#foodeats

My favorite hawker tart shop- cat in the hat I first discovered Cat in the Hat back in 2023, when COVID was just fading and life was slowly finding its rhythm again. Back then, they weren’t internet-famous yet, no long queues, just a quiet little stall with an impressive selection of tarts and b

Everyone has tried hokkien Mee before, but hokkien beehoon? Not much! As per pic, you can see that the v2.0 beehoon is cooked in a wet style. The unique value proposition of this plate is that Louis cook every plate separately, and if you eat it in-house, from the moment it is prepared till you

In Japan, omakase means “leave it to the chef.” Over at Hong Lim, you leave it to the old-mah (granny) instead, thus oldmakase! Pun intended. For $6, you can let the old-mah (granny) prepare a personalized dish for you. Great deal, right? The amah will let you know which ingredients (e.g. vegeta

Singapore is currently riding a full-on taro wave ,taro desserts are popping up everywhere. But here’s the thing: taro is all about balance. Too much, and the pastry becomes thick and jelat; too little, and the flavour falls flat. Getting that perfect ratio isn’t easy. It depends on the type of

Hokkien Mee Showdown: The Old-School Eggy Revival To me, Hokkien Mee comes in 4 distinct styles: the wok hei infused dry version, the wet and prawny type, and the old-school wet eggy sauce version and th now rarely seen pure sotong and or lala style. Today’s spotlight is on the third: the ol

Today, after much raving from my fellow FB foodies, I finally got to try the much-talked-about Rainbow House Hokkien Mee. The first thing that caught my eye when it was served were the glistening chunks of pork lard—the semi-transparent glaze a clear sign of fresh frying. The dark, alluring colo

The legendary pau and siew mai stall in Teochew Alex’s heart As a foodie, I have a very stingy taste palate , so much so that I tend to compare every dish I eat with the best version stored in my heart. Today, I’m talking about one of my favourite pocketlist hawkers, the one I rank as serving t

See the pork broth. See the onsen egg. See the thick slices of char siew. These are the standards we expect from a good ramen restaurant. Yet this comes from a humble stall hidden in Chinatown. At just $6.90, this is the best bang for your buck in Chinatown Food Centre. The char siew may look th

Imagine replenishing your collagen through good, traditional food, nourishing your skin with every bite. Yes, this is the Teochew secret weapon for glowing skin: Teochew pork jelly. Made from a slow-boiled braised broth of bones, pig skin, pork, and fragrant Teochew spices, this dish transforms

结霜桥叻沙-最可爱的顽固 叻沙，是新加坡著名十大美食之一，其中，这是一家历史悠久，且顽固不化的一家，但也就是摊主的顽固，成就了一道专属她家的经典。 1）火炭，这家店坚持用火炭来制作叻沙，火炭的火力，是煤气无法供给的，而火炭赋予的炭香，更让她家的叻沙香锦上添花， 2)汤汁必须滚烫，这是她家的特色，也是为何她家叻沙总是能保持水准的重要一环，若你第一次光临，你可能会遇见，她突然暂停售卖，一个人去加炭，盖上锅盖，等再次掀起锅盖，看得见的热气腾腾，她才继续售卖，她会一碗一碗的汆烫每一碗粗米粉，直到米粉冒出热气，就算耗时，这是她的坚持，但这确保了粗米粉在汆烫时吸收了汤汁的品质，成就老饕们最为喜

Singapore is currently riding a full-on taro wave ,taro desserts are popping up everywhere. But here’s the thing: taro is all about balance. Too much, and the pastry becomes thick and jelat; too little, and the flavour falls flat. Getting that perfect ratio isn’t easy. It depends on the type of

Reviving SG Zichar : Rainbow Big Prawn fried Hor fun chilli crab style. Like chilli crab sauce but dislike the hassle of peeling crab? And those broken shells that make the sauce risky to enjoy, you might accidentally bite into one. Here’s a more economical rendition: Big Prawn Fried Hor Fun, Ch

Want a British vibe without leaving Singapore? 🇬🇧 British Hainan is the place to be. The moment you step in, it feels like walking into a mini museum of British heritage, jukeboxes with classic CDs, old-school jackpot machines, vinyl records, art pieces and even a full-sized British stone lio

Tired of cold pudding, this is a warm version Ingredients • Caramel: 4 tbsp sugar + 2 tbsp water. • Custard: 1 egg + 1 yolk, 1 tbsp sugar, 1 cup warm milk. Quick Steps 1. Use a aluminum foil container or baking container 2. Caramel: Simmer 3tablespoon sugar and 1tablespoon water (5–7

Peanut butter soup for the Pionner generation Best self grind Tong Shui in Chinatown 115 is my favourite Tong Shui (sweet soup dessert) in Chinatown. This stall has been around since I was young, and one of its signatures was a big stone grinder in the shop that took up almost one quarter of the

Hokkien Mee Showdown: The Old-School Eggy Revival To me, Hokkien Mee comes in 4 distinct styles: the wok hei infused dry version, the wet and prawny type, and the old-school wet eggy sauce version and th now rarely seen pure sotong and or lala style. Today’s spotlight is on the third: the ol

Imagine replenishing your collagen through good, traditional food, nourishing your skin with every bite. Yes, this is the Teochew secret weapon for glowing skin: Teochew pork jelly. Made from a slow-boiled braised broth of bones, pig skin, pork, and fragrant Teochew spices, this dish transforms