The secret to an amazing Zi Char meal is "Wok Hei" (breath of wok) and the key to finding that elusive "Wok Hei" is to find a good chef with a well seasoned wok! That might sound quite intuitive, but the reality is that it is difficult to find an established chef who still cooks all the dishes himself! Most of the time, the arduous task of wok cooking is designated to a lower ranked cook.
I have driven past Yu Cun Fish Head Curry countless of times on the way home but it has never occurred to me that I should have a meal there. The shop's fascade is inescapable. If you travel along Upper Paya Lebar road, often enough, there is no way you will miss it.
I recently discovered a young wok master in Toa Payoh! His name is Jeremy, he's Singaporean and he is 38 this year! As you know, Singaporean born zi char chefs are rarer than the Northern hairy nose wombat, so to be able to find one who can infuse serious wok hei into a plate of hor fun is quite a find!
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 […]
This version of white beehoon is quite different from the wet version we are all familiar with in a similar way that wet hokkien mee is different from the dry type. I liked the texture of the thin beehoon and how it had absorbed the flavour of the stock.
This week's recommendation came from Francis Andre who wrote in to alert me to this hidden gem in Sims Drive serving cheap and good food. After our makan session, our kakis also agreed this is certainly one of the better neighbourhood Zi Chars around!
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.
Time flies. The last time I wrote about Kok Sen restaurant was back in 2007 which was 8 years ago! At that time, I would never have imagined that I would still be blogging about food in 2015! Anyway, if you are one my readers who actually read the post on Kok Sen which was […]
Hau Chu Seafood (Chop Lian Hin): Old School Zi Char in Teban Gardens!
There is nothing more old school than a coffeeshop with a black signboard with carved chinese characters painted in gold. It’s so old school that it is slowly becoming fashionable again! Coffeeshops like Chop Lian Hin which still have the original black and gold signboard seem to have that kind of positive vibe which sends […]
Sum Kee does their sauces really well. I especially like their sliced fish with bittergourd and chilli black bean sauce. This is a sauce that you can easily make yourself at home and it will be quite tasty. However, the sauce here has just got that X factor, X being the secret ingredient that they have added which gives it that extra dimension which you will spend the rest of the meal trying to figure out.
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. […]
Ocean Fish Head Curry: One Part Money, One Part Goods (一分钱,一分货)
What is the price of a BMW? The answer is obvious right? You can’t really tell until you know the make, model and the year of registration. Everyone knows that. But when it comes to food, it seems that people throw simple logic out of the window. How much is this Curry Fish Head? “$40″. […]