The hawker mindset is slowly but surely changing, and we have the internet to thank! Gone were the days when people had look for a master to teach them how to cook certain dishes. Millennial hawkers now learn to make charsiu via the internet! This was the case for our three hawker heroes today who based their charsiu on my charsiu recipe which I spent 9 years perfecting!
Did you know that sup tulang is a Singapore invention? It was invented in the 1950's by Abdul Kadir who is still selling the fiery red bone marrow stew at Golden Mile food centre!
Have you ever been asked what would your last meal be? I have been asked this many times and I have also come across other people’s responses. I think that the given answer is not really what the questioner is after because most people would pick a dish of nostalgia; like the kueh that grandma used to make or the porridge that mum cooks on a rainy day.
Dong Po Colonial Cafe: Traditional Cakes to go with Kopi!
Singapore’s very own coffee culture has come a long way since Ya Kun started the ball rolling by ushering in the concept of Kopi Cafes in the 90’s. Before that, Singaporeans were only able to enjoy Kopi and Kaya Toast at individual kopitiams. So if you wanted Ya Kun’s kopi you had to head to […]
Victory Murtabak: 103 years and still going strong!
Murtabak is one just one of those dishes that never fails to excite. From the theatrics of the flipping the dough to the bubbling anticipation that builds while the flatbread is sizzling away on the griddle, there is very little not to like about Murtabak, except for what it does to your cholesterol levels! Like […]
I last blogged about Famous Islamic back in 2007 when the blog was barely six months old. Since then, they have moved further up North Bridge road, dropped the “Famous” from their name, and the given a much needed makeover. There has been very mixed reactions to this Biryani. Some people, especially those from overseas […]
Rumah Makan Minang: Of Padang and Minangkabau Cuisine
We all enjoy Nasi Padang, but how much do we actually know about it? I would be the first to admit that I am guilty of calling any stall that sells rice with Malay style curry dishes Nasi Padang without much thought. But that is not entirely inaccurate as many of the dishes that are […]
Chao Shan Cuisine: As Teochew as the Teochew Ah Bah that runs it!
Liver Rolls and Pork Aspic $28 The best type of Teochew food are the ones that are cooked by a Hao Lian Teochew Ah Bah (Teochew man proud of his craft). Even better if the Teochew Ah Bah has been cooking Teochew food for the last 30 years! Even more better if the said Ah […]
Sabar Menanti II: Good things come to those who wait patiently
Ayam Opor $2 Sabar Menanti roughly means “Good things come to those who wait patiently”. This is quite misleading because one hardly has to wait patiently for a plate of Nasi Padang unless of course the queue is very long. Even though the stall is called Sabar Menanti II, it is quite different from the […]
Ayam Pangang $4 When I think of “Nasi Padang”, the first word that comes to mind is “Rendezvous”. Then the next image that forms in my mind is the really shiok yellow green Chicken Korma that the original Rendezvous Restaurant used to dish out. Nasi Padang might mean many things to many different people, but […]
With Camemberu, liverpool, iwatch_ueat and Tag The Malaysians may insist that Bak Kut Teh is invented in the Klang Valley, but as you know in my last article, I wrote that Bak Kut Teh was actually invented in Singapore by the Teochews at Clarke Quay. Actually if you think about it, how these two stories […]
Xing Ji Braised Duck: Good Enough to switch loyalties!
This stall is closed On assignment with Professional Photographer, Alec Ee Set for 2, $8 Photo by Alec Ee On this occasion, I was invited to join professional photographer, Alec Ee to a photoshoot of his favourite Braised Duck stall which according to him is better (in a different sort of way) from the famous […]
