Stop Press! Hot Dogs! Get your Hot Dogs! @Astons

With PowerAunty, ArtyMary and iwatch_ueat

The Round $9.50

I have been learning to appreciate various types of sausages since I blogged about Butcher House and I thought that it would be great if these gourmet sausages could be available perfectly grilled and ready to eat. Luckily, I know a guy by the name of Aston who just happens to run a restaurant.

Aston is always looking for new stuff to wow his customers. As always, he offers quality stuff at really competitive prices. These Butcher House sausages are not your normal everyday sausages which use all the leftover meats, innards and gristle that have fallen onto the floor of the butchery. These are sausages that have been made with quality cuts of meats and have limited preservatives since they are made fresh at the factory everyday.


The Grand Sampler $12.50 From top: Kielbasa, Chicken n Cheese, Bratwurst and Snail

The Grand Sampler is just what it is, a sampler of 4 different kinds of sausages which is great as a side dish if you are dining with several friends. The Chicken and Cheese is made from seasoned chicken thigh meat and Gouda Cheese and is really juicy and savoury. The melted Gouda sets this Chicken and Cheese apart from others that I have tasted 4.5/5

The other sausage that was really good was the Kielbasa, which is a smoked Polish sausage made from roughly chopped pork and beef with majoram, mixed spices and lots of garlic. 4.25/5 You probably have seen the Snail sausage before at Marche. It is a pork sausage that has lots of italian herbs. 4/5

Last of the sampler is the Pork Bratwurst (Brat - finely chopped, Wurst - Sausage) which is a German sausage made from chopped pork and spices. This one was good but we thought that perhaps it would be nice to offer something a little more different from the Snail. So tomorrow onwards it will be replaced by a Spicy Italian Sausage.

Conclusion

If you are a sausage lover, I think you will agree that Astons has pulled off yet another value for money deal. The great thing is that the alliance between Astons and Butcher House means that they are going to rotate through the almost 50 different flavours of sausages that the Butcher House produces. The Butcher House is also able to custom make boutique sausages for its customers. Who knows? One day they might even do a Uniquely Singaporean Super Duper Die Die Must Try Sausage. Any suggestions, anyone?


Astons Specialties
119 East Coast Road Opp Katong Mall
91474627
astonsspecialties.blogspot.com

Chin Chin: Resurrection of an old Hainanese Instituition

With damien, iwatch_ueat, liveyrdreams and holydrummer

Hainanese Chap Chye $6

For me, the hallmarks of Hainanese food are 1. Chicken Rice, 2. Pork Chops and 3. Chap Chye (Mixed Veg). Yes, of course the Hainanese have more dishes that they cook traditionally, but these are the three dishes with which I use to gauge standard of the restaurant.

So after tasting the food from Yet Con, we hopped across to road to another Hainanese Institution to compare the same three dishes. For those who are old enough to remember, Chin Chin has been around since 1934 and they used to occupy the corner coffeeshop along the main road. It started out by offering Toast and Kopi and only introduced food in 1959. Those that were fortunate enough to have tasted their Pork Chops never fail to recall the yummy Pork Chops in the good old days. Chin Chin closed its doors for almost 2 years when the owner migrated to Australia. But luckily for us they decided to return and reopened the stall at its present location about five years back.

I have been a regular at Chin Chin since its opening and I quite like the food. But I have to admit that I never had the good fortune to eat at the original stall, so I cannot tell you what it was like before. When I asked friends who had experienced the original Chin Chin, the story is about as predictable as who would win the next elections. "Oooh, the pork chops back then where so much better........". So poor guys like me can only imagine what it must have tasted like.

Well, when it comes to the Hainanese Chap Chye, I really don't care what people say. I think this is the best Hainanese Chap Chye I have every tasted. The sauce is so shiok! It has got lots of dried cuttlefish fish strips that gave the sauce that "I have just got to eat more rice" quality to it. Can it really get better than this? 4.5/5 Word of caution though, I have eaten there a few times, sometimes it is not that great. It really depends on who is cooking it that day!



The chicken rice is more Cantonese than Hainanese style which is what most younger Singaporeans are used to. The chicken is blanched in cold water after cooking which results in a smoother, crunchier skin texture and then showered with a fragrant sesame and soy sauce. I personally prefer it this way. The chicken here is quite nice and does not have the strong "farmy" flavour as Yet Con's. Not the best chicken in Singapore, but certainly a very good one. 4.25/5



Finally we come to the Pork Chops. They were very good but not what I imagine a legendary pork chop to be. The sauce was a straightforward tomato ketchup based sauce which I feel I cook myself at home. Nice to eat, but if you want die-die-must-try Pork Chops, I think you should head across the road to Yet Con. 4/5

Conclusion

A less traditional Hainanese Institution which has modified its cuisines to suit the trends. Whether it is good or bad is for each individual to decide. For me, I still come back here to eat the Chap Chye, Sliced Fish with bittergourd soup and yes, I will still order the Hainanese Pork Chops. Of course, the Pork Chops could be better, but there is just something about the whole place that draws me back regularly.

Chin Chin Eating House
19 Purvis Street
63374640
7am to 9pm daily

Yet Con: Have you been Con(vinced) Yet?

With iwatch_ueat, liveyrdreams, damien and holydrummer


This is truly the last bastion of Hainanese cuisine and if you have never been to Yet Con yet, I suggest you quickly do it before this Hainanese institution disappears for good. The elderly Hainanese man in his pajama pants (I jest) sitting at the counter will be the last in the family line to sit behind the register. There is not going to be a next generation.

Founded in 1940, the shop sort of looks like how it would have looked when the Japanese invaded Singapore. Heck, maybe some Japanese soldiers even came in here to have Hainanese chicken rice! Who knows? This restaurant has been faithfully preserving the Hainanese traditions without compromise. When you walk into the restaurant, there are so many elderly Hainanese men enjoying their cups of Kopi and Kaya Toast, that you might think that you have walked into a Hainanese Clan Meeting.

Whilest most chicken rice sellers nowadays would soak their chicken in cold water after cooking, Yet Con has defied the trend and stubbornly stick to the age old Hainanese recipe. As a result the chicken skin is dry, not very fat and has a very strong "Chickeny" flavour. The flesh is also cooked to the bone, so it is a bit tough but flavourful. In traditional Hainanese style, no soy sauce is added to the chicken. I personally found the taste of the chicken to "farmy" to me. It tastes like the chicken that has just been running around you in a Kampung. Bit too strong for me, but Damien loved it. 4/5 I liked the rice here. It had a great texture and was very savoury. People who don't like salty food may find it a tad on the salty side.



Their Hainanese Pork Chops were undoubtedly the star of the show for me. Perfectly marinated and fried till it's crispy on the outside but still juicy on the inside. Their sauce has tomato ketchup in it but rather than tasting like plain old tomato ketchup, it has been transformed into a very tasty sweet and sour sauce. Best Hainanese Pork Chops I have ever tasted! 4.5/5



The Hainanese Chap Chye (mixed veg) here is also pretty good. I always thought that Chap Chye Chye had to be stewed till everything is mushy, but being the only Teochew Ah Hia sitting in the midst of the Hainanese Clan meeting, I thought I'd better not make an issue out of it. The vegetables were crunchy and there was a good wok hei flavour about it. 4/5

Conclusion

Traditional..... NO.... Historical Hainanese Cuisine. It don't get more Hainanese than this! And the food is shiok too. If Hainanese food can be this good, why aren't there more similar traditional Hainanese restaurants in Singapore?

Yet Con Chicken Rice & Rest
25 Purvis St
11am to 9.30pm
63376819

Sin Hoe Hin KL Wanton Mee: Wanton Mee Challenge Part 3 of 3

With the ieatfamily

$5 portion with extra ingredients

If I asked you where you can find the best Wanton Mee, Little India would probably be the last place you would think about. But hidden amongst the maze of spice shops, restaurants and colourful textile shops is a rather old and run down coffeeshop that serves a mean Wanton Mee.

This is one Wanton Mee that is anything but simple. Every plate is chock full of roasted char siew, fried sui gao, fried wanton, boiled sui gao, boiled wanton, lard bits and watercress. Yes, you heard right, they use Xi Yang Chai (Watercress) instead of the usual Chye Sim and I really enjoyed it! The sight of the black sauce with all the ingredients bathing in it looked so good, I really had to struggle to take the pictures while everyone else were busily tucking into the noodles.

In case you are wondering, the sauce is made up of a special stock, Lee Kum Kee Oyster sauce and this special Thick Black Sauce (pic right) that is only available in Malaysia. Phwa Malaysia really Boleh!



The noodles are specially ordered from a Hong Kong Noodle maker and were excellent although I still felt that Fei Fei's were better. The charsiew is also procured from a "famous" but secret charsiew stall and was also very good. The most enjoyable bit for me was the freshly fried Sui Gao. The Sui Gao is made from pork, prawns, wood ear fungus and water chestnuts and were substantial and juicy. Soak it momentarily in the rich dark sauce and eat with a mouthful of noodles and the familiar Berlinda Carlisle song would start ringing in your ears: "OOooooh heaven is a place on earth!" $3 4.6/5

What is very interesting is that the Lao Ban Niang is Taiwanese! Now, how come it takes a Taiwanese to teach Singaporean how to make Malaysian Wanton Mee? She took over the stall from a Malaysian lady 8 years ago and learnt the ropes from her.

Conclusion

Almost there. I have finally found a Wanton Mee that I can rave about. If you asked me, the perfect bowl of Wanton Mee would have the noodles and wantons from Fei Fei, the sauce and fried sui gao and watercress from this stall and the char siew from Foong Kee. At this moment though, this would be the one Wanton Mee I would bring Anthony Bourdain to if he wants to try Wanton Mee in Singapore. (In your dreams ieat...in your dreams!)

Update: 4 June 2008

The stall has since closed and we are still trying to find them!

Sin Hoe Hin KL Dark Sauce Wanton Mee
12 Rowell Road
7.30am to 1.30pm
62932881
Closed on Tuesdays

Fei Fei Wanton Mee: A tale of two Wanton Mees: Wanton Mee Challenge Part 2 of 3

Fei Fei Wanton Mee is probably one of the best known Wanton Mees in Singapore. The first time I tried Fei Fei was when I stumbled upon it few months back when I drove past this newly renovated coffeeshop which had the Fei Fei name and "open 24 hours" stated on the shopfront. I was not too impressed with the noodles at that time so I wrote it off for a while.

Then I realised there was another Fei Fei Wanton Mee just down the road, in a "original condition" coffeeshop. Could it be that I ate from the wrong Fei Fei? It turns out that I did AND not only from the wrong Fei Fei, but also during the wrong week!

When Grandpa Chan Ah Yean bestowed the famous Wanton Mee stall to his 2 maternal grandsons, he must have expected them to share and share alike. This they did to the letter. The brothers would take turns to run the stall on a weekly basis. After a few years, the elder brother decided to go the franchising way and opened the brand new corner coffeeshop selling Fei Fei Wanton Mee 24 hours daily. However, he still kept his rights to the old stall which he mans on alternate weeks.

Expansion of Fei Fei meant that the care and personal attention to the quality of the noodles had to be sacrificed. Even though the noodles are still made to specification, it lacks that sublime quality of the personal touch. The younger brother on the other hand still goes down to the noodle factory daily to ensure that the noodles are made according to his Grandfather's recipe.




That personal touch does make a big difference. The noodles were lively, QQ and gave me that comforting carbo rush. At Fei Fei, the noodles are undeniably the star of the dish. The wantons were also very tasty albeit a little tiny, about the size of a macademia nut. The char siew was a big letdown. Lau Ban Niang Serena shared that they don't have the facilities to roast their char siew anymore, so the char siew was boiled instead. Good thing they still made their own chilli sauce which complemented the noodles really well. Not overly spicy and it managed to synergize with the noodles to enhance the comforting taste in every mouthful. 4.25/5

Conclusion

This place has the best noodles I have ever tasted, but the lack of a good char siew is one of the major stumbling blocks between this being very good to it being "die die must try". The sauce could also be a little more robust. With some minor tweaking, this has so much potential to be the the preeminent Wanton Mee that everyone would talk about in Singapore!

PS: You need to make sure you get there during the week when the younger brother is selling the noodles! Look for Serena or give her a call to confirm.

Fei Fei Wanton Mee (Not the 24 hr one)
62 Joo Chiat Place
Serena Lim 97777988
Available on alternate weeks 12 Mar - 18 Mar
available 6.45am to 10pm Mon-Sat
6.45am to 9pm Sun

Foong Kee Wanton Mee: Wanton Mee Challange Part 1 of 3

$3 portion with extra Char Siew (Normal $2.50)

Wanton Mee is the quintessential street food and yet I have had so much difficulty finding one that I truly "die die must try" (ddmt). I really cannot understand why it is so difficult to make a great Wanton Mee. The way I see it, you need 1. Great Noodles 2. Great Sauce 3. Great Char Siew, 4. Great Wantons. If you look at the list of Wanton Mee Stalls that I have blogged so far, none of them have actually scored a 4.5. It would seem that Wanton Mee sellers have really been wanton about their Wanton Mees. Can't someone just dish out a truly ddmt Wanton Mee such that people will stop talking so fondly about the ones in Hong Kong?

Perhaps my problem is that I have yet to taste the best one! Fine, so I went on a Wanton Mee hunt and tasted three of the most talked about Wanton Mees in Singapore. Let's see if any of them can truly be called great.

First up is Foong Kee, who was rated #1 in a Sunday Plus article.

This stall has only been in operation for four years, but it has quickly risen to the top of the rankings. You could wait up to an hour during peak periods to get a plate of this Wanton Mee. The strength lies in the fact that they roast all their own Char Siew and they use a very good cut of pork so that the Char Siew is tender and juicy.



Their noodles are also made to specially from the factory so that they do have a quality taste and texture about it. It was better than most but I still had a niggling feeling that there must be a better one out there. The sauce was good, but just a little too bland for me. To zest it up, I asked for extra char siew sauce and chilli. Ohhh that really hit the spot! The wantons and shui gao were also very good but not outstanding. For a char siew lover like myself, this can be considered a very good plate of Wanton Mee. 4.25/5

Conclusion

The strength of this Wanton Mee lies in the quality of the Char Siew. It's certainly one of the best ones I have tasted in Singapore so far, but still a few elements short of it being legendary.

Foong Kee Coffee Shop
6 Keong Saik road
96953632
Open 11am to 8pm
Closed on Sundays and Public Holidays

Devagi's: Recipes from a cookbook comes alive!

With holydrummer, iwatch_ueat and Power Aunty and the PowerGang

Hyderabad Dum Briyani Chicken $9.90

Ever looked at a cookbook and wonder what the stuff actually tastes like in real life? I have, and when I try to follow the recipe the dish may end up looking almost like the photo, but tastewise it falters half the time. Perhaps its just my poor cooking skills, or could it be that they just publish a recipe that looks good on paper so they can sell cookbooks?

Well, wonder no more! If you are a fan of everything spicy and especially if you own any of Devagi's 16 cookbooks, you can now taste the original dish as depicted in her cookbooks, cooked by the cook (chef lah) herself!

Yes, Singapore's very own Spice Queen and media spokesperson for the Asia Food Channel -- Devagi can now be hired (well sort of right?) to whip up your favourite spice dish from any one of her cookbooks right here in her restaurant. Then you can see how it compares to your own version when you tried to follow the recipe!

Devagi fuses Indonesian, Chinese, Thai and Malaysian influences into her own South Indian style cuisine. Sounds like how your own mom cooks? Well yes, this is the true Singaporean homestyle cooking, except of course that it is done at an expert level.


Ikan Bilis Fried Rice $6

The Ikan Bilis fried rice for instance is a fried Briyani rice with ikan bilis and infused with indian spices and raisins. It combines a wok hei flavour of a good fried rice with the spicy aroma of a briyani. This sort of "Chindian" dish should really hit the spot for a guy like Gurmit Singh yah? I jest. The flavours combine very well and we all liked it. 4.25/5 There were other "Chindian" dishes that we sampled as well, like the stir fried long beans with egg and the stir fried cabbage with dried prawns and masala.


Grilled Sambal Fish (John Dory) $13

Another dish which was pretty good was the Grilled Sambal Fish. The Sambal has got a strong Indian influence and is almost like a cross between Sambal and Tandoori fish. It was great with the cinchaluk. 4/5

We also sampled her Hyderabad dum briyani which is the top selling dish there. Unfortunately, it did not quite hit the spot for me that day. It could be that she did not cook it with saffron that day which she normally does. 3.5/5 There are also many different versions of Fish Head Curry to suit a whole range of tastes.

Conclusion

This is the kind of place that the Tourism Board would promote. Uniquely Singaporean cuisine, cooked by a famous TV personality and Chef. Great place to bring your foreign visitors to introduce them to Singapore's multicultural cuisine. But come prepared to be spiced up. I had a spice overdose that day because after the fifth dish, I found it increasingly difficult to tell the difference between the various curries!


Devagi's Restaurant & Café
#01-03 Thomson Imperial Court
200 Upper Thomson Road
Tuesday - Sunday & public holidays
12 noon till 3.00 pm
6.00 pm till 10.00 pm
Mondays closed
6255 2440

Ming Kee Live Seafood: On the Crab Bee Hoon Trail

With the ieat-in-laws, Amagada, Chwee Kueh and the Chingtribe


I think Crab Bee Hoon is currently my favourite crab dish and I am on a pilgrimage to find the ultimate Crab Bee Hoon in Singapore. There are generally 2 types of Crab Bee Hoon -- a soup and a dry version. I prefer the dry version. As I have mentioned in my last blog, the widely accepted Gold Standard for dry Crab Bee Hoon is the one at Sin Huat. But because of the exorbitant prices, I have resisted going there to kena chop (swindled) Ultimately, the question is: "Is Resistence Futile?" Can I find a Crab Bee Hoon that I am so satisfied with that I can forget about ever going to Sin Huat?

Many readers have written in to recommend this Crab Bee Hoon from Ming Kee. This Cze Char turned restaurant used to be in Marine Parade, but got so popular that they shifted to their current space at Macpherson. Now its air conditioned but there is still no +++ added to the bill.

The Crab Bee Hoon was very good, but unfortunately I still haven't found my Holy Grail. They use thin bee hoon here which absorbs the flavour very well. It was very tasty but still lacked that ooomph I was looking for. The crabs are excellent. The pincers are large and the meat is full, so no complaints there. $38 per kg. 4.25/5



Overall the food quality here is excellent and the prices are quite reasonable. The dish that is really good is the steamed clams with garlic. The sauce is your typical Cantonese steam fish sauce but they do it extremely well. Combined with the tender and sweet flesh from the clam, this dish is quite addictive. $20 for a large plate. 4.5/5

Another sigature dish was the Guiness Pork Ribs which was thickly chopped Pork Ribs with a sweet, piquant sauce. The meat was tender, fresh and flavoursome. 4/5 The venison with ginger and shallots was excellent and is one dish I will order again when I am there. They used a very good quality venison that is so tender that it melts in your mouth. 4.5/5. Their other signature dish is the fried Mee Sua which I found so so only, though other members of the family quite liked it. I think for me, mee sua is a dish where I will need to grow a little older to appreicate. 3.5/5



No Teochew Ah Hia can resist Orh Nee especially when they tell you that it comes with pumpkin and gingko nuts. The Orh Nee here is thick and gooey, unlike the semi watery versions that most restaurants serve. The only let down was the use of coconut which really spoilt the taste. They should have just left it out. 4/5

Conclusion

Overall a very satisfying experience. The standard of the food is great across the board. Too bad I have not found my ultimate Crab Bee Hoon, but I certainly did find a very good live Seafood Restaurant that I can return to again.

8.5/10 (T3.5+V2+S2+E1)

Ming Kee Live Seafood
556 Macpherson Road (Jn Macpherson Lane)
67474075
Ivan Tan 9755 2664
12pm - 2pm Lunch
5pm - 11pm Dinner
Open Daily
Recommended by 2 anonymous readers and khim

Nam San Mackeral Otah: Don't overlook the White Fish otah!

Every now and then you get that craving for something savoury and satisfying but you aren't necessarily hungry. It's the kind of hole in your foodie soul that are best filled by foods such as Sausages, Satay, Bak Kuah, Cheeses, Yakitori and Potato Croquettes. Another really great snack to satisfy that umami crave has to be our very own Otah!

Whilest the more common form of Otah are the ones served in coconut leaves, you are more likely to find stalls selling the banana leaf version when you are in the Joo Chiat or Katong area. That's because the Peranakans are widely accepted to be the originator of this version. Nothing beats a freshly grilled otah. The smell of the chilli fish paste and the burnt banana leaf is probably one of the most alluring smells you can ever come across in Singapore! If you don't believe me, just close your eyes and imagine yourself walking along a row of shophouses on a chilly night. Now imagine the smell of the otah wafting through the air.......... (Good news if you are reading this in the middle of the night, they opened from 11pm all the way to 7pm the next day!)



Though I have always liked the usual Mackeral Otah here, on this occasion, I was pleasantly surprised when I discovered their White Fish (non-spicy) Mackeral Otah. I have never liked non-spicy otahs because up till now because they all tasted like ordinary fish cake to me. But THIS one is very very different. It's spicy and savoury without the heat and the texture is soft and smooth. It has that quality about it that you just have to down five pieces before you can start thinking about stopping. 4.5/5

Conclusion

I have never tasted non-spicy otah this good before! Hey I think I almost prefer it over the normal spicy one! Really must try lah!

Nam San Mackeral Otah
267 Joo Chiat Road
63455542
Open 11pm to 7pm (closed only 4 hours)

Special Feature: Butcher House: German Sausages made in Macpherson!

When I was just a kid I remembered going to the neighbourhood "Kek Huay Tiam" (Grocery Store) to buy a can of sausages. I had to repeat the word sausage three times before the lady got the message and blurted out "Orh, you want Haw Lok (hot dog) izzit?"

It was while I was studying in Australia that I realise that most butcher shops actually made their own of sausages. As Singaporeans become accustomed to having more authentic western cuisine, specialised butchers like Swiss Butchery and Espirito Santo began to appear to cater to the growing number of well travelled Singaporeans as well as expats. These butchers offer specialty cuts of meats, cold cuts and sausages which are difficult to find in your friendly neighbourhood NTUC or even Cold Storage.

The latest specialty butchery tapping into this growing market is Butcher House located in River Valley Road. Opened only 4 months ago by Mr Y L Chia and his team of butchers, this is probably the first "Western" Butcher that is wholly Singaporean own with their own sausage production facility.

Mr Chia is just your regular Teochew Ah Hia (like me) who has never even been to Germany or Europe for that matter. But when you taste his sausages, you'd think that there must be some German blood in him. He was making sausages for the Swiss Butchery for 10 years before he decided to start his own factory to produce his own blend of sausages. You'd be amazed at the variety that he churns out. From Bockwurst to Spicy Italian to Chicken and Cheese, the list is exhaustive.

The Chicken and Cheese is the best I've ever tasted. He uses only chicken thigh meat and does not add any flour or starch fillers. The big difference in the taste comes from the use of quality Gouda cheese. At $24 per kilo, the chicken and cheese is great value and guaranteed to give you that umami rush. 4.5/5



Besides sausages, he also makes his own variety of cold cuts. I really enjoyed the beef pastrami and mushroom lyoner. They also produce whole legs of honey baked ham. Mr Chia explains that hams are now injected with brine rather then soaked, which drastically reduces the marination time.


Smoked Duck Breast

The service at the butchery is excellent. Because they make all the sausages themselves, the butchers are more than happy to present some freshly grilled sausage samples. Beware though, you are not likely to walk away empty handed once you have tasted the sausages! You must get them to grill some smoked duck breast for you to sample as well. It was very tender and smoky and really good for a tasty warm sandwich. 4.5/5



The butchery also stocks very good cuts of Beef like Wagyu grade 7 Ribeye ($280/kg), NZ rack of Lamb and Kurobuta Pork. If you like to prepare Korean BBQs, they have nice Beef Short Ribs (Aust) here for $32/kg. Those planning a BBQ might like to do something fancy and pick up a selection of marinated skewered meats and specialty sausages rather then settle for the usual chicken wings and chicken franks.



Mr Chia was kind enough to showed us around his brand new sausage factory in Macpherson and gave us an overview of the sausage making process. Basically, the meats and spices are finely chopped up in a special machine and then pushed into the sausage casing which is usually derived from sheep intestines. Interestingly, this is the most expensive part of the sausage but most of the time you will not even think about it when you are savouring your sausage. The outer casing is made by stripping away all the fleshy intimal layers so as to leave only with the tough, transparent outer layer (Serosa). This is the same stuff they use to make strings for your squash and tennis racquets. (Which is why they are called Gut) After the filling process, the sausages are either cooked in 70 degree water or put into the smoker (pic above). Sausages prepared this way is deemed cooked and ready to be eaten!



Conclusion

I really admire the entrepreneurial spirit in Mr Chia. He grew up in Hougang "6 pieces of rock" (lit Teochew translation meaning "six milestones") helping his Uncle sell meat in the wet market before joining Swiss Butchery as an apprentice sausage maker and working his way up to become the Top Dog (head sausage maker). When you talk to him you would hardly consider him to be "Ang Mo Pai" (westernised), but his sausages are so authentic that he has even earned the stamp of approval from local German Chefs. If you love sausages, you must make a trip down to the Butcher House to try their wide selection. I think you'd be amazed that these "German" Sausages are actually made in our very own backyard!

Note: All sausages are currently on 10% discount!

Butcher House
464 River Valley Road
(Opp Valley Point)
68873464/98339280
Monday to Thursday 10am to 7pm
Friday to Sat 10am to 8pm
Sunday closed
Acknowledgement: Recommended by sailfree

Jalan Sultan Prawn Mee: The Second member of the Prawn Mee Trinity

With liverpool, iwatch_ueat and leon


In my blog on the Joo Chiat Prawn Mee, I mentioned that the original Beach Road Prawn Mee had spawn 3 stalls all serving Prawn Mee of similar taste. This one is owned by one of the grandsons.

I have eaten at all three stalls and find that their soup version is better than the dry version. The soup in all three stalls have got that wonderful ooomph when you drink it. As with all prawn mees, the standard of the soup also really depends on luck. If you get your soup just before they refill it with fresh stock, you are bound to be in for that wonderful umami rush!



Unlike the Auntie's stall at Joo Chiat, this stall gives you the option of ordering Jumbo King Prawns in order to satisfy your prawn craving. The Jumbo Prawn version I ordered cost $8 and the normal one starts from $4. The pork ribs here are big, tender and very shiok. 4.5/5

Conclusion

A great Prawn Mee soup. This stall is a favourite amongst many people so I do not expect that there will be many who will disagree with the high rating.

Jalan Sultan Prawn Mee
No. 2 Jalan Ayer (Off Geylang Lor 1)
Opp Kallang MRT
8am to 3.30pm
Closed on Tuesdays

Link to Joo Chiat Prawn Noodle