When I first wrote about Gen Shu (Uncle Kun) back in 2009, it really caused quite a stir amongst the internet foodies. Gen Shu had been a Hong Kong masterchef for many years with his last stint before retirement as the Executive chef of Mouth Restaurant. However, he soon got bored staying at home and decided to come out of retirement to open his own hawker stall in Toa Payoh Lor 4.
Good Eats and Hidden Gems: Sin Ming Industrial Estate Food Trail
We continue our exploration into our industrial heartlands to uncover good food and hidden gems! In today's trail, we will uncover a coffeeshop where toast is still done over charcoal and where you can see poh piah skin being made by hand. We will also showcase a stall making blue pea mee hoon kway and a cafe that serves a mean lu rou fan! So hit the play button and let's go!
Hong Kong's iconic cafe chain, Tsui Wah has finally made its debut in Singapore! Located at Clarke Quay, this first Tsui Wah outlet in South East Asia is a collaboration between Jumbo Group Ltd and Tsui Wah Hong Kong and coincides with their 50th anniversary.
Mui Kee Congee: Iconic Hong Kong Hawker Comes to Town!
Mui Kee Congee is one of those popular eateries which are often on “To Eat” list of anyone heading to Hong Kong for a holiday. So when Mui Kee did a pop-up event in Singapore last year, there was considerable interest. However, the quality of the food was inconsistent and understandably, the reviews were less […]
This restaurant has relocated. Address updated Superbowl Jurong is one of those places like Big Splash which anyone living in the 70’s must have been before but probably haven’t been back in the last 30 years! Unless you are living or working around the area, I’d bet you have no reason to visit Superbowl Jurong. […]
Hong Kong Style Kitchen (港式小炒): Cheap and Good Zi Char
Cheap and reasonably good zi char food. You can't really complain when the steamed grouper costs only $15 and the fish handpicked by the chef from the wet market every day. The food may not be the tastiest we have come across but it is good quality and you will be more than happy with the portion size and the price.
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 […]
This post is for everyone who has ever been to Tim Ho Wan but decided to go eat at the restaurant next door instead because of the unbelievably long queue. I know how it feels because I was one of them. After my friend waited for 40 minutes in the queue, we gave up and […]
Fragrant Pig Trotter Bee Hoon: Eating Pig’s Feet will Keep You Looking Young!
I always tend to associate pig trotters with the elderly. I think it is a cultural thing, but we Chinese always talk about grandma eating pig trotters. Nowadays, pig trotters are becoming fashionable again with celebrity chefs like Fergus Henderson advocating nose to tail eating. It wasn’t long before the scientists also got into the […]
Gen Shu Gourmet: Do you know the story of Sampan Porridge?
It is said that of the three different types of porridge that we commonly get in Singapore, the Cantonese Congee is the most (natural) gas consuming and laborious compared to the Teochew and the Hainanese version. In order to get the smooth consistency of a Cantonese Congee, the rice needs to be on a furious […]
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 […]
Report by Joao, Photos by Cactuskit If you attend multiple ieat makan sessions you may notice a few recurring faces. For some reason, this group of diners always seems to be quick enough to register for makan sessions before registration closes due to overwhelming oversubscription. How do they do it?! It’s as if they have […]