Remember the old school Hainanese Coffee House? It’s a place where you can get western food, Hainanese pork chops, hor fun and a good cup of sock brewed coffee! They were operated by Hainanese chefs who wanted to give Singaporeans a cheaper alternative to European restaurants in the old days. In Hong Kong, they have […]
Picture this scenario: You have some important guests in town and you want to bring them somewhere to taste some local Chinese cuisine. Your first choice is your favourite zi char place, but you want somewhere a little more clean and comfortable. You could bring them to one of the many Chinese restaurants around, but […]
We are all very familiar with the basic dim sum items like har gao, siew mai and char siu bao, but how many of us really know what to look for in a good har gao or what makes one siew mai better than the next? We sat down with Hua Ting's Chef Lap Fai to discuss these questions!
I am on the hunt for good charsiu again. In the past, I have always focused mainly on the quality of the charsiu. But this time round, I am looking not just for good charsiu, but I am also focusing on the sauce and the rice.
The reason I am thinking about charsiu rice this way is because of unagi don. In the past year, I have written quite a bit about unagi don and to me charsiu rice is very similar to unagi don. Both are grilled meats on rice with a sweet sauce. The big difference, aside from the fact that one is a fish and the other, a pork, is the quality of the sauce that goes with it.
Hong Kong's iconic cafe chain, Tsui Wah has finally made its debut in Singapore! Located at Clarke Quay, this first Tsui Wah outlet in South East Asia is a collaboration between Jumbo Group Ltd and Tsui Wah Hong Kong and coincides with their 50th anniversary.
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.
Majestic Restaurant: Chef Yong’s new Flagship Restaurant
I just realized that this will be the third time I am writing about Chef Yong Bin Ngen! The first was my review of the now defunct The Majestic, back in 2007. The next story was about his new coffee crabs at Majestic Bay Seafood in 2013. At the time I thought he might […]
I have known about Chef Tonny since I have started writing this blog but somehow never got to eat at his restaurant till recently. Chef Tonny is one of those few Chinese chefs which are known by their names. When you eat at most Chinese restaurants, you probably won't know who is cooking your food. But at Tonny's, you can be assured that Chef Tonny is in the kitchen preparing your food!
As the name suggests, Firebake is all about food that is cooked with fire. But not just any puny little gas fire, we are talking about real fire, primitive caveman fire, made by burning wood! Argh! Argh! Argh! And we are not talking about a single wood fire oven like what you find at some pizza restaurants either.
WAKANUI Grill Dining: Tokyo Style Steakhouse, New Zealand Beef
When I first heard about the Wakanui being a Japanese steakhouse, I immediately assumed that "Wakanui" was a Japanese name. It turns out that it isn't Japanese word at all! It is, in fact, Maori for "Canoe way" and it is a region in the South Island of New Zealand where the beef is produced.
I don't know about you, but if I were given a choice, I would always choose to dine at the counter. Not only do I get to eat, but I also get to be mesmerized when ingredients get magically transformed into tasty tidbits in hands of the chef. It's alimentary alchemy that gets even better when the pyrotechnics get thrown in.
My friend, Ken Loon is an obsessive compulsive foodie. I first got to know him in 2013 because we both were crazy about prawns at the time. I was on a mission to catalog all the prawns available locally and was doing crazy things like taking close up shots of their private parts. I guess you can say that I was a purveyor of prawnography at the time! The reason? Sometimes you can only accurately identify a particular prawn species by their reproductive organs!