eat enjoy explore APR - MAY 2012 Vol.16
Esquina tapas Orchestra
Eat Adagio
Why less haste may mean more
Beng Hiang Restaurant Celebrate a Bountiful Chinese New Year at Beng Hiang
Superior Shark’s Fin with Whole Abalone in Claypot (per person serving)
112-116 Amoy Street, Singapore 069932 Tel: 6221 6695, 6221 6684 Fax: 6220 2906 Opening Hours: 11.30am – 2.30pm / 6.00pm – 9.30pm (Monday to Sunday) www.benghiang.com
SUTL Corporation Pte Ltd
Tel: 6370 1748 Fax: 6273 3555 Email: hweetay@sutl.com.sg www.sutl.com.sg
MOTHER’S DAY PROMOTION STOREWIDE 15% OFF STAR BUY
CEPAGES MERLOT CEPAGES CAB. SAUVIGNON CEPAGES CHARDONNAY COLOMBARD BONAL TEMPRANILLO BONAL MACABEO
S$18.80 U.P $28.00 Valid till 31st May 2012 - Please bring this magazine along to enjoy this promotional offer
18 Kaki Bukit Road 3, #02-13 Entrepreneur Business Centre Singapore 415159 Tel: 6547 8090 Block 332 Ang Mo Kio Avenue 1, #01-1893 Singapore 560332 Tel: 6459 1380 Website: www.jcwine.com.sg Email: sales@jcwine.com.sg
J
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MAG Team!
MANAGING DIRECTOR
Dennis Lim Email: dennislim@pcl-pub.com
EDITORIAL
Editor-in-Chief: Collin Chee Email: cchee@pcl-pub.com Associate Editor: Catherine Tan Email: cat.tan@pcl-pub.com Contributors: Cheryl Leong & Christopher Leong
ART DIRECTION Robin Lim
PRINTER
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PCL Printers (Pte) Ltd Tel: +65 6745 8733
PHOTO
- Jim Fowler
Paul Yap, Sze Kiat, JK Ho 7OV[V! *VSSPU *OLL
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Features
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Chef Andrew and his team “ Watching prepare delectable Spanish tapas in
perfect harmony like a maestro leading an orchestra is a vibrant experience. It’s fantastic to watch a team of experts totally focused and concentrating on delivering great food.
”
T
he man in action - Executive Chef Mr. Andrew Walsh (Ireland)
Andrew developed his trade under the renowned British Chef Tom Aikens in London for over 5 years. He then moved to New York and spent 2 years at the Public Restaurant in Manhattan before moving back to London to work under Jason Atherton at the Pollen Street Social. This cultivated his devotion to cuisine and allowed him to hone his skills under Michelin Star restaurants and chefs. His vision is ‘to create an experience that provides excellent food made with Michelin Star skills together with a comfortable and casual ambience, moderate pricing and great friendly service’.
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love the concept behind my newest discovery in Singapore. World class chef Jason Atherton and hotelier-cum-restaurateur Loh Lik Peng, who both hold impressive credentials and accolades, have created a niche that was once missing here in Singapore.
I’ve been a fan of Jason Atherton since his time with Gordan Ramsay Holdings at the Maze in London, where he earned his Michelin Star rating. His ability to create dishes that are respectful to culture and heritage are what I believe to be his trademarks. With a hunger to succeed, Jason first opened a restaurant in Shanghai named Table No. 1. I visited as soon as it opened and have been back 6 times since. He moved on to open the Pollen Street Social in London and earned a Michelin Star within its’ first year of operation. It is now one of the rising stars in the London culinary scene. Loh Lik Peng is always unconventional and this project lives to this spirit. The design and ambience is rustic, industrial and full of handpicked artifacts such as stools made from machine parts and door knobs (which proved to be surprisingly comfortable). It feels like you’re dining in a European kitchen where you have the privilege of sitting at the counter that gives you a direct view of the chefs at work. Watching Chef Andrew and his team prepare delectable Spanish tapas in perfect harmony like a maestro leading an orchestra is a vibrant experience. It’s fantastic to watch a team of experts totally focused and concentrating on delivering great food. The entire team is friendly, attentive and yet not intrusive. The restaurant is Michelin Star level in every aspect and as it matures, it will definitely become one of the leading casual European restaurants in Singapore. They have a good selection of beer and wines that compliment the concept and of course, the cuisine. eMAG Apr - May 2012
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This is a very successful neighborhood restaurant that strives to offer a venue where people want to be seen at. With only 19 seats inside and 24 outside, Esquina does not accept reservations but Iâ&#x20AC;&#x2122;ve been advised that the best time to visit is before they hit their peak hour at around 6:30pm. Make sure you check out the daily specials and some dishes not to be missed include: Scallop Crevice & Radish Salsa
$19.50
Baked Bone Marrow, Ox Cheek, Parsley Horseradish Pesto
$19.00
Oysters and Vietnamese Dressing
$5.00 each
Aged Rib eye and Chimchuri Sauce $28.00 Slow Cooked Egg, Bravas sauce, Potato and Crispy Iberico
$17.00
Chocolate and Orange Mousse, Chocolate Soil & Milk Ice Cream
$14.00
Sangria Poached Fruit, Salted Almond Crumble, PX Custard
$12.50
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24 eMAG 8 eMAGApr Feb -Â May -Â Mar2012 2012
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SENKI
JAPANESE R ESTAURANT 109 Killiney Road Singapore 239548 Tel: 6734 5565 www.senki.com.sg
Senki is a hot favourite with Japanese food lovers. Dive into a Japanese ŐĂƐƚƌŽŶŽŵŝĐ ĂĚǀĞŶƚƵƌĞ ŽŶ ŽƵƌ ďƵīĞƚ ƚĂďůĞ ǁŝƚŚ ŽǀĞƌ ϭϯϴ ĚŝīĞƌĞŶƚ ŬŝŶĚƐ ŽĨ dishes to choose from! Let your taste buds go wild with ocean-‐fresh sashimi ŝŶĐůƵĚŝŶŐ ƌĂƌĞ ĮŶĚƐ ƐƵĐŚ ĂƐ ƐǁŽƌĚĮƐŚ͘ Bite into crispy tempura, snack on tangy barbecued yakitori or enjoy the Miso creaminess of your complimentary prawn dish. Refresh your palate with crunchy salads and feast again!
$30++ Ala-cart buffer, 138 different kinds of dishes to choose from!
ƌŝŶŐ LJŽƵƌ ĨƌŝĞŶĚƐ ĂŶĚ ŚĂǀĞ LJŽƵƌ Įůů ŽĨ ŐŽŽĚ ƟŵĞƐ ĂŶĚ ǁŽŶĚĞƌĨƵů ĨŽŽĚ Ăƚ ĂīŽƌĚĂďůĞ ƉƌŝĐĞƐ͘ dŚƌŽǁ ƉĂƌƟĞƐ͕ ŝŶǀŝƚĞ LJŽƵƌ ĐůŝĞŶƚƐ Žƌ ƐŚĂƌĞ Ă ƌŽŵĂŶƟĐ ŵĞĂů with a loved one. Whatever you do, ƌĞŵĞŵďĞƌ ƚŽ ŵĂŬĞ Ă ƌĞƐĞƌǀĂƟŽŶ͊
Japanese Buffet
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Features
Eat Adagio
Photo: 211 Roof Terrace Cafe
Some people call the recent generations the “fast food generation”. Yet, the need for speed is no longer just applicable to how fast we want our food. A chase to beat the clock is all around us – faster cars, faster broadband speeds, faster processing power, faster turnaround time and anything that can be completed, served or delivered more quickly.
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It is of little surprise that for many, eating has become hasty affairs to be completed within any spare pockets VM [PTL VUL JHU ÄUK Does breakfast consist of toast wolfed down with coffee or is lunch a “grab and go affair” daily? If so, here are some reasons why it may pay to slow down and chew more than you can IP[L
Photo: 211 Roof Terrace Cafe
Prevent overeating
It’s been suggested that it takes 20 minutes for the stomach to inform your brain that you are full. Slowing down allows the digestive enzymes and neurotransmitters time to tell the brain that it is slowly becoming full, which in turn allows you to feel full and stop before you consume too much. This may in turn aid in weight loss and weight control.
Better digestion
Digestion begins as early as in the mouth. By eating more slowly, you will be able to chew more carefully. Chewing slowly allows saliva to mix thoroughly with food, making the digestion of starch more complete. It also breaks down larger food particles into smaller pieces which increase the surface area for digestive enzymes in other parts of the gastrointestinal tract to work as well. The more you chew, the easier it is for your stomach to digest it.
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Mealtimes are an ideal time to relax from the daily grind and taking time to eat your food gives you room to appreciate the different flavors, textures and nuances that you may have missed if you had gobbled them down instead. Being able to eat is a blessing and the ability to savor is a joy so make full use of it!
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Make time to eat without other distractions. Instead of eating mindlessly, notice how the food looks, smells and tastes. Focus on the food and savor each bite for maximum satisfaction.
Set your cutlery down while chewing between mouthfuls.
Increase the amount of time spent on each TLHS -VY L_HTWSL! PM `V\ \Z\HSS` [HRL minutes for one meal, try increasing it to 20 minutes. Take small bites and chew your food thoroughly before ingesting it.
Apr - May 2012 eMAG 11
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Features
Dining
at the Park This is the dilemma when it comes to ¿RHMRK E KVIEX RI[ TPEGI XS HMRI SV GLMPP EX 8S WLEVI SV RSX XS WLEVI# On one hand, it is tempting to hoard your new hideout as a secret to be shared with a chosen few. On the other hand, it seems a waste that good things are not given the chance for greater appreciation. For Parco Caffè, a semi fine Italian restaurant in Raeburn Park created by the team behind Spruce and Alkaff Mansion, we have chosen the latter.
Green with Envy
to the whole dining-in-the-park feeling the restaurant exudes.
Two Worlds Apart
While Parco serves a predominantly Italian menu, they had added Asian dishes into their offerings to cater to lunch crowds– a brave step considering how easily the word “fusion” comes to mind and that “fusion” hasn’t always been perceived in a positive light.
Strolling into Parco makes one forget that the restaurant is situated amidst office buildings on the land that was once Gan Eng Seng School. Taking inspiration from the real Raeburn Park in UK, the lush use of greenery eases your weariness away quickly the moment you step in and readies your spirit for a relaxing meal.
Yet, Parco’s menu is nowhere near fusion. The restaurant insists on each cuisine staying true to its origins and has managed to do so by maintaining two separate kitchens catering to the needs of each cuisine. The only dish that flirts with this border is the Laksa which uses pasta instead of standard Laksa noodles. This could be largely due to the love that the head chef has for the dish.
Our favorite section is the enclosure in the middle of the restaurant with a skylight window that invites a warm glow into the interiors. The floor resembles stone pavements on trimmed grass, which adds
Head Chef Antonio Massagli is a true blue Italian who has worked in Star Michelin restaurants in New York and Italy as well as other reputable establishments in Asia. In designing the menu, the chef has included
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a host of Italian favorites like Linguine alle Vongole, Pizza Margherita and Agnello Scottadito. The restaurant also has a full bar and a good collection of wines that would round up a meal perfectly. The kitchen not only uses authentic Italian ingredients imported from Italy, but has also designed the menu to cater to healthconscious Singaporeans. Like Parco’s dining environment, Parco’s gastronomical offerings are light and fresh.
Getting Personal
Service is attentive and enthusiastic from within the kitchen to the serving staff outside. Our writer had specially requested an authentic Italian cream-free version of Fettucine alla Carbonara, which the chef happily obliged even though it was different from the menu version and not commonly served in Singapore. We hear that the chef is also able to design menus for private gatherings based on the customers’ preferences or wine choices. While Parco only started in January this year, it has slowly built a crowd of regulars through word of mouth alone. With lovely interiors and quality food to match, we see ourselves joining this group of Parco fans and coming back for more of this quaint hideaway in future.
Dining in a Park. Italian & Asian Cuisine
Parco Caffè @ Raeburn Park 10 Raeburn Park #01-‐28, Singapore 088702
For resevation, kindly contact Franklin Huber, Restaurant Manager enquiry@parcocaffe.com.sg / +65 9653 9132
Operating hours Mon -‐ Fri 11:30 -‐ 14:30 / 18:00 -‐ 23:00 Sat, Sun, Ph: 09:00 -‐ 23:00
www.parcocaffe.com.sg www.facebook.com/parcocaffe
Tel +65 6223 6338 / Fax +65 6223 4338
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Branch: 36 Yio Chu Kang Road Singapore 545553 (Opp. Serangoon Stadium Car Park Entrance) Tel: 6285 9711
30 Cosford Road Singapore 499550 (Near Changi Prison) Tel: 6746 9000
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1036 Live Seafood 1036, Sembawang Road Singapore 758504 Tel: 6555 1277
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Restoran Pekin Sutera No.1, Jalan Sutera Tanjung 8/4, Sutera Utama Biz Centre, Taman Sutera Utama, 81300 Skudai, Johor. Tel: 07 557 3899, 07 558 1818
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No. 1&3, Jalan Glasiar, Taman Tasek, 80200 Johor Bahru, Johor Tel: (60) 07-2323761
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Kim’s Place Seafood Restaurant 43 Joo Chiat Place, Singapore 427767 Tel: 6742 1119 3014 Ubi Road 1, #01-308, Singapore 408702 Tel: 6749 6855
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It’s hard not to walk past Great Atlantis Seafood and not notice the giant grouper fish swimming in the tank outside the restaurant. While we were in the restaurant, the fish which easily measured over 120 cm in length, attracted curious looks from nearly every passerby. We were told that the fish is actually smaller than the others that the restaurant regularly handles. Located at Marina Country Club, Great Atlantis is no stranger to giant fishes. In fact, the fishes can go up to a man’s height in length and weigh over a few hundred kilograms – a sight easily seen from pictures that adorn the restaurant’s walls. It is well-known that giant fishes tend to have tougher flesh which is more difficult to cook. Great Atlantis has managed to refine their culinary methods so that the fishes are tender enough to be served at the table. We had an opportunity to sample the Steamed Giant Grouper “Hong Kong Style”. Though the meat was firmer than what one may be used to, it was surprisingly tender from a fish of such size. However, the serving of giant fishes hasn’t always gone down well with the public – some feel that it is a cruel practice. The manager explains, ”Some people think that these fishes have lived for a long time and it’s cruel to kill them. The fishes are big because of their inherent characteristics. A giant grouper grows to a large size even at a young age so they may actually be the same as other normal fishes. The difference is we can serve many tables with one fish instead of having to kill more fishes. We actually try to rear these fishes so that we can contribute back to nature.” The health-conscious owner is also particularly concerned with the use of flavorings or seasoning in their food. The restaurant believes in natural flavors and chooses to use seasoning only when necessary. In fact, they even grow their own vegetables for popular dishes in order to ensure that the vegetables are as natural as possible. The restaurant has also developed nutritious dishes such as Fish Scale Soup and the world’s first Chilled Fish Scale Jelly (which tastes just like normal jelly). Big fish scales are said to be rich in calcium, collagen and other nutrients which help to prevent health conditions such as artery diseases, high blood pressure and osteoporosis. Despite not advertising these dishes, the restaurant has a regular following of customers ranging from the elderly to doctors who keep coming back for more. We tried a few of the restaurant’s favorites. One was the Fried Bee Hoon with “La La” Soup. The stock was light yet full of flavor from the generous addition of clams. It complemented the bee hoon
Mother’s Day Set Menu $338 per Table for 6 persons ($50 Discount) $538 per Table for10 persons ($100 Discount) perfectly. Another dish that caught our attention is the Salted Kampong Chicken which we were told, only a special grade of salt was used in seasoning. The meat was very tender and the soup had just the right amount of natural chicken flavor and saltiness. Another noteworthy dish is the Live Suana Prawn, where prawns are smoked with a special stock over hot stones in a bamboo tub. These dishes can be found together with 7 other delectable dishes in Great Alantis’ Mother’s Day Set Menu priced at $338 for 6 people and $538 for a table of 10.
GREAT ATLANTIS Seafood 600 Ponggol Seventeenth Avenue Marina Country Club Singapore 829734 Tel: 6386 0600
A paradise in the city, enjoying the benefits of massage, reveling in the serenity of nature 57, 59 & 61, Jalan Keris, Taman Sri Tebrau, 800500 Johor Bahru Tel: 07-332 8111 Booking: 07-331 8111
No. 17 & 18, Jalan Keris, Taman Sri Tebru, 80050 Johor Bahru Johor, Mslsysia (սછཱིٛᇖྖ)ؚ Tel: 07-335 1333 Booking 07-335 8880
L1-040/041, Sutera Mall, 1 Jalan Sutera Tanjung 8/4, Tmn Sutera Utama, 81300 Skudai, Johor, Tel: 07-559 9118
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Feature - Dining Culture
Landing in Hot Soup
Have you ever had the experience of craving for hot soup on a rainy day or when you’re far from home and feeling homesick?
N
ever judge a soup by its appearance. Behind every pot of seemingly plain colored liquid is the culmination of essence left behind from hours and ingredients invested into its creation. For some like me, soup also embodies a melting pot of memories and feelings. Simply put, there is nothing quite like a bowl of good soup.
This issue, we explore soups from Wo Peng Restaurant which is not only famous for Poon Choy but also its lovingly-created soups. Having spent more than two decades cultivating his culinary skills in prestigious restaurants such as Hong Kong Kowloon Club and Yung Kee Restaurant in various countries including Hong Kong, China, Canada and Singapore, Chef Julian Tam remains passionate about serving delicious food good for the body. The chef has refined the process of soup brewing to an art. Just the first stage of stock preparation alone takes eight hours and the whole process of producing a bowl of soup can take up to twelve hours. The chef takes special care in choosing and matching ingredients according to Traditional Chinese medicinal principles so that they may not only be appetizing, but also nutritious.
Double-boiled Yellow Wine with Pig Offal and Cordycep Flower Soup
Cordycep Flower Soup with Dendrobium This is a soup suitable for young and old, especially those who spend long hours in front of a computer or engage in activities that put strain on the eyes. The use of cordycep flower, dendrobium and ginseng Improves blood circulation and vitality while the addition of fish is good for one’s eyesight.
The chef also travels frequently and creates new soups with unusual ingredients from his trips. This keeps the customers coming back for more. Here are two of the restaurant’s favorites.
This rich soup nourishes the stomach and improves digestion. Pig offal soup may be overwhelming for some people especially if it’s not cleaned properly in advance. However, the pig offal in this soup not only has no weird aftertaste but is also springy and chewy. Noteworthy is the use of cordycep chicken as well as pure pepper grounded in-house. This lends a subtle fragrance to the soup, as opposed to the heavy use of pepper in ordinary pig offal soups. 20
eMAG Apr - May 2012
476,478 Macpherson Road Singapore 368191 Tel: 6747 9892 Fax: 6748 2928 Email: wopeng08@gmail.com Website: www. wopeng.com.sg Lunch 11.00am – 2.30pm Dinner 6.00pm – 10.30pm Free Valet Parking Service
60, Eu Tong Sen Street #03-01/02 Furama Hotel Singapore 059804 Tel: 6533 2282 / 6534 2282 Fax: 6532 5681 Email: wopeng08@gmail.com Website: www. wopeng.com.sg Lunch 11.00am – 2.45pm Hi-tea 3.00pm – 5.00pm Dinner 6.00pm – 11.00pm
Mother’s Day Promotion Promotion
1
WO PENG “P oon Choy ” Braised wit h Australi an Abalone and Dried Seafood in Casserole $198 for 5 p ersons Free White Baits & Vegetable s Salad with every “Po take away (W on Choy ” orth $48.00 )
Promotion 2
Wo Peng “Poon Choy” Braised with Australian Abalone with Dried Seafood in Casserole
Mother’s Day Abalone Set Menu $48 per person (Usual price $68) 4-Person set menu (Free a bowl of bird nest) 8-Person set menu (Free 2 bowls of bird nest)
Promotion 3
476,478 Macpherson Road Singapore 368191 Tel: 6747 9892 Fax: 6748 2928 Email: wopeng08@gmail.com Website: www. wopeng.com.sg Lunch 11.00am – 2.30pm Dinner 6.00pm – 10.30pm Free Valet Parking Service
60, Eu Tong Sen Street #03-01/02 Furama Hotel Singapore 059804 Tel: 6533 2282 / 6534 2282 Fax: 6532 5681 Email: wopeng08@gmail.com Website: www. wopeng.com.sg Lunch 11.00am – 2.45pm Hi-tea 3.00pm – 5.00pm Dinner 6.00pm – 11.00pm
Chef’s Special Recommendations 1. Double-boiled superior chicken soup with Changbai Mountain “Bu Lao Cao” $68 (Medium) $98 (Large) 2. Double-boiled bird’s nest with home-made Almond cream and rock sugar $48 per person 20% Discount for above 2 items
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A Touch of England in an Old World ambience
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No. 1 & 3 Jalan Glasiar, Taman Tasek, 80200 Johor Bahru, Johor Tel: 07 – 232 3761 Fax: 07 – 235 1767 www.GeorgeandDragonCafe.com
Suite 204, Johor Premium Outlets, Indahpura, 81000 Kulaijaya, Johor Tel: 07 590 9268 Fax: 07 590 9128 enquiry @georgeanddragoncafe.com
Dining  by  the  Sea Â
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ANMOUR CAFÉ Sdn Bhd No 34, Jalan Sutera Tanjung 8/3, Taman Sutera Utama, 81300 Skudai, Johor +6010 8287080 +607 5563420 www.facebook.com/pages/AnMour-Cafe-Concept
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Description: Café 211 is probably one of the earliest rooftop cafes in Singapore. Tucked in an idyllic spot within Holland Road Shopping Centre, the café offers a Balinese style alfresco dining area that is reminiscent of a resort holiday. It is a great spot for intimate gatherings over a meal and some cold beers. The menu, which is predominantly Italian and Australian based, offers a wide selection from mains like ribs to pastas and pizzas. Guest review: I tried the Spaghetti Vongole which is reputed to be one of the café’s hot favorites. The café was quite generous with the amount of clams used but the sauce is GHÀQLWHO\ P\ favorite part of the dish. It PD\ Tried, tested be a tad salty for some people but it was addictive enough for me to clean out the plate. and reviewed by our guests
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Bak Kut Teh
@ Lau Ah Tee
T
here are many people who contest the history of Bak Kut Teh. Some believe that it originated from Malaysia. Personally, I think the Teochew Bak Kut Teh is pride of Singaporean food. That would explain why so many politicians come here to experience it! The soup of Lau Ah Tee’s Bak Kut Teh appears simple but tastes great. Robust but not overly peppery, it has a sweet savoury taste that comes from boiling pork bones until they are almost crumbly. The delicious ribs here are also cooked until they are tender and one must not forget to VYKLY [OL [VW X\HSP[` Z[LHTLK ÄZO HZ ^LSS
Tea, which cleanses the palate, would be an ideal accompanying beverage. To learn more about the history of Singaporean Teochew Bak Kut Teh, invite Lau Ah Tee himself to sit down and share it with you over tea. He would likely be more than happy to share his knowledge and his passion with you. One thing that deserves special mention is the hospitable service that sets Lau Ah Tee apart from other famous Bak Kut Teh stalls. If you are looking for quality tea and Bak Kut Teh, Lau Ah Tee ZOV\SK KLÄUP[LS` IL your choice.
老 亚弟肉骨茶 Add: 34 Whampoa West, #01-67, Singapore 330034. Operating Hours: 7am – 3pm (Daily) Contact: 97555250
Golden honey in colour, Chang Beer has a complex aroma â&#x20AC;&#x201C; a smoky and peaty blend of sweet green apples and vanilla â&#x20AC;&#x201C; DQG D EHDXWLIXOO\ EDODQFHG Ă&#x20AC;DYRXU ZKLFK is crisp, smooth and incredibly refreshing.
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