A very good bowl of bak chor mee made by a Japanese family. One one hand I am very glad that they have managed to master the authentic flavour of our bak chor mee. However, I must admit that there is a part of me which wanted to see bak chor mee that has been given that special Japanese makeover to bring bak chor mee to the next level. Perhaps this is something that our next generation Japanese Mee Pok girl might be able to do in the future? Let's wait and see!
Fatty Cheong ABC Char Siew Rice: The Next Generation!
This stall is closed Fatty Cheong’s has been one of my favourite places to eat at since I first discovered his sublime char siew back in Nov 2006 when the blog was only in its infancy! Since then, his char siew has been the gold standard for which my kids compare all the other char […]
Ladies and gentlemen, I present to you the poster girl for the future of our kopi culture! After searching high and low, I finally found Faye, a next generation kopi barista who, after spending years brewing espresso coffee has decided to return to her roots and take over the family kopi stall founded by her […]
It’s amazing how time flies! My last blog post on Cheng’s Delicacies was back in Nov 2007! Wow, 8 years went by just liddat (like that)! I can still remember the last visit there and how impressed I was with the Hokkien Mee and pork belly! I am not sure why I haven’t been […]
Yi Liu Xiang Nasi Lemak – Simple and Satisfying Nasi Lemak for $2.50!
In this day and age, it is hard to find something for less than $3 at the hawker centre and still hope that it is made with passion and quality ingredients. But here it is. The Nasi Lemak at Lor Ah Soo Market must be the holy grail of the economic-gastro pilgrim seeking the sacred chalice […]
Update: 26 Jul 2016. The stall has moved to a new location There are two types of crab bee hoon. The soupy type with the thick bee hoon and the dry type with the thin bee hoon. I personally prefer the dry type because I really enjoy a good wok hei. The gold standard for […]
Hong Seng Curry Rice: The Future of Hainanese Curry Rice
Meet Gen Y hawkerpreneur, Lim Jia Han who taking over the reins of his family's 20 year old hainanese curry rice stall in Redhill. He now wakes up early in the morning to start cooking the selection of 20 odd dishes at the stall every day.
Healthy and delicious fish soup with a wide variety of fresh fish to choose from, quality vegetables and a big emphasis on safety and health. I used to think "healthy hawker food" was an oxymoron. Not any more! There is a great future for healthier hawker dishes, but stalls need to think out of the box like Wang Yuan and not just toss in some extra veggies just to earn the healthy label.
Here is a glimpse of the future of our hawker food! A braised bento set. Being an entreport, Singapore has always been a crucible for cultural rempah (spice paste). In the past, the Malays were introduced to the hokkien noodles by the Chinese and mee rebus was born. The Indians married the Chinese love for […]
Time flies. The last time I wrote about Kok Sen restaurant was back in 2007 which was 8 years ago! At that time, I would never have imagined that I would still be blogging about food in 2015! Anyway, if you are one my readers who actually read the post on Kok Sen which was […]
Lai Huat Sambal Fish (East Coast): 2nd Gen Zi Charpreneur
If you ask anyone where to eat Sambal fish, the name Lai Huat would invariably get mentioned. But just like other popular eateries like "Hong Kong St" and "Ubin Seafood" there are more than one Lai Huat, so which one are they referring to and are these eateries related or did someone just set up his own restaurant and claim the "Lai Huat" name just because they had worked in the kitchen for a few months?