Restaurant Home at The Rail Mall, Bukit Timah

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It’s the holidays and Jeff was in town. He quickly organized a dinner at Restaurant Home because he read about it in the papers and wanted to give it a try.

For those who’ve lost track of Executive Chef Tan Yong Hua, he was last in Joo Chiat’s Chudao (which has since moved to Rivervale Walk, Sengkang). He’s supposed to be a celebrity chef but we didn’t hold that against him. 🙂

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Posted on 16th Oct 2013 in Cantonese, Food and Drink, Makankaki  |  Comments off

Diamond Kitchen in Laguna Park, Marine Parade Road

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I must confess that when I saw photos of Andrew’s lunch at Diamond Kitchen about 2-3 weeks back, I was salivating. That man sure can take good photos of a pork rib.

Being veteran makankaki, we are ever ready to spring into action at the sound of a SMS delivery.

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Posted on 27th Sep 2013 in Cantonese, Food and Drink, Makankaki, Singapore, Tze Char  |  3 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

Wo Peng with Tamarind & Thyme

Smoked Golden Snapper

When Su-Lin of Tamarind and Thyme visited Singapore, I wanted her to experience Tze Char of a distinctly higher caliber. To that end, I brought them to the restaurant where I usually bring visitors from overseas to: Wo Peng Eatery. They enjoyed dinner tremendously.

That is the tale, the rest is detail.

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Posted on 3rd Jul 2010 in Cantonese, Tze Char  |  5 comments

Reflections on Wo Peng, Macpherson Road

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The first time the Makankaki group had dinner at Wo Peng, it was such a resounding success that people are still talking about it. Stuff of legend included the famous braised pork trotter with pumpkin and the steamed crab with glutinous rice wrapped in lotus leaf.

This is why there was a good response for the second makankaki dinner there. And even though I’ve tasted the menu before, I still signed up, mainly because I would be sitting in good company and also, you can really never get enough of a good thing.

TTC gave a short incisive summary of what he thought about Wo Peng and Chef Julian’s cuisine which set me reflecting upon my many dinners there, especially when throughout dinner people kept asking what were my views about Wo Peng besides “I see that it’s a good thing, now shut up and let me eat”.

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Posted on 25th Mar 2010 in Cantonese, Makankaki  |  1 comment


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