Fans of veteran Chef Thomas Kok will know that our gallivanting chef has moved five times since I first wrote about him at Hokkaido sushi in 2011. And, I am not even his oldest fan, I’ve even met customers who have been following him since his Nanten days in the 80’s! Having been in the […]
Singapore Roast Chicken Recipe: Modified for the Home Cook
There is nothing more satisfying than some eggy noodles covered with a yummy sauce to start the day! That is why this next gen hawker couple gets to their stall at 3am in the morning to start cooking the charsiu and frying the pork lard so it is ready for their customers by 5.30am!
Chaoniu Beef Hotpot: A slice of Chaoshan cuisine in Singapore!
When my friend first invited me for lunch at Soul Food, I really wasn't expecting much. The usual reason for visiting such social enterprises are to offer support for their cause rather than to specially go there for the food. That has so far been my experience.
East Treasure Specialty Prawn Noodles: By Astons
这可能是“炒粿条的终结”，但其他的菜肴，如虾面正在享受美食rennaisance！虽然很多小贩的菜仍然在努力突破亚博娱乐官网$ 3- $ 4紧身衣出来，新加坡人都愿意从$ 3随时随地支付$ 20虾一碗面条。
Chef Damian D’Silva’s Ayam Curry Kapitan Recipe
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 one, which doesn't get as much publicity, is located at Chinatown Complex Food Centre.
In 2010, I published my pandan chiffon cake recipe after months of trials and failures. It's satisfying to know that the effort didn't go to waste as the recipe is still the most popular on the internet. What I didn't realise was the far reaching impact of that recipe until when I met with Mark Ng, the owner of Pure Pandan.