35 Most Memorable Meals in 2016

It’s always difficult to narrow down all the meals we have had in 2016 and choose the best of the best, because there are many special moments we remember. But after lots of contemplating, we are excited to share 35 Most Memorable Meals in 2016. Some may not be the best to you, but there is probably a touching story or beautiful ambience that make it memorable for us. Just like the saying, “Everything has beauty, but not everyone sees it”. 2016 has been a very exciting year for the F&B scene in Singapore with the launch of the inaugural Michelin Guide Singapore. We are looking forward to see what 2017 brings us. I want to say a big thank you for all your support. Goodbye 2016, Hello 2017!

RESTAURANTS/CAFES/EATERIES

1. Fat Lulu’s Asian BBQ & Desserts
Housed in the same quaint premises Five & Dime formerly occupied on River Valley Road, Fat Lulu brings together two talented chefs Sam and Song to create “Wicked BBQ. Smooth Desserts”. The former is a BBQ dude, blasting kickass flavours into meats, fish, and vegetables seasoned with Asian spices and chillis. While Chef Song creates desserts of refined delicacy that are technique-driven and visually arresting. My favourite appetizers include Sataytay ($12) with Iberico pork collar on skewers, marinated one full day in sambal (chilli, garlic shallots mixed together with kicap main and kosher salt). Such tender and juicy meat with a hint of smokiness. Not forgetting the Berries & White Chocolate. It is a refreshing, frozen, fruity dessert using white chocolate and cassis, with elderflower-infused strawberries, making an excellent complement to the burn and heat of Asian BBQ. Read more: https://www.chuankain1.sg-host.com/fat-lulus/

2. Ash & Elm
The relatively new Ash & Elm in Intercontinental Singapore features three exciting culinary theatres – a Charcuterie & Cheese room, Wood-fired oven and an open-grill kitchen. Designed for diners seeking hearty and comforting European food, the menu at Ash & Elm offers a selection of sharing platters, house-cured and premium meats, as well as sustainability-sourced seafood, primed with the traditional craft of classic wood-fired ovens and charcoal-grill. Beef Tasting Platter ($108) gives diners the option of sampling a range of meat offerings from the “Mains” and the Charcoal Grill that uses specially imported Manuka woodchips from New Zealand, alongside charcoal to provide broad robust flavours and natural caramelisation to meats. We had USDA New York Striploin, Australian Rib-Eye steak and French Bavette dAloyau with béarnaise, peppercorn and natural jus. Some sides include handcut baked roseval potato wedges with paprika-rosemary, grandma’s mashed potatoes, sautéed mixed mushrooms and grilled green asparagus. Read more: https://www.chuankain1.sg-host.com/ash-and-elm-intercontinental/

3. Oscar’s
Oscar’s at Conrad Centennial Singapore is back with a new look, along with a whole new Sunday brunch offering that serves up an indulgent spread of international cuisines! In a compact setting, the buffet lines include seafood, carving stations and live cooking stations, along with a new 4-metre long salad bar for the health conscious eaters. Oscar’s has its own version of the famous London Duck at the carving station. The ducks are specially imported from farms in Ireland, where they are reared with extremely high farming standards such as free-range rearing and grain feeds. What is served on our tables is a glistening roasted duck with succulent meat. There is also oven-roasted US prime ribs and an entire suckling pig prepared in slow-roasted Argentinian, Mauritian or Chinese-style. The Supercharged Sunday Brunch is available every Sunday from 12.30pm to 3.30pm at $98++ per person. Read about it here: https://www.chuankain1.sg-host.com/oscars-conrad-sunday-brunch/

4. Shashlik
When Shashlik announced in July 2015 that they were closing at the end of the year, there was a sudden rush of diners trying to book a table, including us. But guess what, after the restaurant shut its doors in December, good news came. The two sons of late Captain and Head Waiter, Mr Tan Niap Hin, have taken up the mantle at Shashlik to continue the legacy. To keep the heritage, the owners re-hired the older workers and majority of them agreed to continue working, so you can expect the signature gruff from them, which is part of the experience here. Go for the Shashlik beef skewers ($32), a dish which the restaurant is named after. The marinated tenderloin has first been grilled and then placed on a hotplate when served, together with Russian salad that was served separately. It doesn’t look too appetizing on first site but it was a different story on first bite. The meat was very tasty and full of beefy flavour, that’s why you don’t even need any sauce. My medium was also just right, mildly bloody on the inside yet retaining the moist and juiciness. Read about it: https://www.chuankain1.sg-host.com/shashlik/

5. Tsuta
Tsuta made global headlines after being awarded a Michelin star in 2015, becoming the first and only Japanese ramen eatery to receive the prestigious accolade. The base of the soy broth is made with three types of shoyu. One of the shoyu is formulated in-house. We like the Char Siu Ajiama Shoyu Soba ($22.80) which consists of 4 slices of pork collar char siu, bamboo shoot, leek, flavoured egg and truffle pureed in truffle oil. Pork collar is used instead of the usual pork belly as it is lower in fats yet retains the same texture and tasty flavour. Shoyu-based broth tastes earthy and is very flavoursome, with a distinct flavour of truffle. Read more about it: https://www.chuankain1.sg-host.com/tsuta-singapore/

6. Tensho
Tendon (天丼) is a type of donburi where crispy tempura is laid over freshly steamed rice and topped with a delicious light soy dressing. Tensho (天勝) is a Japanese specialty tendon eatery which serves fresh and crispy tempura with rice at The Centrepoint. Opened by Ministry of Food, we tried the two items on the menu – Mixed Tendon ($14.90) or Vege Tendon ($13.90). Crispy crunchy tempura on rice is simply delicious, and you really got to eat it hot to enjoy the freshness and crispiness. The Mixed Tendon comes with prawns, dory fish, onsen egg and vegetables served on Japanese rice, chawanmushi and miso soup. The batter is crispy but fluffy, and the sauce offers a good balance of sweet and salty. Remember to break the soft boiled egg and coat the tempura and rice with it. Read about it: https://www.chuankain1.sg-host.com/tensho-centrepoint/

7. Sandaime Bunji
Stepping into Sandaime Bunji in Millenia Walk makes you feel as though you’ve been transported to an authentic eatery in Japan. Boasting al fresco seats, counter seats, as well as, Zabuton seats (Japanese cushion for sitting on the ground), this Japanese eatery exudes a relaxing vibe. The impressive item that brought us here was their Wagyu Round Roast Beef Set ($19.90), a towering bowl with 250g of beef slices stacked on top of the rice. The beef was executed to perfection, it’s succulent, tender, yet a little chewy. Read about it: https://www.chuankain1.sg-host.com/sandaime-bunji/

8. Birds of a Feather
Birds of A Feather is the new all-day dining, cafe and bar in Amoy Street that is the perfect antidote to frenzied, stressed out lives. The owners are from Chengdu, where they own Good Wood Coffee, a successful chain of café across Chengdu. The space here is BEAUTIFUL! There is green everywhere with comfortable sitting spaces where you can really come and relax and bond over food. On the menu is superb contemporary Western cuisine with a pronounced Sichuan influence. Inspired by paper wrap chicken or shaker fries, Crispy Pork Trotter in a Bag ($12/5pcs) is positively exploding with flavour. We enjoyed the Oriental Bolognese ($20) very much. A modern version of zha jiang mian, thin angel hair pasta is cooked with pork ragout, onsen tamago, wilted kale and sakura ebi. Read about it: https://www.chuankain1.sg-host.com/birds-of-a-feather/

9. Kam’s Roast
Kam’s Roast first overseas branch has opened in Pacific Plaza, located next to the Michelin-starred ramen restaurant Tsuta! The flagship outlet in Hong Kong was awarded the Michelin Star in the 2015, 2016 and 2017 editions of MICHELIN Guide Hong Kong & Macau. Started by Mr Hardy Kam in 2014, Hardy was the grandson of the late Mr Kam Shui Fai, who founded the Hong Kong roast goose institution, Yung Kee Restaurant. Within 6 months of opening, Kam’s had earned a Michelin star. Using the family recipe and the same sauce and marinade techniques used back in Hardy’s grandfather’s day, signature dishes at Kam’s include roast duck, suckling pig and “toro” char siew made with premium pork belly. We are in love with the Toro Char Siu. The premium pork belly is seasoned with Kam family’s award-winning marinade. The slab of meat is barbequed and boasts a melt-in-your-mouth texture. Read about it: https://www.chuankain1.sg-host.com/kams-roast-singapore/

10. Tai Cheong Bakery
Ever since we tried Tai Cheong Bakery’s egg tarts in Hong Kong, we were converted. Few have even managed to come close to swaying our heart. For that reason, you can probably imagine how elated we were when Tai Cheong Bakery announced their opening of a Cha Chaan Teng in Holland Village. Look forward to experiencing traditional delights and beverages in a Hong Kong-style eatery setting, and we believe the snaking queue speaks volumes about what you’re in for. If you’re thinking flaky and thin short-crust tart shells, let Tai Cheong surprise you with their fragrant, buttery crust that will leave you begging for more. The filling is everything you would ever wish for in an egg custard – light and smooth, without driving you crazy on the sweetness. The surface was slightly firm yet bouncy, but when you bite into them, the egg custard was so soft that it almost breaks apart instantly. Do note that they only allow a maximum purchase of 2 egg tarts per dine-in customer. We have other favourites like Scrambled Eggs Toast Stack and Three Coloured Silky Eggs with Rice.

11. Wah Kee Prawn Mee
Among the many popular prawn noodles stalls in Singapore, Wah Kee Big Prawn Noodle from Pek Kio Market and Food Centre stands as a strong contender amongst its competitors. Building on its 65 years of legacy at Pek Kio Market and Food Centre, it has opened another outlet at a prime location, Esplanade Mall. Their signature big prawn Noodles, available in dry or soup, is a must-try. The succulent prawns sitting in a bowl of heavenly broth were perfect, slightly firm yet bouncy with a slight crunch texture upon biting into it. Dip your prawns into the specially crafted spicy sauce for the extra kick! The owner shared his secret recipe of using 6 different types of prawns and completely no meat to prepare the broth for 4 hours. The sweetness and richness of the prawns came through upon the first sip of the broth. A slight spice kick and hint of garlic elevated the dish further, and left us feeling satisfied. Read more: https://www.chuankain1.sg-host.com/wah-kee-esplanade/

12. Uncle Chicken Rice
After waving goodbye to The Bedok Marketplace, Uncle Chicken Rice opened an air-conditioned eatery along Havelock serving chicken rice and more dishes! One thing that never changes is their dedication to the use of good quality ingredients. Their fresh chicken is simply poached, sits in cold water, chopped and served. The chicken is cut chunky with an ultra smooth skin and some beautiful gelatin layer between the skin and meat. The flesh? Absolutely tender and sweet! The popular ginger dip still stays. It was made with roughly blended fresh ginger mash mixed with chopped scallions. Read more: https://www.chuankain1.sg-host.com/uncle-chicken-rice/

HAWKER

13. Guan Hin Homemade Carrot Cake
Guan Hin Homemade Carrot Cake has been under the radar for too long. At the stall, you will see huge round aluminium trays filled with homemade carrot cake. It’s such a rare sight because most of the carrot cake stalls do not make it on their own and are getting it from suppliers already. But everyday, the old coupe still makes it on the stall, cuts them up into huge chunks and frying it upon order. Each piece of carrot cake is so chunky and stir fried with garlic and preserved radish. There is an option for white or black version. I preferred the black one where the old uncle mix it with thick and rich black sweetened sauce for extra umami. Plus, he is generous with eggs too! Read about it here: https://www.chuankain1.sg-host.com/guan-hin-carrot-cake/

14. Sumo Big Prawn
Sumo Big Prawn has been the talk of town recently. We queued for 45 minutes on a weekday morning for our bowl of Lobster and Big Prawn soup. It arrived piping hot, with a subtle aroma of Chinese wine and buttery fragrance. It consists of a whole lobster, two big prawns and plump, juicy clams. We have read some reviews about the lobsters being tough and dry, but thankfully, the lobster and prawns we had that day were cooked just right, soaking in the richness of the broth without compromising on its natural sweetness. I guess consistency is still an issue here but I believe they will be better.

15. Ivy’s Hainanese Herbal Mutton Soup
Owner Max is a Hainanese (fellow suki) and Ivy is the name of Max wife. Max was trying to woo Ivy then and he cooked mutton soup to win her heart. Of course he succeeded because they got married and Max opened Ivy’s Hainanese Herbal Mutton Soup. Every morning, Max would marinate the lamb ribs with fermented red yeast and seared in oil to get rid of the gamey taste. Then, the meat is cooked with more than 10 different herbs for hours. The end result? Each spoonful of soup is flavourful with deep herbal flavours but not overpowering. Served with some tau pok, black fungus and wolfberries, the lamb ribs are tender. Read about it: https://www.chuankain1.sg-host.com/ivys-hainanese-herbal-mutton-soup-pasir-panjang/

16. Mr Fish
Owner of Mr Fish, Mr Lee, only started selling fish soup in Chinatown about 2 years ago. As a family business, his son, Alan, who works as a It specialist at night helps in the stall almost every day and is now doing most of the cooking. When the Fish Head Bee Hoon ($5) finally arrived at my table, I got that whiff of aroma from the piping hot fish stock. They first fried the fish bones and then boil it for hours to get that creaminess and silky texture. This is time consuming but they have insist that no short cut is done – meaning no milk is added. One sip of the soup, you know it’s worth the wait. They are very generous with huge chunks of fried fish and some cabbage to give a refreshing taste. Read more: https://www.chuankain1.sg-host.com/mr-fish/

17. 88 Hong Kong Roast Meat Specialist
We have been raving about their very solid sio bak which is what owner Martin is known for. He has got the right formula – the golden brown skin is crispy brittle to the point that it is almost breaking. He takes more than 2 hours to make the sio bak, from braising to drying then roasting. The end result is a dry and crispy skin that has a biscuit-like texture, with the first bite producing a noisy crunch from the skin before it gives way to the juicy layers of well-seasoned tender and moist meat under it. Read more: https://www.chuankain1.sg-host.com/88-hong-kong-roast-tyrwhitt/

18. Hougang Muah Chee
Toa Payoh has got lots of good food, one of them is Hougang Muah Chee. Mr. Teo started making muah chee at a tender age of 14 and took over his father as a second-generation hawker. Being in the business for more than 60 years, he still prepares all the raw ingredients by hand, from milling rice to flour, to roasting and grinding peanuts for the muah chee coating. At the stall, Mr. Teo manually proportioning each ball of muah chee, meticulously pinching each small globule and dabbing a dollop of shallot oil on them before tossing them in either grounded peanuts or black sesame. Read more: https://www.chuankain1.sg-host.com/hougang-muah-chee/

FOOD GUIDES

19. 19 Popular Hokkien Prawn Mee in Singapore
Hokkien Prawn Mee doesn’t sound very difficult to cook but the secret lies in how good the prawn stock is as this stock imparts the essence to the noodle and is the key ingredient that makes the plate satisfying. You have the choice to eat it with Sambal chilli and a squirt of lime juice if you like, as these help cut through the richness of the dish. Traditionally, for take-out, Hokkien Prawn Mee would be wrapped in Opeh leaf to enhance the fragrance. With Hokkien Prawn Mee easily found in many hawker centres, we bring you a list of 19 stalls (in no order of preference) that we felt were worth the calories. Check it out: https://www.chuankain1.sg-host.com/hokkien-prawn-mee/

20. 13 Things Everyone Must Eat In Timbre+
We have always loved the creative brains behind Timbre Group who offers us cool chill-out places, complete with delicious food and great live music. Their latest hipster joint, Timbre+ (Timber Plus), newly opened on 1 April 2016, has transformed the old Ayer Rajah hawker centre into a traditional-meets-modern gastropark. An array of graffiti and spray paint art are splashed all over shipping containers and vintage Airstream travel trailers transformed into food trucks. Timbre+ is home to 35 dining options, featuring 21 hawker stalls and 14 restaurant brands. An impressive list of culinary names makes up this gastropark so here are 13 noteworthy ones: https://www.chuankain1.sg-host.com/timbre-plus/

21. 10 Outstanding Cafes In Holland Village You MUST Visit!
The dining enclave of Holland Village is known for its numerous food options. But amidst the constant upgrading and construction in the area, some new eateries have taken root in this new place. And with all of them located within walking distance from one another, this the perfect place to hop from cafe to cafe and sample what each place has to offer. With that in mind, here’s our ten favourite cafes in Holland Village that’s certainly worth a visit: https://www.chuankain1.sg-host.com/holland-village-cafes/

22. 19 Awesome Places to Eat Korean BBQ in Singapore With Friends
Who can resist the multiple sensory pleasures of Korean BBQ – the spicy, salty flavours and the combination of textures and temperatures, not to mention the hands-on fun of going through a pile of lettuce leaves, wrapping your own individual “lettuce wrap” and popping them into your mouth? If you have yet to try, it’s time to call up some friends and get ready to be in for a culinary treat. Please wear clothes that you don’t mind reeking of smoke afterwards. We’ve come up with a list of 19 Korean BBQ in Singapore for you to pick from! Read more here: https://www.chuankain1.sg-host.com/korean-bbq-singapore/

23. 25 Places to Eat Cheap & Good Food in Orchard under $10 (some even below $5)
Located within the central area of Singapore, Orchard Road is famous for its numerous shopping centres. However, it has always been painful when it comes to settling a meal in Orchard, as most of the time it involves us in burning a hole in our pocket. Do you know that you can easily get food under $10 or even $5 at Orchard? We’re talking about meals that can satisfy your tummy and your palettes. We have travelled into every nook of Orchard Road, and here’s a long list of places with cheap (and some with really good) food.

24. 15 Nasi Lemak in Singapore for The Ultimate Indulgence
Nasi Lemak is one of Singaporeans’ favourite dishes, and we grew up having this, hence our particular fondness for this indulgent plate of rice. It’s not just the ingredients that makes a good nasi lemak. Pandan leaves and coconut milk play a huge role in enhancing the fragrance and richness of the rice, complemented by the spicy sambal chilli sauce that you can’t miss out on. We hunted down 15 fantastic places for you to try! Read more: https://www.chuankain1.sg-host.com/nasi-lemak-singapore/

25. 9 Places To Enjoy Steaks Under $20 In Singapore
We all love having a good steak, soft and juicy. But, to enjoy a good cut can sometimes burn a hole in the pocket. So, to all steak lovers, here is a list of places that offers steaks under $20, some good but also a few that are barely there. Read more: https://www.chuankain1.sg-host.com/steaks-under-20-singapore/

26. 17 Sinful Char Kway Teow That Make You Exercise Hard for
We’re pretty sure no one can resist the scrumptious yet artery-clogging char kway teow. Flat rice noodles and egg noodles are often stir-fried over very high heat with eggs, cockles, Chinese sausages (lap cheong), fish cakes, bean sprouts and Chinese chives. Char Kway Teow is an old school common dish at hawker centres across Singapore but it’s tough to find one that really suits your personal preference. So, here’s a list of 17 Char Kway Teow hawkers for your enjoyment. Check it out: https://www.chuankain1.sg-host.com/char-kway-teow/

27. The Guide to 17 Excellent Kway Chap Stalls in Singapore
Kway Chap is a classic and an all-time favourite food of most Singaporeans, that looks simple but requires a lot of effort in preparation. From tedious work in cleaning the innards to the long braising hours, some stalls start work as early as 12am. After researching some of the places that were highly recommended, here’s a list of the places with some that were good and some that were extraordinary: https://www.chuankain1.sg-host.com/kway-chap-singapore/

28. Toa Payoh Food Guide: The Really Local Food Edition
As one of the oldest satellite towns in Singapore, Toa Payoh has a wide range of dining options spread across the estate, ranging from iconic food stalls and hidden gems in hawker centres and coffeeshops, to restaurants and cafes carving out niches for themselves. So besides the dragon playground, do check out these 31 cafes, hawker stalls and restaurants the next time you swing by Toa Payoh. Why did we pick 31, you may ask? Hint: take a look at the postal code. Read more: https://www.chuankain1.sg-host.com/toa-payoh-food-guide/

INTERNATIONAL

29. 13 Cheap & Good Food Near Johor Bahru Checkpoint
Johor Bahru, Malaysia – Thinking of making a quick trip to Johor Bahru for some cheap and delicious food? Read this post to find out where you can find cheap and good food near Johor Bahru Checkpoint (or Johor Bahru City Square). There is no need for bus nor taxi, start your food adventure by foot! Read more: https://www.chuankain1.sg-host.com/good-food-near-jb-checkpoint/

30. Malacca Food Guide For Beginners – 15 Best Places To Eat In Malacca
Boosting an array of multicultural heritage buildings, ancient landmarks and colonial structures, Malacca is listed as a UNESCO World Heritage city. It was here that colonial forces first made contact with Malaysia, eventually shaping the country into its current economic and political system. Watch history come to live by exploring Malacca on foot to get the best experience of this old town. Besides their deep roots in history, the Malacca foods here are mostly influenced by Peranakans. We’ve hunted down 15 eateries that are worth checking out! https://www.chuankain1.sg-host.com/malacca-food-guide/

31. Bangkok Latest Food Trend 2016 – Claypot River Prawn Tom Yam Porridge
Opened from 4pm till midnight, it is highly difficult to grab a seat the later you go. There are basically three types of porridge base: the tom yam porridge, the super chicken porridge, the original pork porridge. The most famous porridge here is the signature River Prawn Porridge (from 139 baht, approx SGD5.50), which is served with a open pot of piping hot tom yam porridge and huge river prawns. What impressed me was their Super Porridge (from 69 baht, approx SGD2.70). There’s something about sipping on hot broth that’s so comforting. Their Super Soup is mixed with a concoction of bird’s eye chillies, fish sauce, lime juice and sugar. Super spicy, super tangy but super good especially with the soft boiled egg and chicken.

32. Chinatown Bangkok: 8 Indulgence Food To Eat In Yaowarat Road
Yaowarat Road is the home of Bangkok’s Chinese community, just like our Chinatown. By day, it doesn’t look any different from other parts of Bangkok, but this big street has some hidden gems waiting to be explored. When night falls, the neon signs blazing with Chinese characters are turned on and many eateries spill out onto the streets filled with foodies. There are many articles about Yaowarat but mostly are just on the surface. We decided to go in depth to explore a few hidden gems, sat down with the owners to hear their stories. Read more: https://www.chuankain1.sg-host.com/yaowarat-chinatown-bangkok/

33. Ju Xing Home 聚興家 – Hong Kong Chefs’ Hidden Supper Spot
Big thank you to Mr Robert Chua, I had the chance to try Ju Xing Home (聚興家) during my last trip to Hong Kong. This hole-in-the-wall eatery beside Prince Edward Station Exit D is helmed by 38-year-old Chef Wu Jiang Qiao（吳江橋). Apparently, this is the hidden gem / secret supper place of many hotel Chinese chefs after work. One of the secret weapons of Ju Xing Home is this Clam Soup. Using freshwater fish to boil for hours, what you get is an opaque white in colour broth that has clearly extracted the essence from the fish. What makes the soup impressive is the addition of rice into the broth which allows it to reach a creamy consistency as well as added flavour into the broth. Clams were added to enhance the crustacean flavour while towel gourd absorbs the flavours. Read more: https://www.chuankain1.sg-host.com/ju-xing-home-hong-kong/

34. COBO HOUSE Hong Kong – Exciting Savoury Menu by Chef Janice Wong
Shek Tong Tsui is a unique neighbourhood with a mix of old and new. As one of the earliest developed district for Chinese people in Hong Kong, you still get to see a lot of traditional neighbourhood corner shops while new and interesting cafes and restaurants evolved. One of them is COBO HOUSE by 2am:dessertbar, a collaboration with Asia’s Best Pastry Chef Janice Wong. Read more: https://www.chuankain1.sg-host.com/cobo-house-hk/

35. 104 Travel Bloggers Revealed Their Last Meal To Have (I like 15th & 102th)
If tomorrow is your last day on Earth and you have one last meal to enjoy. What will that last meal be? I used to fantasize that if I was about to have my last meal, I would eat everything I never let myself have. We ask 104 of our favourite food and travel bloggers to find out their last meal on Earth. Read more: https://www.chuankain1.sg-host.com/travel-bloggers/

FOOD WE MISS

1. Kim Keat Hokkien Mee
Mr Lee Eng Keat has been in and out of prison countless times for the past 20 years. He turned over a new leaf and opened his Toa Payoh stall last year but sadly, he decided to end his life. His Claypot Hokkien Mee was cooked twice – first stir fried, then cooked over fire. The noodles absorbed the superior broth, resulting in a gooey pot of goodness. Each claypot comes with a few pieces of sio bak, prawns and squid.

2. Bukit Purmei Lor Mee
There are some hawker food that I always return for comfort, especially after all the festive feasting. One of them is lor mee – a garlicky bowl of noodles in thick gravy with additional vinegar. Relocated to West Coast, they have to close due to owner’s health issues. Their “lor” (braising sauce) made with a combination of pork ribs, egg-white, “five-spice” powder and starch is still as good. The dark, viscous sauce is thick and sticky, punctuated with copious lashings of black vinegar, homemade chilli sambal and pepper. The vinegar here is not the usual off-the-shelve kind. It’s aromatic and enhances the flavour of the gravy. Hope Bukit Purmei Lor Mee returns soon!