Tau Yew Bak (Braised Pork Belly) Recipe
Here is a very traditional Hokkien dish which every household should be able to cook as it is quite straightforward and uses a few ingredients which should already be in the pantry. The key to the dish is the dark soy sauce. You should try to get your hands on the very best quality dark soya sauce and it should be the thick type which is not salty and just slightly sweet.
Crabmeat Wanton Mee: Next Gen Hawkers!
Would you like to try some crabmeat wanton mee? I bet you must have walked pass many a wanton mee stall without batting an eyelid. But "Crabmeat Wanton Mee"? Now that is worth at least a second look.
Singapore’s Best Burgers for around $20 or less
Burgers have come a long way since I first wrote about the ieat Superburger in 2006. My vision of what a perfect burger should look like a decade ago has evolved somewhat over the years. Ten years ago, what I wanted was a BIG burger with all the trimmings: the bigger the better. Now, I am more focussed on the basics, ie the quality of the beef patty and the bun that accompanies it.
Taste of Thailand: Thai Zi Char
Thai style Zi Char was quite the rage in the 90’s. I remember a particular Thai Zi Char place in Bedok where I used to frequent with my surgical registrar when I was still working at Changi General Hospital. It can best be described as Zi Char with Thai inspired flavours. In those days, authentic Thai food wasn’t as widely available and so this was our local version of Thai food.
Japanese Durian Cheesecake Recipe
It's off season for durians but you still have a craving. What do you do? Make a Japanese durian cheesecake!
Ashino: The Season for Kai
Sushi can be divided into five different categories. They are shiromi-dane (white meat), akami-dane (red meat), hikari-mono (shiny skin), ni-mono (braised) and hokano-mono which is all the other stuff like squid, crabs, uni and our topic for today, kai 貝 (shellfish).
88 Hong Kong Roast: Super Sio Bak!
Let me give you the bottomline right here at the top. If you love Sio Bak, you must head down to this particular stall to try their Sio Bak and then write to me if you know of any hawker stall that can make a Sio Bak better than this stall.
Napoletana Pizza Recipe with UUNI 2S Pizza Oven
Here’s my updated napoletana style pizza recipe. My previous recipe still works very well, but it requires a lot of fridge space in order for the dough to develop flavour. This recipe uses an overnight poolish which is then added to the main dough. This saves me from having to clear out the fridge to make […]
BBQ Chicken Wings: Low and Slow Grillin’
This story follows my previous story about Lim’s Fried Oyster. both of these stalls are located in the same area of Berseh Food Centre. I was alerted to it by my friend Damien who told me about a masked couple selling satay which he felt was very well grilled such that it was slight charred on the […]
Naked Finn Farmer’s Market 2016
Naked Finn is celebrating its first year anniversary at their new restaurant by organizing a farmer’s market where they are making available their range of specially sourced seafood and condiments to the public! This should be good news for foodies looking for excellent quality ingredients! Owner Ken Loon is one of the most meticulous […]
Invitation to Good Friday Afternoon Tea!
I would like to invite you to join us for our Good Friday afternoon tea. This is an event we organise every year to share the good news of Easter. We are just a group of friends whose lives have been touched and transformed by Jesus and we would love introduce Him to you so that you too can experience the abundant life that He promises.
Royal J’s Seafood: Malaysian Fried Porridge!
Chef John is quite adventurous and is always game to try new things, so when you go there to have a Zi Char meal, you are bound to taste something that is just a little different from your usual Zi Char place, and I mean that in a good way!
Lim’s Fried Oyster: Sticky Gooey Goodness
Our pioneer hawkers are simply amazing! These are the Singaporeans who have laboured tirelessly to feed a generation of nation builders and they embody a work ethic that has propelled our country to what it is today. Although they have lived through the development of a nation from third world to first, they are still very much the gatekeepers of a nation’s past.