Food blogs started to really take off in the early 2000’s. In 1999, there were but 23 blogs in existence, by 2006, there were 50 million. In Singapore, there were just a handful of food blogs when I started ieatishootipost in 2006. Nowadays, we have already moved from blogs to other social media platforms with […]
It is good to see heritage brands like No Signboard Seafood moving with the times and boldly venturing into uncharted waters. Just months after opening their fourth outlet in Shanghai, their flagship restaurant at Esplanade just reopened after a 2 month renovation. The new premises now spots a cleaner, more modern look with an expansive […]
I first met Damian D'Silva in 2008 when he was serving steaks and chops out of a coffeeshop in Bedok! Back then, he was a tough talking, no nonsense, cowboy chef with an persona reminiscent of Marco Pierre White sans the hair. At the time, I had no idea of his mastery of Eurasian and Peranakan cuisine since he was just doing steaks and pasta.
I am sure everyone has significant milestones in our own gastronomic journey. One of mine was my “baptism of fire” into Indian cuisine at the age of 13! Growing up in a Chinese family who seldom eat spicy food, I was caught unawares when my new secondary one friend invited me to his home for […]
Lawry’s The Prime Rib: Classic Old School American Dining
Nothing spells out luxury more than a Prime Rib of Beef.... at least in the old days.
Growing up in the 70's, Western food was very much something reserved for the elite or for very special occasions. To be able to have a steak was a real treat but if you are really looking to impress, then a Prime Rib Roast carved at your table side from a trolley would be the pinnacle of fine dining!
This dish is quite similar to fried Hokkien mee, but instead of yellow noodles and beehoon, it uses a very unique chewy mee sua which is specially imported from Malaysia and instead of prawn broth, they use a broth made of blue swimmer crabs and lala. The texture of the mee sua is unlike the usual soft mee sua which appeals to toothless grannies. Instead, it's got a very unique chewy texture which is more like a beehoon, but more toothy like a pasta. The mee sua is first fried to infuse it with wok hei before being braised in the gravy to which extra lala is added for sweetness and topped with pork lard. It's the best thing I have tasted in a while! 4.5/5
Emmanuel Peranakan Cuisine: Homecooking away from home
What a lot of us need is to be able to eat a home cooked meal even when we are unable to cook at home.
When I was growing up, dinner was always rice with meat, veggies and soup. It is a nice balanced meal and should be the staple for most Chinese families. Unfortunately, with most people having to eat out, most end up eating a plate of char kway teow or a bowl of noodles instead. These are great one bowl dishes but not very nutritionally balanced.
Biei We’ve made several trips to Furano in the past, but somehow I have always missed visiting the famous Shirogane Blue Pond at Biei. This pond became an overnight sensation when it was adopted as the wallpaper for the release of Apple’s OS X Mountain Lion in 2012. That completely transformed this once obscure little […]
Most ski resorts have only have one peak season but Hoshino Resorts Tomamu is blessed with two! In the winter, it is surrounded by ski slopes with white powdery snow and is the ideal resort for families seeking a comfortable, laid back ski resort with good food and other activities for the kids like an […]
Tendon is one of those things that I love to eat. It ranks up there with Hokkien mee, pizzas and hamburgers as one dish wonders whose craving can be satisfied without having to spend too much! When it comes to tendon, my gold standard has always been Tenfusa in Tsukiji market (now in Toyosu). I […]
When I first wrote about New Ubin Seafood in 2011, they were still located amongst the automotive workshops in Sin Ming. The place was the unusual place to find a zi char but it suited New Ubin's founder, Pang Seng Meng, really well as it was the kind of ulu (remote) place that would remind you of Pulau Ubin itself!
Pin Ji Fishball Minced Meat Noodles: Handmade Her Giao (Fish Dumplings)
Fishball noodles are a dime a dozen. But ones with fish dumplings, or what is known in Teochew as “her giao” are much less common. Even rarer as ones with really good handmade her giao! What makes these dumplings so special is that the “her” ie fish is not in the filling but in the […]