eMag Vol. 13

eat • enjoy • explore OCT - NOV Vol.13

40 Years & Going Strong

Singapore’s best-loved

Penang Buffet Vol.13 Cover.indd 1

Hotels Crab Up for Autumn

10/17/11 10:43:57 AM

The Best DriedAbalone & Teochew Sharkfin You Can Find in Singapore!

TEOCHEW RESTAURANT

HUAT KEE

AUTHENTIC CUISINE REMARKABLE DISHES Teochew Restaurant Huat Kee has long been a firm favourite amongst local Teochews for its huge array of authentic and delectable Teochew dishes. Teochew cuisine, renowned for its seafood and vegetarian selections, has a huge following largely due to its emphasis on freshness of ingredients.

Now at Amoy Street, Huat Kee’s menu of the enticing Teochew dishes promises to offer its customers a most rewarding dining experience.

74 AMOY STREET, SINGAPORE 069893 TEL: 6423 4747 FAX: 6423 0774 Valet Parking available after 6pm Website: www.teochewrestaurant.com Email: huatkee@teochewrestaurant.com

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I

t’s come to my attention recently that while satisfying hunger is one of Mankind’s most basic needs and ranks at the bottom of Maslow’s hierarchy, food is often much more than just food.

Someone once told me that understanding a culture’s cuisine helps in grasping the core of that culture. I have found that to be true in my own personal travels. While cultural studies may teach you the big things, it is through sampling a culture’s food that one is able to sense the everyday subtleties that have been woven into a society’s cultural fabric over time. One may even say that food is a key cultural ambassador.

There was a small upheaval in Singapore recently at which curry stood right in the middle of. I was a little surprised at the fervor fellow Singaporeans displayed in defending the humble curry. The debate on our right to have curry was almost seen as tantamount to an attack on our cultural identity.

It goes to show that while we may not realize it, food is a very big part of who we are.

In Singapore’s case, it isn’t even one type of curry we are talking about. Be it Chinese, Malay or Indian-style curry, the sheer variety of curry that co-exists is a symbol of the multi-racial society that Singaporeans embrace.

In this issue, we also met up with some restaurants and chefs who are passionate about sharing their culture through food. We sampled Singapore’s longest running Penang Buffet, which owes its longevity partly to a team of native chefs from Penang that upholds the beauty of Penang cuisine with much pride. We also met up with Mrs Patricia Chew, who created an authentic English-style restaurant in Johor with the hope of sharing the British cuisine she remembers from home.

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 Angeline Leow

PRINTER PCL Printers (Pte) Ltd Tel: +65 6745 8733

PHOTO Paul Yap Sze Kiat JK Ho

ADVERTISING & MARKETING

While people may come from different countries and backgrounds, food has the ability to bridge cultures and bring people closer to one another. Though we may not know how to say the word “delicious” in every language, the smile on one’s face after a delicious meal requires little explanation. We’ve had the joy of discovering that in our interviews with many different people so far.

Daniel Heng, Media Consultant Mobile: +65 9620 1350 Victor Lim, Account Manager Mobile: +65 9857 1862 Email: vic.lim@pcl-pub.com Jeri Yip, Senior Sales Executive Mobile: +65 9002 8862 Email: jeriyip@pcl-pub.com

Till we meet again in the next issue, it is our humble wish that you, our dear reader, too will also discover something new through food and perhaps make a new friend or two!

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DISTRIBUTION - 80,000 COPIES MAG is distributed at all 7-ELEVEN stores

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eat s enjoy s explore OCT - NOV Vol.13

MAG is a free bi-monthly publication, published by PCL Publishers Pte Ltd. Website: www.pnl-group.com/emag

40 Years & Going Strong

Singapore’s best-loved

Penang Buffet

Hotels Crab Up for Autumn

Vol.13 Cover.indd 1

MICA (P) 023/11/2011 ISSN: 1793-8988 No part of this publication may be reproduced in any form or by any means without the written permission of the publisher.

10/17/11 10:43:57 AM

Cover Photo: Princess Terrace Cafe Copthorne King’s Hotel

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Taste

Difference

the

Peppery Western Cuisine

Sports Lifestyle Centre, 3500 Bukit Merah Central, Singapore 159837.

(Former Bukit Merah Swimming Complex)

Opening Hours:

Monday to Saturday, 12pm - 11.30pm (Last order 10.30pm) Tel: 6737 7379/ 6PEPPERY Email: pepperywestern@gmail.com Website: www.peppery.com.sg

Sponsored by JC Wine & Spirits Pte Ltd

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Penang Laksa

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Singapore’s Best - Loved

Penang Buffet O

ne of the pitfalls in buffets is that quality is sometimes sacrificed for quantity. Buffet themes are also nearly as fickle as Singaporeans’ tastebuds. A buffet that is able to maintain quality in the face of variety and keep customers coming back for more is a rare one.

That is why we were curious as to how Princess Terrace at Copthorne King Hotel has managed to keep its signature Penang Buffet going strong for the last 40 years and counting.

While one may be led to think that the buffet’s longevity would have led to a moderation of its crowd size, the reality can’t be more different: the café was so packed during lunch on a weekday that the hotel had to open up tables in the adjacent lounge.

Oct - Nov 2011 eMAG

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The Real Deal The idea for the Penang buffet originated in the 1970s from the hotel’s chairman, who was from Penang himself.

No efforts were spared in the process to create a truly authentic Penang buffet. All the key chefs were hired directly from Penang. Most of the ingredients used were also imported from Penang. This is a practice that continues today and the chairman remains personally involved in maintaining the standards and authenticity of the buffet.

The buffet offers about 60 varieties of Penang food ranging from appetizers, salads, main courses to desserts. This includes favorites like Penang Laksa, Kueh Pie Tee, Prawn Noodles, Otah and a wide variety of colorful handmade kueh.

We love the Penang Laksa which has earned itself a permanent place in the buffet. Unlike the rich orange version that most are used to, this laksa consists of clear soup that packs a zesty punch.

Made from meat, tuna, pineapple and other ingredients, this dish is incredibly refreshing and appetizing.

Remember to leave some space for desserts because you will find some rare kueh that you won’t find easily in other places.

Try the Apom Bokwa, which is Fermented Rice Pancake with Banana Sauce as well as Pulut Tai Tai, which is Glutinous Rice Cake topped with Homemade Kaya Spread. We loved the kaya so much we brought a jar of it home!

The kueh at Princess Terrace is all painstakingly made by hand so

there is only a limited quantity available each day. Want to know how popular the kueh is? Many other food establishments actually get their kueh supplied from Princess Terrace.

Eating the Penang buffet at Princess Terrace resembles savoring a feast at a friend’s home than a hotel buffet. The food is not only delicious but also evokes a warm sense of familiarity and comfort that reminds of home.

Weekday lunch prices start at $38.80 for adults and dinner starts at $40.80.

Weekend lunch begins at $40.80 and goes up to $43.80 for dinner. While the prices may seem a little steep, we were impressed with the variety and quality one can enjoy. We will definitely be back for more of this grand dame in future.

Princess Terrace Copthorne King’s Hotel Lobby 403 Havelock Road Singapore 169632 Tel: 6318 3168

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茗香菜馆

Beng Hiang Restaurant 30 Over

Years of Finest Authentic Hokkien Cuisine

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

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F&B directory

NEWLY MINTED MENU

@

DOMVS,

THE ITALIAN RESTAURANT

DOMVS,

the Italian Restaurant has rolled out its newly minted menu that was thoughtfully put together by our adept Chef de Cuisine Ee Ming Hwa. Using uncompromising fresh ingredients with top-notch cooking techniques and a touch of innovative flair, Chef Ee is poised to rejuvenate jaded palates with his inspiring new flavours as well as DOMVS’ longstanding signature dishes.

Chef Ee joined Sheraton Towers Singapore in 1985 as a Senior Commis and through hard work, dedication and a genuine passion for Italian cuisine, the Singapore-born chef scaled the culinary echelons at DOMVS to become a Chef de Cuisine, notwithstanding his nationality. Having honed his culinary prowess while working with notable Italian chefs and Michelin guest chefs such as Chef Igor Macchia from the Piedmont region, Chef Ee strongly believes in drawing on the freshest produce and ingredients to bring out the most natural flavours of his food.

Sheraton Towers Singapore Hotel 39 Scotts Road Singapore 228230 10

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CRUSTACEAN

SENSATION

@ LI BAI

CANTONESE RESTAURANT

From

1 October to 30 November 2011, Li Bai Cantonese Restaurant embraces the return of the beloved autumn delicacy – Hairy Crabs, with six astounding dishes aptly crafted by award-winning Chef Chung Yiu Ming.

Prized for its luscious roe and sweet succulent meat, these rare air-flown crustaceans are bound to take any discerning gourmands to gastronomic heights.

chunky Crabmeat and rich savoury Crab Roe, a dish that promises to deliver a kaleidoscopic mouthful of flavour with each bite.

Chef Chung’s other new exquisite creation is the Sautéed Egg White and Fresh Milk topped with generous Hairy Crabmeat and Roe. For traditionalists and connoisseurs who prefer to savour the most natural flavour of this delicacy, it is best to enjoy the Hairy Crab steamed.

Originating from Shanghai, these seasonal Hairy Crabs are eagerly awaited each year. Gracing the tables of Li Bai Cantonese Restaurant for the first time is the Baked Oyster covered with

As these crabs are known to be ‘cooling’, hot ginger tea will be served with the Traditionally Steamed Hairy Crab so as to provide the balance to your constitution.

For reservations, please contact Li Bai Cantonese Restaurant at 6839 5623 OR email: libai.singapore@sheraton.com.

Oct - Nov 2011 eMAG

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F&B directory

Orchard CafĂŠ

S

atisfy your seafood and crustacean cravings with our Go Kelong Buffet filled with an ambrosial spread of prized catch!

Enjoy our daily specialities such as Kuey Chap, Laksa, Mee Rebus, Char Kway Teow from our LIVE cooking and wok stations. Feast on grilled fish with sambal, shellfish in cream, crabs, prawns and more mouthwatering creatures from the sea at Orchard CafĂŠ!

Buffet Lunch Adult $39, Child $19.50 (Mondays-Fridays) Adult $42, Child $21 (Saturdays, Sundays & Public Holidays)

Buffet Dinner Adult $52.00, Child $26.00 (Sundays to Thursdays) Adult $56.00, Child $28.00 (Fridays, Saturdays, & Eve of Public Holidays) For reservations & information, please call 6739 6665 or email: orchardcafe@orchardhotel.com.sg

Hua Ting

T

he exotic hairy crab is in season and Hua Ting presents these delightful delicacies for your dining pleasure. These rare air-flown pleasures are available for a limited time in October only so make your reservation at Hua Ting.

For reservations and information, please call 6739 6666 or email: f&breservation@orchardhotel.com.sg

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DISCOVER

HOKKAIDO! F

rom 18-30 October, foodies will be in for a treat of the senses as Triple Three’s sumptuous buffet spread is extensively topped off with the freshest seafood varieties, amongst the wide array of 128 dishes and 10 LIVE stations.

The Konishin Kanroni (small herring), bathed in soy sauce will awaken your taste buds with its tantalising flavour.

Moving on to the main specialities that characterise Hokkaido, is the abundant selection of fresh seafood at the Seafood on Ice station, such as Taraba-Gani (king crab), Shirotsubu Sakamushi (white top shell), Zuwai Gani (snow crab), Hokkaido steamed scallop, and fresh suckling oyster. Complementing these fresh catches specially flown in from the Northern seas, are dipping sauces and condiments of your choice. Don’t forget the decadent Hokkaido-styled sushi and sashimi, which you can feast on freely to your heart’s content.

Sink your teeth into plump of succulent lamb and be bowled over by Hokkaido specialities such as the Sapporo-

Hailing from the Land of the Rising Sun, Group Executive Chef Shigeru Akashi of Meritus Hotels and Resorts presents irresistible and authentic cuisines from Hokkaido.

originated Ramen Noodle that comprises of springy noodles served with tasty and fragrant miso-based soup and generously garnished with corn, butter, bean sprouts, salmon flakes, cooked scallop and crab leg. Adding to the luscious Hokkaido fare, are flavourful charcoal grilled dishes from the Robatayaki station such as squid, shishamo (willow-leaf fish), scallop, and mentaiko (marinated roe of pollock), amongst others. The note-worthy Ishikari-Nabe (salmon stewed in miso-based broth) is a popular dish from Hokkaido, comprising of salmon, miso, sake paste, vegetables and mushrooms served in a ceramic pot that keeps food warm for your slow, delightful indulgence.

Available at Triple Three from 18 to 30 October during dinner and Sunday brunch only. Priced at SGD138++ per adult, SGD33++ per child for dinner (Mon-Sun) and SGD168++ per adult, SGD42++ per child for Sunday brunch. Guests who wish to enjoy free flow of Moët & Chandon Champagne can do so at an additional charge of SGD25++.

For enquiries or reservations, please call Triple Three at 6831 6288/71 or email dine.orchard@meritushotels.com.

Oct - Nov 2011 eMAG

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SUTL Corporation Pte Ltd

Tel: 6370 1748 Fax: 6273 3555 Email: hweetay@sutl.com.sg www.sutl.com.sg

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SENKI

Japanese Restaurant 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 gastronomic adventure on our buffet table with over 138 different kinds of dishes to choose from! Let your taste buds go wild with ocean-fresh sashimi including rare finds such as swordfish.

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!

Bring your friends and have your fill of good times and wonderful food at affordable prices. Throw parties, invite your clients or share a romantic meal with a loved one. Whatever you do, remember to make a reservation!

Extravaganza!

Japanese Buffet

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signature dish

Mini Burger Party

H

aving a wide variety of burgers to choose from can be quite a dilemma for burger lovers. The folks at AnMour came up with this dish for those who want a little of everything. With four different mini burgers to sample from, one would be able to taste a variety of AnMour’s pork, beef, chicken and glam (pork and beef) burgers. No dry and tough patties here because only fresh patties prepared daily are used. The burger buns are not only soft but also temptingly sweet. Its unique taste is a result of the buns being baked according to the cafe’s secret recipe. Why have one when you can have more?

AnMour Café No. 34. Jalan Sutera Tanjung 8/3, Taman Sutera Utama 81300 Skudai, Johor Tel: 010 828 7080, 02 9146 6861

Abalone Braised with Sea Cucumber

T

wo underwater delicacies meet each other in this simple but nutritious dish. The mini abalone is braised for 3 to 4 hours and paired with a special variety of sea cucumber known as liao shen. This form of sea cucumber is petite in size but chewier than normal sea cucumber. The dish is finished with gravy created from stewing ham, lean meat and other ingredients.

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

Kampung Chicken

K

ampung Chicken may not be everyone’s cup of tea as the meat is quite firm and lean. However, it is healthier and with the light cooking techniques employed by Say Say, one is able enjoy the natural flavors of the meat. We were surprised that despite using minimal sauces and only steaming to produce this dish, the chicken arrived at our table with a striking golden yellow hue!

Say Say Teochew Restaurant

Main Shop: 11.30am – 2.30pm, 5.30pm – 9.30pm 60 &62, Jalan Setia 12/1, Taman Setia Indah, 81100 Johor Bahru, Johor Branch: 11.30am – 9.30pm 86 Jln Sutera Tanjung 8/4, Taman Sutera Utama, 81300 Johor Bahru, Malaysia New Branch: No. 40, Jln Ros Merah 2/11, Tmn Johor Jaya, 81100, Johor Bahru. Johor (Behind Public Bank) Reservation: 016 / 019 777 7779

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Black Pepper Crab in Hot Pot

S Spicy Seafood Combination

harp observers may notice that Kim’s Place version of this national favorite arrives at the table in a heavy metal pan instead of a normal plate. This subtle move, however, is one of the key reasons behind Kim’s outstanding black pepper crabs. The crabs are cooked directly in the pan over high heat to produce a pressure cooking effect that allows their natural juices to blend continuously with the secret black pepper sauce. The result is a swoon-worthy aroma that seduces you the moment the lid is lifted and finger-licking delicious crab meat with black pepper sauce cooked all the way in under the shells. Be careful not to stick your nose to close to the pan though; it’s hot!

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

T

he name of this dish, which literally translates to “Unusual Seafood” is a clue to its wonders. This is one dish that may leave you scratching your head (in a good way). At first taste, it tastes like a Thai-inspired dish. On second taste, it leaves a peranakan flavor in your mouth. We were told by the chef that this was the result of using a careful blend of Asian spices which produces an intriguing rainbow of flavors surrounding a bevy of fresh seafood including fish, prawns and scallops. When served piping hot, the aroma is inviting and would certainly whet up one’s appetite.

House of seafood @180 Main (Valet Parking) 180 Yio Chu Kang Road Singapore 545628 Tel: 6282 7180 Branch: Blk 88 Bedok North St 4 (Behind Bedok Police Station) Tel: 6442 5180 30 Cosford Road, Singapore 499550 (Near Changi Prison) Tel: 6746 9000 36 Yio Chu Kang Road, Singapore 545553 (Opp. Serangoon Stadium Car Park Entrance) Tel : (+65) 6285 9711

Honey Pork

O

nce you pick up your first piece of this dish, it will be hard to put your chopsticks down. After all, it is difficult to resist fried pork belly glazed with a luring coat of butter, condensed milk, evaporated milk and a touch of spice.

The clever use of pork belly has made it possible for the meat to retain a chewy tenderness that is usually absent in fried meat. Leave the diet at home and tuck in!

Yi Jia La Seafood Restaurant 10, Jalan Tampang Sembawang, Garden Arcade, Singapore 758954 (Opposite Sembawang Shopping Centre) Tel: 6555 5300 Oct - Nov 2011 eMAG

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7/27/11 11:57:30 AM

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by the Sea

AYUKAWA GRAND JAPANESE & ITALIAN BUFFET RESTAURANT at The ZON, have combined the most popular Japanese and Italian food into this wonderful restaurant with the highly creative skills of our chefs.

These distinguished features with a soothing, modernized and spacious environment will deďŹ nitely become the best eating place for everyone!

OPEN FOR BOOKING Ayukawa.indd 3

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F&B directory

Say,

It Tastes Like Home

I

t is an open secret that in the rush to produce palatable food in minimal time, the use of seasoning is common fare in many restaurants.

That is why seasoning suppliers were bewildered when they found out that Say Say Teochew Cuisine had no need for their products.

“They couldn’t understand how we could possibly not use seasoning since everybody else was doing it but we prefer natural flavors.” the owner shares.

In exchange, the restaurant has to invest significantly more time and effort in preparing their dishes – a business move that may be deemed unwise by some.

Some dishes can even take up to 24 hours to prepare in order to allow flavors to sink in naturally.

Even so, Say Say has persisted and prides 22

itself in serving home-style Teochew cuisine that was developed based on the owner’s family recipes. Having grown up in a family of fishermen, the owner believes strongly in serving food made from the freshest ingredients. Coupled with the idea of serving home-cooked food, he naturally found little reason to use seasoning in their dishes.

It is certainly easy to spot the hallmarks of traditional Teochew cuisine in the menu. This includes signature dishes such as Steamed Fish with Dried Radish, Salted Vegetable and Duck Soup, Braised Trotters and more. True to the restaurant’s concept, the presentation of the dishes is simple and resembles food served at home.

For those who are looking for fancy fare with strong flavors, Say Say may not be your cup of tea. However, if

you would like a healthy break from normal restaurant food, this is one place to visit for some heartwarming home-cooked goodness. In fact, the restaurant’s unusual approach has charmed itself a regular group of customers which includes well-heeled businessmen.

“Some of them come here a few times a week. It almost looks like they’re coming home for dinner!” the owner says fondly.

If you are heading down to Say Say like many of their ardent fans, try out one of their special lunch menus at an affordable price of RM6.90. Tuck into Braised Meat with Rice, slurp up healthy Herbal Noodle Soup or try out their unique Dried Radish Duck Noodles.

Head on down before the promotion ends!

eMAG Oct - Nov 2011

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Welcome Home to Ah Ma’s Good Old Recipes

Say Say Teochew Restaurant Main Shop: 11.30am – 2.30pm, 5.30pm – 9.30pm 60 &62, Jalan Setia 12/1, Taman Setia Indah, 81100 Johor Bahru, Johor Branch: 11.30am – 9.30pm 86 Jln Sutera Tanjung 8/4, Taman Sutera Utama, 81300 Johor Bahru, Malaysia Branch: No. 40, Jln Ros Merah 2/11, Tmn Johor Jaya, 81100, Johor Bahru. Johor (Behind Public Bank)

Reservation: 016 / 019 777 7779

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Dine Like You’re in

America

More food, More Service, More Fun!

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

Room Type

Description

Total Cost (RM)

Standard Double

One Queen Size Bed

38.00 ^ nett

Superior Twin

Two Single Beds

48.00 ^ nett

Deluxe Triple

Three Single Bed

58.00 ^ nett

Deluxe Family

One queen Size Bed & one Single Bed

63.00 ^ nett

Junior Suite ( window )

Two Queen Size Bed

88.00 ^ nett

Deluxe Suite ( window )

Two Queen Size Bed, One Single Bed & One Sofa Bed

128.00 ^ nett

Only Here!

Up to 50% discount for Online booking, Corporate, and Member.

HereHotel.com

43 & 45 Jalan Sutera Tanjung 8/2, Taman Sutera Utama, Skudai 81300 Johor Website: www.herehotel.com Tel: +607-5566777 / 888

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R

ealign. echarge. eborn.

Take a holistic approach to wellness with our award winning services • Tui Na Therapeutic Massage • Neck & Shoulder / Back & Shoulder Therapeutic Massage • Children’s Reflexology • Foot Reflexology • Ear Candling • Fish Spa

Reborn Healthcare Sdn. Bhd. 61 & 63, Jalan Sutera Tanjung 8/2 Taman Sutera Utama, Skudai 81300 Johor Bahru.

Tel: 07 5588 488

Business Hours: 10.00am – 1.00am (Open Daily)

KUALA LUMPUR

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INDONESIA Kuta, Bali

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10/18/11 12:26:21 PM

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A Touch of England in an Old World ambience

Serving only

QualitySteak!

No. 1, Jalan Glasiar, Taman Tasek, 80200n Johor Bahru, Johor Tel: 07 – 232 3167 Fax: 07 – 235 1767 www.GeorgeandDragonCafe.com

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Golden honey in colour, Chang Beer has a complex aroma – a smoky and peaty blend of sweet green apples and vanilla – and a beautifully balanced flavour which is crisp, smooth and incredibly refreshing.

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Exclusively distributed by – Delfi Singapore Pte Ltd, 7 Gul Circle, #02-01 Keppel Districentre, Singapore 629563. Tel : 64904363.

Chang Beer has received ultimate accolade for product quality having been awarded a Gold Medal in the Beers, Water and Soft Drinks category at the prestigious MONDE SELECTION Bruxelles – World Selection of Quality 2008.

10/17/11 5:49:11 PM

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 order the top quality steamed fish as well.

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 should definitely be your choice.

老 亚弟肉骨茶 Add: 34 Whampoa West, #01-67, Singapore 330034.

Operating Hours: 7am – 3pm (Daily) Contact: 97555250

H

eartland Culinary Star Q

uality does not always have to come with a hefty price tag. At Jing Long Seafood Restaurant, it is possible to have your seafood and eat it too.

The restaurant started out of a common love for food among three friends and embarked on its first steps as a small Chinese hawker stall in Bedok. With support from their customers who acknowledged their dishes, the owners took a leap of faith and developed into a full-fledged restaurant ten years later. With air-conditioning and a cozy dining environment, customers are able to dine comfortably and feel at home.

Innovation is often on Jing Long’s menu such as the Crispy Seafood Delight & Duck with Crepe, which is an Asian twist on the French favorite. With roast duck, fresh prawns and water chestnut sandwiched between fresh crepe and served with thousand island sauce, this dish packs savory crunch. Don’t forget to try the Scallop & Banana with Bak Gua Roll as well. This dish consists of scallops, shrimps, banana and Singapore’s beloved barbecued pork (Bak Gua) all rolled together and fried to crisp perfection. The banana adds a sweet surprise in every bite.

Sometimes, the good things in life are just round the neighborhood!

Jing Long Seafood Restaurant Blk 412 Bedok North Ave 2 #01-152 Singapore 460412 Tel: 6442 9398

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www.kims.com.sg

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ore Than a Hokkien Mee Legend

“My father is a great man. He saw something beyond his seemingly mundane work of frying Hokkien Mee and turned it into a higher calling.” Mr Yong Tan says fondly of Mr Tan Kue Kim, otherwise known as the legendary “Hokkien Mee Master”.

The senior Tan will probably be well remembered by many as the man who fried and served Hokkien Mee in long sleeved shirts and a sparkling Rolex watch. In fact, this image is so memorable that it has become the logo for Kim’s Place chain of eateries and restaurants.

It is no mean task for a F&B business to survive for over 45 years in Singapore. Yet it was Mr Tan’s perseverance and dedication to quality that has allowed Kim’s Place to grow over the years, one plate at a time.

Kim’s had started out from a small stall in 1965 and built their reputation from their famed Hokkien Mee, which the senior Mr Tan had mastered as a teenager under the watchful eye of his cousin. Not content with mediocrity, Mr Tan continued to study and improve the winning dish. It is also such spirit of adventure and determination that pushed him to establish a seafood eating house in 1984. While the family worked with various chefs initially, Mr Tan eventually took over kitchen duties and

revolutionized his business by adding new items such as Black Pepper Crab in Hot Pot, Claypot Abalone Mee, Fish Maw Soup, and a host of other delectable items into the menu.

Mr Yong Tan joined the family business since 1989 and from 1996, he injected modern management practices as well as new elements into the menu including Hokkien Oyster Mee, Cheese Live Lobsters and Cheese Crabs. Even though the restaurant has expanded into a few branches, the family believes in maintaining food quality.

“We believe it is good ethics to serve quality food to our customers.” Mr Yong Tan emphasizes.

While Hokkien Mee and its variants continue to be a staple at every table, fans now flock to Kim’s Place for the many other dishes that the restaurant serves. Innovation and a relentless pursue for quality continues at Kim’s Place- which is good news for foodies indeed!

Claypot Abalone NOODLE

Kim’s Place Seafood Restaurant 43 Joo Chiat Place S(427767) Tel: 6742 1119 (11am - 3am) 3014 Ubi Road 1 301-308 S(408702) Tel: 6749 6855 (11am - 11am)

Warong Kim’s Seafood 201D Tampines St 21 #01-1171 S(524201) Tel: 6786 6390 (7am - 1am)

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CHILLI CRAB

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Yi Jia Le

Seafood Restaurant B utter C rab � 皇 � 蟹

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Oct - Nov 2011 eMAG

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