Her Giao, aka Teochew fish dumpling, is a traditional Teochew dish that very few Singaporeans are still making by hand. It is like a wanton for those unfamiliar with this dumpling except that the wrapper is made from fish paste. The fish skin wrapper gives the dumpling a very distinct bite and the tapioca flour […]
Chin Sin Huan: Tanjong Rhu Pau gets a next gen makeover
The top three pau shops in my books used to be Tiong Bahru Pau, Teck Kee Pau and Tanjung Rhu Pau. Unfortunately, Teck Kee Pau is not more and Tiong Bahru isn't as great as before. Tanjung Rhu Pau, is the only one left which I am still buying from regularly but overall, the quality of paus in Singapore has really been quite meh over the last decade or so. Sure, we are seeing quite few new brands coming into the market which advertise themselves as 手工包 (handmade pau), but so far, I haven't really found a bao which has come close to the kind of pau I enjoyed while growing up in the 70's.
I first fell in love with KL Hokkien mee when my cousin brought me to eat the dish in Petaling Jaya decades ago. What I like about it is the toothsome texture of the noodles paired with the umami black sauce and the crunch of the crispy pork lard. It really is a combination made […]
Ah Pui Satay: Ah Pui finally opens his own restaurant!
The good news is that Ah Pui has finally opened his own restaurant and you don't have to wait 6 months to get to try his satay! The not so good news is that if you rush down expecting to get blown away, then you might come away deflated. The satay still has that characteristic extra large piece of fat and Ah Pui is still behind the grill, but somehow, it seemed to have lost its mojo.
You probably heard about Roast Paradise, the upstart Cantonese Roast stall at Old Airport Road started by two young men that quit the nightclub scene to pursue a hawker’s life. They managed to quickly attracted long queues to their stall soon after their opening and within a year became well on their way to hawker stardom. […]
Paradise Teochew: Opening Specials at Ngee Ann City
Paradise Teochew has opened a new branch at Takashimaya S.C, Ngee Ann City and we went down to check out some of their opening specials. For lunch, they are offering 20 Dim Sum dishes $3.80++ and 10 classic Teochew dishes for dinner for $20++ until 25 July 2021 for Citi Card and Paradise Gourmet Rewards […]
Zazz Pizza: No bells, no whistles, just great pizza
Updated: 7 July 2021 Zazz had to move out of their previous location because the SLA was taking back the land for re-development. So after a two month hiatus, they managed to settle at their new place which is located at the intersection of Cross and South Bridge Road (Opp Hong Lim Complex). I am […]
In recent years, there seems to be an increased number of restaurant chefs who have decided to leave their restaurant jobs to become hawkerpreneurs. That is a very encouraging trend, especially if its a western trained chef who have decided to go back to his/her culinary roots. These new stalls invariably attract lots of attention on the […]
Enjoy Eating House: Singaporean Restaurant in Singapore
Imagine stepping into a "Singaporean" restaurant in a foreign country. You see plenty of items that reminds you home and the excitement builds up when you see dishes like ter kah beehoon, satay, cendol and white pepper crabs on the menu. That is the kind of feeling I got when I first stepped into Enjoy Eating House. I could almost imagine that I've just stepped into a restaurant in Harajuku or San Francisco!
Sin Ming Prata: 60 year old family run prata stall!
Roti prata is one of Singapore’s favourite food which you can find everywhere and with many of them opened 24 hours, you can also eat it anytime! However, you do have to sacrifice quality for convenience as many of these 24 hour shops use factory made dough and so the prata usually tastes very generic. […]
The Hainan Story Chapter One – 24/7 Singapore Cafe
By @FeiEats Growing up half-Hainanese, I always knew that my maternal dialect group is a minority amongst the Chinese community in Singapore. Hardly anyone is able to speak the dialect and in the older days, even the Hainanese hawkers would speak either Cantonese or Hakka. Only later did I learn from mom (who learnt from her parents) […]
I started this journey because I wanted to get a snapshot of the state of the Hainanese pork satay on our little island. There has been much written about satay as a whole but no one has actually zeroed in on Hainanese pork satay which I feel is very unique to Singapore and parts of Malaysia like Malacca where there is a sizeable Chinese population.