Antoinette: Infusing Hakka Flavours to French Food!
I have been a strong advocate for local cafes adopting more Singaporean flavours rather than serving the kind of stuff you can get in cafes all round the world. The way I see it, any tourist would want to experience something that is unique to our island, don't you think?
Hoshino coffee is one of the few cafes which I frequent quite regularly. The dark wood decor and wait staff dressed in black and white has that touch old school quirkiness about it which I really like. My usual order is a portion of the pot baked curry rice followed by the vanilla souffle and a pot of tea.
HarriAnns Nonya Table: Third Gen Handmade Nonya Kueh!
With so many kopi places now going retro and offering old school biscuits and cakes, it was only a matter of time before someone starts offering traditional Nonya/Malay kuehs as another option to satisfy your need for a sweet delight in between meals.
I put the word out on our facebook page and got a long list of popular cafes from which I specially selected 5 which are owned and operated by young Singaporeans which served a great cup of coffee plus good food. I specially chose the homegrown ones because I wanted to encourage them to develop a cafe culture that is unique to our little island. Granted that inspiration would come initially from great coffee cities like Melbourne and Rome, but over time we should see a coffee culture that can be easily recognized as Singaporean.
Dong Po Colonial Cafe: Traditional Cakes to go with Kopi!
Singapore’s very own coffee culture has come a long way since Ya Kun started the ball rolling by ushering in the concept of Kopi Cafes in the 90’s. Before that, Singaporeans were only able to enjoy Kopi and Kaya Toast at individual kopitiams. So if you wanted Ya Kun’s kopi you had to head to […]
Violet Oon’s Kitchen: Just what is this Kueh Pie Tee?
When was the last time you spared a thought about this little oddity called Kueh Pie Tee? I say oddity because, well, its pretty hard to describe it. If hawker food were divided into various categories, this would end up in the “Miscellaneous” column. If it were a Western Cookbook, it would be classified under […]
Freshly Baked by Le Bijoux: Freshly Baked Bread and Smoked Beef Brisket!
“Give us this day our daily bread.” I used to recite this as a school boy at St Andrew’s School almost every morning. It didn’t make much sense to me back then, because we ate mostly rice. Bread in the 70’s meant those soft white traditional loaves which they used to hand slice in front […]
Arbite: Sometimes I just feel like a nice Big Breakfast!
I woke up one morning and had this massive craving for a nice big English Breakfast. You know, eggs, bacon, sausages, toast with butter and jam and a nice pot of tea. It’s the kind of breakfast that you eat when you are on holidays at a resort in Thailand or Australia where breakfast is […]
Prince Coffee House: Careful, that plate might be older than you!
Coffee Houses were all the rage back in the 70’s. Those were the days when “Western” food simply meant steak with baked beans and potato chips. The good old Coffee House is a term that you seldom hear of nowadays. I think for many Singaporeans of my generation, the term “Coffee House” would conjure up […]
Roadhouse: The 1 kg Terminator: Finish it and it’s on the House!
The Terminator! $48 to take up the challenge Look, its hard to be a foodie and a doctor at the same time. People often ask me how a doctor can be a foodie. As if insurance agents never go sky diving. I do struggle at times between the need to feed and preserving the wealth […]
Macaroon Snowman Can’t believe how time flies. I first wrote about Gobi Dessert back in 2007, since then, they have opened a store at Central where they were for 3 years and now they are back in the Katong area in a shophouse in Joo Chiat! I have been looking at Gobi Desserts again because […]
Reviewed by Damien The Chocolate Travona Cakes ($28.80/500gm and $56.80/1kg) First established in the far eastern enclave of Changi Village, the proprietors of Chef Icon heeded the calls of their regulars to centralize their operations and moved closer to the CBD. I’m extremely glad they did. Now nestled in a quaint conservation shophouse along Kampong […]
