Hawker centres have traditionally been the place where Singaporeans can find cheaper versions of restaurant food. In the 60's, it was the Hainanese who brought Western dishes like steaks, pork chops and chicken chops out from the expensive restaurants and into the heartlands. In the 90's the same thing happened with Italian pastas. The trend continues with the latest being a slew of gourmet hamburger stalls to hit the neighbourhood.
Good Eats and Hidden Gems: Alexandra Village Industrial Estate Food Trail
I am doing a series of food trails into the industrial estates to uncover good eats that might have escaped your foodie radar. I think there is a general idea that food centres located in industrial areas cater mainly for workers in the estate so most of us won't think about venturing into an industrial estate just to find food.
The Ranch by Astons: Aged USDA Prime Beef Steaks, competitively priced!
The Ranch offers high end steaks at competitive prices. The service might not be as flash as what you get at an American run steakhouse like CUT, but if you are just after a piece of aged USDA prime steak, this is the place you can get it at a competitive price.
Burgs by Project Warung: Gourmet Burger $4.50 with fries!
There are two young fellas in Golden Mile Food Centre who are showing us that a gourmet burger really doesn’t need to cost $15. In fact, for $4.50, you can get a flame grilled beef patty made from freshly minced, chilled Australian beef, caramelized onions, pickled chilli and melted cheese in a soft, artisanal hamburger bun with fries included! I don’t know about you, but that is what I call a happy meal!
KEK Zi Char Burgers: Introducing the Sotong BLurger!
Behold the "Sotong BLurger! -- Eat oredi sure blur like sotong!"
The Sotong BLurger is basically deep fried calamari rings bathed in a creamy salted egg sauce between two toasted buns!
But wait, I hear you say, sotong in a burger?! You siao (crazy) or what?
Burgers have come a long way since I first wrote about the ieat Superburger in 2006. My vision of what a perfect burger should look like a decade ago has evolved somewhat over the years. Ten years ago, what I wanted was a BIG burger with all the trimmings: the bigger the better. Now, I am more focussed on the basics, ie the quality of the beef patty and the bun that accompanies it.
Naked Finn is celebrating its first year anniversary at their new restaurant by organizing a farmer’s market where they are making available their range of specially sourced seafood and condiments to the public! This should be good news for foodies looking for excellent quality ingredients! Owner Ken Loon is one of the most meticulous […]
10 best places to eat in Malacca!: ieat’s First Malacca Food Trail
I had an amazing weekend eating my way through Malacca! It was my first food trail there and it will not be the last! Here is collection of all my facebook entries I did while on the food trail for your easy reference! 1. Aunty Koh Cendol The award for the Best Cendol in Malacca […]
Time flies! It’s been 6 years since I sat down with Astons in his then brand new stall at East Coast Road to craft my dream burger with a wonderful hand chopped burger pattie, bacon and onion frost which is above all, sold at a very affordable at $12.50. I wonder how many readers here […]
Luke’s Oyster Bar and Chophouse: Boston’s right here in Singapore!
One of my most memorable meals when I visited Boston last year was sitting at Neptune Oyster Bar with my friend to enjoy two dozen of freshly shucked oysters from waters across Northern USA. I must say that it was my moment of ostreal epiphany which forever changed the way I looked at oysters. I […]
Roadhouse: The 1 kg Terminator: Finish it and it’s on the House!
The Terminator! $48 to take up the challenge Look, its hard to be a foodie and a doctor at the same time. People often ask me how a doctor can be a foodie. As if insurance agents never go sky diving. I do struggle at times between the need to feed and preserving the wealth […]
This restaurant is closed De Burg Wagyu Burger $26.95 You know, we all lament the fact many of our favourite hawkers have difficulty finding someone to take over the wok when they retire. You know why? Because all the passionate people who would have done very well as hawkers in the past are now channeling […]