When I first wrote about New Ubin Seafood in 2011, they were still located amongst the automotive workshops in Sin Ming. The place was the unusual place to find a zi char but it suited New Ubin's founder, Pang Seng Meng, really well as it was the kind of ulu (remote) place that would remind you of Pulau Ubin itself!
Today we explore the anatomy of the Giant Grouper and see how this gigantic fish is appreciated, part by part. The whole gastronomic philosophy about this fish is quite different from fish that you eat everyday. From the fins to the skin to the lips and the testicles, each part of the fish is appreciated for its different texture and flavour!
If you are a crab lover, you would no doubt have heard about Ga Hock’s salt baked crabs. I have been wanting to eat at Ga Hock for the longest time, but never managed to get down to it till now. I had always imagined the salt baked crab is like salt baked chicken where […]
Ristorante Italiano Pietro: Yet another Ulu Italian Eatery!
Back in 2009 I wrote about Cacio e Pepe which was a story about an Italian restaurant in an “Ulu” (remote) location serving pretty decent Italian food. Cacio e Pepe has since moved to yet another ulu location on the other side of the island and from last I heard, they are still doing quite […]
This place is closed Its hard to imagine Singapore having farms, but we do have small pockets of land in our tiny island that has been set aside for agriculture. They don’t produce enough food to feed all of us, but its nice to know that there are places that we can go to that […]
This restaurant is closed Warm Salmon Mousse with Garlic Bread Have you ever stood at the foyer of HDB Hub in Toa Payoh and looked at their map of Singapore? It can be quite unsettling to see all the housing estates taking up much of our island and identifying all the places that you know […]