Category Archives: Maxwell Road Food Centre

Bread from Bread Pitt

Bread from Bread Pitt Cookies from Bread Pitt
Bread Pitt
Stall No. (am not sure what’s the stall no.; will check and let you know soon)
Maxwell Road Food Centre

With no nice smell of the buns baking in the oven, the only thing that caught my eye was the stall’s name.

I bought 3 pieces of bread (see 1st picture above: from L-R: hot dog bun, cheese and curry) for S$2.20 and a packet of chocolate cookies for S$1.80.  Buns were still warm when I bought it but I only ate it the next morning.

The buns tasted really ordinary, something that I can get from any bakery shops.  Only thing I love is the price that I paid for the buns.

The chocolate cookies were so-so too.  Not very chocolatey in taste and a bit dry.  You might say you get for what you pay, but I’ve tasted better ones for about the same price.  But of course the better ones were home-made by a friend. 😀

Maybe I’ll try to eat the buns warm next time, probably I’ll enjoy them better. Then again, it’s a maybe only.


Rosie’s Nasi Padang @ Maxwell

Rosie’s Nasi Padang @ Maxwell
Stall No 100, Maxwell Road Food Centre
Tel: 9238 9305 (for catering and other enquiries)
Opening Hours: Mon-Sat: 7.30am-8pm; open on Public Holidays; Closed on Sundays

A new nasi padang stall at Maxwell Food Centre is fast gaining popularity among the working crowd there. Being the only nasi padang stall in the area, and offering a wide variety of dishes at reasonable prices, Rosie’s Nasi Padang @ Maxwell has acquired a loyal following since it opened earlier this month.

Rosie’s Nasi Padang @ Maxwell was set up by Eric and Rosie Gohres. Eric, who is Dutch, and Rosie, a Singaporean, were unsatisfied with the limited and expensive dishes offered by many nasi padang eateries. When a stall at Maxwell Food Centre became available, the couple jumped at the chance to open their own nasi padang stall and roped in Rosie’s parents to manage it. Rosie’s mother Mdm Hajjah Rafiah has over 10 years of experience in cooking Malay food at food centres and factory canteens, and is the head cook of the stall.

One of the draws of Rosie’s Nasi Padang is its wide variety. With over 20 different dishes to choose from, one is spoilt for choice. Looking at the variety of meat, seafood, vegetables and side dishes, I wasn’t sure which I should try first.

I started off with the Ayam Masak Merah (sweet and sour chicken). This dish, with its dark red colour, looked appetising, and the chicken meat was tender. Unfortunately, it was too sour for my liking.

However, I wasn’t disappointed when I tried the most popular item on the menu – Beef Rendang. The beef is really tender and juicy, and is just irresistible when it is enveloped in the thick and spicy coconut gravy. Another dish that you should try is the Chicken Curry. The meat is tender and the flavourful dish is full of different spices and curry. The Sambal Goreng, consisting of tofu and mixed vegetables stewed in coconut-based sauce, is another must-try. It is also rich in flavour and the long beans are really crunchy.

And who can miss the belacan? I was blown away by the first spoonful of this humble chilli dish which was cooked to perfection. Its spiciness immediately made my scalp perspire, while the judicious blend of ingredients gave a balance between the sweet and sour flavours. It also looks appetising with its fresh orangey-red colour. I was told that there was a customer who liked the belacan so much that she bought a tub of it home.

My meal was a pleasant one in spite of the rather dry white rice, as the Sayur Lodeh helped to moisten it a bit. This vegetable dish, which is a mix of crunchy vegetables such as long beans and cabbage, and fried tofu, all in creamy coconut gravy, has just the right amount of saltiness for balance.

You can also find other dishes in their menu which is changed every day for variety. They include fish curry, ayam lemak cili padi (chicken in coconut gravy with chilli pepper), chilli prawns, sotong masak hitam (black ink squid), sambal telur burung (chilli quail eggs), ikan assam pedas (spicy tamarind fish), sambal sotong (chilli squid), sambal kupang (chilli mussels), begedel (potato balls), and more.

A Nasi Padang set with one meat and two vegetables dishes costs only $3.50. Although the food is cheap, quality is not compromised as Rosie believes in using the best ingredients she can get.

If choosing your own dishes seems like a big hassle, Rosie also sells a Nasi Lemak set (above, first picture) with chicken wing, egg and anchovies ($2) and Nasi Ayam Penyet (Indonesian Crispy Chicken Rice, $3). On Fridays, you can appease your craving for Nasi Briyani Dam that comes with beef ($3) or chicken ($3.50).

The best time to go to Rosie’s Nasi Padang@Maxwell is during lunchtime when the food is still hot and a wider variety of dishes is available for you to choose from.

Rosie’s Nasi Padang is cheap and value-for-money, and its beef rendang (and belacan) is worth queuing up for.

Note: This review was extracted from AsiaOne.
Post-Makan Note:

I tried the Nasi Ayam Penyet (Indonesian Crispy Chicken Rice) set on 19 November 2007 and I must say I was very disappointed with the food.

The chicken was served cold and it was not crispy at all. The chicken was pretty tasteless and the chilli, although given very generously, was not spicy at all.  Doesn’t taste like sambal belachan.  The rice tasted very ordinary… perhaps a bit oiler than the usual plain rice.

Although the review said there were 20 different dishes for its Nasi Padang, I counted less than that. And most didn’t look appetizing at all.

Overall, I will still stick to my Nasi Padang Stall at River Valley.

Xing Xing Tapioca Cake

Onde Onde
Xing Xing Tapioca Cake
Stall 31, Maxwell Road Food Centre
Opening Hours: 8am to 1pm; closed on Sundays & Public Holidays

Known to be of Indonesian origin, ondeh ondeh has been adopted by Malay and Peranakan food cultures here.

The skin is usually made with steamed sweet potato, which is mashed into a paste with glutinous rice flour and pandan juice added.

It is then used to wrap small, marble-shaped gula melaka (palm sugar) and dropped into boiling water. When the balls float, they are ready to be fished out, coated with dessicated coconut and eaten.

Expect to pay S$1 for 3 pieces of onde onde.  Real value for money for such good stuff.

It is an addictive snack but quite tedious to make. Which explains why excellent versions are increasingly difficult to find in Singapore.

Zhen Zhen Porridge

Zhen Zhen Porridge Zhen Zhen Porridge Raw Fish Slices (Yu Sheng)
Zhen Zhen Porridge
Stall No. 54, Maxwell Road Food Centre
Opening Hours: Early morning till 2pm; close on Tuesdays

The queue is forever there at this stall.  If you do not see a queue, please do not be too happy.  It means that they have either sold out their porridge or they are not open at all. 😛

A S$2 bowl of porridge gets you chunks of meat (either fish or chicken; your choice) and lots of spring onion and seasame seeds as topping for your porridge. A must try at this stall is also their yu sheng (raw fish slices).  A small one is S$3 and they are not stingy with the slices.  The fish slices come in a plate that is covered totally with fried shallots, ginger slices, seasame seeds and spring onions.

The best part that I love about this stall is that I can get plain porridge for less than S$1 and add yu sheng as a side dish.