UFM 100.3 Survey: Best Rojak

Results of this week 美食大PK on the best Rojak:

1. Soon Heng at #B1-23 HDB Hub
2. Hoover at Whampoa Food Centre
3. Brothers at 449 Clementi Ave 3

Remember to cast your vote before 7.45am every Tuesday!

Geylang Serai Hari Raya Bazaar

The annual Geylang Serai Hari Raya Bazaar is back. Starting Jun 29, this bazaar houses many stalls, selling from traditional costumes to toys to carpets, and naturally becomes a must-go place for many as part of Hari Raya celebration before it ends on Jul 27. Located conveniently near Paya Lebar MRT station, this is also a great hunting place for food lovers like us.

Facing Sims Ave

Requiring little introduction is the all-time favourite Ramly burger. Being sold in numerous stalls and each having long queue, it is really tough to tell which one offers the best. Unlike other burgers, the chicken or beef patty is grilled on the electric griddle before being wrapped in a layer of egg and stuffed into the bun. Look at the stacks of buns ready for consumption!

My top find is the Turkish Pita from Turkish Kebab House. You can see how the pita bread was freshly made, from preparing the dough to baking it in the electric oven. The pita bread is then sliced to create a "flap". Cheese and garlic are applied and vegetables is added, before the warm, juicy slices of meat is cut and inserted to create the wonderful final product.

Try the Prawn Vadai. The dough with a prawn is deep fried on the spot and served hot. Originated from South India, this is best eaten with fresh green chillis.

How about Sotong Panggang? The squid is huge as you can tell from the long sticks used for grilling. Both options of spicy and non-spicy sauces are available.

First time eating Dendeng, equivalent of beef "bak kwa". The meat is well marinated and BBQ. Very juicy!

Facing Paya Lebar MRT station

Another ultra-popular stall. A queue will start way before the stall opens at 7pm. A young Thai coconut is cut into half. 2 scoops of ice-cream are placed in one of the half, and topped with peanut, corns and attap seed before drizzled with gula melaka. So nice and sweet! I bet you will scrap off every bit of the coconut flesh.

Come and enjoy the festive mood as well as these great food!

UFM 100.3 Survey: Best Ma La Xiang Guo

Results for the best Ma La Xiang Guo:

1. No.1 日日红 at People's Park Hawker Centre - Read full review here
2. Somerset 313 Food Republic food court
3. JEM 5th level food court

Give your fullest support to UFM 100.3 美食大PK !

Pince & Pints - Tanjong Pagar

Singapore 1st Lobster-only restaurant. Yes, Singapore, but not the world. If you have been to London, you probably have heard about Burger and Lobster, a famous chain that offers nice and affordable lobster set meals. At Pince & Pints, you will be able to find many similarities, such as a simple menu with 3 options. Even the pricing is also set at a similar level (S$48 vs £20). Am I complaining? Of course not. In fact, I love lobsters and am thrilled that I can enjoy a lobster meal without forking out money for expensive air ticket!

Pince & Pints does not take reservation and with limited seating capacity, this could mean a wait of more than an hour, depending on the number of people in your group. My advice is either you turn early or provide your phone number to the staff and have a drink elsewhere while waiting for your turn.

Once seated, you will be given a menu in a "lobster cage".

The first two items are the same as Burger and Lobster: Whole Lobster, steamed or grilled, as well as Lobster Roll. Instead of beef burger (I really wonder how many people actually chose beef burger at lobster restaurant), Pince & Pints offers a local twist, with Chilli Lobster as a third item.

The lobsters here are around 600g each and imported from Atlantic Coast, such as Boston. Pince & Pints is very particular about how these lobsters are sourced and only work with fisheries that adhere to certain rules and regulations to ensure sustainability. The wild-caught lobsters are air-flown here and kept in speically designed environment before transferring to the restaurant to maintain freshness.

Chilli Lobster is served in a claypot and is accompanied by a plate of 5 deep fried mantous (buns). The gravy is though nice, is not spicy enough for me. I found it more of ketchup than chilli. Maybe this is to cater to non-spicy eaters and perhaps a solution to this could be offering different levels of spiciness, as the preference differs widely from one diner to another. Given the size of the mantous, they are not enough to soak up all the gravy. Good that they do offer additional serving at S$3.50. Would like to caution here that things could get quite messy when handling lobster drenched in the gravy.

Also tried the Grilled Lobster, which I prefer over the Chilli Lobster as the chilli gravy tends to cover the natural sweetness of crustacean. The fragrant smoky taste attached to the succulent meat is well enhanced by the accompanied herbed butter sauce.

Overall, I will still put Burger and Lobster ahead of Pince & Pints based on taste and overall experience, but I would also say Pince & Pints is not far behind. Given time, I believe they will get better. Will definitely come back and try to Steamed Lobster and Lobster Roll.

Budget : $ $ $

Rating : 8 / 10

Eat Like An Expert: Durian - D197 Mao Shan Wang (猫山王)

D24, Mao Shan Wang, D13, XO, Red Prawns, D1, Black Pearl....so many types of durians. Can you differentiate them? Do you know why there is a prefix 'D'? Which are the better ones? If you are the type who enjoys eating good durians but can't be bothered to "research" about them, I would say that sticking to Mao Shan Wang is a safe bet. However, the issue is that Mao Shan Wang commands a premium over an average durian due to the taste and popularity. That is why it is important to have some basic knowledge to avoid being cheated, and at the same time, make you seem like an expert!

Before I go straight into Mao Shan Wang, here are some general knowledge about durians.  There are many numerous durian cultivars, i.e. varieties, selected for having more superior qualities. In Malaysia, once registered with Department of Agriculture, the cultivar will be given a code name 'Dxxx' with the numeric in chronological order and serves as copyright equivalent for the planters. Planting using seeds from trees with superior fruits have historically ended in mixed results. Therefore, nowadays these cultivars are cloned using cultivation techniques such as marcotting. In addition, to the code name, most of the durians also have local names that convey certain characteristics.

In the case of Mao Shan Wang, it is also known as Musang King (毛山王) or Cat Mountain King. This name is derived from Gua Musang region, where the clone is first planted and where the main fruit trading centre in Kelatan is located. The birth origin of Mao Shan Wang is at Tanah Merah, Kelantan. Sometimes, it is also called Raja Kunyit - kunyit literally means tumeric yellow, the colour of the flesh. Registered in 1993, it has a code name D197.

Mao Shan Wang is now grown in different states in Malaysia. Majority of those exported to Singapore comes from Pahang and Johor.

How to tell if a durian is Mao Shan Wang?

On the surface,

• "Birthmark" - brownish starfish-like shape at the base. There is a Thai variety Chanee with similar feature. But if there is no "starfish", it is definitely not Mao Shan Wang

• Shape - oval or "pear" shape, and seldom round

• Thorns - short and thick pyramid shape with 4 to 6 sides at the base, and seldom cone

• Colour - various shades of green, but usually light green. The lighter the green, the bitter the taste. Some are greyish brown

Inside the husk,

• Flesh colour - bright buttery yellow. That is why it has the word kunyit in its name

• Flesh texture - creamy and rich, but lack of fibre. Flesh can get dislodge from the seed quite easily

• Seed - small and usually sunk in

• Taste - sweet at first bite transforming to bitter as you swallow; some say the other way round

• Smell - sweet aroma, with mild pungent

However, not all the Mao Shan Wang are created equal. 

There are some species that some claim are of higher quality. At some stalls, some of the Mao Shan Wang are labelled as "King of Kings" (王中王). These are the Mao Shang Wang from the original established plantations where the trees are very old. Some like the ones from Bentong region in Pahang and consider them to be the best. Another popular type is the mini Mao Shan Wang, each weighs less than 1 kg.

UFM 100.3 Survey: Best Curry Puff

Results of this week 美食大PK on UFM 100.3 for best curry puff:

1. Tip Top Curry Puff at 722 Ang Mo Kio Ave 8
2. Killiney Curry Puff at 93 Killiney Road
3. Rolina at Serangoon Garden Food Centre

Let's continue to support this segment and tell the world of your favourite choice.

Da Shi Xi - Geylang

Ta Si Xi has three branches in Johor Bahru and is famous for its dim sum. However, when Chef Eric Teo, the celebrity chef who has appeared in a number of TV shows in Singapore, and his Malaysian partners decided to open a new branch in Singapore, they decided to offer cze char instead. Listed on the menu, you can find cze char items of Malaysian influence.

One of the signature dishes here is the Crab Claypot Rice. There are two options available (1 crab @ $50, 2 crabs @ $90). The amount of rice you will get for these two options are the same, so they differ only in terms of the number of crabs which are around 800g each. The rice is first stir fried with bacon until fragrant, and boiled with superior broth. The crab(s) and dried sole pieces are then added into claypot. At this point, all the sweet juices will start to flow and infused into the rice. When you open the claypot cover, the aroma will just fill the whole place! The rice is sweet and fragrant, and don't forget to scrap the bottom of claypot for the slightly burnt rice grain. On the other hand, the crab(s) has lost much of its flavour, sacrificing to the rice.

Another nice dish is the JB Curry Fish Head. Most of the ingredients are usual ones, though you will notice the generous addition of deep fried beancurd skin. What I like is the gravy, which is not as thick as typical, but is surprisingly "drinkable" and as a result very additive.

Also worth mentioning is the Deep Fried Pork Belly Hakka Style. Marinated with fermented red beancurd and other seasoning, the tender pork belly is deeped fried with flour to create crispy and tasty outer layer.

I have tried several other dishes, and found them to be quite nice as well.

Chef Eric also has partnership in The Red Chef, a family-styled restaurant at Bukit Batok Civil Service Club as well as Teochew Traditional Steamboat Restaurant at Balestier. Will pay a visit to these two eateries one of these days.

Budget : $ $

Rating : 8.5 / 10

Jin Jin Hot / Cold Dessert - Alexandra

If you go to ABC Brickwoods Food Centre, you will find several long queues. One of the longer queues is likey to be at Jin Jin Hot / cold Dessert stall. Running this stall are Calvin Ho and Ewan Tang, who have given up their previous occupations and turned into hawkers, contributing to the food scene in Singapore. In their efforts to bring the high quality desserts to their customers, they have tried out many different dessert stalls in Singapore as well as brought back the iconic desserts from the neighboring countries, and continuously improve the desserts.

One of the desserts you should not miss the Power Cendol. Apart from the coconut milk, gula melaka (palm sugar) is added onto the shaved ice. Unlike the typical gula melaka, the gula melaka here is further processed, using a top grade imported from Indonesia, by adding cane sugar which caramelized during the cooking, to form an end product that is thick, sticky in texture and intense in flavour. Inside the layer of ice, you will be able the usual ingredients, such as cendol (the green jelly is actually called cendol, but nowadays this name is also commonly used for the dessert), red beans, attap chee (young seeds of nipah palm), which maintain the originality of this dessert. I have tried quite a number of Cendol in Singapore and Malacca. This is easily one of the best ones.

Another must-try is the Gangster Ice (Durian Mango Ice). This name actually derives from combining the first word of 榴槤 (durian) and 芒果 (mango) into 榴芒, and this sounds exactly like gangster in Mandarin! The owners have actually obtained trademark for this name. What you will get for this dish is the sweet Thai mango dessert topped with D24 durian puree and condensed milk. I generally like to eat durian on its own, instead of mixing into other dishes (e.g. mooncakes), but for this dessert, I find this quite a nice combination.

Overall, I like the presentation of the desserts, the generous serving of ingredients, and the continuous effort to improve the taste.

Budget : $

Rating : 9 / 10

UFM 100.3 Survey: Best Fried Chicken

Results of this week 美食大PK:

1. Arnold's at City Plaza #02-99
2. Golden Rooster at Blk 284 Bishan St 22
3. Jollibee at Lucky Plaza #06-048A

According to the DJ, Arnold's has an overwhelming lead over the rest of the competitors. Also worth mentioning is IKEA also receives quite a huge number of votes for its fried chicken wings, but not considered for this survey as it is meant for fried chicken.

Could not believe that I have tried none of the above in the Top 3! More food options for me and I got a lengthy backlog now.

Pls give your support for this segment on UFM 100.3 and cast your vote before 8am every Tuesday.

East & West Rendezvous - Malacca

The shop may look unassuming from outside, but inside you can find hidden gems - excellent Nyonya Chang, one of the best I ever have so far. This place is so famous for its Nyonya Chang that it is highly advisable to place your order first before you turn up to avoid disappointment. And this was what happened to me. The person in front of me bought all the cooked Nyonya Chang!

The glutinous rice is coloured with the blue concentrated juice from the flowers of Cliterio ternatea, also commonly known as butterfly-pea or blue-pea. You can find this colouring in kuih ketan, or pulut tai tai as well. This makes the Nyonya Chang look visually appealing and interesting.

The best part is the fillings which is very generous in portion. Made up of minced meat, mushrooms and wintermelon, special spice is added to create that magical combination of fragrance and sweetness.

If you buy the uncooked Nyonya Chang like me (the best alternative if they have sold out the cooked ones), what you need to do is to boil a pot of water, add some salt, immerse the Nyonya Chang in the water and continue to boil for another 1hr 45min. That was what the owner Grace Tan taught me. Once cooked, you can keep the Nyonya Chang in the freezer up to 3 weeks, but I bet it will be not long before ending up in your stomach.

Not forgetting to mention, this place serves nice cendol as well.

Budget : $

Rating : 9.25 / 10

2014 Weekender Foodmania Awards

The winners for Weekender Foodmania Awards 2014 are out!

Here are the various categories, with judges' picks in ():

Chinese

• Top: Tunglok Signatures (Crisply Salmon Skin with Salted Egg Yolk)
• Hot: Peony Jade (Tea Smoked Duck), Putien (Bee hoon with in-house chilli)

Japanese

• Top: Ma Maison (Scallop Carpaccio)
• Hot: Tenkaichi Restaurant (Wagyu cuts)

Buffet

• Top: Oscar's (Curry laksa)

Indian

• Top: Ras The Essence of India (Tandoori prawns)
• Hot: Samy's Curry (Fish head curry)

Italian

• Top: Alkaff Mansion Ristorante (Slated Baked Fish)
• Hot: Enoteca L'Operetta (Enoteca)

Thai

• Top: Yhingthai Palace (Tom yum soup)

Malay-Indo

• Top: Pagi Sore Indonesian Restaurant (Ikan Otah Kukus)
• Hot: Cumi Bali (Squids)

Western

• Top: Chili's (Ribs)

UFM 100.3 Survey: Best Kway Chap

Every Tuesday morning, UFM 100.3 has a segment (美食大PK) whereby a local dish will be announced and the listeners will vote what they think is the best via sms.

This week, it is Kway Chap.

The top 3 go to:

1. Blanco Court Kway Chap at Old Airport Road Food Centre
2. Garden Street Kway Chap at Serangoon Garden Market
3. Lucky Kway Chap at Tampines Round Food Centre

More food choices for me!

To support your favourite choice, make sure you tune in to UFM100.3. The voting, I think, closes at 8am.

ieatishootipost Survey: Singapore Top 10 Hawker Dishes

Recently, a survey was conducted by ieatishootipost on Singapore Top 10 Hawker Dishes. A total of 9479 votes has been casted. Below is the result:

1. Chicken Rice 1228
2. Hokkien Mee 966
3. Char Kway Teow 853
4. Carrot Cake 809
5. Laska 794
6. Bak Chor Mee/Mee Pok Tar 740
7. Wanton Mee 672
8. Prawn Mee 646
9. Oyster Omelette 340
10. Prata 324

I have tried all the above before. Based on my own personal preference, I would move prawn noodles and bak kut teh up the ranking.

How about you? Do you agree with the results?