Welcome to Bedok. Looking for Indian places?

Surprised to find this hole-in-the-wall restaurant in the mall so near to the MRT station entrance. Enter inside it was another world with its bright colorful walls. The causal eatery with a limited dine in area, served authentic Pakistani Dum Biryani.

Lamb Shank Biryani (S$22)
The lamb shank was huge and packed with tender pieces of meat. Served with flavourful rice. The serving was huge. Best share with others.

Mutton Dum Biryani (S$14)
Tender chunks of meat hidden underneath the huge pile of flavourful rice.

Butter chicken (S$18)
The meat was very tender and covered with rich creamy gravy which best dipped with Chapati (S$2). So yummy that I think I can finish a serving by myself easily.

Accompanied with the meal
Mango Lassi (S$5)

Bandung Basil (S$4)
Milky rose syrup drink with basil seeds in it

Roohafza Sharbat (S$3)
Sweet rose syrup drink with a slight minty flavour as it’s made with a blend of herbal ingredients. Its said to be cooling and energizing drink.

Kebabchi Biryani
Address 🛖 : 311 New Upper Changi Road, # 01-12 Bedok Mall, Singapore 🇸🇬 467360
Open 🕰️ : 10am - 10pm
Website 🕸️ : kebabchibiryani.com

Established in May 2019, this under-the-radar casual eatery serves large, hearty, communal portions.
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Their rendition has lovely tender flaky boneless king fish fillets, naturally sweet savoury in flavour.
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The gravy is rich and chunky, the notes of soft red onion and juicy tomato coming through against the blend of spices, balanced with vegetal sweet spice savoury salty flavour.
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Chunks of crisp bell peppers / capsicum lend vegetal bitter herbal sweet flavour, while a decorative dried red chili draws the eye.
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Fish Kadai
Indian Tandoor North Indian Restaurant
@ East Village, 430 Upper Changi Road #01-65
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More details:
https://ivanteh-runningman.blogspot.com/2023/02/best-of-singapore-hawkers-fish-kadai.html

Since May 2019, this quiet stall has been serving consistently delicious North Indian cuisine and communal meals at reasonable prices.
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Dishes are made to order, using fresh market-sourced ingredients every time.
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Their rendition has a thick, almost-chunky rich curry gravy, robust with savoury spice salty sweet flavour. Has a pronounced fiery bite that fades relatively quickly.
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The hard-boiled eggs are bouncy and tender in texture, the eggy sweet flavour at the fore, then you get the taste of the curry on the tail.
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Egg Masala
Indian Tandoor North Indian Restaurant
@ East Village, 430 Upper Changi Road #01-65
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More details:
https://ivanteh-runningman.blogspot.com/2022/12/best-of-singapore-hawkers-egg-masala.html

Tenderbest Makcik Market
Crispy Boomerang with rice & coleslaw.
Chargrilled squid with potato salad.
We enjoy it very much!

From Tenderbest Makcik Market
Really tasty portion of the grilled stingray.
Interesting plating using a big white plate.
Definitely a great choice for stingray lovers.
Slightly spicy.

From Tenderbest Makcik Market
Another round of beverages.
Chosen Iced Horlick Dinosaur, Iced Almond Halia Kopi and Classic Teh Tarik.
Not bad to go with the food too.

Ordered the Ultimate Murtabak as well to share on a recent visit and I get why it’s popular. Filled with tandoori chicken, portobello mushrooms, hot and ooey-gooey mozzarella cheese, it’s a really tasty package deal. Strictly speaking, the fish curry gravy (which you help yourself to) isn’t even necessary but it does bring another fragrant facet of flavour to the mix and changes what could pass off as a Mexican quesadilla into a local Indian delight instantly. The Mini version ($9.50+) is what we got by the way, and it was big! I can only imagine how many people the Ultimate Murtabak in the original size would be able to feed.

What is it about fried dough and curry that gets most of us so happy? I don’t have an answer but when the urge for a Roti Prata rises, one of the places I head to is @springleafprataplace in Jalan Tua Kong. They are such an innovative company - just look at the fancy Prata creations they have come up with over the years. I have tried a couple of them but truth be told, my heart still yearns for the basic Egg Prata ($2.50+). However, I do like to spike it with sliced green chillies for some fresh heat ($0.70+).

Speak about fancy Prata and Springleaf Prata Place is probably one of the few names that would come to mind. There are, however, quite a number of places that actually do serve Prata with their own twist — sure; that are probably quite a number of mamak stalls which do not have an online presence which serve pretty quirky Prata creations which are all unaccounted for, but there is also Tenderbest Makcik Market at Bedok Point which has a slightly different approach to the local classic. Whilst there are quite a number of Tenderbest Makcik Tuckshop outlets around (there are outlets in Woodlands, Jalan Kayu, and a new one in Punggol East), their “Artisanal Prata” series is only available at Tenderbest Makcik Market in Bedok Point, which also carries tzechar items in collaboration with Asyura Paste (a manufacturer of Halal ready-to-cook sauces and pastes) as well as the Nasi Coco Supreme that was previously served at the now-defunct Nasi Coco at NeWest; an establishment that had an emphasis on Nasi Lemak served alongside tempura items.

Being a concept that sees an eclectic mix in its menu, Tenderbest Makcik Market’s Prata offerings are pretty much based on the Roti Prata from Mr Teh Tarik — another F&B establishment that has quite a presence running halal-certified coffeeshops in Singapore. The “Artisanal Prata” menu at Tenderbest Makcik Market pretty much features their Plain Prata with different toppings; flavours available include the Philadelphia Cheese Steak Prata, Mala Chicken Prata and the Okomoniyaki Bacon Prata; all of which featuring a fusion approach. We opted for the Blossom Truffle Salmon Prata, which came with elements such as truffle, smoked salmon and red onions as mentioned in the menu, though is missing of other elements such as yogurt and fresh dill as described in the menu. It does however feature shredded mozzarella, cherry tomatoes and “caviar” as well. No curry is being served here as the Blosson Truffle Salmon Prata probably does not need it anyway. As with the usual Prata offerings of Mr Teh Tarik, the base Prata can be said as pretty average though decent — it is not the crispiest of Pratas out there; there is just a bit crispness to it while it is hot, but the Prata can be said as a little dense for how there is somewhat of a thickness to it. It is fairly easy to pull apart, though one does have to be mindful of the toppings above. There is a slight drizzle of truffle oil on the Prata to let it carry that light hint of truffle that it promises — it is not particularly overwhelming, but sure is evident enough to detect. Otherwise, the other elements adds on to the Prata — the savoury flavour of cured meat from the smoked salmon, the stretchy texture of the semi-melted mozzarella cheese (because the Prata just isn’t hot enough to melt them), the popping sensation of the “caviar” and the slight zing and crunch from the red onions; overall a pretty safe combination of flavours that isn’t particularly out-of-the-world, but definitely familiar nonetheless. Think of the Plain Prata as a vehicle for the toppings atop; albeit like a pizza — pretty much what it is here.

Pairing the Blossom Truffle Salmon Prata with the Almond Kopi here is a pretty decent choice; the Blosson Truffle Salmon Prata is like a spruced up version of a standard Prata and the Almond Kopi is also a zhng-ed up rendition of the standard Kopi where one could argue is an Almond Tea fused with the standard Kopi. It is a nice balance of Almond Paste-esque notes with a Nanyang Kopi finish — matches us the Blossom Truffle Salmon Prata as the “not-your-typical Mamak meal” when had together. One thing for sure about Tenderbest/Tenderfresh concepts is their creativity — the ability to do fusion cuisine with a sense of familiarity, yet achieving the desired flavour profile to suit the masses; something which I guess probably draws me to their concepts from time-to-time again.

A tissue prata with generous heap of coconut flakes and gula melaka sauce
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The gula melaka sauce wasn’t too sweet which complimented the crunchiness of the coconut flakes and crispness of the tissue prata
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Caramel sauce made with chicken stock, herbs and spices; drizzled over vanilla ice-cream and then topped with crispy chicken skin
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The crispy chicken skin and sweet caramel sauce somehow pair so perfectly with the savoury chicken stock and vanilla ice-cream
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Overall, one of most unique ice-cream that I ever had that has actual meat in it

Mee goreng seasoned fried topped with a sunny side up and sweet soy sauce
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