Category Archives: Tampines Area

Covers Jalan Kayu

Otah and Nasi Lemak from Lee Wee & Brothers

Squid Otah Assam Fish Ikan Bilis
Lee Wee & Brothers Foodstuff Pte Ltd
Outlet 1:
Basement 1 Tangs Plaza
Tel: 6235 9122
Outlet 2:
#B1-K16 Tampines Mall
Tel: 6789 9122
Outlet 3:
Blk 209 Hougang St 21 #01-02
Hougang St 21 Market and Food Centre
Tel: 6280 9122
Outlet 4:
Blk 51 Old Airport Road #01-79
Tel: 6348 9122
Outlet 5:
Blk 254 Jurong East St 24 #01-33
Tel: 6565 9122
Outlet 6:
Blk 20 Ghim Moh Road #01-38
Tel: 6464 9122
Outlet 7:
Blk 90 Whampoa Drive #01-639
Tel: 6254 9122

I personally tried the otah from the stall’s outlet at Kovan FC (can’t remember the date).  What I loved about its otah is that if you ordered the prawns otah, you actually get a few small pieces of prawns; and if you ordered the squid otah, you actually get a few small slices of squid inside your otah.  You get the idea. 

And you would think like you have to pay more than S$1 to get a stick of otah like this.  Well, you can get it at S$0.60!!  Excellent value for money!

They also have nasi lemak, assam fish, ikan bilis, chilli sauce, etc. for sale at their stall. If you want, you can ask them to cater for you or even cater the food for your BBQ.  Check their website for pricing details and order form.

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

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.

Sakura, International Buffet Restaurant

Sakura Sakura 1st Storey Food Area 2nd Storey Food Area
Opening Hours: 12 Noon to 2.30pm (lunch) & 6pm to 9.30pm (Dinner), Daily

They have 8 outlets over in Tampines Safra, Toa Payoh, Pasir Ris (halal), Jurong Town Hall, Clementi Road (halal), Orchard Road (halal), Marine Parade & Jurong West (halal).  Check their website for details (look under the heading “Subsidiary”).

Buffet prices are:-

  • Lunch (Weekdays): S$21.40
  • Dinner (Weekdays): S$25.65
  • Kids (Weekdays): S$11.65
  • Lunch (Weekdays – Orchard Outlet Only): S$23.55
  • Dinner (Weekdays – Orchard Outlet Only): S$27.80
  • Kids (Weekdays – Orchard Outlet Only): S$12.75
  • Add additional S$2.15 for weekends, eve and public holidays

For the prices you pay above, you will get up to 100 different varieties of Japanese, Western and Oriental foodfare everyday. To briefly entice you, appetizers include baked oysters, lobster salad, mussels, cold prawns and sashimi. The main entrees encompass an assortment of dim sum, Teppanyaki (including lamb chop, salmon and beef, etc.), tempura and grilled items. A wide selection of mouth-watering sushi will also be prepared for all consummate sushi fans. Last but not least, deserts such as cheesecakes, fruits, ice cream and beverages complete the buffet with a satisfying touch.

Update on 10 March 2008:

After a 2-year hiatus from eating at Sakura, we finally made our way to the one at Clementi Woods on 10 March 2008.  How dining works here is that you pay at the counter on the 3rd level and then you will proceed to either Level 1 or 2  for your seating.  On your table, you will see some small clothes pins which has your table number printed on them.  These you can use to order some of the dishes that require some cooking time, eg. fried vegetables, seafood, satay, otah, squid, tau pok, etc. which will then be served to your table once it is ready, which basically saves you waiting time.  Excellent idea I must say!

First the price almost crushed us.  It used to be S$22 nett but now we have to pay S$24+ (which amounted to S$25.65) per person.

Then we were appalled by the drop in food quality and some of the missing good food such as the paper-pot steamboat with live prawns, frozen strawberry with stuffed yoghurt in it.

I ordered the dou miao with abalone and some bamboo shellfish with black pepper  – both were served cold, although they were prepared on the spot.  Portions are tiny – although this is alright with me as I can go for unlimited rounds.  But because quality is not good, I never went for seconds.

Another of my used-to-be favourite dessert was their durian cream puff.  Used-to-be favourite now because the pastry is hard and you can hardly taste the durian paste.  Thumbs down!

I’ve always skipped the dim sum, pizza and pasta corners because having tried them once, the quality was really bad even way back then.  I think it is unlikely that they have improved.

Skip the deep fried stuff at table no. 7 (refer to 1st storey food area map above).  Deep fried stuff must always be eaten hot – if it’s cold, it really tastes bad.

I also tried the oat prawns at table no. 13 – the prawns are not fresh and because the prawns had been deep fried earlier, the crunchiness was seriously lacking.

Sushi and Sashimi were still good – I had unlimited helpings of salmon & tuna.  You can also try their silverfish sashimi but my friend said it tasted a bit fishy, so I gave that a skip.  They also have other sushi – but I’m a bigger sashimi fan.  Standard here remains the same, although I noticed that there were more varieties of sushi available this time.  You can also have edamame (a green vegetable more commonly known as a soybean – usually boiled and lightly salted).

Another item that I love very much is the laksa (from table no. 5).  The gravy was thick and tasted great! It was served in small bowls but again, since this is a buffet, you can have as many bowls as you want.

You can also have free flow of beverages – soft drinks, green tea, brewed coffee, etc.  Also, do try the ice cream with the various toppings – great fun for the kids.

Unfortunately, I am very unlikely to visit this restaurant again – memories of good and cheap food that I had here are alas just a memory.  Still, for the price we paid and the varieties they serve, if you don’t mind quality but want quantity, you can always drop by this restaurant.  By the way, it’s halal so you can also invite your Muslim friends there.  But please note that not all Sakura restaurants are halal, so do check their website for details.

Mooncakes from Sze Chuan Court

Mini Snow Skin Mooncake

Mini Snow Skin Mooncake

Mixed Nuts Mooncake

Mixed Nuts Mooncake

Roasted Pine Nuts Mooncake

Roasted Pine Nuts Mooncake

Sexy Strawberry Mooncake

Sexy Strawberry Mooncake

Sze Chuan Court 

Level 3, Swissotel the Stamford


2 Stamford Road
Tel: 6338 8785
Fax:  6338 8529

IT’S that time of the year again: August, the month of mooncakes. And Szechuan Court at Fairmont Hotel has come up with a fresh take on these centuries-old Chinese favourite: mooncake laced in liqueur. For that you have to thank Szechuan Court’s very own “Mooncake Empress”, chef Mandy Yeo, who prepares to enchant mooncake lovers anew with a robust selection of unique combinations such as Champagne Truffle & Chocolate Ganache, Baileys Chocolate and Rum & Raisin Chocolate Truffle, and all-time baked wholesome favourites of Double Yolk in White Lotus Paste and Peach-shaped Single Yolk & Macadamia Nuts in White Lotus Paste.

Sexy Strawberry

Vibrant freshness unfolds with our Mini Snow-Skin Strawberry & Dark Chocolate Mooncake NEW!, which will make its luscious debut this mid-Autumn. Indulge over its sweet, aromatic and juicy lure, enrobed in the richness of silky dark chocolate. Within this gem is pure strawberry heaven swirled in Swiss chocolate and luxuriously sprinkled with fragrant crushed almonds, wrapped within a core of creamy chocolate shell. 

Going Nutty for Nuts

This is also the season where healthy cuisine and traditional influence deliriously intertwine. Mooncake and nut lovers will effortlessly go nuts with our vegetarian Baked Mooncake with Roasted Pine Nuts in White Lotus Paste NEW!. The subtle sweetness and texture of the white lotus paste blends perfectly with the mild, nutty flavour of roasted pine, giving every bite its delicious and healthy punch. In addition, pine nuts are rich in antioxidants and essential vitamins, providing a good source of dietary fibre whilst boosting the immune system.

Fairmont’s commitment to healthy living is best exemplified by our Baked Mooncake with Mixed Nuts NEW!, blending wholesome offerings with time-honoured tradition. With no added preservatives or artificial flavouring, this mooncake is the crème de la crème choice amongst nut connoisseurs. Its rich consistency and exotic taste add a unique dimension to this morsel filled with tasty macadamia, walnut, almond, melon and sesame seeds. A great source of vitamin E courtesy of the copious amount of nuts, this baked delight boasts powerful antioxidants with cancer fighting qualities, and is high in magnesium and phosphorus, which is excellent for bones and teeth.

This unparalleled ensemble of meticulously handcrafted snow-skin and baked mooncakes will be inspiringly encased within an elegant collector’s edition mooncake box that promises to charm and captivate women and men alike, continuously showcasing the alluring patterns and svelte curves of the goddess-like female form, exuding an aura of femininity and mystique. With a bold move in concept, colour and purpose, these intricate designed boxes will rise like a phoenix, head and shoulder above the rest.

Free delivery to a single location is available for a minimum order of 50 boxes and three days advance order.

  • If you pay using Citibank credit card, you get 15% discount from 18 August to 14 September 2008 for purchases made at Szechuan Court, Raffles City Atrium, Junction 8, Tampines Mall, Bugis Junction, Chevron House, Raffles Exchange and Isetan Parkway.
  • If you pay using DBS Credit card, you get 15% discount from 18 August to 14 September 2008 for purchases made at Szechuan Court Mooncake Booth (Level 2) at Fairmont Singapore & Swissôtel The Stamford • Raffles City Atrium • Junction 8 • Tampines Mall Atrium • Bugis Junction • Chevron House • Raffles Exchange • Isetan Parkway.
  • If you pay using HSBC credit card, you get 15% discount from 18 August to 14 September 2008.
  • If you pay using Standard Chartered credit card, you get 15% discount from 1 August to 14 September 2008.
  • If you pay using UOB credit card, you get 15% discount from 15 August to 14 September 2008 at Szechuan Court mooncake booth (Level 2 of Fairmont Singapore) and other booths at Raffles City Shopping Centre, Junction 8, Tampines Mall, Bugis Junction, Chevron House, Raffles Exchange and Isetan Parkway (subject to operating hours of respective booths).


Sofia Claudia 
Delivery hotline: 6377 7773

They have 6 outlets in Singapore, so check their website for the nearest outlet if you want to dine in.  Else, just call the delivery hotline. Minimum order is S$30. Deliveries are subject to delivery fees and GST in some cases (the operator will advise you of this).  Delivery hours are from 11am to 2.30pm and from 6pm to 10pm daily.

There are 23 mouth-watering pizzas all named after Italian women, 9 scrumptious desserts named after famous female opera characters and 12 equally tantalizing starters named after the emperors of Rome.  All pizzas are wood-baked, so you can get that fragrant woody taste in every bite of your pizza.  All pizzas are also thin-crusted.

Medium pizzas ($15) generally serve 2-3, while large pizzas ($18) can satisfy 4 average diners.

I’ve tried their Adriano pizza (smoked salmon with onion rings and capers) and hmmm….. hmmm…. hmm….. I’m a convert now and I will only fall back on Pizza Hut only in case of emergency.

Thasevi Food – Roti Prata from Jalan Kayu

Jalan Kayu’s Roti Prata
Thasevi Food
237 & 239 Jalan Kayu

Opening Hours: 24 hours; closed on last Tuesdays of the month and on Fridays for prayers from noon to 2.30pm

If you want crispy and THE roti prata, this is the place to go to.  It’s the original Jalan Kayu roti prata since the 1960s and the one and only in Singapore, it insists. The crispy and cheese prata are good even when eaten on their own. Ask for the more delicious mutton or chicken curry rather than the one that normally comes with the prata. The stall also has tissue prata, which is extremely crispy, and prata with ice-cream and garlic.  Expect to pay S$0.60 for a plain prata and S$1.20 for one with egg.

For the benefit of those who don’t know what roti prata is, it is composed of dough containing copious amounts of fat, egg, flour and water. The form of fat used is usually ghee (clarified butter). The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

Jane’s Cake Station

Jane’s Cake Station Durian Cake From Jane’s Jane’s Mango Cake Jane’s Chocolate Fudge Cake
Jane’s Cake Station
265 Jalan Kayu
Tel: 6481 1322
Opening Hours: Mon-Sat 12pm-6.00pm,
Sun & Public Holidays 12pm-4pm
Closed on Wednesday

Their durian cake is to die for! Cost for 1kg durian cake is S$36.  Heard her chocolate cake is also good but I’ve always gone for durian.  Chocolate cake will set you back for S$28 for 1kg.

Do call at least 1 day in advance to book the cakes before collecting.