As mentioned in earlier posts, we visited Chomp Chomp Food Centre on a Thursday evening. As we were still not satisfied (with the BBQ Chicken Wings we had earlier), we decided to order more barbecue (BBQ) Chicken Wings. After all, we do not visit Chomp Chomp everyday. Since we were here, we just had to indulge!This time, we ordered our BBQ Chicken Wings from Chong Chong BBQ Chicken Wings 忠忠鸡翅膀.When ordering, customers would need to make payment and also let the stall owner/helper know the table number so that the orders can be served subsequently.BBQ Chicken Wings (5 pieces for $6)

As usual, we ordered 5 pieces of BBQ Chicken Wings. Each piece cost $1.20. All the BBQ Chicken Wing stalls in Chomp Chomp sell their chicken wings at the same price. We waited for around 20 minutes before the chicken wings were served to us.BBQ Chicken Wings (5 pieces for $6)BBQ Chicken Wings (5 pieces for $6)

These BBQ Chicken Wings fared better compared to the ones we had earlier! These wings were barbecue till the exterior was crispy with charred glistening skin (nicely burnt). The interior was succulent and tender. In addition, the natural flavours of the meat was also brought out. With the soy-sauce based marination, the chicken wings were just so tasty. Although the chilli sauce was mediocre, the original taste itself was delectable enough.

Finger licking good! Felt satisfied after this!

http://foodiefc.blogspot.sg/2013/10/chong-chong-bbq-chicken-wings-chomp.html

Ah Hock Fried Hokkien Noodles 亚福炒福建虾面 is the most popular Fried Hokkien Noodles stall in Chomp Chomp Food Centre. You are likely to see a plate of Ah Hock's Fried Hokkien Noodles on every table.We ordered a plate of Fried Hokkien Noodles $5. The Fried Hokkien Noodles is served in either $3, $4 or $5. Payment is made upon order and the food will be delivered to customers. After waiting for more than 40 minutes, our 'reward' arrived!Fried Hokkien Noodles $5

There are many versions of Fried Hokkien Noodle in Singapore. Ah Hock's version of Fried Hokkien Noodles is

- drier (not as wet. But there's still gravy at the bottom)

- uses thin bee hoon instead of equal thickness of bee hoonFried Hokkien Noodles $5

To my surprise, I quite like this plate of Fried Hokkien Noodle. Despite the fact that it was drier (compared to others) and uses noodles of different thickness. It was well-fried and richly flavoured. The mixture of yellow noodles and thin bee hoon had soaked up the essence of the broth and was just so delectable on its own. The pieces of squid and prawns hidden underneath the mixture of noodles and thin bee hoon were quite good too. The prawns were fresh while the slices of squids were well cooked; soft (not overcooked). Definitely worth the wait, it would have been perfect if it was fried with pork lard.

http://foodiefc.blogspot.sg/2013/10/ah-hock-fried-hokkien-noodles-chomp.html

No. 1 Western Food 驰名西餐 is a popular stall which serves Chinese old-school style western food. This stall is located at Tanglin Halt Food Centre, a relatively ulu place (for me). I did not know about this stall until I read it about it on The Hungry Bunny, who highly recommend this stall (Thanks for the recommendation!).No. 1 Western Food is operated by Mr Ong Choon Chiang, who is now 68 years old, with his wife (it is no mean feat to stand for hours and cook at the age of 68 in front of the hot grills and wok of oil). He first started selling western food more than 40 years ago before the days of McDonald's and Kentucky Fried Chicken (KFC). In 1981, he shifted to Tanglin Halt Food Centre and has continued to ply his trade at this food centre till today. No. 1 Western Food is one of the more popular stall in this food centre and is well-known among residents in Tanglin Halt for its crispy Chicken Cutlets. A key differentiation / USP (unique selling point) is his very own special (secret) sauce which I shall elaborate on further below.Special Sauce

This unique tomato-based barbecue special sauce, whipped by Mr Ong is added onto all the food served. Whether it is Chicken Cutlet, Chicken Chop, Pork Chop, Lamp Chop, Beef Steak or Fish & Chips, this special sauce is added on top! This special sauce is what made it stand out among other western stalls. It is no surprise that the recipe for this sauce remains a secret (During past interviews with The Straits Times interview, Mr Ong did not divulge any details of the ingredients other than the fact that it was made of tomato.).Pork Chop and Chicken Chop

On certain days, they can sell as many as 100 plates of Chicken Cutlet. This explains why there are so many pieces of Pork Chop and Chicken Chop at the side of the gas griddle.I ordered Pork Chop and Chicken Cutlet on two different occasions. In the photo above, you can see that my pork chops are being cooked on the gas griddle.After a while, taken out from the gas griddle and grilled over an electric grill before being served.Pork Chop $5

The Pork Chop $5 consisted of 2 pieces of pork chop served with baked beans, slices of cucumber and tomato, and fries. The special sauce was added on top of the pork chop.Pork Chop $5Pork Chop $5

Although the two slices of Pork Chop were quite thin, they were quite well executed. The exterior of the pork chop was slightly crisp and had a slight hint of smokey aroma (probably both were achieved because the pork chops were put onto the electric grill just before being served). The pork chop was not tough and was well marinated (you have to try the part of the pork chop without the sauce to taste the original flavour).

As for the special sauce, it was addictive and well...special. It had a fine balance of delicately sweet and salty with a hint of tomato flavour. It made a whole world of difference to the taste if you were to add it on the pork chop. The sauce goes very well with the fries and cucumber too! I had a great time dipping them into the sauce.

The Pork Chop was quite decent and worth a try.On another occasion, I ordered the famous Chicken Cutlet. My chicken cutlet was deep fried in the wok filled with oil at the extreme right of the above photo.Chicken Cutlet $5

The Chicken Cutlet $5 consisted of a piece of crispy breaded chicken cutlet served with baked beans, slices of cucumber and tomato, and fries. The special sauce was added at the side. I was greedy and requested for more sauce.Chicken Cutlet $5

Look at how thick the Chicken Cutlet is!Chicken Cutlet $5

The Chicken Cutlet coated with a thin layer of bread crumbs on the outside was so crispy. The interior was incredibly juicy, tender and tasty (even without the special sauce)! I tried hard to recall, but can't remember when was the last time I tasted such a tasty chicken chop. The Chicken Cutlet was perfectly executed; the flavours and moisture were all locked in! I must emphasis that I have not eaten such a delicious piece of Chicken Cutlet before and this is really out of this world, in a league of its own. I was glad that the special sauce was not added on top of the Chicken Cutlet as it allowed me to savour the original flavour of this piece of Chicken Cutlet. This Chicken Cutlet is the best I ever had in a hawker centre! It is a must order! As for the sauce, it did not go wasted as I dipped all my fries into it! Shiok!

I can't believe that I have not heard of this stall before (so much for being a foodie. But well, its never too late!). Price wise, it was reasonable! If you have not tried this, I would highly recommend for you to try this soon. Do note, unlike most western stalls, this one is self-service. During peak hours, you can expect to wait (queue) for more than half an hour. During my visits, I noticed that some customers would order and come back later to collect their food.ps: Tanglin Halt Food Centre is about 10 minutes walk away from Commonwealth MRT station.

http://foodiefc.blogspot.sg/2013/09/no-1-western-food-tanglin-halt-food.html

Skyve Wine Bistro previous known as Skyve Elementary Bistro serves modern European cuisine, using sous vide in most of its cooking. Whether it is cooking of meat (poulet, lamb, beef, pork or duck) or vegetables, sous vide is used. Sous vide is a cooking technique in which food is cooked in airtight plastic bag in a water bath. The water path is kept at a constant temperature, normally lower than what is required for cooking. Normally, the food needs to be cooked in the water bath for a longer period of time, sometimes as long as 72 hours. This cooking technique ensures that the food are cooked evenly, the nutrients are not lost and resulting in a juicer end product, retaining the natural flavours. Skyve Wine Bistro located at Winstedt Road in the old Monks Hill Secondary School compound is 10 minutes walk from Newton MRT station.The restaurant has an extensive list of more than 70 labels of wine in its wine cellarChivas, anyone?Lounge section

The restaurant has both alfresco and indoor dining. For indoors dining, the restaurant is split into lounge section and a main dining section. The lounge section had retro style chairs, sofa and tables. An ideal place for chilling out in a causal and cozy setting. There will be a live band performing at this section every Wednesday and Friday night. As for the main dining area, that is where the proper chairs and tables are, for more formal occasions.The Sleeping Oysters: Mentaiyaki, Chilean, Kilpatrick ($34 for half a dozen)

The meal started off with The Sleeping Oysters: Mentaiyaki, Chilean, Kilpatrick ($34 for half a dozen) and several appetisers. The Mentaiyaki Oyster with metaiko, ebiko, lemon juice and aioli. The Chilean Oyster with serrano, lime juice, red wine vinegar and cilantro (also known as coriander). The Kilpatrick Oyster with bacon, worchestershire and chives.

What I like about the oysters was that they were fresh, soft, plump and juicy. My favorite was the Japanese inspired Mentaiyaki Oyster. The British inspired Kilpatrick Oyster on the other hand was not my cup of tea. The hardness of the bacon did complement the soft oyster. In addition, the intense flavour of the ingredients used overwhelmed the other flavours. Petuna and Ume Somen $20

The Petuna and Ume Somen $20, seared petuna with ebiko, mango, chilli, sesame yuzu dressing, cold somen and mesclun was very well executed. This appetiser could be easily mistaken as a main course. The petuna stole the show in this dish. I nearly when 'wow' as I ate this. Underneath the crisp top, the pentuna was incredibly succulent with its natural flavour fully retained in the flesh. It was very fresh with no fishy taste. The ebiko gave a nice crunch to the Ume Somen.Skyve Beef Tartare $22

The Skyve Beef Tartare $22 was an interesting dish. The beef tartare (minced raw beef) was seared on the outside leaving the interior entirely raw. It was then served with truffle egg yolk and cilantro dust on top with flat bread, ancho chilli aioli and thyme sea salt at the side. Customers who ordered this dish would need to thoroughly mix the beef tartare with the truffle egg yolk and cilantro dust. It was like making mashed potato (if unsure, you can ask the staff to do this for you). After that, scoop some of it onto the flat bread and add the other sides in according to your preference. For those who do not like raw beef, you may still like this as it had a mixture of flavours; distinct truffle aroma along with a little spiciness and saltiness in one mouthful.Truffle and Thyme Fries $12

Truffle and Thyme Fries $12 served with Truffle Oil, Thyme Salt and lots of shaved Granda Padano was quite good. The thick cut fries ensure that one could be able to get a good bite. In addition, each piece was infused with the aroma of truffle oil. I have a weakness for potatoes and could not stop myself reaching out for more!Spicy Kalbi Beef Short Ribs $36

Among the main courses, Spicy Kalbi Beef Short Ribs $36 was the best seller in Skyve Wine Bistro.Spicy Kalbi Beef Short Ribs $36

The beef short ribs was sous vide before being glazed with sweet, spicy kalbi. It was then served with sauteed brocollini (similar to broccoli), and crispy sweet potato and yam ribbons. The beef short ribs was not my personal favourite as the flavours were on the stronger end, overwhelming the meaty/natural flavour. My favourite part of this main course was the crispy sweet potato and yam ribbons which were incredibly addictive. You will not be able to stop at one.Lamb Rack $40

As for the Lamb Rack $40, the lamb rack was grilled and served with radish, pumpkin and chargrilled tomato momotaro. This was my favourite as the lamb rack was well executed and its not often you can find one that is so well executed. The ratio of lean meat to fats were just right. In addition, the meat was soft and tender, and a little sweet and savoury. Sous Vide Poulet $34Sous Vide Poulet $34

The Sous Vide Poulet $34 glazed with apricot based sauce, and served with baby vegetables, candied pecans and pommes (potato) puree was also very well executed. The sous vide style resulted in smooth, folk tender and succulent flesh. Comfort food and a safe choice for most people.Polenta Mushroom Stack $34Polenta Mushroom Stack $34

The Polenta Mushroom Stack $34 is specially created for vegetarians. It consisted of grilled portobello with polenta cakes served with mushroom fricassee, seasonal vegetables and pesto. This was impressive both in terms of appearance and taste. It would be great if the polenta cake was less powdery and crumbly. One of the better vegetarian dish I have tried.Inspired by Red $12

Inspired by Red $12 would be a favourite among ladies or those with sweet tooth. Beautifully created, it consisted of raspberry sorbet with strawberry parfait, sous vide strawberry in balsamic vinegar, flower tuile and dehydrated raspberry. With such a presentation, this would be a dessert to order if you would want to impress your other half on a special (romantic) occasion.Snicker Bar $12

The Snicker Bar $12 consisted of salted caramel pudding, peanut butter, chocolate ganache and feuilletine layered cake with flambed bananas and vanilla gelato. It looked better than it tasted. This would be a dessert that you either love or hate. The flavours were just too heavy and intense for my liking. It would be better to share this among 2 to 3 persons.Mango & Cheese Semifreddo $12

The Mango & Cheese Semifreddo $12 was my favourite dessert! Rippled frozen mousse with frozen lime foam on top and crunchy sablee cookie at the bottom. This dessert left a deep impression. It was light and well balanced in terms of taste. As for the texture, I really like how you can get to enjoy the different textures in 1 mouthful. The top was pillow soft and fluffy, the middle layer was slightly soft and semi solid while the bottom was crunchy and solid. A perfect way to end the meal!

Overall, I was most impressed with the meal. I could sense the thought and effort that has gone into each dish. The presentation of each dish was perfect. Each dish was so enticing as they looked bright, vibrant and colourful. Although the price was on the higher end, I can't fault that as the quality of the ingredients were top notch. In addition, most of the food retained their natural flavours and were very well executed. Personally, I think that Skyve Wine Bistro will be an ideal place for celebrating special occasions with your other half. Great ambiene and great food (in terms of both quality and taste).

I heard that the Asian Inspired Confit of Duck is a best seller. It will be on my to try list when I next visit.

Thank you Michelle and Celine for the invite and hosting FoodieFC.

There are at least three stalls that sells barbecue (BBQ) seafood in Chomp Chomp Food Centre. Of these, I have tried two of the BBQ seafood stalls. And out of these two stalls, there's one which I always prefer to order from. The stall is Chomp Chomp Hai Wei Yuan Seafood BBQ 忠忠海味园BBQ海鲜烧烤 (what a mouthful). I shall call it Hai Wei Yuan to keep it short.Hai Wei Yuan is easy to spot as its at the entrance of Chomp Chomp. In fact, it is located at the left most corner at the entrance and has a unit number #01-01. This stall is fairly popular and you can expect a waiting time of at least 30 minutes (even on a weekday evening). There are tables directly in front of this stall. However, my advice would be to sit elsewhere. This is because the BBQing of the sambal chilli can cause the air around this stall to be very uncomfortable. The seafood such as stingray, crayfish, lala clams, gong gong and cockles were displayed on a bed of ice. We ordered three dishes and two bowls of rice from Hai Wei Yuan . The three dishes were Sambal Kang Kong $8, Sambal Lala $8 and BBQ (Sambal) Stingray $12. The two bowls of rice cost $1. Payment is made only after the food is served. We waited for around 40 minutes before our food was served (Food for thought: it was a Thursday night. Can't imagine what the waiting time would be if it was a weekend or Friday night).Sambal Kang Kong $8

Although the Sambal Kang Kong $8 served on a piece of banana leaf had been highly raved about, I thought that it was average. I had eaten better ones elsewhere. The Kang Kong was well cooked and retained a nice crunchines. However, the dish as a whole was too spicy and was not tasty enough.Sambal Lala Clams $8

The Sambal Lala $8 was served on a piece of banana leaf.Sambal Lala Clams $8

We thought that the Sambal Lala Clams was unique. The lala clams were normal, but what stood out was the sauce. It had the right balance of spiciness, sweetness and saltiness (due to the lala clams). What made the sauce so unique was that it had this slight peanutish flavour that made it aromatic and addictive. Shiok! We were scrapping whatever sauce there was and adding it onto our rice.BBQ Stingray $12

The BBQ Stingray $12 was also served on a piece of banana leaf.BBQ Stingray $12

Needless to say, we always squeeze the lime to up the flavour by a notch or two. The BBQ Stingray was not bad. The sambal chilli spread was spicy and fragrant while the Stingray was tender, soft and more importantly fresh. However, a grouse which I had was that the stingray was too thin - not meaty considering the price. Having said that, credit must be given to the stall owner as he bothered to add slices of onions on top of the BBQ Stingray to enhance the flavour. I polished off the whole stingray (literally) including its skeleton (soft bone) which contains cartilage which is good for the joints.

Overall, the food from Hai Wei Yuan was delish. Even though we had to wait so long for the food and the price seems to be on the higher end for a hawker centre, I would still be back. Reason being the prices at the other stalls are the same. In addition, I am a foodie, I am definitely coming back to Chomp Chomp for all the other yummy and sinful food.