Jia Wang Cafe: Hidden neighbourhood Zi Char
This little chef owner Zi Char is another one of those places best described as a "Hidden Gem". Tucked below an old HDB flat in Bukit Ho Swee, it is the kind of place that no one really goes to unless you are living around the area.
Red Dot Farm : High Tech Veggie Farm – a RedMart Supplier story
Growing veggies is hardly the type of thing that you’d expect an IT professional to get into but that is precisely what David Tan and Daniel Wong are doing at Red Dot Farm. By using the Internet of things (IoT), big data and other technologies, they are increasing the yield of everyday vegetables like […]
Bistecca Tuscan Steakhouse: 13th Best Steakhouse in the World!
When you mention "steakhouse", what I immediately think of is the typical American steakhouse with dim lighting, dark wood furniture, booth seats and of course, a menu that screams Beef, Beef, and more Beef!
The Yong Tau Foo Story – its origins and evolution
When you think about Yong Tau Foo (YTF), what comes to mind is probably a smorgasboard of items stuffed with fish paste and served in soup or drenched in sweet sauce. Then there is Hakka YTF which is supposedly the original version which has minced meat stuffing instead of fish paste. But just how did […]
Plum Village: Origins of Hakka Yong Tau Foo
If you are Hakka, you would surely know about Plum Village restaurant. It is one of only a handful of specialty restaurants serving Hakka cuisine and certainly the oldest. Founded 52 years ago, by Mr Lai Fak Nian's father in partnership with a Hong Kong Hakka chef, it was originally located at Blk 94 Toa Payoh Lorong 4 before it moved to its present location in 1984.
Sukiyaki Potatoes and Pork Recipe: With Kikkoman Sukiyaki Sauce
Potatoes and pork is one of those dishes that regularly appear on the dinner tables of most Chinese families. If you grew up eating "three vegs and one soup" at home, you would most likely have come across this dish before.
Heng Kee Curry Mee: Why aren’t there more stalls selling this?
You can't talk about curry mee without referring to the two stalls at Hong Lim Food Centre. The one on the ground level is Heng Kee Curry Mee which started operations there in 1979. Before that the original hawker, Mr Tay Yong Heng was selling this curry noodles from a push cart along Synagogue Street since the 60's.
SG HawkerFest 2020: Preserving Our Hawker Culture
Heading down to the hawker centre with a group of friends to feast on Hokkien mee, chicken rice, char kway teow, satay, nasi lemak and roti prata. That is one of the things that we all take for granted until we have to live overseas for a while. That is when we come to realise that indeed, Singapore has its own very unique hawker cutlure!
Wok Hei Prawn Egg Fried Rice Recipe: US Calrose Rice
Good Fried Rice needs Wok Hei! There are two keys aspects of good egg fried rice. Firstly, the rice has to be plump, toothy and moist and secondly, it has to infused with the “breath of wok” ie wok hei! At the restaurants, Chefs achieve this by frying the rice over very high heat. At […]
French Cheese Pairing – Singapore Style!
Thanks to homeofcheese_sg, the last few months have been another exhilarating period of my lifelong gastronomic adventure as I embarked on my journey into the marvelous world of French cheeses! I have been a cheese lover ever since my first taste of “cheddar cheese”! In those days, “cheese” was just something yummy that came out […]
Singapore’s Top Ten Hawker Dishes:The UNESCO Hawker Food Trail!
Today is a new day for Singapore's hawker culture and for our hard working hawkers who have been faithfully serving us their hawker delights over the years! It's official! Singapore's hawker culture is now listed on Unesco's representative list of intangible cultural heritage of humanity, which is a phrase that I can never remember correctly as it has more words than the number of ingredients on a plate of Char Kway Teow!
BluCurrent Smart Fish Farm: A RedMart Supplier Story
Singapore has set the ambitious goal of producing 30% of our nutritional needs locally by 2030. Locally produced vegetables, eggs and fish currently account for less than 10% of our nation’s food. In 2019, Singapore produced 4700 tonnes of food fish from 122 licensed farms which is about 10% of our annual consumption of fish. […]
Liang Ji Hokkien Mee: Hainan Legacy
Those of you who have been reading this blog for a while will know that my all time favourite hawker dish is fried Hokkien Mee. It is, in fact, the subject of my very first blog post which I wrote, way back on August 2, 2006!