Keef the Beef: A Hole in the Wall Place for Excellent Steaks!
You don't need fancy white tablecloths and a big hole in the pocket in order to experience a seriously good steak (at least not a BIG hole). In fact, some of the best steaks I ever had where at a friend's BBQ or even in my own home! All you need is to get your hands on a great piece of meat and know how to cook it properly!
A Teochew style Hokkien Prawn Mee? Prawn mee is traditionally a Hokkien dish. So, Chaoyang (Teochew) Prawn Mee might seem like a misnomer. But then again, we also have Teochew Meat Puff, which really is Fuchow Oyster Cakes made by Teochew man. In case you think we Teochews are the only ones usurping other dialect […]
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.
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 […]
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 […]
When I first wrote about Gen Shu (Uncle Kun) back in 2009, it really caused quite a stir amongst the internet foodies. Gen Shu had been a Hong Kong masterchef for many years with his last stint before retirement as the Executive chef of Mouth Restaurant. However, he soon got bored staying at home and decided to come out of retirement to open his own hawker stall in Toa Payoh Lor 4.
Chaoniu Beef Hotpot: A slice of Chaoshan cuisine in Singapore!
I first came across this beef hotpot when I visited my ancestral village in Chaoshan (Teochew) last year. It was so good that I remember thinking that someone should start a beef hotpot in Singapore! Well, someone must have read my thoughts and the restaurant was opened soon after I came home! You might be […]
When my friend first invited me for lunch at Soul Food, I really wasn't expecting much. The usual reason for visiting such social enterprises are to offer support for their cause rather than to specially go there for the food. That has so far been my experience.
Xinghua Delights: Authentic Putian food in Sembawang!
When I first wrote about Putien restaurant in 2006, there were but four restaurants in Singapore selling Heng Hwa cuisine. At the time, it was such a novelty to have prawns served in a bamboo case and to experience the unique texture of the extra fine Heng Hwa bee hoon. Since then Putien Restaurant has […]