Latest news with #HakkaLeipopo
CNA
23-04-2025
- CNA
On the taste trail: Malaysian-style thunder tea rice and fried yong tau foo after a scenic Punggol walk
This week's journey takes us through a scenic section of the North Eastern Riverine Loop in search of quintessentially Hakka classics like thunder tea rice and yong tau foo. Our roughly 50-minute, 4km walk begins at the western entrance of Coney Island near Punggol Settlement. Following the Punggol Promenade Nature Walk to Punggol Promenade Bridge, we'll make our way inland past the Wave Bridge and continue alongside Singapore's longest man-made waterway, the 4.2km Punggol Waterway. (Fun fact: Linking Sungei Punggol and Sungei Serangoon, it holds as much water as 200 Olympic-sized pools and is bordered by nearly 5,000 trees.) Don't miss the Kelong Bridge with its unique stilt design, a nod to Punggol's fishing village past. SAFRA Punggol is another prominent landmark before we cross the Adventure Bridge into Punggol Waterway Park. From there, it's just a short 5-minute stroll to Hakka Leipopo at One Punggol Hawker Centre. The brainchild of Kumiko Tan, 44 and her husband Khoo, also 44, their brand was built on family memories. 'I was originally a piano teacher, but my journey into Hakka cuisine began because of my husband. He has always loved lei cha fan (thunder tea rice) since childhood, but he could never find the exact taste he remembered,' Kumiko shared. It wasn't as simple as asking for the recipe from her mother-in-law, who did not have anything precise written down. 'She told me, 'I don't remember – I just agak-agak (estimate)',' Kumiko said, adding that her mother-in-law also used to grind ingredients the traditional way with a guava stick in a stone bowl. Khoo helped her when he was younger, which made his yearning for his favourite childhood dish all the stronger. It took Kumiko two years of experimenting to capture the nostalgic taste Khoo and his Hakka mother could be proud of. Both husband and wife are originally from Johor Bahru, which explains why Khoo couldn't satisfy his lei cha fan craving here in Singapore. 'Our lei cha fan is more Malaysian-style because we use dried shrimp (hae bee), not ikan billis. We have to fry the hae bee at a very high temperature to make it crispy, but not oily,' Kumiko revealed. As for her mother-in-law's pestle and mortar, Kumiko has since inherited it for home use, a symbol of her husband's heritage and her hard work. Encouraged by friends, she first began selling lei cha fan as a passion project in 2019, arranging customer pickups with her two young children in tow. 'One was a baby back then, the other was about six years old. I would use our stroller to deliver the lei cha,' Kumiko said with a laugh. The COVID-19 pandemic turned out to be a blessing in disguise for the couple. Homesick Malaysians and other housebound customers boosted demand, prompting Khoo and Kumiko to open their first Hakka Leipopo stall in December 2021. Available in white rice, brown rice, or low-carb rice-free versions, their lei cha fan is a riot of textures and tastes. Toppings of salty-sweet chye poh (preserved radish), cabbage, roasted peanuts, toasted sesame seeds and crispy hae bee add a deeply savoury crunch. Kumiko takes particular pride in her fresh vegetable selection, lovingly fried with garlic and hae bee for fragrance. There's chye sim from Cameron Highlands ('because it's not bitter and the taste is better'), French beans ('sweeter and crunchier than long beans'), and what she calls non-negotiables for authenticity – tau kwa (firm tofu) stir fried with leek and pucuk manis (mani cai, or sweet leaf, which is 'a must for its sweet aftertaste'). My order of brown rice lei cha fan cost an extra 50 cents – fair trade for more fibre and nutrients. Digging into my colourful garden in a bowl, I discovered it was essentially two meals in one. Kumiko and Khoo recommended I enjoy it 'dry' first, then with the herbal soup, or 'tea'. True to its name, it certainly brought the thunder. A tasty green tempest of mint and Thai sweet basil blended with roasted peanuts, the smooth and creamy lei cha paste came alive with a splash of hot water. 'We use more peanuts to balance out the herbs, so the taste isn't so strong,' Kumiko explained. 'Ours is more harmonious because we don't over-emphasise any of the ingredients.' The soupy downpour of hot thunder tea transformed crunch into lush, porridge-like comfort, flooding the bowl with layers of flavour. Rich nuttiness from the brown rice, sesame seeds and peanuts mellowed the greens, leaving behind just a gentle, healing whisper of herbs. Bonus: You can take the thunder home too – Hakka Leipopo's signature lei cha sauce comes in handy sachets (S$12 for eight). The lei cha fan was more than nice, but I also needed a little naughty. Enter another Hakka classic: Yong tau foo. Each indulgent piece – brinjal, bitter gourd, tau kwa, tau pok (tofu puff) and tau kee (bean curd skin) – was generously stuffed to bursting with a juicy, chunky mix of fresh minced pork and mackerel, then deep-fried till golden and crisp. For dipping, their house-made garlic-vinegar-chilli sauce was aromatic and addictively spicy. It was so good I eschewed tradition and I shamelessly swirled some into my lei cha fan too. Individual pieces of yong tau foo cost S$1.20 each, but for big eaters, the Set B combo of lei cha fan with yong tau foo (S$11.70) offers more bang for buck. 'It gives you seven pieces of yong tau foo – buy six, get one free – so it's more worth it,' Kumiko agreed. After enjoying the storm of thunder tea flavours, that was the silver lining. Despite using costlier, high-quality ingredients, prices are kept wallet-friendly. 'We've maintained the price of lei cha fan (with white rice) at S$5. I think it's quite reasonable for a big portion,' Kumiko enthused. 'Because there are many vegetables, it's like good fortune. So on the seventh day of Chinese New Year, it's considered auspicious to eat lei cha.' A fitting sentiment for their Punggol location – in Malay, the name refers to the act of hurling sticks into trees to harvest fruit. Just like the neighbourhood, Hakka Leipopo's story is rooted in a bounty of flavour and family history. Kumiko and Khoo have been together since they were 16 and nearly three decades on, their desire to spread their shared Hakka heritage through home-style dishes – just like Popo (grandma) used to make – has blossomed into something special. From a humble home-based business to three thriving stalls in Bukit Merah View, Anchorvale Village and One Punggol, their journey has been a true labour of love. But they're not done yet. 'We hope that we can expand,' Kumiko confided. 'Just one more stall!' With loyal customers who have supported them since the stroller delivery days and a Singapore Enterprising Hawker Award under their belt, their future looks as abundant as their food. Hakka Leipopo is located at One Punggol Hawker Centre, #02-26, 1 Punggol Drive, Singapore 828629. It's open 10am to 4.30pm on Thursday; 10am to 7.30pm on Tuesday, Wednesday and Friday through Sunday. It's closed on Mondays.
Yahoo
17-02-2025
- Business
- Yahoo
11 must-try spots in Redhill to feast on the heartland's best eats
The Redhill vicinity is a unique place in the Central-South region of Singapore, blending old and new to create a vibrant neighbourhood shared by both the older population and younger generations. Amongst its mature estates and more modern buildings, you'll find plenty of eateries and stalls that make this part of a country a true food haven. Here are 11 spots in Redhill to feast on the best that the heartlands has to offer. Abundance has quickly grown to become one of Singapore's most popular Taiwanese-inspired restaurants, though did you know that the business made their humble start under a HDB in Redhill? To date, this is one of my favourite restaurants in the country, with a menu full of tantalising Taiwanese dishes and even unique alcohol offerings. Yolk Fried Rice (S$19) is one of my top picks, comprising beef short ribs, an onsen egg, beef fat and truffle. No joke, the (S$7.90) is one of the best gua baos I've ever had, even when compared to ones I've tried in Taiwan. The braised pork simply melts in the mouth, and the liberal amount of peanuts adds tons of points too. Other dishes not to be missed are the Beef Noodles Soup (S$16.90), Red Hot Chilli Dumplings Noodles (S$9.90), Golden Chicken (S$13.90) and Balsamic Vinegar Fries (S$10). It's no wonder why Abundance is so dang popular. 63A Lengkok Bahru, #01-378, Singapore 151063 +65 8032 1880 Daily: 11am – 10pm | | Hakka Leipopo is probably one of the best lei cha stalls in the country. The business, which was founded by an ex-piano teacher, initially began as a home-based operation, before transforming into a brick-and-mortar store within Bukit Merah View Food Centre. The menu is simple, offering either Hakka or Hakka Yong Tau Foo at S$5 and S$7.20 respectively. Each bowl of lei cha comes with a heaping pile of toppings, featuring a medley of finely chopped vegetables, peanuts, tofu bits and surprisingly, hae bee in the place of the typical ikan bilis. Each element had a hand in lending the dish a pronounced earthy profile. The tea soup is the standout of this dish, with a savoury and layered flavour profile that was rich and complex in the best way possible. Lei cha lovers, you won't regret making the trip down for this. 115 Bukit Merah View, #01-61, Singapore 151115 Mon to Sat: 9.30am – 3pm Closed on Sun | The famous Redhill Pork Porridge is where you'll find comforting bowls of Pork Porridge for either S$4 or S$5. You can also opt to add on extra ingredients like an Egg (S$0.50), (S$1.20) and Pork Slices, Meat Balls or Pork Liver for S$1.50 each. Despite its plain appearance, each spoonful of the porridge is flavoured by the pork broth and ginger it is cooked in. The dish also comes with chewy pork liver and pork balls. If you're a lover of runny eggs, be sure to add an egg for an extra tasty dish. Simply mix the egg into the porridge to transform it into a creamy golden concoction. 85 Redhill Lane, #01-90, Singapore 150085 Mon to Sat: 6am – 1pm Sun: 6.30am – 1pm Hock Shun Traditional Homemade Curry in Redhill is the perfect spot to visit for some old school chicken curry. Each curry is served in a claypot, and you get to choose whether to pair your curry with white rice, turmeric rice or bread. The signature Home-made Claypot Curry Chicken Drumstick (S$4.50) is thick, buttery, aromatic and mildly sweet with an underlying taste of a wide array of spices. It also boasts a glossy and luscious texture, making it simply irresistible. The chicken within is tender too, though the star is undoubtedly the curry itself. The Bread (S$0.80) is the perfect pairing with this dish— its fluffy interior and crispy outer crust made it even more tantalising when dipped into the curry. 85 Redhill Lane, #01-66, Singapore 150085 +65 9145 8876 Daily: 9am – 9pm The super popular Uncle Peter Hokkien Mee can be found within the Meet@55 coffeeshop in Redhill, and is so loved by residents that it often sells out. With only one item on the menu, you won't have to struggle to pick what you want to have. The Signature Prawn comes in at S$5.50, though you may opt for a bigger portion at S$6.50. They also have other variations like Signature Prawn with (S$8.50/ S$10.50) and Signature Big Prawn (S$18.50). This semi-wet plate of hokkien mee has traditional old-school authenticity— prawn heads and shells are simmered for 4 to 8 hours to make the prawn stock extra umami. 55 Lengkok Bahru, #01-387, Singapore 151055 +65 8616 4953 Daily: 10am – 7.30pm Desert Dessert is certainly far from deserted— this quaint cafe in Redhill serves a variety of tantalising desserts, including gelato, sliced cakes, croffles and waffles. A scoop of gelato will set you back S$5.50, with flavours like Triple Choco, Honeycomb, Strawberry Cheesecake and Earl Grey Lavender. The S$6.50 flavours, on the other hand, include Sea Salt, Pistachio and Mint Chip. The assortment of sliced cakes are my personal pick. The Pistachio Strawberry Cake (S$9.50) is nutty and light with a bit of tanginess from the strawberry jam. Some of the other cakes available to try are the (S$9.50), Strawberry Short Cake (S$9.50), Chocoreo Crunch (S$8.50) and Basque Burnt Cheesecake (S$8.50). For something warm, try the Classic Croffle (S$5.50 for small, S$10.50 for large) or the Dark Chocolate Belgian Waffle (S$7.50). 63B Lengkok Bahru, #01-350, Singapore 152063 +65 9037 8509 Daily: 11am – 11pm | 10 must-eat food spots in Clementi from Singapore's west side Cafe Fufu has a pretty simple menu, consisting of a few pizzas, pastas, starters and desserts. They are most known for their assortment of pizzas, including flavours like Pizza Fufu (S$18 / S$28), topped with tiger prawns, coriander pesto, chilli, pine nuts and semi-dried tomatoes, and Duck (S$36), made with duck leg confit, polenta crust, rosemary, spinach and semi-dried grapes. Dig into one of 3 pasta options: the Woodfired Grilled Vegetable Pasta (S$16), Crabmeat Pasta (S$18) or Salmon Pasta (S$18). Psst, on weekdays, Cafe Fufu has a lunch promo in which you can enjoy a flatbread pizza or pasta with homemade ice lemon tea for just S$15++! End your meal with the tasty 6-Minutes (S$12) or the Sticky Chewy Valrhona Chocolate Cake (S$10). 63B Lengkok Bahru, #01-362, Singapore 152063 +65 9722 9070 Fri: 11am – 10pm Sat: 9am – 10pm Sun: 9am – 4pm Closed from Mon to Thu | At The Living Room Eating House, be treated to a host of comforting local dishes within an air-conditioned environment. You'll be able to find all sorts of popular Singaporean fare here, like (S$2.80 / S$4.50), Meatball & Century Egg Congee (S$5.30), (S$5) and Chicken Cutlet (S$5.50). The Pork Ribs Prawn Noodle (S$9.80) comes topped with tender pork ribs. I opted for the dry option, and got to enjoy the robust, flavourful bowl of prawn soup on the side. The Signature (S$7) is an option for people who prefer the soft, silky texture of mee sua— it also comes with the same aromatic prawn broth and pork ribs. I loved the Braised Pork & Chicken Cutlet Curry Rice (S$8.50)— the braised pork was so tender and fatty while the chicken cutlet was crisp and soft. The curry was so fragrant and packed full of flavour too. 400 Lengkok Bahru, Singapore 159049 +65 9622 7723 Daily: 7.30am – 5pm | The Peranakan Restaurant stands out from its neighbouring shops in Redhill due to its gorgeous storefront. This authentic restaurant is helmed by Executive Chef Raymond Khoo, using recipes handed down by the Nyonyas and Babas in his family. The Experience (S$108 per pax) is the ultimate Peranakan meal, including an assortment of starters, mains, dessert, free-flow Blue Pea Flower Drink and Keropok Belingo w/ Sambal Belachan. Dishes to look forward to in this set are the Soup w/ Brandy, Ayam Buah Keluak and Beef Rendang w/ Serunding. A la carte options are available too. Enjoy some tasty Prawn (S$15) or Nasi Ulam Dulu Kala (S$17) as your starter before moving on to mains like Curry Chicken (S$15) and Prawn (S$22). 57 Lengkok Bahru, #01-477, Singapore 151057 +65 8023 4345 Daily: 11am – 9pm | | Wuming Hainanese Chicken Rice is a chicken rice lover's dream. Aside from enjoying individually portioned mains here, you can also order a whole chicken for S$36, or half a chicken for S$19. The Chicken Rice Set (S$7.60) comes with a plate of tender chicken doused in sauce, fragrant rice, stir-fried veggies and soup. I opted to add extra meat for S$2.50, and was treated to a double portion of chicken. This is an example of chicken rice done exceptionally well, with flavour popping in every bite. For those who aren't fans of rice, the eatery also offers noodle dishes like Curry Chicken Noodle (S$6.50), Roasted Chicken Noodle (S$5.60) and Chicken (S$6). 75D Redhill Road, #01-110, Singapore 154075 +65 8380 3559 Daily: 10am – 9.30pm Yi Qian Private Dining within Thye Hong Centre serves up Teochew and Cantonese cuisine with dishes that range from affordable to slightly more bougie. Begin your meal with a tasty appetiser like Crispy Eggplant with Pork Floss (S$9.80) or Deep-fried Sea Cucumber Cube with Pepper and Salt (S$48) before moving on to mains like the Peking Irish Duck (S$50 for half, S$98 for whole) and Sauteed Beef Cube with Sliced Garlic (S$36). The huge selection of seafood will leave you spoilt for choice. Indulge in Teochew style live seafood like Mantis Prawn (S$30 for 6 pieces) and Cockles (S$18 per portion), or get some Braised Supreme Shark's Fun (S$108) to savour. Other seafood dishes are the Sauteed Scallop with Asparagus in XO Sauce (S$38), Deep-fried Prawns with Cereal (S$36) and Wok-fried Grouper in Hot Stone (S$38). 2 Leng Kee Road, Thye Hong Industrial Centre, #01-04, Singapore 159086 +65 6513 6377 Daily: 11.30am – 3pm & 6pm – 10.30pm | 10 stalls you must try at the new double-storey Margaret Drive Hawker Centre The post 11 must-try spots in Redhill to feast on the heartland's best eats appeared first on
