[A Sweet Pair] Dig Into These Treats from Outpost 903 Gastrobar

This is the last pair of desserts we are giving away for our “A Sweet Pair” campaign. As October draws to a close, we hope you have marked Breast Cancer Awareness month by either going for a mammogram or taught yourself how to do a breast self-examination. More importantly, we hope the message of support and friendship is not lost on you.

If you would like to be more involved in supporting Breast Cancer Awareness, perhaps you can check out Breast Cancer Foundation’s BEEP series, where participants will be trained to counsel and effectively provide emotional support to breast cancer patients, survivors and their families.

We hope October has been meaningful for you as it has been for us!

Win a pair of desserts from Outpost 903 Gastrobar!


This little restaurant tucked away in a corner on Bukit Timah Road is a hidden foodie gem. Not only does the place serve a wide variety of beer, it also has some of the best meat dishes we’ve tasted in Singapore. If you are there for drinks, be sure to order up its popular finger food like luncheon meat fries and long bean fries. The desserts are just as divine and will not disappoint the sugar-lover. Outpost 903 Gastrobar (Tel: 6468 4903) is located at 903 Bukit Timah Road and it’s closed every Tuesday. 

Today, we have a pair of desserts from Outpost 903 Gastrobar up for grabs. They are Mango Float, $12, a house specialty where ice cream, graham biscuits and fresh mango slices are layered to create a refreshing post-meal dessert, and Chocolate Lava, $14, a must-eat for chocolate lovers who cannot say no to a molten chocolatey core inside a feathery light cake.

Mango Float

Mango Float

Chocolate Lava

Chocolate Lava

To win them, simply follow the steps below:

1. Answer this question in the Comment section below: What does “BEEP” mean?

2. Click on the Facebook button below and SHARE this post with your friends. Remember to TAG Material World’s Facebook Page on your post, and make sure your post is set to PUBLIC so we may verify that you have completed this step.

3. Private message us your details – name, age, gender, NRIC, mailing address and email address. State the name of the restaurant in your message. Only followers of Material World’s Facebook Page qualify for this contest.

Contest ends October 31, 2013, Thursday.

Good luck!

Food News, Lifestyle

The One Pit-Stop You Must Make At Chinatown – Deborah Tan

dimsum7It’s easy to dismiss Singapore’s Chinatown as a tourist trap. For instance, almost every stall at the open-air market at Smith Street sells mass-produced Merlion trinkets and t-shirts bearing tacky slogans like, “Everything Is OK LAH!”. But food-wise, a fair number of gems can still be found. Tired of usual food-court fare, we decided to go to a proper hawker centre for lunch. Chinatown Complex is a very reliable choice. Besides the fact that it’s home to The Good Beer Company, it’s bursting at the seams with authentic hawker fare like satay, Hong Kong roast meats, bak kut teh and zi-char.

Unfortunately, the hawker centre was closed on this Saturday afternoon. It looked like it was closed for routine cleaning (good to know that they give the entire place a good wash every now and then!). Disappointed, we made our way to the row of shophouses across the street, hoping to find a fairly-decent place to eat

What we found turned out more than decent.

We chose Tak Po Hong Kong Dim Sum because it had a healthy crowd of both locals and tourists. The stuff I saw on the tables looked freshly made and nothing like the frozen-food types. That ticked one box. We ordered from both the steamed dim sum and the fried & baked dim sum menus, I also ordered a bowl of mixed pork congee with a side of raw fish for myself. The food came quickly and steaming hot. When I bit into a har gao (prawn dumpling), I was pleased to find chunks of shrimp, not the fish-pork paste so many budget-priced dim sum stalls now use. The deep fried prawn roll with beancurd skin (fook pi chuen) was moist with a bouncy texture only fresh ingredients can give.

Overall, we were extremely pleased with the standard of the dim sum at Tak Po. The prices were also extremely reasonable. We ordered something like nine dishes and paid just $38 in total. I think it’s safe to say we will be back!

Steamed dim sum


[Clockwise from top left: 1. Rice roll with char siew, $3.50; 2. Yam cake, $2.80; 3. Siew mai, $2.60;
4. Crystal chive balls, $3.20; 5. Har gao, $2.70] 

1. I’m not a fan of rice roll but my boyfriend (who’s British) wiped the entire plate clean in second. A safe choice if your companions have unadventurous palates.

2. The yam cake is another must-try. Topped with a generous sprinkling of spring onions, dried shrimps and Chinese ham, it is springy to the bite and packs a massive punch in terms of flavour. I love how there were chunks of yam inside the cake so it had that whole “not factory made” vibe.

Fried & baked dim sum 


[Home style puff, $3.00] 

Truth be told, we were bewildered by what home style puff meant but decided to order a plate of it anyway. It turned out to be fried glutinous flour shell filled with sweet roast pork (char siew). Totally sinful but totally worth the calories.


[Egg tarts, $3.30]

Having lived six years in Hong Kong, it has been hard finding an egg tart that met the boyfriend’s exacting standards. Who could blame him? Those famous Tai Cheung egg tarts with their renowned flaky pastry and runny custard are hard to replicate. These egg tarts will not satisfy the Tai Cheung tart devotees. But they are still very good. The pastry is a bit more “biscuity”. If you don’t like shortbread pastries, don’t order it. The custard is soft, almost toufu-like, with the just right dose of sweetness. I like it.

Congee and raw fish 


[Back to front: 1. Mixed pork congee, $4.00; 2. Raw fish, $3.00]

The congee was not nothing to shout about but at least the innards tasted well-cleaned. For $4, it was a huge helping. The raw fish, however, was appetising and very fresh. Slices of raw fish (okay, don’t ask me what fish) buried under a bed of fresh lettuce, chili padi and fried shallots. Douse the whole thing with fresh lime juice and you have a refreshing side dish that accompanies a steaming bowl of congee nicely.

Tak Po Hong Kong Dim Sum is located at 42 Smith Street. Tel: 6225 0302. Opens daily from 7am to 10.30pm. 

About The Author: Deborah Tan is a founder of Material World. After 10 years of working in magazines Cleo and Cosmopolitan Singapore, she is now a freelance writer/editor who works on this website full-time. She likes liquid eyeliners, bright red lipsticks, tattoos, rock & roll, Mad Men, Suits, and hopes to meet Steven Tyler in person one day.