The Coconut Club: Nasi Lemak, Cendol, Otah and other Coconut dishes!
You would be forgiven if you thought that The Coconut Club was some sort of beach bar serving piña coladas, but nooooo..., the reason it's called "The Coconut Club" is far more prosaic. They called it "The Coconut Club" simply because the owners were nuts over coconuts!
Kuroya Sukiyaki: Tomato Sukiyaki
It wasn't so long ago that a photo of well marbled Wagyu beef would have caused ooohhhs and ahhhs and at least a few hundred LIKES on Facebook. In fact, when I started writing in 2006, we didn't even have Japanese Wagyu. In those days, Australian Wagyu was just making its debut in Singapore and it was already causing quite a stir amongst the local gastronomes.
Joo Heng Restaurant: Cantonese Style Comfort Food
Joo Heng has been famous for the longest time and it was one of the first zi chars which blogged about in 2006 when I first started to prowl the streets of Singapore in search of its best food.
Roxy Laksa: Preserving our hawker heritage
Roxy theatre used to be the most happening place in the Eastern part of Singapore. Built in 1931, it provided entertainment to generations of Singaporeans before it was finally closed in 1978. Aside from the movies shown there, it was also famous for its hawker stalls
Legendary Bak Kut Teh: The future is bright for BKT!
In recent years there has been a spate of new Bak Kut Teh restaurants opening up. We can probably attribute this trend to the success of Song Fa Bak Kut Teh which managed to strike upon the right formula in translating the traditional dish for a new generation of Singaporeans.
Hoshino Coffee: What’s New on the Menu
Hoshino coffee is one of the few cafes which I frequent quite regularly. The dark wood decor and wait staff dressed in black and white has that touch old school quirkiness about it which I really like. My usual order is a portion of the pot baked curry rice followed by the vanilla souffle and a pot of tea.
Chicken Nuggets Curry Dipping Sauce Recipe!
McDonald’s curry sauce has quite a frenzied following in Singapore. It is only available here and is one of those foods that overseas Singaporeans miss. On 14 Nov 2011, McDonald’s ran out of curry sauce and it almost caused a riot! I learnt about the story recently when I met one of their founders at […]
ChaoShan Cuisine: Teochew Ah Bah Revisited
It’s been a few years since I last wrote about Ah Liang and his then newly opened Chao Shan cuisine restaurant. Since then he has relocated to a bigger and brighter restaurant at Philip St, so we felt it was time to visit our Teochew Ah Hia again.
Tefal Spherical Bowl Induction Rice Cooker Cantonese Radish Cake Recipe
Traditionally, you need to cook the radish and make the rice slurry in a pot before transferring the batter into another tray which is then placed in a steamer to steam for 1-2 hours. With the Tefal Induction Rice Cooker, you can easily do everything in a pot!
Joël Robuchon: Three Michelin Star Dining Experience
How does one write about a Three Michelin Star restaurant whose Chef has been given the title “Chef of the Century” and who currently has a total of twenty eight Michelin Stars? If I criticised it, I would surely sound patronising. If I said the experience is “phenomenal”, I might be misconstrued as being shallow.
Ye Shang Hai Teochew Porridge: Taxi Driver’s Haunt
This Teochew Ah Hia is your typical “hao lian bah“. The saying goes that Teochews are “hao lian” (like to brag), Hokkiens are “dua bian” (big cons). If you don’t believe it, just pop by Ye Shang Hai and talk to the boss! But the good thing about being “hao lian” is that they make extra effort to make the food good so that they have something to be “hao lian” about.
Kopi Tiam Buns Recipe
These traditional kopi tiam buns are the reason I bought Christopher Tan's excellent recipe book, Nerdbaker. I flipped open the book and was immediately smitten by these soft and pillowy buns which are traditionally served with a slice of cold butter, kaya, soft boiled eggs and accompanied by a cup of kopi C. The classic Singaporean breakfast doesn't get better than this!
Ah Li Japanese Fusion Mee Pok!
After the meepok is tossed in the sauce, it is topped with a generous amount of sliced pork, pork balls and minced pork. Then tender sliced Japanese style charshu which has been slow cooked for 5 hours is draped over the noodles and finally, in case you still haven't satisfied your need for pig, a generous amount of crispy pork lard is laid on top of the mountain of pork.