Liang Zhao Ji has been around since the 1960's and started off as a roadside stall outside of the Hoover theatre in Balestier. The stall moved to its current location at the Whampoa Drive Food Centre in 1978 as part of the government's initiative to clear the hawkers off the streets.
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 is good to see our two young hawkerpreneurs, Kai and Randall doing so well at Roast Paradise one year on. When I initially posted their story on Facebook in Oct last year, they had just opened their stall and though the char siew was promising, I felt that it needed more fine tuning before I would recommend it on the blog.
This is one of the few stalls I know who still insists on using pork lard to fry the oyster omelette. Their typical plate of oyster omelette is 70% crispy and 30% gooey which is a very nice combination of textures. For those who have dentures, you can also request for them not to fry it too crispy, so that you can still gum the the gooey bits.
Years from now, when you sit down with your kids (would be grandkids for me) for a plate of seafood white beehoon and they ask you about the origins of this particular dish, you can tell them exactly how this dish became popular in Singapore! “A long long time ago, in the Northern part of Singapore…..in […]
There are some things in life that are so simple and yet so good. Things like ban jian kueh (慢煎粿 – lit slow fried cake) for example. Mix flour, eggs and milk into a batter, slowly pan fry it till it turns golden brown and serve it with crushed peanuts and sugar. Crispy on the outside, chewy in the middle, the combination of the warm chewy carbs with the savoury sweet ground peanuts is a good as it gets!
You know those heartwarming videos that MOE puts outs to get more people to enter the teaching profession? Yeah, the ones that show a super dedicated teacher who believed in particular student even though he was a real pai kia (bad kid) in school and because of his persistence, the pai kia eventually becomes a lawyer or motivational speaker?
Ho Guan Satay Bee Hoon: Pioneer Generation Hawkers!
Satay Beehoon and cuttlefish kangkong belong to that category of hawker food which may be best described as "niche". Some hawker dishes like chicken rice, roti prata and carrot cake are so much a part of the Singaporean identity that one really cannot be considered a true blue Singaporean if you have tried these dishes in your life. (Ok lah, vegans excepted) But I am very sure that there will be some readers here who have never eaten Satay Beehoon before, right?
Nasi lemak has got to be one of my top ten best breakfast idea of all time! It might seem like a simple dish of coconut rice, chilli, fried egg and ikan bilis, but a mouthful of fragrant rice mixed with the sweet chilli and a few slivers of ikan bilis is as tasty as any Michelin Star meal in my books!
Teck Seng Soya Bean Milk: Handmade Heritage Beancurd
If you visit Tiong Bahru food centre in the mornings, you will notice a few stalls with long snaking queues. One of them would be a stall selling beancurd. On the face of it, this looks like a typical beancurd stall that you can find at any market. So, what makes this stall so special that people are willing to queue up for half and hour for a bowl of bean curd?
Hong Heng Fried Sotong Mee: Michelin Guide Hawkers!
The Michelin Guide has put Singapore’s hawker food on the world gastronomy map with the announcement of 2 One Michelin Star Hawkers this week, viz Hillstreet Tai Hwa Bak Chor Mee and Hong Kong Soy Sauce Chicken. Now we can boast that Singapore is the cheapest place in the world where you can eat at a Michelin Star establishment! Two dollars! Yes $2 is all you need to eat a Michelin Star meal!