Homemade luncheon meat, hae bee and eggs $13.90 "Give us this day our daily bread." I used to recite this as a school boy at St Andrew's School almost every morning. It didn't make much sense to me back then, because we ate mostly rice. Bread in the 70's meant those soft white traditi...
Salt Baked Crabs $130 (Two large) If you are a crab lover, you would no doubt have heard about Ga Hock's salt baked crabs. I have been wanting to eat at Ga Hock for the longest time, but never managed to get down to it till now. I had always imagined the salt baked crab is like salt b...
I admit that I haven't really had a Mee Goreng that I can remember being really shiok. Then again I am not really a Mee Goreng fan, so I don't go around specifically looking for Mee Goreng like I do Hokkien Mee. However, when I did my Marine Parade series the last time, Damien chided ...
I have been wanting to blog about Nasi Bawean from the very early days of the blog but somehow I didn't manage to get around it until recently. The problem is that the stall is so popular that it often sells out by the time I finish seeing my last patient and rush down for lunch. Howe...
This stall is closed. They have moved to Upper Boon Kheng Food Centre, stall 01-03 I think I must have stopped taking mutton soup about 20 years ago ever since I started to get worried about my cholesterol levels. But I do remember some of the really shiok mutton soup that my Dad and ...
Being an outsider looking into the wonderful world of Hawker food, I have to say it is great that there are bold enough cooks to try things like this. In America, we are having a similar food scene break out. Places like Uchi, Momofuku, and Misson Chinese Food, are at the tip of the s...
I have been wanting to write this carrot cake recipe ever since Chef William Soh wowed everyone with his carrot cake during our Ultimate Hawker Fest last year. As with many of my other recipes which I have blogged about, there is always the question of "Why Bother?" since you can just...
Is this the future of Singapore's hawker food? A bowl of Wanton Mee that has elements of both Japanese Ramen and traditional Wanton Mee? Some might applaud it for being innovative, perhaps the next stage in the evolution of our heritage hawker food. Others might consider it a cheap an...
With smart, liverpool1965, tamago and iwatch_ueat Forget what the stall sign says about this being a mee stall. Go straight for the Roti John and you will, as William Hung said, have no regrets! The Roti John is the best one I have had for years. The secret is in the use of a really n...
With smart, SurprisePocket, jezzz and iwatch_ueat What really catches your eye at this Stall is the variety of different dishes that you don't usually see at the usual Chap Chye Peng (Variety of dishes with rice) Stall. We already tasted food from 8 different stalls, so we were alread...
Here is the episode of Frontline first aired on Ch 8 on 3 May 2013 at 10.30pm. Thanks to Sen for the video upload! Here are two of the stalls that were featured: 1. Xiao Di Hokkien Mee 2. Heaven Putu Mayyam Here is the bottomline: If we want to be able to eat good, traditional hawker ...
I lived in Melbourne, Australia during my university days and it was during my time there that I discovered my favorite flavor of fried rice. It was (and still is) served at this place on Elizabeth Street called Rose Garden BBQ Shop . Casual dining, family-owned, home-cooked Hong Kong...
I like Taukwas too! In fact, I love almost all forms of tofu. ieat can correct me if I am wrong but according to my knowledge, kidney stones only result if you consume in excess, in this case, dietary calcium, so much so that your kidneys are unable to excrete the excess calcium. Howe...
I have been a little bit crazy over carrot cake lately and have been on a quest to create the ultimate carrot cake at home. I have tried several different recipes and I am just about finished with a recipe which I will blog about soon. Before you can try to come up with the ultimate c...
This particular Cze Char Stall has been around for 30 years but it is only in the last two years that it has become increasingly popular. The increased in popularity came about when Ah Yoke, the feisty 60 year old Lao Ban Niang cum chef, decided to start experimenting with new flavour...
I have been a huge fan of Siang Hee Seafood since I first blogged about them in 2008 . Ah Yoke is one of those hawkers who are really passionate about cooking and she is always experimenting with new recipes. She came up with a few of her own creations over the years, like her Luo Han...
Magherita $19 (1 for 1 takeaway) Finally! A takeaway pizza place that is worth the calories! Good news for pizza lovers who are looking for the thin crust, restaurant style pizza but don't want to have to sit down in a restaurant to eat it. More importantly, you don't need to pay GST ...
I have been a huge fan of Siang Hee Seafood since I first blogged about them in 2008 . Ah Yoke is one of those hawkers who are really passionate about cooking and she is always experimenting with new recipes. She came up with a few of her own creations over the years, like her Luo Han...
I have been a huge fan of Siang Hee Seafood since I first blogged about them in 2008 . Ah Yoke is one of those hawkers who are really passionate about cooking and she is always experimenting with new recipes. She came up with a few of her own creations over the years, like her Luo Han...
I have been waiting for the opportunity to taste the Empurau since I first blogged about Zai Shun last year. While I was enjoying his "Sultan" fish, the boss told me that there was an even more exquisite, more expensive, more tok kong, more legendary fish that comes from rivers of Mal...
I was in Tanjung Pinang recently for a fishing trip. While we were sitting in a nearby coffeeshop, I spied this hawker who was working non-stop, making their version of wanton mee. The way he placed a plastic bag into the plastic mug for takeaway orders was a real blast from the past....
I have been an ardent supporter of Seng Kee Bak Chor Mee ever since they moved from Eunos to their own shophouse at Upper Changi Road . The owner, Mr Lee is your typical Teochew Ah Hia who would not comprise on freshness and quality of the produce he uses for his dishes. Unfortunately...
There has been a lot of talk about preserving our hawker heritage recently. The main worry is about the lack of younger Singaporeans wanting to enter the hawker profession. This is certainly a big concern for certain dishes like Char Kway Teow. The problem lies in simple, basic econom...
Foodies all over Singapore are keenly aware of the lack of new generation hawkers to take over from the old hawker masters. I am glad that some of our Gen Y Singaporeans are taking the initiative to try to save our hawker heritage. Two such projects have been under taken by NTU studen...
Foodies all over Singapore are keenly aware of the lack of new generation hawkers to take over from the old hawker masters. I am glad that some of our Gen Y Singaporeans are taking the initiative to try to save our hawker heritage. Two such projects have been under taken by NTU studen...
Murtabak is one just one of those dishes that never fails to excite. From the theatrics of the flipping the dough to the bubbling anticipation that builds while the flatbread is sizzling away on the griddle, there is very little not to like about Murtabak, except for what it does to y...
As dusk sets in, the disco music starts up and Finding Nemo starts playing on the LCD screen in front of the stall. The audience start lining up as this Ice Kachang Man starts his nightly breakdancing routine. Oh yes, some stalls have got good food, some stalls have good service, but ...
