Good Chai People is a new Chai cafe specialising in handmade artisanal sticky chai and they will be opening at East Coast Road on 24 Sep 2022.

Located along 225 East Coast Road—the same stretch where you can find other popular cafes in the east of Singapore including Neptune, Project Acai, Brawn & Brains, and Plain Vanilla—Good Chai People

You can enjoy their Homemade Sticky Chai Latte—brewed with oat milk and coconut sugar—along their freshly-baked pastries, and pairs well with brunch fare and mains.

Photos credit: Good Chai People

Are you excited for the newest addition to the cafe scene in the east of Singapore for your chai fix?

Good Chai People
225 East Coast Road
Singapore 428922
Daily: 8am – 10pm

Popular lifestyle cafe, PS.Cafe has opened a new outlet at i12 Katong in the east of Singapore on 24 May 2022.

Photo credit: PS.Cafe

PS.Cafe’s newest outlet in Katong comes with a breezy terrace that is the perfect spot for people watching.

The outdoor patio is also a pet-friendly space, you can bring your furkids along for a meal.

Other than the classic PS.Cafe dishes such as PS.Big Breakfast, PS.Burger Truffle fries and Sticky Date Pudding, there are also new additions to the menu at PS.Cafe Katong.

PS. Cafe has long been known to serve up one of the best sticky date puddings in Singapore, and we can only agree. This warm plate of pudding is always served at the perfect temperature and has a spot-on balance of flavours – definitely worth every penny!

PS.Cafe Katong
112 East Coast Road, #01-01/02/03,
i12 Katong, Singapore 428802

Ma La Ma La Tang is a new casual eatery at 37 East Coast Road which specialises in Mala Tang. Good news for Easties who love Mala dishes!

Ma La Ma La Tang charges a flat rate of S$2.88/100g for all ingredients and there are five different soup bases to choose from:

• Mala (mild, medium or spicy)
• Green Pepper
• Tomato
• Mushroom
• Dry Mala

Photos credit: Ma La Ma La Tang

They are currently offering a 20% discount off the total bill from now until 19 Dec 2021.

Ma La Ma La Tang
37 East Coast Road
Singapore 428755

Pâtisserie CLÉ is opening a second outlet at Lucky Heights neighbourhood near Siglap and Bedok.

First established as an online pâtisserie in 2018 by local pastry chefs Germaine Li and Joy Chiam, Pâtisserie CLÉ (clé is French for ‘key’) specialises in French cakes, tarts, and bakes.

The local brand opened its first physical space in Paya Lebar Office and the second outlet will be located in Lucky Heights neighbourhood where fans can get a range of tarts and
entremets as well as a new selection of viennoiseries.

The star highlights are unique creations that pay homage to the Lucky Heights neighbourhood and they include The Lucky Clover—a twist on puff pastry swirls with generous sprinkles of fragrant spring onion, garlic and bacon—and the Truffle Ziggy, a savoury bite filled with truffle cream, wild mushrooms, arugula, cherry tomatoes and feta cheese, which is inspired by the iconic zig-zag stairway in the Lucky Heights neighbourhood.

Pâtisserie CLÉ is perhaps best known for its Tart Gift Box with a choice of eight tarts and you have to try the signature Orh Blanc Tart which is an interesting fusion of the French Mont Blanc dessert and the local orh nee flavour.

Do note that Pâtisserie CLÉ Paya Lebar will be closed momentarily for renovations. It will be re-opened in April with a refreshed look.

Pâtisserie CLÉ
79 Lucky Heights, Singapore 467627
Tel: +65 8127 3925
Wed – Sun: 9.30am – 6.30pm
Closed on Tue

It is hard to pass up on Japanese food—let alone Japanese buffets where you are free to indulge in endless fresh sashimi, maki and other Japanese delicacies. While we can never get enough of Japanese buffets, it is sometimes hard to decide which Japanese restaurant  we should patronise in Singapore (not that we are complaining).

On days when you want to treat yourself to value-for-money Japanese cuisine that will not break the bank, Shin Minori is an affordable option you should consider. Best known for its a la carte buffet offering, the restaurant caters to all sorts of cravings for Japanese food—offering anything from sushi to sashimi, tempura and even heavier alternatives such as soba and udon.

Drop by either one of their outlets at UE Square or Katong Square for lunch or dinner and you will be greeted by the likes of pretty hand rolls, gorgeous slices of sashimi, maki rolls, tempura and more.

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No meal at a Japanese dining establishment is complete unless you have tried their sashimi. Diners can either go for the Sashimi Moriwase, whereby you get a platter of assorted seafood or individual raw fish options including Maguro (Tuna) Sashimi, Hamachi (Yellow Tail) Sashimi and Ika (Cuttlefish) Sashimi.

For the buffet’s price point, we were impressed by the freshness of the sashimi, which came in the ideal thickness that was kept consistent for all the sashimi slices.

For the sushi lovers, there are more than 20 different choices that will please your taste buds.

From chef recommendations such as Karashi Maguro Sushi (Spicy Tuna with Avocado & Tobikko) and Aburi shake Sushi (Seared Salmon) to crowd favourites that include Ebiko Sushi (Prawn Roe) and Crunchy Kani Sushi (Crabmeat with Tempura bits), there is something on the menu no matter what your preferences are!

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Moving on to the Yakimono section, this is where you will find all the scrumptious grilled dishes that taste as appetising as they look. We highly recommend the Saba Shioyaki (Grilled Mackerel with Salt) and Tori Teriyaki (Grilled Chicken with Sweet Soy Sauce) which was aromatic and covered with charred bits, just the way we enjoy grilled meat.

Shin Minori A La Carte Buffet Pricing
Lunch – Sun & PH
Dinner – Mon to Sun, Eve of PH & PH
Adult (S$41.90++), Child (S$31.90++)

Shin Minori
88 East Coast Road
#02-08 Katong Square
Singapore 423371
Tel: +65 6386 7337
Mon to Sat: 11.30am – 2.30pm, 6pm – 10.30pm
Sun: 12pm – 3pm, 6pm – 10.30pm
Nearest Station: Paya Lebar

Harvest is the new kid on the block along East Coast Road, located right opposite i12 Katong. This homely salad and protein bowl bar features an extensive range of fresh ingredients of which you can pick to customise your very own healthy bowl.

Every portion of either the salad or protein bowl comes with one base, one sous vide-cooked protein, three sides, one topping and one dressing. Should you require something refreshing to wash down your food with or simply to cool you down, they also carry a pretty impressive variety of bottled cold-pressed juices.

What is impressive is that they adopt the French cooking technique of sous vide in cooking their proteins—a practice not commonly found in your average cafe. For all you health nuts living on the East side in need of a quick and healthy fix, Harvest is one spot that you should definitely pay a visit to.

Decked out in white walls, minimal decor and lots of plants and wooden furniture, this humble eatery gives off a rustic, almost tropical-like ambience.

The way things work here is pretty straightforward. Simply grab an order sheet and fill in your order that consists of one base, one sous vide-cooked protein, three sides, one topping and one dressing, and submit it at the counter.

What truly impressed us was their use of sous vide to cook their proteins which is not something you would typically expect to find in a cafe.

It takes the hassle and stress away from traditional cooking methods by utilising precise temperature control to deliver even and consistent cooking, ensuring that the final product is always cooked to the right doneness. After which, the dish is completed by either searing or in this case, flame torching for that extra hit of flavour.

Each bowl starts off at S$12 but you will have to top up for premium items such as steak, salmon or avocado.

Our first protein bowl came with Japanese brown rice as its base. For our choice of protein, we went for the dory fillet along with shaved parmesan, marinated cherry tomatoes and an onsen egg  (+S$1) as our sides. Finally, we topped it with bonito flakes and a garlic soy dressing.

The dory was soft and flavourful, and the brown rice was given an extra flavour boost thanks to the parmesan cheese and the runny yolk of the onsen egg. Separately, the ingredients may not have worked but the garlic soy dressing really did well to bring the entire dish together.

The second bowl we got started off with a bed of mixed baby spinach and rocket (+S$1) and a marinated chicken breast as our protein of choice. Our sides comprised broccoli, roasted pumpkin and shimeiji mushrooms which were beautifully topped with furikake and a sesame wafu dressing.

Despite being cooked sous vide, the chicken itself was rather dry. The other vegetable items were decent but special mention has to be made about the roasted pumpkin. Roasted till soft, the pumpkin was incredibly sweet and delicious.

Harvest
81 East Coast Rd,
Singapore 428785
Tel: +65 8715 1625
Daily: 11.30am – 9.30pm
Nearest Station: Eunos

]]> https://www.ladyironchef.com/2017/10/harvest-east-coast-singapore/feed/ 1 https://www.ladyironchef.com/2017/08/comida-mexicana-singapore/ https://www.ladyironchef.com/2017/08/comida-mexicana-singapore/#comments Tue, 08 Aug 2017 11:11:36 +0000 Editorial http://www.ladyironchef.com/?p=141442 Continue reading →]]>

Behold Comida Mexicana, a casual and convivial dining concept etched from long-standing Mexican restaurant brand, Margarita’s.

Having only made its debut a month ago, this new-kid-on-the-block is keen on showing off its spectacular lineup of Mexican fare from the classic Carne Asada, to less conventional items like their Cornflakes Crusted Fish Fillets with Roasted Tomatillo Sauce and Fried Corn.

Tthis is one place that is sure to charm with its authentic flavours and great vibes.

At Comida Mexicana, all dishes are created from scratch using only the freshest imported ingredients from Mexico and the USA, from its various sauces, salsa dips, right down to the marinades.

Photos credit: Comida Mexicana

The Enrollados (S$18) is a dish that should not be missed. Chicken, Monterey Jack cheese, jalapeño and tomatoes are rolled in a wheat tortilla. It is then coated in an egg wash and fried till golden. Take each bite with the accompanying enchilada gravy for a thoroughly addictive starter.

Meat platters for sharing include the Carnitas (S$32), a Mexican pulled pork dish with tortilla, salsa rojas, salsa verde, and guacamole. This rendition features a shredded US pork collar seasoned with cinnamon and other aromatics, then slow-baked in an oven for two and a half hours.

Another must-try on the menu is the Cornflakes Crusted Fish Fillets with Roasted Tomatillo Sauce and Fried Corn (S$32). Crispy cereal-crusted baby snapper fillets are piled high atop a roasted tomatillo sauce with fried corn kernels that adds a smoky aroma.

If these items alone are enough to get you salivating, there is much more to be had. Head on down to Comida Mexicana today!

Comida Mexicana
404 East Coast Rd,
Singapore 428998
Tel: +65 6440 8030
(Closed on Mondays)
Tue to Sun: 11.30am – 3pm, 6pm – 10pm
Nearest Station: Kembangan

British Hainan is a quaint family-run restaurant tucked away along Carpmael Road in the estates of Joo Chiat. They serve a myriad of classic British dishes with a Hainanese twist, but the dishes to die for include their signature oxtail stew and their braised lamb shank.

The owner, Mr. Frederick Puah, considers himself an aficionado of antiques and all things vintage, so dining here will no doubt give you a feel of the good old days. Expect to find age-old vinyl records, old gramophones, and even a public pay phone.

Combining great food, old-school vibes, and exceptional service standards, British Hainan is a place that deserves a visit by generations old and new.

British Hainan exudes a homely feel with no regards whatsoever to organisation—antiques can be seen strewn all over the place. Nonetheless, this organised chaos is precisely why we find this humble establishment so charming.

They cater more to dinner crowds, and only open for lunch on Fridays and Saturdays.

British Hainan’s Sambal Wings (S$8) arrived piping hot and they were well fried without being oily. The sambal sauce was incredibly fragrant and we liked that just the right amount of sambal sauce was used, ensuring that the chicken wings still retained its crispiness.

The Traditional Hainanese Oxtail Stew (S$27.90) is no doubt our favourite item on the menu—this is a stew that is hard to beat. The oxtail itself is melt-off-the-bone tender and the sauce is incredibly luscious without being too heavy, unlike many other stews we have tried.

An interesting point to note is that their stew base is sweetened using root vegetables and fruits such as sweet potatoes, tomatoes, and carrots, not regular cane sugar. The restaurant also prides themselves with not using MSG in any of their dishes.

When the Hainanese Pork Chop (S$14.90) arrived, we were a little taken aback because it did not look like anything special—but how wrong we were. Upon taking the first bite, we were transported to textural and flavour heaven.

The pork chop was incredibly crunchy and the sauce that accompanied it was immensely flavourful. The sauce is sweetened the same way as their stews with no MSG.

British Hainan is undoubtedly one of our favourite restaurants in the East Coast neighbourhood for the very simple reason that it is a place brimming with great food and humble hosts who will do their utmost to ensure you feel at home every time.

British Hainan
75 Carpmael Road
Tel: +65 6336 8122
Sun to Thu: 6pm - 10pm
Fri & Sat: 12pm – 3pm, 6pm – 10pm
(Closed on Tuesdays)
Nearest Station: Paya Lebar

]]> https://www.ladyironchef.com/2017/07/british-hainan-singapore/feed/ 1 https://www.ladyironchef.com/2016/12/stamping-ground-coffee/ https://www.ladyironchef.com/2016/12/stamping-ground-coffee/#comments Sun, 04 Dec 2016 01:00:42 +0000 Editorial http://www.ladyironchef.com/?p=117895 Continue reading →]]>

Shared-space cafes are all the rage right now and we are seeing east-side cafe Stamping Ground Coffee adopting this genius concept at its new location in the Siglap neighbourhood.

Located along Upper East Coast Road, Stamping Ground Coffee shares the same space with a florist—Dawn Q Floral Design. The end result was unexpected; two inherently different businesses co-existing harmoniously in a single venue.

Stamping Ground Coffee—formerly situated at Club Street—is characterised by its minimalistic décors; think white marble counters and rustic wooden chairs. You can choose to dine either indoors or outdoors.

There are a few car park lots located right outside the café and parking is absolutely free of charge. However, do note that the lots are very limited.

From local brand Papa Palheta’s Throwback Blend to Melbourne’s Rumble Coffee Roasters, each coffee run to Stamping Ground Coffee is never quite the same. Blends are on a rotational basis and you can look forward to a different roast from time to time.

Pick up a signature cold brew (between S$6 – S$8 nett) or enjoy a cappuccino (S$5 nett).

Stamping Ground Coffee’s all-day menu features 11 dishes and each dish costs no more than S$15 nett. Their Bacon Jam (S$14 nett) features a thick fluffy brioche topped with candied bacon, rocket leaves and balsamic dressing. Knife the soft toast and unveil a baked egg.

Those with a sweet tooth should order the Belgian Waffles (S$13 nett) instead. The waffle is served with a scoop of cinnamon ice cream. Generous amounts of roasted soybean flour and corn flakes are sprinkled over it.

Stamping Ground Coffee
87 Upper East Coast Road
Singapore 455223
Tel: +65 9070 7610
Closed on Mondays
Tue to Sun: 9am to 6pm
Nearest Station: Bedok

Over the years, East Coast Road has established itself as a dining destination with its sheer number of food and beverage tenants. Two-week-old Nyam Nyam Chicken & Beer is the newest addition to the bustling stretch and we reckon it makes a perfect dinner spot.

East side dwellers rejoice – you no longer have to travel all the way to Tanjong Pagar to satisfy your Korean food cravings.

We initially ordered the Tongdak Chicken, but the lady boss of Nyam Nyam Chicken & Beer politely rejected our order.

“It’s not good, order these instead,” she insisted. Wow, her honesty is seriously commendable!

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It turns out that the restaurant will be modifying its menu soon based on customers’ feedback. While nothing is set in stone yet, we are hoping that she will keep the Nyam Nyam Wings!

We got the Soy Nyam Nyam Wings (S$10+) which came in a portion of three drumlets and three wings. The succulent chicken wings – slathered in a thick and sweet marination – were deep-fried to perfection.

These sticky and juicy wings are then sprinkled with sesame seeds. Just in case you were wondering, we devoured them instantly. Talk about finger licking good!

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The Nyam Nyam Wings are also available in Original (S$8+) and Yangnyum (S$10+) flavours.

We were also recommended the Hot Spicy BBQ Chicken (half – S$18+, whole – S$32+). These chunky chicken were served atop a sizzling plate and boy, they were indeed hot and spicy! Those who have a low tolerance for spice should skip this.

Unfortunately, the flesh was a tad too dry and this dish certainly pales in comparison when compared to the mouthwatering Soy Nyam Nyam Wings.

Chicken & Beer aside, the Korean restaurant serves a comprehensive selection of Korean classics such as Kimchi Pancake (S$8+) and Budae Soup (S$25+). We highly recommend the pancakes; they are crisp on the outside and delightfully starchy inside.

Nyam Nyam Chicken & Beer
214 East Coast Road
Singapore 428913
Tel: +65 6344 1224
Daily: 5.30pm – 11.30pm
Nearest Station: Eunos

Scoop Therapy is a dessert-only spinoff of Group Therapy, serving mainly ice cream and ice cream-centric desserts. The small space sits in the East of Singapore, and you might already have seen photos of their Instagram-worthy desserts on your social media feeds.

We were pretty tempted by pictures of their sultry S’mores and Ice Cream Bomb floating around social media, so we made a trip down to find out what the hype is all about.

So, was the trip worth it?

The little dessert cafe is located on the first floor of The Odeon Katong, complete with full glass walls and a relatively intimate interior. There are some outdoor seating too, albeit limited.

They have their ice cream selections on display but unfortunately, the only drinks were lemonade and hot chocolate only.

Nevertheless, that did not stop us from wanting to try the two photogenic desserts that we came here for. The ice cream flavours are fixed for both desserts, with chocolate inside the S’mores and Earl Grey for the Ice Cream Bomb.

Mimicking the world-famous Frozen S’mores from Dominique Ansel Bakery, the S’mores (S$6.50) here is slightly different with a Dark Chocolate Ice Cream center and a cracker crumb core on the stick. There was some sort of crushed nuts layer separating the frozen ice cream from the outer layer of torched s’mores.

Well, the S’mores was actually decent and the ice cream stayed pretty frozen despite the torched outer layer. However, it did not come close to the real deal at Dominique Ansel Bakery; no, it did not wow us.

The Ice Cream Bomb (S$6.50) features two layers of choux puff sandwiching a generous scoop of Earl Grey Ice Cream. It is topped with fudge and supposedly popcorn (as said on the menu).

However, ours was topped with honeycomb instead and we were actually happy that it was done this way, as the sweet honeycomb paired really well with the fragrance of the tea-based ice cream.

Both desserts are great individual sizes and if you ever find yourself having dinner in the Katong vicinity, you can always pop by for some decent desserts here right after.

Scoop Therapy
11 East Coast Road
The Odeon Katong
Singapore 428722
Tel: +65 6247 9335
Tue to Thu: 2pm – 10pm
Fri & Sat: 12pm – 12am
Sun: 12pm – 10pm
Mon: Closed
Nearest Station: Dakota

About the writer:
Cheryl is a staff writer for ladyironchef. She loves a good steak and an even better cuppa. She eats just about anything and everything. In her free time, she regularly starts on sci-fi or fantasy movie marathons.

Stepping into Ninethirty by awfullychocolate in East Coast Road is like visiting a long lost friend at his/her home. An immediate sense of comfort welcomes you, and your senses will be drawn to the aromatic smells wafting from the kitchen.

Ninethirty also doubles up as the flagship Awfully Chocolate store, and it is the only concept of its kind in Singapore.

It is a casual bistro that is suitable for a night out with a group of friends, or a date with your partner. It is nothing too fancy, just a simple and unpretentious space that serves a reasonably-priced menu of comforting Western food with Asian touches, chocolate cocktails as well as the most amazing chocolate desserts.

ONE EGG SOUP

This should be no stranger to those who frequent Everything With Fries at Holland Village, as it was one of the most popular starters there. The One Egg Soup (S$11) is a comforting bowl of soup that is, well you guessed it, prepared with one egg. Topped with a delicious egg white soufflé, it is so simple a dish, but so so good.

Flavourful when served warm, with the addition of truffle oil, the One Egg Soup is what we’d like to think of as unadulterated joy. The warmth and taste of this soup really reflects humble comfort food, elevated with the use of truffle oil.

BRAISED BEEF KARUBI

The Braised Beef Karubi (S$23) was extremely tender and well seasoned. And even though the beef was the star of the show, we couldn’t stop munching on the roasted garlic fries served on the side. This rustic dish is certainly calling out to all you beef lovers out there!

CHARGRILLED PORK CHOP

Look at that glistening beauty! We were blown away just looking at Ninethirty’s stunning Chargrilled Pork Chop (S$21). You see, pork chops can easily be overcooked, but thankfully, when we cut through our piece, the meat inside was still moist and tender.

The browned butter and garlic sauce, generally drizzled on top with more on the side, was what sealed it for us. Oh, we sure enjoyed the caramelised onion relish on the side too. And yes, more fries, please!

LAKSA TAGLIATELLE

With the famous Katong Laksa stalls in the vicinity, we were close to writing this out. We can be skeptical at times, but we were speechless when we sunk our teeth into the al dente tagliatelle with the laksa sauce. Damn, the Laksa Tagliatelle (S$20) is the perfect marriage of European and Asian styles and flavours, and boy was it amazing!

The mussels were fresh and generously offered with the pasta. The addition of crisp okra really delighted us as it added a nice bite when eaten all together. Now, we should have known better than to be too quick to judge and write things off. This Laksa Tagliatelle, you have to try.

MAC & CHEESE

We can’t be the only ones who get all excited when we see Mac & Cheese on the menu, yes?

This Mac & Cheese (S$18) here at Ninethirty sure had us jumping in joy; we are not even kidding. Rigatoni pasta is used for a more substantial texture, and the chunky pasta does its job in absorbing the cheeses. You would want to eat this warm to enjoy its best flavours.

MUSSELS & FRIES

Yup, you heard us right. Mussels & Fries (S$20) are a thing and they are here to stay. But this is not your usual Western mussels, guys. The distinct taste of lemongrass and spices used for the mussel broth had us reminded of Thai green curry. Comforting like that.

We were delighted to find a generous serving of mussels used and also a mountain of fries on the side. And you know what is the best way to enjoy the fries? Dunk them into the mussel broth, guys!

PINK SALMON

Nothing screams comfort food like a tomato-based spaghetti dish. The Pink Salmon (S$20) is a sophisticated take on the traditional Bolognese. The seared salmon perched on top of the pasta features a massive portion cooked to perfection – still slightly dark pink on the side and extremely moist on the inside.

The tomato-based spaghetti really felt like something an Italian grandmother would dish out – rustic, hearty and oh-so-addictive. It is something that we wouldn’t mind coming back again for more and more. Some things stay gold like that.

BRIOCHE FRENCH TOAST

This dish is so delicious, we wish it wasn’t only served on weekends and public holidays (from 10am to 10pm). A creamy peanut butter spread (yes!!!) is slathered generously in between in-house baked brioche toast. The bun itself is soft on the inside and lightly toasted outside.

Look out for the almond streusel tossed all around for the crisp texture really complimented the intense flavours well. It is official – we are addicted to Ninethirty’s Brioche French Toast (S$16).

MARTINIS & DRINKS

If you are a huge fan of awfullychocolate’s decadent Rum & Cherry whole cake, you will be happy to know that they now have a Chocolate Rum & Cherry (S$8) drink that is out to satisfy you just as much. Can’t finish the whole cake yourself? No biggie because this drink is a great alternative to curb your cravings.

And yes to local spin on milkshakes. The Gula Melaka Jackfruit Shake (S$8) is a sweet milk shake with rich gula melaka notes. You can taste the perfect weave of coconut ice cream, jackfruit, gula melaka and coconut milk altogether in one unassuming cup. Extremely refreshing!

Now, if you can’t decide between having a cocktail or a dessert, the Dark Chocolate Martini (S$15) is a perfect after-dinner drink. Have the best of both worlds this way, we say! Rich chocolatey goodness and alcohol sounds like a match made in heaven.

AWFULLY CHOCOLATE SIGNATURE DESSERTS

Any meal at Ninethirty wouldn’t be complete without a single scoop of the iconic Hei Ice Cream, traditionally served in an adorable takeaway box. However, here at Ninethirty, you can have it on a tall metal glass when you dine in. Rich and extremely concentrated in chocolate flavours, we dare say you can’t find a decent dupe of this ice cream anywhere else.

Apart from Hei ice cream, don’t forget to try the cake that started it all – the Awfully Chocolate All Chocolate Cake (6” at $34). Also available in 2 other flavours – Chocolate Banana Cake ($36) and Chocolate Rum & Cherry Cake ($38).

Ninethirty by awfullychocolate
131 East Coast Rd
Singapore 428816
Tel: +65 6345 2190
Mon to Thu: 12pm – 11pm
Fri: 12pm – 1am
Sat: 9.30am – 1am
Sun: 9.30am – 11pm
Nearest Station: Dakota

This post is brought to you by Ninethirty by awfullychocolate.

No lack of dining options if you are at the Katong neighbourhood, and there are always new diners and cafes spouting out. But Carvers & Co got our attention for their concise and highly-raved menu. It does not have a fancy decor to boast of, but it seems they are a comfort for many residents.

They’ve got different menus for weekdays and weekends, and even lunch and dinners differ. The deals on weekends are surely more enticing, and you can expect dishes like Truffle Eggs on Toast (S$15) and Earl Grey French Toast (S$16).

During weekday lunch, they do pretty awesome sandwiches. We had the Miso Butter Veggie Sandwich (S$12), and while it tasted fantastic, we would opt for the Steak Sandwich (S$13) anytime. For just S$1 more, you have a glorious serving of brisket cuts, sweet onions and melted mozzarella cocooned in toasted buttery brioche.

If you need your protein fix, there is also a Roasted Chicken (S$14) option that comes with hash and green beans, or Fish & Chippies (S$14).

Dinner is a lot pricier. You have the Carvers Plate (S$35 for one, S$70 for two) that features a trio of roast meats with potatoes, caramelised onions and garlic confit. Game for some steaks? Carvers & Co. has got that covered. Splurge on the Bone-in Prime Rib that is subjected to availability and cuts, and priced at S$100 per kilogram.

Try it for yourself to understand why the simple affair at Carvers & Co. is well-loved. They brew decent cuppa, too!

Carvers & Co
43 East Coast Road
Tel: +65 6348 0448
Mon to Fri (Closed on Tue): 11am – 10pm
Sat & Sun: 8.30am – 10pm
Nearest Station: Eunos/Paya Lebar

With a tongue-in-cheek name like Rabbit Carrot Gun, it is hard not to do a double take when we passed this watering hole along East Coast Road. Like its name suggests, Rabbit Carrot Gun does not take things too seriously. The menu is full of quirky dishes that fortunately turned out fairly well.

The casserole of Mushrooms ($14.90), described on the menu as crème fraiche on toasted brioche, poached egg & balsamic is a delicious, creamy concoction of fragrant, earthy mushrooms slowly simmered in a delicate cream sauce. The golden yolk stirred into the dish gave this a luxurious touch.

If we can overlook the amount of oil that went into making the warm caramelized onion tartlet ($13), we would have appreciated this dish a lot more. The candy-sweet onions came in a generous portion atop a flaky tart, and then topped with a dollop of strikingly pink of beetroot pesto that enlivened the dish.

We could not resist the sound of a Rhubarb and Ginger Crumble ($11.50), but it was unfortunate that this temptation resulted in the meal ending on a sour note, literally. We cringed on the first bite, and did not like that it left an odd aftertaste. The slipshod preparation of this dish was a far cry from their savoury dishes. The ice cream which came specked with vanilla beans, appeared promising, but reeked of mediocrity.

We love the chill-out vibe and the enthusiastic service of this little gem of a café. A downside of this place is the lack of air-conditioning, which can be frustrating for the heat-intolerant. But the expatriates living in the area seem to be enjoying this new addition, for they throng the place in bermudas in the evenings and on weekends for brunch.

And you’re probably as curious as we were about the name. Apparently the idea comes from the game scissors-paper-stone. So next time instead of playing scissors-paper-stone, why not try rabbit-carrot-gun instead?

Rabbit Carrot Gun
49 East Coast Road
Tel: +65 6348 8568
Tue to Sun: 8am – 12 Midnight
Nearest Station: Eunos
Words and photographs by Sarah Lim

Hainanese chicken rice is Singapore’s national dish, it is a must-eat food when you are here. When you ask locals for recommendations, it is impossible to agree on which is the best chicken rice in Singapore as everyone has their own favourites.

However, no one will deny that Tian Tian Chicken Rice is one of the most famous chicken rice stalls. It even gained the approval of Anthony Bourdain when he was in Singapore.

Tian Tian has expanded from a humble hawker stall in Maxwell Road into a restaurant at Joo Chiat Road. Instead of eating at the hawker centre, you can now choose to dine in comfort, and it also offers a relatively big menu that includes zi char dishes such as Sambal Kangkong ($6), Hainanese Pork Chop ($8), and Assam Fish Slices ($10).

We all have our favourite joints and the truth about which one reigns supreme varies. For me, Tian Tian is one of my favourite chicken rice in Singapore, and I always bring my overseas guests here to try this famous local dish.

Tian Tian Hainanese Chicken Rice
443 Joo Chiat Road
Tel: +65 6345 9443
Daily: 10.30am – 10.30pm

Maxwell Road
#01-10/11 Maxwell Food Centre
Tel: +65 9691 4852
Tue to Sun: 11am – 8pm

It’s amusing to watch the rate at which restaurants in Singapore open and close, so it was partly out of curiosity that we decided to visit Tamon Izakaya (214 East Coast Road) which has survived the test of time and influx of competitors to stay in operation for 18 years.

This Japanese eatery sits no more than 30 people, but we liked that tables were spaced sufficiently far apart to allow privacy of conversation. The restaurant was fully packed on a Saturday evening despite the horrors of parking along East Coast road, but we hear that business is quiet during lunch.

We each got a complimentary dish of tamago. We weren’t expecting much from a dish that had been prepared beforehand, and it served its purpose of giving us something to nibble on while waiting for our orders.

But the wait didn’t take long anyway; our first dish of Salmon Mentai Maki ($15) came within minutes. We were delighted to see generous slivers of flame-torched salmon, still pink and raw on the underside that came topped with a dollop of tangy, creamy mentai. This itself was good enough for us to distract us from the under-seasoned rice.

Skewers supposedly take centre stage at Tamon. Among those we tried, we enjoyed the Shishito or Japanese green pepper which was bursting with juices despite being charred to a crisp. The Gyu Maki Cheese ($5) was also an ingenious creation with tender beef slices encasing a delicate filling of gooey, almost mochi-like cheese. The Beef Karubi ($5) and Chicken Thigh with leek ($3) were average, but what disappointed was the Chicken Liver ($2.80), which came across as dry and hard.

Our favourite dish turned out to be the Pork Belly Stew ($10). Contrary to what its name would have you believe, this was surprisingly light on the palate. We loved that it was was chock-full of sukiyaki-style pork slices, stewed onions, carrots and potatoes that had soaked up the intense flavours of the broth. This was comfort food at its best and we’d have been happy spooning this over mounds of rice.

Instead, our carbohydrates came in the form of an oyako don ($15) which was really nothing more than a tummy-filler. A rather unfortunate way to end the meal as this was bland and unexciting.

As izakaya meals go, it’s easy to chalk up a hefty sum from ordering ala-carte. We can’t help but notice offerings at Tamon are much less refined that what we Singaporeans have been spoilt by. Though we weren’t won over by the food, we were thoroughly impressed with the service, which was prompt, personal and yet unintrusive. The service staff came by time to time to check on our needs and not once were our glasses of tea left empty. Perhaps therein lies the secret to surviving as a restaurant in Singapore for so many years.

Tamon Izakaya
214 East Coast Road
Tel: +65 6346 6667
Daily: 11.30 – 2pm, 6pm – 10pm

Words and photographs by Sarah Lim

For more recommendations, read our Guide to Japanese Restaurants in Singapore

Chin Mee Chin confectionery at East Coast Road is one of the few old-school coffee shops left in Singapore. I’m sure most of you are familiar with Chin Mee Chin (CMC) since many of the Singapore Food Blogs have written on them before. In many ways, CMC reminds me of the popular Yut Kee in Kuala Lumpur.

Sometimes, I think we take Kaya Toast for granted. This humble breakfast food is simple, yet so delicious, and it is often overlooked because it is so common in Singapore. From places like Ya Kun Kaya Toast, Killiney, Good Morning Nanyang Cafe, to the local coffee shops – good kaya toasts are everywhere in Singapore.

I have friends who always stock up on their kaya supply whenever they go overseas for work or study, we should be grateful that it is so easy for us to get kaya toast in Singapore.

This, shall be my excuse to eat more kaya toast.

At Chin Mee Chin Bakery, local coffee, kaya toast and homemade cakes are the stars. There are many supporters of the round buns (instead of the normal toast), and the not-too-sweet kaya from this old school coffee shop. Together with butter, it is the perfect snack for breakfast or afternoon tea.

When it comes to soft-boiled eggs, I think it is an acquired taste. It’s either you love the runny eggs, or hate the raw taste.

Feast your eyes with the perfect runny eggs – they are so gorgeous! With a cup of coffee/tea, two half boiled eggs and kaya toast, this is the best breakfast you can get in Singapore.

How to eat soft-boiled eggs?

Step 1: Sprinkle some pepper and pour an adequate amount of light sauce (depending on personal preference). Step 2: Dip the kaya toast into the soft-boiled eggs and once you are satisfied, it’s time to finish the remaining eggs. Step 3: Slurp down the eggs and feel them rush down your throat.

Chin Mei Chin is packed all the time, and some of the popular items like the custard puffs and sugee cakes are usually sold out quite early. I’d think that Chin Mee Chin is definitely one of the places that you should bring overseas visitors to, and if you have not been there before, it’s time to make a trip to East Coast road.

Singapore Food Blog Review
Chin Mee Chin Confectionery
204 East Coast Road Singapore
Tue–Sun: 8am – 4.30pm
(Closed on Mondays)

I met Bob Blumer, the Surreal Gourmet.

Calm down people, calm down! I know you are excited at the sight of your favourite chef!

I’m going to be frank, I didn’t have any idea who Bob is when I received the invitation from Discovery Travel & Living, well the name sounds familiar and I know he’s a celebrity chef. It was only when my friends went gushing over, “his toaster van.. “, then I remember seeing his show before. I didn’t really notice the chef’s name back then, but I definitely do now.

And I’m not about to go, “oh Bob you know I love the episode where you ran a marathon and drank twenty one wine in France..” The idea is simple enough, Bob’s in town, and he wants food, the local Singapore food! So the group of us (media and bloggers) had the pleasure to bring Bob exploring some of the places in the East.

Our first stop was at Kway Guan Huat, for Popiahs! I’m really excited about this because I’ve been craving for popiahs, and here, they do all their popiah skins by hand. It sure wasn’t easy to do so, Bob had some fun trying to do the popiah skin, and learning to wrap a perfect popiah from Zita, the owner. Benjamin (Mr. Miyagi) took a cool video of the whole popiah-making process too!

Bob eating his very delicious popiah, which he would gladly pay ten bucks per roll!

We had the premium roll which had more ingredients; lots of vegetables, and of course our orders were “special” so we had extra shrimps too! The popiah at Kway Guan Huat is Nonya style, I couldn’t exactly remember all the ingredients; but there’s omelette, garlic, turnip, and lots of greens.

But I actually preferred the kueh pie tee to the popiah! It was awesome; using about the same ingredients, they were placed within the crunchy shells instead of the soft popiah skins. And I finished it, in a bite, or at least I tried to!

There was some time while waiting for the food to be served at our second stop, Old Mother Hen, so we hopped across the street and look at the local fruit stalls.

The folks at Old Mother Hen were indeed good hosts, the big table was filled up with so many dishes! We tried a bit of everything, but my favourite was definitely their claypot rice! And despite knowing there’s more food after this, I couldn’t stop myself from having more helpings of the rice.

This was the stir fried fallopian tubes that got everybody attention. We also had KL style black Hokkien mee, the very good home-made beancurd, claypot frog legs, herbal kampong chicken, and steamed shark’s head.

Our last stop was supposed to be trying out three katong laksa and let Bob determine which is his “favourite authetic” one, but due to some unforeseen reasons, we ended up at Seng Kee for bak chor mee (minced pork noodles) instead.

We wished there was more time for us to try out more places, but Bob had a busy schedule during his short stay here so our tour ended here. It was really cool to chat with Bob and hang out with the other bloggers for the day. We had fun chatting on the mini-bus (no toaster van) while moving from point to point, busy snapping photographs of food, and of course enjoying the food with great company! My appreciation to Priya and Rita of Weber Shandwick, and to Discovery Travel and Living for the invitation.

Kway Guan Huat
95 Joo Chiat road
Tel: 6344 2875

Old Mother Hen
136 Sims avenue
Tel: 6841 8789

Seng Kee
316 Changi road
Tel: 6345 7561

Glutton for Punishment 3 premieres Thursday at 2230hrs starting July 23. Encores air on Sunday at 0200hrs and Tuesday at 0800hrs on Discovery Travel & Living (Starhub Channel 16).

While co-owner and partner Mac excel in decorating the desserts, June enjoyed researching the use of new flavours instead. Perhaps it is the unique combination and strength in the partnership that gave Obolo Patisserie its success. ladyironchef decided to organise a dessert outing there and it went on smoothly with the support that the partners provided.

The interior of Obolo is very small, and could only fit in 15 people. Mac and his team rearranged the tables and did the settings for us, with the print of our dessert degustation menu, Obolo’s christmas catalogue, and a small gift in the form of cookies.

Our dessert degustation menu consisted of 12 desserts platter, namely 7 petite cheesecakes & entremets, 2 petite tartlets, 1 dessert shooter, and 2 les macarons. As always, i requested sampling portions for the menu as it’ll allowed us to try a variety of the desserts available at Obolo. Therefore, the pictures that you’ll be looking at are all mini-size, and does not reflect the actual size of the desserts.

Tartlet filled with milk chocolate & passion fruit ganache. The chocolate-passion was a sourish petite tart, mainly from the passion fruit used. Most of us found it too sour for our liking, and the sourness from the passion fruit completely overwhelmed the milk chocolate. I preferred it sweet.

Dark Chocolate ganache mousse, cassis ivoire mousse, praline feulletine base and moist dark chocolate-almond biscuit layers. Having tried Le Cassis before, i still enjoyed the contrasting taste between the slightly sour blackcurrent and the sweet of the chocolate ganache. I’m a big fan of the crunchy praline feulletine, but i thought that the layer was too thin, and not enough! Nonetheless, Le Cassis is definitely a hit with most of us.

Baked cheesecake infused with mango and passion fruit. While i didn’t really fancy passion fruit as i found it too sour, but in this instance the mango actually provided a better balance in the overall taste. The layer of biscuit crumb base would be nicer if it was thicker. The Mango-passion cheesecake had mixed reactions, with some finding it too sour, and some giving a thumbs up for the creative use of flavours.

67% caramel chocolate mousse, dark chocolate ganache, pecan chocolate fudge cake base. We were debating whether the nuts at the base were walnuts, but it’s actually pecan. The caraibe was one of my favourite of the night with the velvety chocolate mousse, dark chocolate ganache and chocolate fudge base. It was all about contrast and layering, really.

Tartlet filled with dark chocolate ganache. One of the few real chocolate of the night, the Chocolat Noir was better than the one that i had at Cova. One of the main feedback from the rest was, there was more sour than sweet dessert for the night. Mac explained that for decoration purposes, they liked to add in berries. But it ain’t the season for berries, and those that looked nice actually taste sour.

Some would prefer her to be drenched with liqueur, but the purist certainly say no! If you asked me, I’m on the purist side. The light mascarpone creme, dark chocolate ganache & chocolate genoise infused with coffee. Pull-me-up, of sugar and espresso. The tiramisu au chocolat.

Remember Pineapple tarts? You reminded me of Chinese New year, even though its only two months away. Pinada cheesecake, despite given a make-over, I still missed my pineapple tarts. The rum-soaked raisins didn’t help also.

Looking at the pistachio ivoire mousse, your eyes must be green with envy. Not to mention there’s still the cherry-raspberry gelee to deal with. I never like jam, definitely not the gelee in between the way of the dark chocolate ganache mousse, and the chocolate almond biscuit with kirsch. Almost prefect, the Nikta.

All the way from the states, there’s the New York cheesecake. Smooth, creamy, with a hint of lemon. At the pinnacle, seats the stunning strawberry. She’s the one that teased me all right, during our precious encounter. And now that I’ve conquered you, what do you have to say?

Appearance is secondary, they say inner beauty is more important. Nonetheless, the outer beauty sure makes a good impression. Sprinkle with gold dust, the ginormous strawberry garnished the top. There was tangy mascarpone mousse, and there was red berry gelee. Add in some kirsch-mixed berry compote, and i give you Summer Berries.

Miss macha was a last minute substitution, simply we got sick of Mr passion fruit. By common consensus, the shell was very thick, chewy, and a tad sweet. It’ll be better if she was lighter. But you couldn’t deny the fact that the macha macaron’s filling was prettily done.

Always a safe choice, the pairing of hazelnut and chocolate. Certainly a crowd teaser with that fulsome filling. Once my favourite, always my favourite. I don’t care what they say, i’m in love with you.

I’ll like to thank everyone who attended the dessert outing last night, and hope you all had a great time. There were old friends, and new faces, but everybody’s welcome! Also my thanks to Mac and June who supported and hosted us, for without them, this outing wouldn’t be possible.

For the rest of you folks who missed out on this dessert outing, not to worry. Details for my next food outing will be out tomorrow! So do let me know ASAP if you can make it for the lunch.

ps: read fen’s detailed review at sgcake.com
evan’s beautiful photos at bossacafez.com
jia xin at foodies queen

Cheers,
Brad