Nasi Ulam at Chendol Melaka on Jalan Tua Kong, off Upper East Coast Road

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It is said that Peranakan cuisine is designed as a system of control by the matriarchs: the food is as delicious as it is tedious to prepare. The former is a trump card to manage errant husbands and the latter to keep daughter-in-laws busy under an iron fist. This power play also gives rise to a very discerning palate.

Katong is well-known, among other things, for its concentration of Peranakan, but where do the Peranakan ladies gather for lunch?

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Posted on 25th Oct 2013 in Food and Drink, Peranakan, Singapore  |  Comments off

A quick guide to the World Streetfood Congress 2013

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The World Streetfood Congress is dedicated to awww screw this: let the deep thoughts come later but for now, head on down to the event at F1 Pit Building & Paddock, 1 Republic Boulevard, Singapore 038975.

There are many reasons to do this and they are…

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Posted on 5th Jun 2013 in American, Asian, Chinese, Food and Drink, Indian, Indonesian, Malaysia, Mexican, Singapore  |  1 comment

Presenting The Miele Guide 2013 Winners…

Fresh off the press, direct from The Miele Guide 2013 launch party.

Though some people would have you believe it’s big news, no one batted an eyelid when it was announced that Iggy’s wasn’t at the top of the list. But the funniest quote would have to go to David Thompson who was voted Chef of Chefs by his peers when he said, “I didn’t vote”.

It appears that the top country for fine-dining is China with Singapore coming up close and Indonesia delivering a nice European touch to an Asian finish.

Anyway, all my favorite restaurants made it to the guide. However, instead of sloppily cutting and pasting just the top 10 names into one paragraph, here’s the top 20 restaurants named in The Miele Guide 2013 in a proper list.

  1. Robuchon Au Dome, Macau, China
  2. Waku Ghin, Singapore
  3. L’Atelier de Joel Robuchon, Hong Kong, China
  4. Iggy’s, Singapore
  5. Mozaic, Bali, Indonesia
  6. Pierre Gagnaire a Seoul, Seoul, Korea
  7. Caprice, Hong Kong, China
  8. Amber, Hong Kong, China
  9. 8½ Otto e Mezzo Bombana, Hong Kong, China
  10. Les Amis, Singapore
  11. Restaurant Andre, Singapore
  12. Tippling Club, Singapore
  13. Sarong, Bali, Indonesia
  14. Mr & Mrs Bund, Shanghai, China
  15. One Harbour Road, Hong Kong, China
  16. Dakshin, Chennai, India
  17. Antonio’s, Cavite, Philippines
  18. Nihon Ryori RyuGin, Tokyo, Japan
  19. Metis Restaurant and Gallery, Bali, Indonesia
  20. Bukhara, New Delhi, India

The launch party held at Tamarind was successful thanks to the hardworking team at Ate Consulting.

To close, I’ll leave you with two thoughts on the food served at the launch party:

  1. Truffle oil with Buah Keluak is a fail. The flavors are muddied (conflict is not contrast) and the artificiality of the Truffle Oil is heightened.
  2. When it comes to Bak Chor Mee: Vinegar is as important as the Chili. Too much or little of anything throws the whole ensemble off balance.

Posted on 22nd Jan 2013 in Asian, Food and Drink, Fun  |  Comments off

Chicken Wings Braised in Coca-Cola

Final Product

In one of the episodes of MasterChef Australia, Matt Preston demonstrated his Cola-baked Chicken Wings. It immediately brought back memories of the many BBQs during my school days where we experimented with different types of marinades mainly because in Singapore, Marijuana and other recreational drugs carry heavy penalties which would seriously inconvenience life.

One of the best and easiest marinades was to bung in a can of Coke into a tray of beef, chicken, lamb or just about any meat and wait for 30 minutes. Occasionally, when someone’s parents was away, we’d add bourbon, just to kill any germs that might be around, you know. Hygiene is not a greeting.

Anyway, cooking with Coca-Cola has been around for many years in many cultures because Coca-Cola has conquered more countries than any army in the world and here’s my contribution.

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Posted on 14th Aug 2012 in American, Asian, Recipes  |  4 comments

Penang Recipe on Upper Thompson Road

Assam Laksa

My first experience with Penang Assam Laksa was at the Gurney Drive beachfront before it all got relocated because of serious erosion. It was an epiphany for me on the balance of flavors. On the seafront with a strong wind blowing in, it was comforting yet spicy and very playful. Much like the shoes of Jimmy Choo, a Penangite.

It was as if the entire troupe from Riverdance were having a party in my mouth. With fireworks. Within a space of 10 minutes, I had slurped down 3 bowls of Assam Laksa. It was an experience I have not forgotten.

The closest I’ve ever been to recreating the experience in Singapore was the Penang Hawkers Fare at the York Hotel. Unfortunately, the years have not been kind to them. Thus, I’ve been on a lookout for a nice Penang Assam Laksa.

Recently, I’ve noticed a small restaurant called Penang Recipe on Upper Thompson Road that featured Penang cuisine. It had Assam Laksa and the other famous Penang dish Lor Bak. So there’s no helping but to give it a try no?

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Posted on 17th Jan 2012 in Penang, Peranakan, Singapore  |  6 comments


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