Restaurant Home: Big, Fluffy, Ugly Paos like those in Johor!
Updated 20 Feb 2021 We are glad to report that Sandra is continuing the legacy of her late husband after his unexpected passing late last year. Restaurant Home is now a dedicated Bao shop and you can walk in during their opening hours to pick up your fluffy, ugly baos! Their Baos are now nicely […]
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 […]
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
