I am sure that readers who grew up during the time when sang meen was really popular would have a pavlovian response to the photo of the crispy plate of thin egg noodles with a mound of slice beef on top. I mean who wouldn't like noodles that are fried to a crispy crunchy texture? It's like eating "Mamee" except much better!
Dancing Char Kway Teow man of Circuit Road Food Centre
It is good to find a Char Kway Teow man who seems to have fun fun at work. Mr Chee Wei Liang, 60 tells me that he doesn't have time to exercise, so he incorporates a dance routine when he fries his kway teow in order to work up a sweat. I am sure that the heat and steam from the wok also helps to complete the sauna treatment.
This story follows my previous story about Lim’s Fried Oyster. both of these stalls are located in the same area of Berseh Food Centre. I was alerted to it by my friend Damien who told me about a masked couple selling satay which he felt was very well grilled such that it was slight charred on the […]
Our pioneer hawkers are simply amazing! These are the Singaporeans who have laboured tirelessly to feed a generation of nation builders and they embody a work ethic that has propelled our country to what it is today. Although they have lived through the development of a nation from third world to first, they are still very much the gatekeepers of a nation’s past.
Armenian St Char Kway Teow: It’s Really The End of Char Kway Teow
I'm telling you: It's REALLY The End of Char Kway Teow!
I have been sounding the alarm about the impending demise of Char Kway Teow for quite a few years now. It's fate was encapsulated in the title of my first book "The End of Char Kway Teow" which was published in 2010. Since then, not much progress has been made and my recent interview with the owner of Armenian Street Char Kway Teow seems to be only adding more nails to the coffin of this iconic Singaporean dish.
Have you ever been asked what would your last meal be? I have been asked this many times and I have also come across other people’s responses. I think that the given answer is not really what the questioner is after because most people would pick a dish of nostalgia; like the kueh that grandma used to make or the porridge that mum cooks on a rainy day.
If you made a list of the top ten most popular hawker foods in Singapore, there is no doubt that wonton mee will be on the list. Wonton mee is comfort food for many Singaporeans and there are many competent stalls around. It is not easy to make a list of the top 10 wanton mee in Singapore because when it comes to wanton mee, different people have different preferences.
Fu Zhou Poh Hwa Oyster Cake: Another UFO Sighting!
These UFO sightings are a welcome sight. Crisp on the outside, savoury, moist and delicious on the inside, these humble snacks combine a melange of flavours into one umami grenade which you can hold in one hand.
There are few hawker stalls that are as polarizing as Kok Kee. Some people love it, some just cannot stand it. The people who love it would patiently stand in line and order their noodles with the respect and demeanour of a primary school student asking for teacher's permission to go to the toilet.
Ask any Hakka person and they will be quick to tell you that what we call Yong Tau Foo today is very different from the traditional Hakka Yong Tau Foo. There are a few points of difference. Firstly, traditional Hakka style Yong Tau Foo is supposed to have minced pork filling and secondly, it's a much simpler dish with mainly tofu items. After all, it is called "ngiong" tau foo, "ngiong" being the Hakka dialect word for "stuffed". So, the main ingredient of the dish is the tofu.
I have driven past this particular coffeeshop along Tanjong Katong on many occasions en route to the carpark and have always noticed that it was quite crowded. But it wasn't until my friend Johnny told me about their char siew that I made an effort to drop in to give it a try. Johnny specifically said that I needed to ask for the fattier charred cuts to truly experience their char siew!
Chef Wayne of Keng Eng Kee, or KEK as it is known nowadays, has opened a new Zi Char stall in Pandan Gardens where he is serving progressive Zi Char using some of the new ingredients that are now available in Singapore. The second generation Singaporean born Chef was given full permission by his father to serve his nouveau Zi Char cuisine at his new place, something that he had to keep under wraps at the old restaurant.