Hakka Zhar Yoke (Deep Fried Pork) Recipe
This is one of the most deliciously addictive things you can do with pork belly! Once it is ready, it would be hard to keep everyone from pinching a piece. Sometimes it might not even make it to the dinner table!
Ri Ji Porridge: Steamed cooked congee
I have been blogging for twelve years now and I thought I had seen it all. In the early days, a lot of hawkers were highly suspicious whenever I try to interview them, but as blogging and social media marketing got more popular, many hawkers have become media savvy and it has been easier to […]
Ramen Teh: A Singaporean/Japanese Foodie Film
I have been writing this blog for 12 years now and it has been such a blessing for me. Through it, I got featured in various newspapers and magazines, published a few books, went on overseas speaking tours and even hosted a TV series! I said to my wife a few years back that the last item on my bucket list would probably be to work on a Singaporean foodie film!
Satay Power! The power’s in the mutton!
there are two different styles of satay in Singapore. One is the Malay style and the other the Chinese style. I love them both, although, I do feel that Hokkien mee goes better with the Hainanese style pork satay. The two styles differ not only in the ingredients used for the marinade, but also in how the satay is grilled.
My Makan Place: Indonesian soul food
Mee rebus hasn't quite been on my foodie radar for quite a while now. The last time I wrote about mee rebus was way back in 2008! My childhood memory of mee rebus was one which my mum used to buy from a macik selling from her flat in Toa Payoh Lor 7. Mee rebus has always managed to conjure up nostalgia but seldom any intense craving, hence the long interlude.
Ayam Buah Keluak Recipe
Ayam buah keluak is perhaps the most important recipe for me. This dish makes its appearance every Chinese New Year and if I get it right, it means that the rest of the year is going to be prosperous and smooth sailing. Get it wrong, and dark ominous clouds start forming in the horizon!
Ah Yee Soon Kueh: Tradition with a Twist
Fans of Ah Yee's Soon Kueh would be happy to know that after a 4 year hiatus, they have reopened at 124 Tembeling Road in Joo Chiat.
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.