I have been blogging for twelve years now and I thought I had seen it all. In the early days, a lot of hawkers were highly suspicious whenever I try to interview them, but as blogging and social media marketing got more popular, many hawkers have become media savvy and it has been easier to […]
there are two different styles of satay in Singapore. One is the Malay style and the other the Chinese style. I love them both, although, I do feel that Hokkien mee goes better with the Hainanese style pork satay. The two styles differ not only in the ingredients used for the marinade, but also in how the satay is grilled.
Mee rebus hasn't quite been on my foodie radar for quite a while now. The last time I wrote about mee rebus was way back in 2008! My childhood memory of mee rebus was one which my mum used to buy from a macik selling from her flat in Toa Payoh Lor 7. Mee rebus has always managed to conjure up nostalgia but seldom any intense craving, hence the long interlude.
I am sure most foodies here would be familiar with Ban Leong Wah Hoe or at least you should know it as that zi char place at Casuarina road. This venerable seafood restaurant has been at the same spot since 1986 and still has that old school coffeeshop feel about it.
The original owners of Song Kee Fishball noodles has resurrected their famous fish ball noodle shop and they now occupy the same Coffeeshop in Tembeling road, where another hawker legend, Hong Mao Wanton Mee, used to be!
Our makan new year got off to a great start with lunch at Whampoa Keng's new flagship restaurant at Killiney road. I wrote about them in 2011 at their place in Balestier. Since then, I have been a regular there and at their other branch at Rangoon road.
The hawker mindset is slowly but surely changing, and we have the internet to thank! Gone were the days when people had look for a master to teach them how to cook certain dishes. Millennial hawkers now learn to make charsiu via the internet! This was the case for our three hawker heroes today who based their charsiu on my charsiu recipe which I spent 9 years perfecting!
This famously popular briyani stall is one of the most reclusive as well. Most people refer to it as the briyani in the coffeeshop next to Golden Mile Food Centre. The stall doesn't have a signboard and most people don't even know that it is called "Koothurar" restaurant. If there is any stall in Singapore that doesn't need extra publicity, then this is it.
Soy sauce chicken was somewhat on the B list of famous hawker dishes until it shot to fame when Chef Chan won a Michelin Star for Hong Kong Soya Sauce chicken in 2016. Since then, I had wanted to write a recipe for soya sauce chicken. Unlike Hokkien mee or char kway teow which requires a big wok and a hot stove, a dish like soya sauce chicken can be easily done at home!
The restaurant is named after Mr. Kam Shui Fai who founded the world famous Yung Kee Roast Goose in 1942. The venerable restaurant hit the headlines in recent years when a family feud drove it to the brink of closure. It was during this time that third generation Mr Hardy Kam opened Kam's Roast Goose which earned a Michelin Star within a few months of its opening.
Japanese food used to be so exclusive. This was certainly the case when Shima opened its doors in 1980. At that time, it was the only Japanese restaurant in town, which is quite hard to believe, seeing today's vibrant Japanese food scene. But there was a time when the average Singaporean would balk at eating a slice of raw fish, not to mention paying a premium for food that doesn't even require any cooking! Those were the days when "chashoba" (green tea soba) could be mistaken for "cha siu bak" (roast pork)!