All posts in the Chinese category

Tiger Street Lab

Published October 24, 2019 by piggie

The brand Tiger Beer pretty much projecting Tiger Street Lab in Jewel Changi Airport as a drinking bar, but in fact, it’s more than that, it’s a collaboration with Keng Eng Kee Seafood (瓊榮記海鲜), and somewhat turned this premise into more of an eatery, therewith getting in line with Tiger Beer’s concept that their beer goes well with local food, and by setting up this first global experiential concept store at Jewel Changi Airport, I can sense their ambition to bring this idea in reaching out to visitors from all over the world.

Tiger Street Lab offers an open air dining aura that reminiscence a casual eatery, and despite situated in-house inside Jewel, the mid-noon sun can still be rather unforgiving. I understand visitors from the colder countries may love this, but for locals, who are over exposed to scorching sun on a daily basis, naturally prefer tables with shade, good thing Tiger Street Lab has a mixture of these.

Without further ado, let’s get into their food!

Moonlight Horfun, $10+

First, allow me to highlight, that this was a custom order. The legit order should have a raw egg yolk on top to represent moonlight, but the attentive waitress was sensitive enough to inform us that children may be a little allergic to the raw egg on top, so she suggested to have it well fried and stirred with the noodles. Kudos to their service standard! Nonetheless, this Horfun is well fried with great heat (wok hei), exuding an aroma of a typically excellent horfun, and it has a good portion of shrimps, squids, and sausages. It was so great, that we actually ordered two plates to share.

Truffle Fries, $10+; Crispy Chicken Wings, $14+

These are the kid’s order actually, who actually couldn’t finish them all, and I merely helped on the fries, so no comment on the chicken wings, but as for the fries, it was fried adequately, crisp on the outside and soft inside, and what made it special got to be the truffle oil infused mayonnaise dip.

Chicken Cutlet in Tiger Lemon Radler Sauce, $18+

The description stated, “Crispy and tender chicken cutlet coated in tangy lemon sauce reduced from Tiger Lemon Radler”, I am a little sceptical about that. Don’t get me wrong, I ain’t saying this ain’t good, quite the contrary, it was probably the best dish on our table. But I’m a lover of Tiger Lemon Radler, I’m pretty sure it isn’t thick enough to be reduced to become gravy. LOL! And actually, the lemon aroma was much more dominant than a can of Lemon Radler goes, and as you can see from the picture, the presence of lemon slices probably suggested that additional lemon juice, and possibly the inclusion of starch, are used in making this an exceptional savoury dish. It is possibly the best lemon chicken I’ve ever tried! Highly recommended.

Black Pepper Soft-shell Crab, $15+

Singapore’s chilli crab is famous in the region, but we decided to order something not as spicy, having its black pepper version instead. Now, I’m gonna elaborate how Tiger Street Lab, or for that matter, Keng Eng Kee Seafood are thoughtful for the diners, firstly here, by substituting all crabs on their menu with soft-shell crabs, thereby eliminating the hassle in eating crabs. Some may argue the taste may be a little different, though I agree to a certain extent, but let’s not forget their main targeted customers are still visiting tourists who may have a flight to catch, or who may have other activities in town, depending whether they are departing or arriving Singapore. And, for cases like us, who have kid among our rank, this was a very welcome attempt! While as expected, the black pepper coating ain’t likely leaving as deep an impression like its chilli crab counterpart, it’s still nonetheless chewy and offers a glimpse of how the real stuff would taste like. And particularly, I have to mention I love the fried buns (man tou), crisp on the outside, and very fluffy on the inside, and while dipping in the accompanied black pepper crab sauce, it was simply delectable!

Cereal De-shelled Prawns, $15+

Once again, their sincerity was shown in abundance through this dish. It’s quite unusual that Tze-char stalls bother to de-shell the prawns, these are extra works, and perhaps some may argue that by removing the shell, out also went some of the flavour of the dish. Personally, I like it this way, even as a Singaporean, I’m still struggling at de-shelling prawns and crabs, part of the reason why sometime I’m sceptical in ordering such dishes. I have to say, at $15, the price is considered reasonable given the amount of prawns, the cereals, as well as the effort. Rarely had I seen such generousity on the cereal, but on the other hand, I have to confess this dish fall short of expectation due to the lack of curry leaves. As such, the cereal prawns are somewhat on the salty side without the tint sweetness and spiciness of adequate curry leaves to counterbalance its flavour. Pity, this can go so much better.

I’m coming to the end of this review, but sharp eye readers may find that I missed out on an essential ingredient… Tiger Beer. Well, it wasn’t our fault really, we ordered a special Red Dragon Fruit Lager, but it never came. And as we were feeling excessively full after the meal, we simply requested the waitress to void that order upon settling the bill. I have to say, Tiger Street Lab offers a few exclusive Tiger Beer flavour not found in the market, so if you are dining here and crave for a drink, I suggest avoid getting the usual suspects, go for something exceptional. It may cost a few dollars more, but it’s a deserving experience.

Oh, by the way, Tiger Street Lab also sells merchandises, but these ain’t cheap.

Tiger Street Lab
Jewel Changi Airport
78 Airport Boulevard #05-205
Singapore 819666
Tel: +65 62432047

Opening Hours ~
Daily: 09:00 hr – 03:00 hr

Express by Chatterbox

Published January 29, 2018 by piggie

The history of Singapore chicken rice goes back many decades, but before the local hawker chicken rice fanfare gaining steam thanks to the popularity of blogging and reviews, Mandarin Hotel’s Chatterbox was said to be the pinnacle of this Singapore cuisine. I know our northern neighbour and probably China may lay claim on its origin, but that to me is insignificant, I’m sure by now the differences must be getting more diversified that it may no longer be an apple to apple comparison anymore. Anyway, the last time I patronise Mandarin Hotel’s Chatterbox was more than a decade ago, and to be honest, apart from some very positive impression then, I couldn’t remember in detail. So before I start, I need to reiterate I am not able to relate any differences between the Chatterbox in Mandarin Hotel and their subsidiary here. Let’s just take this as an independent review.

Express by Chatterbox is located in a rather inconspicuous spot in Downtown Gallery along Shenton Way. It’s half hidden behind the escalator on the ground floor, where one can easily overlooked. The ambience itself is probably half their outlet at Mandarin Hotel used to offer (I haven’t been there since they shifted from ground floor to Level 5 many years ago), and hence reasonably reflected in their price. In fact, Express by Chatterbox offers minimal services whereby customers order and pay for their food at the counter, and then given a number chit for their order. They then proceed to the food counter for their order when the number is flashed. As such, Express by Chatterbox doesn’t charge for services, and their price already included GST. However, it must be noted that their charges is merely a fraction they were charging at Mandarin Hotel.

Signature Chicken Rice, $8.50

Perhaps I have a weak recollection, but I thought the portion at Mandarin Hotel was a bit larger. Nevertheless, the quality of the chicken rice here is truly class! Although the prices still a little pricey comparing to hawker fare,  after all, I believe so is its rental, and a better ambience naturally. I suppose the portion of the chicken here is randomly allocated, but if you specifically asking for chicken thigh, you will have to top up $2. As can be seen from the picture, their chicken was adequately moist, and the meat was rather tasty. The fragrant oiled rice was delightful, all in all, Express by Chatterbox certainly did not fail.

Yang Chow Fried Rice with Fried Egg, $10.50

I also ordered their Yang Chow Fried Rice with Fried Egg, which was exceptionally tasty! Firstly, they are using fragrant oiled rice, so its taste already gained an head start. Next, they know what ingredients really bring out the taste in fried rice, notably roasted pork and shrimps. The accompanying egg was a disappointment though, I would personally prefer scrambled egg fried with the rice. As for the fried chicken, I love its crispiness, though somehow it just made this dish looked more like Nasi Lemak than a Yang Chow fried rice. But frankly speaking, identity aside, this is truly delectable.

Express by Chatterbox
Downtown Gallery
6A Shenton Way #01-04
Singapore 068815
Tel: +65 62200758

Opening hours:
11:00 hr – 21:15 hr


新故乡酒楼 Xin Cuisine

Published November 27, 2017 by piggie

据知新加坡雅庭假日酒店(Holiday Inn Singapore Atrium)的新故乡酒楼有一定的历史,但我初次听闻却只是几年前的事,而且还是从月饼开始的。新故乡酒楼主打粤菜,不过我这次前来是享用点心自由餐,而自近年来翻新后迎来了新香港总厨陈顺煌师傅,也带来新的点心菜色。




























新故乡酒楼 Xin Cuisine
Holiday Inn Singapore Atrium (新加坡雅庭假日酒店)
317 Outram Road, Level 4
Singapore 169075
Tel: +65 67317173

Opening Hours:
12:00 hr – 14:30 hr
18:30 hr – 22:30 hr

Penang Place

Published August 30, 2017 by piggie

Penang Place first started in Jurong East, and has since moved on to Fusionopolis before settling now at Suntec City. My friend and I saw a new tenant in Suntec City and decided to give it a try over a busy lunch hour. Although there was no queue and with spare tables available, we were warned by the waiter it could take about 30 minutes if we were to order a la carte. Sure, no issue.

We ordered Penang-Style Mee Goreng and their famous Penang Char Kway Teow, intending to share among us. Eventually, our order were served within 10 minutes, which really surprised us, prompting us to wonder whether they pre-fried the noodles and probably re-fried it with ingredients upon ordering. But that’s just speculation, and is not important as long as the dishes taste great. Fair statement?

Penang-Style Mee Goreng, $10.90++

Their Mee Goreng was served just shortly before the Kway Teow, it has a fragrance of wok hei and nicely presented with lime, cuttlefish, potatoes, tofu, prawn fritters, egg. The sweetness is perfectly done and overall, quite appetising! On a whole, of course, their ingredients are better than most hawker fare one can find.

Penang Char Kway Teow, $10.90++

The Kway Teow was only served briefly after the Mee Goreng, understandably, the appearance is a bit less flamboyant, but given the fact that it once earned “the best Penang Char Kway Teow in town” from Business Times, I expected it to taste better, even if just moderately. Reasonable? However, despite the presence of prawns, squids, eggs, bean sprouts, both me and my dining partner felt it lacked cohesion, it looks stale, and it tastes stale, which is why I suspect might be because the noodles were pre-fried, but lost the texture after been left luke warm for sometime. Their Mee Goreng at least has the sauce to cover it. But the Kway Teow tasted slightly dry. I had tried Penang Char Kway Teow in Penang which I chanced upon, from an ordinary coffee shop, not even a famous stall, it tasted much better, not to mention cheaper. OK, fine, I understand the absence of lard just so our Muslim friends can also enjoy it, or probably using less oil for a healthier meal. However, allow me to share a hard truth, that their competitor along the same stretch offers the same dish cheaper and better, no lard too! And I had actually blogged about that last year. I really wonder what made the Business Times correspondent declared this “the best Penang Char Kway Teow in town”. Very very far from it. Either their standard dropped, or possibly the correspondent had never tried good Penang Char Kway Teow before. Or maybe just my luck, we encountered a trainee chef? Another possibility is that they had taken from the buffet pot and re-presented it on a platter. I know I’m bold, but this is at best, mere average, I hope they improve their standard if they want to continue using that tagline.

By the way, they serve buffet too!

Penang Place
3 Temasek Boulevard
Suntec City Mall, West Wing
Singapore 038983
Tel: +65 64677003

Opening Hours:
11:30hr – 14:30hr,
18:00hr – 21:30hr


Published March 1, 2017 by piggie

taihwa-p_20170219_135416這家大華豬肉粿條麵對於新加坡人來説,應該無須多加介紹了,尤其在其入選2016年米其林指南之後,更可算是新加坡頂級的B級美食了。即便在其入選之前,在非繁忙時段我前往光顧也須要排上近半小時的隊,現在更加不必說,這次在周末用餐時段前往,排了近1小時,還看到老外、韓國人等,令我好奇的是,他們知道該怎麽訂餐嗎?因爲雖然攤位名稱為豬肉粿條麵,但其實他們的經典是新加坡所謂的肉脞麵,多爲所謂的麵薄(Mee Pok)及麵仔(Mee Kia),而且多爲乾麵爲主,反倒很少見人叫粿條麵。






吊橋頭大華豬肉粿條麵 Hill Street Tai Hwa Pork Noodle
Block 466 Crawford Lane #01-12
Singapore 190465

每天 09:30hr ~ 21:00hr

天翼海鲜 One Ocean Restaurant

Published November 7, 2016 by piggie


虽然说新址位于万里,更贴切地说,应该算是兀兰路(Woodlands Road)旁(搭公车的话,大路边有楼梯口直上就是),昇松集团的货仓隔壁街的工业大厦就对了,兜了个圈,还是选在工业区啊!不过,也许正因如此,才能将价格维持在低于一般餐馆的水平。但餐馆藏在小山坡上,从经过的大道連招牌都沒見着,实在不容易发现,若非熟客或有心要找,还真难找上门。











我由于很少吃菜类,这道四大天王中使用的菜色只认得茄子与长豆,厨师再以巴拉煎炒透,辣味是到家了,但不晓得是不是不小心撒了过多盐,吃起来偏咸,好在有一大壶铁观音茶滤口(3 x $1.50)。

















天翼海鲜 One Ocean Restaurant
7 Mandai Link #01-06, Mandai Connection
Singapore 728653
Tel: +65 62563973
每天营业: 11.00am – 2.30pm, 5.00pm – 10.30pm

Qi Ji

Published June 24, 2016 by piggie
Laksa (Cockles + Prawn), $5.20

Laksa (Cockles + Prawn), $5.20

This ain’t the first time I try Qi Ji, but let me start this post with their Laksa. They have two prices for Laksa, the first, $4.20, comes without prawn, just the standard cockles along with tau pok, fish cakes, egg, and what I believe to be shredded chives. The second is what I ordered here, $5.20 with added prawns.

I won’t say $5.20 is cheap, hence I expected some quality here. Notably, the ingredients here is considerably sumptuous as compare to many food court or hawker center stalls elsewhere, and we also need to factor in the costly rental in the locations they settled. The spicy broth is at least delightful, as with the comprehensive quantity and quality of the ingredients present, with the prawns used being relatively large ones. For such price, it’s more worth than what you can get from Toastbox and Heavenly Wang. The former was mediocre with their quality, the latter is so pathetic that I don’t even want to blog about it. All three franchise are selling their laksa about the same price.


Popiah, $2.80 (with prawns)

Qi Ji’s popiah is their signature dish. Their ingredients include ‘homemade’ sweet and chili sauces, garlic, lettuce, bean sprouts, crispy bits, egg, prawn, parsley and turnip. When I first tried them after a one-hour drive home, I feel the finished item lacked cohesive character. It’s like eating all those ingredients by themselves, and I believe the main flaw is their ‘homemade’ sweet sauce. However, when I eventually beat their lunch queue and eat on the spot, it tastes very much better. I suspect their sweet sauce dried up after a while and somewhat rendered the popiah’s bland in taste. In addition, whoever behind that counter preparing your popiah makes a significant difference too! Anyway, I can’t emphasise enough how I hate the term ‘homemade’ is misused. It’s their own recipe, ok fine, but was it made in any of their staffs’ home or at the premise itself? No. Anyway, the popiah I bought comes with prawns. For $2.80, you get to choose whether you want prawn or chicken filling. There’s a plain version (neither prawn nor chicken) which cost just $2.20.


Mee Rebus Deluxe, $5.80

Qi Ji has two versions of Mee Rebus, the conventional one selling at $4, while their deluxe version costing another $1.80 more. You probably won’t see the chicken cutlet and deep fried fish cake on the conventional version, for that, the price may look somewhat expensive. However, that doesn’t take away how great their noodles taste. Their gravy wasn’t as thick as I’ve tried elsewhere, but the calamasi fragrance was powerful, making it overall a very appetising meal. I don’t usually find the chicken cutlet and fish cake tasty, but complementing their mee rebus, I found the chemistry works to a tee!


Qi Ji has since upgraded their Laksa menu, there are no more cockles, replacing with clams. And they are now serving brown rice mee hoon (thick vermicelli) with their Laksa (option: noodle) instead. With that healthy upgrades, a price rise of mere 10⊄ is more than reasonable.