Fish Soup Recipe: Chef Kang’s Secret Ingredient
One of the most memorable fish soup I have ever had was at Chef Kang’s kitchen. I must have had it three times already and it never fails to satisfy. I wanted very much to learn how to make it at home and Chef was happy bring me into the kitchen to explain to me […]
Bakery Brera: The Evolution of HDB Bakeries
I still remember the bad old days in the 70's when there was only one type of bread. Those were the days before Gardenia introduced sliced white bread which was "so good you can eat it on its own". In those days, when mum told me to go buy bread, it meant running down to the kek ai (grocery store) to pick up a loaf of traditional kaya toast bread which the lady would slice on the spot.
Eat First! 食之為鮮 A Tale of Two Brothers
Once upon a time, there was a man who ran a very successful restaurant serving traditional Cantonese style food. This man, Mr Chai Kok Hoong, had two sons and he brought them up in the kitchen. He taught one son how to use the wok and the other how to steam the food. Each son was to specialise in his own area of the kitchen and wasn't allowed to encroach on the other's territory.
Charlie’s Peranakan Food is Back!
You really can’t keep a good cook out of the kitchen for too long! When I last wrote about Charlie’s Peranakan in 2009, he was already planning to retire citing that rentals was getting too high and he was getting tired. He went on to close Charlie’s Peranakan a few months after my story was published and disappeared from the Singapore food scene for a while.
Tomato egg recipe: 10 min meals
Lots of people have requested quick and easy recipes that they can put together after a hard day's work! So here is something I often cook when I am tired but still need something yummy to eat with rice!
Yong He Bak Chor Seafood Noodles: Surf and Turf
Bak chor mee has always been an understated Singaporean dish. At least it was until last year when Hillstreet Tai Hwa Minced Pork noodle become one of the first street foods to be awarded a Michelin Star! Suddenly, this beloved Singaporean dish which had never quite been a poster-boy for Singapore food is thrown onto the world stage.
Si Yang Steam Soup: The Trials of the Hawker Life
The couple behind Si Yang Steam Soup have been diligently serving their steam soup since 1982 and had built quite a good business at Ang Mo Kio Blk 728 before the coffeeshop was sold and they had to move to their present location. Since then, their business has dropped by so much that they are considering retirement!
Uncle Lee’s Eating House: Yummy sand skin chicken
I think the challenge for anyone entering the zi char business is to be able to come up with one or two signature dishes with the ability to capture people’s attention. You Huak managed to do it with their seafood white bee hoon, New Ubin with their beef fried rice and Royal J with their fried porridge. Just being competent in the usual compendium of zi char dishes will only get you so far.
Hong Kong Style Kitchen (港式小炒): Cheap and Good Zi Char
Cheap and reasonably good zi char food. You can't really complain when the steamed grouper costs only $15 and the fish handpicked by the chef from the wet market every day. The food may not be the tastiest we have come across but it is good quality and you will be more than happy with the portion size and the price.
Asahikawa and Higashikawa: Things to Do, Food to Eat
After our stay at Hoshino Resorts Tomamu, we made our way to Asashidake (Mt Asahi) which is the the tallest peak in Hokkaido. Asahidake is part of the Daisetsuzan (Great Snowy Mountains) mountain range which consists of 20 peaks that are over 2000m in altitude.
Lina’s Confectionery: Good olde Nonya Kueh!
The first thing that strikes you about the lapis is how many layers there are. Then as you peel the layers, just how stretchy they are. Then when you eat them, how chewy and yummy they are. The guys were having fun peeling off each layer, then twirling each layer around the finger before popping the whole finger into the mouth!
Kim’s Kuehs: The End of Teochew Kuehs?
I really hate to be a naysayer, I really do. But just as I said that it is "The End of Char Kway Teow", traditional kuehs like png kueh and soon kueh are also facing an uncertain future. Consider the following questions: