Nan Hwa Fishboat opens a second outlet at Owen Road


Nan Hwa Fishboat is one of the oldest fish head steamboat restaurants in Singapore, with a history of almost 90 years since its opening in 1927. I have been a quiet supporter of its flagship outlet at North Bridge Road. One thing that daunts me is the sweat-inducing environment. The impact of the tropical heat is amplified when you’re slurping on piping hot broth in a non air-conditioned space. While the amount of comfort the fishboat brings to me can easily help me overcome that factor, I have to admit some days I’m just too spoilt to want to endure the heat and sweating. Well, good news for those who can relate, because Nan Hwa Fishboat has recently opened its second outlet at Owen Road that boasts a refined space, larger, clean and bright, with air-conditioning.

The best part? Prices are similar, if not identical. In sight are long-time regulars, families and friends bonding over good food and conversations.

Premium Live Dragon Grouper Fish Head Steamboat ($38/$48/$68)

To begin, fish head steamboat is, of course, essential. Choose your preferred variety of fish with prices to match your budget, available in three sizes. this is the premium live dragon grouper fish head steamboat that comes with thick slices and chunks of fish, alongside the usual vegetables and yam. Soup is refillable, thank goodness, because I can’t ever get enough of it!

Prawn with Golden Pumpkin Sauce ($18.80/$28.80)

The prawn with golden pumpkin sauce is one of my favourite dishes to order alongside the steamboat. I was in disbelief when I was told there wasn’t any salted egg yolk in there, and I still don’t believe it. Anyway, the sauce is rich and flavoursome, fragrant of laksa leaf with a spicy kick from the chilli, the sizeable prawns are fresh and succulent.

Champagne Pork Ribs ($12.80/$18.80)

The champagne pork ribs is my second favourite dish. The sweet glaze brings so much delight to the palate; the pork is nicely charred on the surface yet so tender and juicy within.

Claypot Drunken Rice Wine Clam ($15.80/$20.80)

The claypot drunken rice wine clam brims with a potent hit of alcohol. I would have preferred it to have a nicer balance of broth to Chinese wine, but those who like their alcohol will enjoy this. You might be able to let the staff know about your preference, so as to adjust the wine intensity to your taste.

Stir-fry French Beans with Dried Shrimp and Chye Poh ($9.80/$14.80)

A Chinese meal is never complete without vegetables! The stir-fried French beans with dried shrimp and chye poh is a delicious option, with the dried shrimp imparting flavour and umami, the chye poh imparting saltiness and depth.

Nan Hwa @ Owen Road (Second outlet)
93/95 Owen Road, Singapore 218907 (outside Farrer Park MRT Exit D)
Opening horus: 5pm to 11.30pm (11pm last order)

Main Branch: 812/814/816 North Bridge Road, Singapore 198779
Opening hours: 4pm to 1am (daily)
Contact: 8613 2732

Instagram: @nanhwafishboat

Jade Restaurant, The Fullerton Hotel, November 2015


Being based overseas and now returning to Singapore for a short break, there is just so much I want to eat here, but so little time! For this reason I’ve got to be extra selective on dining options, more so than before. Jade Restaurant at The Fullerton Hotel, Singapore is one of the places where one can expect elegant Chinese cuisine with originality, and excellent service. Since my first encounter, Chef Leong Chee Yeng never fails to impress with his culinary artistry, his dedication, and fervent attention to detail. His culinary creations seem to possess the power to draw one back to experience recurrent brilliance and in anticipation for more pleasant surprises. This trip, I was just in time for the “Flavours of Chinese Spices” promotion that runs from 9 November till 30 November 2015.

The meal begins with the Tasty Trio Combination of Deep-fried Chilli Crab Meat Ball (one of their signatures) that won many hearts and continues winning hearts with its crusty breaded exterior, loaded with shredded crabmeat smothered in thick sweet and lightly spicy gravy that rounds off with a fragrant hint of lemongrass and ginger, Pomelo and Mango Salad topped with Crispy Peking Duck Skin that entices with the sweetness from the mango, tanginess from the pomelo, and the well-loved savouriness and crispness of the classic peking duck, and the well-liked Crispy Prawn coated with Chocolate Mayonnaise and Oat, an unusual combination, chocolate and prawn, but didn’t taste exotic at all.
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Ice Cream Coffee Lattes at Haagen Dazs


Something new is brewing at Haagen-Dazs: a new generation of coffee beverages, where coffee meets ice cream.

From 13 November 2015, coffee lovers can enjoy illy coffee blended with a range of indulgent Haagen-Dazs ice cream flavours such as Macadamia Nut, Cookies & Cream, Vanilla, Strawberry and Chocolate. When coffee meets ice cream, you get a smooth and creamy mouthfeel; with the right ratio of coffee to ice cream, you get an enriched coffee beverage without the cloyingness. A non-coffee option would be the light and milky green tea latte made of Haagen-Dazs’ green tea ice cream and steamed milk.

Available both hot and cold, I personally find that certain flavours like the strawberry latte and the cookies & cream latte taste better presented cold. Especially when the strawberry latte that comes with tiny chunks of strawberry from the ice cream, biting into a warm strawberry chunk may be perceived as unsettling for some. Fruity and slightly acidic, the strawberry latte is one unique flavour concocted by the talented baristas from Bettr Barista Coffee Academy.

Out of the 6 creations, the Macadamia Nut Latte is a personal favourite. It’s smooth, creamy without being too thick, and boasts a subtle nutty background flavour. The coffee flavour predominates as it does similarly for the other beverages.

The lattes seem neither heavy nor too thick despite the addition of ice cream, very unlike milkshakes. They are available at the nine Haagen-Dazs outlets, retailing at $6.80 each.

For the full list of Haagen-Dazs outlets, visit

5 things I learnt in University that foodies/food bloggers should know


1) The misconception that MSG leads to extreme thirst.

Monosodium glutamate (MSG) is composed of glutamic acid and sodium, where glutamate is found naturally in many ingredients you eat on a regular basis such as tomatoes, mushroom, anchovies and cheese. Fermentation, heat application (roasting, etc.), and ageing and can enhance the umami qualities of a natural ingredient. For instance, roasted/grilled mushrooms or tomatoes have heightened umami compared to raw mushrooms or tomatoes. Do these ingredients make you thirsty?

Sodium, however, may be the culprit. Although human bodies need a small amount of sodium for good health (e.g. electrolyte balance), too much of salt disrupts the balance of fluid in our cells (think: your body tries to draw more water to combat the excessive amount of salt). Salt is the component in food that makes you thirsty.

Many foods we consume outside are heavily salted, and we often put the blame on MSG for our extreme thirst. Umami can help create a fullness of taste and increase salty and sweet perceptions; appropriate use of MSG can reduce our sodium intake. Instead of boycotting restaurants that advocate the use of MSG over salt, thank them for lowering our total sodium intake (replacing salt with MSG can lower the total sodium content by about 30% to 50%).

2) Confusing flavour with taste.

When we eat, we often speak of the flavour of the food by what we taste with our tongue (taste buds), rarely by what we smell through our noses. Taste applies to sensations arising from the taste buds, where we perceive sweetness, saltiness, bitterness, sourness, and umami, while flavour is a distinctive quality of food evaluated by multiple senses, including taste and smell.

When we are chewing our food, odour compounds are being released from the food, and chemical signals pass through the internal nares and are sent to the olfactory bulb and to brain informing it of the smell, and together with receptor cells in the mouth and on our taste buds, informing the brain of the flavour. This form of smelling is called retro-nasal olfaction (smell arising from inside the mouth), and what we are used to is ortho-nasal olfaction (external smell).

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PappaRich – Malaysian food in Auckland, New Zealand


PappaRich @ Metro Centre, Auckland

Born and raised in Singapore (neighbour of Malaysia), and currently residing in New Zealand, hawker food is something I crave for and miss the most. Malaysian cuisine is the closest we can get to Singapore food, since they share many similarities (such as Hainanese Chicken Rice, Roti Canai, Char Koay Teow, Nasi Biryani, etc.). For me, PappaRich hits the right spot on many levels when it comes to relieving homesickness and satisfying cravings. Before PappaRich came along, finding good authentic Malaysian food in Auckland city is a challenge (let’s just not even talk about finding authentic Singapore food anywhere outside of Singapore, because chances are near zero). Now, Malaysian cuisine is easily accessible, right smack in the city centre. Established in 2005 in Malaysia’s capital, Kuala Lumpur, PappaRich now has numerous outlets across South East Asia, Middle East, USA, Australia, with its latest venture in New Zealand. Expect a long queue at New Zealand’s first and only PappaRich! Malaysian cuisine lovers are certainly anticipating the opening of more outlets across New Zealand.

Pappa Char Koay Teow ($15.50)

For those who have yet to experience Malaysian cuisine, the dishes reflect the country’s cultural diversity; think: Malay, Chinese, and Indian cuisines. PappaRich serves up a variety of popular Malaysian dishes such as Roti Canai (Indian), Nasi Lemak (Malay), and Laksa (Chinese), matched with traditional flavours you find in Malaysia. In case you’re wondering where the name PappaRich came from, Rich is the name of the brand’s founding father.

What to order:

PappaRich Crispy Fried Chicken Skin ($8.90) – Snack on these addictively crunchy morsels while waiting for mains to arrive.

Roti Canai with Curry Chicken ($14.50) – Ubiquitous on the streets of Malaysia, roti canai is a must-order. It is a crisp and light flatbread with a slightly flaky surface. The open kitchen concept allows diners to watch how it’s being made (and tossed). Here, it is paired with various side dishes such as beef rendang (tender beef pieces stewed and coated in a rich and aromatic sauce), and tandoori (Indian, char-grilled) chicken, but the one with curry chicken is a personal favourite.

Roti Canai with Dhal, Curry Gravy & Sambal – The roti canai encasing beaten egg and sliced onion gives a whole new level of roti canai enjoyment.

Pappa Special Nasi Lemak with Curry Chicken and Sambal Prawns ($17.90) – With much influence from Malay cuisine, Pappa’s special nasi lemak is essentially aromatic coconut rice accompanied by succulent chicken in rich curry and piquant sambal prawns. Can’t go wrong! For another rice option, try the Indian Biryani Rice with Beef Rendang and Sambal Prawn ($17.90).

Curry Laksa ($15.50 to $16.90) – Curry laksa comes in three variants: with chicken, vegetables, or seafood, doused in a rich coconut-based curry. Try the Assam Laksa for a tangy and lighter version.

Pappa Chicken Rice with Steamed Chicken ($15.90) – Chicken rice is one of the dishes I miss most from Singapore. PappaRich manages to capture the essence of a good chicken rice, bringing forth fragrant rice infused with chicken stock, pandan leaf and the subtle aroma of garlic. The steamed chicken is served moist and tender, with a tasty concoction of light sauce, sesame oil, etc., and not forgetting the garlicky chicken rice chilli and dark sauce for additional flavour.

Pappa’s ABC Special with Premium Ice Cream ($11.90) – For dessert, try the crushed ice dessert (ABC) that comes with a range of toppings such as sweet corn, peanuts and lychee –a dessert typically consumed to beat the sweltering heat in Malaysia.

To speed up service and minimise miscommunications, PappaRich is utilising a fuss-free ordering system, where diners simply write their selection on an ordering chit, press a little button to get the staff’s attention, and the order is quickly processed.

291-297 Queen Street, Metro Centre, Auckland
Tel: +64 09 300 3181
Instagram: @papparichnz

(Recipe) Bacon & Beetroot Muffin


This recipe is for the savoury-loving muffin lovers. For the best of both worlds, follow this simple recipe.

Recipe: Bacon & Beetroot Muffin
(Fills up a tray of 10-12 muffins)


– 300g soft flour
– 100g sugar
– 12.5g baking powder
– 3g salt

– 70g oil (plus extra for greasing)
– 1 egg, beaten
– 220ml milk

– 50g chopped bacon (you can have it cooked on a pan till crispy before adding into the mixture)
– 100g fresh beetroot, diced or grated


1) Pre-heat oven to 200ºC.
2) Sift flour and combine all dry ingredients.
3) Combine all wet ingredients. Do not over-mix. Just stir in gently till wet and dry ingredients are combined.
4) Stir in bacon bits and beetroot.
5) Place in greased muffin tins till ¾ full and bake for 25 minutes.

Serve with bacon for extra oomph!

(Mid-Autumn Festival 2015) Paradise Group


Celebrating mid-autumn festival, Paradise Group presents a range of mooncakes contained in exquisite and sturdy cases that can be reused for storage or as jewellery boxes.

Indulge in the elegant gold-dusted Signature Petite Black and White Truffles Snow Skin mooncake flavours that are well balanced with white and dark chocolate, or stick to traditions with four varieties of baked mooncakes.

White Lotus Paste with Double Yolk ($35 for 2-piece box or $64 for 4 pieces)

Purchase online at from 24 August to 23 September, or at the following outlets:

Taste Paradise – ION Orchard #04-07
Paradise Pavilion – Marina Bay Financial Centre #02-01
Seafood Paradise Defu Lane – 91 Defu Lane 10, #01-01
Canton Paradise 112 – I12 Katong Mall, #B1-15
Canton Paradise AMK Hub – AMK Hub, #B2-01
Canton Paradise Alexandra Retail Centre – ARC, #02-30
Canton Paradise Bedok Mall – Bedok Mall, #B2-10
Canton Paradise Compass Point – Compass Point, #03-19
Canton Paradise Star Vista – The Star Vista, #B1-45
Paradise Dynasty Causeway Point – Causeway Point, #05-16
Paradise Dynasty Vivo City – Vivo City, #03-08A
Paradise Dynasty Westgate – Westgate, #02-13
Paradise Inn The Seletar Mall – The Seletar Mall, #03-10
Paradise Inn City Square Mall – City Square Mall, #B1-01

(Mid-Autumn Festival 2015) BreadTalk’s Hello Kitty Mooncakes


To all Hello Kitty fans, this Mid-Autumn Festival, BreadTalk’s Hello Kitty mooncake packaging is a must-have to add to your Hello Kitty collection!

Hello Kitty Mooncake Set ($59.80 for 6-piece box)

The durable case, fitted with a mirror, can be used as a makeup kit after you’ve enjoyed the mooncakes. The set is also accompanied by stylish metal cutlery.

A box of 6 comes with 3 flavours of mini traditional mooncakes of Lotus with Macadamia, Lotus with Cranberries and Lotus with Yolk Blend, embossed with Hello Kitty motifs.

BreadTalk’s range of mooncakes is available at all outlets island-wide from 10 August to 27 September 2015.

For the list of outlets, visit

(Mid-Autumn Festival 2015) Szechuan Court, Fairmont Singapore


Expertise in dim sum making is just one of the many qualities Dim Sum Chef Mandy Yeo of Szechuan Court, Fairmont Singapore, possesses that makes her so invaluable. Creativity and technical brilliance shine through her creations, with great taste to match. This Mid-Autumn Festival, she displays her 25 years of experience in crafting mooncakes with an enticing ensemble, packaged in sophisticated boxes.

This year, Chef Mandy also partners with Executive Pastry Chef Sebastien Cocquery-Beraud to develop a new snowskin mooncake flavour that strikes a balance between refreshing yuzu and creamy white chocolate.

The Autumn Treasures Baked Mooncake ($67 for a box of 4) brims with a medley of textures and wholesome goodness, comprising sunflower seed, melon seed, white sesame, almond, and walnut, in the white lotus paste.

Don’t miss out on Szechuan Court’s signature flavours such as the Bailey’s Chocolate, Rum & Raisin Chocolate Truffle and the Champagne Truffle & Chocolate Ganache, as well as the all-time baked favourites like the Double Yolk in White Lotus Paste ($69 for a box of 4), and Peach-Shaped Single Yolk & Macadamia Nuts in White Lotus Paste ($67 for a box of 4).

Mooncake boxes are patterned with orchids, Singapore’s national flower, as Szechuan Court joins in the year-long SG50 festivities. The tower drawer design can also be used as a jewellery chest after the celebrations. Definitely a keeper.

For convenience, order online at Otherwise, for enquiries or orders, you may call their Mooncake Hotline at (65) 6338 8785 or email

Szechuan Court
Level 2, Fairmont Singapore
80 Bras Basah Rd, Singapore 189560

(Mid-Autumn Festival 2015) Carlton Hotel Singapore


Carlton Hotel Singapore’s Signature Mini Walnut Moontarts with Egg Yolk have always been a highlight every Mid-Autumn Festival, it’s almost customary for our yearly celebration.

White Lotus Paste with Double Egg Yolk ($72 for a box of 4)

Apart from perfecting the craft of making moontarts, they also excel in baking traditional mooncakes.

Another must-have is the Mini Red Velvet Snowskin, filled with velvety cream cheese and crunchy royaltine.

For orders and enquiries on discounts, call (65) 6349 1292 or email

Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558

(Mid-Autumn Festival 2015) Goodwood Park Hotel Singapore


Goodwood Park Hotel in Singapore is especially renowned for their irresistible array of handcrafted sweet treats. Think: mouth-watering durian creations appropriate for any occasion. This Mid-Autumn Festival, expect nothing less than awe-inspiring. The crowd-winning all-time favourite Premium Durian Snowskin Combo is joined by new creations, setting the stage for uphill excitement.

Tropical Royals – limited edition ($45 per box of 2 pieces)

Contained in sophisticated packaging are two gems: the Tropical Royals, featuring the king of fruits, durian, and the mammoth tree-borne fruit, jackfruit, for the first time in baked mooncake history. One of pure D24 durian pulp blended with white lotus seed paste, and another of juicy jackfruit bits adding texture to the white lotus seed paste. They are available in very limited quantities per day, so it’s best to order in advance.

Another new highlight this year is the Pineapple, Lemongrass and Dark Cherry Snowskin Mooncake, enthralling mooncake enthusiasts with gorgeous watercolour-inspired swashes of vibrant green and yellow. The pineapple puree is delicately infused with lemongrass, with a macerated dark cherry sitting snugly in the middle.

Check out the rest of their creations at

Goodwood Park Hotel’s mooncake creations are available from 16 August to 27 September 2015. To order, visit the Deli from 9am to 9pm daily, contact the Mooncake Call Centre at (65) 6730 1867/1868 from 9am to 7pm (Mondays to Fridays) and 9am to 1pm (Saturdays, Sundays and public holidays), or email the order form (available at the hotel or at to Alternatively, you can place online orders at Last pre-order date is 21 September 2015, 5pm.

Goodwood Park Hotel
22 Scotts Road
Singapore 228221

Singapore River Festival (SG50 Edition) –23 to 25 October 2015


The Singapore River was seen as the lifeline for Singapore. It was once an important port for trading and where our forefathers worked and lived.

This year, in celebration of the history of the Singapore River and in honour of Singapore’s Golden Jubilee, the Singapore River Festival 2015, happening from 23 to 25 October, will bring to life a never-before-seen side of the Singapore River. The event brings visitors to the three quays – Clarke Quay, Boat Quay and Robertson Quay – a line-up of spectacular activities including interactive exhibitions, good food, trendy markets, art installations and theatrical performances.

For more details of the event, refer to the Singapore River Festival website or Facebook page:

Bangkok’s Best Food Court 2015: Central Embassy’s Eathai


I travel to Bangkok at least once a year, mainly for the love of Thai food. The explosion of flavours – comprising sour, spicy, salty, sweet and even bitterness –that invigorates the taste buds, is just out of this world. Street food is the best way to experience Thai food. But, if hygiene and cleanliness is your main concern, and you seek high quality in the ingredients that go into the dishes, then your best option is Eathai at Central Embassy, raved by many to be Bangkok’s best food court.

Central Embassy by the Central Group is a classy and sophisticated shopping haven, featuring an 8-storey retail podium. You will find an extensive range of retail outlets with big luxury brands to boot. Restaurants can be found mostly on level 5, while cafes are dispersed amongst different levels. Continue reading

Singapore Food Festival 2015 – What is your family’s signature dish?


Growing up, my parents hardly ever cook. I always look forward to the feastings during Lunar New Year because it’s the only time my mother actually steps into the heated kitchen and picks up a wok. One of our family’s signature dishes is the Yam, Pork and Sea Cucumber Stew, which she learnt from her mother (my grandmother). And, she’s passing on the recipe to me!

It is a comforting dish that requires just 6 simple ingredients: spring onion, dried shrimps, pork, sea cucumber, yam and oyster sauce. It’s amazing how it’s so flavourful without the addition of salt, pepper or MSG. Oyster sauce is the only seasoning used.

Yam (or taro) is one of the key ingredients. Remove the skin, cut into chunks, and give it a good rinse.

The yam has to be deep-fried before the cooking of the dish begins.

I guess if you deep-fry it, the yam holds its shape and not turn into thick goo by the end of cooking. Also, it speeds up the cooking process later on.

The pork (we use pork belly here) has to be blanched beforehand and sliced. I trimmed off the skin (and made pork crackling with it!!!).

My mum would fry the dried shrimps in a bit of oil till it exudes fragrance, then toss in the sliced pork for a quick fry. The sea cucumber and yam is then added in with some water enough to cover everything, and set to simmer for like an hour or two, till the sauce thickens and yam softens. Simmering for a longer period of time also means the pork becomes meltingly tender.

This is my favourite dish from our family!

Food equates bonding for many of us Singaporeans; there are no other common interests that Singaporeans are more passionate about apart from food. Singapore food is mostly defined by the hawker scene, Singapore dishes such as chicken rice, laksa, chilli crab, fried kway teow, oyster omelette and more (gosh I’m salivating as I’m typing this). Singapore dishes that are closest to our hearts are the dishes that our grandparents cooked for us at home when we were young, which have never seen the public light. Have you picked up a skill or two on how to prepare them, or had since added your own twist to the classic dish? Do you have a burning desire to share your family’s recipes? This is your chance to!

The annual Singapore Food Festival (SFF) is now in its 22nd year, and it is the only food festival that focuses on local flair and chefs. From 17th July to 2nd August 2015, the theme for this year’s festival is “A Fresh Taste of Tradition”, where festival goers will get to revisit traditional local favourites as well as experience modern interpretations on Singaporean dishes. The Singapore Food Festival is holding a contest in collaboration with hungrygowhere: share photos or recipes of your family’s signature dish on hungrygowhere at and stand a chance to win SFF event tickets and F&B vouchers! Use the hashtags #SFF2015, #myfamilyssignaturedish and #YourSingaporeFood if you’re sharing it on social media.

For more information, visit

Singapore Food Festival 2015 – Violet Oon’s Living Culinary Treasures Cooking Workshops (8 classes, 21 July to 2 August)


Singapore Food Festival is an annual celebration of Singapore’s food heritage. What better way to immerse in our rich food culture than to partake in culinary workshops that bring you back to your roots? Discovering the true culinary DNA of Singapore food is Violet Oon’s lifelong quest, and she’s inviting you to be part of it at her all-new Culinary Workshops in conjunction with this year’s Singapore Food Festival. The Living Culinary Treasures workshops begin on 21st July and runs till 1st August at the newly renovated and re-launched Violet Oon Singapore at 881 Bukit Timah Road.
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