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Featuring Kau Kee Restaurant 九記牛腩, Enak Enak Hongkong Tea House (Tanah Merah), Kim Heng (HK) Roasted Delights 金兴香港烧腊, Teochew Fish Porridge (Kim San Leng), Shake Mee, Ah Tee Ko Ko Mee (Jalan Besar), Xian 鲜 Seafood La La Beehoon, Heavenly Snack (79 & 79A Circuit Road Food Centre), Love Mee 爱面子, Fish Soup . Fried Fish Soup . Seafood Soup . Mixed Pig's Organ Soup
Maureen Ow
Maureen Ow

Spicy and fragrant paper-wrapped seabass - Parchment paper was used to wrap the fish and broth together which allows the spices and flavours to soak into the fish while keeping the meat firm and tender.

Read more: https://www.misstamchiak.com/mei-ren-yu-chongqing-hotpot/

Mixed Pig Organ Brised Mee Sua - The silky smooth vermicelli never falls apart or stick together. It is garnished with plenty of coriander, minced garlic and fried shallots.

Read more: https://www.misstamchiak.com/old-world-fried-porridge-tampines/

We loaded the hotplate with lots of sliced meat and pork lard. As the meat cooked, the fat and juices slowly dripped into the soup, enriching the flavours of the stock.

Read more: https://www.misstamchiak.com/noshkata/


The bee hoon was fragrant and not too dry - The most popular side dish is the chicken wings. It was deep fried till crispy and the meat was juicy

Read more: https://www.misstamchiak.com/happy-go-nasi-sengkang/


The Char Siew was superb - That char siew sauce that they used in their roast is simply too wicked. Pork belly which had a good balance of fats to meat ratio was used. The well-roasted meat is tender and succulent with almost-melted layers of fat, yet it is not greasy.

Read more: https://www.misstamchiak.com/incredible-roasted-meat/

Har Cheong Gai (deep fried prawn paste chicken) - Each piece of chicken is painstakingly marinated a day before with their secret concoction of fermented prawn paste and a mixture of spices to create intensely flavorful, juicy, and crispy chicken.

Read more: https://www.misstamchiak.com/gluttons-bay-zi-char-buffet/

Each spoonful of the orange-hued soup had a burst of umami from the pork ribs and sweetness from the prawns.

Read more: https://www.misstamchiak.com/big-prawn-noodle-sengkang/


Bubur Pulut Hitam is thick, full-bodied and creamy. They add a generous dollop of coconut milk, which lends an extra aroma to the rice.

Read more: https://www.misstamchiak.com/zheng-xing-desserts-bukit-timah/

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The standard lor mee - a fried wonton, fish fingers, meatball, beansprouts and small chunks of tender stewed pork.

Read more: https://www.misstamchiak.com/yuan-zhi-wei-lor-mee/

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The poached chicken was cooked to perfection, and the meat was moist and unbelievably tender

Read more: https://www.misstamchiak.com/millennium-hainan-chicken-rice-whampoa/


Prawn Omelette.

Read more: https://www.misstamchiak.com/hougang-oyster-omelette-fried-kway-teow/

The noodles were soft but not mushy, and the texture had a good degree of firmness

Read more: https://www.misstamchiak.com/belly-lucky-noodle/

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Singapore Food Blogger.

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