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.
Ye Shang Hai Teochew Porridge: Taxi Driver’s Haunt
This Teochew Ah Hia is your typical “hao lian bah“. The saying goes that Teochews are “hao lian” (like to brag), Hokkiens are “dua bian” (big cons). If you don’t believe it, just pop by Ye Shang Hai and talk to the boss! But the good thing about being “hao lian” is that they make extra effort to make the food good so that they have something to be “hao lian” about.
Autumn is the season for yams and during this time, it is easy to source quality yams, you can tell they are quality yams when they are nice and powdery and perfect for making Orh Nee (Teochew Yam Paste). Making your own yam paste takes a lot of blending, steaming, and cooking. With the Tefal […]
Classic Singaporean style Teochew food! One taste and you know you are onto some really good stuff. This kind of Singaporean heartland restaurants are a real gem and are, in my opinion, the type of restaurants that should really be included in the Michelin Guide so that tourists can have a taste of solid Singaporean cuisine.
My friend Allan has made it his mission to track down retired hawkers and learn their tried and tested recipes. This particular braised duck recipe comes from an old Teochew man, Mr Teo who used to be the head chef of Hang Kang Teochew restaurant for over 20 years.
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!
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.
Fish Maw Soup Noodles $9 I have been an ardent supporter of Seng Kee Bak Chor Mee ever since they moved from Eunos to their own shophouse at Upper Changi Road. The owner, Mr Lee is your typical Teochew Ah Hia who would not comprise on freshness and quality of the produce he uses for […]
Walk into Song Fa Bak Kut Teh during a busy lunch time and what do you see? People. Lots of people. Lots of people holding pork bones gingerly with a pincer grip teasing the meat off the bones while trying not to get too much soup on their fingers. Look closely. What do you really […]
Old Tiong Bahru Bak Kut Teh: Quintessentially Teochew!
Singaporeans do prefer the local pepper and garlic version of Bak Kut Teh! Our recent facebook poll showed that 60% of Singaporeans prefer our local Teochew style Bak Kut Teh to the Herbal style which is more popular in Malaysia. I guess that explains why so many of our Bak Kut Teh stalls have chosen […]
Liang Kee Teochew Restaurant: Teochew Chef behind the Wok!
Address updated: 27 Feb 2016 I always get excited about restaurants where the Chef also happens to be the owner of the restaurant. I get even more excited when I find out that the Chef happen to be a 2nd generation owner who has been wokking for the last 30 years. That usually means that […]