[Taipei] There is a part of me who wants to do a “10 Best Bubble Tea In Taipei” series, but I am holding on first, thinking of the amount of calories and sugar. But, let’s start with the brand who claims there are the 1st to create Taiwanese style pearl milk tea. Chun Shui Tang 春水堂 is founded by a Mr Liu Han-Chieh, who had the idea of serving Chinese tea cold in the early 1980s, after a visit to Japan where he saw coffee served cold. His manager is said to include Taiwanese tapioca pearls fen yuan into the drinks, and well… we all know how this “Boba” drink has reached ends of the world. Unlike some more modern kiosk, Chun Shui Tea which is literally translated as “Spring Water Hall” retains its Chinese teahouse element and experience, while selling its signature icy cold tea and frothy tea latte. The interior décor of Chun Shui Tang at Shinkong Mitsukoshi Deparmental Store had a mish-mash of oriental ornamentation and paintings. It was relatively busy even though it was off-peak lunch. Note that this is not a full service restaurant as you need to tick-off your food selection first, then pay at the cashier near the entrance. Food would then be brought to your table. Not surprising to note that half the menu was taken up by drinks alone, while the best-sellers included Braised Bean Curd & Rice Cakes (TWD155, SGD$7.00), Spicy Tofu (TWD90, SGD$4.00), Turnip Cake(TWD85, SGD$3.80), Braised King Oyster Mushroom with Basil (TWD80, SGD$3.60), Seasoned Snap Beans (TWD80, SGD$3.60), and Braised Cabbage with Green Tea (TWD75, SGD$3.40) I had a Handmade Dry Noodles with Minced Pork Sauce (TWD80, SGD$3.60), considered reasonably priced for an indoor restaurant, not very impressionable in terms of taste. Considered standard Taiwanese style noodles? The…
It was after a visit to Chef Kang, then I realised that Thai hipster eatery Nung Len at Mackenzie Road has closed. A waste really, because some of the modern Thai dishes served were not quite the ordinary and tasty. I found out that the team has reopened as Tiew Mai Thai Boat Noodles at Hougang Midtown. There are a couple of eateries and cafés under this private residential area, such as Nunsongyee, Foxhole Café, Soshinsen and AM Bakery. If you are coming in a cab and taxi uncle has no idea what “Midtown” is, the former “Hougang Plaza” may be a better clue. The configuration of all the eateries here is strange and not exactly the most spacious – level 1 for the cashier and cooking area, level 2 for dining. Tiew Mai’s menu is more straight-forward and stripped down from the former Nung Len, with the offerings of 3 types of noodles – Pork, Beef, Tom Yum, priced at $1.80 for the small bowl and $6.00 for the regular-sized. A couple of side dishes such as Grill Pork or Beef Balls ($4.00), Fried Wanton ($3.00), Fish Sauce Winglet ($4.00), Chicken Roll ($4.00) and Spring Roll ($3.00) arealso available. I ordered a small bowl of Beef with Egg Noodles ($1.80), with the length of the bowl slightly smaller than an iphone7 plus. Perhaps ordering 2-3 bowls would be a better idea if you want both variety and a filling meal. The soup base was likely to be the best component. It was moderately rich and flavourful, and somehow manged to achieve that unique Thai Boat Noodle umami taste even without the incorporation of pig’s blood. While I read another review that the egg noodles were mushy, mine were springy. I wondered if the size of the bowl made a…
These are some 10 of the best Cake Cafes in Singapore, which serves up attractively gorgeous, appetising cakes. From Galaxy Cakes, Watermelon Strawberry Cakes, Rose Cake to locally inspired Chendol Cake, this is for you to fulfill your sweet tooth cravings. I have every intention to expand this list, but will probably revisit some of the old favourites (so look out here for updates). For a start, many are home-grown patisseries that we should be proud of. Mad About Sucre 27 Teo Hong Road, Singapore 088334 Tel: +65 62213969 Opening Hours: 12:30pm – 10:00pm (Tues – Sat), 12:30 – 5:30pm (Sun), Closed Mon I have friends who are mad fans of Mad About Sucre, because this French patisserie (which has diversified to offer savouries) is just out of the ordinary. Their cakes are exquisite, made with reduced sugar, using organic and/or natural ingredients with no artificial colors, no preservatives, no artificial flavours. If Eric is there, get him to explain some of the cakes, and he will paint a beautiful story for your understanding. The signature cake since Day 1 is the chocolate dome-shaped San Domingue ($12.80+), mousse made from 70% single origin chocolate, rum jewel box, caramelized plantain vanilla cream, and brittany crunch. If this cake was a piece of jewellery, it would be a sparkling diamond. You could first consume the chocolate box filled with rum, allowing it to first create rich sensations in your mouth. Mad About Sucre (Teo Hong Road) Antoinette 30 Penhas Road Singapore 208188 (Lavender MRT) Opening Hours: 11:00am – 10:00pm (Mon – Thurs), 11:00am – 11:00pm (Fri, Eve of PH), 10:00am – 11:00pm (Sat), 10:00am – 10:00pm (Sun) 333A Orchard Road #02-33/34 Mandarin Gallery Singapore 238897 (Somerset MRT) Opening Hours: 11:00am – 11:00pm Antoinette at Penhas Road and Orchard Mandarin Gallery, has been…
Orchid Hotel is THE Japanese food enclave, Keisuke Tontotsu King, Teppei Japanese Restaurant, Sushi Kou, Menya Sanji, Kajiken, Ryo Sushi, and Gyoza King all within a few metres walk from one another. Hon-to ni? The next to join in this neighbourhood is Fujiyama Dragon Curry which originated in Hiroshima, a Japanese curry shop where you can customize your plate from the level of spiciness to toppings. It took over the space left vacant by a not-very-memorable Korean Ramyeon shop, where those in line next door at Tendon Ginza Itsuki can peek in with eyes of hunger. The inside can be rather cramped though. Once two huge curry plates land on your table, you will find yourself looking frantically for space to put your handphone. Not for the claustrophobic. I shouldn’t complain, as much of the space was taken by a flask of FREE iced Japanese tea, much needed to cool down after walking over in the sun. Fujiyama Dragon Curry’s founder Kenichi Ikehata can be spotted behind the counter, torching up the cheese on the curry, while Kajiken’s Kenta Kuribayashi was welcoming customers into the shop. I assumed he is a co-owner, can’t be BFF right? The choices available included the basic Fujiyama Dragon Curry ($12.75), Breaded Deep Fried Pork Curry ($16.75), Garlic Pork Belly Curry ($15.75), Deep Fried Chicken Curry ($15.75), Deep Fried Shrimp Curry ($16.75), and Cheese Curry ($15.75). You can customise your curry with a choice of original or spicy, regular or upsized rice (FREE), regular or upsized curry (+$3), added minced pork (+$3) and spring onions (Free). “You want more rice? It’s free…..” I shook my head frantically. Unless you really love rice, I reckon the portion of carbs given is substantial enough to make you rather full. There is something about Japanese curries and their…
Hougang Street 21 is quite the hot-spot for foodies, with Chew Chor Meng and Zhou Chongqing owned 888 Mookata, waffles café Hatter Street, popular Thai eatery Nakhon Kitchen, and Japanese izakaya Tachinomiya all in the same stretch. Gonpachi Ramen has recently gotten into the radar for its $7.80 Nett Ramen. A steal considering that many Japanese eateries are selling ramen in the $12 – $20 range, and that is excluding taxes. The family restaurant is said to serve up “imported Japan authentic ramen soaked in collagen broth”. The varieties at this humble shop include Smoked Duck Chashu, Miso Kakuni, Beef Shabu, Sweet Sake Marinated Pork Chop, Seven Wonder Ramen – all priced at $7.80, and a Shoyu “Pai Ling” Mushroom Ramen at $7.00. I had the Sweet Sake Marinated Pork Chop Ramen ($7.80), and the yellow noodles used were more to the chewy, mildly-curly, medium-thick side. Not the type that I liked most, but I find that it worked well with the soup which wasn’t too heavily rich. The soup base said to be enhanced with collagen, was a mixture of creamy Tonkotsu pork bone and Tori chicken soup, most likely modified to use the local taste as it was not overly thick, oily or salty. I found it a reasonably priced bowl, and decent on the taste factor. The pork pieces were well-marinated and tender. Another interesting ramen to order would be the Seven Wonder Ramen ($7.80), which came in a separate greenish Thai chilli sauce. I would suggest slurping up some of the broth first, then add in the sauce later to experience a layered, more tangy flavour. Did I not mention there is also free-flow bean sprouts? After an additional side order of a Char-Grilled Lemongrass Chicken Salad ($4.00), the bill for each person came up to…
[Taipei] Famous restaurants at Taipei’s Yong Kang Street include Din Tai Fung and Kao Chi. Two similar Chinese restaurants serving Xiao Long Bao and dumplings, with a different fate. In reality, Kao Chi came before Din Tai Fung, about 8 years prior. It started as Shanghainese street food stand, and has now a 3-storey flagship store and branches around Taipei including Fuxing South Road and Zhong Shan North Road. You won’t miss the striking red colours of the greyish building, with curious onlookers watching cooks prepare the dumplings from scratch via the open kitchen. It is hard not to compare the two, and my Yong Kang Street walking tour guide mentioned that fate changed when an important media feature which was initially offered to Kao Chi went to Din Tai Fung instead – which has since set its foot prints in many countries. Compared to DTF, Kao Chi was less hyped-up, with not so many tourists crowding around the entrance, but still reasonably filled. For a Chinese restaurant, it was not as noisy, and servers were generally helpful (one gave good help when I asked for directions to the train station.) The menu offers a wide variety of food. Some of the signatures include Shen Jian Bao – Pan-fried Pork Buns (TWD200 for 10, SGD$9.00); Xiao Long Bao – Steamed Pork Dumplings (TWD220 for 10, SG$D9.90); Steamed Crab Egg and Pork Dumplings (TWD320 for 10, SDG$14.45); Stir-fried Pea Sprout (TWD300, SGD$13.55) and Stewed Tofu & Seafood with Crab egg (TWD360, SGD$16.26). Watching the cooks wrap up Sheng Jian Bao from behind the window, made me hungry with anticipation. However, I was over-the-top with its taste. Somehow, the buns weren’t as steaming hot as expected, and could do with thinner skin. Which was unfortunate, because the skin was quite fluffy and…
3 new hawker stalls were added to 2017’s Michelin Bib Gourmand Singapore guide, including Ah Er Soup at ABC Food Centre, New Lucky Claypot Rice at Holland Drive and Zai Shun Curry Fish Head at Jurong East. The additions represent a slightly more inclusive list, with new stalls appearing in the western parts of Singapore, rather than the more centralised regions. Having curry fish head, double boiled soups and claypot rice – not the typical signature local dishes, also represents the diversity in Singapore’s food culture. Rather than “Why these stalls got in?”, more were curious “Why so many better stalls do not?” We never really know why. The following 20 stalls of were labelled under “street food”, though I do not quite understand how Sin Huat Eating House and Bismillah Biryani landed there, since they are considered closer to an eatery/restaurant. Anyway… YES! I ate all of them. *burp* For your convenience, I have included the addresses and opening hours. However, do note that as these stalls become popular, food may get sold out early. For travellers to Singapore (Welcome!), do note that the more popular stalls have erratic opening hours. 20 Michelin Bib Gourmand Street Food In Singapore A Noodle Story – Amoy Street Food Centre Amoy Street Food Centre #01-39 7 Maxwell Road Singapore 069111 (Tanjong Pagar MRT Exit G) Opening Hours: 11:15am – 2:30pm, 5:30pm – 7:30pm (Mon – Fri), 10:30am – 1:30pm (Sat) , Closed Sun, PH A surprise entry, as this is not the typical local food. Opened by young hawkerpreneurs, A Noodle Story serves “Singapore-style ramen” ($7, $9). A bowl with Japanese style charshu, soy-flavoured braised egg, Hong Kong style wontons, potato wrapper prawn fritter for that crunch. Aesthetically pleasing and well-arranged, for a hawker stall. I like it – you don’t get…
2017 can be the year of Mod-Sin. Restaurant Labyrinth won a Michelin Guide; Nasi Lemak became a burger; and Lobster Nasi Lemak getting a 2-hour queue. Is Jiakpalang Eating House, the new makan spot at Alexandra going to be next in line? The name “Jiakpalang” is a playful take on the Singlish term “chapalang”, referring to a coming-together of seemingly unrelated things. Anything goes. It serves up Singapore food and zhi char fare with a modern and playful take, all at affordable everyday prices. I was surprised to see Executive Chef Nixon Low behind the counter, previously from Portico – and he did some fanciful yet tasty dishes there in the past. Some of the dishes you can expect from Jiakpalang include Bak Kut Teh Jelly with You Tiao ($9), Charcoal Katarosu Pork Collar ($16), Yuzu Lala Clams ($12), Salted Egg Soft Shell Crab ($12), ‘Ang Ji Kao’ Stout-Braised Beef Cheek ($17), and Low’s unique take on the iconic Milo Dinosaur ($8). Overall, I think that Jiakpalang is promising, but it needs some fine tuning here and there, especially in terms of its identity and the naming of some of the dishes. In terms of décor, I wasn’t exactly sure what it was trying to achieve with its two entirely different look. The front was skewed towards a comfortable bistro setting in earthy colours; while the back part with red chairs retro posters cheekily printed “Where’s my Lontong” and “We can Tarik” was a lot more casual. The dish of Har Cheong ($13) demonstrated the possible potential of the restaurant. It was unexpected, and I liked it very much. A deconstructed Prawn Paste Chicken of sorts, with chicken roulade having that distinct aroma associated with the zhi char dish, was presented with shredded purple cabbage. It was tasty, it was…
[Taipei] While Singapore has a Michelin Bib Gourmand listed Man Man Japanese Unagi Restaurant, Taipei has Fei Qian Wu 肥前屋. The name “Fei Qian Wu” if read literally would mean, “the house before becoming fat”. Opps. But “Fei Qian” refers to the old Hizen Province of Japan. It is a joint famous for its delicious, affordably priced Unagi Don (grilled eel bento), and is easily the busiest eatery at Zhongshan North neighbourhood. Eater lists this as one of the “The 38 Essential Taipei Restaurants”. If you are going to make your way here, do a bit of exploration and do not miss out on the Japanese restaurants around the area. I went down slightly after its opening time of 11:00am, and found the restaurant to be completely packed, with a short line outside. After a 15 minute or so wait, I was led into a nostalgic looking space which looked caught in time, complete with cafeteria style tables and dark yellow lighting. After all, the restaurant was founded 35 years ago by a Japanese-Taiwanese family. As business is brisk, all the obasan servers looked hurried, and I also had to share tables with other diners. Some of the Fei Qian Wu’s signatures include small Unagi-don (Small, TWD250, SGD$11.25), Big Unagi-don (TWD480, SGD$21.60), Shrimp Rice (TWD120 SGD$5.40), Katsu Don (TWD100, SGD$4.50), Grilled Squid (TWD90, SGD4.05) and Onion Egg Rice (TWD70, SGD$3.15). To us Singaporeans, $4.50 for Katsu Don is ridiculously inexpensive. You don’t get this price even in the foodcourts. Also not with this quality. I went for the Big Unagi-don anyway, and the portion was quite substantial. Boy oh boy, it was superbly delicious for its price. 4 pieces on top of steaming hot, fluffy rice. The eels tasted fresh and sweet, evenly grilled and lightly brushed with sweet caramelized…
When something becomes popular in Singapore, many will jump on the bandwagon. Case in point – Tendon 天丼, short for Tempura Donburi 天ぷら丼ぶり. Guess we all need some Tendon-loving-care. The Japanese rice dish started getting in the radar when Keisuke’s Tendon Ginza Itsuki and Eat At Seven’s Kohaku Tendon opened to great fanfare and long lines. Within two years, we are seeing Tendon almost everywhere in Singapore, and the trend does not look like it is stopping yet. A bowl is made of deep fried tempura over a bed of rice, covered in light soy dressing, though some restaurants serves the sauce with salt separately. One of the best known tempura speciality restaurant is Tenshin at Regent Singapore. Here are 12 other Japanese restaurants in Singapore where you can get your fill of an oishii bowl of Tendon. Kohaku Tempura Eat At 7, 3 Temasek Boulevard #03-311 Suntec City Mall Singapore 038983 Tel: +65 6333 4386 Opening hours : 11am – 10.30pm (Last Order 10pm) Tendon Kohaku Boat Quay 64 Circular Road #01-01 Singapore 049418 Tel: +65 6211 8311 Opening Hours: 11:30am – 4:00pm, 5:00pm – 10:00pm (Mon – Fri), Closed Sat, Sun Kohaku specialises in Edomae Tendon, where bowls of Hokkaido rice piled with tempura drizzled in a specially made sauce are served. So, so good. The options are straight forward – the signature Kohaku Tendon ($15), Vegetable Tendon ($14), Spicy Flavour ($15) and Vegetable Spicy Flavour ($14). This is for once that I liked almost every piece in the bowl, from the sweet soft pumpkin, crunchy long beans to fresh-tasting squid. My friend didn’t quite like the chicken breast which she thought was dry and chunky, but I found the piece acceptable (maybe because I am so into protein of late). However, beware of smelling like tempura due…
Vegetarian friends at Punggol can look out for the newly revamped Grove at Level 2 of...
Millenia Walk is where foodies can get some unusual food choices, and the newest restaurants and...
Looking for great dining deals at Orchard Road? The iconic Wheelock Place, which we recognise from...
There is a part of me who wants to do a “10 Best Bubble Tea In Taipei” series, but I am holding on first, thinking of the amount of calories and sugar. But, let’s start with the brand who claims there are the......
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Feature - Review, Food - Taiwanese, Overseas - Taiwan
August 17, 2017 /by admin
Feature - Review, Food - Japanese, Overseas - Taiwan
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Feature - Review, Food - Confectionary, Overseas - Sydney
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The Koi force is formidable. My virgin experience with this drink was at its first branch at Toa Payoh in 2008. And that was THE bubble tea that brought me unforgettable feelings and memories of being in Taiwan again. It was on my Top 10 Food List that Year....
Travelled all the way to Pasir Ris for crabs. Nothing can make me do that but for crabby cravings and good friends. And why not the Ang Mo Kio or Toa Payoh branch? I was told you can get a seat easily here and true enough, the coffee shop...
Opportunity knocks only once. Similarly said, the best things in this buffet only come ONCE. This buffet would have scored more points with me, if only, all the good things in the menu could come more than once. So if you are aiming for Tom Yam Soup with prawns,...
When I first asked if they wanted to be interviewed for my programme on radio, the lady boss of First Thai said “We don’t need Interview.” The phone hung up in the manner of seconds, and it took me a while to recover from that. Wah, so proud I...
![[Closed] Wendy's Had Closed All Their Outlets In Singapore](http://danielfooddiary.com/wp-content/uploads/2011/07/wendy5.jpg)
Wendy’s had closed all their outlets in Singapore. There are no official statements issued yet, but an article on Yahoo Singapore confirmed that the fast-food chain has closed their last outlet at National University of Singapore. They used to have outlets at Lau Pa Sat, Jurong...
Ramen, Ramen, can you tell them apart? Tokyo-style ramen The distinct feature of Tokyo style ramen is in its broth – light and soy-flavoured chicken broth with a touch of dashi. It is said to originate from the old streets of Tokyo, where the soup is quickly sipped down....
Ramen, Ramen, oh you see them all around now, and there’s no stopping as more shops are opening up in this Sunny island. Now, have you been to a local Ramen store, not knowing the difference between the Sapporos, Hakatas, Wakayama and Kyushus? Just order from the picture lah!...
![[Moved] 3 Inch Sin – Temptations are Hard to Resist](http://danielfooddiary.com/wp-content/uploads/2011/07/sin5.jpg)
3 Inch Sin has moved to Millenia Walk. Never mind the rather naughty shop name. It’s not like what you think, really. The name comes from its signature molten chocolate cakes. About 3 inch in size I suppose. It may be too small for your liking, but large doesn’t...
This new burger joint was highly recommended to me by various friends, especially if they were already fans of Island Creamery . The local ice cream people have decided to start another burger place at Bukit Timah to target the student market. I must say that the customer service...
![[Closed] Yoshimaru Ramen Bar - Ramen At Holland Village by Jumbo Group](http://danielfooddiary.com/wp-content/uploads/2010/03/yoshimaru-420x330.jpg)
YOSHIMARU ramen bar has officially ceased operations on 12 August 2016. Message from their Facebook: To those who have supported YOSHIMARU ramen bar for the last 7.5 years, A big, heartfelt ARIGATO GOZAIMASU to all of you. Thank you for making our journey thus far such a worthwhile...
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