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.
Liang Zhao Ji Braised Duck: Cantonese style duck
Liang Zhao Ji has been around since the 1960's and started off as a roadside stall outside of the Hoover theatre in Balestier. The stall moved to its current location at the Whampoa Drive Food Centre in 1978 as part of the government's initiative to clear the hawkers off the streets.
Hashida Sushi: Balancing Art and Tradition
I first met Kenjiro "Hatch" Hashida back in 2013 when he had just opened Hashida Sushi at level two of the Mandarin Gallery. I was at once smitten by his vintage anago tsume (sauce) which has an unbroken lineage of over 135 years!
Lobster Ee Meen Recipe: Wishing you a prosperous Chinese New Year!
Chinese New Year is the time where to we can gather and bless each other with prosperity and longevity. So here is a recipe that symbolises both of these blessings!
The Original Katong Laksa: It really is the Original!
We are living in the days of fake news, fake food, fake brands and fake accolades. I don't know about you, but it really irks me when new restaurants pop up claiming to trace their lineage back to the 60s or to be the original one from Tiong Bahru or Toa Payoh or Queenstown. But if you try to dig a little deeper, you hit bottom pretty soon, because the claims turn out to be as shallow as the soup in a fine dining establishment.
Top 10 Singapore Food Finds of 2016!
This year is quite special for me as it marks 10 years of eating, shooting and posting my food adventures online. I am grateful to God for all the friends I have made over the years and the wonderful food epiphanies we have shared together!
Easy Recipe Ideas for Christmas Leftovers
Kids love cheesy baked rice! Here is a simple cheese sauce that is easy to make and is so versatile that you can convert almost any leftovers into something the kids will go gaga over. In fact, this is so good, they might even look forward to the leftover meal instead of the actual meal!
Hokkaido Izakaya: Yummy Hokkaido Food
With its harsh winters, remote location and pristine waters, Hokkaido has gained quite a reputation as a treasure trove of fresh food and ingredients. If you are talking milk, simply add the "Hokkaido" tag in front of it and it becomes super-excellent milk. Same goes with uni, potatoes, corn, rice, wagyu and many other ingredients!
Leslie’s Fried Chicken (LFC) Recipe
This is my fried chicken recipe which combines the best of asian and western techniques to create a crispy fried chicken that is juicy inside with a typically asian flavour.