Discovering stalls like Chef Chik is the Holy Grail of every gastronome. I mean, finding really good food is actually not difficult. Just go to a reputable restaurant and pay top dollar for it and you will most likely get a very good meal. But the real trick is to be able to find the […]
Our mid-week makan group continue to scour the island for good zi char places and we begin the new year with a very good meal at Hwa Seafood which is one of these zi char places that is located in an industrial estate. Our kakis are no strangers to Hwa Seafood. In fact, we had […]
It’s been a few years since I last wrote about Ah Liang and his then newly opened Chao Shan cuisine restaurant. Since then he has relocated to a bigger and brighter restaurant at Philip St, so we felt it was time to visit our Teochew Ah Hia again.
Lau Ah Tee Bak Kut Teh: Old School Bak Kut Teh and Steam Fish!
My interest in the history of hawker food started back in 2007 when I wrote about Ya Hua Bak Kut Teh. This blog was still in its infancy then but after almost a year of eating at all the famous hawker stalls, I began to realise just how unique our hawker food really is. I […]
Peng Restaurant Catering Services: Teochew food in the Teochew Heartlands
The food is quite good in general but as with most restaurants that make it to this blog, there are a few dishes which I felt really stood out. The first is the oyster omelette which is done in a style that is quite different. This is more like an orh nerng (oyster egg) rather than an orh luak (oyster omelette with crispy chewy fried potato starch). The omelette is done very well and they managed to get the eggs to a nice, fluffy texture over which they blanket with a mound of fresh oysters and tasty oyster infused sauce. It certainly is a healthier, less oily version!
The Famous Kitchen: Unique Teochew/Cantonese Fusion Seafood!
Famous Kitchen is run by a brother and sister team. Jeffrey had spent a number of years and China and tries to infuse his dishes with tastes that he has picked up in his travels across China. One of the dishes that he had come up with is the salted vegetable fish which is based on the Sze Chuan steamed chilli fish but with the chillies taken out to make it more palatable for the local palate. This dish would go very well with a nice big bowl of plain Teochew porridge!
For us foodies, finding hidden gems like Fragrant Garden is as exhilarating as someone pulling a jackpot or hitting a hole in one. It is what we live for. To find it, eat it and tell the world about it -- that must be the Gospel according to St Gastronomique.
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.
Zai Shun Curry Fish Head: How to get a head in 2014
I have written many times about Zai Shun, but it occurred to me one day that I have never actually written about their Curry Fish Head before! They are, after all, called Zai Shun Curry Fish Head right? In my opinion, Zai Shun is the 2nd best place in Singapore to go for super fresh […]
Zai Shun Curry Fish Head: 忘不了,忘不了! Empurau at last!
I have been waiting for the opportunity to taste the Empurau since I first blogged about Zai Shun last year. While I was enjoying his “Sultan” fish, the boss told me that there was an even more exquisite, more expensive, more tok kong, more legendary fish that comes from rivers of Malaysia — The Empurau […]
Chinese New Year is round the corner and so it is time to throw caution to the wind, bring out the best food and feast to your hearts content! In the old days when food is scarcer, that might have been much more significant, but for food crazy Singapore where food is available in abundance, […]