Da Shi Jia Big Prawn Noodle: The evolution of Singapore food
Singapore cuisine is undergoing puberty. In the last decade of so, it has quickly evolved from simple, austere hawker food to the stand alone restaurants with some even trying to elevate it to the level of fine dining!
The California roll was created over five decades ago in Los Angeles by Chef Ichiro Mashita who substituted tuna with avocado during the tuna off-season. He thus started the American sushi revolution which soon gave rise to sushi rolls named after the other states. In Seattle, they made their rolls out of smoked salmon and called it, surprise surpise, the Seattle roll. The Philadelphia roll had cream cheese in it and in New Mexico the sushi roll gets spiced up with chillies!
It might be debatable as to whether Teck Kee is the oldest Pau stall in Singapore, but I would say that they are probably the most well known brand. Who here doesn’t recognize the iconic logo that is printed on the piece of paper at the bottom of each pau? I must have peeled it […]
Orchard Cafe: A Case of observing Flowers while Riding a Horse
Pig Trotters with Bee Hoon It’s hard to blog about buffets because it’s a case of 走马看花, ie trying to appreciate the flowers while riding at full gallop on a horse. Often there is so many different things to eat that you eat a bit of each but fail to appreciate the individual dish on […]