Shi Wei Tian (食唯天) Part 1 of 2

Shi Wei Tian (食唯天) Part 1 of 2

Forenote: C.Y., my guest blogger, dined here as their guest.

I’ve always found that the best food are those that feel closer to one’s heart .  You’ll immediately get this warm fuzzy feeling inside when you eat them.  Food with rich history appeals to me the most; I love old places that have tenants running their little establishments for years.  Shi Wei Tian (食唯天), albeit new in the scene, hails with recipes passed down from generations.

One of the stores that we would all have patronized at least once in our lives (as Singaporeans) is a Zi Char stall.  The usual experiences that we would get from a Zi Char stall operating in the coffee shop are noise, sweltering heat, smells and sometimes, near unsanitary conditions (But lets face its, some of the really good places are like that).  This is where Shi Wei Tian differs from the normal, run of the mill Zi Char stall.  Their outlet comes with a fully air-conditioned dining area and an alfresco seating.

Shi Wei Tian aims to bring back traditional flavors and nostalgic tastes with recipes that has been passed down by their Grandmothers.

Other than Zi Char, Shi Wei Tian serves steamboat and lok lok as well, something you don’t really find in Singapore.

I am going to introduce to you, 5 simple, yet tasty dishes.

I know to all you health conscious people, Pork belly is one of those items that you will stay away from.  I think that the key is to eat everything in moderation.  So you can splurge the calories you’ve saved on this 暴烧肉 (Stir-fried Pork Belly).  This was a dish that went really well with the rice because of the flavours.  The pork wasn’t very firm, yet it wasn’t too tender to offer the soft texture.  To simply put it, it was just nice.  The fatty part of the pork had the consistency of a konniyaku  jelly.

Their specialty, 咸蛋金瓜 (Pumpkin Fritters with Salted Egg Yolk) was one of my favorite dishes of that day.  I am a big sucker for salted egg yolks and this really did it for me.  I like the balance in the sweetness of the pumpkin and the savory taste of the salted egg yolk.  The pumpkin had a texture that was near fluffy which was a stark contrast from the crispy batter.

I liked their 肉骨茶(Bak Kut Teh) because it wasn’t the usual pepper soup base.  Their version of the Bak Kut Teh comes with a herbal soup base.  This Malaysian style Bak Kut Teh is something you’ll seldom find around Singapore. Although the soup base is not as strong as the ones that you’ll find in Malaysia, it still worked pretty well for me.

A friend of mine enjoyed the 双松茄子 (Double Floss Eggplants) alot, even though he didn’t like eggplants.  Personally, I found the dish to be on the sweet side. The added floss imparted a fragrance to the dish.

Though in its simplicity, the 金花豆腐 (Signature Toufu) was one of the best dishes served that day.  The silky soft toufu coupled with the savory sauce is a killer combination with rice.  The fried Enoki mushrooms on top isn’t just for decorative purposes, it added a layered texture to the whole dish.

Though incomparable to the  posh nosh, the dishes served up by Shi Wei Tian holds their own place.  Even though these dishes are simpler in taste, they are closer to my heart and I find its something a lot of high valued, expensive dishes are unable to achieve even with their exquisite ingredients and meticulous cooking methods.

Shi Wei Tian (食唯天) is located at 37/39 Joo Chiat Place which is right at the intersection of Tembeling Road and Joo Chiat Place.  They are opened everyday from 12pm to 1am.

2 thoughts on “Shi Wei Tian (食唯天) Part 1 of 2

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