Now, we never learnt about the antidote for "heatiness" in medical school, so I must admit that I don't know the intricacies of Chinese Medicine. Suffice to say that there are now 1.3 billion Chinese in the world so even if I don't understand how it all works, at least I have to admit...
Foong Kee has been battling an identity crisis ever since they were featured on Straits Times as the best Wonton Mee in town. I admit that even I made the same mistake when I wrote about them as part of my quest to find the best Wonton Mee back in 2007. When I went back to write about...
The latest version of the ieat Hawker Lite App has just been released on Appstore. We have increased the number of free categories to 34, so now you can access the full listing of the best Hokkien Mee on town! More details can be found at this
You can often gauge the quality of a Japanese Restaurant by simply asking about the rice they serve. If they bother to use Japanese rice from Japan, then it shows that they take their food seriously. Nowadays you can buy Japonica rice from US, Vietnam and other countries, but somehow,...
Fisherman's Nagekomi Don $20 with salad, soup and dessert How you react to this blog post will show how much of a Singaporean you are. Singaporeans, as you are well aware, are attracted to good deals like a sotong (squid) to a fluorescent lamp. So when my friend Yukari Sakamoto, autho...
Hakka Yong Tau Fu (40 cents per piece min 5 pcs ) Ever wondered why Yong Tau Fu is called YONG Tau Fu? Tau Foo we all know is bean curd, but what's teh meaning of "Yong"? Well as it turns out, the word "Yong" is actually a simplification of the Hakka dialect "Nyiong" which means to st...
When Mr Lee Pi Duan arrived from Nan'an (Fujian Province) in 1928, he had no idea that one day his family will run a Prawn Noodle empire in Singapore. Ok, perhaps not an quite an empire, but the Lee family pretty much controls all the biggest prawn noodle restaurants in Singapore. I a...
When Mr Lee Pi Duan arrived from Nan'an (Fujian Province) in 1928, he had no idea that one day his family will run a Prawn Noodle empire in Singapore. Ok, perhaps not an quite an empire, but the Lee family pretty much controls all the biggest prawn noodle restaurants in Singapore. I a...
When Mr Lee Pi Duan arrived from Nan'an (Fujian Province) in 1928, he had no idea that one day his family will run a Prawn Noodle empire in Singapore. Ok, perhaps not an quite an empire, but the Lee family pretty much controls all the biggest prawn noodle restaurants in Singapore. I a...
I remember the time I started writing the blog over 3 years ago. One of the restaurants that really got everyone excited was Astons Specialties which had just opened their first restaurant at East Coast Road. Everyone loved the idea of Western food at great value. Since then, quite a ...
In Singapore, you can try Sapporo Style Ramen at Miharu Sapporo Ramen who uses Sapporo Nishiyama noodles which are imported directly from Hokkaido. These noodles are invented in Sapporo by Nishiyama Seimen who also supply the noodles for Morihito Oomiya's legendary Aji no Sanpei resta...
I finally come to the end of my Ramen Rampage! These ten Ramen posts represent what I think are the top ten Ramen places to eat in Singapore based on our ieat community recommendations. Of course, there will be new Ramen-yas opening up in the future and I will certainly keep an eye ou...
Mutton Dum Biryani $8.50 (Papadams not included) I last blogged about Famous Islamic back in 2007 when the blog was barely six months old. Since then, they have moved further up North Bridge road, dropped the "Famous" from their name, and the given a much needed makeover. There has be...
Bread steaming over pot of boiling water So when Damien mentioned this old coffeeshop which still steam their Lohti (traditional bread), I got really excited. It gets better. Not only were they steaming their Lohti, they were still boiling water from an ancient pot which, I am told is...
I have a few childhood memories of food that I recall very distinctly. My first meal at Rendezvous is one of them. It was the first time I ate curry and fell in love with it. Before Rendezvous, I wouldn't touch curry because I wouldn't eat spicy food, but it was the Ayam Korma which c...
In this episode of Singapore Talking, we discuss the topic of how we are going to preserve our Singapore Hawker Culture in the midst of modernization. Of all the points which we discussed, I think the most interesting and practical point is that we should include Singapore heritage fo...
The Terminator! $48 to take up the challenge Look, its hard to be a foodie and a doctor at the same time. People often ask me how a doctor can be a foodie. As if insurance agents never go sky diving. I do struggle at times between the need to feed and preserving the wealth of health. ...
I think there are essentially two schools of foodies when it comes to Nasi Biryani. There are those who like a heavy Biryani where the spices hit you like a truck and there are others who like the rice to be light and aromatic and decide how much masala they want to eat with each spoo...
I think there are essentially two schools of foodies when it comes to Nasi Biryani. There are those who like a heavy Biryani where the spices hit you like a truck and there are others who like the rice to be light and aromatic and decide how much masala they want to eat with each spoo...
I have been on a bit of a pau craze lately. It all started with me trying to make the perfect pau skin at home. I had tried it a few times before, but without much success. Those of you who have tried it before at home might empathize with me. My pau skin always comes out a bit yellow...
I have been on a bit of a pau craze lately. It all started with me trying to make the perfect pau skin at home. I had tried it a few times before, but without much success. Those of you who have tried it before at home might empathize with me. My pau skin always comes out a bit yellow...
I always get excited about restaurants where the Chef also happens to be the owner of the restaurant. I get even more excited when I find out that the Chef happen to be a 2nd generation owner who has been wokking for the last 30 years. That usually means that the recipes have all been...
My wife and I tried the Hokkien Prawn noodle and the Kway Teow long before I read your post and came away disappointed. As Anonymous said the portions were too little and too expensive. I rather eat the Prawn Noodle (the $8/- one) at Cambridge Road which is value for money. In taste a...
It's true that the press likes to sensationalize things. There is no better way of getting readers to buy papers then to have headings like "Let's yee sang for another round of food fight " (1) and then following it up with "Cyberwar of words over dish " (2). But just who is waging th...
It's true that the press likes to sensationalize things. And there is no better way of getting readers to buy papers then to have headings like "Let's yee sang for another round of food fight " (1) and then following it up with "Cyberwar of words over dish " (2). But just who is wagin...
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...
