Ka Soh: Bib Gourmand Zi Char
It is hard to write about an eatery when expectations are so high. Firstly, Ka Soh has been around for a long time and is regarded by many as a Singaporean institution. Mention fish head beehoon and har cheong gai and its name would invariably turn up! And then, there is the fact that they are on the listed in the Michelin guide as a Bib Gourmand restaurant! With these two accolades, you won't be blamed for expecting the food to be stellar.
Sunlok Noodle House: Feels like Hong Kong
This restaurant has relocated. Address updated Superbowl Jurong is one of those places like Big Splash which anyone living in the 70’s must have been before but probably haven’t been back in the last 30 years! Unless you are living or working around the area, I’d bet you have no reason to visit Superbowl Jurong. […]
Antoinette: Infusing Hakka Flavours to French Food!
I have been a strong advocate for local cafes adopting more Singaporean flavours rather than serving the kind of stuff you can get in cafes all round the world. The way I see it, any tourist would want to experience something that is unique to our island, don't you think?
Misato: High end food, casual prices
We have all come across eateries which we regard as “hidden gems” before. These are places that serve really good food but are not well known. There are a whole host of reasons why these gems remain undiscovered. It could be because of its location, poor marketing or simply that it is serving food that […]
Hainanese Chicken Quinoa: Have a Happy Healthy National Day!
Are you familiar with quinoa? It's one of these superfoods that is high in fibre and protein which can be used as a substitute for rice. Because it is high in fibre and protein, it fills you up faster so you don't have to eat as much. You probably would have come across it in a salad at a buffet bar somewhere, but I'd bet you haven't tasted the chicken rice version of it. Its nuttiness actually complements the flavours of chicken rice very well!
Scissor Cut Curry Rice: The Origins of Scissor Cut Curry Rice!
Behold, the ugly, gooey, glorious mess that is Beach Road Scissor cut rice. Those of you who have been to the original branch at Jalan Besar will know what I am talking about. It really doesn't look appetizing to those who have yet to experience the epiphany of the eclectic mix of curry chicken, braised pork, stewed cabbage and chilli.
LG SIGNATURE Fridge GF-X9052GR: InstaView Door-in-Door Stainless Steel French Door Fridge
The time had come to retire my 15 year old fridge and as fate would have it, I got acquainted with LG SIGNATURE's uber-slick stainless steel fridge at their launch event recently. It wasn't really love at first sight but it did leave quite an impression on me. Two months later, the fridge is now the centerpiece of my kitchen. After using it for a month, I must say that I have come to really appreciate the thought and attention to details that the LG engineers had put into it.
Tuan Yuan Bak Kut Teh: A Very Good Place for Bak Kut Teh!
There has been spate of bak kut teh restaurants opening up in recent years, no doubt buoyed by the success of Song Fa Bak Kut Teh, who showed us how a humble coolie’s dish can be brought into the 21st century by repackaging it so that it will appeal to a younger generation of Singaporeans. […]
Jiangnan Lionhead Meatballs Recipe
According to legend, this dish of pork balls was first invented by a Yangzhou chef during the Sui Dynasty. It was then known as “Sunflower Chopped Pork” as the chef wanted to please the emperor by coming up with a dish that celebrated a local scenic spot known as Sunflower hill. (1) Later in the […]
Tiong Bahru Yong Tau Hu: Handmade fishballs!
If you like Yong Xiang's style of yong tau foo but hate to queue, then an alternative would be this stall situated in a coffeeshop which has managed to escape being transformed into a hipster cafe in Tiong Bahru.
Fu Ji Char Kway Teow: Lost and Found
I was on a treasure hunt one day after receiving a heads-up from The Silverchef about a certain char kway teow man in an old coffeeshop around the area. Unfortunately, he didn't give me an address nor did I remember who it was that told me about it at that time. I just remembered vaguely that someone had told me about an old school char kway teow man in a coffeeshop close to Sungei Road Laksa and The Beef House.
Public Izakaya: Quick Oden Guide
What is oden? The typical Singaporean response would be: “Oh, it’s Japanese yong tau foo!” In some ways it is true because a lot of the items in oden are made from fish paste and tofu and cooked in a soup. However, unlike yong tau foo, the tofu is not really 酿 (niang=stuffed) which is […]