The Yong Tau Foo Story – its origins and evolution
When you think about Yong Tau Foo (YTF), what comes to mind is probably a smorgasboard of items stuffed with fish paste and served in soup or drenched in sweet sauce. Then there is Hakka YTF which is supposedly the original version which has minced meat stuffing instead of fish paste. But just how did […]
If you are Hakka, you would surely know about Plum Village restaurant. It is one of only a handful of specialty restaurants serving Hakka cuisine and certainly the oldest. Founded 52 years ago, by Mr Lai Fak Nian's father in partnership with a Hong Kong Hakka chef, it was originally located at Blk 94 Toa Payoh Lorong 4 before it moved to its present location in 1984.
Heng Kee Curry Mee: Why aren’t there more stalls selling this?
You can't talk about curry mee without referring to the two stalls at Hong Lim Food Centre. The one on the ground level is Heng Kee Curry Mee which started operations there in 1979. Before that the original hawker, Mr Tay Yong Heng was selling this curry noodles from a push cart along Synagogue Street since the 60's.
Heading down to the hawker centre with a group of friends to feast on Hokkien mee, chicken rice, char kway teow, satay, nasi lemak and roti prata. That is one of the things that we all take for granted until we have to live overseas for a while. That is when we come to realise that indeed, Singapore has its own very unique hawker cutlure!
Thanks to homeofcheese_sg, the last few months have been another exhilarating period of my lifelong gastronomic adventure as I embarked on my journey into the marvelous world of French cheeses! I have been a cheese lover ever since my first taste of “cheddar cheese”! In those days, “cheese” was just something yummy that came out […]
Those of you who have been reading this blog for a while will know that my all time favourite hawker dish is fried Hokkien Mee. It is, in fact, the subject of my very first blog post which I wrote, way back on August 2, 2006!
Makan House by Ollela: Excellent Bika Ambon and other kuehs!
I spent several months perfecting my Bika Ambon recipe back in 2017. It must be one of the most frustrating kuehs to get right. The key to the kueh lies in the way it is baked. You really can’t do it properly in an ordinary oven, not matter what some blogs say. In the end, […]
Fragrant Garden Teochew Cuisine opens in Pasir Ris!
Fragrant Gardens has been our go to place for Teochew food ever since I first ate there in 2014. Over the years, I have gotten to know the family very well and the owner/chef, Mr Koh has even appeared in a few videos to teach us how to cook classic Teochew dishes like Steam Pomfret, Salted Fish Minced Pork and Orh Nee!
Update 10 Mar 2021 Chef Philip has since left the establishment. Fancy a restaurant with the audacity to call itself “The REAL Peranakan!” Being such a close knit community, I am sure the other Peranakan restaurants must be rather riled at the impudence of the brand new upstart! What, you mean to say the rest […]
There is a Hole-In-The-Wall zi char located right next the Hole-In-The-Wall steak house I wrote about recently. I guess it comes as no surprise that if you have two eateries next to each other and one is a “Hole-In-The-Wall”, then the other must be occupying another hole in the same wall! What is surprising is that […]
Geylang Prawn Noodle: Next Generation Prawn Noodle
Here is another old school prawn mee to add to that list of prawn mee places that include Blanco Court Prawn Noodles, Beach Road Prawn Noodles, Jalan Sultan Prawn Noodles and Blanco Prawn Noodle House. Their style of prawn mee is the very familiar old school broth which is clear and light brown in color […]
The Covid 19 pandemic has seen quite a few casualties especially in the fine dining category. Thankfully, Restaurant Jag had managed to weather the storm. During the initial lockdown, the restaurant managed to stay afloat through home delivery of classic French home cooked meals like coq au vin and boeuf bourguignon. In phase 2, the seating capacity of the already small restaurant had to be reduced further.