I don’t know about you, but when it comes to steak, I can actually plot the steak “milestones” of my life. I had my first truly memorable steak was when I was 18 at the now defunct Cairnhill Steakhouse. I can still remember the aroma of sizzling beef wafting out of the restaurant when the […]
Wei Ji Braised Duck: Keeping a family legacy alive
There are many heartwarming stories rising from our hawker heartland. Selling food and providing transport is a lifeline for many in most societies. Visit any metropolis and you will find new immigrants either selling food or driving taxis in order to provide for their families when they are unable find work in their own trade or profession. This was certainly the case for Singapore in the early days when many of our forefathers became hawkers or rickshaw pullers in order to eke out a living.
Dynasty Ipoh Seafood: Fried Porridge Chef finally opens his own place!
It’s been a rocky road for Chef John, our fried porridge maestro. Barely a few months after he opened Royal J’s premium, it was shut down due to some disagreements with his business partner. I have been following John on his stall hopping trip since Dec 2015 when he first left Ipoh to set up shop at Macpherson, then he moved to bigger premises in Lavender before moving to the last location at Bishan. Now he has finally ventured out on his own, so hopefully he will stay put at his present location for some time.
For those of you who have yet to experience uni, the most important tip I can give you is this: Good uni tastes like heaven, bad uni, like week old swill. So, unless you are a gustatory masochist, make sure you get your first taste of uni at a reputable Japanese sushi bar. It's really not worth gagging over bad uni, no matter what price you pay for it!
Man Man Unagi Restaurant: Live Eels Grilled over Charcoal!
I never used to enjoy unagi (fresh water eels) until I came across one which was live-killed and freshly grilled over charcoal. It was that moment of epiphany when I suddenly realized what the fuss was all about!
Master Tang: Beef Brisket and Chicken Feet Heaven!
I love ngau lum! (Cantonese style stewed beef brisket) It is one of those things that I love but never to eat much of when I was a kid. (or even now!) It was such a treat whenever mum brings back ngau lum meen for lunch after doing her marketing!
Pura Brasa: Charcoal grilled Spanish Food for the Family!
How time flies! It's been over 2 years since I was running across the dehesa in Extramadura chasing the acorn fed Iberian pig, and over 6 years since I was introduced to the jamon Iberico de bellota at the now defunct Santi restaurant!
The California roll was created over five decades ago in Los Angeles by Chef Ichiro Mashita who substituted tuna with avocado during the tuna off-season. He thus started the American sushi revolution which soon gave rise to sushi rolls named after the other states. In Seattle, they made their rolls out of smoked salmon and called it, surprise surpise, the Seattle roll. The Philadelphia roll had cream cheese in it and in New Mexico the sushi roll gets spiced up with chillies!
This year, he came up with the Alfredo, which is a murtabak filled with rosemary roasted chicken which he cooks in the tandoor, portabello mushrooms, white sauce and mozzarella cheese. The flavours are closer to what you would find at an Italian restaurant than what I expected. I had thought it would taste really local, but they actually used fresh rosemary and made the white sauce themselves! 4.25/5
We might be worried about the disappearance of certain hawker dishes like char kway teow or satay beehoon, but not zi char. Zi char is alive and well and it is easy to understand why. Whereas Singaporeans would complain about a plate of char kway teow which costs $6, no one blinks an eye at a plate of fried vegetables with oyster sauce that costs $8 at the zi char. Zi char is good business, which is why there are a lot of zi char out there. The real challenge with zi char operators is how to come up with a few signature dishes which will help them stand out from the crowd.