Food Glossary: Good Morning Nanyang Cafe Re-booted!
I first met Byron way back in Nov 2006 when the blog was just three months old. He had come across the photos on my blog and wanted to engage me to take some photos of his food for him. That was when I discovered, what I would still consider to this day, one of […]
Jin Fine Dining: The ieatishootipost $80 Eight course menu!
Fans of Chef Thomas Kok would be pleased to know that one of Singapore’s pioneers of Japanese food has just opened his newest restaurant at the Amoy Hotel at Far East Square! I have known Chef Thomas since his days at Hokkaido Sushi and he has been instrumental in my research on Sushi. With his […]
Seletar Shen Mian: Just follow the Queue!
This ban mian stall in Singapore has somehow avoided my radar for many years! I don’t remember anyone recommending them whenever I ask for Ban Mian recommendations. I only stumbled upon them one day when I spotted the long queue outside their stall at the Toa Payoh Lor 8 market. That is very surprising because […]
Salted Fish Minced Pork Recipe
This is a very popular home cook dish in Singapore because it is so easy to make and extremely tasty. Most Singaporeans will probably remember grandma or mum making it. But as with everything, the difference between a good dish and a great dish is the attention to details. Sure, anyone who has a few […]
Hao Ji Bao: Handmade fresh, Sold out in mins!
I have been on the lookout for the old grandma style pau ever since I ate the pau at Wee Hoi in JB with Johor Kaki. So far, the closest one that I have found were the ones at Joo Huat Pau at Circuit Road Food Centre. Then, some of our readers alerted me to […]
Lai Huat Sambal Fish (East Coast): 2nd Gen Cze Charpreneur
If you ask anyone where to eat Sambal fish, the name Lai Huat would invariably get mentioned. But just like other popular eateries like "Hong Kong St" and "Ubin Seafood" there are more than one Lai Huat, so which one are they referring to and are these eateries related or did someone just set up his own restaurant and claim the "Lai Huat" name just because they had worked in the kitchen for a few months?
Tang Tang Hokkien Mee: No Sifu, Just Pure Passion!
John's Hokkien Mee is one of the best that I have eaten. The noodles are nice and charred and the flavours are complex and rounded, unlike a lot of places where it is pretty one dimensional because the main source of umami comes from MSG crystals. It still can't beat Alex's Geylang Lor 29 Hokkien Mee, but it is comparable if not better than a lot of the other well established ones.
Geylang Laksa: Old School Laksa since the 40′s!
Finding a stall like Geylang Laksa is like landing a 600kg Bluefin tuna. In order to grow to that size, the tuna had to be able to siam (escape) the millions of hooks in the ocean which has managed to ensnare 96% of its compatriots over the years. With a net as wide as the […]
Peng Restaurant Catering Services: Teochew food in the Teochew Heartlands
The food is quite good in general but as with most restaurants that make it to this blog, there are a few dishes which I felt really stood out. The first is the oyster omelette which is done in a style that is quite different. This is more like an orh nerng (oyster egg) rather than an orh luak (oyster omelette with crispy chewy fried potato starch). The omelette is done very well and they managed to get the eggs to a nice, fluffy texture over which they blanket with a mound of fresh oysters and tasty oyster infused sauce. It certainly is a healthier, less oily version!
A Sensational Dining Experience with George!
If you are a fan of MasterChef Australia, you would no doubt be already watching Season 6 on LifetimeAsia (StarHub TV Ch 514). The award winning Australian competitive cooking show has won thousands of fans, one of whom is my dear mom who sent me a whole season on DVD. (Maybe she’s trying to tell me something?)
Fishball Story: The economic reality of Gen Y hawkers
Douglas Ng (23) loved fishballs, especially the ones that his grandma makes. But the problem was that grandma only makes them twice a year and he wanted so much to eat them more often! So, soon after NS, he started his own fishball stall after a short stint doing fusion Cze Char. If there is […]
Hau Chu Seafood (Chop Lian Hin): Old School Cze Char in Teban Gardens!
There is nothing more old school than a coffeeshop with a black signboard with carved chinese characters painted in gold. It’s so old school that it is slowly becoming fashionable again! Coffeeshops like Chop Lian Hin which still have the original black and gold signboard seem to have that kind of positive vibe which sends […]
The Famous Kitchen: Unique Teochew/Cantonese Fusion Seafood!
Famous Kitchen is run by a brother and sister team. Jeffrey had spent a number of years and China and tries to infuse his dishes with tastes that he has picked up in his travels across China. One of the dishes that he had come up with is the salted vegetable fish which is based on the Sze Chuan steamed chilli fish but with the chillies taken out to make it more palatable for the local palate. This dish would go very well with a nice big bowl of plain Teochew porridge!