Although it lacks the sexy leopard spots of a Vera Pizza Napoletana (VPN), the new pizza crust is a huge improvement over the one I last tasted. It is made with Italian 00 flour and left to rise for 6 hours before it's punched down and left to ferment overnight. It is then stretched by hand and baked in the 280 degree C wood fired oven for 4mins. It won't qualify for VPN status but it is as good if not better than 95% of the pizzas I have eaten at Italian restaurants here in Singapore.
Fatty Ox Hong Kong Roast Duck: He’s not Fat and He’s No Ox, but He’s Back!
The stall is closed wef 29 June 2009, the owner is looking for a new locationRoast Duck $32 each Fans of Fatty Ox Hong Kong Roast Duck can rejoice that their favourite Hong Kong Roast Meat man is back after a one and a half year hiatus. Unlike some other stalls whose “comeback” is claimed […]
Rui Kee Hainanese Chicken Rice: The Return of Swee Kee?
This stall has closed When it comes to Chicken Rice, there is only one name under the Singapore Sun that stands heads and shoulders above all the rest. Swee Kee. The very mention of the name strikes a chord of nostalgia amongst those around 30 and above.Swee Kee served the most yummilicious, tender and “chickeny” […]
House of Briyani: Nice Rice! Briyani Challenge Round 3 of 3
I am not sure if it is fair to enter this Briyani as a challenger because they don’t actually sell Indian Briyani. They sell Afghan, Iranian and Turkish Dum Briyani instead. At $5.80 per plate it is definitely one of the more expensive Briyanies around. But as you will see, it is a matter of, […]
Famous Islamic Beryani: 90 years and still going! Briyani Challenge Round 2 of 3
Now this is probably the GrandDaddy of Briyanies and definitely one of the oldest eateries that I have blogged. Its been around since 1921 and when you walk into the restaurant, it feels as if you just walked through a time portal. Man, when this place was fashionable, my father wasn’t even an idea yet! […]