Bedok Bak Chor Mee: Bak Chor Mee Soup in the City!
Bedok has its own style of Bak Chor Mee, just like Katong has its own style of Laksa. When you mention “Bedok Bak Chor Mee”, what immediately comes to mind is a bowl of noodle submerged in a robust soup thick with minced pork.
When Mr Lee Pi Duan arrived from Nan’an (Fujian Province) in 1928, he had no idea that one day his family will run a Prawn Noodle empire in Singapore. Ok, perhaps not an quite an empire, but the Lee family pretty much controls all the biggest prawn noodle restaurants in Singapore. I am quite sure […]
Ngor Hiang Ngor Hiang, or at least good, traditional, artisanal Ngor Hiang should be placed on the endangered red list. It is a dying art with a rather bad prognosis at the moment. Like Indian Rojak, Ngor Hiang’s demise is a result of the efficiency of the modern food processing plants making it much more […]
Five Spice Prawn Fritter: Why is Wu Xiang Called Wu Xiang?
One look at the photo and you would instinctively call this dish Ngoh Hiang, but have you ever wondered why it is called Ngoh Hiang (Five Flavours)? Well, there is a very simple answer to that. When our Hokkien forefathers brought this dish over from Fujian Province, there were only 5 different types of fritters […]
OK, the current score is Singapore 2, Penang 1. We are going to compare three more dishes in this post. The first one is the Char Siew and Sio Bak. When it comes to Char Siew, there is one undisputed champion of Char Siew and Sio Bak in Penang and that is the one at […]
Just a quick update on Lao Zhong Zhong’s new location. I was there last week. Maybe it is just psychological, but I felt that it wasn’t as awesome as when they were back in the old place. I think psychologically I am programmed to think that food served from an old coffeeshop tend to taste […]
With smart and bashful hunter It is increasingly hard to find people making their own Ngor Hiang nowadays. With the advent of the commercially available Ngor Hiang, most stallowners have opted to be Ngor Hiang Traders rather than Ngor Hiang Chefs. So when I find passionate hawkers who still endeavor to make their own Ngor […]
Freshly Made Chee Cheong Fun: The Secret Weapon for Finicky Kids!
Char Siew Chee Cheong Fun $2 each My five year old daughter is really picky about food and often would take an hour just to finish a meal (if she even finishes it!). But when she took her first bite of this Chee Cheong Fun, she couldn’t stop eating it and I had to go […]
Hup Kee Ngor Hiang Homemade Hokkien Style NH Maxwell Food Centre Part 7 of 8
With smart, SurprisePocket, jezzz and iwatch_ueat Nowadays I am getting real spoilt. After having tasted homemade Ngor Hiang, I refuse to waste any more of my precious calories on factory made ones. Hey Ngor Hiang is made of pork fat, liver, eggs, msg, salt and all the other good stuff which can, unfortunately, clog your […]
Lao Zhong Zhong Ngo Hiang – Classic Teochew Style Prawn Fritters – Jackson Centre Part 1 of 4
Discovering Lao Zhong Zhong is almost like opening your “O” level results slip and finding out your got straight A’s when you only got 3 A’s in your prelims!! Those of you who don’t like to hear me rave better stop reading because this is one place you MUST visit if you call yourself a […]
What is so special about this Ngo Hiang? That’s what I asked the man at the stall. “Nothing” He said. “What’s the most special item here?” I asked. “Pei Dan” (Century Egg), he answered. How can century egg be special? You just buy it cut it up and serve it. So why did the makankakis […]