Geylang Prawn Noodle: Next Generation Prawn Noodle
Here is another old school prawn mee to add to that list of prawn mee places that include Blanco Court Prawn Noodles, Beach Road Prawn Noodles, Jalan Sultan Prawn Noodles and Blanco Prawn Noodle House. Their style of prawn mee is the very familiar old school broth which is clear and light brown in color […]
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.
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 […]
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 […]
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!
Simon Road Oyster Omelette: Back at the same spot!
Today we pay tribute to the late Mr Lim Seng Hong who passed away during Chinese New Year this year. I first met him in 2009 at the corner coffeeshop along Simon Road and was at once mesmerized by his frying technique. His pan is tilted so that the oil drains to one side while the eggs crisp up on the elevated side. Once the starch is crispy, the oysters are added and the pan bursts into tongues of fire that lick the luscious bivalves with its smokey aroma!
I really hate to be a naysayer, I really do. But just as I said that it is "The End of Char Kway Teow", traditional kuehs like png kueh and soon kueh are also facing an uncertain future. Consider the following questions:
Sinn Ji Chicken Rice: Young, Innovative Next Generation Hawkers
There has been much debate about how to preserve our hawker culture. One idea was to set up hawker "schools" where courses are offered on how to prepare certain dishes. On paper, this seems to be a good idea.
After the meepok is tossed in the sauce, it is topped with a generous amount of sliced pork, pork balls and minced pork. Then tender sliced Japanese style charshu which has been slow cooked for 5 hours is draped over the noodles and finally, in case you still haven't satisfied your need for pig, a generous amount of crispy pork lard is laid on top of the mountain of pork.
It is good to see our two young hawkerpreneurs, Kai and Randall doing so well at Roast Paradise one year on. When I initially posted their story on Facebook in Oct last year, they had just opened their stall and though the char siew was promising, I felt that it needed more fine tuning before I would recommend it on the blog.