Katong Sin Chew Confectionery: Old School Curry Buns!!
My friend, Cactuskit, has been wanting to introduce me to this old school bakery for the longest time! I don’t know why it took me so long before I finally got to visit, but when I finally held the soft, fluffy and warm buns in my hands, I knew I was holding something special. The […]
Boon Keng Fish Head Bee Hoon: Fishmongers know fish
But, as you know, just because a fish is fresh doesn't necessarily mean that it is the best. Where the fish comes from also plays a big role and the price also depends on whether the fish are airflown or shipped to Singapore.
Da Sheng Bak Chor Mee: The Key to Better Hawker Food!
Bai Yong Sheng, 36, has been helping out at his dad's bak chor mee stall since he was 15 years old. His father had, in turn, learnt the recipe from his grandfather who used to sell bak chor mee from a pushcart! That makes him an uncommon, 4th generation hawker!
Ever thought of making a road trip to Kluang? No? Me neither. But I was invited by a friend of mine to do a trip over the long weekend and it actually turned out to be a very interesting and foodful trip! The town is just big enough to have a variety of good eats that would fill your itinerary for two to three days and a few activities to digest the meal in between.
Mui Kee Congee: Iconic Hong Kong Hawker Comes to Town!
Mui Kee Congee is one of those popular eateries which are often on “To Eat” list of anyone heading to Hong Kong for a holiday. So when Mui Kee did a pop-up event in Singapore last year, there was considerable interest. However, the quality of the food was inconsistent and understandably, the reviews were less […]
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!
Da Shi Jia Big Prawn Noodle: The evolution of Singapore food
Singapore cuisine is undergoing puberty. In the last decade of so, it has quickly evolved from simple, austere hawker food to the stand alone restaurants with some even trying to elevate it to the level of fine dining!
China Street Hainanese Curry Rice: Food for the Soul!
There has been much talk about Singapore seeking an intangible heritage item for the Unesco list. I am not sure if Hainanese curry rice would be iconic enough to be THE intangible item but I think there is enough grounds for it to at least make it into the shortlist.
I have been blogging for twelve years now and I thought I had seen it all. In the early days, a lot of hawkers were highly suspicious whenever I try to interview them, but as blogging and social media marketing got more popular, many hawkers have become media savvy and it has been easier to […]
I am sure most foodies here would be familiar with Ban Leong Wah Hoe or at least you should know it as that zi char place at Casuarina road. This venerable seafood restaurant has been at the same spot since 1986 and still has that old school coffeeshop feel about it.
The original owners of Song Kee Fishball noodles has resurrected their famous fish ball noodle shop and they now occupy the same Coffeeshop in Tembeling road, where another hawker legend, Hong Mao Wanton Mee, used to be!
The hawker mindset is slowly but surely changing, and we have the internet to thank! Gone were the days when people had look for a master to teach them how to cook certain dishes. Millennial hawkers now learn to make charsiu via the internet! This was the case for our three hawker heroes today who based their charsiu on my charsiu recipe which I spent 9 years perfecting!