Food News, Lifestyle

Food Review: Woo Ricebox – Vanessa Tai

Woo Ricebox comes to Singapore!

Woo Ricebox comes to Singapore!

If you’ve been to Taiwan, you probably would have seen the ubiquitous restaurant chain, Woo Ricebox. There are over 200 outlets of Woo Ricebox across Taiwan, and now Singapore has its first! If you’ve not tried the food here before, you’ll be impressed by how much thought has gone into ensuring you have a tasty and convenient meal. How so?

First, the rice box itself. Woo Ricebox was set up in 1939 in the Chih-shang township, formerly a major railway interchange. In order to cater to the scores of hungry travellers embarking on long train journeys, Woo’s founder decided to create a nutritious and convenient rice box that transports well. As such, the boxes are designed to be small and compact, and are made with a special type of porous wood that helps get rid of excess moisture from the ingredients. This ensures the food – fried items in particular – does not turn soggy, and stays fresh even hours after purchase.

Woo's Healthy Rice Box, $8.30

Woo’s Healthy Rice Box, $8.30

Second, the rice. You won’t be getting any ordinary rice here. Woo Ricebox uses only premium short-grain rice imported from Chih-shang; prized for its incredible fragrance and springy texture when cooked. Know that “QQ” texture that the Taiwanese are obsessed about? Yup, that’s what you’ll get from this rice. By the way, health-conscious eaters can opt for the high-fibre Five Grain Rice mixture, which is a blend of white rice, buckwheat, barley, millet and black glutinous rice. I found this especially tasty; it had a rich nutty taste and paired especially well with the braised meats. Speaking of braised meats, what’s great about the braised meats at Woo Ricebox is that they use a different sauce for each of the different meat. So instead of one standard braising sauce – so you get a different taste experience with each dish!

Third and perhaps the most important, the quality of the food served here. This is truly Taiwanese comfort food at its most authentic. Choose from 14 different rice boxes; each box contains the omnipresent Chih-shang rice, sauteed seasonal vegetables, pickles, braised egg and a main meat item. I highly recommend the Spicy Drumstick Ricebox – the blend of spices in the chicken marinade is addictive, and because of the porous wooden box, the chicken remained crispy on the outside and tender on the inside. For the ultimate in Taiwanese comfort food though, you can’t go wrong with the Braised Minced Pork Ricebox, better known as “lu rou fan“. As you tuck into the savoury blend of pickled vegetables, egg and minced pork, it’s not hard to imagine yourself sitting by a roadside stall in a Taiwanese night market, enjoying simple but delicious nosh.

Braised Minced Pork Rice Box, $5.90

Braised Minced Pork Rice Box, $5.90

Taiwan Pork Ribs Soup, $4 (a-la-carte price)

Taiwan Pork Ribs Soup, $4 (a-la-carte price)

Another interesting dish is the Taiwan Pork Ribs and Radish soup. Unlike our local version of pork ribs soup, this version appears slightly greasier but it’s no less flavourful. In fact, the tiny pieces of meat in the soup add an interesting texture to the dish. It’s particularly delicious when heaped over the Chih-shang rice. On rainy days, there are few things more comforting than a simple meal of Chinese soup with rice.

For drinks, there are – sadly, no bubble tea – but two Taiwanese classics, Homemade Melon Tea and Homemade Iced Tea. I found the melon tea to be very refreshing, especially after gorging myself on all the fried snacks. In fact, I finished two cups of it in quick succession!

Woo Ricebox is located at 10 Collyer Quay, #B1-03/05 Ocean Financial Centre, Tel: 6636 8101.

Material World was invited for a tasting and was not paid for this review. All opinions are the author’s own.

About The Author: Vanessa Tai is a founder of Material World who has previously worked on magazines Simply Her and Cosmopolitan Singapore. Now a freelance writer and a full-time contributor to this website, the 26-year-old dreams of attending every single major music festival before she turns 30. Follow her on Twitter @VannTaiTweets.

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Contests, Food News, Lifestyle

[A Sweet Pair] Tuck Into Swensen’s Ice Cream Buffet

Did you know that breast cancer is the most commonly diagnosed cancer among women in Singapore? Every year, an approximate 1,500 women get diagnosed with the disease. This year, in order to encourage women over the age of 50 to get a screening mammogram done, the Singapore Cancer Society is offering a $25 subsidy for those who get their breasts screened between the months of October and December. Brochures containing these subsidy coupons can be found at the Singapore Cancer Society and at selected Guardian, The Body Shop, Metro, Sorella Lingerie and Pierre Cardin Lingerie.

“It’s too painful”, “I feel healthy”, and “I have no time” are the Top 3 excuses given by women for not going for a mammogram screening.

If your mum is 50 and above, and have not done a mammogram screening before, why not make an appointment and go along with her? After that, spend some mother-daughter time together by treating yourselves to a great dessert.

Win “A Sweet Pair” of desserts by Swensen’s Today!

Swensen's Ice-Cream Buffet 1

Swensen's Ice-Cream Buffet 3Today, we have a pair of vouchers for Swensen’s Ice Cream Buffet. You and your mother (or best friend or a colleague) can enjoy this spectacular buffet that consists of over 50 ice cream flavours, more than 40 different toppings, chocolate fondue fountains, and an assortment of pastries and cakes.

The Swensen’s Ice Cream buffet is available every weekday at $19.90 (adults) and weekend at $20.90 (adults) at ION Orchard. Besides tucking into this mindblowing spread of ice cream, be sure to give the Swensen’s limited time menu a try too. These dishes are available till end-October. You can read our review of this limited time menu here. Hint: we really like the fried chicken on waffle!!!

To win this pair of sweet treats, simply follow the steps below:

1. 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. Click on this link to Like our Facebook Page. Only Material World’s followers qualify for this contest.

4. Private message us your details – name, age, gender, NRIC, mailing address and email address. State the name of the restaurant in your message.

Contest ends October 7, 2013, Monday.

Good luck and may the best pair win!

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Food News, Lifestyle

Food Review: Swensen’s Fusion Dishes – Deborah Tan

A great number of people turn their nose up whenever the words “fusion” and “food” are put together. Unlike founder Denise who views all fusion dishes with suspicion, I am quite forgiving. If done sparingly, some dishes do lend themselves quite well to “fusion-ing”. Laksa pesto pasta is one such dish. Another fusion dish that I like is the rice burgers at Mos Burgers. There is nothing sacrilegious about combining the foods from two (or more!) cultures into one dish. In fact, the region of Southeast Asia is swimming with fusion food. Take the Vietnamese bahn mi for example, definitely French-inspired. Singapore’s very own kaya toast is most certainly a fusion food as well.

You probably have a instinctive feel about whether a fusion-dish works or not, so this isn’t a piece about whether you should or should not eat fusion stuff. I like to put chilli padi into my spaghetti bolognaise. Who am I to judge?

If you are as forgiving as I am, culinarily speaking, from now till 31 October, 2013, you can pop down to Swensen’s to try its version of “fusion” food. I went for the food tasting a couple of weeks ago and here are some of my favourites:

1. Spiced Maple Waffle Chicken, $14.90

Spiced Maple Chicken Waffle

What is it?
Four beautifully fried pieces of chicken stacked over a Belgian waffle.

Where’s the fusion bit?
The maple syrup. It’s chilli-padi infused maple syrup so it’s sweet with a bit of kick!

Verdict:
I can definitely wipe out the entire dish by myself. The chicken was fried just right, retaining its juiciness. There is only one small piece of waffle but, you know what, it’s just nice cos the meat will fill you up. Served with a side of butter cream and mixed greens, this dish is a must-try for fried-chicken lovers.

 

2. Crispy Cereal King Prawns, $19.90

Crispy Cereal King Prawns

What is it?
Four (if I recall correctly) huge king prawns coated with a special batter made from cereal, bread crumbs and spices.

Where’s the fusion bit?
It’s a lot like the cereal prawns you can find at cze-char stalls at kopitiams except that this batter isn’t as thick and as oily as the hawker’s version. They come with a side of steak-cut fries and mixed greens.

Verdict:
Firm, fresh and definitely full of bite! If you asked me which one I prefer, I’d be hard-pressed to make a choice. I love that the cereal coating isn’t oily at all. This dish is very addictive if you love your seafood. I feel my mouth watering just thinking about biting into one of these big fat juicy prawns.

And once you’re done with your main course, it’s time to tuck into Swensen’s yummy sundaes. For this period, you get to enjoy a $1 off your sundaes if you go with the recommended main-dessert pairings. But you know what? It’s dessert so I say you go with what you want. Life’s too short to be stuck with ice cream you don’t like. So … I highly recommend these two creamy treats with a strong hint of local in them.

Salted Gula MelakaˇHeaven1. Salted Gula Melaka Heaven, $9.90 (left)
It’s like salted caramel, Southeast Asian style! The fragrant aroma of gula melaka is immediately detectable the moment you scoop up a spoonful of this yummy salted gula melake ice cream. Decorated with chocolate balls, diced almonds and chocolate bits, this dessert is guaranteed to make your problems go away – at least temporarily. You’ll feel happy just eating it.

chendol delight2. Chendol Delight, $9.90 (right)
If you thought the sundae above sounded magical, this one here is simply orgasmic. It’s chendol ice cream drowned in gula melaka … TWICE THE STUFF I LOVE! Except if I were to order this again, I would ask for no red beans. This sundae comes with attap seeds and chendol jelly … it’s like eating frozen chendol without the shaved ice. Yums!

These offerings will be available at all Swensen’s restaurants from now till 31 October, 2013. To find a Swensen’s near you, click here.

Material World was invited to a food tasting session and all opinions are the author’s own.

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 loves anything with gula melaka … ANYTHING. Follow her on Twitter @DebTanTweets.

 

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Tastiest Thai Food Under $10 – Deborah Tan

I have recently made it my “hobby” to seek out good Thai food in hawker centres. Why? Well, before my encounter with the food at Bangkok Express (not the restaurant) at Newton Circus, I had always thought Thai food in hawker centres was a bit like “Japanese food” in hawker centres. You get a wannabe that isn’t like the real thing at all but charges double that of a bak chor mee. Also, my favourite food to eat at hawker centres is always something local like roast duck rice, five spice prawn crackers, or fresh fish bee hoon.

But Newton Circus’ local food is pathetic. From the You Kee duck rice (pitiful serving sizes) to the supposedly famous fried Hokkien prawn noodles that tastes like salt dissolved in oil and water, anything that isn’t BBQ seafood tastes HORRIBLE.

So when I found myself having to eat lunch at Newton Circus one afternoon, I was at a loss of what to eat. Seeing that the boyfriend ordered from Bangkok Express, I decided, “You know, everything sucks here so you might as well just break your rule and give it a go.” So I order the Tom Yum Chicken set ($6) and had one of my most memorable hawker lunches in a very long time.

Come to think of it, it does make sense. A lot of the best Thai food we eat in Bangkok are sold on the streets. Unlike Japanese food, Thai food is relatively inexpensive to create and therefore lends itself to a setting like a hawker centre. After eating my way through a list of 6 stalls recommended by friends, I have found my four favourites:

1. Bangkok Express
#01-04 Newton Circus Food Centre
500 Clemenceau Avenue North

BangkokExpress

What I ordered: Chicken with Cashew Nuts set, $6

Talk about value-for-money! This set comes with a generous serving of stir-fried chicken with cashew nuts, some green papaya salad on the side, a small bowl of tom yum soup, and rice. Taste-wise, the food is bursting with sweet, sour and spicy, and every mouthful is satisfying as it is hearty. For small eaters, you may not even be able to finish everything. I just wish Newton hawkers would stop serving their food in those styrofoam plates and give us some real cutlery already!

2. Yummy Thai
#01-161 Old Airport Road Food Centre
51 Old Airport Road

Yummy

What I ordered: Chicken with Basil, $4.50

This may not be a spread like Bangkok Express but minced chicken was moist and came with a healthy dose of basil. There was a fried egg on top of the rice. This chicken with basil is very close to the ones I have tasted in Bangkok. I like that it had little chili padi cooked into it so it’s got a bit of heat, which makes it go even better with the steaming white jasmine rice

3. Tasty Thai Hut
#02-131 Bukit Timah Market & Food Centre
116 Upper Bukit Timah Road

Tasty

What I ordered: Chicken with Basil, $5 

I was initially very disappointed with the way the dish turned out. Unlike most chicken/pork/beef with basil dishes I have sampled, this was pale and super watery. The stall owner is a Thai lady and the menu has just 6 dishes. This was the only stir-fry. But guess what? It rocked my socks! The clear gravy was full of fish sauce flavour and imparted an appetizing note to the rice. Basil, long beans, peppers and chili padis gave texture and crunch. Overall, this was the stall that surprised me the most.

4. Pauline Thai Food
#01-68 Golden Mile Food Centre
505 Beach Road

Pauline

What I ordered: Pork with Basil, $4.50

This one reminded me of a pork with basil dish I used to have at a Thai restaurant my family frequented when we were still staying in Little India. Instead of serving it with rice, that dish came with a plate of lettuce leaves that you use to wrap the pork with. Being a kid, I refused to eat “green food”, so I was fed rice with the pork. Although it looked dry, this Golden Mile offering had a strong smoky, “wok-hei” flavour. The serving was huge and I struggled to finish it.

Do you have a go-to Thai hawker stall that isn’t mentioned here? If so, drop me a note in the Comment section and let me know where to find it!  Meanwhile, do check out these places during your lunch hour or on a weekend. I guarantee you won’t regret it!

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 doesn’t really like the Thai dessert mango with sticky rice. Follow her on Twitter @DebTanTweets.

HappyEndingsSurvey_256

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Food News, Lifestyle

Food Review: Cuisine Master Hotpot – Deborah Tan

I can’t believe I almost missed out on the food tasting for Cuisine Master! Founder Denise got invited to the tasting and she totally didn’t tell me until I asked her if she was interested in going to JPot for dinner. She said, “Oh, I’ll be eating steamboat on Tuesday already.”

“Huh? How come?” I expressed my astonishment because she hates cooking her own food.

“Oh. Got a tasting at this new hot-pot place at Boat Quay,” came a super lukewarm reply.

“TAKE ME WITH YOU!” She really didn’t have much say in the matter.

Mushroom Soup and Golden Broth - a match made in hot-pot heaven

Mushroom Soup and Golden Broth – a match made in hot-pot heaven

Located along Boat Quay, Cuisine Master Hotpot hails from Beijing where Master Chef Zhong Li Wen perfected the art of making super-divine hot-pot broth. Soup-lovers will love both the signature Golden Broth, a creamy-smooth concoction made by slow-cooking “old hen” and “old duck” for over 1o hours, and the clear Mushroom Soup, made from over 5 types of imported exotic mushrooms. The soups do not contain additives and MSG.

Because Chef Zhong is so proud of his soups, before the start of your hot-pot session, you’ll be served a bowl of the soups in their original state to allow you to fully savour the flavours.

The Golden Broth was rich and bursting with the full, hearty flavours of the chicken and duck. Every sip warmed and comforted every cell in my body. It was sweet without being cloying, rich without being greasy. So wonderful was this broth, I was almost tempted to just ask for a bowl of white rice to go with it and give the rest of the hot-pot meal a miss. The Mushroom Soup was almost black in colour but do not be put off by it. The earthy, briney flavours of the exotic mushrooms have an almost palate-cleansing effect and the soup gives whatever food cooked in it a flavour-boost.

Each table has its own dedicated server who will cook the food for you (a plus point in Denise’s book) and explain the benefits of each ingredient.

Super fresh seafood cooked perfectly!

Super fresh seafood cooked perfectly!

For those of you who get a kick out of cooking your own food, know that the servers are all specially trained to cook each ingredient perfectly and the dining sequence of each menu is designed for optimum digestion and health.

Another marvel of Cuisine Master Hot Pot is the high-tech system it uses to suck the “cooking smell” away from the diners. Each hot-pot rests within a “ding” (a sunken copper well of sorts modeled after what emperors in ancient China used when they had hot-pots). The “ding” has ventilation side-grills that pull away the smoke as it rises so your hair and clothes will remain “smell-free”.

So if you’re craving hot-pots for lunch, you can rest assured you won’t be returning to the office smelling like chicken soup.

The ingredients used are top notch and super fresh. We had geoduck, abalone, sea cucumber, and fish maw. I’m usually a meat-person but even I had to admit the freshness of the seafood was flawless. Divine broths, fresh ingredients perfectly cooked, and a highly personalised service. Cuisine Master Hotpot has really taken the hot-pot experience to another level.

I really am looking forward to my next visit. The thought of tasting the Golden Broth again is enough to make me swoon in hunger.

This is one of the must-eats you have to experience.

Cuisine Master Hotpot is located at 68 Boat Quay. Tel: 6438 9979

The author was invited to a media tasting at Cuisine Master Hot Pot, all opinions are her own.

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 loves soups as much as any Cantonese even though she’s Hokkien … Follow her on Twitter @DebTanTweets.

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Food Review: Shabu Sai – Denise Li

People don’t usually have good things to say about Orchard Central. Admittedly, the mall’s layout is rather confusing, with lots of strange turns, and nooks and crannies. But I’ve actually grown quite fond of it of late. It is, after all, home to homegrown fashion labels such as Sabrinagoh, Reckless Erica and Blackmarket. But the other reason why it’s my go-to mall in town is because of the number of quality food outlets that are housed there.

There’s …

Tanuki Raw, which serves up quality, value-for-money lunch sets (be sure not to miss the steak tartare don!).

Seventh Heaven, which will astonish you with its wide selection of decadent desserts and ice cream (I personally love their waffles with Salty Caramel ice cream, butter and maple syrup).

EWF, for its gorgeous Nutella Tart.

The mall adds yet another eatery to its stable with the opening of Japanese hotpot restaurant Shabu Sai (the restaurant’s second after its outlet at Causeway Point), and Material World was recently invited there for a tasting. Now, let me state that I’m not usually a fan of hotpot – I mean, isn’t the whole point of eating out NOT to have to cook your own food?! But I went with an open mind, and was not disappointed.

SHABU SAI (1)

Offering a selection of seven soup bases, Shabu Sai also boasts of more than 60 items on its buffet. In addition to pork, chicken and beef, you’ll also find sushi and seafood items such as mussels and prawns.

Shabu Shabu & Sushi

You can choose up to two soup bases, and I opted for its most popular choices – Tonkotsu and Sukiyaki. The former is thick and rich, while the latter is lighter and “cleaner”, so they provide a good contrast to each other. The stock was flavourful, but the only gripe I had was that they were both too salty. The restaurant can definitely afford to cut back on its use of salt in its soups After all, when you throw in an assortment of ingredients that includes meat, seafood and vegetables, these will go a long way in sweetening the broth.

I did like that fact that the meats came thinly sliced – the beef remained tender and tasty even though I’d left it boiling in the soup for a little too long at one point.

The affordable prices will definitely be a huge draw as well. Weekday lunch prices are at just $16.99 (and goes up to $29.99 for weekend dinners), and the buffet variety is exactly the same as for dinner. Throw in another $1.99 and you’ll also get to enjoy a free flow of drinks and soft serve ice cream.

Salad Bar

I enjoyed my dinner at Shabu Sai, and I daresay that it’s going to provide neighbouring Japanese buffet restaurant Kiseki a run for its money. But more importantly, I came away with it actually seeing the point of going for hotpot. It’s actually a fantastic option when you’re dining out with friends, because there’s plenty of time to engage in conversation with them as you wait for the food to be cooked. And isn’t the great conversation the whole point of dinner with friends, anyway?

Shabu Sai is at #08-09/10/11 Orchard Central. Call 6884 6760 for reservations.

Material World was invited for a tasting at Shabu Sai. All opinions expressed are the author’s own.

About the Author: Denise Li is a founder of Material World and a freelance writer-editor. Before that, she spent a few years in the Features section of CLEO and Cosmopolitan Singapore. She considers Chiang Mai her spiritual home and makes it a point to head there for a yearly pilgrimage. She’s also a fitness buff and enjoys boxing, running and the occasional yoga session. Lastly, she believes that everyone should make it a point to travel solo at least once in their lives. Follow her on Twitter @DeniseLiTweets

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Food Review: White Rose Cafe At York Hotel – Deborah Tan

My sister likes to tease me about my lack of “childhood memories”. She would bring up some random event like, “Do you remember when great-grandma would blah, blah, blah …”, and if I returned a blank look, she’d say, “Aiyah! You have no childhood lah!”

White Rose Cafe, York Hotel, Tel: 6830 1156

White Rose Cafe, York Hotel, Tel: 6830 1156

There are stuff about my childhood that I DO remember, thank you very much. In fact, a lot of it revolves around FOOD. Typical. One of my fondest childhood memories about food is this restaurant called The Makan Shop along Race Course Road. In an entire row of Indian fish-head curry shops (the original Muthu’s began there), The Makan Shop was the only Chinese curry shop. My favourite afternoons involved coming home to a pack of rice topped with its black ink sotong and chicken curry, and a HUGE glass of the fresh lime juice.

Thinking of it makes me swoon in hunger.

The Makan Shop closed down many years ago, leaving a hole in my stomach that was never quite filled.

When I received this invitation from York Hotel to do a food tasting of its new menu “Treasured Flavours Of Singapore”, I honestly thought I died and went to food heaven. There was the black ink sotong that I have been missing all these years!

Though the menu here, however, isn’t created by The Makan Shop. It is by Soon Heng (according to my mother, it was ‘the other’ Chinese curry shop). Known for being the creator of the “Chinese” fish-head curry, this spread by Soon Heng’s Chef Charlie also features well-loved dishes such as chicken masala, chap chye, and sambal king prawns. There is also the LIME JUICE, although strictly speaking it’s Calamansi with Plum drink.

I was soooooo happy at this food tasting. I was surprised no one mentioned how I was beaming from ear-to-ear as I tucked into the black ink sotong. Well, here are my recommended MUST-TRY dishes:

1. Black Ink Sotong ($12)

Black Ink Sotong
Whole squids are first poached than simmered in squid ink, fresh green and red chillis, onions, and garlic. The whole dish is sweet, smoky and mildly spicy. Every bite brought back memories of afternoons with my grandmother, who would use a pair of scissors to cut the squids into rings before letting me at them. I like to chase every mouthful of this squid with a sip of the calamansi juice because the sour drink provides a great contrast to the smoky-spicy flavours of the dish.

2. Curry Fish Head ($28/half; $42/whole)

Curry Fish Head
Here’s a tip: when you are presented with this magical cauldron of curry and fish-head, have a spoonful of the curry gravy first. Always do that. Why? Because the gravy is made with appetising assam (tamarind). The first hot sip of the gravy will have you go from hungry to ravenous! Then drown your white rice in the curry and tuck into the firm, succulent meat of red snapper fish-head. For those with “weak” tastebuds, you may also request for the chef to take the spice level down a notch.

3. Chap Chye ($8)

Chap Chye
Every self-respecting Peranakan (my great-grandmother on my mum’s side is a Bibi) loves her chap chye with a vengeance, and I’m no exception. White cabbage is stewed to melt-in-your-mouth softness with stuff like black fungus, dried beancurd skin, dried lily flowers and glass vermicelli. Every mouthful of chap chye – if done well – should leave behind a sweet aftertaste of the cabbage. Don’t count on this dish to meet your daily fibre needs, it was created to provide you with a sweet flavour-bomb in between spoonfuls of curried rice.

This menu is available for dine-in and take-away at White Rose Cafe (York Hotel, 21 Mount Elizabeth; just behind Goodwood Park). You need to call one day in advance to order the dishes as the chef buys the ingredients fresh each day. Call 6830 1156 for reservations and orders.

The author was invited to the food tasting of this menu. All opinions are her own.

 

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 claims no curry is ever to spicy for her. Follow her on Twitter @DebTanTweets.

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