Resorts World Sentosa Sushi/Sashimi Teppan by Chef Yonemura: Dining with fire I don’t know about you, but if I were given a choice, I would always choose to dine at the counter. Not only do I
Next Gen Hawkerpreneurs Kampong Glam Fatty Thai: A Tale of Three Young Hawkers The hawker mindset is slowly but surely changing, and we have the internet to thank! Gone were the days when people had look for a
Jpn - Kaiseiki/Omakase Sushi/Sashimi Shima: New Kaiseki Chef Hoshiba Fumihiko Japanese food used to be so exclusive. This was certainly the case when Shima opened its doors in 1980. At that time, it was the
THE MUST TRY LIST Fried Porridge Dynasty Fried Porridge: Fried Porridge Chef finally opens his own place! It’s been a rocky road for Chef John, our fried porridge maestro. Barely a few months after he opened Royal J’s premium, it was shut
THE MUST TRY LIST Restaurants Man Man Unagi Restaurant: Live Eels Grilled over Charcoal! I never used to enjoy unagi (fresh water eels) until I came across one which was live-killed and freshly grilled over charcoal. It was that
THE MUST TRY LIST Spanish Cuisine Pura Brasa: Charcoal grilled Spanish Food for the Family! How time flies! It’s been over 2 years since I was running across the dehesa in Extramadura chasing the acorn fed Iberian pig, and over
Malay/Indonesian Kampong Glam Tash Tish Tosh: Battleship Tulang! Did you know that sup tulang is a Singapore invention? It was invented in the 1950’s by Abdul Kadir who is still selling the fiery
Sushi/Sashimi Orchard Road Kyoaji: Singaporean Japanese Food The California roll was created over five decades ago in Los Angeles by Chef Ichiro Mashita who substituted tuna with avocado during the tuna off-season.
THE MUST TRY LIST Bukit Timah Springleaf Prata Railway Mall: Happy Prata-men! This year, he came up with the Alfredo, which is a murtabak filled with rosemary roasted chicken which he cooks in the tandoor, portabello mushrooms,
Bukit Merah Restaurants Wee Family Seafood: Zi Char with wine pairing We might be worried about the disappearance of certain hawker dishes like char kway teow or satay beehoon, but not zi char. Zi char is
Serangoon Zi Char Yaowarat Seafood: A Bit Chinese, A Bit Thai I am sure most Singaporeans will be familiar with the Yaowarat district in Bangkok. It is popularly known as the Chinatown of Bangkok and it
THE MUST TRY LIST Roti Prata Chindamani Crispy Prata: Very thin, very crispy! After blogging for over a decade, I never thought I would come across a new type of prata. But here it is. Thin and crispy
