There was a time when prawn mee, wanton mee and mee pok tar could all be regarded as the same class of hawker food. Those were the days before Beach Road Prawn Mee decided to turn it into a premium hawker dish by offering jumbo sized prawns! Because of that enterprising move, Singaporeans are now […]
Our featured hawker today is Dickson Fong, an ex- Tunglok chef who decided to sell prawn mee after spending a few years doing business in China. His modern approach to prawn mee has won him many fans since he opened his stall months ago.
I generally eschew buffets. I find most of them to be pretty generic and nowadays I usually only have them when it is part of the hotel breakfast package. Oh, there was a time when I used to love buffets. But that was a long time ago when my appetite was much bigger and my palate, less discriminating. Buffets were a great idea then. You starve yourself for the whole day, then pay one price and try to eat more than your money’s worth of food. It used to be a profitable venture for me, but not anymore since I can’t eat as much and the prices of buffets have gone up significantly in the last decade.
Da Shi Jia Big Prawn Noodle: The evolution of Singapore food
Singapore cuisine is undergoing puberty. In the last decade of so, it has quickly evolved from simple, austere hawker food to the stand alone restaurants with some even trying to elevate it to the level of fine dining!
I have been a fan of Wah Kee since the earliest days of the blog. In those days, I was quite crazy and would identify all of Singapore's most famous prawn mee stalls and go blog about them. I was on a quest for the best and after the first round of tasting in 2007, I already felt that Wah Kee was the winner.
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 […]
Da Tou Xia Prawn Mee: If at first you don’t succeed…
There is a very peculiar quirk in our Singapore food culture which the Japanese would find very surprising. Whenever you order a hawker dish here in Singapore, the soup is always regarded as a freebie. So it is not unusual for us to expect a refill of the soup whenever we eat Bak Kut Teh. […]
Finding a stall like Geylang Laksa is like landing a 600kg Bluefin tuna. In order to grow to that size, the tuna had to be able to siam (escape) the millions of hooks in the ocean which has managed to ensnare 96% of its compatriots over the years. With a net as wide as the […]
545 Whampoa Prawn Noodles: Traditional 3rd Gen Prawn Noodles!
It is said that our little island is progressing so fast that a lot of people are having difficulty finding things to link them back to the past. That old classroom where you started Primary 1, the bus stop where you used to hop on to get to school or the shopping centre with that […]
Naked Finn is a bit of an anomaly. You can’t really call it Western or local cuisine. Perhaps it is best considered Singapore cuisine, which is a fusion of East, West and all the rest. If you really have to put a label on it, you can probably call it crustacean cuisine, because the food […]
Penang Prawn Noodle and Lor Mee: Not quite Penang, not quite Singapore
This Stall is Closed When I was in Penang recently, my wife got hooked on Green House prawn mee along Burma Road and we ended up eating there twice. The first time was an eye opening experience for her and the second time was AFTER we went round Penang tasting several prawn mee stalls on […]
Blanco Prawn Noodle House: Final Story of the Prawn Mee Dynasty
The ancient texts tell us: “Behold, how good and pleasant it is when brothers dwell in unity” Psalm 133:1. How true! As I pen this next story, I can’t help but contrast the success of the Blanco Court Prawn Mee empire with some of the other hawker stalls which are currently undergoing family squabbles over […]