Claypots Full Circle: From St Kilda to Singapore
What has been is what will be, and what has been done is what will be done, and there is nothing new under the sun. Is there a thing of which it is said, “See, this is new”? It has been already in the ages before us. Ecc 1:9-10 That is sometimes how I feel […]
Alma by Juan Amador Review – Modern European with Asian influence Michelin Star Restaurant
Nestled in Singapore's Goodwood Park Hotel on Scotts Road is Alma by Juan Amador, who managed to hold down their One-Michelin star status for three consecutive years since its Michelin debut in Singapore in 2016. No doubt, we had high expectations when we were invited to experience their new 3rd anniversary dinner menu. We came away with mixed feelings. The meal went off on a very promising start but but failed to hit the crescendo at the end.
Kyuubei: Japanese Sushi and Sashimi in the East
I first met Chef Thomas Kok in 2011 when he was the head chef at Hokkaido Sushi which was named "Best Japanese Restaurant" under his watch. At that time, I was starting to write my "Sushi Files" and it was with his help that I managed to document the different seafood used in sushi!
Hao Kee Seafood Deluxe: Toa Payoh Wok Master
I recently discovered a young wok master in Toa Payoh! His name is Jeremy, he's Singaporean and he is 38 this year! As you know, Singaporean born zi char chefs are rarer than the Northern hairy nose wombat, so to be able to find one who can infuse serious wok hei into a plate of hor fun is quite a find!
Origin Grill and Bar: Beef from Around the Globe
You've probably heard of craft beer, but have you heard of craft beef? Craft beef is the latest trend to hit the steak industry. Steak connoisseurs are no longer satisfied with commodity beef, ie beef from cattle raised in mega feedlots. Now we want to know where the steak comes from, how the cattle was raised, what it was fed and how the meat was aged after slaughter.
Bizen: Japanese Wagyu at really good prices
I first met Aston when he opened “Astons Specialties” along East Coast Road back in Aug 2006. At the time, he had just taken the bold step of moving from his western food stall in the corner coffeeshop into his own shop space. I would never have imagined that Astons Specialties would grow to become […]
Chef Kang Noodle House: Michelin Star Chef Wanton Mee
What can you expect when a Michelin star chef makes a humble dish like wanton mee? Well, you would expect that every component of the dish to be meticulously sourced and prepared. The noodles, for instance, are specially imported from Hong Kong. They are full egg noodles with very little “kee” smell and when cooked […]
Fook Kin Roasted Meat: Hipster Hawkers Cantonese Roasts
The last decade has been an interesting time for the evolution of Singapore cuisine. Our hawker food is gradually moving out of the hawker centres into their own standalone eateries and our next generation of Singaporean hawkers are doing it in style!
Yaloh! Herbal Roast Duck!
If you are a fan of Dian Xiao Er’s herbal roast duck, then you should be happy to know about this little hawker stall in Golden Mile food centre which serves a similar herbal roast duck! If you have never tried herbal roast duck before, then now you can have a small portion served with […]
Hong Kong Food Trail: Best Eats!
Hong Kong is a well known food paradise, but that doesn’t mean that you can pop into any old shop and expect to eat something amazing! Like any other country, you still need to do some research to find out where all the best eats are! Fortunately for me, I have a local food guru […]
Leslie’s Cendol Recipe
This recipe is something I came up with after several trials using recipes from various chefs* as well as the internet. It isn't difficult to do and will take you about half an hour. The only challenge is in getting your hands on a cendol press which I finally found
Cheng Hoo Thian Restaurant: Old School Teochew!
You can always judge a Teochew restaurant by the quality of its pomfret. If it is anything less than super fresh, you will be able to pick up its fishy odour since it is always served either steamed or in a simple clear soup! That is why passionate restaurateurs like Jimmy Koh, 67, make the effort to buy their fish direct from Senoko every day!
Shi Mei Roasted: Good Charsiu up North
As you may know I have been looking for the perfect charsiu rice for a while now. For a “perfect” charsiu rice, the trio of charsiu, chicken rice and charsiu sauce must all come together in sublime symphony! So far, I haven’t found a stall that excels in all three. Most charsiu rice places don’t […]