I must have walked past Lee Do Restaurant countless of times whenever I visit the Automobile Megamart, but it had never occurred to me that this austere looking eatery is one of the last guardians of Fuzhou cuisine in Singapore! I was equally intrigued to learn that they were the ones responsible for making cold crabs the popular dish that it is today!
I first met Kenjiro "Hatch" Hashida back in 2013 when he had just opened Hashida Sushi at level two of the Mandarin Gallery. I was at once smitten by his vintage anago tsume (sauce) which has an unbroken lineage of over 135 years!
With its harsh winters, remote location and pristine waters, Hokkaido has gained quite a reputation as a treasure trove of fresh food and ingredients. If you are talking milk, simply add the "Hokkaido" tag in front of it and it becomes super-excellent milk. Same goes with uni, potatoes, corn, rice, wagyu and many other ingredients!
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.
Curate is Asia’s first Michelin Chef showcase restaurant. Every quarter, it hosts a culinary pop-up event called "Art of Curate" where showcase the signature dishes of specially selected Michelin-starred chefs.
have been wanting to visit Candlenut for the longest time, even before they won a Michelin Star in the inaugural Michelin Guide for Singapore. Word had it that Chef Malcolm was doing great things with Peranakan cuisine, using his knowledge of western fine dining to bring Peranakan cuisine into the 21st century while still preserving its essential character.
Dashi Master Marusaya is one of my favourite Japanese restaurants in Singapore. It’s one of the few places I know which uses only natural ingredients to cook their food. So their dashi doesn’t just come out of a pack. It is made the traditional way using Rishiri kombu (regarded as the best in Japan) and aged katsuobushi (of which they are the distributor) which they shave at their premises. That is why they dare to call themselves “Dashi Master”!
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.
Beni: French Cuisine, Japanese Style. One Michelin Star Restaurant
The Japanese have a knack for mastering foreign cuisine -- French, Spanish, Italian and even Sichuan cuisine as shown by Chef Kentaro who also won a Michelin star for Shisen Hanten. That is not to say that our local boys aren't up to it has well. We have to congratulate Chef Jason Tan of Corner House also earned himself a Michelin star for French cuisine. But what the Japanese have been able to do is to add that unmistakable Japanese touch to any dish which is instantly recognisable.
Discovering places like Chui Xiang Kitchen is really what this blog is all about. I really like these small eateries where the owner is also the chef. Chef owner restaurants are more common with cafes and Western eateries, but when it comes to Zi Char and local cuisine, you often find hired hands in the kitchen. Sometimes the owner doesn't even know how to cook! But when you find a small restaurant where the owner happens to be the chef, chances are that the food is going to be a little more special.
Sushi can be divided into five different categories. They are shiromi-dane (white meat), akami-dane (red meat), hikari-mono (shiny skin), ni-mono (braised) and hokano-mono which is all the other stuff like squid, crabs, uni and our topic for today, kai 貝 (shellfish).
Ozaki Wagyu is bred in a small farm and the beef is sold direct to restaurants. As such, Ozaki-san is not constrained to use a standardized feeding regime. Instead, he has his own special formula for maximizing beef flavour which includes seaweed and charcoal which he has developed through years of experimentation!