Chef Kang’s Kitchen: The Return of the Canton Wokman!
Congrats to Chef Kang for winning One Michelin Star for 2017! 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 […]
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.
I am often asked which my favourite hawker dish is. This is a hard question to answer because like most people, I go through phases and crazes. But over the years I have been asked so many times that I have decided to give the standard answer as “Hokkien Mee”. Yes, I do love Hokkien […]
Today we pay tribute to the humble carrot cake. This is a dish which has its roots in Southern China where it started off as rice cakes. When it arrived in Singapore, the rice cake was fried with sweet black sauce which is a popular condiment in South East Asia. Then someone gave it a […]
I get very excited when I come across a bowl of hawker food that is done with passion. I get even more excited when it is done by Gen Y hawkers AND doing it better than a lot of the more established stalls out there. It is conventional wisdom that our new generation hawkers can’t […]