China Street Hainanese Curry Rice: Food for the Soul!
There has been much talk about Singapore seeking an intangible heritage item for the Unesco list. I am not sure if Hainanese curry rice would be iconic enough to be THE intangible item but I think there is enough grounds for it to at least make it into the shortlist.
Unagiya Ichinoji: Miyagawa Honten’s First Unagi Restaurant in Singapore
If you recall, in my previous story of Singapore's love affair with the unagi, I talked about the impending shortage of unagi next year as fishermen reported a 80% decline in the catch rate for baby eels this season. The owners of Uya were just lamenting about the bad timing of the opening of their restaurant earlier this year. The last thing you would expect is for yet another new unagi restaurant to open in Singapore, right?
Healthier Whole Grain Options at our Hawker Centres
Are you still buying white bread or have you already switched to wholegrain? I am sure you have noticed that bread section of the supermarket shelves have been markedly transformed compared to a decade ago. Nowadays there are much more choices of wholegrain breads and I am sure more families are consuming wholegrain bread today […]
Firebake: Primitive Wood Fired Breads
As the name suggests, Firebake is all about food that is cooked with fire. But not just any puny little gas fire, we are talking about real fire, primitive caveman fire, made by burning wood! Argh! Argh! Argh! And we are not talking about a single wood fire oven like what you find at some pizza restaurants either.
Q Gen: Kampua 干拌面 noodles!
You probably know about kolo mee from Sarawak but have you heard of "kampua" mee (干盘面)? Kampua noodles are specialty of Sibu and is essentially the straight version of kolo mee. Like kolo mee, it is made without the addition of "kee" or alkali so the texture and the flavour of the noodles are quite different from our local mee kia.
WAKANUI Grill Dining: Tokyo Style Steakhouse, New Zealand Beef
When I first heard about the Wakanui being a Japanese steakhouse, I immediately assumed that "Wakanui" was a Japanese name. It turns out that it isn't Japanese word at all! It is, in fact, Maori for "Canoe way" and it is a region in the South Island of New Zealand where the beef is produced.
Shanghai Renjia: Chemically Engineered Exploding Shen Jian Bao
If you define “favourite restaurant” as the place that you eat at most often, then Shanghai Renjia would be our family’s favourite restaurant. My kids have literally grown up eating there and we would be there at least once or twice a month. I first discovered them in 2007 while on reservist at Nee Soon […]
Singapore Style Fried Hokkien Mee Recipe
Hokkien mee is one of my all time favourite hawker dishes. It is also a dish that is unique to Singapore. There are many theories as to the origins of the dish, but what is undisputed is that you can't find this style of Hokkien mee in our neighbouring countries, unlike char kway teow where many variations can be found across Malaysia.
Hakka Zhar Yoke (Deep Fried Pork) Recipe
This is one of the most deliciously addictive things you can do with pork belly! Once it is ready, it would be hard to keep everyone from pinching a piece. Sometimes it might not even make it to the dinner table!
Ri Ji Porridge: Steamed cooked congee
I have been blogging for twelve years now and I thought I had seen it all. In the early days, a lot of hawkers were highly suspicious whenever I try to interview them, but as blogging and social media marketing got more popular, many hawkers have become media savvy and it has been easier to […]
Ramen Teh: A Singaporean/Japanese Foodie Film
I have been writing this blog for 12 years now and it has been such a blessing for me. Through it, I got featured in various newspapers and magazines, published a few books, went on overseas speaking tours and even hosted a TV series! I said to my wife a few years back that the last item on my bucket list would probably be to work on a Singaporean foodie film!
Satay Power! The power’s in the mutton!
there are two different styles of satay in Singapore. One is the Malay style and the other the Chinese style. I love them both, although, I do feel that Hokkien mee goes better with the Hainanese style pork satay. The two styles differ not only in the ingredients used for the marinade, but also in how the satay is grilled.
My Makan Place: Indonesian soul food
Mee rebus hasn't quite been on my foodie radar for quite a while now. The last time I wrote about mee rebus was way back in 2008! My childhood memory of mee rebus was one which my mum used to buy from a macik selling from her flat in Toa Payoh Lor 7. Mee rebus has always managed to conjure up nostalgia but seldom any intense craving, hence the long interlude.