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Straits Times
3 days ago
- Business
- Straits Times
Food Picks: GG Japanese & Korean Cuisine serves hearty meals in tampines north
SINGAPORE – For honest cooking at pocket-friendly prices, GG Japanese & Korean Cuisin e at T-Space in Tampines North is the place to be. Since opening in September 2024, co-owners Gao Zhi Feng and Jeff Gan, both 42, have insisted on fresh robust flavours, even though their Japanese and Korean dishes are geared towards local taste buds. This is the second outlet for the business partners who opened their first one at 478 Tampines Street 4 4 in April 2023. The stall's signature Hotplate Saba Fish Set ($6.50) is sizeable. Unlike other stalls that pan-fry their saba, GG's version is deep-fried f or 3½ minutes, locking in the seafood sweetness and rendering a juicy interior. Ms Gao and Mr Gan insist on using fresh saba, which has none of the unpleasant odours sometimes encountered with frozen fish. Hotplate Saba Fish Set at GG Japanese & Korean Cuisine. ST PHOTO: HEDY KHOO Each fish is marinated overnight with salt and pepper. The stall prepares its own teriyaki sauce with a medley of vegetables in the mix , but I find the sauce slightly too sweet and it gets in the way of the natural flavour of the fish. You can ask for the saba to be simply salted and served without the sauce. Accompanying housemade pickles – prepared fresh daily from cucumber, cabbage, carrot and spiced up with a touch of chilli padi – serve as a crisp, tangy palate cleanser. Miso soup and short-grained Sakura rice round off the hearty set. Another value meal is the Hotplate Pork Belly Set ($7.20), featuring succulent, savoury pork belly with skin. An overnight marinade of garlic, ginger, oyster sauce and sugar ensures every bite is flavourful. The stall does not use meat tenderisers, allowing the meat to retain a lovely bite. A little tapioca starch in the marinade imparts a smooth texture. Hotplate Pork Belly Set at GG Japanese & Korean Cuisine. ST PHOTO: HEDY KHOO For variety on a plate, the Combo Meal ($8.90) offers a hefty portion of rice covered in a thin omelette, with a piece of fish fillet, a breaded chicken cutlet an d grilled salmon. The chicken – infused with ginger, garlic and sesame oil – boasts a satisfying crunch, thanks to a coat of glutinous rice flour and panko breadcrumbs. Top stories Swipe. Select. Stay informed. Singapore HSA launches anti-vaping checks near 5 institutes of higher learning Singapore Kpod vapes, zombie kids: Why it's time to raise the alarm Singapore NEA monitoring E. coli at Sentosa after elevated bacteria levels delays World Aquatics events Opinion The workplace needs to step up on mental health to match Singapore's efforts at the national level Life First look at the new Singapore Oceanarium at Resorts World Sentosa Singapore Singapore Zoo celebrates reptile baby boom, including hatchings of endangered species Business Market versus mission: What will Income Insurance choose? Business Singapore key exports surprise with 13% rebound in June amid tariff uncertainty Combo Meal at GG Japanese & Korean Cuisine. ST PHOTO: HEDY KHOO While the Kimchi Soup with Rice ($6.20) is made with housemade kimchi and generously packed with enoki mushrooms, silken egg tofu, meat and glassy vermicelli, the bowl is bland and the soup unfortunately thin, as no meat broth is used. A better option is the Bibimbap ($6.20). You have a choice of pork, chicken or beef, all at the same price. Each bowl is packed to the brim with rice and generously topped with housemade kimchi, crunchy kelp, blanched carrot and cucumber, and crowned with a perfectly cooked sunny-side-up egg and slightly spicy gochujang. Bibimbap with pork at GG Japanese & Korean Cuisine. ST PHOTO: HEDY KHOO Where: Stall 1, Happy Hawkers, 01-34 T-Space, 1 Tampines North Drive 1 MRT: Tampines Open: 8.30am to 6pm (Mondays to Saturdays), 8.30am to 3pm (Sundays) Tel: 9322-3385
Straits Times
3 days ago
- Business
- Straits Times
Food Picks: Restaurant-quality Japanese donburi at Orchard Road food court stall
Opened on July 7, the Japanese food stall is located at a foodcourt on the sixth storey of Lucky Plaza. SINGAPORE – Though Ten Ten Otoko's latest outlet at Lucky Plaza offers a new menu, diners can expect the same hefty portions and restaurant-quality cooking that made its Lavender outlet such a draw. Opened on July 7, the Japanese food stall is located at a foodcourt on the sixth storey and has a new offering – tonjiru. It is not for sale, but instead the pork and vegetable miso soup is served free with any donburi order. Prepared fresh each morning, the tonjiru features premium ingredients such burdock, tender chunks of carrot and plenty of pork belly. The robust soup is made from a clear but flavoursome stock of dried anchovies, shiitake mushroom, kombu (sea kelp) and plenty of bonito. Tonjiru at Ten Ten Otoko's newest outlet at Lucky Plaza. ST PHOTO: HEDY KHOO The Salmon Mentai Don ($11.90) is its most popular bowl. You get eight luscious slices of salmon, generously slathered in housemade mentaiko mayo and then torched for a smoky finish. Filled to the brim, the bowl is topped with nori strips, tobiko, chuka wakame (seasoned seaweed) and freshly prepared potato salad. The rice beneath is seasoned with sushi vinegar that takes two days to prepare – a blend of sugar, salt and kombu steeped in Japanese vinegar to achieve just the right tang. Salmon Mentai Don at Ten Ten Otoko's newest outlet at Lucky Plaza. ST PHOTO: HEDY KHOO Another standout is the Kimchi Karaage Don ($9.90), which comes with six to seven big, juicy chunks of boneless chicken thigh. The meat is marinated in ginger juice, garlic, soya sauce and sake, then deep-fried and drizzled with Kewpie mayo. The in-house kimchi – made with Korean chilli powder, garlic, saeujeot (fermented shrimp) and fish sauce – offers a bright, spicy profile that balances the richness of the fried chicken without the overpowering tang found in more traditional versions. Kimchi Karaage Don at Ten Ten Otoko's newest outlet at Lucky Plaza. ST PHOTO: HEDY KHOO For fried chicken with tang, go for the Tori Nanban Don ($9.90). The meat is tossed in a housemade nanban sauce of vinegar, soya sauce and sugar, and topped with a creamy mix of hard-boiled egg, mayonnaise and lemon juice. Tori Nanban Don at Ten Ten Otoko's newest outlet at Lucky Plaza. ST PHOTO: HEDY KHOO With generous portions, thoughtful details such as complimentary tonjiru, and housemade sauces, Ten Ten Otoko's Lucky Plaza outlet is certainly worth a visit. Top stories Swipe. Select. Stay informed. Singapore Acute psychiatry services to be expanded across all healthcare clusters: MOH Singapore New network links Home Team psychologists, mental health bodies to boost emergency response Singapore Strong argument for cockpit video recording, says Iata chief in wake of Air India crash report Singapore Qantas flight from Singapore to Sydney delayed for days due to mechanical issues Singapore Baby died after mum took abortion pills and gave birth in toilet; coroner records an open verdict Singapore Jail for drunken man who shoved stranger into Singapore River, causing him to drown Business Tycoon Robert Kuok's daughter Kuok Hui Kwong appointed CEO of Shangri-La Asia Singapore Maid admits to abusing employer's year-old son on more than 20 occasions in 2024 Where: Stall 7, Kimly Coffeeshop, 06-48A Lucky Plaza, 304 Orchard Road MRT: Orchard Open: 11am to 8.30pm daily Tel: 9862-7740
Straits Times
4 days ago
- Entertainment
- Straits Times
Food Picks: Home Feaast Nan Yang Kopitiam brings Ipoh flavours to Chinatown
Find out what's new on ST website and app. SINGAPORE – Head to Home Feaast Nan Yang Kopitiam in Chinatown for a taste of Ipoh. The air-conditioned eatery – which seats 50 indoors and 24 outdoors – may have an oddly spelt name, but its Signature Moonlight Hor Fun ($8.90+) makes it worth a visit. The dish features thick rice noodles fried to order in a savoury, glossy gravy, topped with a raw yolk, pork lard croutons, crunchy Hong Kong chye sim, and a trio of proteins: two prawns, sliced toman fish and lean hind-leg pork. It arrives with unmistakable wok hei – smoky, silky and satisfying in every bite. Signature Moonlight Hor Fun at Home Feaast Nan Yang Kopitiam. ST PHOTO: HEDY KHOO Opened in February in a shophouse along Sago Street, Home Feaast Nan Yang Kopitiam blends Ipoh flavours with zi char-style cooking, led by head chef Alan Loh, 42, who hails from Ipoh. The Giant Curry Noodles ($18.90+) lives up to its name with a mountain of toppings: char siew, roast pork, lala, cockles, scallops on the half shell, prawns, sotong and tau kee. Diners can choose from yellow noodles, kway teow, bee hoon or mee kia (additional $1). The curry – made in-house from nine ingredients including galangal and lemongrass – is rich and complex, its creaminess balanced by a mix of coconut and evaporated milk. The curry is flavourful, but the use of frozen seafood such as scallops, sotong and lala dilutes its impact. The portion is overwhelming for one, and is better suited for sharing. Simpler versions such as the Roast Pork Curry Noodles ($9.90+) or the Two Combo Curry Noodles (char siew and roast pork, $13.90+) may offer better value. Home Feaast Nan Yang Kopitiam's Giant Curry noodles comes with a mountain of toppings that includes char siew, cockles and prawns. ST PHOTO: HEDY KHOO A new addition is the Thai-style Tom Yum Fish Chop Tossed Rice Vermicelli ($10.90+). Thick bee hoon is tossed in a housemade tom yum paste and topped with torch ginger flower, woodear mushroom, bangkwang, carrot and fried peanuts, and served with a crispy dory fillet. Despite its vibrant ingredients, the dish feels flat – simply spicy, dry, and lacking cohesion. Thai-style Tom Yum Fish Chop Tossed Rice Vermicelli Noodles at Home Feaast Nan Yang Kopitiam. ST PHOTO: HEDY KHOO What redeems the meal is the Home Feaast Egg Tart ($5.20 for two). The Portuguese-style tart features a croissant-like shell that is crisp and airy, encasing a smooth, wobbly custard of egg, milk and sugar – with a texture reminiscent of chawanmushi. Top stories Swipe. Select. Stay informed. Singapore July BTO launch to have over 4,600 balance flats, 2 BTO projects with under than 3-year wait Singapore Baby died after mum took abortion pills and gave birth in toilet; coroner records an open verdict Singapore Acute psychiatry services to be expanded across all healthcare clusters: MOH Singapore Alleged Toa Payoh cat killer and abuser handed new charge of torturing sixth cat Singapore 'Kpods broke our marriage, shattered our children': Woman on husband's vape addiction Singapore Asia-Pacific will need over 230k new pilots, 250k aircraft maintenance technicians by 2042: ICAO chief Business Tycoon Robert Kuok's daughter Kuok Hui Kwong appointed CEO of Shangri-La Asia Life National Gallery's revamped Singapore gallery spotlights more women and minority artists The Home Feaast Egg Tarts have a crisp shell encasing a smooth, wobbly custard. ST PHOTO: HEDY KHOO While the eatery also touts its Classic White Coffee ($3.50+, cold), brewed from Ipoh-imported beans, it disappoints. The drink is astringent and lacks the signature smoothness of Ipoh's white coffee. This is likely due to the addition of black coffee to the blend – a tweak perhaps meant to cater to local preferences for a stronger brew. For a more refreshing sip, go for the Ambarella Sour Plum Juice ($3.80+). Made from buah long long and sour plum, it is freshly blended with minimal syrup and no added water – tart, punchy and well-balanced. The Ambarella Sour Plum Juice is tart, punch and well-balanced. ST PHOTO: HEDY KHOO Where: 6 Sago Street MRT: Maxwell Open: 10am to 9pm (Mondays to Fridays), 8am to 9pm (Saturdays and Sundays) Tel: 8796-3827 More on this topic Food Picks: Cantonese-style chicken steals the show at The Teochew Kitchenette @ Keong Saik
Straits Times
18-06-2025
- Business
- Straits Times
Jia Li Seafood Soup in Tiong Bahru serves fresh-cut fish in housemade seafood broth
(Clockwise from top) Original Fish Soup With Grouper, Hakka Yong Tau Fu, Crayfish Seafood Soup With Red Grouper and Seafood Soup With Batang at Jia Li Seafood Soup. ST PHOTO: HEDY KHOO SINGAPORE – At Jia Li Seafood Soup, the broth does the heavy lifting. Each batch is simmered from scratch every morning using three old hens, pork ribs and a luxurious addition of dried scallops. Co-owner Derek Lai, 40, takes pride in not adding monosodium glutamate to his soups. One does not get that telltale thirst after finishing a bowl of the hearty broth. Tee por – high-grade dried flatfish from Hong Kong – is toasted, deboned and ground in-house at a central kitchen and added to the soup to deepen the flavour. Jia Li Seafood Soup has two other outlets in Upper Serangoon and Holland Village. Jia Li Seafood Soup at Tiong Bahru Plaza. ST PHOTO: HEDY KHOO There are three categories of soup: Crayfish Seafood Soup, Seafood Soup and Original Fish Soup. For each type, customers can choose from four kinds of fish – dory, batang, grouper and red grouper. Mr Lai, who is particular about freshness, sources his fish directly from wholesalers at Jurong Fishery Port. All the fish is sliced in-house. The eatery's top-tier combo is the Crayfish Seafood Soup With Red Grouper ($18.50 for small), which comes with three halved crayfish, five to six slices of red grouper cut to order, and three house-made pork meatballs. Tomato slices add brightness . Crayfish Seafood Soup With Red Grouper at Jia Li Seafood Soup. ST PHOTO: HEDY KHOO As red grouper is a prized and premium fish, the cooks do not pre-slice the meat, to keep it in optimal condition. The resulting cooked slices are bouncy with a briny sweetness. The Seafood Soup With Batang ($10 for small) includes two prawns, up to six slices of mackerel and three meatballs. The reddish tinge in the soup comes from the shells of fresh sea prawns, which are impressively deveined. Seafood Soup With Batang at Jia Li Seafood Soup. ST PHOTO: HEDY KHOO I am prepared to dismiss the Original Fish Soup With Grouper ($10 for small), which comes with five to six slices of fish, three meatballs and two tomato wedges, after the opulence of the other two soups. But the grouper holds its own, with a smooth, firm texture. Each fish lends its own flavour profile to the broth. Some may wonder why the soups come with no other greens apart from tomato wedges. Mr Lai says it is to avoid adulterating the broth and marring the sweet seafood flavours. For customers who prefer vegetables, optional add-ons include you mai cai and napa cabbage at 50 cents each. Apart from fish soup, the menu also offers Hakka Yong Tau Fu ($7 for seven pieces). The handmade items are stuffed red chilli, okra, bittergourd, brinjal, tau kwa, bell pepper and ngoh hiang. The filling is a blend of fish and pork paste, seasoned with tee por, and has a soft, bouncy texture. Quantities are limited daily. Hakka Yong Tau Fu at Jia Li Seafood Soup. ST PHOTO: HEDY KHOO Where: B1-135 Tiong Bahru Plaza, 302 Tiong Bahru Road MRT: Tiong Bahru Open: 10.30am to 9pm daily Hedy Khoo is senior correspondent at The Straits Times. She covers food-related news, from reviews to human interest stories. Check out ST's Food Guide for the latest foodie recommendations in Singapore.
Straits Times
18-06-2025
- Entertainment
- Straits Times
Cantonese crispy spring chicken steals the show at Teochew Kitchenette.
The Teochew Kitchenette @ Keong Saik opened in November 2024, offering dishes like the Crispy Spring Chicken (top right) and Granny's Tofu (bottom right). ST PHOTOS: HEDY KHOO Food Picks: Cantonese-style chicken steals the show at The Teochew Kitchenette @ Keong Saik SINGAPORE – Bak kut teh may be the signature dish at The Teochew Kitchenette @ Keong Saik, but the real crown jewel at the 60-seat zi char eatery – which opened in November 2024 – is the Crispy Spring Chicken ($42). Never mind that it is a Cantonese dish and must be ordered three days in advance – it is worth the wait. No artificial colouring is used in the marinade. The chicken is seasoned with salt for a day, then carefully bathed in oil. The skin is thin, crisp and tinged red from maltose, while the meat is satisfyingly juicy. Dipped in a housemade mix of five spice powder, salt and pepper, each bite delivers. The only letdown: The accompanying prawn crackers are soft and lack crunch. A slurp-worthy staple is the Seafood White Bee Hoon ($9 for regular, $13.50 for large). A medley of prawns, clams, cai xin, egg and bee hoon arrives in a pool of flavourful gravy. Seafood White Bee Hoon at The Teochew Kitchenette @ Keong Saik. ST PHOTO: HEDY KHOO A bestseller is Granny's Tofu ($11 for regular, $16 for large). Deep-fried oblongs of tau kwa are blanketed in a minced pork sauce lifted with fermented black beans and dried sole. Granny's Tofu at The Teochew Kitchenette @ Keong Saik. ST PHOTO: HEDY KHOO For vegetables, try the Sambal Kang Kong ($11 for regular, $16 for large) . The greens are deftly stir-fried – crisp yet coated in spicy sambal with the briny punch of dried prawns. Sambal Kang Kong at The Teochew Kitchenette @ Keong Saik. ST PHOTO: HEDY KHOO A zi char standard, the Sweet & Sour Pork ($14 for regular, $20 for large) has a bright tang from a mix of black and white vinegar and tomato sauce. Sweet & Sour Pork at The Teochew Kitchenette @ Keong Saik. ST PHOTO: HEDY KHOO The eatery offers two versions of steamed red grouper – Cantonese- and Teochew-style . Prices are $60 for a regular fish (550g to 600g) and $80 for a large (700g to 800g). I opt for the Cantonese-style Steamed Red Grouper ($60). The garnish of deep-fried ginger strips is overbrowned and the housemade steam sauce – heavy on dang gui – overpowers the fish, which is also slightly overdone. Steamed Red Grouper (whole) at The Teochew Kitchenette @ Keong Saik. ST PHOTO: HEDY KHOO Where: 26 Keong Saik Road MRT: Outram Open: 11am to 3.30pm and 5 to 9.30pm (Mondays to Saturdays), 11am to 3.30pm and 5 to 9pm (Sundays) Tel: 8338-7106 Hedy Khoo is senior correspondent at The Straits Times. She covers food-related news, from reviews to human interest stories. Check out ST's Food Guide for the latest foodie recommendations in Singapore.
