Ah Five Hainanese Chicken Rice/Fried Rice/Porridge by 2nd-gen hawkers

Natalie and Lex, are the owners of this chicken rice stall in the coffee shop at Ang Mo Kio. Their father, Lee Tai Keng, founded the popular Five Star Chicken Rice about 6 decades ago before entering into a partnership and later on, selling its share and is no longer associated with the brand.

Natalie is behind the chopping board and Lex is taking care of the cooking process. The chickens used here are the free-range chicken usually known as Kampung Chicken, which is firmer and leaner. 

The menu consists of Half Chicken ($15) and Whole Chicken ($30) served with fragrance rice ($1) or porridge ($1). The regular portion of Chicken Rice is $5. Shredded Chicken Porridge ($3) is also available. There are also 1-Person-Set ($5) and 2-Person-Set ($10) for selection. Special Chicken Fried Rice ($7) is a unique dish that is not found elsewhere. The fried chicken rice consists of diced prawns with minced pork then topped with slices of the poached chicken. 

The chicken was perfectly chopped by the 29 years old Natalie. She held a Master of Intellectual Property and used to be in that line before learning the trade and opening this hawker stall with her brother. The accompanying condiments include the chilli, ginger paste, and dark soy sauce. The chilli went well with the poached chilli as it got a good balance of spiciness and tanginess. The chicken reminded me of those served by Kampong Chicken Rice at Upper Thomson Road as it is almost as good. This poached chicken is definitely amongst the better ones that I have tasted, it is done perfectly done to detain its tenderness and juiciness. Their father should be proud of them for mastering his techniques in bringing forth the perfectly done chicken and rice. 

AH FIVE HAINANESE CHICKEN RICE 

/ FRIED RICE / PORRIDGE

Block 158 Ang Mo Kio Avenue 4 SINGAPORE 560158

Operating Hours: 7.30 am to 2.30 pm (Monday to Friday) / 7.30 am to 3.30 pm (Saturday to Sunday)

Meng Meng Roasted Duck : Malaysia style roasted duck

This stall in a coffee shop at Ang Mo Kio is opened by the popular roasted duck chain in Malaysia. This is their first outlet in Singapore, opened on 29 October 2021 in partnership with a Singapore-based management consultancy company. Their original outlet in Johor Jaya was started in 2003 and there are 4 outlets in Johor Bahru, Malaysia now. 

The ducks are imported from Malaysia together with the marinades and sauces from their central kitchen in Johor Bahru. The ducks are roasted right at their stall in Ang Mo Kio. Other than their signature Dang Gui Roasted Duck, there are also Char Siew and Roasted Pork. 

I ordered a whole duck for $45, the price is much higher as compared to their outlets in Johor Bahru. Their ducks are marinated in dang gui, also known as Chinese angelica root with other herbs. There was a slight taste of dang gui in the duck but the taste was slightly stronger in the accompanying sauce. The meat though not as flavorful but the tenderness and juiciness were detected. 

I tried during their opening phase and the demand was overwhelming then and their standard might be compromised at that time. It did not taste as good as compared to the Dan Xiao Er or even the popular Ya Wang Restoran in Johor Bahru. I did not get to try their outlets in Johor Bahru so not able to do a comparison. 

MENG MENG ROASTED DUCK

Block 721 Ang Mo Kio Avenue 8 #01-2823 SINGAPORE 560721

Operating Hours: 11.30 am to 8.00 pm (Closed on Wednesdays)

Ah Keat Chicken Rice : by a young hawker

Lim Wei Keat, 27, is the owner of this newly opened chicken rice stall at Bukit Merah Central Food Centre in early January. He graduated from The Culinary Institute of America on the campus in Singapore, training in Western cuisine. He decided to become a hawker rather than work in some fancy restaurants by enrolling in the Hawker's Development Programme by National Environment Agency (NEA). He started as an apprentice at Leong Hainanese Chicken Rice at Shunfu Mart Food Centre before venturing into his own stall. He is running the stall with his mother.

I decided to go with half of the chicken with the fragrance rice and a ramen egg. The usual chicken rice is priced at $4 per portion. The texture of the poached chicken was nicely done, still tender and juicy. I would not say that I liked the chilli sauce as it has a little too much ginger added that actually toned down the level of spiciness. And, it would be nicer if the ginger paste is provided for the chicken as the sauce is a little bland. They might want to consider packing the sauce for chicken separately for taking away. 

The rice has a slight fragrance of chicken broth and is not greasy. 

The ramen egg is not overcooked as it was still soft with a runny yolk.

I am impressed as it is prepared by a young hawker that has only done it for close to 2 months. There is still much room for improvement, but overall, it is still worth trying if you happen to be near there for lunch.

AH KEAT CHICKEN RICE

163 Bukit Merah Central #02-35 Bukit Merah Central Food Centre SINGAPORE 150163

Operating Hours: 9.30 am to 3.00 pm (Mondays to Thursdays) 

/ 9.30 am to 1.00 pm (Fridays & Sundays) (Closed on Saturdays)

Cantonese Delights : Curry Fried Chicken Cutlet Noodle

I have not been dining out much during this period for personal reasons. This pretty much explained why I have not been updating this blog. So, I usually take away or order through delivery, and this Curry Fried Chicken Cutlet Noodle is amongst some of my usual favorites to have at home. This is from one of the popular stalls at Hong Lim Food Centre. There is usually a long queue at this stall, it started even before the stall is opened at 10.30 am. 

I ordered this quite often through a delivery service to avoid queuing there and having it delivered to the doorsteps. Much thought has been put in and packing it well for delivery. The fried chicken cutlet still has a slight crisp and is not soggy with a good portion of noodles and enough curry sauce to go with it. The curry is thick rather creamy and aromatic with mild spiciness. 

CANTONESE DELIGHTS

Block 531A Upper Cross Street #02-03 Hong Lim Food Centre SINGAPORE 051531

Operating Hours: 10.30 am to 2.00 pm (Closed on Saturdays & Sundays)

Golden Pillow 933 : Curry Chicken in a loaf of Bread

They are the first to serve the curry chicken in a loaf of bread and it has been a well-known household brand since 1991. I only got to try the Curry Chicken Bun recently though they have been around for decades and I actually enjoyed it. 

I could tell that each loaf is freshly baked as it has the desired softness and it tasted fresh. The Nanyang style Curry that is based on their family recipe has a mild spiciness with a generous serving of chicken and potatoes in thick gravy. 

Other than the Curry Chicken Bun ($14.80), the other choices are Curry Fish Bun ($14.80), Curry Mutton Bun ($17.80), and also Curry Abalone Bun ($39.80).

GOLDEN PILLOW 933

1 Kaki Bukit Road 1 Enterprise One #05-11 SINGAPORE 415934

Opening Hours: 9.00 am to 9.00 pm (Daily)

Nudeles.4 : pasta dishes in food centre

This is a hawker stall started on 8 December 2021 at the popular Chinatown Complex Food Centre serving affordable pasta dishes by Clarence Chooi, 27. He got a Nitec course in Western Culinary Arts by the Institute of Technical Education (ITE) before joining Jaan by Kirk Westaway and already closed Joel Robuchon Restaurant as an intern. This followed by working at Olivia, a Spanish restaurant for 2 years. 

His signature dishes are Lobster Bisque ($8) and Squid Ink Pasta ($8) together with Beef Bolognese ($6.50) and Carbonara ($8). I ordered the Lobster Bisque and Beef Bolognese to have it at home. 

Beef Bolognese came with Fusilli pasta and 2 pieces of meatballs. It got bits of minced beef in it but was a little too dry. The meatballs were tasty, it was deep-fried to give it a better texture. 

The Lobster Bisque consists of spaghetti with prawns, squid, clams, and mussels. The texture of spaghetti was cooked just right, tossed in the sauce with a distinct seafood flavor. When my dining companion tasted it, he jokingly said, "This tasted like angmo hae mee." I prefer it to be saucier though. 

Overall, it was not too bad but not too exciting as it could be better. 

NUDELES.4

335 Smith Street #02-034 Chinatown Complex Food Centre SINGAPORE

Operating Hours: 11.00 am to 7.00 pm (Closed on Mondays)

Sukuraco : the Japan experience

Sukuraco (www.sakura.co) is the premium Japanese subscription box service.  

It features 20 authentic and traditional sweets and teas each month, focusing on the unique beauty and culture of Japan. 

Each item featured in Sakuraco is sourced from small-scale, local makers to able experience a new journey through Japan each month. 

Each box comes with a professionally translated booklet so you will always know exactly what you are getting. This is the goal of Sukuraco to spread the love of Japanese culture across the world via the approachable medium of sweets and tea. 

Dried Persimmon Mochi. These beautifully soft mochi are inspired by the flavor of dried persimmon or hoshigaki, a Japanese tradition made by peeling persimmons, dipping them in hot sake, and then hanging them to dry.

Made with glutinous mochi rice flour, they are infused with the delicate flavor of this vibrantly orange fruit that is used as a new year's decoration before being enjoyed. 

Sencha infused Matcha. Made with originally grown green tea, this blend features rich matcha cultivated by Mount Fuji for a rich but not overly bitter flavor. The New Year's packaging is the perfect touch for celebrating holidays. 

Brwon Sugar Kuzumochi. Kuzomochi is a traditional dessert made from fermented wheat starch. This brown sugar version has a gentle sweetness that pairs perfectly with tea and is wrapped in beautiful New Year packaging. 

Cocoa Sable (top, left). This delicate cocoa butter sable is in the shape of a Japanese wild boar, or inoshihi. Inoshihi are respected for their courage, but are also a symbol of prosperity and tenacity. 

Butter Sable (below, left). This milk butter sable is inspired by the wild boar that live around Hakone, a beloved spa town in Kanagawa. This adorable cookie has a lovely rich butter flavor that is the perfect way to start the morning. 

Matcha Cookie (top, right). These delicate butter sandwich cookies are infused with rich matcha white chocolate filling. Wonderfully crisp, they melt in the mouth and feature the silhouette  of a young Japanese lady. 

Shirasu Pie (below, right). Shirasu are small, juvenile fish that feature heavily in traditional Japanese cuisine and are a local specialty in Kanagawa. This shirasu pie is made with rich buttery pastry that pairs perfectly with the delicate flavor of the fish. 

Plum and Shiso Snacks. These delightful rice snacks are infused with the classic flavor pairing of shiso (Japanese basil) and dried plum. Traditionally, many fruits and vegetables were dried or pickled after the harvest to keep them preserved during the long winter.

Chestnut Red Bean Bread. Chestnut is a traditional flavor in Japan and enjoyed throughout autumn and winter. The fluffy bread is made with panettone yeast for Italy and slowly fermented for a rich flavor with no preservative. 

Enoshima Tako Rice Cracker (left). Enoshima is a small island off the Shonan coast of Kanagawa that is famous for fresh seafood. Get a taste of the local delicacies with this octopus rice cracker, inspired by the food stands selling freshly grilled seafood.

Fresh Cream Baumkuchen (right). A popular breakfast or afternoon tea cake, this layered German cake is now more prevalent in Japan than in its native country. This version is made with fresh cream for a rich flavor and delicate texture. 

Soybean Mochi (top). Made with fragrant toasted soybeans from Tokachi Plain in Hokkaido. The soybeans are first kneaded into the dough, giving this senbei a soft texture that melts in your mouth. Lightly seasoned with salt, they are the perfect savory snack to pair with a cup of roasted green tea. 

Okoge Senbei (below). Inspired by the grilled rice balls or yaki onigiri, this senbei is made with rice cooked over an open flame and is then toasted and coated in soya sauce for a roasted and fragrant flavor. 

Berry Shortcake Rusk (right). Rusk is a popular tea snack in Japan made from a twice-baked baguette with sweet or savory flavoring. This vibrant version features a lovely swirl and the rich buttery flavors of a berry shortcake. Enjoy it with tea or coffee for the perfect afternoon snack.

Shonan Gold Citrus Jelly. This Sakuraco original jelly is made with shonan citrus fruit from Kanagawa prefecture. Also known as golden oranges, this unique citrus has a refreshing and bright flavor.

Sakura Petal Chopsticks. Crafted by Tanaka Hashi, which has been producing quality lacquered chopsticks since 1948. This beautiful set features the classic imagery of cherry blossoms in either red or blue. 

This is the way to experience Japan when still not allowed to travel there. 

Rasa Sayang Western Food : the same old-school taste

This Western food stall used to be in S11 Food Centre at Block 711 Ang Mo Kio Avenue 8 but the stall was taken over by a new owner about 3 years ago and its standard has been dropping since then. The original team has resurfaced in the coffee shop at Block 347 Ang Mo Kio Avenue 3 recently. I was there for lunch on a Friday, though there was a queue but not as crowded as expected. I decided to go with Chicken Cutlet ($7.00) and Chicken Chop ($6.50). It was ready in less than 10 minutes. Both were accompanied by garlic bread, baked beans, coleslaw, and crinkle-cut fries. 

My dining companion after eating the Chicken Cutlet, said, "It tasted pretty much the same though I do not like the coleslaw, something is amiss. The chicken tasted quite bland, not much seasoning" He continued to say, "If I have to choose, I prefer the Chicken Cutlet from Clementi 308 Fried Chicken & Burger."

My chicken chop tasted just fine, it was not charred enough, and not crispy, too. The mushroom sauce was pretty diluted and not much flavor. I somewhat expected it to be good but it just did not seem to be so. My dining companion, said, "Maybe We have eaten the better ones thus not fascinated by its taste any longer." 

Their customers are probably coming back to reminisce the familiar taste that used to be a part of their growing up memories. 

RASA SAYANG WESTERN FOOD

Block 347 Ang Mo Kio Avenue 3 #01-2412 SINGAPORE 560347

Operating Hours: 11.30 am to 2.00 pm / 5.00 pm to 10.00 pm (Closed on Wednesdays)

Ipoh Tuck Kee 怡保德记炒粉 : the Malaysian stir-fried noodles

The chef is the youngest son of the owner from the original Restoran Tuck Kee in Ipoh, Malaysia known for its Cantonese-style stir-fry noodles. He has been cooking since 13 years old as mentioned on their Facebook page. This is the only outlet though they are others with similar stall names around. 

I ordered the smaller portion of their signature items, the Hokkien Fried Dai Loke Mee ($5/$8) and Yu Kong Hor ($5.50/$8.50). I was recommended to try their Baby Octopus in Soy Sauce ($8.00) but I did not order. 

Their Hokkien Fried Dai Loke Mee is pretty decent. It is drier with almost no sauce and it is also lighter in color. It is different from what I had eaten in Kuala Lumpur. It tasted nice on its own without eating with the accompanied sambal chilli. The usual place that I go for this dish is Lin Da Qiang (林大强) Fish Head at Chinatown Complex Food Centre. 

Yu Kong Hor is also known as "Moonlight Hor Fun" for the piece of raw egg yolk added to look like a full moon amidst the nicely stir-fried rice noodles. I have tried this dish at Keng Eng Kee Seafood and also Ban Leong Wah Hoe Seafood. The rice noodles have a slight wok fragrance and are not too wet, it did not turn soggy after stirring in the raw egg yolk. It is prepared upon order thus the waiting time can be a little longer.

My dining companion said, "I prefer the Hokkien Fried Dai Loke Mee to Yu Kong Hor."

IPOH TUCK KEE 怡保德记炒粉

27 Foch Road #01-02 Hoa Nam Building SINGAPORE 209264

Operating Hours: 11.30 am to 2.30 pm / 5.30 pm to 9.30 pm (Daily)

Maruhachi : by a true-blue Japanese owner & her husband

A friend told me about this stall. This friend mentioned that a Japanese friend went by to try and said, this stall is run by Japanese. The friend said it is just as good as the restaurant as the cook is Japanese. The stall started on 26 November 2020. 

I was there for lunch and expecting a queue on Sunday but there was just another customer in front. The cashier was a Japanese lady. I decided to go with Black Pig Katsu Set ($14.80) and Tonkotsu Cha Siew Ramen ($12.80). I wanted to order 2 pieces of Ebi Fry but was told not available so I went with Kaki Fry instead, ordered 3 pieces for $5.00 listed as ala carte item on the Ramen menu. All orders are made upon order.

The Black Pig Katsu set reminded me of the Premium Pork Loin that I always order at Hajime Tonkotsu & Ramen. It is served along with authentic short grain and a generous portion of shredded cabbage together with a bowl of tasty miso soup. I was amazed at how it is presented. The taste is similar to what I have eaten in Japan and as good as those served in the restaurants here. 

Kaki Fry, also known as Furai, is actually Japanese Fried Oyster, one of the popular dishes in Japan. It is not so commonly available in Singapore, not even in some of the Japanese restaurants here. I was excited when I saw it on their menu. The oysters were evenly coated with a layer of panko and deep-fried to golden brown and served along with tartar sauce.

I took a piece and totally enjoyed it, it tasted as good as those in Japan. I left the other 2 pieces to eat later and the crispiness still intact and not a bit of greasiness. My dining companion said, "The chef has very good skills in deep-frying. The katsu is equally well done, too."

The Tonkotsu Cha Siew Ramen came with 4 pieces of cha-shu, half-boiled of Ni-Tamago, and seasoned black fungus and seaweed, topped with chopped spring onions. The noodles were cooked to the desired firmness served in the flavorsome pork bones-based soup broth. The texture of the egg was perfect but the chashu was a tad too dry that caused it to break up easily.

Though the prices are slightly steep in a coffee shop, it is cheaper as compared to dining in a restaurant and it is without the usual service charge and GST. Importantly, it did not disappoint and worth it in terms of its quality. This is, in fact, the best hawker-style Japanese stall that I have come across. A stamp card is given, 1 stamp is rewarded for purchase of a main dish, 10 stamps for 5 dollars off, and 5 stamps for 2 dollars off. 

When could not go to Japan, this is definitely good enough. 

MARUHACHI
671 Edgefield Plains #01-01 SINGAPORE 820671
Operating Hours: 10.30 am to 8.30 pm (Closed on Tuesdays)

[CLOSED] Moustache Lee : the Taiwanese fare

 Xander Lee, 28, and Lipsen Chow, 27, the owners, are friends since childhood and they started this stall in January 2021 at a coffee shop in Ang Mo Kio.

Their signature dishes are based on the recipes of the Taiwanese mother of Xander's girlfriend. I ordered the Braised Pork Rice ($3.80 / $4.30), Mee Sua ($4.00), and Salt & Pepper Chicken ($4.00).

My dining companion after tasted the Salt & Pepper Chicken and said, "It tasted like those packets of frozen popcorn chicken that are readily available in the supermarkets. It did not taste like those that I had eaten in Taiwan and it has not much of the salt and pepper taste."

I did not particularly like the Braised Pork Rice but my dining companion finds it to be alright. He said, "It did not taste too bad, that braised pork though was a little too small pieces but its texture was just right." The taste was a little off, it might be due to them adjusting it to better suit the local taste. It did not have much taste of the deep-fried shallots. I actually prefer the Braised Pork Rice from Really Something, a stall at Chinatown Complex Food Centre to this. 

I was asked whether I want vinegar for the Mee Sua when collecting it but it did not enhance the taste much. It is served with shredded chicken and not traditionally with oysters or braised intestine like those in Taiwan. It tasted quite forgettable as compared to the one by Eat 3 Bowls at Crawford Lane. I would rather eat it without the chilli as it is too spicy to taste Taiwanese.

This is just a new stall and we should give them time to improve.

MOUSTACHE LEE

Block 505 Ang Mo Kio Avenue 8 Aik Leong Eating House SINGAPORE 560505

Operating Hours: 11.30 am to 8.30 pm (Closed on Mondays)