The durian scene is very different from when I was a kid. Durians used to be just durians. We never used to have special names attached to them. Then around the late 2000's, D24 appeared on the scene which started the age of the durian cultivars. The D24 Sultan dominated the scene for a few years before the throne was usurped by the Musang King who currently reigns supreme!
You've probably heard of craft beer, but have you heard of craft beef? Craft beef is the latest trend to hit the steak industry. Steak connoisseurs are no longer satisfied with commodity beef, ie beef from cattle raised in mega feedlots. Now we want to know where the steak comes from, how the cattle was raised, what it was fed and how the meat was aged after slaughter.
The Ranch by Astons: Aged USDA Prime Beef Steaks, competitively priced!
The Ranch offers high end steaks at competitive prices. The service might not be as flash as what you get at an American run steakhouse like CUT, but if you are just after a piece of aged USDA prime steak, this is the place you can get it at a competitive price.
About four years ago, I picked up a book from the library that was simply titled "Steak". There are very few single words that have the power to command my immediate attention and this is one of them. The other is "Monnnnng!" which is what my Teochew name sounds like when it is uttered by my wife in an ascending tone. It usually signals an ominous change in the weather pattern which requires a drastic course correction.
Ponggol Seafood was founded by Mr Ting Chong Teng in 1969. At the time, he was working as a foreman at a sauce factory and driving taxi part time. One day he drove all the way to Ponggol point and saw a place for rent and decided to go into the restaurant business. With the knowledge gleaned from his experience working at the sauce factory, he managed to come up with different sauce recipes for his seafood dishes. In the beginning, it was quite difficult and one by one, his partners all exited the business. But Mr Ting persevered and the rest, as they say, is history!
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).
It is great to see the Japanese food scene in Singapore progressing towards more authentic and regional foods. No longer is Japanese food just about having all the familiar sushi, sashimi, tempura, tonkatsu under one roof, the Japanese restaurants here are moving towards more specialization, offering an increasingly authentic Japanese culinary experience.
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!
Groupers are excellent eating fish which are found mostly in the tropics. The flesh is tender yet it has a bouncy texture that flakes nicely. I think that may be the reason why they are known as "cod" in Australia. There are a few theories about where the name "Grouper" comes from. Some say that it is because the fish tends to "group" together. Others maintain that it is because the fish gropes around the nooks and crannies in the coral reefs looking for food.
Located at the Northernmost part of Japan’s main island of Honshu, Aomori is surrounded by water on three sides and is famous for a wide variety of seafood. Aomori City used to be the port city where you catch a ferry across to Hokkaido. That was before the opening of the Seikan Undersea Railway Tunnel which […]
I have long been intrigued by kombu. Like any other ingredient, the quality of kombu depends on terroir. 90% of the Kombu produced in Japan comes from the waters surrounding Hokkaido and there are many different types such as Rishiri kombu, Rausu kombu, Hidaka kombu and Misuishi kombu. Each type not only refers to the place where the kelp is harvested but also its variety.