Jiali Seafood Soup: From Marsiling to Aljunied
If you are a fan of Sin Kee fish soup in Marsiling and have felt that the fish soup tastes a little different the last time you visited, it could be because you didn’t realise that the lady who used to own the stall has already moved to this coffeeshop in Aljunied! Why she would […]
AIA Healthy Street Eats: Chef Jeremy Pang’s recipes for healthier hawker food!
I had the privilege of hosting UK celebrity chef Jeremy Pang last year during his trip across Asia. He has teamed up with AIA to explore local street food across Asia and then to come up with healthier versions of the dish. Just because you want to live a healthier, longer and better life doesn’t mean […]
Gen Shu Gourmet Kitchen: The Next Generation!
When I first wrote about Gen Shu (Uncle Kun) back in 2009, it really caused quite a stir amongst the internet foodies. Gen Shu had been a Hong Kong masterchef for many years with his last stint before retirement as the Executive chef of Mouth Restaurant. However, he soon got bored staying at home and decided to come out of retirement to open his own hawker stall in Toa Payoh Lor 4.
Restaurant JAG: Exploring the Exotic and Eclectic
When we first dined at Restaurant JAG last year, I predicted that Chef Jeremy Gillion’s passion for exotic European herbs and vegetables would surely win him a Michelin Star and indeed, that premonition came to pass later that year! The good news is that even after winning a Michelin Star, prices of their degustation menu […]
Botan Japanese Restaurant: Chef Thomas’ Special Signature Set!
Fans of veteran Chef Thomas Kok will know that our gallivanting chef has moved five times since I first wrote about him at Hokkaido sushi in 2011. And, I am not even his oldest fan, I’ve even met customers who have been following him since his Nanten days in the 80′s! Having been in the […]
Singapore Roast Chicken Recipe: Modified for the Home Cook
I love the Singapore hawker style roast chicken! In fact, I think I’d go so far to say that if given a choice, ipso facto, I’d choose roast over white. A good roast chicken is juicy and tender and draped with a beautiful bronzed crinkly skin. It is complemented with cilantro, cucumber and green onions […]
Yong Chun Wanton Noodles: Next Gen Old School
There is nothing more satisfying than some eggy noodles covered with a yummy sauce to start the day! That is why this next gen hawker couple gets to their stall at 3am in the morning to start cooking the charsiu and frying the pork lard so it is ready for their customers by 5.30am!
Chaoniu Beef Hotpot: A slice of Chaoshan cuisine in Singapore!
I first came across this beef hotpot when I visited my ancestral village in Chaoshan (Teochew) last year. It was so good that I remember thinking that someone should start a beef hotpot in Singapore! Well, someone must have read my thoughts and the restaurant was opened soon after I came home! You might be […]
Soul Food Enterprises: Purposeful Private Dining
When my friend first invited me for lunch at Soul Food, I really wasn't expecting much. The usual reason for visiting such social enterprises are to offer support for their cause rather than to specially go there for the food. That has so far been my experience.
Seng Hock: The Butterfly Fritter: You Char Kway’s lesser known sibling!
I've been re-awakened to the simple pleasures of the butterfly fritter (beh hei ji) lately. I have always enjoyed them, but they have never really shared the same limelight has their older sibling, the youtiao. I guess it's because youtiao is much more versatile, as it appears in other dishes like rojak, pork porridge and tau suan whereas, the butterfly fritter is a standalone snack.
Choon Kiat Hainanese Chicken Rice: Boondock Gems
I have said it before, I will say it again: There are a lot of undiscovered hawker gems hidden in our industrial estates!
East Treasure Specialty Prawn Noodles: By Astons
It might be "The End of Char Kway Teow" but other dishes like prawn mee are enjoying a culinary rennaisance! While a lot of hawker dishes are still struggling to break out of the $3-$4 straightjacket, Singaporeans are willing to pay anywhere from $3 to $20 for a bowl of prawn noodles.