Tuesday, March 19, 2019

Milah Hokkaido Curry Puff at Commonwealth Crescent Food Centre

My dining companion told me about this stall after he went walking around the food centre. He said, "There is an interesting curry puff located at that corner." I decided to go check it out. When I was there, the "Hokkaido Curry Puff" on the signboard actually caught my attention. They are using 100% "Wonderful Traded Flour" from Hokkaido as indicated on their signboard. This is a halal stall owned by a Malay owner.

The friendly owner spotted me and he asked, "Any curry puff for you?" I asked, "What exactly is Hokkaido Curry Puff?" He pointed at the paper bag that has "Tokachi Mill Factory" printed on it together with some Japanese characters and said, "I am using the flour from Hokkaido to make all these curry puffs." He added, "There are different flavors ranging from the usual potato and sardine to cheese potato and mentaiko cheese potato." I asked, "How long have you been running this stall?" He answered, "We have been around for about 7 months." It is 1 piece for $1.20 or 3 pieces for $3.00. I decided to get one of each of the remaining flavors for a total of $4.20. 


We tried the sardine flavor and the potato flavor first, it actually tasted just like the usual curry puffs from the Malay stalls. We then tried the mentaiko cheese potato, it did not have the taste of mentaiko though we could actually see it amongst the filling. And, the cheese potato flavor did not have the taste of cheese in it. My dining companion said, "Though they claimed to use flour from Hokkaido, I could not quite tell the difference. It did not seem to have much effect in enhancing the texture of those puffs."


The size of these curry puffs is quite small. 


The owner seems to be passionate enough to keep this stall going and perhaps, give it more time and it will get better. 


MILAH HOKKAIDO CURRY PUFF
31 Commonwealth Crescent #02-64 Commonwealth Crescent Food Centre SINGAPORE 149644
Operating Hours: 11.00 am to 6.00 pm (Mon to Fri) / 9.00 am to 5.00 pm (Sat & Sun)
(Closed on Thursdays)

Sunday, March 17, 2019

黄大福 : cheap & good Bak Chor Mee

I did not manage to ask for the name of this young owner but I know that his name is not 黄大福, the name of this stall. I seated right in front of his stall while waiting for my burgers to be ready and I took notice of the constant queue there. Most of these customers seem to be the regulars, there was even a caucasian man ordered his Bak Chor Mee. I decided to try it.

I decided to order Bak Chor Mee and added $1 for extra ingredients. While waiting for my order to be ready, I said, "I somewhat could not quite associate the Chinese stall name with a young man cooking at the stall." I asked, "Did you happen to take over the stall from your father?" The young owner replied, "黄大福 is not my name. I balloted this stall. I decided to use  as the stall name as this is the name of the person that taught me how to cook the noodles." 


I also said, "A basic bowl at $2.70 is cheaper than most of the other stalls." He replied, "There are many elderly folks in this estate so I cannot afford to set the prices too high." He continued to say, "There are also other stalls in this food centre selling at this price. There is a Chicken Rice stall behind selling at $2.50 per plate and also a dessert stall selling desserts at $1.00 per bowl." He said, "My stall used to be next to the dessert stall When I first started. The elderly owner has quite an attitude. She will snap at the customers when they ask her for cold desserts." I asked, "How long have you been in this food centre?" He replied, "About 3 years already."


It consists of a good portion of mee pok with liver and lean meat with minced meat together with meatballs. The pork liver was cooked just right, those pieces were thinly sliced in big pieces. The lard is available in a container at the stall for self-service. I helped myself with a big spoonful of those bits of crispy lard, it was tasty and not oily. I tossed the mee pok to mix it with the sauce beneath. 


The first mouthful wowed me. The mee pok was perfectly cooked to the right texture, with just the right balance of chilli sauce, and vinegar added. This bowl of Bak Chor Mee is easily amongst the best that I have eaten. This is even better than some of those popular ones out there.


The accompanying soup was lightly flavored with a hint of fresh pork.


I went back to the stall and tell the young owner that, "I am a big fan of Bak Chor Mee and your Bak Chor Mee is really nice." He smiled and said, "Come back more often then. We open on every day." This Bak Chor Mee is a new found favorite.


黄大福
31 Commonwealth Crescent #02-93 Commonwealth Crescent Food Centre SINGAPORE 149644
Operating Hours: 8.00 am to 5.00 pm (Daily)

Thursday, March 14, 2019

Triio's Corner : Pork Burger, worth a try

We were there for lunch on a Sunday. We decided to try the Pork Burger ($6.50) and Chicken Burger ($5.50). Luke was there, manning the stall all by himself. He sent the food over when it was ready. He came over and joined us at the table later. He asked, "You are a food blogger? I saw you taking pictures." I nodded my head and said, "I have a food blog."

He told us that he is working with his friends and they are his bosses. He asked, "How was the food?" My dining companion replied, "I think a bit too much sauce. You could not really taste the flavor of the patty. The pork patty is actually quite nice though." Luke told us that mayonnaise is used and the other sauce is their homemade honey sauce. Luke said, "Some customers actually preferred to have it with more sauce so it is a little difficult on our part." 


I said, "Pork Burger is not too common in Singapore." Luke replied, "Actually not many know that we serve Pork Burger." He pointed at the standing banner outside the coffee shop and said, "Our friends suggested we should make a banner to promote the Pork Burger." I also said, "The food presentation is impressive." And, Luke replied, "We managed to get those trays online and they even provide the engraving of our stall name for free. The previous owner actually left us some plates which we did not like."


I asked, "There is no beef burger here?" He replied, "We have actually working on the beef burger but have yet to launch it." He also said, "There are another 2 Western food stalls in the food centre so business here is quite competitive. But we have been around for about 1 year and it has been sustainable so far." He also mentioned, "We have very little control of the quality of the burger buns as we get them from the supplier, it can be inconsistent at times."


I said, "Paying $4.50 for an extra patty is a little on the high side but again, the rental in the coffee shop is usually higher as compared to running a stall in the hawker centre." Luke said, "We usually recommend to go for the double patties as you could actually taste the flavor better." He also said, "We actually made everything from scratch and we could only make so many at one time, it is very much for the efforts rendered." 


He mentioned, "We are in the midst to revamp the menu. We might replace the baked beans and garlic bread with rice. We might also reduce the prices further to make it more affordable." My dining companion said, "The pricing is reasonable and the portion is quite filling too." Luke said, "Our Chicken Cutlet is quite popular and its size is actually bigger than my face."


Their burgers might not be amongst the best that I have eaten but I could taste the sincerity amidst these.


TRIIO'S CORNER
Block 19 Toa Payoh Lorong 7 #01-264 SINGAPORE 310019
Operating Hours: 12.00 pm to 10.00 pm (Daily)

Tuesday, March 12, 2019

Fu Gui : worth trying Fishball Noodle

A friend told me about this stall at Empress Road Food Centre. I was there at about 11.30 am and there was a short queue. The owner has just reopened his stall after completed his reservist training. While queuing, he raised his voice and said, "The mee pok and mee kia have finished already." The customer in front of me wanted mee pok but there was not enough so he decided to have it with mee tai mak. It reminded me of the elderly owner of the already closed Sembawang Teochew Minced Pork Noodle at Sembawang Hills Food Centre. He ever told his customer that wanted to mix mee pok with mee tai mak, the texture of both noodles is different so it is not advisable to mix them together. After the customer left, he said to me, "I would not want to cook something that is not nice."


When it was my turn to order, I said, "The small portion of Minced Meat Noodle." There are 2 sizes, the smaller portion for $3 and the larger portion for $4. I opted to have it with yellow noodles and wanted to add fish dumplings to it but I was told that the fish dumplings have finished. While waiting, I asked, "How long have you been in this food centre?" He said, "About a year or so." I did not take notice of his stall when I was there for the stewed duck about 5 months ago. I was told that it is quite unusual for most of the noodles to run out at 11.30 am. And, I said, "Maybe your customers missed your noodles too much so die-die-must-eat today." He laughed. He asked the customer after me, "I thought you were just here this morning?" 


I asked for an extra amount of chilli to be added. He asked, "Extra chilli?" I nodded my head and replied, "Is it going to be very spicy?" He said, "Not too spicy but maybe a little saltish." He was right. The level of spiciness is quite manageable. It was served with a good portion of noodles with minced meat, fishballs, and slices of fishcake then garnished with chopped spring onions, ikan belis, and lard. I tossed the yellow noodles lightly to mix it well with the chilli and an enjoyable bowl of Fishball Noodle awaits. Though it is listed as Minced Meat Noodle on the signboard, it is actually more like Fishball Noodle. 

The stall closes at about 1.30 pm as the food centre is usually quiet after lunch hour on weekdays. 


FU GUI
7 Empress Road #01-100 Empress Road Food Centre SINGAPORE 260007
Operating Hours: 7.30 am to 1.30 pm

Sunday, March 10, 2019

Hammee's : a Cheeseburger experience

Kelvin Hong, 31 and Vivian Tan, 25, this young couple is the owners of this unassuming stall serving only burgers which opened on 29 November 2018. They used to sell white bee hoon at another hawker centre prior to opening this stall. Their menu is simple, consisting of their signature Cheeseburger for $6 and a Double Cheeseburger for $8 with an option to add smoked bacon for $2. They have recently introduced a premium burger that consists of a thicker patty with lettuce and tomato. There is also Chicken Burger with an option to between the original flavor and the spicy flavor. Each order of burger is served with fries. They used to serve wings and waffles but have since stopped doing so. 



I was there at about 12.30 pm and there was just another customer in front of me. Vivian was there to take the order. I decided to go with Double Cheeseburger ($8.00) and added smoked bacon ($2.00) together with the original flavor Chicken Burger ($5.50). I was told to come back 30 minutes later with the wooden clip that has got a number on it for collection. While waiting, there was a delivery guy sending over a few boxes of burger buns from Bakery Artisan Original (BAO) followed by another guy delivery a box of Cowhead cheddar cheese. We happened to seat right in front of the stall. Vivian came over to check our number. She served the Chicken Burger first. She said, "The Double Cheeseburger is coming up soon." She sent it over about 5 minutes later. 


Chicken Burger though did not taste as memorable as the Cheeseburger but it was still pretty good. The chicken thigh is pounded using a meat mallet and marinate overnight to infuse the flavor before deep-frying. It was served with the homemade coleslaw and their special sauce, sandwiched between the buttered and toasted buns. 


The well-seasoned chicken patty was fried well to the ideal crispy state. The homemade coleslaw added textural contrast and also a refreshing twist. The fries though lightly sprinkled but it did not have much flavor. 


The beef patty is handmade with a combination of chuck, brisket, and short rib for a good leanness-to-fat ratio. It was then grilled to the desired doneness before serving on the buttered and toasted buns together with their special sauce, caramelized onions, pickled jalapeno, melted cheese, and grilled bacon. Beef tallow is added in the cooking process to giving it the flavor.


I asked my dining companion, "How is this Cheeseburger in comparison to the In-N-Out Burger?" And, he replied, "This is good even though the In-N-Out Burger is slightly superior in taste as their thick cheddar cheese is giving its more flavor." He continued to say, ""Their buns are much better than those used by the In-N-Out Burger though." The buns have a desirable softness and toasted well to have a slight crisp on its surface. 


This Cheeseburger is making the taste of In-N-Out Burger so forgettable. Their burgers are comfy food that is free of artificial preservatives. Burgs, a Muslim owned burger specialty stall at Golden Mile Food Centre with their other stall at Viva Business Park is another cheap and good burger to try. 


HAMMEE'S
31 Commonwealth Crescent #02-93 Commonwealth Crescent Food Centre SINGAPORE 149644
Operating Hours: 11.00 am to 5.00 pm (Closed on Mondays)

Friday, March 8, 2019

In-N-Out Burger's pop-up in Singapore

I went to the In-N-Out Burger's pop-up held at Columbus Coffee Co, a local cafe along Upper Thomson Road. And, I actually waited close to 2 hours starting from 9.50 am to eventually get my burger. The first in the queue was there since 6.30 am for this 3-hour pop-up event. In-N-Out Burger is a popular brand in Los Angeles, USA and this was their third pop-up in Singapore so far. The first was at Golden Grill restaurant at Boat Quay in 2012 and the second was at Timbre at Gillman Barracks in 2014. 


We were greeted by a snaking queue right outside the cafe that stretched along the walkway and extended all the way to the coffee shop at the corner. Each customer is only allowed to purchase one burger. Their staff was giving out the plastic wrist tags in colors of gold, red, silver and yellow while we were in the queue and a total of 320 were given out. The portion that has "BURGER" was then torn off when waiting in the queue to order, this is likely to prevent reordering. 


The counter was decorated with wallpaper that has its registered iconic palm-tree trademark. We were given a commemorative keychain upon entering the cafe. We were to order at the counter. The menu consists of Hamburger ($3), Cheeseburger ($4) and the Double-Double ($5). The T-shirts were available for $ 4 each. They started serving as early as 10.00 am though it officially starts at 11.00 am. The customers enter into the cafe in the batches of 5 pax each time. 


Eric Billings, the In-N-Out's Manager of Special Foreign Events was there, interacting with the customers. They can do just 300 burgers in 3 hours without compromising on the quality. There were 3 chefs flew in to train the staff in making the beef patties and assembling burgers with ingredients like slices of cheddar cheese and buns that were bought in from the US. Their burgers are famous for freshly handmade patties made using US ground chuck beef. 


It was served with a portion of salt & vinegar chips and a soft drink at $7 per set with the Double-Double burger, slightly cheaper than their pricing in the USA. An order number was given on the receipt and it was delivered to the table by service staff. 


After queueing for close to 2 hours, the Double-Double is the obvious choice. I opted for the Animal Style that was served with double grilled hamburger patties and double slices of thick cheddar cheese sandwiched between buns with pickles, caramelized onion, pickled radish, lettuce, and tomato with their special sauce called "spread", consisting of Thousand Island dressing.


The burger was good though not quite as good as Shake Shack, which is still my favorite choice but it is definitely better than the Fatburger and other fast food restaurants in Singapore. I would think that the standard at this pop-up was supposedly higher as compared to their day-to-day operations over in the USA. 


Apparently, there is no plan for In-N-Out Burger to actually open a permanent restaurant in Singapore. Their outlets are all located on the west coast of the USA as they have yet to venture overseas. The good news is Shack Shake is planning to open its first store at Jewel Changi in Singapore tentatively next month.  Meanwhile, I am still waiting to find out how much longer would the Fatburger that has 2 outlets in Singapore will be sustaining. It was a good experience after all but I doubt I would want to queue that long for a bugger again if there is another pop-up maybe a few years later.


Wednesday, March 6, 2019

Woodlands Centre BBQ Fish at Marsiling Mall Hawker Centre

This stall used to be known as Hoe Heng BBQ Fish and was at the Woodlands Centre Food Centre for about 18 years before moving to the current location. I decided to go with the smaller portion of BBQ Stingray at $10 and the smallest portion of Sambal Sotong at $12 with 2 plates of rice at $1 each. After paying, the boss said, "Go and take a seat. We will serve it to your table." We waited for about 15 minutes or so before receiving the Sambal Sotong followed by 2 plates of rice and the BBQ Stingray was delivered a few minutes later.

The Sambal Sotong stir-fried with shredded onion and served on the banana leaf. Its level of spiciness is quite manageable to my dining companion that has little tolerance for spicy food.


My dining companion looked at the BBQ Stingray and said, "This is the smallest piece of BBQ Stingray that I came across for about the same price." He said, "It tasted nice but the portion is really too small and it is just not quite worth the value." The portion consists of 2 small slices of fish with sambal chili and garnished with slices of red onion.


It was unexpectedly quiet during dinner at that hawker centre.


WOODLANDS CENTRE BBQ FISH
4 Woodlands Street 12 #01-58 Marsiling Mall Hawker Centre SINGAPORE 738623
Operating Hours: 3.30 pm to 10.00 pm (Closed on Mondays)

Sunday, March 3, 2019

De Ar Western : probably the best Western food in Ang Mo Kio

De Ar (德啊), is also known as 阿德, 34, is the owner of this newly opened Western food that has only been around for about 2 weeks. The stall is located in the same coffee shop with the popular Hup Kee Fishball Noodle. They used to be known as Hua Kee at Katong Shopping Centre serving a similar menu before moving to the current location. 

His assistant asked, "What do you want to eat?" De Ar overheard and he said, "How about try the pork chop?" We did not order it as we have already made up our minds on what to eat. I decided to go with Grilled Chicken with Mushroom Sauce ($6.80) and my dining companion wanted to try the DE AR Salted Egg Chicken Cutlet ($7.80). Each main dish is served with 2 side dishes. There are 10 side dishes including Straight Cut Fries, Crinkle Cut Fries, Mash Potato, Coleslaw, Butter Corn, Baked Bean, Onion Rings, Potato Wedges, White Rice and Sunny Side Up Egg. We opted for Mash Potato and Coleslaw to go with the Grilled Chicken together with Onion Rings and Potato Wedges to go with the Salted Egg

I was given a buzzer after paying up. While waiting for orders to be ready, there were other customers at the counter and wanting to order. A lady that is working in the coffee shop was telling the customers that their food is worth trying. I took notice of a picture displayed at the stall and in that picture, De Ar was with chef Alvin Leong of Baba Chew. When collecting the food, I asked, "You used to work with chef Alvin Leong at Baba Chews?" De Ar replied "No. He came to eat at my stall."


I collected both dishes at the same time. The first mouthful of their signature Salted Egg Chicken Cutlet actually amazed me. I have eaten enough of the bad ones to actually know that this was quite good. The salted egg sauce though made using the powder but it was quite thick, it has a slight flavor of the salted egg with curry leaves and bits of chilli added to enhance its fragrance. The massive piece of chicken was lightly coated in batter and fried well to have the juice still locking in it. 


The chicken chop was perfectly grilled to produce a nice crisp texture though the mushroom sauce did not exactly stand out. The chicken chop tasted as good as the chicken chop by The Craving Board, also known as the TCB Grill at Jurong East which I have featured as one of the best 5 Chicken Chops in an article that I have written for Makansutra. Another good chicken chop is from Tom's Kitchen at Taman Jurong Food Centre. While eating, his assistant came over and asked, "How was the food? Hope you like it." I said, "The Salted Egg Chicken Cutlet is one of the better ones that I have tasted. The chicken chop is also quite good, it was done well to achieve a nice crisp on its surface but still retained its tenderness. This is easily one of the better hawker Western foods that I had eaten and it is definitely better than the other Western food stalls in the 3 coffee shops near AMK 628 Food Centre. She said, "The boss would be very happy to hear that. I would get him to come out to meet with you." I told her that I am interested to come back to try the signature Black Pomfret & Chips on Sunday for lunch.

The assistant told me that they managed to find out that I am a food blogger through Tan Chee Meng, the owner of the popular Hup Kee Fishball Noodle. He was at their counter talking with the lady and I thought he wanted to make an order. In this case, I am not sure the portions that were presented is going to be the same as what they would be serving. De Ar walked over to our table. I told him that the Salted Egg Chicken Cutlet and Grilled Chicken tasted good. He recommended to try the signature Pomfret & Chips, he said, "It is actually the idea of chef Alvin Leong. He also helped to create the sauces for other dishes."


I went back with my dining companion in the evening on Saturday for dinner. His assistant was surprised to see us. I said, "I could not wait to try the Black Pomfret & Chips ($12.80). I also ordered the Cordon Bleu ($8.80). She said, "The preparation for the Cordon Bleu is about 20 minutes." When selecting side dishes, she said, "How about try the Mash potato as it is homemade by the boss." I shook my head a little and replied, "I tried it yesterday but did not actually liked it." I decided to have Straight Cut Fries and Onion Rings with the Black Pomfret & Chips and opted for Coleslaw with Onion Rings to go with the Cordon Bleu. Both dishes were ready at the same time. 

The Black Pomfret & Chips is served with their special chilli as a dipping sauce. The fish was nicely filleted then cut into smaller chunks, lightly coated with flour and deep-fried. It is likely to be the first of its kind. The special chilli is actually a sweet Thai chilli sauce with shallots, garlic, and coriander to enhance its flavor. 



When eating the Cordon Bleu, my dining companion said, "This is quite nice." "They added bits of chilli to the coleslaw and it is quite spicy", he added. I do not remember it is actually this spicy with I had it yesterday." Cordon Bleu is stuffed with ham and cheese and it is not commonly found in Western food stalls, the other stall that is serving this dish is Happy Chef Western Food located in the coffee shop with the Michelin-rated Tai Hwa Pork Noodle. 



His assistant confirmed that the chilli is added to make it tastes special. She came back with a bowl and said, "This is complimentary from the chef to make up for the coleslaw." My dining companion took a bite and said, "There are bits of potato and apple with salad cream. It is quite refreshing and they should have it on their menu."


I went to tell De Ar that his Pomfret & Chips was really good. He said, "I thought you do not like it as I realized that you were taking quite long to finish it. You purposely took that long to finish so to find out whether it still remain crispy?" I replied, "I just happened to take a little longer to finish it. By the way, the black pomfret is about 450 grams? the meat is quite thick." He said, "It is about there. I used to use a 250 grams piece but it is really too small. I ordered from a supplier at a slightly cheaper rate. I actually did not make much out of it." He pointed to the lady working in the coffee shop that I mentioned earlier and said, "She ordered 4 sets of Black Pomfret & Chips in 2 weeks. It is best to come during the off-peak hours to avoid long waiting time if you want to order Pomfret & Chips and Cordon Bleu." When talked about his chicken chope, he said, "I was forced to change supplier as the current one could not give me the quality that I want."

I am impressed by the dedication demonstrated by De Ar and is looking forward to trying the Pork Chop, another signature dish that is yet to be on their menu. 


DE AR WESTERN
Block 158 Ang Mo Kio Avenue 5 #01-590 SINGAPORE 560158
Operating Hours: 11.00 am to 10.00 pm (Closed on Wednesdays)

Tuesday, February 26, 2019

Hao Lai Ke 好莱客 : by an ex-Din Tai Feng chef

This unassuming stall is run by a chef that used to work with Din Tai Feng, a Taiwanese chain restaurant. It is located in a coffee shop within walking distance from Bedok MRT station. The queue was unexpectedly long on a Sunday during lunch but I still joined in the queue nonetheless and waited for about 40 minutes before ordering. The signature Pork Chop Fried Rice of Din Tai Feng is also available right here at just $6, much cheaper and they named it Pork Ribs Fried Rice instead and it is a must-order right here. I also ordered the Dan Dan Noodle ($4.50) and Fried Dumplings ($5 for 10 pieces). The items under the Fried Noodle were not available on that day. 




I was given a buzzer and waited for about 15 minutes before the Fried Dumplings were ready. I went back a few minutes later to collect the Pork Ribs Fried Rice and the extra portion of Pork Ribs, waited another few minutes for the Dan Dan Noodle. 


The Fried Dumplings is not on their menu. I tried looking for it initially but did not find it there. It was featured in a poster on the counter though. Those fried dumplings were quite tasty.


The Pork Ribs Fried Rice looks identical to that of Din Tai Feng. My dining companion had a mouthful and said, "They are using the short grain rice, a slightly more expensive choice." The short grain rice is also known as Pearl Rice, its texture is more starchy. He said, "The fried rice is very good, it has a noticeable eggy taste. The pork chop is not as flavorful though there was a hint of black pepper. Maybe the long queue affected its standard? The texture is soft and tender though." The pork chop is slightly thinner and lesser egg is used to cook the dish but still rather good value in comparison. 


I ordered an extra portion of Pork Chop at $4.


The Dan Dan Noodle (担担面) is their signature dish. The handmade noodles served with braised minced meat garnished with grounded peanuts, chopped spring onions, and lettuce. Though the color of the soup was fiery red, it did not taste too spicy, there was a slight sourish though. My dining companion that has little tolerance to spicy foods took a mouthful too. The noodles were cooked just right, though soft but still retained its chewiness.



I would likely be back to try the other dishes only if the queue is shorter.


HAO LAI KE 好莱客
Block 204 Bedok North Street 1 #01-393 SINGAPORE 460204
Operating Hours: 11.00 am to 2.00 pm / 6.00 pm to 8.00 pm (Daily)