WHAT WOMEN WANT

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Spring Court Restaurant: The Oldest Chinese Restaurant in Singapore

Fujian Style Poh Piah

Did you know that Spring Court Restaurant is the oldest Chinese restaurant in Singapore?  I admit that I never knew it until I visited Spring Court recently.  Perhaps those Gen Xers and Baby Boomers might recognize it by its old name, "Wing Chun Yuen" which was THE place for Chinese Weddings back in the days when Great World City was the centre of entertainment in Singapore.


It's a Great Great World Trailer

Last year, Raintree released a film called "It's a Great Great World" and I specially made it a point to watch it at Great World City, the exact spot where Great World Amusement Park once stood.  The movie was centred around the lives of a few characters who lived and worked at the Amusement Park.  One of the stories was about a wealthy businessman who held his daughter's wedding at the restaurant which was interrupted with the arrival of the first Japanese bombing raids on Singapore in 1941.  I only realized that the restaurant in the movie was actually Wing Chun Yuen which was there from 1929 all the way till 1978 when they demolished Great World Amusement Park to make way for Great World City!


Wing Chun Yuen circa 1950s

Imagine my delight when I found out that the restaurant in the movie was still in operation!  I had the opportunity to dine with Mike Ho, the grandson of Mr Ho Loke Yee who started Wing Choon Yuen in 1929.  I had just picked up "Wartime Kitchen" and was reading up about what food was like during the Japanese occupation and was very curious as to how a Chinese Restaurant could still operate at a time when there was not enough rice to go around and everyone had to resort to eating tapioca and other foods that have been foraged from the forest.

According to Mike, the restaurant still managed to function in 1941 when the Japanese first invaded Singapore.  The soldiers would often barge into the kitchen to demand the best foods which they would eat with their own sake and green tea.  But after a while, it began to get difficult to get hold of produce.  The first supply to be affected was seafood as fishermen were not allowed to go out to sea.  So the restaurant was serving mainly vegetables and farmed produce until 1942 when the supply of vegetables also dried up.  The restaurant then had to close and the Japanese used it as an administrative office until it was reopened again after the war.


Sharksfin Soup

Has it ever crossed your mind that Singapore Chinese Cuisine is actually very unique?  Over years, our Chinese Cuisine has evolved through the melding of Cantonese, Hokkien, Teochew, Hainanese and Hakka influences which have resulted in many dishes which are uniquely Singaporean.  Sadly,  we are slowly losing this identity as many of the Chinese Restaurants nowadays like to boast of their Hong Kong Chefs bringing fine Cantonese (Hong Kong actually) cuisine to Singapore!  So nowadays, many Chinese Restaurants in Singapore are really serving Hong Kong cuisine, not Singapore cuisine.

Take sharks fin soup for instance.  When I was a kid, sharks fin soup means the type that has been thickened with cornstarch.  Nowadays, many restaurants like to serve Hong Kong style sharks fin soup which is usually presented in a clear soup.  Thankfully, Spring Court still serves sharks fin soup the same way that they have been doing for the last 80 years!  The use of freshly peeled crab meat and a really excellent stock base makes this one of the best Singaporean style sharks fin soup I have eaten for a while! 4.25/5 (Most of the time I eat this type of sharks fin soup is during wedding banquets, I don't really go out of my way to order sharks fin soup.  I understand that some people are very concerned about this.  However, I have included sharks fin soup in this article as it is very much a part of our cultural heritage)

Chicken and prawn paste

Another heritage dish that Spring Court still serves up is the Fried Chicken with Prawn Paste.  Here, the chicken is meticulously deboned and a layer of freshly chopped prawn meat is added and the whole thing deep fried.  In order to get the skin to that paper thin crispiness, it has to be hung to dry first and then freshly fried on order.  What results is a crackling crisp skin laid over layers of juicy chicken and prawn meat!  This is one of the best renditions of the dish I have ever come across!  4.5/5

Chicken, Ham and Kailan

Another dish that would probably remind you of your childhood is the steamed chicken, ham and kailan.  I remember this dish used to be quite standard whenever we had wedding banquets.  What Spring Court does which is different is the use of Spanish cured ham to top their chicken which gives it that wonderful savoury chew which you don't get from the common cooked ham!  4/5

Another very popular dish is their Poh Piah which they have been serving for as long as the restaurant has been around.  It is so popular that they even have a special Poh Piah counter at the ground floor of the restaurant just to prepare the dish.  The ingredients pay homage to the original Poh Piah from Fujian province by incorporating bamboo shoots and specially imported black fungus.  The use of chilli sauce and turnips harken to its Singaporean roots.  The skin is very good.  It's strong enough to hold all the ingredients, yet tender and moist so that you get that nice sweetness when you chew on it!  It does lack those crispy sweet fish crackers which I really enjoy, but I was told that they have never had those crispy bits since they started serving Poh Piah at the restaurant! 4.25/5

Conclusion

Our kakis all agree that the food at Spring Court is excellent and comparable to any of the "Hong Kong" style restaurants in town.  With so many Chinese Restaurants serving Hong Kong cuisine, it is great to know that you can still find a restaurant like Spring Court who is preserving our very own Singaporean Chinese Culinary Heritage.  Prices are actually very good compared to other Chinese restaurants and they have recently undergone major renovations and spot modern dark wood finish which should appeal to the younger crowd and business associates.

Special for ieatishootipost readers

Let them know that you read about them on ieatishootipost and you can buy their peking duck at $0.82 with a minimum spend of $82.  It's their 82nd anniversary and they are extending their DBS special to all our readers!

PS:  When making your reservations, ask for Doris.  She's excellent and will be a great host for your meal!

Spring Court Restaurant
52-56 Upper Cross Street
Singapore 058348
64495030
11am to 2.30pm, 6pm to 10.30pm
www.springcourt.com.sg

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PREVENTING UNPLANNED PREGNANCY

First-Ever Advertising Campaign to Address Unplanned Pregnancy Among Young Women in the U.S. Launches Nationwide; Offers Tools and Advice at Bedsider.org

Here is a cause that I've always believed in strongly so when this person asked if I could help to promot this campaign, I didn't hesitate one bit. It's something that seems to be an evergreen problem. Noticed I used the word 'problem' but it can and has proven to be a catastrophe as many can attest to.

The message a few decades ago was to avoid pre-marital sex. But in this day and age, let's be realistic, more people are having sex at a younger age than before. While it's always ideal to wait, we cannot expect that everyone will do so. But premarital sex is only the tip of the iceberg, in terms of the problems that can follow.

I knew several girls during my younger days who fell into the pit of an unplanned pregnancy and sadly, they lived to regret it. One of them did was fortunate enough to meet a man who looked beyond her teenage folly and marry her. They now have a wonderful life together with two other children. She is also now a successful entrepreneur. But that is perhaps the exception rather than the norm.

Don't tempt fate because it can destroy your life, kill your youth and burn your dreams up. Dare I say that women stand most to lose because her options may be limited. A guy can up and leave without blinking an eye - not because he may not have strong feelings for you but because he may just be totally freaked out.

I think a cause like this is wonderful, absolutely relevant not just in the US but also across the world. This should be a global initiative. Since those days in the 80s when AIDS hit the headlines and safe sex was the message every which way you turn, I feel that the momentum has withered somewhat. So this is timely. Visit the site and pass the message along.

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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SEX & BEYOND

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The End of Char Kway Teow Awarded 3rd Place in the inaugural Popular Readers' Choice Awards!

We won 3rd place in the inaugural Popular Readers' Choice Awards!  Now "The End of Char Kway Teow" is officially an Award Winning Bestseller!

Many thanks to al our readers for logging in to vote!  I couldn't have done it without your support!

Praise God from whom all blessings flow!  This is certainly something really unexpected especially for a reluctant author like myself.  Many thanks to my editor Ruth Wan who persuaded me to write the book and to Edmund from Epigram Books for publishing it!



Signed copies of the Award Winning Book is still available at a discounted rate of $25.20 plus free shipping from Epigram Books!  Great Xmas gift idea right?  Please click this link to place your order!

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Poh Kee Satay: 1948 - 2011, Huh?

Satay 50 cents ea

Do you reckon that there are much fewer satay stalls nowadays?  I remember that when I was growing up, there seemed to be Satay stalls in almost every coffeeshop.  Nowadays it seems that it is really hard to find Satay stalls, let alone good  ones.

The thing about Satay stalls is that it shows very clearly the difference in the Malay and Chinese cultures.  Whiles we always find clusters of Malay Satay stalls viz Lau Pa Sat, East Coast Lagoon Village and the now defunct Satay Club at the Esplanade, Chinese Satay stalls are always alone.  I am not sure why this is so.  Perhaps it reflects the thinking of the hawker.  The Chinese hawker probably thinks that since there is someone already doing satay, then rather than doing the same thing, he should sell something else so as not to have direct competition.  I am not sure, but I think our Malay friends tend to be more community spirited, so the clusters just reflect that kampong spirit.




Anyway, I came across this very interesting Satay stall which has a signboard that reads like a epitaph.  It states very clearly on their signboard; 1948 - 2011. Wait a minute, 2011 ends in a month!  Does that mean that this 63 year old business that has spanned 3 generations will come to a screeching halt at the end of this year?



To find out, I tried to interview the feisty, curly haired (very tight curls, mind you) lady who is single-handedly running the Satay stall.

"I very tired lah!  Cannot go on anymore!"  she said.  Her name is Florence by the way.

The stall had started way back in 1948 where the recipe was first concocted by her husband's grandmother.  The recipe was then passed down to his mom and then to him.  Their Satay had been a regular feature at the old Hougang 6 mile market for three generations before the market was demolished.  Her husband had tried to franchise the business in 1995 and was reportedly the first Satay brand to do that.  But it didn't really work out and when he passed away in 2005, the stall was left to Florence to run.

Selling satay is hard work.  She works from 5pm to 1am everyday and has to prepare the Satay by hand in between.  So now she is looking for someone to buy over the business, lock, stock and barrel.

So if you are interested to take over a lucrative and established Satay brand, do give Florence a call!  (Seriously, Florence has requested me to put up the sale of her stall here in the blog!)



The Satay here will bring you back to the good old days.  Florence tells me that she only uses Chicken thigh meat, so the morsels of charred meat is tender and well marinated.  What makes Chinese style Satay different from Malay Satay is the addition of five spice powder which you can't really detect when you are eating it, but it makes enough of a difference such that you know you are eating Hainanese Satay.   I felt the satay was very good, but it was the Satay gravy that really blew me away.  The gravy is embellished with pineapple as any self respecting Hainanese satay should be and has a wonderfully rich peanut fragrance which make is really addictive.  I found myself wanting to just order more Ketupat in order to mop up every last grain  of peanut! 4.25/5

Conclusion

Been awhile since I ate a Satay that I could rave about.  This old stall has the expiry date already written on the signboard, so you have to be quick if you want to have a taste of it before Florence decides that she really just want to shake leg and play mahjong!

Oh yes, and remember, Poh Kee Satay is up for sale!  I hope we can find a real Satay fanatic to take over the stall and continue serving up excellent Satay.  Florence's phone number is listed below.

Poh Kee Satay
212, Hougang St 21, #01-1349
Singapore 530212
94834868
7pm to 1am Mon-Fri
5pm to 1am Sat, Sun
Closed Thurs

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VIDEO OF THE WEEK

Here is a funny video to start your week off with a smile. It's from one of my favourite shows - The Family Guy. Have a great week ahead and don't forget to start putting your Christmas lists together.

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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WEDDING BLUES

I attended a wedding for an old friend of mine sometime back. It was great to catch up with some old faces and reminisce about days gone by. I knew the bride but not the groom.

So anyway, midway through, I needed to visit the ladies room but somehow strayed along the wrong path. I reached a far end and was about to turn back when I heard what sounded like two people arguing. It sounded familiar and I swear it wasn't me but the journalistic vein in me that compelled me to investigate.

As I gradually looked beyond the wall, I was shocked to see the bride (my friend) and her groom in a state of heated argument. I won't divulge the subject of their irritation but imagine that, on their wedding day and they are already fighting. Maybe I'm old school but shouldn't a couple at this stage, want nothing more than to cuddle up and listen to late-70s sentimental hits together? How things have changed.

It certainly doesn't augur well for them but who knows, it may just be the way they are used to behave with each other. But couples argue all the time and I understand that but so soon off the mark? There will be more than enough time to want to pull each other's hair out but save that for later. One's wedding day is to savour and not to remember it with a sour aftertaste.

I didn't leave with a good feeling. I just hope they will work things out!

Missus Singapore out!

PS: Of course you know that I am going to call her to find out more!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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TASTY SEX TIPS

I recently found out that Champagne can serve one very useful purpose during - aren't you listening - oral sex!

My significant other had a carton - yes one carton - of really expensive champagne sent to him by some businessmen from the Middle East. He had run a successful marketing campaign and although he was already paid for it, they decided to surprise him on his birthday! 

So anyway, with that much champagne at our disposal, we could mess around a bit and live it up like the rich and famous, even if it was for a while. We had some friends over and it was then that we decided to experiment.

Try taking a small swig in your mouth, roll it about for a bit, and then your man's tool in your mouth. Don't swallow the champagne. Just swirl the bubbles around the head of his penis. Almost immediately, it will work wonders on the penile nerve endings and heighten his sensation. When the favour is returned, you will understand just what I mean by a heightened sensation.

I never knew that champagne could taste any better until now. Try it sometime. Oh and all three guys reported the same heightened sensation in case you were wondering. Go figure!

Missus Singapore out!

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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RULES OF ESCAPE

This cartoon was kindly contributed by Ursurla74 who send me the most wonderful email about how her husband of 35 years and her keep their marriage alive. They try to outfox each other. He finds ways to 'trick' her into having sex while she works towards finding excuses how not to. It's very much like what this cartoon portrays.

Well, here I am always sending the message of how good sex and lots of intimacy while you still can, will go a long way in keeping your relationship alive. I've been proven wrong!

Missus Singapore out!

PS: I actually posted a cartoon like this sometime back. In that one, the man held his book on 101 Positions. In this one, the wife has a book of her own.

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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The ieat AGM (Annual General Makan): Crab Fest II: Five Crabs and one Lobster!

Registration is now opened for our Annual General Makan (AGM) and this year we are bringing back Crab Fest with a vengeance!  Crab Fest II will feature 5 Crabs and 1 Lobster!!   So please save up on your calories and eat lots of fruits and veggies before you come!  The details are as follows:

Date:     16 December 2011 (Fri)
Time:    7.30pm
Venue:  Chin Huat Live Seafood
              Blk 105, #01-30, Clementi St 12 (Sunset Way)
Price:    $60 

Crab Fest II Menu:
1.  Teochew Sri Lanka Cold Crab
2.  Alaskan King Crab Steamed with Wine
3.  Garlic Steamed Boston Lobster Vermicelli
4.  Flower Crab Bee Hoon Soup
5.  Golden Sauce Indonesian Mud Crabs
6.  Salted Egg Dungeness Crab
7.  Chilled Vegetables in Wasabi Sauce
8.  Dessert
  
Link to Crab Fest I post.

To Register:
Write to ieatishootipost@gmail.com.  Subject: Crab Fest II.  In the first line of the email please write Name, Nickname (optional), Handphone no, No. of Pax (limit 4)

Please note:
1.  Once you are registered, we will expect payment from you even if you don't turn up so if you cannot make it, please find a replacement.
2.  You can register a maximum of 4 pax only
3.  Please turn up on time as we will start dinner promptly
4.  Please follow the format of the email because it really helps.  We reserve the right not to register you if you fail to provide the information in the right format.

So far the last few makan sessions have gone really well and everyone who registered have turned up and paid promptly.  This makes it easier for the organizers.  If you fail to turn up, someone is liable for the shortfall since have already told the restaurant how many pax are coming.  All the money is paid direct to the restaurant so we don't have any extra cash to pay for the shortfall.  So I hope everyone will understand why we need to have some rules to govern our sessions.

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CUT by Wolfgang Puck: Superb Steakhouse Experience!

Nantucket Bay Scallops with Ume infused Butter Emulsion

Anyone who has been to the US would know what a typical American Steakhouse is like.  Dark wood furniture, heavy steak knives, charred steaks typically served with creamed spinach and thick cut fries, Maryland crabcakes for starters and Caesar Salads tossed at your table.  Well, the modern Steakhouses seem to be changing all that.  I just returned from Chicago, where I had the 55 day dry aged USDA prime ribeye steak at Dave Burg's Primehouse.  This restaurant is relatively new in Chicago, but in three short years, it had risen the ranks and overtaken the more established steakhouses to become one of the best Steakhouses there.  It seems to me that these modern Steakhouses are trying to fuse a bit of fine dining into the classic Steakhouse concept.   The steak is still presented bare naked on a plate, but before that, you get teased by an amuse-bouche instead of crabcakes and you might finish your meal with a 20 year old Pu Erh Tea instead of coffee.

Cut is pretty much the same concept.  The appetizer menu is as fancy as any fine dining establishment but the limelight is never taken off their impressive list of cow cuts from the best ranches around the world. 

We were told that the Nantucket Bay Scallops have just come into season and so the chef pan seared some for us with a slightly tangy butter emulsion.  This was the first time I have encountered these smallish scallops and I wouldn't have believed Adam (The General Manager) when he told us that they were sweet as candy until I actually tasted them.  They were quite simply the best scallops I have ever come across! Chef had lightly seared them so that they were still pretty much raw inside and the sweetness of the scallops was delicately balanced with the ume infused butter emulsion.  It was one of those dishes which you wish would never end.  4.75/5



Bone Marrow Flan, Mushroom Marmalade, Parsley Salad

Bone Marrow is the in thing nowadays and most places serve it by simply grilling it and pairing it with toast.  What CUT has done with their bone marrow dish instead, was to incorporate the marrow with eggs and milk to make a custard which is then stuffed back into the bone.  The resulting "Flan" tastes like a marrow flavored creme caramel!  Paired with mushroom marmalade on slice of toasted Brioche, this was yet another dish that hits all the right receptors on the palate.  4.5/5


Tasting of New York Sirloin:  USDA Prime Aged 21 days, US Kobe from Snake River Farms and Japanese Wagyu from Shiga prefecture

But of course, the stars of the evening were the steaks and I guess the question on everyone's mind is whether CUT is worth its "Celebrity Restaurant" tag?

Everyone knows that the most important thing about a steak is the quality of the meat itself.  With a good piece of meat and a few simple tips, anyone can make a good steak at home.  If you are interested cooking your own steaks, do check out my Video Blog on how to cook a steak!

So why go to a restaurant to eat a steak, especially when you can easily get really good cuts of meats from specialty butchers nowadays?  Well in short, you pay to elevate your steak from good to great.

Selection of meats: Starting from top and moving clockwise:  Japanese Wagyu Tenderloin, USDA prime tenderloin, US Kobe, Japanese Wagyu Sirloin

Of the different sirloins we tasted, the US Kobe from Snake River Farms was my personal favourite.  It had a luxurious buttery texture with an intense beefy aroma.  US Kobe is a cross between Japanese Wagyu and the Black Angus which explains the enhanced marbling while still having that characteristic beefiness of US beef.  The Japanese Wagyu from Shiga prefecture was a different kettle of, errrr... cattle.  It's a full blooded Wagyu and so it had the characteristic intense marbling with a lightly scented and delicate beefiness.  With each bite you are rewarded with an explosion of creamy juiciness but it isn't a steak which you can eat in large portions as the enjoyment intensifies and plateaus way too quickly.    My personal preference is still to have Japanese Wagyu sliced thin and served as shabu shabu.  The USDA Prime 21 day aged beef was also good by itself but when you eat it side by side with the US Kobe, the difference in taste and texture is stark. 

Local steak lovers might immediately think, "Hey, I could get hold of Snake River Farm US Kobe from that little outlet at the basement of Central, so what's the big deal?" 

Well, the big deal is that Snake River Farms have different grades of Kobe and CUT has a special arrangement with them such that they have first pick of their Gold grade beef for their three restaurants in the US and Singapore.  So that steak represents the cream of their cattle crop!


Above:  Charcoal and Wood fired grill.  Below: Gas flame broiler

The other thing we can't do at home is that elusive char on the outside of the steak. Much has been said about the current trend of a perfectly pink-all-the-way-through Sous Vide steak , but for me a steak still needs to be cooked at high heat to bring out its full flavour.  A Sous Vide steak might be perfectly medium rare all the way through, but somehow it misses out on that smoky, beefy char grilled flavour, and, more importantly, I feel that with the Sous Vide steak, somehow the fats don't melt adequately.

I am glad that Chef Joshua Brown agreed with my assessment.  He shared with me that CUT has its own unique way of cooking steak.  First the steak is subjected to the high heat of a broiler before being cooked in a special grill that is lined with bricks.  The intense heat is provided by burning apple wood and mesquite charcoal which also infuses the meat with that wonderful smoky flavour. It is then left to rest properly before being quickly heated up again under the broiler prior to plating.

The resulting steak had a a really serious crust enveloping a thin sliver of well done beef while the middle of the steak was buttery and juicy.  It's that contrast between the graduated doneness of the external rim of the steak and the medium rare interior that creates that complexity of flavours in a great steak.  Sous Vide?  Perfect for nice 62 degree eggs, but I am not big on boiled steaks! 4.6/5



The service at Cut is excellent and Adam, the General Manager is quite a character as you can easily tell from the photo.  With his thick Conneticut accent and animated expressions, you might momentarily forget that you are in Singapore rather than somewhere in between New York and Boston!  If you enjoy wine with your meal, you can trust him for some really excellent wine pairing with your courses!


Chocolate Souffle

For desserts, the specialty of the house is the chocolate souffle.  This was again excellent, BUT, while the appetizers and steaks were a cut above the rest, the souffle is something that I thought we could have gotten at some other restaurants in Singapore.  Don't get me wrong, if you love chocolate, the velvety chocolate souffle and the luxurious Valrhona chocolate sauce will not fail to satisfy that chocaholic in you.  It's just that it didn't exceed my expectations like how the earlier courses did.  4.25/5





Conclusion

So did CUT, cut it? In short, yes.  But like all the other celebrity restaurants, it isn't exactly cheap, but if you are after a perfectly cooked steak, then this is the place for that uber steak experience.  Having just returned from one of the best steakhouses in Chicago, I would say that my steak experience at CUT is comparable, if not better than my meal in the US!

CUT by Wolfgang Puck
Marina Bay Sands, B1 (close to the theatres)
Opened for dinner only
66888517
This was a media invited review

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Marina Bay – Waterfront Promenade

I’ve just updated the Waterfront Promenade feature with a night time shot taken 2 days ago.

http://www.singaporevr.com/vrs/MarinaBay/WaterfrontPromenade.html

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SPOT ON!

To be honest, the packaging of this toy from Edenfantasys was rather muted. But then again, when you're buying sex toys or any item online for that matter, seldom do we worry about how they come packed.

I think most of you know that I am a little against battery-operated toys. The motor gets screwed up or batteries get left inside for a while and oxidise. You also have to be mindful when you clean or wash it. But the G-Spot Sunflower has single-handedly changed all that for me.

For one thing, this about-7-inch (one inch thick) g-spot vibrator is water-proof. And because of how it magically works, you WILL take pains to ensure you don’t leave its 2 AA-sized batteries inside. You will treasure it that much!

It could almost resemble a conventional vibrator except for the tip which curves, apparently to help stimulating the spot that matters. The pink colour (also available in purple) and sunflower motives along its shaft make for a nice feminine touch – understandable considering this vibrator was actually designed by a woman.

What I also liked was the multi-speed dial. It’s so easy to change speed with the slide of a finger. But that also means that you might inadvertently turn it up too much at times - as I found out - during extreme states of arousal.

The G-Spot Sunflower actually arrived early last week but after my first experience, a good one at that with the lowest speed, I realised that it was too good to be true and that I needed to try it again but this time cranking it up to its maximum setting.

Let me warn you that if you are ultra sensitive, this sex toy may prove too much for you to handle. It's not so much the intensity of the vibes but more where the toys reaches up into.

I knew where my G-spot was (well, at least the spot that gives me maximum arousal) so I suppose it was easy for me to know where I wanted it placed. Having said that, for the many women who are unaware or unsure where theirs is, this toy will find it for you. It’s also flexible and can bend easily, which helps your cause lots.

While lube is always good to have around, I personally didn’t need too much with this toy because the texture and vibes, and curved tip, will get you all moist in no time. Considering the heights of excitement this toy can send you to, you should now appreciate why I said earlier that the packaging was rather muted. There should really be a fireworks show the moment you open it!

Here is the MS VERDICT on the G-Spot Sunflower Vibrator

Delivery: 4 out of 5 (arrived in nine days in Singapore)

Packaging: 3.5 out of 5 (Not really attractive but who cares?)

Design: 4.5 out of 5 (Feminine feel to it and great flexibility to discover your spot)

Function: 4.5 out of 5 (Only if you want a big and stress-releasing orgasm)

Total MS Score: 16.5 out of 20 (VERY GOOD)

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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Takemetotravel: Share your foodie trips on this Food and Travel site!

Nowadays when I travel, the main attraction for any place I visit is the food. It doesn't matter if it is a big city or small village, not every destination has great attractions, but everywhere you go, there is going to be something good to eat just around the corner! 

Now, the trick is finding these places.  Of course if you are coming to Singapore, finding those special eats is easy, especially if you read, ahem,  ieatishootipost (this blog!) and have the ieat Hawker App on your iphone.  But if you are heading overseas, then you will have to search the internet for your foodie recommendations and from my personal experience, it is not that easy!

That is why a site like Takemetotravel's Food + Travel site so useful.  Here is where foodies can share their food trips from around the world and its specially useful for Singaporeans since most of the entries are done by Singaporeans showing off their overseas food trophies!  So if you are planning to go overseas soon, check out http://food-travel.takemetotravel.com/ so that you will not miss the opportunity to optimize on the number of great meals when you are abroad!

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NO GROPING PLEASE, WE ARE WOMEN

In response to my post about SlutWalk Singapore, Lewis sent in this photo which is of a warning sign he suggest that organisers put up. I think they should seriously put this up all over the place. I remember seeing something like this sometime back at a pub along Boat Quay, but I think that was merely as a tongue in cheek tease.

Missus Singapore out! 

Missus Singapore or Miss Us Singapore (at your own peril) - A married woman on the loose

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Subhaini Family Stall: Sup Kambing Sup Kambing! I found you at last!

Sup Kambing with Bones $4

I have blogged hundreds of hawker stalls in the last five years and you'd think that I would have covered a lot of ground by now.  In the first few years, I has churning out one blog post daily.  Now I am averaging around 3 posts a week.  But you know what? There are still lots of stalls out there waiting to be discovered and my to do list seems to be getting longer every day!

You would think that there would be a limit to the number of good hawker stalls in a small place like ours, but every once in while, you will still come across an un-decorated little stall which is known only to their own fans. Now, I am talking about stalls that have managed to escape the radar of the newspapers, TV shows, magazines,etc over the past 50 years or so.  Our stall today happens to be one of them!



How did this superb Sup Kambing manage to stay under the radar for so long?  It took only one mouthful to know that this Sup Kambing is special and something I have been looking for since the beginning fo the blog.  The Mutton flavour was strong enough to be savored but not overly gamey.  It was spiced just right so that you can finish the whole bowl and be satisfied without being jialak (bloated).  The tendons are wonderfully gummy and the chunks of meat are tender and satisfying.   I have been lamenting that I couldn't find the mutton soup of yore, now I lament no more! 4.5/5 



The stall is run by a 2nd generation hawker who is a young lady who has taken over the stall from her father.  She comes in at 8am in the morning to start cooking and doesn't go home till 2am!  And the stall is only closed once every fortnight!  When I heard how hard she worked, my first thought was how such a young Singaporean could tolerate such a lifestyle.  Well, it turns out that she was brought up in India!  A lot of Indian migrants like her father would come to Singapore to work but raise their kids in India.  So even though the parents are now Singaporeans, she still holds only a permanent resident visa.

Mee Goreng $3.50

Aside from Sup Kambing, I have also been lamenting over the lack of a good Mee Goreng.  Now this Mee Goreng might not be the ultimate Mee Goreng of all time, but its pretty good.  At least it is better than any Mee Goreng I have tasted in the last few years, although I must admit that Mee Goreng not a priority food for me.  This one has enough kick from the pieces of spiced mutton that you get a mini burst of flavour every now and then.  The sambal that they add when they fry the noodles is not overly spicy.  I am getting closer to what I am looking for! 4.25/5

Roti John $3.50

Have you ever considered the fact that Roti John is only available in Singapore?  Yes it is!  Food Canon, recalled that he was surprised when he saw this dish when he first came to Singapore as a student from Malaysia!  In the old days, Roti John was simply french baguette fried on top of an onion and minced mutton omelette and eaten with a chilli sauce.  Nowadays, the Roti John comes graffiti-ed with mayonnaise and chemically constituted cheese sauce!

I am glad that Subhaini still does Roti John the traditional way.  That same spiced mutton gives the omelette its muttony kick and their homemade chilli sauce is excellent.  Only thing is the baguette is not as crispy as I would like it.  Don't you think it would be great if some hawker would use good quality, crusty french baguette to make this dish?  4/5

Conclusion

If you are hankering for some great Indian Muslim (Mamak) dishes, this is definitely one of the places to get it.  The Sup Kambing, in particular, is worth the trip as it is getting so hard to find great Sup Kambing nowadays.

Subhaini Family Restaurant
Blk 353 Market & Food Centre
#01-107, 353 Clementi Avenue 2
Singapore 120353
11am to 12mn
98949582

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