Wei Ji Braised Duck: Keeping a family legacy alive
There are many heartwarming stories rising from our hawker heartland. Selling food and providing transport is a lifeline for many in most societies. Visit any metropolis and you will find new immigrants either selling food or driving taxis in order to provide for their families when they are unable find work in their own trade or profession. This was certainly the case for Singapore in the early days when many of our forefathers became hawkers or rickshaw pullers in order to eke out a living.
Blue rice is currently the in thing! It’s actually not a new thing but an old thing, but somehow it has recently become THE thing! Blue food really does capture the imagination doesn’t it? There are not many foods that we associate the colour blue with. One can think of blue cheese and blueberries perhaps, […]
Folklore: Damian D’Silva’s Homage to Singapore Cuisine
Our kakis meets each Wednesday to try out new places and, in short, Folklore is the best meal we have had this year. It is rare to find a restaurant where the kakis are unanimous in their praise and where each and every dish was greeted with mouths filled with food and eyes twinkling with satisfaction.
It is hard to write about an eatery when expectations are so high. Firstly, Ka Soh has been around for a long time and is regarded by many as a Singaporean institution. Mention fish head beehoon and har cheong gai and its name would invariably turn up! And then, there is the fact that they are on the listed in the Michelin guide as a Bib Gourmand restaurant! With these two accolades, you won't be blamed for expecting the food to be stellar.
Hainanese Chicken Quinoa: Have a Happy Healthy National Day!
Are you familiar with quinoa? It's one of these superfoods that is high in fibre and protein which can be used as a substitute for rice. Because it is high in fibre and protein, it fills you up faster so you don't have to eat as much. You probably would have come across it in a salad at a buffet bar somewhere, but I'd bet you haven't tasted the chicken rice version of it. Its nuttiness actually complements the flavours of chicken rice very well!
Scissor Cut Curry Rice: The Origins of Scissor Cut Curry Rice!
Behold, the ugly, gooey, glorious mess that is Beach Road Scissor cut rice. Those of you who have been to the original branch at Jalan Besar will know what I am talking about. It really doesn't look appetizing to those who have yet to experience the epiphany of the eclectic mix of curry chicken, braised pork, stewed cabbage and chilli.
Tuan Yuan Bak Kut Teh: A Very Good Place for Bak Kut Teh!
There has been spate of bak kut teh restaurants opening up in recent years, no doubt buoyed by the success of Song Fa Bak Kut Teh, who showed us how a humble coolie’s dish can be brought into the 21st century by repackaging it so that it will appeal to a younger generation of Singaporeans. […]
According to legend, this dish of pork balls was first invented by a Yangzhou chef during the Sui Dynasty. It was then known as “Sunflower Chopped Pork” as the chef wanted to please the emperor by coming up with a dish that celebrated a local scenic spot known as Sunflower hill. (1) Later in the […]
If you like Yong Xiang's style of yong tau foo but hate to queue, then an alternative would be this stall situated in a coffeeshop which has managed to escape being transformed into a hipster cafe in Tiong Bahru.
I was on a treasure hunt one day after receiving a heads-up from The Silverchef about a certain char kway teow man in an old coffeeshop around the area. Unfortunately, he didn't give me an address nor did I remember who it was that told me about it at that time. I just remembered vaguely that someone had told me about an old school char kway teow man in a coffeeshop close to Sungei Road Laksa and The Beef House.
Ang Mo Kio 107 Carrot Cake: Friendliest Hawker Award!
So what do you do when the boss just won't get off your back, the goldfish is starting to swim sideways and you just found out that your brand new smartphone has just gone missing? Well, it's time to look on the bright side of life, get something good to eat and let yourself be infected with a contagious smile.
From Hokkien mee to Hainan chicken rice; murtabak to mee siam; you won't find a Singaporean who doesn't reminisce about our local hawker food. When we entertain guests from overseas, these are the dishes which we want them to experience so that they understand who we are.