Wee Family Seafood: Zi Char with wine pairing
We might be worried about the disappearance of certain hawker dishes like char kway teow or satay beehoon, but not zi char. Zi char is alive and well and it is easy to understand why. Whereas Singaporeans would complain about a plate of char kway teow which costs $6, no one blinks an eye at a plate of fried vegetables with oyster sauce that costs $8 at the zi char. Zi char is good business, which is why there are a lot of zi char out there. The real challenge with zi char operators is how to come up with a few signature dishes which will help them stand out from the crowd.
Jia Xiang Nasi Lemak: Blue is in!
Blue rice is currently the in thing! It’s actually not a new thing but an old thing, but somehow it has recently become THE thing! Blue food really does capture the imagination doesn’t it? There are not many foods that we associate the colour blue with. One can think of blue cheese and blueberries perhaps, […]
Thai Style Prawn Cakes with Huai Shan
Thod man goong or Thai prawn cakes are one of my wife’s favourite dishes whenever we go to a Thai restaurant. They are quite easy to make and when you make them yourselves you can be assured that of good quality prawn meat without a lot of fillers. These prawn cakes are not cheap to make! I bought 1 kg of sua lor prawns for the market for $16 and I made only six prawn cakes out of them!
Yaowarat Seafood: A Bit Chinese, A Bit Thai
I am sure most Singaporeans will be familiar with the Yaowarat district in Bangkok. It is popularly known as the Chinatown of Bangkok and it is where you go for Thai-Chinese food. I haven't really explored the food at Yaowarat much even when I was living in Bangkok in the early 2000's. The place is a traffic nightmare and I remembered it for its numerous shark's fins restaurants!
AIA Vitality Cookout Showdown: Healthier recipes for a healthier you!
There is nothing more important than your health. You are only given one body and it is up to you to ensure that it functions properly for the entire time that you have on earth. Maintaining a healthy body is not difficult but it does require discipline. I get asked all the time about how […]
Chindamani Crispy Prata: Very thin, very crispy!
After blogging for over a decade, I never thought I would come across a new type of prata. But here it is. Thin and crispy prata.
Hainanese Thai Inspired Colonial Chicken Curry Recipe: Healthy recipes by Tefal
I am excited to share with you my latest recipe creation, a Hainanese inspired Thai Colonial Chicken Curry! Why the long name? Well, its based upon 2 recipe inspirations. One is a chicken curry that was taught to me by a Hainanese uncle more than 2 decades ago in Australia. I learnt from him how […]
JB Ah Meng: White Pepper Crabs!
JB Ah Meng burst into our Zi Char scene in 2009 with their white pepper crabs going for $20 for 3 . I still remember reading about them in the forums and promptly made my way down to sample the food. They have made great strides since then and even gotten themselves listed in the […]
Leslie’s Kuih Bingka (Bika) Ambon Recipe: Everything you need to know
There are many recipes online and I have probably looked through all of them, including the ones in Indonesian. None of them have all the information you need in order to create a kuih that looks like the one in this photo. In this post, I will share with you everything that I have learnt through the numerous attempts at making this enigmatic cake.
Bai Nian Yong Tau Foo: Successful hawker formula!
The formula for success in hawkerpreneurship can be summarized thus: Good(taste + quality + price) = Success Bai Nian is a fine example of how this formula works. In just three short years, Andy Pang went from the timber business to running three busy yong tau foo stalls and an entire food court! How did […]
Folklore: Damian D’Silva’s Homage to Singapore Cuisine
Our kakis meets each Wednesday to try out new places and, in short, Folklore is the best meal we have had this year. It is rare to find a restaurant where the kakis are unanimous in their praise and where each and every dish was greeted with mouths filled with food and eyes twinkling with satisfaction.
Sin Kee Seafood Soup: Something’s brewing up North!
Crayfish has been enjoying a surge of popularity in recent years with the increasing number of stalls serving seafood white beehoon. It was once considered the poor man’s lobster, but something that used to cost $12/kg just 5 years ago is now commanding $17/kg and this blog post isn’t helping to put a damper on the […]
Ka Soh: Bib Gourmand Zi Char
It is hard to write about an eatery when expectations are so high. Firstly, Ka Soh has been around for a long time and is regarded by many as a Singaporean institution. Mention fish head beehoon and har cheong gai and its name would invariably turn up! And then, there is the fact that they are on the listed in the Michelin guide as a Bib Gourmand restaurant! With these two accolades, you won't be blamed for expecting the food to be stellar.