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!
Once in a while, you come across a restaurant that can be described as eccentric, and even slightly self serving. It's the type of restaurant that owes its existence to an owner who decides to open his own place because he can't find the food he wants to eat anywhere else!
Good Eats and Hidden Gems: Sin Ming Industrial Estate Food Trail
We continue our exploration into our industrial heartlands to uncover good food and hidden gems! In today's trail, we will uncover a coffeeshop where toast is still done over charcoal and where you can see poh piah skin being made by hand. We will also showcase a stall making blue pea mee hoon kway and a cafe that serves a mean lu rou fan! So hit the play button and let's go!
After coming back, I find myself craving for Teochew muay more than before! But where can you find a good Teochew porridge nowadays? I mean a really good place where you get quality fish and authentic ingredients like the aged chai poh (pickled radish) and Puning fermented soya beans that was featured in the series?
Most of the “roasted chicken” sold at our hawker centres are not actually roasted but deep fried or at least bathed in hot oil in order to produce that beautiful, bronzed skin color! I actually prefer roasted chicken to white chicken and if given a choice, I would choose it over white chicken anytime! […]
Time flies! Nov 8, 2006 was when I first published my story about Joo Chiat Prawn Mee while they were still at 15 Crane Road. At the time I had just picked up a 2nd hand Canon 500D and was starting to develop my own style of street food photography. There were only a handful of food blogs then and no Instagram or Facebook and the only way of finding out where the best prawn mee are was to look at forums or ask your friends!
I must admit that lor mee has always been on my B list of things to eat. It wasn’t a dish which my parents were particularly fond of, so I never got to eat much of it growing up. But lately I have been experiencing a lor mee renaissance. I re-discovered how delicious lor mee […]
It takes a bit of guts to base your steakhouse on just one particular cut of meat, especially when there is only 5kg of it available per cow. (cf Striploin 13.8kg). But the Flat Iron Steak in the UK pioneered the concept which turn out to be a FLAT out success!
Good Eats and Hidden Gems: Kampung Ubi Industrial Estate Food Trail
This is the 2nd in a series of food trails where we try to uncover good eats hidden in our industrial estates! These areas are often overlooked as places to go for food because we just assume that they cater only to the workers in the estate. But if you dare to go in and […]
How do you make your own fine dining restaurant stand out from the rest who are also serving the usual suspects of wagyu, caviar, lobster, foie gras and oysters? That must be the holy grail of every fine dining chef. Indeed, the quest for the next gustutory epiphany is the holy grail of every foodie, […]
White House Teochew Porridge: Ultimate Comfort food!
Teochew porridge is my ultimate comfort food and I am sure it is for many Singaporeans too! Just imagine sitting down a few salty, spicy, sweet dishes washed down with a bowl of piping hot porridge! It's the ultimate remedy for a rainy day!
Bethel Confectionery: Shatteringly Crisp Beh Teh Saw
This Beh Teh Saw is really a hidden gem! It was recommended to me by my culinary guru, Irene Yip last year. She insisted that I must try them and sent me home with a pack. A week later she called to ask me what I thought of them. It was only then that I remembered that they are still sitting on the kitchen shelf! So, I hurriedly opened tha pack, took a bite and realise how silly I was to have missed the opportunity to taste them when they were freshly baked!