Friends came over and, unfortunately, I didn’t burn rice


It all started when I sent out an email with the title “If I made Mee Siam would you come?” At the time, I was really into making a good bowl of Mee Siam and had made a batch of Rempah from scratch. As you don’t see my Mee Siam efforts documented, it means I’ve not had satisfactory results. Anyway, I was gratified to receive favorable responses.

Unfortunately, due to scheduling conflicts, we had to postpone a week; which was a good thing because Vicky told me that she loved Clay Pot Rice, so I thought let’s kill two birds with one clay pot and got everyone to come over for a casual lunch.

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Posted on 28th Mar 2011 in Chinese, Dinner Book, Food and Drink, Old School, Recipes, Singapore  |  4 comments

Kedai Makanan Yut Kee in Kuala Lumpur, Malaysia


Immediately after leaving the hospital, Simon asked if I wanted Kelantanese or a simpler meal. The latter being KL’s oldest continuously running coffee shop since 1928.

Having just stepped out of the Emergency Ward on wobbly legs, I decided to go for something less adventurous.

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Posted on 8th Dec 2010 in Food and Drink, Hainanese, Malaysia, Old School, Peranakan  |  3 comments

Fermented Durians & Fish Sauce at Saramz Makanan Kampung Kelantan on Lorong Haji Hussein, Kuala Lumpur, Malaysia


One thing that is absolute in KL is that eating with Simon is never dull. He has detailed details and dirt on places that just boggle your taste buds.

Take for example my second day in KL where I got out of bed still feeling very mellow (since the painkiller hasn’t worn off yet), Simon decided to throw me into the deep end of ethnic Malay cuisine.

Truth be told, Kelantanese cuisine is in a class of its own with Thai influences and Kelantan being on the coast of Northern Malaysia, hence fish is a dominant ingredient in Kelantanese cuisine.

Take for example Budu, a Kelantanese fermented fish sauce. Every significant culture with a coast line has a fish sauce from the Thai Nam Pla to the Korean Jeotgal, from the Roman Garum to the British Worcestershire sauce. Basically, what you need is fish, salt and heat – it’s the mix of spices that varies culturally – and you’ll get a nutty cheesy sauce that will either whet your appetite or make you (wimp!) lose it.

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Posted on 21st Nov 2010 in Food and Drink, Kelantanese, Malaysia, Old School  |  6 comments

Angelo’s on Kiliney Road


We’ve all known Angelo Sanelli for many years from his 12+ years at Michelangelo’s to Mietta, so I won’t bore you with the story because Google is your friend.

Angelo has opened his latest incarnation on Kiliney Road and we decided to pay him a visit. And us being us, we decided to go off menu.

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Posted on 11th Nov 2010 in Italian, Old School, Singapore  |  4 comments

Soo Kee Mee on Medan Imbi, Kuala Lumpur, Malaysia

Wok Hei

I’ve always been fascinated by professional cooks using the Chinese Wok to transform ingredients into palatable wonders. The primal roar of fire, the crackle snap and pop of boiling oil and the singing spatula with backing sizzle; closing my eyes, I can sometimes tell by listening if there is good eating ahead.

Kitchen cacophony segues into gastronomic symphony; the audible edibles. Like a broken drum, it can’t be beat.

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Posted on 2nd Nov 2010 in Cantonese, Makankaki, Malaysia, Old School  |  9 comments

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