Brewing a Perfect Cup of Tea might not be everyone's Cup of Tea.... yet. But I hope that after reading this next post, you will find yourself brewing that perfect cuppa in your own home. The great thing about it is that it is much easier to brew a cup of tea than a cup of coffee! Unli...
Anonymous, so sorry to hear that you got cold meat. This Tsukemen is really amazing, and has stayed within my tops after so many bowls of ramen. (This was one of my first, first being Ippudo, which has continually been pushed downwards as I find nicer and nicer ramen.) The noodle is t...
I went to the store to have a bite of this snack but was quite disappointed with it. First, the Oyster cake was dark brownish color because it was coated with dark particles; They don't change their cooking oil regularly, hence the oil is dark brown color! Second, the batter inside th...
I have never been a big fan of mutton soup....the chinese version anyway. I don't remember ever eating it as a child. So I guess that is why this is only then 2nd mutton soup that I have blogged about after so many years. Of course, the other problem is that there are really not many ...
It might be debatable as to whether Teck Kee is the oldest Pau stall in Singapore, but I would say that they are probably the most well known brand. Who here doesn't recognize the iconic logo that is printed on the piece of paper at the bottom of each pau? I must have peeled it off co...
Zai Shun Curry Fish Head: A Place for Unique Steamed Fish! › "Sultan" Fish $90 per kg I have been very curious about the Sultan Fish ever since the news report... 13 comments Hong Ji Claypot Bak Kut Teh: Northenmost Blog Post › Singaporeans love to complain. The most frequent complain...
This 60 year old stall in Bukit Merah View Food Centre is probably the last of its kind in Singapore. In the good old days (I am told, 'cos the good old days was before I was born), stone mills were a commoner sight. They were used for milling all types of grains from soybeans to make...
As a Hainanese, i've been buying pastries from Balmoral Bakery for the longest time, but somehow i thought the chicken pie standard had slipped....once upon a time the chicken pies at the marriot hotel bakery (about 7-8 yrs back)was one of the best i ever ate, generous pieces of chick...
Recently discovered one good cantonese Zi Char stall at Chinatown Complex Temp Market - 01-195 if I'm not wrong. No menu, just a lady rattling off what they have. Chef's name is Chef Huang De Ming on the signage - an old, experiences man at the wok. Stir-fried dishes had a really frag...
I have been very curious about the Sultan Fish ever since the news reported earlier year that a man was charged $1200 for it at Resort World Sentosa . I say I am only curious because I don't see myself ever forking out $1200 just to eat a fish. But it does make you curious doesn't it?...
tried this a lot of time and im surprise that Leslie grow up in TPY and yet dont know about this stall??? lol! XP no need to talk much, this stall is the best cha or luak in Singapore. i always order 10bucks and finish it immediately once the plate reach my table. the secret in a good...
Singaporeans love to complain. The most frequent complain that I get concerning the ieat hawker app is that there isn't enough eateries up North. OK, the reason there aren't many red pins on the ieat hawker map is that there really isn't that many places up North that someone from the...
One of the good things about retirement is that you get to go around looking for good things to eat without the pressure of exams, loans, bills, kids and other stuff that add stress to your life. Not that I am speaking from personal experience of course, (still a long way from retirem...
It might be debatable as to whether Teck Kee is the oldest Pau stall in Singapore, but I would say that they are probably the most well known brand. Who here doesn't recognize the iconic logo that is printed on the piece of paper at the bottom of each pau? I must have peeled it off co...
Carrot Cake prices start at $4 Ask any baby boomer about White Carrot Cake they will tell you about the Legendary Lau Goh Carrot Cake at People's Park. In its heydays in the 70's, Lau Goh was unrivalled. When others were selling carrot cake for less than a dollar a plate, he was alrea...
Carrot Cake prices start at $4 Ask any baby boomer about White Carrot Cake they will tell you about the Legendary Lau Goh Carrot Cake at People's Park. In its heydays in the 70's, Lau Goh was unrivalled. When others were selling carrot cake for less than a dollar a plate, he was alrea...
There are few Lor Mee stalls that have such a long legacy as Yuan Chun Famous Lor Mee and this blog would not be complete without the mention of this very famous Lor Mee as its own signboard quite proudly declares. I had tried to blog this place three times before, but they have been ...
You must feel a little incredulous to see an article about Yu Sheng in May. Well, this is no ordinary Yu Sheng, this is the original plate of Yu Sheng that was first introduced to Singapore during the Chinese New Year of 1964. Up till then, Yu Sheng had been a dish which was eaten dur...
Very Special Rare Tea: Seasonal Flush UVA Estate August 9th 2011 Rockett Girl and I have been having a sort of Tea Renaissance ever since we came back from the Dilmah tea gardens in Sri Lanka. During our trip, we tasted a wide variety of black teas but there was one that really stood ...
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...
Ever seen black Muah Chee before? Well, I don't blame you if you haven't cos this is one of the fast disappearing foods in Singapore made by the last artisanal Muah Chee man in town! The Muah Chee man told me that the Black Muah Chee is only served during the Chinese New Year period b...
Oumi Tokujo (premium) Kalbi $39.80 for 100g Don't you find it amazing that Japanese Cattle can walk around with so much fat in their muscles and yet the cow doesn't die of a heart attack? That incredible marbling is the result of years of genetic selection and careful choice of feeds....
Featured on Cover of Buzz Magazine My food photography feature on BUZZ magazine, Issue 22 Posted by ieat at Wednesday, January 25, 2012 Email This BlogThis! Share to Twitter Share to Facebook Labels: 1 Featured in the Media
If you love Nasi Padang, I am sure you would have at least heard of Nasi Padang River Valley. This place is probably one of the most well known places for Nasi Padang in Singapore and it is quite a known fact that one of their regular customers is the Sultan of Brunei who would tarpau...
I was issued a challenge by a seasoned makankaki that I should not proclaim any chicken to be the "world's best" before tasting the chicken from Kampung Chicken Eating House. So I had to find out for myself just how good a chicken can get. I am not an experienced Kampung Chicken man, ...
If you love Nasi Padang, I am sure you would have at least heard of Nasi Padang River Valley. This place is probably one of the most well known places for Nasi Padang in Singapore and it is quite a known fact that one of their regular customers is the Sultan of Brunei who would tarpau...
Claypots. They are just not meant for hawkers to use. Have you ever notice what the hawkers do with their claypots? They always reinforce it with some kind of metal wire. Why? Because most of them are cracked. Most of the hawkers who sell Claypot rice tell me that they usually discard...
Amuse Bouche: Truffle Goat Cheese Creme with Cassis Mustard Keropok I have never heard anyone who is reminiscing about the past complain that it took so long to get to the present. Everyone will remark about how time flies. I guess that when you get older, time seems to fly faster sin...
Actually the best Teochew muay can be found in Chinatown Complex, I think Uncle Smart can vouch for that, is Tew Chew Street Teochew Porridge. The Teochew plain porridge itself is worth a whole review & the hae bi hiam is really very good with a smidgen of lime. Cincalok pork and heng...
Here's my April 2009, albeit cheong-hei, review cum update. This is my first visit. I2.30am and feeling peckish. Fuelled with the adrenalin of checking out a blog-worthy makan venue tucked away in the seedier part of town at midnight and a rumbling tummy, hey, who could resist? Iam: L...
