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 […]
Redhill Lor Duck Rice and Noodles: Oh Yes, I found my Braised Duck!
I have never been crazy about Braised Duck. There, I have said it again! When I searched my blog archives I was amazed that I have already written about my ambivalence towards Braised Duck twice, both in my post on Lian Kee as well as Cheok Kee braised duck! Gosh, I only just realised that […]
Centre Satay Bee Hoon: What’s so difficult about making Satay Bee Hoon?
I guess you might be wondering what is so difficult about making Satay Bee Hoon that there are so few hawkers willing to do it? Well, for one, the sauce is not easy to make. To make a good Satay sauce, you need to roast the peanuts with the skin on, then remove the skin […]
Chao Shan Cuisine: As Teochew as the Teochew Ah Bah that runs it!
Liver Rolls and Pork Aspic $28 The best type of Teochew food are the ones that are cooked by a Hao Lian Teochew Ah Bah (Teochew man proud of his craft). Even better if the Teochew Ah Bah has been cooking Teochew food for the last 30 years! Even more better if the said Ah […]
Ok, maybe you might wonder if Fish Head Curry is indeed a Singaporean invention. It is said that Fish Head Curry is not found in India and that it was resulted as a fusion between the Chinese love for Fish Head and an Indian Curry King's incredible Fish Curry. The Malaysians of course will dispute that and claim that it is yet another dish that they invented that Singapore had stolen.
Choon Seng Teochew Porridge: $80 steamed fish in a Coffeeshop!
Stewed Cabbage – Typical Teochew Muay dish Sometimes when I look at scenes from Tsukiji Market and catch a glimpse of a huge Tuna, I wonder to myself, “How did this Tuna, which must be at least 20 years old, manage to escape being caught all these time?” I felt exactly the same way with […]