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 […]
Toa Payoh Fried Kway Teow: The One that used to be at the Bus Interchange!
This stall is closed This one is for those fans of the Char Kway Teow that used to be at Toa Payoh Central Bus Interchange! Yes, they have since moved to Toa Payoh Lor 7 after they demolished the food centre! I grew up in Toa Payoh and visiting the library was a weekly affair […]
Oasis Bay Taiwan Porridge: Piping Hot Midnight Porridge!
The last time I visited Oasis, they were still at their old location in Kallang. They had to shift out of their iconic location in order to make way for our Stadium. But they are very fortunate to be able to relocate to their present premises at Toa Payoh garden where they still have a […]
Gen Shu Mei Shi She Jia: Ultimate Abalone and Scallop Congee!
Of all the hawkers whom I approached to take part in the Ultimate Hawker Fest, Gen Shu was the coolest. To the former Head Chef of Mouth Restaurant, coming up with an Ultimate version of his famous Congee is but water off a duck’s back or as they say in Cantonese, “Sup Sup Soi!” But […]
Gen Shu Gourmet: Do you know the story of Sampan Porridge?
It is said that of the three different types of porridge that we commonly get in Singapore, the Cantonese Congee is the most (natural) gas consuming and laborious compared to the Teochew and the Hainanese version. In order to get the smooth consistency of a Cantonese Congee, the rice needs to be on a furious […]
Lai Heng Mushroom Minced Meat Mee: Why some stalls have queues?
Bak Chor Mee Having blogged so many hawker stalls over the last five years, I have come to the conclusion that there are many factors other than just good food that determine the success of any particular hawker stall. (But you knew that already!) I have come across many stalls that dish up really good […]
Wok Inn Fish and Chips: Best Value for Money Fish and Chips in Town!
Updated 16 Jun 2015 Fish and Chips $5.80 Let me give you the bottomline right at the top. This is the best Fish and Chips in town for under $6. Actually, it is one of the most enjoyable fish and chips I have eaten, Full Stop. OK, granted that they don’t use Cod or Haddock […]
Ah Chiang Traditional Charcoal Porridge: Comfort food on a cold and stormy night
Pork Porridge $3.50. You Tiao 70 cents It is a dark and stormy night. You are nursing a cold. Having gone through a few days of reservist training, and eating combat rations, you feel that you deserve a bit of pity. Just a tiny bit. So you indulge in a sprinkle of self pity because […]
Making fishballs isn’t easy. “Yeah right, tell me something I don’t know” I hear you say. But I am actually telling you from personal experience. Yes, I have tried to come up with a recipe for fishballs and so far, I haven’t been very successful. When I speak with fishball sellers, they all tell me […]
Ever wondered why Yong Tau Fu is called YONG Tau Fu? Tau Foo we all know is bean curd, but what’s teh meaning of “Yong”? Well as it turns out, the word “Yong” is actually a simplification of the Hakka dialect “Nyiong” which means to stuff. Thus Yong Tau Fu simply means stuffed bean curd. […]