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.
Blue rice is currently the in thing! It’s actually not a new thing but an old thing, but somehow it has recently become THE thing! Blue food really does capture the imagination doesn’t it? There are not many foods that we associate the colour blue with. One can think of blue cheese and blueberries perhaps, […]
I am sure most Singaporeans will be familiar with the Yaowarat district in Bangkok. It is popularly known as the Chinatown of Bangkok and it is where you go for Thai-Chinese food. I haven't really explored the food at Yaowarat much even when I was living in Bangkok in the early 2000's. The place is a traffic nightmare and I remembered it for its numerous shark's fins restaurants!
JB Ah Meng burst into our Zi Char scene in 2009 with their white pepper crabs going for $20 for 3 . I still remember reading about them in the forums and promptly made my way down to sample the food. They have made great strides since then and even gotten themselves listed in the […]
Leslie’s Kuih Bingka (Bika) Ambon Recipe: Everything you need to know
There are many recipes online and I have probably looked through all of them, including the ones in Indonesian. None of them have all the information you need in order to create a kuih that looks like the one in this photo. In this post, I will share with you everything that I have learnt through the numerous attempts at making this enigmatic cake.
The formula for success in hawkerpreneurship can be summarized thus: Good(taste + quality + price) = Success Bai Nian is a fine example of how this formula works. In just three short years, Andy Pang went from the timber business to running three busy yong tau foo stalls and an entire food court! How did […]
Folklore: Damian D’Silva’s Homage to Singapore Cuisine
Our kakis meets each Wednesday to try out new places and, in short, Folklore is the best meal we have had this year. It is rare to find a restaurant where the kakis are unanimous in their praise and where each and every dish was greeted with mouths filled with food and eyes twinkling with satisfaction.
It is hard to write about an eatery when expectations are so high. Firstly, Ka Soh has been around for a long time and is regarded by many as a Singaporean institution. Mention fish head beehoon and har cheong gai and its name would invariably turn up! And then, there is the fact that they are on the listed in the Michelin guide as a Bib Gourmand restaurant! With these two accolades, you won't be blamed for expecting the food to be stellar.
Superbowl Jurong is one of those places like Big Splash which anyone living in the 70’s must have been before but probably haven’t been back in the last 30 years! Unless you are living or working around the area, I’d bet you have no reason to visit Superbowl Jurong. Well, now I am giving you […]
Antoinette: Infusing Hakka Flavours to French Food!
I have been a strong advocate for local cafes adopting more Singaporean flavours rather than serving the kind of stuff you can get in cafes all round the world. The way I see it, any tourist would want to experience something that is unique to our island, don't you think?
We have all come across eateries which we regard as “hidden gems” before. These are places that serve really good food but are not well known. There are a whole host of reasons why these gems remain undiscovered. It could be because of its location, poor marketing or simply that it is serving food that […]