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.
If I asked you what is the quintessential Singaporean dessert, would you have picked chendol? Probably not. In fact, when I did a poll in 2008 to pick Singapore’s favourite dessert, bean curd come up tops, followed by cheng tng and orh nee. Ice kachang, which used to be the posterboy for Singaporean desserts only […]
Nasi Lemak is not complicated. At its most basic, all you need is a fragrant rice, an addictive sambal tumis, crunchy ikan bilis and peanuts and a perfectly fried egg with crisp edges and flowing egg yolk. The Malaysians will insist that it has to be hard boiled to be authentic, but for me, a perfectly fried egg beats a hard boiled egg any day. The other stuff, like fried Ikan Kuning, chicken wings, luncheon meat etc are bonus extras. Again, some might insist that the fried fish or fried chicken wing is essential or that luncheon meat should not even be mentioned. That's fine! You are free to choose whatever you like so long as you feel shiok after eating your nasi lemak.
Joo Chiat Constituency turns 60 this year and will be celebrating it’s birthday with a Carnival with rides, live entertainment, games and, of course, good food which I have helped to curate from around the Joo Chiat area! We did a food trail to visit some of the eateries in Siglap who will be participating […]
The stall was started by Mr Sim’s grandfather who sold bak chor mee from a push cart along the streets of Chai Chee years ago when it was still a real kampung. Mr Sim himself has already been helming the stall for 32 years!