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Inspired by the wide ranging food available & travel accessibility in Singapore, this blog serves information shared and experienced by the author. Beware, it might be highly addictive.
Setting against Singapore's beautiful skyline, one of Singapore Signature Food event from Singapore Food Festival 2015, STREAT was held over 2 days at Clifford Square, 24-25 July 6 to 10 pm, admission free.
Scenic View to MBS
Our reowned local Chef Justin Quek from Sky at 57 had organized and selected Singapore's best hawkers & chefs to serve up local dishes with contemporary interpretations of the local favorites.
STREAT
Directions were well illustrated by signboards & it is less likely that you will be lost over there.
STREAT
We walked one round and check the available stalls and familiar ourselves before jumping into conclusion on what to order.
Suckling Pig Sandwich drew my friend's attention that we decided to join in the queue. Just too bad that their Neh Neh Pop Creamsicles were sold out for the day. Thus we had the sandwich instead.
Artichoke
Suckling Pig came in cubes not in pulled pork form. They were succulent and rich in taste. Meat and vegetables relish were sandwiched in between the baugette with mint leaves. Such creation reminds me of a fusion of Chinese and European cuisine, kinda interesting.
Suckling Pig Sandwich with Salted Vegetables Relish - $12
The appearance of Chao Shan Cuisine booth had brought me another step closer to Teochew Cuisine. Despite coming from a Teochew family, my dictionary for Teochew dishes are rather limited. The mixed platter stirred my interest with the Loh Bak cubes on the plastic spoon whereby you can see translucent jelly substance too. Let's get some collagen fix here.
Platter consists of meat balls as well as Ngoh Hiong.
Chao Shan Cuisine
Kway Guan Huat Joo Chiat Original Popiah & Kueh Pie Tee Address: 95 Joo Chiat Road Singapore 427389 Website
The sight of the well built man at booth of Kway Guan Huat (Joo Chiat) had attracted a lot of passers by. This scene had remind me of the recent viral on social media where macho guys were seen selling Bean Curd or Durian in Taiwan and Malaysia respectively.
Preparing to make Popiah Skin
Holding onto a big dough and painstakingly creating the Popiah skin over the heating element. I guess this is probably how his muscles came from.
The Art of Making Popiah Skin
The dough was sticky and it requires some skill in order to get the skin in the correct thickness and without having holes.This was a rare sight as nowadays, it's hard to see popiah sellers making their own popiah skin as they usually get from others.
Formation of Popiah Skin
Let's take a look at the video.
The Kueh Pie Tee as well as the Popiah at Kway Guan Huat (Joo Chiat) had lost its appeal in their presentation. In fact, I was kind of disappointed with its preparation though the Kueh Pie Tee Cups were still in its crispy form, the vegetables had turned black in some spots.
Kueh Pie Tee & Popiah - $7
Popiah on the other hand was mishandled. The cut on the knife was not thorough and it left scraps of ingredients hanging around the 3 pieces of popiah. Having said that, I will prefer buying fresh from their place in Joo Chiat instead.
Popiah
Sean Kee Location: 659 Lorong 35 Geylang Road Singapore 389589 Operating Hours: 11am - 6pm (Closed on Alternate Saturday)
It caught my total surprise that SIA KEE was one of the selection as I only learn of their famous braised duck rice a week ago before this event. Being addicted after my first try of their duck rice via taking away from their stall in Geylang, I could not resist myself to get any closer to their braised duck again.
Sean Kee
The duck platter was a simple introduction to their braised duck and was awesome. Braised duck was tender with luscious black gravy coated all over them accompanied by big pieces of braised peanuts too.
Duck Platter - $8
Sky on 57 Location: Marina Bay Sands, 10 Bayfront Ave (Level 57) Singapore 018956
Last but not least, after rounds of the delicious food, we entered into the main stall of this event.
Singapore Feastival
Besides the stalls that Chef Justin had selected, the main attraction will be his Pop-up restaurant featuring Sky on 57 in Marina Bay Sands.
Pop Up Restaurant by Chef Justin Quek
We ordered his 3 Course Set Menu at price of $35, starting with Pacific Oysters that comes in a plate of 3. Big Oysters were all served on a bed of light green ice and tasted so inviting with Ginger Flower dressing. Taste was a mixture of sweetness and hints of ginger without being overpowering. What's best was that the seafood odour was entirely taken off from them.
Pacific Oysters
Asutralian Dorper Lamb Spare Ribs was served with mashed potato and oriental greens, achiving its taste and tenderness in fermented bean curd as well as some Asian Spice. Always use to think Lamb meat are tougher but this proof me wrong.
Lamb
There is an alternative for skipping the lamb, however this is only upon request. We had one of our set changed to Wagyu Beef instead. Food combination and meat preparation was the same, however if you were to ask me to choose one between the two. My vote will go to the lamb for its fork tender meat.
Beef
Soft Shell Crab Tempura was bought under Ala Carte, sharing the same same Ginger Flower Dressing from the oysters. Though fried, those soft shell crab was not oily at all. It was served with cucumber, roasted peanuts and pineapple.
Soft Shell Tempera - $10
Ending the 3 Course meal with a dessert, the Gula Java Creme Brulee was made up of Sago Pearl, Chocolate Mousse and coconut cream.
Gula Java Creme Brulee
And here's the 3 Course Set Menu!
Set - $35
And our cup of coffee!
Cup of Coffee
We met Chef Justin Quek in real person and had a good chat with him. This friendly guy also offered each of us has a cup of wonderful drink to end the night with. Thanks Chef!
Compliments
Really looking forward to the next Singapore Food Festival Event.
The search of a bowl of good Pho still hangs around in my head and thus we head down to the reputable Mrs Pho in Beach Road which was being raved sometimes back on the media. Located along the main road, the facade of Mrs Pho look nothing spectacular and why would they be the talk of the crowd? I was pretty amazed by the bustling place when i came close to its door as majority of the neighbouring eating places still have more than half the shop space unoccupied, unlike Mrs Pho, we have to side on the tiny table outside her shop screening through the piece of menu while we wait for the turnover.
Facade of Mrs Pho
It felt as if I went through a magic door when I pushed opened into Mrs Pho. Rustic interior with both cement screed flooring as well as walls with intended grafitti and hanging wires, the feelings were something which I can never imagine I was in Singapore.
Interior
There were narrow aisles from tables to tables and assistant were well trained to serve their hot bowls of noodles in a careful manner not to topple over.
Another part that enlighten me was the used of Mandarin and English in their Vietnamese Accents. Their work efficiency was great and once every few minutes I heard they would check on customers if they had taken their order. Not only that, they were quick in clearing the tables knowing that we have other dishes coming.
Counter
Even the old school style iron grill gates were filled of some old school stuff.
On the Grills
Do not worry about the authenticity as sauces like these were from Vietnamese besides being served by them.
Sauce
While most of the Vietnamese eateries provide a wedge / slice if lime, diners are free to grab theirs free flow on the table, likewise for any sauce and utensils.
On The Table
The Fresh Prawn and Pork Spring Roll or usually the Summer Roll is my all time favourite in Viet Cuisine. Fresh ingredients were all wrapped securely in a most and chewy rice paper and into a roll.
Peanut sauce is superb and I have to emphasize this dish is definitely recommended despite thats its already mentioned as one of Mrs Pho Favourites.
Fresh Prawn & Pork Spring Roll - $3.50
Not to less out the Mamma's Secret Recipe, these pork meat balls were the recommendation by Mrs Pho too. The marinate taste had seeped in pretty well into the meat, allowing a favourable taste with crunchy peanuts as its toppings.
Hanoi Pork Meat Balls (Mamma's Secret Recipe) - $3.50
Fish Sauce and fried chicken wings? That seems a good idea! Came in a pair, both drumlets and wings, the taste was coated with a layer of sweet fish sauce, addictive with its crumbly golden brown outer layer. A satisfied portion though we only get one each.
Fried Chicken Wings in Fish Sauce - $3.50
Avocado Smoothie was creamy and tasty. Must Try! Not only that, if you are game for some Viet Coffee, do try them now. It come with or without condensed milk, at your choice.
The default dish is always their Beef Brisket Pho for me. Soup was reasonably flavoured with hints of herbs as well as beef flavours. The kind of soup base with pho (we called it Kway Teow Kia) was simply addictive. Having tried many Pho in Singapore, I would position them as another Vietnamese Cuisine Restaurant to revisit.
Sliced Beef Noodle Soup - $7.90
Looking around me, there were also tables of Vietnamese patrons who were there enjoying bowls of Pho.
Special beef combination consist of meat balls and slices of beef brisket besides the sliced beef. Onions, spring onions and basil leaves were part of it.
Special Beef Combination Noodle Soup - $8.90
Additional bowl of soup was included in the combination noodle soup too and it contained raw egg.
The temperature of every bowl of noodle was warm enough to enable a half boiled egg.
Side of Raw Egg in Soup
Slices of beef brisket were tender and soft on our teeth. What I like best was the beef balls that have a "Q" texture and tasted as though it was hand made. You will definitely like it if such style floats your boat.
Brisket & Beef Balls
Overall, I'm quite contented to have another Viet option here in Singapore. The price is reasonable I would say and food were delicious. If you like Vietnamese Cuisine, Mrs Pho is not to be missed. For those who will be heading down, do note that only cash is accepted during payment.
Cafe Hopping? Perhaps we should not forget about our origins by visiting such nostalgic cafe situated in Arab Street with some old school pastries and cakes or even a cup of coffee. Using the authentic recipes back dated into the 50s and 60s centuries, Dong Po Colonial Cafe allowed their customer to have a good feel back dating to the past and savouring the taste of then, surrounded by old school items around.
Facade of Colonial Cafe
The old school interior were pretty well retained, just take a look at the rusty zinc roof like material under decking up below the cashier counter.
Counter
Head deeper to somewhere near the cashier and you will see the nostalgic items all tucked in one corner - the old school movie deck, type writer, plates, photos, amplifier, lamp, coca cola etc.
Nostalgic Area
Not only that, you get to see sentimental stuffs like the old school magazines, old school cameras with bulbs replacement too.
Old Magazines
Too tempted with all the cakes and pastries on the shelves? There were set options to assist diners on the selection through their Menu Set.
Add caption
We got ourselves a Set D whereby we have the option to select 2 pastries with either Teh or Kopi.
Set D - $5
The first bite of Rum Cake was like travelling back in time via time machine into the 80s days when such cake would make my day. Such feelings were just indescribable. The almond flakes over the medium soft sponge cake with its middle brown portion gave total de ja vu for my childhood. This is perhaps the best rum cake I had right now.
Rum Cake - $2.20
Strawberry Mousse Cake which was most likely replaced by the Strawberry Cheese Cake nowadays, lookalike. With a beautiful red top layer covered with Gelatine Jelly with alternating mousse and sponge cake. Though it may taste a tad sweet but having such sweet treats is definitely heavenly once in a blue moon.
Strawberry Mousse Cake - $2.20
The coconut tart had a sharp coconut taste however, it tasted abit dry on its pastries even though the buttery fragrance was good.
Coconut Tart - $2
Another old school item for the sweet tooth. The top layer of almond flakes were coated with honey sweet stuff and the bottom layer was like short bread filled of buttery fragrance. Yummy!
Florentine Cookie Bar - $2
An unusual sight of Pineapple tart! These days Pineapple tarts were either in rectangular or round sizes, never in a little boat shape of this size. Its big and beautifully baked, stuffed with sweetened Pineapple.
Pineapple Tart
Having tried its cake few times by taking away, I have never knew and appreciate its history. Through this visit, I had learnt about its environment and the old fashioned recipes. It makes it a point to be back once a while for such old school indulgence.
Rating: 3.5 / 5
Dong Po Colonial Cafe Location: 56 Kandahar St Singapore 198904
Each night as we looked down into the roads from the hotel, we were amazed by the crowd of the eatery even at wee hours. Out of Curiosity, we did a online search and was surprised by the number of positive reviews that the restaurant has attained. Not only that it was noted as a Multi Award Winning Restaurant for its Thai Cuisine, possibly the best Authentic Cuisine outside of Thailand in Sydney.
Along the streets
Interior was contemporary designed with beautiful decors and arranged with wooden dining tables as well as chairs.
Internal Dining
With limited area in house, the seating were extended to pathment area just in front of the shop. Though dishes were hot and spicy, due to the cool weather outdoor standing heaters were placed to keep patrons warm.
Spotted the man in the picture who gave me a thumb up?
A signature dish of Spice I Am that not to be missed no matter how sinful it is! The dish is superbly stirred fried with chilli and Thai holy basil with the crackling crispy pork belly. The sweet and spicy chilli sauce give a good finishing touch to the dish. Yummy!
Pad Prik King (Crispy Pork Belly) - $19.50 (AUD)
We only "whacked" 2 of the signature dishes as we were quite full (Sydney has so much of great food). We had ordered Mussaman which came in thick mild savoury curry with beef cooked to its soft tender perfection together with onions, potatoes as well as peanuts.
These two dishes went very well with bowls of white rice.
Mussaman - $22.50 (AUD)
We were really lucky to have such tasty Thai Food within steps to our accommodation and luckily we had it during the last night of our stay, if not we would have miss something out in Sydney. Having tasted Spice I Am, I would say the Thai Dishes were not a common sight of what we had in Singapore.
Servers were polite and friendly though a fair bit of waiting time was required but it's all worth while for a scrumptious dinner like this. As such, I wonder when can I ever return back again.
Rating: 4 / 5
Spice I Am Location: 90 Wentworth Ave.
Surry Hills Sydney 2010 Australia Operating Hours: Open Daily Except Monday
11:30 am – 3:30 pm (Lumch)
5:30 – 10:00 pm (Dinner)
