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

Ku Dé Ta at the Sands SkyPark

Charcoal-roasted Scottish Salmon with Date-Soy Glaze

Charcoal-grilled Scottish Salmon with a Chinese Date-Soy Glaze

Upon passing through the levels of screening at the Marina Bay Sands, I am reminded by Dostoevsky who once wrote that the degree of civilization can be measured by entering its prisons.

My natural sense of curiosity was piqued when I was allowed access to the lifts with a backpack with the briefest of glances. How many of the staff, I wonder, are really trained for such work and is their presence motivated by a need for security or the need of people to feel secure?

Dark were my thoughts as I attended lunch hosted by my uncle at Ku Dé Ta at the Sands SkyPark.

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Posted on 16th Feb 2011 in Asian, Chinese, Food and Drink, Japanese, Thai  |  3 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

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

A comparison of the Singaporean Teochew and the Malaysian Klang (Hokkien) Bak Kut Teh using the analogy of wine


You all know Simon. Couple of weekends ago, he visited us and commented about how our local Bak Kut Teh (BKT) was not as flavorful as the Klang version.

A defense of our local clear version of Bak Kut Teh is that it gives an “honest” clean taste whereas with the Klang version with its herbs and soy sauce, it is easy to hide inferior quality pork within the heavy liquor. Nevertheless, we had a tasting of Bak Kut Teh (BKT) documented here.

And this is what Simon had to say.

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Posted on 19th Aug 2010 in Hokkien, Malaysia, Singapore, Teochew  |  2 comments

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