I am battling Ovarian Cancer and thus will not be actively updating this site for now.   ..read more

Oxtail Stew is a dish that I often cook at home, always comforting and homely, especially on a rainy day.  ..read more

Amos Ananda Yeo, together with Laura Ooi, his wife, started selling deep-fried Prawn Fritter commonly known as Hei Piah when Covid-19 kicked in. He is a Fashion Designer by profession. He returned to Singapore in 2021 from China where he was based. The recipe is handed down from his mother and she used to run a hawker stall at a canteen in an industrial area.   The price for 10 pieces in a box is $16, 20 pieces in a box is $28 followed by 50 pieces in a box for $70.  The texture of the Prawn Fritter is thinner and less fluffy with a slight crispiness ..read more

This is one of the few stalls serving the soup-style Bak Chor Mee at 85 Feng Shan Food Centre. There are other popular stalls in the same food centre, like Seng Hiang Bak Chor Mee and Ah Poh Minced Meat Noodles as well as Chai Chee Minced Meat Noodle in Bedok, Authentic Chai Chee Bak Chor Mee at Macpherson Lane and Famous Eunos Bak Chor Mee in Eunos. This stall has been around since 1968, probably the first to start serving the soup-style Bak Chor Mee. There is an option of $3.00 and $4.00 for a comforting bowl of egg noodles in tasty pork broth serving with minced meat and meatballs with ch ..read more

This Teochew-style pork noodle was started from a pushcart in 1932 before moving into a coffee shop in 1939 at Hill Street then moved to Marina Square in 1986 followed by Crawford Lane in 2005. It was started by Mr Tang Joon Teo in 1932 before being taken over by Mr Tang Chay Seng and Mr Tang Chai Chye, the sons. This was supposedly the first Teochew-style pork noodle in Singapore then.  HILL STREET TAI KWA PORK NOODLE Block 466 Crawford Lane #01-12 SINGAPORE 190466 Operating Hours: 9.30 am to 9.00 pm (Closed on Mondays) This is the only Bak Chor Mee that awarded 1-Michelin star and this ..read more

Rui Hai, the 2nd generation owner, has taken over the stall from his parents more than 10 years ago. There is almost always a queue at the stall and they are usually sold out after lunch. I ordered for taking away, the braised sauce and chilli were packed separately. This was the most neatly chopped braised duck that I ever came across, rather Obsessive-Compulsive Disorder (OCD) satisfying.  I enjoyed the nicely sliced duck breast, it got a rather vague braised flavor, and was nicely tender with a slight chewiness. I did not like the braised meat as much as the texture was not as soft a ..read more

This has been my favorite rojak. The owner is an elderly Uncle, he is friendly and always chatty, and is passionate about making the rojak. His stall is right at the corner of the first coffee shop at Block 347 Ang Mo Kio Avenue 3, just a stone's throw from AMK Hub and within walking distance from Ang Mo Kio MRT.  I have been eating his rojak regularly for quite a while. I used to stay with my Grandpa at Block 343 Ang Mo Kio Avenue 3 and this coffee shop is near there. When ordering, I always tell Uncle that I want it to be spicy and he has the special chill for that extra kick. He said ..read more

The Uncle and Auntie will be retiring on 13 March 2022. This humble stall has been in the same coffee shop for more than 30 years but is closing down. This coffee shop is near to my late Grandpa's house and I used to stay with him. I literally grew up eating from this stall. And, Auntie is like 看着我长大的. This might not be the best Teochew style Fishball Noodle but the taste is alluring as it is a part of my growing up memories. I really enjoyed the taste for sentimental reasons. I am 重感情. I went back one last time to say goodbye by tasting it for the last time. The stall has always been there so ..read more

This stall serves Malaysian-style fruit rojak, like those from Penang. Leong Gwo Wei, the owner, he stumbled upon Lim Bo (林伯), aka Uncle Lim, his rojak stall in Kuala Lumper, and decided to ask him to teach after tasting the rojak about 3 years ago. Uncle Lim agreed to do so for a price. He mastered the skills and returned to Singapore, starting the stall in April 2021.  The main difference between the Malaysia-style and the local version as based on the acquired recipe is the sauce has to be cooked to get a consistent thickness. Though prawn paste is added, the taste is rather subtle. Th ..read more

This popular Hokkien style Lor Mee at Old Airport Road Food Centre has been around since 1973 before opening an outlet at Balestier followed by the third outlet at Holland Drive just recently.  The Balestier outlet is an air-conditioned restaurant with 80 seats serving the same menu but most of the choices are priced slightly higher. This outlet is in collaboration with a few others. The queue was as long as the one at Old Airport Road Food Centre when it opened on 5 August 2021.  There are choices of flat yellow noodles, egg noodles, bee hoon, and also, kway teow serving with t ..read more