Hong Yun Seafood: Seafood White Bee Hoon Dry!
This version of white beehoon is quite different from the wet version we are all familiar with in a similar way that wet hokkien mee is different from the dry type. I liked the texture of the thin beehoon and how it had absorbed the flavour of the stock.
Hainanese Pork Chop Recipe: Hainanese Curry Rice Series
I am starting my Hainanese Curry Rice series with this Hainanese pork chop recipe. Crispy fried pork chops can be found in many cultures. The Austrians have their schnitzels and the Japanese their tonkatsu. What makes Hainanese pork chops unique is the use of cream crackers for the coating which not only gives the pork chops their unique crunch but also a toasty, savoury flavour.
CUT by Wolfgang Puck: Highland Beef — Finally!
About four years ago, I picked up a book from the library that was simply titled "Steak". There are very few single words that have the power to command my immediate attention and this is one of them. The other is "Monnnnng!" which is what my Teochew name sounds like when it is uttered by my wife in an ascending tone. It usually signals an ominous change in the weather pattern which requires a drastic course correction.
Sinn Ji Chicken Rice: Young, Innovative Next Generation Hawkers
There has been much debate about how to preserve our hawker culture. One idea was to set up hawker "schools" where courses are offered on how to prepare certain dishes. On paper, this seems to be a good idea.
Roots and Wings Project: Needs for this year
It is heartening to see the joyful faces of the kids in our Root n Wings project again. It's been just over a year since they moved into their new premises and things have really settled down. You would have recalled that when we first met them in 2015, they were still living in a makeshift shophouse with a single toilet and nothing in the fridge!
Leslie’s Char Siu Recipe: Finally perfected it after 9 years!
After 9 years of research, trials and failures, I have finally succeeded in making charsiu at home. This is, by far, the most frustrating and difficult dish to get right. I started experimenting in 2008 with a recipe from Fatty Cheong whose charsiu is still the gold standard for me. The tender, bouncy and juicy meat melts in your mouth and melodiously melds with the sweet crimson lacquer!
Benson Salted Duck Rice: The old, made new
Yes, I know what you are thinking. White duck like this nice meh? Honestly, I still prefer braised duck. But I went with a group of kakis and they all seem to like it, so I think this would be something that some of our readers here will like.
Soon Heng Hot and Cold Desserts: Hawkers we grow up with
I get a lot of different reactions whenever I pull out my DSLR camera. Some hawkers ask why I am taking photos. Others continue to work as if I wasn't there. But when Mrs Yang saw my camera, she quickly struck up her kawaii pose!
Japanese Butchery @Cold Storage Takashimaya!
I remember the very first time I had a slice of Japanese wagyu. It was one of those gastronomic moments that probed deep into the inner recesses of my soul to invoke that sense of childlike wonder. How can a slice of beef, or any meat for that matter, be so sublime, so ethereal, so..... shiok?
Braised Pork Belly in Teriyaki Beer sauce
A slice of slow cooked braised pork belly must be one of the most sublime things you can ever put into your mouth! It is not difficult to do, but to do it well, you need patience. This is a recipe from Chef Morimoto. I was intrigued by the addition of beer into the teriyaki sauce and I just had to try it!
VLV: Modern Chinese Fine Dining
Helmed by local born, Chef Martin Foo, the restaurant menu is a culmination of his many years of experience at Lei Gardens and Tung Lok group and his penchant for creativity and esoteric ingredients. What's more, Chef Martin keeps a spreadsheet on his customer's preferences so that he remembers what type of fish you like and how it is prepared!
Paradise Classic: Classy Zi Char Food
This restaurant chain used to be known as Paradise Inn but had recently had a makeover. Instead of stools, now there are proper chairs and the dishes are now a little more refined but they are still dishes that you would expect to order at the zi char. More importantly the prices of most dishes are between $8 to $22 which is on par with zi char prices!