All the F&B establishments you need to visit before March ends
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Did you miss our post on the F&B establishments to visit in February? If you love laksa steamboat and Din Tai Fung-style fried rice, click here for more deets.
March just zoomed past us in a blink of an eye and we’re already at mid-month with two weekends left to go. Those who have been dragging themselves back to the office or alternating between working from home and leaving early for work, why not reward yourself with some good food your taste buds will thank you for?
From sambal stingray to butter bread and collagen congee, here are four F&B establishments to visit before March ends.
Location: 721 Ang Mo Kio Avenue 8, #01-2823, Singapore 560271
Noel Phua, an ITE graduate, runs Sambae. Before opening this stall, the young hawker worked as a chef de partie in The Boiler in Esplanade and now-defunct HE Bistro & Bar in Duxton.
To add fusion elements to local cuisine, the 24-year-old opted to group grilled seafood such as sambal stingray and stir-fried sotong with the trending rice bowl idea. Noel stir-fries shallots and hae bee over gentle heat before mixing turmeric, ground chilies, and brown sugar to produce his sambal. This sauce is used on all of the seafood meals at his stall.
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Location: The Midtown, 1187 Upper Serangoon Road, #01-44, Singapore 533971
Butter Bread’s baker and owner has an exceptional resume. He was formerly the head baker at hotels such as Shangri-La and Carlton Singapore, where he has a combined working experience of seven years.
The store also sells sourdough bread, various viennoiserie like pain au chocolat, and freshly baked pastries like scones, in addition to his famed croissants. He also makes his version of Portuguese egg tarts, which is a popular dish among his customers. Although the pastries at this Hougang bakery are a tad pricey, it appears to have a steady supply of positive evaluations thus far.
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Location: Ion Orchard, 2 Orchard Turn, #B4-63, Singapore 238801
Giving you the most creative and delectable freshly cooked dumplings, Lucky Dumplings is a new takeout concept created by the Kiosks Collective, which also owns Crave and other eateries, in collaboration with Dumpling Darlings’ co-owners.
Some will be relieved to learn that Lucky Dumplings’ menu contains neither pork nor lard. The co-owners indicated that halal certification is something they’re working on. The dumpling menu at this location has five types of primarily minced chicken stuffings, including trendy options like mala, kimchi, and Singapore chili crab. Except for the kimchi dumpling, which is deep-fried, all of the dumplings are prepared in a potsticker manner. Sichuan chicken and truffle mushroom noodle dishes are also available.
Collagen Congee & Yan Ji Hokkien Mee
Location: KPT Coffee Shop, 651A Jalan Tenaga, Singapore 411651
Collagen Congee sells congee cooked with a chicken collagen broth, while Yan Ji Hokkien Mee serves noodles and char kway teow. Both are run by the same cooking crew. Collagen Congee is created with a silky Cantonese-style congee base produced with a healthy chicken collagen broth that requires more than 10 hours to make. From pork to lobsters, and century egg, there are a variety of toppings to pick from.
Yan Ji Hokkien Mee charges $5 for their famous noodle dish. There’s also a tom yum or mala-flavored variant, as well as a more pricey lobster Hokkien mee for an indulgent treat. There’s also a basic version without cockles and a dish with cockles or the uncommon choice of pig intestines for fried kway teow, making us salivate already.
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