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Yahoo
3 hours ago
- Yahoo
11 stalls to satisfy your cravings at Marine Parade's Promenade Market @ 84
After you've had your fun at East Coast Park, who should you call? Well, it's certainly not the Ghostbusters, because Marine Parade's hawker centre — Promenade Market @ 84 — is within walking distance. I've been visiting this hawker centre since my primary school days (any Tanjong Katong Primary kids here?), hitting up dessert stalls and economic bee hoon after CCA. It felt like something was missing in my life during its renovation, but Promenade Market made its comeback with a brighter and airier setting, so it's a win in my book. If you're new to the Marine Parade area, why not join me as I make a list of 11 stalls you should pay a visit to? From mains to drinks and snacks, we'll go through them all! Another stall that returned after Marine Parade hawker centre's renovation is Neptune Hong Kong Dim Sum. Serving cha dian, or afternoon tea treats, in bamboo baskets is part of their 30-year heritage. The golden trio of Xiao Long Bao (S$4.30), Steamed Shrimps Dumpling (S$4.30) and Siew Mai (S$4.20) will be my top pick any day. When I tell you Neptune Hong Kong Dim Sum does it right, I mean it. The fillings of all their dumplings are fresh, the shrimp have a crunch and the meats are sooo juicy. To end the meal with dessert, the Crispy Durian Spring Roll (S$5.20) is perfect. The smooth mashed durian encased in brittle fried batter is where it's at. Packed with a crunch, the durian itself is not too sweet, giving a mellow yet rich aftertaste to each bite. +65 9005 4894 Thu to Tue: 7am – 7pm Closed on Wed Let me introduce a duck rice stall that's been at Marine Parade hawker centre for more than 40 years. Kun Ji has been hanging up succulent roast ducks at their store since the '80s, and they don't plan on stopping. Of course, I had to get a plate of their signature Braised Duck Rice (S$5). The duck meat is juicy and tender, pairing perfectly with the rice. With added Tau Kua (S$0.70) that's silky and drenched in braising liquid, this plate is worth the queue. If duck is not your thing, you could try their Char Siew Roasted Pork Rice (S$5). With sweet char siew and smoky roasted pork, this plate features the best of both worlds. The punch of umami from the meats is absorbed and balanced by the bed of white rice it's served on. To round up your meal, Kun Ji also provides a bowl of complimentary soup rich with rendered duck fat. Simmered with herbs and spices, this soup is refreshing yet packed with flavour. Mon: 10.30am – 5pm Wed, Fri to Sun: 9.30am – 7pm Thu: 10am – 7pm Closed on Tue Regulars at Defu Lane will know about the first-ever outlet of Soon Lee Fish Soup. Now, don't worry, you won't have to travel all the way to Kovan for their seafood soup. Featuring a clear, light soup made by simmering various cuts of seafood, garlicky chilli, Fish Maw (S$2) and a bowl of Rice (S$0.50), this meal reminds me of my childhood. Chinese-style soups will never be replaced in my heart, and this Sliced Pomfret Fish Soup (S$5.50) shows you exactly why. The sweet, meaty flesh releases its natural umami into the broth, highlighting the freshness of the pomfret. You don't get distracted by any other ingredients; it's just you and the fish. Only after you have an unadulterated taste of the fish can you dip a slice in the chilli. With a spicy kick, you get a new and refreshing bite that pairs so well with the rice. Even if you're not in the mood for rice, Soon Lee Fish Soup also offers 5 other carb options including mee sua and thick bee hoon. Daily: 9.30am – 8.30pm Now that we're talking about noodles, how could we not talk about fishball noodles? With pockets of salty soup trapped in 'QQ' fish paste, this is what OG Singaporeans think of when noodles are mentioned. At Fei Yuan Teochew Noodle, fishballs and minced meat ring a harmonious tone in sleek chilli oil and piping hot soup. The Teochew Fishballs Mee (S$4.50 for Regular, S$5.50 for large) brings the full package: fishballs, fried fishcake and minced meat on noodles of your choice. The thick mee pok is my top pick here, as its wide surface allows chunks of minced meat to stick on. Plump and smothered with sauce, every bite is absolutely addicting. If you're looking for more types of fishcake, get a steaming bowl of their Yong Tau Foo (S$5.50). But if you can't live without spice, go for the Laksa Yong Tau Foo (S$6.50) with creamy coconut milk that balances the sharp tang of chillies. If there's one thing to remember, it's to stop and read the menu here. With fishballs, meatballs, yong tau foo and laksa, you're missing out if you think this is a simple noodle stall! Order Delivery: foodpanda Daily: 7am – 5pm Facebook The day I forget about noodles as a main carb choice is the day I stop being human. Ban mian, from dry to soup, seafood to meat and all kinds of veggies, is the love of my life. It's a versatile ingredient, especially when it's cooked at Marine Parade hawker centre's 77 Ban Mian. This dry version of Seafood Ban Mian (S$5.50) is tossed in savoury sauce and silky chilli oil for the most indulgent slurp of your life. Topped with prawns, fried fish, anchovies and kang kong, this is a meal that makes sure you finish every bite. Don't be fooled by the name 77 Ban Mian, because mee hoon kuey is also served here. Chewy, starchy dough is pressed into thin sheets, ripped into bite-sized pieces and boiled in the same flavourful broth as the ban mian. While they do serve the classic Mee Hoon Kuey (S$4), doesn't the Tom Yum Mee Hoon Kuey (S$5.50) catch your attention too? Don't get me wrong, I still love my clear Chinese-style soups, but the idea of a sour and spicy broth soaking into squares of mee hoon kuey is too hard to resist. Mon to Sat: 7.30am – 8pm Closed on Sun Yong Huat Delight: $3 chee cheong fun made from scratch by milling own rice at Marine Parade How could I think of snacks without thinking of kueh? Sweet or savoury, chewy or soft, these pieces of traditional treats are well-loved by many. With its 32 outlets island-wide, you know you're getting quality kueh at Jian Bo Shui Kueh. Their signature Jian Bo Shui Kueh (S$5.50 for 5) presents chunky chai po, or preserved white radish, atop soft rice cakes. The crunchy pickled radish lends the mellow kueh a saltiness, ending in mild sweetness that leaves you wanting more. If you're looking for a sweet treat after your meal, you could dabao their Ang Ku Kueh Peanut (S$5.40 for 3). The chewy glutinous rice skin of the ang ku kueh gives way to sweet and fragrant ground peanut filling. If you're craving that mochi pull, come get a bite at Promenade Market! Order Delivery: foodpanda Deliveroo For a list of locations and opening hours, please click here. Facebook | Instagram | Website Pastries and cakes will never be left out of the dessert hall of fame! Bakersmith whips up fresh buns and cakes such as the childhood favourite Mini Chicken Hotdog Bun (S$4.50 for 4) and fluffy Pandan Chiffon Cake (S$5 for 4 slices). Apart from regular buns and pastries, Bakersmith sells velvety frosted cakes as well. From the oldie-but-goodie delights to modern fan favourites, there's a wealth of flavours to choose from. Their Classic Cakes start from S$45 for 0.5kg, and there are promotions on their website that drop the price down to S$38. Furthermore, they also deal with customisation for birthday and celebration cakes, making Marine Parade hawker centre a convenient spot for you to visit when planning events. Order Delivery: foodpanda +65 8031 1162 Daily: 8am – 6pm Facebook | Website During my visit to Promenade Market, I was given a sample of Cha Mulan's Radiant Mulan (S$4.90) and was immediately sold. Each sip is enhanced by chewy peach gum and sweet Goji berries. The store's concept revolves around replacing bubble tea toppings with ingredients commonly found in traditional Chinese medicine. Delicious tea with health benefits? Sign me up. I ended up going for the Cleanse Mulan (S$4.90) with Artisan White Peach Tea, poached Asian pear and snow fungus. Since I'd just finished a large meal with my family, I was looking for a refreshing drink that could cut through the grease. Every sip was faintly sweet and packed with soft chunks of pear and snow fungus. I liked the texture of the pear that melted in my mouth, which contrasted well against the crunchy snow fungus. +65 8931 1288 Mon to Fri: 10am – 8pm Sat & Sun: 9am – 8pm For a list of outlets, please see their Instagram page. Facebook Nasi lemak is a staple on the Singaporean lunch menu. Filling, sedap and fully customisable, D'Authentic Nasi Lemak does it all. It's another one of the stalls that returned after the renovation period, returning stronger than ever with a newly designed signboard. With more than 30 years of experience and a second outlet selling mee rebus just a few stalls down, you know that they're frequented by tons of people. Instead of selling set-style nasi lemak, D'Authentic Nasi Lemak leaves the choices up to you. All ingredients are a la carte, which means less time debating over different set menus and more time for eating. I'm personally a fan of this arrangement since I can cater the portions to my appetite. With 18 toppings including deep-fried chicken wings (S$1.50), fried eggs (S$0.60) and tempe (S$0.80), don't worry about not finding a combo you like. They even have begedel (S$0.80), golden discs of mashed potato mixed with a blend of aromatics and fried to crispy perfection. But, of course, the heart and soul of nasi lemak lies in its rice and sambal. D'Authentic Nasi Lemak enriches its rice with pandan leaves and coconut milk for an almost floral fragrance, a perfect backdrop for the juicy, tender chicken. While its sambal is salty and rich, don't underestimate the spice that peeks through after you savour its umami. Sat to Thu: 7am – 2pm Closed on Fri Are you even human if you don't get a drink with your meal? Coffee Queen is my go-to for classic teh and kopi that accompanies every few bites of my food. Though Coffee Queen is its name, many left great reviews for the super 'gao' Teh (S$1.20 for Hot, S$1.90 for Iced). Available as Teh C (S$1.30 for Hot, S$2 for Iced) and Teh O (S$1.10 for Hot, S$1.50 for Iced) as well, take your pick and wash down your meal. With 30 renditions of classic drinks and modern beverages on the menu, your throat will most definitely stay hydrated while you're eating at Marine Parade hawker centre! Daily: 6.45am – 6pm If you're looking for something easier on the stomach, why not try out New World Congee? This thick and creamy congee recipe has been around since 1958, a gem passed down through 4 generations. Fish, pork and chicken toppings are included in their extensive menu. If you're looking for something light and fragrant, you can get the Scallion Congee (S$4 for Small, S$5 for Regular, S$6 for Large). You can also get a crunchier, textured bite from their Peanut Minced Meat Congee (S$4 for Small, S$5 for Regular, S$6 for Large). Topped with crispy youtiao, fried shallots, fresh coriander and chives, there's no doubt every mouthful will be bursting with flavour. A generous scoop reveals sunken meats coated by smooth congee slick with sesame oil. Slices of century egg bring a depth to the congee's flavour profile with its creamy richness. A simple dish that warms the stomach, New World Congee makes you crave their recipes even when it's hot outside. Sat to Thu: 10am – 4pm & 5.30 – 8pm Closed on Fri 33 best places to grab some grub in the food haven of Katong & East Coast [Dec 2024 update] The post 11 stalls to satisfy your cravings at Marine Parade's Promenade Market @ 84 appeared first on
Yahoo
4 hours ago
- Entertainment
- Yahoo
'Mmm yummy': Marti Pellow reveals city's 'best' spot for mac and cheese
Singer Marti Pellow shared the "best spot" in Glasgow for mac and cheese. The Clydebank star posted a video on social media hailing The Food Stop takeaway. He said: "I'm at The Food Stop in Merchant City, where they do the best macaroni and cheese. "It is divine. "So, if you are ever in Glasgow, come down to Merchant City and go to The Food Stop. "Get in there early and get your mac and cheese. Mmmm, yummy." READ NEXT: Top singer enjoyed delicious treat from iconic Glasgow cafe We previously reported that the former Wet Wet Wet member also went to the University Cafe in the West End for some ice cream. He jokes: "Is it wrong to eat ice cream at 10am? I don't know, is it?"
Malay Mail
5 hours ago
- Entertainment
- Malay Mail
Hong Kong's On Lee Noodle Soup has finally landed in Pavilion KL
KUALA LUMPUR, June 20 — The wait is over, you can now head to Pavilion KL to taste Hong Kong's On Lee Noodle Soup's offerings. It's a boon for those who cannot fly to Hong Kong and make their way to Shau Kei Wan and Central, where this 50 years-plus fish ball noodle soup has been holding court. At the heart of this noodle house is their repertoire of house-made fish balls, cuttlefish balls, beef balls, shrimp balls and fish cake. Currently shrimp balls are off the menu as the team is meticulously making sure it's up to their standards before it's released as soon as possible. "Stir" thick egg noodles is tossed with soy sauce sourced from Hong Kong and topped with a lovely stewed beef brisket and tendon, together with their fish balls and fish cake made in-house. — Picture by Lee Khang Yi Using eel to craft their fish balls, it's a softer bite and lighter flavour versus the local variant that favours the use of saito fish. Similarly, the fried fish cake has a gentler bounce. For a crunchier bite, the cuttlefish balls will be a better choice, where one gets tiny pieces of water chestnuts inside. The beef balls here have a very bouncy, springy texture, a change from the ones served here that tend to miss the mark on bounciness. What's exceptional is the beef brisket, beautifully stewed low and slow till it pulls apart easily, with an unusual caramelised dark crust. Even the long piece of tendon is cooked to a lovely, gelatinous texture. The cuttlefish balls and beef balls are prepared by the restaurant and served in a wonderful broth made with beef, pork bones, dried shrimps and fish. — Picture by Lee Khang Yi There's also a sliced beef brisket with a different flavour profile compared to the stewed version. On the menu, there is also beef cheek, which has yet to be released to be paired with shrimp balls and noodles. In Hong Kong, their menu features other beef cuts like skirt steak, short ribs and outside skirt. Their egg noodles, a choice of thin or thick, are sourced locally. There's also rice noodles. Order your noodles with soup or 'stir' (as stated on the menu), which actually means dry noodles stirred with the soy sauce sourced from Hong Kong. All of their offerings use one main broth, a wonderful rendition, boiled with a mixture of beef, pork bones, dried shrimps and even fish. Cuttlefish balls (left) have a bouncy texture with crunchy diced water chestnut while the beef balls (right) have a super bouncy texture. — Pictures by Lee Khang Yi What was most interesting was there wasn't any dreaded thirst after drinking the broth, something that plagued me when I was in Hong Kong. Another friend who visited later in the day also had the same experience, signalling a lighter hand in salt and any other additives here. With the soup noodles and a choice of thin egg noodles, the alkaline taste from the lye water used to make the egg noodles comes out stronger though. One can be like the Hong Kong folks and add a dash of red vinegar found on the table, as that not overly sharp vinegar helps to balance out the alkaline flavour. There's also their own cooked chilli oil that looks different from the bright red ones we usually find, where the spicy notes seem more muted. There are also sandwiches, toast and French Toast to snack on. — Picture by Lee Khang Yi Once you add it to the broth with the beef brisket noodles, it's reminiscent of the Taiwanese beef noodle soup. With the 'stir' version, the dry thick noodles are a better choice if you're sensitive to the alkaline taste, as it's served with a bowl of the broth on the side. Aside from noodles, you can snack on sandwiches with fillings like ham, egg, Spam, corned beef and cheese. It's RM12 for one choice of filling and RM14 for double fillings. In Hong Kong, a signature is their fluffy toast with butter, or one where it's drizzled with condensed milk (RM10) or other toppings. Instead, I sampled the French Toast (RM10) which is served with butter—golden on the outside but fluffy inside. The kitchen is supervised by the chef from Hong Kong together with the help of a local chef. — Picture by Lee Khang Yi You can add either condensed milk or honey, adjusting it to your sweetness tolerance, which I prefer rather than those totally drenched and overly sweet versions There's also a peanut butter version for RM5 extra. Prices are also fair and comparable to that at the Hong Kong shop. A comparison of the Shau Kei Wan shop's menu indicates prices for the noodles are relatively similar, for example the Fish Ball Noodles are HK$50 and in KL's menu, it is listed as RM22. Here, there's a 10 per cent service tax levy. Their classic noodles range from RM22 to RM24 for the noodles paired with a choice of fish balls, fish cakes, cuttlefish balls and the soon to be released shrimp balls. For the beef noodles, it's RM24 to RM28, depending on whether you select beef balls, beef brisket or sliced beef brisket. Their signature noodles series is where you combine the beef brisket or beef cheek with an assortment of toppings that include their prawn-pork stuffed wontons, ranging from RM32 to RM38. You can also curate your own combinations too, whether it's just two or three items with their choice of noodles. Currently the restaurant is in its soft opening stage and their grand opening is scheduled to be held later in mid-July. On Lee Noodle Soup, Lot C4-06-01, Level 4 Connection, Pavilion KL, 168, Jalan Bukit Bintang, Kuala Lumpur. Open daily: 10am to 10pm. Instagram: @ • This is an independent review where the writer paid for the meal. • Follow us on Instagram @eatdrinkmm for more food gems.
CNA
7 hours ago
- Entertainment
- CNA
All-you-can-eat premium durian buffet returns to Resorts World Sentosa from Jul 11
Clear your calendars durian fans – Resorts World Sentosa is bringing back its highly anticipated All Hail the King Durian Fest, set to run over six evenings at The Bay Restaurant, nestled within Adventure Cove Waterpark. The all-you-can-eat durian fest offering premium grade fruits will take place Fridays to Sundays over two weekends, starting Jul 11, from 6pm to 7.30pm. So you can have your fill of durians on Jul 11, 12 and 13, then Jul 18, 19 and 20. The festival will also feature an abundant spread of tropical fruits on top of the free-flow of premium durians. Highlights include the coveted Mao Shan Wang, Red Prawn and D24, also known as Sultan durians. You get to also enjoy other tropical fruits such as rambutan and mangosteen, and cool off with coconut water or homegrown Three Legs Cooling Water. And it's not just fruits, diners can also tuck into a selection of gourmet delights from Dian Xiao Er restaurant, which includes a roast duck carving station.
Daily Mail
11 hours ago
- Entertainment
- Daily Mail
The $38 dish Nigella Lawson 'can't stop thinking about' since leaving Sydney - as locals rush to try the 'sensational' meal too
When British culinary queen Nigella Lawson shares a food obsession, the world listens. And during her time in Australia in June, it was a 'sensational' spicy dish from Sydney 's Porkfat that left her mouth watering - so much so that she 'can't stop thinking about it'. While in town to host dinners for Vivid Sydney 2025, Nigella was spotted at various restaurants enjoying the local food scene with friends and famous restaurateurs. However, the 65-year-old cookbook author and food icon, who regularly comments on Australia's thriving restaurant culture, recently took to her Instagram to rave about the meal that's still living rent-free in her mind. Porkfat, a Thai restaurant tucked away on Sydney's Wentworth Avenue, served her their famous pork larb and it was an instant standout. 'Can't stop thinking about the sensational pork larb at Porkfat!' Nigella wrote in a post to her 3.1million followers. 'I mean, everything I ate there was wonderful, as indeed it always is, but this is the dish… that rules my heart!' It's not hard to see why - Porkfat's signature larb is no ordinary salad. The bold, flavour-packed Northern Thai classic is made with tender, minced pork, loaded with zingy herbs, spice, and topped off with crispy, golden cubes of pork fat that are fast becoming the stuff of legend. 'This is the dish - light, zingy, fresh and fiery, studded with those fabulous golden cubes of pork fat for which the restaurant is named,' Nigella gushed. The restaurant, which is helmed by Thai-born chef Narin 'Boon' Kulasai and his partner Tania, is renowned for delivering authentic, regional Thai flavours with punch and personality. In fact, it's not Nigella's first visit to Porkfat, she's previously sung its praises and seems to make a beeline there every time she visits Sydney. 'Thank you to Tania and Boon who make my soul smile,' she added in her tribute. Nigella has visited Australia multiple times for her book tours and speaking events, but it's clear Sydney's thriving inner-city eateries have a special place in her heart. 'I feel at home here,' she's said in past interviews. 'I've had such an inspiring time eating my way through Australia, and I've wanted to try as many places as possible but, when I'm in Sydney. The bold, flavour-packed Northern Thai classic made with tender, minced pork, loaded with zingy herbs, spice, and topped off with crispy, golden cubes of pork fat that are fast becoming the stuff of legend And if this latest craving is anything to go by, Porkfat's pork larb might just be her most memorable yet. Nigella has an impact on locals after her rave review, with many vowing to book in at Porkfat pronto to see what all the hype was about. 'I'm very partial to larb so this is an excellent reminder to enjoy some local offerings,' one wrote. 'I am ready to crawl from Melbourne to taste the food,' another added. If you're on a budget, Nigella said she she can never get enough of the fish finger bao at King Clarence in Sydney, which costs $15 per bun. 'Being in Sydney without revisiting King Clarence to eat chef Khanh Nguyen's exuberant, masterly and joy-giving food would be a criminal oversight,' she said. 'I mean, how could I leave here without tasting, once more, that fish finger bao and still live with myself? Not a chance,' Nigella said. The popular food writer explained that she needed to go into detail about the dish so everyone can 'truly grasp the magnificence'. 'This particular fish finger is made with barramundi, set in gelatinised dashi stock, then robustly crumbed, then deep-fried, so that when you bite into it as well as a satisfying crunch, you get a burst of deeply-flavoured broth,' she said. 'It's rather like the experience of eating Xiao long bao (aka soup dumplings) only more high octane. 'And in the tender, bouncy, steamed bun as well is a dainty sliver of melty American cheese and a tartare sauce flecked with mustard greens plus, on top, a pearled heaping of vivid salmon roe. Heady-making stuff, and as exquisite as it is bold.'
