Teochew Traditional Steamboat: Superb Steamboat!
What makes this a "Teochew" Steamboat? When I was growing up, I don't remember ever referring to steamboat as "Teochew" or "Cantonese" or "Hainanese". Steamboat, or as we say in Teochew "juang lou" literally means "anything pot" which really is what a Chinese steamboat is all about -- you start with a pot of chicken stock and you put in anything you like! So, I guess a Teochew steamboat is anything that a Teochew would put into the pot!
Chye Seng Satay: Old School Mom and Pop Satay
This stall, tucked in one corner of Old Airport Road Food Centre is the most underrated stall that we have uncovered during our Satay Trail. The most famous satay stall at the Old Airport Road is Chuan Kee where you may sometimes have to wait an hour before you would be served your satay. In contrast, there was hardly a queue at Chye Seng.
Shi Xiang Satay: Tasty, Tender, Morsels of Meat!
When I posted the our mission statement on Facebook recently, I was greeted with a few comments about why we even needed to do that since Satay has always been great, why is there even a need to make it "Great Again"?
Leslie’s Best Pineapple Tart Recipe
Pineapple tarts are one of my all time favourite Chinese New Year snacks. I find them irresistible, especially when paired with Bak Kwa and a cup of tea. I like the covered tarts, (which really should be called a shortbread cake) with a buttery, powdery crust which melts in your mouth with little resistance. However, […]
You Fu Hokkien Mee: Long Live Hokkien Mee!
Char Kway Teow might be facing an uncertain future, but for Hokkien Mee, the future looks promising. In recent years we have seen next generation hawkers like Xiao Di, Hokkien Man and Liang Ji enter the fray. Today, we showcase our youngest contender, Andre Ong, 22, who started his Hokkien Mee stall at Golden Mile […]
Elevate your Mapo Tofu Recipe: with RedMart
Mapo tofu is one of those dishes that make a regular appearance at our dinner table. It is cheap and easy to cook and it goes so well with rice! But recently, I discovered that you can bring it to the next level by using Pixian Dou Ban that we got from Lazada! In the […]
Carne: Premium, Grassfed, Organic and all the Jazz
Let me say at the outset that if you go to Carne expecting to be blown away by the burger created by the Chef behind the World's No. 1 restaurant, then you would be setting yourself up for a major dissappointment
Cantonese Steam Codfish Recipe II: Kikkoman Special Fragrance Soy Sauce
Cantonese Steam Codfish is one of those simple recipes that anyone can do at home which will produce a dish that would rival any restaurant. All you need is to know how to make that yummy soy sauce and a few tips on how to steam the fish properly to rid it of any potential […]
Chai Ho Satay: Cheap and Good!
Updated 26 Mar 2021 When I last wrote about Chai Ho Satay in 2013, the satays were going for 38 cents each! They have since increased to 50 cents but are still one of cheapest satays you can find! Not only are they cheap, I think the satays are actually better than the last time […]
Tiong Bahru (Ah Pui) Satay: Singapore’s most elusive Satay!
The first time I tasted Ah Pui's satay was back in 2012. It was a surreal experience. I still remember it was a Sunday morning and as per instructions, we were all waiting at Old Tiong Bahru Bak Kut Teh for Ah Pui's iconic pushcart to appear. When it finally did, the scene was like that of a flash mob. People scattered around the coffeeshop suddenly rose to their feet and still others appeared out of nowhere to descend upon Ah Pui and his rickety pushcart!
Leslie and Lisa uncover hidden gems in Food Republic!
Mention “Food Republic” and most people would probably think about stalwarts like Sergeant Hainanese Chicken Rice or Li Xin Teochew Fishball Noodles. However, as I embarked on this Food Republic Food Trail with Lisa as part of their celebrations for winning “Brand of the Year” in the 2020-2021 World Branding Awards, I begin to realize […]
Chuan Kee Satay: Authentic Hainanese Pork Satay!
Post Updated: 22 Mar 2021 My last post on Chuan Kee was back in 2007 when I just started blogging. In those days, I was still picking all the “low lying fruit” and when it comes to Hainanese pork satay, everyone was recommending Chuan Kee. My first taste of the pork satay was nothing short […]
Ah Hock Hokkien Mee: Hokkien Mee Pioneers!
When I wrote about Ah Hock Hokkien mee back in 2008, the story was about how Mr Ng Hock Chuan, 73 had decided to come out of retirement to fry Hokkien Mee again! That was 13 years ago and I am glad to report that the old man, who is even older now, is still […]