When I posted the our mission statement on Facebook recently, I was greeted with a few comments about why we even needed to do that since Satay has always been great, why is there even a need to make it "Great Again"?
Tiong Bahru (Ah Pui) Satay: Singapore’s most elusive Satay!
The first time I tasted Ah Pui's satay was back in 2012. It was a surreal experience. I still remember it was a Sunday morning and as per instructions, we were all waiting at Old Tiong Bahru Bak Kut Teh for Ah Pui's iconic pushcart to appear. When it finally did, the scene was like that of a flash mob. People scattered around the coffeeshop suddenly rose to their feet and still others appeared out of nowhere to descend upon Ah Pui and his rickety pushcart!
If you are looking for a silver lining in this whole Covid 19 situation, then this is one of them. We would never have the chance to eat this old school grandma bak chang if not for the fact that the virus has forced some individuals to make abrupt career switches! Such is the case […]
Did you know that there are not one, but two famous Hill Street char kway teow stalls? The more well known one is located at Bedok which has been taken over by the son of the original hawker. The other one, which doesn't get as much publicity, is located at Chinatown Complex Food Centre.
In 2010, I published my pandan chiffon cake recipe after months of trials and failures. It's satisfying to know that the effort didn't go to waste as the recipe is still the most popular on the internet. What I didn't realise was the far reaching impact of that recipe until when I met with Mark Ng, the owner of Pure Pandan.
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.
Hong Kong Mong Kok Tim Sum: Restaurant quality Dim Sum at hawker prices
Hong Kong Mong Kok Tim Sum has been around for a number of years and has built up quite a reputation for itself. I have tried their dim sum sometime ago but at that time I didn't feel compelled to write about them. But I managed to chance upon them again and this time I was quite surprised at just how good their dim sum is especially when you consider that they are all priced at $2.30 nett!
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.
Jin Ji Teochew Braised Duck: Next Gen Braised Bento!
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.
