Din Tai Fung style pork chop and egg fried rice recipe
It’s hard to imagine that Din Tai Fung has been in Singapore for 15 years already and by now I think most of us are familiar with their pork chop on egg fried rice. It is a favourite, especially amongst the kids and I am sure there are many parents out there who want to […]
Have you ever eaten at someone’s house and found the food so delicious that you wished they would just open a restaurant so that you don’t always have to find an excuse to invite yourself over for dinner? Well, that is roughly how Empress Porridge came to be. Actually they started by making their porridge […]
What has been is what will be, and what has been done is what will be done, and there is nothing new under the sun. Is there a thing of which it is said, “See, this is new”? It has been already in the ages before us. Ecc 1:9-10 That is sometimes how I feel […]
I first met Chef Thomas Kok in 2011 when he was the head chef at Hokkaido Sushi which was named "Best Japanese Restaurant" under his watch. At that time, I was starting to write my "Sushi Files" and it was with his help that I managed to document the different seafood used in sushi!
I recently discovered a young wok master in Toa Payoh! His name is Jeremy, he's Singaporean and he is 38 this year! As you know, Singaporean born zi char chefs are rarer than the Northern hairy nose wombat, so to be able to find one who can infuse serious wok hei into a plate of hor fun is quite a find!
You've probably heard of craft beer, but have you heard of craft beef? Craft beef is the latest trend to hit the steak industry. Steak connoisseurs are no longer satisfied with commodity beef, ie beef from cattle raised in mega feedlots. Now we want to know where the steak comes from, how the cattle was raised, what it was fed and how the meat was aged after slaughter.
I first met Aston when he opened “Astons Specialties” along East Coast Road back in Aug 2006. At the time, he had just taken the bold step of moving from his western food stall in the corner coffeeshop into his own shop space. I would never have imagined that Astons Specialties would grow to become […]
Chef Kang Noodle House: Michelin Star Chef Wanton Mee
What can you expect when a Michelin star chef makes a humble dish like wanton mee? Well, you would expect that every component of the dish to be meticulously sourced and prepared. The noodles, for instance, are specially imported from Hong Kong. They are full egg noodles with very little “kee” smell and when cooked […]
Fook Kin Roasted Meat: Hipster Hawkers Cantonese Roasts
The last decade has been an interesting time for the evolution of Singapore cuisine. Our hawker food is gradually moving out of the hawker centres into their own standalone eateries and our next generation of Singaporean hawkers are doing it in style!
If you are a fan of Dian Xiao Er’s herbal roast duck, then you should be happy to know about this little hawker stall in Golden Mile food centre which serves a similar herbal roast duck! If you have never tried herbal roast duck before, then now you can have a small portion served with […]
This recipe is something I came up with after several trials using recipes from various chefs* as well as the internet. It isn't difficult to do and will take you about half an hour. The only challenge is in getting your hands on a cendol press which I finally found
You can always judge a Teochew restaurant by the quality of its pomfret. If it is anything less than super fresh, you will be able to pick up its fishy odour since it is always served either steamed or in a simple clear soup! That is why passionate restaurateurs like Jimmy Koh, 67, make the effort to buy their fish direct from Senoko every day!