KEK Zi Char Burgers: Introducing the Sotong BLurger!
Behold the "Sotong BLurger! -- Eat oredi sure blur like sotong!" The Sotong BLurger is basically deep fried calamari rings bathed in a creamy salted egg sauce between two toasted buns! But wait, I hear you say, sotong in a burger?! You siao (crazy) or what?
Ye Lai Xiang Tasty Barbeque: Classic Hainanese Western Food!
You can find all sorts of authentic Italian, French and American cuisine in Singapore nowadays but back in the 70's when I was growing up, western food meant Hainanese chicken and pork chop and steaks served on sizzling hot plates.
Ho Guan Satay Bee Hoon: Pioneer Generation Hawkers!
Satay Beehoon and cuttlefish kangkong belong to that category of hawker food which may be best described as "niche". Some hawker dishes like chicken rice, roti prata and carrot cake are so much a part of the Singaporean identity that one really cannot be considered a true blue Singaporean if you have tried these dishes in your life. (Ok lah, vegans excepted) But I am very sure that there will be some readers here who have never eaten Satay Beehoon before, right?
Teochew Meat Puffs: Fuchow Oyster Cakes Made by a Teochew
I am a big fan of Fuzhou Oyster Cakes. I think they are the most delicious snack ever invented and the perfect type of dish for pasar malams (night market), fairs and the like. It really is too bad that it is a fast disappearing dish. I only know of four places selling this in Singapore. They are Maxwell Fuzhou Oyster Cake, Fu Zhou Poh Hwa Oyster Cake, Bugis Street and this Teochew meat puffs which is always on the move with the Pasar Malam.
Aliff Nasi Lemak: Nice Basmati Rice!
Nasi lemak has got to be one of my top ten best breakfast idea of all time! It might seem like a simple dish of coconut rice, chilli, fried egg and ikan bilis, but a mouthful of fragrant rice mixed with the sweet chilli and a few slivers of ikan bilis is as tasty as any Michelin Star meal in my books!
Chin Lee Restaurant: Heartland Teochew Cuisine
Classic Singaporean style Teochew food! One taste and you know you are onto some really good stuff. This kind of Singaporean heartland restaurants are a real gem and are, in my opinion, the type of restaurants that should really be included in the Michelin Guide so that tourists can have a taste of solid Singaporean cuisine.
#MyGoodHood: OneService App keeps your neighbourhood looking good!
You know what’s Good in my ‘Hood? The Hainanese Village market and food centre in Lor Ah Soo! I visit the market several times a week to pick up fresh seafood, veggies and other ingredients for my recipes. There are some things which you can only get at the local market that you can’t from […]
Ali Khan Restaurant: Coin Prata!
Coin prata is a misnomer. One can hardly find a coin that is the size of a doughnut! But, somebody, somewhere must have coined (pun intended) the name and somehow it stuck and now we have coin prata.
Original Chilli Crab Recipe: Happy 51st National Day!
What better way to celebrate our 51st National Day than to enjoy our de facto National Dish? But this is not just any other chilli crab recipe. This is a recipe I developed which is closer to the original chilli crab that Mdm Cher Yam Keng served back in the 1950's when she first introduced chilli crabs to the world. The modern version which has sambal and eggs was introduced later by Chef Hooi, one of the legendary "Four Heavenly Chefs".
Cantonese Stewed Beef (Ngau Lum) Recipe
Ngau Lum or Cantonese style braised beef is one of my favourite dishes of all time. It used to be a regular feature at Cantonese wanton mee stalls but it is getting more difficult to find nowadays. The cost of good quality beef is getting too expensive such that it is no longer feasible to sell […]
Teck Seng Soya Bean Milk: Handmade Heritage Beancurd
If you visit Tiong Bahru food centre in the mornings, you will notice a few stalls with long snaking queues. One of them would be a stall selling beancurd. On the face of it, this looks like a typical beancurd stall that you can find at any market. So, what makes this stall so special that people are willing to queue up for half and hour for a bowl of bean curd?
Asahikawa: Things to do, Food to eat!
Asahikawa is the 2nd largest city in Hokkaido after Sapporo and the gateway to the central region of the island. It also has the distinction of being the coldest place in Hokkaido with a temperature of −41 °C in 1902, the lowest ever recorded in Japan. So if it is snow you are after, this is certainly the place to find it.