Yang Ming Seafood: New Branch at Ubi
This place was recommended by one of our kakis who have been a fan of Yang Ming Seafood at Bishan. The Bishan outlet was the one that won the SPH food masters award for their lobster chee cheong fun in 2020. I have been wanting to go back for their lobster chee cheong fun after I gave them the award, but never quite got to it because of the pandemic.
Ah Five Chicken Rice : Kampung Chicken Rice Legacy continues with next gen
It is not every day that you see a petite young lady chopping chicken at a chicken rice stall. But Natalie Lee, isn't just any petite young lady. She happened to have grown up around chicken rice, since she is the daughter of the founder of the famous Five Star Hainanese Chicken Rice. Although her father had sold his stake at Five Star a decade ago, she has decided to revive her parents' legacy by teaming up with brother Lex to start Ah Five Hainanese Chicken Rice.
Super Supper: Late Night Snacks at Desker Road
It's late and you are hungry. Where do you go? There's the 24 hour roti prata place or McDonald's or perhaps one of those late-night hotpot places. If you are around the areas where the night owls hang out, like Jalan Besar, you might think of the Scissor Cut Curry Rice, Jalan Bersih Food centre or Swee Choon dim sum. You might also venture a few shophouses down Desker road to Super Supper where you can get yourself a warm Philly cheesesteak or some deep-fried comfort food.
Woks of Taste: New Beginnings for Char Kway Teow
In 2010, I published “The End of Char Kway Teow” which sounded the alarm that the future of our beloved Char Kway Teow (CKT) might be in peril. Back then, many of the famous CKT hawkers were already near retirement and there didn’t seem to be many young, upcoming hawkers to replace them. The situation […]
Lumbre: Modern Spanish Fire Cuisine
Lumbre means fire in Spanish, and it is an apt name considering that the restaurant serves grilled cuisine as their specialty. This spanking new Spanish concept restaurant is the latest project from the same people who brought us Kulto, Kilo, Senor Taco, and La Mexicana.
Mama Jac’s Kitchenette: Cantonese Peranakan!
The best Peranakan food in Singapore is not found at restaurants but in the homes of passionate Peranakan cooks. Unlike something like Char Kway Teow or Hor Fun where you need a super hot wok to create that wok hei flavor, a lot of Peranakan food relies on the laborious pounding of the rempah, meticulous slicing […]
Guide to Putien Duotou Clam Season!
What sets Putien apart from many other Chinese restaurants is its focus on bringing in seasonal produce from the Putian region in Fujian province. We have featured their live eels previously and now we shine the spotlight on the Duotou clams (Chinese razor clams, sinonovacula constricta) which come into season between April to July. This delectable […]
Food R Us: Quaint Zi Char Place
This quaint zi char restaurant is just a stone's throw away from Westlake restaurant, but I never noticed it as it is located at the far end of a HDB block that no one would ever walk past unless it is specifically to get to the eatery. However, I have received several recommendations recently, so we organized a Mid-Week Makan to try the food there.
Nummun Thai Kitchen: Worth Checking out!
With the easing of the Covid restrictions, our Mid Week Makan gatherings on Weds have resumed! Some of our newer readers may be wondering why there are not more posts on the places that we have visited since we are now meeting once a fortnight. Well, I only feature those eateries which I feel will not […]
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.
L’Arte Pizza: World Pizza Champion starts a new trend in Singapore
In 2011, I wrote about the Vera Pizza Napoletana which ushered in the trend of Napoletana-style pizza in Singapore. Italian wood-fired ovens were still relatively uncommon back then, and Singaporeans were still talking about thin-crust pizzas. Since then the Napoletana pizza has had a good run and Italian wood-fired ovens are now a common fixture at many serious Pizza restaurants. Now it's time to usher in the latest pizza trend -- the Pizza Romana.
Eat Your Way to your Next Holiday with Kris+ Gastronomy Series
It may seem like we have one too many Rewards app to whip out at the cashier these days. I mean every mall, eatery and retailer seems to have its own app. But if you are a KrisFlyer member and like accumulating miles, the Kris+ Lifestyle Rewards App by Singapore Airlines is a must-have in your […]
25 Minced Meat Noodles: It just takes passion
In our conversations about preserving our hawker culture, there has been a lot of talk about older hawkers passing the mantle onto the next generation. To this end, the NEA has come up with schemes where older hawkers can be matchmade with younger ones. They have even set up hawker academies where aspiring hawkers can attend courses to help them kick start their hawker career.