This version of white beehoon is quite different from the wet version we are all familiar with in a similar way that wet hokkien mee is different from the dry type. I liked the texture of the thin beehoon and how it had absorbed the flavour of the stock.
About four years ago, I picked up a book from the library that was simply titled "Steak". There are very few single words that have the power to command my immediate attention and this is one of them. The other is "Monnnnng!" which is what my Teochew name sounds like when it is uttered by my wife in an ascending tone. It usually signals an ominous change in the weather pattern which requires a drastic course correction.
Sinn Ji Chicken Rice: Young, Innovative Next Generation Hawkers
There has been much debate about how to preserve our hawker culture. One idea was to set up hawker "schools" where courses are offered on how to prepare certain dishes. On paper, this seems to be a good idea.
Leslie’s Char Siu Recipe: Finally perfected it after 9 years!
After 9 years of research, trials and failures, I have finally succeeded in making charsiu at home. This is, by far, the most frustrating and difficult dish to get right. I started experimenting in 2008 with a recipe from Fatty Cheong whose charsiu is still the gold standard for me. The tender, bouncy and juicy meat melts in your mouth and melodiously melds with the sweet crimson lacquer!
Soon Heng Hot and Cold Desserts: Hawkers we grow up with
I get a lot of different reactions whenever I pull out my DSLR camera. Some hawkers ask why I am taking photos. Others continue to work as if I wasn't there. But when Mrs Yang saw my camera, she quickly struck up her kawaii pose!
I remember the very first time I had a slice of Japanese wagyu. It was one of those gastronomic moments that probed deep into the inner recesses of my soul to invoke that sense of childlike wonder. How can a slice of beef, or any meat for that matter, be so sublime, so ethereal, so..... shiok?
Helmed by local born, Chef Martin Foo, the restaurant menu is a culmination of his many years of experience at Lei Gardens and Tung Lok group and his penchant for creativity and esoteric ingredients. What's more, Chef Martin keeps a spreadsheet on his customer's preferences so that he remembers what type of fish you like and how it is prepared!
I must have walked past Lee Do Restaurant countless of times whenever I visit the Automobile Megamart, but it had never occurred to me that this austere looking eatery is one of the last guardians of Fuzhou cuisine in Singapore! I was equally intrigued to learn that they were the ones responsible for making cold crabs the popular dish that it is today!
I remember my first encounter with the BBQ Stingray. It was in a little coffee-shop in Teban Gardens in 1987. Before that, I don’t think I have ever eaten stingray. In fact, I don’t think I have ever eaten stingray in any other form since. Stingray, it seems has been created only for this one particular dish, just like no one really eats kohada in any other way other than as a sushi topping.
Liang Zhao Ji has been around since the 1960's and started off as a roadside stall outside of the Hoover theatre in Balestier. The stall moved to its current location at the Whampoa Drive Food Centre in 1978 as part of the government's initiative to clear the hawkers off the streets.
I first met Kenjiro "Hatch" Hashida back in 2013 when he had just opened Hashida Sushi at level two of the Mandarin Gallery. I was at once smitten by his vintage anago tsume (sauce) which has an unbroken lineage of over 135 years!
The Original Katong Laksa: It really is the Original!
We are living in the days of fake news, fake food, fake brands and fake accolades. I don't know about you, but it really irks me when new restaurants pop up claiming to trace their lineage back to the 60s or to be the original one from Tiong Bahru or Toa Payoh or Queenstown. But if you try to dig a little deeper, you hit bottom pretty soon, because the claims turn out to be as shallow as the soup in a fine dining establishment.