Most ski resorts have only have one peak season but Hoshino Resorts Tomamu is blessed with two! In the winter, it is surrounded by ski slopes with white powdery snow and is the ideal resort for families seeking a comfortable, laid back ski resort with good food and other activities for the kids like an […]
Tefal Home Chef Smart Pro IH Multicooker Recipe: Japanese Chashu
With the Tefal Home Chef Smart Pro IH Multicooker, this Japanese Chashu which would normally take 3 hours to cook is easily done in just 45 mins! It’s Opti-Taste technology with induction heating and specially designed spherical pot ensures that optimal cooking conditions that brings out the natural flavour of the ingredient! This is a […]
Tendon is one of those things that I love to eat. It ranks up there with Hokkien mee, pizzas and hamburgers as one dish wonders whose craving can be satisfied without having to spend too much! When it comes to tendon, my gold standard has always been Tenfusa in Tsukiji market (now in Toyosu). I […]
When I first wrote about New Ubin Seafood in 2011, they were still located amongst the automotive workshops in Sin Ming. The place was the unusual place to find a zi char but it suited New Ubin's founder, Pang Seng Meng, really well as it was the kind of ulu (remote) place that would remind you of Pulau Ubin itself!
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 […]
First, I need to define what I envision the perfect kueh salat to be. I find a lot of commercial kueh salat to be too heavy. The rice layer is thick and gummy and the kaya layer too firm. What I think a perfect kueh salat to be is to have a sublime kaya layer which is light and silky smooth like a pannacotta and a rice layer where the rice grains are still distinct and not so tightly packed so that when you bite into it, the kaya and rice will easily mix together.
Roketto Izakaya: Wild Rocket is back, and more relaxed!
I have always enjoyed Izakaya style dining. After a long day at work, it's nice to unwind with a drink and some tasty side dishes. Everytime I eat at a Izakaya, I wonder why we can't have a Singapore version where we can order small dishes with local flavours. It would be a great place to bring overseas guests, don't you think?
Unagi has been very popular in the last few years ever since Man Man introduced their hitsumabushi at Keong Siak Road. With queues resembling the eels themselves, other live unagi restaurants like Uya and Unagiya Ichinoshi quickly emerged to cash in on the action. As this segment of the food scene matures, new players need to find other compelling reasons to lure unagi lovers into their eateries. For Singaporeans one surefire way to get our attention is price.
A bowl of mee pok tar is the quintessential Singaporean staple which you can eat for breakfast, lunch, dinner and supper! Unlike some of our other dishes like char kway teow or satay beehoon, mee pok tar is still very much alive and thriving.
Discovering stalls like Chef Chik is the Holy Grail of every gastronome. I mean, finding really good food is actually not difficult. Just go to a reputable restaurant and pay top dollar for it and you will most likely get a very good meal. But the real trick is to be able to find the […]