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 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.
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!
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.
Her Giao, aka Teochew fish dumpling, is a traditional Teochew dish that very few Singaporeans are still making by hand. It is like a wanton for those unfamiliar with this dumpling except that the wrapper is made from fish paste. The fish skin wrapper gives the dumpling a very distinct bite and the tapioca flour […]
You probably heard about Roast Paradise, the upstart Cantonese Roast stall at Old Airport Road started by two young men that quit the nightclub scene to pursue a hawker’s life. They managed to quickly attracted long queues to their stall soon after their opening and within a year became well on their way to hawker stardom. […]
Zazz Pizza: No bells, no whistles, just great pizza
Updated: 7 July 2021 Zazz had to move out of their previous location because the SLA was taking back the land for re-development. So after a two month hiatus, they managed to settle at their new place which is located at the intersection of Cross and South Bridge Road (Opp Hong Lim Complex). I am […]
Sin Ming Prata: 60 year old family run prata stall!
Roti prata is one of Singapore’s favourite food which you can find everywhere and with many of them opened 24 hours, you can also eat it anytime! However, you do have to sacrifice quality for convenience as many of these 24 hour shops use factory made dough and so the prata usually tastes very generic. […]