> 30 years old restaurants in Singapore

Source: 10 old-school restaurants in Singapore with more than 30 years of history http://str.sg/ZqRS
18 Jul 2015

Here are 10 other restaurants in Singapore with more than 30 years in history.

1. SINGAPORE ZAM ZAM RESTAURANT

The exterior of Zam Zam. PHOTO: ST FILE 

Renowned for its chicken, mutton and sardine murtabaks, Zam Zam first started selling its famed Indian-Muslim cuisine in 1908.

The landmark restaurant opposite Sultan Mosque also serves roti prata plain, egg or onion, and nasi briyani.

The family restaurant's name was inspired by Zamzam, a well at the heart of Mecca believed to contain water that quenches the worst thirst.

Where: 697 North Bridge Road

Open: 7am to 11pm daily

Tel: 6298 6320

2. PRIMA TOWER REVOLVING RESTAURANT

Prima Tower waitress Ong Ai Guek preparing a dish for diners. PHOTO: ST FILE

Established in 1977, the revolving restaurant is well-known for its Shredded Scallops with Fish & Egg White and its Emperor's Chicken. Led by executive chef Chan Sung Og, 60, the menu also includes new dim sum items such as Shredded Yam Cake with Sakura Prawn, with the cake made completely from yam.

It is also the only restaurant that serves the traditional northern Chinese dessert called Three Non Stick. The dessert, which is made from egg yolks, sugar and flour, costs $60, and needs to be ordered a day in advance.

Where: 201 Keppel Rd

Open: 11am to 2.30pm (Monday to Saturday), 10.30am to 2.30pm (Sunday and public holiday)

Tel: 6272-8822

3. RED STAR RESTAURANT

Waitresses at Red Star Restaurant. PHOTO: TNP FILE

The famous dim sum restaurant was opened in 1974 by masterchefs Sin Leong, 88; Hooi Kok Wai, 76; the late Tham Yui Kai and the late Lau Yoke Pui. Trained by Shanghainese masterchef Luo Chen, the four men were known as Singapore's culinary Heavenly Kings of the 1960s and the 1970s.

With its affordable menu, authentic Cantonese fare and nostalgic atmosphere, Red Star is a must-try stop for dim sum lovers.

Where: 54 Chin Swee Rd #07-23

Open: 7am to 3pm and 6 to 10pm daily

Tel: 6532-5266

4. ISLAMIC RESTAURANT

The interior of Islamaic Restaurant. PHOTO: LIM YAOHUI FOR THE STRAITS TIMES

The 94-year-old Indian Muslim establishment's iconic briyani has been enjoyed and praised by many, from locals to Brunei royalty to Malaysian politicians.

The restaurant, headed by third-generation owner Mr Kalil A. Wahab, dishes out up to 200 servings of nasi briyani a day. Its Beryani Set, which costs $11, comes with a choice of chicken, mutton or fish briyani, served with dalcha, achar, vegetables and pappadam.

Where: 735 North Bridge Road

Open: 11am to 10pm daily

Tel: 6297-1921

5. MOOI CHIN

Mooi Chin's signature Hainanese pork chop. PHOTO: MOOI CHIN

Famed for its authentic chicken rice and herbal mutton soup, the oldest Hainanese restaurant in Singapore has kept its old-school atmosphere and nostalgic ambience although it is now located in the Landmark Village Hotel.

The restaurant, which opened in 1935, also serves up homely signature dishes including Hainanese pork chop, deep-fried sambal pomfret coated with sambal and fried fish maw with cabbage.

Where: 390 Victoria Street, #03-12A Landmark Village Hotel

Open: 6.30 to 10.30am, 11.30am to 3pm and 5.30 to 9.30pm daily

Tel: 6392-1600

6. ANANDA BHAVAN RESTAURANT

Customers placing their orders at Anandha Bhavan's Selegie branch. PHOTO: ST FILE

Established in 1924, the Anandha Bhavan Restaurant - started by a Brahmin family - is the oldest Indian vegetarian restaurant in Singapore. The business has six locations - including the original Selegie Road shop - but the flagship 24-hour restaurant is located nearby in Little India, across from Mustafa department store.

From chaat to thosai, diners have a wide array of selections of North and South Indian as well as Indian-Chinese cuisines. Favourites include appam, mysoor masala thosai and briyani set meal.

Where: 221 Selegie Road, 188340

Open: 5.30am to 10pm daily

Tel: 6339-3643

7. THE SHIP

Chicken Maryland from The Ship. PHOTO: SHIP RESTAURANT 

Sailing since 1977, The Ship started life in Robinson Road. Decked out like the interior of a ship, the restaurant endeared itself to generations of Singaporean diners for its Western menu offering such old-school treats as fried Chicken Maryland, Ship Steak and Hainanese Pork Chop.

Its flagship outlet has been located at Shaw Centre for about 30 years, playing host to movie moguls and singing stars as well as more ordinary folk. It also has a branch located at nex shopping mall.

Where: 1 Scotts Road, Shaw Centre #03-16/18

Open: 11am to 3pm and 5.30pm to 10pm daily

Tel: 6235-2235

8. GUAN HOE SOON RESTAURANT

The famous babi panggang from Joo Chiat Place's Guan Hoe Soon. PHOTO: GUAN HOE SOON RESTAURANT

The menu includes standard Peranakan dishes such as ayam buah keluak and babi pong tay. It is famous for its weekends-only special babi panggang (roast pork), which is cooked with shrimp-based rempah spices and served with preserved mustard leaves and also sweet and chilli sauces.This restaurant in Joo Chiat has been in business since 1953. The restaurant prides itself on making everything from scratch in-house and its recipes have remained unchanged.

Where: 38/40 Joo Chiat Place

Open: 11am to 3pm and 6pm to 9.30pm daily

Tel: 6344-2761

9. SPRING COURT

Spring Court's owners Mike Ho and his mother Soon Puay Keow (seated). PHOTO: ST FILE

Formerly known as Wing Choon Yuen, this iconic restaurant was opened at Great World in 1929 by Ho Loke Yee. Now run by Ho's grandson Mike Ho, it is located in a four-storey heritage shophouse in Upper Cross Street.

One of the must-eats at the 650-seat restaurant is their signature Fried Chicken With Prawn Paste, where deboned chicken is spread with a layer of fresh, chopped prawns and then deep fried. Other signature dishes include Buddha Jumps Over The Wall and popiah.

Where: 52-56 Upper Cross St, 058348

Open: 11am to 2.30pm and 6pm to 10.30pm daily

Tel: 6449-5030

10. GIM TIM

The exterior of a Gim Tim outlet. PHOTO: WWW.GIMTIM.COM.SG

This 40-year-old restaurant, serving cuisines with Hokkien, SzeChuan and Cantonese influences, has expanded from a modest outlet in Ang Mo Kio to include Imperial Court at The Grassroots' Club and Tim Palace at Safra Toa Payoh.

Renowned for its old school dialect dishes, Gim Tim serves an iconic Hokkien dish called chin beh kueh, in which leftover porridge is mixed with tapioca flour to form a cake which is then chopped up and stir-fried with dried shrimp and minced pork.

Gim Tim is one of the 50 restaurants that have each come up with a special dish for Singapore Restaurant Month, which starts on July 17. Its chef Foong Kok Thin, 48, has whipped up stir-fried mushrooms and kailan in a sauce made with chicken broth, oyster sauce and soya sauce, using locally grown greens and the dish which will remain on the restaurant's menu after the event.

Where: 157 Ang Mo Kio Ave 4 #01-546

Open: 11.30am to 2.30pm and 6pm to 10.30pm on Monday to Friday; 11am to 2.30pm and 6pm to 10.30pm on weekend and public holiday

Tel: 6459-7766

SOURCE: The Straits Times archives

Additional reporting by Chitra Kumar

- See more at: http://www.straitstimes.com/singapore/10-old-school-restaurants-in-singapore-with-more-than-30-years-of-history#sthash.1FVVrWNl.dpuf

Hail the king of fruit - 10 types of durians from Malaysia

Source: Hail the king of fruit - 10 types of durians from Malaysia http://str.sg/mgU
22 Jun 2015

We look into The Straits Times archives for a guide on durians and how to pick the best

PUBLISHED ON JUN 22, 2015 8:50 AM

1. MAO SHAN WANG
Other names: Butter durian, Cat Mountain King, Rajah KunyitColour: Bright yellowTaste notes: Durian connoisseurs love its bittersweet taste and sticky, creamy texture. The flesh can be sweet and bitter within the same fruit.From: Kelantan, Pahang and Johor

--------------------------------------------------------------------------------------

2. GOLDEN PHOENIX
Other names: Jin FengColour: Pale yellow-whiteTaste notes: Bitter with a more watery texture and strong pungent smell.From: Pahang, Johor

--------------------------------------------------------------------------------------

3. XO
Colour: Pale yellowTaste notes: Bitter and extremely soft, fleshy meat with an almost alcoholic taste.From: Johor, Genting, Cameron Highlands

--------------------------------------------------------------------------------------

4. D24
Other names: SultanColour: Pale yellow

Taste notes: Very creamy and bitter.From: Johor, Pahang, Cameron Highlands

--------------------------------------------------------------------------------------

5. D13
Colour: Deep burnt orangeTaste notes: Sweet, less fibrous than most durians and not very strong in taste. This durian has large seeds. Good for people trying durians for the first timeFrom: Johor, Segamat

--------------------------------------------------------------------------------------

6. D1

Colour: Pale yellowTaste notes: Small seeds, milky taste. The flesh slips off the seeds and has a light crunch on the surfFrom: Johor

--------------------------------------------------------------------------------------

7. D101

Colour: OrangeTaste notes: Easy on the palate, slightly sweet and creamy.From: Pahang, Johor

--------------------------------------------------------------------------------------

8. RED PRAWN

Other names: Hong Xia, Ang HayColour: Orangey-redTaste notes: Sticky with a sweet aftertaste.From: Pahang, Johor

--------------------------------------------------------------------------------------

9. GREEN BAMBOO

Other names: Qing ZhuColour: Pale yellow with a slight greenish tingeTaste notes: Sweet with fibrous flesh.From: Johor

--------------------------------------------------------------------------------------

10. BLACK PEARL

Other names: Hei Zhen ZhuColour: Very pale yellow with grey undertonesTaste notes: Slightly bitter, smooth and creamy with small seeds.Origin: Johor

--------------------------------------------------------------------------------------

HOW TO PICK A DURIAN

For durian newbies, wandering into a stall to buy the fruit can be a daunting task. Which variety to pick? Is that really a Mao Shan Wang durian? What to look out for when the seller opens the durian for inspection?

Almost all connoisseurs we ask say it is important to go to a reputable seller, and to keep going back if the durians are good. Housewife Shelia Lim, 52, a self-confessed durian enthusiast, says:  “Customer loyalty counts for a lot. The seller will keep the good durians for you, so you know you’re paying for quality fruit.” She usually goes to Combat Durian in Balestier Road.

Businessman David Lim, 65, says: “I have been going to the same shop in Balestier Road for 15 years and have never once been disappointed.”

Here are some other tips:

How to smell
Experts never smell the base of the durian. Mr Goh Kwee Leng, 58, owner of 717 Trading, says: “The base of the husk is the thickest part so it is harder to smell the aroma of the fruit.”

Instead, sniff along the seams or split lines of the durian – you should smell a slight fragrance. If there is no aroma, the durian is unripe. If the aroma is too strong, the durian is probably over-ripe.

The right shape
The best durians are oval or slightly oblong in shape. Odd-shaped fruit are likely to have fewer chambers inside and so fewer flesh-covered seeds.

A perfectly round durian may have sub-standard fruit because it is usually less aromatic and the seeds are usually bigger and the meat less fleshy and creamy.

Size matters
Different varieties of durians come in different sizes. For example, XO durians are generally smaller while there are no small Red Prawn durians – these are generally large fruit. So be suspicious if a seller points to a large XO durian or a small Red Prawn one.

Trick of the trade
Some sellers try to push durians that have been rejected by other customers. Watch the vendors to ensure that they are opening a new durian.

Taste test
Instead of prodding the flesh-covered seeds when the seller presents an open fruit, customers should taste the durian. If it is bad, or not the variety promised, they are not obliged to buy it, sellers say.

Mr Richard Woo, 40, general manager of Four Seasons Durian Cafe, says: “When you pinch or prod the fruit, you are touching only the skin and not the flesh, so there is no way to tell if the fruit is good. Taste it instead, that way you can really tell if the durian is any good.”

The real deal
To make sure a seller isn’t passing off a lesser durian as a Mao Shan Wang, look for prominent seams radiating from the base of the durian. The  seams are lines where the spikes of the durian run parallel to each other. The base of a real D24 durian has a flat round spot about half the size of a 5-cent coin.

Jenny Bakery from Hong Kong opens in Singapore

Source: Jenny Bakery from Hong Kong opens in Singapore http://str.sg/ZLhL
23 Oct 2015

Fans of the famous Jenny Bakery in Hong Kong no longer have to go there to buy tins of its rich, butter cookies.

The Singapore shop opens today at 11am at Block 422 Ang Mo Kio Avenue 3, 01-2534. It is less than a five-minute walk from Ang Mo Kio MRT Station and located along a row of shops which include clinics, a beauty parlour and baking supplies store Phoon Huat.

The shop will sell everything from butter and coffee cookies to almond flakes and nougat, packed in the store's signature tins with pictures of teddy bears on them.

Operations are kept within the family of the Hong Kong bakery's owner - whom Mr Lawrence Lim, 48, managing director of Jenny Bakery Singapore, affectionately calls "Auntie Jenny".

Video: https://youtu.be/BEDfN5HV_bo

The opening comes just a month after its booth at Junction 8's Mid-Autumn Festival fair. Two weeks ago, it sold 1,700 tins within 13 hours on e-commerce site Groupon.

Jenny Bakery, which opened in 2005 in Hong Kong's Stanley Street, has two outlets - one in Tsim Sha Tsui and the other in Sheung Wan. The cookies are also sold in China and South Korea via other partners.

The coveted made-in-Hong Kong cookies are more expensive here.

For example, a large tin of the 4 Mix Butter Cookies costs HKD$130 (S$23.35) in Hong Kong.

Here, the same tin costs $45. The smaller version costs $25. The 4 Mix Butter Cookies consists of butter, coffee, shortbread and raisin oat cookies.

Other items available include butter cookies ($48), coffee cookies ($50), almond flakes ($42) and nougat candy (from $10 for seven pieces). Customers can also get the newly launched Halloween- themed teddy bear tins.

Payment for the cookies, like in Hong Kong, is by cash only.

The cookies last for one month and are made without preservatives and genetically modified ingredients.

Mr Lim admits that the cookies sold here are expensive, adding that this is because of the high cost of flying them weekly from Hong Kong. He says the key reason for opening here is to protect the brand's trademark, telling Life how the products and logo have spawned many copycats.

In recent years, a black market has sprung up around the cookies, which customers queue hours for.

Some resellers get people to queue for the cookies, then replace the original cookies with imitation ones.

This has resulted in customer complaints about inferior products.

Staff at the stores have also refused to sell cookies to customers whom they suspect are resellers. There is a limit to how many tins each customer can buy.

All these problems have resulted in negative press, which is why the owner does not want to give interviews, Mr Lim says.

To manage the potential queues at the store here, he will limit purchases to two to four tins a person - subject to availability. A booking system is expected to be implemented by the end of next month to minimise the queuing process. In the long run, he plans to take corporate bulk orders as well.

On opening a nondescript shop in the heartland, he says: "I chose Ang Mo Kio and not Orchard Road because I wanted to start with the heartland. I want Singaporeans to experience the cookies first-hand.

"I can sell the cookies at five times the price in Orchard Road, but that's not how I work. Profit is never my intention."

He had considered opening an outlet in a heartland shopping mall, but was worried about running out of stock and having to keep the shop open when he has nothing left to sell.

There are no plans to open more outlets or expand in the region simply because there is not enough stock, he says.

Loyal followers of Jenny Bakery are rejoicing the opening here.

Housewife Denise Lim, 53, says: "No visit to Hong Kong is complete without buying the cookies. My family and friends all love them and I buy as many tins as I am allowed.

"I love the butter and coffee ones. The coffee aroma is so fragrant once you open the tin.

"I missed out on the cookies when they had their Mid-Autumn Festival booth here and have been awaiting the announcement of their shop's opening."

Engineer Gou Xin Yang, 29, who had tasted the cookies when a colleague brought them back to Singapore, visited both stores in Hong Kong last month to buy the cookies.

At the Tsim Sha Tsui outlet, she queued for two hours.

She says: "So far, I would say these are the best butter cookies I have had. I use the boxes to store my children's toys. Now that they are in Singapore, I can buy the cookies whenever I feel like eating them."

• Jenny Bakery Singapore opens today at Block 422 Ang Mo Kio Avenue 3, 01-2534, from 11am to 8pm (Tuesday to Saturday) and noon to 6pm (Sunday and Public Holiday). It is closed on Monday or when stock runs out. For more information, go to www.facebook.com/JennyBakeryAsia

Queue for Jenny Bakery cookies started at 9.45am Friday

Source: Queue for Jenny Bakery cookies started at 9.45am Friday http://str.sg/ZL2k
23 Oct 2015

Video: https://youtu.be/YOYBAdzHgF4

SINGAPORE - Queues at the newly opened Jenny's Bakery in Ang Mo Kio started at 9.45am on Friday (Oct 23), with customers streaming in even before the store opened its doors at 11am.

The famous bakery, which has two stores in Hong Kong, opened on Friday at Block 422 Ang Mo Kio Avenue 3, 01-2534.

Although the usual opening time is 11am, it opened its doors here at 10.30am on Friday.

For the opening day, Mr Lawrence Lim, 48, managing director of Jenny Bakery Singapore, brought in about two tons worth of the cookies and expects that that there will be enough for 600 to 1,000 customers. People can buy up to four tins each.

People stood in line patiently despite the heat and haze outside.

"We want our customers to enjoy the experience when buying the cookies and not have to suffer to buy and queue in the heat, or have to go all the way to Hong Kong when they can now get it locally," Mr Lim says.

Jenny's Bakery is famous for its butter and coffee cookies, almond flakes and nougat. These are packed in the store's signature tins, decorated with pictures of teddy bears.

The shop accepts only cash. A large box of 4 Mix Butter Cookies, with butter, coffee, shortbread and raisin oat cookies, costs $45 here, and a small one is priced at $25.

Prices are lower in Hong Kong, with the large tin of 4 Mix Butter Cookies costing HKD$130 (S$23.35).

The first person in the queue, Madam Cindy Aw, did not mind paying much more to get the cookies for her family, and was in the queue at 9.45am.

"As long as it's available here in Singapore and not only in Hong Kong, I don't see anything wrong with the price," the 56-year-old housewife says. "I've tried the ones that my friends brought back from Hong Kong. I think the cookies are very tasty and I'm very excited to get the coffee ones."

Jenny Bakery Singapore opens Oct 23 in Ang Mo Kio Ave 3

Source: Jenny Bakery Singapore opens Oct 23 in Ang Mo Kio Ave 3 http://str.sg/ZLeB
22 Oct 2015

Hong Kong's Jenny Bakery, famed for its rich butter cookies, will be opening its first Singapore outlet at Block 422 Ang Mo Kio Avenue 3 on Friday, Oct 23, 2015. Jenny Bakery's range of cookies include (clockwise from top left) nougat candy, 4 Mix Butter Cookies and almond flakes. ST PHOTO: JAMIE KOH

Fans of the famous Jenny Bakery in Hong Kong no longer have to go there to buy tins of its rich butter cookies.

Its Singapore shop opens on Oct 23 at 11am at Block 422 Ang Mo Kio Avenue 3, 01-2534. It is less than a five minute walk from Ang Mo Kio MRT Station, and is located along a row of shops including clinics, a beauty parlour and baking supplies store Phoon Huat.

The shop will sell everything from its butter and coffee cookies, to almond flakes and nougat, packed in the store's signature tins with photos of teddy bears on them.

The opening comes just a month after its booth at Junction 8's Mid-Autumn Festival fair. Two weeks ago, it sold 1,700 tins within 13 hours on Groupon.

Jenny Bakery, which opened in 2005 in Hong Kong's Stanley Street, now has two outlets, in Tsim Sha Tsui and Sheung Wan.

The coveted made-in-Hong Kong cookies are more expensive here.

For example, a large tin of the 4 Mix Butter Cookies cost HKD$130 ($23.35) in Hong Kong. Here, the same tin costs $45. The smaller version costs $25. The 4 Mix is made up of a combination of butter, coffee, shortbread and raisin oat cookies.

Other items available include butter cookies ($48), coffee cookies ($50), almond flakes ($42), and nougat candy (from $10 for seven pieces). Customers can also get the newly-launched Halloween-themed teddy bear tins.

Payment for the cookies is by cash only, like in Hong Kong. The cookies last for one month, and are made without preservatives and genetically modified ingredients.

To manage the potential queues at the store here, Mr Lawrence Lim, 48, the managing director of Jenny Bakery Singapore, will limit purchases to two to four tins a person - subject to availability. A booking system is expected to be implemented by end of next month (Nov) to minimise the queuing process.

On opening a nondescript shop in the heartland, Mr Lim says: "I chose Ang Mo Kio and not Orchard Road because we wanted to start with the heartland. We want Singaporeans to experience the cookies first-hand.

"I can sell at five times the price in Orchard Road but that's not how we work. Profit is never our intention."

Jenny Bakery Singapore opens Oct 23 at Block 422 Ang Mo Kio Avenue 3, 01-2534, from 11am to 8pm (Tuesday to Saturday), and noon to 6pm (Sunday and Public Holiday), closed on Monday, or while stocks last. For more information, go tohttps://www.facebook.com/JennyBakeryAsia.

Jenny Bakery draws queue

Source: Jenny Bakery draws queue http://str.sg/ZLuy
23 Oct 2015

Customers eager for a taste of the famous Hong Kong cookies stood patiently in queue despite the heat and the haze. ST PHOTO: JAMIE KOH

It was the last day of school and after classes ended, Jerrett Koe Yi Yang, 13, from Anglo Chinese Secondary School (Barker Road) made his way from his school in Newton to Ang Mo Kio to get his family some butter cookies from Jenny Bakery.

The famous Hong Kong business, with stores in Tsim Sha Tsui and Sheung Wan, opened here yesterday.

He decided to make the trip after his mother told him about the opening.

"After my mum learnt from Facebook about Jenny Bakery opening an outlet in Singapore, I felt that I should go and buy the famous cookies for my family," he says.

"I can't wait to try them."

Jenny Bakery Singapore is located at 01-2534 Block 422 Ang Mo Kio Avenue 3.

Queues started at 9.45am yesterday, with customers streaming in even before the store's official opening time of 11am. The store opened early, at 10.30am, and the queue moved briskly.

For the opening day, Mr Lawrence Lim, 48, managing director of Jenny Bakery Singapore, brought in about two tonnes worth of the cookies and expects that there will be enough for 600 to 1,000 customers.

People can buy up to four tins each.

People stood in line patiently despite the heat and haze.

Jenny Bakery is famous for its butter and coffee cookies, almond flakes and nougat. These are packed in the store's signature tins, decorated with pictures of teddy bears.

The cookies draw long queues in Hong Kong and are so popular that a black market has sprung up, with resellers offering the cookies at high prices, or substituting the real cookies with inferior copycats.

However, the cookies cost a lot more here than they do in Hong Kong.

A large box of 4 Mix Butter Cookies, with butter, coffee, shortbread and raisin oat cookies, costs $45 here, and a small one is priced at $25.

In Hong Kong, the large tin of 4 Mix Butter Cookies costs HKD$130 (S$23.35).

The first person in the queue, Madam Cindy Aw, who was in the queue at 9.45am, did not mind paying much more to get the cookies for her family .

The 56-year-old housewife says: "I've tried the ones that my friends brought back from Hong Kong. I think the cookies are very tasty and I'm very excited to get the coffee ones."

Operations at Jenny Bakery were also smooth and many people were excited as they awaited their turn.

Mr Ben Ng, 40, a bank officer, had a day off yesterday and travelled from Woodlands to buy the cookies.

"I haven't been to the shops in Hong Kong but I've heard that the queue gets very long there," he says. "Even though they are more expensive here, I don't have to take a plane to Hong Kong to get the cookies."

Also in the queue was 30-year-old Patrick Poh, who came ready to combat the haze with an N95 mask on.

"I'm queuing so I can buy some cookies for my wife to try and if it means I have to battle the haze for it, so be it," he says.