We have all come across eateries which we regard as “hidden gems” before. These are places that serve really good food but are not well known. There are a whole host of reasons why these gems remain undiscovered. It could be because of its location, poor marketing or simply that it is serving food that […]
Scissor Cut Curry Rice: The Origins of Scissor Cut Curry Rice!
Behold, the ugly, gooey, glorious mess that is Beach Road Scissor cut rice. Those of you who have been to the original branch at Jalan Besar will know what I am talking about. It really doesn't look appetizing to those who have yet to experience the epiphany of the eclectic mix of curry chicken, braised pork, stewed cabbage and chilli.
Tuan Yuan Bak Kut Teh: A Very Good Place for Bak Kut Teh!
There has been spate of bak kut teh restaurants opening up in recent years, no doubt buoyed by the success of Song Fa Bak Kut Teh, who showed us how a humble coolie’s dish can be brought into the 21st century by repackaging it so that it will appeal to a younger generation of Singaporeans. […]
If you like Yong Xiang's style of yong tau foo but hate to queue, then an alternative would be this stall situated in a coffeeshop which has managed to escape being transformed into a hipster cafe in Tiong Bahru.
I was on a treasure hunt one day after receiving a heads-up from The Silverchef about a certain char kway teow man in an old coffeeshop around the area. Unfortunately, he didn't give me an address nor did I remember who it was that told me about it at that time. I just remembered vaguely that someone had told me about an old school char kway teow man in a coffeeshop close to Sungei Road Laksa and The Beef House.
What is oden? The typical Singaporean response would be: “Oh, it’s Japanese yong tau foo!” In some ways it is true because a lot of the items in oden are made from fish paste and tofu and cooked in a soup. However, unlike yong tau foo, the tofu is not really 酿 (niang=stuffed) which is […]
Ang Mo Kio 107 Carrot Cake: Friendliest Hawker Award!
So what do you do when the boss just won't get off your back, the goldfish is starting to swim sideways and you just found out that your brand new smartphone has just gone missing? Well, it's time to look on the bright side of life, get something good to eat and let yourself be infected with a contagious smile.
From Hokkien mee to Hainan chicken rice; murtabak to mee siam; you won't find a Singaporean who doesn't reminisce about our local hawker food. When we entertain guests from overseas, these are the dishes which we want them to experience so that they understand who we are.
Hong Kong Mong Kok Tim Sum: Restaurant quality Dim Sum at hawker prices
Hong Kong Mong Kok Tim Sum has been around for a number of years and has built up quite a reputation for itself. I have tried their dim sum sometime ago but at that time I didn't feel compelled to write about them. But I managed to chance upon them again and this time I was quite surprised at just how good their dim sum is especially when you consider that they are all priced at $2.30 nett!
Burgs by Project Warung: Gourmet Burger $4.50 with fries!
There are two young fellas in Golden Mile Food Centre who are showing us that a gourmet burger really doesn’t need to cost $15. In fact, for $4.50, you can get a flame grilled beef patty made from freshly minced, chilled Australian beef, caramelized onions, pickled chilli and melted cheese in a soft, artisanal hamburger bun with fries included! I don’t know about you, but that is what I call a happy meal!
Why do people always say home-cooked is best? Well, for one thing it is getting more difficult to get a descent home-cooked meal nowadays. When you mention home-cooked, most of us will reminisce about the good old days when mum used to go to the market in the mornings to prepare the day's dishes and everyone would have dinner together. Nowadays it is not uncommon to hear of families who eat out by themselves everyday and for them, a good home-cooked meal has become a luxury.
Simon Road Oyster Omelette: Back at the same spot!
Today we pay tribute to the late Mr Lim Seng Hong who passed away during Chinese New Year this year. I first met him in 2009 at the corner coffeeshop along Simon Road and was at once mesmerized by his frying technique. His pan is tilted so that the oil drains to one side while the eggs crisp up on the elevated side. Once the starch is crispy, the oysters are added and the pan bursts into tongues of fire that lick the luscious bivalves with its smokey aroma!