The Original Katong Laksa: It really is the Original!
We are living in the days of fake news, fake food, fake brands and fake accolades. I don't know about you, but it really irks me when new restaurants pop up claiming to trace their lineage back to the 60s or to be the original one from Tiong Bahru or Toa Payoh or Queenstown. But if you try to dig a little deeper, you hit bottom pretty soon, because the claims turn out to be as shallow as the soup in a fine dining establishment.
I have been a fan of Wah Kee since the earliest days of the blog. In those days, I was quite crazy and would identify all of Singapore's most famous prawn mee stalls and go blog about them. I was on a quest for the best and after the first round of tasting in 2007, I already felt that Wah Kee was the winner.
Have you ever been asked what would your last meal be? I have been asked this many times and I have also come across other people’s responses. I think that the given answer is not really what the questioner is after because most people would pick a dish of nostalgia; like the kueh that grandma used to make or the porridge that mum cooks on a rainy day.
Chef Kang’s Kitchen: The Return of the Canton Wokman!
Fans of Chef Kang of the defunct Canton Wok will be ecstatic to know that our favourite Cantonese Chef is back and this time he means business! After a short hiatus, Chef Kang has opened a little boutique restaurant which seats only 40 pax and doing what he does best — sparring with the wok! It […]
Food Glossary: Good Morning Nanyang Cafe Re-booted!
This place is closed I first met Byron way back in Nov 2006 when the blog was just three months old. He had come across the photos on my blog and wanted to engage me to take some photos of his food for him. That was when I discovered, what I would still consider to […]
This ban mian stall in Singapore has somehow avoided my radar for many years! I don’t remember anyone recommending them whenever I ask for Ban Mian recommendations. I only stumbled upon them one day when I spotted the long queue outside their stall at the Toa Payoh Lor 8 market. That is very surprising because […]
Finding a stall like Geylang Laksa is like landing a 600kg Bluefin tuna. In order to grow to that size, the tuna had to be able to siam (escape) the millions of hooks in the ocean which has managed to ensnare 96% of its compatriots over the years. With a net as wide as the […]
For us foodies, finding hidden gems like Fragrant Garden is as exhilarating as someone pulling a jackpot or hitting a hole in one. It is what we live for. To find it, eat it and tell the world about it -- that must be the Gospel according to St Gastronomique.
Braised duck has never been on my "shiokfood" list until now. Comfort food yes, but it had never hit that "Shiok" level for me. You know, the level when you are compelled to shovel the next spoonful of food into your mouth in order to continue experiencing that state of euphoria? Shiokfood is the kind of stuff that you can't help but keep eating until 1. The food runs out, 2 The money runs out, 3 Your wife runs out. Ok, I was just joking about no. 3. It's not a good reason to stop eating shiokfood.
You probably have heard of Ah Orh before. This seafood place has been around since the 50's and serves out classic Teochew dishes like steamed pomfret and cold crabs. There are two Ah Orh's around. One is situated at Bukit Merah and the other one is located at Blk 22 Sin Ming Road which is the one being featured today. The man behind the wok is 66 year old Mr Goh who started helping out at his father's (Ah Orh) restaurant when he was still a little boy of 4.
It's one thing to know how to cook and another thing to be committed to the art of cooking. Some people might know all the steps needed to make a dish properly but would take short cuts for the sake of practicality. I am one of them.