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!
Chef Kang’s Kitchen: The Return of the Canton Wokman!
Congrats to Chef Kang for winning One Michelin Star for 2017! Fans of Chef Kang of the defunct Canton Wok will be ecstatic to know that our favourite Cantonese Chef is back and this time he means business! After a short hiatus, Chef Kang has opened a little boutique restaurant which seats only 40 pax and […]
I have never been to Pulau Ubin for seafood as a kid, so I can’t really tell you how good the seafood there really was. But I was told that there was a person by the name of “Ah Guang” who was quite well known for his seafood. That Ah Guang came back to the […]
The Famous Kitchen: Unique Teochew/Cantonese Fusion Seafood!
Famous Kitchen is run by a brother and sister team. Jeffrey had spent a number of years and China and tries to infuse his dishes with tastes that he has picked up in his travels across China. One of the dishes that he had come up with is the salted vegetable fish which is based on the Sze Chuan steamed chilli fish but with the chillies taken out to make it more palatable for the local palate. This dish would go very well with a nice big bowl of plain Teochew porridge!
It's one thing to know how to cook and another thing to be committed to the art of cooking. Some people might know all the steps needed to make a dish properly but would take short cuts for the sake of practicality. I am one of them.
Congrats to Shien Hanten for winning One Michelin Star 2016 I am a big fan of the Iron Chef series so when I heard that Iron Chef Chinese, Chen Kenichi was in town to open the Singapore branch of Shisen Hanten (四川饭店), I just had to head down to the Meritus Mandarin to see what […]
Growing up as a Teochew boy meant hot piping porridge on weekends when mom would fry up simple, salty dishes such as lup cheong (chinese sausage) omelette and heat up some canned favorites like luncheon meat, fried dace and stewed peanuts. When she had a bit more time to visit the market, she would buy […]
Majestic Bay Seafood: Will there be Kopi Crab Copy Cats soon?
Will Kopi Crab be the next big thing in the Singapore seafood scene? Every now and then, a chef from somewhere will come up with a new crab dish which takes Singapore by storm. In the fifties, it was Mdm Cher with her Chilli Crabs, in the sixties, Long Beach with Black Pepper Crabs, and […]
Spring Court Restaurant: The Oldest Chinese Restaurant in Singapore
Did you know that Spring Court Restaurant is the oldest Chinese restaurant in Singapore? I admit that I never knew it until I visited Spring Court recently. Perhaps those Gen Xers and Baby Boomers might recognize it by its old name, “Wing Chun Yuen” which was THE place for Chinese Weddings back in the days […]
If you are a child of the 60’s and 70’s, lunch at the Red Star restaurant will transport you back to the days when the only stress was whether you get to be chosen for the soccer team during recess time. Red Star is the kind of restaurant that some people would love while others […]
Pavillion Restaurant: Chinese Food, Fine Dining Style
Text by Holydrummer, Photos by ieat Nestled within the Tanjong Pagar enclave is a chi-chi Chinese restaurant resplendent with contemporary chinoiserie decor. Helmed by Executive Head Chef Kelvin Sim, who seeks to transform traditional Chinese cuisine by channelling his culinary creativity into crafting exquisite & elegant modern masterpieces, Pavillion Restaurant offers to redefine the art […]
Har Kou My apologies to all wine connoisseurs. I know that you all love your fermented grape juice and I am sure that it can be paired with Dim Sum, but being a traditionalist, (I am a fair weather traditionalist – you will probably read another post where I extol the marvels of modern cuisine) […]
