Yishun Park Hawker Centre Food Trail: Pokka No Sugar Tea Pairing
After a shaky and at times controversial start, the dust seems to have settled for the next generation of social enterprise run hawker centres. Today we feature four next generation hawkers who have spent the last three years sweating it out at Yishun Park Hawker Centre. All of them have managed to find their mojo, […]
Goong Ob Woon Sen, (prawns baked with vermicelli) is one of my favourite Thai dishes. It can be found in the menu of most Thai restaurants here. However, in Bangkok, there are restaurants like the very popular Somsak Pu Ob that actually specialises in the dish.
If you are looking for a silver lining in this whole Covid 19 situation, then this is one of them. We would never have the chance to eat this old school grandma bak chang if not for the fact that the virus has forced some individuals to make abrupt career switches! Such is the case […]
Attended the media preview of Luke’s Lobster which will be serving their famous lobster rolls this Wed 23 Sep at the entrance of Isetan at Shaw Centre. I am sure some of you here would have lined up for their lobster rolls in Tokyo and NY before.
The secret to an amazing Zi Char meal is "Wok Hei" (breath of wok) and the key to finding that elusive "Wok Hei" is to find a good chef with a well seasoned wok! That might sound quite intuitive, but the reality is that it is difficult to find an established chef who still cooks all the dishes himself! Most of the time, the arduous task of wok cooking is designated to a lower ranked cook.
Restaurant Home: Big, Fluffy, Ugly Paus like those in Johor!
I had my most memorable Pau encounter years ago when my friend David brought our family to Wee Hoi kopitiam for the “grandma” pau. The paus were big, fluffy and rustic looking — something you would expect grandma to make. We arrived at the kopitiam at 12.30pm, sat at the table and waited. There was […]
Rediscover the foodie in you at Singapore Food Festival 2020
Nothing is going to get between Singaporeans and our food! This year, the Singapore Food Festival (SFF) will go virtual for the first time from 21 – 30 August. There will be no need to jostle with the crowds (ironically, this is something I kinda miss) or wait in the queue for your favourite dish […]
What makes Angeline's Soon Kueh so unique is the way she makes them. Instead of rolling out the skin first, molding it into the crescent form and steaming it, she actually steams the skin directly on a stretched piece of cloth and forms the Soon Kueh on the made to order steamer which she designed herself!
Here's a really shiok prawn mee that has managed to evade many a listicle. I think part of the reason is that they are located in a semi-secluded neighbourhood coffeeshop and so its popularity is largely confined to fans within a certain radius.
Mei Chin Fish Soup: Tai Seng Industrial Estate Gem!
Thanks to my Auto Rescue Kaki, I discovered another gem of a fish soup stall that managed to remain under the foodie radars because of its location in Tai Seng Industrial Estate. Click here for more Industrial Estate Gems This particular stall, which has been here for the last 23 years, serves classic Teochew style […]