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 […]
Coffeeshops like Heap Seng Leong might be a distant memory for some and stuff of legend for others. Most Singaporeans would have probably heard of the uncle in pajama pants making kopi. Some might not even know what a pair of pajama pants look like. For Baby Boomers and Gen Xers, they bring back fond […]
There are few places that I blog about twice and even fewer that I give a 4.75/5 rating. These are places where I go back again and again because I simply find the food so addictive that I think about eating it at work, at church, on the bowl, in the bath, when I get […]
It is good to know that Hillstreet Char Kway Teow will still be around for another generation. Perhaps it is not quite The End of Char Kway Teow just yet. That is if Mr Ng Yeow Kiat doesn’t give up whacking the wok. Right now, Mr Ng Jr takes turns to punish the wok with […]
There is a wide range of places where one can get a Sushi fix nowadays. On one end of the spectrum are those places which sell the idea of Sushi. The idea of Sushi being a piece of raw fish which just passes NEA food safety regulations placed on a nugget of rice of dubious […]