Uya: Unagi Alive!
I've got good news and bad news. The good news is that if you love unagi and have been intimidated by the queues at Man Man, then there is a new place where you can satiate your craving for char-grilled live eels!
Ban Leong Wah Hoe: Old School Seafood Zi Char
I am sure most foodies here would be familiar with Ban Leong Wah Hoe or at least you should know it as that zi char place at Casuarina road. This venerable seafood restaurant has been at the same spot since 1986 and still has that old school coffeeshop feel about it.
Teppan by Chef Yonemura: Dining with fire
I don't know about you, but if I were given a choice, I would always choose to dine at the counter. Not only do I get to eat, but I also get to be mesmerized when ingredients get magically transformed into tasty tidbits in hands of the chef. It's alimentary alchemy that gets even better when the pyrotechnics get thrown in.
Song Kee Fishball Noodles: Fishball Master!
The original owners of Song Kee Fishball noodles has resurrected their famous fish ball noodle shop and they now occupy the same Coffeeshop in Tembeling road, where another hawker legend, Hong Mao Wanton Mee, used to be!
Abalone and Wings (A&W): A Chinese New Year Recipe with Tefal
Have you ever thrown away the water in the can of abalone? Don't! That water has got lots of umami goodness and can be used to turn ordinary chicken wings into a Chinese New Year delicacy!
Whampoa Keng: New Flagship Restaurant
Our makan new year got off to a great start with lunch at Whampoa Keng's new flagship restaurant at Killiney road. I wrote about them in 2011 at their place in Balestier. Since then, I have been a regular there and at their other branch at Rangoon road.
Fatty Thai: A Tale of Three Young Hawkers
The hawker mindset is slowly but surely changing, and we have the internet to thank! Gone were the days when people had look for a master to teach them how to cook certain dishes. Millennial hawkers now learn to make charsiu via the internet! This was the case for our three hawker heroes today who based their charsiu on my charsiu recipe which I spent 9 years perfecting!
Koothurar Restaurant: AKA Beach Road Briyani
This famously popular briyani stall is one of the most reclusive as well. Most people refer to it as the briyani in the coffeeshop next to Golden Mile Food Centre. The stall doesn't have a signboard and most people don't even know that it is called "Koothurar" restaurant. If there is any stall in Singapore that doesn't need extra publicity, then this is it.
Soya Sauce Chicken Recipe: Cantonese Chefs’ recipe
Soy sauce chicken was somewhat on the B list of famous hawker dishes until it shot to fame when Chef Chan won a Michelin Star for Hong Kong Soya Sauce chicken in 2016. Since then, I had wanted to write a recipe for soya sauce chicken. Unlike Hokkien mee or char kway teow which requires a big wok and a hot stove, a dish like soya sauce chicken can be easily done at home!
Nekkid: Mr Eccentric does meats
My friend, Ken Loon is an obsessive compulsive foodie. I first got to know him in 2013 because we both were crazy about prawns at the time. I was on a mission to catalog all the prawns available locally and was doing crazy things like taking close up shots of their private parts. I guess you can say that I was a purveyor of prawnography at the time! The reason? Sometimes you can only accurately identify a particular prawn species by their reproductive organs!
Kam’s Roast: Hong Kong Style Roast
The restaurant is named after Mr. Kam Shui Fai who founded the world famous Yung Kee Roast Goose in 1942. The venerable restaurant hit the headlines in recent years when a family feud drove it to the brink of closure. It was during this time that third generation Mr Hardy Kam opened Kam's Roast Goose which earned a Michelin Star within a few months of its opening.
Shima: New Kaiseki Chef Hoshiba Fumihiko
Japanese food used to be so exclusive. This was certainly the case when Shima opened its doors in 1980. At that time, it was the only Japanese restaurant in town, which is quite hard to believe, seeing today's vibrant Japanese food scene. But there was a time when the average Singaporean would balk at eating a slice of raw fish, not to mention paying a premium for food that doesn't even require any cooking! Those were the days when "chashoba" (green tea soba) could be mistaken for "cha siu bak" (roast pork)!
Thong Sum Desserts: Something old, something new
There is certainly some positive trends in our hawker scene. We are seeing many new hawkers bringing back traditional foods but infusing them with new ideas! This stall in Golden Mile Food Centre has only been opened for a few months, but I think they are on the track. They have brought back the traditional […]