June 22, 2017


by Brenda Tan

SCHOOL lunch times have been in the news – why are our kids having their mid-day meal so late?

I’ve taken to preparing a packed lunch for my daughter. It takes me 10-15 minutes in the morning.

I invest in good thermal food containers that keep food hot or cold for a long period. I also plan a weekly menu so that I’m not usually stumped for what to cook for her. Moreover, this menu is a guide that gives me flexibility. If we have lots of leftover from dinner, I can simply reheat and pack it for her as lunch. I also take note of her favourite foods and what works well for her meal and what don’t, so that the meal can be refined.

Here are some tips and tricks, and recipes, for packing a lunchbox meal:

Tips for packing school lunch

Tip #1 – Prepare the food container

To ensure that the thermal food containers are at their optimal temperatures, put in boiling water and seal the container while cooking. Then, when the food is ready, pour away the water before putting the hot food into the container. Do likewise using ice cold water for cold foods.

Tip #2 – Calculate nutritional value over a whole day rather than in one meal

While I try to ensure that the lunch follows recommended food groups and servings, sometimes it’s difficult to do so with a packed meal. It’s easier to remember that if the kids do not get their serving of fruits and vegetables at lunch, they can do so in a snack when they get home.

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1. Japanese cold noodles with dipping sauce

Image from Brenda Tan's Facebook page.
Image from Brenda Tan’s Facebook page.

My children’s number one favourite and very easy to make.


Soba noodles (or udon noodles)
Katsuo Atsukezuritsuyu (soba sauce)

  1. Cook the noodles in boiling water for about 5 minutes.
  2. Cool the noodles in ice water.
  3. Strain the cold noodles and put it into a cold food jar. Garnish with sesame seeds and cut seaweed.
  4. In a watertight container, dilute soba sauce with water.
  5. Kids can either dip the noodles in the sauce or pour the sauce over the noodles to eat.

I purchase the noodles and sauce from Daiso or from any Japanese supermarket.


2. Fried rice

Image from Brenda Tan's Facebook page.
Image from Brenda Tan’s Facebook page.

It’s easy to prepare the ingredients ahead and store it in the fridge. Cooking the fried rice takes only a few minutes and the rice keeps its heat very well for lunch as a balanced meal.


Leftover rice
Leftover meat from dinner, diced (or marinated raw meat, diced)
Leftover vegetables from dinner, diced (or frozen vegetables)
1/2 onion, chopped
1 egg

  1. Heat up oil in a frying pan and fry the chopped onions. If using raw meat, cook the meat when the frying onions turn fragrant.
  2. Add the rice and stir-fry to break the rice up. Add the leftover ingredients or the frozen vegetable. Fry and mix the ingredients well.
  3. Move the rice mix aside and crack the egg into the frying pan. Stir-fry the mix again and incorporate the egg.
  4. Add pepper and salt to taste.
  5. Put into a warm food jar.

A variation to fried rice would be to make rice pancakes. Leftover rice and frozen vegetables are mixed with eggs into a batter, with a little salt and pepper. The batter is spooned into small round pancakes on a hot frying pan to cook. When the rice-and-egg batter firms up, the pancake is flipped and is done.


3. Noodle soup

Image from Brenda Tan's Facebook page.
Image from Brenda Tan’s Facebook page.

Noodle soup is easy to prepare ahead and delicious for lunch. The trick is to keep the soup hot in the thermal food jar and to add it to the noodles and vegetables when it is time to eat. My daughter found it easier to pour the hot soup into the noodles so I usually pack the noodles in a lunchbox that can accommodate the soup. This meal is good for older kids as it might be difficult for younger children to deal with hot soup.


Cooked noodles
Leftover soup broth from dinner or use chicken stock for the base
Slices of fish cake
Leafy vegetable like chye sim, cut into one-inch pieces

  1. Boil noodles and vegetables until cooked. Drain and put these in a lunchbox.
  2. If using chicken stock, fry some chopped onions and garlic before adding the stock to give the soup more flavour. Add the fishballs and fish cake slices. When the soup boils, pour it into a thermal food jar.


4. Spaghetti aglio olio

Image from Brenda Tan's Facebook page.
Image from Brenda Tan’s Facebook page.

Another favourite of my kids, this only requires three basic ingredients:

Olive oil (enough to coat cooked spaghetti, about 2 tablespoons)
Minced garlic (usually half a teaspoon for one portion)

  1. Cook the spaghetti in water, with some salt and olive oil added.
  2. While the spaghetti is almost done, in a separate large frying pan, fry the minced garlic in the olive oil on medium heat until fragrant.
  3. Drain the spaghetti, leaving about 1 or 2 tablespoons of its water with the noodles.
  4. Add the spaghetti and water to the frying pan. Stir to combine well with the garlic. Add salt and pepper to taste.

Depending on the kid’s request or whether I have the ingredients on hand, I sometimes add chopped tomato or mushrooms, or even bacon to the spaghetti.


5. Easy macaroni and cheese

Image from Brenda Tan's Facebook page.
Image from Brenda Tan’s Facebook page.

Another family favourite, but for packed mac & cheese in the morning, I make a “cheater” version.


Elbow macaroni (or fusilli pasta or any kinds of pasta)
Evaporated milk
Cheddar cheese, 1 slice


  1. Measure how much pasta could fit into the container. Then pour enough evaporated milk to cover all the pasta. If you don’t have evaporated milk, just use plain milk. The evaporated milk gives a creamier texture to the mac & cheese. Pour out the pasta and milk into a microwave safe dish and heat it up for about 2 to 3 minutes. (You don’t have to fully cook the pasta as it will continue to cook in the thermal jar for the next 4 hours.)
  2. If you don’t have a microwave, just estimate the amount of pasta and evaporated milk you’ll need. Boil the pasta (using water) until it is semi-cooked. Drain it and then continue cooking the pasta in the evaporated milk.
  3. Add a slice of cheddar cheese to the dish and stir to mix well. If the milk dried out too fast, just add milk or water to the dish. Add salt and pepper, dried herbs like oregano or basil, to taste.
  4. If using the microwave, put the dish back into the microwave for another minute to melt the cheese. If using the stove, just make sure to stir the cheese into the pasta until it’s melted.
  5. Put the mac & cheese into a thermal jar for it to continue cooking.


Easy and healthy snacks

These are easily packed into small lunch boxes for the kid’s breaks:

  • Nuts (eg. almond, peanuts, cashews). Buy in larger quantity. Pack the amount desired into the kid’s airtight lunch boxes to reduce waste.
  • Fruits (eg. grapes, apple slices, blueberries, strawberries, cherry tomatoes, kiwi fruit, melon, bananas). Fruits tastes better if cooled and kept in a cold thermal jar. For small fruit items like grapes or blueberries, it may be faster for the kid to eat them if they are skewered on a food pick.
  • Cooked chickpeas. I buy this in a can, drain the water and heat it up in a microwave with water and a stick of cinnamon. The chickpeas are then cooled before packing them into a lunch box.
  • Vegetables (eg. celery sticks, carrot sticks, cucumber sticks, corn cup).
  • Cheese sticks or cheese cubes. To ensure cheese keeps well, I usually put them in cold thermal jars.
  • Hard-boiled eggs. To make it fun, I usually use an egg mould to shape the eggs.
  • Sandwiches and buns. These are great stand-by for a quick snack box.


Read our other stories on primary school late lunches:

Why do our primary school kids have such LATE lunches?

MOE responds to lunch break story


Featured image by Pixabay user yujun. (CC0 1.0)

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by Michelin Guide Singapore

2016 has come and gone and with it, trends that delighted many, tantalised others and horrified some. What connects them all is the undeniable current of which these ideas flow: from city to city, from North America to Asia and vice versa.

After all, F&B head honchos often look across the world for inspiration. When a small gourmet butcher in Manhattan starts offering dry aging services for example, other businesses halfway across the globe are inspired to do the same. When a mixologist takes out spirits from his concoction as a challenge to create the same body without the alcohol, others too might be tempted to take up the task.

It’s almost like a butterfly effect that culminates into a trend. Here’s 10 to look out for this year.

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From left: Dominique Crenn, Alex Atala, Alain DucasseFrom left: Dominique Crenn, Alex Atala, Alain Ducasse


2017: A new breed of chefs
Chefs have long gotten rid of toques – the tall white hats that defined their occupation – but that has brought forth a thought leader who wears many hats. They are now entrepreneurs, sociologists, even designers and food scientists. It’s the direct result of two phenomena: chefs gaining prominence across the media with documentaries and Netflix series that highlight their philosophies, as well as more opportunities to collaborate. Think along the lines of communities like the Grand Gelinaz! Shuffle which sees big names like Alex Atala, Alain Ducasse and Dominique Crenn putting their heads together with a mission to impact not just how we eat, but how we think about eating.


Passage to India – via Tapas
Indian cuisine has always been about its bold and proud food that you enjoy digging into with your hands. Now, imagine tucking into crispy poppadoms and dipping them into delicate little cups of spiced potato and chickpea curry. This is Indian food done tapas-style, over at award-winning Irish chef Liam Tomlin’s Thali restaurant in Cape Town, South Africa. Over in London, new restaurant Bombay Brunch on Croyden Street follows the idea of turning traditional Indian fare into bite-sized portions. “Generally, people are used to having a curry, rice and naan. But here, we want people to take a bit of everything,” says restaurant manager JaiminShukula.


A dish from two-Michelin-starred Shisen Hanten
A dish from two-Michelin-starred Shisen Hanten


Sichuan uprising
Cantonese fare has defined Chinese food in many of the world’s cosmpolitan cities so far. But the hot and sour flavours of Sichuan cuisine are fast on the rise. In 2016, Café China in the heart of Midtown, Manhattan, was awarded one star by the Michelin Guide to New York City for standout dishes like a succulent Chungking chicken that comes with a generous amount of dried chillies. In Singapore, Shisen Hanten became the highest Michelin-awarded Chinese restaurant with two stars for its mastery of Sichuan’s complex flavour profile that comes through in the mapo tofu, a deceptively simple dish.


The rise of the “Grocerant”
Grocery stores are grocery stores and restaurants are restaurants – except when the two meet and gives rise to “The Grocerant”. It’s a space where restaurants sell fresh produce that they cook with or where grocery stores have chefs to whip up meals for shoppers.While some might find the portmanteau cringe-worthy, more and more of such concepts are popping up in cities around the globe. One such is Eataly which started in (surprise surprise) Italy as far back as 2004 but now has branches from New York City to Sao Paulo and even Seoul. Closer to Asia, Plentyfull – an all-day restaurant in Singapore which has a small section stocked with produce brought in by Little Farms has just set up a shop in a shopping mall no less.Perhaps the fusion of the two was inevitable. After all, the US last year alone saw consumer spending in restaurants outstrip grocery stores fuelled by millennials who are more willing to shell out money for food rather than produce.



Gourmet butchers that do more than just, well, butcher
Butchers these days do more than just chop and carve. Thanks to advanced technology, the hardware for preserving and ageing meat means sleeker outfits with fancy chiller cabinets that display rows of hunky loins ripe for picking. At Salt and Time in Austin, Texas, for instance, the butcher shop offers full services from curing, smoking and dry-ageing meats, as well as classes on sausage-making and meat-curing. Over at Provenance in Notting Hill, London, the cool grey-and-brick butcher’s shop run by a group of young Kiwis and English provides ready-to-go charcuterie platters and marinated meats.


Vegetables as comfort food
While vegetables continue to star in haute cuisine, expect more vegetarian options in the form of comfort fare this year. Think cauliflower steaks – you’ll find this on the menu at Park Avenue in New York City – or a heaping plate of pasta made from shredded courgettes and butternut squash. Then of course, there’s ABCV by Jean-Georges Vongerichten of three-starred Jean-Georges. Far from the daintily plated morsels on fancy plates, the casual eatery will be serving up comfort fare like dosas, crepes and even rice with lentils.Elsewhere, the rise of vegetable butchers – Yam Chops in Toronto and Suzy Spoon’s in Australia – who share tips on how to cook, carve and basically appreciate your vegetables, also makes it easier to find more ways to get creative and using new techniques to kick up the flavour quotient. Need a good alternative to bacon bits? Try lightly smoked coconut flesh sliced and diced that’s as delicious as it’s healthy.


A Bowl of Pho in Vietnam
A bowl of Pho in Vietnam
Vietnamese food finds new fans
Ramen has had a passionate cult following in the West for years now but hot on its heels is Pho, the humble Vietnamese streetside dish. The dining culture is the same: noodles in a broth topped with slivers of meat slurped on with chopsticks but with the addition of fresh herbs.This familiar mode of eating means it’s easily being taken up in the West while gaining a whole new breed of passionate fans across the world. How else can anyone explain the furore that ensued when a US magazine featured a non-Vietnamese chef educating the masses on how to eat pho earlier this year? And who could forget that viral image of outgoing US president Obama sitting on a blue stool with chef Anthony Bourdain in a Hanoi restaurant with a bowl of pho in front of him, right hand cradling a beer. Those of us looking for healthier options to ramen without sacrificing the familiar comforts can surely toast to that.


The bowl becomes the plate
Acai bowls, power bowls, grain bowls. All these ideas are coming to a head this year as more people are opting to use bowls over plates either in eateries or at home.It could be the way we eat that has become a little more relaxed – think TV dinners or at a party when a bowl is clearly superior to avoid spillage, but at least one academic claims that the tableware that holds our food influences how we perceive its taste.

“I certainly believe that the plateware we use to eat from plays a role in what things tastes like,” says Charles Spence, head of the Crossmodal Research Laboratory at the University of Oxford in a BBC interview. “Everything from the texture, the temperature or the feel or the plateware or bowl can fit into this.”

A dish from Twenty Four Seasons
A dish from Twenty Four Seasons


More Korean traditional fine dining
For so long, going out for a Korean meal meant heading to a cosy mom-and-pop joint where the atmosphere is convivial, the service is almost family-like and the ban chan (side dishes) keeps coming until you’re too full to move. Yet a paradigm shift has occurred in the Korean dining scene since the Michelin Guide landed in Seoul late last year.The spotlight has shifted to Korean fine dining – an idea that even Koreans themselves don’t seem to take fondly to, at least at first. We’re not talking about modern interpretations of Korean dishes here, but of chefs digging into the historical roots of the cuisine and bringing forth philosophies for the modern diner.Chef Kim Byung-Jin of three-starred Gaon for instance, has spent his entire career studying the essence of Korean cuisine and believes it to lie in its natural simplicity. “Many Koreans still think that a full-on spread comprising as many dishes as possible is the way to serve guests,” says the chef. “Although the visual impact of it may wow the guests at first, in the end, not one dish stands out. When there is a story to be told and that story is narrated in a way that connects the chef with his guests, then that to me is fine dining.”



Mocktail Mixology: No longer mocked at
It’s no secret that cocktails – no matter how well done – pack on the calories. But a night out might just be easier on the body this year as more bartenders turn their attention to elevating mocktails and stirring up delicious and healthy non-alcoholic drinks. Think the use of cold-pressed juices, fresh citrus fruits and light sweeteners like birch syrup which comes with an earthy smokiness that (almost) makes you think you’re sipping on a negroni.If you think this is a cop out for establishments wanting to charge high prices for no booze, think again. Crafting a glass still takes real effort and solid savoir faire. “In some ways [mocktails] take more development than an alcoholic drink,” says Sylvie Gabriele, owner of Love & Salt restaurant in California to Eater.com. “Alcohol by nature has body and kick and we had to really develop those flavour profiles to produce a full experience.”

This article first appeared on Michelin Guide Singapore. Visit Michelin Guide Singapore on Facebook.

Featured image Gwanaksan_Mountain_09 by Flickr user Republic of Korea. (CC BY-SA 2.0)

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by Iffah Nadhirah Osman, Jonathan Leong, Glenn Ong, Lim Qiu Ping and Vanessa Wu

THE salted egg has been used as a key ingredient in local dishes for a while now, but the humble yolk has certainly become a lot more popular over the past few months. With more eateries and restaurants coming up with innovative ways to feature the salted egg yolk, it’s hard not to notice the proliferation of such dishes in menus across the island.

Here are 50 of them and where you can find them in Singapore:

You, our readers, are the reason we exist. Your contributions allow us to bring fair and balanced news to everyone, regardless of the ability to donate. Support us by being our patron.

Image from Hana restaurant’s Facebook page.

Flying salted egg yolk udon 

The gravity defying Japanese noodles at Hana Restaurant are combined with a salted egg yolk dipping sauce and then garnished with curry leaves and chilli padi.

Price: $18


583 Orchard Road
#01-17, Forum The Shopping Mall,
Singapore 238884

Tel: 6737 5525

Image from Full of Luck Club’s Facebook page

Golden sand corn with salted egg yolk

At Full of Luck Club, one can order a side dish of fried corn with salted egg yolk sauce and chilli, with the sauce forming a crisp layer around the corn.

Price: $4.80


243 Holland Ave,
Singapore 278977

Tel: 6208 6845

Image from The Refinery’s Facebook Page

Salted egg onion rings

At The Refinery, these onion rings are given a hearty topping of salted egg yolk custard sauce.

Price: $13


115 King George’s Ave
#01-02, Singapore 208561

Tel: 6293 1204

Image taken from Irvins’ Facebook page.

Salted egg yolk potato chips

These aren’t your standard potato chips. Rather, they are coated with a layer of salted egg yolk crumbs and spiced with curry leaves, besides other ingredients.

Price: $16 for a big pack or $8 for a small pack


VivoCity B2-K25 (Walk-ins only)
Raffles Xchange B1 (Weekdays)
Westgate Level 2 (Daily)

Tel: 62643076

Image taken from Flavour Flings’ Facebook page.

Salted egg yolk croissants

Flavour Flings’ salted egg yolk lava-filled pastry was such a hit, they would sell out within half an hour, when the cafe first served them. The cafe claims to be the first to offer this delicacy in Singapore.

Price: $7.50 per piece


Blk 121 Hougang Avenue 1,
#01-1348, 530121

Tel: 6286 0051

Image taken from Sinpopo’s Facebook page.

Salted egg yolk cookies

Get your cookie and salted egg yolk fix with the salted egg yolk cookies from Sinpopo. The cookies are made with curry leaves in them too.

Price: $15 per jar


458 Joo Chiat Road,         Singapore 427671

Tel: 6345 5034

Image taken from Tom’s Palette’s website.

Salted egg yolk ice cream

Now, your salted egg yolk comes in the form of an ice cream too. This flavour is interesting as it’s surprisingly sweet yet you can still get a taste of the salted egg yolk.

Price: $3.60


100 Beach Rd
#01-25, Shaw Tower,
Singapore 189702

Tel: 6296 5239

Image taken from The UrbanWire’s website.

Salted egg yolk cocktail 

Operation Dagger bar invented this cocktail, comprising salted egg yolk cured for 24 hours in dark Venezuelan rum, sugar and vanilla.

Price: $25


7 Ann Siang Hill,                 Singapore 069791

Tel: 6438 4057

Image from NOM – Bistro & Bakery’s Facebook page.

Salted egg yolk rainbow cake 

NOM – Bistro & Bakery has your salted egg yolk cravings covered with its rainbow cake that has a frosting of caramelised butter, curry leaves and salted egg yolk.

Price: $8.90 per slice


400 Paya Lebar Way,           Macpherson Community Club Level 1, Singapore 379131

Tel: 6747 3839

Image is a screenshot from Fatcat Ice Cream Bar’s website.

Charcoal waffles with salted egg sauce

Fatcat Ice Cream Bar serves up charcoal waffles with a choice of ice cream topping and of course, salted egg yolk sauce.

Price: $6


416 Bedok North Avenue 2, Singapore 460416

Tel: 6241 0830

Image is a screenshot from Sin Lee Foods’s website.

Sweet potato fries with salted egg yolk sauce

Sin Lee Foods cafe diverts from the usual french fries side dish, using sweet potatoes and topping it with salted egg yolk sauce.

Price: $12


4 Jalan Bukit Ho Swee,
Singapore 162004

Tel: 6377 3170

Image from Loco Loco’s Facebook page.

Salted egg yolk churros

Drop by one of Loco Loco’s pop up stores to try out the latest edition to its menu – salted egg yolk churros. Enjoy a cup of crispy and hot churros, drizzled with salted egg yolk sauce.

Price: $6 per serving


Jurong East MRT, Admiralty MRT, River Hangbao (pop up stores)

Tel: 8484 0087

Image from Tart Blanc’s Facebook page.

Peach and salted yolk tart

Tart Blanc specialises in pastries. This dessert contains slices of peaches sitting atop a sour cream cake, with molten lava egg yolk as the filling. Heat it up and it’s ready to be eaten.

Price: $7.50


Millenia Walk,
#01-102, 9 Raffles Boulevard, Singapore 039596

Tel: 6238 6893

Image from Lepark’s Facebook page.

Soft shell crab mantou with salted egg yolk sauce

Are you a fan of crabs and mantou? Try out Lepark’s SEY (short for salted egg yolk) signature dish that comprises crab cake balls and soft shell crabs placed in toasted mantou buns and topped with salted egg yolk sauce.

Price: $12 per serving


1 Park Road, People’s Park Complex Level 6, Singapore 059108

Tel: 6908 5809


Image from 7Kickstart’s Facebook page.

Liu Sha French Toast

In need of some good breakfast? 7Kickstart cafe has its French toast served with creamy and savoury salted egg yolk sauce.

Price: $13.90


71 Bras Basah Road,
Singapore 189555

Tel: 8389 7877

Image from Mitzo’s Facebook page.

Deep-fried prawns with salted egg yolk

Like prawns? Like salted egg yolk? Chinese restaurant, Mitzo, has you covered for that. As the name says, the deep-fried prawns are laundered in a rich “eggy” sauce.

Price: $32


270 Orchard Road,
Grand Park Orchard,
Singapore 238857

Tel: 6603 8855

Image from Shihlin Taiwan Street Snacks (NEX, Singapore)’s Facebook page.

Salted egg yolk crispy chicken

Shihlin Taiwan Street Snacks chain is known for its crispy chicken; a slab of breaded chicken deep fried and dusted with plum powder and pepper. Now, there’s an additional topping: salted egg yolk sauce.

Price: $4.90


At all branches

Image from The Golden Duck Co.’s Facebook page.

Salted egg yolk fish skin

If fried fish skin is your favourite snack, you need to give The Golden Duck’s salted egg version of it a try. Get a bite of the crunchy fish skin together with its signature creamy salted egg sauce.

Price: $7 per packet


At all branches



Image from Charlotte Grace Cakeshop’s Facebook page.

Salted egg yolk macaron

Charlotte Grace Cakeshop has the cutest designer macarons. This particular set is white, has salted egg yolk sauce for filling, and different Gudetama prints on it.

Price: $2.20


27 Kampong Bahru Road,
Singapore 169351

Tel: 9768 9827

Image from Three Cups Coffee Co.’s Facebook page.

Salted egg yolk and bacon spaghetti

Sick of your tomato and cream-based pasta? Three Cups Coffee Co. has added a new dish to its menu. It’s the salted egg yolk and bacon spaghetti, topped with cooked egg and a slice of lime.

Price: $9.80


1 Raffles Place #04-31,
Singapore 048616
Tel: 6438 4108

Image from Just Food!’s Facebook page.

Salted egg (fried) crab

This is the signature dish of Keng Eng Kee Seafood stall. The chef makes the sauce by blending salted egg yolks into milk over the fire. Curry leaves are added to enhance the taste. Then, the crab is stir-fried, with the salted egg yolk sauce mixed in last.

Price: seasonal pricing


Blk 124 Bukit Merah Lane 1
Singapore 150124

Tel: 6272 1038

Image from BaliThai-Singapore’s Facebook page.

Phad Prik Tour (long bean with chilli paste & salted egg yolk)

BaliThai’s savoury dish takes crunchy long beans and stir-fry it with chilli slices and salted egg yolk bits. According to the Thai food chain, it’s a “palette pleaser that goes well with anything”.

Price: $11


At all branches

Image from Fish & Chicks’ Facebook page.

Chilli crab (without crab) and salted egg fish & chips

Fish & Chick is famous for the quality of their fried fish with batter, especially the crispiness of the batter skin and thickness of the fish. The fish is served along with salted egg yolk sauce and/or chilli crab sauce, all home-made.

Price: $10.90

531 Ang Mo Kio Avenue 10,
Happy Hawkers #01-2429,
Singapore 560531

Cathay Cineleisure
8 Grange Road #B1-01,
Koufu Food Court, 239695

Tel: 9828 3490

Image from Diamond Kitchen’s Facebook page.

Salted egg sotong

Diamond Kitchen restaurant’s salted egg sotong is known for being crispy without feeling oily. The deep fried sotong pieces are dusted with spicy powder before undergoing a second sprinkle, this time with the salted egg yolk mix.

Price: $16/ 24/ 32


5000F Marine Parade Road,
Laguna Park Condominium #01-22/23,
Singapore 449289

Tel: 6448 0629

87 Science Park Dr
Singapore 118260

Tel: 6464 0410

Image from imakan_uwatch’s Instagram.

Seafood salted egg pot

From the Tenderfresh Classic restaurants come this recent addition to its menu. The seafood salted egg pot combines salmon, prawns, mussels and clams in a creamy stew and its flavour is deepened using salted egg yolks.

Price: $16.90


At Tenderfresh Classic branches only

Image from Bao Makers’ Facebook page.

Salted egg shrimp bao

Bao Makers creates artisan Chinese buns, also known as the mantou. The eatery makes its own buns as well as the salted egg yolk sauce. Bao Makers’ salted egg yolk dish comes in two versions. One, with the sauce poured over shrimps (stuffed in a bun) and the other, over fried chicken.

Price: $5.80 each (buy two min.)


78 Horne Road,
Singapore 209078

Tel: 6291 2330

Image from Big Street’s Facebook page.

Salted egg prata bom

Considered by food bloggers to be the first salted egg yolk prata dish around. The Big Street restaurant created its salted egg prata bom by wrapping a generous serving of salted egg yolk lava in soft prata dough. It’s satisfying to see the lava oozing out of the prata when it’s cut.

Price: $6


104/106 Jalan Besar,
Singapore 208828

Tel: 6100 2661

Image from Drury Lane’s Facebook page.

Creamy salted egg yolk eggs benedict with grilled prawns

Drury Lane cafe is giving a twist to the usual eggs benedict by using salted egg yolk sauce instead of hollandaise. The eggs and sauce are piled on grilled prawns and these rest upon wilted kale and steamed bun. A hearty dish for brunch!

Price: $17


94 Tanjong Pagar Road,
Singapore 088515

Tel: 6222 6698


Image from Dragon Phoenix’s Facebook page.

Triple Happiness Pearl (San he ming zhu)

The Dragon Phoenix is one of the oldest restaurants in Singapore serving Cantonese cuisine. Its poetically named Triple Happiness Pearl dish is made by stuffing a whole salted egg yolk and chicken liver into a ball of shrimp paste, before deep-frying the entire thing. A special order has to be made to enjoy this off-menu item.

Price: $16


177A River Valley Road,
#06-00 Novotel Clarke Quay (Liang Court),
Singapore 179031

Tel: 6339 3368

Image from faerylytes’ Instagram

Mini charcoal salted egg yolk custard bun

This eye-catching bun can be found at Min Jiang restaurant. The soft black bun is elegantly brushed with gold paint and filled with a generous amount of salted egg yolk filling that oozes out when you break the bun apart.

Price: $4.20++ for three (available on the a la carte dim sum lunch menu)


Goodwood Park Hotel
22 Scotts Road,
Singapore 228221

Tel: 6737 7411

Min Jiang @ One North
5 Rochester,
Singapore 139216
Tel: 6774 0122


Image from dan_somar’s Instagram

Pumpkin with salted egg

This is a side dish from Honguo restaurant whose signature dish is Yunnan Mi Xian. The pumpkin is coated with thin crispy batter that has been mixed with salted egg yolk. Finally, the dish is garnished with spring onions. The sweetness of the pumpkin complements the salted egg yolk.

Price: $6.80


Bugis Junction,
230 Victoria Street
Singapore 188024

Tel: 6884 4717

Image from lamesterc’s Instagram

Steamed salted egg yolk xiao long bao

Crystal Jade La Mian Xiao Long Bao restaurant came up with a salted egg yolk version of its well-loved Xiao Long Bao. It’s filled with minced pork (mixed with salted egg yolk) and savoury broth. The orange coloured skin mirrors the colour of a salted egg yolk.


At all Crystal Jade La Mian Xiao Long Bao branches

Image from Prima Deli’s Facebook page

Salted egg cheese tart

Prima Deli kept up with the salted egg yolk trend with a salted egg yolk cheese tart. It’s 40 cents more expensive than its original cheese tart. But for salted egg yolk lovers, it would be worth the higher price!

Price: $2.80


At all branches

Image from The Pipe District’s website

Chicken wings freak out

Keeping with the theme of The Pipe District’s restaurant, the deep fried chicken wings are served in a mess tin. The wings are drizzled with salted egg yolk sauce that has been cooked with curry leaves.

Price: $10 for 6 pieces


45 Science Park Road
Singapore 117407

Tel: 6873 0143

Image from Little Drizzle’s website

Salted egg black sesame cake

The cake is Little Drizzle’s best seller. It’s a black sesame chiffon cake with black sesame frosting, topped with a homemade salted egg yolk custard and shortbread crumbs.

Price: $55 (6″ cake)


77 Aliwal Street,
Singapore 199948
Tel: 9664 1518,
8233 9810


Image from Burpple.

Banana salted egg yolk crumble

This dessert, by Milk & Honey Gelato, is made up of caramelised bananas, salted egg yolk crumble and a scoop of sea salt caramel gelato on top of a donut waffle.


Bukit Batok HomeTeam NS Clubhouse,
2 Bukit Batok West Ave 7
Singapore 659003

Tel: 9822 5043

Image from jacqsowhat’s Instagram.

Charcoal toast with salted egg yolk sauce

A signature of The Bakery Chef, you can mix and match the salted egg yolk lava filling and ice cream of various flavours to go with a charcoal brioche toast.

Price: $12.80


Blk 161 Bukit Merah Central,
Singapore 150161

Tel: 6273 9211


Image from jacqsowhat’s Instagram.

Salted egg burger

Salted egg yolk sauce poured on a large fried chicken thigh with slaw on the side – what’s not to like?

Price: $12.00


Sin Lee Foods,
4 Jalan Bukit Ho Swee
Singapore 162004

Tel: 6377 3170

Image from ladyironchef’s website.

Salted egg chicken with rice

Located in Sim Lim Square, this familiar tze char dish of chicken cubes stir-fried in salted egg gravy, served with rice and an egg is sure to leave you wanting more. Get it at Taste Good.


Sim Lim Square
Singapore 188504

Tel: 6336 6298

Image from ladyironchef’s website.

Salted egg yolk pork ribs

Famous for its Teochew fish head steamboat, the Tian Wai Tian tze char chain is also known for its salted egg pork ribs.

Price: $12.00


1383 Serangoon Road,
Singapore 328254

Tel: 9172 2833


Image from Burpple.

Salted egg pork ribs

Tired of the usual Chinese-style salted egg pork ribs? You might want to try gastro bar PARK’s take on the dish, which comes with a serving of fries.

Price: $29.50++


281 Holland Ave
Singapore 278621

Tel: 9721 3815


Image from Carvers & Co Facebook page.

Sweet potato chips with salted egg mayonnaise dip

Carvers & Co receives consistently good reviews for its meats and beer selection. The unique item on its menu is its sweet potato chips with salted egg mayonnaise dip. It’s even available in a large portion, perfect for a big gathering!


43 East Coast Road,
Singapore 428764

Tel: 6348 0448



Image from Burpple.

Salted egg cream puffs (Ménage A Trois on the menu)

These salted egg cream puffs from East Bureau are served along with black sesame and yam paste cream puffs. You won’t be able to tell which filling it is from the outside, creating an element of surprise with each bite. The light and crispy pastry is topped with coconut caramel. It comes in a large portion best shared among four people.

Price: $19.00


Marina Square,
6 Raffles Boulevard #03-03,
Singapore 039594

Image from Burpple.

Donuts with salted egg dip

Located at the HomeTeam NS clubhouse along Ah Hood road, FIX serves a delicious combination of fluffy donuts paired with salted egg yolk custard dipping sauce.

Price: $6.00


HomeTeam NS-JOM Clubhouse
31 Ah Hood Rd
Singapore 329979

Tel: 6256 1484




Image from The Chinatown Stall Facebook page.

Salted egg fried tofu

The Chinatown Stall sells fried tofu served with salted egg sauce in a cup. This is a great snack to have while shopping in Ngee Ann City.

Price: $4.50


391 Orchard Road
Basement 2 Food Hall,
Takashimaya Ngee Ann City,
Singapore 238873

Tel: 6268 8171


Image from Wan He Lou Facebook page.

Crispy lotus with salted egg

Wan He Lou restaurant claims that this dish was here before the salted egg yolk craze came around. Looking for new crisps to munch on? Try their lotus crisps flavoured with salted egg.

Price: From $11.90


65 Maude Road
Singapore 208347

Tel: 6294 8057


Image from Burpple.

Poached baby spinach with conpoy in century and salted eggs stock

This dish by Soup Restaurant does not have the viscous salted egg sauce that is trending currently. It has chunks of salted egg yolk cooked in the vegetables instead. The dish also includes century eggs and chicken eggs. It’s definitely one for the egg lovers out there!

Price: $13.90


At all branches

Image from Crab Corner’s Facebook page.

Fried rice with salted egg crab meat

A humble dish like fried rice is elevated when the recipe includes salted egg and crab meat. The salted egg crab meat could be served separately or mixed with the rice. The salted egg gravy also has hints of curry leaves in it.

Price: $15


1 Joo Koon Circle
Singapore 629117
Tel: 6333 6969

Image from Little Drizzle’s website.

Salted egg earl grey cake

Little Drizzle’s floral earl grey sponge carries a hint of five spice and is frosted with earl grey cream. A layer of salted egg hollandaise sauce adorns it and the cake is topped with torched marshmallows.

Price: $55 (6″ cake)

77 Aliwal Street,
Singapore 199948

Tel: 9664 1518,
8233 9810

Image from KEK (Keng Eng Kee) Seafood at Pandan Gardens’ Facebook page.

Salted egg flavoured Ice cream with soft shell crab and crispy toast

KEK came up with this dish to have ice cream the Singaporean way – with toast. It’s served with soft shell crab and a generous helping of salted egg yolk sauce.

Price: $8 onwards


KEK Pandan Gardens
200 Pandan Gardens #01-12, 609336 Singapore

Tel: 6694 3044


Featured image a collation by Sean Chong.

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by Lim Qiu Ping

AS 2016 draws to a close, we bring you the lowdown on what has gotten people in Singapore salivating and queuing up during the year. These are 13 food items, ingredients, and ideas that had customers ooh-ing and food establishments jumping on the bandwagon to offer the same or something related.


1. Korean fried chicken


Image Crisp Korean Fried Chicken by Flickr user Edsel Little (CC By-SA 2.0)

Yes, the other sort of ‘KFC’ which has been available in Singapore for a few years now but only exploded in popularity in 2015. In 2016, popular food blogs are still listing where to find the best Korean fried chicken in town. Looks like the siren call of crispy skin and meaty goodness slathered with viscous sweet and savoury sauce is here to stay.


2. Churros


Image #churros! by Flickr user Lim Ashley (CC By 2.0)

First, we saw churros as a dessert item in cafes. And then, churros chain shops such as Churros Factory and Churros 101 started cropping up in the F&B scene in 2015. They are available even in our pasar malams, accompanied by local dips such as gula melaka. To date, the queue for this sugared fried dough remains.


3. Bingsu


Image by Flickr user Lim Ashley (CC BY 2.0)

Shaved ice will always be appreciated in sunny Singapore. Throw in the Korean wave, the variety in flavours, fantastic designs and a bowl big enough to share; the popularity of bingsu has yet to abate after a year.


4. Light bulb drink


Image by Instagram User/ mr_mrs_p0tat0

Drinking from a light bulb is a new gimmick that has appeared this year. Bubbs, a Taiwanese bubble tea franchise which packages its drinks in a light bulb, opened a store in May. Then the Chicken Up Korean restaurant had a one-for-one light bulb drink promotion in August. There are now cafes providing their drinks in this adorable, Instagram-worthy container.

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5. Seafood white bee hoon


Image White Bee Hoon by Flickr user Zhao! (CC BY 2.0)

Take pan-fried bee hoon and simmer it in flavourful seafood broth – this is the basics of the seafood white bee hoon. Years back, seafood white bee hoon first appeared in Sembawang and today, there are a restaurants and stalls offering their version of the dish.


6. Buttercream flower cake


Image 버터플라워3 by Flickr user D Story (CC BY-ND 2.0)

The baking community is wowing over beautiful cake designs using buttercream flowers. The concept might be old, but this current trend originates from Korea, where baking enthusiasts and professionals re-created the Wilton buttercream flower techniques and equipment to startling effect. Just check out one such YouTube how-to video showing off the craft:

7. More cheese


Image Curry Cheese Fries by Flickr user Chun Yip So (CC BY 2.0)

Swiss cheese fondue was once considered the fanciest cheese dish around. Today, cheese fries can be found even in your neighbourhood bubble tea shops. Currently, Korean and Thai barbeque restaurants are upping the ante by offering melted cheese to dip your slightly charred meats in. And let’s not forget the cheese tarts from Bake that are still commanding queues.

In the upmarket scene, the cheese wheel rolled into town this September. No longer is it enough to sprinkle cheese on your pasta – toss your noodles in it!


8. Re-inventions of toast


Image French toast @ Wired Cafe @ Harakuju by Flickr user Gullhem Vellut (CC BY 2.0)

Ice-cream melting over the thick Shibuya toasts caught our attention in 2015, and this year, the gooey-centred richness of Lava toast takes its turn to wow us. Meanwhile, kaya toasts are perennially favoured, whether through the chain shops or the hidden gems. One principle is evident: toasted bread is in, whatever the form.


9. Rainbow foods


Image Rainbow bites by Flickr user kitty chirapongse (CC BY 2.0)

The rainbow cake had its turn in the spotlight in 2014, and some say the fad has cooled by now. The colour idea, however, persisted. Currently, rainbow creations include the kueh lapis, pudding cake, pancake, cake in a bottle, liqueur shots, bagel… And there is also a rainbow cheese toast. It is hard to imagine rainbow foods ever going away completely, especially when they are so Instagram-worthy.


10. Foods with salted egg yolk


Image by Flickr user Felix Chia (CC BY 2.0)

If even McDonald’s is jumping on the bandwagon, things are serious. They tried to woo taste buds with their salted egg yolk burger but the bar had been set too high by June this year. Since the Golden Lava custard buns came into Singaporean’s consciousness a few years ago, products infused with this ingredient have expanded to include meats and seafood (other than crab), cakes, croissant, jams, dips, chips and many more.

Related: 5 must-try salted egg yolk foods

11. Hong Kong confectioneries


Image Crispy Egg Tart by Flickr user Azchael (CC BY 2.0)

Conversations of Hong Kong foods no longer revolve around dim sum or teahouses. It is their big-name confectioneries that are garnering raves. The Jenny Bakery brand with its famed butter cookies got the first foot in late last year. Hot on its heel is Mr Rich Bakery brand. Then this year, Honolulu Café opened and their egg tarts are often sold out quickly.

The most recent player is Tai Cheong Bakery, and their egg tarts also command long queues.


12. Superfoods


Image G by Flickr user André Schirm (CC BY-ND 2.0)

Eating food, more than just about the items consumed, is a mentality and behaviour. The movement towards a healthier lifestyle continues and the market for health products is growing.

Known superfoods such as kale and rocket leaves are now found in our supermarkets and the aisles for health foods are getting longer and more plentiful. The 2016 superfood buzzword is acai and there are now eateries dedicated to whipping up menu items of this berry-goodness.

Related: Will acai bowls help you lose weight?

13. Omakase


Image Itame by Flickr user Japanexperterna.se (CC BY-SA 2.0)

Local customers have become more discerning. Today, having a Japanese meal involves more than scoffing down as much cheap sushi as possible or hunting down the best-tasting ramen.

It is now about the exploration of the cuisine. “Omakase” means “I’ll leave it to you” and it will be up to the chef to surprise and delight you with exquisitely crafted items made from seasonal products. Establishments that have managed to balance between quality and budget – such as the Teppei Japanese Restaurant, with their meal sets priced from $40 to $60 – could have a waiting list that is months or, if the customer is fortunate, weeks long.


What else do you think qualifies as a food trend in 2016?


Featured image Cooking by Flickr user WorldSkills UK. (CC BY 2.0) 

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by Michelin Guide Singapore

Buah Keluak Fried Rice from Candlenut ($28)
Who says Michelin-starred fare has to be fussy? One-starred Candlenut – the world’s first Peranakan restaurant to be consecrated by Michelin – has uprooted to a lofty new space within the Como Dempsey complex, but in keeping with head chef Malcolm Lee’s down-to-earth attitude, the food stays as earnest as ever, seen in new creations such as the Buah Keluak Fried Rice. Don’t let the dish’s blackened appearance turn you off: each mouthful packs in multi-dimensional layers of robust flavour, from the chocolatey tang of the buah keluak, to piquant hints from the chilli flakes, and the crackling crispy edges of a sunny side up served atop.


Location: 17A Dempsey Rd

Tel: 1800 304 2288


Soya Sauce Chicken Noodles from Hawker Chan ($12 for half a chicken)
Chan Hon Meng, the hawker behind one of Singapore’s Michelin-starred street food stall’s has partnered with Hersing Culinary (the same folks behind the regional expansion of Hong Kong dim sum chain, Tim Ho Wan), to launch a quick service restaurant, Hawker Chan, just a street away from Chan’s original Chinatown Complex Food Centre digs. Unlike the hawker stall, Hawker Chan is staffed by a team of line cooks and stays open even when Chan is off or travelling, the 80-seater restaurant serves up the same, affordable Hong Kong-style soya sauce braised chicken with your choice of noodles, flat rice noodles or rice in much more presentable plates and in fully air-conditioned surrounds. Come prepared to queue.


Location: 78 Smith Street


Seaweed Omelette from Putien ($9.90)
An omelette as a recommended dish to have this month? If it’s from one-Michelin-starred restaurant Putien, be rest assured that this is no ordinary version. It’s made with first harvest seaweed – or young ‘baby’ seaweed from Wheat Island that’s only available in the first seven days of its life cycle. This is prized produce from the isolated island 50 kilometres out from Putian City where the seawaters are pristine. It’s also shipped fresh unlike other types that are first dried. The result? A seaweed that is softer and far more delicate than the usual harvest. Its briny quality truly shines when it flavours fluffy beaten eggs, then cooked over a strong fire and eaten with a hot steaming bowl of plain rice.


Location: 127 Kitchener Road

Tel: 6295 6358

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Red Bean Dessert with Aged Orange Peel from Kam’s Roast Goose ($5.80)
They’re known for their roasts meats but did you know that the people behind one-Michelin-starred Hong Kong roast meat specialists Kam’s Roast Goose also serve up a mean dessert? At their month-old Singapore outlet, Kam’s Roast – the restaurant’s first overseas expansion – the red bean soup is a must-order and the perfect way to end a satisfying meal on a sweet note. The Cantonese classic sweet soup is brewed with 12-year aged tangerine peel for an extra flavour dimension, in accordance with a hand-me-down recipe from current owner Hardy Kam’s grandfather, the founder of Hong Kong’s legendary Yung Kee restaurant.

Location: 9 Scotts Road, #01-04

Tel: 6836 7788


Corn with Prawn Head Butter and Burnt Cocoa from Thirteen Duxton Hill ($22)
Ever since it quietly opened atop Duxton Hill in November, breezy modern Australian eatery Thirteen Duxton has been quickly getting the thumbs up among in-the-know industry folk. The food-loving couple who run the show are both co-founders of Melbourne’s celebrated Lume restaurant: John-Paul Fiechtner spent time at top-tier establishments such as Le Chateaubriand in Paris, and Hong Kong’s Bo Innovation, while the very affable sommelier and maître’d Sally Humble is an alumnus Vue de Monde restaurant and was a head sommelier managing wine lists in Melbourne restaurants such as Cutler & Co, Circa, and the Prince. Their daily menu of 13 dishes changes according to what chef Fiechtner hauls back from the local markets every morning. From the list, don’t miss the lightly grilled baby corn swathed in a luscious prawn head butter and topped with burnt cocoa to bring out that subtle, smoky flavours on the plate.


Location: 13 Duxton Hill

Tel: 9054 1435


Spiced Yellowtail with Roasted Squash Cream and Italian Sausage from Gattopardo ($34)
Popular Italian haunt Gattopardo has undergone a makeover, swapping its previously white linen-clad tables with more homely wooden tables on the ground floor (soon to be repeated on the upper floor dining room). The menu meanwhile retains the same seafood centricity, heightened with a touch of head chef Lino Sauro’s fun, spirited Sicilian heritage. From our list of favourites, a standout is the Ricciola, or Spiced Yellowtail with Roasted Squash Cream and Italian Sausage – an Italian surf and turf combining beautifully fatty yellowtail with Italian salsiccia sausage on a bed of gorgeously golden pumpkin puree.


Location: 34 Tras Street

Tel: 9325 8843


Toothfish Ceviche from Esquina ($26)
Michelin Guide listed Spanish restaurant Esquina turns five this month and chef Carlos Montobbio is teaming up with five different chefs including the likes of Julien Royer from two-Michelin-starred Odette and Nacho Baucells – chef de cuisine from three-michelin-starred El Celler de Can Roca for one off collaborative menus. While these events will be spread out over the next five months, chef Carlos has managed to squeeze in time for a new creation: the toothfish ceviche. Here, the cod is cured in a mixture of lime juice, rhubarb jus, and pureed aji amarillo – a yellow pepper that’s one of Peru’s main ingredients. This piquant mix is served with dollops of creamed avocado, crispy slices of sweet potato and toasted corn for a pleasing crunch.


Location: 16 Jiak Chuan Road

Tel: 6222 1616


Mangalica pork collar from Kite (Kite Experience Menu $90)
Where has chef Dannel Krishnan of Kite hiding? His dishes are well thought out and the flavours of his multi-course menus meld and flow with the seamlessness of a gentle stream. Ask him, and it turns out, he was at one-michelin-starred restaurant Bacchanalia before heading Kite. It seems being behind the stoves of a well-regarded establishment has taught him much as nothing was amiss when we popped in to try the tktk. One course that particularly stood out was the mangalica pork collar served over a you tiao veloute and steeped in a spiced bak kut teh broth. The dish is as deeply comforting as it’s creative in its conception helped along visually by the sprinkling of chrysanthemum petals as garnish.The key to such quality is his respect for produce and interpreting them for the Asian palate. This modus operando is seen in other courses like the ubin red snapper “kinilaw” – the Filipino take on ceviche where red snapper farmed locally is first prepared using the Japanese method of ikejime that preserves the taste and texture of the fish then cured in a zesty mix of coconut calamansi vinegar, chilli and galangal.


Location: 53 Craig Road, #01-01

Tel: 6221 5965


Golden Crispy BBQ Pork Belly from Lucky 8 ($13.80)
Despite the increasing obsession with Instagram, true foodies – particularly those well versed with Asian dining – will tell you: never judge a dish by its appearance. You’ll be reminded of the truth in this as you bite into the roast pork belly, a signature of newly opened Chinese restaurant, Lucky 8. The layers of fat on the pork belly cubes are not as thick as those you may find in other Chinese joints, and its crackling is light, crispy and flavourful – without being an oil sponge. Hong Kong-based executive chef Tse Kit, has more than 26 years of experience in Cantonese cooking, including stints in the Marriott Hotel, Capella Hotel and as the founding chef of Hong Kong’s Jin Man Ting restaurant.


Location: 1 Scotts Road, Shaw Center, #03-07/11

Tel: 6836 3070


Laksa Risotto from Upper Place ($27)
Laksa risotto isn’t an original creation but chef Gregory Lau’s rendition at three-month-old Upper Place gives things a luxe spin with the addition of Boston Lobster and Hokkaido Scallops topped off with coconut foam for a touch of subtle sweetness and a swipe of sambal along the plate’s rims for you to add at will for your preferred level of heat. Don’t miss other mod-Sin creations such as the slow-cooked pork belly tacos and a short rib congee mixed with veal sweetbreads.


Location: Wangz Hotel Rooftop, 231 Outram Road

Tel: 6595 1388


House-Smoked Mussels on Toast from Plentyfull ($24)
Millenia Walk’s march to appeal to gourmands might well to be bearing fruit as month-old bistro Plentyfull ticks all the right boxes: mushrooms from a local producer, heirloom vegetables and food made entirely from scratch. The house-smoked mussels on toast ($24) is particularly memorable for its smokey depth. Here, yoghurt infused with charred spring onions is slathered on toasted ciabatta topped with live blue mussels which have been shucked and then smoked. The entire creation is offset with the tomatoes seasoned with a kimchi paste for a spicy-sour kick.


Location: Millenia Walk, #01-79/80

Tel: 6493 2997


Haemul Tang from Horangi ($62)
Korean restaurants in Singapore are a dime a dozen but those that serve honest, authentic food are hard to find. That’s because they’re often family-run establishments tucked in the corner of a neighbourhood. Horangi is one such. The restaurant is often packed with Koreans tucking in to steamy stews and grilled meats – which means it’s as real as it gets. The Haemul Tang is a signature featuring plump Hokkaido scallops, prawns, mussels, clams and a whole blue flower crab simmered in a gently spicy stock base made in-house. It’s the perfect dish to have during the December monsoon season, with a portion that’s just enough for two.


Location: 165 Thomson Rd

Tel: 6251 0123

This article first appeared on Michelin Guide Singapore. Visit Michelin Guide Singapore on Facebook.

Featured image is taken from Gattopardo’s Facebook page.

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by Najeer Yusof



PITA comes from the Hebrew term pat, which means bread. The pita is a staple Israeli food. Many types of street food in Israel include pita. Pita can be eaten as a pocket with fillings, or with toppings which can be sweet or savoury.

In Singapore – we have strong ties with Israel – traditional pita bread can be sampled from Pita Bakery at Bali Lane. The bakery, which was first established in Israel in 1988, launched here in 2014. Mr Yuri Ustaev, 30, the bakery’s general manager, said that it is the only place in Singapore that bakes fresh pita using traditional Israeli methods.

There is more to Israeli cuisine than just pita. The ongoing “Open A Door To Israel” exhibition at the Marina Bay Sands Expo and Convention Centre will feature a wider variety of Israeli food and provide visitors with an interactive experience of the Israeli culture through nine interactive LED panels. The exhibition, which opened on Dec 9, will run until Dec 23.


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Featured image by Najeer Yusof.

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by Michelin Guide Singapore

AFFLUENT Seoul district Gangnam might’ve gotten famous thanks to a K-pop song, but the surroundings are also a gourmet haven. In fact, it’s home to one of the South Korean capital’s three-Michelin-starred restaurants, Gaon – an upscale establishment which serves up traditional Korean dishes, some of which are from the philosophies of ancient literature.

But Korean cuisine is not all Gangnam has to offer. Walk down the narrow street of Dosan-daero 30-gil and you’ll have Asian-Italian fusion fare at Alla Prima. Craving for Japanese? Head over to Kojima at Apgujeong for some sushi. Here’s what else the Michelin inspectors have picked out:


The food from Kwon Sook Soo. Credit: kwonsooksoo.com
The food from Kwon Sook Soo. Image taken from Kwon Sook Soo’s website.


Cuisine: Korean
Operated by GwangJuYo Group, maker of fine Korean ceramics, food and liquor, Gaon is a traditional Korean restaurant committed to promoting a better understanding of Korean food and food culture globally. The restaurant takes pride in serving high-end, elegant cuisine in a space that honours Korean aesthetic values. The meticulously-prepared dishes, made with fresh seasonal ingredients are served in custom-designed GwangJuYo ceramic vessels. Private rooms only.


Kwon Sook Soo
The name of the restaurant is derived from an archaic Korean word ‘sooksoo’ which means “professional cook”. Chef Kwon Woo Joong interprets traditional Korean cuisine with a decidedly modern flair, using both rare and readily-available seasonal ingredients to create unconventional flavours. All cooking oils, preserved seafood, fermented condiments and vinegar are made in house. For a glimpse of the chefs in action, reserve a seat at the counter.

Location: 2F, 27 Eonju-ro 170-gil, Gangnam-gu


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Alla Prima
Cuisine: Innovative
Meaning “first try” in Italian, Alla Prima features Asian-Italian fusion cuisine that demonstrates Chef Kim Jin-hyuk’s creativity with a distinctly Japanese flair. As a chef, what he values the most is the quality of the ingredients he uses and his food clearly demonstrates that. The menu changes often, based on the chef’s inspiration and seasonal ingredients. The completely open kitchen offers the diners a clear view of Chef Kim’s team in action.

Location: 23 Dosan-daero 30-gil, Gangnam-gu


Jungsik's Sweet Gujeolpan
Jungsik’s Sweet Gujeolpan

Bo Reum Soei
Cuisine: Barbecue
Beef restaurants are ubiquitous all over Korea, but this relatively new spot which opened in Oct 2015 offers something prized and uncommon: Jeju black cattle. Choose from a wide range of cuts including sirloin, tenderloin, chuck tail flap, outside skirt steak, brisket and two types of raw beef dishes: tartare and sashimi. The prime meat is flown in directly from the family-operated farm. Private rooms are available on the second floor.

Location: 36 Teheran-ro 81-gil, Gangnam-gu


Meaning “of course” in Gyeongsang province dialect, ‘Hamo’ honors the traditions of authentic Jinju-style cuisine from the old days. Jinju Bibimbap, with a mound of seasoned raw beef on top of vegetables and rice, comes in a brass bowl with a side of beef and turnip soup. The noodle-free Joseon Japchae tossed in a fragrant mustard sauce is popular also. The owner’s family are soybean farmers and make all the fermented condiments from scratch.

Location: 2F, 819 Eonju-ro, Gangnam-gu


Touted as a pioneer of modern Korean fine dining, Chef Yim Jungsik’s restaurant offers a feast for the senses with his unique take on Korean cuisine. Jungsik Seoul expanded and relocated to its current three-story Cheongdam location in 2014, complete with a bar floor, restaurant floor and private-room floor. Some of the standout dishes include octopus aioli, spicy green chili cream kalgksu and sea urchin bibimap. Excellent wine list.

Location: 11 Seolleung-ro 158-gil, Gangnam-gu

The food at Mingles. Image credit: restaurant-mingles.com
The food at Mingles. Image taken from Mingles’ website.


Some of the most exquisite Japanese food in Seoul can be found at Kojima, a modern and sophisticated Japanese restaurant tucked away on the 6th floor of luxury multi-brand boutique Boon the Shop. A number of booths and intimate private rooms are available, while the main dining area is complete with a sushi counter. The freshness of the ingredients is the life of this restaurant and veteran chefs take great care in handling the pristine seafood.

Location: 6F Boon the shop, 21 Apgujeong-ro 60-gil, Gangnam-gu


17 solid years of dedication and passion to preparing consistently fine food with quality local ingredients and skilled precision has made Chef Jang Myoung-sik a reputable name in classic French cuisine in the local dining scene. Located on the second floor of a quiet contemporary building south of the river, L’amitié is the ideal space to enjoy an elegant meal in privacy as it only offers small private rooms. Reservations are a must.

Location: 2F, 7 Eonju-ro 153-gil, Gangnam-gu


Since 2014, this contemporary fine dining establishment has captured the imagination of even the most discerning palates with Chef Kang Mingoo’s new and bold creations that pay respect to Korea’s culinary heritage. Traditional fermented condiments and vinegar—‘jang’ and ‘cho’—play integral roles in the dishes, even dessert. Traditional liquor pairing is offered in addition to wine pairing.

Location: 1F, 757 Seolleung-ro, Gangnam-gu


The food at Twenty Four Seasons. Image credit: Viamichelin
The food at Twenty Four Seasons. Image taken from Viamichelin.


Ristorante Eo
Be sure to call in to make a reservation as it is the only way to secure a table at Ristorane Eo. It may also be a bit of a challenge to track down the location as the restaurant does not have a signage. Chef Eo Yun-gwon, who developed his culinary skills in Milan, delivers highly accomplished modern Italian cuisine, through two six-course set menus. Each dish clearly demonstrates his insight on the integrity and simplicity of Italian cooking.

Location: 43 Dosan-daero 81-gil, Gangnam-gu


Twenty Four Seasons
Inspired by the 24 seasonal divisions of the year that governed agriculture in ancient times, ’24 Seasons’ is a modern Korean dining space that pays homage to the different seasons of the year. While staying true to the roots of traditional Korean cooking, Chef Tony Yoo experiments boldly with seasonal ingredients, creating distinctly Korean flavors with modern nuances. Enjoy the elegant simplicity of seasonal Korean food in a minimalist yet sophisticated décor.

Location: 13 Dosan-daero 37-gill, Gangnam-gu


Votre Maison
Chef min-jae Park has some interesting parkour of his career – he owned his Korean restaurant for five years and it was working great, but he changed to French cuisine because he felt that French cuisine can show his philosophy of creation in kitchen with method of cooking. This passionate, and caring chef’s cuisine is reflecting his personality as well. We hope that you will feel the same happiness from him with his cuisine.

Location: B1F, 16 Eonju-ro 168-gil, Gangnam-gu



This article first appeared on Michelin Guide Singapore. Visit Michelin Guide Singapore on Facebook.

Featured image Rainy night in Seoul by Flickr use rjareed. (CC BY 2.0)

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by Suhaile Md

WHICH has the better mutton murtabak, Zam Zam or Victory? Well, it depends on you. No, it’s not a cop-out. If you prefer it thick and crispy, go with Victory. If you prefer your meat to be savoury and like a more chewy dough, go with Zam Zam. It’s a matter of personal taste, really.

Prices for the mutton murtabak range from $6 to $17 depending on the portion size. The $6 dish is sufficient for most people, but if you’re feeling peckish, go ahead with the $8 portion like TMG did when it visited the shops last week. Be warned though, you can forget about supper if you have the larger portion for dinner.

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Here’s the low down on the murtabaks: Which do you prefer?

Zam Zam Restaurant

Murtabak from Singapore Zam Zam! Photo by Md Suhaile.
 Mutton murtabak ($8) and Teh Tarik ($1.20) from Singapore Zam Zam! Photo by Suhaile Md.

Cost: $6, $8, $9,  $12, $14, $17 for mutton Murtabak, depending on portion size. Teh tarik for $1.20. Curry and cucumber slices come with the dish.

Flavour: More savoury, stronger taste of spices.

Texture: Chewy dough with relatively juicy meat. Not crispy.

Variety: Chicken murtabak from $6 to $15, sardine murtabak from $5 to $12, and beef murtabak from $5 to $16.

The $8 murtabak at Zam Zam is actually folded to fit on the plate. So while it’s thinner than the Victory version, it makes up for it in width. Juicy meat with chewy dough ensures that the taste of spice lingers in your mouth.


Victory Restaurant

Murtabak from Victory! Photo by Md Suhaile.
Mutton murtabak ($8) and Teh Tarik ($1.20) from Victory! Photo by Md Suhaile.

Cost: $6, $8, $9,  $12, $14, $17 for mutton Murtabak, depending on portion size. Teh tarik for $1.20. Curry and cucumber slices come with the dish.

Flavour: Less savoury, tastes of spices slightly muted.

Texture: Both dough and meat are dry and crispy.

Variety: Chicken murtabak from $6 to $16, sardine murtabak from $5 to $11, and beef murtabak from $5 to $16.

Both the meat and dough are crisp and dry. So the taste of spices, while distinct, is still muted when compared to the Zam Zam version.


Read our other piece on the restaurant battle: The two kings of murtabak in Kampong Glam



Featured image Singapore Zam Zam by Flickr user Jnzl’s PhotosCC BY-SA 2.0

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by Wan Ting Koh

IT IS known by several names.

The more ang moh among us will call it rice vermicelli. Those who speak piao chun hua yu will call it mee fen.

But all Singaporeans alike will know it as bee hoon.

A staple food in Singaporean cuisine bee hoon is. Its fried form is often sold from economical rice stalls to go with your cai fan, or side dishes.

Who knew the humble bee hoon would one day be elevated to the status of a Singaporean foodie trend, the likes of salted egg dishes, and baked cheese tarts.

But that is exactly what is happening to the White Bee Hoon dish – it is stir fried bee hoon that is served in a broth, usually accompanied with seafood such as crayfish, clams, and sliced fish.


Here are five dishes of white bee hoon that we think may be worth your time:

1. Sembawang White Restaurant 

Plate of white bee hoon
White Restaurant’s Original White Bee Hoon. Image by White Restaurant.

This is possibly the one that started it all. Now with four outlets to its name, White Restaurant had its humble beginnings in a hawker stall in the old Chongpang Market in 1998. It only moved to its popularly-known location at 22 Jalan Tampang, Sembawang, in 2000.

Originally known as You Huak, the restaurant went through a revamp in late 2014 and emerged with the new brand name, White Restaurant. White Restaurant currently has three other outlets, in Toa Payoh, Sun Plaza and Punggol.

While White Restaurant is a tse char place, offering stir fried dishes such as vegetables and chicken wings, its signature dish is still its white bee hoon, which comes in two choices – the original white bee hoon, and the crab white bee hoon.

The original white bee hoon dish comes in three portions, according to its menu – small, which goes for $6, medium, which goes for $10 and large, which is priced at $15. The crab white bee hoon only comes in large, at $65. While the small portions are for individuals, the medium portion can be shared between two and three people, while the large can feed four to five.

The original white bee hoon comes in a mix of vegetables, egg, prawn, and squid in a broth while the crab version has egg, ginger, and, of course, crab.

The original outlet in Sembawang is opened from 11.30am to 10.30pm daily, except on Wednesdays, when it is closed.


2. East Seafood 

Crayfish white bee hoon. Image taken from East Seafood’s website.

East Seafood White Bee Hoon is a humble hawker centre stall at Toa Payoh Central food market which has four selections of white bee hoon dishes. Savour its la la (clams) white bee hoon or prawn bee hoon which each come in $5, $8 and $12 portions. The cray fish white bee hoon comes in $15, $20 or $25 portions. The stall also offers crab white bee hoon at seasonal prices.

Located at Block 210, Toa Payoh Lorong 8, East Seafood White Bee Hoon is open from Tuesdays to Sundays from 4pm to 9pm.


3. Joyous Seafood

Dish of prawn lala white bee hoon
Joyous Seafood’s prawn white bee hoon. Image taken from Joyous’ Facebook page.

This stall opened earlier this year in a corner of an Ang Mo Kio hawker centre. It has the usual options of seafood white bee hoon with la la, crayfish, crab or sliced fish. If you visit the stall on weekday and weekend nights though, be prepared to join the queue.

The la la sliced fish white bee hoon comes in $5, $8 and $12 portions while la la with prawn white bee hoon comes in $6, $9 and $12 portions. The crayfish white bee hoon comes in portions of $15, $20, $25, while the flower crab white bee hoon costs either $18, $28 or $38.

If you want to try Joyous’ white bee hoon dishes, the stall is at Block 724 Ang Mo Kio Central, #01-30 (The stall will move to #1-41 from Dec 1). It opens from Tuesdays to Sundays, 11am to 8.30pm.


4. Chi Jia Kitchen 

Chi Jia’s la la white bee hoon. Image by Najeer Yusof.

Chi Jia Kitchen, which is a tse char stall, also sells white bee hoon, from its corner of the KopiWu coffeeshop. The stall started selling white bee hoon from the start of this year due to its popularity. Even though the white bee hoon dish on the menu only lists la la, customers are free to request other ingredients, subject to availability.

Apart from a generous portion of la la, the dish also has vegetables and bits of fried lard. An individual portion goes for $6.

To find Chi Jia Kitchen, visit Block 420A Clementi Avenue 1, #01-07 between 11am and 11pm daily. Note that the stall is closed on the first and third Tuesdays of the month. 


5. Sunny Seafood 

Sunny’s white bee hoon. Image by Najeer Yusof.

Sunny Seafood’s white bee hoon comes with a variety of ingredients, including generous servings of egg, squid, fish, fried fish pieces and vegetables. It comes in portions of $3.50, $4.50 and $5.50.

The owner opened the stall specialising in white bee hoon at Redhill Food Centre in 2009. Those who want some side dishes to go with the white bee hoon can order fishmeat taupok for 90 cents or three fishballs for $1.

Sunny Seafood White Bee Hoon is located at Block 85 Redhill Lane, Redhill Food Centre, #01-69, and is open from 11am to 9pm daily.


Featured image Vermicelli by Flickr user Judit Klein (CC BY-ND 2.0)

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by Li Shan Teo 

FARM-TO-TABLE dining isn’t new here, but what about farm-in-diner?

While a number of local restaurants and F&B establishments have long started their own edible gardens, or have commissioned farms to produce edibles for them – Fairmont Singapore has had its own private edible garden since 2008 – the presence of vegetables or herbs indoors, or very close to an eatery’s premises, is fast becoming popular.

Just last year, Open Farm Community, a restaurant in the Dempsey area with an urban farm on its premises, was launched. And recently in June this year, Open Door Policy at Tiong Bahru underwent a facelift to include – inside its dining area – an edible garden running the length of the restaurant.

“Diners seem to like knowing – and seeing with their own eyes – where their food comes from and how it is grown,” said Ms Natalia Tan, a spokesman for urban gardening specialists Edible Garden City. Having an edible garden nearby also “marks out a chef or restaurant as having a stronger commitment to the bigger picture of food”, she added.

Mr Calvin Soh, 49, of One Kind House, a cafe, agreed that “people want to be connected to nature”. And with edible gardens nearby, “it’s a marketing angle for them (the restaurants)”.

If you want to feel closer to nature while you dine, here are some places to check out:


One Kind House

Dubbed as a “21st century kampung” by Mr Soh, One Kind House is an eclectic mix of a cafe, art hub, garden, kitchen and restaurant. The elements combine into a friendly kampung-like environment, where people chat over cups of coffee or tea.

While the place is still a house for some members of the Soh family, anyone can walk in for coffee or tea, as One Kind House has a section reserved for a barista. 

If you’re lucky, you’ll get to taste some of “Mommy Soh’s” home-cooked lunches and dinners that are made with ingredients from the garden. The 74-year-old is the matriarch of the house and enjoys gardening and cooking. Invites for home-cooked meals are usually posted on Facebook and seats are limited (around 10 people usually), so remember to check the cafe’s page.

One Kind House doesn’t have a fixed price for their food and events – you tip to pay. But there are recommended tipping prices for you to consider.

It also offers classes on gardening and cooking.

Image by Calvin Soh. 


Location: 136B Lorong J Telok Kurau, Singapore 425966 (opposite the Telok Kurau Park)

Opening hours:

Tues – Sun: 8:00 am – 5:00 pm


Open Door Policy (ODP) 

Just recently renovated, ODP offers customers a the experience of dining in the company of fresh produce as an edible garden is placed along the length of the restaurant. Some of the produce grown in the restaurant include arugula, Russian kale and local lettuce.


Image from ODP’s Facebook page.

The restaurant also boasts a rustic feel with its use of a brick and wood combination for its interior design. And its menu, which was created by head chef Daniele Sperindio who took over from chef Ryan Clift in 2014, is a nod to a diverse group of cultural influences – from Latin America, Europe, and Australia.

Some of the dishes include guacamole risotto ($20), kangaroo fillet ($34), braised beef cheek ($32) and pan seared sea bass with artichoke, potatoes and rocket salad ($27), which uses the produce from the edible garden.


Image from ODP’s Facebook page


Location: 19 Yong Siak Street, Singapore 168650

Tel: +65 6221 9307

Opening hours:
Mon, Wed – Friday: 12pm – 3pm, 6pm – 11pm

Sat: 11am – 4pm, 6pm – 11pm


Open Farm Community (OFC)

The restaurant has an urban farm on its premises, boasting a “first-of-its-kind” dining concept in Singapore. The farm at OFC has a mix of herbs, vegetables and fruit trees, including greens such as basil and okra. The produce is used in the kitchen and the menu is seasonal, changing every four months.

As the farm is so close to the restaurant, customers can see the produce as they dine and walk among the different herbs and vegetables during their visit to OFC.

Some of the dishes on the menu right now include the watercress soup with soft poached hen’s egg, crispy kale, and olive oil caviar ($19), as well as braised lamb shank with homemade couscous, olives, capers and green peas ($45). You can check out the menu here.

OFC organises an Open Farmers’ Market on selected weekends, where people get to showcase and sell their fresh produce. The place also has farming workshops and activities such as a pasta masterclass to encourage an understanding of food and its origins.


Image from Open Farm Community’s website. 


Location: 130E Minden Road, Singapore 248819

Tel: +65 6471 0306

Opening hours (restaurant):
Mon – Fri: 12pm – 4pm, 6pm – 10pm
Weekends and public holidays: 11am – 4pm, 6pm – 10pm
Opening hours (cafe): 8am – 9pm



Farm-to-table eateries aren’t always found at ulu locations. Artichoke sits on the edge of Bugis street, making the cafe an accessible place to dine at. A few stacks of crates full of herbs and greens are found at the courtyard of the cafe, providing easy access for chefs to get some of their vegetables and herbs. Examples of the produce grown there include red peppers and tomatoes.

The cafe specialises in Moorish-Middle Eastern cuisine with a focus on using locally farmed ingredients as much as possible. Some of its dishes include feta burrata ($24), lamb shakshouka ($26) and cauliflower sabbich ($23).


Image from Artichoke’s website. 

Location: 161 Middle Road, Singapore 188978

Tel: +65 6336 6949

Opening hours:
Tues – Sat: 6.30pm – 10.30pm
Sat: 11.30am – 3.30pm


Featured image 20110610 garden by Flickr user Lake Lou (CC BY 2.0)

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