What makes this a "Teochew" Steamboat? When I was growing up, I don't remember ever referring to steamboat as "Teochew" or "Cantonese" or "Hainanese". Steamboat, or as we say in Teochew "juang lou" literally means "anything pot" which really is what a Chinese steamboat is all about -- you start with a pot of chicken stock and you put in anything you like! So, I guess a Teochew steamboat is anything that a Teochew would put into the pot!
When I posted the our mission statement on Facebook recently, I was greeted with a few comments about why we even needed to do that since Satay has always been great, why is there even a need to make it "Great Again"?
Char Kway Teow might be facing an uncertain future, but for Hokkien Mee, the future looks promising. In recent years we have seen next generation hawkers like Xiao Di, Hokkien Man and Liang Ji enter the fray. Today, we showcase our youngest contender, Andre Ong, 22, who started his Hokkien Mee stall at Golden Mile […]
Carne: Premium, Grassfed, Organic and all the Jazz
Let me say at the outset that if you go to Carne expecting to be blown away by the burger created by the Chef behind the World's No. 1 restaurant, then you would be setting yourself up for a major dissappointment
Updated 26 Mar 2021 When I last wrote about Chai Ho Satay in 2013, the satays were going for 38 cents each! They have since increased to 50 cents but are still one of cheapest satays you can find! Not only are they cheap, I think the satays are actually better than the last time […]
Tiong Bahru (Ah Pui) Satay: Singapore’s most elusive Satay!
The first time I tasted Ah Pui's satay was back in 2012. It was a surreal experience. I still remember it was a Sunday morning and as per instructions, we were all waiting at Old Tiong Bahru Bak Kut Teh for Ah Pui's iconic pushcart to appear. When it finally did, the scene was like that of a flash mob. People scattered around the coffeeshop suddenly rose to their feet and still others appeared out of nowhere to descend upon Ah Pui and his rickety pushcart!
Post Updated: 22 Mar 2021 My last post on Chuan Kee was back in 2007 when I just started blogging. In those days, I was still picking all the “low lying fruit” and when it comes to Hainanese pork satay, everyone was recommending Chuan Kee. My first taste of the pork satay was nothing short […]
When I wrote about Ah Hock Hokkien mee back in 2008, the story was about how Mr Ng Hock Chuan, 73 had decided to come out of retirement to fry Hokkien Mee again! That was 13 years ago and I am glad to report that the old man, who is even older now, is still […]
Fat Belly Social Steakhouse: Steak, Sides, Shared, Socially
Eating is largely a communal affair amongst Singaporeans who are used to sharing everything that is on the table, whether it is at the hawker centre or at home. Even when it comes to eating a formal western meal, I am sure most of us would order a starter, mains and dessert but end up trying everybody else's dishes. I think it is partly due to our kiasu mentality as no one wants to miss out on something on our friends plate which may be more amazing than what we ordered!
Back in 2008, I floated the idea of a Pork Belly Satay to Judy Wong, the 4th generation owner of Kwong Satay. Those were the days when Japanese Kushiyaki was just getting popular and I thought it was time that we bring our own Satay up a level by making it bigger, thicker and juicier! I am glad that the demand for Pork Belly Satay has grown steadily over the years and that it is now established as one of our hawker dishes!
This particular laksa stall has been on my "to do" list ever since I wrote about the neighbouring Delicious Duck Noodles stall a decade years ago! Somehow I just never got to it as they are usually sold out before I end my morning clinic.
Tanglin Halt Original Peanut Pancake: A Blast from the Past
Time flies! It’s been 10 years since I wrote about this particular stall at Tanglin Halt market and food centre! It’s so good to see that Mr and Mrs Deng are still busy making their traditional peanut pancakes! This time round, I managed to interview Mr Deng for an episode of “On the Red Dot”. […]