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 […]
Did you know that there are not one, but two famous Hill Street char kway teow stalls? The more well known one is located at Bedok which has been taken over by the son of the original hawker. The other one, which doesn't get as much publicity, is located at Chinatown Complex Food Centre.
Food blogs started to really take off in the early 2000′s. In 1999, there were but 23 blogs in existence, by 2006, there were 50 million. In Singapore, there were just a handful of food blogs when I started ieatishootipost in 2006. Nowadays, we have already moved from blogs to other social media platforms with […]
I first met Damian D'Silva in 2008 when he was serving steaks and chops out of a coffeeshop in Bedok! Back then, he was a tough talking, no nonsense, cowboy chef with an persona reminiscent of Marco Pierre White sans the hair. At the time, I had no idea of his mastery of Eurasian and Peranakan cuisine since he was just doing steaks and pasta.
I am sure everyone has significant milestones in our own gastronomic journey. One of mine was my “baptism of fire” into Indian cuisine at the age of 13! Growing up in a Chinese family who seldom eat spicy food, I was caught unawares when my new secondary one friend invited me to his home for […]
This dish is quite similar to fried Hokkien mee, but instead of yellow noodles and beehoon, it uses a very unique chewy mee sua which is specially imported from Malaysia and instead of prawn broth, they use a broth made of blue swimmer crabs and lala. The texture of the mee sua is unlike the usual soft mee sua which appeals to toothless grannies. Instead, it's got a very unique chewy texture which is more like a beehoon, but more toothy like a pasta. The mee sua is first fried to infuse it with wok hei before being braised in the gravy to which extra lala is added for sweetness and topped with pork lard. It's the best thing I have tasted in a while! 4.5/5
When I first wrote about New Ubin Seafood in 2011, they were still located amongst the automotive workshops in Sin Ming. The place was the unusual place to find a zi char but it suited New Ubin's founder, Pang Seng Meng, really well as it was the kind of ulu (remote) place that would remind you of Pulau Ubin itself!
Roketto Izakaya: Wild Rocket is back, and more relaxed!
I have always enjoyed Izakaya style dining. After a long day at work, it's nice to unwind with a drink and some tasty side dishes. Everytime I eat at a Izakaya, I wonder why we can't have a Singapore version where we can order small dishes with local flavours. It would be a great place to bring overseas guests, don't you think?
If you have been following my blog for a while, you’d probably know that pizzas are one of those things that have a very special place in heart (or belly in this case). I love many different kinds of food, but when it comes to pizza, I not only enjoy eating it, I have actually […]
Singapore Next Generation Durian Culture: 99 Old Trees, Durian Story, Spike Empire, Bao Jiak
We are in the middle of a durian revolution spearheaded by next generation durianpreneurs that are redefining the durian culture in Singapore! When I started writing about durians in 2012, most durian sellers were known by "Ah" something. So, we met durian uncles like Ah Loon, Ah Seng and Ah Kok. In the last few years however, we are seeing a new wave of durianpreneurs who go by modern English names!
The stall was started by Mr Sim’s grandfather who sold bak chor mee from a push cart along the streets of Chai Chee years ago when it was still a real kampung. Mr Sim himself has already been helming the stall for 32 years!
