Category Archives: Changi Area

Gluten-Free Tiramisu Log Cake

Gluten-Free Tiramisu Log Cake
Cedele Depot
Website: http://www.cedeledepot.com/home/xmas07.asp

Great news for those who are intolerant to gluten and have to avoid the delicious log cakes every year! Cedele is proud to introduce the limited edition gluten-free Tiramisu Log Cake this year. Savour the smooth gluten free log cake with satiny mascarpone cheese and pistachios. Made with Belgian couverture chocolate and an indulgent thick layer of chocolate truffle in the middle, anyone can enjoy this log cake, including those who are not gluten intolerant. Always thinking for the customers, Cedele makes this cake with no trans fat and only using organic unrefined sugar so it is not so sweet.

This cake costs S$65 for 1.1kg.

Ayam Penyet @ Changi Village

Sri Bistari Nasi Ayam Penyet
Sri Bistari
Changi Village Famous Nasi Penyet
Blk 3 Changi Village Road #01-40
Tel: 96172446/96176360 (Mr Mohd Fadzil)
Opening Hours: 10am to 2am, daily
Website: http://www.sbestfood.com/sribistari.htm

They have 4 other outlets, namely, Malay Village, Simei, Tampines and Beach Road.  Click their website to see the address and opening hours details.

“A new dish has over taken Nasi Lemak as the people’s favourite at Changi Village food centre. While there are at least five decent stalls still touting it, I counted at least six outlets now offering the latest craze there, Nasi Ayam Penyet.

It’s a traditional kampong staple from Indonesia and the last time I noticed, I suspect there are about 40 stalls all over our island selling this batter-less fried chicken on rice with a killer sambal and a pretty cherry tomato salad served on a traditional wooden platter.

Nasi Ayam Penyet means flat chicken rice. Mr Faisal Rashid set up the first specialist stall at Changi Village about two years ago after “ traveling through Jawa Timur in Indonesia and realized this dish could be a hit in Singapore.”

“The first thing my brother Fadzil and I did was to tweak the sambal. The Indonesian version has no sugar and we believe Singaporeans won’t like because of their familiarity with the sweeter nasi lemak sambal here.” So they added not one, but three types of sugars, “ Secret la, cannot tell you what sugars and how we use it but our spicy sambal has taste and fragrance of sweetness.” I pry for another secret, “ usually others don’t, but we pre-fry our belachan like the Nonyas, it gives better aroma”.

It’s strange, but their most important and secretive ingredient, which can make or break them, is doled out free, even when you ask for refills. But that’s the Singapore way, give them what they want, preferably free, and they’ll happily let you charge for what seems almost insignificant to them. It’s fair trade to them.

They believe that Nasi Ayam Penyat won’t be some fad as it has the same appeal Nasi Lemak has but is way healthier. Not a drop of coconut milk is involved and they use chicken flavoured, instead of plain rice.

And at $4.00 a portion which comes with a fried quartered chicken, done Indonesian style with spices and no batter, a plate of chicken flavoured rice, a fat dollop of sambal, chicken soup, a lettuce-cucumber and cherry tomato salad served on a thick wooden platter, it seems they are making an insignificant profit.

“My bother Fadzil don’t believe in charging a lot and don’t think people will pay more for it.”. Handling about two hundred fowls day at their Changi outlet is as much as the six staff and cooks can handle at the little outlet.

They actually have fourteen staff running this outlet on two shifts. Some of the bugbears of doing so is a high staff turnover and inconsistency in quality. So they hired a manager who does nothing but ensures all is smooth and recipes are adhered to but “ we don’t tell him the sambal recipe. We make it ourselves at night’, Faizal smiled, “also, we pay the staff 25% over market rate and it helps lower staff turnover.”

They are very successful, and as if to thank Providence for this blessing, they installed their parents as a middle-man chicken supplier, allowing them to pocket the takings. They even let customers refill their rice at no charge.

But what when the next round of bird flu fear comes a calling, “no problem” a prepared Faizal adds “ we also have the fried fish version, which now accounts for 25% of business. In fact, we will offer many types of fish, not just ikan kerapu, when chicken is not available.”

Note: The review was extracted from Makansutra.

Goldhill Hakka Restaurant

Goldhill Hakka Restaurant
Goldhill Hakka Restaurant
299A Changi Road (After the SPC station)
Tel: 6842 4283
Opening Hours: 11.30am to 4pm, closed on Mondays

This place is recommended to me by my colleague who swears by this restaurant’s la la (clams), which he says is just steamed with ginger, chilli and Chinese rice wine.  The la la dish is so heavily doused with the Chinese rice wine that you’ll end up with rosy cheeks after eating and drinking the stock from this dish.

The 2nd item that he swears by is the “Suan Pan Zi” (abacus).  It’s not the normal suan pan zi that you can get from other stalls.  This one is made out of yam and has dried prawns (“xia mi”), salted fish and dried squid as topping. 

The 3rd but not last item he says you must have at this restaurant is of course their hakka yong tau foo.  If you think this is an ordinary dish, think again.  This restaurant uses fresh fish paste in their fillings and the overall taste got a thumbs up!

Note: Thanks to Tiong for the recommendation!

House of Sundanese

House of Sudanese Ikan Gurame Goreng Taupok Goreng Isi
House of Sundanese
55 Boat Quay
Tel: 6534 3775
#B1-063 Suntec City Mall
Tel: 6334 1012
#02-18 Great World City
Tel: 6887 5535
Level 3, Changi Airport Terminal 2
Tel: 6546 4839
Website: http://www.sundanesefood.com/

This has remained one of my most favourite Indonesian restaurant.  When your order has been taken, you will be given a small basket of emping (slightly bitter crackers made from Buah Melinjo) .  Ask for the restaurant’s sambal belacan (a malay style chilli mixed with belacan) and dip the emping into it.  But be careful, their sambal belacan is spicy!

One dish that I must have when I am there is their Ikan Gurame Goreng (literal translation is fish gurame fried). The gurame fried to perfection and is very crispy and tastes superb with the restaurant’s sambal belacan and warm rice.

Another dish that I love is their taupok goreng isi. What this dish is they take the fried taupok (bean curd skin) and stuff them with scallops, prawns and mushrooms and deep fry the taupok.

Porta Porta Italian Restaurant

Porta Porta
Porta Porta Italian Restaurant
971 Upper Changi North Road, Changi Gardens
Tel: 6545 3108
Opening Hours: Tue – Fri: 12pm-2pm, 6.30pm – 9.30pm, Sat/Sun: 6.30pm-9.30pm

They used to have another outlet at Stanley Street but I tried there once, and I still prefer the food served at the Changi one. They have since closed the one at Stanley Street (for me, it’s better coz they’ll otherwise ruin their reputation even though I love the location very much as it’s somewhere near town).

What I love most here is the friendly service, the entree (together with the warm bread) and the tiramisu! I’ve dined here a couple of times and I’ve always gone for their set dinner.  You can to taste a bit of everything in small portions, and although the price is steep for a set dinner (last time I ate, I paid more than S$50), it’s well worth the price because of the excellent food quality.

This place is a bit out of the way and it would be better if you drive.  If you take a cab, tell the driver it’s opposite the Changi Prison.