Latest news with #SesameOilChicken
Yahoo
01-05-2025
- Entertainment
- Yahoo
Ex-Singapore hotel staff brings family recipes to Malaysia with comforting claypot dishes & homemade ngoh hiang
If you find yourself wandering around the Hua Joo Park area in Kuching, keep your eyes peeled for a delightful new addition to the local food scene — Sylvester's Kitchen, nestled within Shi Ding Ji coffee shop. Freshly opened on 19 Apr 2025, this hawker stall marks the start of a fresh chapter for 61-year-old Sylvester Lim, who returned to Malaysia for good just last year. After nearly 3 decades of working in hotel service in Singapore, Sylvester decided it was finally time to turn his lifelong passion for cooking into something more — and so, Sylvester's Kitchen was born. For those who know him well, this new venture feels like destiny fulfilled. Throughout his years abroad, Sylvester was known among friends for hosting home gatherings with his cooking as the star of the show. Guests would often ask the same question: 'Why are you only serving and not the one cooking?' Sylvester's Kitchen serves up heartwarming, nostalgia-laden dishes that echo the comforts of home. Think sizzling claypot meals arriving straight to your table piping hot. Signature dishes include classic Braised Pork Leg (RM13) and Sesame Oil Chicken (RM10). There are also Curry Chicken (RM12) and Curry Pork Rib (RM13) — all available daily. Other must-tries are his personal favourites: the Stewed Pork (RM12) and hand-rolled Ngoh Hiang (RM10 per roll), made from a cherished recipe passed down by his late mother. Each roll is generously filled with a savoury blend of pork, prawn, onions, and crunchy water chestnuts. And for a tasty side, don't miss the Lady's Finger topped with homemade Sambal Udang Kering (RM8). Perfect for a kick of umami and heat to your palate. There's something undeniably special about food made with love and passion. So, if you're in the mood for soul-soothing flavours and a story behind every bite, head over to Sylvester's Kitchen with your loved ones. SG hawker brands to open in Macau 5-star hotel The post Ex-Singapore hotel staff brings family recipes to Malaysia with comforting claypot dishes & homemade ngoh hiang appeared first on
Yahoo
28-03-2025
- Business
- Yahoo
Jiang Jiang Bakery: $1 buns with unique flavours like berry char siew, red bean milk & salted egg
Neighbourhood bread shops are a great source of inexpensive snacks you can grab and eat on the go. That's the case for Jiang Jiang Bakery, a small and relatively new bakery brand that I discovered in Jurong Central. There has never been an instance when I passed by the bakery and didn't see any customers. Everything made sense when I noticed the nearby standee stating that all small buns cost just S$1 each for their opening promotion (unspecified end date). Even without the promo, everything looked affordable with prices starting from S$1.30. Are there any other Jiang Jiang outlets in Singapore? I looked it up and found out that the only other outlet is next to Ghim Moh Market which, while isn't too long a trip, would require some more trouble on my part. I would've taken my time to stare at all the available flavours, but the shop doesn't provide self-service. This meant I had to hasten my selection process, which I did under the pressure of being watched by the staff that picked and packed the goods for me. It was a pity I couldn't try the other interesting flavours like Lemon Cheese and Sesame Oil Chicken. Unfortunately, one only has so much stomach space (and a word limit) so I had to make do with six. Jiang Jiang serves 3 flavours of bolo buns: Original (U.P. S$1.30), Chocolate (U.P. S$1.40) and Coffee (U.P. S$1.30). As a coffee lover, I gravitated towards the third. Who doesn't love a bolo crust? The crackled exterior was the best part of the bun – perfectly crunchy and sugary with a warm coffee fragrance. Inside, the hollow of the soft bread was salty and buttery, creating a lovely contrast with the sweet crisp on the outside. Needless to say, it earned my approval despite it deflating the moment I tore it open. It would make sense to follow up this review with the other sweet ones. I instinctively reached for another of my favourites – the Salted Egg Sands Stick (U.P. S$1.40). I'm a fan of all things liu sha bao related, so I admit I was slightly biased towards this bun. The 'Sands' in the name was fitting, as the filling was grainy and resembled golden sand. The salty umami of the salted egg woven with the sweetness of sugar was yummy and went perfectly with the soft bread. My first reaction to the Red Bean Milk Stick (U.P. S$1.30) was confusion. 'Eh? Not red bean paste?' Instead of the classic dark maroon dousha you'd usually find in baos, the filling was white and dotted with intact azuki red beans. This turned out to be a spectacular choice. Using the cooked beans instead of the factory-made paste meant that it didn't contain as much sugar as if it were. The sweet milkiness with the soft nutty beans reminded me of the traditional red bean potong ice cream. I was however saddened that there wasn't as much as I would've liked; it was the equivalent of a puff with a measly layer of cream. Petite Krumbs: Ex hotel chef's hawker bakery has atas bakes from $2, long queues at 8.30am Now onto the savoury options, which could almost pass off as desserts if you ignored the meat. Jiang Jiang's Berry Chicken (U.P. S$1.50) was a curious flavour. The Chinese label could be directly translated to 'Hawthorn Char Siew Chicken', giving me the impression that it'd taste like haw candy. While there indeed was a slight fruity sweetness to the red-coloured meat, it didn't resemble the childhood snack. The honey barbecue flavour of the chicken spread throughout the fluffy bun, which had a glossy toasted thin crust. It was one of the better-looking buns and possessed an equally satisfactory flavour. In hindsight, I should've expected it given the way the staff kiapped the buns with tongs, but the Nyonya Curry Chicken Stick (U.P. S$1.30) was a little… squished. There wasn't much to see inside either; the bun didn't contain a lot of curry. Like the Berry Char Siew, it tasted sweet. The filling seemed to contain coconut cream, mashed potato and shredded chicken with hints of ginger and turmeric but sadly, it lacked spice even for me! I usually fear having too much spice but this could use a little more. The Mushroom Chicken Stick (U.P. S$1.30) was slightly soggy, so I assumed that the filling had produced some gravy. It had already penetrated the bun, leaving the bottom moist and flimsy. If someone had handed me the bun without specifying its components, I would've confidently claimed they were just mushrooms and vegetables. The filling only contained a few thin strands of chicken alongside the mushrooms and carrot shreds. An upside to this was its earthy and savoury flavour which helped cut through the sweetness overload from my earlier test subjects. I liked the buns as some were pretty unique and promising in flavour. Aside from the fact that most didn't contain enough filling, I'd say the quality of the dough and the ingredients were decent. In particular, I would like to compliment the Berry Char Siew Chicken and Salted Egg Sands Stick. These two candidates were exceptionally fluffy and kept their volume when torn open despite their softness. While not show-stoppingly spectacular, Jiang Jiang Bakery in Jurong West makes a good location for future snack runs. This S$1 bun promotion probably won't last, but there haven't been any signs of it ending so far and I'd like to use that opportunity while I still can. Who doesn't like cheap buns? Expected damage: S$1-2 per pax Sin Lee Huat Confectionery: Hidden old school bakery with 60c cakes & sweet potato bread The post Jiang Jiang Bakery: $1 buns with unique flavours like berry char siew, red bean milk & salted egg appeared first on
