Video Blog: ieat learns to make Potatoes Duphinoise!
Here's a simple potato dish you can whip up that is delicious and so easy to make!
BTW, Chef Tim has just joined WineGarage as their head chef. So if you want to taste his food first hand, you know where to find him!
Heng Heng Bak Kut Teh: The one with the optional Abalone
Fancy a $128 Bak Kut Teh? Well, if you are an Abalone afficianado and just have that craving for some Abalone, then you just might pop down to Heng Heng to order one. The rest of us, Abalone apatheticians might stick with just the pork ribs and keep the extra $118 for a rainy day...... or some Wagyu beef. To each his own I guess.
Hup Cheong Hakka Yong Tau Fu: Why "Yong" Tau Fu?
Hakka Yong Tau Fu (40 cents per piece min 5 pcs)
Ever wondered why Yong Tau Fu is called YONG Tau Fu? Tau Foo we all know is bean curd, but what's teh meaning of "Yong"? Well as it turns out, the word "Yong" is actually a simplification of the Hakka dialect "Nyiong" which means to stuff. Thus Yong Tau Fu simply means stuffed bean curd.
But both you and I know that they have other stuff besides stuffed bean curd right? The same meat or fish paste can be used to stuff everything from bittergourd to eggplant. I guess someone long ago thought that we should eat more veggies besides just bean curd and started stuffing lady fingers as well.
Ever wondered why Yong Tau Fu is called YONG Tau Fu? Tau Foo we all know is bean curd, but what's teh meaning of "Yong"? Well as it turns out, the word "Yong" is actually a simplification of the Hakka dialect "Nyiong" which means to stuff. Thus Yong Tau Fu simply means stuffed bean curd.
But both you and I know that they have other stuff besides stuffed bean curd right? The same meat or fish paste can be used to stuff everything from bittergourd to eggplant. I guess someone long ago thought that we should eat more veggies besides just bean curd and started stuffing lady fingers as well.
The Polls: The Best Hawker Centre in Singapore!
Thanks to everyone who wrote in with your nominations!
It took a while to count all the nominees but here are the Top Ten Hawker Centres as nominated by our readers:
The Polls are opened! May the best Hawker Centre win!
Everyone gets three votes!
It took a while to count all the nominees but here are the Top Ten Hawker Centres as nominated by our readers:
- Old Airport Road
- Maxwell Road
- Chinatown (Smith St)
- Chomp Chomp
- Tiong Bahru
- Whampoa
- Hong Lim
- Changi Village
- East Coast Lagoon
- Ghim Moh
The Polls are opened! May the best Hawker Centre win!
Everyone gets three votes!
Seng Huat Bak Chor Mee: Bak Chor Mee round the clock!
Bak Chor Mee (with extra mushrooms) $4
There is no shortage of good Bak Chor Mee stalls in Singapore. It ranks right up there alongside Chicken Rice in terms of popularity and the number of good stalls around. But it is something not many tourists come to Singapore seeking to eat. I can't really figure out why this is so. Perhaps the Singapore Tourism Board had failed to market this particular dish during the 70's when they were heavily promoting Newton Circus as a Tourist destination. When we did our polls on the favourite hawker dish amongst Singaporeans, Bak Chor Mee came in third. We all like it, yet when our overseas friends come to Singapore, do we actually bring them to eat Bak Chor Mee? They are more likely going to end up eating Chicken Rice and Chilli Crabs right?
Yong Li Fa Ji Fish Soup: The day I learnt to eat Fish Head
Whenever we sit down to have a meal as a family and there is a whole fish around, the head and tail of the fish invariably ends up on my mother or mother-in-law's plate. The problem starts when we have both mothers sitting on the same table with only one fish head........
I never thought that fish head would be such a favourite amongst our foodies. When I posted my question on our facebook page, it garnered so many responses! It seems like foodies really love their fish heads! What is surprising is that even young people love it! I had always thought that it was something for the older folks.
The eyes have it!
The favourite parts of the fish head seems to be the cheeks and the jelly bits behind the eyes. I guess eating fish head is like eating stuff like chicken feet and pig trotters. It's all the fiddly, slimy, jellylike bits that get some people excited and others cringing. Some folks also said they like the two strips of meat on the top of the head and others go straight for the brains! Of course you have probably been told that eating fish brains will make you smarter. Well, if the fish were so smart, you wouldn't be eating its brains would you? In the same vein I don't think eating too much chicken would make you "chicken".
Uncle Smart has been extolling the beauty of fish head soup from this stall since the days before the food centre was renovated. I must admit I have not been a big fan of fish head but today I think I have seen the light. (Maybe eating the fish eyes has made my eyesight more acute). Compared to the sliced fish soup, the fish head soup as so much sweeter and the flavours was so much more complex and satisfying. I can't say that I like all the fiddly bits yet, but I am certainly ordering fish head soup instead of the ordinary slice fish soup the next time I visit! 4.5/5
Conclusion
This is one of the best fish soups I have had in recent memory. The fish head soup is much better than the sliced fish soup, so if you are after a robust, full bodied fish soup, go get a head!
So are you a fish head lover? Let us know why you like fish head so much!
Yong Lai Fa Ji Cooked FoodMacpherson Food Centre
#01-66
79A Circuit Road
5am to 9pm
Closed Sun and Pub Hol
View Larger Map
Life Compact SOD Tea: It's all about Antioxidants!
Advertorial
It might sound ironic, but over the last few years while I have been blogging about hawker food, I have become more concerned about the health benefits of what I eat. So while I have been going around Singapore looking for the best hawker food, I felt the need to balance the less than healthy stuff that I eat with other stuff that is more healthy. As a result, I have been taking my five green juice and a big bowl of fruits religiously almost everyday.
Last year I made another drastic change to my eating habits and that is to cut back on added sugar. The medical community as a whole has started to realise just how detrimental refined sugars are to health and have started to place daily recommendations for the amount of sugar you take everyday. The way I look at it, you were given a pancreas that can only produce that much insulin in a lifetime. So if you eat lots of sweets made from refined sugars, then your pancreas has to make more insulin earlier on in life and you would run out of the capacity to make insulin when you reach middle age. Diabetes is then the result.
So last year, I began to cut back on sugars by switching from Teh Si Siu Dai (less sugar) to Teh Si Kosong and eventually to Teh O kosong. From there it was a natural progression to just drinking Chinese Tea. Now Chinese Tea is my staple beverage. Zero sugar, Zero calories, lots of antioxidants and its great for getting rid of cholesterol.
Aside from Chinese Teas, another alternative to the sugared beverages are the Herbal Teas. In general, I think people refer to Herbal Teas as any Tea that is made from plants other than the camillia senensis which is the one plant that is responsible for all the Chinese Teas as well as the more familiar Ang Moh (Western) Teh. Herbal Teas are particularly good if you are sensitive to caffeine and want a nice soothing drink just before bed as they don't contain caffeine.
I was asked to taste test some SOD Tea which is one of these herbal teas that are made from the Rooibos plant which originate from Africa. This is the first time I have come across this particular Herbal tea and it is said to have beneficial antioxidant properties without the caffeine. This tea has an interesting taste which reminded me of Luo Han Kuo but without its sweetness. It is quite pleasant and doesn't have the tannic aftertaste of normal tea. It comes in a few flavours. The Lemon SOD Tea was wonderfully refreshing and best served with ice while the brown rice tea reminded me of Japanese genmaicha (roasted rice green tea) which is a very soothing drink just before bed. These ones come in tea bags which you steep in hot water like a normal tea bag. They also have a version that has probiotics and is supposed to have a slimming effect. This slimming tea comes in a powder form and can only be mixed with cold water. I found this one a little to grainy for me and prefer the other versions.
Special for ieatishootipost readers
It's too bad that we just missed the Life Compact SOD Tea Time event on the 8th-9th July, where they gave away 2000 boxes of SOD tea. But never mind, if you are interested to sample the tea, I have arranged for some samples and 100 pc of $5 vouchers for you to use to buy the tea at NTUC, Watson, Unity, Guardian, Prime and some medical halls.
You can pick up the vouchers at Good Morning Nanyang Cafe (recently voted best Kaya Toast in the Sunday Times), 108 Robinson Road.
More information about SOD tea can be found at their website here
It might sound ironic, but over the last few years while I have been blogging about hawker food, I have become more concerned about the health benefits of what I eat. So while I have been going around Singapore looking for the best hawker food, I felt the need to balance the less than healthy stuff that I eat with other stuff that is more healthy. As a result, I have been taking my five green juice and a big bowl of fruits religiously almost everyday.
So last year, I began to cut back on sugars by switching from Teh Si Siu Dai (less sugar) to Teh Si Kosong and eventually to Teh O kosong. From there it was a natural progression to just drinking Chinese Tea. Now Chinese Tea is my staple beverage. Zero sugar, Zero calories, lots of antioxidants and its great for getting rid of cholesterol.
Aside from Chinese Teas, another alternative to the sugared beverages are the Herbal Teas. In general, I think people refer to Herbal Teas as any Tea that is made from plants other than the camillia senensis which is the one plant that is responsible for all the Chinese Teas as well as the more familiar Ang Moh (Western) Teh. Herbal Teas are particularly good if you are sensitive to caffeine and want a nice soothing drink just before bed as they don't contain caffeine.
I was asked to taste test some SOD Tea which is one of these herbal teas that are made from the Rooibos plant which originate from Africa. This is the first time I have come across this particular Herbal tea and it is said to have beneficial antioxidant properties without the caffeine. This tea has an interesting taste which reminded me of Luo Han Kuo but without its sweetness. It is quite pleasant and doesn't have the tannic aftertaste of normal tea. It comes in a few flavours. The Lemon SOD Tea was wonderfully refreshing and best served with ice while the brown rice tea reminded me of Japanese genmaicha (roasted rice green tea) which is a very soothing drink just before bed. These ones come in tea bags which you steep in hot water like a normal tea bag. They also have a version that has probiotics and is supposed to have a slimming effect. This slimming tea comes in a powder form and can only be mixed with cold water. I found this one a little to grainy for me and prefer the other versions.
Special for ieatishootipost readers
It's too bad that we just missed the Life Compact SOD Tea Time event on the 8th-9th July, where they gave away 2000 boxes of SOD tea. But never mind, if you are interested to sample the tea, I have arranged for some samples and 100 pc of $5 vouchers for you to use to buy the tea at NTUC, Watson, Unity, Guardian, Prime and some medical halls.
You can pick up the vouchers at Good Morning Nanyang Cafe (recently voted best Kaya Toast in the Sunday Times), 108 Robinson Road.
More information about SOD tea can be found at their website here
Noi's Mee Poh Tar: The famous one at Jalan Datoh
If you ask around for Mee Pok recommendations, someone might just mention the one at Jalan Datoh. Yes, this is one of those quite famous stalls that have their band of supporters who have been eating there for years! Our friend Damien has been eating this Mee Pok since he was a knee biter and even though quite a few people have told me that they used to be much better (We Singaporeans just love to complain don't we?), Damien says that he still enjoys it.
Da Jie Wanton Mee: Feet Licking Good!
Braised Chicken Feet $2
The photo of chicken feet should elicit one of two responses. Some would cringe, whilest others would start linking their own fingers!
Yes, this is the stuff of "Who Dares Wins" -- for people in the west that is. For us here in Asia, chicken feet are feet linkin' good, especially when they are braised till the tendons have all been gelatinized and the flavours of the braising sauce have totally penetrated down to the bone. The wonderful thing about eating chicken feet is how much mileage you actually get out of it. A plate of these would set you back $2, but you would spend at least a good 15 minutes nibbling on the soft bits, getting at the crunchy bits and spitting out the spent metatarsal bones. And after you finish the whole plate, some might go back to the pile of bones to polish off any bits that you might have just missed out on.
Yes, this is the stuff of "Who Dares Wins" -- for people in the west that is. For us here in Asia, chicken feet are feet linkin' good, especially when they are braised till the tendons have all been gelatinized and the flavours of the braising sauce have totally penetrated down to the bone. The wonderful thing about eating chicken feet is how much mileage you actually get out of it. A plate of these would set you back $2, but you would spend at least a good 15 minutes nibbling on the soft bits, getting at the crunchy bits and spitting out the spent metatarsal bones. And after you finish the whole plate, some might go back to the pile of bones to polish off any bits that you might have just missed out on.
If you love chicken feet, you are going to love this place. Two adjectives that make every Singaporean happy are used to describe the food here -- Cheap and Good. Cheap is great and Good is good, but put them together and you have basically promulgated our Singaporean manifesto. How cheap? Well a plate of wonton mee with chicken feet, pork ribs, char siew, fried wanton and boiled wanton will set you back $3.50. A plate of three chicken feet, (that's nine long fingers of shiokness, 3 stubby thumbs of delight, plus 3 pads of pleasure) will only set you back $2. How Good? Well, the chicken feet come to you intact and only fall to pieces when you wrap your lips around it and start applying negative pressure. That perfectly fried skin which has been braised till its like soft tau pok skin slides right off so that you can spit the bones out in one breath. And the flavours are just perfectly balanced so that your whole mouth is tingled all at the same time. 4.5/5
Conclusion
Cheap? Cheeaaap. Good? Not good, verrrry Good. If you haven't learnt about the pleasures of braised chicken feet, this is where you might want to start.
Da Jie Famous Wanton Mee 209, Jalan Besar (Sam Leong Road)
96670087
7am to 2pm daily
Closed on Sun and PH
View Larger Map
Senor Santos: Meat, Meat and more Meat!
Review by Holydrummer
This post is dedicated especially to all Brazil fans - which is really half of our entire population!
I think that some of you are probably wishing that Felipe Melo would retire (early) as a professional footballer to be a passador. He would be happier.
Just look at his elder brother:
Senor Santos is situated right smack in the middle of Clarke Quay, promising a hip and fun dining atmosphere. The restaurant's interior is very spacious - perfect for that huge group outing or family gathering - yet it also provides a cosy and intimate ambience, with chic and stylish decor themed after the national colours of Brazil.
ieatishootipost on Singapore Discovered!
In case you haven't been able to catch the clip on ChannelNewsAsia, here is the segment on food!
Many thanks to Sen for the video upload!
Yuan Chun Famous Lor Mee: Lor Mee that spans the generations
There are few Lor Mee stalls that have such a long legacy as Yuan Chun Famous Lor Mee and this blog would not be complete without the mention of this very famous Lor Mee as its own signboard quite proudly declares.
I had tried to blog this place three times before, but they have been closed everytime. This time I was in luck. While I was lining up for my bowl of Lor Mee, I met a man who had been eating the Lor Mee there for over forty years. He was only knee high when he first started and this is the only Lor Mee stall that he ever eats at. He has been eating here since the stall was still along Boon Tat street before moving to its present location at Amoy St Food Centre in 1984. He remembered that as a student, he used to buy the cheapest bowl of Lor Mee for just 20 cents. Those were the days when you could just buy Lor Mee without the ingredients, ie just the noodles bathed in Lor. The cheapest bowl nowadays is still, amazingly only $2, but it does come with a bit of ingredients.
Chye Kee Chwee Kway: Freshly milled from rice!
I never thought I would ever get to eat Chwee Kueh which is freshly milled from broken rice! When I blogged about Ghim Moh Chwee Kueh in my last post, I thought I was already quite fortunate to be able to find an Uncle who still made Chwee Kueh himself rather than buying them from the factory. So when Uncle Smart alerted me to this particular Chwee Kueh stall in Macpherson, we had to summon the ieat brigade to go check it out.
The Polls: Best Hawker Centre in Singapore
Ok its time to find out which Hawker Centre is the BEST in Singapore! I posed this question on our Facebook Fanpage recently and it attracted quite a lot of responses. As you can expect, names like Old Airport Road, Chomp Chomp, Maxwell, Amoy St and Golden Mile have come up quite a few times, while Newton FC got zero nominations.
So let's find out the favourite Hawker Centre amongst the ieaters! You can nominate up to 3 hawker centres and we will close the nomination round at the end of the week.
So let's find out the favourite Hawker Centre amongst the ieaters! You can nominate up to 3 hawker centres and we will close the nomination round at the end of the week.
Tiong Bee Bah Kuk Teh: Tender Ribs and Trotters you can remove your dentures to eat!
Braised Ter Kah (Trotters)
You know that old people like to eat pig trotters right? In the good old days when almost every Ah Peh or Ah Mmm had a full set of dentures (they are still around), trotters were THE dish for the dentally destitute. I used to think that the lack of teeth was the reason why elderly people like to eat trotters but recent medical research has uncovered another, more interesting reason.
I am sure you would have noticed how you prefer to eat certain things at certain stages in your life right? I know that as I grow older, I prefer to eat more veggies and less meat. When I was a teen, I was a reckless carnivore. There is a scientific explanation why kids don't like their veggies. It is because their tongues are more sensitive to bitter tastes than adults are. Perhaps it is a built in instinct to safeguard kids from picking up poisonous plants to eat in the days when we were still cave dwellers. When you are a teenager, you go through a growth spurt and require high protein foods and lots of calcium. That might explain why teenagers love to eat meat.
You know that old people like to eat pig trotters right? In the good old days when almost every Ah Peh or Ah Mmm had a full set of dentures (they are still around), trotters were THE dish for the dentally destitute. I used to think that the lack of teeth was the reason why elderly people like to eat trotters but recent medical research has uncovered another, more interesting reason.
I am sure you would have noticed how you prefer to eat certain things at certain stages in your life right? I know that as I grow older, I prefer to eat more veggies and less meat. When I was a teen, I was a reckless carnivore. There is a scientific explanation why kids don't like their veggies. It is because their tongues are more sensitive to bitter tastes than adults are. Perhaps it is a built in instinct to safeguard kids from picking up poisonous plants to eat in the days when we were still cave dwellers. When you are a teenager, you go through a growth spurt and require high protein foods and lots of calcium. That might explain why teenagers love to eat meat.
Durian Degustation VI: The Aftermath!
Photos by Holybro, lkhnoel and Legendation
Yes we Singaporeans are crazy about Durians! What else can explain how we could fill 80 seats in less than an hour when the invite was sent out last month. How else would you explain that people would happily pay $25 to sit by the roadside to eat a fruit and get their hands all gooey and sticky and return home with a stench on their hands and in their breath?
Thanks to everyone who came to the our Durian Degustation last Friday evening. It was a blast! Even though the season has not been quite as good as in previous years, our DurianMan Ah Loon still managed to come up with 6 varieties of Durians including the Mao Shan Wang, Hong Sia, D13, XO and Golden Poenix.
Many thanks to Joao, Dennyz and Teo for helping to organize the event. Thanks also to my camera team of Holybro, lkhnoel and Legendation!
Many people were asking me when I would organize the next one. Well, it would depend on the demand for it. So if you would like to see another Durian Degustation soon, please write in the comments!
Chef Icon Nature Bakery: Nature At Its Best
Reviewed by Damien
First established in the far eastern enclave of Changi Village, the proprietors of Chef Icon heeded the calls of their regulars to centralize their operations and moved closer to the CBD.
I'm extremely glad they did.
Now nestled in a quaint conservation shophouse along Kampong Bahru, Chef Icon’s 3 iconic repertoires include the Chocolate Travona Cakes, Hokkaido Swiss Rolls and New York Cheesecakes which are baked with only all natural ingredients.
The Chocolate Travona Cakes ($28.80/500gm and $56.80/1kg)
First established in the far eastern enclave of Changi Village, the proprietors of Chef Icon heeded the calls of their regulars to centralize their operations and moved closer to the CBD.
I'm extremely glad they did.
Now nestled in a quaint conservation shophouse along Kampong Bahru, Chef Icon’s 3 iconic repertoires include the Chocolate Travona Cakes, Hokkaido Swiss Rolls and New York Cheesecakes which are baked with only all natural ingredients.
Hong Kong Soy Sauce Chicken: The best and cheapest I have come across so far!
Soy Sauce Chicken $14 each
What's better than really good food? Really good food that is cheap as well, that's what.
You know what I am talking about right? You eat something that is really good and you feel happy, but when the food is really shiok and you want to make a return trip soon, the price is going to be one of the critical factors in your decision making process. So it is when I was eating this marvellous Soy Sauce Chicken. I kept thinking that this chicken so good and I can have a whole half chicken for only $7! Now that is something that makes me happy.
Video Blog: Ieat learns to cook Fish and Chips
Did you know that this year marks the 150th anniversary of the invention of that iconic British dish, Fish and Chips?
In order to celebrate this simple yet undeniably addictive British fare, I have asked our friend, Chef Tim to show us how to make a really good fish and chips!
The chips were excellent and has that real potato taste, unlike most of the frozen chips that are being served in restaurants nowadays. But the real surprise is Tim's Beer Batter which is the crunchiest, most satisfying fish I have eaten for a long while!
Here is the recipe for easy reference.
Tim's Beer Batter Recipe
Plain Flour 200g
Rice Flour 200g
Baking Powder 1 tsp
Honey 1 Tblsp
Salt 1 tsp
Water 100mls
Beer 500mls (ice cold)
Hope you enjoy the videos! Do write in and let us know how you went with your Fish and Chips!
In order to celebrate this simple yet undeniably addictive British fare, I have asked our friend, Chef Tim to show us how to make a really good fish and chips!
The chips were excellent and has that real potato taste, unlike most of the frozen chips that are being served in restaurants nowadays. But the real surprise is Tim's Beer Batter which is the crunchiest, most satisfying fish I have eaten for a long while!
Here is the recipe for easy reference.
Tim's Beer Batter Recipe
Plain Flour 200g
Rice Flour 200g
Baking Powder 1 tsp
Honey 1 Tblsp
Salt 1 tsp
Water 100mls
Beer 500mls (ice cold)
Hope you enjoy the videos! Do write in and let us know how you went with your Fish and Chips!
Fei Lou Porridge: Boneless Chicken Wings!
If you are heading to Telok Blangah Crescent for Hai Kee Char Kway Teow, do check out the BONELESS chicken wings from Fei Lou Porridge along the next aisle. Yes, you heard me right, these are chicken wings where the bones have been removed and at $1.20, it is quite an affordable luxury to eat chicken wings without having to gnaw the meat off the bones. It is very tasty, but I do find it a bit on the oily side because when the bones are removed, oil tends to seep into the space where the bones were. Otherwise, it was like eating Chicken Nuggets except that you know this is at least real chicken meat instead of chemical fillers! 4/5
ieat's Prata Workshop: The flips and the flops!
We had a great workshop last Saturday. Over 30 participants turned up to learn how to make Roti Prata and we must have made more than 20 different types of pratas ranging from kosong to Luncheon Meat to chicken chop and cheese. The one that really stood out was the Japanese Prata, which might just be a world's first. Everyone was raving about it at the end of the session!
Thanks to everyone for coming to the session and really getting into it! Special thanks to Champagne, Joao and Soundman for helping me organize the session.
This session was made possible through the sponsorship of Mayer Live Kitchen who have allowed us the use of their beautiful showroom at Great World City. Mayer is the distributor for CuisinArt and KitchenAid, both very solid machines which I rely on in my kitchen experiments.
Ieatishootipost readers can buy Mayer products at a very special discounted rate. What you need to do is to write to marketing@mayer.com.sg to get a quote for any of the appliances in their product range! You can have a look at their brochure at www.mayer.com.sg.
The Ramen Polls: And the winner is...... Santouka!
Our results show that Santouka 35.4% is quite clearly the favourite Ramen ya for our readers followed by Ippudo 27% who just nudges Marutama 25.8% into third place by the width of a Ramen noodle. Tampopo 24.6% follows closely behind at fourth place.
Many thanks to all 1430 readers who logged in to vote!
Ah Guan Mee Pok: Mee Pok Tar for the New Generation
Mee Pok Tar Jia Liao (Mee Pok with extra ingredients) $5
It is good to know that some of our enterprising hawkers have taken on the Japanese Ramen concept and brought our own Mee Pok Tar to the next level. The idea of taking an "old signboard" and converting it to a standalone restaurant is certainly not new and some well loved brands like Ya Kun, Hock Lam and Boon Tong Kee have already done it. Even with Mee Pok, old brandnames like Chai Chee and Seng Kee have already gone onto opening out of their own shophouse. So what Ah Guan is doing is not really version 2, but more like version 2.5.
The reason that Ah Guan is version 2.5 is because he is incorporating Japanese processes into his bowl of Mee Pok Tar. Each part of the process in making your bowl of Mee Pok is carefully measured to ensure consistency. The Mee Pok is outsourced, but it is made to Ah Guan's exacting recipe. When it arrives, the Mee Pok is first portioned by weight and then sqeezed tight to make it curly. During the cooking process, they use a timer to make sure that each portion is cooked for precisely 36 seconds.
Over at Ah Guan, you can only order Mee Pok. They don't have Mee Kia because the owner, Eric felt that his recipe will not work very well with Mee Kia. This is exactly the kind of thinking that the Japanese apply to their Ramen. Each bowl is designed with the perfect pairing of a certain type of noodle to a certain sauce and this cannot be changed by the customer as it would affect the intended flavour of the noodles. Another thing that cannot be requested is tomato sauce. The noodles are flavoured with a special sauce and vinegar and you have a choice of whether you want chilli or not. But you can't ask for tomato sauce as it would spoil the taste of the noodles.
What I like about Ah Guan is that you have the option of adding really good stuff like scallops, crayfish and fish slices to your Mee Pok. They still sell the normal bowl of Mee Pok for $3, but if you are really going for a great bowl of Mee Pok, just add another $2 and you get their special bowl which is packed with the extra goodies! 4.5/5
Besides the Mee Pok, they also serve Teochew style porridge at Ah Guan. Teochew style porridge, unlike Cantonese and Hainanese porridge is basically whole grains of rice in water. The typical ingredient that is added is usually sliced fish, but over at Ah Guan, you can choose from scallops to crayfish. The ingredients are quite generous for the price you pay. We managed to fish out 2 or 3 pieces of dried scallops from our $6 claypot porridge which is excellent value! 4.25/5
Conclusion
Its good to see our own Mee Pok taken to the next level! Ah Guan Mee Pok dishes out a great Mee Pok experience that goes beyond just that bowl of noodles by creating an environment to dine in which is modern yet alludes to tradition. This is the way to go for our famous hawker dishes!
Its good to see our own Mee Pok taken to the next level! Ah Guan Mee Pok dishes out a great Mee Pok experience that goes beyond just that bowl of noodles by creating an environment to dine in which is modern yet alludes to tradition. This is the way to go for our famous hawker dishes!
Ah Guan Mee Pok
69 Syed Alwi Road
8am to 10pm daily
62960069
Good Morning Nanyang Cafe: Now at Robinson Road!
This Stall is Closed
Orange Ciabatta $2.70, Teh Si $1.40
Our good friend Liverpool has opened his brand new Cafe over at Robinson Road. The kakis went down to check out his new joint today right after we ate Ramen at Men Tei which is just across the road. If you are a regular reader of the blog, you would know that Good Morning Nanyang Cafe has been our kakis' de facto meeting place since Liverpool first invited me over to his stall to take some photos for him way back in 2006. Since then, he has been an integral part of our community and is also the moderator in our forum.
My wife, who is a coffee drinker still says that Nanyang Cafe serves one of the best cups of kopi in Singapore. For me, my regular order is Teh Si Kosong with his signature Orange Ciabatta with freshly made kaya. This is something really unique and when I brought some new friends to try it today, they have become instant fans! 4.5/5 So to all ieatishootipost readers who are working around the area, do drop by for a cup of kopi and try their Orange Ciabatta toast!
You can read my other post on Nanyang Cafe here.
Here's fellow food blogger, Camemberu's review.
Men Tei is just across the road! We had their Shio Ramen again today and it was excellent!
108 Robinson Road
(Inside Melior International College)
Singapore 068900
Opens 7.30am to 7pm Mon- Fri
Sat: 7.30am to 2.30pm
View Larger Map
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