最好的eats :一碗令人满意的Bak Chor Mee在坦克林停止的一家冰淇淋咖啡馆里摆平
Best eats: A satisfying bowl of bak chor mee – at an ice cream cafe in Tanglin Halt

Best eats: A satisfying bowl of bak chor mee – at an ice cream cafe in Tanglin Halt

最好的eats :一碗令人满意的Bak Chor Mee在坦克林停止的一家冰淇淋咖啡馆里摆平

GOLD 905 DJ和Makan Kaki美食家丹妮丝·谭(Denise Tan)也发现了The Milky Way美味的美味面条秘诀和冰激凌同样不错。

Tanglin Halt的Milky Way Homemade冰激凌和咖啡供应一些美味的烤肉。(照片: Denise Tan)

你可能听说Tanglin Halt食品中心(Tanglin Halt Food Centre)有一个现已停业的摊位,名叫“ Aw ’ s Signature Minced Pork Noodles ” ,它以美味、富含食材的鱼肉闻名。

但随着人气的提高,它几乎同样迅速地关闭了,这让知情客户非常失望。其中包括我的Makan Kaki 、拥有私人用餐经验的Shen Tan 、 Ownself Make Chef 。

想象一下,当她透露它已经重新开放时,我很高兴,尽管它的设置出人意料地不同,距离它原来的位置只有一块石头。她建议我去The Milky Way Homemade Ice - Cream and Coffee咖啡厅做泡菜米饭,但要加上甜点的额外好处。

面条(现在是冰淇淋)背后的人是特伦斯·奥(Terence Aw),他是一名自学的厨师,曾是一名警官,为了追求做饭的热情,他离开了长达10年的执法生涯。“这一直是我的爱好,所以当我离开部队时,我只是想做一些我喜欢的事情, ”他真诚地说。

Tanglin Halt食品中心以前的摊位名叫Aw ’ s Signature Minced Pork Noodles ,现在The Milky Way Homemade Ice - Cream and Coffee 。(照片: Denise Tan)

和许多饥饿的年轻鹰派企业家一样,他告诉我,他对食品业的最初尝试并没有按计划进行。“一开始,我试着卖mookata(泰式双比目鱼烤架和火锅),但并不成功。我意识到,顾客真正想要的是常见的舒适食物, ”特伦斯分享道。

最好的食物: Bukit Timah中的这种细腻的素食米碗,就像一根螺栓。

他的个人喜好是在这些盒子上打勾,所以他决定把这个开关换成卖狗肉。然而,他实际上没有菜谱或诀窍。谷歌和Youtube在烹饪和F & B方面的经验很少,成为了他的烹饪导师。

在Tanglin Halt食品中心(Tanglin Halt Food Centre)做了很多练习,并从其他小贩那里得到了很多指示,之后,特伦斯(Terence)独特的口味和丰富的食材,真正开始流行,并赢得了忠实的粉丝。

他称赞沈志华帮助传达了这一信息。“她让我的生意有了一个跳跃的开端。 ”事实上,她仍在这样做,因为他在新的地点的菜单上增加了定制的美食冰激凌。但以后会有更多关于这一点的报道。

GOLD 905 DJ Denise Tan与The Milky Way ’ s Terence Aw合著。(照片: Denise Tan)

首先,我渴望品尝到我所听到的那么多面条。我最畅销的干酪茶(平米面条)的订价为5.80新元,是在一个堆满了肉类、金褐色食材的碗里吃的。旁边是一碗单独的汤,里面有绿叶和更多肉类成分。

特伦斯制作的面条完全是他自己制作的,难怪它曾被称为他标志性的切碎猪肉面条,看起来不像是典型的小贩中心品种,也不同于我品尝过的任何其他面条。

这道小吃着丰富、甜的酱汁,口感柔滑,吸收了所有的香味调料。特伦斯承认: “我的酱汁不是你在泡菜里发现的。 ”我补充了其他一些我喜欢的东西,所以你通常不会在普通的小贩摊位上得到。 ”

传统上,烤肉会被扔进一种酱汁中,其中包括黑醋和轻酱油,但特伦斯的自制酱汁中含有一种深沉而普遍的鱼酱,以及一种深沉、糖浆味的kecap芒尼斯(印尼酱油加糖,用棕榈糖调味)。

: Jalan Besar的这些UFO形状的福州牡蛎蛋糕不在这个世界上。

“为了让它变得更加特殊,还有其他几个秘密季节, ”特伦斯接着说。“但自从搬到这家咖啡馆后,我把黑醋去掉了。 ”

一碗干的小道茶包肉搭配切碎的猪肉和切成切片的纽扣蘑菇,放在一个秘密酱汁里,里面放着脆的芥末、春季洋葱和一个肉球,就像上面放的肉樱桃。(照片: Denise Tan)

正如他所说的那样,他不同寻常的校准导致了更多的“马来西亚式”面条。事实上,他喜欢在任何地方尝试烤肉酱,经常根据自己经常品尝的经历来调整自己的菜谱。

特伦斯(Terence)的秘密酱汁中含有浓郁的切碎猪肉和切碎的纽扣蘑菇,放大了它的深度,让它有了一个猪肉、泥土的维度。这让人食不果腹,因为马甲和鱼酱的刺鼻盐发出了柔和的吻。松脆的柠檬块和切碎的春季洋葱点缀着松软的小道,而一个金棕色的肉球,比如上面的肉樱桃,就完成了这道菜。

我发现它是用汤碗里漂浮的同一种诱饵盘中的混合物制成的。特伦斯(Terence ’ s)是用鱼糊和切碎猪肉混合而成的,卷进球,用空气炸成脆的壳,内脏柔软;或者用生硬的、质朴的小块切碎,在猪肉汤里沸腾。

以两种不同的方式处理相同的成分,是将干碗和汤碗结合起来的明智方法。

沿着这条浴缸小路,我来到了旁边一碗热气腾的汤里,里面弥漫着浓郁的尘土,里面绝对挤满了美食。

汤里满是手工制作的猪排、松软的打鸡蛋、绿色菠菜、假鲍鱼切片、汁虾、松脆的猪肉球和鱼饺子。(照片:大量制作)

上述手工制作的bak chor chunks 、松软殴打鸡蛋的脂肪丝带、一捆鲜艳的绿色菠菜、假鲍鱼片、果汁虾、松软猪肉丸和鱼饺子,都是争夺地表房地产的争夺战。浓郁的大蒜油让碗里充满了香味和香味。

:吃得最好: Bak kut teh mee pok是Sembawang的必经之路。

对于像我这样的热头,特伦斯自制的辣椒酱是必须的。同样,他的版本也不同于传统烤肉店里常见的用深红色海蜜蜂(干虾)做成的辣椒酱。

鲜艳的橘黄色辣椒酱由新鲜的红辣椒、大蒜、姜汁和醋制成,味道浓郁、浓郁,完全可以用一点刺激和辣味搅拌浓郁、美味的味道。它很美味,既是为了提取各种原料,也是为了混入香味、酱油浸透的菜道茶里。

特伦斯标志性的狗肉一起吃,是一个非常豪华的游乐场,里面有滑面条、肉和海鲜。“这就是为什么我补充了菠菜。 ”这非常健康,但我个人也喜欢, ”他解释道。

他没有错。添加菠菜相当于在所有菜品中偷掺入油脂的蘑菇。它有点苦涩,有点咸味,给猪肉池派对增加了一些亮度和营养价值。

GOLD 905 DJ Denise Tan在Milky Way尝试bak chor mee(当然还有甜点空间)。(照片: Denise Tan)

事实上,碗中的所有东西都与质地形成了令人愉快的对比。如果你让她做你最喜欢的巴克麦,那么这道菜就会在自家厨房里重现。这道菜既让人舒服又让人熟悉的鹰嘴豆味,有趣地融合在一起。

我注意到,特伦斯只在The Milky Way上提供了三种面条:蜂窝、黄米和步道茶。说实话,我有点失望,因为我更喜欢肉豆蔻(薄蛋面条)和肉豆蔻(更广泛、更平坦的蛋面条)。

READ :最佳美食: Joo Chiat美味的传统kueh ,带有一点kampung精神

特伦斯很快解释说: "我的土豆和我的基亚必须浸泡在沸腾的水中,然后用特殊的厨房设备沉入冷水中。由于我咖啡馆里的安排,我真的无法像以前在小贩中心那样出售它。

我对漏掉的面条了如指掌,于是问特伦斯,他是否考虑扩大业务,让顾客能再次享受到所有面条。

事实证明,到2024年租约到期时,他在Milky Way的时间可能有限。起初, Terence经常带着他的孩子(4岁和6岁)去吃冰激凌,当时他仍在附近经营自己的面摊。随后,他与实际计划关闭咖啡馆的前老板合作,接管了咖啡馆的运营。

这可能是个半感伤、半商业的决定,但特伦斯也认为这是一个尝试新事物的机会,希望能带来一点喘息。

他坦承道: “当小贩很累,我后来出现了一些影响睡眠的问题,所以我决定再次换个开关。 ”我认为让咖啡馆关门是一种浪费,所以我们同意接手" 。

特伦斯·奥(Terence Aw)不仅做了很棒的猪肉,还做了定制的冰激凌口味,比如榴莲、咸蛋黄、瓜和很多其他口味。(照片: Denise Tan)

自从小贩中心搬到咖啡馆以来,特伦斯的妻子杰斯林也一直在帮助他处理日常事务。在从前主人那里学习了如何操作机器后,特伦斯一直在用同样的策略制作冰激凌,就像他制作泡菜一样。

“我一直在修改菜谱,改进菜谱,增加我喜欢的东西, ”他说。在新加坡“断路器”期间,他似乎也喜欢一些顾客也喜欢的东西,比如他的麻山黄褐色榴莲冰激凌在网上被卖出去了。

冰激凌由供应商提供的优质榴莲(种子被摘除)制成,头晕目眩、柔滑的冰激凌里塞满了强烈的拳头,因为“它是60%的榴莲” ,意思是一半以上的冰激凌含有纯净的果肉。

答:最好的美食:在宜顺,这个切眼球包装的胡萝卜蛋糕值得起立鼓掌。

特伦斯还感到自豪的是,他经常与沈志华合作举办私人餐会,让他有机会把更多亚洲口味,比如咸蛋黄和瓜,融入自己定制的冰淇淋中。

还有几个人在展览中注意到了我的眼睛,在我品尝另外三种很棒的口味之前,这并不需要太多说服:他的下一种畅销的坚果开心果;脆的、没有奶油的科皮薯片(cacao nibs咖啡);以及素食椰子“ gao ”(Hokkien意为“非常厚”),它们保持着浓密的名声。

但我觉得面条仍然是他的第一爱,就像他痛苦地说的那样: “谁知道呢? ”如果事情得到解决,我可以找到另一个地方,再设立一个面摊,或者我甚至可以回到小贩中心。你可以说,我选择让它在高峰时结束,人们感到震惊。他们不断问我, `你在做什么?

GOLD 905 DJ Denise Tan用一些冰激凌结束了一顿令人满意的罗克辣椒粉。(照片: Denise Tan)

我要说,特伦斯正在为他年轻的家人尽最大努力。杰斯林一边站在一边,一边是两个小伙子,另一边是一个小伙子,他专注于坚持自己对F & B的热情,冒着一些风险,做出深思熟虑的举动,继续提供美味和舒适的食物。

也许这就是他不断调整菜谱的吸引力、重新发明的意愿,以及只使用他个人喜欢吃的食材的信心。

去The Milky Way吃冰激凌,里面有很多口味;但肯定要去吃狗肉,它真的是爱的劳力,也反映了特伦斯的“随身学习”生活策略。

The Milky Way Homemade冰激凌和咖啡位于Blk 48 Tanglin Halt Rd , # 01 - 333 , Singapore 142048 。营业时间为星期二至星期五,上午10时至上午9时,周末为上午10时至下午10时。星期一和公共假日关闭。每个星期四上午11时,在GOLD 905号上与Denise Tan一起捕获Makan Kakis 。

资料来源: CNA / mm

GOLD 905 DJ and Makan Kaki foodie Denise Tan discovers The Milky Way's delicious savoury noodle secret and the ice cream's just as good, too.

You might have heard of a now-defunct stall at Tanglin Halt Food Centre called Aw's Signature Minced Pork Noodles, which made a name for itself with delicious, ingredient-laden bak chor mee.

But almost as quickly as it rose in popularity, it closed down, much to the disappointment of customers in the know. One of them was my Makan Kaki, Chef Shen Tan of private dining experience, Ownself Make Chef.

Imagine my delight when she revealed it had re-opened, albeit in a surprisingly different set-up, just a stone's throw from its former location. She recommended that I head down to The Milky Way Homemade Ice-Cream And Coffee cafe for my bak chor mee fix, but with the added bonus of dessert.

The man behind the noodles (and now, ice cream) is Terence Aw, a self-taught cook and former police officer who left a decade-long career in law enforcement to pursue his passion for cooking. "It's always been my hobby, so when I left the force, I just wanted to do something I love," he said earnestly.

And as with many young, hungry hawkerpreneurs, he told me his initial foray into the food business didn't go according to plan. "At first, I tried selling mookata (Thai-style two-in-one barbeque grill and hot pot), but wasn't very successful. I realised that what customers really want is familiar comfort food that can be commonly found," Terence shared.

READ: Best eats: This nutty vegan rice bowl in Bukit Timah strikes like a thunderbolt

His personal favourite ticked those boxes, so he decided to make the switch to selling bak chor mee. However, he didn't actually have a recipe or the know-how. With his meagre experience in cooking and F&B, Google and Youtube became his culinary tutors.

After a lot of practice and pointers from fellow hawkers at Tanglin Halt Food Centre, Terence's bak chor mee, with its unique taste and plentiful ingredients, really took off and gained a loyal fan following.

He credits Chef Shen for helping to get the word out. "She kind of gave my business a jump start." In fact, she's still doing so, now that he's added custom gourmet ice creams to the menu at his new location. But more on that later.

First, I was hungry for a taste of the noodles I had been hearing so much about. My order for the best-selling dry kway teow (flat rice noodles) cost S$5.80 and came served in a bowl piled with meaty, golden-brown ingredients. Beside it was a separate bowl of soup swimming with greens and more meaty ingredients.

Terence had created a noodle dish that was entirely his own and no wonder it used to be called his signature minced pork noodles it didn't look like the typical hawker centre variety and was unlike any other I've tasted.

Slicked in the rich, savoury-sweet sauce, the kway teow was slurpily delicious, having absorbed all the umami dressing. Terence admitted: "My sauce is not what you find in bak chor mee. I've added other things I like, so it's not what you would usually get at a normal hawker stall."

Traditionally, bak chor mee is tossed in a sauce that includes black vinegar and light soy sauce, but Terence's homemade version contained a deep, pervasive fish sauce and dark, syrupy kecap manis (Indonesian soy sauce sweetened and thickened with palm sugar).

READ: Best eats: These UFO-shaped Fuzhou oyster cakes in Jalan Besar are out of this world

"To make it a bit more special, there are also a few other secret seasonings," Terence continued. "But since moving to this cafe, I've removed the black vinegar."

His unusual calibrations have resulted in a more, as he says, "Malaysia-style" noodle dish. In fact, fond of trying bak chor mee wherever he goes, he tweaks his recipe often, based on his frequent tasting experiences.

Succulent minced pork and sliced button mushrooms braised in Terence's secret sauce magnified its depth and gave it a porcine, earthy dimension. This played off appetitisingly against the gentle kiss of molasses from the kecap manis and the pungent salt of the fish sauce. Crunchy lard bits and chopped spring onions studded the saucy kway teow, while a single golden-brown meatball, like a meaty cherry on top, completed the dish.

I discovered that it was made from the same bak chor mixture floating enticingly in the bowl of soup. Terence's was made from a combination of fish paste and minced pork, rolled into a ball and air-fried for a crisp crust with a meltingly tender interior; or broken off in raw, rustic chunks to boil in pork broth.

Treating the same ingredients in two different ways for two different textures was such a clever way to bridge both dry and soup bowls.

Following this bak chor trail led me to the adjacent bowl of steaming soup, cloudy with the bloom of porky detritus and absolutely crowded with goodies.

Fighting for surface real estate were the above-mentioned handmade bak chor chunks, fat ribbons of fluffy beaten egg, bunches of vivid green spinach, mock abalone slices, juicy prawn, bouncy pork balls and fish dumplings. A crowning flourish of minced garlic oil further imbued the bowl with fragrance and flavour.

READ: Best eats: Bak kut teh meets mee pok is a must-try combo in Sembawang

For hot heads like myself, Terence's home-made chilli sauce was a must. Again, different from the usual chilli paste with deep-red hae bee (dried shrimp) served at traditional bak chor mee stalls, his version was a freshy, zingy little number.

Made from fresh red chillies, garlic, ginger and vinegar, the bright orange chilli sauce was chunky, tangy and perfect for disrupting the robust, meaty flavours with a little excitement and an exceptionally spicy kick. It was delicious both as a dip for the array of ingredients, or mixed into the umami, soy-soaked kway teow.

Eaten all together, Terence's signature bak chor mee was a rather luxurious playground of slippery noodles, meat and seafood. "That's why I added spinach. It's very healthy, but I also personally like it," he explained.

He wasn't wrong. Adding the spinach was the equivalent of mum sneaking in greens among all the treats. A little bitter, a little salty, it added some brightness and nutritional value to the porky pool party.

In fact, everything in the bowl made for a pleasing contrast of textures. An interesting marriage of homey comfort and familiar hawker flavours, the dish tasted like something mum would recreate in her home kitchen if you asked her to make your favourite bak chor mee.

I noticed that Terence only offered three noodle varieties at The Milky Way: Bee hoon, yellow mee and kway teow. Truth be told, I was a little disappointed, as I prefer the bak chor mee staples of mee kia (thin egg noodles) and mee pok (broader, flat egg noodles).

READ: Best eats: Tasty traditional kueh in Joo Chiat with a touch of kampung spirit

Terence was quick to explain: "Mee pok and mee kia have to be blanched in boiling water then plunged in cold running water using special kitchen equipment. Due to the setup in my cafe, I can't really sell it the way I used to in the hawker centre."

Mystery of the missing noodles solved, I asked Terence if he had considered expanding the business so customers could once again enjoy the full range of noodles.

As it turned out, his time with the Milky Way may be limited when the lease expires in 2024. Initially, it was a place Terence often took his children (aged four and six) for ice cream when he was still operating his own noodle stall nearby. He then took over running the cafe, in partnership with the previous owner who actually had plans to shut it down.

It might have been part-sentimentality, part-business decision, but Terence also saw it as an opportunity to try something new and hopefully take a little breather.

He confided: "Being a hawker was very tiring and I developed some back problems that were affecting my sleep, so I decided to make the switch again. I thought it was such waste to let the cafe fold, so we agreed to take over."

Since the move from hawker centre to cafe, Terence's wife Jesline has also been helping him with day-to-day business. After learning how to work the machines from the previous owner, Terence has been employing the same strategy to making ice cream as he did to creating his bak chor mee.

"I've continued to tweak the recipes and improve on them, adding things I like," he shared. It would seem he likes things that customers also like his mao shan wang durian ice cream was a sell-out online during Singapore's "circuit breaker".

Made from top quality durian he gets (seeds removed) from a supplier, the heady, luscious ice cream packed a powerfully pungent punch because "it's 60 per cent durian" meaning more than half of the ice cream contained the pure, fruity flesh.

READ: Best eats: This chye poh-packed carrot cake in Yishun deserves a standing ovation

Terence was also proud of his frequent collaborations with Chef Shen for her private dining sessions, which have given him the chance to incorporate more Asian flavours, like salted egg yolk and gula melaka, into his custom ice creams.

A few others caught my eye in the display and it didn't take much persuasion before I was sampling three more sublime flavours: His next best-selling nutty pistachio; crunchy, dairy-free kopi chips (coffee with cacao nibs); and vegan coconut "gao" (Hokkien for "very thick"), which lived up to its intense name.

But I got the feeling that noodles remained his first love, as he said wistfully, "Who knows? If things settle, I could find another place to set up a noodle stall again, or maybe I could even go back to the hawker centre. You could say I chose to let it go at its peak and people were shocked. They kept asking me 'what are you doing?'"

I would say Terence is doing his best for his young family. With Jesline by his side, two little ones and another on the way, he is focused on staying true to his passion for F&B, taking some risks, making calculated moves and continuing to serve food that's tasty and comforting.

Perhaps therein lies the appeal his constant tweaking of recipes, willingness to reinvent and confidence to use only ingredients he personally loves to eat.

Go to The Milky Way for ice cream with big bangs of flavour; but definitely stay for the bak chor mee, which really is a labour of love and a reflection of Terence's home-made, learn-as-you-go strategy to life.

The Milky Way Homemade Ice-cream And Coffee is located at Blk 48 Tanglin Halt Rd, #01-333, Singapore 142048. It's open Tuesdays to Fridays from 10am to 9pm, and on weekends from 10am to 10pm. Closed on Mondays and public holidays. Catch Makan Kakis with Denise Tan every Thursday from 11am on GOLD 905.

GOLD 905 DJ and Makan Kaki foodie Denise Tan discovers The Milky Way's delicious savoury noodle secret and the ice cream's just as good, too.

GOLD 905 DJ和Makan Kaki美食家丹妮丝·谭(Denise Tan)也发现了The Milky Way美味的美味面条秘诀和冰激凌同样不错。

The Milky Way Homemade Ice-cream And Coffee at Tanglin Halt serves up some delicious bak chor mee. (Photo: Denise Tan)

Tanglin Halt的Milky Way Homemade冰激凌和咖啡供应一些美味的烤肉。(照片: Denise Tan)

You might have heard of a now-defunct stall at Tanglin Halt Food Centre called Aw's Signature Minced Pork Noodles, which made a name for itself with delicious, ingredient-laden bak chor mee.

你可能听说Tanglin Halt食品中心(Tanglin Halt Food Centre)有一个现已停业的摊位,名叫“ Aw ’ s Signature Minced Pork Noodles ” ,它以美味、富含食材的鱼肉闻名。

But almost as quickly as it rose in popularity, it closed down, much to the disappointment of customers in the know. One of them was my Makan Kaki, Chef Shen Tan of private dining experience, Ownself Make Chef.

但随着人气的提高,它几乎同样迅速地关闭了,这让知情客户非常失望。其中包括我的Makan Kaki 、拥有私人用餐经验的Shen Tan 、 Ownself Make Chef 。

Imagine my delight when she revealed it had re-opened, albeit in a surprisingly different set-up, just a stone's throw from its former location. She recommended that I head down to The Milky Way Homemade Ice-Cream And Coffee cafe for my bak chor mee fix, but with the added bonus of dessert.

想象一下,当她透露它已经重新开放时,我很高兴,尽管它的设置出人意料地不同,距离它原来的位置只有一块石头。她建议我去The Milky Way Homemade Ice - Cream and Coffee咖啡厅做泡菜米饭,但要加上甜点的额外好处。

The man behind the noodles (and now, ice cream) is Terence Aw, a self-taught cook and former police officer who left a decade-long career in law enforcement to pursue his passion for cooking. "It's always been my hobby, so when I left the force, I just wanted to do something I love," he said earnestly.

面条(现在是冰淇淋)背后的人是特伦斯·奥(Terence Aw),他是一名自学的厨师,曾是一名警官,为了追求做饭的热情,他离开了长达10年的执法生涯。“这一直是我的爱好,所以当我离开部队时,我只是想做一些我喜欢的事情, ”他真诚地说。

The former stall at Tanglin Halt Food Centre called Aw's Signature Minced Pork Noodles is now at The Milky Way Homemade Ice-Cream And Coffee. (Photo: Denise Tan)

Tanglin Halt食品中心以前的摊位名叫Aw ’ s Signature Minced Pork Noodles ,现在The Milky Way Homemade Ice - Cream and Coffee 。(照片: Denise Tan)

And as with many young, hungry hawkerpreneurs, he told me his initial foray into the food business didn't go according to plan. "At first, I tried selling mookata (Thai-style two-in-one barbeque grill and hot pot), but wasn't very successful. I realised that what customers really want is familiar comfort food that can be commonly found," Terence shared.

和许多饥饿的年轻鹰派企业家一样,他告诉我,他对食品业的最初尝试并没有按计划进行。“一开始,我试着卖mookata(泰式双比目鱼烤架和火锅),但并不成功。我意识到,顾客真正想要的是常见的舒适食物, ”特伦斯分享道。

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His personal favourite ticked those boxes, so he decided to make the switch to selling bak chor mee. However, he didn't actually have a recipe or the know-how. With his meagre experience in cooking and F&B, Google and Youtube became his culinary tutors.

他的个人喜好是在这些盒子上打勾,所以他决定把这个开关换成卖狗肉。然而,他实际上没有菜谱或诀窍。谷歌和Youtube在烹饪和F & B方面的经验很少,成为了他的烹饪导师。

After a lot of practice and pointers from fellow hawkers at Tanglin Halt Food Centre, Terence's bak chor mee, with its unique taste and plentiful ingredients, really took off and gained a loyal fan following.

在Tanglin Halt食品中心(Tanglin Halt Food Centre)做了很多练习,并从其他小贩那里得到了很多指示,之后,特伦斯(Terence)独特的口味和丰富的食材,真正开始流行,并赢得了忠实的粉丝。

He credits Chef Shen for helping to get the word out. "She kind of gave my business a jump start." In fact, she's still doing so, now that he's added custom gourmet ice creams to the menu at his new location. But more on that later.

他称赞沈志华帮助传达了这一信息。“她让我的生意有了一个跳跃的开端。 ”事实上,她仍在这样做,因为他在新的地点的菜单上增加了定制的美食冰激凌。但以后会有更多关于这一点的报道。

GOLD 905 DJ Denise Tan with The Milky Way's Terence Aw. (Photo: Denise Tan)

GOLD 905 DJ Denise Tan与The Milky Way ’ s Terence Aw合著。(照片: Denise Tan)

First, I was hungry for a taste of the noodles I had been hearing so much about. My order for the best-selling dry kway teow (flat rice noodles) cost S$5.80 and came served in a bowl piled with meaty, golden-brown ingredients. Beside it was a separate bowl of soup swimming with greens and more meaty ingredients.

首先,我渴望品尝到我所听到的那么多面条。我最畅销的干酪茶(平米面条)的订价为5.80新元,是在一个堆满了肉类、金褐色食材的碗里吃的。旁边是一碗单独的汤,里面有绿叶和更多肉类成分。

Terence had created a noodle dish that was entirely his own and no wonder it used to be called his signature minced pork noodles it didn't look like the typical hawker centre variety and was unlike any other I've tasted.

特伦斯制作的面条完全是他自己制作的,难怪它曾被称为他标志性的切碎猪肉面条,看起来不像是典型的小贩中心品种,也不同于我品尝过的任何其他面条。

Slicked in the rich, savoury-sweet sauce, the kway teow was slurpily delicious, having absorbed all the umami dressing. Terence admitted: "My sauce is not what you find in bak chor mee. I've added other things I like, so it's not what you would usually get at a normal hawker stall."

这道小吃着丰富、甜的酱汁,口感柔滑,吸收了所有的香味调料。特伦斯承认: “我的酱汁不是你在泡菜里发现的。 ”我补充了其他一些我喜欢的东西,所以你通常不会在普通的小贩摊位上得到。 ”

Traditionally, bak chor mee is tossed in a sauce that includes black vinegar and light soy sauce, but Terence's homemade version contained a deep, pervasive fish sauce and dark, syrupy kecap manis (Indonesian soy sauce sweetened and thickened with palm sugar).

传统上,烤肉会被扔进一种酱汁中,其中包括黑醋和轻酱油,但特伦斯的自制酱汁中含有一种深沉而普遍的鱼酱,以及一种深沉、糖浆味的kecap芒尼斯(印尼酱油加糖,用棕榈糖调味)。

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"To make it a bit more special, there are also a few other secret seasonings," Terence continued. "But since moving to this cafe, I've removed the black vinegar."

“为了让它变得更加特殊,还有其他几个秘密季节, ”特伦斯接着说。“但自从搬到这家咖啡馆后,我把黑醋去掉了。 ”

The bowl of dry kway teow bak chor mee comes with minced pork and sliced button mushrooms braised in a secret sauce, with crunchy lard bits, spring onions and a meatball, like a meaty cherry on top. (Photo: Denise Tan)

一碗干的小道茶包肉搭配切碎的猪肉和切成切片的纽扣蘑菇,放在一个秘密酱汁里,里面放着脆的芥末、春季洋葱和一个肉球,就像上面放的肉樱桃。(照片: Denise Tan)

His unusual calibrations have resulted in a more, as he says, "Malaysia-style" noodle dish. In fact, fond of trying bak chor mee wherever he goes, he tweaks his recipe often, based on his frequent tasting experiences.

正如他所说的那样,他不同寻常的校准导致了更多的“马来西亚式”面条。事实上,他喜欢在任何地方尝试烤肉酱,经常根据自己经常品尝的经历来调整自己的菜谱。

Succulent minced pork and sliced button mushrooms braised in Terence's secret sauce magnified its depth and gave it a porcine, earthy dimension. This played off appetitisingly against the gentle kiss of molasses from the kecap manis and the pungent salt of the fish sauce. Crunchy lard bits and chopped spring onions studded the saucy kway teow, while a single golden-brown meatball, like a meaty cherry on top, completed the dish.

特伦斯(Terence)的秘密酱汁中含有浓郁的切碎猪肉和切碎的纽扣蘑菇,放大了它的深度,让它有了一个猪肉、泥土的维度。这让人食不果腹,因为马甲和鱼酱的刺鼻盐发出了柔和的吻。松脆的柠檬块和切碎的春季洋葱点缀着松软的小道,而一个金棕色的肉球,比如上面的肉樱桃,就完成了这道菜。

I discovered that it was made from the same bak chor mixture floating enticingly in the bowl of soup. Terence's was made from a combination of fish paste and minced pork, rolled into a ball and air-fried for a crisp crust with a meltingly tender interior; or broken off in raw, rustic chunks to boil in pork broth.

我发现它是用汤碗里漂浮的同一种诱饵盘中的混合物制成的。特伦斯(Terence ’ s)是用鱼糊和切碎猪肉混合而成的,卷进球,用空气炸成脆的壳,内脏柔软;或者用生硬的、质朴的小块切碎,在猪肉汤里沸腾。

Treating the same ingredients in two different ways for two different textures was such a clever way to bridge both dry and soup bowls.

以两种不同的方式处理相同的成分,是将干碗和汤碗结合起来的明智方法。

Following this bak chor trail led me to the adjacent bowl of steaming soup, cloudy with the bloom of porky detritus and absolutely crowded with goodies.

沿着这条浴缸小路,我来到了旁边一碗热气腾的汤里,里面弥漫着浓郁的尘土,里面绝对挤满了美食。

The soup is full of handmade bak chor chunks, fluffy beaten egg, green spinach, mock abalone slices, juicy prawn, bouncy pork balls and fish dumplings. (Photo: Abundant Productions)

汤里满是手工制作的猪排、松软的打鸡蛋、绿色菠菜、假鲍鱼切片、汁虾、松脆的猪肉球和鱼饺子。(照片:大量制作)

Fighting for surface real estate were the above-mentioned handmade bak chor chunks, fat ribbons of fluffy beaten egg, bunches of vivid green spinach, mock abalone slices, juicy prawn, bouncy pork balls and fish dumplings. A crowning flourish of minced garlic oil further imbued the bowl with fragrance and flavour.

上述手工制作的bak chor chunks 、松软殴打鸡蛋的脂肪丝带、一捆鲜艳的绿色菠菜、假鲍鱼片、果汁虾、松软猪肉丸和鱼饺子,都是争夺地表房地产的争夺战。浓郁的大蒜油让碗里充满了香味和香味。

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For hot heads like myself, Terence's home-made chilli sauce was a must. Again, different from the usual chilli paste with deep-red hae bee (dried shrimp) served at traditional bak chor mee stalls, his version was a freshy, zingy little number.

对于像我这样的热头,特伦斯自制的辣椒酱是必须的。同样,他的版本也不同于传统烤肉店里常见的用深红色海蜜蜂(干虾)做成的辣椒酱。

Made from fresh red chillies, garlic, ginger and vinegar, the bright orange chilli sauce was chunky, tangy and perfect for disrupting the robust, meaty flavours with a little excitement and an exceptionally spicy kick. It was delicious both as a dip for the array of ingredients, or mixed into the umami, soy-soaked kway teow.

鲜艳的橘黄色辣椒酱由新鲜的红辣椒、大蒜、姜汁和醋制成,味道浓郁、浓郁,完全可以用一点刺激和辣味搅拌浓郁、美味的味道。它很美味,既是为了提取各种原料,也是为了混入香味、酱油浸透的菜道茶里。

Eaten all together, Terence's signature bak chor mee was a rather luxurious playground of slippery noodles, meat and seafood. "That's why I added spinach. It's very healthy, but I also personally like it," he explained.

特伦斯标志性的狗肉一起吃,是一个非常豪华的游乐场,里面有滑面条、肉和海鲜。“这就是为什么我补充了菠菜。 ”这非常健康,但我个人也喜欢, ”他解释道。

He wasn't wrong. Adding the spinach was the equivalent of mum sneaking in greens among all the treats. A little bitter, a little salty, it added some brightness and nutritional value to the porky pool party.

他没有错。添加菠菜相当于在所有菜品中偷掺入油脂的蘑菇。它有点苦涩,有点咸味,给猪肉池派对增加了一些亮度和营养价值。

GOLD 905 DJ Denise Tan tries out the bak chor mee at Milky Way (and leaves space for dessert, of course). (Photo: Denise Tan)

GOLD 905 DJ Denise Tan在Milky Way尝试bak chor mee(当然还有甜点空间)。(照片: Denise Tan)

In fact, everything in the bowl made for a pleasing contrast of textures. An interesting marriage of homey comfort and familiar hawker flavours, the dish tasted like something mum would recreate in her home kitchen if you asked her to make your favourite bak chor mee.

事实上,碗中的所有东西都与质地形成了令人愉快的对比。如果你让她做你最喜欢的巴克麦,那么这道菜就会在自家厨房里重现。这道菜既让人舒服又让人熟悉的鹰嘴豆味,有趣地融合在一起。

I noticed that Terence only offered three noodle varieties at The Milky Way: Bee hoon, yellow mee and kway teow. Truth be told, I was a little disappointed, as I prefer the bak chor mee staples of mee kia (thin egg noodles) and mee pok (broader, flat egg noodles).

我注意到,特伦斯只在The Milky Way上提供了三种面条:蜂窝、黄米和步道茶。说实话,我有点失望,因为我更喜欢肉豆蔻(薄蛋面条)和肉豆蔻(更广泛、更平坦的蛋面条)。

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Terence was quick to explain: "Mee pok and mee kia have to be blanched in boiling water then plunged in cold running water using special kitchen equipment. Due to the setup in my cafe, I can't really sell it the way I used to in the hawker centre."

特伦斯很快解释说: "我的土豆和我的基亚必须浸泡在沸腾的水中,然后用特殊的厨房设备沉入冷水中。由于我咖啡馆里的安排,我真的无法像以前在小贩中心那样出售它。

Mystery of the missing noodles solved, I asked Terence if he had considered expanding the business so customers could once again enjoy the full range of noodles.

我对漏掉的面条了如指掌,于是问特伦斯,他是否考虑扩大业务,让顾客能再次享受到所有面条。

As it turned out, his time with the Milky Way may be limited when the lease expires in 2024. Initially, it was a place Terence often took his children (aged four and six) for ice cream when he was still operating his own noodle stall nearby. He then took over running the cafe, in partnership with the previous owner who actually had plans to shut it down.

事实证明,到2024年租约到期时,他在Milky Way的时间可能有限。起初, Terence经常带着他的孩子(4岁和6岁)去吃冰激凌,当时他仍在附近经营自己的面摊。随后,他与实际计划关闭咖啡馆的前老板合作,接管了咖啡馆的运营。

It might have been part-sentimentality, part-business decision, but Terence also saw it as an opportunity to try something new and hopefully take a little breather.

这可能是个半感伤、半商业的决定,但特伦斯也认为这是一个尝试新事物的机会,希望能带来一点喘息。

He confided: "Being a hawker was very tiring and I developed some back problems that were affecting my sleep, so I decided to make the switch again. I thought it was such waste to let the cafe fold, so we agreed to take over."

他坦承道: “当小贩很累,我后来出现了一些影响睡眠的问题,所以我决定再次换个开关。 ”我认为让咖啡馆关门是一种浪费,所以我们同意接手" 。

Terence Aw not only does great bak chor mee but custom ice cream flavours as well such as durian, salted egg yolk, gula melaka and lots more. (Photo: Denise Tan)

特伦斯·奥(Terence Aw)不仅做了很棒的猪肉,还做了定制的冰激凌口味,比如榴莲、咸蛋黄、瓜和很多其他口味。(照片: Denise Tan)

Since the move from hawker centre to cafe, Terence's wife Jesline has also been helping him with day-to-day business. After learning how to work the machines from the previous owner, Terence has been employing the same strategy to making ice cream as he did to creating his bak chor mee.

自从小贩中心搬到咖啡馆以来,特伦斯的妻子杰斯林也一直在帮助他处理日常事务。在从前主人那里学习了如何操作机器后,特伦斯一直在用同样的策略制作冰激凌,就像他制作泡菜一样。

"I've continued to tweak the recipes and improve on them, adding things I like," he shared. It would seem he likes things that customers also like his mao shan wang durian ice cream was a sell-out online during Singapore's "circuit breaker".

“我一直在修改菜谱,改进菜谱,增加我喜欢的东西, ”他说。在新加坡“断路器”期间,他似乎也喜欢一些顾客也喜欢的东西,比如他的麻山黄褐色榴莲冰激凌在网上被卖出去了。

Made from top quality durian he gets (seeds removed) from a supplier, the heady, luscious ice cream packed a powerfully pungent punch because "it's 60 per cent durian" meaning more than half of the ice cream contained the pure, fruity flesh.

冰激凌由供应商提供的优质榴莲(种子被摘除)制成,头晕目眩、柔滑的冰激凌里塞满了强烈的拳头,因为“它是60%的榴莲” ,意思是一半以上的冰激凌含有纯净的果肉。

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Terence was also proud of his frequent collaborations with Chef Shen for her private dining sessions, which have given him the chance to incorporate more Asian flavours, like salted egg yolk and gula melaka, into his custom ice creams.

特伦斯还感到自豪的是,他经常与沈志华合作举办私人餐会,让他有机会把更多亚洲口味,比如咸蛋黄和瓜,融入自己定制的冰淇淋中。

A few others caught my eye in the display and it didn't take much persuasion before I was sampling three more sublime flavours: His next best-selling nutty pistachio; crunchy, dairy-free kopi chips (coffee with cacao nibs); and vegan coconut "gao" (Hokkien for "very thick"), which lived up to its intense name.

还有几个人在展览中注意到了我的眼睛,在我品尝另外三种很棒的口味之前,这并不需要太多说服:他的下一种畅销的坚果开心果;脆的、没有奶油的科皮薯片(cacao nibs咖啡);以及素食椰子“ gao ”(Hokkien意为“非常厚”),它们保持着浓密的名声。

But I got the feeling that noodles remained his first love, as he said wistfully, "Who knows? If things settle, I could find another place to set up a noodle stall again, or maybe I could even go back to the hawker centre. You could say I chose to let it go at its peak and people were shocked. They kept asking me 'what are you doing?'"

但我觉得面条仍然是他的第一爱,就像他痛苦地说的那样: “谁知道呢? ”如果事情得到解决,我可以找到另一个地方,再设立一个面摊,或者我甚至可以回到小贩中心。你可以说,我选择让它在高峰时结束,人们感到震惊。他们不断问我, `你在做什么?

GOLD 905 DJ Denise Tan ends a satisfying bak chor mee meal with some ice cream. (Photo: Denise Tan)

GOLD 905 DJ Denise Tan用一些冰激凌结束了一顿令人满意的罗克辣椒粉。(照片: Denise Tan)

I would say Terence is doing his best for his young family. With Jesline by his side, two little ones and another on the way, he is focused on staying true to his passion for F&B, taking some risks, making calculated moves and continuing to serve food that's tasty and comforting.

我要说,特伦斯正在为他年轻的家人尽最大努力。杰斯林一边站在一边,一边是两个小伙子,另一边是一个小伙子,他专注于坚持自己对F & B的热情,冒着一些风险,做出深思熟虑的举动,继续提供美味和舒适的食物。

Perhaps therein lies the appeal his constant tweaking of recipes, willingness to reinvent and confidence to use only ingredients he personally loves to eat.

也许这就是他不断调整菜谱的吸引力、重新发明的意愿,以及只使用他个人喜欢吃的食材的信心。

Go to The Milky Way for ice cream with big bangs of flavour; but definitely stay for the bak chor mee, which really is a labour of love and a reflection of Terence's home-made, learn-as-you-go strategy to life.

去The Milky Way吃冰激凌,里面有很多口味;但肯定要去吃狗肉,它真的是爱的劳力,也反映了特伦斯的“随身学习”生活策略。

The Milky Way Homemade Ice-cream And Coffee is located at Blk 48 Tanglin Halt Rd, #01-333, Singapore 142048. It's open Tuesdays to Fridays from 10am to 9pm, and on weekends from 10am to 10pm. Closed on Mondays and public holidays. Catch Makan Kakis with Denise Tan every Thursday from 11am on GOLD 905.

The Milky Way Homemade冰激凌和咖啡位于Blk 48 Tanglin Halt Rd , # 01 - 333 , Singapore 142048 。营业时间为星期二至星期五,上午10时至上午9时,周末为上午10时至下午10时。星期一和公共假日关闭。每个星期四上午11时,在GOLD 905号上与Denise Tan一起捕获Makan Kakis 。

Source: CNA/mm

资料来源: CNA / mm