7th Mile Seafood: Heading West for Crab Bee Hoon!
The draw card for 7th Mile Seafood is their Crab Bee Hoon which is cooked by a chef who used to work at Ming Kee Seafood. When I was on my Crab Bee Hoon hunt way back in 2007, Ming Kee was one of those places that was well known for their Crab Bee Hoon. At the time, the gold standard was still Sin Huat, but people are often put off by the infamy of Sin Huat whose seafood meals can cost the same as those from top end seafood restuarants. So, Ming Kee was a good alternative.
Sum Kee Food: It’s about the Sauce!
Sum Kee does their sauces really well. I especially like their sliced fish with bittergourd and chilli black bean sauce. This is a sauce that you can easily make yourself at home and it will be quite tasty. However, the sauce here has just got that X factor, X being the secret ingredient that they have added which gives it that extra dimension which you will spend the rest of the meal trying to figure out.
Top Ten Things to Eat in Singapore: Hawker Food!
I have been asked on many occasions by overseas visitors for suggestions on what to eat when they visit Singapore. After writing this blog for the last eight years and having published two books, I feel that I am ready to pen some thoughts on 10 things that any visitor coming to Singapore must eat.
Cereal Sotong/Prawn Recipe
This recipe is actually very easy and you should be able to get it right the first time. The cereal mix can be used for prawns or squid or any even pork and chicken although the most commonly used meat is prawns. Here I am using squid only because I came back from a fishing trip with a whole lot of squid. But you can easily substitute the squid for prawns to make the classic dish.
Indo Sumatera: Putu Bambu in Chinatown!
I never expected to see putu bambu in Singapore. It is a dish that is commonly found along the streets of Indonesia. But I happened to chance upon it while walking in Chinatown one day. I must admit that I have never paid much attention to the street side stalls in Chinatown as I had assumed that most of them are catering to the tourists. However, I was pleasantly surprised to find a very personable couple busily making the steaming hot snacks. I was even more surprised to find out that they had been doing this for 20 years and was still very much under the radar -- or at least the ieat radar.
Sean Kee Braised Duck: Gorgeous Gooey Goodness!
Braised duck has never been on my "shiokfood" list until now. Comfort food yes, but it had never hit that "Shiok" level for me. You know, the level when you are compelled to shovel the next spoonful of food into your mouth in order to continue experiencing that state of euphoria? Shiokfood is the kind of stuff that you can't help but keep eating until 1. The food runs out, 2 The money runs out, 3 Your wife runs out. Ok, I was just joking about no. 3. It's not a good reason to stop eating shiokfood.
Hakumai Sushi: Great Value Omakase!
Let's face it, eating Sushi in Singapore is expensive. Ok, maybe I should qualify that. Eating GOOD sushi in Singapore is expensive. But both "Value" and "Quality" are subjective terms. What I find "good" might not be good enough for some and what I consider "cheap" might still not be cheap enough for others. So, when I say that I found a good Sushi Omakase place which is value for money, I have to spend the next few hundred words to properly define what I consider good and cheap so that you know what to expect.
Pine Garden’s Cakes: HDB Sponge for the Next Generation!
Don't go to Pine Garden's expecting the type of cakes that cost $6-$10 which you find at upmarket French sounding bakeries. What you will find there are the simple down to earth cakes which come in many flavours that are built on the familiar old school HDB sponge cake template.
Sliced Garoupa with Ginger and Green Onions recipe
Stir fried sliced grouper is one of those classic dishes that you order at the restaurants as well as the Cze Char. It is also one of those dishes that you probably have at home. But you probably wonder how they get the fish so tender and smooth at the restaurant! The key is a […]
Zheng Ling Char Kway Teow: There is hope for Char Kway Teow!
Things are certainly looking up for Char Kway Teow! When I published my first book in 2010, it was titled "The End of Char Kway Teow" because at the time, I observed that all the best Char Kway Teow stalls in Singapore were manned by wok masters who qualify for the Pioneer Generation Package. I am glad to see that since then, there are not just one, but a few young Char Kway Teow hawkers who have decided to take on this very popular Singaporean dish.
Best Thing I Ever Ate: Food Network Asia appearance
Best Thing I Ever Ate – Singapore – Dr. Leslie Tay from BDA Singapore on Vimeo. My brief appearance on Food Network Asia.
Singapore’s Top Ten Cze Char Food!
The results for Singapore’s Top Ten Cze Char Dishes are in! A total of 8486 fans have voted and it is clear that Singapore’s most popular Cze Char Dish is Har Cheong Gai! Here is the list of the top ten: 1. Har Cheong Gai 1002 2. Sambal Kangkong 821 3 Hot Plate Tofu 758 […]
Ah Orh Seafood: Teochew Steam Fish at its best!
You probably have heard of Ah Orh before. This seafood place has been around since the 50's and serves out classic Teochew dishes like steamed pomfret and cold crabs. There are two Ah Orh's around. One is situated at Bukit Merah and the other one is located at Blk 22 Sin Ming Road which is the one being featured today. The man behind the wok is 66 year old Mr Goh who started helping out at his father's (Ah Orh) restaurant when he was still a little boy of 4.