British Hainan: Heritage Hainanese Cuisine!
This little oasis of chaos in Joo Chiat is a nice escape from the orderliness of modern Singapore and is the perfect spot for the members of the Hainanese clan association to conduct a lunch meeting!
Wanton Noodle House: Hidden Gem in Simpang Bedok
Simpang Bedok is a Mee Pok Tar warzone. Everywhere you look, there seems to be a mee pok tar claiming to belong to Ah Lim or Lau Lim or linked to Jalan Tua Kong. But, if you step out of the crossfire and into Wanton Noodle House, you will find yourself in an oasis of calm to enjoy old school wanton mee accompanied by some really nice side dishes.
Restaurant A380 @Changi – dine only, no flying
When I first got the invite to dine at Restaurant A380, I thought it was just a gimmick. But then Lisa said that it is probably a once in a lifetime experience since it is highly unlikely that we will experience another pandemic like Covid 19 in our lifetimes. So we went… And I am […]
Keef the Beef: A Hole in the Wall Place for Excellent Steaks!
You don't need fancy white tablecloths and a big hole in the pocket in order to experience a seriously good steak (at least not a BIG hole). In fact, some of the best steaks I ever had where at a friend's BBQ or even in my own home! All you need is to get your hands on a great piece of meat and know how to cook it properly!
Sin Chao Gardens: A Great Place for Teochew Porridge
I think most Singaporeans get their Teochew Porridge fix either at home or at one of those late night coffeeshop stalls like Yue Shang Hai where all the cooked dishes are laid out for your picking. Places where dishes are cooked to order are less common. The one which I always remember fondly was Xu Jun Sheng at Joo Chiat. They had the most incredible tofu prawns, cold crabs and even simple dishes like fried cabbage was superb!
&JOY Dining Hall: Hidden Gem Japanese Dining at Great World
Tucked in a remote corner of the newly renovated basement of Great World is a hidden gem which you might easily miss when you are hunting for something to eat. It is located where the old food court used to be, but is now a smaller, cosier space which has been turned into a Japanese Dining Hall.
Chaoyang Prawn Noodle: Prawn Mee, Teochew Style
A Teochew style Hokkien Prawn Mee? Prawn mee is traditionally a Hokkien dish. So, Chaoyang (Teochew) Prawn Mee might seem like a misnomer. But then again, we also have Teochew Meat Puff, which really is Fuchow Oyster Cakes made by Teochew man. In case you think we Teochews are the only ones usurping other dialect […]
Yishun Park Hawker Centre Food Trail: Pokka No Sugar Tea Pairing
After a shaky and at times controversial start, the dust seems to have settled for the next generation of social enterprise run hawker centres. Today we feature four next generation hawkers who have spent the last three years sweating it out at Yishun Park Hawker Centre. All of them have managed to find their mojo, […]
Crispy Chicken with Colonial Curry Sauce: Redmart Recipes
This colonial curry recipe is a family favourite. I learnt the recipe over 20 years ago in Sydney from an old Hainanese uncle. We usually cook this as a curry, but today I will cook the chicken first to give it a crispy skin and then serve it with the sauce! If you are in […]
Shrimp Prawn Seafood: Steelpot Prawn Vermicelli!
Steelpot Vermicelli Goong Ob Woon Sen, (prawns baked with vermicelli) is one of my favourite Thai dishes. It can be found in the menu of most Thai restaurants here. However, in Bangkok, there are restaurants like the very popular Somsak Pu Ob that actually specialises in the dish.
SohGood Bak Chang: As Good As Grandma
If you are looking for a silver lining in this whole Covid 19 situation, then this is one of them. We would never have the chance to eat this old school grandma bak chang if not for the fact that the virus has forced some individuals to make abrupt career switches! Such is the case […]
Luke’s Lobster Singapore Review
Attended the media preview of Luke’s Lobster which will be serving their famous lobster rolls this Wed 23 Sep at the entrance of Isetan at Shaw Centre. I am sure some of you here would have lined up for their lobster rolls in Tokyo and NY before.
Lam’s Garden: Chef Owner Zi Chars!
The secret to an amazing Zi Char meal is "Wok Hei" (breath of wok) and the key to finding that elusive "Wok Hei" is to find a good chef with a well seasoned wok! That might sound quite intuitive, but the reality is that it is difficult to find an established chef who still cooks all the dishes himself! Most of the time, the arduous task of wok cooking is designated to a lower ranked cook.