Ang Mo Kio Char Kway Teow: Wet, Wet Wet
I was amazed at how popular Char Kway Teow really is when I was in the US giving my talk on “A Short History of Singapore Food”. When my photo of Char Kway Teow appeared on the screens, there was a synchronized “Whooohhhh” from the audience which sounded as if it were orchestrated! Like it […]
Centre Satay Bee Hoon: What’s so difficult about making Satay Bee Hoon?
I guess you might be wondering what is so difficult about making Satay Bee Hoon that there are so few hawkers willing to do it? Well, for one, the sauce is not easy to make. To make a good Satay sauce, you need to roast the peanuts with the skin on, then remove the skin […]
Tip Top Curry Puffs: Yes this is the one for me!
I remember the days when a Chicken Curry Puff was still 40 cents. (Yes, if you remember then cheaper than that you are older than I am) I used to buy them in this coffeeshop just next to the Emporium in Toa Payoh each time I visited Toa Payoh library. It was something I look […]
Lim Hai Sheng Carrot Cake: Its good to be Hao Lian (proud) when it comes to food
I think it has been some time since I was reminded that Teochew people are really “Hao Lian” (proud). Well, at least they are really proud of their food. We Teochews call such people “Hao Lian Bah” (proud male). Ah Bah in Teochew is the equivalent of “dude” whilest the “dudet” is call “Ah Niah”. […]
Xi Xiang Feng Yong Tau Foo: The sauce! It’s the sauce!
Our forum kaki, Sen posted a youtube video about this Yong Tau Foo stall in the forum which got all our kakis really excited. This stall was again mentioned repeatedly when I asked our facebook readers for their pick of where to find a great Yong Tau Foo! This stall sounds like a die die […]
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