Pin Ji Fishball Minced Meat Noodles: Handmade Her Giao (Fish Dumplings)
Fishball noodles are a dime a dozen. But ones with fish dumplings, or what is known in Teochew as “her giao” are much less common. Even rarer as ones with really good handmade her giao! What makes these dumplings so special is that the “her” ie fish is not in the filling but in the […]
We made a short family trip to Bangkok this year and being a family trip, the kids get to choose some of the things they want to eat. So, this is just a short list of the eateries that I picked. We lived in Bangkok for 2 years almost 20 years ago and the one […]
If I asked you what is the quintessential Singaporean dessert, would you have picked chendol? Probably not. In fact, when I did a poll in 2008 to pick Singapore’s favourite dessert, bean curd come up tops, followed by cheng tng and orh nee. Ice kachang, which used to be the posterboy for Singaporean desserts only […]
Nasi Lemak is not complicated. At its most basic, all you need is a fragrant rice, an addictive sambal tumis, crunchy ikan bilis and peanuts and a perfectly fried egg with crisp edges and flowing egg yolk. The Malaysians will insist that it has to be hard boiled to be authentic, but for me, a perfectly fried egg beats a hard boiled egg any day. The other stuff, like fried Ikan Kuning, chicken wings, luncheon meat etc are bonus extras. Again, some might insist that the fried fish or fried chicken wing is essential or that luncheon meat should not even be mentioned. That's fine! You are free to choose whatever you like so long as you feel shiok after eating your nasi lemak.
There are three types of roast duck in Chinese cuisine. The most famous is Peking duck where the emphasis is on the crispy skin that is eaten with pancakes, spring onions and cucumber. The most common is roast duck which is the one we find at most Cantonese roast stalls. Here the emphasis is on […]
Singapore Next Generation Durian Culture: 99 Old Trees, Durian Story, Spike Empire, Bao Jiak
We are in the middle of a durian revolution spearheaded by next generation durianpreneurs that are redefining the durian culture in Singapore! When I started writing about durians in 2012, most durian sellers were known by "Ah" something. So, we met durian uncles like Ah Loon, Ah Seng and Ah Kok. In the last few years however, we are seeing a new wave of durianpreneurs who go by modern English names!
The stall was started by Mr Sim’s grandfather who sold bak chor mee from a push cart along the streets of Chai Chee years ago when it was still a real kampung. Mr Sim himself has already been helming the stall for 32 years!
Most of the “roasted chicken” sold at our hawker centres are not actually roasted but deep fried or at least bathed in hot oil in order to produce that beautiful, bronzed skin color! I actually prefer roasted chicken to white chicken and if given a choice, I would choose it over white chicken anytime! […]
Time flies! Nov 8, 2006 was when I first published my story about Joo Chiat Prawn Mee while they were still at 15 Crane Road. At the time I had just picked up a 2nd hand Canon 500D and was starting to develop my own style of street food photography. There were only a handful of food blogs then and no Instagram or Facebook and the only way of finding out where the best prawn mee are was to look at forums or ask your friends!
I must admit that lor mee has always been on my B list of things to eat. It wasn’t a dish which my parents were particularly fond of, so I never got to eat much of it growing up. But lately I have been experiencing a lor mee renaissance. I re-discovered how delicious lor mee […]
White House Teochew Porridge: Ultimate Comfort food!
Teochew porridge is my ultimate comfort food and I am sure it is for many Singaporeans too! Just imagine sitting down a few salty, spicy, sweet dishes washed down with a bowl of piping hot porridge! It's the ultimate remedy for a rainy day!
Hawker centres have traditionally been the place where Singaporeans can find cheaper versions of restaurant food. In the 60's, it was the Hainanese who brought Western dishes like steaks, pork chops and chicken chops out from the expensive restaurants and into the heartlands. In the 90's the same thing happened with Italian pastas. The trend continues with the latest being a slew of gourmet hamburger stalls to hit the neighbourhood.