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?
Tang Tang Hokkien Mee: No Sifu, Just Pure Passion!
John's Hokkien Mee is one of the best that I have eaten. The noodles are nice and charred and the flavours are complex and rounded, unlike a lot of places where it is pretty one dimensional because the main source of umami comes from MSG crystals. It still can't beat Alex's Geylang Lor 29 Hokkien Mee, but it is comparable if not better than a lot of the other well established ones.
Fishball Story: The economic reality of Gen Y hawkers
The stall has moved Douglas Ng (23) loved fishballs, especially the ones that his grandma makes. But the problem was that grandma only makes them twice a year and he wanted so much to eat them more often! So, soon after NS, he started his own fishball stall after a short stint doing fusion Cze […]
So far Cendol Melaka comes closest to the one I remember from Teochew Cendul in Penang. It is the type that is sold along the streets of Malaysia. Light, refreshing with just a pinch of salt to give it that rounded mouth feel. Nobody would ever dare say that it is as good as the best ones in Malaysia but it is certainly amongst the best that you can find here in Singapore.
Zheng Ling Char Kway Teow: There is hope for Char Kway Teow!
Things are certainly looking up for Char Kway Teow! When I published my first book in 2010, it was titled "The End of Char Kway Teow" because at the time, I observed that all the best Char Kway Teow stalls in Singapore were manned by wok masters who qualify for the Pioneer Generation Package. I am glad to see that since then, there are not just one, but a few young Char Kway Teow hawkers who have decided to take on this very popular Singaporean dish.