The Ranch by Astons: Aged USDA Prime Beef Steaks, competitively priced!
The Ranch offers high end steaks at competitive prices. The service might not be as flash as what you get at an American run steakhouse like CUT, but if you are just after a piece of aged USDA prime steak, this is the place you can get it at a competitive price.
Ever thought of making a road trip to Kluang? No? Me neither. But I was invited by a friend of mine to do a trip over the long weekend and it actually turned out to be a very interesting and foodful trip! The town is just big enough to have a variety of good eats that would fill your itinerary for two to three days and a few activities to digest the meal in between.
Mui Kee Congee: Iconic Hong Kong Hawker Comes to Town!
Mui Kee Congee is one of those popular eateries which are often on “To Eat” list of anyone heading to Hong Kong for a holiday. So when Mui Kee did a pop-up event in Singapore last year, there was considerable interest. However, the quality of the food was inconsistent and understandably, the reviews were less […]
Da Shi Jia Big Prawn Noodle: The evolution of Singapore food
Singapore cuisine is undergoing puberty. In the last decade of so, it has quickly evolved from simple, austere hawker food to the stand alone restaurants with some even trying to elevate it to the level of fine dining!
China Street Hainanese Curry Rice: Food for the Soul!
There has been much talk about Singapore seeking an intangible heritage item for the Unesco list. I am not sure if Hainanese curry rice would be iconic enough to be THE intangible item but I think there is enough grounds for it to at least make it into the shortlist.
Unagiya Ichinoji: Miyagawa Honten’s First Unagi Restaurant in Singapore
If you recall, in my previous story of Singapore's love affair with the unagi, I talked about the impending shortage of unagi next year as fishermen reported a 80% decline in the catch rate for baby eels this season. The owners of Uya were just lamenting about the bad timing of the opening of their restaurant earlier this year. The last thing you would expect is for yet another new unagi restaurant to open in Singapore, right?
Healthier Whole Grain Options at our Hawker Centres
Are you still buying white bread or have you already switched to wholegrain? I am sure you have noticed that bread section of the supermarket shelves have been markedly transformed compared to a decade ago. Nowadays there are much more choices of wholegrain breads and I am sure more families are consuming wholegrain bread today […]
As the name suggests, Firebake is all about food that is cooked with fire. But not just any puny little gas fire, we are talking about real fire, primitive caveman fire, made by burning wood! Argh! Argh! Argh! And we are not talking about a single wood fire oven like what you find at some pizza restaurants either.
You probably know about kolo mee from Sarawak but have you heard of "kampua" mee (干盘面)? Kampua noodles are specialty of Sibu and is essentially the straight version of kolo mee. Like kolo mee, it is made without the addition of "kee" or alkali so the texture and the flavour of the noodles are quite different from our local mee kia.
Shanghai Renjia: Chemically Engineered Exploding Shen Jian Bao
If you define “favourite restaurant” as the place that you eat at most often, then Shanghai Renjia would be our family’s favourite restaurant. My kids have literally grown up eating there and we would be there at least once or twice a month. I first discovered them in 2007 while on reservist at Nee Soon […]
I have been blogging for twelve years now and I thought I had seen it all. In the early days, a lot of hawkers were highly suspicious whenever I try to interview them, but as blogging and social media marketing got more popular, many hawkers have become media savvy and it has been easier to […]
there are two different styles of satay in Singapore. One is the Malay style and the other the Chinese style. I love them both, although, I do feel that Hokkien mee goes better with the Hainanese style pork satay. The two styles differ not only in the ingredients used for the marinade, but also in how the satay is grilled.