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!
Seng Hock: The Butterfly Fritter: You Char Kway’s lesser known sibling!
I've been re-awakened to the simple pleasures of the butterfly fritter (beh hei ji) lately. I have always enjoyed them, but they have never really shared the same limelight has their older sibling, the youtiao. I guess it's because youtiao is much more versatile, as it appears in other dishes like rojak, pork porridge and tau suan whereas, the butterfly fritter is a standalone snack.
Did you know that there are not one, but two famous Hill Street char kway teow stalls? The more well known one is located at Bedok which has been taken over by the son of the original hawker. The other one, which doesn't get as much publicity, is located at Chinatown Complex Food Centre.
Hokkien Man, Hokkien Mee: Fine Dining Chef turned Hawker
Xavier Neo created quite a stir on social media when he left his job as a fine dining chef to take on the humble Hokkien mee. He created even more of a stir when it became known that he opens for only four hours a day (10am to 2pm) and has often had to turn […]
I first met Damian D'Silva in 2008 when he was serving steaks and chops out of a coffeeshop in Bedok! Back then, he was a tough talking, no nonsense, cowboy chef with an persona reminiscent of Marco Pierre White sans the hair. At the time, I had no idea of his mastery of Eurasian and Peranakan cuisine since he was just doing steaks and pasta.
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 […]