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Yahoo
30-06-2025
- Entertainment
- Yahoo
TikTok food star reviews 'indulgent' takeaway on the coast
A viral social media star has praised the "indulgent" food at a coastal establishment. Sarah Hoirns opened Say Cheese at Beach Street in Felixstowe at the start of last year, serving up macaroni cheese loaded with a range of different toppings. The takeaway allows guests to pick and choose from a range of toppings or specials such Mac Attack which is crispy potatoes topped with mac and cheese, or the D Oh Double G which is the cheesy pasta topped with hotdogs, crispy onions, yellow mustard and ketchup. During a recent visit to the leisure hub on the Suffolk Coast, TikTok star Food Review Club tried the cheesy pasta offering. READ MORE: Sign up to the Eat Suffolk newsletter to keep up to date with the latest food and drink news Sarah Hiorns, owner of Say Cheese (Image: Sarah Hiorns) In a video, which has nearly 100,000 views across TikTok and Facebook, the reviewer tried a £15 portion of macaroni cheese and potatoes topped with crispy onions and bacon bits. "It's a delicious cheese mix, the mac is absolutely lovely, the crispy onions are great and the bacon bits are almost like small cuts of gammon," said the social media star. "This is a really good meal. It is quite indulgent and the portion is very filling." READ MORE: Customers can choose a range of different toppings for their macaroni cheese (Image: Sarah Hiorns) He gave Say Cheese an overall score of 7.9 out of 10 and stated he would have it again, although he noted he would prefer a stronger cheddar in the cheese sauce to give it even more depth of flavour. It is not the first time Food Review Club has tried the food at Suffolk restaurants and takeaways. He previously gave high praise to the award-winning Jus Winging It in Ipswich and said Big Bro Bao, which can also be found at Beach Street, was a "work of art".
Yahoo
29-06-2025
- General
- Yahoo
DAN CURRY RICE: New fusion curry rice under $6 with glistening crispy cutlets at Queenstown
Tucked among Michelin Bib Gourmand picks and long-time favourites at Mei Ling Market & Food Centre, DAN CURRY RICE is easy to miss. This new kid on the block, which opened just recently in Feb 2025, quietly dishes out their unique take on a local staple — curry rice. I had gone to Mei Ling Market & Food Centre for the famed Amoy Street Boon Kee Prawn Noodle just a few stalls down. But just my luck, they were closed. Hungry and hopeful, I wandered down the row and spotted a bright yellow signboard that piqued my curiosity. A quick Google search revealed rave reviews about their chicken cutlet and beef shabu curry rice… consider me SOLD. One of the owners shared that this isn't your typical Hainanese curry rice. It's a rojak blend drawing from Hainanese, Nyonya, Japanese and other influences. A little bit of everything, and a whole lot of heart. I kicked off my lunch with their Curry Chicken Wing Rice Set (S$4.50) budget meal. It comes with a generously-sized wing drenched in a rich, orange-hued curry gravy. This curry doesn't scream heat. Instead, it offers a gentle, lingering warmth and a medley of spices that lean savoury with only a muted, underlying sweetness. Thick and slightly gritty, the curry had a texture I can only describe as nyam nyam. The rice on its own was a touch dry, but once mixed with curry, it turned into a warm, hearty base that pulled everything together. I'd usually prefer a smoother gravy, but this pairing grew on me with every bite. Super addictive! DAN CURRY RICE doesn't fry their chicken wings, opting to stew them to the point where the meat slips off the bone with little effort, soaking up the spiced curry like a sponge. Not mind-blowing, but solid and satisfying enough. What truly rounds out the dish are the sides. Served in big, juicy chunks, the braised cabbage wasn't overcooked or mushy. It retained just enough bite and carried a gentle, natural sweetness that balanced out the richness of the curry. As someone who loves my veggies, I was overjoyed when my dining companion pushed her plate over and asked me to eat her portion of cabbage. Where a sunny-side-up usually sits, is a pile of scrambled eggs in its stead. This one had likely been left out for a bit, as it sat cold and had an almost rubbery texture. It brought a pop of colour to the plate and a bit of richness, but not so much in terms of seasoning or flavour. If done well, I imagine scrambled eggs to be an excellent pairing but for now, I'd have preferred my sunny-side-up. Indonesia Curry Rice: Long queues for highly raved Indonesian-style dishes by Chinese hawkers Unfortunately, the Beef Shabu Curry Rice has been removed the menu. What a bummer… But never mind that because the real showstopper was this Chicken Cutlet Rice Set (S$5.50). Each cutlet is fried fresh to order. I watched as the owner dropped the huge battered chicken into the fryer, the oil hissing and crackling away — a promising start! My friend and I were pretending to be mukbang-ers at the table, purposely crunching on the skin with our mouths open for the other to hear (I'll stop there). But yes, the crunch was that dramatic. The skin was glistening when it arrived, golden brown and crisp with just the right amount of oil. Bite into it, and you get that glorious crackle, followed by juicy, well-marinated chicken. For an added layer of heat and umami, dip a piece into their fiery sambal belachan. I appreciated how the curry wasn't slathered over the cutlet, because then you get to choose your own adventure with each bite. Like the chicken wing set, this plate also comes with braised cabbage and scrambled egg. Once again, you can't really go wrong with this combination. Perhaps it was a blessing in disguise that led me to DAN CURRY RICE. As someone who grew up with my ah ma's Nyonya cooking, this meal hit close to home. It reminded me of the special weekday nights she'd cook her curry chicken for the whole family — warm, savoury and comforting. The curry here leans that way too: homestyle and a little rugged in texture, yet full of heart. To be clear, DAN CURRY RICE isn't trying to be the best curry rice stall out there, and that's exactly why it works. There's a quiet honesty in what they serve, like they're not trying too hard to be something they're not. But that chicken cutlet? One of the best I've had. No question. Expected damage: S$4.50 – S$5.50 per pax We tried Singapore's best-rated Hainanese curry rice The post DAN CURRY RICE: New fusion curry rice under $6 with glistening crispy cutlets at Queenstown appeared first on
Malay Mail
25-06-2025
- Entertainment
- Malay Mail
Bukit Jalil's Soto King delivers a super satisfying bowl of ‘mee soto' with various toppings
KUALA LUMPUR, June 25 — In the world of Indonesian noodle dishes, mee soto tends to be eclipsed by bakso, its cousin with the bouncy meatballs. Once you taste a good bowl of mee soto though, you will agree with me that it's waiting in the wings to stage a huge comeback. That's why Soto King deserves a big pat on the back for giving this understated bowl a proper stage to shine. Opened in March, mee soto is celebrated with all kinds of toppings here, allowing you to create the ultimate bowl. It's not just chicken or beef, there's also an unheard of pairing with fried fish, in a bid to make this dish more inclusive. Bovine lovers can also enjoy variations with beef balls, tendon, tripe and brisket too. Soto Daging with tender sliced beef and beef broth is for beef lovers. — Picture by Lee Khang Yi Soto Ayam King (RM13) is the way to go for the traditional pairing of chicken with that broth layered with flavours from those earthy spices and herbs. Traditionally served with yellow mee, here one can go crazy with a whopping eight choices with your broth. Some are traditional pairings like the mee, nasi impit or compressed rice and even beehoon. Here, you get unusual yee mee or even pan mee, usually used in Chinese dishes. There's also rice and mee tarik too. The chicken broth has a warmth to it from the coriander and cumin seeds. It's topped with peanuts, bean sprouts, juicy chicken meat, begedil, chopped coriander and spring onions. Begedil is a must for this noodle soup, as that soft mashed potato patty mixed with that soothing broth, makes the whole eating experience even more pleasurable. Soto Daging (RM15) is for those who prefer a deeper beef broth, topped with tender slices of beef. Remember to squeeze the lime and add a dollop of their chilli kicap to change the flavour profile of your broth, infusing it with the spicy-sweet flavours, making it even more drinkable if you love tingly spiciness on the tongue. Dining is comfortable and even the service here is top notch. — Picture by Lee Khang Yi While the menu is dominated by the mee soto, one can also find Ayam Penyet and Mee or Nasi Kari Ayam here. Variations for pan mee are also served here, with soup, dry or the numbing mala flavour. Even the beef soup can be tweaked with mala. For weekdays, there's a set lunch ranging from RM16.90 to RM19.90, where one can select Soto Ayam King, Soto Bebola Daging, Soto Daging or Ayam Penyet with a drink and two pieces of fried wantans. As they start early, breakfast items like toast, nasi lemak, fried noodles and a Western fry-up can also be ordered. Located inside Aurora Place, it's comfortable air-conditioned dining, a must when you're slurping down that bowl of mee soto in this crazy heat. The restaurant is walking distance from Pavilion Bukit Jalil. — Picture by Lee Khang Yi Soto King, A-01-03, Aurora Place, Plaza Bukit Jalil, 1, Persiaran Bukit Jalil 1, Bukit Jalil, Kuala Lumpur. Open: 8am to 9pm (Monday to Friday), 10am to 9pm (Saturday and Sunday) Tel: 017-4691131 Instagram: @sotoking_0103 Facebook: Soto King * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems.
Daily Mail
17-06-2025
- Entertainment
- Daily Mail
Mystery surrounds 'huge' Woolworths news that foodies in the know are gossiping about
FEMAIL can confirm that a banana bread flavoured crumpet is soon set to arrive in Woolworths stores - but mystery surrounds the highly anticipated launch. Rumours of the new Golden Bakery Banana Bread Crumpets started circulating online in recent days, generating huge interest among crumpet fans. The news was first broken by Melbourne food reviewer Nectro Vlangos, who goes by the online name @NectoriousPapi, after he posted about the upcoming launch to his TikTok account. In a 17-second video titled 'New and Coming Soon to Woolworths', one of the featured product items that momentarily flashed on-screen was a product image of the new Golden Bakery Banana Bread Flavoured Crumpets. The brand's iconic crumpets have been reimagined with a 'banana bread' flavour, and are set to be sold in a packet of six square-shaped crumpets. According to the product label, the product is a 'new limited edition' variety and is 'made with real banana'. FEMAIL spoke to an inside source who confirmed that the upcoming product launch would be available for a limited item frame and would be sold in select locations. They were unable to confirm the exact launch date in stores. Golden were unable to be reached for comment by FEMAIL. But their own social media channels have thus far remained tight-lipped about the upcoming product launch. Nevertheless, the comments section of the @NectoriousPapi video were alight with excitement from Aussie shoppers interested in tasting the new breakfast hybrid food. 'I don't even like crumpets but banana bread anything, count me in,' said one shopper. 'Keen for the crumpets', added another. Rumours of the upcoming special variety crumpets also reached Facebook, revealed in one post that solely contained the six-word headline: 'Look what is coming to Woolworths'. The Facebook post attracted loads of replies from curious foodies, with some already planning how they can use the new 'game changing' item to level up their breakfast. 'This with butter and maple syrup will be next level!' replied one. 'I'm imagining spreading with butter and cinnamon sugar, added another. 'Pour some custard in the holes and air fry for a few minutes then drizzle with maple syrup,' suggested a third person. However, a few commenters expressed concern about the unusual flavour combination. 'I can't help but think these will taste like the 80s... When your sandwich got packed in the same lunchbox as your banana so everything tasted like banana,' read one laughing reply. 'Cannot put vegemite & cheese on banana crumpets, that ain't right,' said another. 'Does it taste like real bananas or does it have that yucky fake banana taste? I wouldn't mind trying it but depends what everyone else thinks,' questioned a third. George Weston Foods, the parent company of Golden Bakery, recently launched a quirky new advertising campaign under the slogan 'make every bite Golden'. Although the new campaign champions the classic Golden Bakery Crumpet, a spokesperson told B&T that the message was about inspiring Aussies to reimagine the humble crumpet with delicious new possibilities. 'Golden crumpets have always had a place at the table, and now we're giving people more reasons to bring them back, play with them, and make them their own,' said George Weston Foods marketing and innovations director Brett Grebert.
Yahoo
08-06-2025
- General
- Yahoo
Old Chong Pang 老忠邦五香虾饼: 42-year-old prawn fritters stall uses grandpa's recipe with homemade liver rolls
As a food reviewer, when you come across something that resonates with your taste buds, it leaves a lasting impression and remains etched in your memory. Old Chong Pang 老忠邦五香虾饼 was one such encounter — a stall I stumbled upon by chance while working on my Chong Pang Market & Food Centre guide. With the impeccable quality of its wu xiang xia bing, I found myself thinking about it constantly over the past 3 weeks. Alas, I journeyed back to Yishun to give the stall a well-deserved solo feature. Let's hope the quality remains consistent, though. The signboard may have the words 'Established since 1986', but the business actually has an even longer history, running for over 42 years! Owner, 40-year-old Zee took over the business from his dad who operated it at the now-defunct Old Chong Pang Market that got demolished in the 1980s. The recipes originated from Zee's grandfather. The stall has a selection of over 16 items, featuring a mix of house-made components and store-bought ingredients. Zee shared that due to rising raw materials cost and labour-intensive processes, they've had to source a few of their offerings from external suppliers. 'We have been making our ingredients by hand all along, but due to the current situation, we have to make adjustments,' he added. Upon ordering, the ingredients are fried on the spot. I chose a total of 9 ingredients, with 2 plates of bee hoon, which cost me S$21.80. In this day and age, is this considered expensive? Do let me know in the comments. Let's first talk about an ingredient that not every prawn fritter stall offers — the Liver Roll (S$1.30). The only other time I've ever tried this was at my all-time favourite stall, China Street Fritters. Bold statement coming up: the version here, hands down, beats theirs flat. The outer layer of the beancurd skin is extremely thin, perfectly fried, and crisp. It encased a flavourful, iron-rich liver filling that isn't dry, and possesses a multi-dimensional taste that's well balanced and tasty. The Egg Chestnut Pancake (S$1.30) was fried to a rich golden brown. While some may perceive it as hard and dry, it was neither. I slowed my bite with purpose, and was rewarded with a silky-smooth, eggy masterpiece layered with delicate nuances of water chestnut. The pale-yellow, spherical Prawn Cracker (S$1.70) intrigued the 3 of us. How could something be so crispy yet not oily? Though there wasn't any visible prawn on the cracker, each mouthful delivered a satisfying hit of umami. Hock Lian Huat Prawn Cracker: 24-hour stall serving economical bee hoon & wu xiang xia bing at CCK Now, let's talk about the pink Pork Sausage (S$6 for 2 pieces), AKA guan chang, an essential component that gives this dish its identity (in my humble opinion). While I've had better versions elsewhere, we felt this one was still slightly above average and decently tender. Dunking it into the sour chilli gave it a zesty kick, with a slow-building spice that creeps in shortly after. I also helped myself to a mysterious pink sauce that has captivated me since childhood. It's actually made from boiling water with pandan leaves, sugar, a touch of pink colouring and thickened with cornstarch (I finally Googled it!). The sauce was faintly sweet, but it wasn't as thick as I'd liked it to be. The Bean Curd (S$1.20) here is light and fluffy, disintegrating with the slightest pressure from your teeth. I also took a skewer of Balls (S$2.50) which came in a trio. They were sliced in half, deep-fried, and still managed to taste very good. The Potato (S$1.30) was, admittedly, a random impulse pick. Typically found in Indian rojak, it felt both interesting and oddly out of place on this plate. That being said, the 'outcast' tasted exactly as it should — comforting and familiar. The homemade Yam Roll (S$1.30) with slivers of shallots on its surface tasted a tad sweet, which also led us to initially believe that sweet potato was in the mix. Though the taste was alright, I couldn't help but feel that it didn't gel well with the other elements. The Spring Roll (S$1.30) tasted like any other generic popiah you find at an economic bee hoon stall — nothing to shout about. The Meatball (S$1.30) was also one of the better choices that I'd selected, with an unctuous meat filling and a crispy outer skin that hit the sweet spot. The (S$1.20) was just a simple, humble plate of stir-fried rice vermicelli with some beansprouts. Though the fine strands of bee hoon lacked any smoky wok hei — understandable, since they were pre-cooked and left sitting in a tub — they didn't clump together and still tasted pleasantly decent. The chilli really lifted it, giving it more punch and personality. Solid wu xiang xia bing stalls in Singapore are few and far between — you could count them on two hands. From my knowledge, there are probably just 2 or 3 other establishments in Singapore that hit the mark. I'm glad that I now have Old Chong Pang 老忠邦五香虾饼 to add to my recommendation list. If you do patronise, the highlights here are definitely the Liver Roll, Egg Chestnut Pancake, Prawn Cracker and Sotong Balls. In fact, while I was doing my feature here, 2 or 3 people came up to our table to ask where we got this lovely dish. That says a lot! Order delivery: Expected damage: S$7 – S$11 per pax Lao Zhong Zhong Fine Spice Stall: Handmade Teochew-style prawn fritters stall with over 70 years of history The post Old Chong Pang 老忠邦五香虾饼: 42-year-old prawn fritters stall uses grandpa's recipe with homemade liver rolls appeared first on
