Leslie’s Char Siu Recipe: Finally perfected it after 9 years!
After 9 years of research, trials and failures, I have finally succeeded in making charsiu at home. This is, by far, the most frustrating and difficult dish to get right. I started experimenting in 2008 with a recipe from Fatty Cheong whose charsiu is still the gold standard for me. The tender, bouncy and juicy meat melts in your mouth and melodiously melds with the sweet crimson lacquer!
Benson Salted Duck Rice: The old, made new
Yes, I know what you are thinking. White duck like this nice meh? Honestly, I still prefer braised duck. But I went with a group of kakis and they all seem to like it, so I think this would be something that some of our readers here will like.
Soon Heng Hot and Cold Desserts: Hawkers we grow up with
I get a lot of different reactions whenever I pull out my DSLR camera. Some hawkers ask why I am taking photos. Others continue to work as if I wasn't there. But when Mrs Yang saw my camera, she quickly struck up her kawaii pose!
Japanese Butchery @Cold Storage Takashimaya!
I remember the very first time I had a slice of Japanese wagyu. It was one of those gastronomic moments that probed deep into the inner recesses of my soul to invoke that sense of childlike wonder. How can a slice of beef, or any meat for that matter, be so sublime, so ethereal, so..... shiok?
Braised Pork Belly in Teriyaki Beer sauce
A slice of slow cooked braised pork belly must be one of the most sublime things you can ever put into your mouth! It is not difficult to do, but to do it well, you need patience. This is a recipe from Chef Morimoto. I was intrigued by the addition of beer into the teriyaki sauce and I just had to try it!
VLV: Modern Chinese Fine Dining
Helmed by local born, Chef Martin Foo, the restaurant menu is a culmination of his many years of experience at Lei Gardens and Tung Lok group and his penchant for creativity and esoteric ingredients. What's more, Chef Martin keeps a spreadsheet on his customer's preferences so that he remembers what type of fish you like and how it is prepared!
Paradise Classic: Classy Zi Char Food
This restaurant chain used to be known as Paradise Inn but had recently had a makeover. Instead of stools, now there are proper chairs and the dishes are now a little more refined but they are still dishes that you would expect to order at the zi char. More importantly the prices of most dishes are between $8 to $22 which is on par with zi char prices!
Teriyaki Chicken Recipe
This recipe combines a crispy fried chicken technique from America's Test Kitchen with the teriyaki chicken recipe from Chef Morimoto. If you are lazy, you can dispense with the extra effort of making the skin crispy, but it works really well and makes the dish look and taste better!
Seafood White Beehoon Recipe: Happy Chinese New Year!
It is actually not difficult to do and is the ideal dish for festive occasions as a wok full of bee hoon would easily feed the whole family. The key to the dish is the stock and how to handle the beehoon. With this basic recipe, you can improvise by adding other types of seafood like crayfish, lobsters, crabs etc depending on who you want to impress!
Lee Do Restaurant: Old School Fuzhou Food!
I must have walked past Lee Do Restaurant countless of times whenever I visit the Automobile Megamart, but it had never occurred to me that this austere looking eatery is one of the last guardians of Fuzhou cuisine in Singapore! I was equally intrigued to learn that they were the ones responsible for making cold crabs the popular dish that it is today!
Star Yong Kwang BBQ Seafood: Rising Star
I remember my first encounter with the BBQ Stingray. It was in a little coffee-shop in Teban Gardens in 1987. Before that, I don’t think I have ever eaten stingray. In fact, I don’t think I have ever eaten stingray in any other form since. Stingray, it seems has been created only for this one particular dish, just like no one really eats kohada in any other way other than as a sushi topping.
Tefal Cookoff Challenge #2: Chilli Crabs Recipe!
I find that most places serve their chilli crabs with a spicy sambal which overpowers the natural sweetness of the crabs. This recipe is closer to the original version that was invented by Mdm Cher Yam Keng in the 50’s where the sauce isn’t thickened with beaten eggs.