Ah Ter Teochew Fishball Noodle Bar: Forerunners of Hawker Cuisine!
Our hawker cuisine has been undergoing a period of maturity in the last decade or so. In the 70’s and 80’s we witnessed the progression of hawkers from pushcarts to hawker centres. Then in the 90’s and 2000s, some of the famous ones moved into the food courts and franchising began. In the last decade or so, we have seen how certain dishes like wanton mee have gone on to open their own specialty restaurants.
Dingtele: Shanghai Sheng Jian Bao and other dim sum!
There are a couple of dumplings which are very good at Dingtele. I Their shen jian bao were very good, though I would have liked the skin to be just a tad sweeter. Lewis tells me that they use fresh Indonesian pork and it's flavourful and soupy without any off-putting porky stench. You have to be careful when eating the bao because they literally burst when you bite into them. I had soup all over my hands and my pants!
Our featured hawker today is Dickson Fong, an ex- Tunglok chef who decided to sell prawn mee after spending a few years doing business in China. His modern approach to prawn mee has won him many fans since he opened his stall months ago.
Nam Sing Hokkien Mee: The History and Origins of Hokkien Mee!
In this year’s National Day Rally speech, our Prime Minister announced that our hawker culture being nominated for inscription into Unesco’s Representative List of the Intangible Cultural Heritage of Humanity. This, he says, will “help to safeguard and promote this unique culture for future generations”. Well, I am all for our hawker culture to be […]
My friends at Daddy's Kitchen are now serving their delicious peranakan dishes at the basement of Hong Leong Building right next to Lau Pa Sat! That's really good news for people working around the area who want to have a delicious bento box filled with dishes that still have that home-made quality about them!
Shanghai La Mian Xiao Long Bao: Heartland Xiao Long Bao!
Xiao long bao can rightly be considered next generation hawker food. By that, I don't mean that it is made by next generation millennials, but by the next generation of immigrants from the northern parts China.
Wong po lou meen, (lit yellow cloth, blanched noodles) is one those old school dishes that is so old that I don't remember eating it as a child! But then again, I didn't come from a family of adventurous gastronomes so that might not mean much.
Mr Avocado Exotic Juice: Avocado Shakes at Alexandra Village! Liquid Gold!
Updated 8 Aug 2018 How time flies! It’s been 11 years since I last wrote about Mr Avocado! I visited the stall recently and finally got to meet the man who started the whole avocado shake phenomena at Alexandra Village Food Centre. He told me that he was the first to start selling avocado shakes […]
We are all very familiar with the basic dim sum items like har gao, siew mai and char siu bao, but how many of us really know what to look for in a good har gao or what makes one siew mai better than the next? We sat down with Hua Ting's Chef Lap Fai to discuss these questions!
A good teh tarik is not easy to make. First you have to start with good ingredients — that goes without saying. You will never produce a good cup of teh tarik with lousy tea dust. But, that is only half of the equation. Even if you have the right blend of tea and condensed […]