January 31, 2013

#UniqueHawker, Fried Chee Cheong Fun ~ A Fun Challenge!

Unique Hawker Food. 

How would you define "Unique" ?

This is a question I had to ask myself when I joined Daniel Ang's #UniqueHawker blogging activity.


Hi fellow bloggers, let's start 2013 with a fun blogging activity ... a little challenge, a little discovery, a little more of spreading Singapore's great food culture!

We know our Singapore hawker food, chicken rice, char kway tiao, prawn mee. How about the unique, strange, interesting, never-seen-before ones, found in a lone stall in some hawker centre or

coffee shop. The more unique the better!

It's really all for the fun of it, to bond together as SINGAPORE BLOGGERS, and discover more

about our homeland.
Feel free to invite other blogger friends!

(Text & Image: Facebook Event Page)

It sounds so fun and challenging, doesn't it? I would have to find a unique hawker dish, write about it and post my blog entry on my blog on 31st Jan 2013 (Thu). We can also share it on social platforms like Instagram and Twitter when we find that food. Do check out our hashtag #UniqueHawker. As I'm writing this, I can't wait to read about the unique hawker dishes which other bloggers will be sharing.

Unique Hawker Dish. Hmm....I would define it as one using uncommon ingredients, unusual cooking method or special cooking equipment which you would not usually find in a hawker centre. After racking my brains, I can't think of any unique hawker food which I had before. Tasty yes, unique no.

I find it easier if I were to write about unique homecooked food. A friend obviously loves the pig's brain omelette cooked by his mum and grandmother. My BFF was very innovative with his sous-vide pig's heart!

So, how? how?? I better find that unique dish quick as work is very busy and will keep me traveling in Jan. Finding time to go around exploring the hawker centres would be as challenging as finding that unique hawker dish.

Amazing things happens! On my way to work one morning, in my half awake, half sleeping state during the ride on the mrt, a plate of Fried Chee Cheong Fun suddenly flashed across my mind. Hey hey this is gonna be it! There is steamed chee cheong fun, there is fried carrot cake. But chee cheong fun which is cooked like fried carrot cake, have you eaten it before? Hmm considered unique or not? Do you think this is #UniqueHawker?

Chee Cheong Fun is steamed rice noodle roll which we frequently have for breakfast. I like it drenched with sweet black sauce and generous sprinkling of toasted sesame seeds. Also a popular dim sum item, the rice noodle roll is usually served Hong Kong style, commonly stuffed with ingredients like char siew, prawns, mushroom, scallops and even fried dough sticks and bath with savory light soya sauce. I believe most of you would have heard of the House of Rice Roll & Porridge at Killiney Road, which serves a sweet variant. Chilled and stuffed with fillings like durian, mango and strawberry with crushed peanuts, it's more of a dessert.

To have the chee cheong fun fried, I think it's something different. It is not a dish which I've seen elsewhere other than the food stall at SingTel Comcentre. Available at only S$2.20 for Singtel staff and S$2.50 for non-staff, the very reasonable priced rice noodle roll is first cut into small pieces and stir fried with chye poh (preserved radish) and fish sauce till fragrant. Slivers of char siew (roasted pork), shredded carrot and egg are then added and pan fried, omelette-style. Topped with spring onion just before serving, the plate of fried chee cheong fun looks really similar to fried carrot cake. Though it is served on a simple paper plate, a banana leaf is added which lifted the overall visual appeal. I must give the stall owners additional marks for this effort!

How can I not remember this unique fried chee cheong fun which is available so near my office? I went over during lunch that day and find that the stall owners are still serving this dish. This foodstall has been around at SingTel Comcentre for over 10 years, but only started serving this dish for the last 2-3 years. The fried chee cheong fun was popularly received by the office crowd in the area and has stayed as one of the items in this stall ever since. The stall also served other cooked food like fried bee hoon, fried rice, mee siam, claypot noodles and assorted kueys.

Om nom nom.... The taste of the fried chee cheong fun is also very similar to that of the fried carrot cake. But the biggest difference is of course the feel of the textural layers of the rice noodle roll, instead of the soft cubes of carrot cake. It is fried to a crisp golden hue, very fragrant, but a tad oily. The chilli which is served by the side is more sweet than spicy.

I did a Google search and found that a similar fried chee cheong fun dish can be found in a coffeeshop at Joo Chiat place. Theirs is a grander version with prawns and sotongs added. The price is higher at $12, but the portion is sufficient for 3 to 4 pax.

Do you know of any other places which sells fried chee cheong fun too? Have you tried it before? What other unique hawker food do you know of? Please do leave a comment and share them with this PinkyPiggu and all the readers out there! :D

Chinese Fried Noodles/Rice Stall #B1-12
Address: SingTel Comcentre, 31B Exeter Road, Singapore 239733
Opening Hours: 7am to 2pm (Mon-Sat)
*Fried Chee Cheong Fun is only available from 11.30am onwards

January 23, 2013

Comforting Korean Ginseng Chicken Soup @ Nolboo Hangari Galbi

It was one of those work days when I was alone for lunch. My usual lunch companions were either away from office or too busy with work to go out for a proper meal. But I need to get out of the office to get a breather, so out alone I went. 

A little snippet about PinkyPiggu ~ I seldom dine alone outside while in Singapore. Somehow I just don't feel comfortable dining alone in local foodcourts or coffeeshops. Cafes or restaurants fare a little bit better, but I'd rather buy something to eat on-the-go or go home to cook something simple if I feel hungry. Are you huh-ing or shaking your head in disbelief right now? Haha but, yes that's true! It's a different story when I'm alone overseas on business travels though. I feel totally comfortable being in cities like Tokyo and Sydney, exploring their local food scene, enjoying a meal or coffee alone. Why the difference? Weird huh? I also don't understand myself :p

So, it was quite out of my norm when I walked alone into Nolboo Hangari Galbi at Orchard Central that afternoon. I needed something soupy, warm and comforting. Korean Ginseng Chicken Soup is gonna be it.

I placed the order quickly after being shown to my table as I already had in mind what I want to eat. My lunch set meal order of Ban-Gye Tang (Korean Ginseng Chicken Stew Half) is served with congee, side dish, rice and dessert at S$15.90++, which I feel is a reasonably good deal. There are also other set meal options like Bibimbap (hot stone mixed rice), Kimchi Jji-gea (kimchi stew with pork) and Gal-bi Tang (beef short ribs stew with cabbage) amongst many others, with prices starting from S$14.90++. Lunch time service runs from Mondays to Fridays, 11am to 5pm.

My lunch set meal started off with a small serving of Pumpkin Congee with red beans, which is warm sweetness in a bowl. Being a fan of pumpkin, I enjoyed this thoroughly and finished it off within minutes!

Kimchi, one of the essential banchan (appetizier) in every Korean meal. This side dish of cold, fermented cabbage is crunchy with a hint of spiciness.

A simple Salad in light sesame dressing is always welcomed for its crisp and refreshing taste.

This is what I came for ~ Korean Ginseng Chicken Soup! The clear broth is nicely flavored with a strong ginseng aroma. I've tasted some ginseng chicken soup elsewhere which is really bland and was glad that it's not the case here. It was mouthful after mouthful of satisfying soupy comfort, with the softest glutinous rice and wonderfully tender chicken meat which fell off the bones easily. Simple soup like this makes me happy. I'm a happy PinkyPiggu :)

Dessert came in form of Chilled Black Glutinous Rice with coconut milk. Err, or should I simply describe this as pulut hitam? I was somewhat surprised to be served this Malay dessert in a Korean eatery.

If I were to have any complaints about the place, it would be the service. I was in midst of taking a photo of the kimchi when the waitress rudely moved it away from me to make space for the soup. The dessert was served when I was only halfway through my meal. I took it as a sign of "hurry finish up your food and go!" *shakes head*

Thumbs up for the food.
Thumbs down for the service.

Nolboo Hangari Galbi
Address: 181 Orchard Road, #08-04/05 Orchard Central, Singapore 623889 
Contact: +65 6884 9151
Opening Hours: 12pm to 10pm Daily

The above photos are taken by my Samsung S2 and Instagram-filtered.
Do follow me @pinkypiggu on Instagram for daily food updates!

January 15, 2013

Grand Makan Session @ Imperial Treasure Super Peking Duck

The makankakis are back for another makan session! 

After an Italian experience in November (read here), we are back to our familar chinese food for December. All 120 of us gathered together at Imperial Treasure Super Peking Duck on a Wednesday evening for the Makansutra's Grand Makan Session of 2012.

Each month's makan dinner is a boisterous affair and this month is no different. Each month people will feast on food and get high on wine and this month is no different. Each month, people will be late for dinner and this month is no different. Haha yes, the familarity of it, month after month.

Being extremely tired from having very little sleep the night before and tummy was rumbling from being hungry, I was very grateful when this medley of appetizer was placed in front of me. This signals the start of dinner. Finally. Yay!

The Crispy Pork Belly has a nice crackling with a good balance of fat and thin meat. I wish to have more of it. The little pillow of Home-made Beancurd Roll is a brilliant piece of joy. With the thin and crispy deep fried skin enveloping the soft beancurd mash, it gives a very nice textural contrast in every bite. I love it. The Marinated Jellyfish with Spring Onion is cool and crunchy. Tasted okay, well, just okay. I can do without it.

One of my favorite dish of the evening goes to the Scramble Egg White with Phoenix Prawns in Truffle Oil. Resting on the bed of smooth scramble egg white is a fresh and succulent prawn. The addition of truffle oil elevates the light and simple dish into a richer level.

The presentation of this Deep-fried Sea Perch Fish Fillet can be improved. Not exactly aesthetic appealing, the dish's saving grace is the tender fish which goes well with the preserved olive in ginger and shallot sauce.

The dish we have all been waiting for makes its appearance ~ Imperial Treasure Signature Peking Duck! For a restaurant to name itself as Super Peking Duck, the duck had better taste super! Under the skillfulness of the chef, the whole roasted duck was carved in front of us and ready to be served in no time.

So here it is, the highlight of the meal! The duck slices here is served with both skin and meat, wrapped in homemade pancake together with chives and crunchy cucumbers sticks. There on my plate also lay one piece of the roasted thin crisp skin. The best part, but just one piece, have to treasure!

Here's another dish which is lacking in the presentation department. But wait, looks are so deceiving! The Braised Chinese Spinach with Mushroom in Minced Sauce taste a lot better than it looks. It has a very homely taste and I had a sudden thought of having a bowl of warm white porridge to go with it lol. I enjoyed this lightly flavored dish a lot.

Next up is Wok-fried Fragrant Jasmine Rice with Seafood in Abalone Sauce. Wrapped in lotus leaf, it was opened and portioned at the side table before being served in individual bowls to us.

Warm, soft and a bit mushy, it was an acceptable bowl of carbs, but pales in comparison to the next carbs dish which we had, which is......

Fried Mee Pok with Peking Duck Meat! This is another of my favorite dish of the evening. Mee pok, the yellow and flat noodles, is stir fried with slivers of meat from the remainder Peking Duck which we had earlier. Evidently from the picture above, you can see that the noodles is translucently thin. What you cannot tell, is how very springy the noodles is. I can attest to the fact that the QQ textured noodles is very well stir fried, moist and with no hint of oiliness. I love this! Yummilicious to the max!

Two desserts, one warm, one chilled. I was busily taking photos as always, when I was reminded by Catherine to eat the Steamed Malay Soft Cake before it turns cold. Soft with a custard center, I'm glad I tasted it at its best while it was still warm. The Chilled Diced Aloe Vera with Mixed Fruits has a subtle citrusy lemongrass flavor, which I greatly welcomed as a palate cleanser. Dinner ended on this refreshing note.

As with every dinner, it will not seem completed without a couple of bottles making its rounds.

Yum yum yum..... Seng! Here's a toast to another great dinner! Thanks to Andrew and Tony for organizing this month after month. They have been doing this for 11 years! KF Seetoh was there too and we played games like naming some crude sounding dishes which you can think of. LOL. I was seated at the same table as Camemberu, The Hungry Cow, Kopikosong Girl and Keropok Man. Despite being in a stony state most of the time, I enjoyed their company and one of the conversations even led me to set off in an Bak Kut Teh adventure a few days after. :D

So here I am, another month, another great makan session.....

..... and very soon, off I will go, to the next makan session in January, the 1st of 2013.

It's gonna be lo hei time! Stay tune yo!

Imperial Treasure Super Peking Duck
Address: 8 Marina View, Asia Square Tower 1, #02-08/09/10, Singapore 018960
Contact: +65 6636 1868

Other Makansutra Dinner Posts:
Tonny Restaurant @ Geylang ~ A March Makan Dinner 
品珍私房菜 Yummy Recipes ~ A Yummy Makan Night
Parco Caffè ~ Makankakis Goes Italian!

January 07, 2013

{Recipe} Pork Chops ~ My Mum's Style

Birthdays should be celebrated each year because you will never know when it's gonna be your last. It's a celebration of life, and being thankful for the life given. I'm blessed with a wonderful family who will always make it a point to celebrate each other's birthdays by having a meal together. My mum will always cook up a feast of my favorite dishes, (including chicken wings of course :p), for my birthday.

This year, for a change, I had wanted to cook for my family instead. For quite some time recently, I've been missing my mum's pork chops, a dish which my brother and I enjoyed since we were young. My brother likes it with the tangy tomato gravy while I prefer to enjoy the crispiness of the pork on its own. Mum will always take note of our different preference and plate it separately for us. As we grow up, our taste bud changes. We now like it using chicken thigh instead of pork, and I began to appreciate the taste of tomato gravy. Whatever the variant, this dish will always remain in our hearts as ~ Pork Chops. I wanna try cooking this dish, which I've not done before.

Sadly, the cooking did not materialized on my birthday, for some family reasons which I feel is too personal to elaborate here. But my mum, being a great mum, did not forget. She called me and told me that she's going to cook the dish for me on Christmas, the day when I will be going home. I know this is her way of showing her love for me.

As I'm writing this, another blogger, Daniel Ang tweeted: "To every young parent, learn to cook. Your child will say "I miss my parents' cooking" not "I miss Macs" when they grow up."

I wanna thank my mum for always cooking for us, for giving me the gift of her cooking to miss. From young, I watched her cook in the kitchen and gradually developed a love for cooking too. I wanna learn this pork chop dish from her, so that one day, I can cook it for my children too. And may they enjoy my cooking, as much as I enjoy my mum's.

This recipe is posted with my mum's approval. It's really simple, with a great homey taste, and best enjoyed with white rice.

Presenting to you

Pork Chops ~ My Mum's Style!



  • Pork Chop x 4 pieces or Chicken Thigh (deboned) x 2 pieces
  • Potato x 1 (cubed)
  • Green Pea x 1 small can
  • Onion x 1 (cubed)
  • Tomato x 1 (cubed)
  • Egg x 1 (beaten)
  • Cream Crackers (finely crushed) 

Seasoning 1
  • Soya Sauce x 1 teaspoon
  • Pepper 
  • Corn Flour x 1 tablespoon

Seasoning 2
  • Tomato Sauce x 3 tablespoon
  • Sugar x 1 tablespoon
  • Soya Sauce x 1 teaspoon
  • Water x 200ml

  1. Marinate the pork chop/chicken thigh in seasoning 1 for 30 minutes.
  2. Shallow fry the potato cubes. Drain and set aside.
  3. Dip the marinated pork chop/chicken into the beaten egg and coat it with the finely crushed cream crackers.
  4. Shallow fry the pork chop/chicken thigh until cooked and golden brown. Drain and set aside.
  5. Cut the pork chop/chicken thigh into small pieces, transfer to a serving plate.
  6. Stir fry the potato, green pea, onion and tomato for 2 minutes.
  7. Add in seasoning 2. Bring to boil and simmer until the gravy thickens.
  8. Pour the gravy over the pork chop/chicken thigh. Serve and enjoy!

I managed to steal a few pieces of these potato cubes as my mum looked away. I'm too greedy to resist eating it lah lol.

 My mum prepared both pork chop and chicken thigh that day. These are ready to be shallow fry.

 And into the oil they go. The oil temperature must not be too high else the coat of finely crushed cream crackers will be burnt before the meat is cooked.

 Just out of the pan, piping hot and crispy! I was so tempted to eat it just like this there and then. The use of cream crackers, instead of breadcrumbs, to coat the meat gives the end product a very nice buttery fragrance.

 Haha but of course I didn't. They were cut into small pieces and waited for tomato gravy.

 The tomato gravy is now ready! Time to eat! :D

What didn't change over the years is... I still don't like the green peas. I may not like it, but my family can still enjoy it. I just need to make a little effort to pick it out or leave it aside. At times I can't be bothered at all, I just swallow it down. It may be easier to not add the green peas at all, but without it, this dish would be incomplete.

It's kinda like how we are as a family. There may be certain things which you don't like or certain habits that you can't stand about your family members. But with a heart to accommodate and compromise, we still stand together a family. The love will always remain, our family is still the greatest and mum's cooking is always the best! :)

January 01, 2013

BEST 5 Unforgettable Meals of 2012 & More in 2013!

Year 2012 has been a year of delightful gastronomical journey for me! It's an open secret among friends who know me that the way into my heart is always food. I'm not one who drink or club or adventurous for outdoor activities, but mention food, you'd see how my eyes light up almost instantly. Most meetups with friends centered around food outings and some meals are simply unforgettable.
Fantastic company, tasty food, great ambiance, impeccable service, all of these makes together an awesome dining experience which lingers on way beyond after the meal is over.

As I recap my Best 5 Unforgettable Meals of 2012, I look forward to even greater ones in 2013!

May 2013 be an awesome year of great food in abundance for you!


Let's Eat!


Bon Appétit!


                                           1 ~ Fat Cow                                           
 Address: 1 Orchard Boulevard, #01-01/02, Camden Medical Centre, Singapore 248649
Contact: +65 6735 0308

Ask me where is my favorite place for beef and I would not hesitate to answer: "Fat Cow"!!! Oh my, not only is this cow fat, it's impressive to the max! Choose your preferred cut and have it cooked the way you want ~ shabu shabu, charcoal grilled, teppanyaki or sukiyaki. Be warn of the steep prices though, premium meat comes with a equally premium price tag. Prices aside, indulgence rules when it's time to give this PinkyPiggu's tummy a treat. The excellent marbling and delicate flavor of the wagyu from Kagoshima prefecture is perfect for swishing in shabu shabu, and waste not the sweetened leftover broth which was made into a simple but most luxurious tasting porridge. Each piece of my charcoal grilled Australian ribeye is meltingly tender with slightly charred edges and perfumed with a smoky aroma. I experienced L.O.V.E at every single bite. The gravy accompanying the braised ox tendon and pan seared foie gras is so rich and tasty, I've to refrain myself from licking the bowl clean. Chawanmushi, the very simple dish of steamed egg tofu is upped to aristocrat status immediately with a touch of black truffles. Everything I ordered that evening, from starters to main to desserts to cocktails, none of it disappoints.
Ever heard of the term "foodgasm"? This is the very epitome of it!

Welcome to Fat Cow, the moo moo heaven! and entry to it would be your fat wallet :)

Japanese Beef Grade A5 (from Kagoshima Prefecture)
Apart from the numerous awards, this beef also boosts the most tender texture. The signature intense marbling also gives the meat a subtle sweetness.

 Shabu Shabu
Thinly sliced beef quickly immersed in a delicate simmering broth, retaining all the beautiful natural flavours.

Made from the sweetened leftover shabu shabu broth, this is the most luxurious tasting porridge!

Australian Beef Grade MS A8 (from Blackmore Ranch)
Australia’s premium pure-blood wagyu with fine and evenly dispersed marbling and a pronounced beef flavor that lingers on the palate.

Charcoal Grill
Dating back to the Edo period, the hot burning grill of the Binchotan creates a pure heat with a distinctively smoky and flavourful charred crust

Wagyu Ox Tendon & Foie Gras
Slow cooked wagyu ox tendon with pan-seared foie gras and braised daikon

Zucchini Blossom Tempura
Tempura Zucchini blossoms stuffed with Hokkaido Scallop and Kegani

Kegani Chawanmushi
House-made silken hairy crab egg tofu with truffle dressing

Warabi Mochi
House-made warabi mocha seasoned with green tea and roasted soy bean flour

                                              2 ~ Halia                                             
Address: 1 Cluny Road, Ginger Garden, Singapore Botanic Gardens, Singapore 259569
Contact: +65  6476 6711

The first thing about Halia that impressed me is the impeccable service. As I approached the beautiful restaurant set among the lush greenery of Singapore Botanical Gardens, the greeter welcomed me with a warm smile and ushered me to the al fresco area of the restaurant where I enjoyed their specialty drink of sun-dried ginger and wild mountain honey. The drink is very cool and refreshing, even more so as I had a walk in the gardens before arriving. The servers were very knowledgeable about the food and are able to answer my questions effortlessly. Service is very attentive but not intrusive.  Did I mentioned that the server addressed me by my name throughout the whole evening? "Miss Nicole, would you like... Miss Nicole, this is....". It is a nice touch which made a guest feel special, the only other time when I experienced similar service was when I flew SQ Business. The food is notable for marrying European traditions with Asian touches. I had a great time enjoying each dish and trying the very unusual Halia's Rojak.

A place for a romantic evening, a place where you wanna impress someone,
a place when you wanna give yourself a little treat,
Halia would be the place!

 Ice Halia Infusion
House specialty of sun-dried ginger and wild mountain honey

 Pan-seared Foie Gras
On gelee of vine ripe tomato water, ice wine gelee on toasted brioche fingers

Hokkaido Scallop
In olive oil and green lime dressing, with aromatic pink peppercorn, chervil and purple shiso

Sauteed sliced Rangers Valley Beef Tenderloin
With kaffir lime leaf, black pepper curry leaf infused beef jus, coriander potato puree, edamame bean and edible flower

  2006 Inniskillin Icewine Gold Oak-Aged Vidal, Ontario Canada

 Braised Sarawak Pineapple, Coconut Sorbet, Peanut, Pineapple Sauce and Chilli Lime Foam

Halia’s Rojak
Fresh fruits and berries, chilli chocolate sauce, chopped peanuts, white sesame seed, nori crisp, homemade ginger flower sherbet 

                                      3 ~ The Red Chef                                     
Address: 91 Bukit Batok West Avenue 2, #03-04 Civil Service Club, Singapore 659206
Contact: +65 68966577

Helmed by Celebrity Chef Eric Teo who is a familiar face in the local culinary scene, The Red Chef is a restaurant serving home styled dishes at wallet friendly prices in the western heartland of Singapore. The location may be too remote for some, but no where is too far for us to travel in this tiny island. My two friends and I visit the restaurant one evening when Chef Eric was there and it turned out to be a very memorable visit of catch-up conversations, laughter and of course, good food! Nothing can be faulted of the few dishes which Chef Eric had recommended. I particularly enjoyed the Manuka Honey Pork Spare-ribs, which underwent hours of marinating, steaming, deep frying and braising before making its appearance on the dining table. The result is ribs of a most juicy bite and tender texture, deeply flavored and paired with a sweet, tangy, appetite whetting sauce which went great with my bowl of white rice. Despite his celebrity chef status, Chef Eric is so humble as he went around chatting to the diners and acceding to photos requests readily. I see him even helping to clear the tables together with his workers! The Red Chef is currently taking a break at the moment, but I believe Chef Eric would be back with something even better.

Let's all look forward to it!

Crispy Deep Fried Fish Skin

Marinated Kampong Kitchen

Fresh Crab Meat Omelette

Braised Tian Jing Cabbage with Wolfberry Cream Sauce

Manuka Honey Pork Spare-ribs

                            4 ~ Ristorante Da Valentino                           
Address: 200 Turf Club Road, #01-19 The Grandstand, Singapore 287994
Contact: +65 6462 0555
Website:  http://www.valentino.sg/

This is my favorite place for Italian food! I excitedly checked out Ristorante Da Valentino's new premises at Turf City Shopping Mall one evening, and fall in love with it all over again as I experienced once more the awesome food and warm hospitality which has remained consistent throughout these years. The restaurant is furbished like an Italian home, creating a warm and inviting ambiance.
Headed by Chef Valentino and with his sister, Perla, heading the pastry boutique, alongside with family members helping in the kitchen and dining area, it is indeed an Italian affair!

For authentic Italian food in a homely setting, look no further!

Read more about it at: http://www.pinkypiggu.com/2012/12/ristorante-da-valentino-falling-in-lve.html

Pan Fried Tomino Cheese with Parma Ham

Mussel Veraci
Mussels and Clams in Tomato Sauce

Linguini Aglio Olio ai Frutti di Mare
Seafood Linguine Aglio Olio

Beef Florentine
 Grilled Florentine styled T-bone steak

Classic Italian Dessert

Vanilla ice cream topped with swirls of caramelised hazelnuts and cocoa powder

Chef Valentino & Chef Perla

                         5 ~ Moonlight Teahouse (玥飲軒)                      
Address: Taipei, WenZhou Street, No. 80, Taiwan (台北市溫州街80號)
Contact:+886 2 8369-3963

Bubble Milk Tea Hotpot ~ 珍珠奶茶火鍋, a weird sounding dish which elicits strange looks and reactions whenever I tell my friends about it. But trust me, this little hot pot overflows with much more goodness than it sounds. The chewy black pearls (which you always find in your bubble tea drink) is coupled with a savory milk and pork broth. Infused with soft, aromatic afternotes of tea, the light creamy soup goes amazing well with the array of accompanying ingredients which you always find in your usual steamboat.

This turns out to be a highlight of my Taiwan trip.

Read more about it at:  http://www.pinkypiggu.com/2012/10/whats-bubbling-milk-tea-hotpot.html