The Coconut Club: Nasi Lemak, Cendol, Otah and other Coconut dishes!
You would be forgiven if you thought that The Coconut Club was some sort of beach bar serving piña coladas, but nooooo..., the reason it's called "The Coconut Club" is far more prosaic. They called it "The Coconut Club" simply because the owners were nuts over coconuts!
It wasn't so long ago that a photo of well marbled Wagyu beef would have caused ooohhhs and ahhhs and at least a few hundred LIKES on Facebook. In fact, when I started writing in 2006, we didn't even have Japanese Wagyu. In those days, Australian Wagyu was just making its debut in Singapore and it was already causing quite a stir amongst the local gastronomes.
Roxy theatre used to be the most happening place in the Eastern part of Singapore. Built in 1931, it provided entertainment to generations of Singaporeans before it was finally closed in 1978. Aside from the movies shown there, it was also famous for its hawker stalls
Legendary Bak Kut Teh: The future is bright for BKT!
In recent years there has been a spate of new Bak Kut Teh restaurants opening up. We can probably attribute this trend to the success of Song Fa Bak Kut Teh which managed to strike upon the right formula in translating the traditional dish for a new generation of Singaporeans.
Hoshino coffee is one of the few cafes which I frequent quite regularly. The dark wood decor and wait staff dressed in black and white has that touch old school quirkiness about it which I really like. My usual order is a portion of the pot baked curry rice followed by the vanilla souffle and a pot of tea.
It’s been a few years since I last wrote about Ah Liang and his then newly opened Chao Shan cuisine restaurant. Since then he has relocated to a bigger and brighter restaurant at Philip St, so we felt it was time to visit our Teochew Ah Hia again.
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.
Ye Shang Hai Teochew Porridge: Taxi Driver’s Haunt
This Teochew Ah Hia is your typical “hao lian bah“. The saying goes that Teochews are “hao lian” (like to brag), Hokkiens are “dua bian” (big cons). If you don’t believe it, just pop by Ye Shang Hai and talk to the boss! But the good thing about being “hao lian” is that they make extra effort to make the food good so that they have something to be “hao lian” about.
After the meepok is tossed in the sauce, it is topped with a generous amount of sliced pork, pork balls and minced pork. Then tender sliced Japanese style charshu which has been slow cooked for 5 hours is draped over the noodles and finally, in case you still haven't satisfied your need for pig, a generous amount of crispy pork lard is laid on top of the mountain of pork.
It is good to see our two young hawkerpreneurs, Kai and Randall doing so well at Roast Paradise one year on. When I initially posted their story on Facebook in Oct last year, they had just opened their stall and though the char siew was promising, I felt that it needed more fine tuning before I would recommend it on the blog.
This is one of the few stalls I know who still insists on using pork lard to fry the oyster omelette. Their typical plate of oyster omelette is 70% crispy and 30% gooey which is a very nice combination of textures. For those who have dentures, you can also request for them not to fry it too crispy, so that you can still gum the the gooey bits.