It is good to see heritage brands like No Signboard Seafood moving with the times and boldly venturing into uncharted waters. Just months after opening their fourth outlet in Shanghai, their flagship restaurant at Esplanade just reopened after a 2 month renovation. The new premises now spots a cleaner, more modern look with an expansive […]
When I first wrote about New Ubin Seafood in 2011, they were still located amongst the automotive workshops in Sin Ming. The place was the unusual place to find a zi char but it suited New Ubin's founder, Pang Seng Meng, really well as it was the kind of ulu (remote) place that would remind you of Pulau Ubin itself!
Picture this scenario: You have some important guests in town and you want to bring them somewhere to taste some local Chinese cuisine. Your first choice is your favourite zi char place, but you want somewhere a little more clean and comfortable. You could bring them to one of the many Chinese restaurants around, but […]
Eastern House of Seafood Delicacy: Lobster Hokkien Mee!
I first wrote about Eastern House of Seafood Delicacy in 2014 and since then we have been back there for our family meals quite a few times. The food has always been good and prices reasonable and we like that it is located at the bottom of a secluded block of flats in Chai Chee. They have just relocated and even though they are in the heart of Geylang, their new place still has that "ulu" (secluded) feel and best of all, there's free parking on the premises!
I am sure most foodies here would be familiar with Ban Leong Wah Hoe or at least you should know it as that zi char place at Casuarina road. This venerable seafood restaurant has been at the same spot since 1986 and still has that old school coffeeshop feel about it.
Original Chilli Crab Recipe: Happy 51st National Day!
What better way to celebrate our 51st National Day than to enjoy our de facto National Dish? But this is not just any other chilli crab recipe. This is a recipe I developed which is closer to the original chilli crab that Mdm Cher Yam Keng served back in the 1950's when she first introduced chilli crabs to the world. The modern version which has sambal and eggs was introduced later by Chef Hooi, one of the legendary "Four Heavenly Chefs".
We have a group of makan kakis who meet every week to eat. Our goal, (which really is the goal of every foodie) is to find the next taste sensation, the next restaurant of resonance, the next mesmerising makan, to add to our resume of epic eats. This task is not as easy as it seems.
Ponggol Seafood was founded by Mr Ting Chong Teng in 1969. At the time, he was working as a foreman at a sauce factory and driving taxi part time. One day he drove all the way to Ponggol point and saw a place for rent and decided to go into the restaurant business. With the knowledge gleaned from his experience working at the sauce factory, he managed to come up with different sauce recipes for his seafood dishes. In the beginning, it was quite difficult and one by one, his partners all exited the business. But Mr Ting persevered and the rest, as they say, is history!
Chef John is quite adventurous and is always game to try new things, so when you go there to have a Zi Char meal, you are bound to taste something that is just a little different from your usual Zi Char place, and I mean that in a good way!
Crab at Bay only started operations a few months ago but seafood lovers are already discovering the Crab Bee Hoon whose flavour is reminiscent of the Ming Kee of old! It is no wonder since the chefs from Ming Kee are now over at Crab at Bay who is owned by one of the ex-partners of Ming Kee.
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 […]
