About four years ago, I picked up a book from the library that was simply titled "Steak". There are very few single words that have the power to command my immediate attention and this is one of them. The other is "Monnnnng!" which is what my Teochew name sounds like when it is uttered by my wife in an ascending tone. It usually signals an ominous change in the weather pattern which requires a drastic course correction.
Liang Zhao Ji has been around since the 1960's and started off as a roadside stall outside of the Hoover theatre in Balestier. The stall moved to its current location at the Whampoa Drive Food Centre in 1978 as part of the government's initiative to clear the hawkers off the streets.
Joël Robuchon: Three Michelin Star Dining Experience
How does one write about a Three Michelin Star restaurant whose Chef has been given the title “Chef of the Century” and who currently has a total of twenty eight Michelin Stars? If I criticised it, I would surely sound patronising. If I said the experience is “phenomenal”, I might be misconstrued as being shallow.
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.
Beni: French Cuisine, Japanese Style. One Michelin Star Restaurant
The Japanese have a knack for mastering foreign cuisine -- French, Spanish, Italian and even Sichuan cuisine as shown by Chef Kentaro who also won a Michelin star for Shisen Hanten. That is not to say that our local boys aren't up to it has well. We have to congratulate Chef Jason Tan of Corner House also earned himself a Michelin star for French cuisine. But what the Japanese have been able to do is to add that unmistakable Japanese touch to any dish which is instantly recognisable.
Hong Heng Fried Sotong Mee: Michelin Guide Hawkers!
The Michelin Guide has put Singapore’s hawker food on the world gastronomy map with the announcement of 2 One Michelin Star Hawkers this week, viz Hillstreet Tai Hwa Bak Chor Mee and Hong Kong Soy Sauce Chicken. Now we can boast that Singapore is the cheapest place in the world where you can eat at a Michelin Star establishment! Two dollars! Yes $2 is all you need to eat a Michelin Star meal!
Turnip Pudding? Did the Michelin Guide get it wrong?
The internet has been abuzz with news of 17 hawkers making it to the Bib Gourmand list of the Michelin Guide this week. As usual, Singaporeans have been quick to decry the selection of stalls and pointing out some glaring errors in the list. One of them was about the Guide calling the “carrot cake” […]
I had a great time chatting with Chef Julien who happens to love hawker food. It really goes to show that the love of food knows no boundaries. That is why Singaporeans love everything from carrot cake to caviar. From the way he reacted to laksa, char kway teow and oyster omelette, I could tell that Julien has a deep love for food, any type of food, as long as it is good!
Time flies. The last time I wrote about Kok Sen restaurant was back in 2007 which was 8 years ago! At that time, I would never have imagined that I would still be blogging about food in 2015! Anyway, if you are one my readers who actually read the post on Kok Sen which was […]
Chef Willin is the kind of guy who would dream about eating curry puffs and char kway teow. His passion is to be able to translate the essence of our traditional Singaporean flavours for a modern audience. If he had lived in the 70's, he would most probably have been a Chef owner of a Hainanese style coffee house. But he started his restaurant in the mid 2000's which was right at the beginning of our current culinary renaissance. So, he opened a restaurant to showcase contemporary Singaporean dishes, a style he calls "Mod-Sin".
Fishball Story: The economic reality of Gen Y hawkers
The stall has moved Douglas Ng (23) loved fishballs, especially the ones that his grandma makes. But the problem was that grandma only makes them twice a year and he wanted so much to eat them more often! So, soon after NS, he started his own fishball stall after a short stint doing fusion Cze […]
I will come straight to the point on this one. I had a great dining experience at Ki Sho because of three things. 1. Chef Hiro is very likeable, speaks good English and has that rare ability to put everyone at ease during the dinner service. 2. The food here is excellent and all the […]