Kueh Kosui Recipe: Super soft and wobbly version
This kueh kosui recipe is not only the easiest to do but will result in a super wobbly kueh kosui which is a textural delight. The recipe was shared by Sharon of My Makan Place.
Majestic Restaurant: Chef Yong’s new Flagship Restaurant
I just realized that this will be the third time I am writing about Chef Yong Bin Ngen! The first was my review of the now defunct The Majestic, back in 2007. The next story was about his new coffee crabs at Majestic Bay Seafood in 2013. At the time I thought he might […]
Katong Sin Chew Confectionery: Old School Curry Buns!!
My friend, Cactuskit, has been wanting to introduce me to this old school bakery for the longest time! I don’t know why it took me so long before I finally got to visit, but when I finally held the soft, fluffy and warm buns in my hands, I knew I was holding something special. The […]
Boon Keng Fish Head Bee Hoon: Fishmongers know fish
But, as you know, just because a fish is fresh doesn't necessarily mean that it is the best. Where the fish comes from also plays a big role and the price also depends on whether the fish are airflown or shipped to Singapore.
Da Sheng Bak Chor Mee: The Key to Better Hawker Food!
Bai Yong Sheng, 36, has been helping out at his dad's bak chor mee stall since he was 15 years old. His father had, in turn, learnt the recipe from his grandfather who used to sell bak chor mee from a pushcart! That makes him an uncommon, 4th generation hawker!
Beo Crescent Hainanese Curry Rice: Shiokness to the Max!
There are some eateries that are so shiok that you just have to write about them again. My last story was written in 2008, but at that time, I didn't manage to get the back story from the owner as they were just too busy. This time round, I managed to have nice chat with Mr Pang Tao Chin, 72 who has been serving his incredibly delicious curry rice at this old school coffeeshop for over three decades.
Tonny Restaurant: Progressive Cantonese Cuisine
I have known about Chef Tonny since I have started writing this blog but somehow never got to eat at his restaurant till recently. Chef Tonny is one of those few Chinese chefs which are known by their names. When you eat at most Chinese restaurants, you probably won't know who is cooking your food. But at Tonny's, you can be assured that Chef Tonny is in the kitchen preparing your food!
The Ranch by Astons: Aged USDA Prime Beef Steaks, competitively priced!
The Ranch offers high end steaks at competitive prices. The service might not be as flash as what you get at an American run steakhouse like CUT, but if you are just after a piece of aged USDA prime steak, this is the place you can get it at a competitive price.
Kluang, Johor: Food to eat, Things to do
Ever thought of making a road trip to Kluang? No? Me neither. But I was invited by a friend of mine to do a trip over the long weekend and it actually turned out to be a very interesting and foodful trip! The town is just big enough to have a variety of good eats that would fill your itinerary for two to three days and a few activities to digest the meal in between.
Mui Kee Congee: Iconic Hong Kong Hawker Comes to Town!
Mui Kee Congee is one of those popular eateries which are often on “To Eat” list of anyone heading to Hong Kong for a holiday. So when Mui Kee did a pop-up event in Singapore last year, there was considerable interest. However, the quality of the food was inconsistent and understandably, the reviews were less […]
Ieat’s Chinese Roast Pork, Siu Yuk, Sio Bak Recipe II
I managed to pick up a few more tips in the last 3 years and have updated the recipe for a juicier, more flavourful sio bak! It's one of those things that is really worth doing at home as it is relatively easy and you are sure to get a few "wows" and "oohs" which is really satisfying!
Da Shi Jia Big Prawn Noodle: The evolution of Singapore food
Singapore cuisine is undergoing puberty. In the last decade of so, it has quickly evolved from simple, austere hawker food to the stand alone restaurants with some even trying to elevate it to the level of fine dining!
Matsuya Dining: Omakase! Just feed me!
I don't know about you, but I find it more comfortable being served by a local sushi chef because of the language barrier I experience with Japanese chefs. When you are sitting at a sushi bar, being able to hold a conversation with the sushi chef is part and parcel of the whole sushi experience.