Ang Mo Kio 107 Carrot Cake: Friendliest Hawker Award!
So what do you do when the boss just won't get off your back, the goldfish is starting to swim sideways and you just found out that your brand new smartphone has just gone missing? Well, it's time to look on the bright side of life, get something good to eat and let yourself be infected with a contagious smile.
The couple behind Si Yang Steam Soup have been diligently serving their steam soup since 1982 and had built quite a good business at Ang Mo Kio Blk 728 before the coffeeshop was sold and they had to move to their present location. Since then, their business has dropped by so much that they are considering retirement!
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 […]
Yong Kee Seafood Fish Soup: Yummy Yam and Fish Head Soup!
The clear fish soup is good but it was the fish head yam soup that I felt really sets it apart from other fish soup stalls. The soup stock is made from a variety of dried seafood without the addition of pork bones and the owner himself would visit Senoko Fish Market in the wee hours of the morning to pick his fish for the day. The fish head yam soup is sweet, full bodied and very satisfying. Perfect for days when you yearn for fishhead steamboat but can't gather enough kakis to share a pot.
Tang Tang Hokkien Mee: No Sifu, Just Pure Passion!
John's Hokkien Mee is one of the best that I have eaten. The noodles are nice and charred and the flavours are complex and rounded, unlike a lot of places where it is pretty one dimensional because the main source of umami comes from MSG crystals. It still can't beat Alex's Geylang Lor 29 Hokkien Mee, but it is comparable if not better than a lot of the other well established ones.
Pine Garden’s Cakes: HDB Sponge for the Next Generation!
Don't go to Pine Garden's expecting the type of cakes that cost $6-$10 which you find at upmarket French sounding bakeries. What you will find there are the simple down to earth cakes which come in many flavours that are built on the familiar old school HDB sponge cake template.
Eng Ho Hokkien Mee – Shot with the eo Snapshot mode What does Eng Ho, Nam Sing, Chia Keng and Ah Hock Hokkien Mee have in common? Well, if you are a Hokkien Mee aficionado, you might immediately point out that they all use thin bee hoon instead of the thick laksa bee hoon in […]
Seng Kee Bak Kut Teh: The Mom n Pop Bak Kut Teh Shop
My physiotherapist told me about this Bak Kut Teh while he was working on my Bak Kut (Backbone). When I have to lie down for half an hour to have your neck and back bones mobilized and twisted, our conversation would usually gravitate towards where to eat next. So he was telling me about this […]
Victory Sugar Cane Juice: Have Sugar Cane will travel?
I think that it is fair to say that most of us take Sugar Cane juice for granted. It always plays 2nd fiddle to satay, hokkien mee, chilli crabs and laksa and we usually just order it from the closest stall or from the Aunty who bothers to come over to ask for orders. Who […]
I remembered the first time I ate at Shanghai Renjia back in 2007. I was so excited about the place that I went home and immediately wrote it up. That’s how I prioritize all of my posts. That excitement usually translates through my camera lens as well as through my writing. Other articles spend months […]
I was amazed at how popular Char Kway Teow really is when I was in the US giving my talk on “A Short History of Singapore Food”. When my photo of Char Kway Teow appeared on the screens, there was a synchronized “Whooohhhh” from the audience which sounded as if it were orchestrated! Like it […]
Centre Satay Bee Hoon: What’s so difficult about making Satay Bee Hoon?
I guess you might be wondering what is so difficult about making Satay Bee Hoon that there are so few hawkers willing to do it? Well, for one, the sauce is not easy to make. To make a good Satay sauce, you need to roast the peanuts with the skin on, then remove the skin […]