The sweltering heat of summer in Singapore has come up. Not exaggerating, I could even see the wavy optical illusions and tangled refractions resulting from saturated humidity pricking the air.
However, to get to my planned goals and destinations, [too bad] I could not escape today’s relentless heat. I just had to put on an ample amount of sunblock and UV protection, on my face especially. And with my comfy rubber shoes on and bright-colored umbrella, I took off anyway…up to the north-central heartland!
Affinity Vegetarian Restaurant
Address: Blk 421 Ang Mo Kio Ave 10 #01-1149 Singapore 560421
Contact Number: 93384188
Nearest MRT: Ang Mo Kio
How to Go: From AMK MRT, ride bus 265 and alight at Blk 475 (5 stops). (But because I felt energetic this morning, I walked all the way! I had a great workout.)
Food I Ordered: Kway Chap
Since this food stall is part of Tian Tian Lai Kopitiam in a normal HDB, I didn’t expect much for good feel of the environment. Provided were tables and chairs, of course, but there was no air-conditioning. I did not at all feel refreshed after walking for like 30+ minutes to reach the “hidden” place.
Around it were many of the common features of the island nation’s neighborhoods: hawker centers, wet markets and HDB housing blocks. So being there made me experience being in the “provincial area” of Singapore, away from decibels of traffic noise of the city’s maddening crowds. It was as if I were transported to an oasis of joy and inner peace.
This is a self-service eatery. I had to pick up my own utensils and bowl of food. The store owner’s actions are fast though, considering that many queued up, he had managed to prepare the dishes well and serve each customer at almost breakneck speed.
It was my first time to eat kway chap. I have not tried the non-vegetarian version of it because the ingredients consist of boiled fatty pork, pig’s innards (intestines) and fallopian tubes or braised duck–all of which I don’t eat. Gasp. Kway chap is one of the “classics” of Teochew cuisine and it’s very popular in local Singaporean restaurants’ menus. I thought that before leaving the country, I should at least know how it tastes like.
The vegetarian version consisted flat sheets of noodles with fried bean curd and salted vegetables in herbal soup and dark soy sauce. The noodles had a thick, starchy texture. It’s fair but not exceptional.
Price for Value: ★★★★★
Singaporeans say that the mark of good Kway chap is that the rice noodles should be smooth, satiny and slippery. Affinity Vegetarian Food has achieved that, so the hearty platter I got was just worth the S$2.50 I paid. For those who can’t take pig organs, you can try this one lor! ❂‿❂