Old Village KL Pork Noodle Soup: Cheap and Good, Comfort Food
This whole hawker thing is actually quite simple. You just need to be able to make something familiar, delicious and cheap and very soon you will get a long queue. Then, word will start spreading on social media and before long, you will be opening a second stall. If you don't believe me, just keep your eye on this particular stall. This unassuming little stall had just opened barely a month ago and they have already attracted a perpetual queue from the time they open at 7am till they sell their last bowl at around 2pm!
I never grew up eating Mee Hoon Kueh. My first exposure to it was during my young adulthood when Ban Mian was all the rage. From what I gather, this is one of those homely dishes which many Singaporeans grew up eating. At its core is the basic hand-torn noodles, which are probably the simplest way of turning […]
Little India is somewhat like the "Final Frontier" for me or perhaps the "Undiscovered Country". You can walk along its narrow streets and forget that you are actually in Singapore! I actually find Indian food very tasty. The problem is that I can't stomach too much of the spices, so I don't eat it too often. But every now and again, someone would bring me to an Indian meal and I always end up wondering why I don't eat it more often!
Chin Sin Huan: Tanjong Rhu Pau gets a next gen makeover
The top three pau shops in my books used to be Tiong Bahru Pau, Teck Kee Pau and Tanjung Rhu Pau. Unfortunately, Teck Kee Pau is not more and Tiong Bahru isn't as great as before. Tanjung Rhu Pau, is the only one left which I am still buying from regularly but overall, the quality of paus in Singapore has really been quite meh over the last decade or so. Sure, we are seeing quite few new brands coming into the market which advertise themselves as 手工包 (handmade pau), but so far, I haven't really found a bao which has come close to the kind of pau I enjoyed while growing up in the 70's.
Ah Pui Satay: Ah Pui finally opens his own restaurant!
The good news is that Ah Pui has finally opened his own restaurant and you don't have to wait 6 months to get to try his satay! The not so good news is that if you rush down expecting to get blown away, then you might come away deflated. The satay still has that characteristic extra large piece of fat and Ah Pui is still behind the grill, but somehow, it seemed to have lost its mojo.
You probably heard about Roast Paradise, the upstart Cantonese Roast stall at Old Airport Road started by two young men that quit the nightclub scene to pursue a hawker’s life. They managed to quickly attracted long queues to their stall soon after their opening and within a year became well on their way to hawker stardom. […]
Zazz Pizza: No bells, no whistles, just great pizza
Updated: 7 July 2021 Zazz had to move out of their previous location because the SLA was taking back the land for re-development. So after a two month hiatus, they managed to settle at their new place which is located at the intersection of Cross and South Bridge Road (Opp Hong Lim Complex). I am […]
Enjoy Eating House: Singaporean Restaurant in Singapore
Imagine stepping into a "Singaporean" restaurant in a foreign country. You see plenty of items that reminds you home and the excitement builds up when you see dishes like ter kah beehoon, satay, cendol and white pepper crabs on the menu. That is the kind of feeling I got when I first stepped into Enjoy Eating House. I could almost imagine that I've just stepped into a restaurant in Harajuku or San Francisco!
Sin Ming Prata: 60 year old family run prata stall!
Roti prata is one of Singapore’s favourite food which you can find everywhere and with many of them opened 24 hours, you can also eat it anytime! However, you do have to sacrifice quality for convenience as many of these 24 hour shops use factory made dough and so the prata usually tastes very generic. […]
The Hainan Story Chapter One – 24/7 Singapore Cafe
By @FeiEats Growing up half-Hainanese, I always knew that my maternal dialect group is a minority amongst the Chinese community in Singapore. Hardly anyone is able to speak the dialect and in the older days, even the Hainanese hawkers would speak either Cantonese or Hakka. Only later did I learn from mom (who learnt from her parents) […]
I started this journey because I wanted to get a snapshot of the state of the Hainanese pork satay on our little island. There has been much written about satay as a whole but no one has actually zeroed in on Hainanese pork satay which I feel is very unique to Singapore and parts of Malaysia like Malacca where there is a sizeable Chinese population.