Crab at Bay: The Return of the Crab Bee Hoon
Crab at Bay only started operations a few months ago but seafood lovers are already discovering the Crab Bee Hoon whose flavour is reminiscent of the Ming Kee of old! It is no wonder since the chefs from Ming Kee are now over at Crab at Bay who is owned by one of the ex-partners of Ming Kee.
Ah Hoe Mee Pok: The Anatomy of Bak Chor Mee
In my story of the Teenaged Japanese Mee Pok Girl, I mentioned that her dad, Naoji-san spent 6 months learning the art of Mee Pok from a local mee pok master. Since I enjoyed their mee pok so much, I just had to experience the master's kung fu for myself.
Grouper King: How to eat a Giant Grouper!
Today we explore the anatomy of the Giant Grouper and see how this gigantic fish is appreciated, part by part. The whole gastronomic philosophy about this fish is quite different from fish that you eat everyday. From the fins to the skin to the lips and the testicles, each part of the fish is appreciated for its different texture and flavour!
Roots and Wings Project Update
Made a quick trip to Batam yesterday to have a look at the new orphanage building which we have been working on this year. It’s almost ready and the kids will be able to move in soon! I want to thank everyone who have contributed to this project! It was only a year ago when […]
Singapore Fish Files: Groupers
Groupers are excellent eating fish which are found mostly in the tropics. The flesh is tender yet it has a bouncy texture that flakes nicely. I think that may be the reason why they are known as "cod" in Australia. There are a few theories about where the name "Grouper" comes from. Some say that it is because the fish tends to "group" together. Others maintain that it is because the fish gropes around the nooks and crannies in the coral reefs looking for food.
Kanda Wadatsumi: Pride Fish of Aomori!
Located at the Northernmost part of Japan’s main island of Honshu, Aomori is surrounded by water on three sides and is famous for a wide variety of seafood. Aomori City used to be the port city where you catch a ferry across to Hokkaido. That was before the opening of the Seikan Undersea Railway Tunnel which […]
Ah Hoe Mee Pok: Teenaged Japanese Mee Pok Girl!
A very good bowl of bak chor mee made by a Japanese family. One one hand I am very glad that they have managed to master the authentic flavour of our bak chor mee. However, I must admit that there is a part of me which wanted to see bak chor mee that has been given that special Japanese makeover to bring bak chor mee to the next level. Perhaps this is something that our next generation Japanese Mee Pok girl might be able to do in the future? Let's wait and see!
Ultimate Zi Char Feast @Home!
Rocketgirl and I celebrate our “going out” anniversary every year in October. Of course, when I got to know her, I got to know her family as well, so this year I also invited her family to join us for a special meal. Rather than go out to a restaurant somewhere, I thought it would […]
Sweet and Sour Pork Recipe II
I was inspired by a documentary I saw on Channel U tracing the history of Gu Lou Yoke. It showed the different styles going from Singapore to Hong Kong and Guangdong where the dish was said to originate from. Armed with this set of new found information, I decided to come up with version II […]
Kombu Harvesting in Minami Kayabe, Hokkaido
I have long been intrigued by kombu. Like any other ingredient, the quality of kombu depends on terroir. 90% of the Kombu produced in Japan comes from the waters surrounding Hokkaido and there are many different types such as Rishiri kombu, Rausu kombu, Hidaka kombu and Misuishi kombu. Each type not only refers to the place where the kelp is harvested but also its variety.
Fatty Cheong ABC Char Siew Rice: The Next Generation!
Fatty Cheong’s has been one of my favourite places to eat at since I first discovered his sublime char siew back in Nov 2006 when the blog was only in its infancy! Since then, his char siew has been the gold standard for which my kids compare all the other char siew stalls that I […]
Dashi Master Marusaya: All natural umami!
If you want to start cooking Japanese food at home, all you need is five basic ingredients, shoyu, mirin, sake, miso and dashi. These five form the basic building blocks for Japanese flavour. With it, you can make miso soup, sukiyaki, shabu shabu, tempura, udon, teriyaki, yakitori, oyakodon and many other popular dishes. So, if […]
Mr Fish: Old School Cantonese Style Fish Soup!
The fish soup is excellent and it has a good combination of a deep flavour with a luxurious mouthfeel that is well balanced and not overly rich so that you can easily finish a whole bowl of it without feeling guilty.