I recently discovered a young wok master in Toa Payoh! His name is Jeremy, he's Singaporean and he is 38 this year! As you know, Singaporean born zi char chefs are rarer than the Northern hairy nose wombat, so to be able to find one who can infuse serious wok hei into a plate of hor fun is quite a find!
Chef Kang Noodle House: Michelin Star Chef Wanton Mee
What can you expect when a Michelin star chef makes a humble dish like wanton mee? Well, you would expect that every component of the dish to be meticulously sourced and prepared. The noodles, for instance, are specially imported from Hong Kong. They are full egg noodles with very little “kee” smell and when cooked […]
Hong Kong Style Kitchen (港式小炒): Cheap and Good Zi Char
Cheap and reasonably good zi char food. You can't really complain when the steamed grouper costs only $15 and the fish handpicked by the chef from the wet market every day. The food may not be the tastiest we have come across but it is good quality and you will be more than happy with the portion size and the price.
This version of white beehoon is quite different from the wet version we are all familiar with in a similar way that wet hokkien mee is different from the dry type. I liked the texture of the thin beehoon and how it had absorbed the flavour of the stock.
Yes, I know what you are thinking. White duck like this nice meh? Honestly, I still prefer braised duck. But I went with a group of kakis and they all seem to like it, so I think this would be something that some of our readers here will like.
Fatty Cheong ABC Char Siew Rice: The Next Generation!
This stall is closed Fatty Cheong’s has been one of my favourite places to eat at since I first discovered his sublime char siew back in Nov 2006 when the blog was only in its infancy! Since then, his char siew has been the gold standard for which my kids compare all the other char […]
This ban mian stall in Singapore has somehow avoided my radar for many years! I don’t remember anyone recommending them whenever I ask for Ban Mian recommendations. I only stumbled upon them one day when I spotted the long queue outside their stall at the Toa Payoh Lor 8 market. That is very surprising because […]
I have been on the lookout for the old grandma style pau ever since I ate the pau at Wee Hoi in JB with Johor Kaki. So far, the closest one that I have found were the ones at Joo Huat Pau at Circuit Road Food Centre. Then, some of our readers alerted me to […]
Lee Fun Nam Kee Soya Sauce Chicken: A tale of three Nam Kee’s
What makes Lee Fun Nam Kee different is that they specialize in Soya Sauce Chicken rather than white chicken, but not just any Soya Sauce chicken, theirs is the Hainanese version of Soya Sauce chicken made from 15 different herbs and with a braising sauce which can trace its lineage back to 1968.
Ocean Fish Head Curry: One Part Money, One Part Goods (一分钱,一分货)
What is the price of a BMW? The answer is obvious right? You can’t really tell until you know the make, model and the year of registration. Everyone knows that. But when it comes to food, it seems that people throw simple logic out of the window. How much is this Curry Fish Head? “$40”. […]
Kim Keat Hokkien Mee: Turning over a new Opeh Leaf!
Hokkien Mee on Opeh Leaf I met this young pastor recently who asked if I could help his uncle who had just been released from prison. He had been in and out of prison for the past 20 years and had finally decided to get baptized and start life anew. He had opened a stall […]
This post is for everyone who has ever been to Tim Ho Wan but decided to go eat at the restaurant next door instead because of the unbelievably long queue. I know how it feels because I was one of them. After my friend waited for 40 minutes in the queue, we gave up and […]