An Ji Crispy Beef Noodles and Fish Head Bee Hoon!
I am sure that readers who grew up during the time when sang meen was really popular would have a pavlovian response to the photo of the crispy plate of thin egg noodles with a mound of slice beef on...
View ArticleHa Ha Bin Hokkien Mee: Makings of a Master
You know those heartwarming videos that MOE puts outs to get more people to enter the teaching profession? Yeah, the ones that show a super dedicated teacher who believed in particular student even...
View ArticleHong Kong Mong Kok Tim Sum: Restaurant quality Dim Sum at hawker prices
Hong Kong Mong Kok Tim Sum has been around for a number of years and has built up quite a reputation for itself. I have tried their dim sum sometime ago but at that time I didn't feel compelled to...
View ArticleOld Amoy Chendol: Truly Artisanal Chendol
If I asked you what is the quintessential Singaporean dessert, would you have picked chendol? Probably not. In fact, when I did a poll in 2008 to pick Singapore’s favourite dessert, bean curd come up...
View ArticleWeng Kiang Kee Porridge: Hotel Chef Porridge
A hot bowl of Hainanese style pork porridge is the quintessential comfort food for a lot of Singaporeans but for some reason, it isn't as hot (pun definitely intended) as some of the other hawker...
View ArticleHill Street Fried Kway Teow: Hawker Legend!
Did you know that there are not one, but two famous Hill Street char kway teow stalls? The more well known one is located at Bedok which has been taken over by the son of the original hawker. The other...
View ArticleSohGood Bak Chang: As Good As Grandma
If you are looking for a silver lining in this whole Covid 19 situation, then this is one of them. We would never have the chance to eat this old school grandma bak chang if not for the fact that the...
View ArticleShi Xiang Satay: Tasty, Tender, Morsels of Meat!
When I posted the our mission statement on Facebook recently, I was greeted with a few comments about why we even needed to do that since Satay has always been great, why is there even a need to make...
View Article168 CMY Satay: Michelin Plate Satay
There are two satays stalls listed in the Michelin Guide (Michelin plate) and this stall in Chinatown Complex Food Centre is one of them. Now I do think the inspectors do a fairly good job at...
View ArticlePang’s Satay: Resurrected Mom and Pop Satay Stall
I started this journey because I wanted to get a snapshot of the state of the Hainanese pork satay on our little island. There has been much written about satay as a whole but no one has actually...
View ArticleShang Hai Fried Xiao Long Bao: Its Proper name is Sheng Jian Bao!
Bot Xiao Long Bao and Sheng Jian Bao are popular Shanghainese snacks which had made their debut in Singapore in the early 2000’s. But while Xiao Long Bao is now firmly established in our local culinary...
View ArticlePoh Preserved Veg Hor Fun: Hawker Stall Chye Poh Kway Teow
Chye Poh Kway Teow is a dish typically found at Teochew restaurants. It’s essentially peasant food made of simple, everyday ingredients like rice noodles (kway teow), chye poh (preserved radish), eggs,...
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