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 […]
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 […]
Teochew Porridge (Macpherson Road): No Sweet and Sour Pork here!
I was just searching for a good Teochew Muay place to eat at and it just dawned on me that I hardly know of any good Air-Conditioned places to eat Teochew Muay ever since my friend SCS Butter decided to close Teochew Muay! Don’t you think it would be great to have Teochew Porridge in […]
Mei Tian Yuen Coffeeshop: Do you like Soft Boil Eggs?
This stall is closedA pair of perfectly cooked soft boiled eggs which accompaniments, coins are optional You can’t get any closer to a classic Singaporean breakfast than a pair of soft boiled eggs served in a saucer dressed with dark soy sauce and a dash of pepper. Break the yolk and mix it all up, […]