You know those heartwarming videos that MOE puts outs to get more people to enter the teaching profession? Yeah, the ones that show a super dedicated teacher who believed in particular student even though he was a real pai kia (bad kid) in school and because of his persistence, the pai kia eventually becomes a lawyer or motivational speaker?
I am sure that readers who grew up during the time when sang meen was really popular would have a pavlovian response to the photo of the crispy plate of thin egg noodles with a mound of slice beef on top. I mean who wouldn't like noodles that are fried to a crispy crunchy texture? It's like eating "Mamee" except much better!
The fish soup is excellent and it has a good combination of a deep flavour with a luxurious mouthfeel that is well balanced and not overly rich so that you can easily finish a whole bowl of it without feeling guilty.
Here is a glimpse of the future of our hawker food! A braised bento set. Being an entreport, Singapore has always been a crucible for cultural rempah (spice paste). In the past, the Malays were introduced to the hokkien noodles by the Chinese and mee rebus was born. The Indians married the Chinese love for […]
I never expected to see putu bambu in Singapore. It is a dish that is commonly found along the streets of Indonesia. But I happened to chance upon it while walking in Chinatown one day. I must admit that I have never paid much attention to the street side stalls in Chinatown as I had assumed that most of them are catering to the tourists. However, I was pleasantly surprised to find a very personable couple busily making the steaming hot snacks. I was even more surprised to find out that they had been doing this for 20 years and was still very much under the radar -- or at least the ieat radar.
Toh Kee Roast Duck: The real secret behind the famous ducks!
I have always wondered why the ducks in Toh Kee look different from other stalls. They always appear darker and more charred. I assumed all along that it was due to the marinade they used and a longer roasting time. I recently revisited them again and was surprised to find out that the real reason […]
Table 24: Will the Son of Seng Kee ever make Bak Chor Fettuccine?
This restaurant has closed Seng Kee Bak Chor Mee uncle is taking a break at the moment while Serangoon Gardens Food Centre is undergoing renovation. In his spare time, he has been sampling some Western Cuisine courtesy of his son, Richard Lee who has just returned from Southern USA where he had been working as […]