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 […]
Char Siew is not easy to define. When you see it, you know it. But if I were to try to describe it in terms of its attributes, it would not be so easy. It’s most basic description might be that of sweet strips of pork that is sliced crosswise and served. That is just […]
Keng Eng Kee Seafood: The Almost Extinct Singapore Zi Char Chef
The future of the Singapore born Cze Char Chef is bleaker than that of an impotent Panda. No kidding. Those of you who frequent Cze Chars will know that almost all of our Cze Char chefs are from Malaysia. If Malaysia should one day restrict their citizens from coming to work in Singapore, our Cze […]
Congrats to Shien Hanten for winning One Michelin Star 2016 I am a big fan of the Iron Chef series so when I heard that Iron Chef Chinese, Chen Kenichi was in town to open the Singapore branch of Shisen Hanten (四川饭店), I just had to head down to the Meritus Mandarin to see what […]
Kobe beef was one of the foods on my list of things to eat before I leave this mortal sphere. There has been a ban on the export of Kobe Beef for many years such that the only way to experience it is to actually travel to Kobe eat it or have a really good […]
There is a wide range of places where one can get a Sushi fix nowadays. On one end of the spectrum are those places which sell the idea of Sushi. The idea of Sushi being a piece of raw fish which just passes NEA food safety regulations placed on a nugget of rice of dubious […]
Sky on 57: Putting Singapore on the World Culinary Map
I recently met up with an American couple who are taking a year off eat their way across the globe. You might have met similar people before. Most tourists tend to only “pass through” Singapore, staying a couple of days before moving onto their final destination. This couple was serious about wanting to really experience […]
A Noodle Story: Is this what the nex gen Singapore Noodles looks like?
Is this the future of Singapore’s hawker food? A bowl of Wanton Mee that has elements of both Japanese Ramen and traditional Wanton Mee? Some might applaud it for being innovative, perhaps the next stage in the evolution of our heritage hawker food. Others might consider it a cheap and poor imitation of the Japanese […]
Majestic Bay Seafood: Will there be Kopi Crab Copy Cats soon?
Will Kopi Crab be the next big thing in the Singapore seafood scene? Every now and then, a chef from somewhere will come up with a new crab dish which takes Singapore by storm. In the fifties, it was Mdm Cher with her Chilli Crabs, in the sixties, Long Beach with Black Pepper Crabs, and […]
China Whampoa Handmade noodles: Wonderfully fresh noodles!
If you ask Ban Mian fans where they get their Ban Mian fix, they will undoubtedly start listing out the stalls with the fingers of one hand and I would bet that China Whampoa will be among the five stalls listed. This very popular stall in Whampoa market is famous for their dry version with […]
Walk into Song Fa Bak Kut Teh during a busy lunch time and what do you see? People. Lots of people. Lots of people holding pork bones gingerly with a pincer grip teasing the meat off the bones while trying not to get too much soup on their fingers. Look closely. What do you really […]