If you are Hakka, you would surely know about Plum Village restaurant. It is one of only a handful of specialty restaurants serving Hakka cuisine and certainly the oldest. Founded 52 years ago, by Mr Lai Fak Nian's father in partnership with a Hong Kong Hakka chef, it was originally located at Blk 94 Toa Payoh Lorong 4 before it moved to its present location in 1984.
Heng Kee Curry Mee: Why aren’t there more stalls selling this?
You can't talk about curry mee without referring to the two stalls at Hong Lim Food Centre. The one on the ground level is Heng Kee Curry Mee which started operations there in 1979. Before that the original hawker, Mr Tay Yong Heng was selling this curry noodles from a push cart along Synagogue Street since the 60's.
Singapore’s Top Ten Hawker Dishes:The UNESCO Hawker Food Trail!
Today is a new day for Singapore's hawker culture and for our hard working hawkers who have been faithfully serving us their hawker delights over the years! It's official! Singapore's hawker culture is now listed on Unesco's representative list of intangible cultural heritage of humanity, which is a phrase that I can never remember correctly as it has more words than the number of ingredients on a plate of Char Kway Teow!
Those of you who have been reading this blog for a while will know that my all time favourite hawker dish is fried Hokkien Mee. It is, in fact, the subject of my very first blog post which I wrote, way back on August 2, 2006!
Geylang Prawn Noodle: Next Generation Prawn Noodle
Here is another old school prawn mee to add to that list of prawn mee places that include Blanco Court Prawn Noodles, Beach Road Prawn Noodles, Jalan Sultan Prawn Noodles and Blanco Prawn Noodle House. Their style of prawn mee is the very familiar old school broth which is clear and light brown in color […]
Simpang Bedok is a Mee Pok Tar warzone. Everywhere you look, there seems to be a mee pok tar claiming to belong to Ah Lim or Lau Lim or linked to Jalan Tua Kong. But, if you step out of the crossfire and into Wanton Noodle House, you will find yourself in an oasis of calm to enjoy old school wanton mee accompanied by some really nice side dishes.
Sin Chao Gardens: A Great Place for Teochew Porridge
I think most Singaporeans get their Teochew Porridge fix either at home or at one of those late night coffeeshop stalls like Yue Shang Hai where all the cooked dishes are laid out for your picking. Places where dishes are cooked to order are less common. The one which I always remember fondly was Xu Jun Sheng at Joo Chiat. They had the most incredible tofu prawns, cold crabs and even simple dishes like fried cabbage was superb!
Ieat’s Chinese Roast Pork, Siu Yuk, Sio Bak Recipe II
I managed to pick up a few more tips in the last 3 years and have updated the recipe for a juicier, more flavourful sio bak! It's one of those things that is really worth doing at home as it is relatively easy and you are sure to get a few "wows" and "oohs" which is really satisfying!
Japanese Beef Curry Recipe: Oven Braise and Pressure Cooker method
Japanese Beef Curry is one of the easiest, tastiest on pot meal that you can cook at home. You can put everything in a pot and cook it until everything is soft and it will taste good. But with a few extra touches here and there, you can really make a meal that you would happily serve to the Queen when she comes a visiting!
Prawn omelette is one of those regular household recipes because it uses simple, readily available ingredients, it’s relatively easy to make and and fits right in as one of the medley of dishes that goes with rice! The trick lies in getting the texture of the prawns right! Ingredients Gp A Prawns medium sized10 Egg […]
There is nothing more satisfying than some eggy noodles covered with a yummy sauce to start the day! That is why this next gen hawker couple gets to their stall at 3am in the morning to start cooking the charsiu and frying the pork lard so it is ready for their customers by 5.30am!