Chicken Soup For The Soul (Well kinda..) - 75 Ah Balling Peanut Soup

It's November, and it's cold and wet, almost every other day. What better way to warm up our tummies and spirits than with a delicious, heartwarming, comforting bowl of piping hot Ah Balling. What is Ah Balling? Ah Balling is what Singaporeans call stuffed tang yuan. Tang yuan is essentially a Chinese dessert, made of glutinous rice flour and water, shaped into balls (can come in various sizes, colors), and is served in a sweet broth (can be ginger flavored, longan, peanut, soya milk). Tang yuan is usually eaten during the Lantern Festival, Winter Solstice Festival, wedding day, or special occasions like family reunions. Tang yuan comes in non-stuffed and stuffed version. Fillings can range from the traditional black sesame, peanut, red bean, yam, to (more recent modern ones) matcha, durian.  Nowadays, Ah Balling can be found all year round, and is sold at hawker centers, food courts, and even at the frozen section of supermarkets! Here's one I know is a perennial amongst us locals, 75 Ah Balling Peanut Soup.

Char Kway Teow For The Health Conscious Folks

I remember this Char Kway Teow from more than 10 years ago when I first had it. That was the first and only time I've had it until I came across the stall again. What stood out for me then was the baby Ikan Bilis (Silver Fish) and the bed of beautiful Chye Sim (green leafy vegetable that belongs to the mustard family). Fast forward more than a decade later, this dish hasn't changed a bit. It is still as delicious as it was then, and in a way, a "healthier" version of the traditional Char Kway Teow that uses lard and Chinese Sausages. Oh, a point to note (for the health conscious ones), this CKT does not contain pork nor lard. 

I ordered the $4 portion. Should have gone for the $5. Go big or go home right? Haha.

There's Always Room For Kueh - Xing Xing Ondeh Onder & Tapioca Cake

I am finicky when it comes to cakes, pastries, cookies. The sweet stuff. But. I am EXTRA finicky when it comes to kueh. Yes. Peranakan kuehs. I guess growing up in a Peranakan household (where every household's mom/grandma makes the best version of so and so) made me very critical of kuehs in particular. So I would say that I have quite high an expectation when it comes to kuehs. Which brings me to this little hawker stall in Maxwell that I have to rave about - Xing Xing Ondeh Ondeh & Tapioca Cake.


Freshly made these were, they were still warm when I picked them up from the stall.
Tapioca Kueh and Kueh Kosui @ $5.10 a pack

Sticky Gooey Yummylicious Lor Mee @ Famous Amoy Street Lu Mian

Well, finally there's another lor mee stall which I can actually make it in time for lunch in Amoy. The one at 2nd floor (Yuan Chun) is always sold out by the time I get to them after 12.00pm. Famous Amoy Street Lu Mian they're called, recently opened, probably around April or May this year. Here they serve only 2 versions - regular ($3.00) and "extra fish" ($4.00). I opted for the $4.00 version and boy, I was way pleased I did!

Chunks of fried fish. OMG so, so, darn good :)

Chicken Rice Fix @ Kampong Chicken Eating House

Ask any Singaporean for local food recommendations and Chicken Rice will always make it in the list of must-eats. Where I grew up, chicken rice wasn't what I know it to be now. When my little town was introduced to "Singapore Chicken Rice", it simply blew my mind. How could something so simple - blanched chicken and rice, be so delicious and addictive?? Yes, the golden standard of chicken rice (in my hometown) is to be as good as "Singapore Chicken Rice" (well, the name of the shop IS also Singapore Chicken Rice. Haha). Fast forward 30 years later, here I am, in the motherland of THE chicken rice that I lusted for throughout my childhood. And my love for chicken rice brought me to this nondescript little place along Outram Road - Kampung Chicken Eating House.


Just look at the glisten of the silky smooth chicken skin..

Reddy Goes A-Wandering - Eng Kee Famous Roasted Duck

A good 80% of places I've written about here, were accidental finds. Wandering feet during lunch hour can often lead me to pretty good joints. Just like this place in some random coffeeshop in a small slip road next to the busier Anson Road. I've often come across a snaking queue right in front of the coffeeshop (whilst on my way to another favourite Indian makan joint, which I will talk about some time soon) and wondered what could be tantalising enough to warrant such a queue! Yes, like any true blue Singaporean, who adores food, I found myself drawn towards the enigmatic draw of the line-up. Haha. So here you go, Eng kee Famous Roasted Duck, for your reading pleasure. Promise not to drool too much ok? 

Aiyo... just look at the crackling............

Old School Fave - Ali Nachia Briyani Dam

Briyani, as defined by Wikipedia, is a Southeast Asian rice dish, originating from the Muslim and Indian subcontinent community. It is essentially made of meat (can be chicken, mutton, beef, and the not very common fish), spices and long grained Basmati rice. There are many variations of briyani, in India itself, almost every region has it's own special version of this hearty meal. In our Little Red Dot, we are more accustomed to 3 versions (me thinks) - Dum Briyani, Tandoori Briyani and Curry Briyani. My personal favorite would have to be the Dum Briyani, which brings us to the old school favorite - Ali Nachia Briyani Dam (more famously known as the Tanjong Pagar Railway Station briyani joint).

Chicken Dam Briyani @ $7.00

A Slice Of History Over Lunch - Chong Wen Ge Cafe

I love everything old. There is just something "more" about old stuff - more character, history, charm. Many a time, I would stand and literally stare, at the intricacies of old buildings. How things were put together, how every piece of tile was painstakingly handpainted, how every piece of carving tells a story, how the walls are adorned with meticulous artwork made possible only by the hands of a skilled artisan. Which brings me to one of my favorite lunch joints in the CBD - Chong Wen Ge Cafe.

Intricately decorated pavilion now play host to an outdoor seating area

The Low Down on Good Eats - Amoy Food Center Series

Can't quite find any write-ups about this hawker center. But from the facade of the building, it looks to be have been built around the 80s? Nonetheless, for those working around the CBD (Shenton Way, Tanjong Pagar area) you would have been pretty much acquainted with grabbing a hurried lunch here, jostling with the office crowd and choping seats with tissue packets, namecards, EZ Link cards, etc...... Ahh, the joys of dining in the Central Business District. Despite all the shortcomings this place has, it still proves to be a popular dining choice, food is good and decently priced. Here I have listed down some personal faves which I hope you may enjoy as much I do!

Rafee's Corner #01-76

They make one of THE Best Teh Halia ever. Key point to note is, when asked for "kurang manis" or "less sweet", the tea comes with just a hint of sweetness that does not overpower the heady scent of ginger and freshly brewed tea. Although they generally have some kuehs for sale throughout the day, the best variety is found in the mornings. Come early in to find familiar favourites like Kueh Lopis, Kueh Kosui and Pulut Panggang.

Gone Local @ Quan Ji, Amoy

Been to Amoy gazillion times, but never noticed them. Not till my eyes spotted a fellow colleague's takeaway lunch and I went... "Ehh? That looks and smells good!" So off to Amoy again, this time to try out Quan Ji's popular dish of Fried Sliced Fish Soup. This dish, along with the likes of Char Kway Tiao and Chicken Rice, is a staple in our hawker scene. There are a few variations - the ones with poached fish slices, the ones with prawns and fish slices, ones with slices of fish that are deep fried. You can add your choice of starch to the soup as well, be it "thick" or "thin" bee hoon, or just soup and a bowl of white rice on the side. Oh oh, not forgetting the "milk" version and the one without, and also another version that has XO added for that extra "zing"!
That's about all I can ramble off the top of my head about the "evolution" of the humble bowl of fish soup, now enjoy the salivating pictures I have to share with you guys! :)

Thick succulent slices of fish, very fresh and no "fishy" smell. Super sedap! Best eaten with a chilli padi and light soy sauce dip.. *drool*

Each portion at $5.00 a bowl.

Reddy's Lunchtime Adventures - Piao Ji Fish Porridge @ Amoy

There is perpetually a QUEUE here EVERYDAY. Like, we're talking 20-ish people minimum, and waiting time can range anything from 30 minutes (you're super lucky) to 50 minutes (that's the longest I have ever waited). Ask any fans of the healthy fish soup dish, Piao Ji Fish Porridge will be mentioned more often than not. What is the fuss about, one will ask. Well, once you have tasted the sweet tasty broth and taken bites of their succulent slices of very fresh fish, you too, will be hooked, and will join in the rest of the legions of fans who diligently await their turn in line to feed the need for more. So dramatic. Yes, very.

Fish and Prawn Soup. Damage? $10.00 for the smallest portion.

Reddy's Solo Lunch Adventure - Kamal Restaurant, Stanley Street

Eating in the CBD is not all fancy and posh and atas. Take a walk around and you will be surprised at what hidden gems you can uncover. Kamal Restaurant, home to what I think is THE BESTEST fried chicken briyani and curry chicken briyani is tucked in the middle of a nondescript row of shophouse at Stanley Street. You can tell by the crowd that Kamal's serves an authentic enough a dish or two. Nothing beats food good enough to remind you of home. And oh, did I mention that they make a mean Teh Halia too?

Geylang Beef Hor Fun - Reddy's Favourite Comfort Food

The first time I tasted this infamous dish was more than fifteen years ago. There is just something specifically unmistakable about the taste of this humble zhi char dish that you can only find here at Geylang Lorong 9. I have never forgotten how the first mouthful of their Beef Kway Teow carved an indelible mark of gastronomic satisfaction in my mind and I could never quite find anything close to what my mind vividly recalls. Fast forward a decade-ish later.. I still find myself hankering over THAT plate of Beef Kway Teow. And, they are still as good as they were then.

Every slice of beef is tender, flavourful and almost, just almost melts in your mouth. 

And the gravy? Gratifying.

Mooncake Frenzy

The Chinese Mid-Autumn Festival has come and gone, and it was that time of the year again where hoteliers and pastry chefs and old school mooncake shops try to outdo one another with all time favourites and yearly new (sometimes audacious) flavours. While the traditional baked mooncakes remain generally the same combination year after year (lotus paste, red bean paste, five kernel - consists of 5 types of nuts and seeds with the occasional Jin Hua ham). Over time, creativity and the quest for new ways to excite the palate diversified the once humble delicacy. Modern interpretations have run the gamut with flavours such as green bean paste, custard filling, durian paste, chocolate ganache, champagne ganache, bird's nest and even truffle! Here's a recap of what went down this year's season.....

Ritz Carlton's snowskin range has been a personal favourite for many years, with the Green Tea with Salted Egg Yolk being the Numero Uno. Unfortunately, in the heat of the rush and the throngs of crowd, I blindly ordered without realising that I have successfully ordered all plain ones! Sigh. 

Box of 8 minis (this combination) @ $65.30

Pink = Lychee Martine, White = Lotus Paste, Green = Green Tea

Ah Seng (Hai Nam) Coffee

Reddy loves a good traditional breakfast. Especially those runny soft boiled eggs with drizzles of thick dark soya sauce and a dash of pepper... droooolz. And French Toast! Reddy seems to have it anywhere that serves it. Having read about Ah Seng Hai Nam Coffee in numerous online reviews, I paid them a visit on one hot and humid typical Singaporean morning, just before heading up to Where-I-Earn-A-Living.

What a typical local breakfast would look like - 2 soft boiled eggs with soya sauce and pepper, French Toast with Kaya and a piping hot cup of Ginger Tea with Milk (without the frothy "tarik" of a usual Teh Halia).

Ding Dong! Are you there?

Another feather added to the cap of the super uber creative chef of modern Asian gastronomy, Chef Ryan Clift, of the infamous Tippling Club. Ding Dong is not new to the scene, but it has joined the ranks of a stellar line up helmed by Chef Ryan. Be prepared to be wowed by elegant dishes infused with the local flavours from our daily lives and from neighbouring regions. Having read only nothing short of spectacular reviews of Ding Dong, I headed up (a short hop from Where-I-Earn-A-Living) there with quite a biased expectation. And no, after being immensely impressed with a mere teaser of what more they have to offer, my expectations were not biased at all. They ARE good. And yes, Reddy will return for more. Hopefully RaRa will be more keen to explore new foods, to join Reddy on the next visit.

Main of Asam Pedas Saltwater Barramundi with Okra & Baby Eggplant

This came as part of a (very affordable) set lunch @ $25.00 per person, with an option of adding on $10.00++ more for a glass of wine or suntory premium malt.

Set lunch is available weekdays, Mondays - Fridays, from 12.00pm - 3.00pm. 

Carrying On The Legacy - Coffee Break @ Amoy Food Center **Updated 24/8/2015**

We are living in the time and age where traditional ways are slowly disappearing in the wake of modernity and rapid development. The same can be said about traditional food, and of late, about hawkers plying their trade with old school traditional cuisine. Being a hawker is an arduous job, you wake before the sun rises for prep work and you work non-stop tirelessly churning out your goods (in machine perfect timing). The pay off is not in the midst of gargantuan corporate profit margins, this is a job that requires passion to continue, loads of passion. That is exactly what the 2 youngsters have, Passion. Passion to continue the legacy of providing comfort food to the people. That, folks, to me is what we need to preserve a dying culture.

*Updated 24th August 2015*

Yes, I did it. Braved adding on another inch to a growing waistline. Finally got hold of this gorgeous baby, and yes, it was worth every bit of calorie. The taro paste is thick and creamy, and most importantly, not TOO SWEET! Coupled together with cold cuts of butter? Yummeh!

Dinner Time With The Crazy Crowd - Song Fa Bak Kut Teh @ New Bridge Road

I love a good Bak Kut Teh (especially the Malaysian version, with darker broth and less pepper), living here for the past 2 decades has made me appreciate both versions - both are good in their own rights. Must have been living under a rock, as this is my maiden visit to Song Fa. Experienced quite a culture shock when I learnt one have to "queue" for a meal here. Yes, queue with throngs of tourists? Strange but yes. I suppose this is a "must-eat Bak Kut Teh" for tourists, just as how Tian Tian represents the humble Chicken Rice to visitors of our Little Red Dot.

Dip this in chilli laced thick soya sauce? Ecstasy. Full stop.

Treats - Going Local @ Rolina, Tanjong Pagar Food Center

The Uncle works calmly in his little workspace, almost oblivious to the humdrum of the endless swarm of the lunch crowd. His aged hands show years of invaluable experience, his nimble fingers gracefully fold the pleats to enclose the curried chicken and potato goodness in each piece of dough. I call out "Uncle", and give him a smile. He smiles back and pleasantly smile and nod while I place my order. He thanks me in well spoken English and I make my way. This is not my first visit. It's been several times, and yes, Rolina's delicious curried morsels are good enough to warrant return visits.

Going at $1.40 per piece, Rolina's curry puffs are smaller than the usual fare from Old Chang Kee and the likes. The crust is thinner as well, but the filling! Oh, the filling is chock full to the brim!