Candlenut: First Michelin Star Peranakan Food!
have been wanting to visit Candlenut for the longest time, even before they won a Michelin Star in the inaugural Michelin Guide for Singapore. Word had it that Chef Malcolm was doing great things with Peranakan cuisine, using his knowledge of western fine dining to bring Peranakan cuisine into the 21st century while still preserving its essential character.
Seafood White Beehoon: Beginning of a new trend
Years from now, when you sit down with your kids (would be grandkids for me) for a plate of seafood white beehoon and they ask you about the origins of this particular dish, you can tell them exactly how this dish became popular in Singapore! “A long long time ago, in the Northern part of Singapore…..in […]
Pantree: Ban Jian Kueh 2.0
There are some things in life that are so simple and yet so good. Things like ban jian kueh (慢煎粿 – lit slow fried cake) for example. Mix flour, eggs and milk into a batter, slowly pan fry it till it turns golden brown and serve it with crushed peanuts and sugar. Crispy on the outside, chewy in the middle, the combination of the warm chewy carbs with the savoury sweet ground peanuts is a good as it gets!
Ha Ha Bin Hokkien Mee: Makings of a Master
You know those heartwarming videos that MOE puts outs to get more people to enter the teaching profession? Yeah, the ones that show a super dedicated teacher who believed in particular student even though he was a real pai kia (bad kid) in school and because of his persistence, the pai kia eventually becomes a lawyer or motivational speaker?
Dashi Master Marusaya: Okinawa Agu Pork Shabu Shabu!
Dashi Master Marusaya is one of my favourite Japanese restaurants in Singapore. It’s one of the few places I know which uses only natural ingredients to cook their food. So their dashi doesn’t just come out of a pack. It is made the traditional way using Rishiri kombu (regarded as the best in Japan) and aged katsuobushi (of which they are the distributor) which they shave at their premises. That is why they dare to call themselves “Dashi Master”!
ieatishootipost 10th Anniversary Dinner: Tickets on sale!
Ieatishootipost is 10 years old and we are going to celebrate the only way we know how -- by having a Makan Session! Over the years I have made many friends through the blog and this has been my greatest blessing! So I hope I can meet you at Red Star Restaurant on 1st Oct 2016 for our celebrations!
Fancy Orh Nee Recipe for the Mid-Autumn Festival!
Autumn is the season for yams and during this time, it is easy to source quality yams, you can tell they are quality yams when they are nice and powdery and perfect for making Orh Nee (Teochew Yam Paste). Making your own yam paste takes a lot of blending, steaming, and cooking. With the Tefal […]
KEK Zi Char Burgers: Introducing the Sotong BLurger!
Behold the "Sotong BLurger! -- Eat oredi sure blur like sotong!" The Sotong BLurger is basically deep fried calamari rings bathed in a creamy salted egg sauce between two toasted buns! But wait, I hear you say, sotong in a burger?! You siao (crazy) or what?
Ye Lai Xiang Tasty Barbeque: Classic Hainanese Western Food!
You can find all sorts of authentic Italian, French and American cuisine in Singapore nowadays but back in the 70's when I was growing up, western food meant Hainanese chicken and pork chop and steaks served on sizzling hot plates.
Ho Guan Satay Bee Hoon: Pioneer Generation Hawkers!
Satay Beehoon and cuttlefish kangkong belong to that category of hawker food which may be best described as "niche". Some hawker dishes like chicken rice, roti prata and carrot cake are so much a part of the Singaporean identity that one really cannot be considered a true blue Singaporean if you have tried these dishes in your life. (Ok lah, vegans excepted) But I am very sure that there will be some readers here who have never eaten Satay Beehoon before, right?
Teochew Meat Puffs: Fuchow Oyster Cakes Made by a Teochew
I am a big fan of Fuzhou Oyster Cakes. I think they are the most delicious snack ever invented and the perfect type of dish for pasar malams (night market), fairs and the like. It really is too bad that it is a fast disappearing dish. I only know of four places selling this in Singapore. They are Maxwell Fuzhou Oyster Cake, Fu Zhou Poh Hwa Oyster Cake, Bugis Street and this Teochew meat puffs which is always on the move with the Pasar Malam.
Aliff Nasi Lemak: Nice Basmati Rice!
Nasi lemak has got to be one of my top ten best breakfast idea of all time! It might seem like a simple dish of coconut rice, chilli, fried egg and ikan bilis, but a mouthful of fragrant rice mixed with the sweet chilli and a few slivers of ikan bilis is as tasty as any Michelin Star meal in my books!
Chin Lee Restaurant: Heartland Teochew Cuisine
Classic Singaporean style Teochew food! One taste and you know you are onto some really good stuff. This kind of Singaporean heartland restaurants are a real gem and are, in my opinion, the type of restaurants that should really be included in the Michelin Guide so that tourists can have a taste of solid Singaporean cuisine.