CHEAP, GOOD & HEALTHY
Tickle your palate with healthier hawker food that scores high on flavour and makes a satisfying one- dish meal for under $5 each.
Relish affordably priced Mediterranean-style pasta or Thai boat noodles at Our Tampines Hub's hawker centre. These dishes carry the Health Promotion Board's Healthier Choice Symbol and are marked Lower In Calories, which means each dish contains 500kcal or less.
A typical dine-out meal is 700 to 800kcal. The recommended daily energy intake is 2,200kcal on average for men and 1,800kcal for women.
WLF We Love Food Pastas and Pizzas' Hearty Mediterranean ($4.50) is a colourful medley of vegetables with a choice of linguine, spaghetti or penne.
The pasta, cooked al dente, has a firm bite and soaks up the tangy tomato-based sauce beautifully. The silky tenderness of the roasted eggplant goes well with the addictive sweet crunchiness of red, yellow and green bell peppers stir- fried on high heat. Purple onion adds a pungent sweetness and dried chilli flakes lend a spicy lift without overpowering the dish.
Owner-chef Wilfred Liu, 27, prepares a fresh batch of tomato sauce daily, using whole canned tomatoes, fresh celery and carrot.
WLF WE LOVE FOOD PASTAS AND PIZZAS
Where: 01-48 Our Tampines Hub Hawker Centre, 51 Tampines Avenue 4
Open: 24 hours, daily
THAI BOAT NOODLE
Where: 01-42 Our Tampines Hub Hawker Centre, 51 Tampines Avenue 4
Open: 24 hours, daily
Mr Liu, who started as a kitchen apprentice at 16 and worked at five-star hotel restaurants before venturing out on his own, said: "I wanted to provide customers with good quality food that is unpretentious and affordably priced."
Visual appeal matters as much as flavour when it comes to his choice of ingredients. "I wanted the Hearty Mediterranean to look colourful and attractive, to encourage my customers to eat more vegetables," he added.
HEALTHIER TASTE OF THAI
Thai Boat Noodle offers healthier Thai fare with its Pork Special Soup ($4.50). Springy Thai glass noodles accompanied by meat balls, sliced pork, kangkong and beansprouts are served in a bowl of addictively tasty chilli-tinted broth. Customers can choose to have the dish with egg noodles, kway teow, tang hoon or thin rice beehoon.
Stall owner Michael Ang, 35, and his two business partners learnt how to cook boat noodles from a Thai chef in Thailand. They tweaked the recipe to create a healthier and light-tasting version, using less oil and sugar. There is no monosodium glutamate or fish sauce in the broth's seasoning.
More than 15 ingredients, including radish, cloves, cinnamon, star anise, paprika, a secret mix of Thai spices and pork bones, are simmered for hours for maximum flavour.
Mr Ang says: "We wanted a fresh-tasting yet flavourful Thai boat noodle that our customers can enjoy without feeling guilty."