GAP-FF accreditation of Singapore Fish Farms: Kühlbarra Barramundi
In the last year however, I got wind of a local fish farm which was producing Australian Barramundi (That is what the Aussies call them) in the Southern waters off Singapore. I ate it the first time at The Naked Finn and I was amazed at how good it was. My friend Ken Loon who owns The Naked Finn is a crazy seafoodie, so when he started raving about this locally farmed fish, it naturally piqued my interest.
Wild Rocket: Proudly Made in Singapore!
Chef Willin is the kind of guy who would dream about eating curry puffs and char kway teow. His passion is to be able to translate the essence of our traditional Singaporean flavours for a modern audience. If he had lived in the 70's, he would most probably have been a Chef owner of a Hainanese style coffee house. But he started his restaurant in the mid 2000's which was right at the beginning of our current culinary renaissance. So, he opened a restaurant to showcase contemporary Singaporean dishes, a style he calls "Mod-Sin".
The Naked Finn: Hot, Seductive, Addictive Lobster Roll
There are few things as sexy and seductive in the culinary world as a bright red lobster. But like a lot of politicians, they tend to over-promise and under-deliver. How many times have you eaten lobster and gone away thinking that you paid a lot of money just to look at a beautiful shell while […]
Medan Town: Tanjong Katong’s Tasty Little Gem
A few weeks back I wrote about Anson Town. Right after that was published, my friend Cactuskit was raving about yet another “town” in another part of town. This time, we head up north to the Northern part of Sumatra, to another place with good food which I was planning to visit last year […]
Lemongrass Laksa Chicken Recipe
Here’s my original recipe of Lemongrass Laksa Leaf Chicken which I developed for Lee Kum Kee using one of their premix sauces. Try it and let me know what you think! Ingredients: 400g Chicken Thigh 1 Onion, sliced 1 Red Chili, sliced 2 Tbsp Coconut Cream 1 Tbsp sugar Chopped Laksa Leaves ⅓ cup Mirin […]
Hai Chang Fish Head Steamboat: Gem of Tampines Round Market at night!
We were quite pleasantly surprised by the sambal kangkong which had a wonderful smokey aroma and a great prawny umami. The fact that they fry their own sambal came as no surprise. But the real skill comes from the deft hands of their Singapore born Cze Char chef who managed to capture the smokiness of the wok fire! This is the best Sambal Kangkong I have had for a long time!
Master Prata.com: Crispy Jalan Kayu Style Prata!
Master prata is run by a young man who father used to make pratas at Jalan Kayu. He inherited the crispy prata recipe from his father and still persists in making his own dough in order to preserve his father's recipe. The prata was shatteringly crisp and reminded me of the crispy prata that I used to eat in the 90's.
Chan Kwong Kee Roast Shop: Best Roast Duck so Far!
Let me just get straight to the point and tell you that this is currently my favourite place to go for Roast Duck. Of course, everyone has different criteria for judging what constitutes for a great Roast Duck. For some, the most important aspect of the Roast Duck might be the tenderness of the meat. For others, it might be whether the skin is thin and crisp. Personally, what I enjoy most about eating Roast Duck is savoring the salty, sweet, umami packed seasoning from the ribs and the bones! That's where you get to experience that magical combination of the cinnamon, anise, cloves and orange peel that defines the Chinese roast flavour.
Best of 2014: Top Ten posts of the year!
It is the end of yet another year of feasting and I am glad to have had your company on my gastronomic adventures. I can’t tell you how much you guys mean to me. It has been said of the blogging phenomenon that: “Never before have so many people with so little to say said […]
Happy Go Round: Spreading Happiness Through Food!
I have been wanting to do something to express our gratitude and support for the thousands of migrant workers who come to Singapore to help build our country. On 10 Jan 2015, we will be having a BBQ party where we will visit one of the dormitories and show them a bit of Singaporean hospitality! […]
Tokyo Best Eats 2014
Tokyo is a wonderful place to find great eats. But even so, you still need to do a bit of homework to separate the good from the “really worth the plane ticket” places. I was on a 3 day stopover in Tokyo with the family recently and I just had to make sure that every […]
Anson Town: Turnip Chee Cheong Fun!
If you don't wish to travel all the way to Anson to try the Chee Cheong Fun, then the good news is that a similar version is available right here in Singapore. This particular shop, which sells Teluk Intan style chee cheong fun has already been around for a few years but has recently changed hands and undergone a complete renovation. The new owner, Michelle, a Singaporean who was born and brought up in Teluk Intan bought over the shop so that she can re-create her favourite dishes which she used to enjoy as a kid.
Carogold Roast Chicken Recipe!
Chinese Style Roast Chicken is one of my all time favourite dishes. But you probably realize that this "roast" chicken is a misnomer because the way they cook the chicken is to deep fry the whole bird in a big vat of oil! Unlike the Western style roast chicken which is traditionally a dish served at home for Sunday lunches , not many Chinese families would actually cook "Roast" Chicken at home. Roasting a whole bird in the oven is something very practical for the modern kitchen as most homes would have an oven. However, not many kitchens are equipped to deep fry a whole bird, so the Chinese Roast Chicken is something you usually eat outside.