Soon Heng Hot and Cold Desserts: Hawkers we grow up with
I get a lot of different reactions whenever I pull out my DSLR camera. Some hawkers ask why I am taking photos. Others continue to work as if I wasn't there. But when Mrs Yang saw my camera, she quickly struck up her kawaii pose!
Seafood White Beehoon Recipe: Happy Chinese New Year!
It is actually not difficult to do and is the ideal dish for festive occasions as a wok full of bee hoon would easily feed the whole family. The key to the dish is the stock and how to handle the beehoon. With this basic recipe, you can improvise by adding other types of seafood like crayfish, lobsters, crabs etc depending on who you want to impress!
I must have walked past Lee Do Restaurant countless of times whenever I visit the Automobile Megamart, but it had never occurred to me that this austere looking eatery is one of the last guardians of Fuzhou cuisine in Singapore! I was equally intrigued to learn that they were the ones responsible for making cold crabs the popular dish that it is today!
I remember my first encounter with the BBQ Stingray. It was in a little coffee-shop in Teban Gardens in 1987. Before that, I don’t think I have ever eaten stingray. In fact, I don’t think I have ever eaten stingray in any other form since. Stingray, it seems has been created only for this one particular dish, just like no one really eats kohada in any other way other than as a sushi topping.
Liang Zhao Ji has been around since the 1960's and started off as a roadside stall outside of the Hoover theatre in Balestier. The stall moved to its current location at the Whampoa Drive Food Centre in 1978 as part of the government's initiative to clear the hawkers off the streets.
The Original Katong Laksa: It really is the Original!
We are living in the days of fake news, fake food, fake brands and fake accolades. I don't know about you, but it really irks me when new restaurants pop up claiming to trace their lineage back to the 60s or to be the original one from Tiong Bahru or Toa Payoh or Queenstown. But if you try to dig a little deeper, you hit bottom pretty soon, because the claims turn out to be as shallow as the soup in a fine dining establishment.
I have been a fan of Wah Kee since the earliest days of the blog. In those days, I was quite crazy and would identify all of Singapore's most famous prawn mee stalls and go blog about them. I was on a quest for the best and after the first round of tasting in 2007, I already felt that Wah Kee was the winner.
It’s Christmas Time again so here is a fun little recipe for Christmas which you can do with the kids and get them involved with the cooking! You have probably made French Toast before but they are likely to be yellow in colour! Green coloured French toast might seem a little wierd at first but once you […]
The Coconut Club: Nasi Lemak, Cendol, Otah and other Coconut dishes!
You would be forgiven if you thought that The Coconut Club was some sort of beach bar serving piña coladas, but nooooo..., the reason it's called "The Coconut Club" is far more prosaic. They called it "The Coconut Club" simply because the owners were nuts over coconuts!
Legendary Bak Kut Teh: The future is bright for BKT!
In recent years there has been a spate of new Bak Kut Teh restaurants opening up. We can probably attribute this trend to the success of Song Fa Bak Kut Teh which managed to strike upon the right formula in translating the traditional dish for a new generation of Singaporeans.