Indecision lies in everyone, a phenomenon that can result in wasted minutes, aching muscles and overall mental stress. Of the many techniques that I have employed in deciding and planning the places @thintbites would end up in the coming week, my second favourite shortcut method would be to simply go for something that reflects my earliest memories of food in Singapore. In this case, sambal stingray.
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Being one of the first spicy foods that I managed to successfully chow down in Singapore, the memory of the searing spice, the tangy lime, the barbecued char and the juicy stingray meat imparted a certain wisdom in me about the food culture in Singapore that I still carry to this day. Nothing can replicate the multi-sensory experience you can get from a table full of dishes served fresh and piping hot from the kitchen.
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My favourite spot for sambal stingray will still remain a personal secret (for now), but if I were to confidently declare a stall as one of the best seafood BBQ hawkers in Singapore with a sambal stingray to die for, that place would be Star Yong Kwang BBQ Seafood. Located along the edges of Alexandra Food Village, the stall spends its 7-hour evenings serving up some of Singapore’s favourite dishes. Of course, there is no doubt that their Sambal Stingray ($22) is the star (no pun intended) of the show. With the meat being as juicy and tender as it should be, the combination of their homemade sambal and lime was simply superb, complimenting the white ray meat with every bite.
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Another one of my favourite dishes to have alongside a fragrant bowl of rice is their Sambal Sotong ($16/28), with their signature sambal coating every morsel of the cephalopod and slivers of onion to bring it all together.
A household name recognisable far and wide as the leading empire in the bakkwa industry, Bee Cheng Hiang (美珍香) prides itself on offering the highest quality bakkwa one could come to experience all year round, and has become synonymous with the familiar thin square slices of marinated and barbecued pork in Singapore. With a rich heritage that traces back to the brand’s inception in 1933, Bee Cheng Hiang celebrates and elevates bakkwa in a dining concept called the Bee Cheng Hiang Grillery, an expansion of their flagship store featuring a bistro, a wine cellar and even a live grilling station to enjoy fresh-off-the-grill bakkwa.
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The evening’s dinner began with some of their housemade bakkwa served fresh from the grill, followed by some delightful tapas. Their Mozzarella Katsu ($10) featured panko-crusted Gourmet Fusion bakkwa with stringy mozzarella cheese, while their Gourmet Enoki Roll ($9.50) proceeded to delight everyone at the table with a single-bite experience that simply exploded with flavour. Marvellous introduction.
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A palate-cleanser of sorts came in the form of the Summer Salad ($14), with compressed orange-infused watermelon cubes and yuzu foam and shards of their Gourmet Fusion bakkwa. Refreshing. Then came a salad which I can safely say was definitely my favourite dish of the evening. Their Truffle Mushroom Salad ($16) was a blissful flavour and textural medley of earthy, creamy and crispy mushrooms coalescing with the sweet and savoury Sliced Beef bakkwa. Truly outstanding.
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And then there were four. Four mains, that is. The pièce de résistance of the meal has to be the DIY Sliders ($14), a fun and interactive dish that featured both pork and chicken Coin bakkwas with a sublime house-made sambal mayonnaise, which is rather similar to sriracha mayonnaise. While that remained to be a crowd-favourite, the other mains proved substantial, but nothing too fascinating.
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Overall, a wonderful meal that truly stands to be an elevated bakkwa experience for everyone. Many thanks to @burpple and @beechenghiangsg for hosting a delightful Eatup!
When it comes to ramen in Singapore, one can expect to find a bustling and vibrant culture of old-school Japanese ramen experts and new kids on the block presenting innovative ramen recipes at the heart of it all. Finding a place for that hearty sensation of cupping a warm bowl of broth as you take slurp after slurp of the irresistible noodles is no harder than spending 1 minute on the web to look for the closest retreat.
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Enter Konjiki Hototogisu, an established ramen chain founded in 2006 by Chef Atsushi Yamamoto. With a 4-year consecutive Tokyo Michelin Bib Gourmand and a glistening Michelin Star (2019) under its belt, Konjiki Hototogisu is no stranger to the ramen scene, and has even recently opened its fourth outlet in Singapore at the crowd-drawing Jewel Changi Airport. After pushing a much needed visit to the establishment for weeks on end, I managed to check out their CHIJMES restaurant just a few weeks shy of the arrival of the fourth.
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In a brief interjection of sorts, I would like to mention that there is always a delightful feeling of rapture and inspiration upon hearing the kitchen crew and the front of house staff welcoming you with a unified yell.
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I had to try their signature Shio Hamaguri Soup Ramen ($14.90++), which boasted a wonderfully light yet complex broth made from hamaguri clams, tai (red sea bream), a shio tare that consists of a masterful blend of Mongolian rock salt and natural Okinawan sea salt, and finished with an elegant touch of Italian white truffle oil. The subtleties of the broth were only heightened by the sheer textural ingenuity of their homemade noodles that utilise 6 different types of flour in its creation. It was rather aptly served with a complimentary side dish of a small serving of rice with clams, which was nice.
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Considering my advocacy of the tonkotsu broth in all things ramen, I’m pleased to say that Konjiki Hototogisu’s signature Shio Hamaguri Soup Ramen has taken the throne in my Shoyu/Shio ramen list as my favourite clear broth ramen. A must-try.
I love otak-otak. For me, it will always be one of the first morsels of food that I had the juvenile pleasure of tasting in Singapore, and one that thoroughly enlightened me for the years to come. Otak-otak is simply put, a grilled or steamed fish paste with blended spices, typically grilled while wrapped in banana leaves, which results in a distinctively smooth and delicious mousse-like street food. One might be surprised to find out that the term “otak” is used to refer to “brains” in Indonesian and Malay, due to the resemblance Indonesian otak-otak bears to brains. Of course, this is due to the natural white colouration the grilled/steamed product possesses without the addition of chilli, turmeric or curry powder, which would essentially be the Malaysian/Singaporean variant of the humble dish. One of the more popular producers of this traditional favourite in the glimmering heart of Singapore is none other than Lee Wee & Brothers, who recently opened up a small but exciting kiosk aptly named O’TAH in the very-much trending hotspot that is now the single most talked about destination for locals and travellers alike. That’s right, O’TAH is located amongst the crowd-drawing shops and restaurants in the brand new hub that is Jewel Changi Airport. Expect to find modernised presentations of the old-school otak-otak through O’TAH’s The Coconut Collection, featuring four distinctive preparations of the childhood favourite, with Cream Cheese & Corn, Pink Salmon, Scallop and lastly, Green Petai & Anchovy Otah ($26.40 for a box of 12). One can find other creative dishes on their menu such as Ben’s Burger ($11.90), essentially a classic hamburger but replacing the patty component with a mouth-watering mackerel fish otah patty.
After four days of a rather detrimental hiatus peppered with malignity, doubts in self-preservation and the textbook stubbornness to procrastinate, @thintbites is back. On a side note, the weather has been unbearably hot for the past few days and it is literally searing me to a medium-rare doneness as we speak. On a more appealing note, there is no shortage of bustling ice cream cafés and air-conditioned waffle joints to beat the heat in while enjoying a cool and creamy soft-serve. One of these places is one that never fails to satisfy this sweet tooth. The Daily Scoop is a fun and whimsically charming ice cream café that is certainly known for their wide pool of imaginative flavours that are always refreshed daily. From a refreshingly zesty spoonful of Lychee Martini ice cream to a more indulgent treat of a Salted Mr Brown (the perennial favourite flavour), one can expect to be spoilt for choice in selecting a favourite ice cream flavour from their ever-expanding roster of creamy goodness. I would always find myself going for a delightful Single Scoop ($3.80, +$0.40 for cronchy cone), whether be it a mid-day treat or a sweet ending after a meal at the village itself. A godsend water dispenser lies in the quaint decor of the restaurant, providing a crisp and clear beverage to cleanse your palate after having indulged in some of The Daily Scoop’s homemade creamy delights. Would definitely prescribe a scoop or two to anyone to escape the oppressing heat of the 35°C weather at the moment.
What is jealousy? Some might simply say that it is an emotion. Others might think it is an uncontrollable philosophy. When one perceives a feeling or a thought that appears to threaten the very fabric of their reality, often times jealousy would come to precede agitation. And that ladies and gentlemen, is how I feel towards my second favourite ramen restaurant only being available in the East and North while my waking desire for a warm bowl of ramen brews with envy for days on end. Sō Ramen prides itself on its affordable bowls of hot piping ramen served with simplicity in mind. Walking in to the restaurant alone presents you with an air of refinement and aptitude while still maintaining a depth of homeliness. From watching the chefs tirelessly cooking up a pot of broth that will then go on to serve hundreds of customers a day, one could truly experience their ramen first-hand from the very beginning. Their Grand Tonkotsu Ramen ($13.90++) is truly a remarkable bowl of ramen, hailing from a pristine silver place in my heart. The tonkotsu broth fused beautifully with their aromatic black garlic sauce, achieving a refined and effervescent soup that is both flavourful and light all at once. What’s even more incredible has to be the generous trifecta of luscious melt in your mouth various pork cuts. The holy trinity features a sublime Toroniku (braised pork cheek), Cha Shu (braised pork belly in cha shu) and my personal favourite, a thick and hearty slab of Buta Kakuni (braised pork belly in special sauce). Don’t even think about leaving the establishment without trying their Mustard Chicken ($3.80), a serving of golden-brown fried chicken drizzled with a playfully tangy vinaigrette and mustard seeds for a mild acidity that helps to cut through any greasy goodness from the chicken.
Read enough food bloggers’ articles and Instagram foodies’ feeds and one might come to familiarise themselves with the recent announcement that Creamier is about to shut down their Toa Payoh outlet. While the news spread like wildfire, so did the customers both loyal and first-timers, flocking to the rather memorable ice cream parlour for a scoop or two. I decided to head down to their second most popular joint at Gillman Barracks to hopefully catch a glimpse of what the popular ice cream flavours might taste like, and true enough, there is reason to believe that Creamier may just serve the best homemade ice cream on the island. A scenic walk down the rustic compound that housed refurbished army barracks topped off with Creamier’s delicious ice cream and waffles is an experience that I may only come to describe as tranquil divinity. With a kaleidoscopic array of flavours ranging from the childhood favourite that is Cookies & Cream to limited edition seasonal flavours such as their Blue Pea Vanilla crème, Creamier’s iconic ice cream can be thoroughly enjoyed with their freshly made waffles, which were one of the best damn waffles that I’ve ever had, if I may be so bold. I decided to order their Waffles with Double Scoop ($12.30), opting to try their crowd-favourite Earl Grey Lavender flavour with a modern classic that is Sea Salt Gula Melaka flavour. One word: perfection. Their Earl Grey Lavender was subtly light, evoking images of Earl Grey tea leaves with lavender petals, all while being effervescently refreshing despite being a creamy product. The Sea Salt Gula Melaka ice cream (which has to be my personal favourite) boasts a toothsome balance of sweet and savoury, excellently complimenting the warm fluffy waffles that were crisp on the outside while maintaining a delightful pillowy chew on the inside. Try their Cold Brew Coffee ($7), made using Papa Palheta’s Ethiopian Suke Quto coffee, which was bright and palatable with notes of peach, earl grey tea on the palette and a zesty citrus on the finish.
Located deep within the quiet enclave of Phoenix Park, Boufé Boutique Cafe is a charming little restaurant with a whimsically pristine setting that evokes memories of a Sunday brunch by the garden as transparent drops of dew cascade down a blade of grass, signifying the end of a rainy midsummer night. With that, I conclude the pretentious introductory passage and consequently begin the process of detailing my experience to share with you lovely readers in hopes of educating and perhaps even convincing a trip down to the location described. Talk about extra-pretentious writing, one might think that after 30 articles in the span of almost 2 months that I would cease this madness. For over 4 years, Boufé has stayed true to their philosophical approach on making every dish and ingredient in-house whenever possible. From freshly baked sourdough breads to a carefully brewed cup of coffee, the attention to detail that Boufé regards is a feat, one that would go on to serve fantastic food to hungry customers making their way into the stillness of Phoenix Park. Their steak dish, punningly named Steaks Are High ($20++) on their menu is a leaning tower of homemade onion rings rested on a seared Australian oyster blade beef steak served on top of two golden brown hash browns that are laid on top of a simple salad of roquette leaves. Quite a mouthful of words to say the least, or should I say “to say the most”. As unorthodox and rather amusing the presentation was, the oyster blade (more commonly known as the flat iron) cut was rather chewy despite being well-seasoned, and unfortunately, the onion rings felt more dry than crisp, almost as if they have been left out for some time before service. However, a triumphant duo from their Sides menu managed to pull through, with sublime Truffle Fries ($10++) that made for a wonderful appetiser alongside their Mini Mushroom Melts ($10++), which were marvellous. Great place to come down for a weekend brunch.
Everybody knows Benjamin Barker when it comes to a topic regarding prim and proper fashion at an accessible point. Of course, my primary intent is to disseminate food culture and tasting notes, not discuss the intricacies of tailoring down to the weave. As such, one would also come to note that Benjamin Barker has a rather quaint and simplistic café concept that serves up food as comfortably fitting as a double-ply European cotton shirt. At Benjamin Barker Café, one can hope to find an array of modern-classic fares, as well as fusion dishes incorporating Singaporean flavours into more Western plates. With a distinctive day and night menu that provides customers with a more refined experience, the food and the environment more than makes up for a thoughtful day of work and play, be it discussing ideas or simply relaxing over a warm cup of Flat White ($5.50++). I decided to try their Mr. BB Burger ($20++), which featured a rather classic burger combination of organic Angus patty, caramelised onions, portobello mushrooms, vintage cheddar, jalapeños and hot sauce. The addition of the jalapeños and the hot sauce were a sublime addition to the warm meaty flavours of the burger, giving a much welcome piquancy to cut through the vintage cheddar. A rather comforting joint to just hang out or grab something delectable on a weeknight.
It is something of a fantastic culture that one can come to embrace when it comes to fried chicken; from perfectly battered Southern fried chicken in the patriotic land of America to the saucy yangnyeom fried chicken that we simply know as Korean fried chicken, the art of achieving a crispy piece of chicken that is fried to a mouth-watering golden-brown exterior with a tender and juicy meat that pulls effortlessly from the bone has been something of a history in its own making. One of my favourite takes on fried chicken just happens to be a Singaporean classic: prawn paste fried chicken, or better known as har cheong gai. There is simply no replacement for authentic and freshly cooked har cheong gai, with its almost exotic but all-the-same homely flavour that just leaves you wanting more. I had the pleasure of trying what eventually came to be my favourite har cheong gai in the country at Ah Tan Wings. Run by a pair of siblings who share a passion for the perennial Singaporean fried chicken, Ah Tan Wings serve up har cheong gai unlike any other. Double-fried with two different types of batter and flour, their signature har cheong gai is uniquely crispy and packed with that familiar fermented prawn paste flavour we’ve all grown up with. After going through an arduous trial-and-error period amounting to 800 variations of the recipe, the result is truly noticeable from the first crunch of the superbly crispy skin. Their Atas Wing Meal ($5.30) comes with two of their pride and joy chicken wings (drumlet and wing) along with traditionally cooked aromatic chicken rice, a fried egg, some refreshing slices of cucumber and a tantalising chilli padi dip that pairs perfectly with the prawn paste chicken wings. A life-changing experience. For real.
With frozen yoghurt and soft-serve ice cream available high and low across the globe, it is no surprise that the industry would cease to lose popularity any time soon. Accessible, healthy and of course delicious, frozen yoghurt has been an all-time trend since the mid 2000s, with its consumer base ranging from the usual student looking to catch a sweet and affordable treat to health-conscious citizens that want a heathy and delicious alternative to their mundane diets. smöoy is a Spanish franchise that prides itself on being the first functional frozen yoghurt on the market, mainly because of its unique formula that achieves a frozen yoghurt that is low in fat, high in fiber and being absolutely gluten-free. With weekly flavours such as biscuit yoghurt and specialised creations such as their twisters, smöoy presents customers with a myriad of toppings and drizzles to select from, every combination bringing about a unique flavour profile. I decided to try out their soft-serve instead of their signature frozen yoghurt, seeing as how I was in the mood for that extra sweet devilishness. Their Classic Ivory Low Fat Ice Cream ($5.50) came with the addition of two toppings, to which I decided to try a nutty hazelnut cream drizzle with some caramelised walnuts. The result? A smooth and nutty ice-cream with sweet and crunchy bits of sugary walnuts that enhanced every little bit of my diabolic diabetic dream. Definitely better than most soft-serves available in Singapore.
With a familiar sense of extravagance and a notable place for wonderful casual French dining, Poulet has always been a delightful experience when it comes to good solid French fare. In terms of presentation and flavour, the food at Poulet is remarkably polished for a chain restaurant, serving up their popular roast chicken to satisfied customers all over the tiny little red dot. Albeit an unpopular opinion, their other dishes are a league above their classic rotisserie chicken when it comes to decadence and overall flavour with value-for-money. One of the must-tries at any Poulet restaurant has to be their Truffle Mashed Potato ($6.90++), a luxuriously smooth and creamy mash with a seductive punch of truffle in every bite. I really do mean it when I say that this is one of, if not the best side dish at any restaurant that I’ve tasted, period. Every spoonful is a magnificence, and one is almost never enough. After having tried their Pork Belly on their previous menu numerous times, a visit to the restaurant to sample their new and revamped menu was in order. Their Pan-Fried Salmon ($18.90++) was served quite simply with some sautéed mushrooms, celery, roasted potatoes and a velvety beurre blanc sauce, top with some alfalfa sprouts for a crisp round-off. Definitely recommend this place to anyone looking for an affordable casual French dining experience.
