Our kaki, Taukwa as been eating at this stall since he was only a Tauhoo and he loves it so much that as long as the stall is still around, he will continue to patronize the stall until he becomes a Taukee. After my first taste of the Satay sauce, I can see why. The gravy is very addi...
If you are wondering what the future of Nasi Lemak looks like, then head towards Upper Thomson and you might just catch a glimpse of its evolutionary path in Singapore. I don't know why it has taken so long for someone to do this, but eating Nasi Lemak in a laid back place with custom...
Whenever I eat at this stall my family always order the soup form. I used to complain that this uncle is very stingy with his soup but later I realised that his soup is 'power' (Essence of Beef).The biggest surprise today is to discover that his dry form is even better!.The gravy is f...
It has been a while since I wrote about Roti Prata. It's not because I have started making my own Roti Prata at home , but just that I haven't come across any prata shop that excited me enough to write about. Sure, I have noticed a lot of Prata Cafes opening up in shopping centres and...
Berkshire Pork (Kurobuta) Bak Kwa I have always wondered how Bak Kwa is made. So when Fragrance invited me to write about their newly launched Berkshire (aka Kurobuta) Pork Bak Kwa, I jumped on the opportunity to do a factory tour to see how raw pork is transformed into the tasty sliv...
I don't know about you, but I have never been big on New Year resolutions. In fact, I never make them, or even if I did, they are usually frivolous, non-committal and gets forgotten before the end of the first week. This year however, I think I found a resolution worth making. On 2 Ja...
Goducate's Founder Dr Paul Choo featured as Asians of the Year It has been a milestone year for ieatishootipost in terms to our commitment to help the less fortunate. This year we managed to hit our target of raising $100k for Goducate's work in Sandakan. Thanks very much to everyone ...
Berkshire Pork (Kurobuta) Bak Kwa I have always wondered how Bak Kwa is made. So when Fragrance invited me to write about their newly launched Berkshire (aka Kurobuta) Pork Bak Kwa, I jumped on the opportunity to do a factory tour to see how raw pork is transformed into the tasty sliv...
I first came across with the stall at Upper Boon Keng food center some two years ago. However, the stall's name was not Ma Li Ya Virgin Chicken then. What stroke me then was the beautiful colour of the chicken hung up at the stall and the white chef uniform the lady boss wore.I though...
I'm gonna have my birthday dinner at this place coming Sat evening! :D The other Korean restaurant I been to was too expensive (in Joo Chiat area, near the 24-hour Heng Heng bak kut teh place), so I'm thrilled to know a cheaper alternative :) Will post again after I tried the food her...
Why is Christmas a paradox? Well, one way to define paradox is "a situation which (if true) defies logic or reason" . So what is it about Christmas that defies logic? According to the video, the paradox of Christmas is the fact that God came to earth, not in pomp and splendor but as a...
This Cze Char place is famous for the White Bee Hoon! White Bee Hoon? Never heard of White Bee Hoon? Well, I don't blame you, because it isn't quite a recognized Singapore dish yet. I was told that there are several places in town that serves White Bee Hoon, but this one is by far the...
I'm a Singaporean living abroad, and visit New Ubin quite frequently when I am here, always bringing friends and family. I have had two very disappointing experiences with Mr Pang. While the food is mostly good, when the restuarant screws up, Mr Pang becomes dismissive, failing to und...
The opening of the Circle Line has made many great eateries more accessible. This time round, I brought a group of foodies to one of my favourite Peranakan Restaurant, Spice Peranakan which is conveniently located in the Biopolis which is a short walk from Buona Vista station. I have ...
SCS Butter went back twice in a month to this restaurant and was raving about their marinated Wagyu Beef. For those of you who know him, this means that the place has got a certain Shui Zun (lit: water level ie standard) cos SCS really does like his food. Tender slivers of Wagyu Beef ...
I believe the tau suan is good. Looking at it can kinda tell. And Uncle Smart finished his when I was at my 4th mouth of my Pulut Hitam? However am not much of a tau suan person so tried their Pulut Hitam. No wonder it wasn't featured in this blog~ Hah. Not enough glutinous rice,I cou...
Roti Canai along Transfer Road This famous Roti Canai stall which is basically set up along the side of an old abandoned warehouse is just the thing that makes your heart pump a little faster -- the thought of eating an authentic no-nonsense Roti Canai that is designed to fill your tu...
We came, we ate and probably depleted the ocean of 1 tonne of crabs. Well, at least a few hundred kilos. Many thanks to all our readers who turned up for Crab Fest 2 last Friday! It was a blast as we had over 200 crabbers fulfilling their annual crab quota. I am sure no one left with ...
What comes to mind when you mention Pulau Ubin? Probably images of Kampong houses, kids running around in singlets and catching spiders right? I guess that is the kind of image that a restaurant called New Ubin Seafood wants to project in the mind of the potential customer and they ha...
Chong Pang Nasi Lemak hardly needs any introduction. Together with Ponggol Nasi Lemak , they are both probably the most well known Nasi Lemak brands in Singapore. Both actually started out making those pre-packed banana leaf wrapped Nasi Lemak but expanded to serve Nasi Lemak Ala-cart...
Salted Vegetable and Duck Soup OK, so you have been pigging out a little too much lately and feel a little bloated and a lot guilty. So you are looking for something a little bit more healthy in order to satisfy your conscience. Perhaps you even have to face your cardiologist (or your...
true gems in Tiong Bahru market. To me, after the old Ellenborough market was torn down, there is only one tau saun in Singapore that is worth eating, and it is found in the Tiong Bahru market, in the mornings. The stall is sandwiched between a stall that sells fried beehoon etc. and ...
Yong Tau Foo Soup: Younger Sister If you love Yong Tau Foo and work around the Tanjong Pagar area, you would probably have visited Rong Xing Yong Tau Foo. I first blogged about them back in 2007 and at that time you need to line up take a queue number and wait for your hot piping bowl...
may I suggest you use the term "cultivars" as opposed to breed? The durians we eat are from the species "zibethinus", the only one of the 30 or so species which is cultivated widely. The genus is "durio". The variants we get are known as cultivars because they vegetal clones...reprodu...
I have received requests from readers to review Army Food before. So here now is my official assessment! Bottomline: Much better than when I was in army but I wouldn't sign on just for the food!
A bit late, but I just got hold of the article in Travel + Leisure SEA Sep 2011 issue where they featured my book as one of four books by bloggers turned authors!
Rojak with Century Egg $3 + $1 extra for the egg If you ever have to describe the ingredients that go into rojak to a westerner, I am sure none of them would want to eat it. I mean seriously, does fruit salad dressed with a sauce made from fermented prawns sound delectable? Not only t...
I have wanted to try Roti Babi ever since I read about it in our forum . The most famous place for this dish of bread stuffed with pork is at a Cze Char called Yut Kee in KL which is on my list of places to visit one day. So when I heard about this little eatery in Joo Chiat serving R...
Chilled Alaskan crab leg and avocado ball Ah, it's that time of the year again where the missus and I celebrate our "Going Out" Anniversary. Time really flies! This would be our 21st Anniversary already. Now those who are beginning their journey together in life might be wondering wha...
I first came across with the stall at Upper Boon Keng food center some two years ago. However, the stall's name was not Ma Li Ya Virgin Chicken then. What stroke me then was the beautiful colour of the chicken hung up at the stall and the white chef uniform the lady boss wore.I though...
