The Beef Station: Family Style Beef Kway Teow – ieatishootipost 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 […]
Da Sheng Bak Chor Mee: The Key to Better Hawker Food!
Bai Yong Sheng, 36, has been helping out at his dad's bak chor mee stall since he was 15 years old. His father had, in turn, learnt the recipe from his grandfather who used to sell bak chor mee from a pushcart! That makes him an uncommon, 4th generation hawker!
Coin prata is a misnomer. One can hardly find a coin that is the size of a doughnut! But, somebody, somewhere must have coined (pun intended) the name and somehow it stuck and now we have coin prata.
This stall is closed It is good to see hawkers thinking out of the box and making traditional foods like muah chee (glutinous rice cakes) more hip and attractive to the younger generations! It is also heartening to know that our food culture is deeply embedded inside the belly of every true blue Singaporean. I say […]
It’s sometimes very difficult to put your finger on why you like a certain dish. Some dishes just taste better. Others might evoke a sense of nostalgia. When you find a dish that can do both, that is when you can’t help but tell everyone about it. My first impression of this lor mee stall at Circuit […]
Would you like to try some crabmeat wanton mee? I bet you must have walked pass many a wanton mee stall without batting an eyelid. But "Crabmeat Wanton Mee"? Now that is worth at least a second look.
Ask any Hakka person and they will be quick to tell you that what we call Yong Tau Foo today is very different from the traditional Hakka Yong Tau Foo. There are a few points of difference. Firstly, traditional Hakka style Yong Tau Foo is supposed to have minced pork filling and secondly, it's a much simpler dish with mainly tofu items. After all, it is called "ngiong" tau foo, "ngiong" being the Hakka dialect word for "stuffed". So, the main ingredient of the dish is the tofu.
Malaysia Famous Fried Porridge: Yes, fried porridge!
I am guessing you probably have the same reaction I had when I first heard of the term "fried porridge". It's the kind of gastronomic oxymoron that is in the same league as "fried ice cream" or "claypot ice kachang"
Crab at Bay only started operations a few months ago but seafood lovers are already discovering the Crab Bee Hoon whose flavour is reminiscent of the Ming Kee of old! It is no wonder since the chefs from Ming Kee are now over at Crab at Bay who is owned by one of the ex-partners of Ming Kee.
Yi Jia South Village Seafood Restaurant: I wanna get Mussels!
So when is a Cze Char a Cze Char and when does it become a restaurant? With the increasing number of Cze Char places becoming air-conditioned, the line between Cze Char and restaurant nowadays is not as distinct as before. In the past, the Cze Char has always been that corner of the coffeeshop where […]
One of my fondest food memories as a kid is a particular Pau that my dad used to buy from Toa Payoh Lor 5. It was from a little pau stall run by an elderly Hainanese couple. My dad always called it “Hainang” sic pau. I am not sure if the stall actually had a […]
Gu Ma Jia: It is really like eating at Aunty’s place
You can just imagine why Gu Ma Jia is called Gu Ma Jia (First Auntie’s House) right? Well, the story goes that Gu Ma has 5 brothers and 1 sister and is not only the eldest in the family but also happens to be the best cook. So the younger brothers and sisters often invite […]
