“Kway Chap” stalls are getting rarer these days. Most likely because preparation of this hawker dish is labour-intensive and more people are increasingly health-conscious. I feel, besides the older generation, not that many crave this traditional #nosetotail braised dish often, if at all, these days. Clearly, this shows my age because I still love it 😆
My favourites are quite close to home - #fengjikwaychap at Jalan Batu and the no-name stall run by an elderly couple at Jalan Benaan Kapal Food Centres. Each has their strengths. Therefore, in my ideal world, it would be the fried garlic and coriander garnished extra thin “kway” (rice sheets), large intestines, “tau kee”, “tau kwa”, hardboiled eggs, “zhup” (gravy) and spicy-tangy chilli from the former coupled with the pork belly, pig’s skin, pig’s stomach and “tau pok” from the latter.
But of course, I am always on the lookout for other stalls to try. And “Dunman Duck Rice” in the basement of Dunman Food Centre is pretty good as well. Their sauce is very viscous and quite herbal. You can get braised duck to go with the “kway chap” items but I tend to skip it. I like that they offer hard-to-find pig’s ears along with the braised pork and parts of the pig. Their chilli dip is very vinegar-forward, which could be too intense for some. Pricing is ridiculously cheap. We paid less than $12 for everything shown in my Reel.

I had a lot of fun creating my own JukHyang Strawberry Tart using the special kit by @sogoodk.sg X @tartebycherylkoh. Even though the result is nothing compared to what professional pastry chefs do on a daily basis, I’m really proud of my efforts 😊
So why not give it a go? And stand a chance to win gift vouchers from @sogoodk.sg while you’re at it. Just tap on their link-in-bio to buy this kit and join SoGoodK’s Instagram Challenge.
Snap a photo of your tart after you have assembled and decorated the baked tart shell (containing almond frangipane) with the Korean JukHyang strawberries and other ingredients provided. Share it on your Instagram account and make sure to tag: #KoreanPremiumProduce
#SoGoodKChallenge
#JukHyang.
Winners will be decided by invited Chefs and the entries they deem best win the following from SoGoodK:
1st prize: $500 Gift Card
2nd prize: $300 Gift Card
3rd prize: $100 Gift Card
Consolation: $50 Gift Card for 10 winners
I love that all participants in this Instagram Challenge will also get a $10 Credit Voucher for their next purchase on www.SoGoodK.com.
Moreover, anyone who joins, quite literally, gets to have their cake and eat it too! Well, technically it’s a tart but you know what I mean. And those larger-than-usual Korean JukHyang Strawberries are superb with an ideal combination of sweetness, scent, firm texture. Whether you eat them as part of the tart or on their own.

I don’t know about you but I tend to stick to the tried and tested stalls at my go-to food courts. Such is the case every time I drop by Food Republic in the basement of Parkway Parade. But then the other day, spontaneity grabbed hold and I veered to something new, leading me to encounter simple comfort food done well.
I get why “SING HK Cafe” is quite popular because even the basic “char chan tang” dish of luncheon meat and egg on rice at the stall is elevated. Cooked with care by a middle-aged China-born cook, the pieces of meat, cut into big cubes, were properly deepfried to achieve a crunchy coating first. Only then did he transfer the meat to the wok into which he poured beaten eggs that he swiftly stirred into the luscious form of a silky blanket.
Besides the default topping of fresh iceberg lettuce, I nodded when he offered to add the aromatic condiment of spring onions cooked in oil to my dish too. What an appetising quick lunch that turned out to be. The stall offers two kinds of chilli sauce but I’d love to have had some fresh cut chilli padi. Yes, not the usual but the tastebuds want what the tastebuds want 😆

I don’t know about you but I tend to stick to the tried and tested stalls at my go-to food courts. Such is the case every time I drop by Food Republic in the basement of Parkway Parade. But then the other day, spontaneity grabbed hold and I veered to something new, leading me to encounter simple comfort food done well.
I get why “SING HK Cafe” is quite popular because even the basic “char chan tang” dish of luncheon meat and egg on rice at the stall is elevated. Cooked with care by a middle-aged China-born cook, the pieces of meat, cut into big cubes, were properly deepfried to achieve a crunchy coating first. Only then did he transfer the meat to the wok into which he poured beaten eggs that he swiftly stirred into the luscious form of a silky blanket.
Besides the default topping of fresh iceberg lettuce, I nodded when he offered to add the aromatic condiment of spring onions cooked in oil to my dish too. What an appetising quick lunch that turned out to be. The stall offers two kinds of chilli sauce but I’d love to have had some fresh cut chilli padi. Yes, not the usual but the tastebuds want what the tastebuds want 😆

Rendezvous Restaurant Hock Lock Kee is so old-school, they don’t even have an Instagram account. But this #NasiPadang eatery is an institution.
My parents used to take my brothers and I to their original venue to makan when we were kids. Back then, it was located on the ground floor of a building where the Rendezvous Hotel now stands. The set-up was more like a coffeeshop, and a rather dimly-lit one, in those days. Quite a contrast from the bright, air-conditioned space in Raffles City they moved into some years later, and more recently, the second floor unit in The Central mall at Eu Tong Sen Street that they currently occupy.
@eechong had suggested we meet there for the group lunch. By “we”, I mean Chef-owner Jeffrey of @ovenbird_sg, @makanfuku, @ramenking2018 and us. Ee Chong also did the ordering which consisted of asking for and pointing to nearly everything on the menu 😆.
Rendezvous’ style of Western Sumatran Nasi Padang that was first introduced in Singapore in the middle of the 20th century, is not overtly spicy. So there is little chance of burning tongues and sweaty brows. Flavours are however, confidently calm and distinct - drawing on a variety of traditional aromatics combination to form the vibrant rempahs and rich gravies. I doubt you could go wrong with whatever dish you select but I do recommend not missing out on the Chicken Liver, Sotong (squid), Chicken Curry and Sayur Lodeh.
Definitely sip a spoonful of all that you order first, just to appreciate the fragrant nuances before you let everything run amok on your plate of rice.
Prices are understandably on the higher side given the comfortable ambience. Our bill for 5 pax came to $115 or $23 each. Still worth every cent in my opinion 😋

Rendezvous Restaurant Hock Lock Kee is so old-school, they don’t even have an Instagram account. But this #NasiPadang eatery is an institution.
My parents used to take my brothers and I to their original venue to makan when we were kids. Back then, it was located on the ground floor of a building where the Rendezvous Hotel now stands. The set-up was more like a coffeeshop, and a rather dimly-lit one, in those days. Quite a contrast from the bright, air-conditioned space in Raffles City they moved into some years later, and more recently, the second floor unit in The Central mall at Eu Tong Sen Street that they currently occupy.
@eechong had suggested we meet there for the group lunch. By “we”, I mean Chef-owner Jeffrey of @ovenbird_sg, @makanfuku, @ramenking2018 and us. Ee Chong also did the ordering which consisted of asking for and pointing to nearly everything on the menu 😆.
Rendezvous’ style of Western Sumatran Nasi Padang that was first introduced in Singapore in the middle of the 20th century, is not overtly spicy. So there is little chance of burning tongues and sweaty brows. Flavours are however, confidently calm and distinct - drawing on a variety of traditional aromatics combination to form the vibrant rempahs and rich gravies. I doubt you could go wrong with whatever dish you select but I do recommend not missing out on the Chicken Liver, Sotong (squid), Chicken Curry and Sayur Lodeh.
Definitely sip a spoonful of all that you order first, just to appreciate the fragrant nuances before you let everything run amok on your plate of rice.
Prices are understandably on the higher side given the comfortable ambience. Our bill for 5 pax came to $115 or $23 each. Still worth every cent in my opinion 😋

(Invited) Hidden in a far corner of 7 Keppel Road, right next door to the popular Yah Hua Bak Kut Teh, is literal new-kid-on-the-block @rascals_sg.
Co-owned by Chefs @alastiar_tan (a Candlenut alumni who went on to work in Australia before returning to head the kitchen at One MICHELIN-Starred Labyrinth) and @shaunseeyl (he was at Tippling Club when it was in Dempsey, before moving on to join Candlenut and Labyrinth as well) plus two other partners, it is a gastrobar serving up the kind of fun and immensely tasty Mod-Sin food that I want to keep eating.
There is a relaxed vibe about the place and the alcohol selection is wide and adventurous as evidenced by the alcohol pairing we had. It consisted of three sakes - an award-winner, another that’s produced by an ex-winemaker and a red rice version, as well as an Italian white wine and a pink craft beer. They were chosen to complement the dishes Chef Alastiar had curated for us. As our visit was on the fourth day of Chinese New Year, the Tasting Menu for @huatkaliao and I contained several courses influenced by the festive season. Here are what we were served:
1. A sweetish crunchy Kuih Loyang heaped with savoury and spicy tuna tartare and @caviarcolony’s premium Russian Hybrid. What a spectacular start.
2. Succulent 4-hour sous vide Abalone, jellyfish and mung bean noodles salad dressed in garlic chilli wrapped in fresh daun kaduk leaf to pop as one bite. Aromatic and complex, this had an intriguing and lovely taste profile.
3. Simple but brilliant combo of juicy grilled cabbage with umami nori cream and fresh, crunchy pork lard on a skewer. How could this not wow, right?!
4. The crunchy Corn Cream Croquettes filled with creamy corn and small pieces of scallop, was finished with, surprise surprise, grated “Jin Hua” ham! The reason the cured meat looks pale is because grating creates aeration which lightened its colour.
5. Topshell came next. Glazed in soy sauce and spiced up with sambal belachan, those firmly bouncy bites were also spread with toasted coconut flakes. Squeezing on lime juice really made the flavours shine here.
6. Stunning cold steamed Flower Crab in an incredible dressing of light soy, oyster sauce, “hua tiao jiu” (Chinese wine), sesame oil, sugar, fresh chilli, raw garlic, ginger, spring onions and leeks. Chef @alastiar_tan came up with this dish on the day itself thanks to an unexpected delivery of fresh roe-full crustaceans from @ahhuakelong.
7. Gold-flecked warm roasted chicken and dried scallop broth with an “ingot” of pumpkin and scallop, wood ear fungus and goji berries. Truly comforting.
8. The Hiramasa Kingfish Ceviche became an awesome Yu Sheng like no other. We tossed the slices of fish, candied kumquats, tomato water jelly and crunchy fish tuile in a classic Peruvian Tiger’s Milk dressing with roasted seaweed oil and honey before wolfing everything down.
9. Reminding me of the Ikan Tempra my grandmother used to cook, albeit richer and muted in tanginess, was the dish featuring crispy-skin Seabass in a piquant sauce of crab roe, sambal mattar and crispy shrimp.
10. I loved the Pork Trotter with Longevity Noodles smothered in shaved black truffle. The black vinegar butter added an acidity which balanced rest of the elements.
11. Cooked medium-rare, the Margaret River Angus Sirloin steak was plated with alliums, black vinegar shallots, sautéed garlic and a caramelised onion sauce.
12. Created 2 hours before dinner, @ahhuakelong’s fresh Clams appeared in Nasi Ulam. Their sweet brininess harmonised well with the edamame-full herbaceous rice. We even had it in two ways - as it was served and Chazuke style.
13. Dessert number one was a ballsy palate cleanser of sweet potato kaya, coconut cake, green mango sorbet and a milk soil bound by pork lard oil.
14. The second dessert blew our minds! Red yeast gelato, melon granita, homemade “bai tang gao” and pear came as one oh-so-beautifully. I told Team @rascals.sg to please never take this off their menu because it’s much too magnificent.
15. Epitomising everything CNY, the third dessert had a “nian gao” and chicken “bak kwa” fritter served with mandarin orange ice-cream on cashewnut cook crumble, topped by shaved salted egg yolk. It may sound like a mess but the outcome was divine.

(Invited) Hidden in a far corner of 7 Keppel Road, right next door to the popular Yah Hua Bak Kut Teh, is literal new-kid-on-the-block @rascals_sg.
Co-owned by Chefs @alastiar_tan (a Candlenut alumni who went on to work in Australia before returning to head the kitchen at One MICHELIN-Starred Labyrinth) and @shaunseeyl (he was at Tippling Club when it was in Dempsey, before moving on to join Candlenut and Labyrinth as well) plus two other partners, it is a gastrobar serving up the kind of fun and immensely tasty Mod-Sin food that I want to keep eating.
There is a relaxed vibe about the place and the alcohol selection is wide and adventurous as evidenced by the alcohol pairing we had. It consisted of three sakes - an award-winner, another that’s produced by an ex-winemaker and a red rice version, as well as an Italian white wine and a pink craft beer. They were chosen to complement the dishes Chef Alastiar had curated for us. As our visit was on the fourth day of Chinese New Year, the Tasting Menu for @huatkaliao and I contained several courses influenced by the festive season. Here are what we were served:
1. A sweetish crunchy Kuih Loyang heaped with savoury and spicy tuna tartare and @caviarcolony’s premium Russian Hybrid. What a spectacular start.
2. Succulent 4-hour sous vide Abalone, jellyfish and mung bean noodles salad dressed in garlic chilli wrapped in fresh daun kaduk leaf to pop as one bite. Aromatic and complex, this had an intriguing and lovely taste profile.
3. Simple but brilliant combo of juicy grilled cabbage with umami nori cream and fresh, crunchy pork lard on a skewer. How could this not wow, right?!
4. The crunchy Corn Cream Croquettes filled with creamy corn and small pieces of scallop, was finished with, surprise surprise, grated “Jin Hua” ham! The reason the cured meat looks pale is because grating creates aeration which lightened its colour.
5. Topshell came next. Glazed in soy sauce and spiced up with sambal belachan, those firmly bouncy bites were also spread with toasted coconut flakes. Squeezing on lime juice really made the flavours shine here.
6. Stunning cold steamed Flower Crab in an incredible dressing of light soy, oyster sauce, “hua tiao jiu” (Chinese wine), sesame oil, sugar, fresh chilli, raw garlic, ginger, spring onions and leeks. Chef @alastiar_tan came up with this dish on the day itself thanks to an unexpected delivery of fresh roe-full crustaceans from @ahhuakelong.
7. Gold-flecked warm roasted chicken and dried scallop broth with an “ingot” of pumpkin and scallop, wood ear fungus and goji berries. Truly comforting.
8. The Hiramasa Kingfish Ceviche became an awesome Yu Sheng like no other. We tossed the slices of fish, candied kumquats, tomato water jelly and crunchy fish tuile in a classic Peruvian Tiger’s Milk dressing with roasted seaweed oil and honey before wolfing everything down.
9. Reminding me of the Ikan Tempra my grandmother used to cook, albeit richer and muted in tanginess, was the dish featuring crispy-skin Seabass in a piquant sauce of crab roe, sambal mattar and crispy shrimp.
10. I loved the Pork Trotter with Longevity Noodles smothered in shaved black truffle. The black vinegar butter added an acidity which balanced rest of the elements.
11. Cooked medium-rare, the Margaret River Angus Sirloin steak was plated with alliums, black vinegar shallots, sautéed garlic and a caramelised onion sauce.
12. Created 2 hours before dinner, @ahhuakelong’s fresh Clams appeared in Nasi Ulam. Their sweet brininess harmonised well with the edamame-full herbaceous rice. We even had it in two ways - as it was served and Chazuke style.
13. Dessert number one was a ballsy palate cleanser of sweet potato kaya, coconut cake, green mango sorbet and a milk soil bound by pork lard oil.
14. The second dessert blew our minds! Red yeast gelato, melon granita, homemade “bai tang gao” and pear came as one oh-so-beautifully. I told Team @rascals.sg to please never take this off their menu because it’s much too magnificent.
15. Epitomising everything CNY, the third dessert had a “nian gao” and chicken “bak kwa” fritter served with mandarin orange ice-cream on cashewnut cook crumble, topped by shaved salted egg yolk. It may sound like a mess but the outcome was divine.

(Invited) Hidden in a far corner of 7 Keppel Road, right next door to the popular Yah Hua Bak Kut Teh, is literal new-kid-on-the-block @rascals_sg.
Co-owned by Chefs @alastiar_tan (a Candlenut alumni who went on to work in Australia before returning to head the kitchen at One MICHELIN-Starred Labyrinth) and @shaunseeyl (he was at Tippling Club when it was in Dempsey, before moving on to join Candlenut and Labyrinth as well) plus two other partners, it is a gastrobar serving up the kind of fun and immensely tasty Mod-Sin food that I want to keep eating.
There is a relaxed vibe about the place and the alcohol selection is wide and adventurous as evidenced by the alcohol pairing we had. It consisted of three sakes - an award-winner, another that’s produced by an ex-winemaker and a red rice version, as well as an Italian white wine and a pink craft beer. They were chosen to complement the dishes Chef Alastiar had curated for us. As our visit was on the fourth day of Chinese New Year, the Tasting Menu for @huatkaliao and I contained several courses influenced by the festive season. Here are what we were served:
1. A sweetish crunchy Kuih Loyang heaped with savoury and spicy tuna tartare and @caviarcolony’s premium Russian Hybrid. What a spectacular start.
2. Succulent 4-hour sous vide Abalone, jellyfish and mung bean noodles salad dressed in garlic chilli wrapped in fresh daun kaduk leaf to pop as one bite. Aromatic and complex, this had an intriguing and lovely taste profile.
3. Simple but brilliant combo of juicy grilled cabbage with umami nori cream and fresh, crunchy pork lard on a skewer. How could this not wow, right?!
4. The crunchy Corn Cream Croquettes filled with creamy corn and small pieces of scallop, was finished with, surprise surprise, grated “Jin Hua” ham! The reason the cured meat looks pale is because grating creates aeration which lightened its colour.
5. Topshell came next. Glazed in soy sauce and spiced up with sambal belachan, those firmly bouncy bites were also spread with toasted coconut flakes. Squeezing on lime juice really made the flavours shine here.
6. Stunning cold steamed Flower Crab in an incredible dressing of light soy, oyster sauce, “hua tiao jiu” (Chinese wine), sesame oil, sugar, fresh chilli, raw garlic, ginger, spring onions and leeks. Chef @alastiar_tan came up with this dish on the day itself thanks to an unexpected delivery of fresh roe-full crustaceans from @ahhuakelong.
7. Gold-flecked warm roasted chicken and dried scallop broth with an “ingot” of pumpkin and scallop, wood ear fungus and goji berries. Truly comforting.
8. The Hiramasa Kingfish Ceviche became an awesome Yu Sheng like no other. We tossed the slices of fish, candied kumquats, tomato water jelly and crunchy fish tuile in a classic Peruvian Tiger’s Milk dressing with roasted seaweed oil and honey before wolfing everything down.
9. Reminding me of the Ikan Tempra my grandmother used to cook, albeit richer and muted in tanginess, was the dish featuring crispy-skin Seabass in a piquant sauce of crab roe, sambal mattar and crispy shrimp.
10. I loved the Pork Trotter with Longevity Noodles smothered in shaved black truffle. The black vinegar butter added an acidity which balanced rest of the elements.
11. Cooked medium-rare, the Margaret River Angus Sirloin steak was plated with alliums, black vinegar shallots, sautéed garlic and a caramelised onion sauce.
12. Created 2 hours before dinner, @ahhuakelong’s fresh Clams appeared in Nasi Ulam. Their sweet brininess harmonised well with the edamame-full herbaceous rice. We even had it in two ways - as it was served and Chazuke style.
13. Dessert number one was a ballsy palate cleanser of sweet potato kaya, coconut cake, green mango sorbet and a milk soil bound by pork lard oil.
14. The second dessert blew our minds! Red yeast gelato, melon granita, homemade “bai tang gao” and pear came as one oh-so-beautifully. I told Team @rascals.sg to please never take this off their menu because it’s much too magnificent.
15. Epitomising everything CNY, the third dessert had a “nian gao” and chicken “bak kwa” fritter served with mandarin orange ice-cream on cashewnut cook crumble, topped by shaved salted egg yolk. It may sound like a mess but the outcome was divine.

@paulbakerysg is celebrating a decade here on the little red dot. To commemorate this milestone, they have come up with a selection of unique creations, such as this French choux stuffed with more than 90% D24 durians. It comes as a set of six for $49.90 nett and can be ordered from their online store.

@paulbakerysg is celebrating a decade here on the little red dot. To commemorate this milestone, they have come up with a selection of unique creations, such as this French choux stuffed with more than 90% D24 durians. It comes as a set of six for $49.90 nett and can be ordered from their online store.

@paulbakerysg is celebrating a decade here on the little red dot. To commemorate this milestone, they have come up with a selection of unique creations, such as this French choux stuffed with more than 90% D24 durians. It comes as a set of six for $49.90 nett and can be ordered from their online store.