ChaoShan Cuisine: Teochew Ah Bah Revisited
It’s been a few years since I last wrote about Ah Liang and his then newly opened Chao Shan cuisine restaurant. Since then he has relocated to a bigger and brighter restaurant at Philip St, so we felt it was time to visit our Teochew Ah Hia again.
Tefal Spherical Bowl Induction Rice Cooker Cantonese Radish Cake Recipe
Traditionally, you need to cook the radish and make the rice slurry in a pot before transferring the batter into another tray which is then placed in a steamer to steam for 1-2 hours. With the Tefal Induction Rice Cooker, you can easily do everything in a pot!
Joël Robuchon: Three Michelin Star Dining Experience
How does one write about a Three Michelin Star restaurant whose Chef has been given the title “Chef of the Century” and who currently has a total of twenty eight Michelin Stars? If I criticised it, I would surely sound patronising. If I said the experience is “phenomenal”, I might be misconstrued as being shallow.
Ye Shang Hai Teochew Porridge: Taxi Driver’s Haunt
This Teochew Ah Hia is your typical “hao lian bah“. The saying goes that Teochews are “hao lian” (like to brag), Hokkiens are “dua bian” (big cons). If you don’t believe it, just pop by Ye Shang Hai and talk to the boss! But the good thing about being “hao lian” is that they make extra effort to make the food good so that they have something to be “hao lian” about.
Kopi Tiam Buns Recipe
These traditional kopi tiam buns are the reason I bought Christopher Tan's excellent recipe book, Nerdbaker. I flipped open the book and was immediately smitten by these soft and pillowy buns which are traditionally served with a slice of cold butter, kaya, soft boiled eggs and accompanied by a cup of kopi C. The classic Singaporean breakfast doesn't get better than this!
Ah Li Japanese Fusion Mee Pok!
After the meepok is tossed in the sauce, it is topped with a generous amount of sliced pork, pork balls and minced pork. Then tender sliced Japanese style charshu which has been slow cooked for 5 hours is draped over the noodles and finally, in case you still haven't satisfied your need for pig, a generous amount of crispy pork lard is laid on top of the mountain of pork.
Roast Paradise: Turning over a new charsiew
It is good to see our two young hawkerpreneurs, Kai and Randall doing so well at Roast Paradise one year on. When I initially posted their story on Facebook in Oct last year, they had just opened their stall and though the char siew was promising, I felt that it needed more fine tuning before I would recommend it on the blog.
ieatishootipost 10th Anniversary Celebrations
I started writing this blog 10 years ago with a simple premise. I wanted to try all the most famous hawker dishes in Singapore and document them in the blog. There were three things that I felt were very important. Firstly, the food that I write about has to be worth the calories. No point telling people about yucky food. Secondly, the photos had to be good in order to do justice to the food and finally, the stories had to be worth reading. Hence, I eat, I shoot, I post.
Hougang Fried Oyster: Big Oysters yeah!
This is one of the few stalls I know who still insists on using pork lard to fry the oyster omelette. Their typical plate of oyster omelette is 70% crispy and 30% gooey which is a very nice combination of textures. For those who have dentures, you can also request for them not to fry it too crispy, so that you can still gum the the gooey bits.
Curate: Esben Holmboe Bang Signature Menu
Curate is Asia’s first Michelin Chef showcase restaurant. Every quarter, it hosts a culinary pop-up event called "Art of Curate" where showcase the signature dishes of specially selected Michelin-starred chefs.
Candlenut: First Michelin Star Peranakan Food!
have been wanting to visit Candlenut for the longest time, even before they won a Michelin Star in the inaugural Michelin Guide for Singapore. Word had it that Chef Malcolm was doing great things with Peranakan cuisine, using his knowledge of western fine dining to bring Peranakan cuisine into the 21st century while still preserving its essential character.
Seafood White Beehoon: Beginning of a new trend
Years from now, when you sit down with your kids (would be grandkids for me) for a plate of seafood white beehoon and they ask you about the origins of this particular dish, you can tell them exactly how this dish became popular in Singapore! “A long long time ago, in the Northern part of Singapore…..in […]