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    • Kueh Appreciation Day 2019
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Goldhill Hakka Restaurant (1997)

Bedok, East Region
HakkaHeritage Hero Restaurants
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Bedok, East Region
+65 6842 4283
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Listing Description

Goldhill Hakka Restaurant (1997)

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Copyright © 2016 Yeong Kar Yan. All rights reserved.

Year Established: 1940s

Outlet Type: Restaurant

Cuisine (Ethnicity/Dialect Group): Hakka

Speciality/ies: Abacus Beads, Yong Tau Fu, Steamed La-la (Manila Clams).

Local Address: 299A Changi Road,  Singapore 419777.

Telephone: 6842 4283

Website: NIL

Email: NIL

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Copyright © 2016 Yeong Kar Yan. All rights reserved.

Outlet Description:

Offering just six dishes on the menu, Goldhill Hakka Restaurant sees a constant stream of diners.  Traditional yong tau fu (a mixed selection of seven types are in each order) together with Abacus Seeds remain their most popular dishes. The Lee family started off as a pushcart stall before moving to proper premises in the 1970s, and are very proud of their heritage. All handmade, their yong tau fu is still made in the traditional way using the meat from ikan parang.  This simple but charming restaurant is located along Changi Road, so give yourself time to find a car park lot if you are driving.

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Tian Tian Chicken Rice located at Singapore's Maxw Tian Tian Chicken Rice located at Singapore's Maxwell Food Market is one of the most famous chicken rice stalls in Singapore. If you are making your way to Tian Tian chicken rice, be sure to come off peak. Pay at the cashier counter first before making your way to the pick up area. We dined there at 4pm and there was no queue 🐌🐌🐌 #food #foodie #sgeats #eatsg #sgdining #dinner #foodlover #foodcoma #foodoclock #foodphotography #foodart #foodadventures #epicurean #gourmettraveller #eat #eeeeeats #igfood #instafoodie #foodinstagram #chickenrice #tiantian #foodiesg #slowfood #slowfoodsg #heritagefood #singaporeeats #singapore
Head to Charlie's for your Peranakan fix before Go Head to Charlie's for your Peranakan fix before Golden Mile Food Centre closes on 1 December for renovations 🐌 We feasted on Sambal Ampela (duck's liver), Rawon, Chap Chye, Nangka Lemak (young jackfruit core) to the rarely seen Lo Kai Yik (a dish made with chicken wings, pork skin, intestines, cuttlefish & kangkong in a gravy made with fermented red bean curd). We had to control ourselves from ordering more and extra rice to polish off the food. Major yums 🐌 #food #foodie #sgeats #eatsg #slowfoodsg #slowfood #heritagefood #peranakan #localflavours #foodlover #foodcoma #foodoclock #foodphotography #foodart #foodadventures #epicurean #gourmettraveller #eat #eeeeeats #igfood #instafoodie #foodinstagram
Good morning from Singapore. Join us for a local b Good morning from Singapore. Join us for a local breakfast at a traditional coffeeshop 🐌 Located at the corner of Beach Road & Purvis Street not far from the iconic Raffles Hotel is YY Kafei Dian. A traditional Hainanese coffee shop that offers breakfast and lunch. Watch for the queue though 🐌 #food #foodie #sgeats #eatsg #sgdining #foodlover #foodcoma #foodoclock #foodphotography #foodadventures #epicurean #eat #eeeeeats #igfood #instafoodie #foodinstagram #heritage #heritagefood #localflavours #breakfast #slowfood #hawkersg
Quietly and without fanfare, Yet Con closed it's d Quietly and without fanfare, Yet Con closed it's doors this year . We mourn a passing of an institution. Founded in the 1940's, this Hainanese restaurant served good old fashioned chicken rice during the day and steamboat in the evenings. Yet Con will always be remembered for it's nostalgic interiors and the cashier's desk (with abacus and all). We hope for a return soon . #food #foodie #sgeats #sgdining #slowfoodsg #slowfood #heritage #heritagefood #localflavours #yetconchickenrice #chickenrice #singapore #iremember #eat
Congratulations to the Chair of the Slow Food Sing Congratulations to the Chair of the Slow Food Singapore Heritage Heros Award Programme, award-winning cookbook author and popular culinary instructor Christoper Tan - for taking home the top prize at the Singapore Book Awards with The Way of Kueh 🐌 #food #slowfood #slowfoodsg #heritagefood #heritagehero #heritage #singapore #sgeats #eatsg #thewayofkueh #christophertan #books #singaporebookawards2020 #mysingapore #foodie #kueh #cakes #instafood #igfoodies #instafood #foodinstagram #foodphotography
We trooped down to Chef Pang's new noodle bar. Ha We trooped down to Chef Pang's new noodle bar. Hakka Yong Tau Fu, fried chicken wings and Hakka style dried noodles are on the menu. Super yums. Do avoid peak hours though. The wait can be long. Congratulations Chef! 🐌 #food #slowfoodsg #sgeats #eatsg #sgdining #hawkereats #handmade #hakkanoodles #yongtaufoo #chickenwings #heritagefood #artisanal #pangshakkadelicacies #slowfood #igfoodies #instafood #foodinstagram #lunch
If you are looking for handmade old fashioned bak If you are looking for handmade old fashioned bak kwa (BBQ pork slices), head to Kim Hock Seng along Geylang Road. The affable Mr. Ong Geok Hoo still painstakingly makes his bak kwa from scratch using a recipe inherited from his late mother in law. The bak kwa had a lovely sweet caramel flavour and was soft and not too chewy. Do chat with Mr. Ong who will be more than happy to tell you of his days when the stall was along Keong Saik Road (a hike in rent forced him to move to the present premises) and his time when he took part in the Mr. Duxton Plain Body Building Competition in 1970 🐌 570 Geylang Road Singapore 389515 (Between Lorong 32 & Lorong 34) Tel : 6221 4882 🐌 #heritagefood #slowfood #slowfoodmovement #slowfoodsg #bakkwa #artisanal #bbqporkslices #handmade #foodiesg #kimhockseng #geylang #singapore #localflavours #igfoodies #instafood #foodinstagram #foodphotography
PSA: Kuehs are selling out fast! So make your way PSA: Kuehs are selling out fast! So make your way down quick to ouesocialkitchen for Kueh Appreciation Day 2019 🥳 delimaslina: Selling fast juliebakes: Selling fast hainanxiaochi: Selling fast thepigbakesclay: Kueh accessories still available! kuehs_and_snacks: Sold out Chef Damian: Sold out harrianns: Sold out pohcheukitchen: Sold out hakkapang: Sold out maryskafe: Sold out
Some of the fusion cakes left at juliebakes! Ondeh Some of the fusion cakes left at juliebakes! Ondeh Ondeh, Milo Nutella, Rocher, Serawa Durian,and Kuk kukus (steamed fruit cake). Cempedak (jackfruit) is available on seasonal basis only and lucky for us, we can get it here today at Kueh Appreciation Day! 😋😋
Here’s a snippet of cookbook author Christopher Here’s a snippet of cookbook author Christopher (thewayofkueh) at the kuih rose demonstration workshop for Kueh Appreciation Day 2019! 🌹 Happening right now at ouesocialkitchen #nerdbaker
Finishing up the “chicken dropping” we got fro Finishing up the “chicken dropping” we got from hainanxiaochi 🤣🤣 Don’t worry, it’s not really chicken 💩😳 but is fact a dessert made from skunkvine, also known as Chinese fever vine with a comorting ginger and gula melaka soup base (similar to the broth we get from ginger tang yuan)!
Don’t mind us. We fought the crowd too to secure Don’t mind us. We fought the crowd too to secure our breakfast of kuehs!! 😛😛😛
Kueh Appreciation Day 2019 is off to a great start Kueh Appreciation Day 2019 is off to a great start!! Everyone’s really going for the rare kuehs PSA: maryskafe is already sold out for the Pang Suzie! All kuehs are while stocks last. Hurry down!!
1 more sleep till Kueh Appreciation Day 2019!! Fea 1 more sleep till Kueh Appreciation Day 2019!! Feast your eyes on and indulge in a wide collection of traditional and rare kuehs – all of which are fresh and handmade with love by our invited kueh vendors – at the event tomorrow at ouesocialkitchen on 28 July, Sunday from 10am to 4pm (or while stocks last!)
Did you catch us on CNA938 yesterday?⁣ ⁣ Thank Did you catch us on CNA938 yesterday?⁣ ⁣ Thank you stanleyleongcna for having us on Eat Drink Singapore! Cookbook author and chair of Slow Food Singapore’s Heritage Heroes programme, Christopher Tan was with Julie Jahayer of juliebakes on the show to discuss the little known facts of kueh making and the exciting line up of kuehs and workshops that will be available at Kueh Appreciation Day on 28th July, on Sunday tomorrow, at 10am to 4pm at ouesocialkitchen 🥳 ⁣ ⁣ Tickets to the larp making workshop is still available! Book now via klooktravel_sg or the link in our profile!
One of our new vendors at Kueh Appreciation Day th One of our new vendors at Kueh Appreciation Day this year, juliebakes will be serving up traditional Malay kuehs made from her mother’s heritage recipes such as bingka ubi and kek kukus (steamed fruit cake).⁣⁣ ⁣⁣⁣ ⁣ Julie Bakes also specialises in modern Western-style layer cakes incorporating popular kueh flavours like ondeh ondeh, serawa durian and more!⁣⁣ ⁣⁣⁣ Come down to buy them at Kueh Appreciation Day on 28 Jul, Sun, 10am to 4pm at ouesocialkitchen ⁣ ⁣⁣ ⁣⁣⁣ Tickets to a hainanese larp making workshop can be booked via klooktravel_sg or the link in our profile!⁣⁣
If you want to learn how to make some of these kui If you want to learn how to make some of these kuih rose, also known as kuih loyang or bee pang xiu (in Hokkien), don’t miss the demo workshop by cookbook author and Chair of Slow Food Singapore’s Heritage Heroes programme, Christopher Tan, at ouesocialkitchen on 28 July, Sun⁣ ⁣ The general event will run from 10am to 4pm (or till kuehs are sold out) while Christopher’s Kuih Rose workshop will be running from 12pm to 1pm ⁣ Tickets to workshops can be booked via klooktravel_sg or the link in our profile!⁣ ⁣ Photo credit: Christopher Tan⁣ ⁣ [UPDATE] Thank you for the support for the demo workshops. Both the bolu cocu and kuih rose workshops are sold out. There are a few seats left for the larp making workshop. Don’t miss out!
Deli Maslina should be no stranger to Malay kueh d Deli Maslina should be no stranger to Malay kueh devotees. A household name, delimaslina has been in the business for nearly four decades, faithfully making a wide range of more than 50 traditional kuehs, snacks and cookies such as kuih bakar (in pandan or potato flavours), or leaf-wrapped kuehs such as the abok-abok daun (made of sago, grated coconut and palm sugar) or the savoury pulut panggang (a glutinous rice roll stuffed with a sambal filling). They will be serving up some of their lovely signature kuehs and more at the Kueh Appreciation Day 2019 happening at ouesocialkitchen on 28 July, at 10am to 4pm Kueh making workshops are available at the event as well and tickets can be booked via klooktravel_sg or the link in our profile!
8 more days till the Kueh Appreciation Day! We ca 8 more days till the Kueh Appreciation Day! We can’t wait to sink our teeth into one of the handmade Teochew kuehs by kuehs_and_snacks including their signature png kueh enclosing seasoned glutinous rice and steamed soon kueh made the traditional way (filled with succulent bamboo shoots instead of turnip which is more commonly seen nowadays) – just the way ah ma 👵🏻 used to make. Kueh Appreciation Day 2019 is happening at ouesocialkitchen on 28 July, at 10am to 4pm Tickets to kueh workshops are also available for booking via klooktravel_sg or the link in our profile!
Many are familiar with chef_pang ’s intricate Fr Many are familiar with chef_pang ’s intricate French cakes and bakes at antoinette_sg but the established French-trained pastry chef is also in the business of heritage food at hakkapang His Hakka snacks are usually only available via advance orders but come 28th July, Sun, Chef Pang will be whipping up Hakka Mee Tai Mak [NEW] on the spot on Kueh Appreciation Day, at ouesocialkitchen between 10am to 4pm. Do come early to avoid disappointment! Swipe right for a peak at his full menu that day! 😉 Don’t miss out on the kueh making workshops on 28th July as well. Purchase your tickets via klooktravel_sg or via the link in our profile!
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