As with most Singaporeans’ conversations around the dining table go, many a time they revolve around food. During one of those dinners as part of the Lunar New Year visitations, my uncle recommended a stall to me somewhere in Serangoon when I briefly mentioned that Roasted Duck is one of my favourite hawker foods.
And so, I specifically made a trip down. I was definitely not disappointed. The Roasted Duck was moist and succulent whilst the roasted pork had minimum fat in between the layers with a crispy crackling on top.
“New World Mutton Soup” came highly recommended for having one of the best hawker-style mutton soups in Singapore so a visit was quickly arranged.
To be frank, if you’re a frequent reader of this blog, this post might come as a surprise to you. Well, it surprised even me! But I remember that I would post more of our local hawker cuisine on my blog. So, this post adds on to the ever-growing list: No. 18 Zion Road Char Kway Teow and Covent Garden Kway Chap.
I was first introduced to Loong Fatt Tau Sar Piah a.k.a. the Tau Sar Piah from Balestier when I was just a young boy. My step-grandmother used to buy a box of these savoury goodies for my dad’s birthday, every year without fail. That’s true love, don’t ya’ll agree?
Unlike some of the newer chains that sell Tau Sar Piah, Loong Fatt sticks to the tradition of producing only sweet and salty versions – None of the ‘modern’ Durian or Mango flavours.
Loong Fatt definitely serves up the best Tau Sar Piah that I’ve had – nothing else that I’ve had so far compares. If you’ve tried it before, I’m very certain that you would agree with me. If you haven’t, at just S$0.70 each, what’s stopping you – it’s time to make a trip there tomorrow!
Loong Fatt Tau Sar Piah
639 Balestier Road
Note: I read a post on thefoodchapter and thought maybe I should do a short write up too! I like her comment, “Like laksa is to katong, tau sar piah is to Balestier.“
Christmas came and went, then New Year’s arrived with a bang. Before we realize it, Chinese New Year is just on the horizon. To all my readers and friends celebrating the festivities, here’s wishing all of us a bountiful new year ahead!
I was invited to the press luncheon of the launch of the Lunar New Year Luncheon Menu at Sky on 57 last Monday however as I was in Hong Kong over the weekend, I was not able to attend. From what I see on the blog posts of some of the bloggers who attended the luncheon, it was quite the event with Kagoshima Governor Yuichiro Ito gracing the luncheon. Chef Justin Quek and his restaurant, Sky on 57, was accorded a Certification of Recommendation from the governor himself. The Certificate of Recommendation is an affirmation that the dining establishment is serving up worthy ingredients from Kagoshima.
However, all was not lost, for I tried the Lunar New Year Luncheon menu last Friday. Of course, it was good that work ended early and that Marina Bay Sands was a mere 5 minute taxi ride away.
One of the bigger players in the BBQ catering business is City Satay, with a history dating back to the 1980s; It claims to be the largest satay distributor. Their business has expanded from merely supplying satay and marinated meats to launching its first concept restaurant in City Square Mall, Barbacoa, where familiar barbecue favourites are available as well as popular western dishes.
If you’re hankering for local fare in the bustling Orchard area, and wish to steer away from the food courts or travel to the suburban for hawker fare, you may consider heading down to Prima Taste Kitchen where they house an expansive menu of local delights at the comfort of a clean, hygienic and air-conditioned environment, where wait staff are more than happy to serve you.
Do you still remember the Beef Noodles that came with a thick gravy from long ago at Scotts Shopping Centre? I DO, albeit vaguely! Although I have since forgotten what the taste of the noodles was but I vaguely remember the current dish looking somewhat familiar.
Fond memories aside, looking at this bowl of beef noodles from a new perspective, I thought that it was a dish that’s hard not to like. With the flavourful gravy paired with thin slices of beef, that’s like THE perfect combination.
Oh, the beef balls were definitely irresistible too! And all that for less than S$10 (you can even have a drink with it and not exceed that amount!). Simple comforts for the soul, I’d say.
Note: This is a continuation from the previous post
Other than the first 6 dishes that was introduced in the previous post, Shi Wei Tian also served up 5 other dishes that had more sophistication and characteristics to them.
Without further ado, I present to you, the other dishes.
Forenote: C.Y., my guest blogger, dined here as their guest.
I’ve always found that the best food are those that feel closer to one’s heart . You’ll immediately get this warm fuzzy feeling inside when you eat them. Food with rich history appeals to me the most; I love old places that have tenants running their little establishments for years. Shi Wei Tian (食唯天), albeit new in the scene, hails with recipes passed down from generations.
Everyone get cravings. It’s not just the prerogative of pregnant woman. Just as we would give in to any of the demands, however absurd they may be, of the mother of our children, we always give in to the weird cravings that our tummy calls out for without complaints.
On my last trip back to Singapore, I had one of those cravings. It was 10pm and I had just landed in Changi from Perth. I was hungry. And the meal that my tummy called out for, was not a five course French dinner or a plate of Italian pasta, it was a plate of potentially artery-clogging plate of Char Kway Teow (CKT).