Food blogs started to really take off in the early 2000’s. In 1999, there were but 23 blogs in existence, by 2006, there were 50 million. In Singapore, there were just a handful of food blogs when I started ieatishootipost in 2006. Nowadays, we have already moved from blogs to other social media platforms with […]
I am sure everyone has significant milestones in our own gastronomic journey. One of mine was my “baptism of fire” into Indian cuisine at the age of 13! Growing up in a Chinese family who seldom eat spicy food, I was caught unawares when my new secondary one friend invited me to his home for […]
This dish is quite similar to fried Hokkien mee, but instead of yellow noodles and beehoon, it uses a very unique chewy mee sua which is specially imported from Malaysia and instead of prawn broth, they use a broth made of blue swimmer crabs and lala. The texture of the mee sua is unlike the usual soft mee sua which appeals to toothless grannies. Instead, it's got a very unique chewy texture which is more like a beehoon, but more toothy like a pasta. The mee sua is first fried to infuse it with wok hei before being braised in the gravy to which extra lala is added for sweetness and topped with pork lard. It's the best thing I have tasted in a while! 4.5/5
Emmanuel Peranakan Cuisine: Homecooking away from home
What a lot of us need is to be able to eat a home cooked meal even when we are unable to cook at home.
When I was growing up, dinner was always rice with meat, veggies and soup. It is a nice balanced meal and should be the staple for most Chinese families. Unfortunately, with most people having to eat out, most end up eating a plate of char kway teow or a bowl of noodles instead. These are great one bowl dishes but not very nutritionally balanced.
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!
Roketto Izakaya: Wild Rocket is back, and more relaxed!
I have always enjoyed Izakaya style dining. After a long day at work, it's nice to unwind with a drink and some tasty side dishes. Everytime I eat at a Izakaya, I wonder why we can't have a Singapore version where we can order small dishes with local flavours. It would be a great place to bring overseas guests, don't you think?
Unagi has been very popular in the last few years ever since Man Man introduced their hitsumabushi at Keong Siak Road. With queues resembling the eels themselves, other live unagi restaurants like Uya and Unagiya Ichinoshi quickly emerged to cash in on the action. As this segment of the food scene matures, new players need to find other compelling reasons to lure unagi lovers into their eateries. For Singaporeans one surefire way to get our attention is price.
A bowl of mee pok tar is the quintessential Singaporean staple which you can eat for breakfast, lunch, dinner and supper! Unlike some of our other dishes like char kway teow or satay beehoon, mee pok tar is still very much alive and thriving.
Discovering stalls like Chef Chik is the Holy Grail of every gastronome. I mean, finding really good food is actually not difficult. Just go to a reputable restaurant and pay top dollar for it and you will most likely get a very good meal. But the real trick is to be able to find the […]
Mention beef noodles and the first stall that comes to mind was the one that used to be at Scotts Picnic food court. The beef noodle there was one of the main reasons for visiting that particular shopping centre. If that memory has evoked a Pavlovian response, then you should quickly wipe off your saliva […]
If you are after a family friendly steak house in the East, then the Black Pearl might just be what you are looking for! When I first wrote about them in 2007, they had just started business and it was more of a fine dining concept. (The name was more French too — Perle Noir). […]
A hot bowl of Hainanese style pork porridge is the quintessential comfort food for a lot of Singaporeans but for some reason, it isn't as hot (pun definitely intended) as some of the other hawker dishes like prawn mee or char siu/sio bak. As a result, the number of stalls where you can get a really good bowl of traditional Hainanese style porridge can be numbered by a toddler.