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.
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 […]
Good Chance Popiah: Another Next Gen Zi Char Chef!
Good chance popiah has got a few things going for it. Aside from the fact that it is opened by a 3rd gen Singaporean chef who is super passionate about food, they also have a few items which are unique to their restaurant which is difficult to find elsewhere. There are also very few restaurants […]
You probably have heard of Ah Orh before. This seafood place has been around since the 50's and serves out classic Teochew dishes like steamed pomfret and cold crabs. There are two Ah Orh's around. One is situated at Bukit Merah and the other one is located at Blk 22 Sin Ming Road which is the one being featured today. The man behind the wok is 66 year old Mr Goh who started helping out at his father's (Ah Orh) restaurant when he was still a little boy of 4.
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 […]
Keng Eng Kee Seafood: The Almost Extinct Singapore Zi Char Chef
The future of the Singapore born Cze Char Chef is bleaker than that of an impotent Panda. No kidding. Those of you who frequent Cze Chars will know that almost all of our Cze Char chefs are from Malaysia. If Malaysia should one day restrict their citizens from coming to work in Singapore, our Cze […]
Hui Wei Chinese-Thai Cuisine: On the Cze Char Trail
Unlike some of our other hawker dishes, Cze Char is thriving in Singapore. The reason is simple. Whereas you pay only $3 for a plate of Char Kway Teow, you can end up paying $10-$15 eating at the Cze Char, making it economically attractive. In addition, a lot of families don’t cook at home nowadays. […]
Diamond Kitchen: Passionate Gen Y Cze Charpreneurs
With all this talk about the demise of our hawker culture, it is refreshing to meet some Gen Yers who are doing an excellent job with our local cuisine. Meet Josh and Deven, the dynamic duo who runs Diamond Kitchen. Well, there is also the chef who is responsible for the food. But I didn’t […]
Eastern House of Seafood: Good and Cheap Cze Char!
You know what makes Malaysian Cze Char different from Singapore Cze Char? You might find this question a little superfluous, but there is a reason why I ask. Most of the Cze Char dishes in Singapore are cooked by Malaysian Chefs, so you would think that it should taste very much the same. But everyone […]