Lawry’s The Prime Rib: Classic Old School American Dining
Nothing spells out luxury more than a Prime Rib of Beef.... at least in the old days. Growing up in the 70's, Western food was very much something reserved for the elite or for very special occasions. To be able to have a steak was a real treat but if you are really looking to impress, then a Prime Rib Roast carved at your table side from a trolley would be the pinnacle of fine dining!
Try Fresh Seafood Noodles: Birth of a Classic
This dish is quite similar to fried Hokkien mee, but instead of yellow noodles and beehoon, it uses a very unique chewy mee sua which is specially imported from Malaysia and instead of prawn broth, they use a broth made of blue swimmer crabs and lala. The texture of the mee sua is unlike the usual soft mee sua which appeals to toothless grannies. Instead, it's got a very unique chewy texture which is more like a beehoon, but more toothy like a pasta. The mee sua is first fried to infuse it with wok hei before being braised in the gravy to which extra lala is added for sweetness and topped with pork lard. It's the best thing I have tasted in a while! 4.5/5
Emmanuel Peranakan Cuisine: Homecooking away from home
What a lot of us need is to be able to eat a home cooked meal even when we are unable to cook at home. When I was growing up, dinner was always rice with meat, veggies and soup. It is a nice balanced meal and should be the staple for most Chinese families. Unfortunately, with most people having to eat out, most end up eating a plate of char kway teow or a bowl of noodles instead. These are great one bowl dishes but not very nutritionally balanced.
Furano/Biei/Asahikawa: Things to do, Food to Eat!
Biei We’ve made several trips to Furano in the past, but somehow I have always missed visiting the famous Shirogane Blue Pond at Biei. This pond became an overnight sensation when it was adopted as the wallpaper for the release of Apple’s OS X Mountain Lion in 2012. That completely transformed this once obscure little […]
Hoshino Resorts Tomamu: Autumn Season Activities
Most ski resorts have only have one peak season but Hoshino Resorts Tomamu is blessed with two! In the winter, it is surrounded by ski slopes with white powdery snow and is the ideal resort for families seeking a comfortable, laid back ski resort with good food and other activities for the kids like an […]
Tefal Home Chef Smart Pro IH Multicooker Recipe: Japanese Chashu
With the Tefal Home Chef Smart Pro IH Multicooker, this Japanese Chashu which would normally take 3 hours to cook is easily done in just 45 mins! It’s Opti-Taste technology with induction heating and specially designed spherical pot ensures that optimal cooking conditions that brings out the natural flavour of the ingredient! This is a […]
Tenjin: Classy Tendon, Casual Prices
Tendon is one of those things that I love to eat. It ranks up there with Hokkien mee, pizzas and hamburgers as one dish wonders whose craving can be satisfied without having to spend too much! When it comes to tendon, my gold standard has always been Tenfusa in Tsukiji market (now in Toyosu). I […]
New Ubin Tampines: Back to Ulu Zi Char Concept!
When I first wrote about New Ubin Seafood in 2011, they were still located amongst the automotive workshops in Sin Ming. The place was the unusual place to find a zi char but it suited New Ubin's founder, Pang Seng Meng, really well as it was the kind of ulu (remote) place that would remind you of Pulau Ubin itself!
Pin Ji Fishball Minced Meat Noodles: Handmade Her Giao (Fish Dumplings)
Fishball noodles are a dime a dozen. But ones with fish dumplings, or what is known in Teochew as “her giao” are much less common. Even rarer as ones with really good handmade her giao! What makes these dumplings so special is that the “her” ie fish is not in the filling but in the […]
Leslie’s Kueh Salat Recipe: Silky Restaurant Quality Kueh
First, I need to define what I envision the perfect kueh salat to be. I find a lot of commercial kueh salat to be too heavy. The rice layer is thick and gummy and the kaya layer too firm. What I think a perfect kueh salat to be is to have a sublime kaya layer which is light and silky smooth like a pannacotta and a rice layer where the rice grains are still distinct and not so tightly packed so that when you bite into it, the kaya and rice will easily mix together.
Roketto Izakaya: Wild Rocket is back, and more relaxed!
I have always enjoyed Izakaya style dining. After a long day at work, it's nice to unwind with a drink and some tasty side dishes. Everytime I eat at a Izakaya, I wonder why we can't have a Singapore version where we can order small dishes with local flavours. It would be a great place to bring overseas guests, don't you think?
Una Una: Good and Cheaper Unagi
Unagi has been very popular in the last few years ever since Man Man introduced their hitsumabushi at Keong Siak Road. With queues resembling the eels themselves, other live unagi restaurants like Uya and Unagiya Ichinoshi quickly emerged to cash in on the action. As this segment of the food scene matures, new players need to find other compelling reasons to lure unagi lovers into their eateries. For Singaporeans one surefire way to get our attention is price.
Hosay Mee Pok: Not You say or I say, but Ho say!
A bowl of mee pok tar is the quintessential Singaporean staple which you can eat for breakfast, lunch, dinner and supper! Unlike some of our other dishes like char kway teow or satay beehoon, mee pok tar is still very much alive and thriving.