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Category: Food Directory

Simon Road Oyster Omelette: Back at the same spot!

Today we pay tribute to the late Mr Lim Seng Hong who passed away during Chinese New Year this year. I first met him in 2009 at the corner coffeeshop along Simon Road and was at once mesmerized by his frying technique. His pan is tilted so that the oil drains to one side while the eggs crisp up on the elevated side. Once the starch is crispy, the oysters are added and the pan bursts into tongues of fire that lick the luscious bivalves with its smokey aroma!

1 THE REALLY MUST TRY LIST, 3 Heritage Hawkers, 3 Next Gen Hawkers

Royal J’s Premium Taste: Fried Porridge and more

It's not everyday that you find an adventurous cook like chef John. Our mid week makan group has been on the zi char trail for the last two years and our experience has been that most zi char places will offer the usual, tried and tested selection of dishes like fish head curry, salted egg sotong, cereal prawns, sambal kangkong, etc. Not many are willing to take a risk by offering something a little out of the box.

8 Bishan, Eat, Zi Char

Peranakan Khek: Nonya Kueh for the Next Generation

It is good to know that there is a new generation of Singaporeans who are passionate about traditional cuisine and striving to bring it to the next level. Leading the charge is Chef Malcolm Lee who won a Michelin Star for Candlenut restaurant last year. But winning the Michelin Star was more than just a personal achievement, it also brought international recognition for peranakan cuisine.

Eat, Kuehs/Dumplings, Nonya Kueh

Aunty Oh Bama’s Homecooked Indian Curries on HCOOK App

Now you don't have to be envious of anyone who likes to brag about their own mother's cooking! With the HCOOK App, you can have access to hundreds of other people's mother's and grandmother's cooking!

1 THE REALLY MUST TRY LIST, Eat, Home Cooks

Nasi Lemak Specialist: Basmati Rice!

The idea of using basmati rice for nasi lemak is not new. Selera Rasa Nasi Lemak at Adam Road Food Centre had built its reputation upon it and even managed to win the patronage of the Sultan of Brunei! What is surprising is that aren't more nasi lemak stalls capitalising on Selera Rasa's idea after so many years.

8 Tampines, 9 Tampines Round Market, Eat

Neo BBQ Seafood: Origins of BBQ Stingray

My quest for the origins of Singapore hawker dishes has brought me to this BBQ seafood stall at Yuhua Village Food Centre where I met the lady who claimed to be one of the first hawkers to serve BBQ Stingray in Singapore!

3 Heritage Hawkers, 8 Jurong, 9 Yuhua Village Food Centre

Bakery Brera: The Evolution of HDB Bakeries

I still remember the bad old days in the 70's when there was only one type of bread. Those were the days before Gardenia introduced sliced white bread which was "so good you can eat it on its own". In those days, when mum told me to go buy bread, it meant running down to the kek ai (grocery store) to pick up a loaf of traditional kaya toast bread which the lady would slice on the spot.

1 THE MUST TRY LIST, Breads, Eat

Eat First! 食之為鮮 A Tale of Two Brothers

Once upon a time, there was a man who ran a very successful restaurant serving traditional Cantonese style food. This man, Mr Chai Kok Hoong, had two sons and he brought them up in the kitchen. He taught one son how to use the wok and the other how to steam the food. Each son was to specialise in his own area of the kitchen and wasn't allowed to encroach on the other's territory.

1 THE MUST TRY LIST, 3 Heritage Restaurants, Cantonese Cuisine

Charlie’s Peranakan Food is Back!

You really can’t keep a good cook out of the kitchen for too long! When I last wrote about Charlie’s Peranakan in 2009, he was already planning to retire citing that rentals was getting too high and he was getting tired. He went on to close Charlie’s Peranakan a few months after my story was published and disappeared from the Singapore food scene for a while.

1 THE MUST TRY LIST, 9 Golden Mile Food Centre, Eat

Yong He Bak Chor Seafood Noodles: Surf and Turf

Bak chor mee has always been an understated Singaporean dish. At least it was until last year when Hillstreet Tai Hwa Minced Pork noodle become one of the first street foods to be awarded a Michelin Star! Suddenly, this beloved Singaporean dish which had never quite been a poster-boy for Singapore food is thrown onto the world stage.

8 Bedok, Bak Chor Mee, Eat

Uncle Lee’s Eating House: Yummy sand skin chicken

I think the challenge for anyone entering the zi char business is to be able to come up with one or two signature dishes with the ability to capture people’s attention. You Huak managed to do it with their seafood white bee hoon, New Ubin with their beef fried rice and Royal J with their fried porridge. Just being competent in the usual compendium of zi char dishes will only get you so far.

8 Serangoon, Eat, Zi Char

Hong Kong Style Kitchen (港式小炒): Cheap and Good Zi Char

Cheap and reasonably good zi char food. You can't really complain when the steamed grouper costs only $15 and the fish handpicked by the chef from the wet market every day. The food may not be the tastiest we have come across but it is good quality and you will be more than happy with the portion size and the price.

8 Toa Payoh, Eat, Hong Kong Cuisine

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