In the first month, there were no customers, in spite of the red gingham tablecloths laid out in expectation. Even the neighbouring hawker aunties felt sorry for him and his partner. But the two young chefs were willing to go the extra mile, even re-opening the stall after it closed for a single diner. Saveur … Read more
Though the soup recipe remains untouched, Mr Ng has made changes to keep up with evolving tastes and customer demand. Previously, his father only sold pork ribs, pig tail and rice, but now the extensive menu includes different cuts of meat. The most coveted is the premium loin rib, also known as long gu (“dragon … Read more
“It’s like a canape,” Chef Bala said helpfully. “Dahi means yoghurt.” “Yeah, this is one of our best sellers and people love it because of the yoghurt texture,” Viren agreed. “This is a very popular chaat item in India, usually sold by the street vendors. On the exterior, it’s crisp and inside, it’s soft.” Mini puri (deep-fried hollow … Read more
For the pop-up, Korio’s husband-and-wife owners Myron Tan and Shaz Henshaw are creating a “specially curated menu” with Zouk Group’s chief culinary officer Lorenz Hoja. The German-born chef, who has trained with celeb chef Joël Robuchon in London and Paris, was the executive chef at L’Atelier de Joël Robuchon in Singapore and helped clinch the … Read more
Ah Pui’s larger-than-usual Hainanese-style charcoal-grilled satay boasts a good meat-to-fat ratio — apt for a stall named ‘Ah Pui Satay’. It’s also a cheeky nod to the hawker’s ‘pui’ (chubby) build. But compared to when we last saw him almost two years ago, we must say that Ah Pui looks a lot less pui now. His satay comes with … Read more
Speaking to 8days, a spokesman for Fei Siong Group said they closed Taiwan Night Markets due to “the escalation in cost of operations, especially in trying to rigorously adhere to our basic principle of (selling) everything authentically Taiwanese, a decline in [consumer] spending, as well (as the availability of) a myriad of (other) food choices … Read more
LEARNED COOKING FROM A HONG KONG CHEF Since her parents didn’t want her in the business, Tan said her dad initially refused to teach her how to cook. She struggled to find a mentor, as all the chefs she knew through her parents “refused to teach (her), as they felt that a zi char kitchen … Read more
Like French toast but given a Southeast Asian turbo boost, the omelette kaya toast was mind-blowingly, artery-cloggingly good. Fried egg with coconut egg jam made perfect egg-on-egg sense. Fluffy, golden-crusted omelette mingled with the sweet pandan caramel of smooth kaya, flavours tied together by the fragrant lard and bread. Egg, kaya and bread are a … Read more
Sad news for char kway teow fans – the hawker behind popular stall Hock Kee Fried Kway Teow at Berseh Food Centre has died. He was 69 years old. Song Yancheng, whom his regulars affectionately called Uncle Song, was well-known for meticulously frying his char kway teow plate by plate and his customers willingly waited for the … Read more
Ramadan bazaars typically start around 4pm, with some opening as early as 3pm, depending on the neighbourhood, patronage patterns and vendors. Being one of the earliest customers may not be a great idea as the bazaar won’t be running at full steam with some stallholders choosing to start later. If you’re keen to beat the … Read more
