

Just for the first weekend of September, you can bring your furkid* to I12 Katong for three fun-filled days of furry animals, games, shopping, movies, and more!

for updates, head over to www.facebook.com/PETSmag or www.facebook.com/I12Katong.

Date: 2 to 4 September 2016 Time: 11am to 9pm Venue: I12 Katong

Programme highlights petting zoo • pet adoption • weekend market • movie screening • games *all dogs need to be leashed, and all other animals must be in carriers at all times.

w e l c o m e

Where to find your B i T E S ? DOWNLOAD THIS ISSUE at www.bites.com.sg PICK US UP! Free at over 100 venues Cafes & restaurants Alfresco Gusto • Bonta Italian Restaurant & Bar (District 10) • Brussels Sprouts - Robertson Quay • California Pizza Kitchen - Forum • Delifrance Cafe - Cold Storage Jelita • Delifrance Cafe - Gateway West • Delifrance Cafe Gleneagles Hospital • Delifrance Cafe - Harbourfront Centre • Delifrance Cafe - KK Women's and Children's Hospital • Delifrance Cafe - Lot One Shoppers' Mall • Delifrance Cafe - Mount Elizabeth Hospital • Delifrance Cafe - Rendezvous Gallery • Delifrance Cafe - Thomson Medical Centre • Delifrance Cafe - UE Square • Emicakes @ Kovan • EN Grill and Bar • Farisya's Kitchen • Ginkhao Restaurant • Ginza Lion Beer Hall • IPPIN • Joe & Dough (Kallang) • K.Kook Korean & BBQ Buffet • Milagro Spanish Restaurant • Ootoya Japanese Restaurant • Oriole Coffee + Bar • Our Taproom • Outback Steakhouse • Oyster Bar & Grill Wharf • Pu3 Restaurant • Ramen Champion • Roti Mum • Selfish Gene Cafe • Spinelli (all outlets) • Starbucks (all outlets) • tcc - 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 • Ee Hoe Hean Millionaire Club • Hollandse Club • Jurong Country Club • Keppel Club • Laguna National Golf & Country Club • NUSS - Kent Ridge Guild House • NUSS - Bukit 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 • Wangz • York Hotel

Cover image INDOCAFE by Benjamin Soh

Accounts Manager Linda Ng

Publisher Cecilia Goh

Group Publisher Ho Sum Kwong Group Managing Editor Adeline Wong

Editor June Lee Staff Writer Katie Boon Editorial Intern Weets Goh Creative Consultant Thng Wee Nee Associate Art Director Leyna Poh Senior Designer Benjamin Soh Design Intern Soh Kah Khee

MallS Orchard Central • SVC@ION Orchard• The Grandstand

Head of Business Development (Food Division) Carlos Loh Business Director Ashad Shah Assistant Business Manager Stephanie Tan Marketing Executive Justina Liew

National Tourism Offices Australia Tourism • Japan National Tourism Organization • Korean Tourism Organization supermarkets Meidi-Ya Singapore • PasarBella

Publishing Admin Manager (Admin & Circulation) Siti Haneymah Web Developer Jun Evangelista

Also hand-distributed at: Boncafé_iChoco Ad_half page horizontal OUTSIDE MRT Stations Trimmed: W265mm x H165mm • Bleed: Ang W271mm Text area: Mo Kio • Bedokx•H171mm• City Hall• Jurong East • Raffles Place W245mm x H145mm

Liv e Lif e. Liv e

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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 tes 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.

• Woodlands • Yishun

NEW!

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Indulge in this incredibly rich, velvety smooth chocolate experience.

Made with real chocolate, natural vanilla extract and a dash of love.

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c a l e n dA r :

A u g u s t sunday

monday 1 FLAVOURS OF THE WORLD

tuesday 2

27 JUL–7 AUG | PLAZA SINGAPURA Shop for gourmet goodies at this atrium fair organised by Cold Storage. www.eventfinda. sg/2016/flavours-ofthe-world/singapore/ orchard-road

Get patriotic through your appetite—explore Newsbites on p.4 for limited edition eats.

PLAY LAH!

6-9 AUGUST | 12NN-9PM | SINGAPORE EXPO HALL 5 Eat, play and learn with local food stalls, carnival games and educational booths. Bring along your picnic mat for a live screening of NDP 2016 on the 9th. www.expoevents.sg

21 JUL-21 AUG | NAISE@ ORCHARD GATEWAY Last chance to be part of the good by supporting social enterprises at this special pop-up. www.festivalforgood.sg

saturday 6

HUNGRY GHOST FESTIVAL

10 COOK EAT BURN PREMIERE

EVERY WED | 10PM | ASIAN FOOD CHANNEL Charismatic host Donal Skehan shares healthy, delicious recipes designed to fuel an active lifestyle. www.asianfoodchannel. com

RIVERSIDE POINT FOOD FEST

TILL 14 AUG | RIVERSIDE POINT Enjoy a range of deals and promotions at the F&B outlets in Riverside Point. www.bites.com.sg/promotions/events

11 12 MALAYSIAFEST 2016

11-14 AUG | 10AM-10PM | SG EXPO HALL 4A Celebrate the best of Malaysia with specialty food retailers and cooking demonstrations by celebrity chefs.

17 CHARITY SPORTS TRIVIA CHALLENGE NIGHT

18 CLASSIC MOONCAKES

23 SINGAPORE CRAFT BEER WEEK

25 LADIES GOURMET NIGHT

11-21 AUG | FORT CANNING PARK Watch a movie at Singapore’s premiere outdoor cinema while dining on gourmet offerings from The Providore. www.filmsatthefort. com.sg

festival for good

wednesday thursday friday 3 4 5

4 9 NATIONAL DAY

15 FILMS AT THE FORT

2 016

$10 | 8-10PM | HERO’S BAR Knock back some brews and test your sports trivia knowledge. All funds raised go to the Children’s Wishing Well charity. www.facebook. com/events/1607512086 227343/

20-27 AUG Celebrate Craft Beer Week with an array of tap takeovers, tastings and workshops hosted around the island. singaporecraftbeerweek. com

$118 | 3.30-6.30PM | TOTT @ DUNEARN Gear up for Mid-Autumn Festival with this handson baking class and impress friends and family with homemade mooncakes. content.tottstore.com/ classes/details/classicmoon-cakes

EVERY THU | 8-10PM| MITZO BAR AND RESTAURANT Enjoy a girls’ night out with free-flow alcohol and creative Cantonese and dim sum dishes. www.mitzo.sg

HAPPY MERDEKA TO OUR MALAYSIAN FRIENDS!

13 RED HOUSE CHALLENGE 2016 QUALIFIER

$10 | 1-4.30PM | RED HOUSE SEAFOOD Join other competitors to speed-eat Red House’s famous chilli crab buns. Registration ends 6 August 2016. www. redhousechallenge.com

19 SINGAPORE NIGHT FESTIVAL

20 CHANG SENSORY TRAILS

26 SINGAPORE PUB CRAWL

27 GO MARKET

19-27 AUG | BRAS BASAR/BUGIS DISTRICT Live performances, art installations and a Hawker Food Alley to sate those dusk cravings. www.nightfest.sg

2-10PM | BAYFRONT EVENT SPACE Explore Thai art, music and food created in conjunction with local Thai restaurants and celebrity chef Jet Tila. www.facebook.com/ changbeer

$25 | 7.30-11.30PM | RAFFLES PLACE Discover new drinking spots, meet new people and get happy at four different bars and a club. www.singaporepub crawl.com.sg

11AM-8PM | MAYA GALLERY Get your homemade crafts, art, books and feed on baked goods at this flea market. mayagallery.com.sg/ activities/2016-08Go_Market.htm

coming up in Sep 12 Sep: Hari Raya Haji 15 Sep: Mid-Autumn Festival 16-18 Sep: Formula One Grand Prix

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!

AUGUST: 5 readers stand to win DINNER FOR 2

This famed ice cream parlour was first opened in San Francisco in 1948—and has since become a Singaporean favourite too. Located in the heart of Jurong Gateway, select from a range of grilled entrees such as the charbroiled U.S. Black Angus sirloin steak, the all-American classic burger or any main dish and be treated to an all-you-can-eat salad bar. Featuring over 25 of the freshest ingredients, garnishing and homemade dressings of the season, we will never see salads in the same way again. Unappeased without dessert? Complete your meal with the new range of gelato sundaes. One more clue—this extension outlet is named after the founder. Give us your best guess of the restaurant’s name and location between 1-18 August to dine on 8 September, 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 8 Sep at 7pm. More on www.bites.com.sg/makanonbites

Makan on BiTE Dozo Where: Joie by7pm When: 11 July, : What we ate nu Highlights from the me

•Star ter

pla »» Chef’s assorted

tter

e • Side Dishes includn with mozzarella pig »» Gratinated cham

clude • Cold Dishesusinwi th truffle vegetable »» Dragonfruit lot garden

• Soups include »» Pumpkin veloute

• Mains includemushroom steak on Pu-Ye »» Grilled summer hot stone

e • Desserts includ ulee »» Truffle creme br

• Drinks include tea »» Iced rose lemon

Readers were treated to an indulgent seven-course dinner featuring a medley of vegetables and fruits at Joie by Dozo—a modern Japanese-French restaurant specialising in innovative meatless creations, located at Orchard Central. Ushered into a private room that overlooked Singapore’s skyline, readers marvelled at the setting sun as they knocked back a complimentary passion fruit palate cleanser. The first course set the mood for the interesting dinner ahead with an assorted platter featuring a carrot sashimi. The mock sashimi took everyone by surprise due to its similarity to salmon sashimi in both texture and taste.

The next six courses offered four to five delicious choices and comprised of a side dish, cold dish, soup, main, dessert and a drink. A clear favourite was the gratinated champignon with mozzarella that reminded us of escargot gratin, while the pumpkin veloute was certainly the winning soup choice. The grilled summer mushroom steak served on a Pu-Ye leaf over hot stone blew readers away. Using the high-grade cousin of the nourishing monkey head mushroom, the hearty main Scan the QR tasted exactly like meat—readers couldn’t code for a slice of believe it was purely vegetarian. the action.

n e w s

b i t e s

New menus O’Coffee Club launches a new all-day breakfast menu to pair with your morning cuppa (choice of drip brew, French press or syphon brew). Eggs Benedict ($10.90) makes its appearance, with choice of smoked salmon, ham or Mangalica bacon, though it’s the Waffle Stacker ($19.90, good for two) that caught our eye. Three golden brown waffles are stuffed with scrambled eggs and Mangalica bacon, with the option of coffee maple syrup, gula Melaka or maple syrup to drizzle over. The Instagram-friendly frozen espresso latte ($6.40) is a hit, with a polar bear or penguin-shaped espresso ice cube that’s topped with warm milk. At 12 outlets including #02-K7 The Seletar Mall, 33 Sengkang West Avenue. Tel: 6702 4210 Chill out with after-work drinks at one-year-old White Rocket. Don't forget to check out their updated food

O'coffee club

White rocket

menu: sticky-sweet and tender St. Louis pork ribs served with crab and corn salad ($26) or indulgent foie gras burger, served with truffle fries ($28), staying true to bistro classics. For something lighter, try their soba scallop which comes in two sizes ($10/$22); grilled scallops resting atop soba noodles in a tangy sauce, topped off with generous amounts of ebiko. 5 Stanley Street. Tel: 6221 0108 The Pelican launches The Ultimate Weekender Brunch taking place every Saturday 11am-3pm, with a slew of new and favourite dishes. We loaded up on the Pelican’s Croque Creation ($24) with Kurobuta ham, gruyere, fried egg and grilled cherry tomatoes on wholegrain though the zucchini frittata ($18) proved

a worthy champ. Snapper pie ($40) or seafood bouillabaisse ($68) are trusty sharing mainstays, best washed down with free-flow Prosecco ($35 per person). What stole the show? Housemade banana bread ($14), with peanut butter ice cream rolled in peanut praline. #01-01 One Fullerton, 1 Fullerton Road. Tel: 6438 0400 Korean restaurant Masizzim expands their range of delicious stews with a spicy seafood option ($36.80). Filled with juicy prawns, mussels, crayfish, an entire squid and your choice of Korean udon or flat glass noodles, the piquant clam-based stew comes in four spice levels as well as a soy broth. Swap your crayfish with chunks of fatty Australian beef short ribs that’s slow-cooked till tender for just $2 to enjoy a richer broth. Quell your taste buds with refreshing grapefruit yoghurt ($14.80 per jug), which comes with a shot of soju ($4). #B3-02 313 Somerset, 313 Orchard Road. Tel: 6509 5808 For the love of salted egg, get over to STREET 50 Restaurant & Bar where chef Kelvin Lim’s signature salted egg lava chicken breast ($9.90) contains a surprise. Catch the action as ‘lava’ spills and revel in the strings of savoury melted cheese that line the tender chicken roll. As part of their new all-day Savour & Share menu, indulge in 20 small plates street 50 of reinvented Restaurant & Bar classics and local favourites at pocket friendly prices, from the well balanced coffee wings ($7.90) to cereal prawns with wasabi dressing ($9.90). Bay Hotel Singapore, 50 Telok Blangah Road. Tel: 6818 6681 The PelIcan

On the shelves Experience quality Japanese products with 7-Select Japanese snacks. Made from ingredients sourced from different Japanese prefectures, these bites include the moreish and crunchy Sakusaku Corn Cheese chips ($3.20), and melt-in-your-mouth Langue De Chat chocolate biscuits ($3.30). Available in most 7-Eleven stores. Enjoy creamy chocolate indulgence all from the convenience of a can with Boncafé’s newly released chocolate drink Bonchoco iChoco ($1.80). Made from quality cocoa and vanilla extracts, the drink is available in both milk and dark chocolate flavours. Available in all major supermarkets.

BoncafÉ

More BiTES online!

Check out lots more mooncakes, National Day specials and OTT milkshakes online at www.bites.com.sg

THE butchers club burger

Get the scoop on nine National Day promotions you won't want to miss, such as new red-hot spicy chicken drumlets at Grub, three-course mod Sin menu at Timbre+, and the Little Red Dot burger from The Butchers Club Burger! The latter is a chicken satay inspired patty with caramelised pineapple and ginger peanut sauce, available as part of the National Day set ($35) with curry fries and SG Fling cocktail.

Patissez

swensen's

The original over-the-top milkshakes are finally here! Pâtissez was the first to create FreakShakes, well-balanced concoctions that were almost complete desserts in a mug. Check out Pretzella ($16) with Nutella, salty pretzels and airy vanilla mousse, and other contenders such as House of Robert Timms, Benjamin Brown and more. Spend your calories wisely this Mid-Autumn Festival—the exciting range of flavours have got us trying to decide between the decadent Coffee Durian Mooncake from Pine Garden, boozy Earl Grey kirsch from TCC, and Thai iced tea ice cream mooncake from Swensen’s.

boss H t Seat

In this series of light-hearted interviews, BiTES celebrates homegrown food companies headed by its next generation of family members. We get a glimpse of the stories behind the brands and the personalities in the boss' seat. By June Lee, Photography by Benjamin Soh

Jeremy Hauw

My work style: Sales driven

General manager, Tuck Lee Ice

Do you have memories of your grandfather? I remember him as an avid artist who loved calligraphy, always with a brush in hand. We lived at the factory at Kung Chong Road until he passed away when I was six years old. The factory stayed there till 2011 when the place was redeveloped—it’s a Nissan showroom now. When did you start working at Tuck Lee Ice? Even before I joined formally, I was already helping with deliveries. My friends nicknamed me GPS as I knew the roads very well. Before NS, I worked as a merchandiser at Robinsons, then studied marketing at Monash University. I intended to work elsewhere first, but during the SARS epidemic business was down and my father needed my help. At work, I call him Mr. Hauw. What’s it like working with your family? Dad is still very involved but due to his engineering background; he’s in Malaysia most of the time where we have most of our production. My mother also works for Tuck Lee in finance. I’m an only child, so my childhood was lonely sometimes, but overall we work well together. What skills are you strongest in? Sales and marketing, definitely not engineering! I enjoy interacting with customers and finding out their needs; from there we can develop ways to help them and grow together. When I joined in 2002, we introduced ice sculptures for events and parties. Side story: it was while lifting an ice sculpture that I badly injured my finger. After that, we introduced more safety procedures

for our staff. We tuck lee ice works, keep learning on 1953-2011 premises the job. How have you made your mark? We make ice, which is a traditional product and also a forgotten ingredient, so we had to modernise the company and make it ‘cool’. Today it’s great that bartenders and craft bars are bringing ice into the limelight through their cocktails. The other challenge has been diversifying into distributorships—that side of the business has grown from 10% to now 50%, and we’ve had a lot of success with FIJI Water, for instance. Are you active on social media? My Facebook and Instagram accounts are personal, and were set up by my wife (laughs). It’s mostly to share pictures of my family. What do you do to de-stress? Friday nights are date nights with my wife, unless there’s a major event such as F1, Beerfest and Oktoberfest. I’ve stopped playing golf on weekends and spend time with my daughters—aged 2 and 4—going to Universal Studios, Singapore Zoo, etc. What’s your signature dish? Is BBQ considered cooking? You can’t go wrong with the meats from Hubers; I use a charcoal grill for aroma and taste. Or we’ll invite friends over for shabu shabu, with ingredients from Meidi-ya and Ippin sakes. What’s your favourite food? Everything Japanese. I’m always at Akashi, Ikyu or any Japanese restaurant. I love Japan and try to visit every year, and squeeze in snowboarding as well. I play soccer too, as leftback midfielder. Your favourite bites or snacks? Pomegranates! They're the best TV snacks. I have three to four drinks a night from Monday to Thursday, so I try to balance that with healthy bites.

Vintage logo of tuck lee ice works

The brief story of Tuck Lee Ice 1957

Jeremy’s great-grandfather Hauw Kiat buys over Tuck Lee Ice, which was established around 1935.

1961

The business passes to Jeremy’s grandfather, Hauw Sing King, when Kiat passes away.

1983

The business passes over to Jeremy’s father, Hauw Wee when Sing King passes away. Wee makes bold changes in branding and service. He also went on overseas research missions and discovered that manufacturing standards were way ahead. He overhauled Tuck Lee by introducing new machines, packing ice in hygienic plastic bags instead of gunny sacks, and buying the first refrigerated delivery trucks in Singapore.

1993

Slogan ‘Have Ice Will Revel’ is inspired by Wee’s fave cowboy show, Have Gun Will Travel. Food-grade ice is introduced, and the company is awarded ISO 9002, HACCP and IQ Net certifications.

2002-2014

Jeremy joins the company as a sales executive, eventually rising to general manager in 2009 when the then-GM relocated. Jeremy expands by distributing beverages including Red Bull, Kopparberg Premium Cider, and Ippin sake.

2015-2016

Partners in manufacturing Plink!, trendy individually portioned ice cubes. Tuck Lee Ice takes a majority stake in Dre@mfields and becomes a full-fledged beer distributor. While still the ice industry leader with 200 tonnes a day, business is now split evenly between ice and distributorship.

c h a n g i

c i t y

p o i n t

s p e c i a l

in the mood for a green oasis

Stuffed Mexican Jalapenos

Situated in the heart of Changi Business Park and directly opposite Singapore Expo, The Oasis at Changi City Point is home to three al fresco dining establishments offering sumptuous food and tipples. Surrounded by flora and fauna, this hidden gem in the East promises a relaxing respite from the hustle and bustle of the frenetic industrial precinct—no matter your mood.

King Prawn Aglio Olio

Baby Back Ribs

Duck Confit

The mood:

Free shuttles to and fro Changi City Point Route 1: Mon-Fri (excl. P.H.) 11:30am-2:30pm, 15-min intervals Changi City Point –> IBM –> Eightrium –> Honeywell –> Applied Materials –> Standard Chartered –> Changi City Point Route 2: Daily (incl. P.H.) 11:30am-9pm, 30-min intervals Changi City Point –> Simei MRT –> Singapore University of Technology and Design –> Changi City Point Route 3: Mon-Fri (excl. P.H.) 11:30am-2:30pm, 15-min intervals Changi City Point –> Changi South Ave 2 (Bus Stop outside Premier Taxi) –> Changi South Ave 2 (Bus Stop after Sunny Metal) –> Changi South Ave 4 (Bus Stop after AB Food Court) –> Changi South Ave 3 (outside Fascina) –> Changi City Point

•Handmade pastas •The place for mojitos and lychee martinis •Live rock band Wed and Fri evenings

RessRoom (01-72/73)

Treat yourself to a hearty meal at modern restaurant and bar RessRoom. Offering a wide selection of comforting western bites, ingredients showcased in their dishes are of top quality—even their pastas are handmade from scratch! Fuel up and tuck into their King Prawn Aglio Olio that’s accompanied with a juicy, charbroiled king prawn topped with tobiko. Or if you’re hungry for meat, their succulent duck confit braised served with mash, mushrooms and orange sauce will set you straight. Aside from dishing out sumptuous food, RessRoom also shakes up delicious classic cocktails like a refreshing mojito and lychee martini. Pop over between Wednesdays and Fridays and sing along to top hits with the rockin’ live band. Fitted with long bar tops to accommodate big group, this is the perfect space for a post-work drink with the colleagues. Sat-Thu 11am-11pm and Fri 11am12mn. Tel: 6636 3226

Yakitori Chicken Caesar Salad

The mood •From $5 for crispy chicken skins •The place for Asahi draft and sake •Acoustic live band Mon to Fri evenings

FIV五 Izakaya Bar (#01-66/67)

Modelled after 300-yen tachinomi (standing) bars frequented by Tokyo’s salarymen, prices at FIV五 Izakaya Bar will never break the bank—perfect when payday is still a few days away. Starting from as low as $5, enjoy beer, sake, house pour spirits or wines while getting serenaded by the acoustic live band playing every evening from Monday to Friday. Feeling peckish? Their selection of scrummy kushiyaki, which are priced from as low as $4 will certainly tempt you. Best sellers include the fresh grilled Japanese squid and tender chicken meatballs. Don’t forget to come by for their attractive set lunches. Ranging from $12 to $16, diners can enjoy a choice of salad, udon or don, along with one cold and hot side including salmon sashimi, creamy corn croquette and gyoza fry—what a steal! Daily 11am-12mn. Tel: 6604 8255

Surame Ika Tsekune

The mood •Big platters of hearty meats •The place for MOA craft beers and NZ wines •Live performances Tue to Sun evenings

MOA Tiki New Zealand Bar & Grill (#01-70/71)

As the name suggests, MOA Tiki New Zealand Bar & Grill carries a wide range of MOA craft beers as well as wines from Marlborough, Hawkes Bay and the Central Otago region. Highly recommended for beer enthusiasts is their MOA beer flight that lets you sample four out of the nine beers on tap. The food menu is just as extensive with over 50 mouth-watering dishes. Guzzle down a bottle of crisp MOA Methode pilsner while you sink your teeth into the fork tender BBQ pork ribs; the citrusy aroma and spicy undertone of the beer elevates the taste of the lightlyspiced ribs. The Sirloin Cube, which is presented over sauteed mushrooms in cream and wine, makes for a great side to share with friends over a bottle of Pinot Noir. Swing by during 7.30pm10.30pm from Tuesday to Sunday and take delight in MOA’s diversely curated live performances covering rock songs dating back to the 60s, oldies, as well as Top 40s. Daily 11.30am-12mn. Tel: 6636 3353

5 Changi Business Park Central 1, S486038

Honey BBQ Pork Ribs

Tel: 6511 1088

Sirloin Cubes

w w w.changicitypoint.com.sg

fcm.changicitypoint

Yakitori Chicken Caesar Salad

The mood •From $5 for crispy chicken skins •The place for Asahi draft and sake •Acoustic live band Mon to Fri evenings

FIV五 Izakaya Bar (#01-66/67)

Surame Ika Tsekune

The mood •Big platters of hearty meats •The place for MOA craft beers and NZ wines •Live performances Tue to Sun evenings

MOA Tiki New Zealand Bar & Grill (#01-70/71)

5 Changi Business Park Central 1, S486038

Honey BBQ Pork Ribs

Tel: 6511 1088

Sirloin Cubes

w w w.changicitypoint.com.sg

fcm.changicitypoint

c o v e r

s t o r y

F O T O P G MELTIN

y r r cu Cu rry oh cu rry, how co mforting yo u ar e. Singap or e, yo u ce rtai An d ju st lik e nly ke ep us wa rm th ou gh sweaty at ti me Th is National Day, we s. as k: do yo u re al ly kn bowl ? We tr ac ke d do ow wh at ’s in yo ur wn on e ch ef from ea ch et hn ic it y— Ch in es In di an , Eu rasi an an d e, Malay, Pe ra na ka n— to sh ar e th e stor ies be hind th at si mp le sp ot of co mfort. By Kati e Bo on . Ph otog ra ph y by be njam in so h

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Kari ayam

Kari ayam—or curry chicken—is a staple recipe in any Malay household and is especially popular during Hari Raya feasts. Usually eaten with roti jala (loosely translated to net bread), the chewy lacy-like crepe is an ideal companion as it thoroughly soaks up the creamy curry. Unlike the milder Hainanese Curry Chicken, kari ayam is richer due to the usage of ghee and coconut milk in the recipe. tamarind, turmeric and asam gelgur are also added into the curry to give it acidity. The most common dried spices in Malay curries are cinnamon, star anise, clove and cardamom, or what the Malays call “rempah empat beradik”, meaning the four siblings. Sadly, the curry is not served at Coyote where chef Jihardi is based; you can hire his private service through Clubvivre though! Coyote by Spruce, 320 Tanglin Road. Tel: 6836 5528

uences in the dish “There are subtle Indian infl spices used, as the as seen in the variation of king styles since Malays adopted similar coo rdi, ancient tim es,” - chef Jiha head chef of SPRUCE Group

F is h h e ad cu r ry

While some may say that Marian Jaco b Gomez was the founder of fish head curr y, the curr y we are familiar with actually cam e from Chettinad and was pioneered by Ayyakkannu Muthu back in 1969; Marian Jacob specialised in Kerala-st yle curr y, which was more watery than thick . Operating Muthu’s Curr y out of a humble coffee shop in Klang Road befo re moving over to Race Course Road, entrepreneurial Ayyakkannu decided to attract Chinese patrons by incorporating fish head—a delicacy to the Chinese— into his South Indian curr y. Rich, piquant and incredibly spicy (you’ve been warned), Indian fish head curr y boasts a creamier texture as compared to the Chinese and Peranaka n rendition. Available at all three outlets including 138 Race Course Road. Tel: 6392 1722

“To get a thicker consistency in your curry, you need to slow-cook th e curry for hours to separate th e oil” – ch ef Sugumaran, Head Ch ef of Muthu’s Curry

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Vegetables like cabbage or French beans must be pickled first befo re they are added into the debal. You can ’t just add vegetables and vinegar into the pot. - dAMIAN D' SILVA of eponymous stall damian d'si lva

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For advertising enquiries please contact us at: 6848 6868 / 6848 6860 bites.advertising@magsint.com

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Work up an appetite under the sun or stars at the al fresco buffets we’ve sussed out, with a rewarding view that includes greenery, beaches and pools. If Majulah Singapura has worked up your appetite for all things Asian, check out our wallet-friendly picks under $50 nett!

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

Al fresco buffets

[Al fresco greenery] AH MENG RESTAURANT [ ][ ] Singapore Zoo, 80 Mandai Lake Rd. Tel: 6269 3411 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.

ah meng restaurant

melt cafe

MELT CAFE Level 4 Mandarin Oriental, 5 Raffles Avenue. Tel: 6885 3500 In addition to its international buffet (dinner 6.30-9.30pm Thu-Sun $88++, brunch 12nn-3pm Sun $98++, $158++ for free-flow alcohol including champagne) selection featuring cold seafood, roasts and a much-loved Indian cuisine station, Melt Cafe also has a barbecue that runs during dinner from Thursday to Saturday, as well as during Sunday brunch. Enjoy freshly-grilled lamb, steak and seafood as you chill outdoors in the evening. Don’t forget to save space for dessert at their award-winning pastry theatre showcasing a live crepe station and delectable cakes.

[Poolside BBQ] COCOBOLO POOLSIDE BAR+GRILL Level 2, Park Hotel Clarke Quay, 1 Unity Street. Tel: 6593 8855 With its classy white tents, wooden boardwalk and laid-back poolside atmosphere, one could be forgiven if they thought they were vacationing in the Balearics. Cocobolo’s Love Your Char Grill buffet (6.30-10.30pm Fri-Sat $58++ with complimentary half pint of draft beer) serves up a modest selection of meats, seafood and vegetables—which are all of excellent quality and grilled skilfully. The buffet also offers sides like baked potatoes, coleslaw and a toss-your-own salad bar. OASIS Level 5 Terrace Wing, Grand Hyatt Singapore, 10 Scotts Road. Tel: 6738 1234 Unwind at their BBQ buffet dinner (daily 6.30-9pm $98++ with free-flow drinks) and lounge by the poolside as your selected array of raw ingredients are prepared on a charcoal grill. While waiting for your food to be sent to the table, start off with cold seafood and a range of salads, which includes fresh oysters and refreshing Asian-inspired coleslaw. There is also a plancha where you can order vegetables, rice or noodles fried a la minute.

[Seafront buffets] KWEE ZEEN [ ] G/F Sofitel Singapore Sentosa Resort and Spa, 2 Bukit Manis Road. Tel: 6708 8310 The al fresco area is set amidst lush foliage, where you can enjoy the breeze and a view of the South China Sea. Come here during their Magnifique Sunday Champagne brunch (12.30-3.30pm $138++, $168++ for free flow Taittinger champagne, wine and non-alcoholic drinks) to get your dose of vitamin D while feasting on a wide selection of dim sum, local food and cold seafood. There is also a noodle and live seafood station set outside, where you can watch the chefs prepare your food. SILVER SHELL CAFÉ [ ] Level 3 Shangri-La Rasa Sentosa, 101 Siloso Road Sentosa. Tel: 6371 1966 Variety takes centre stage with a rotating themed buffet almost every evening (6-10pm Sun-Thu $58++, Fri $88++, Sat $68++). Saturdays are especially apt for enjoying dinner outdoors with their Barbecue and Roasts buffet, where you can find crispy roast pork belly, suckling pig as well as grilled seafood and meats. There is fun for the whole family; the restaurant features a kid’s buffet with scaled-down countertops and live music every night except Tuesdays. THE KNOLLS Capella Singapore, 1 The Knolls, Sentosa Island. Tel: 6377 8888 This Mediterranean-inspired restaurant is set atop a tiny hill overlooking the Singapore coastline. Sip on bubbly while you pick through a buffet brunch (Sun 12.30-3pm 128++, $178++ with free flow of Champagne, cocktails, and wines) selection that focuses more on quality than range. Items like scallop on the half shell with shaved truffles and a French version of Peking duck made with crepes make an appearance. The hors d’oeuvre section also offers more than your run-of-the-mill buffet dishes, with caviar and an impressive charcuterie board. THE KITCHEN TABLE G/F W Hotel, 21 Ocean Way Sentosa, Tel: 6808 7288 The quirky restaurant’s Food From the Heart (Mon-Thu 6-10pm $68++) buffet features six live cooking station, each offering a different cuisine. Get your carb fix at their pasta station, featuring a medley of choices for you to personalise your bowl. On weekends, their Seafood From The Heart buffet (Fri-Sun 6-10pm $88++) lets you savour oceanic delights concocted by guest chef Peter Kuruvita, like chilli crab fondue. The al fresco area here is breezy, with a view overlooking the boat docks.

the kitchen table

under $50 feel-good local food

CHILLI PADI NONYA CAFE [ ]

NETT

Set in a homely Peranakan-style restaurant, this place features Nyonya mainstays like ayam buah keluak and chap chye (lunch Mon-Fri 11.15am-3pm $19.75 nett, SatSun 11.15am-2.30pm $23.30 nett; dinner 6-9.30pm Fri $19.75 nett, Sat-Sun 6-9.30pm $23.30 nett). In addition to all the usual rice-accompanying dishes, the buffet also offers noodles like Nyonya mee siam and laksa, as well as a delectable range of kuehs for dessert. There is also a play area to entertain your children. 29 Heng Mui Keng Terrace. Tel: 6872 2982

The way to patriotic pride is through the stomach—think plenty of local eats in air-conditioned comfort.

chilli padi nonya cafe

BAN HENG @ HARBOURFRONT

GOOD OLD DAYS [

This old-school Chinese restaurant serves up an unfussy dim sum buffet (11.30am- 2.30pm Mon-Fri $18.80++, Sat-Sun $21.80++) with over 35 items on the menu. The extensive menu covers everything from classics like prawn dumplings and char siew pastry to the very sinful deep-fried custard buns. Minimum of four adults to dine. #04-01 HarbourFront Centre, 1 Maritime Square. Tel: 6278 0288

Graze on well-executed versions of all your local favourites like wok-hei’d beef hor fun and chicken biryani. Set in an old colonial-style building, this buffet (daily 5-10pm $20 nett) is one of the most value-for-money options in Sentosa, so you can fill up on authentic, comforting hawker food after working up an appetite cavorting on the island’s beaches. #01-03/04 Beach Station, 60 Siloso Beach Walk. Tel: 6273 1743

[Urban scenery] CAFE 2000 G/F M Hotel Singapore, 81 Anson Road. Tel: 6500 6112 Their breakfast buffet (daily 6.30-10.30am $28++) features an international selection with Western favourites like an egg station, cured meats, cereal bar and yogurt while local dishes include naan, curry, dim sum and congee with all the trimmings. Park yourself at their al fresco area on weekdays to people-watch CBD dwellers rush to work as you gloatingly enjoy a leisurely breakfast. IDLE #K2-01 13 International Business Park. Tel: 9233 7533 Cut loose with unlimited libations at their liquid buffet (Mon-Sat 5-11pm, guys $30 ladies $25) while munching on bar snacks like spicy chicken wings ($12/4pc) or fish and chips ($16, food not included in liquid buffet price, last order 9pm). The view from the al fresco area differs from the usual waterfront or greenery as it overlooks the AYE and Jurong Circular Bridge, the latter of which is dotted with guiding lights—giving the space a Blade Runner-esque atmosphere. K.COOK KOREAN BBQ BUFFET #07-01 Orchard Central, 181 Orchard Central Road. Tel: 6884 7282 Enjoy the view of Orchard Road as you grill up meats Korean-style (lunch Mon-Fri 11.30am-3pm $14.90++, Sat-Sun 11.30am-5pm $24.90; dinner Mon-Thu 5.30-

]

8pm $24.90++, Fri-Sun 5-10pm $26.90++). The outdoor seating area is fitted with high-volume low-speed fans (the huge ceiling ones) that effectively ventilate the area. Cooked food features Korean favourites like teokbokki and fried chicken wings, while raw food includes marinated beef short rib and thickly sliced pork collar.

[Waterside buffets] ELLENBOROUGH MARKET CAFE [ ] G/F Swissotel Merchant Court, 20 Merchant Road. Tel: 6239 1848 Newly revamped with three distinctly designed dining zones, go for perennial favourites like their famous mouth-watering durian pengat, ayam buah keluak and stir fried slipper lobster. The buffet also boasts a larger international selection now, featuring roast beef and leg of lamb, as well as a braised pork belly with hand-pulled la mian (Lunch Mon-Sun 12nn-2.30pm $52++, dinner 6.30-10pm Mon-Thu $62++, Fri-Sun $68++).

orchid cafe

ORCHID CAFE Warm your soul with comforting bowls of porridge (daily lunch 11.30am-2.45pm $16.80++, dinner 6-9.45pm $18.80++). Though the menu changes daily, accompaniments usually include Teochew porridge essentials like braised pig trotters, salted egg, steamed fish and otak. You’re also welcome to mix things up a bit as the buffet also has a salad bar, pasta and dessert station. Baby high chairs and kids’ cutlery are available upon request. Level 3 Orchid Hotel, 1 Tras Link. Tel: 6818 6818

THE RICE TABLE Nothing’s more satisfying than wolfing down huge portions of fluffy white rice with an array of savoury side dishes (daily 6-10pm, $28.50 nett). The restaurant gets its name from the Dutch Rijsttafel (rice table), where multiple Indonesian dishes are laid out for the diner, sometimes up to 30 at a time. Essentially a nasi padang buffet, expect favourites like beef rendang, sayur lodeh, kangkong belacan and otak; the concept might be dutch, but the flavors are comfortingly local. #02-09/10 International Building, 360 Orchard Road. Tel: 6835 3782

TOWN RESTAURANT G/F Fullerton Hotel Singapore, 1 Fullerton Square. Tel: 6877 8128 Enjoy a scenic view of the Singapore River and historic Cavenagh Bridge, and watch the city light up as you dine on a veritable feast in a colonial atmosphere. From Wednesdays to Saturdays, the buffet includes a gourmet barbecue selection and free-flow of Tiger Beer and Singapore Sling (6.30-10.30pm $89++, without barbecue and alcohol $69++). The buffet itself includes Singaporean favourites like kueh pie tee and satay, while the more international offerings include coq au vin, sushi and the ubiquitous fresh seafood station. town restaurant

MOOKATA #01-04 ORTO, 81 Lorong Chencharu. Tel: 6257 5198 Drink in the verdant scenery at ORTO as you grill up tasty meats and seafood mookata style at their a la carte buffet (120 mins: Mon-Thu 5pm-12mn $25.90++, Fri-Sun 5pm-12mn $28.90++). Indulge in unlimited servings of their juicy pork collar, chicken thigh and pork belly. The restaurant happens to be located right beside the pond at ORTO, where a cool breeze provides relief from the hot mookata grills.

d i n i n g

Good Old Kallang

Block 5 Upper Boon Keng

Within a stone’s throw from Kallang MRT and bordering Boon Keng, this sleepy HDB estate is a stark contrast to the steel-clad majesty of the National Stadium dome and the nearby CBD areas. Golden Rooster (#01-22 stall 1) Part of fried chicken franchise Golden Rooster, each stall has its own spin on local western food; the one here does a Thai-style roasted chicken leg with rice ($5.50) and Swedish meatball pasta ($6.90) in addition to the usual fried chicken and meat chops.

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The Kallang Roar came about when the former chairman of the Football Association of Singapore N. Ganesan decided to move the Malaysia Cup home games from the 6,000-seater Jalan Besar stadium to the 60,000-seat National Stadium in Kallang, birthing a cheer 60,000 voices strong—the term has since become strongly associated with local football over the years.

Completed in 1987, the stadium has heard of dozens of concerts echo through its halls from Eric Clapton to Taylor Swift. The distinctive building designed by Japanese architect Kenzo Tange has been used as a venue for sporting events in recent years. There are four F&B outlets here, each featuring different cuisines—Brewerkz, Myra’s, Thai Village and The Mushroom Pot—so you have plenty of options for a pre-show meal or tipple. Most of the restaurants have al fresco seating areas, so you can chill by the Geylang River. Just behind the Indoor Stadium is the Watersports Centre, where you can rent canoes and kayaks. The Watersports Centre also hosts Asian-Cajun seafood boil Crab In Da Bag. Kallang Leisure Park Built in 1982, Kallang Leisure Park offers a twinge of nostalgia for many as it was the first mall in Singapore to feature entertainment options like a movie theatre, ice

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This area contains some of the oldest structures in Singapore, including Kallang Gas Works and Sri Manmatha Karuneshvarar Temple, which was established in 1888, 26 years after Kallang Gas Works was built. Kallang Gas Works was demolished in 1998 when Senoko Gasworks was completed. Today, the place is an oft-overlooked park providing an oasis of calm just next to the bustling city area; home to a few print shops and hip foodie destination Kilo.

Camp Kilo Charcoal Club (66 Kampong Bugis, #01-01) Just below the main restaurant is where Kilo does their spin on the backyard barbecue. A whole hog is slow-roasted on a spit over coals, then carved up and sold by weight. Get the ohso-sinful pork belly with crispy crackling ($10/100g) together with chipotle ribs ($15 half/$30 whole) and jerk chicken ($10 half, $18 whole). Accompaniments include deep-fried brussel sprouts ($14) and burnt carrots topped with plums and cottage cheese ($14). Fri 10.30am-11pm, Sat-Sun 11am-11pm. Tel: 9830 6252

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ONN VEGETARIAN Gu Ma Jia

Kampong Bugis/ Kallang Riverside Park

Kilo (66 Kampong Bugis, #02-01) Located in an old storage warehouse along the river, this off-the-grid restaurant serves up fun, Asian-inspired European dishes in a laid-back, open air setting. Expect plenty of Japanese and Thai influences like wasabi tuna tartare ($22) and crispy soft shell crab with compressed watermelon and red Thai curry ($20). Check out their inventive and punny named cocktails like Thyme Is Of The Essence ($24); made with thyme infused gin, orange and lemon sour. Mon-Sat 6pm-12mn. Tel: 6467 3987

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Onn Vegetarian (#01-01 stall 4) Situated in an unassuming neighbourhood coffeeshop, this Chinese vegetarian stall stands out with its handwritten menu and high-quality meatless cuisine. The kitchen is helmed by chef Wai, who has 15 years of experience as a pastry chef at hotels like The Westin and Les Amis. The menu changes daily and most things are made from scratch including a very convincing mock popcorn chicken noodles ($6) and range of double-boiled soups (from $6). Daily 8am-2pm

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By Weets Goh, Photography by Soh Kah Khee

Wheat Bakery (#01-22 stall 3) All of their bread (from $1.30) is freshly baked daily in the back of the tiny stall, where you can find perennial flavours like garlic, cheese, ham, blueberry and one-time fad-starters like coffee and meat floss buns. The stall doesn’t use pork or lard, advertised by a baby in a chicken costume.

Kallang River is the longest in Singapore at over 10km, stretching from Lower Peirce Reservoir to Kallang Basin. It's named after the old Malay reference to the orang biduanda kallang, who were a seafaring people who lived around the Kallang and Singapore Rivers. Get a good workout visiting the myriad of food haunts, whether in old shophouses or shiny new malls, around the area.

WHEAT BAKERY

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skating rink and bowling alley in addition to retail stores. Due to dwindling popularity, the mall closed in 2004 for redevelopment and re-opened in 2007, keeping all its entertainment venues. Kallang Bowl (#02-22) Despite its old-school reputation, there’s still something exciting about freshly waxed lanes and that anticipation as your ball rolls (from $27/hr/lane). The cafe here offers freshly made hand-stretched pizzas ($19-$22) in addition to the usual assortment of deep-fried food. Sun-Thu 9am-1am, Fri-Sat 9am-3am. Tel: 6345 0545 Tiong Bahru Yong Tau Hu (#01-29) This old favourite has scaled up from its small corner stall at Eng Hoon Road (which is still there). Like its original stall, the yong tau foo (from $5.50) ingredients are all pre-chosen for you and the fish paste is made daily using fresh fish, so you can enjoy the same taste in air-conditioned comfort. Daily 11am-9pm. Tel: 6241 6140

Jalan Ayer/Lorong 1 Geylang

Situated just after where Kallang Road splits into Geylang Road and Sims Avenue, this small nook is host to a slew of backpacker hostels and China-style steamboat places.

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Jalan Sultan Prawn Mee (2 Jalan Ayer) The daily lunchtime crowd is testament to their rich, intense broth and fresh prawns. Other than the usual prawn mee with or without pork ribs ($5) and a version with king-sized prawns ($10), the shop also sells pig’s tail and pork rib soup ($5-$10) for the more adventurous eaters. Order some deep-fried ngoh hiang ($0.50-$1.50/pc) to complete your meal. Daily 8am-3.30pm, closed Tue. Tel: 6748 2488

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Imam Banana Leaf Restaurant (10 Geylang Lorong 1) Imam has a decidedly old-school feel; they

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still sell large triangle Indian-style curry puffs ($1) and are one of the few Indian-Muslim places with a rather conservative prata selection. A popular supper destination, the restaurant is known for their fragrant and rich mutton biryani ($6.50). The nasi briyani is available from 11am onwards until all portions are sold out, so come early. Daily 24-hour. Tel: 6744 8644

CLIMB CENTRAL THE CHEESESTEAK SHOP

川羊記 Mutton Soup Steamboat (2 Geylang Lorong 1) While Sichuan cuisine is mostly known for its spicy-numbing hotpots, there’s also a version that uses clear mutton broth. The nourishing broth ($10/$15) is brewed for six hours with mutton, chicken and Chinese herbs, making it perfect for a cold, wet day. To cook in the soup is a wide array of mutton cuts and offal like mutton rib ($12-$15), tongue ($14) and kidney ($12). Daily 12am-11.30pm. Tel: 6333 5736

Kallang Wave Mall

Named after the sinusoidal cheer action made synonymous with the old Kallang Stadium, the mall includes an indoor climbing venue as well as a range of unique F&B outlets to sate that appetite you built excercising.

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Built in 1937, Kallang Airport was Singapore’s first civilian airport and hailed as ‘the finest airport in the British Empire’. Closed in 1955 when Paya Lebar Airport was built, the distinctive building was repurposed as the People’s Association building up till 2009. The space has been used as an art space several times since; in 2011 for the Singapore Biennale and recently for the 2016 Singapore International Festival of Arts. The area is now a vast swathe of empty land and concrete that has been fenced up.

Singapore Sports Hub

Opened in conjunction with the new National Stadium, the Sports Hub has under its wing Kallang Wave Mall, Singapore Indoor Stadium, the OCBC Aquatic centre and a Sports Information and Resource centre that consists of a library, museum and exhibition space.

National Stadium

The National Stadium officially re-opened on 30 June 2014 after a massive 7 year redevelopment, and this will be the first year the stadium will be hosting the National Day parade since it closed in 2007. It’s also the largest dome structure in the world with a 312m wide dome that also retracts, blocking out the rain and sunlight. Head to the second level to find a 900m jogging track and a scenic view of the Kallang Basin area. The building itself is also host to multiple sporting facilities; a skateboard park, the OCBC aquatics centre and the Splash-n-Surf, a water park with a lazy river (daily 8am-10pm, $2) and a Stingray wave pool (from $35). Just beside is also a kids’ pool with water slide for children 12 years old and below. What’s better than having a munch during a show? The various snack stalls include burger joints Kampong Chickens ($12 for burger, fries and a drink) and Stack

SPLASHN-SURF Burger Co. For something more local, check out Saffron Straits for Indian cuisine or Kallang Cafe for your fried noodles ($3.50) and curry puff fix ($2). Stalls only open on event days.

Car-Rousel (#02-12) This vintage automobile themed cafe serves up homemade pastries both sweet and savoury. Enjoy a rich, dense Milo Dino fudge CAR-ROUSEL cake ($6.50) or chicken mushroom pie ($7.50) with hazelnut mocha ($6.50) while you park yourself in one of the car-shaped sofas beside a wall of vehicle parts. The cafe also serves baked pasta ($8.90-$9.90) for something more substantial. Mon-Thu 10am-9pm, Fri-Sat 9.30am-10pm, Sun 9.30am-9pm. Tel: 6384 6822 Climb Central (#B1-01) Scale walls in relative comfort at Singapore’s largest climbing venue. Day passes are at $22 per adult, which grants you unlimited climbs for the entire day. For those less experienced, the place offers an introductory course ($42) and lessons ($50-$320) as well as yoga therapy sessions ($15). Mon-Fri 11am-11pm, Sat-Sun 9am-9pm. Tel: 6702 7972 The Cheesesteak Shop (#01-10) This San Francisco-based franchise with almost 30 years of history serves up Philadelphia-style cheesesteaks ($8.90) with the option of either chicken or beef; thinly sliced grilled meat, onions, peppers and cheese on a soft Italian roll. There are plenty of options for trimmings, including a deluxe cheesesteak ($10.90) with pizza sauce and mushrooms, and a Western version ($11.50) with onion rings, BBQ sauce and ham. The fast food-style joint is certified halal and also offers vegetarian options. Daily 12pm-9pm. Tel: 9027 5626 Yunomori Onsen & Spa (#02-17/18) Soak your troubles away in their six different mineral-rich pools from a pressure jet bath to a fizzy soda-spa ($38). Thai spa treatments are also available, where you can have a soothing massage (from $38, onsen+massage packages from $68) after your soak. Round up your experience with a meal at their Japanese-style cafe which offers a hamburger steak plate ($17.80) and an Oden set ($14). Daily 10am-11pm. Tel: 6386 4126

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Queen of the hawkers

Previously located at the Old National Library, where exSenior Minister Goh Chok Tong used to be a regular punter. She then relocated to Joo Chiat Road before moving over to China Street.

Meet Singapore’s oldest hawker—the legendary Madam Leong, owner of Nam Seng Wanton Mee By Katie Boon, Photography by Benjamin Soh

Serving Cantonesestyled wanton mee since 1965, Granny Leong has been working for

at 87

years old

years and is still going strong.

Ah Mah is still full of vigour. She only took

3to learn days how to

whip up delicious wanton mee from her cousin.

6am 7.30pm She starts work at

1000 wantons With the help of her staff, she folds over

and knocks off at

a day with her nimble hands …

13.5 hours

Mdm. Leong hopes to pass her business and legacy over to one of her three sons one day.

Thank you for your delicious noodles Mdm. Leong!

a day! And here we are complaining about our 9 to 5…

Nam Seng, #01-01 Far East Square, 25 China Street, S049567.

The bill ➔ standard size wanton mee $5 (but grandma wouldn’t let us pay!)

THE VerdicT ➔ Not doused in black sauce with chilli served on the side, Nam Seng Wanton Mee may look plain at first—till you take your first bite. The noodles were al dente and thicker than the usual stringy egg noodles. The old-school char siew was tender, while the wantons, which were bathed in a delicious sweet broth, were generously stuffed with minced pork.

The score ➔ VALUE

➔ variety

➔ taste

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Instant satisfaction NOTHING’S MORE Homey THAN SLURPING DOWN A BOWL OF SPICY AND RICH singapore LAKSA. WE TASTE TEST five INSTANT LAKSAS TO FIND THE IDEAL COMBINATION OF TOOTHSOME NOODLES AND LEMAK BROTH. By Weets Goh, Photography by Benjamin Soh B i T E S paid for our own products

g o o d v a l u e e d i t o r ' s p i c k

Kang Kang Express Meal Kit - Laksa ($2.95, 250g) From: FairPrice Taste test: The Kang Kang line of express meal kits feature fresh noodles that can be kept unrefrigerated for up to a month. The sambal paste has a strong dried shrimp flavour that overpowers the taste and aroma of the galangal and lemongrass. However, the broth was rich with a mild creaminess that complemented the smooth, fresh rice noodles well. This was the only instant laksa that had real laksa-style thick bee hoon that turned out slippery and al dente. Verdict: 3.5/5

Closest to hawker laksa although the broth could be more complex.

Nissin Straits Kitchen Laksa ($9.95, 4x195g) From: FairPrice Taste test: We were very impressed with the inclusion of dried laksa leaves—it’s the details that matter! While the noodles tasted slightly doughy, they were pleasantly springy and had a nice bite to them. The broth could be spicier, but it was sufficiently ‘lemak’ and was the only laksa that contained candlenut in its sambal; which is probably why it had a more substantial mouthfeel than the others. The sambal paste left a fair bit of dried shrimp and spice dregs after being cooked into a broth. Verdict: 4/5

Prima Taste Wholegrain LaMian Laksa ($10.95, 4x185g) From: FairPrice Taste test: The creamy consistency of the coconut milk and pronounced fragrance of spices make its broth the most indulgent of the lot. However, its richness might be too cloying for some, especially after a few mouthfuls. The wholegrain noodles make this a Healthier Choice option, which gives the noodles a more distinct wheat taste that stands up well to the rich broth when compared to the normal noodles. Verdict: 4/5

Koka Singapore Laksa ($2.90, 5x90g) From: Sheng Siong Taste test: Although it lacked the creamy mouthfeel of its more luxurious counterparts, the broth holds its own with a clear lemongrass taste, which makes it surprisingly herbal and fragrant despite the lack of a sambal paste. Koka uses the typical thin and wavy instant ramen noodles, which gives it a slightly cheap waxy flavour. The noodles did not hold up well in the soup, and turned mushy after a short time. Verdict: 2.5/5

Tastes the most luxurious, but the noodles held it back a little.

For the healthconscious who still want their laksa fix.

Value for money.

Myojo Big Bowl Singapore Laksa ($1.35, 80g) From: Sheng Siong Taste test: The spiciest of the lot; good for those who like their broth with more kick. This tasted closer to curry than laksa though, as it lacked that distinctive dried shrimp taste and creaminess and all we could taste was spice and saltiness. The noodles here were also waxy and had an unpleasant oily taste. However, this was the only instant laksa that came pre-packaged with freeze-dried ingredients; small bits of imitation crab stick and spring onions. Verdict: 2/5

For those too lazy to fire up a stove.

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Truly Singaporean

101 years ago, the gin-based Singapore Sling was born. Fast forward to today; our cocktail scene is on fire, with many locals hanging up their ties to follow their passion, concocting exciting, locally-inspired cocktails we hope will make us proud in the centuries ahead. By Katie Boon

Pandan power

Nutty, botanical and aromatic, pandan is one of the top flavour enhancers in many Asian dishes. Who Moved My Kueh? ($18) from Kite (53 Craig Road. Tel: 9729 7988) Ingredients: Pandan-infused vodka, Cointreau, lime juice, passion fruit syrup and egg white. Verdict: Delightfully smooth with a perfect balance of sweet and tart.

Hi-yah! Kaya

Gula melaka goodness

Singapore’s favourite breakfast spread, kaya is a coconut-based jam thickened with eggs and sugar. Kaya Toast Cocktail ($25) from Bitters & Love (118 Telok Ayer Street. Tel: 6438 1836) Ingredients: Mount Gay Rum, English breakfast tea, fresh lemon juice and kaya. Crowned with a slice of bread and dollop of kaya. Verdict: Breakfast for after-work drinks? Yes, please! The rich and creamy cocktail is refreshing and sweet.

Also known as palm sugar, gula melaka is made from the sap of the coconut tree and is widely used in Asian desserts for its mellow, caramel-like taste. Sugar n Spice and All Things Nice ($20) from Bar Canary (Level 4 Grand Park Orchard, 270 Orchard Road. Tel: 6603 8855) Ingredients: Salted caramel vodka, fresh lime juice, gula melaka and kaffir lime leaves. Verdict: A refreshing and savoury Asian twist to the timeless gimlet.

Killer Rojak

Terrific tau huay

Hello, Miss Joaquim

Boozy Nasi Lemak

Rojak is a traditional fruit and vegetable salad that’s mixed in sweet dark sauce and prawn paste. Rojak ($24) from Ah Sam Cold Drink Stall (60A Boat Quay. Tel: 6535 0838) Ingredients: Nitro charged with gin and gingerflower, grilled pineapple tamarind shrub, fresh lime juice, shrimp paste syrup and cucumber. Garnished with dried beancurd and peanut butter. Verdict: A blissful harmony of sweet, savoury and sour notes—just like the popular local salad.

Named after our national flower Vanda Miss Joaquim, this intricate tipple was inspired by ingredients found in the Chinatown area. Miss Joaquim ($23) from Bar Stories (55-57A Haji Lane. Tel: 6298 0838) Ingredients: Barsol Torontel Pisco, Fair goji liqueur, organic four berry liqueur, lemon juice, red date and osmanthus syrup, egg white, raspberries and ginger. Garnished with cut raspberry, lychee pearls and edible flowers. Verdict: This floral drink is well rounded and has a subtle funk from the red dates. The wolfberries also add complexity.

Made with soft tofu, tau huay is usually served with clear sugar syrup. The modern version used in this cocktail is firmer with a pudding-like consistency. Mr. Bean ($24) from Jekyll and Hyde (49 Tras Street. Tel: 6222 3349) Ingredients: Lao Ban soya bean curd, vodka, butterscotch liqueur, Frangelico and kaya. Topped with dough fritters filled with kaya foam. Verdict: Smooth and silky, this treacly drink boasts intense flavours from Frangelico and butterscotch. An instant hit and undisputed favourite among punters.

Nasi Lemak is a hearty Malay breakfast dish that boasts an aromatic rice cooked in coconut milk. Seah Street Power Nasi Lemak Cocktail ($24) from Tess Bar & Kitchen (38 Seah Street. Tel: 6337 735) Ingredients: Tanqueray 10 gin, barley with pandan syrup, coconut water and lemon juice. Rimmed with sambal chilli and garnished with ikan bilis and peanuts. Verdict: Refreshing and clean, with a nutty flavour and citrusy tang. The sambal chilli lends an exciting after-taste.

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I scream for ice cream Give gourmet creameries a run for their money with your own creations in these ice cream makers. Who knows, You might just be the next Ben & Jerry’s. By Katie Boon

For Martha stewart wannabes State-of-the-art Cuisinart Gelato & Ice Cream maker features two paddles—one for lusciously rich gelato; the other for creamy ice cream. Equipped with a 60-minute countdown timer and a “keep cool” function, you can trust this nifty machine to prepare an impressive treat while you keep busy entertaining dinner guests.

$985 from www.lazada.sg (additional $7.50 shipping fee)

For hipster homemakers Jazz up your kitchen with Nostalgia Vintage Collection's eye-catching wooden ice cream maker. Fitted with an electronic churn paddle to do the whisking for you, the machine makes up to 3.8 kg of delicious frozen desserts including yoghurt. The aluminium canister comes with a lid cap for easy freezer storage.

$51.94 from www.ebay.com.sg

For tasty popsicles Young or old, we all love ice pops—especially in this summer heat. Make your own yummy icicles with Tovolo’s Ice Cream Cone Pop set by filling it with your favourite flavours. Unlike boring ole’ rectangle moulds, these set of four is shaped to look like a swirly soft-serve. The unique cone handle is designed with a drip guard, keeping hands clean from any sticky mess.

$29 from www.tovolo.com.sg

For fruit fanatics Have your daily dose of vitamin C in the form of a toothsome icy treat with Shoppy’s pretty in pink Ice Cream Maker. Simply place your choice of cut fruits into the freezer for six hours before dumping them into the ice cream bowl to churn—no sugar or artificial flavourings necessary!

$138.90 from www.shoppy.sg

$48.90 from www.hipvan.com (additional $4.99 shipping fee)

For picnic parties Playing with food is acceptable with Yaylabs Ice Cream Ball. The kicky ice cream maker, which requires you to add ice, rock salt and ice cream mix, works by rolling and shaking the ball around for 20 minutes. Durable material construction makes the ball ideal for tiny tots to kick around. $137 from www.fishpond.com.sg

For a quick fix Zoku BPA-free ice cream maker can make anything from gelato to frozen yoghurt, sherbet and even custard. What we love most about this non-mechanical maker though is that it acts as a serving bowl too! Comes with a stainless steel bowl, protective sleeve and spoon to mix.

For sprinkling fun Cuisinart Mix It In Soft Serve Ice Cream Maker gives creameries a run for their money. In-built with three condiment dispensers, which you can fill with dragees, nuts and any other toppings you desire; the fully automatic machine effortlessly folds these mix-ins into your frozen dessert with just a pull of a lever.

$456 from ToTT, www.tottstore.com

b t las

Planting tales Foraging is all the rage now; We scope out the useful greens found at our doorstep and the folklore that surrounds them. By Weets Goh

Eurycoma longifolia Jack

Myristica fragrans

Common Name: Nutmeg The seed is dried to make nutmeg spice, while the waxy red coating surrounding the seed is made into mace. The flesh of the fruit is also preserved and sold as a sweet in Malaysia. Nutmeg is said to soothe intestinal discomfort and detoxify the body.

Common name : Tongkat Ali This perennial tree can grow up to 12m tall! Tongkat Ali is commonly recognised as an aphrodisiac, where the roots of the plant are said to boost virility.

Tradescantia Spathacea

Common Name: Rhoeo Plant The plant is thought to have anti-inflammatory properties, and its leaves are boiled with rock sugar to make a herbal drink that is said to relieve 'heatiness'. The sap of the plant is a known irritant, so don't eat it raw.

Clitoria Ternatea L.

Common name: Butterfly Pea Found growing wild as well as in gardens as an ornamental plant. The bright blue flowers are crushed to extract an edible blue dye that's used to impart a distinctive hue to Nyonya dishes and kuehs. Traditionally, the roots of the plant are also used to treat sore throats and remove phlegm. Image credit: Kwan Han (www. nature loveyou. sg)

Etlingera Elatior

Common name:Torch Ginger Often mistaken for the flower of the ginger root, this pink-yellow flower is actually a separate plant and has an astringent, ginger-like taste and subtle fragrance. Great for imparting a sour flacour to rojak and Nyonya curries.

Platostoma Palustre

Common name: Chinese Mesona, This evergreen herb grows up to 1m tall with white, purplish or reddish flowers. The leaves and stalks of the plant are oxidised, then boiled with potassium carbonate and starch to make grass jelly or chin chow. Now you know!

Ardisia Epilliptica

Common name: Inkberry This evergreen tree is native to Singapore and is most commonly found along coastal areas. The leaves and young shoots are edible, and the berries have been known to be used to treat intestinal worms.

Image credit: Kwan Han (www. nature loveyou. sg)

Oldenlandia Diffusa

Common name: Snake-needle Grass Literally translated from Mandarin, the plant's name is 'white flower snake grass', as evidenced by its long, thin leaves and tiny white flowers. Used to make the popular 'cooling' drink; she cao shuiâ&#x20AC;&#x2122;(literally: snake grass drink), the plant is not to be mistaken for a very similar plant; Oldenlandia Corymbosa, which has shorter, fatter leaves.

Note: Don't harvest or consume any wild plants without proper guidance! Many similar looking plants may be poisonous. 21