There are two types of people who eat Yong Tau Foo. The first is the type who are looking for something healthy. They are the ones who would pick the tofu, chilli, bittergourd that are filled with fish paste and have it in a clear soup. Then, there are the type who are looking for something that would really hit the spot. They are the ones who go for the deep fried items which are filled with minced meat, have it with dry noodles with a generous dollop of chilli and sweet sauce.
Just what is Singapore cuisine? We have been trying to define it for the longest time, but the answer seems to be as elusive as the answer to the "Meaning of life" or "Why is there suffering in this world" or "Does my wife really mean it when she says she doesn't need any presents for Christmas?"
Today’s story will appeal to those of you who really love seafood! This unassuming hawker stall in Geylang Bahru hawker centre looks like your typical prawn mee stall during the day, but come nightfall, all the tables around the stall will spot a steamboat pot filled with some of the freshest and highest quality seafood […]
Ask a group of burgermeisters where they'd go for a seriously good burger and invariably Burger Labo would be mentioned a few times. It was voted best burger by a panel of ST judges in 2019. Objectively, I'd say it would be the most artisan of burgers amongst the 12 contenders.
I can’t remember the last time I ate an Indian Muslim curry puff (karipap). I see it all the time at the Mamak shop, but the neon orange pastry always looked to be like it was going to cause some serious dyspepsia and clog up my arteries, so I’ve never been tempted to buy one. […]
I have recently embarked on my journey of discovery of Sichuan food. I know that Mala hotpots and Mala Xianguo have been very popular in the last few years, but I have never really gotten into it until I started developing a recipe for Mapo tofu.
Yakiniku-GO Plus – Premium Wagyu at Competitive Prices
A piece of grilled Wagyu on a nugget of steamy Japanese rice is one of those things I really enjoy. So, the recent appearance of casual Yakiniku restaurants like Yakiniku Go is a most welcomed addition to the ever-growing local Japanese food scene.
Hawker centres have traditionally been the place where Singaporeans can find cheaper versions of restaurant food. In the 60's, it was the Hainanese who brought Western dishes like steaks, pork chops and chicken chops out from the expensive restaurants and into the heartlands. In the 90's the same thing happened with Italian pastas. The trend continues with the latest being a slew of gourmet hamburger stalls to hit the neighbourhood.
Pang’s Hakka Noodles: Ex-Antoinette Chef turns Hawker
Remember Antoinette? I've always remembered them for their lovely French pastries but I could never get a seat there when it was still at Mandarin Gallery. So, it came as quite a surprise when Chef/Owner, Pang Kok Keong suddenly closed the cafe and became a Hakka noodle hawker!
By @FeiEats When my friend invited us for a meal at her sister’s newly opened Izakaya, we certainly weren’t expecting Ippai to be a modern and sleek restaurant located at Dorsett Residences. The place looked expensive, but we were pleasantly surprised to discover that the prices were not too bad and more importantly, there were […]
I never grew up eating Mee Hoon Kueh. My first exposure to it was during my young adulthood when Ban Mian was all the rage. From what I gather, this is one of those homely dishes which many Singaporeans grew up eating. At its core is the basic hand-torn noodles, which are probably the simplest way of turning […]
Reimondo Food Truck: Wok Hei Congee and Smokey Seafood Rolls!
The rise of Reimondo's Seafood Congee is nothing short of a miracle. Birthed during the Covid pandemic earlier this year, no one would have ever thought that Raymond would be opening a 2nd stall so soon at Timbre+ so soon! I first wrote about his stall on 5th Feb and by the end of March, he had joined the ranks of hawkers with hour-long queues, thanks to the power the Social Media.