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.
I have driven past this particular coffeeshop along Tanjong Katong on many occasions en route to the carpark and have always noticed that it was quite crowded. But it wasn't until my friend Johnny told me about their char siew that I made an effort to drop in to give it a try. Johnny specifically said that I needed to ask for the fattier charred cuts to truly experience their char siew!
Cafe de Hong Kong or should I say Zi Char de Hong Kong
Cafe de Hong Kong was discovered by one of our makan kakis (ijeff) back in 2009 at the height of the Hong Kong Cafe scene. Since then, it has been one of the regular places to eat for some of our kakis. They started off as a restaurant that served authentic Hong Kong food at […]
There is one memory of Cantonese Roast that has been ingrained in my mind and that was of Jia Le Roasted Meats when they were still at Suntec City Republic Food Court. It wasn’t just the glistening reds and stunning bits of char on the charsiew that mesmerized me but the variety of roasted critters […]
Lee Fun Nam Kee Soya Sauce Chicken: A tale of three Nam Kee’s
What makes Lee Fun Nam Kee different is that they specialize in Soya Sauce Chicken rather than white chicken, but not just any Soya Sauce chicken, theirs is the Hainanese version of Soya Sauce chicken made from 15 different herbs and with a braising sauce which can trace its lineage back to 1968.
Anxin Chicken Singapore is the Chicken Rice capital of the world. It is something we are all proud of. But whenever I introduce chicken rice to my Japanese friends, I always feel a little embarrassed because I know that even our best Chicken Rice is limited by the quality of chicken that is available. If […]
Tian Tian Chicken Rice: The Ultimate Chicken Rice using Corn Fed Anxin Chicken
Last week, Pastor Terry (Food Canon) and I went to Johor to look for chickens! But before you start jumping to conclusions, just let me assure you that the chickens we were after are of the feathered variety! My quest for the Ultimate Chicken Rice has brought me to Toh Thye San’s farm in Sungei […]
Tao Xiang Kitchen: Hong Kong Style Roast in the Coffeeshop
So which is better? Hong Kong Style Char Siew or Singapore Style Char Siew? What’s the difference? I hear you ask. Well, compare a chunk of Char Siew from Fatty Cheong with one from Crystal Jade and you will understand what the difference is. Our local Char Siew tends to be much sweeter than the […]
Hainan Chicken Rice Balls: Necessary Pilgrimage for any Chicken Rice Fan
Chicken Rice Ball 30 cents each I have blogged almost forty chicken rice stalls in Singapore and I must say that it is getting harder to find one that can stand out from among the rest. I must say that there are many good Chicken Rice Stalls in Singapore and no one can dispute that […]
Soy Sauce Chicken $32 each (2.5kg chicken) Think about it. If you told someone who hasn’t tasted chicken rice before that you’re going to bring him to eat a dish of boiled chicken, he’d probably tell you that he has to go see a man about a dog. I think in general, most people would […]
Seng Heng Chicken Rice: My Lunch with Dr Tan Cheng Bock
Roast Chicken (half) $12 You are probably wondering why I am writing about having lunch with Dr Tan Cheng Bock. Well the answer is very simple. Firstly, his wife, Cecilia Tan happens to be the Chairman of MHCAsia, the patron of our School Building Projects in Sandakan, Sabah. In fact, I travelled with her on […]
Tian Shui Chicken Rice: These feet are made for walkin’
Actually Singaporeans are pretty tame when it comes to food. I was asked about what type of food would be most interesting to feature on Andrew Zimmerman’s Bizarre foods when he came to Singapore and could only suggest things like Soup Tulang, Frog Porridge and chicken feet. It is nothing compared to the wierd and […]
